CN107047908A - A kind of crisp processing method of Cranberry - Google Patents
A kind of crisp processing method of Cranberry Download PDFInfo
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- CN107047908A CN107047908A CN201610991220.4A CN201610991220A CN107047908A CN 107047908 A CN107047908 A CN 107047908A CN 201610991220 A CN201610991220 A CN 201610991220A CN 107047908 A CN107047908 A CN 107047908A
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- cranberry
- glutinous rice
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- syrup
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the processing method that a kind of Cranberry is crisp, belong to food processing technology field.Mainly prepared comprising raw material, syrup is boiled, batch mixing and moulding process.Raw material includes：50 52 portions of peanuts, 78 parts of Cranberries and 10 12 parts of stir-fry glutinous rice, and 20 21 portions of white granulated sugars, 10 12 parts of malt syrups (75%), 15 16 parts of water and 1 portion of peanut oil.The sour-sweet taste of its own institute's band is sufficiently mixed with other raw materials when the advantage of the Cranberry shortcake made according to the inventive method is entrance, make the crisp sweet and sour of Cranberry, also have the fragrance of other rice made products, be formed integral with one another collocation, different from other kinds of shortcake, only simple sweet taste.And the present invention, by the way of the combination of nut, rice made products and dried fruit, mouthfeel is pure and fresh special, without the greasy mouthfeel that chocolate is crisp.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of crisp processing method of Cranberry.
Technical background
Cranberry is that a kind of epidermis and pulp are all cerises, is grown in the roundlet berry on short rattan, its red fruit can
Fruit is done to eat.At present in North America some are regional by substantial amounts of plantation.The fruit of harvest is used for making fruit juice, jam etc..It is climing
The traditional proportioning of Yue Meijiangshi U.S. Thanksgiving Day entree turkey.Because the tart flavour of Cranberry in itself is stronger, the fruit juice of beverage is used as
It is interior typically to convert the composition compared with sweet tea such as syrup or cider.Cranberry is a kind of natural antibacterial health fruit, is to prevent and treat women day
The various bacterium infections of normal urinary system, urethritis, cystitis, the optimal natural dietetic food of chronic pyelonephritis.Cranberry is
Through as American family indispensable go with rice or bread good merchantable brand and diet partner's Cranberry juice beverage, even more American's refrigerator must
Standby beverage, they will consume 400,000,000 pounds of Cranberries every year.Cranberry has high-moisture, low in calories, high microsteping, many mineral matters
The characteristics of therefore enjoy people to favor.
In existing patent document, Publication No. CN104146026A, entitled " preparation method of fruity peanut biscuit "
Patent of invention disclose a kind of preparation method of fruity peanut biscuit, used composition is also dry comprising Cranberry, with flower
Life, raisins, honey, flour, egg etc. pass through Feedstock treating, pressure cooking, washing, making dough, shaping, baking, cooling
The technology of fruity peanut biscuit is made in packaging and other steps.But Cranberry does what is used not as primary raw material in the patent,
The crisp mouthfeel of Cranberry being processed into is not very prominent.
In addition, Publication No. CN104397624A entitled " a kind of purple potato Cranberry magic crisp " disclosure of the invention one kind
The crisp manufacture craft of purple potato Cranberry magic, this crisp each component weight is；1000~1200g of white chocolate, purple sweet potato chips
950~1100g, 200~400g of Cranberry.The preparation technology of formula is：Chocolate water proof is melted first, it is standby；Will be climing
More the certain kind of berries, purple sweet potato chips are smashed to pieces respectively, standby；Then by the broken chocolate added after melting of purple sweet potato powder and Cranberry, stirring 3~5 is done
Minute expects into shortcake；The crisp material after stirring is preheated to 50~55 degree again；Twist with the fingers successively and take crisp 70~75 grams of the material after preheating, be put into mould
Tool；Mould is put into refrigerator freezing 1~1.5 hour again, cryogenic temperature is 10~20 degree；The demoulding, finally with special packing box
Packed,.But the invention the disadvantage is that, it, which bonds carrier, uses chocolate, and its to lack crisp class product due
Crisp sense, and the slightly higher easy softening of the crisp product temperature of chocolate, influence mouthfeel.
