CN106722680A - A kind of mustard taste dry fruit product and its production method - Google Patents
A kind of mustard taste dry fruit product and its production method Download PDFInfo
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- CN106722680A CN106722680A CN201611246144.0A CN201611246144A CN106722680A CN 106722680 A CN106722680 A CN 106722680A CN 201611246144 A CN201611246144 A CN 201611246144A CN 106722680 A CN106722680 A CN 106722680A
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- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 40
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 40
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- 235000010460 mustard Nutrition 0.000 title claims abstract description 40
- 235000013569 fruit product Nutrition 0.000 title claims abstract description 23
- 241000219198 Brassica Species 0.000 title claims description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 29
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 29
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 28
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 28
- 235000020232 peanut Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims abstract description 15
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims abstract description 15
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims abstract description 15
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000002540 palm oil Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 239000011812 mixed powder Substances 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- 239000007931 coated granule Substances 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 claims description 5
- 229930002875 chlorophyll Natural products 0.000 claims description 5
- 235000019804 chlorophyll Nutrition 0.000 claims description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 244000062241 Kaempferia galanga Species 0.000 claims description 2
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 244000078782 Brassica arvensis Species 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 208000000655 Distemper Diseases 0.000 claims 1
- 244000017020 Ipomoea batatas Species 0.000 claims 1
- 235000002678 Ipomoea batatas Nutrition 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 244000056139 Brassica cretica Species 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- -1 Farina Chemical compound 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000003183 carcinogenic agent Substances 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes a kind of mustard taste dry fruit product and preparation method thereof, and it includes that following mass fraction is made：26 28 parts of peanut, 22 24 parts of corn mixed powder, 20 23 parts of wheat flour, 18 20 parts of white granulated sugar, 35 parts of palm oil, 13 parts of sesame oil, 0.5 1 parts of salt, 0.4 0.7 parts of powdered soy, 0.3 0.5 parts of mustard taste spices, 0.2 0.4 parts of sodium acid carbonate, 0.1 0.3 parts of farina, 0.01 0.03 parts of citric acid, 0.005 0.01 parts of sodium copper chlorophyllin, 0.2 0.5 parts of vegetables and fruits powder, 0.02 0.04 parts of konjaku flour, by mixing, frying, the step such as bake and bank up with earth to be made, obtained dry fruit product is health delicious, the crisp mouth of crisp-fried, and rich in vitamin, mineral matter, the nutriments such as trace element, with excellent health-care efficacy, it is adapted to all ages and classes layer consumer demand.
Description
Technical field
The present invention relates to leisure food technical field, and in particular to a kind of mustard taste dry fruit product and its production method.
Background technology
Leisure food is the food eaten in people's leisure, rest, and most proper explanation is to eat the food that must be played, mainly
Classification has：Jujube based article, preserved fruit, dry fruit, dilated food, candy, meat-based product etc..China is the big main production country of Peanut first
And country of consumption, peanut not only can be used to extract oil, and also be traditional dry fruit based food, and in China, leisure food in the market occupies important
Status.Traditional (Groundnut products) builds work technique more based on boiling, drying, frying, fried etc., but not yet overcome in the presence of some
Product defects, such as peanut it is cooked it is tasty after, the protein denaturation in kernel, kernel deformation, kernel is harder, not crisp enough after drying
It is crisp, and boiling process is also a power consumption and the process for increasing three waste discharge；Fried product is although crisp, but in view of fried class
The high heat of food, it is oxidizable, the shortcomings of be also easy to produce carcinogenic substance, the waste of frying oil and pollution problem etc., before future development
Scape allows of no optimist.Therefore, existing peanut dry fruit leisure food is difficult at aspects such as products, mouthfeel, trophism, healths
To obtain balanced development, consumption market is greatly limit.
