CN105310027A - Hawthorn and Chinese-chestnut hamburger cake and processing method thereof - Google Patents
Hawthorn and Chinese-chestnut hamburger cake and processing method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of making of hawthorn sandwich fruit pieces, in particular to a hawthorn and Chinese-chestnut hamburger cake and a processing method thereof. The processing method of the hawthorn and Chinese-chestnut hamburger cake includes the following steps that a part of hawthorns are softened to be pulped, and hawthorn pulp is obtained; the other part of hawthorns are sliced, frozen, unfrozen and extracted, and hawthorn juice is obtained through heating concentration; the hawthorn pulp and the hawthorn juice are mixed in the mass ratio of 1:2.5-3.5, the mixture is pulped, homogenized and then boiled, sugar is added during boiling, and sugar-concentrated hawthorn pulp is obtained; cured Chinese chestnut pulp is dried and smashed to obtain Chinese chestnut powder; the sugar-concentrated hawthorn pulp is prepared into piece shapes, and hawthorn fruit pieces are obtained; the Chinese chestnut powder and the sugar-concentrated hawthorn pulp are mixed to be even, and Chinese-chestnut and hawthorn fruit pieces are prepared; the hawthorn fruit pieces and the Chinese-chestnut and hawthorn fruit pieces are stacked, and the hawthorn and Chinese-chestnut hamburger cake is obtained. The hawthorn and Chinese-chestnut hamburger cake is deep red, is in a semitransparent type, is proper in hardness, slightly elastic, palatable in sour and sweet and abundant in nutrient, has the eating function and the health caring function at the same time and has quite high popularization value.
Description
Technical field
The present invention relates to the making field of the sandwich chankings of hawthorn, in particular to a kind of hawthorn Chinese chestnut hamburger cake and processing method thereof.
Background technology
Hawthorn (Hawthorn) is rose family may, be rich in vitamin C, organic acid, dietary fiber, flavone compound and multi mineral prime element, there is multiple physiological active functions, as protected cardiovascular system, treatment heart failure and angina pectoris, reduce blood pressure and T-CHOL, anti-oxidant etc., also containing abundant pectin substance in hawthorn, pectin substance itself is a kind of soluble dietary fiber, also has removing toxic substances simultaneously, treatment diarrhoea, maintain blood cholesterol level, function such as treatment hypoferric anemia and gastric duodenal ulcer etc., medicine and raw-food material has been widely used in China and Europe.
Chinese chestnut is commonly called as chestnut, containing much starch in its structural constituent, also containing various nutrients such as protein, fat, B family vitamins, have the laudatory title of " king of dry fruit ".The alternative grain of Chinese chestnut, with jujube, persimmon be called " iron crops ", " woody grain ", it is also a kind of good and cheap, polytrophic invigorant simultaneously.Chinese chestnut adds that other Chinese medicine or food material can also make herbal cuisine, treatment tracheitis, suffer from a deficiency of the kidney, the disease such as indigestion, diarrhoea, apoplexy.Therefore, both are organically combined, while enhancing mouthfeel, have health care concurrently.
Common hawthorn chankings is with haw juice, apple pulp, white sugar, pectin, xanthans, pigment etc. for raw material, through picking-clean-and the technique such as stoning-immersion-filtration-concentrated-allotment-die-filling-cooling-depanning-cutting makes.Common process hawthorn slurry color and luster in infusion, dry run can lose, and loses bright-coloured redness, must add pigment; The low hawthorn chankings that also can make of pectin content is shaping poor, must add the thickeners such as xanthans; Simultaneously because hawthorn content is low, organic acid content is low, must add anticorrisive agent, and above reason is that consumer is unwilling to buy this series products.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is the processing method providing a kind of hawthorn Chinese chestnut hamburger cake, by with hawthorn, Chinese chestnut for primary raw material, process through scientific method, outward appearance and good mouthfeel, be applicable to popular taste, can meet the raising of people's living standard to the demand of higher food quality, the dark red shape that is translucent of product color, the suitable slightly elasticity of soft or hard, sour and sweet palatability, nutritious having concurrently eats and health care.
