CN106234952A - A kind of novel fruits taste quick-freezing Zanba and preparation method thereof - Google Patents
A kind of novel fruits taste quick-freezing Zanba and preparation method thereof Download PDFInfo
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- CN106234952A CN106234952A CN201610638436.2A CN201610638436A CN106234952A CN 106234952 A CN106234952 A CN 106234952A CN 201610638436 A CN201610638436 A CN 201610638436A CN 106234952 A CN106234952 A CN 106234952A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 40
- 238000007710 freezing Methods 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 52
- 210000000582 semen Anatomy 0.000 claims abstract description 41
- 240000005481 Salvia hispanica Species 0.000 claims abstract description 14
- 235000001498 Salvia hispanica Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 11
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 11
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 11
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 11
- 229940082787 spirulina Drugs 0.000 claims abstract description 11
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 10
- 235000006533 astragalus Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 235000013373 food additive Nutrition 0.000 claims description 13
- 239000002778 food additive Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 241000190633 Cordyceps Species 0.000 claims description 10
- 244000124209 Crocus sativus Species 0.000 claims description 10
- 235000015655 Crocus sativus Nutrition 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 239000004248 saffron Substances 0.000 claims description 10
- 235000013974 saffron Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 244000205479 Bertholletia excelsa Species 0.000 claims description 3
- 235000012284 Bertholletia excelsa Nutrition 0.000 claims description 3
- 235000003935 Hippophae Nutrition 0.000 claims description 3
- 241000229143 Hippophae Species 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- APTZNLHMIGJTEW-UHFFFAOYSA-N pyraflufen-ethyl Chemical compound C1=C(Cl)C(OCC(=O)OCC)=CC(C=2C(=C(OC(F)F)N(C)N=2)Cl)=C1F APTZNLHMIGJTEW-UHFFFAOYSA-N 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 229940083542 sodium Drugs 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000002372 labelling Methods 0.000 abstract description 6
- 239000002671 adjuvant Substances 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Abstract
The present invention relates to a kind of novel fruits taste quick-freezing Zanba and preparation method thereof, belong to food processing technology field.A kind of novel fruits taste quick-freezing Zanba, in being made up of following raw materials: 100 150 parts of Semen avenae nudae, Salvia Hispanica L. seed 10 20 parts, Semen Sesami 36 parts, blended nut 8 20 parts, mixed fruit 25 40 parts, Spirulina powder 35 parts, Radix Notoginseng powder 24 parts, astragalus membranaceus powder 24 parts.A kind of novel fruits taste quick-freezing Zanba of the present invention, using traditional Semen avenae nudae is primary raw material, the adjuvant that with the addition of many more nutritional labelings is processed by industrial flow-line, abandon traditional manual processing method, make it more environmentally-friendly and health, and it not only remains the feature easily preserving, easily eating that tradition Zanba is had, and improves its nutritional labeling and taste the most further, not only still being suitable for the ethnic groups such as Tibetan to eat, the people being also more suitable for other nationalitys are eaten.
Description
Technical field
The present invention relates to a kind of novel fruits taste quick-freezing Zanba and preparation method thereof, belong to food processing technology field.
Background technology
Zanba is a kind of Main Foods of Tibetan.It is to fry through fire with the spun yarn mixing cleaned with Semen avenae nudae during making, then will
Fine sand screens out rear grinds and forms.Zanba main component has protein, and its content is about 13.5%, and fat is 2%, carbohydrate
Being 75%, 17 kinds of aminoacid are about 14%；Inorganic salts is rich in there being the various trace elements such as calcium, ferrum, zinc；Also rich in vitamin
B1 etc..But the single of raw material makes Zanba as a kind of staple food, and its nutrition and taste still have the biggest shortcoming, current Zan
Cake is limited only to the ethnic groups regions such as Tibetan, and its taste and nutrition can't be accepted by most people, and craft
Manufacture method also makes its sanitary condition the most up to standard.
