Preparation method for non-slag millet sesame seed candies

A millet and sesame candy technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of millet processing, difficulty in operation, and easy stickiness in processing, etc. It is suitable for large-scale industrial production and convenient to eat , Reduce the effect of processing viscosity

Pending Publication Date: 2019-02-05
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But at present, in the field of sesame candy production, there are very few millet as the main raw material to make sesame candy. The reason is that millet contains 70% amylopectin, which has the characteristics of high viscosity and is easy to become sticky during processing. Difficult to operate
In the text of the published sesame candy patent, it is not found that millet is used as a raw material for the processing of sesame candy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of dregs-free millet sesame candy, comprising the steps of:

[0024] 1) Select millet, remove impurities, wash and set aside;

[0025] 2) The millet is subjected to steam explosion pretreatment, the steam explosion pretreatment pressure is 2.5MPa, and the time is 30 minutes;

[0026] 3) Put the millet that has been pretreated by steam explosion into a steamer for enzyme-killing steaming treatment. The temperature of the enzyme-killing steaming treatment is 90°C and the time is 50 minutes;

[0027] 4) On the aseptic workbench, take the steamed millet and add maltose and water to it in turn, then put it into the stirring pot and stir until it is evenly mixed to obtain the mixed material; the mass of maltose added is the mass of millet 8%, the added quality of water is 5 times of the total mass of millet and maltose;

[0028] 5) Put the mixed material into the fermenter and add yeast, then put the fermenter into a thermostat with a temperature of 40°...

Embodiment 2

[0034] A preparation method of dregs-free millet sesame candy, comprising the steps of:

[0035] 1) Select millet, remove impurities, wash and set aside;

[0036] 2) The millet is subjected to steam explosion pretreatment, the steam explosion pretreatment pressure is 2.5MPa, and the time is 30 minutes;

[0037] 3) Put the millet that has been pretreated by steam explosion into the freezer for freezing treatment. The temperature of the freezing treatment is -24°C and the time is 60 minutes. Cooking treatment, the enzyme-inactivating steaming treatment temperature is 90 ° C, and the time is 50 minutes;

[0038] 4) On the aseptic workbench, take the steamed millet and add maltose and water to it in turn, then put it into the stirring pot and stir until it is evenly mixed to obtain the mixed material; the mass of maltose added is the mass of millet 8%, the added quality of water is 5 times of the total mass of millet and maltose;

[0039] 5) Put the mixed material into the ferm...

Embodiment 3

[0045] A preparation method of dregs-free millet sesame candy, comprising the steps of:

[0046] 1) Select millet, remove impurities, wash and set aside;

[0047] 2) The millet is subjected to steam explosion pretreatment, the steam explosion pretreatment pressure is 2.5MPa, and the time is 30 minutes;

[0048]3) The millet pretreated by steam explosion is subjected to three-stage freezing and enzyme-inactivating steaming treatment: ① first put the millet into the freezer for the first stage of freezing treatment, the temperature is -10°C, and the time is 30 minutes; After the first stage of freezing is completed, put the millet into the steamer for the first stage of enzyme-inactivating steaming treatment at a temperature of 90°C for 30 minutes; ②After the first stage of enzyme-inactivating steaming treatment is completed, put the millet The second-stage freezing treatment is carried out in the freezer at a temperature of -16°C for 45 minutes; after the second-stage freezing...

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PUM

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Abstract

The invention discloses a preparation method for non-slag millet sesame seed candies. The preparation method comprises the following steps of selecting millets, performing steam explosion treatment and enzyme deactivation steaming treatment, adding maltose and water, adding yeasts for fermentation treatment, putting a product in a jacketed kettle for boiling and concentration, putting a product ina stretcher for stretching, and rolling in rice flour. The sesame seed candies prepared with the method is faint yellow in color, crisp in taste and convenient to take, overcomes the disadvantage ofsingle processing form of the millets and expands the eating range of the millets as grain crops. The method provided by the invention is simple in process, high in degree of mechanization, low in cost of raw materials and suitable for large-scale industrial production, application and popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dregs-free millet sesame candy. Background technique [0002] Sesame candy is a traditional Chinese snack with a long history. It is famous all over the world for its unique flavor of fragrance, sweetness, thinness and crispness. The typical characteristics of cicada wings are as sweet as honey. Rich in nutrition, containing protein, glucose and multivitamins, it has the effects of warming the lungs, nourishing the stomach, nourishing the liver, and nourishing the kidneys. Sesame candy uses refined glutinous rice, high-quality sesame seeds, and maltose as the main raw materials, and some new flavors are matched with peanuts, ginger, caramel salt, and pistachios. [0003] Millet, also known as corn, is sweet in taste and has the effect of invigorating the spleen and stomach. Millet is rich in nutrients, with a protein content of 9.28% and a digesti...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 孟晶岩张倩芳李敏栗红瑜韩基明张江宁赵鑫王梅芳
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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