CN109511768A - Rose jujube walnut cake and its processing method - Google Patents
Rose jujube walnut cake and its processing method Download PDFInfo
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- CN109511768A CN109511768A CN201910059493.9A CN201910059493A CN109511768A CN 109511768 A CN109511768 A CN 109511768A CN 201910059493 A CN201910059493 A CN 201910059493A CN 109511768 A CN109511768 A CN 109511768A
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- 238000001816 cooling Methods 0.000 claims description 28
- 239000007787 solid Substances 0.000 claims description 24
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- 238000004519 manufacturing process Methods 0.000 claims description 14
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- 238000007789 sealing Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000004781 supercooling Methods 0.000 claims description 9
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- 229930003427 Vitamin E Natural products 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
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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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of rose jujube walnut cake, raw material includes: white granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings.The rose jujube walnut cake of different material preparation is realized, it is soft, agreeably sweet, glutinous without viscous that rose jujube walnut cake has the characteristics that the glutinous sand of sweet tea, while the rose fillings being added has rose fragrance.
Description
Technical field
The present invention relates to walnut cake fields, and in particular to rose jujube walnut cake and its processing method.
Background technique
Walnut cake is Zhejiang area traditional characteristics cake, and one in four treasure of Zhejiang specialty cakes and sweetmeats is precious, its ingredient has white sand
Sugar, maltose, walnut kernel, cornstarch, Semen sesami nigrum, fructus lycii, yellow rice wine etc., and there are three types of taste, be respectively donkey-hide gelatin walnut cake,
Longan walnut cake and southern jujube walnut cake.Its feature is quality exquisiteness, and soft, taste taste is glutinous, and pure sweet tea has peach kernel outstanding clear
It is fragrant.According to surveying and determination, in every 100 grams of walnuts, fatty 50 ~ 64 grams, the lipase 37 1% in walnut is linoleic acid, and 12% is linolenic acid, egg
White matter is 15 ~ 20 grams, and protein is also high-quality protein, and fat and albumen are the best nutriments of brain in walnut.Carbohydrate is
10 grams, and contain calcium, phosphorus, iron, carrotene, riboflavin (vitamin B2), vitamin B6, vitamin E, juglandis folia quinone, phosphorus
The nutriments such as rouge, tannin.Traditional Chinese medicine thinks that jujube, English walnut, dried longan pulp, donkey-hide gelatin, Semen sesami nigrum are the good medicine of body-building beauty treatment.
As " dietetic materia medica " thinks that flesh liver exquisite luster can be made by taking English walnut.
Summary of the invention
The purpose of the present invention is to provide rose jujube walnut cake and its processing methods, realize the rose of different material preparation
Rare jujube walnut cake, rose jujube walnut cake has the characteristics that the glutinous sand of sweet tea is soft, agreeably sweet, glutinous without viscous, while the rose being added
Rare colored fillings has rose fragrance.
In order to solve the above technical problems, the invention adopts the following technical scheme:
Rose jujube walnut cake, raw material include: white granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose
Fillings.
Further；Including following materials in percentage by mass: white granulated sugar is 6% -10%, and maltose is 24% -30%, red bean
Sand is 10% -15%, and candied date can is 10% -15%, and walnut kernel is 24% -30%, and tapioca starch is 2% -6%, and rose fillings is
8%—15%。
Further；Including following materials in percentage by mass: white granulated sugar 8%, maltose 27%, red bean paste 12% are red
Jujube sauce is 12%, walnut kernel 26%, tapioca starch 4%, and rose fillings is 11%.
Further；The maltose is soluble solid, soluble solid >=80%, and content of reducing sugar <
50%；
Moisture content≤30% of red bean paste；
The soluble solid of candied date can is 23% -25%.
Further；The jujube that the candied date can is selected is the jujube of peeled and cored.
