CN105941787A - Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes - Google Patents
Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes Download PDFInfo
- Publication number
- CN105941787A CN105941787A CN201610273084.5A CN201610273084A CN105941787A CN 105941787 A CN105941787 A CN 105941787A CN 201610273084 A CN201610273084 A CN 201610273084A CN 105941787 A CN105941787 A CN 105941787A
- Authority
- CN
- China
- Prior art keywords
- type nut
- nut crisp
- semen
- vitis viniferae
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a preparation method of flower fragrance type fruit nut crisp cakes. The preparation method comprises the following steps: (1) material preparing: raw materials are prepared according to the following mass percentages: 30-40% of walnut kernels, 3-6% of maltoses, 5-8% of Badam, 6-9% of raisins, 3-6% of grape juice, 1-3% of black sesame seeds, 2-4% of rose sauce, 3-6% of dried apricot kernels, 8-12% of red jujube slices and 18-23% of peanut kernels; (2) raw material pretreating; (3) sugar syrup preparing: the maltoses, grape juice, and rose sauce are respectively added into a stainless steam double layered pan according to the proportion of the formula, the raw materials are mixed and stirred evenly, the stirred mixture is heated at 110-120 DEG C to conduct boiling, and the boiled mixture is concentrated to a concentration of 85-95% to obtain the sugar syrup; (4) mixing and stirring; (5) mold reversing and pressing; and (6) cutting and packaging. The crisp cakes have characteristics of being easy to preserve, easy to carry and high in nutrition, so that the crisp cakes rightly meet people's needs.
Description
Technical field
The present invention relates to food engineering field, the preparation method of a kind of floral type nut crisp and logical
Cross the floral type nut crisp that the method obtains.
Background technology
Nut crisp is also called praline, is a kind of traditional characteristics food.Due to nut crisp have nutritious,
The feature of sweet mouthfeel, deeply liking by persons sponging on an aristocrat.
But, nut crisp softening point is changed by season, variations in temperature, will become higher than 6 DEG C in temperature
Soft, syrup melts tacky, and various raw materials separate, therefore can not become commodity, and through the present invention by special
Technique, the floral type nut crisp that processing obtains can preserve for a long time and be easy to carry, and will be rich in human body institute
Required various nutritional labelings, its easily preservation, feature of portable and high nutrition being had just meets
The demand of people.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of floral type nut crisp and obtained by the method
Floral type nut crisp.The floral type nut crisp that the processing of this preparation method obtains can preserve for a long time and be easy to take
Band, and will rich in nutritional labelings various necessary to human body, what it was had easily preserve, portable and
The feature of high nutrition is just meeting the demand of people.
To achieve these goals, the preparation method of a kind of floral type nut crisp that the present invention provides, successively
Comprise the steps:
(1) get the raw materials ready:
By following mass percent prepare raw material: Semen Juglandis 30-40%, maltose 3-6%, Amygdalus communis Lamarck 5-8%,
Dried Fructus Vitis viniferae 6-9%, Sucus Vitis viniferae 3-6%, Semen Sesami Nigrum 1-3%, Flos Rosae Rugosae sause 2-4%, dried apricot 3-6%, red
Fructus Jujubae sheet 8-12% and Semen arachidis hypogaeae 18-23%；
(2) pretreatment of raw material:
By Semen Juglandis, Amygdalus communis Lamarck, dried Fructus Vitis viniferae, Semen Sesami Nigrum, dried apricot, red date slices and Semen arachidis hypogaeae by recipe ratio
Example puts into exsiccator, dry 30-60 minute at 60-80 DEG C, makes various raw material moisture content reach 5%；
(3) prepared by syrup:
Fructus Hordei Germinatus, Sucus Vitis viniferae, Flos Rosae Rugosae sause are put into Stainless Steel steam double boiler by formula proportion respectively,
Carry out mixing and stirring, boil at heating 110-120 DEG C, be concentrated into concentration 85 95%,
To syrup；
(4) mix and blend: the raw material being dried to obtain in step (2) is inserted the syrup in step (3)
It is stirred, till system is uniformly；
(5) touch and suppress: the material obtained in step (4) being quickly poured in mould, presses
System, depanning after material cools down；
(6) cut, pack after obtain floral type nut crisp finished product.
