CN106561940A - Preparation method of low-sugar low-fat chestnut crunchy candy - Google Patents
Preparation method of low-sugar low-fat chestnut crunchy candy Download PDFInfo
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- CN106561940A CN106561940A CN201610944438.4A CN201610944438A CN106561940A CN 106561940 A CN106561940 A CN 106561940A CN 201610944438 A CN201610944438 A CN 201610944438A CN 106561940 A CN106561940 A CN 106561940A
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- low
- chestnut
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- semen castaneae
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Classifications
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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
- A23G3/48—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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- 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)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of low-sugar low-fat chestnut crunchy candy. The preparation method comprises the following steps of (1) raw material selection, (2) raw material processing, (3) mixing, (4) baking and (5) finished product packaging. By introducing the variable-temperature baking technology and the superfine powdering technology, the sugar added content of the prepared chestnut crunchy candy is 50% lower than that of related commercially available products, the butter added content is reduced by nearly 80%, the chestnut crunchy candy is delicious, sweet, crispy and tasty, and the original intense flavor of chestnuts is reserved. The chestnut crunchy candy prepared through the preparation method is rich in nutritional ingredient and is a healthy and delicious leisure food, the preparation technique is simple and convenient to implement, operation is easy to control, the production cost is low, market popularization is easy, the additional value of the chestnuts can be greatly increased, the chestnut industrial chain can be prolonged, and the preparation method has great market popularization prospects.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of low-sugar low-fat Semen Castaneae brittleness.
Background technology
Semen Castaneae（Castanea mollissima）Fagaceae Castanea, originate in China and extensively plant it is excellent do
Really, mountain region is more common in, it is at present main by manually extensively cultivating.Semen Castaneae is nutritious, and based on starch, content is up to component of organization
To 70% or so, suitable with Cereals class, alternative grain eats, and with Fructus Jujubae, Fructus Kaki and claims " iron crops ", " woody grain ", eats
There is after Semen Castaneae stronger satiety, be a kind of excellent food of weight reducing plastotype；Vitamin C content is higher than Fructus Lycopersici esculenti, even more Herba Marsileae Quadrifoliae
More than ten times of fruit；Mineral in Semen Castaneae is also very comprehensive, containing potassium, zinc, ferrum etc..Although content is high without Semen coryli heterophyllae, but still compares Fructus Mali pumilae
Much higher Deng common fruit, especially potassium content is higher by 3 times than Fructus Mali pumilae.Semen Castaneae also has medical value, is used as medicine as medical material
It is chestnut fruit sweet in the mouth, warm in nature, have a function of nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, promoting blood circulation, hemostasis, and be beneficial to hypertension, coronary heart disease it is anti-
Control.However, fresh Semen Castaneae easily occurs the phenomenon such as mildew and rot, germination, infested in storage, transportation, annual post-harvest loss is high
Up to 35%～50%.Meanwhile, the product of Semen Castaneae deep processing is less, and especially Semen Castaneae high-content of starch is easily produced after making its processing
" bringing back to life " and " aging " phenomenon, causes that Semen Castaneae converted productss are relatively single and added value is relatively low.At present Semen Castaneae converted productss it is many with
Based on marrons glaces, Chinese chestnut can and chestnut cake, demand of the consumer to Semen Castaneae far can not be met, be badly in need of high added value
Semen Castaneae deep process technology, enriches Semen Castaneae fabricated product, and then promotes the healthy sustainable development of the industry.
Presently commercially available brittleness product mainly has Peanut Squares, Flos Rosae Rugosae shortcake etc., and such product major ingredient is generally with sugared adding proportion
1：1.5, and raw material mostly is 1 with oily usage amount：0.5, the additional sugar amount of this brittleness and fat content it is higher, have influence on eater
Health.
The content of the invention
The present invention is in order to solve weak point of the prior art, there is provided a kind of preparation side of low-sugar low-fat Semen Castaneae brittleness
Method, the method make full use of the Semen Castaneae machining attribute that its " crisp, crisp, fragrant, sweet " is lifted after alternating temperature baking, can make outer sugaring
Amount and additional fat content are reduced, and introduce superfine powder processing powder-making technique, are broken the limitation of chestnut storage time, are changed plate
Chestnut powder product is easily brought back to life catabiosis.
To solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of preparation of low-sugar low-fat Semen Castaneae brittleness
Method, comprises the following steps：
（1）Material choice：Fresh Semen Castaneae is selected, heat treatment is carried out using decorticator, remove the Semen Castaneae of its mesometamorphism；
（2）Feedstock treating：Kernel of Semen Castaneae Mollissimae is cut into into the thin slice of about 3mm and is put in baking oven, again by Semen Castaneae after baking 12h at 60 DEG C
Thin slice is put in the pallet of vacuum microwave drying instrument, arranges vacuum -0.06MPa, power 3KW, and drying time, 10min, did
Dryness accumulated in the stomach and intestine Shu Houjing superfine mill pulverizing, crosses the prepared rice-chestnut powder of 150 mesh sieves standby；Powder will be beaten after Semen Sesami parch, 200 mesh sieve series are crossed
Obtain black sesame powder standby, then Semen arachidis hypogaeae parch rear peeling rubs standby；
（3）Batch mixing：White sugar, maltose, butter, water is poured into and heat in pot and stir, ceased fire after boiling 30s and add Semen Sesami
Powder, rice-chestnut powder, are stirring evenly and then adding into the mixing bulking agent made, stir evenly again；
（4）Bakee：The material of mixing is poured on chopping board, is sprinkled upon surface cut growth strip by Semen arachidis hypogaeae broken, is put in curer
120 DEG C of baking 30min；
（5）Finished product packing：After baking terminates, take out brittleness slightly dry in the air it is cool after packed rapidly.
Step（3）Middle mixing bulking agent is made in the following ways：Bulking agent is used in mixed way with active dry yeast, is weighed swollen
Loose agent and each 1 weight portion of dried yeast powder, with use after the activation of 100 weight portion warm water.
Step（3）In batch mixing according to rice-chestnut powder 50-60 weight portions, the broken 10-20 weight portions of Semen arachidis hypogaeae, 30 weight portion of white sugar,
10 weight portion of maltose, glucose 10-20 weight portions, butter 2-5 weight portions, cheese 3-5 weight portions, water 10-20 weight portions enter
Row mixing.
Using above-mentioned technical proposal, the present invention is crisp by the Semen Castaneae for introducing alternating temperature baking technology, prepared by ultra micro powder-making technique
The more commercially available Related product of sugar addition sugar amount reduces by 50%, and butter addition reduces nearly 80%, but product is delicious fragrant and sweet, palatable crisp,
Remain the original strong taste of Semen Castaneae.Semen Castaneae brittleness rich in nutrition content prepared by the present invention, is a kind of health delicious stopping
Not busy food, and preparation technology is easy, easy controlled operation, low production cost, it is easy to marketing, can greatly increase the additional of Semen Castaneae
Value, extends Semen Castaneae industry chain (supply chain), with good market promotion prospect.
Specific embodiment
A kind of preparation method of low-sugar low-fat Semen Castaneae brittleness of the present invention, comprises the following steps：
（1）Material choice：Fresh Semen Castaneae is selected, heat treatment is carried out using decorticator, remove the Semen Castaneae of its mesometamorphism；
（2）Feedstock treating：Kernel of Semen Castaneae Mollissimae is cut into into the thin slice of about 3mm and is put in baking oven, again by Semen Castaneae after baking 12h at 60 DEG C
Thin slice is put in the pallet of vacuum microwave drying instrument, arranges vacuum -0.06MPa, power 3KW, and drying time, 10min, did
Dryness accumulated in the stomach and intestine Shu Houjing superfine mill pulverizing, crosses the prepared rice-chestnut powder of 150 mesh sieves standby；Powder will be beaten after Semen Sesami parch, 200 mesh sieve series are crossed
Obtain black sesame powder standby, then Semen arachidis hypogaeae parch rear peeling rubs standby；
（3）Batch mixing：White sugar, maltose, butter, water is poured into and heat in pot and stir, ceased fire after boiling 30s and add Semen Sesami
Powder, rice-chestnut powder, are stirring evenly and then adding into the mixing bulking agent made, stir evenly again；
（4）Bakee：The material of mixing is poured on chopping board, is sprinkled upon surface cut growth strip by Semen arachidis hypogaeae broken, is put in curer
120 DEG C of baking 30min；
（5）Finished product packing：After baking terminates, take out brittleness slightly dry in the air it is cool after packed rapidly.