The second object of the present invention is the hawthorn Chinese chestnut hamburger cake providing a kind of processing method of described a kind of hawthorn Chinese chestnut hamburger cake obtained.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A processing method for hawthorn Chinese chestnut hamburger cake, comprises the following steps:
(a), get hawthorn, first carry out pretreatment, then clean up, for subsequent use;
(b), a part of hawthorn is softening after to add water making beating, obtain hawthorn and starch; Remaining hawthorn section, thaws after freezing, uses filtered through gauze after then adding flooding, and filtrate heating is concentrated into soluble solid content 10% ± 0.5%, obtains haw juice;
The 1:2.5-3.5 mixing in mass ratio of (c), described hawthorn slurry and described haw juice, infusion after homogeneous of again pulling an oar, in the process of infusion, gradation adds sugar, obtains the concentrated hawthorn slurry of sugar;
(d), the Chinese chestnut pulp of slaking is dried, pulverize obtain rice-chestnut powder;
(e), described sugar concentrated hawthorn slurry and makes sheet, obtain hawthorn chankings, for subsequent use;
(f), described rice-chestnut powder and described sugar concentrated hawthorn and starch and mix, make Chinese chestnut haw berry sheet;
(g), described hawthorn chankings is superposed with described Chinese chestnut hawthorn chankings, obtain hawthorn Chinese chestnut hamburger cake.
The processing method of hawthorn Chinese chestnut hamburger cake provided by the invention, hawthorn cleans up after pretreatment, a part of hawthorn making beating, obtained hawthorn slurry; Part hawthorn carries out freezing processing before making beating can make the easier stripping of the material such as hawthorn pectin, anthocyanidin, and obtained haw juice is bright in colour, and pectin content is high, adding of the additives such as alternative xanthans and pigment; Hawthorn slurry mixes with specific ratio with haw juice, can reach the requirement of pigment and pectin, need not add the additives such as anticorrisive agent, thickener and pigment again; Through boiling, and add sugar adjustment taste, the sugar obtained concentrates hawthorn slurry, and the concentrated hawthorn of sugar starches the suitable slightly elasticity of the chankings soft or hard made, sour and sweet palatability; After Chinese chestnut slaking, pulverize and make rice-chestnut powder, the interpolation of rice-chestnut powder can make chankings present different colors, forms sandwich hamburger shape, has more enriched the nutrition of product simultaneously, has improved mouthfeel.This product is with natural, nutrition, health, safety is principle, do not use any additive, use fresh hawthorn, Chinese chestnut and high-quality sugar, common haw flakes production principle basis is carried out the reformed AHP of technique and formula, adopt the pigment in Natural Hawthorn fruit juice and pectin, make novel hawthorn chankings, simultaneously sandwich with Chinese chestnut superfines, compared with common hawthorn chankings, the nutritive value of finished product can be improved, improve pectin and nutrition content, and the consumption of sugar can be reduced, need not add other additives makes hawthorn chankings shaping, soft, not containing any additive.The dark red shape that is translucent of novel hawthorn Chinese chestnut hamburger product color made, the suitable slightly elasticity of soft or hard, sour and sweet palatability, nutritious having concurrently eats and health care, has good promotional value.
Wherein, the pretreatment of hawthorn is: remove the hawthorn base of a fruit and Chinese hawthorn seed; Heating in step (b) generally adopts little fire to carry out, and is concentrated into soluble solid content 10% ± 0.5% as put into stainless-steel pan electromagnetic oven 300w ~ 600w heating.
The softening of hawthorn can adopt the mode of boiling or steaming, preferably, in step (b), and the described softening mode adopting steaming;
Describedly softening to be specially: by a part of hawthorn after cleaning up, little fire steams 10 ~ 20min, makes hawthorn deliquescing, adds the water making beating of 1.5-2.5 times of weight, obtains described hawthorn slurry.
The mode of steaming is softened hawthorn, juice a large amount of volatilization unlike other mode of heating of hawthorn in the process of steaming, and nutrition is not damaged, and fragrance and taste run off little; The hawthorn of deliquescing adds water the hawthorn slurry delicate mouthfeel of pulling an oar and obtaining, and eliminates the not mature mouthfeel of hawthorn.