Preferably, in step (1), the proportioning of each raw material is: Semen Juglandis 30%, maltose 6%, Ba Dan
Wood 5%, dried Fructus Vitis viniferae 9%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 4%, dried apricot 6%, Fructus Jujubae
Sheet 8% and Semen arachidis hypogaeae 23%.
Preferably, in step (1), the proportioning of each raw material is: Semen Juglandis 40%, maltose 3%, Ba Dan
Wood 8%, dried Fructus Vitis viniferae 6%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, Fructus Jujubae
Sheet 8% and Semen arachidis hypogaeae 18%.
Preferably, in step (1), the proportioning of each raw material is: Semen Juglandis 35%, maltose 3%, Ba Dan
Wood 8%, dried Fructus Vitis viniferae 6%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, Fructus Jujubae
Sheet 10% and Semen arachidis hypogaeae 21%.
Preferably, the baking temperature in step (2) is 70 DEG C, and drying time is 40 minutes.
Preferably, the concentration of concentration is 90%.
The floral type nut crisp that a kind of preparation method utilizing above-mentioned floral type nut crisp prepares.
Further, floral type nut crisp can preserve at least 12 months at normal temperatures.
Semen Juglandis: walnut nutritious abundant, is one of the world's " four is big " dry fruit.According to surveying and determination, every hectogram contains
14.9 grams of protein, 58.8 grams of fat, the lipase 37 in Semen Juglandis 1% is linoleic acid, and 12% is linolenic acid,
Carbohydrate 9.6 grams, dietary fiber 9.6 grams, carotene 30 microgram, vitamin E 43.21 milli
Gram, 385 milligrams of potassium, 3.44 milligrams of manganese, calcium 56 milligrams, 294 milligrams of phosphorus, ferrum 2.7 milligrams, selenium
4.62 micrograms, 2.17 milligrams of people of zinc.With regard to nutritional labeling comparatively, walnut nutritious value is the 8.5 of Semen sojae atricolor
Times, 6 times of Semen arachidis hypogaeae, 12 times of egg, 25 times of milk, (1 jin of Semen Juglandis is equivalent to 5 jin of eggs
Or the nutritive value of 9 jin of milk) 10 times of meat.Semen Juglandis contains substantial amounts of calcium, phosphorus, ferrum, not only
The effect that preventing and treating hair bleaches too early and comes off can be also had with skin moistening.Health side promoted by Semen Juglandis
Face, is the important adjuvant of Chinese patent medicine, has pleasant enriching blood, relieving cough and resolving phlegm, lung moistening the kidney invigorating, nourishes rough skin etc.
Function.
Maltose: maltose lung moistening, promotes the production of body fluid, and goes dry；Can be used for treat deficiency of vital energy asthenia, asthenia cold abdominalgia,
The deficiency of the lung, chronic cough such as breathe heavily for a long time at the patient of disease.And maltose taste is more sweet, slightly warm in nature, population
All edibles
Amygdalus communis Lamarck: the fatty 47%-61% of kernel, crude protein 28%, is much higher than Armeniaca vulgaris (24.9
%), Semen Juglandis (15.4), wherein 18 kinds of amino acid contents 24.1%, 8 kinds of necessary aminoacid of human body account for
The 28.3% of total amino acid content, its total amount is higher than Semen Juglandis and egg.Valine, phenylpropyl alcohol in necessary aminoacid
Propylhomoserin, isoleucine and tryptophane are above beef.Riboflavin (B2) and tocopherol (VE) contain
Amount is higher than Semen arachidis hypogaeae and Semen Juglandis.And containing multi mineral prime element K, Ca, Mg, Cu, Mn, Fe etc..
Dried Fructus Vitis viniferae: ferrum and calcium content in dried Fructus Vitis viniferae are the abundantest, can replenishing blood and vital energy, warming the kidney, help improve
Anemia, thrombocytopenia；Dried Fructus Vitis viniferae includes a large amount of glucose, to myocardium nutritious effect, contributes to hat
The rehabilitation dried Fructus Vitis viniferae of cardiaopath is possibly together with several mineral materials and vitamin, aminoacid, and often nerve is declined by food
Weak and fatigue person has preferable benefiting action, or the dietetic therapy good merchantable brand of gynaecological disease.