Step（3）Middle mixing bulking agent is made in the following ways：Bulking agent is used in mixed way with active dry yeast, is weighed swollen
Loose agent and each 1 weight portion of dried yeast powder, with use after the activation of 100 weight portion warm water.
Step（3）In batch mixing according to rice-chestnut powder 50-60 weight portions, the broken 10-20 weight portions of Semen arachidis hypogaeae, 30 weight portion of white sugar,
10 weight portion of maltose, glucose 10-20 weight portions, butter 2-5 weight portions, cheese 3-5 weight portions, water 10-20 weight portions enter
Row mixing.
Following specific embodiment is set forth below to be described in detail：
Embodiment 1
By white sugar 30g, maltose 10g, glucose 10g, butter 2g, cheese 3g and water 10ml, pour into,
Cease fire after boiling 30s and add black sesame powder 10g, rice-chestnut powder 50g, stir, add the composite expanded preparations of 5ml to fall after stirring
The Final finishing growth strip on chopping board, cut on the surface in bulk by 10g Semen arachidis hypogaeaes broken spilling, and bakees in 120 DEG C of curer
30min, dry in the air it is cool after packed rapidly.
Embodiment 2
By white sugar 30g, maltose 10g, glucose 20g, butter 2g, cheese 5g and water 20ml, pour into,
Cease fire after boiling 30s and add black sesame powder 10g, rice-chestnut powder 60g, stir, add the composite expanded preparations of 5ml to fall after stirring
The Final finishing growth strip on chopping board, cut on the surface in bulk by 20g Semen arachidis hypogaeaes broken spilling, and bakees in 120 DEG C of curer
30min, dry in the air it is cool after packed rapidly.
Embodiment 3
By white sugar 30g, maltose 10g, glucose 10g, butter 5g, cheese 3g and water 20ml, pour into,
Cease fire after boiling 30s and add black sesame powder 10g, rice-chestnut powder 60g, stir, add the composite expanded preparations of 5ml to fall after stirring
The Final finishing growth strip on chopping board, cut on the surface in bulk by 20g Semen arachidis hypogaeaes broken spilling, and bakees in 120 DEG C of curer
30min, dry in the air it is cool after packed rapidly.
Embodiment 4
By white sugar 30g, maltose 10g, glucose 20g, butter 5g, cheese 5g and water 10ml, pour into,
Cease fire after boiling 30s and add black sesame powder 10g, rice-chestnut powder 50g, stir, add the composite expanded preparations of 5ml to fall after stirring
The Final finishing growth strip on chopping board, cut on the surface in bulk by 10g Semen arachidis hypogaeaes broken spilling, and bakees in 120 DEG C of curer
30min, dry in the air it is cool after packed rapidly.
Embodiment 5
Semen Castaneae brittleness according to obtained by embodiment 1 to 4, carry out sensory evaluation and microbial indicators detected, and wherein microorganism refers to
The mark detection method of sampling is detected and evaluation methodology such as table 1, table 3 as marked, as a result such as table 2, table 4.
1 sensory evaluation standard of table
The sensory evaluation of 2 Semen Castaneae brittleness of table
The microorganism sample detection method that 3 GB7100-2015 of table specifies
4 product Micro biological Tests result of table
According to 5 Analyses Methods for Sensory Evaluation Results of example, optimum proportion is white sugar 30g, maltose 10g, glucose 10g, butter 5g, cheese
3g and water 20ml, adds black sesame powder 10g, rice-chestnut powder 60g afterwards, and 5ml composite expanding agents, baking conditions are to bakee at 120 DEG C
30min.Gained Semen Castaneae brittleness quality, color and luster, abnormal smells from the patient are optimal under these conditions and meet state health standards, the method production
Semen Castaneae brittleness product in, Semen Castaneae micropowder and white sugar ratio are 1：0.5, reduce compared with the product white sugar such as Peanut Squares usage amount
50%；Semen Castaneae micropowder and butter ratio are 1：0.08, butter addition reduces nearly 80% compared with like product.Although white sugar and Huang
Oily usage amount is reduced, but brittleness product is because the addition of Semen Castaneae micropowder technology makes Semen Castaneae brittleness, and starch is dropped in process
Solution, brittleness sugariness is still in high levels, and the addition of Semen Castaneae micropowder causes Semen Castaneae brittleness work in-process to be not susceptible to starch
It is aging so as to condense in bulk, product homogeneity and crisp degree are better than commercially available other brittleness products.The brittleness product was both tasty,
And nutrient health, and industrialized production can be implemented, annual can provide excellent Semen Castaneae brittleness product.