The content of the invention
Present invention solves the technical problem that being high-moisture, low in calories, high microsteping, many mineral matters having for Cranberry
The present situation that feature is not utilized effectively in crisp based food.
Therefore, the present invention provides a kind of Cranberry crisp processing method, concrete scheme is comprised the steps of：
(1) preparation of raw material
Peanut processed：Take it is fresh remove 50-52 parts of wrapped peanut, be put into 140 DEG C of baking ovens baking 20min；
System fries glutinous rice：10-12 parts of glutinous rice are inserted in water and soaked 4 hours, after the completion of be placed in steamer and steam 15min, will
Glutinous rice, which is spread out, to be cooled to after room temperature, is put into preservation 12h in 4 DEG C of refrigerators, is reduced its viscosity, is then spread out, place into 80 DEG C of baking ovens
Middle drying, it is ensured that glutinous rice water content is below 10%；Clean yellow sand is crossed into 40 mesh sieves, takes 100 parts of yellow sand under sieve to be put into stir-fry
Made popular in pot, the glutinous rice of the drying is placed in frying 60s or so in yellow sand, glutinous rice is fried to golden yellow, stops frying, go out rapidly
Pot, weeds out yellow sand, obtains frying glutinous rice；
Cranberry processed：It is cut into small pieces 7-8 parts of Cranberries are dry；
(2) sugaring slurry
20-21 portions of white granulated sugars are dissolved in 15-16 parts of water, moderate heat is opened and boils, 10-12 is added after white granulated sugar all dissolves
Part malt syrup, turns small fire and boils, and adds 1 portion of peanut oil, is stirred continuously, the temperature of syrup is endured to 140 DEG C or so；
(3) batch mixing
Various raw materials prepared by step one are added while hot continues small fire heating in the syrup of heat, and constantly stir-fries, and makes sugar
Slurry is equably rolled in the surface of raw material；
(4) it is molded
Raw material after batch mixing is put into mould by several times, in right amount, compacting is paved, makes the smooth no concave-convex in its surface, use cutting knife
Split.
Preferably, the baking condition of peanut is to toast 20min under the conditions of 140 DEG C in step one, until with strong
Peanut fragrance.
To cause glutinous rice crispy in taste, meter Xiang Nong is strongly fragrant, in step one glutinous rice be carried out by the way of frying after boiling it is swollen
Change.
Judge that the standard that the syrup boils completion is, when temperature is endured to 140 DEG C or so, one to be taken with spoon in step 2
Drop syrup is placed in marble countertop, and rapid cooling, syrup can be molded, and the syrup products obtained therefrom mouthfeel boiled under the conditions of being somebody's turn to do is crisp
It is crisp.
Preferably, the thickness of mould described in step 4 is 0.8cm, it is 4cm that length is cut into when being split with cutting knife
Width is crisp for 3cm Cranberry.
Compared with prior art, the beneficial effects of the present invention are：
1, during Cranberry entrance, sour-sweet taste and other raw materials of its own institute's band are sufficiently mixed, and make band in the crisp sweet tea of Cranberry
Acid, the fragrance for also having other rice made products, is formed integral with one another collocation, different from other kinds of shortcake, only simple sweet taste.
2, the bonding carrier that the present invention is used is syrup, and mouthfeel is more crisp, is difficult the influence mouthfeel that softens.
3, this product is by the way of the combination of nut, rice made products and dried fruit, and mouthfeel is pure and fresh special, without the greasy of chocolate shortcake
Mouthfeel.
Brief description of the drawings
Fig. 1 is flow chart of the invention.
Embodiment
In conjunction with accompanying drawing, specific embodiments of the present invention are further described in detail.
As shown in figure 1, a kind of crisp processing method of Cranberry proposed by the present invention is mainly prepared comprising raw material, syrup is endured
System, batch mixing and moulding process.