The content of the invention
For above-mentioned problem, the present invention proposes a kind of mustard taste dry fruit product and its production method, by mixed
Conjunction, frying, the step such as bake and bank up with earth and be made, obtained dry fruit product is health delicious, the crisp mouth of crisp-fried, and rich in vitamin, mineral matter, micro-
The nutriments such as secondary element, with excellent health-care efficacy, green safety is adapted to all ages and classes layer consumer demand.
In order to realize above-mentioned purpose, the present invention uses following technical scheme：
A kind of mustard taste dry fruit product, including following mass fraction is made：Peanut 26-28 parts, corn mixed powder 22-24
Part, wheat flour 20-23 parts, white granulated sugar 18-20 parts, palm oil 3-5 parts, sesame oil 1-3 parts, salt 0.5-1 parts, powdered soy 0.4-
0.7 part, 0.3-0.5 parts of mustard taste spices, sodium acid carbonate 0.2-0.4 parts, farina 0.1-0.3 parts, citric acid 0.01-
0.03 part, sodium copper chlorophyllin 0.005-0.01 parts, 0.2-0.5 parts, konjaku flour 0.02-0.04 parts of vegetables and fruits powder
Preferably, mustard taste dry fruit product is made including following mass fraction：Peanut 27-28 parts, corn mixed powder 23-24
Part, wheat flour 22-23 parts, white granulated sugar 19-20 parts, palm oil 4-5 parts, sesame oil 2-3 parts, salt 0.8-1 parts, powdered soy 0.6-
0.7 part, 0.4-0.5 parts of mustard taste spices, sodium acid carbonate 0.3-0.4 parts, farina 0.2-0.3 parts, citric acid 0.02-
0.03 part, sodium copper chlorophyllin 0.008-0.01 parts, 0.3-0.5 parts, konjaku flour 0.03-0.04 parts of vegetables and fruits powder.
Preferably, the vegetables and fruits powder includes that mustard 2-3%, calcium fruit 5-8%, onion 10-20%, sea-tangle 40-50%, purple are sweet
Blue 5-10%, galangal 10-20%, anise seed 8-15%.
Preferably, the production method of mustard taste dry fruit product, step is as follows：
1) raw material is weighed by weight, peanut is pulverized rear standby；
2) by sesame oil and step 1) in pulverize after peanut blending, the then frying 15-20min under the conditions of 60 DEG C；
3) by konjaku flour, chlorophyll copper sodium salt blend, then add water and be tuned into scattered paste shape, it is standby；
4) by corn mixed powder, wheat flour, white granulated sugar, palm oil, salt, powdered soy, mustard taste spices, sodium acid carbonate,
Farina, citric acid are blended with appropriate water, then using granulator granulation, particle are baked and banked up with earth, and must bake and bank up with earth particle；
5) take out cooling after, particle will be baked and banked up with earth and is placed in step 3) konjaku flour, sodium copper chlorophyllin and water compound in,
Outer layer coating is carried out, coated granule is obtained；
6) by Vegetable powder and step 2) in the grating peanut of frying uniformly mix, then by step 5) in coated granule be placed in
Wherein, mixing is stirred, and is then baked and banked up with earth again；
7) cooled down after taking out, then through inspection, sorting, metering, packaging, finished product storage.
Preferably, step 4) in baking temperature be 230-250 DEG C, bake and bank up with earth the time for 10min.
Preferably, step 6) in baking temperature be 100 DEG C, bake and bank up with earth the time for 4-5min.
Due to using above-mentioned technical scheme, the beneficial effects of the invention are as follows：The present invention passes through mixing, frying, bakes and banks up with earth
Step is made, and obtained dry fruit product is health delicious, the crisp mouth of crisp-fried, and rich in nutrients such as vitamin, mineral matter, trace elements
Matter, with excellent health-care efficacy, is adapted to all ages and classes layer consumer demand.
The present invention is used and baked and banked up with earth instead of conventional boil and fried, the health for substantially increasing the delicious and crisp of mouthfeel and eating
Property, and selectively part material has been carried out frying and it is different twice bake and bank up with earth treatment, ensure to make it is ripe under conditions of, effectively
The nutrition leak in raw material is alleviated, aromatic flavour degree is improve.