Further；The following steps are included:
(1) walnut kernel is baked: grilling apparatus is GXD series type automatic constant-temperature air dry oven, and walnut kernel is evenly laid out roasting
In disk, tile thickness≤15mm, is put into drying box, after being baked 60min in 130-150 DEG C of drying box, closes power supply,
It is taken out for use after walnut kernel to be boiled in a covered pot over a slow fire to 30min in drying box again；
(2) dissolve: the mixing quality ratio of tapioca starch and water is 1:1, tapioca water temperature≤25 DEG C is dissolved, by water, para arrowroot
Powder sequentially adds in 50L agitated kettle, stirring and dissolving, mixing speed 80r/min, mixing time 5min, stand-by after dissolution；Again
White granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution solution material are pressed to the quality percentage of raw material
It is stirred infusion than sequentially adding sugar boiler, sugar cook vapour pressure is 0.1-0.12Pa, and sugar cook mixing speed is 30-40r/
Min, sugar cook time are 60min, wait which baked walnut kernel is added after the completion of stirring off, continues to stir 5min, be uniformly mixed；
(3) cooling: it endures well-done mixed sugar liquid through supercooling, sugar is cut into width≤200mm on the cooling plate, thickness≤
The sugared item of 30mm is cooling, cooling time 20-30min；
(4) cut: sugared item crosses the compacting of three pressure roller production line of walnut cake, and it is automatic to reuse SED-300PLC control walnut cake servo
It is 20mm, width 20mm that cutter production line, which is cut into length, with a thickness of the sugared grain of 15mm；
(5) it packs: being packed using full-automatic multi-functional Zhen Shi packing machine, packing machine longitudinal sealing temperature is 141 DEG C, horizontal sealing temperature
It is 135 DEG C；Room temperature is 20-25 DEG C, and indoor humidity is≤50%.
Compared with prior art, the beneficial effects of the present invention are:
1, white granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings raw material, system are selected in the present invention
Standby rose jujube walnut cake has the characteristics that the glutinous sand of sweet tea is soft, agreeably sweet, glutinous without viscous, while the rose fillings being added
With rose fragrance, the combination of rose and jujube is compared suitable for female consumer.
2, walnut kernel is placed in tiling in baking tray, then is put in drying box to be baked and first walnut kernel baking tarts up；Again
Water, tapioca are sequentially added into stirring and dissolving in agitated kettle, after dissolution be added white granulated sugar, maltose, red bean paste, candied date can,
Rose fillings and the cassava solution material of dissolution sequentially add sugar boiler by the mass percent of raw material and are stirred infusion；It endures
Well-done mixed sugar liquid is cooling by sugared cutting saccharogenesis item on the cooling plate through supercooling, and sugared item crosses the production of three pressure roller of walnut cake
Line compacting, is finally packed using full-automatic multi-functional Zhen Shi packing machine, prepares product.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1:
Rose jujube walnut cake, raw material include: white granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose
Fillings；Select white granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings raw material, the rose of preparation
It is soft, agreeably sweet, glutinous without viscous to have the characteristics that the glutinous sand of sweet tea for jujube walnut cake, while the rose fillings being added has rose
The combination of flowery odour, rose and jujube, compares suitable for female consumer.
Embodiment 2:
On the basis of embodiment 1, including following materials in percentage by mass: white granulated sugar 6%, maltose 24%, red bean paste are
10%, candied date can 15%, walnut kernel 30%, tapioca starch 2%, rose fillings is 13%；Select the white of different quality percentage
Granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings raw material, the rose jujube walnut cake of preparation,
It is soft, agreeably sweet, glutinous without viscous to have the characteristics that the glutinous sand of sweet tea, while the rose fillings being added has rose fragrance, rose
Colored and jujube combination, compares suitable for female consumer.
Embodiment 3:
On the basis of embodiment 1-2, including following materials in percentage by mass: white granulated sugar 10%, maltose 29%, red bean paste
It is 15%, candied date can 10%, walnut kernel 24%, tapioca starch 4%, rose fillings is 8%；Select different quality percentage
White granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings raw material, the rose jujube walnut of preparation
It is soft, agreeably sweet, glutinous without viscous to have the characteristics that the glutinous sand of sweet tea for cake, while the rose fillings being added has rose fragrance, rose
The combination of rare flower and jujube, compares suitable for female consumer.
Embodiment 4:
On the basis of embodiment 1-3, including following materials in percentage by mass: white granulated sugar 8%, maltose 27%, red bean paste
It is 12%, candied date can 12%, walnut kernel 26%, tapioca starch 4%, rose fillings is 11%；Select different quality percentage
White granulated sugar, maltose, red bean paste, walnut kernel, tapioca starch, candied date can, rose fillings raw material, the rose jujube walnut of preparation
It is soft, agreeably sweet, glutinous without viscous to have the characteristics that the glutinous sand of sweet tea for cake, while the rose fillings being added has rose fragrance, rose
The combination of rare flower and jujube, compares suitable for female consumer.
Embodiment 5:
On the basis of examples 1 to 4, maltose is soluble solid, soluble solid >=80%, and content of reducing sugar <
50%；
Moisture content≤30% of red bean paste；
The soluble solid of candied date can is 23%；Maltose is selected as soluble solid, and soluble solid >=80%, also
Raw sugar content < 50%；Moisture content≤30% of red bean paste；The soluble solid of candied date can is 23%；So that rose obtained
The glutinous sand of jujube walnut cake sweet tea is soft, agreeably sweet, glutinous without viscous.
Embodiment 6:
On the basis of embodiment 1-5, maltose is soluble solid, soluble solid >=80%, and content of reducing sugar <
50%；
Moisture content≤30% of red bean paste；
The soluble solid of candied date can is 25%；Maltose is selected as soluble solid, and soluble solid >=80%, also
Raw sugar content < 50%；Moisture content≤30% of red bean paste；The soluble solid of candied date can is 25%；So that rose obtained
The glutinous sand of jujube walnut cake sweet tea is soft, agreeably sweet, glutinous without viscous.
Embodiment 7:
On the basis of embodiment 1-6, the maltose is soluble solid, soluble solid >=80%, and reduced sugar contains
Measure < 50%；
Moisture content≤30% of red bean paste；
The soluble solid of candied date can is 24%；Maltose is selected as soluble solid, and soluble solid >=80%, also
Raw sugar content < 50%；Moisture content≤30% of red bean paste；The soluble solid of candied date can is 24%；So that rose obtained
The glutinous sand of jujube walnut cake sweet tea is soft, agreeably sweet, glutinous without viscous.
Embodiment 8:
On the basis of embodiment 1-7, the jujube that candied date can is selected is the jujube of peeled and cored；The jujube of peeled and cored is convenient for system
Standby candied date can uses.
Embodiment 9:
On the basis of embodiment 1-8, the processing method of rose jujube walnut cake, comprising the following steps:
(1) walnut kernel is baked: grilling apparatus is GXD series type automatic constant-temperature air dry oven, and walnut kernel is evenly laid out roasting
In disk, tile thickness≤15mm, is put into drying box, after being baked 60min in 130 DEG C of drying box, closes power supply, then by core
Peach kernel takes out for use after boiling in a covered pot over a slow fire 30min in drying box；
(2) dissolve: the mixing quality ratio of tapioca starch and water is 1:1, tapioca water temperature≤25 DEG C is dissolved, by water, para arrowroot
Powder sequentially adds in 50L agitated kettle, stirring and dissolving, mixing speed 80r/min, mixing time 5min, stand-by after dissolution；Again
White granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution solution material are pressed to the quality percentage of raw material
It is stirred infusion than sequentially adding sugar boiler, sugar cook vapour pressure is 0.1Pa, and sugar cook mixing speed is 30r/min, is stirred off the time
Continue to stir 5min, be uniformly mixed wait which baked walnut kernel is added after the completion of stirring off for 60min；
(3) cooling: it endures well-done mixed sugar liquid through supercooling, sugar is cut into width≤200mm on the cooling plate, thickness≤
The sugared item of 30mm is cooling, cooling time 20min；
(4) cut: sugared item crosses the compacting of three pressure roller production line of walnut cake, and it is automatic to reuse SED-300PLC control walnut cake servo
It is 20mm, width 20mm that cutter production line, which is cut into length, with a thickness of the sugared grain of 15mm；
(5) it packs: being packed using full-automatic multi-functional Zhen Shi packing machine, packing machine longitudinal sealing temperature is 141 DEG C, horizontal sealing temperature
It is 135 DEG C；Room temperature is 20 DEG C, and indoor humidity is≤50%；
Walnut kernel is placed in tiling in baking tray, then is put in GXD series type automatic constant-temperature air dry oven in 130 DEG C of drying box
30min is boiled in a covered pot over a slow fire after middle baking 60min, baking first tarts up walnut kernel baking；Water, tapioca are sequentially added 50L and stirred again
It mixes in pot, stirring and dissolving, white granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution is added after dissolution
Solution material sequentially adds sugar boiler by the mass percent of raw material and is stirred infusion, baked wait be added after the completion of stirring off
Walnut kernel is stirred；Well-done mixed sugar liquid is endured through supercooling, on the cooling plate by the cooling of sugared cutting saccharogenesis item, sugared item mistake
The compacting of three pressure roller production line of walnut cake, is finally packed using full-automatic multi-functional Zhen Shi packing machine, prepares product.
Embodiment 10:
On the basis of embodiment 1-9, the processing method of rose jujube walnut cake, comprising the following steps:
(1) walnut kernel is baked: grilling apparatus is GXD series type automatic constant-temperature air dry oven, and walnut kernel is evenly laid out roasting
In disk, tile thickness≤15mm, is put into drying box, after being baked 60min in 150 DEG C of drying box, closes power supply, then by core
Peach kernel takes out for use after boiling in a covered pot over a slow fire 30min in drying box；
(2) dissolve: the mixing quality ratio of tapioca starch and water is 1:1, tapioca water temperature≤25 DEG C is dissolved, by water, para arrowroot
Powder sequentially adds in 50L agitated kettle, stirring and dissolving, mixing speed 80r/min, mixing time 5min, stand-by after dissolution；Again
White granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution solution material are pressed to the quality percentage of raw material
Infusion is stirred than sequentially adding sugar boiler, and sugar cook vapour pressure is 0.12Pa, and sugar cook mixing speed is 40r/min, when sugar cook
Between be 60min, baked walnut kernel is added after the completion of stir off, continues to stir 5min, be uniformly mixed；
(3) cooling: it endures well-done mixed sugar liquid through supercooling, sugar is cut into width≤200mm on the cooling plate, thickness≤
The sugared item of 30mm is cooling, cooling time 30min；
(4) cut: sugared item crosses the compacting of three pressure roller production line of walnut cake, and it is automatic to reuse SED-300PLC control walnut cake servo
It is 20mm, width 20mm that cutter production line, which is cut into length, with a thickness of the sugared grain of 15mm；
(5) it packs: being packed using full-automatic multi-functional Zhen Shi packing machine, packing machine longitudinal sealing temperature is 141 DEG C, horizontal sealing temperature
It is 135 DEG C；Room temperature is 25 DEG C, and indoor humidity is≤50%；
Walnut kernel is placed in tiling in baking tray, then is put in GXD series type automatic constant-temperature air dry oven in 150 DEG C of drying box
30min is boiled in a covered pot over a slow fire after middle baking 60min, baking first tarts up walnut kernel baking；Water, tapioca are sequentially added 50L and stirred again
It mixes in pot, stirring and dissolving, white granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution is added after dissolution
Solution material sequentially adds sugar boiler by the mass percent of raw material and is stirred infusion, baked wait be added after the completion of stirring off
Walnut kernel is stirred；Well-done mixed sugar liquid is endured through supercooling, on the cooling plate by the cooling of sugared cutting saccharogenesis item, sugared item mistake
The compacting of three pressure roller production line of walnut cake, is finally packed using full-automatic multi-functional Zhen Shi packing machine, prepares product.
Embodiment 11:
On the basis of embodiment 1-10, the processing method of rose jujube walnut cake, comprising the following steps:
(1) walnut kernel is baked: grilling apparatus is GXD series type automatic constant-temperature air dry oven, and walnut kernel is evenly laid out roasting
In disk, tile thickness≤15mm, is put into drying box, after being baked 60min in 140 DEG C of drying box, closes power supply, then by core
Peach kernel takes out for use after boiling in a covered pot over a slow fire 30min in drying box；
(2) dissolve: the mixing quality ratio of tapioca starch and water is 1:1, tapioca water temperature≤25 DEG C is dissolved, by water, para arrowroot
Powder sequentially adds in 50L agitated kettle, stirring and dissolving, mixing speed 80r/min, mixing time 5min, stand-by after dissolution；Again
White granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution solution material are pressed to the quality percentage of raw material
Infusion is stirred than sequentially adding sugar boiler, and sugar cook vapour pressure is 0.11Pa, and sugar cook mixing speed is 35r/min, when sugar cook
Between be 60min, baked walnut kernel is added after the completion of stir off, continues to stir 5min, be uniformly mixed；
(3) cooling: it endures well-done mixed sugar liquid through supercooling, sugar is cut into width≤200mm on the cooling plate, thickness≤
The sugared item of 30mm is cooling, cooling time 25min；
(4) cut: sugared item crosses the compacting of three pressure roller production line of walnut cake, and it is automatic to reuse SED-300PLC control walnut cake servo
It is 20mm, width 20mm that cutter production line, which is cut into length, with a thickness of the sugared grain of 15mm；
(5) it packs: being packed using full-automatic multi-functional Zhen Shi packing machine, packing machine longitudinal sealing temperature is 141 DEG C, horizontal sealing temperature
It is 135 DEG C；Room temperature is 22.5 DEG C, and indoor humidity is≤50%；
Walnut kernel is placed in tiling in baking tray, then is put in GXD series type automatic constant-temperature air dry oven in 140 DEG C of drying box
30min is boiled in a covered pot over a slow fire after middle baking 60min, baking first tarts up walnut kernel baking；Water, tapioca are sequentially added 50L and stirred again
It mixes in pot, stirring and dissolving, white granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution is added after dissolution
Solution material sequentially adds sugar boiler by the mass percent of raw material and is stirred infusion, baked wait be added after the completion of stirring off
Walnut kernel is stirred；Well-done mixed sugar liquid is endured through supercooling, on the cooling plate by the cooling of sugared cutting saccharogenesis item, sugared item mistake
The compacting of three pressure roller production line of walnut cake, is finally packed using full-automatic multi-functional Zhen Shi packing machine, prepares product.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (6)
1. a kind of rose jujube walnut cake, it is characterised in that: raw material includes: white granulated sugar, maltose, red bean paste, walnut kernel, cassava
Powder, candied date can, rose fillings.