Summary of the invention
It is an object of the invention to solve the weak point that above-mentioned prior art exists, it is provided that a kind of industrialized production, battalion
Support more comprehensively novel fruits taste quick-freezing Zanba and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of novel fruits taste quick-freezing Zanba, it is characterized in that is made up of following raw materials: Semen avenae nudae
100-150 part, Salvia Hispanica L. seed 10-20 part, Semen Sesami 3-6 part, blended nut 8-20 part, mixed fruit 25-40 part, Spirulina powder 3-5
Part, Radix Notoginseng powder 2-4 part, astragalus membranaceus powder 2-4 part, saffron 1-3 part, Cordyceps powder 1-3 part, butter 60-80 part, Folium Camelliae sinensis 35-69 part,
Milk 60-120 part, Sal 5-10 part, pure water 60-80 part, xylitol 30-45 part, maltodextrin 2-5 part, food additive
0.2-0.8 part；
Described blended nut is by the one or several in Semen arachidis hypogaeae, Semen Juglandis, Semen Pini, Semen Armeniacae Amarum, Fructus Pistaciae Verae, Fructus anacardii, Bertholletia excelsa H.B.K., thunderbolt fruit
Plant and mix；
Described mixed fruit is by the one in Fructus Mali pumilae, pears, Fructus Musae, Fructus actinidiae chinensis, Fructus Hippophae, Fructus Vitis viniferae, Passifolra edulis, Fructus Citri junoris, Fructus Crataegi
Or several mix；
Described Folium Camelliae sinensis is to be mixed by one or more in FUCHA, Folium camelliae assamicae, TIEGUANYIN；
Described food additive is mixed by dehydroactic acid sodium, phytic acid, potassium sorbate；
Described a kind of novel fruits taste quick-freezing Zanba, is made up of the raw material of following optimal proportion by weight: 120 parts of Semen avenae nudae,
Salvia Hispanica L. seed 15 parts, Semen Sesami 4 parts, blended nut 12 parts, mixed fruit 30 parts, Spirulina powder 4 parts, Radix Notoginseng powder 3 parts, astragalus membranaceus powder 3 parts,
Saffron 2 parts, 2 parts of Cordyceps powder, 70 parts of butter, Folium Camelliae sinensis 52 parts, 80 parts of milk, Sal 7 parts, pure water 70 parts, xylitol 40
Part, maltodextrin 4 parts, food additive 0.6 part；
A kind of preparation method of novel fruits taste quick-freezing Zanba, it is characterized in that and comprises the following steps:
(1) Semen avenae nudae, Salvia Hispanica L. seed, Semen Sesami are gone the removal of impurity, put in far-infrared oven, at 120-180 DEG C, carry out ripening 35-50 divide
Clock, puts in grinder by Semen avenae nudae good for ripening, Salvia Hispanica L. seed, Semen Sesami mixing, and grind into powder crosses 120-180 mesh sieve,
To mixed-powder A；
(2) blended nut is shelled, put in grinder, grind into powder, cross 120-180 mesh sieve, obtain mixed powder B；
(3) mixed fruit is cleaned up, section, puts in baking oven and dry, put into after taking-up in grinder, grind into powder,
Cross 80-120 mesh sieve, obtain mixed-powder C；
(4) Folium Camelliae sinensis is loaded in pot, add milk, Sal, pure water, little fire infusion 1-2 hour, filter, obtain milk tea；
(5) mixed-powder A, mixed powder B, mixed-powder C are joined in blender, sequentially add Spirulina powder, Radix Notoginseng
Powder, astragalus membranaceus powder, saffron, Cordyceps powder, stir, and adds xylitol, maltodextrin, food additive, stirs,
Add butter and the milk tea of step (4), stir into pureed mixture, obtain semi-finished product；
(6) semi-finished product of step (5) are sent in food forming machine by feeder, be shaped processing, then pass through feeder
Sending into freeze tunnel and carry out quick-freezing, freeze tunnel temperature is-30--40 DEG C, and from import, the time to outlet is 3-5 minute；
(7) pack, sterilize.