Sucus Vitis viniferae: Sucus Vitis viniferae in addition to moisture content, possibly together with about 15%～30% saccharide (mainly glucose,
Fructose and pentose), various organic acid (malic acid, tartaric acid and a small amount of citric acid, succinic acid, do not have
Gallate-based, oxalic acid, salicylic acid etc.) and mineral, and various vitamin, aminoacid, protein, carbon
Hydrate, crude fibre, calcium, phosphorus, ferrum, carotene, thiamine, riboflavin, nicotinic acid, anti-
Bad hematic acid, lecithin etc..
Semen Sesami Nigrum: Semen Sesami Nigrum is the black seeds of Pedaliaceae sesame, containing substantial amounts of fat and protein,
Also have the nutritional labelings such as saccharide, VitAVitE, lecithin, calcium, ferrum, chromium.Can do
Become various tasty food.General edible per capita.Semen Sesami Nigrum sweet in the mouth, property is put down.There is nourishing the liver and kidney, benefit
Blood intestine moistening, relieving constipation, the function of lactogenesis.
Flos Rosae Rugosae sause: " book on Chinese herbal medicine is the newest " is recorded, and Flos Rosae Rugosae can " the strongly fragrant gas of soothing liver-QI gallbladder, spleen invigorating pathogenic fire reducing.Control
Cold type of pain in abdomen, gastral cavilty is long-pending cold, energy removing blood stasis of holding concurrently ".And " food book on Chinese herbal medicine " is recorded, Flos Rosae Rugosae has " main profit
Lung spleen, the liver benefiting gallbladder, the gas of the evil that exorcises evil spirits, the fragrance of food is sweet and refreshing, makes us refreshing refreshing " effect.Additionally " spring
State book on Chinese herbal medicine " to think, Flos Rosae Rugosae can treat diseases such as " pneumonopathy cough expectorant blood, spit blood, spit blood ".This
The Flos Rosae Rugosae that invention uses will be for commercially available Flos Rosae Rugosae sause.Can certainly be by this area conventional method system
The Flos Rosae Rugosae sause obtained.
Dried apricot: sarcocarp sweet in the mouth is sour, warm in nature, returns lung, large intestine channel；There are lung moistening, relieving cough and relieving asthma, promoting the production of body fluid to quench thirst
Effect；Can be used for the disease such as deficiency of stomach-Yin, thirsty and dry pharynx.Dried apricot contains abundant cellulose, to improving intestinal
Portion's motion is the most largely effective；Dried apricot rich in potassium element can effectively regulate human blood-pressure；Dried apricot contains rich
Rich vitamin A, has the effect preventing nyctalopia and visual deterioration.
Red date slices: Fructus Jujubae is warm in nature, sweet in the mouth, has benefiting QI and nourishing blood, invigorating the spleen and regulating the stomach, wind effect, to treatment
The serum transaminase of anaphylactoid purpura, anemia, hypertension, acute, chronic hepatitis and liver cirrhosis patient increases,
And prevent transfusion reaction etc. all to have ideal effect；Fructus Jujubae contains triterpenoid compound and cyclic adenosine monophosphate,
Have and stronger press down cancer, anti-allergic effects；Fructus Jujubae contains the material of antifatigue effect, the endurance of people can be strengthened；
Fructus Jujubae also has the effect alleviating toxicant to liver injury；Flavone compound in Fructus Jujubae, has calm fall
The effect of blood pressure.
Semen arachidis hypogaeae: Semen arachidis hypogaeae, sweet in the mouth, property is put down；Return spleen, lung meridian.Strengthening the spleen and nourishing the stomach, moistening the lung and resolving phlegm.Main spleen
Void is not transported, and regurgitation is not relaxed, and breast woman's milk is few, tinea pedis, xeropulmonary cough, constipation due to dry stool.In addition Semen arachidis hypogaeae is also
There is following effect: 1. enhancing development, Semen arachidis hypogaeae, containing abundant vitamin and mineral, can promote
The growth promoter of human body.2. nourishing the brain and improving intelligence promotes cell development, improves intelligence, containing more than ten in Semen arachidis hypogaeae protein
Planting the aminoacid of needed by human body, wherein lysine can make child improve intelligence, glutamic acid and aspartic acid
Cell development can be promoted and strengthen the memory ability of brain.3. slow down aging, catechu contained in Semen arachidis hypogaeae
Element has the strongest aging-resistant effect to human body, and lysine is also the important component preventing presenility.
