CN106666026A - Plum slice fruit cake and preparation method thereof - Google Patents
Plum slice fruit cake and preparation method thereof Download PDFInfo
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- CN106666026A CN106666026A CN201710182178.6A CN201710182178A CN106666026A CN 106666026 A CN106666026 A CN 106666026A CN 201710182178 A CN201710182178 A CN 201710182178A CN 106666026 A CN106666026 A CN 106666026A
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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
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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
- A23G3/42—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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- Polymers & Plastics (AREA)
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- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses plum slice fruit cake and a preparation method thereof. The fruit cake is prepared from dried and wet plums, white granulated sugar, concentrated green plum juice, concentrated tomato sauce, hydrolyzed vegetable proteins, 3-heptyldihydro-5-methyl-2(3H)-furanone, malt syrup, FS466 modified starch, FS789 modified starch, soybean oil, seasoning powder I and water. According to the preparation method, the FS466 modified starch and FS789 modified starch are combined and used in the plum fruit cake to uniformly gelatinize and adsorb materials, the dried product does not have hard taste and a freeze thawing resisting effect. The plum slices produced by the method is subjected to a defoaming and vacuum drying process, so that the defect of more bubbles of traditional plum slices can be eliminated, the surface and internal tissues of products have uniform structures, and the process of drying and peeling has a lower damage rate.
Description
Technical field
The present invention relates to food processing field, specifically a kind of Borneolum fruitcake and preparation method thereof.
Background technology
Borneolum fruitcake is a kind of leisure food gradually popular in recent years, has the wind of the sweet and sour taste of uniqueness because of it
Taste, and the good mouthfeel of chewy texture and by masses like.Disclosed according to her part company folk prescription is carried out, its fruitcake class product is sold for 2015
Volume breaks through ten million, and wherein main force's product is green plum fruit cake.
Further research of the existing technical staff to Borneolum fruitcake starts from recent five years, and such as patent 201210039324.7 is public
A kind of " healthy plum slice and manufacture craft " is opened, the dispensing of the patent is fairly simple, the Borneolum fruitcake for replicating production through experiment is deposited
Mouthfeel it is partially hard, mouthfeel is single the shortcomings of, and in production process Borneolum peel breakage rate it is higher；Its reason one is due to formula
In contain a certain amount of sugared part, dry after can there is a problem of obvious hardening；Two is due to the knot of tissue of traditional Borneolum
Closely, the adhesion after drying and moulding with mould is more tight in a mold, and breakage can be produced during peel for structure.Patent
201410031430.X discloses " a kind of purple perilla Borneolum and preparation method thereof ", although added in the dispensing of the patent purple perilla,
The elements such as vitamin, but its preparation method uses the mode of conventional production technology combination tapioca, fails to change comprehensively
The mouthfeel of kind Borneolum fruitcake.Also, in the traditional processing technology of Borneolum, the surface of Borneolum fruitcake has more bubble, should
The generation of bubble is that fruitcake surface has the substantial amounts of bubble not only to influence outside product because water evaporation is produced in drying process
See, products taste can also occurred uneven, and then influence the quality of product.
The content of the invention
A kind of above mentioned problem that the present invention exists for existing Borneolum fruitcake, there is provided Borneolum fruitcake and preparation method thereof, leads to
Cross the Borneolum fruitcake of the method preparation and have that mouthfeel is soft, hardness is moderate, peel is broken in surface bubble-free and Borneolum production process
The advantages of loss rate is relatively low.
To achieve these goals, the present invention adopts the following technical scheme that realization：
A kind of Borneolum fruitcake, it is characterised in that by 60-85 parts of dry and wet plum, white granulated sugar 8-12 parts, it is 1-3 parts of dark-plum juice concentrate, dense
3-8 parts of contracting catsup, hydrolytic plant protein powder 0.05-0.1 parts, (the 3H)-furanone 0.05- of 3- heptyl dihydro -5- methyl -2
0.12 part, malt syrup 3-15 parts, 1-5 parts of FS466 converted starches, 1-3 parts of FS789 converted starches, soybean oil 2-10 parts, seasoning
No. one 5-12 parts, water 3-5 parts of powder is prepared from.