Vegetables and fruits powder and the peanut that pulverizes are sprinkling upon product surface, consumer can be improve to product nutrition and composition in itself
Degree of recognition, improves desire to purchase, and vegetables and fruits powder is nutritious, with it is aid digestion, improve taste the effects such as, contain in vegetables and fruits powder in addition
There is mustard original powder to coordinate the mustard taste spices baked and banked up with earth in particle so that mustard taste is more uniformly distributed strong, more meets and likes mustard
Crowd.
The tack coat of outer layer coating is done using konjaku flour, sodium copper chlorophyllin, is on the one hand konjaku flour nutrient health, had
Various health care functions, on the other hand, the melt and dissolved liquid of sodium copper chlorophyllin is presented green, and the information of mustard taste can be brought to consumer
Transmission, improves the sale of product.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described.Based on embodiments of the invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
Embodiment 1：
A kind of mustard taste dry fruit product, it is characterised in that be made including following mass fraction：28 parts of peanut, corn mixing
24 parts of powder, wheat flour 22,18 parts of white granulated sugar, 4 parts of palm oil, 3 parts of sesame oil, 0.5 part of salt, 0.7 part of powdered soy, mustard taste are fragrant
0.3 part of material, 0.2 part of sodium acid carbonate, 0.2 part of farina, 0.03 part of citric acid, 0.005 part of sodium copper chlorophyllin, vegetables and fruits powder
0.3 part, 0.04 part of konjaku flour.
The production method of mustard taste dry fruit product, step is as follows：
1) raw material is weighed by weight, peanut is pulverized rear standby；
2) by sesame oil and step 1) in pulverize after peanut blending, the then frying 15min under the conditions of 60 DEG C；
3) by konjaku flour, chlorophyll copper sodium salt blend, then add water and be tuned into scattered paste shape, it is standby；
4) by corn mixed powder, wheat flour, white granulated sugar, palm oil, salt, powdered soy, mustard taste spices, sodium acid carbonate,
Farina, citric acid are blended with appropriate water, then using granulator granulation, particle are baked and banked up with earth, and baking temperature is
, the time is baked and banked up with earth for 10min, must bake and bank up with earth particle by 230 DEG C；
5) take out cooling after, particle will be baked and banked up with earth and is placed in step 3) konjaku flour, sodium copper chlorophyllin and water compound in,
Outer layer coating is carried out, coated granule is obtained；
6) by Vegetable powder and step 2) in the grating peanut of frying uniformly mix, then by step 5) in coated granule be placed in
Wherein, mixing is stirred, and is then baked and banked up with earth again, and baking temperature is 100 DEG C, bakes and banks up with earth the time for 5min；
7) cooled down after taking out, then through inspection, sorting, metering, packaging, finished product storage.
Embodiment 2：
A kind of mustard taste dry fruit product, it is characterised in that be made including following mass fraction：27 parts of peanut, corn mixing
22 parts of powder, 23 parts of wheat flour, 20 parts of white granulated sugar, 5 parts of palm oil, 2 parts of sesame oil, 0.8 part of salt, 0.4 part of powdered soy, mustard taste
0.5 part of spices, 0.3 part of sodium acid carbonate, 0.3 part of farina, 0.02 part of citric acid, 0.008 part of sodium copper chlorophyllin, vegetables and fruits
0.2 part of powder, 0.03 part of konjaku flour.