Often anthophagy is raw, is of value to human body slow down aging, therefore Semen arachidis hypogaeae has again the title of " peanut ".4. nourishing the lung to arrest cough,
The effect that contain, in Semen arachidis hypogaeae, the fatty oil enriched, can play nourishing the lung to arrest cough, is usually used in chronic cough asthma, coughs up
The diseases such as sputum streaked with blood.5. hemostasis, containing oils and fats and multivitamin in blood coagulation hemostasis Testa arachidis hypogaeae, and contains
Make the material of reduced clotting time, fibrinous dissolving can be resisted, have promotion bone marrow to manufacture hematoblastic
Function, to multiple hemorrhage, not only has the effect of hemostasis, and has certain treatment to protopathy
Effect is useful to human body hemopoietic function.
The preparation method of the floral type nut crisp that the present invention provides and the floral type that obtained by the method are really
Core is crisp, has the advantages that
1, maltose and Sucus Vitis viniferae is used to boil syrup, by boiling the restriction of temperature and concentrating degree,
Making caking ability between each dry fruit raw material good, portion easily melts at normal temperatures, it is ensured that nut crisp is permissible
Make the commodity of long-term preservation.
2, at high temperature, the fruital of dry fruit and the fragrance of a flower of Flos Rosae Rugosae sause are all locked among Sucus Vitis viniferae and maltose,
Bring to a person sponging on an aristocrat when edible and there is multi-level mouthfeel.
3, by production technology strictly control, floral type nut crisp can keep good mouthfeel for a long time,
After testing, this product is after storage 6 months, and mouthfeel and fragrance are the strongest.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that the present invention program, below in conjunction with specific embodiment party
The present invention is described in further detail for formula.
Embodiment 1
The preparation method of a kind of floral type nut crisp that the present embodiment provides, is carried out the most in accordance with the following steps:
(1) get the raw materials ready:
By following mass percent preparation raw material: Semen Juglandis 30%, maltose 6%, Amygdalus communis Lamarck 5%, Portugal
Grape do 9%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 4%, dried apricot 6%, red date slices 8% and
Semen arachidis hypogaeae 23%.
(2) pretreatment of raw material:
By Semen Juglandis, Amygdalus communis Lamarck, dried Fructus Vitis viniferae, Semen Sesami Nigrum, dried apricot, red date slices and Semen arachidis hypogaeae by recipe ratio
Example puts into exsiccator, is dried 40 minutes at 70 DEG C, makes various raw material moisture content reach 5%；
(3) prepared by syrup:
Fructus Hordei Germinatus, Sucus Vitis viniferae, Flos Rosae Rugosae sause are put into Stainless Steel steam double boiler by formula proportion respectively,
Carry out mixing and stirring, boil at heating 110-120 DEG C, be concentrated into concentration 90%, obtain sugar
Slurry；
(4) mix and blend: the raw material being dried to obtain in step (2) is inserted the syrup in step (3)
It is stirred, till system is uniformly；
(5) touch and suppress: the material obtained in step (4) being quickly poured in mould, presses
System, depanning after material cools down；
(6) the floral type nut crisp of depanning after cooling, by dimensional requirement, is carried out automatic gas cutting machine cutting,
Enter and be automatically packaged into commodity.I.e. obtain floral type nut crisp finished product.
The floral type nut crisp that the present embodiment provides preserves at least 12 months at normal temperatures.Delicate mouthfeel,
Having fruital and the fragrance of a flower, taste stereovision is clearly demarcated, and dry fruit plumpness and dry and soft degree are relatively good.
Embodiment 2
The preparation method of a kind of floral type nut crisp that the present embodiment provides, is carried out the most in accordance with the following steps:
(1) get the raw materials ready:
By following mass percent preparation raw material: Semen Juglandis 40%, maltose 3%, Amygdalus communis Lamarck 8%, Portugal
Grape do 6%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, red date slices 8% and
Semen arachidis hypogaeae 18%.
(2) pretreatment of raw material:
By Semen Juglandis, Amygdalus communis Lamarck, dried Fructus Vitis viniferae, Semen Sesami Nigrum, dried apricot, red date slices and Semen arachidis hypogaeae by recipe ratio
Example puts into exsiccator, is dried 30 minutes at 80 DEG C, makes various raw material moisture content reach 5%；
(3) prepared by syrup:
Fructus Hordei Germinatus, Sucus Vitis viniferae, Flos Rosae Rugosae sause are put into Stainless Steel steam double boiler by formula proportion respectively,
Carry out mixing and stirring, boil at heating 110-120 DEG C, be concentrated into concentration 85%, obtain sugar
Slurry；
(4) mix and blend: the raw material being dried to obtain in step (2) is inserted the syrup in step (3)
It is stirred, till system is uniformly；
(5) touch and suppress: the material obtained in step (4) being quickly poured in mould, presses
System, depanning after material cools down；
(6) the floral type nut crisp of depanning after cooling, by dimensional requirement, is carried out automatic gas cutting machine cutting,
Enter and be automatically packaged into commodity.I.e. obtain floral type nut crisp finished product.