A kind of novel fruits taste quick-freezing Zanba of the present invention, using traditional Semen avenae nudae is primary raw material, with the addition of many
The more adjuvant of nutritional labeling is processed by industrial flow-line, has abandoned traditional manual processing method so that it is more ring
Protect and health, and it not only remains easily preservation, the most edible feature that tradition Zanba is had, and improves it the most further
Nutritional labeling and taste, be not only still suitable for the ethnic groups such as Tibetan and eat, and the people being also more suitable for other nationalitys are eaten.
Detailed description of the invention
The detailed description of the invention of the present invention given below, is used for being described in further detail the composition of the present invention.
Embodiment 1
A kind of novel fruits taste quick-freezing Zanba of the present embodiment, is made up of following raw materials: Semen avenae nudae 100
Part, Salvia Hispanica L. seed 10 parts, Semen Sesami 3 parts, blended nut 8 parts, mixed fruit 25 parts, Spirulina powder 3 parts, Radix Notoginseng powder 2 parts, astragalus membranaceus powder 2
Part, saffron 1 part, 1 part of Cordyceps powder, 60 parts of butter, Folium Camelliae sinensis 35 parts, 60 parts of milk, Sal 5 parts, pure water 60 parts, xylitol
30 parts, maltodextrin 2 parts, food additive 0.2 part；
Described blended nut is by the one or several in Semen arachidis hypogaeae, Semen Juglandis, Semen Pini, Semen Armeniacae Amarum, Fructus Pistaciae Verae, Fructus anacardii, Bertholletia excelsa H.B.K., thunderbolt fruit
Plant and mix；
Described mixed fruit is by the one in Fructus Mali pumilae, pears, Fructus Musae, Fructus actinidiae chinensis, Fructus Hippophae, Fructus Vitis viniferae, Passifolra edulis, Fructus Citri junoris, Fructus Crataegi
Or several mix；
Described Folium Camelliae sinensis is to be mixed by one or more in FUCHA, Folium camelliae assamicae, TIEGUANYIN；
Described food additive is mixed by dehydroactic acid sodium, phytic acid, potassium sorbate.
Embodiment 2
A kind of novel fruits taste quick-freezing Zanba of the present embodiment, is made up of following raw materials: Semen avenae nudae 150
Part, Salvia Hispanica L. seed 20 parts, Semen Sesami 6 parts, blended nut 20 parts, mixed fruit 40 parts, Spirulina powder 5 parts, Radix Notoginseng powder 4 parts, astragalus membranaceus powder 4
Part, saffron 3 parts, 3 parts of Cordyceps powder, 80 parts of butter, Folium Camelliae sinensis 69 parts, 120 parts of milk, Sal 10 parts, pure water 80 parts, xylose
Alcohol 45 parts, maltodextrin 5 parts, food additive 0.8 part.
Embodiment 3
A kind of novel fruits taste quick-freezing Zanba of the present embodiment, is made up of the raw material of following optimal proportion by weight: Semen avenae nudae
120 parts, Salvia Hispanica L. seed 15 parts, Semen Sesami 4 parts, blended nut 12 parts, mixed fruit 30 parts, Spirulina powder 4 parts, Radix Notoginseng powder 3 parts, the Radix Astragali
3 parts of powder, saffron 2 parts, 2 parts of Cordyceps powder, 70 parts of butter, Folium Camelliae sinensis 52 parts, 80 parts of milk, Sal 7 parts, pure water 70 parts, wood
Sugar alcohol 40 parts, maltodextrin 4 parts, food additive 0.6 part.
