阅读说明：本技术 一种梨膏糖的制作工艺 (Preparation process of pear syrup candy ) 是由 张天涯 韩淇安 于 2021-01-06 设计创作，主要内容包括：本发明公开一种梨膏糖的制作工艺,包括配料处理-配料磨粉-主料熬制-粉料熬制-混料熬制-制型-脱模加工步骤；本发明采用将0.2kg水利用软水器过滤,放置到粉碎机内,然后再加入步骤二中的粉料,进行高速搅拌,形成液态粉料,将液态粉料注入锅内,熬制沸腾,停止加热并且进行二次静置,将液态粉料盛出备用,其次,将1kg的水取出0.2kg与固态的粉料进行单独混合加热,高转速的粉碎机能够使得粉料与水充分混合均匀,并且也能够将粉料充分与水熔合,降低粉料的颗粒感,进一步提高食用口感,并且最后在停止加热加热并且进行三次静置后,加入10g天然薄荷脑充分搅拌均匀,避免天然薄荷脑被加热超熟,导致营养成分流失,也避免其口感因超熟导致损坏的现象。(The invention discloses a process for preparing pear syrup, which comprises the steps of batching treatment, batching and grinding, main material boiling, powder boiling, mixing and boiling, molding and demolding; according to the invention, 0.2kg of water is filtered by a water softener and placed in a crusher, then the powder obtained in the step two is added, high-speed stirring is carried out to form liquid powder, the liquid powder is injected into a pot, boiling is carried out, heating is stopped, secondary standing is carried out, the liquid powder is held for later use, then 1kg of water is taken out, 0.2kg of water is separately mixed and heated with the solid powder, the crusher with high rotation speed can fully and uniformly mix the powder and the water, the powder can be fully fused with the water, the granular sensation of the powder is reduced, the edible taste is further improved, and finally 10g of natural menthol is added after heating is stopped and standing is carried out for three times, and the natural menthol is fully and uniformly stirred, so that the phenomenon that the natural menthol is heated and over-cooked to cause nutrient loss is avoided, and the phenomenon that the taste is damaged due to over-cooked is.)

1. The preparation process of the pear syrup candy is characterized by comprising the following steps: the pear syrup candy comprises the following raw materials in parts by weight: 0.5-1.5KG of water, 40-60g of pear juice, 80-120g of malt syrup, 8-12g of fructus amomi, 8-12g of loquat leaves, 8-12g of liquorice, 8-12g of dried orange peel, 8-12KG of white sugar and 8-12g of natural menthol;

2. the manufacturing process of the pear syrup sugar according to claim 1, which is characterized in that the pear syrup sugar comprises the following components in parts by weight: 1KG of water, 50g of pear juice, 100g of malt syrup, 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice, 10g of dried orange peel, 10KG of white sugar and 10g of natural menthol;

3. a method for preparing the pear syrup according to claim 1, which comprises the following steps: processing ingredients, grinding the ingredients into powder, boiling the main materials, boiling the powder, boiling the mixed materials, shaping and demolding;

the method comprises the following steps: processing the ingredients, namely pouring 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice and 10g of dried orange peel into a container, cleaning the materials, and drying the materials by using a hot air blower;

step two: mixing and grinding, namely putting 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried into a grinder to be ground into powder to form mixed powder, then screening the mixed powder by using a screen, putting the screened coarse particles into the grinder again to be ground, and putting the ground powder into a container for later use;

step three: boiling the main material, namely filtering 0.8kg of water by using a water softener, boiling, adding 50g of pear juice and 100g of maltose syrup, uniformly stirring by using a stirring vessel, keeping boiling for a period of time after boiling, reducing the heating efficiency and standing for one time to form a liquid main material;

step four: decocting the powder, filtering 0.2kg of water by using a water softener, placing the filtered water into a crusher, then adding the powder obtained in the step two, stirring the mixture at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, and taking the liquid powder out for later use;

step five: mixing and decocting, namely putting the liquid powder in the fourth step into the liquid main material in the third step, uniformly stirring and boiling, stopping heating and standing for three times, finally adding 10g of natural menthol, fully stirring uniformly, and standing for four times to form liquid pear syrup;

step six: molding, pouring the liquid pear syrup sugar in the third step into a mold, fixing an air filter screen at one end of an air pipe, fixing the other end of the air pipe at an air inlet of a fan, and starting the fan to blow the liquid pear syrup sugar in the mold;

step seven: and (5) demolding, and demolding and packaging after the liquid pear syrup sugar is completely cooled.

4. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the first step, the container is a mesh container, the cleaning mode adopts soft water washing, and the temperature of a hot air blower is 60-80 ℃.

5. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the second step, the rotation speed of the grinder is 300-340r/min, and the grinding time is 5-7 min.

6. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the third step, the boiling time is kept for 1-3min, and the one-time standing time is 2-4 min.

7. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the fourth step, the rotation speed of the pulverizer is 500-600r/min, the pulverizing time is 3-5min, and the secondary standing time is 1-3 min.

8. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the fifth step, the third standing time is 1-3min, and the fourth standing time is 5-8 min.

9. The preparation method of the pear syrup candy according to claim 3, which is characterized by comprising the following steps: in the sixth step, the air blowing speed of the fan is 1-2m/s, and the air blowing time is 10-20 min.

Technical Field

The invention relates to the technical field of pear syrup processing, in particular to a process for preparing pear syrup.

Background

The pear syrup sugar is a sweet food, takes sugar as a main material, can be eaten as a sweet after tea meal, and is popular among people of all ages.

The existing pear syrup candy has certain defects in processing, firstly, in the manufacturing process, auxiliary materials are simply ground without later-stage filtration, so that coarse-grained auxiliary materials exist, the auxiliary materials are all Chinese medicinal materials, and the taste is very poor when the pear syrup candy is eaten alone, so that the overall taste of the pear syrup candy is influenced by the coarse-grained auxiliary materials existing in the pear syrup candy, and the eating effect is poor; secondly, traditional pear syrup is in the course of making, boils all materials simultaneously and boils, leads to partial material to surpass the ripe scope, and the material that is super ripe can lead to the nutrition to run off the phenomenon, has reduced the nutritive value of whole pear syrup on the one hand, and on the other hand also causes the influence to the sense of mouth, in addition, when the cooling, adopts the mode of normal atmospheric temperature cooling, and cooling efficiency is slow, and machining efficiency is low, influences whole production speed.

Disclosure of Invention

The invention aims to provide a process for preparing pear syrup candy, which solves the problems that in the traditional preparation process, only simple grinding is carried out on auxiliary materials, and no post-filtration exists, so that coarse-grained auxiliary materials exist, and the auxiliary materials are all of the category of traditional Chinese medicinal materials, and are poor in taste when being eaten independently, so that the overall taste of the pear syrup candy is influenced by the coarse-grained auxiliary materials existing in the pear syrup candy, and the eating effect is poor; secondly, in the process of manufacturing the traditional pear syrup, all materials are boiled and boiled at the same time, so that part of the materials exceed the well-done range, and the over-done materials can cause the phenomenon of nutrition loss, so that the nutritive value of the whole pear syrup is reduced, and the mouthfeel is influenced; according to the invention, the method comprises the steps of putting 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried into a grinder to be ground into powder to form ingredient powder, then screening the ingredient powder by using a screen, putting the screened coarse particles into the grinder again to be ground, putting the ground powder into a container for later use, filtering and screening the solid divided material, and avoiding influence on the taste of the pear syrup due to direct processing of the large divided material; filtering 0.2kg of water by using a water softener, placing the water into a crusher, then adding the powder obtained in the step two, stirring at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, taking out the liquid powder for later use, taking out 1kg of water, and independently mixing and heating 0.2kg of the water with the solid powder, wherein the crusher with a high rotating speed can fully and uniformly mix the powder with the water and fully fuse the powder with the water, so that the granular sensation of the powder is reduced, the edible taste is further improved, and finally, after stopping heating and standing for the third time, 10g of natural menthol is added and fully and uniformly stirred, so that the phenomenon that the natural menthol is heated and over-cooked to cause the loss of nutritional ingredients is avoided, and the phenomenon that the taste is damaged due to over-cooking is also avoided; adopt, pour the liquid pear syrup sugar in the third step into the mould, with a fixed air filter of one end of tuber pipe, the air intake at the fan is fixed to the other end of tuber pipe, start the cooling method that the fan bloied to the liquid pear syrup sugar in the mould, increased the cooling efficiency of pear syrup sugar on the one hand, improve whole production speed, the air that on the other hand blew off receives air filter's filtration, can cross the dust in the filtration air, avoid the dust adhesion in the outside of pear syrup sugar, do benefit to the use more.

The purpose of the invention can be realized by the following technical scheme:

the preparation process of the pear syrup candy comprises the following raw materials in parts by weight: 0.5-1.5KG of water, 40-60g of pear juice, 80-120g of malt syrup, 8-12g of fructus amomi, 8-12g of loquat leaves, 8-12g of liquorice, 8-12g of dried orange peel, 8-12KG of white sugar and 8-12g of natural menthol;

preferably, the pear syrup candy comprises the following components in parts by weight: 1KG of water, 50g of pear juice, 100g of malt syrup, 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice, 10g of dried orange peel, 10KG of white sugar and 10g of natural menthol;

further, the manufacturing process specifically comprises the following steps: processing ingredients, grinding the ingredients into powder, boiling the main materials, boiling the powder, boiling the mixed materials, shaping and demolding;

the method comprises the following steps: processing the ingredients, namely pouring 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice and 10g of dried orange peel into a container, cleaning the materials, and drying the materials by using a hot air blower;

step two: mixing and grinding, namely putting 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried into a grinder to be ground into powder to form mixed powder, then screening the mixed powder by using a screen, putting the screened coarse particles into the grinder again to be ground, and putting the ground powder into a container for later use;

step three: boiling the main material, namely filtering 0.8kg of water by using a water softener, boiling, adding 50g of pear juice and 100g of maltose syrup, uniformly stirring by using a stirring vessel, keeping boiling for a period of time after boiling, reducing the heating efficiency and standing for one time to form a liquid main material;

step four: decocting the powder, filtering 0.2kg of water by using a water softener, placing the filtered water into a crusher, then adding the powder obtained in the step two, stirring the mixture at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, and taking the liquid powder out for later use;

step five: mixing and decocting, namely putting the liquid powder in the fourth step into the liquid main material in the third step, uniformly stirring and boiling, stopping heating and standing for three times, finally adding 10g of natural menthol, fully stirring uniformly, and standing for four times to form liquid pear syrup;

step six: molding, pouring the liquid pear syrup sugar in the third step into a mold, fixing an air filter screen at one end of an air pipe, fixing the other end of the air pipe at an air inlet of a fan, and starting the fan to blow the liquid pear syrup sugar in the mold;

step seven: and (5) demolding, and demolding and packaging after the liquid pear syrup sugar is completely cooled.

Furthermore, the container is a mesh container, the cleaning mode adopts soft water washing, and the temperature of the hot air blower is 60-80 ℃.

Further, in the second step, the rotation speed of the grinder is 300-340r/min, and the grinding time is 5-7 min.

Further, in the third step, the boiling time is kept for 1-3min, and the one-time standing time is kept for 2-4 min.

Further, in the fourth step, the rotation speed of the pulverizer is 500-600r/min, the pulverizing time is 3-5min, and the secondary standing time is 1-3 min.

Further, in the fifth step, the third standing time is 1-3min, and the fourth standing time is 5-8 min.

Further, in the sixth step, the air blowing speed of the fan is 1-2m/s, and the air blowing time is 10-20 min.

The invention has the beneficial effects that:

1. placing 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried into a grinder to be ground into powder to form ingredient powder, then screening the ingredient powder by using a screen, putting the screened coarse particles into the grinder again to be ground, putting the ground powder into a container for later use, filtering and screening the solid-state material, and avoiding the influence on the taste of the pear syrup sugar caused by the direct processing of the large-particle material;

2. filtering 0.2kg of water by using a water softener, placing the water into a pulverizer, then adding the powder obtained in the second step, stirring at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, taking out the liquid powder for later use, taking out 1kg of water, and independently mixing and heating 0.2kg of the water with the solid powder, wherein the pulverizer at a high rotating speed can fully and uniformly mix the powder with the water and fully fuse the powder with the water, so that the granular sensation of the powder is reduced, the edible taste is further improved, and finally, after stopping heating and standing for the third time, 10g of natural menthol is added and fully and uniformly stirred, so that the phenomenon that the natural menthol is heated and over-cooked to cause the loss of nutritional ingredients is avoided, and the phenomenon that the taste is damaged due to over-cooking is also avoided;