The floral type nut crisp that the present embodiment provides preserves at least 12 months at normal temperatures.Delicate mouthfeel,
Having fruital and the fragrance of a flower, taste stereovision is clearly demarcated, and dry fruit plumpness and dry and soft degree are relatively good.
Embodiment 3
The preparation method of a kind of floral type nut crisp that the present embodiment provides, is carried out the most in accordance with the following steps:
(1) get the raw materials ready:
By following mass percent preparation raw material: Semen Juglandis 35%, maltose 3%, Amygdalus communis Lamarck 8%, Portugal
Grape do 6%, Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, red date slices 10% with
And Semen arachidis hypogaeae 21%.
(2) pretreatment of raw material:
By Semen Juglandis, Amygdalus communis Lamarck, dried Fructus Vitis viniferae, Semen Sesami Nigrum, dried apricot, red date slices and Semen arachidis hypogaeae by recipe ratio
Example puts into exsiccator, is dried 60 minutes at 60 DEG C, makes various raw material moisture content reach 5%；
(3) prepared by syrup:
Fructus Hordei Germinatus, Sucus Vitis viniferae, Flos Rosae Rugosae sause are put into Stainless Steel steam double boiler by formula proportion respectively,
Carry out mixing and stirring, boil at heating 110-120 DEG C, be concentrated into concentration 95%, obtain sugar
Slurry；
(4) mix and blend: the raw material being dried to obtain in step (2) is inserted the syrup in step (3)
It is stirred, till system is uniformly；
(5) touch and suppress: the material obtained in step (4) being quickly poured in mould, presses
System, depanning after material cools down；
(6) the floral type nut crisp of depanning after cooling, by dimensional requirement, is carried out automatic gas cutting machine cutting,
Enter and be automatically packaged into commodity.I.e. obtain floral type nut crisp finished product.
The floral type nut crisp that the present embodiment provides preserves at least 12 months at normal temperatures.Delicate mouthfeel,
Having fruital and the fragrance of a flower, taste stereovision is clearly demarcated, and dry fruit plumpness and dry and soft degree are relatively good.
Experimental example 1
The floral type nut crisp providing the present invention carries out sensory evaluation experiment.
1.1 laboratory sample
The floral type nut crisp that embodiment 1-3 obtains
1.2 experimental technique
Please try trencherman 30 people, the floral type nut crisp of 6 months is tasted to stored protected from light under room temperature.
The external form mouthfeel of floral type nut crisp is evaluated.Evaluation criterion is as follows:
External form:
A etc.: dry fruit stuffing material combines consolidation, without loose.
B etc.: dry fruit stuffing material is the loosest, but global shape impact is little.
C etc.: dry fruit stuffing material cracking substantially or and nut crisp between bonding melt completely, in dispersed.
Abnormal smells from the patient:
A etc.: give off a strong fragrance, without abnormal flavour such as moisture.
B etc.: having raw material should have fragrance, but the strongest, slightly moisture.
C etc.: substantially should have fragrance without raw material, taste is covered by moisture or stale.
Mouthfeel:
A: fragrant and sweet good to eat, can taste out the due taste of each raw material, and taste is thick and heavy and is rich in stereovision.
B: the due taste of each raw material can be tasted out, but the most thick and heavy, and without stereovision.
C: lacking each raw material should be flavoursome, tide taste is obvious.
Experimental result record is as follows:
Table 1 floral type nut crisp organoleptic test
| Group | External form | Abnormal smells from the patient | Mouthfeel |
| Embodiment 1 | A | A | A |
| Embodiment 2 | A | A | A |
| Embodiment 3 | A | A | A |
Test result indicate that, this product, after the storage of long period, remains to keep good color.
Meet Long-term Storage demand.
