CN102388938B - Macadamia nut flaky pastry and processing method thereof - Google Patents
Macadamia nut flaky pastry and processing method thereof Download PDFInfo
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- CN102388938B CN102388938B CN 201110370637 CN201110370637A CN102388938B CN 102388938 B CN102388938 B CN 102388938B CN 201110370637 CN201110370637 CN 201110370637 CN 201110370637 A CN201110370637 A CN 201110370637A CN 102388938 B CN102388938 B CN 102388938B
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Abstract
The invention discloses a macadamia nut flaky pastry and a processing method thereof. The flaky pastry comprises flour, macadamia nut powder, a sweetener, macadamia nut oil and water in the ratio of weight parts of (75-85):(15-25):(25-40):(5-15):(15-25), and the flaky pastry is obtained after baking the raw materials; the macadamia nut powder is obtained by drying the macadamia nut kernel, baking and crushing the kernel slag after the oil squeezing. The processing method comprises the preparation of the macadamia nut powder and the macadamia nut oil: preparing the flour, the macadamia nut powder, the sweetener, the macadamia nut oil and water according to above parts by weight; blending the raw materials of the flaky pastry, shaping, and baking to obtain the macadamia nut flaky pastry. Compared with the directly edible macadamia nut, the macadamia nut flaky pastry can intake the nutrient component of the macadamia nut, but the intake amount of the macadamia nut oil is greatly reduced so as to avoid the over-nutrition caused by eating more nuts. Although the macadamia nut is not directly eaten, the macadamia nut is sufficiently used, and the variety of the macadamia nut processed food is enriched.
Description
Technical field
The invention belongs to nut deep process technology field, be specifically related to a kind of Macadamia nut flaky pastry and processing method thereof.
Background technology
Queensland nut (Macadamia nut/ Hawaii nut/Queensland nut) belongs to Proteaceae and belongs to aiphyllium, calls Queensland's chestnut, Australia English walnut, macadamia etc., and its exocarp is dark green, and endocarp is hard, is brown, single fruit weight 15 ~ 16 grams.Originate in Queensland state and the Xin Nanweishi state of Australia.Main product is in states such as the U.S., Australia, Kenya, South Africa, Costa Rica, Guatemala, Brazil now.China introduced about 1910 greatly, now was distributed in the provinces and regions such as China Guangdong, Guangxi, Hainan, Yunnan, Guizhou, Sichuan, Fujian.Queensland nut kernel crisp-fried is sliding tender good to eat, unique cream fragrance is arranged, the edible with fruit of performance optimal in the world, " dry fruit queen " arranged, the laudatory title of " king of world's nut ", local flavor and mouthfeel are all good more than cashew nut, except making dry fruit, also can make senior cake, senior chocolate, table oil, superior cosmetics etc.The kernel of Queensland nut is nutritious, oil content 70% left and right, and protein 9% contains 8 seed amino acids of needed by human, also is rich in minerals and vitamins.Because be rich in monounsaturated fatty acids, so not only having, it regulates the blood-fat and blood sugar effect, can effectively reduce the content of serum total cholesterol and LDL-C in blood plasma.Although Queensland nut has plurality of advantages, find in life, because kernel is hard, the weak personage of eupepsy is eat slightly more, and health can't hyperabsorption nutrition, causes the waste of nutrition; Chew in addition when swallowing, old man and child easily block; Moreover kernel can promote mouthfeel, one-tenth graininess after pulverizing, instant edible after drying by the fire perfume (or spice) or oil vacuole.Find in nut processing, because the contained easy oxidation of monounsaturated fatty acids grease produces peroxide, so be all generally directly to eat dry fruit; Oil expression is also arranged, but the kernel slag after oil expression often is dropped, and wherein contained protein and mineral composition is wasted.For this reason, develop a kind of edible more healthy, utilize Queensland nut processing method more fully, very necessary.
Summary of the invention
The first purpose of the present invention is to provide a kind of Macadamia nut flaky pastry; The second purpose is to provide the processing method of this crisp short cakes with sesame.