Hawthorn carries out freezing processing before making beating can make the easier stripping of the material such as hawthorn pectin, anthocyanidin, and obtained haw juice is bright in colour, and pectin content is high, adding of the additives such as alternative xanthans and pigment.In order to the stripping of the material such as hawthorn pectin, anthocyanidin of being more convenient for, preferably, in step (b), the thickness of described hawthorn section is 1-2mm; Described freezing be-16 ~-25 DEG C place 10-15h.
More preferably, in step (b), the weight ratio of the hawthorn of described water and section is 5-7:1, and the temperature of described lixiviate is 25-35 DEG C, and the time of lixiviate is 50-70min.
Reducing the acidity of hawthorn by adding sugar, regulating the taste of hawthorn.Preferably, in step (c), described sugar is any one in white sugar, rock sugar.
White granulated sugar color and luster is pure white, can increase the color and luster of hawthorn; And the effects such as white sand flavour of candy is sweet, property is put down, and returns spleen, lung channel, has that moistening lung is promoted the production of body fluid, cough-relieving and middle beneficial lung.Through test of many times, the white granulated sugar adding certain content makes the sugar obtained concentrate hawthorn slurry sour and sweet palatability.More preferably, described white sugar is white granulated sugar, and the addition of described white granulated sugar is the 15%-18% of pretreated hawthorn gross weight; The time of described infusion is 18-25min.Infusion adopts little fire to carry out.
Preferably, in step (d), the Chinese chestnut pulp of described slaking is: select Chinese chestnut, clean up, carry out baking, peel off and get final product after cooling.
Further, described baking is: the Chinese chestnut cleaned up is toasted 25-35min in 175-185 DEG C.Baking can be selected and be carried out in an oven.
Chinese chestnut, before baking, first carries out clip, blows in baking to prevent Chinese chestnut; In addition, Chinese chestnut, before baking, preferably shines a couple of days under the sun, and such Chinese chestnut will be sweeter, and Chinese chestnut meat also can be allowed to separate with shell; Due to the minimizing of whole Chinese chestnut moisture after baking, more easily remove the peel after baked, through the Chinese chestnut that baking obtains, mouthfeel is more sweet.
Preferably, in step (d), described temperature of drying employing is 55-65 DEG C, first pulverizes with pulverizer, cross 60 mesh sieves, and then ultramicro grinding to average grain diameter is less than less than 25 μm after oven dry.
Ultramicro grinding generally refers to diameter to be the process that the material particles of more than 3mm is crushed to 10 ~ 25 μm.Because particle develops to miniaturization, cause material table area and porosity significantly to increase, therefore, ultrafine powder has unique physics and chemistry character, as good dissolubility, dispersiveness, adsorptivity, chemism etc., mouthfeel can be made finer and smoother rice-chestnut powder ultramicro grinding.Ultramicro grinding can adopt airslide disintegrating mill such as airflow milling to carry out ultramicro grinding.
Further, in step (e), described hawthorn chankings is prepared by the following method: described sugar is concentrated the even striking on stainless steel disk of hawthorn slurry in blocks, thickness is 0.7 ~ 1cm, put into air dry oven, oven temperature controls at 50 ~ 60 DEG C, dry to moisture be 20% ± 2%.Obtained large hawthorn chankings softness is flexible, taste lubrication.
Further, in step (f), described Chinese chestnut hawthorn chankings is prepared by the following method: rice-chestnut powder and sugar are concentrated hawthorn and starch and mix, on stainless steel disk, even striking is in blocks, put into air dry oven, oven temperature controls at 50 ~ 60 DEG C, dry to moisture be 20% ± 2%.
Hawthorn chankings and superposing successively containing the chankings of Chinese chestnut, can form 3 or 5 layers of chankings, compacting, be cut into long 3cm, the fritter aseptic packaging of wide 1.5cm gets product.
The addition of Chinese chestnut may not exceed 25% of sugar concentrated hawthorn slurry weight, otherwise chankings there will be crackle, and further, in step (f), described rice-chestnut powder and described sugar concentrate hawthorn and starches and mix with the weight ratio being not more than 25%.
Preferably, described rice-chestnut powder and described sugar concentrate the weight ratio that hawthorn starches is 1:2-3.5.
