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A kind of preparation method of mint hard candy with watercress flavor

A technology of mint hard candy and flavor, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of serious product homogeneity and high salinity, and achieve the effect of enhancing sweetness perception and reducing sugar content

Active Publication Date: 2022-04-19
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to provide a mint hard candy with watercress flavor and a preparation method thereof, aiming at the development bottleneck problems such as high salinity and serious product homogeneity in the confectionery industry existing in the existing bean chili sauce, which complies with the low water content of the bean chili sauce. Salinization, candy low-sugar, product functionalization and other industrial development requirements, to achieve low-salt Douban hot sauce, low-sugar candy products, and at the same time realize the health function of the product, and significantly improve the flavor and taste of candy, reduce production costs, and improve enterprise production benefit

Method used

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  • A kind of preparation method of mint hard candy with watercress flavor
  • A kind of preparation method of mint hard candy with watercress flavor
  • A kind of preparation method of mint hard candy with watercress flavor

Examples

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Effect test

Embodiment 1

[0036] A preparation method of mint hard candy with watercress flavor, the method comprises the following steps:

[0037] 1) Preparation of chili sauce:

[0038] After arranging and removing impurities of 5 kg of fresh peppers, washing and draining, chopping and grinding are made into chili sauce (water content ≥ 80%) for subsequent use;

[0039] 2) Production of the finished song:

[0040] Soak 1 kg of dry soybeans for 8 hours until it breaks off and has no white or hard core, remove and drain, weigh 0.03% of the dry soybean mass as Aspergillus oryzae koji of Huyao 3.042, and weigh 15% of the dry soybean mass for the flour Firstly, mix the weighed seed koji with flour thoroughly, then mix well with the drained wet soybeans, put it on a plaque or a plate, and put it in a koji room to make koji. When the white hyphae are overgrown and the product temperature rises to 38°C, the koji is turned over once, and the temperature of the product is controlled below 38°C. When there ar...

Embodiment 2

[0052] A preparation method of mint hard candy with watercress flavor, the method comprises the following steps:

[0053] 1) Preparation of chili sauce:

[0054] After arranging and removing impurities of 5 kg of fresh peppers, washing and draining, chopping and grinding are made into chili sauce (water content ≥ 80%) for subsequent use;

[0055] 2) Production of the finished song:

[0056] Soak 2kg of dry soybeans for 8 hours until it breaks off without white or hard core, remove and drain, weigh 0.04% of the dry soybean mass as Aspergillus oryzae seed koji of Huyao 3.042, and weigh 20% of the dry soybean mass for flour Firstly, mix the weighed seed koji with flour thoroughly, then mix well with the drained wet soybeans, put it on a plaque or a plate, and put it in a koji room to make koji. When the white hyphae are overgrown and the product temperature rises to 38°C, the koji is turned over once, and the temperature of the product is controlled below 38°C. When there are y...

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Abstract

The invention belongs to the technical field of food processing, in particular to a preparation method of mint hard candy with watercress flavor. The steps of the method are as follows: 1) using low-salt, constant temperature, and short-time preparation techniques to prepare low-salt bean chili sauce (product salinity lower than 6%) in line with industrial development, and drying, crushing and sieving the bean chili sauce , to obtain low-salt bean chili sauce powder, mint leaves are dried with hot air, crushed, and sieved to obtain mint powder, mixed with bean chili sauce powder and mint powder in a certain proportion, and stored for later use; adding sucrose to water Melting, heating and boiling, and cooling to the candy base with strong plasticity, adding it to the above-mentioned mixed powder, stirring and mixing, cooling and molding, to obtain mint hard candy with the flavor of bean paste chili sauce. The method realizes the low-saltization of the bean chili sauce and the low-saccharification of candy products, and at the same time realizes the health care function of the products, significantly improves the flavor and taste of the candies, reduces production costs, and improves the production efficiency of enterprises.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of mint hard candy with watercress flavor. Background technique [0002] Douban chili sauce is made of soybeans and peppers as the main raw materials, wheat flour and edible salt as the main auxiliary materials, and aspergillus aspergillus as the main ingredient. It is a seasoning brewed by fermentation. It is nutritious and delicious, and it is a best-selling condiment with complete color, fragrance and taste, which is deeply favored by consumers. Douban chili sauce originated in the folk, and developed from family production to industrial production. It has a history of more than 200 years. [0003] In production, due to problems such as miscellaneous bacteria and aflatoxin-producing bacteria, the inhibitory effect of the high-salt environment is usually utilized, and the high-salt fermentation process is used to make Douban chili sauce (the salt c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/364A23G3/366A23G3/48
Inventor 李洁芝张其圣李恒邓维琴陈相杰范智义
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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