The first purpose of the present invention is achieved in that and comprises flour, Queensland nut powder, sweetener, Queensland nut oil and water, and its parts by weight ratio is followed successively by 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25, makes after baking; Described Queensland nut powder is that the kernel slag after the oven dry of Queensland nut kernel, oil expression is obtained after baking, pulverizing; Described flour is Self-raising flour.
The present invention's the second purpose is achieved in that and comprises the following steps:
The preparation of A, Queensland nut powder and Queensland nut oil: the Queensland nut kernel is dried to water content below 3%, be put into when nut is cooled to 55 ~ 65 ℃ under the forcing press that pressure is 45 ~ 55MPA and squeeze, be depressed into 10 ~ 20 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, and the kernel slag was put into the baking box baking of 165 ~ 175 ℃ after 35 ~ 45 minutes, pulverizes with pulverizer and obtains the Queensland nut powder;
B, the modulation of crisp short cakes with sesame raw material: flour, Queensland nut powder, sweetener, Queensland nut oil and water are prepared in 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25 by ratio of weight and the number of copies; Add Queensland nut oil, sucrose and water in the Queensland nut powder after, middling speed stirs, and adds flour to continue middling speed after fully mixing and stirs 25 minutes, makes crisp short cakes with sesame face base;
C, moulding and baking: choose mould and make crisp short cakes with sesame face base make the pancake base of required form, put into about 155 ~ 165 ℃ of baking oven inherences baking 10 ~ 20 minutes, then the baking oven baking of putting into 245 ~ 255 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 8 ~ 12 minutes.
Mouthfeel and fragrance that the present invention possesses in conjunction with Queensland nut self, take full advantage of the remaining kernel slag of oil expression as the auxiliary material of crisp short cakes with sesame, add appropriate Queensland nut oil, make crisp short cakes with sesame have the local flavor of Queensland nut, also can guarantee the absorption of Queensland nut nutritional labeling.Compare with directly edible Queensland nut, can take in the nutritional labeling of Queensland nut, but the intake of Queensland nut oil greatly reduces, avoided the indigestion that causes after edible too much nut.Although the present invention is not direct edible nut, belong to its reprocessing, Queensland nut is fully used, and can not cause waste, and enriches the kind of Queensland nut processed food.
The specific embodiment
Below in conjunction with embodiment, the present invention is illustrated, but never in any form the present invention is limited, according to the teachings of the present invention do to get any change or replacement, all belong to protection scope of the present invention.
Macadamia nut flaky pastry of the present invention comprises flour, Queensland nut powder, sweetener, Queensland nut oil and water, and its parts by weight ratio is followed successively by 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25, makes after baking; Described Queensland nut powder is that the kernel slag after the oven dry of Queensland nut kernel, oil expression is obtained after baking, pulverizing.
As preferred embodiment:
The parts by weight ratio of described flour, Queensland nut powder, sweetener, Queensland nut oil and water is followed successively by 80:20:34:10:20.
Described flour is Self-raising flour.
Described sweetener is one or more composite in sucrose, glucose, fructose, maltose or starch sugar.
The processing method of Macadamia nut flaky pastry of the present invention comprises the following steps:
The preparation of A, Queensland nut powder and Queensland nut oil: the Queensland nut kernel is dried to water content below 3%, be put into when nut is cooled to 55 ~ 65 ℃ under the forcing press that pressure is 45 ~ 55MPA and squeeze, be depressed into 10 ~ 20 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, and the kernel slag was put into the baking box baking of 165 ~ 175 ℃ after 35 ~ 45 minutes, pulverizes with pulverizer and obtains the Queensland nut powder;
B, the modulation of crisp short cakes with sesame raw material: flour, Queensland nut powder, sweetener, Queensland nut oil and water are prepared in 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25 by ratio of weight and the number of copies; Add Queensland nut oil, sucrose and water in the Queensland nut powder after, middling speed stirs, and adds flour to continue middling speed after fully mixing and stirs 25 minutes, makes crisp short cakes with sesame face base;
C, moulding and baking: choose mould and make crisp short cakes with sesame face base make the pancake base of required form, put into about 155 ~ 165 ℃ of baking oven inherences baking 10 ~ 20 minutes, then the baking oven baking of putting into 245 ~ 255 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 8 ~ 12 minutes.