Described dry and wet plum be dried after being pickled to fresh green plum according to the usage of trade to salinity be 29-35%, moisture
It is the half-dried plum of 55-60%.
The dark-plum juice concentrate is to pickle the plum soup after green plum, through shining system naturally, obtains salinity for 23%, acidity is 19%
Green plum concentrate.
It is 36- that the concentrated tomato paste takes the soluble solid content of the cold concentrated acquisition of broken mode for fresh tomato
38% concentrated tomato paste.
The toppings one are stirred and evenly mixed by maltodextrin 70-90 parts, powdered glucose 10-20 parts, cassava 2-8 parts of powder of original
After be prepared from.
The cassava original powder is the once purged directly obtained cassava whole-powder of cassava, does not carry out the processing technology such as removing the peel.
(the 3H)-furanone of 3- heptyl dihydro -5- methyl -2 is commercially available prod, and its quality requirement is performed both by the former Ministry of Public Health
And the follow-up relevant bulletin requirement for defending planning commission.
The soybean oil, white granulated sugar, hydrolytic plant protein powder are commercially available prod.
The FS466 converted starches are that Divine Land is rich contains science and technology（Beijing）What Co., Ltd researched and developed and sold is with cornstarch
Raw material, by hydroxypropyl PASELLI EASYGEL starch obtained in starch denaturalization technique, Divine Land is rich to contain science and technology（Beijing）Co., Ltd
It is named as FS466 converted starches.
The FS789 converted starches are that Divine Land is rich contains science and technology（Beijing）What Co., Ltd researched and developed and sold is with tapioca
By the double starch adipate starch of acetylation obtained in starch denaturalization technique, Divine Land is rich to contain science and technology to raw material（Beijing）Co., Ltd
It is named as FS789 converted starches.
Further, the optimization formula of each raw material is 70 parts of dry and wet plum, 10 parts of white granulated sugar, 2 parts of dark-plum juice concentrate, concentration
5 parts of catsup, 0.06 part of hydrolytic plant protein powder, 0.09 part of -2 (3H)-furanone of 3- heptyl dihydro -5- methyl, malt syrup 8
Part, 2 parts of FS466 converted starches, 1 part of FS789 converted starches, 6 parts of soybean oil, 8 parts of toppings No., 4 parts of water.
Further, the optimization formula of the toppings one is 80 parts of maltodextrin, 16 parts of powdered glucose, cassava original powder
5 parts.
A kind of preparation method of Borneolum fruitcake, it is characterised in that processing process is as follows：
1st, cleaning, desalting：Dry and wet plum is carried out into circulating water in salt pond is moved back and moves back salt, when salt content is 5-6% in green plum, move back salt knot
Beam；
2nd, it is beaten：The green plum after salt will be moved back to be beaten with beater, screen cloth during mashing from the mesh of 10 mesh -20 obtains green plum
Slurry, green plum core exports out from another of beater, abandons；
3rd, starch pre-gelatinized：FS466 converted starches, FS789 converted starches are slowly added into water respectively, stirring, it is pre- to be formed
Gelatinized starch；
4th, seasoning is mixed：The green plum slurry that step 2 is obtained is put into jacketed pan, is warming up to 60 degrees Celsius, is added in jacketed pan
White granulated sugar, dark-plum juice concentrate, concentrated tomato paste, hydrolytic plant protein powder, (the 3H)-furanone of 3- heptyl dihydro -5- methyl -2,
Malt syrup, to without obvious particulate matter, temperature continues to rise in whipping process, when temperature reaches 85 degrees Celsius, will walk for stirring
Pre-gelatinized starch obtained in rapid 3 is slowly added into jacketed pan, is heated up while stirring, is stopped after temperature reaches 95 degrees Celsius
Heat up, keep 95 degrees Celsius of stirrings to obtain within 10 minutes mixture one；
5th, vacuum defoamation：During mixture one in jacketed pan added into vacuum degasing machine, open vavuum pump, set vacuum as
0.06-0.09MPa, stirring deaeration obtains mixture two for 10-15 minutes；
