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White chocolate and bean dreg crunchy candy and preparation method thereof

The technology of white chocolate and bean dregs crisp candy is applied in the field of food processing, which can solve the problem of low content of vitamins and dietary fiber, and achieve the effects of regulating intestinal flora, rationally utilizing nutritional value and improving nutritional value.

Inactive Publication Date: 2014-08-06
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of halva made of rice, peanuts, sesame, etc. in the market, all of which are sweet and delicate, but the content of vitamins and dietary fiber is very small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A chocolate bean dregs crisp candy comprises the following raw materials in weight percentages: 30% soybean dregs powder, 12% maltose, 12% white sugar powder, 15% cooked flour, 4% cream, and 5% white chocolate.

[0021] Preparation steps:

[0022] (1) Take the above raw materials for later use;

[0023] (2) First heat the cream at 50℃ for 10 minutes, then add the maltose, white sugar powder, and cream to a paste at 100℃, then add the bean dregs powder and cooked flour, stir and mix, and then shape the preparation Okara sugar;

[0024] (3) Cut the white chocolate into small pieces and put it in a container with water, control the temperature at 40°C, keep stirring until it melts, then add 10% white sugar, 10% cream and 10% butter by weight, and continue Stir for 5 minutes to obtain a paste-like white chocolate liquid, and the butter is first whipped into a paste with a mixer;

[0025] (4) Control the temperature of the white chocolate liquid prepared in step (3) at 40°C, pour a ...

Embodiment 2

[0027] A chocolate bean dregs crisp candy comprises the following raw materials in weight percentages: mung bean dregs powder 35%, maltose 15%, white sugar powder 15%, cooked flour 10%, cream 5%, and white chocolate 8%.

[0028] Preparation steps:

[0029] (1) Take the above raw materials for later use;

[0030] (2) First heat the cream at 55°C for 15 minutes, then add the maltose, white sugar powder, and cream to the above proportions and boil it at 130°C to form a paste, then add the bean dregs powder and cooked flour, stir and mix well, then Shaped to prepare bean dregs crisp candy;

[0031] (3) Cut the white chocolate into small pieces and put it in a container with water, control the temperature at 50°C, keep stirring until it melts, then add 10% white sugar, 10% cream and 10% butter by weight, and continue Stir for 5 minutes to obtain a paste-like white chocolate liquid, and the butter is first whipped into a paste with a mixer;

[0032] (4) Control the temperature of the white ...

Embodiment 3

[0034] A chocolate okara crisp candy, comprising the following raw materials in weight percentage: 40% black okara powder, 20% maltose, 20% white sugar powder, 10% cooked flour, 6% cream, and 10% white chocolate.

[0035] Preparation steps:

[0036] (1) Take the above raw materials for later use;

[0037] (2) First heat the cream at 60°C for 20 minutes, then add the maltose, white sugar powder, and cream to the above proportions and boil it into a paste at 140°C, then add the bean dregs powder and cooked flour, stir and mix well, then Shaped to prepare bean dregs crisp candy;

[0038] (3) Cut the white chocolate into small pieces and put it in a container with water, control the temperature at 60°C, keep stirring until it melts, then add 10% white sugar, 10% cream and 10% butter by weight, and continue Stir for 5 minutes to obtain a paste-like white chocolate liquid, and the butter is first whipped into a paste with a mixer;

[0039] (4) Control the temperature of the white chocolate ...

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PUM

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Abstract

The invention discloses white chocolate bean and dreg crunchy candy which comprises the following raw materials in percentage by weight: 30-40 percent of bean dreg powder, 10-20 percent of malt sugar, 10-20 percent of powdered sugar, 10-20 percent of cooked flour, 3-6 percent of cream and 5-10 percent of white chocolate. The preparation method comprises the following steps: adding water into the malt sugar, the powdered sugar and the cream, cooking at the temperature of 100 to 140 DEG C into paste, adding the bean dreg powder and the cooked flour, mixing and shaping to obtain the bean dreg crunchy candy; melting the white chocolate, adding 10 percent of white granulated sugar, 10 percent of cream and 10 percent of butter, and stirring to obtain a white chocolate solution; controlling the temperature of the white chocolate solution to 40 to 60 DEG C, spraying a layer of white chocolate solution in a mold, cooling to the temperature of 15 to 20 DEG C, putting the bean dreg crunchy candy into the mold, continuously adding the white chocolate solution, so that the bean dreg crunchy candy is completely coated; and cooling to room temperature, and shaping in a refrigerator. The bean dreg powder is added into the crunchy candy, the surface of the crunchy candy is coated with the white chocolate is coated on, the variety of the crunchy candy is enriched, the nutritive value is improved, and the additional value of the bean dregs is increased, so that the nutritive value is reasonably utilized, and the white chocolate bean dreg crunchy candy has wide social benefits and economic benefits.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a white chocolate okara crisp candy and a preparation method thereof. Background technique [0002] Okara is a by-product in the process of producing soy milk or tofu, and the global output of Okara is very large every year. At present, the utilization rate of bean dregs is low. Some use bean dregs as animal feed to feed animals directly. The utilization rate of many high nutritional value components in bean dregs is very low; some bean dregs are incinerated or piled up as waste without any use. It not only wastes resources, but also causes great pollution to the environment. With the development of science and the improvement of human cultural quality, people have re-understood okara from the perspective of nutrition. Studies have shown that carbohydrates and dietary fiber in soybean dregs account for about 70.3%, crude protein 15-20%, crude fat 6-12%, and it also contains ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/48
Inventor 张献领叶华杜传来赵方方汪文娟李二愿
Owner ANHUI SCI & TECH UNIV
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