As preferred embodiment:
Kernel drying described in the A step is freeze-day with constant temperature.
The described kernel squeezing of A step is to be put under the forcing press that pressure is 50MPA when dried nut is cooled to 60 ℃ to squeeze, and is depressed into 15 minutes, obtains Queensland nut oil and kernel slag.
The described kernel slag of A step was put into the baking box baking of 170 ℃ after 40 minutes, pulverized the Queensland nut powder that obtains white with pulverizer, and granularity is below 75 orders.
The described crisp short cakes with sesame raw material modulation of B step is that 80:20:34:10:20 prepares flour, Queensland nut powder, sweetener, Queensland nut oil and water by ratio of weight and the number of copies.
The described baking of C step is pancake to be put into inherent about 160 ℃ of baking oven toasted 15 minutes, then puts into the baking oven baking 10 minutes of 250 ℃ of temperature, obtains described Macadamia nut flaky pastry.
Operation principle of the present invention:
Mouthfeel and fragrance that the present invention possesses in conjunction with Queensland nut self, take full advantage of the remaining kernel slag of oil expression as the auxiliary material of crisp short cakes with sesame, add appropriate Queensland nut oil, make crisp short cakes with sesame have the local flavor of Queensland nut, also can guarantee the absorption of Queensland nut nutritional labeling.Crisp short cakes with sesame of the present invention and processing method not only are confined to Queensland nut, can extend to Queensland nut similarly contain grease relatively abundant, the abundant nut fruits of monounsaturated fatty acids especially, can take same mode to process the crisp short cakes with sesame of the corresponding mouthfeel of preparation.
Embodiment 1
The present embodiment is the preparation for Queensland nut powder and Queensland nut oil.The Queensland nut kernel is dried to moisture below 3%, is put into when nut is cooled to 55 ℃ under the forcing press that pressure is 55MPA and squeezes, be depressed into 10 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, the kernel slag is put into the baking box baking of 165 ℃ put into pulverizer after 45 minutes and pulverize and obtain the Queensland nut powder, and granularity is below 75 orders.
Embodiment 2
The present embodiment is the preparation for Queensland nut powder and Queensland nut oil.The Queensland nut kernel is dried to moisture below 3%, is put into when nut is cooled to 65 ℃ under the forcing press that pressure is 45MPA and squeezes, be depressed into 20 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, the kernel slag is put into the baking box baking of 175 ℃ put into pulverizer after 35 minutes and pulverize and obtain the Queensland nut powder, and granularity is below 75 orders.
Embodiment 3
The present embodiment is the preparation for Queensland nut powder and Queensland nut oil.The Queensland nut kernel is dried to moisture below 3%, is put into when nut is cooled to 60 ℃ under the forcing press that pressure is 50MPA and squeezes, be depressed into 15 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, the kernel slag is put into the baking box baking of 170 ℃ put into pulverizer after 40 minutes and pulverize and obtain the Queensland nut powder, and granularity is below 75 orders.
Embodiment 4
The present embodiment is with the Queensland nut powder of embodiment 1 preparation and Queensland nut oil preparation Macadamia nut flaky pastry.75:15:40:15:15 prepares Self-raising flour, Queensland nut powder, sucrose, Queensland nut oil and water by ratio of weight and the number of copies; Add Queensland nut oil, sucrose and water to carry out middling speed in the Queensland nut powder and stir, add Self-raising flour to continue middling speed after fully mixing and stirred 25 minutes, make crisp short cakes with sesame face base; Selection Model makes crisp short cakes with sesame face base make the pancake base of required form, put into inherent about 165 ℃ of baking oven and toasted 10 minutes, then the baking oven baking of putting into 245 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 12 minutes.