The raw material that the present invention is used includes：50-52 portions of peanuts, 7-8 parts of Cranberries and 10-12 parts of stir-fry glutinous rice, and 20-21
Part white granulated sugar, 10-12 parts of malt syrups (75%), 15-16 parts of water and 1 portion of peanut oil.
(1) preparation of raw material
Peanut processed：Take it is fresh remove 50-52 parts of wrapped peanut, be put into 140 DEG C of baking ovens baking 20min；
System fries glutinous rice：10-12 parts of glutinous rice are inserted in water and soaked 4 hours, after the completion of be placed in steamer and steam 15min, will
Glutinous rice, which is spread out, to be cooled to after room temperature, is put into preservation 12h in 4 DEG C of refrigerators, is reduced its viscosity, is then spread out, place into 80 DEG C of baking ovens
Middle drying, it is ensured that glutinous rice water content is below 10%；
Clean yellow sand is crossed into 40 mesh sieves, preferably, the mesh number sieved described in step one is 40 mesh.Take the Huang under sieve
100 parts of sand, which is put into frying pan, to be made popular, the glutinous rice of the drying is placed in into frying 60s or so in yellow sand, glutinous rice is fried to golden yellow, stopped
Only frying, takes the dish out of the pot rapidly, weeds out yellow sand, obtains frying glutinous rice；
Cranberry processed：It is cut into small pieces 7-8 parts of Cranberries are dry；
(2) sugaring slurry
20-21 portions of white granulated sugars are dissolved in 15-16 parts of water, moderate heat is opened and boils, 10-12 is added after white granulated sugar all dissolves
Part malt syrup, turns small fire and boils, and adds 1 portion of peanut oil, is stirred continuously, the temperature of syrup is endured to 140 DEG C or so；Here sentence
The standard that the syrup that breaks boils completion is, when temperature is endured to 140 DEG C or so, to take a drop syrup to be placed in Dali Shitai County with spoon
Face, rapid cooling, syrup can be molded.
(3) batch mixing
Various raw materials prepared by step one are added while hot continues small fire heating in the syrup of heat, and constantly stir-fries, and makes sugar
Slurry is equably rolled in the surface of raw material；
(4) it is molded
Raw material after batch mixing is put into mould by several times, in right amount, the thickness of mould is 0.8cm, paves compacting, makes its surface
Smooth no concave-convex, is split with cutting knife.During segmentation, preferably, it is that the Cranberry that 4cm width is 3cm is crisp to be cut into length, treat
It is cooled and shaped.
To be further easy to one of ordinary skill in the art to implement technical scheme, two implementations are now provided
Example：
Embodiment 1：
A kind of Cranberry is crisp, and blueberry shortcake includes the raw material of following parts by weight：50 portions of peanuts, 7 parts of Cranberries and 10 parts
Fry glutinous rice, and 20 portions of white granulated sugars, 10 parts of malt syrups (75%), 15-16 parts of water and 1 portion of peanut oil.
The crisp processing method of above-mentioned Cranberry, specifically includes following procedure of processing：
(1) preparation of raw material
Peanut processed：50-52 parts of wrapped peanut is gone to toast 20min through 140 DEG C of baking ovens fresh.
System fries glutinous rice：10 parts of glutinous rice are inserted in water and soaked 4 hours, after the completion of be placed in steamer and steam 15min, by glutinous rice
Spread out and be cooled to after room temperature, be put into preservation 12h in 4 DEG C of refrigerators, then its viscosity reduction, glutinous rice is gently rubbed out, then puts
Enter in 80 DEG C of baking ovens dry, so as to get glutinous rice water content below 10%.Clean yellow sand is crossed into 40 mesh sieves (40 mesh), sieve is taken
Under 100 parts of yellow sand be put into frying pan and make popular, the glutinous rice of drying is placed in frying in yellow sand, 60s or so glutinous rice is fried to golden yellow,
Stop frying, take the dish out of the pot rapidly, weed out yellow sand, obtain frying glutinous rice.
Cranberry processed：It is cut into small pieces 7 parts of Cranberries are dry.