The production method of mustard taste dry fruit product, step is as follows：
1) raw material is weighed by weight, peanut is pulverized rear standby；
2) by sesame oil and step 1) in pulverize after peanut blending, the then frying 20min under the conditions of 60 DEG C；
3) by konjaku flour, chlorophyll copper sodium salt blend, then add water and be tuned into scattered paste shape, it is standby；
4) by corn mixed powder, wheat flour, white granulated sugar, palm oil, salt, powdered soy, mustard taste spices, sodium acid carbonate,
Farina, citric acid are blended with appropriate water, then using granulator granulation, particle are baked and banked up with earth, and baking temperature is
, the time is baked and banked up with earth for 10min, must bake and bank up with earth particle by 250 DEG C；
5) take out cooling after, particle will be baked and banked up with earth and is placed in step 3) konjaku flour, sodium copper chlorophyllin and water compound in,
Outer layer coating is carried out, coated granule is obtained；
6) by Vegetable powder and step 2) in the grating peanut of frying uniformly mix, then by step 5) in coated granule be placed in
Wherein, mixing is stirred, and is then baked and banked up with earth again, and baking temperature is 100 DEG C, bakes and banks up with earth the time for 4min；
7) cooled down after taking out, then through inspection, sorting, metering, packaging, finished product storage.
Embodiment 3：
A kind of mustard taste dry fruit product, it is characterised in that be made including following mass fraction：26 parts of peanut, corn mixing
23 parts of powder, 20 parts of wheat flour, 19 parts of white granulated sugar, 3 parts of palm oil, 1 part of sesame oil, 1 part of salt, 0.6 part of powdered soy, mustard taste are fragrant
0.4 part of material, 0.4 part of sodium acid carbonate, 0.1 part of farina, 0.01 part of citric acid, 0.01 part of sodium copper chlorophyllin, vegetables and fruits powder
0.5 part, 0.02 part of konjaku flour.
The production method of mustard taste dry fruit product, step is as follows：
1) raw material is weighed by weight, peanut is pulverized rear standby；
2) by sesame oil and step 1) in pulverize after peanut blending, the then frying 20min under the conditions of 60 DEG C；
3) by konjaku flour, chlorophyll copper sodium salt blend, then add water and be tuned into scattered paste shape, it is standby；
4) by corn mixed powder, wheat flour, white granulated sugar, palm oil, salt, powdered soy, mustard taste spices, sodium acid carbonate,
Farina, citric acid are blended with appropriate water, then using granulator granulation, particle are baked and banked up with earth, and baking temperature is
, the time is baked and banked up with earth for 10min, must bake and bank up with earth particle by 230 DEG C；
5) take out cooling after, particle will be baked and banked up with earth and is placed in step 3) konjaku flour, sodium copper chlorophyllin and water compound in,
Outer layer coating is carried out, coated granule is obtained；
6) by Vegetable powder and step 2) in the grating peanut of frying uniformly mix, then by step 5) in coated granule be placed in
Wherein, mixing is stirred, and is then baked and banked up with earth again, and baking temperature is 100 DEG C, bakes and banks up with earth the time for 5min；
7) cooled down after taking out, then through inspection, sorting, metering, packaging, finished product storage.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these modification or
Replace, do not make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.
Claims (6)
1. a kind of mustard taste dry fruit product, it is characterised in that be made including following mass fraction：Peanut 26-28 parts, corn mixing
Powder 22-24 parts, wheat flour 20-23 parts, white granulated sugar 18-20 parts, palm oil 3-5 parts, sesame oil 1-3 parts, salt 0.5-1 parts, sauce
Oil-bound distemper 0.4-0.7 parts, 0.3-0.5 parts of mustard taste spices, sodium acid carbonate 0.2-0.4 parts, farina 0.1-0.3 parts, lemon
Sour 0.01-0.03 parts, sodium copper chlorophyllin 0.005-0.01 parts, 0.2-0.5 parts, konjaku flour 0.02-0.04 parts of vegetables and fruits powder.
2. mustard taste dry fruit product according to claim 1, it is characterised in that be made including following mass fraction：Peanut
27-28 parts, corn mixed powder 23-24 parts, wheat flour 22-23 parts, white granulated sugar 19-20 parts, palm oil 4-5 parts, sesame oil 2-3
Part, salt 0.8-1 part, powdered soy 0.6-0.7 parts, 0.4-0.5 parts of mustard taste spices, sodium acid carbonate 0.3-0.4 parts, potato shallow lake
Powder 0.2-0.3 parts, citric acid 0.02-0.03 parts, sodium copper chlorophyllin 0.008-0.01 parts, 0.3-0.5 parts of vegetables and fruits powder, konjaku flour
0.03-0.04 parts.
3. mustard taste dry fruit product according to claim 1 and 2, it is characterised in that：The vegetables and fruits powder includes mustard 2-
3%th, calcium fruit 5-8%, onion 10-20%, sea-tangle 40-50%, violet cabbage 5-10%, galangal 10-20%, anise seed 8-
15%.
4. the production method of mustard taste dry fruit product according to claim 1 and 2, it is characterised in that step is as follows：
1) raw material is weighed by weight, peanut is pulverized rear standby；
2) by sesame oil and step 1) in pulverize after peanut blending, the then frying 15-20min under the conditions of 60 DEG C；
3) by konjaku flour, chlorophyll copper sodium salt blend, then add water and be tuned into scattered paste shape, it is standby；
4) by corn mixed powder, wheat flour, white granulated sugar, palm oil, salt, powdered soy, mustard taste spices, sodium acid carbonate, Ma Ling
Sweet potato starch, citric acid are blended with appropriate water, then using granulator granulation, particle are baked and banked up with earth, and must bake and bank up with earth particle；
5) take out cooling after, particle will be baked and banked up with earth and is placed in step 3) konjaku flour, sodium copper chlorophyllin and water compound in, carry out
Outer layer coating, obtains coated granule；
6) by Vegetable powder and step 2) in the grating peanut of frying uniformly mix, then by step 5) in coated granule be placed in it
In, mixing is stirred, and is then baked and banked up with earth again；
7) cooled down after taking out, then through inspection, sorting, metering, packaging, finished product storage.
5. the production method of mustard taste dry fruit product according to claim 4, it is characterised in that：Step 4) in baking temperature
It is 230-250 DEG C, bakes and banks up with earth the time for 10min.
6. the production method of mustard taste dry fruit product according to claim 4, it is characterised in that：Step 6) in baking temperature
It is 100 DEG C, bakes and banks up with earth the time for 4-5min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246144.0A CN106722680A (en) | 2016-12-29 | 2016-12-29 | A kind of mustard taste dry fruit product and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246144.0A CN106722680A (en) | 2016-12-29 | 2016-12-29 | A kind of mustard taste dry fruit product and its production method |
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| CN106722680A true CN106722680A (en) | 2017-05-31 |
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ID=58928923
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| CN201611246144.0A Pending CN106722680A (en) | 2016-12-29 | 2016-12-29 | A kind of mustard taste dry fruit product and its production method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550974A (en) * | 2012-02-28 | 2012-07-11 | 青岛宝泉花生制品有限公司 | Preparation method of peanut-coated popcorn |
| CN102715584A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing crispy mocha peanuts |
| CN102715585A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of mustard sea-sedge peanut |
| CN103584001A (en) * | 2012-08-15 | 2014-02-19 | 青岛宝泉花生制品有限公司 | Production method of covering black soybean with crushed peanut |
| CN106173130A (en) * | 2016-07-21 | 2016-12-07 | 郑州荣利达生物科技有限公司 | A kind of milk flavor chocolate ball and preparation method thereof |
-
2016
- 2016-12-29 CN CN201611246144.0A patent/CN106722680A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550974A (en) * | 2012-02-28 | 2012-07-11 | 青岛宝泉花生制品有限公司 | Preparation method of peanut-coated popcorn |
| CN102715584A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing crispy mocha peanuts |
| CN102715585A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of mustard sea-sedge peanut |
| CN103584001A (en) * | 2012-08-15 | 2014-02-19 | 青岛宝泉花生制品有限公司 | Production method of covering black soybean with crushed peanut |
| CN106173130A (en) * | 2016-07-21 | 2016-12-07 | 郑州荣利达生物科技有限公司 | A kind of milk flavor chocolate ball and preparation method thereof |
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Application publication date: 20170531 |