Preparation method and floral type nut crisp to floral type nut crisp provided by the present invention are carried out above
It is discussed in detail.Principle and the embodiment of the present invention are set forth by specific case used herein,
The explanation of above example is only intended to help to understand the core concept of the present invention.It should be pointed out that, for this
For the those of ordinary skill of technical field, under the premise without departing from the principles of the invention, it is also possible to this
Invention carries out some improvement and modification, and these improve and modify the protection model also falling into the claims in the present invention
In enclosing.
Claims (8)
1. the preparation method of floral type nut crisp, it is characterised in that in turn include the following steps:
(1) get the raw materials ready:
By following mass percent prepare raw material: Semen Juglandis 30-40%, maltose 3-6%, Amygdalus communis Lamarck 5-8%,
Dried Fructus Vitis viniferae 6-9%, Sucus Vitis viniferae 3-6%, Semen Sesami Nigrum 1-3%, Flos Rosae Rugosae sause 2-4%, dried apricot 3-6%, Fructus Jujubae
Sheet 8-12% and Semen arachidis hypogaeae 18-23%；
(2) pretreatment of raw material:
Semen Juglandis, Amygdalus communis Lamarck, dried Fructus Vitis viniferae, Semen Sesami Nigrum, dried apricot, red date slices and Semen arachidis hypogaeae are pressed formula proportion
Put into exsiccator, dry 30-60 minute at 60-80 DEG C, make various raw material moisture content reach 5%；
(3) prepared by syrup:
Fructus Hordei Germinatus, Sucus Vitis viniferae, Flos Rosae Rugosae sause are put into Stainless Steel steam double boiler by formula proportion respectively,
Carry out mixing and stirring, boil at heating 110-120 DEG C, be concentrated into concentration 85 95%, obtain
Syrup；
(4) mix and blend: the raw material being dried to obtain in step (2) is inserted the syrup in step (3)
It is stirred, till system is uniformly；
(5) touch and suppress: the material obtained in step (4) being quickly poured in mould, suppresses,
Depanning after material cools down；
(6) cut, pack after obtain floral type nut crisp finished product.
The preparation method of floral type nut crisp the most according to claim 1, it is characterised in that step
(1) in, the proportioning of each raw material is: Semen Juglandis 30%, maltose 6%, Amygdalus communis Lamarck 5%, dried Fructus Vitis viniferae 9%,
Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 4%, dried apricot 6%, red date slices 8% and Semen arachidis hypogaeae 23%.
The preparation method of floral type nut crisp the most according to claim 1, it is characterised in that step
(1) in, the proportioning of each raw material is: Semen Juglandis 40%, maltose 3%, Amygdalus communis Lamarck 8%, dried Fructus Vitis viniferae 6%,
Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, red date slices 8% and Semen arachidis hypogaeae 18%.
The preparation method of floral type nut crisp the most according to claim 1, it is characterised in that step
(1) in, the proportioning of each raw material is: Semen Juglandis 35%, maltose 3%, Amygdalus communis Lamarck 8%, dried Fructus Vitis viniferae 6%,
Sucus Vitis viniferae 6%, Semen Sesami Nigrum 3%, Flos Rosae Rugosae sause 2%, dried apricot 6%, red date slices 10% and Semen arachidis hypogaeae 21%.
The preparation method of floral type nut crisp the most according to claim 1, it is characterised in that step
(2) baking temperature in is 70 DEG C, and drying time is 40 minutes.
The preparation method of floral type nut crisp the most according to claim 1, it is characterised in that concentrate
Concentration be 90%.
7. the preparation method utilizing the arbitrary described floral type nut crisp of claim 1-6 prepares
Floral type nut crisp.