Present invention also offers the hawthorn Chinese chestnut hamburger cake obtained by said method.
The present invention adopts pigment in Natural Hawthorn fruit juice and pectin, make novel hawthorn chankings, simultaneously sandwich with Chinese chestnut superfines, compared with common hawthorn chankings, the nutritive value of finished product can be improved, improve pectin and nutrition content, and the consumption of white sugar can be reduced, need not add other additives makes hawthorn chankings shaping, soft, not containing any additive.The novel hawthorn Chinese chestnut hamburger color made is better, tissue is fine and smooth, sweet and sour taste, product quality is better, do not add any additive and anticorrisive agent, it is natural green food, be applicable to popular taste, all-ages, the raising that can meet people's living standard, to the demand of higher food quality, has good promotional value.
In addition, after testing, shelf life accelerated test shows hawthorn Chinese chestnut hamburger cake provided by the invention, to have under terms of packing product after room temperature places 6 months, and indices is as color and luster, flavour, mouthfeel, and quality etc. have no significant change; Microbiological indicator detects and meets national sector standard.
In the present invention, for gas range, little fire refers to the faint state of flare; For electromagnetic oven, little fire refers to 20W to 600W.
Compared with prior art, beneficial effect of the present invention is:
(1) processing method of hawthorn Chinese chestnut hamburger cake provided by the invention, hawthorn carries out freezing processing before making beating can make the easier stripping of the material such as hawthorn pectin, anthocyanidin, obtained concentrated haw juice, bright in colour, pectin content is high, adding of the additives such as alternative xanthans and pigment.
(2) processing method of hawthorn Chinese chestnut hamburger cake provided by the invention, the interpolation of Chinese chestnut superfines can make chankings present different colors, forms sandwich hamburger shape; More enrich the nutrition of product simultaneously, improve mouthfeel.
(3) processing method of hawthorn Chinese chestnut hamburger cake provided by the invention, not adding any additive and anticorrisive agent, is natural green food; The dark red shape that is translucent of hawthorn Chinese chestnut hamburger cake color and luster of making, color is better, the suitable slightly elasticity of soft or hard, and tissue is fine and smooth, sweet and sour taste, and nutritious having concurrently eats and health care, all-ages.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
A processing method for hawthorn Chinese chestnut hamburger cake, comprises the following steps:
(1) Feedstock treating:
1. high-quality haw berry selected by raw material, removes the hawthorn base of a fruit and Chinese hawthorn seed, takes the white granulated sugar of 15% of the hawthorn quality handled well, for subsequent use.
2. select high-quality Chinese chestnut, clean up, put it in baking box and carry out baking, oven temperature is 175 DEG C, and baking 35min makes Chinese chestnut slaking, peels off.
(2) preparation of hawthorn slurry: cleaned up by pretreated hawthorn, little fire steams 10min, and make hawthorn deliquescing, the water beater adding 1.5 times of weight is pulled an oar.
(3) preparation of high fructose and color and luster concentrated haw juice: the hawthorn handled well is got 1kg and be cut into 1 ~ 2mm thin slice and spread out and put into the freezing 15h of freezer refrigerating chamber-16 DEG C into ceramic whiteware dish; Freezing complete after thaw, add clear water 35 DEG C of lixiviate 50min of 7 times of weight; Filter with double gauze after lixiviate completes, get filtrate and be concentrated into soluble solid content 10% ± 0.5% with electromagnetic oven 600w heating in stainless-steel pan.
(4) preparation of the concentrated hawthorn slurry of sugar: hawthorn slurry and concentrated haw juice are pressed the mixing of 1:3.5 mass ratio, and homogeneous of again pulling an oar, little fiery infusion 18min, period divides three times and adds the white granulated sugar weighed up in (1).
(5) preparation of rice-chestnut powder: by dry for Chinese chestnut pulp air dry oven at 55 DEG C, pulverize with pulverizer, cross 60 mesh sieves, be crushed to average grain diameter by airflow milling and be less than less than 25 μm, for subsequent use.