6th, it is molded：By the mould in Borneolum forming machine, immersion is put into forming machine after 30 seconds in the soybean oil, by deaeration after it is mixed
Compound two carries out forming operation in adding Borneolum forming machine, and it is 2-4 millimeters that the standard according to built-in function controls molding thickness；
7th, it is vacuum dried：Borneolum after shaping is dried during vacuum drier is put into together with mould, set vacuum as
0.08-0.12MPa, temperature is 50-70 degrees Celsius, is 8-16 hours according to scraping blade thickness drying time；
8th, the configuration of toppings one：By in maltodextrin, powdered glucose, cassava original powder addition mixer, 200 are less than in rotating speed
Rev/min speed under stir；
9th, peel breading：The dried Borneolum of step 6 is peeled from mould, the toppings one for then configuring step 7
Number equably mix on Borneolum surface, be advisable with the powder that there is one layer of exquisiteness on Borneolum surface；
10th, section finished product：Borneolum after breading is cut into slices according to specification requirement, finished product is obtained after section.
Compared with prior art, the beneficial effects of the present invention are：
1st, taken from unique dark-plum juice concentrate, hydrolytic plant protein powder and (the 3H)-furanone of 3- heptyl dihydro -5- methyl -2
Match somebody with somebody, there is good compound action, product special taste in the product.The mouthfeel of product takes Fuzzy Evaluation Method to be scored, mouth
Comprehensive score in terms of sense exceedes the mainstream product in the market more than 2.3 points, with the wide market space.
2nd, the present invention will be used in green plum fruit cake after FS466 converted starches, FS789 converted starches compounding first, and this two
Planting converted starch can equably be gelatinized material and adsorb, and dried products taste does not harden, and the effect with freeze thawing resistance
Really, this be just the northerly sale of winter product, transport provide bigger convenience.
3rd, the present invention completely proposes the technique of brand-new production Borneolum fruitcake for the first time, and the Borneolum of the technique productions passes through
Deaeration and vacuum drying process, eliminate the more shortcoming of the bubble of traditional Borneolum, and with mouthfeel is unique, product surface and
The features such as internal organizational structure is uniform.
4th, the present invention before the forming soaks mould in soybean oil, and such die surface has adsorbed soybean oil, in drying
Cause that breakage rate is lower during peel afterwards, contrast traditional handicraft breakage rate 3.2%, the Borneolum percentage of damage of this technique productions is only
Have 0.5%, substantially increase yield rate.Its principle is to coordinate two kinds of Water-saving effects of converted starch, and soybean oil will not be all molten
Solution enters in mixture two, because there is soybean oil between such Borneolum slurry and mould, situation about sticking together then can be significantly
Reduce.
Specific embodiment
Preparation process of the invention is illustrated with reference to specific embodiment.
Embodiment one
A kind of raw material of Borneolum fruitcake by 75 parts of dry and wet plum, 9 parts of white granulated sugar, 1.5 parts of dark-plum juice concentrate, 6 parts of concentrated tomato paste,
0.06 part of hydrolytic plant protein powder, 0.07 part of -2 (3H)-furanone of 3- heptyl dihydro -5- methyl, 6 parts of malt syrup, FS466 become
Property 2 parts of starch, 2 parts of FS789 converted starches, 7 parts of soybean oil, 10 parts of toppings No., 5 parts of water composition.
Wherein, toppings one are prepared after being stirred and evenly mixed by 70 parts of maltodextrin, 20 parts of powdered glucose, cassava 7 parts of powder of original
Form.
The process of Borneolum fruitcake is as follows：
1st, cleaning, desalting：Dry and wet plum is carried out into circulating water in salt pond is moved back and moves back salt, when salt content is 5-6% in green plum, move back salt knot
Beam.