3. pour liquid pear syrup into the mould, with a fixed air filter of one end of tuber pipe, the air intake at the fan is fixed to the other end of tuber pipe, start the cooling method that the fan bloied to the liquid pear syrup in the mould, increased the cooling efficiency of pear syrup on the one hand, improve whole production speed, the air that on the other hand blew off receives air filter's filtration, can cross the dust in the air of crossing, avoid the dust adhesion in the outside of pear syrup, do benefit to the use more.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The preparation process of the pear syrup candy comprises the following raw materials in parts by weight: 0.5-1.5KG of water, 40-60g of pear juice, 80-120g of malt syrup, 8-12g of fructus amomi, 8-12g of loquat leaves, 8-12g of liquorice, 8-12g of dried orange peel, 8-12KG of white sugar and 8-12g of natural menthol;

the pear syrup candy comprises the following components in parts by weight: 1KG of water, 50g of pear juice, 100g of malt syrup, 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice, 10g of dried orange peel, 10KG of white sugar and 10g of natural menthol;

the manufacturing process specifically comprises the following steps: processing ingredients, grinding the ingredients into powder, boiling the main materials, boiling the powder, boiling the mixed materials, shaping and demolding;

the method comprises the following steps: processing the ingredients, namely pouring 10g of fructus amomi, 10g of loquat leaves, 10g of liquorice and 10g of dried orange peel into a container, cleaning the materials, and drying the materials by using a hot air blower;

step two: mixing and grinding, namely putting 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried into a grinder to be ground into powder to form mixed powder, then screening the mixed powder by using a screen, putting the screened coarse particles into the grinder again to be ground, and putting the ground powder into a container for later use;

step three: boiling the main material, namely filtering 0.8kg of water by using a water softener, boiling, adding 50g of pear juice and 100g of maltose syrup, uniformly stirring by using a stirring vessel, keeping boiling for a period of time after boiling, reducing the heating efficiency and standing for one time to form a liquid main material;

step four: decocting the powder, filtering 0.2kg of water by using a water softener, placing the filtered water into a crusher, then adding the powder obtained in the step two, stirring the mixture at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, and taking the liquid powder out for later use;

step five: mixing and decocting, namely putting the liquid powder in the fourth step into the liquid main material in the third step, uniformly stirring and boiling, stopping heating and standing for three times, finally adding 10g of natural menthol, fully stirring uniformly, and standing for four times to form liquid pear syrup;

step six: molding, pouring the liquid pear syrup sugar in the third step into a mold, fixing an air filter screen at one end of an air pipe, fixing the other end of the air pipe at an air inlet of a fan, and starting the fan to blow the liquid pear syrup sugar in the mold;

step seven: and (5) demolding, and demolding and packaging after the liquid pear syrup sugar is completely cooled.

In the first step, the container is a mesh container, the cleaning mode adopts soft water washing, and the temperature of a hot air blower is 60-80 ℃.

In the second step, the rotation speed of the grinder is 300-340r/min, and the grinding time is 5-7 min.

In the third step, the boiling time is kept for 1-3min, and the one-time standing time is 2-4 min.

In the fourth step, the rotation speed of the pulverizer is 500-600r/min, the pulverizing time is 3-5min, and the secondary standing time is 1-3 min.

In the fifth step, the third standing time is 1-3min, and the fourth standing time is 5-8 min.

In the sixth step, the air blowing speed of the fan is 1-2m/s, and the air blowing time is 10-20 min.

According to the invention, 10g of fructus amomi, 10g of folium eriobotryae, 10g of liquorice and 10g of dried orange peel which are cleaned and dried are placed in a grinder and ground into powder to form ingredient powder, then the ingredient powder is screened by using a screen, the screened coarse particles are put into the grinder again to be ground, the ground powder is put into a container for standby, the solid divided material is filtered and screened, and the influence on the taste of the pear syrup caused by the direct processing of the large divided material is avoided; filtering 0.2kg of water by using a water softener, placing the water into a pulverizer, then adding the powder obtained in the second step, stirring at a high speed to form liquid powder, injecting the liquid powder into a pot, boiling, stopping heating, standing for the second time, taking out the liquid powder for later use, taking out 1kg of water, and independently mixing and heating 0.2kg of the water with the solid powder, wherein the pulverizer at a high rotating speed can fully and uniformly mix the powder with the water and fully fuse the powder with the water, so that the granular sensation of the powder is reduced, the edible taste is further improved, and finally, after stopping heating and standing for the third time, 10g of natural menthol is added and fully and uniformly stirred, so that the phenomenon that the natural menthol is heated and over-cooked to cause the loss of nutritional ingredients is avoided, and the phenomenon that the taste is damaged due to over-cooking is also avoided; pour liquid pear syrup into the mould, with a fixed air filter of one end of tuber pipe, the air intake at the fan is fixed to the other end of tuber pipe, start the cooling method that the fan bloied to the liquid pear syrup in the mould, increased the cooling efficiency of pear syrup on the one hand, improve whole production speed, the air that on the other hand blew off receives air filter's filtration, can cross the dust in the air of crossing, avoid the dust adhesion in the outside of pear syrup, do benefit to the use more.

The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.