Embodiment 5
The present embodiment is with the Queensland nut powder of embodiment 2 preparations and Queensland nut oil preparation Macadamia nut flaky pastry.85:25:25:5:25 prepares Self-raising flour, Queensland nut powder, starch sugar, Queensland nut oil and water by ratio of weight and the number of copies; Add Queensland nut oil, starch sugar and water to carry out middling speed in the Queensland nut powder and stir, add Self-raising flour to continue middling speed after fully mixing and stirred 25 minutes, make crisp short cakes with sesame face base; Selection Model makes crisp short cakes with sesame face base make the pancake base of required form, put into inherent about 155 ℃ of baking oven and toasted 20 minutes, then the baking oven baking of putting into 255 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 8 minutes.
Embodiment 6
The present embodiment is with the Queensland nut powder of embodiment 3 preparations and Queensland nut oil preparation Macadamia nut flaky pastry.80:20:34:10:20 prepares Self-raising flour, Queensland nut powder, maltose, Queensland nut oil and water by ratio of weight and the number of copies; Add Queensland nut oil, maltose and water to carry out middling speed in the Queensland nut powder and stir, add Self-raising flour to continue middling speed after fully mixing and stirred 25 minutes, make crisp short cakes with sesame face base; Selection Model makes crisp short cakes with sesame face base make the pancake base of required form, put into inherent about 160 ℃ of baking oven and toasted 15 minutes, then the baking oven baking of putting into 250 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 10 minutes.
Embodiment 7
The sweetener that the present embodiment adopts is glucose, and other are identical with embodiment 5.
Embodiment 8
The sweetener that the present embodiment adopts is fructose, and other are identical with embodiment 4.
Embodiment 9
The sweetener that the present embodiment adopts is that fructose and maltose are joined, and other are identical with embodiment 6.
Embodiment 10
The sweetener that the present embodiment adopts is that sucrose, glucose, fructose are composite, and other are identical with embodiment 4.
Embodiment 11
The sweetener that the present embodiment adopts is that sucrose and starch sugar are composite, and other are identical with embodiment 5.
Embodiment 12
The sweetener that the present embodiment adopts is that glucose, maltose and fructose are composite, and other are identical with embodiment 6.
Claims (7)
1. Macadamia nut flaky pastry, it is characterized in that: raw material comprises flour, Queensland nut powder, sweetener, Queensland nut oil and water, its parts by weight ratio is followed successively by 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25, makes after baking; Described Queensland nut powder is that the kernel slag after the oven dry of Queensland nut kernel, oil expression is obtained after baking, pulverizing; Described flour is Self-raising flour; Specifically comprise the following steps:
The preparation of A, Queensland nut powder and Queensland nut oil: the Queensland nut kernel is dried to water content below 3%, be put into when nut is cooled to 55 ~ 65 ℃ under the forcing press that pressure is 45 ~ 55MPa and squeeze, be depressed into 10 ~ 20 minutes, obtain Queensland nut oil and kernel slag; Queensland nut oil is standby, and the kernel slag was put into the baking box baking of 165 ~ 175 ℃ after 35 ~ 45 minutes, pulverizes with pulverizer and obtains the Queensland nut powder;
B, the modulation of crisp short cakes with sesame raw material: flour, Queensland nut powder, sweetener, Queensland nut oil and water are prepared in 75 ~ 85:15 ~ 25:25 ~ 40:5 ~ 15:15 ~ 25 by ratio of weight and the number of copies; Add Queensland nut oil, sweetener and water in the Queensland nut powder after, middling speed stirs, and adds flour to continue middling speed after fully mixing and stirs 25 minutes, makes crisp short cakes with sesame face base;
C, moulding and baking: choose mould and make crisp short cakes with sesame face base make the pancake base of required form, put into 155 ~ 165 ℃ of baking oven inherences baking 10 ~ 20 minutes, then the baking oven baking of putting into 245 ~ 255 ℃ of temperature namely obtained described Macadamia nut flaky pastry in 8 ~ 12 minutes.
2. Macadamia nut flaky pastry according to claim 1 is characterized in that: described sweetener is one or more composite in sucrose, glucose, fructose, maltose.
3. Macadamia nut flaky pastry according to claim 1 is characterized in that: the kernel described in the A step is dry is freeze-day with constant temperature.