The preparation method of a kind of novel fruits taste quick-freezing Zanba of above example, comprises the following steps:
(1) Semen avenae nudae, Salvia Hispanica L. seed, Semen Sesami are gone the removal of impurity, put in far-infrared oven, at 150 DEG C, carry out ripening 45 minutes, by ripe
The Semen avenae nudae that changed, Salvia Hispanica L. seed, Semen Sesami mixing are put in grinder, and grind into powder is crossed 150 mesh sieve, obtained mixed-powder
A；
(2) blended nut is shelled, put in grinder, grind into powder, cross 150 mesh sieve, obtain mixed powder B；
(3) mixed fruit is cleaned up, section, puts in baking oven and dry, put into after taking-up in grinder, grind into powder,
Cross 100 mesh sieve, obtain mixed-powder C；
(4) Folium Camelliae sinensis is loaded in pot, add milk, Sal, pure water, little fire infusion 1.5 hours, filter, obtain milk tea；
(5) mixed-powder A, mixed powder B, mixed-powder C are joined in blender, sequentially add Spirulina powder, Radix Notoginseng
Powder, astragalus membranaceus powder, saffron, Cordyceps powder, stir, and adds xylitol, maltodextrin, food additive, stirs,
Add butter and the milk tea of step (4), stir into pureed mixture, obtain semi-finished product；
(6) semi-finished product of step (5) are sent in food forming machine by feeder, be shaped processing, then pass through feeder
Sending into freeze tunnel and carry out quick-freezing, freeze tunnel temperature is-35 DEG C, and from import, the time to outlet is 4 minutes；
(7) pack, sterilize.
A kind of novel fruits taste quick-freezing Zanba of above example, using traditional Semen avenae nudae is primary raw material, with the addition of
The adjuvant of many more nutritional labelings is processed by industrial flow-line, has abandoned traditional manual processing method so that it is more
Add environmental protection and health, and it not only remains the feature easily preserving, easily eating that tradition Zanba is had, and promotes the most further
Its nutritional labeling and taste, be not only still suitable for the ethnic groups such as Tibetan and eat, be also more suitable for the people institute of other nationalitys
Edible.
Claims (7)
1. a novel fruits taste quick-freezing Zanba, it is characterised in that be made up of following raw materials: Semen avenae nudae
100-150 part, Salvia Hispanica L. seed 10-20 part, Semen Sesami 3-6 part, blended nut 8-20 part, mixed fruit 25-40 part, Spirulina powder 3-5
Part, Radix Notoginseng powder 2-4 part, astragalus membranaceus powder 2-4 part, saffron 1-3 part, Cordyceps powder 1-3 part, butter 60-80 part, Folium Camelliae sinensis 35-69 part,
Milk 60-120 part, Sal 5-10 part, pure water 60-80 part, xylitol 30-45 part, maltodextrin 2-5 part, food additive
0.2-0.8 part.
A kind of novel fruits taste quick-freezing Zanba the most according to claim 1, it is characterised in that described blended nut by
One or more in Semen arachidis hypogaeae, Semen Juglandis, Semen Pini, Semen Armeniacae Amarum, Fructus Pistaciae Verae, Fructus anacardii, Bertholletia excelsa H.B.K., thunderbolt fruit mix.
A kind of novel fruits taste quick-freezing Zanba the most according to claim 1, it is characterised in that described mixed fruit by
One or more in Fructus Mali pumilae, pears, Fructus Musae, Fructus actinidiae chinensis, Fructus Hippophae, Fructus Vitis viniferae, Passifolra edulis, Fructus Citri junoris, Fructus Crataegi mix.
A kind of novel fruits taste quick-freezing Zanba the most according to claim 1, it is characterised in that described Folium Camelliae sinensis is by Fu
One or more in tea, Folium camelliae assamicae, TIEGUANYIN mix.
A kind of novel fruits taste quick-freezing Zanba the most according to claim 1, it is characterised in that described food additive
Mixed by dehydroactic acid sodium, phytic acid, potassium sorbate.