(2) sugaring slurry
20 portions of white granulated sugars are dissolved in 15 parts of water, moderate heat is opened and boils, after 10 portions of maltose of addition after white granulated sugar all dissolving
Slurry turns small fire and boiled, and adds 1 portion of peanut oil, is stirred continuously, when the temperature of syrup is endured to 140 DEG C or so, one is taken with spoon
Drop syrup is placed in marble countertop, and rapid cooling, syrup can be molded.
(3) batch mixing
Continue small fire heating in the syrup that various raw materials in above-mentioned steps are added to heat while hot, and constantly stir-fry, make sugar
The uniform surface for being rolled in raw material of slurry.
(4) it is molded
The raw material mixed is put into the mould that thickness is molded for 0.8cm by several times, in right amount, compacting is then paved, makes it
The smooth no concave-convex in surface, then it is that the Cranberry that 4cm width is 3cm is crisp to be cut into length with cutting knife, treats that it is cooled and shaped.
Embodiment 2：
A kind of Cranberry is crisp, and blueberry shortcake includes the raw material of following parts by weight：52 portions of peanuts, 8 parts of Cranberries and 12 parts
Fry glutinous rice, and 21 portions of white granulated sugars, 12 parts of malt syrups (75%), 16 parts of water and 1 portion of peanut oil.
The crisp processing method of above-mentioned Cranberry, specifically includes following procedure of processing：
(1) preparation of raw material
Peanut processed：52 parts of wrapped peanut is gone to toast 20min through 140 DEG C of baking ovens fresh.
System fries glutinous rice：12 parts of glutinous rice are inserted in water and soaked 4 hours, after the completion of be placed in steamer and steam 15min, by glutinous rice
Spread out and be cooled to after room temperature, be put into preservation 12h in 4 DEG C of refrigerators, then its viscosity reduction, glutinous rice is gently rubbed out, then puts
Enter in 80 DEG C of baking ovens dry, so as to get glutinous rice water content below 10%.Clean yellow sand is crossed into 40 mesh sieves (40 mesh), sieve is taken
Under 100 parts of yellow sand be put into frying pan and make popular, the glutinous rice of drying is placed in frying in yellow sand, 60s or so glutinous rice is fried to golden yellow,
Stop frying, take the dish out of the pot rapidly, weed out yellow sand, obtain frying glutinous rice.
Cranberry processed：It is cut into small pieces 8 parts of Cranberries are dry.
(2) sugaring slurry
21 portions of white granulated sugars are dissolved in 16 parts of water, moderate heat is opened and boils, after 12 portions of maltose of addition after white granulated sugar all dissolving
Slurry turns small fire and boiled, and adds 1 portion of peanut oil, is stirred continuously, when the temperature of syrup is endured to 140 DEG C or so, one is taken with spoon
Drop syrup is placed in marble countertop, and rapid cooling, syrup can be molded.
(3) batch mixing
Continue small fire heating in the syrup that various raw materials in above-mentioned steps are added to heat while hot, and constantly stir-fry, make sugar
The uniform surface for being rolled in raw material of slurry.
(4) it is molded
The raw material mixed is put into the mould that thickness is molded for 0.8cm by several times, in right amount, compacting is then paved, makes it
The smooth no concave-convex in surface, then it is that the Cranberry that 4cm width is 3cm is crisp to be cut into length with cutting knife, treats that it is cooled and shaped.
It should be noted that the foregoing is only the specific embodiment of the present invention, it is not intended to limit the invention, it is all at this
Within the spirit and principle of invention, any modification, equivalent substitution and improvements made etc. should be included in the protection model of the present invention
Within enclosing.