(6) film-making is dried:
1. a hawthorn slurry part concentrated even striking on stainless steel disk is in blocks, and thickness is 0.7 ~ 1cm, puts into air dry oven, and oven temperature controls at 50 ~ 60 DEG C, when chankings oven dry is 20% ± 2% to moisture, is taken off by chankings.
2. rice-chestnut powder and sugar are concentrated hawthorn to starch and mix by 1:4, on stainless steel disk, even striking is sent in the drying box of 50 ~ 60 DEG C in flakes, when chankings dry be 20% ± 2% to moisture time, chankings is taken off.
(7) be shaped packaging: superpose successively by hawthorn chankings with containing the chankings of Chinese chestnut, can form 3 layers or 5 layers of chankings, compacting, is cut into long 3cm, the fritter aseptic packaging of wide 1.5cm.
Embodiment 2
A processing method for hawthorn Chinese chestnut hamburger cake, comprises the following steps:
(1) Feedstock treating:
1. high-quality haw berry selected by raw material, removes the hawthorn base of a fruit and Chinese hawthorn seed, takes the white granulated sugar of 18% of the hawthorn quality handled well, for subsequent use.
2. select high-quality Chinese chestnut, clean up, put it in baking box and carry out baking, oven temperature is 180 DEG C, and baking 30min makes Chinese chestnut slaking, peels off.
(2) preparation of hawthorn slurry: cleaned up by pretreated hawthorn, little fire steams 15min, and make hawthorn deliquescing, the water beater adding 2 times of weight is pulled an oar.
(3) preparation of high fructose and color and luster concentrated haw juice: the hawthorn handled well is got 1kg and be cut into 1 ~ 2mm thin slice and spread out and put into the freezing 12h of freezer refrigerating chamber-18 DEG C into ceramic whiteware dish; Freezing complete after thaw, add clear water 30 DEG C of lixiviate 60min of 6 times of weight; Filter with double gauze after lixiviate completes, get filtrate and be concentrated into soluble solid content 10% ± 0.5% with electromagnetic oven 600w heating in stainless-steel pan.
(4) preparation of the concentrated hawthorn slurry of sugar: hawthorn slurry and concentrated haw juice are pressed the mixing of 1:3 mass ratio, and homogeneous of again pulling an oar, little fiery infusion 20min, period divides three times and adds the white granulated sugar weighed up in (1).
(5) preparation of rice-chestnut powder: by dry for Chinese chestnut pulp air dry oven at 60 DEG C, pulverize with pulverizer, cross 60 mesh sieves, be crushed to average grain diameter by airflow milling and be less than less than 25 μm, for subsequent use.
(6) film-making is dried:
1. a hawthorn slurry part concentrated even striking on stainless steel disk is in blocks, and thickness is 0.7 ~ 1cm, puts into air dry oven, and oven temperature controls at 50 ~ 60 DEG C, when chankings oven dry is 20% ± 2% to moisture, is taken off by chankings.
2. rice-chestnut powder and sugar are concentrated hawthorn to starch and mix by 1:3.5, on stainless steel disk, even striking is sent in the drying box of 50 ~ 60 DEG C in flakes, when chankings dry be 20% ± 2% to moisture time, chankings is taken off.
(7) be shaped packaging: superpose successively by hawthorn chankings with containing the chankings of Chinese chestnut, can form 3 layers or 5 layers of chankings, compacting, is cut into long 3cm, the fritter aseptic packaging of wide 1.5cm.
Embodiment 3
A processing method for hawthorn Chinese chestnut hamburger cake, comprises the following steps:
(1) Feedstock treating:
1. high-quality haw berry selected by raw material, removes the hawthorn base of a fruit and Chinese hawthorn seed, takes the white granulated sugar of 17% amount of the hawthorn quality handled well, for subsequent use.
2. select high-quality Chinese chestnut, clean up, put it in baking box and carry out baking, oven temperature is 185 DEG C, and baking 25min makes Chinese chestnut slaking, peels off.
(2) preparation of hawthorn slurry: cleaned up by pretreated hawthorn, little fire steams 20min, and make hawthorn deliquescing, the water beater adding 2.5 times of weight is pulled an oar.
