CN106173147A - 一种芝麻核桃切片及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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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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Abstract
本发明公开了一种芝麻核桃切片及其制备方法,是由下列重量份原料制成:黑芝麻50‑60、脱皮白芝麻50‑60、瓜子仁50‑60、白砂糖50‑60、饴糖150‑160、玉米糖稀150‑160、蔗糖粉50‑60、核桃仁10‑20、牛奶8‑9、红枣8‑9和适量的水。本发明制备方法简单,在制备时,添加黑芝麻、玉米淀粉、脱皮白芝麻、瓜子仁等,具有很好的补益身体的作用,还能改善芝麻的口感,是营养健康的绿色食品。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种芝麻核桃切片及其制备方法。
背景技术
芝麻切片是一种常见的休闲食品,口感脆、易饱腹,是人们居家旅行的必备方便食品,市场上出售的芝麻切片品种繁多,口味齐全,随着人们生活水平的提高,人们对各种食品的选择更注重养生方面,而市场上这样的芝麻切片并不多见。
核桃,又称胡桃,羌桃,为胡桃科植物。与扁桃、腰果、榛子并称为世界著名的“四大干果”。核桃仁含有丰富的营养素,每百克含蛋白质15~20克,脂肪较多,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。对人体有益,可强健大脑。是深受老百姓喜爱的坚果类食品之一。被誉为“万岁子”、“长寿果”。核桃可以减少肠道对胆固醇的吸收,对动脉硬化、高血压和冠心病人有益,核桃有温肺定喘和防止细胞老化的功效,还能有效地改善记忆力、延缓衰老并润泽肌肤。核桃树叶中含有抗生物质,因此也有杀菌的功效。
现有的核桃制品都是将核桃仁剥出后,直接用于食品中,由于核桃仁的外衣具有苦涩味,如果不作处理的话,有些人不喜欢核桃的苦涩味,因此会影响核桃制品的口感。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种芝麻核桃切片及其制备方法。
本发明是通过以下技术方案实现的:
一种芝麻核桃切片,是由下列重量份原料制成:黑芝麻50-60、脱皮白芝麻50-60、瓜子仁50-60、白砂糖50-60、饴糖150-160、玉米糖稀150-160、 蔗糖粉50-60、核桃仁10-20、牛奶8-9、红枣8-9和适量的水。
一种芝麻核桃切片的制备方法,包括以下步骤:
(1)将红枣去核,将牛奶与红枣混合碾磨成牛奶红枣汁,将核桃仁放在淘米水内浸泡4-5小时,捞出后换新的淘米水继续浸泡4-5小时,去除核桃仁外衣,将牛奶红枣汁倒入超声波雾化加湿器中,产生大量的浓雾,喷洒在核桃仁上,再放入烘箱内烘干再切碎即可;
(2)将黑芝麻清洗后去皮,放入烘箱烘干后,放入160℃锅内炒制15-20分钟,过胶体磨制得黑芝麻酱;
(3)将白砂糖用粉碎机粉碎,再与玉米糖稀、饴糖和蔗糖粉放入大锅用大火熬30-40分钟,再放入脱皮白芝麻、瓜子仁和(1)(2)中所得物搅拌均匀;
(4)将搅拌好的原料捞起放入成型机内成型,成型后冷却包装即可。
本发明的优点是:本发明核桃仁上的外衣的主要成分是纤维素,果胶质,单宁和色素等,在核桃仁的外衣与仁之间存在着果胶质,使得仁与外衣之间结合得比较牢固,难于分开,因此,将核桃仁在淘米水内浸泡,淘米水呈碱性,以稀碱液浸泡核桃仁,外衣与仁之间的果胶层先被溶解,然后外衣脱落,易于漂洗干净,且能很好的去除核桃仁的苦涩味;采用超声波雾化的方法将牛奶红枣汁喷洒在核桃仁上,利用电子高频振荡,通过陶瓷雾化片的高频谐振,将液态水分子结构打散而产生自然飘逸的水雾,在雾化状态下,牛奶红枣汁能较好的被核桃仁吸收,另外牛奶富含蛋白,核桃有利于吸收蛋白,核桃与红枣搭配,美容养颜效果非常好,三者搭配,营养更全面;本发明制备方法简单,在制备时,添加黑芝麻、玉米淀粉、脱皮白芝麻、瓜子仁等,具有很好的补益身体的作用,还能改善芝麻的口感,是营养健康的绿色食品。
具体实施方式
一种芝麻核桃切片,是由下列重量份原料制成:黑芝麻50、脱皮白芝麻50、瓜子仁50、白砂糖50、饴糖150、玉米糖稀150、 蔗糖粉50、核桃仁10、牛奶8、红枣8和适量的水。
一种芝麻核桃切片的制备方法,包括以下步骤:
(1)将红枣去核,将牛奶与红枣混合碾磨成牛奶红枣汁,将核桃仁放在淘米水内浸泡4小时,捞出后换新的淘米水继续浸泡4小时,去除核桃仁外衣,将牛奶红枣汁倒入超声波雾化加湿器中,产生大量的浓雾,喷洒在核桃仁上,再放入烘箱内烘干再切碎即可;
(2)将黑芝麻清洗后去皮,放入烘箱烘干后,放入160℃锅内炒制15分钟,过胶体磨制得黑芝麻酱;
(3)将白砂糖用粉碎机粉碎,再与玉米糖稀、饴糖和蔗糖粉放入大锅用大火熬30分钟,再放入脱皮白芝麻、瓜子仁和(1)(2)中所得物搅拌均匀;
(4)将搅拌好的原料捞起放入成型机内成型,成型后冷却包装即可。
Claims (2)
1.一种芝麻核桃切片,其特征在于是由下列重量份原料制成:黑芝麻50-60、脱皮白芝麻50-60、瓜子仁50-60、白砂糖50-60、饴糖150-160、玉米糖稀150-160、 蔗糖粉50-60、核桃仁10-20、牛奶8-9、红枣8-9和适量的水。
2.根据权利要求1所述的一种芝麻核桃切片的制备方法,其特征在于包括以下步骤:
(1)将红枣去核,将牛奶与红枣混合碾磨成牛奶红枣汁,将核桃仁放在淘米水内浸泡4-5小时,捞出后换新的淘米水继续浸泡4-5小时,去除核桃仁外衣,将牛奶红枣汁倒入超声波雾化加湿器中,产生大量的浓雾,喷洒在核桃仁上,再放入烘箱内烘干再切碎即可;
(2)将黑芝麻清洗后去皮,放入烘箱烘干后,放入160℃锅内炒制15-20分钟,过胶体磨制得黑芝麻酱;
(3)将白砂糖用粉碎机粉碎,再与玉米糖稀、饴糖和蔗糖粉放入大锅用大火熬30-40分钟,再放入脱皮白芝麻、瓜子仁和(1)(2)中所得物搅拌均匀;
(4)将搅拌好的原料捞起放入成型机内成型,成型后冷却包装即可。
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Cited By (3)
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CN115413772A (zh) * | 2022-09-13 | 2022-12-02 | 北京鸿三家科技有限公司 | 一种枣仁派配方及其制备工艺 |
CN115462511A (zh) * | 2022-09-13 | 2022-12-13 | 北京鸿三家科技有限公司 | 一种枣仁派的制作方法 |
CN115462513A (zh) * | 2022-09-19 | 2022-12-13 | 北京鸿三家科技有限公司 | 一种枣仁派的制作方法 |
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