Floral type nut crisp the most according to claim 7, it is characterised in that floral type nut crisp energy
Enough preserve at normal temperatures at least 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610273084.5A CN105941787A (en) | 2016-04-28 | 2016-04-28 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610273084.5A CN105941787A (en) | 2016-04-28 | 2016-04-28 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941787A true CN105941787A (en) | 2016-09-21 |
Family
ID=56916207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610273084.5A Pending CN105941787A (en) | 2016-04-28 | 2016-04-28 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941787A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578312A (en) * | 2016-12-27 | 2017-04-26 | 李康康 | Pastries for children and preparation method of pastries |
| CN106666048A (en) * | 2016-12-27 | 2017-05-17 | 李康康 | Fruit flavored sugar crisp cakes and preparation method thereof |
| CN106820043A (en) * | 2016-12-26 | 2017-06-13 | 云南木元食品有限公司 | A kind of fresh flower walnut kernel and preparation method thereof |
| CN109221571A (en) * | 2018-09-03 | 2019-01-18 | 安徽詹氏食品股份有限公司 | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207261A (en) * | 1997-08-04 | 1999-02-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| CN101069538A (en) * | 2007-05-11 | 2007-11-14 | 崔丹华 | Xylitol kernel short bread |
| CN102113611A (en) * | 2011-02-25 | 2011-07-06 | 王以盘 | Instant donkey-hide gelatin cake sheet capable of beautifying, preventing radiation, protecting eye, keeping fit, balancing and resisting sugar and preparation method thereof |
| CN103493951A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Macadamia nut crunchy candies |
| CN105265733A (en) * | 2015-11-24 | 2016-01-27 | 恩施茂和食品有限公司 | Selenium-enriched sesame peanut crunchy candies and production method thereof |
-
2016
- 2016-04-28 CN CN201610273084.5A patent/CN105941787A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207261A (en) * | 1997-08-04 | 1999-02-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| CN101069538A (en) * | 2007-05-11 | 2007-11-14 | 崔丹华 | Xylitol kernel short bread |
| CN102113611A (en) * | 2011-02-25 | 2011-07-06 | 王以盘 | Instant donkey-hide gelatin cake sheet capable of beautifying, preventing radiation, protecting eye, keeping fit, balancing and resisting sugar and preparation method thereof |
| CN103493951A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Macadamia nut crunchy candies |
| CN105265733A (en) * | 2015-11-24 | 2016-01-27 | 恩施茂和食品有限公司 | Selenium-enriched sesame peanut crunchy candies and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 笛子: "果仁酥糖", 《好豆菜谱》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820043A (en) * | 2016-12-26 | 2017-06-13 | 云南木元食品有限公司 | A kind of fresh flower walnut kernel and preparation method thereof |
| CN106578312A (en) * | 2016-12-27 | 2017-04-26 | 李康康 | Pastries for children and preparation method of pastries |
| CN106666048A (en) * | 2016-12-27 | 2017-05-17 | 李康康 | Fruit flavored sugar crisp cakes and preparation method thereof |
| CN109221571A (en) * | 2018-09-03 | 2019-01-18 | 安徽詹氏食品股份有限公司 | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039789B (en) | Compound medlar and Chinese chestnut health-care food and preparation method thereof | |
| KR101195064B1 (en) | Ginger tea composition and making method thereof | |
| CN104017698A (en) | Harmonizing health wine drunk in winter and preparation method thereof | |
| CN102318707A (en) | Date flavor tea | |
| CN105767101A (en) | Small steamed buns with eyesight improving effect and preparation method thereof | |
| CN101103796B (en) | Mushroom seasoning and its preparation method | |
| KR100990075B1 (en) | Raw rice wine containing herb extract and manufacturing process of the same | |
| CN105941787A (en) | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes | |
| CN104256783A (en) | Chinese yam, Chinese date and barbary wolfberry fruit beverage and preparation method thereof | |
| CN109156820A (en) | A kind of fresh ginseng bird's nest and preparation method thereof | |
| CN103005060A (en) | Jasmine flower milk tea and manufacturing method thereof | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN1451317A (en) | Method for making crisp walnut meat | |
| CN104312875A (en) | Preparation method of millet tonic wine | |
| CN101194719B (en) | Gingili leaf and green gram health care noodle producing method and gingili leaf green gram health care noodle thereof | |
| CN106418190A (en) | Rice dumplings with grape-hyacinth bean stuffing and making method of rice dumplings | |
| CN104893919A (en) | Preparation method of maize nourishing wine | |
| CN109287919A (en) | A kind of formula and preparation method of red bean adlay draft cream | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN104911056B (en) | Cofermentation method maca yellow wine and processing method thereof | |
| CN106213347A (en) | A kind of manufacture method of sweet-smelling spiced turnips | |
| KR20170130756A (en) | The method of functional korea traditional cracker using the jujube | |
| CN104509772A (en) | Water lily flower fermented glutinous rice | |
| CN104629999A (en) | Preparation method of puree black glutinous rice wine | |
| KR102636322B1 (en) | Method for manufacturing dried yellow corvina with gochujang and dried yellow corvina with gochujang produced thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |