CN106666048A - Fruit flavored sugar crisp cakes and preparation method thereof - Google Patents
Fruit flavored sugar crisp cakes and preparation method thereof Download PDFInfo
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- CN106666048A CN106666048A CN201611221610.XA CN201611221610A CN106666048A CN 106666048 A CN106666048 A CN 106666048A CN 201611221610 A CN201611221610 A CN 201611221610A CN 106666048 A CN106666048 A CN 106666048A
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- parts
- mixture
- pulp
- semen
- apple
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 27
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 11
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 35
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 11
- 239000008188 pellet Substances 0.000 claims description 10
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 3
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 abstract description 3
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000020429 malt syrup Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000630 rising effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013948 strawberry juice Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229940126062 Compound A Drugs 0.000 description 1
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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
- A23G3/48—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
- A23G3/42—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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses fruit flavored sugar crisp cakes and a preparation method thereof. The fruit flavored sugar crisp cakes are prepared from the following raw materials in parts by weight: 150-200 parts of malt syrup, 5-8 parts of apricot kernels, 5-8 parts of walnut kernels, 5-7 parts of peanut granules, 5-8 parts of white sesame seeds, 1-2 parts of lemon pulp, 5-8 parts of apple pulp, 3-5 parts of rice wine, 1-2 parts of edible salt, 1-2 parts of shredded ginger, 1-2 parts of honey, 0.5-1 part of fruit vinegar, 0.1-0.3 part of strawberry juice, 0.1-0.2 of apple essence, and an appropriate amount of water. The preparation method comprises the following steps: stirring and mixing, temperature rising and heating, mixture preparing, flattening, dicing, etc. The fruit flavored sugar crisp cakes are crisp outside and inside, good in mouthfeel, rich in nutrition, and mellow in fruit flavor, and leisure excellent products.
Description
Technical field
The present invention relates to a kind of fruity sugar is crisp, more particularly to a kind of fruity sugar shortcake and preparation method thereof.
Background technology
Sugared shortcake is a kind of food.It is, with maltose as primary raw material, to be equipped with various adjuvants, stuffing material and flavouring agent, is just made
Molding, fancy is various.Sarcocarp at present using fruit is crisp still rare with reference to the fruity sugar that Fructus Hordei Germinatus malt sugar is made.
The content of the invention
Instant invention overcomes prior art is not enough, there is provided a kind of major ingredient is Fructus Hordei Germinatus malt sugar, is made with reference to fruit pulp
Fruity sugar shortcake and preparation method thereof.
What the purpose of the present invention was achieved through the following technical solutions：This kind of fruity sugar shortcake is by following raw material system
Into：Fructus Hordei Germinatus malt sugar 150-200, Semen Armeniacae Amarum 5-8, Semen Juglandis 5-8, peanut pellets 5-7, Semen sesami Albae 5-8, Limon pulp 1-2, Apples
Meat 5-8, rice wine 3-5, Sal 1-2, shredded ginger 1-2, Mel 1-2, fruit vinegar 0.5-1, Fructus Fragariae Ananssae juice 0.1-0.3, apple essence 0.1-
0.2, appropriate amount of water.
A kind of described fruity sugar shortcake is made up of following raw material：Fructus Hordei Germinatus malt sugar 180, Semen Armeniacae Amarum 7, Semen Juglandis 7, flower
Raw granule 6, Semen sesami Albae 6, Limon pulp 1.5, apple pulp 6.5, rice wine 3.5, Sal 1.2, shredded ginger 2, Mel 2, fruit vinegar 0.6,
Fructus Fragariae Ananssae juice 0.2, apple essence 0.2, appropriate amount of water.
A kind of described fruity sugar shortcake is made up of following raw material：Fructus Hordei Germinatus malt sugar 200, Semen Armeniacae Amarum 7, Semen Juglandis 7, flower
Raw granule 6, Semen sesami Albae 5, Limon pulp 1, apple pulp 5, rice wine 5, Sal 1, shredded ginger 1, Mel 1, fruit vinegar 1, Fructus Fragariae Ananssae juice 0.1,
Apple essence 0.1, appropriate amount of water.
A kind of described fruity sugar shortcake and preparation method thereof step is as follows：
（1）First squeeze the water out Limon pulp and apple pulp the Fructus Hordei Germinatus malt sugar stirring mixing shape for pouring that temperature is 30-35 degree into again
Resulting mixture A;
（2）Semen Armeniacae Amarum, Semen Juglandis, peanut pellets, Semen sesami Albae uniform stirring are formed into mixture B；
（3）Rice wine, Sal, shredded ginger, Mel, fruit vinegar, Fructus Fragariae Ananssae juice, apple essence are added in mixture A, heat temperature raising, temperature
For 70-90 degree, the time is 1-2 hours, forms mixture C;
（4）Mixture B is poured in mixture C and is stirred, and cool the temperature to 40-60 degree, form mixture D；
(5) mixture D is placed on chopping board and is flattened, mixture C thickness is 2-3cm, then stripping and slicing is this product.
Described Fructus Fragariae Ananssae juice is existing squeezed juice.
The size of described stripping and slicing is a height of 2-3 centimetre, a length of 5-6 centimetre, a width of 3-4 centimetre.
It is an advantage of the invention that：The crisp outer crisp interior shortcake of the fruity sugar, very well, nutritious, fruity is dense for mouthfeel；It is that one kind is stopped
Not busy good merchantable brand.
Specific embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment
The present invention is that a kind of fruity sugar is crisp, and it is made up of following raw material：Fructus Hordei Germinatus malt sugar 150-200, Semen Armeniacae Amarum 5-
8th, Semen Juglandis 5-8, peanut pellets 5-7, Semen sesami Albae 5-8, Limon pulp 1-2, apple pulp 5-8, rice wine 3-5, Sal 1-2, Rhizoma Zingiberis Recens
Silk 1-2, Mel 1-2, fruit vinegar 0.5-1, Fructus Fragariae Ananssae juice 0.1-0.3, apple essence 0.1-0.2, appropriate amount of water.
Another kind of fruity sugar of the present invention is crisp, and it is made up of following raw material：Fructus Hordei Germinatus malt sugar 180, Semen Armeniacae Amarum 7, core
Semen Persicae 7, peanut pellets 6, Semen sesami Albae 6, Limon pulp 1.5, apple pulp 6.5, rice wine 3.5, Sal 1.2, shredded ginger 2, Mel 2,
Fruit vinegar 0.6, Fructus Fragariae Ananssae juice 0.2, apple essence 0.2, appropriate amount of water.
A kind of fruity sugar of optimum formula of the present invention is crisp, and it is made up of following raw material：Fructus Hordei Germinatus malt sugar 200, Fructus Pruni
Core 7, Semen Juglandis 7, peanut pellets 6, Semen sesami Albae 5, Limon pulp 1, apple pulp 5, rice wine 5, Sal 1, shredded ginger 1, Mel 1, fruit
Vinegar 1, Fructus Fragariae Ananssae juice 0.1, apple essence 0.1, appropriate amount of water.
A kind of fruity sugar shortcake of above-mentioned formula and preparation method thereof step is as follows：
（1）First Limon pulp and apple pulp are squeezed the water out pour into again the stirring of Fructus Hordei Germinatus malt sugar that temperature is 35 degree be mixed to form it is mixed
Compound A;
（2）Semen Armeniacae Amarum, Semen Juglandis, peanut pellets, Semen sesami Albae uniform stirring are formed into mixture B；
（3）Rice wine, Sal, shredded ginger, Mel, fruit vinegar, Fructus Fragariae Ananssae juice, apple essence are added in mixture A, heat temperature raising, temperature
For 78 degree, the time is 2 hours, forms mixture C;
（4）Mixture B is poured in mixture C and is stirred, and cool the temperature to 45 degree, formation mixture D；
(5) mixture D is placed on chopping board and is flattened, mixture C thickness is 2-3cm, then stripping and slicing is this product.
Above-mentioned Fructus Fragariae Ananssae juice is existing squeezed juice.
Sugared crisp stripping and slicing size is a height of 2-3 centimetre, a length of 5-6 centimetre, a width of 3-4 centimetre.
Claims (6)
1. a kind of fruity sugar is crisp, it is characterised in that be made up of following raw material：Fructus Hordei Germinatus malt sugar 150-200, Semen Armeniacae Amarum 5-8,
Semen Juglandis 5-8, peanut pellets 5-7, Semen sesami Albae 5-8, Limon pulp 1-2, apple pulp 5-8, rice wine 3-5, Sal 1-2, shredded ginger
1-2, Mel 1-2, fruit vinegar 0.5-1, Fructus Fragariae Ananssae juice 0.1-0.3, apple essence 0.1-0.2, appropriate amount of water.
2. a kind of fruity sugar according to claim 1 is crisp, it is characterised in that be made up of following raw material：Fructus Hordei Germinatus
Malt sugar 180, Semen Armeniacae Amarum 7, Semen Juglandis 7, peanut pellets 6, Semen sesami Albae 6, Limon pulp 1.5, apple pulp 6.5, rice wine 3.5, Sal
1.2nd, shredded ginger 2, Mel 2, fruit vinegar 0.6, Fructus Fragariae Ananssae juice 0.2, apple essence 0.2, appropriate amount of water.
3. a kind of fruity sugar according to claim 1 is crisp, it is characterised in that be made up of following raw material：Fructus Hordei Germinatus
Malt sugar 200, Semen Armeniacae Amarum 7, Semen Juglandis 7, peanut pellets 6, Semen sesami Albae 5, Limon pulp 1, apple pulp 5, rice wine 5, Sal 1, shredded ginger
1st, Mel 1, fruit vinegar 1, Fructus Fragariae Ananssae juice 0.1, apple essence 0.1, appropriate amount of water.
4. sugared shortcake of a kind of fruity as described in claim 1-3 and preparation method thereof, it is characterised in that step is as follows：
（1）First squeeze the water out Limon pulp and apple pulp the Fructus Hordei Germinatus malt sugar stirring mixing shape for pouring that temperature is 30-35 degree into again
Resulting mixture A;
（2）Semen Armeniacae Amarum, Semen Juglandis, peanut pellets, Semen sesami Albae uniform stirring are formed into mixture B；
（3）Rice wine, Sal, shredded ginger, Mel, fruit vinegar, Fructus Fragariae Ananssae juice, apple essence are added in mixture A, heat temperature raising, temperature
For 70-90 degree, the time is 1-2 hours, forms mixture C;
（4）Mixture B is poured in mixture C and is stirred, and cool the temperature to 40-60 degree, form mixture D；
(5) mixture D is placed on chopping board and is flattened, mixture C thickness is 2-3cm, then stripping and slicing is this product.
5. sugared shortcake of a kind of fruity according to claim 1-4 and preparation method thereof, it is characterised in that：Fructus Fragariae Ananssae juice is existing squeezing
Fruit juice.
6. the crisp preparation method of a kind of fruity sugar according to claim 4, it is characterised in that：The size of stripping and slicing is a height of
2-3 centimetre, a length of 5-6 centimetre, a width of 3-4 centimetre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611221610.XA CN106666048A (en) | 2016-12-27 | 2016-12-27 | Fruit flavored sugar crisp cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611221610.XA CN106666048A (en) | 2016-12-27 | 2016-12-27 | Fruit flavored sugar crisp cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666048A true CN106666048A (en) | 2017-05-17 |
Family
ID=58871547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611221610.XA Pending CN106666048A (en) | 2016-12-27 | 2016-12-27 | Fruit flavored sugar crisp cakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666048A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390556B (en) * | 2008-10-28 | 2011-01-26 | 黄崇友 | Preparation method of peanut candies |
| CN105941787A (en) * | 2016-04-28 | 2016-09-21 | 冯来友 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
-
2016
- 2016-12-27 CN CN201611221610.XA patent/CN106666048A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390556B (en) * | 2008-10-28 | 2011-01-26 | 黄崇友 | Preparation method of peanut candies |
| CN105941787A (en) * | 2016-04-28 | 2016-09-21 | 冯来友 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |