CN109221571A - A kind of nutrition reinforced type blended nut shortcake and preparation method thereof - Google Patents
A kind of nutrition reinforced type blended nut shortcake and preparation method thereof Download PDFInfo
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- 230000035764 nutrition Effects 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000014571 nuts Nutrition 0.000 claims abstract description 61
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 40
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 31
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 31
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 31
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 31
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 30
- 244000291414 Vaccinium oxycoccus Species 0.000 claims abstract description 30
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 30
- 235000004634 cranberry Nutrition 0.000 claims abstract description 30
- 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 claims abstract description 21
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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 abstract description 21
- 240000007049 Juglans regia Species 0.000 claims abstract description 18
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 18
- 235000020234 walnut Nutrition 0.000 claims abstract description 18
- 239000002023 wood Substances 0.000 claims abstract description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims description 28
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- 235000007164 Oryza sativa Nutrition 0.000 claims description 26
- 235000009566 rice Nutrition 0.000 claims description 26
- 235000021307 Triticum Nutrition 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 240000007582 Corylus avellana Species 0.000 claims 1
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- 235000013339 cereals Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
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- 235000009508 confectionery Nutrition 0.000 abstract description 5
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- 241000723382 Corylus Species 0.000 abstract 3
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- 235000013305 food Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
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- 229910052711 selenium Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
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- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- A23G3/42—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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of nutrition reinforced type blended nut shortcake and preparation method thereof, the parts by weight of each raw material component are as follows: 13-14 parts of cashew nut kernel, bar 14-16 parts of denier wood benevolence, 7-9 parts of hazelnut kernel, 11-13 parts of shelled peanut, 8-9 parts of walnut kernel, 7-9 parts of pumpkin seeds benevolence, 7-9 parts of Cranberry, 6-7 parts of white sesameseed, 21-24 parts of malt syrup.Preparation method includes the tanning of (1) malt syrup；(2) hazelnut kernel and cashew nut are soaked in salt water, drain, toast, bar denier wood benevolence, walnut kernel are mixed with malt syrup, stirred, hazelnut kernel, cashew nut kernel, pumpkin seeds benevolence mixing, stirring is added, added shelled peanut and white sesameseed is uniformly mixed；(3) Cranberry stripping and slicing, drying, are added Cranberry, and Cranberry is made to be attached to maltose surface uniformly up to blended nut shortcake.Present invention blended nut shortcake obtained has the characteristics that full of nutrition, palatable crisp, agreeably sweet.
Description
Technical field
The present invention relates to the manufacture of nut products more particularly to a kind of nutrition reinforced type blended nut shortcake and its preparation sides
Method.
Background technique
Maltose is a kind of small food of missing old times or old friends of Chinese tradition, mixing nut be occur in recent years one kind by nut kernel, flavor
Dried fruit is the mixed type snack food of main raw material(s), with nutritive value abundant.Existing nut crisp, some kernel product
Kind is more single, and nutrition arrangement is unreasonable；Some because of blended nut in crisp sweets, cause crisp sweets it is hard it is not crisp, mouthfeel is undesirable；
Some has crunchy sensation frangible, and appearance is bad；Some appearances are preferable, but have tooth gluing sense.
Therefore, develop it is a kind of be rich in nutrition, palatable crisp, agreeably sweet blended nut shortcake are one extremely challenging
Project.
Summary of the invention
Technical problems based on background technology, the present invention provides a kind of nutrition reinforced type blended nut shortcake and its systems
Preparation Method, can satisfy people for the mouthfeel of blended nut shortcake, flavor, nutrition requirement.The present invention is by following technology
What scheme was realized:
A kind of nutrition reinforced type blended nut is crisp, each raw material component parts by weight are as follows: 13-14 parts of cashew nut kernel, bar denier wood benevolence 14-
16 parts, 7-9 parts of hazelnut kernel, 11-13 parts of shelled peanut, 8-9 parts of walnut kernel, 7-9 parts of pumpkin seeds benevolence, 7-9 parts of Cranberry, white sesameseed 6-
7 parts, 21-24 parts of malt syrup.
Preferably, malt syrup parts by weight are 22-23 parts.
Preferably, each raw material component parts by weight are as follows: 13.2 14.8 parts of part, bar denier wood benevolence of cashew nut kernel, 7.8 parts of hazelnut kernel, flower
Raw 11.8 parts of benevolence, 8.4 parts of walnut kernel, 8.1 parts of pumpkin seeds benevolence, 8.3 parts of Cranberry, 6.4 parts of white sesameseed, 22 parts of malt syrup.
Preferably, the parts by weight of each raw material component are as follows: 14 16 parts of part, bar denier wood benevolence of cashew nut kernel, 9 parts of hazelnut kernel, shelled peanut
13 parts, 9 parts of walnut kernel, 9 parts of pumpkin seeds benevolence, 9 parts of Cranberry, 7 parts of white sesameseed, 24 parts of malt syrup.
The present invention also provides a kind of preparation method of nutrition reinforced type blended nut shortcake, this method successively includes walking as follows
It is rapid:
S1, the hazelnut kernel of corresponding parts by weight and cashew nut kernel are soaked in salt water, soaking time is 1-3 minutes, pulls out, drips
It is dry, it is baked to crisp kernel, baking temperature is 105-115 DEG C to get to treated hazelnut kernel and cashew nut kernel；
S2, the malt syrup of corresponding parts by weight is mixed with a bar denier wood benevolence, walnut kernel, is stirred 10-15 minutes, the malt
The temperature of syrup is 100-130 DEG C, continuously adds S1 treated the pumpkin seeds of hazelnut kernel, cashew nut kernel and corresponding parts by weight
Benevolence, stirring add the shelled peanut and white sesameseed of corresponding parts by weight to being uniformly mixed, and continue stirring to uniformly mixed to get wheat
Bud syrup kernel mixed solution；
S3, Cranberry stripping and slicing, being dried to moisture is that Cranberry is added to the malt syrup kernel of S2 acquisition within 5%
In mixed liquor, Cranberry is made uniformly to be attached to maltose surface, i.e. acquisition blended nut is crisp.
Preferably, the baking temperature of hazelnut kernel and cashew nut kernel is 110 DEG C in S1.
Preferably, the malt syrup in S2 is prepared in accordance with the following methods: (1) glutinous rice is cleaned, is impregnated 4-6 hours, pull out,
It drains, 100 DEG C are steamed to glutinous rice without hard-core, are taken out, are cooled down to 40-50 DEG C to get treated glutinous rice；(2) two leaf packets will be grown
Treated, and glutinous rice mixes with step (1) for the wheat chopping of the heart, ferments 4-7 hours, squeezes juice up to maltose；(3) by wheat
Bud sugar is heated to 100-150 DEG C, and infusion 2-3 hours, concentration obtained malt syrup；
Preferably, in malt syrup preparation method, the weight ratio of the wheat for growing two leaf packets and glutinous rice is 1:
8.5-1:10。
Preferably, the wheat for growing two leaf packets, is prepared by the following: wheat wheat or barley wheat is washed
Only, it pulls out after soaking in water 20-28 hours, is eluted 2-3 times with warm water daily, water temperature is no more than 30 DEG C, obtains after 3-4 days
Grow the wheat of two leaf packets.
Preferably, after blended nut shortcake is obtained by the present invention, it is cooled to 70-80 DEG C, pressure pricks, is cooled to 50
DEG C, cutting is completely cooling, packs up to blended nut shortcake product.
Nutrition reinforced type blended nut shortcake provided by the invention and preparation method thereof, has the following beneficial effects:
Present invention blended nut shortcake obtained has the effect of that nutrition is reinforced and mouthfeel, flavor can satisfy wanting for people
It asks.
1, the proportion of strict control malt syrup in formula, both made under the proportion blended nut shortcake sugariness it is moderate,
It does not stick to one's teeth, is not hard, there is good crisp degree, and can guarantee that blended nut is easy to adhere to, molding easy to process mixes fruit
Benevolence shortcake product appearance is neat.In addition, maltose can also play good moisture-proof role, the storage of food is extended to a certain extent
Deposit the phase.
2,7 kinds of kernels, dried fruits are selected not only to make blended nut by the restriction to component proportion, preparation technology parameter
Nutrition is maintained, and more can mutually be cooperateed with and be achieved the effect that fortification, and blended nut shortcake obtained is rich in needed by human body
A variety of macro- and trace-elements such as magnesium, potassium, iron, zinc.
3, the malt syrup in the present invention uses conventional methods tanning, using glutinous rice and wheat as raw material, so that gained wheat
Bud syrup is rich in selenium element.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, combined with specific embodiments below to this hair
Bright technical solution is described in further detail.
Embodiment 1
A kind of nutrition reinforced type blended nut is crisp, the parts by weight of each raw material component are as follows: 13 part, bar denier wood benevolence 14 of cashew nut kernel
Part, 7 parts of hazelnut kernel, 11 parts of shelled peanut, 8 parts of walnut kernel, 7 parts of pumpkin seeds benevolence, 7 parts of Cranberry, 6 parts of white sesameseed, malt syrup 21
Part.
The preparation method of the nutrition reinforced type blended nut shortcake, this method in turn include the following steps:
S1, the hazelnut kernel of corresponding parts by weight and cashew nut kernel are soaked in salt water, soaking time is 2 minutes, pulls out, drips
It is dry, it is baked to crisp kernel, baking temperature is 105 DEG C up to treated hazelnut kernel and cashew nut kernel；
S2, the malt syrup of corresponding parts by weight is mixed with a bar denier wood benevolence, walnut kernel, is stirred 10 minutes, the maltose
The temperature of slurry is 100 DEG C, continuously adds S1 treated the pumpkin seeds benevolence of hazelnut kernel, cashew nut kernel and corresponding parts by weight, stirring
To being uniformly mixed, the shelled peanut and white sesameseed of corresponding parts by weight are added, continues stirring to uniformly mixed to get maltose berry
Benevolence mixed solution；
S3, Cranberry stripping and slicing, being dried to moisture is that Cranberry is added to the malt syrup kernel of S2 acquisition within 5%
In mixed liquor, Cranberry is made uniformly to be attached to maltose surface, i.e. acquisition blended nut is crisp.
The malt syrup is prepared in accordance with the following methods: (1) glutinous rice cleaned, impregnates 4 hours, pull out, drain, 100 DEG C
It steams to glutinous rice without hard-core, takes out, cools down to 40 DEG C up to treated glutinous rice；(2) by grow two leaf packets wheat chopping with
Step (1) treated glutinous rice mixing, ferments 4 hours, squeezes juice up to maltose；(3) maltose is heated to 100 DEG C,
Infusion 3 hours, concentration obtained malt syrup.The weight ratio of the wheat and glutinous rice that wherein grow two leaf packets is 1:8.5.
The wheat for growing two leaf packets, is prepared by the following: wheat wheat or barley wheat being cleaned, water is added
It pulls out after impregnating 20 hours, is eluted 2 times with warm water daily, water temperature is no more than 30 DEG C, obtains after 3-4 days and grows two leaf packets
Wheat.
After obtaining blended nut shortcake, 70 DEG C can be cooled to, pressure pricks, is cooled to 50 DEG C, and cutting is cooling complete, packaging
Up to blended nut shortcake product.
Embodiment 2
A kind of nutrition reinforced type blended nut is crisp, the parts by weight of each raw material component are as follows: 13.2 part, bar denier wood benevolence of cashew nut kernel
14.8 parts, 7.8 parts of hazelnut kernel, 11.8 parts of shelled peanut, 8.4 parts of walnut kernel, 8.1 parts of pumpkin seeds benevolence, 8.3 parts of Cranberry, white sesameseed
6.4 parts, 22 parts of malt syrup.
The preparation method of the nutrition reinforced type blended nut shortcake, this method in turn include the following steps:
S1, the hazelnut kernel of corresponding parts by weight and cashew nut kernel are soaked in salt water, soaking time 1 minute, pull out, drain,
It is baked to crisp kernel, baking temperature is 110 DEG C to get to treated hazelnut kernel and cashew nut kernel；
S2, the malt syrup of corresponding parts by weight is mixed with by bar denier wood benevolence, walnut kernel, is stirred 12 minutes, the malt
The temperature of syrup is 115 DEG C, continuously adds S1 treated the pumpkin seeds benevolence of hazelnut kernel, cashew nut kernel and corresponding parts by weight, stir
It mixes to being uniformly mixed, adds the shelled peanut and white sesameseed of corresponding parts by weight, continue stirring to uniformly mixed to get malt syrup
Kernel mixed solution；
S3, Cranberry stripping and slicing, being dried to moisture is that Cranberry is added to the malt syrup kernel of S2 acquisition within 5%
In mixed liquor, Cranberry is made uniformly to be attached to maltose surface, i.e. acquisition blended nut is crisp.
The malt syrup is prepared in accordance with the following methods: (1) glutinous rice cleaned, impregnates 5 hours, pull out, drain, 100 DEG C
It steams to glutinous rice without hard-core, takes out, cools down to 45 DEG C to get treated glutinous rice；(2) by grow two leaf packets wheat chopping with
The mixing of step (1) glutinous rice that treated, ferments 5 hours, squeezes juice up to maltose；(3) maltose is heated to 130
DEG C, infusion 2.5 hours, concentration obtained malt syrup.The weight ratio of the wheat and glutinous rice that wherein grow two leaf packets is 1:10.
Wheat can be made to grow two leaf packets according to the same method of embodiment 1.
It can get the similar blended nut shortcake product of embodiment 1 according to the same method of embodiment 1.
Embodiment 3
A kind of nutrition reinforced type blended nut is crisp, the parts by weight of each raw material component are as follows: 14 part, bar denier wood benevolence 16 of cashew nut kernel
Part, 9 parts of hazelnut kernel, 13 parts of shelled peanut, 9 parts of walnut kernel, 9 parts of pumpkin seeds benevolence, 9 parts of Cranberry, 7 parts of white sesameseed, malt syrup 24
Part.
The preparation method of the blended nut shortcake, this method in turn include the following steps:
S1, the hazelnut kernel of corresponding parts by weight and cashew nut kernel are soaked in salt water, soaking time is 3 minutes, pulls out, drips
It is dry, it is baked to crisp kernel, baking temperature is 115 DEG C to get to treated hazelnut kernel and cashew nut kernel；
S2, the malt syrup of corresponding parts by weight is mixed with a bar denier wood benevolence, walnut kernel, is stirred 15 minutes, the maltose
The temperature of slurry is 130 DEG C, continuously adds S1 treated the pumpkin seeds benevolence of hazelnut kernel, cashew nut kernel and corresponding parts by weight, stirring
To being uniformly mixed, the shelled peanut and white sesameseed of corresponding parts by weight are added, continues stirring to uniformly mixed to get maltose berry
Benevolence mixed solution；
S3, Cranberry stripping and slicing, being dried to moisture is that Cranberry is added to the malt syrup kernel of S2 acquisition within 5%
In mixed liquor, Cranberry is made uniformly to be attached to maltose surface, i.e. acquisition blended nut is crisp.
The malt syrup is prepared in accordance with the following methods: (1) glutinous rice cleaned, impregnates 6 hours, pull out, drain, 100 DEG C
It steams to glutinous rice without hard-core, takes out, cools down to 50 DEG C up to treated glutinous rice；(2) by grow two leaf packets wheat chopping with
Step (1) treated glutinous rice mixing, ferments 7 hours, squeezes juice up to maltose；(3) maltose is heated to 150 DEG C,
Infusion 2 hours, concentration obtained malt syrup.The weight ratio of the wheat and glutinous rice that wherein grow two leaf packets is 1:9.
Wheat can be made to grow two leaf packets according to the same method of embodiment 1.
It can get the similar blended nut shortcake product of embodiment 1 according to the same method of embodiment 1.
Experimental example 1
Referring to the requirement in SB/T 10019 to crisp matter candy, blended nut shortcake that 1-3 of the embodiment of the present invention is provided into
Row sensory evaluation experiment.Experimental result is as shown in table 1, the results showed that the reinforced blended nut shortcake of the nutrition that the present invention obtains is crisp
It is palatable, sugariness is moderate, does not stick to one's teeth, is not hard.
The sensory evaluation of the reinforced blended nut shortcake of nutrition in table 1, embodiment 1-3
| Group | Flavour smell | Crisp degree | Viscosity |
| Embodiment 1 | Taste is sour-sweet, specific nutty flavor | Quality is crisp | It does not stick to one's teeth |
| Embodiment 2 | Taste is sour-sweet, specific nutty flavor | Quality is crisp | It does not stick to one's teeth |
| Embodiment 3 | Taste is sour-sweet, specific nutty flavor | Quality is crisp | It does not stick to one's teeth |
Experimental example 2
The nutrient of the reinforced blended nut shortcake of the nutrition obtained of embodiment 2 " is eaten according to GB5009.268-2016
Multi element analysis in the safe national standard food of product " the first method is measured, and testing result is shown in Table 2.
The reinforced blended nut shortcake nutrient measurement result of nutrition of table 2, embodiment 2
| Detection project | Testing result | Unit |
| Magnesium | 1930 | mg/kg |
| Potassium | 4048 | mg/kg |
| Iron | 32 | mg/kg |
| Zinc | 48.9 | mg/kg |
| Selenium | 0.13 | mg/kg |
Comparative example:
It is respectively China Oil and Food Import and Export Corporation, 2 sections of daily nuts exactly according to GB5009.268-2016 " food safety to commercially available brand
Multi element analysis in national standard food " the first method is measured above two daily nut nutrition element, and testing result is shown in
Table 3.
Table 3, commercially available daily nut nutrition element determination result
Note: the daily nut ingredient of China Oil and Food Import and Export Corporation is that cashew nut kernel, walnut kernel, hazelnut kernel, almond benevolence, Cranberry, blueberry are dry, red mentions
It is dry；Exactly daily nut ingredient is that cashew nut kernel, walnut kernel, hazelnut kernel, bar denier wood benevolence, Cranberry, blueberry be dry, raisins, jujube
Piece.
Present invention blended nut shortcake obtained has the effect of nutrition reinforcement it can be seen from the above comparative example.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of nutrition reinforced type blended nut is crisp, which is characterized in that the parts by weight of each raw material component are as follows: 13-14 parts of cashew nut kernel,
Bar 14-16 parts of denier wood benevolence, 7-9 parts of hazelnut kernel, 11-13 parts of shelled peanut, 8-9 parts of walnut kernel, 7-9 parts of pumpkin seeds benevolence, Cranberry 7-9
Part, 6-7 parts of white sesameseed, 21-24 parts of malt syrup.
2. a kind of nutrition reinforced type blended nut according to claim 1 is crisp, which is characterized in that the malt syrup weight
Part is 22-23 parts.
3. a kind of nutrition reinforced type blended nut according to claim 1 or 2 is crisp, which is characterized in that each raw material component
Parts by weight are as follows: 13.2 14.8 parts of part, bar denier wood benevolence of cashew nut kernel, 7.8 parts of hazelnut kernel, 11.8 parts of shelled peanut, 8.4 parts of walnut kernel, south
8.1 parts of shelled melon seed, 8.3 parts of Cranberry, 6.4 parts of white sesameseed, 22 parts of malt syrup.
4. a kind of nutrition reinforced type blended nut according to claim 1 or 2 is crisp, which is characterized in that each raw material component
Parts by weight are as follows: 14 16 parts of part, bar denier wood benevolence of cashew nut kernel, 9 parts of hazelnut kernel, 13 parts of shelled peanut, 9 parts of walnut kernel, 9 parts of pumpkin seeds benevolence,
9 parts of Cranberry, 7 parts of white sesameseed, 24 parts of malt syrup.
5. a kind of preparation method of nutrition reinforced type blended nut shortcake according to claim 1-4, this method according to
It is secondary to include the following steps:
S1, the hazelnut kernel of corresponding parts by weight and cashew nut kernel being soaked in salt water, soaking time is 1-3 minutes, it pulls out, drain,
It is baked to crisp kernel, baking temperature is 105-115 DEG C to get to treated hazelnut kernel and cashew nut kernel；
S2, the malt syrup of corresponding parts by weight is mixed with a bar denier wood benevolence, walnut kernel, is stirred 10-15 minutes, the malt syrup
Temperature be 100-130 DEG C, continuously add S1 treated the pumpkin seeds benevolence of hazelnut kernel, cashew nut kernel and corresponding parts by weight, stir
It mixes to being uniformly mixed, adds the shelled peanut and white sesameseed of corresponding parts by weight, continue stirring to uniformly mixed to get malt syrup
Kernel mixed solution；
S3, Cranberry stripping and slicing, being dried to moisture is to mix the malt syrup kernel that Cranberry is added to S2 acquisition within 5%
In liquid, Cranberry is made uniformly to be attached to maltose surface, i.e. acquisition blended nut is crisp.
6. a kind of preparation method of nutrition reinforced type blended nut shortcake according to claim 5, which is characterized in that hazel in S1
The baking temperature of sub- Renhe cashew nut kernel is 110 DEG C.
7. a kind of preparation method of nutrition reinforced type blended nut shortcake according to claim 5 or 6, which is characterized in that institute
Malt syrup is stated to prepare in accordance with the following methods:
(1) glutinous rice is cleaned, impregnates 4-6 hours, pulls out, drains, 100 DEG C are steamed to glutinous rice without hard-core, are taken out, are cooled down to 40-50
DEG C to get treated glutinous rice；
(2) by grow two leaf packets wheat shred with step (1) treated, and glutinous rice mix, fermentation 4-7 hours, squeezing juice
Up to maltose；
(3) maltose is heated to 100-150 DEG C, infusion 2-3 hours, be concentrated to get malt syrup is arrived.
8. a kind of preparation method of nutrition reinforced type blended nut shortcake according to claim 7, which is characterized in that the length
The weight ratio of the wheat and glutinous rice of two leaf packets is 1:8.5-1:10 out.
9. a kind of preparation method of nutrition reinforced type blended nut shortcake according to claim 7 or 8, which is characterized in that institute
It states and grows the wheats of two leaf packets and be prepared by the following: wheat wheat or barley wheat being cleaned, it is small to soak in water 20-28
When after pull out, eluted 2-3 time with warm water daily, water temperature is no more than 30 DEG C, is that acquisition grows the wheats of two leaf packets after 3-4 days
Grain.
10. according to a kind of described in any item preparation methods of nutrition reinforced type blended nut shortcake of claim 5-9, feature exists
In further comprising S4: S3 blended nut shortcake obtained being cooled to 70-80 DEG C, pressure pricks, is cooled to 50 DEG C, and cutting is cold
But completely, pack to get blended nut shortcake product.
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| CN201811020106.2A CN109221571A (en) | 2018-09-03 | 2018-09-03 | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof |
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| CN201811020106.2A CN109221571A (en) | 2018-09-03 | 2018-09-03 | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063481A (en) * | 2019-05-08 | 2019-07-30 | 江苏极宇生物科技有限公司 | A kind of nut kernel set product and preparation method containing donkey-hide gelatin |
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| 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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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20020168448A1 (en) * | 2001-06-26 | 2002-11-14 | Mody Seema K. | Nutritional food bar for sustained energy |
| CN105695532A (en) * | 2016-03-02 | 2016-06-22 | 尹仲荣 | Preparing method for malt sugar |
| 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 |
| CN106819327A (en) * | 2017-01-16 | 2017-06-13 | 安徽元麦凡康食品有限公司 | A kind of high-calorie nutritional rod of health and preparation method thereof |
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| CN110063481A (en) * | 2019-05-08 | 2019-07-30 | 江苏极宇生物科技有限公司 | A kind of nut kernel set product and preparation method containing donkey-hide gelatin |
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Application publication date: 20190118 |