A kind of novel fruits taste quick-freezing Zanba the most according to claim 1, it is characterised in that joined by weight by following
The raw material of ratio is made: 120 parts of Semen avenae nudae, Salvia Hispanica L. seed 15 parts, Semen Sesami 4 parts, blended nut 12 parts, mixed fruit 30 parts, Spirulina powder 4
Part, Radix Notoginseng powder 3 parts, astragalus membranaceus powder 3 parts, saffron 2 parts, 2 parts of Cordyceps powder, 70 parts of butter, Folium Camelliae sinensis 52 parts, 80 parts of milk, Sal 7
Part, pure water 70 parts, xylitol 40 parts, maltodextrin 4 parts, food additive 0.6 part.
7. the preparation method of a kind of novel fruits taste quick-freezing Zanba described in claim 1-6, it is characterised in that include following step
Rapid:
(1) Semen avenae nudae, Salvia Hispanica L. seed, Semen Sesami are gone the removal of impurity, put in far-infrared oven, at 120-180 DEG C, carry out ripening 35-50
Minute, Semen avenae nudae good for ripening, Salvia Hispanica L. seed, Semen Sesami mixing are put in grinder, grind into powder, cross 120-180 mesh sieve,
Obtain mixed-powder A；
(2) blended nut is shelled, put in grinder, grind into powder, cross 120-180 mesh sieve, obtain mixed powder B；
(3) mixed fruit is cleaned up, section, puts in baking oven and dry, put into after taking-up in grinder, grind into powder,
Cross 80-120 mesh sieve, obtain mixed-powder C；
(4) Folium Camelliae sinensis is loaded in pot, add milk, Sal, pure water, little fire infusion 1-2 hour, filter, obtain milk tea；
(5) mixed-powder A, mixed powder B, mixed-powder C are joined in blender, sequentially add Spirulina powder, Radix Notoginseng
Powder, astragalus membranaceus powder, saffron, Cordyceps powder, stir, and adds xylitol, maltodextrin, food additive, stirs,
Add butter and the milk tea of step (4), stir into pureed mixture, obtain semi-finished product；
(6) semi-finished product of step (5) are sent in food forming machine by feeder, be shaped processing, then pass through feeder
Sending into freeze tunnel and carry out quick-freezing, freeze tunnel temperature is-30--40 DEG C, and from import, the time to outlet is 3-5 minute；
(7) pack, sterilize.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527366A (en) * | 2018-12-25 | 2019-03-29 | 四川托岗食品有限公司 | A kind of black highland barley zanba, roasted qingke barley flour and preparation method thereof |
| CN110810880A (en) * | 2019-12-11 | 2020-02-21 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
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| CN1765224A (en) * | 2005-09-14 | 2006-05-03 | 甘肃奇正藏药有限公司 | Healthy caring roasted qingke barley flour and its production method |
| CN101190024A (en) * | 2006-11-21 | 2008-06-04 | 王定文 | Improved method for preparing nutrition powder |
| CN102018172A (en) * | 2010-11-22 | 2011-04-20 | 青海华实科技投资管理有限公司 | Novel highland barley zanba |
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| CN1264548A (en) * | 1999-12-09 | 2000-08-30 | 马元德 | 'Wuguxiang' multi-vitamine noodles |
| CN1305739A (en) * | 2001-01-03 | 2001-08-01 | 钟化 | Technology for processing highland barley food |
| CN1759724A (en) * | 2005-09-14 | 2006-04-19 | 甘肃奇正藏药有限公司 | 'Zanba' foodstuff and preparation method |
| CN1765224A (en) * | 2005-09-14 | 2006-05-03 | 甘肃奇正藏药有限公司 | Healthy caring roasted qingke barley flour and its production method |
| CN101190024A (en) * | 2006-11-21 | 2008-06-04 | 王定文 | Improved method for preparing nutrition powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109527366A (en) * | 2018-12-25 | 2019-03-29 | 四川托岗食品有限公司 | A kind of black highland barley zanba, roasted qingke barley flour and preparation method thereof |
| CN110810880A (en) * | 2019-12-11 | 2020-02-21 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
| CN110810880B (en) * | 2019-12-11 | 2021-11-09 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
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