2nd, it is beaten：The green plum after salt will be moved back to be beaten with beater, screen cloth during mashing from 10 mesh obtains green plum slurry,
Green plum core exports out from another of beater, abandons.
3rd, starch pre-gelatinized：FS466 converted starches, FS789 converted starches are slowly added into water respectively, stir shape
Into pre-gelatinized starch.
4th, seasoning is mixed：The green plum slurry that step 2 is obtained is put into jacketed pan, 60 degrees Celsius is warming up to, in jacketed pan
Add white granulated sugar, dark-plum juice concentrate, concentrated tomato paste, hydrolytic plant protein powder, (the 3H)-furan of 3- heptyl dihydro -5- methyl -2
Mutter ketone, malt syrup, to without obvious particulate matter, temperature continues to rise in whipping process for stirring, when temperature reaches 85 degrees Celsius,
Pre-gelatinized starch obtained in step 3 is slowly added into jacketed pan, is heated up while stirring, after temperature reaches 95 degrees Celsius
Stop heating up, keep 95 degrees Celsius of stirrings to obtain within 10 minutes mixture one.
5th, vacuum defoamation：By in number addition vacuum degasing machine of mixture in jacketed pan, vavuum pump is opened, set vacuum
It is 0.06 MPa to spend, and stirring deaeration obtains mixture two for 12 minutes.
6th, it is molded：It is put into forming machine after mould in Borneolum forming machine is soaked 30 seconds in soybean oil, after deaeration
Mixture two add Borneolum forming machines in carry out forming operation.It is 2 millis that standard according to built-in function controls molding thickness
Rice.
7th, it is vacuum dried：Borneolum after shaping is dried during vacuum drier is put into together with mould, sets vacuum
It is 0.09MPa, temperature is 60 degrees Celsius, is 8 hours according to scraping blade thickness drying time.
8th, the configuration of toppings：By in 70 parts of maltodextrin, 20 parts of powdered glucose, cassava original powder 7 parts of addition mixers,
Rotating speed stirs under the speed less than 200 revs/min.
9th, peel breading：The dried Borneolum of step 6 is peeled from mould, the seasoning for then configuring step 7
Powder one is equably mixed on Borneolum surface, is advisable with the powder that there is one layer of exquisiteness on Borneolum surface.
10th, section finished product：Borneolum after breading is cut into slices according to specification requirement, finished product is obtained after section.
Embodiment two
A kind of raw material of Borneolum fruitcake by 70 parts of dry and wet plum, 10 parts of white granulated sugar, 2 parts of dark-plum juice concentrate, 5 parts of concentrated tomato paste,
0.06 part of hydrolytic plant protein powder, 0.09 part of -2 (3H)-furanone of 3- heptyl dihydro -5- methyl, 8 parts of malt syrup, FS466 become
Property 2 parts of starch, 1 part of FS789 converted starches, 6 parts of soybean oil, 8 parts of toppings No., 4 parts of water composition.
Wherein, toppings one are prepared after being stirred and evenly mixed by 80 parts of maltodextrin, 16 parts of powdered glucose, cassava 5 parts of powder of original
Form.
The process of Borneolum fruitcake is as follows：
1st, cleaning, desalting：Dry and wet plum is carried out into circulating water in salt pond is moved back and moves back salt, when salt content is 5-6% in green plum, move back salt knot
Beam.
2nd, it is beaten：The green plum after salt will be moved back to be beaten with beater, screen cloth during mashing from 20 mesh obtains green plum slurry,
Green plum core exports out from another of beater, abandons.
3rd, starch pre-gelatinized：FS466 converted starches, FS789 converted starches are slowly added into water respectively, stir shape
Into pre-gelatinized starch.