(3) preparation of high fructose and color and luster concentrated haw juice: the hawthorn handled well is got 1kg and be cut into 1 ~ 2mm thin slice and spread out and put into the freezing 10h of freezer refrigerating chamber-25 DEG C into ceramic whiteware dish; Freezing complete after thaw, add clear water 25 DEG C of lixiviate 70min of 5 times of weight; Filter with double gauze after lixiviate completes, get filtrate and be concentrated into soluble solid content 10% ± 0.5% with electromagnetic oven 600w heating in stainless-steel pan.
(4) preparation of the concentrated hawthorn slurry of sugar: hawthorn slurry and concentrated haw juice are pressed the mixing of 1:2.5 mass ratio, and homogeneous of again pulling an oar, little fiery infusion 25min, period divides three times and adds the white granulated sugar weighed up in (1).
(5) preparation of rice-chestnut powder: by dry for Chinese chestnut pulp air dry oven at 65 DEG C, pulverize with pulverizer, cross 60 mesh sieves, be crushed to average grain diameter by airflow milling and be less than less than 25 μm, for subsequent use.
(6) film-making is dried:
1. a hawthorn slurry part concentrated even striking on stainless steel disk is in blocks, and thickness is 0.7 ~ 1cm, puts into air dry oven, and oven temperature controls at 50 ~ 60 DEG C, when chankings oven dry is 20% ± 2% to moisture, is taken off by chankings.
2. rice-chestnut powder and sugar are concentrated hawthorn to starch and mix by 1:2, on stainless steel disk, even striking is sent in the drying box of 50 ~ 60 DEG C in flakes, when chankings dry be 20% ± 2% to moisture time, chankings is taken off.
(7) be shaped packaging: superpose successively by hawthorn chankings with containing the chankings of Chinese chestnut, can form 3 layers or 5 layers of chankings, compacting, is cut into long 3cm, the fritter aseptic packaging of wide 1.5cm.
Experimental example 1
The hawthorn Chinese chestnut hamburger cake obtained to embodiment 1-3 carries out sensory evaluation.Specific as follows:
Choose 20 scorers had wide experience in subjective appreciation from color and luster, flavour, structural state is evaluated product, and sensory evaluation scores standard is in table 1.
Table 1 hawthorn hamburger sensory evaluation scores standard
The scoring of the hawthorn Chinese chestnut hamburger cake that embodiment 1-3 obtains is shown in Table 2.
The scoring of the hawthorn Chinese chestnut hamburger cake that table 2 the present invention obtains
Hawthorn Chinese chestnut hamburger cake provided by the invention, color and luster peony, slightly transparent, glossy, Chinese chestnut layer brown color, color and luster is excellent; Homogeneous, fine and smooth soft, clean taste, scoring all more than 8.8 points, structural state and clean taste degree excellent; Sour and sweet palatability, scoring is all more than 9 points, and sour and sweet palatability is excellent; The suitable slightly elasticity of soft or hard, scoring all more than 9.5 points, hardness and elasticity excellent; Integrated quality is superior.
Visible, the present invention is with natural, nutrition, health, safety is principle, do not use any additive, use fresh hawthorn, Chinese chestnut and high quality white granulated sugar, common haw flakes production principle basis is carried out the reformed AHP of technique and formula, develop novel hawthorn Chinese chestnut hamburger cake, outward appearance and good mouthfeel, be applicable to popular taste, can meet the raising of people's living standard to the demand of higher food quality, the dark red shape that is translucent of product color, the suitable slightly elasticity of soft or hard, sour and sweet palatability, nutritious having concurrently eats and health care.