4. according to Macadamia nut flaky pastry claimed in claim 1, it is characterized in that: the described kernel squeezing of A step is to be put under the forcing press that pressure is 50MPa when dried nut is cooled to 60 ℃ to squeeze, and is depressed into 15 minutes, obtains Queensland nut oil and kernel slag.
5. Macadamia nut flaky pastry according to claim 1, it is characterized in that: the described kernel slag of A step was put into the baking box baking of 170 ℃ after 40 minutes, pulverized the Queensland nut powder that obtains white with pulverizer, and granularity is below 75 orders.
6. Macadamia nut flaky pastry according to claim 1 is characterized in that: the described crisp short cakes with sesame raw material modulation of B step is that 80:20:34:10:20 prepares flour, Queensland nut powder, sweetener, Queensland nut oil and water by ratio of weight and the number of copies.
7. Macadamia nut flaky pastry according to claim 1 is characterized in that: the described baking of C step is that pancake is put into the inherent 160 ℃ of bakings of baking oven 15 minutes, then puts into the baking oven baking 10 minutes of 250 ℃ of temperature, obtains described Macadamia nut flaky pastry.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110370637 CN102388938B (en) | 2011-11-21 | 2011-11-21 | Macadamia nut flaky pastry and processing method thereof |
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| CN 201110370637 CN102388938B (en) | 2011-11-21 | 2011-11-21 | Macadamia nut flaky pastry and processing method thereof |
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| CN102388938A CN102388938A (en) | 2012-03-28 |
| CN102388938B true CN102388938B (en) | 2013-05-08 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102726497A (en) * | 2012-07-01 | 2012-10-17 | 苏州琪乐豆商贸有限公司 | Method for preparing chocolate, water caltrop and pine nut cake |
| CN102726495A (en) * | 2012-07-01 | 2012-10-17 | 苏州琪乐豆商贸有限公司 | Manufacture method of water chestnut pine nut shortbread |
| CN103689211A (en) * | 2013-12-27 | 2014-04-02 | 南昌大学 | Extraction method of avocado protein |
| CN103689210A (en) * | 2013-12-27 | 2014-04-02 | 南昌大学 | Extraction method for cashew proteins |
| CN103719531A (en) * | 2013-12-27 | 2014-04-16 | 南昌大学 | Method for extracting macadimia nut proteins |
| CN103652313A (en) * | 2013-12-27 | 2014-03-26 | 南昌大学 | Separation method for macadimia nut fine protein |
| CN105724705A (en) * | 2016-04-07 | 2016-07-06 | 王永福 | Macadamia nut healthcare instant coffee |
| CN106819010A (en) * | 2017-04-05 | 2017-06-13 | 路国廷 | A kind of kernel crusty pancake and its processing method |
| CN108812766A (en) * | 2018-07-03 | 2018-11-16 | 芜湖喜源味食品有限公司 | It is a kind of using macadamia as the processing method of the cake food of core |
| CN108522605A (en) * | 2018-07-07 | 2018-09-14 | 芜湖喜源味食品有限公司 | A kind of production method of the sesame seed cake of milk fragrance |
| CN110521752A (en) * | 2019-08-28 | 2019-12-03 | 名沙食品（江苏）有限公司 | A kind of no sucrose nut biscuits preparation process |
| CN116998520A (en) * | 2019-11-13 | 2023-11-07 | 云南省热带作物科学研究所 | Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1611118A (en) * | 2003-10-29 | 2005-05-04 | 王秀芬 | Crisp biscuit |
| CN1830268A (en) * | 2006-01-23 | 2006-09-13 | 尹成波 | Crisp cake having filling |
| CN1919078A (en) * | 2006-09-15 | 2007-02-28 | 邢烽 | Method for processing kernel crisp cake |
| CN101775336A (en) * | 2010-02-08 | 2010-07-14 | 云南烟草科学研究院 | Macadamia shell extract and application thereof |
| CN101942356B (en) * | 2010-08-18 | 2013-01-02 | 云南大地石业集团有限公司 | Walnut kernel cold pressing oil production method and walnut kernel cold pressing and cake-making devices specific thereof |
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