4th, seasoning is mixed：The green plum slurry that step 2 is obtained is put into jacketed pan, 60 degrees Celsius is warming up to, in jacketed pan
Add white granulated sugar, dark-plum juice concentrate, concentrated tomato paste, hydrolytic plant protein powder, (the 3H)-furan of 3- heptyl dihydro -5- methyl -2
Mutter ketone, malt syrup, to without obvious particulate matter, temperature continues to rise in whipping process for stirring, when temperature reaches 85 degrees Celsius,
Pre-gelatinized starch obtained in step 3 is slowly added into jacketed pan, is heated up while stirring, after temperature reaches 95 degrees Celsius
Stop heating up, keep 95 degrees Celsius of stirrings to obtain within 10 minutes mixture one.
5th, vacuum defoamation：By in number addition vacuum degasing machine of mixture in jacketed pan, vavuum pump is opened, set vacuum
It is 0.09 MPa to spend, and stirring deaeration obtains mixture two for 15 minutes.
6th, it is molded：It is put into forming machine after mould in Borneolum forming machine is soaked 30 seconds in soybean oil, after deaeration
Mixture two add Borneolum forming machines in carry out forming operation.It is 3 millis that standard according to built-in function controls molding thickness
Rice.
7th, it is vacuum dried：Borneolum after shaping is dried during vacuum drier is put into together with mould, sets vacuum
It is 0.12MPa, temperature is 70 degrees Celsius, is 12 hours according to scraping blade thickness drying time.
8th, the configuration of toppings：By in 80 parts of maltodextrin, 16 parts of powdered glucose, cassava original powder 5 parts of addition mixers,
Rotating speed stirs under the speed less than 200 revs/min.
9th, peel breading：The dried Borneolum of step 6 is peeled from mould, the seasoning for then configuring step 7
Powder one is equably mixed on Borneolum surface, is advisable with the powder that there is one layer of exquisiteness on Borneolum surface.
10th, section finished product：Borneolum after breading is cut into slices according to specification requirement, finished product is obtained after section.
The embodiment of the present invention one, two prepare Borneolum mouthfeel is relatively soft, sweet taste and tart flavour are more prominent.
What is recorded above is only the preferred embodiments of the present invention, can not limit the interest field of the present invention with this certainly,
Therefore the equivalent variations made according to the claims in the present invention, still belong to the scope that the present invention is covered.
Claims (8)
1. a kind of Borneolum fruitcake, it is characterised in that by 60-85 parts of dry and wet plum, white granulated sugar 8-12 parts, 1-3 parts of dark-plum juice concentrate,
Concentrated tomato paste 3-8 parts, hydrolytic plant protein powder 0.05-0.1 parts, (the 3H)-furanone 0.05- of 3- heptyl dihydro -5- methyl -2
0.12 part, malt syrup 3-15 parts, 1-5 parts of FS466 converted starches, 1-3 parts of FS789 converted starches, soybean oil 2-10 parts, seasoning
No. one 5-12 parts, water 3-5 parts of powder is prepared from；Toppings one by maltodextrin 70-90 parts, powdered glucose 10-20 parts,
Cassava 2-8 parts of powder of original is prepared from after stirring and evenly mixing.
2. Borneolum fruitcake as claimed in claim 1, it is characterised in that the dry and wet plum is after fresh green plum is pickled, to shine
Do to the half-dried plum that salinity is 29-35%, moisture is 55-60%.
3. Borneolum fruitcake as claimed in claim 1 or 2, it is characterised in that the dark-plum juice concentrate is after pickling green plum
Plum soup, through shining system naturally, it is the green plum concentrate that 23%, acidity is 19% to obtain salinity.
4. Borneolum fruitcake as claimed in claim 3, it is characterised in that the concentrated tomato paste takes cold broken side for fresh tomato
The soluble solid content of the concentrated acquisition of formula is the catsup of 36-38%.
5. Borneolum fruitcake as claimed in claim 3, it is characterised in that the cassava original powder is once purged directly prepared cassava
Cassava whole-powder, do not carry out peeling processing technology.