2. rose jujube walnut cake according to claim 1, it is characterised in that: including following materials in percentage by mass: white
Granulated sugar is 6% -10%, and maltose is 24% -30%, and red bean paste is 10% -15%, and candied date can is 10% -15%, and walnut kernel is
24% -30%, tapioca starch is 2% -6%, and rose fillings is 8% -15%.
3. rose jujube walnut cake according to claim 2, it is characterised in that: including following materials in percentage by mass: white
Granulated sugar is 8%, maltose 27%, red bean paste 12%, candied date can 12%, walnut kernel 26%, tapioca starch 4%, rose filling
Material is 11%.
4. rose jujube walnut cake according to claim 3, it is characterised in that: the maltose is soluble solid,
Soluble solid >=80%, and content of reducing sugar < 50%；
Moisture content≤30% of red bean paste；
The soluble solid of candied date can is 23% -25%.
5. rose jujube walnut cake according to claim 4, it is characterised in that: the jujube that the candied date can is selected is peeling
The jujube of stoning.
6. the processing method of rose jujube walnut cake described in -5 any one according to claim 1, it is characterised in that: including with
Lower step:
(1) walnut kernel is baked: grilling apparatus is GXD series type automatic constant-temperature air dry oven, and walnut kernel is evenly laid out roasting
In disk, tile thickness≤15mm, is put into drying box, after being baked 60min in 130-150 DEG C of drying box, closes power supply,
It is taken out for use after walnut kernel to be boiled in a covered pot over a slow fire to 30min in drying box again；
(2) dissolve: the mixing quality ratio of tapioca starch and water is 1:1, tapioca water temperature≤25 DEG C is dissolved, by water, para arrowroot
Powder sequentially adds in 50L agitated kettle, stirring and dissolving, mixing speed 80r/min, mixing time 5min, stand-by after dissolution；Again
White granulated sugar, maltose, red bean paste, candied date can, rose fillings and the cassava of dissolution solution material are pressed to the quality percentage of raw material
It is stirred infusion than sequentially adding sugar boiler, sugar cook vapour pressure is 0.1-0.12Pa, and sugar cook mixing speed is 30-40r/
Min, sugar cook time are 60min, wait which baked walnut kernel is added after the completion of stirring off, continues to stir 5min, be uniformly mixed；
(3) cooling: it endures well-done mixed sugar liquid through supercooling, sugar is cut into width≤200mm on the cooling plate, thickness≤
The sugared item of 30mm is cooling, cooling time 20-30min；
(4) cut: sugared item crosses the compacting of three pressure roller production line of walnut cake, and it is automatic to reuse SED-300PLC control walnut cake servo
It is 20mm, width 20mm that cutter production line, which is cut into length, with a thickness of the sugared grain of 15mm；
(5) it packs: being packed using full-automatic multi-functional Zhen Shi packing machine, packing machine longitudinal sealing temperature is 141 DEG C, horizontal sealing temperature
It is 135 DEG C；Room temperature is 20-25 DEG C, and indoor humidity is≤50%.
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| CN113287674A (en) * | 2021-06-30 | 2021-08-24 | 山东东阿东方阿胶股份有限公司 | Red date and nut cake and preparation method thereof |
| CN114246243A (en) * | 2021-12-29 | 2022-03-29 | 广东石油化工学院 | Longan cake |
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