Above example is only to illustrative and not limiting technical scheme, although reference above-described embodiment is to this
It is bright to be described in detail, it will be understood by those within the art that：Still the present invention can be modified or be waited
With replacing, any modification or partial replacement without departing from the spirit and scope of the present invention, which all should cover the power in the present invention
In the middle of sharp claimed range.
Claims (3)
1. a kind of preparation method of low-sugar low-fat Semen Castaneae brittleness, it is characterised in that：Comprise the following steps：
（1）Material choice：Fresh Semen Castaneae is selected, heat treatment is carried out using decorticator, remove the Semen Castaneae of its mesometamorphism；
（2）Feedstock treating：Kernel of Semen Castaneae Mollissimae is cut into into the thin slice of about 3mm and is put in baking oven, again by Semen Castaneae after baking 12h at 60 DEG C
Thin slice is put in the pallet of vacuum microwave drying instrument, arranges vacuum -0.06MPa, power 3KW, and drying time, 10min, did
Dryness accumulated in the stomach and intestine Shu Houjing superfine mill pulverizing, crosses the prepared rice-chestnut powder of 150 mesh sieves standby；Powder will be beaten after Semen Sesami parch, 200 mesh sieve series are crossed
Obtain black sesame powder standby, then Semen arachidis hypogaeae parch rear peeling rubs standby；
（3）Batch mixing：White sugar, maltose, butter, water is poured into and heat in pot and stir, ceased fire after boiling 30s and add Semen Sesami
Powder, rice-chestnut powder, are stirring evenly and then adding into the mixing bulking agent made, stir evenly again；
（4）Bakee：The material of mixing is poured on chopping board, is sprinkled upon surface cut growth strip by Semen arachidis hypogaeae broken, is put in curer
120 DEG C of baking 30min；
（5）Finished product packing：After baking terminates, take out brittleness slightly dry in the air it is cool after packed rapidly.
2. the preparation method of a kind of low-sugar low-fat Semen Castaneae brittleness according to claim 1, it is characterised in that：Step（3）In
Mixing bulking agent is made in the following ways：Bulking agent is used in mixed way with active dry yeast, weighs bulking agent and dried yeast powder each 1
Weight portion, with use after the activation of 100 weight portion warm water.
3. the preparation method of a kind of low-sugar low-fat Semen Castaneae brittleness according to right wants 1, it is characterised in that：Step（3）In
Batch mixing is according to rice-chestnut powder 50-60 weight portions, the broken 10-20 weight portions of Semen arachidis hypogaeae, 30 weight portion of white sugar, 10 weight portion of maltose, Fructus Vitis viniferae
Sugared 10-20 weight portions, butter 2-5 weight portions, cheese 3-5 weight portions, water 10-20 weight portions are mixed.
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| CN201610944438.4A CN106561940A (en) | 2016-11-02 | 2016-11-02 | Preparation method of low-sugar low-fat chestnut crunchy candy |
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| CN201610944438.4A CN106561940A (en) | 2016-11-02 | 2016-11-02 | Preparation method of low-sugar low-fat chestnut crunchy candy |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925735A (en) * | 2018-08-08 | 2018-12-04 | 徐州智科食品有限公司 | A kind of fructus arctii shortcake and preparation method thereof |
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| CN102187888A (en) * | 2011-05-12 | 2011-09-21 | 邱招财 | Chinese chestnut cake and preparation method thereof |
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Application publication date: 20170419 |