6. Borneolum fruitcake as claimed in claim 1, it is characterised in that the optimization formula of each raw material is 70 parts of dry and wet plum, white sand
10 parts of sugar, 2 parts of dark-plum juice concentrate, 5 parts of concentrated tomato paste, 0.06 part of hydrolytic plant protein powder, 3- heptyl dihydro -5- methyl -2
0.09 part of (3H)-furanone, 8 parts of malt syrup, 2 parts of FS466 converted starches, 1 part of FS789 converted starches, 6 parts of soybean oil, tune
8 parts of taste powder No., 4 parts of water.
7. Borneolum fruitcake as claimed in claim 1, it is characterised in that the optimization formula that the toppings one is maltodextrin
80 parts, 16 parts of powdered glucose, cassava original 5 parts of powder.
8. the preparation method of Borneolum fruitcake as claimed in claim 1, it is characterised in that processing process is as follows：
1., cleaning, desalting：Dry and wet plum is carried out into circulating water in salt pond is moved back and moves back salt, when salt content is 5-6% in green plum, move back salt
Terminate；
2., it is beaten：The green plum after salt will be moved back to be beaten with beater, screen cloth during mashing from the mesh of 10 mesh -20 obtains green plum
Slurry, green plum core exports out from another of beater, abandons；
3., starch pre-gelatinized：FS466 converted starches, FS789 converted starches are slowly added into water respectively, stir to be formed
Pre-gelatinized starch；
4. seasoning, is mixed：The green plum slurry that step 2 is obtained is put into jacketed pan, is warming up to 60 degrees Celsius, is added in jacketed pan
White granulated sugar, dark-plum juice concentrate, concentrated tomato paste, hydrolytic plant protein powder, (the 3H)-furanone of 3- heptyl dihydro -5- methyl -2,
Malt syrup, to without obvious particulate matter, temperature continues to rise in whipping process, when temperature reaches 85 degrees Celsius, will walk for stirring
Pre-gelatinized starch obtained in rapid 3 is slowly added into jacketed pan, is heated up while stirring, is stopped after temperature reaches 95 degrees Celsius
Heat up, keep 95 degrees Celsius of stirrings to obtain within 10 minutes mixture one；
5., vacuum defoamation：By in number addition vacuum degasing machine of mixture in jacketed pan, vavuum pump is opened, set vacuum
It is 0.06-0.09MPa, stirring deaeration obtains mixture two for 10-15 minutes；
6., it is molded：By the mould in Borneolum forming machine, immersion is put into forming machine after 30 seconds in the soybean oil, by deaeration after it is mixed
Compound two carries out forming operation in adding Borneolum forming machine, and the molding thickness for controlling Borneolum is 2-4 millimeters；
7., it is vacuum dried：Borneolum after shaping is dried during vacuum drier is put into together with mould, set vacuum as
0.08-0.12MPa, temperature is 50-70 degrees Celsius, is 8-16 hours according to scraping blade thickness drying time；
8., the configuration of toppings one：By in maltodextrin, powdered glucose, cassava original powder addition mixer, it is less than in rotating speed
Stirred under 200 revs/min of speed；
9., peel breading：The dried Borneolum of step 6 is peeled from mould, the toppings one for then configuring step 7
Number equably mix on Borneolum surface, be advisable with the powder that there is one layer of exquisiteness on Borneolum surface；
10., section finished product：Borneolum after breading is cut into slices according to specification requirement, finished product is obtained after section.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170097A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum preserved fruit |
| CN109170095A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of herbal tea taste haw sheet |
| CN109170096A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of the green plum snack food of band fruit filling |
| CN112075602A (en) * | 2019-06-12 | 2020-12-15 | 普宁市梅乡食品有限公司 | Kudzuvine root powder plum slice and preparation method thereof |
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| CN109170095A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of herbal tea taste haw sheet |
| CN109170096A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of the green plum snack food of band fruit filling |
| CN112075602A (en) * | 2019-06-12 | 2020-12-15 | 普宁市梅乡食品有限公司 | Kudzuvine root powder plum slice and preparation method thereof |
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