Claims (6)
1. the crisp processing method of a kind of Cranberry, it is characterised in that comprise the steps of：
(1) preparation of raw material
Peanut processed：Take it is fresh remove 50-52 parts of wrapped peanut, be put into 140 DEG C of baking ovens baking 20min, and fragrant with strong peanut
Taste；
System fries glutinous rice：10-12 parts of glutinous rice are inserted in water and soaked 4 hours, after the completion of be placed in steamer and steam 15min, by glutinous rice
Spread out and be cooled to after room temperature, be put into preservation 12h in 4 DEG C of refrigerators, reduce its viscosity, then spread out, place into 80 DEG C of baking ovens and dry
It is dry, it is ensured that glutinous rice water content is below 10%；Clean yellow sand is crossed into 40 mesh sieves, takes 100 parts of yellow sand under sieve to be put into frying pan
Make popular, the glutinous rice of the drying be placed in frying 60s or so in yellow sand, glutinous rice is fried to golden yellow, stops frying, take the dish out of the pot rapidly,
Yellow sand is weeded out, obtains frying glutinous rice；
Cranberry processed：It is cut into small pieces 7-8 parts of Cranberries are dry；
(2) sugaring slurry
20-21 portions of white granulated sugars are dissolved in 15-16 parts of water, moderate heat is opened and boils, after 10-12 portions of wheats of addition after white granulated sugar all dissolving
Bud syrup, turns small fire and boils, and adds 1 portion of peanut oil, is stirred continuously, the temperature of syrup is endured to 140 DEG C or so；
(3) batch mixing
Various raw materials prepared by step one are added while hot continues small fire heating in the syrup of heat, and constantly stir-fries, and makes syrup equal
The surface of raw material is rolled in evenly；
(4) it is molded
Raw material after batch mixing is put into mould by several times, in right amount, compacting is paved, makes the smooth no concave-convex in its surface, carried out with cutting knife
Segmentation, treats that it is cooled and shaped.
2. a kind of crisp processing method of Cranberry according to claim 1, it is characterised in that the baking of peanut in step one
Condition is to toast 20min under the conditions of 140 DEG C, until with strong peanut fragrance.
3. the crisp processing method of a kind of Cranberry according to claim 1, it is characterised in that glutinous rice is to use in step one
The mode of frying carries out expanded after boiling so that glutinous rice crispy in taste, meter Xiang Nong is strongly fragrant.
4. the crisp processing method of a kind of Cranberry according to claim 1, it is characterised in that the sugar is judged in step 2
The standard that slurry boils completion is, when temperature is endured to 140 DEG C or so, to take a drop syrup to be placed in marble countertop with spoon, rapid cold
But, syrup can be molded, the syrup products obtained therefrom crispy in taste boiled under the conditions of being somebody's turn to do.
5. a kind of crisp processing method of Cranberry according to claim 1, it is characterised in that mould described in step 4
Thickness is 0.8cm.
6. the crisp processing method of a kind of Cranberry according to claim 1, it is characterised in that carried out in step 4 with cutting knife
It is that the Cranberry that 4cm width is 3cm is crisp that length is cut into during segmentation.
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| CN201610991220.4A CN107047908A (en) | 2016-11-10 | 2016-11-10 | A kind of crisp processing method of Cranberry |
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| CN201610991220.4A CN107047908A (en) | 2016-11-10 | 2016-11-10 | A kind of crisp processing method of Cranberry |
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Cited By (3)
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| CN107568399A (en) * | 2017-09-08 | 2018-01-12 | 喀什神恋有机食品有限责任公司 | A kind of kernel candy and preparation method thereof |
| CN108935899A (en) * | 2018-07-31 | 2018-12-07 | 辛集市散思台合酥食品有限公司 | A kind of shortcake fruit and preparation method thereof |
| CN113016927A (en) * | 2021-04-24 | 2021-06-25 | 杭州骏泰食品有限公司 | Preparation method of multi-layer crisp |
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| CN107568399A (en) * | 2017-09-08 | 2018-01-12 | 喀什神恋有机食品有限责任公司 | A kind of kernel candy and preparation method thereof |
| CN108935899A (en) * | 2018-07-31 | 2018-12-07 | 辛集市散思台合酥食品有限公司 | A kind of shortcake fruit and preparation method thereof |
| CN113016927A (en) * | 2021-04-24 | 2021-06-25 | 杭州骏泰食品有限公司 | Preparation method of multi-layer crisp |
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