By hawthorn Chinese chestnut hamburger cake obtained for embodiment 1-3 after testing, shelf life accelerated test shows, to have under terms of packing product after room temperature places 6 months, and indices is as color and luster, flavour, mouthfeel, and quality etc. have no significant change; Microbiological indicator detects and meets national sector standard.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a processing method for hawthorn Chinese chestnut hamburger cake, is characterized in that, comprises the following steps:
(a), get hawthorn, first carry out pretreatment, then clean up, for subsequent use;
(b), a part of hawthorn is softening after to add water making beating, obtain hawthorn and starch; Remaining hawthorn section, thaws after freezing, uses filtered through gauze after then adding flooding, and filtrate heating is concentrated into soluble solid content 10% ± 0.5%, obtains haw juice;
The 1:2.5-3.5 mixing in mass ratio of (c), described hawthorn slurry and described haw juice, infusion after homogeneous of again pulling an oar, in the process of infusion, gradation adds sugar, obtains the concentrated hawthorn slurry of sugar;
(d), the Chinese chestnut pulp of slaking is dried, pulverize obtain rice-chestnut powder;
(e), described sugar concentrated hawthorn slurry and makes sheet, obtain hawthorn chankings, for subsequent use;
(f), described rice-chestnut powder and described sugar concentrated hawthorn and starch and mix, make Chinese chestnut haw berry sheet;
(g), described hawthorn chankings is superposed with described Chinese chestnut hawthorn chankings, obtain hawthorn Chinese chestnut hamburger cake.
2. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, is characterized in that, in step (b), and the described softening mode adopting steaming;
Describedly softening to be specially: by a part of hawthorn after cleaning up, little fire steams 10 ~ 20min, makes hawthorn deliquescing, adds the water making beating of 1.5-2.5 times of weight, obtains described hawthorn slurry.
3. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, is characterized in that, in step (b), the thickness of described hawthorn section is 1-2mm; Described freezing be-16 ~-25 DEG C place 10-15h;
Preferably, the weight ratio of the hawthorn of described water and section is 5-7:1, and the temperature of described lixiviate is 25-35 DEG C, and the time of lixiviate is 50-70min.
4. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, is characterized in that, in step (c), described sugar is any one in white sugar, rock sugar; Described white sugar is preferably white granulated sugar, and the addition of described white granulated sugar is the 15%-18% of pretreated hawthorn gross weight; The time of described infusion is 18-25min.
5. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, is characterized in that, in step (d), the Chinese chestnut pulp of described slaking is: select Chinese chestnut, clean up, carry out baking, peel off and get final product after cooling;
Described baking is: the Chinese chestnut cleaned up is toasted 25-35min in 175-185 DEG C.
6. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, is characterized in that, in step (d), described temperature of drying employing is 55-65 DEG C, first pulverize with pulverizer after oven dry, cross 60 mesh sieves, and then ultramicro grinding to average grain diameter is less than less than 25 μm.
7. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, it is characterized in that, in step (e), described hawthorn chankings is prepared by the following method: described sugar is concentrated the even striking on stainless steel disk of hawthorn slurry in blocks, thickness is 0.7 ~ 1cm, put into air dry oven, oven temperature controls at 50 ~ 60 DEG C, dry to moisture be 20% ± 2%.
8. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 1, it is characterized in that, in step (f), described Chinese chestnut hawthorn chankings is prepared by the following method: rice-chestnut powder and sugar are concentrated hawthorn and starch and mix, on stainless steel disk, even striking is in blocks, put into air dry oven, oven temperature controls at 50 ~ 60 DEG C, dry to moisture be 20% ± 2%.
9. the processing method of hawthorn Chinese chestnut hamburger cake according to claim 8, is characterized in that, in step (f), described rice-chestnut powder and described sugar concentrate hawthorn and starches and mix with the weight ratio being not more than 25%;
Preferably, described rice-chestnut powder and described sugar concentrate the weight ratio that hawthorn starches is 1:2-3.5.
10. the hawthorn Chinese chestnut hamburger cake that the processing method of the hawthorn Chinese chestnut hamburger cake described in any one of claim 1-9 is obtained.
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| CN108887623A (en) * | 2018-06-11 | 2018-11-27 | 河北科技师范学院 | A kind of hawthorn Chinese chestnut crackling ball and preparation method thereof |
| CN110101048A (en) * | 2019-06-13 | 2019-08-09 | 承德瑞泰食品有限公司 | A kind of hawthorn deep process and its production line |
| CN110663795A (en) * | 2019-10-30 | 2020-01-10 | 湖北神丹健康食品有限公司 | Preserved egg and hawthorn soft cake and making method thereof |
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| CN110101048A (en) * | 2019-06-13 | 2019-08-09 | 承德瑞泰食品有限公司 | A kind of hawthorn deep process and its production line |
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