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A processing method and technology of halva, which is applied in the confectionary industry, confectionary, food science, etc., can solve the problems of crumbs falling on the ground or clothes, halva is easy to regain moisture, and the shelf life is short, so as to avoid cracking , good taste and prolong shelf life
Active Publication Date: 2015-12-30
ANHUI PROVINCE HUAINING DINGXUE FOOD
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Problems solved by technology
Traditional halva is basically made by baking. The halva is crispy. When eating, there are often a lot of debris falling on the ground or clothes. It is troublesome to clean. In addition, the halva made by the existing processing method is easy to regain moisture. , the problem of short shelf life
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Embodiment 1
[0018] A processing method of halva, comprising the following preparation steps:
[0019] (1) Weigh the following raw materials by weight: 40 parts of wheat flour, 7 parts of red bean powder, 6 parts of apple pollen, 4 parts of peanut kernels, 3 parts of walnut kernels, 2 parts of xylitol, 5 parts of condensed milk, 1 part of camellia oil , 16 parts of emblica juice, 1 part of potassium sorbate, 0.6 parts of custard powder;
[0020] (2) Mix peanut kernels and walnut kernels, stir-fry in a pot at 100°C for 15 minutes, take out and cool, and when the temperature drops to 50°C, grind the powder and pass through a 100-mesh sieve to obtain auxiliary material powder;
[0021] (3) Mix wheat flour, red bean powder, apple pollen and the auxiliary material powder prepared in step (2) and stir evenly, then add xylitol and condensed milk and stir for 10 minutes, then add tea oil and emblical juice, stir and mix, and finally put Add potassium sorbate and custard powder and stir, and mix e...
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Abstract
The invention discloses a processing method of halva, which comprises the following preparation steps: (1) weighing raw materials; (2) mixing and frying peanut kernels and walnut kernels, cooling and grinding them to obtain auxiliary material powder; (3) mixing wheat flour , red bean powder, apple pollen and auxiliary material powder are mixed evenly, add xylitol, condensed milk, camellia oil, emblical juice, preservative, custard powder and mix evenly to make a mixture; (4) Put the mixture into the mold Make the crisp candy base; (5) Take out the crisp sugar base, coat the surface with a layer of mixed slurry accounting for 1-3% of the weight of the crisp sugar base, and make a hole in the middle of the crisp sugar base, and dry it in the drying equipment , temperature 230-250 ℃, time 30-50 minutes, after drying, let it stand for cooling, and pack; the mixed slurry consists of 2-3 parts of high maltose syrup, 3-5 parts of honey, 1-3 parts of lemon juice and 2-4 parts Mix water evenly, boil at 100-120°C for 2-3 hours, and make after cooling. The halva prepared by the invention avoids cracking after long-term storage, prolongs the shelf life, and the prepared halva has a good taste, and seldom falls off when eaten.
Description
technical field [0001] The invention relates to the technical field of food production, in particular to a processing method of crispy candies. Background technique [0002] Hawthorn is a traditional food in our country. It is well-known in the north and south of the country for its fine craftsmanship, rich nutrition, fragrance, crispness, sweetness and crispness, and is deeply loved by everyone. Traditional halva is basically made by baking. The halva is crispy. When eating, there are often a lot of debris falling on the ground or clothes. It is troublesome to clean. In addition, the halva made by the existing processing method is easy to regain moisture. , The problem of short shelf life. Contents of the invention [0003] The object of the present invention is to overcome the disadvantages of the prior art, and provide a processing method of halva that does not regain moisture and has a long shelf life. The prepared halva has a good taste and few crumbs fall off when e...
Claims
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