CN110506827A - 一种坚果沙琪玛及其制作方法 - Google Patents
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Abstract
本发明公开了一种坚果沙琪玛及其制作方法，具体由以下配料重量份数组成：小麦粉20‑30份、蛋液10‑16份、泡打粉0.4‑0.8份、小苏打0.1‑0.3份、食用盐0.05‑0.1份、坚果20‑30份、麦芽糖醇液25‑35份、燕麦片5‑8份、植物油0.2‑0.6份、食品添加剂0.02‑0.04份、黑糖2‑6份和奶粉3‑6份；本坚果沙琪玛及其制作方法，通过坚果与沙琪玛相混合，不仅使得口味更加美味，而且更有营养。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种坚果沙琪玛及其制作方法。
背景技术
坚果是植物的精华部分，一般都营养丰富，含蛋白质、油脂、矿物质、维生素较高，对人体生长发育、增强体质、预防疾病有极好的功效。
沙琪玛因其口味独特，口感好，便于携带而受到广大食物爱好者的追求。目前的沙琪玛是将精致面粉与鸡蛋液和糖液混合经过油炸或烘烤制备而成，但是目前的沙琪玛口味都比较普通，以不能满足人们的需求，因此将坚果与沙琪玛结合可以适用不同的人群的需求。
发明内容
本发明提供一种坚果沙琪玛及其制作方法，通过坚果与沙琪玛相混合，不仅使得口味更加美味，而且更有营养。
为实现上述目的，本一种坚果沙琪玛一种坚果沙琪玛，其特征在于，具体由以下配料重量份数组成：
小麦粉20-30份、蛋液10-16份、泡打粉0.4-0.8份、小苏打0.1-0.3份、食用盐0.05-0.1份、坚果20-30份、麦芽糖醇液25-35份、燕麦片5-8份、植物油0.2-0.6份、食品添加剂0.02-0.04份、黑糖2-6份和奶粉3-6份。
进一步的，所述坚果由25％-30％的腰果、15％-25％核桃、20％-35％芝麻、15％-28％巴旦木和10％-24％红提组成。
进一步的，所述食品添加剂由碳酸氢钠、焦磷酸二氢二钠、碳酸钙的其中一种或者多种混合组成。
进一步的，具体由以下配料重量份数组：
小麦粉22份、蛋液12份、泡打粉0.6份、小苏打0.2份、食用盐0.08份、坚果26份、麦芽糖醇液32份、燕麦片6份、植物油0.5份、食品添加剂0.03份、黑糖5份和奶粉5份。
一种坚果沙琪玛制作方法，具体包括以下步骤：
(1)将坚果放入清水洗净，在10-50℃下浸泡3-6小时，浸泡结束后将坚果沥干水分，并放入温度为105-110℃的环境中进行烘干处理，烘干时间为50-80min；
(2)将小麦粉、泡打粉、小苏打、燕麦片、植物油混合并加适量水搅拌10-20min，再将加入蛋液、食用盐、黑糖、食品添加剂混合搅拌20-35min，组合混合浆体；
(3)将步骤(2)中的浆体放置在温度55～65℃以及湿度75～85％下醒发3～5h，醒发之后压成面皮形状，再切成颗粒，将切好的颗粒在油温150～185℃下油炸3～6min，得到颗粒半成品；
(4)将麦芽糖醇液在温度140～160℃下熬煮3～5h，将颗粒半成品与步骤(1)中的坚果混合，并倒入熬煮之后的麦芽糖醇液中搅拌15～20s，得到所述坚果沙琪玛。
与现有技术相比，本一种坚果沙琪玛及其制作方法由于以小麦粉为基料，加入蛋液、燕麦片、植物油、黑糖和奶粉使得口味更加香醇，再加入以腰果、核桃、芝麻、巴旦木和红提混合组成的坚果，通过麦芽糖醇液搅拌，不仅使得营养更加均匀，而且口味更加美味，适合各个人群使用；本制作方法简单，使得各个成分均匀混合，更加入味，本坚果沙琪玛及其制作方法，通过坚果与沙琪玛相混合，不仅使得口味更加美味，而且更有营养。
具体实施方式
实施例1
本一种坚果沙琪玛，具体由以下配料重量份数组成：
小麦粉20份、蛋液10份、泡打粉0.4份、小苏打0.1份、食用盐0.05份、坚果30份、麦芽糖醇液25份、燕麦片5份、植物油0.2份、食品添加剂0.02份、黑糖6份和奶粉3份。
为了使得营养更加均匀，坚果可包括腰果、核桃、芝麻、巴旦木和红提按一定比例混合而成；食品添加剂由碳酸氢钠、焦磷酸二氢二钠、碳酸钙的其中一种或者多种混合组成。
实施例2
本一种坚果沙琪玛，具体由以下配料重量份数组成：
小麦粉30份、蛋液16份、泡打粉0.8份、小苏打0.3份、食用盐0.1份、坚果20份、麦芽糖醇液35份、燕麦片8份、植物油0.6份、食品添加剂0.04份、黑糖2份和奶粉6份。
坚果可由25％-30％的腰果、15％-25％核桃、20％-35％芝麻、15％-28％巴旦木和10％-24％红提组成；食品添加剂由碳酸氢钠、焦磷酸二氢二钠、碳酸钙的其中一种或者多种混合组成。
实施例3
本一种坚果沙琪玛，具体由以下配料重量份数组成：
小麦粉22份、蛋液12份、泡打粉0.6份、小苏打0.2份、食用盐0.08份、坚果26份、麦芽糖醇液32份、燕麦片6份、植物油0.5份、食品添加剂0.03份、黑糖5份和奶粉5份。
另外，本一种坚果沙琪玛相应的制作方法，具体包括以下步骤：
(1)将坚果放入清水洗净，在10-50℃下浸泡3-6小时，浸泡结束后将坚果沥干水分，并放入温度为105-110℃的环境中进行烘干处理，烘干时间为50-80min；
(2)将小麦粉、泡打粉、小苏打、燕麦片、植物油混合并加适量水搅拌10-20min，再将加入蛋液、食用盐、黑糖、食品添加剂混合搅拌20-35min，组合混合浆体；
(3)将步骤(2)中的浆体放置在温度55～65℃以及湿度75～85％下醒发3～5h，醒发之后压成面皮形状，再切成颗粒，将切好的颗粒在油温150～185℃下油炸3～6min，得到颗粒半成品；
(4)将麦芽糖醇液在温度140～160℃下熬煮3～5h，将颗粒半成品与步骤(1)中的坚果混合，并倒入熬煮之后的麦芽糖醇液中搅拌15～20s，得到所述坚果沙琪玛。
以上所述实施例仅是为充分说明本发明而所举的较佳的实施例，本发明的保护范围不限于此。本技术领域的技术人员在本发明基础上所作的等同替代或变换，均在本发明的保护范围之内。
Claims (5)
1.一种坚果沙琪玛，其特征在于，具体由以下配料重量份数组成：
小麦粉20-30份、蛋液10-16份、泡打粉0.4-0.8份、小苏打0.1-0.3份、食用盐0.05-0.1份、坚果20-30份、麦芽糖醇液25-35份、燕麦片5-8份、植物油0.2-0.6份、食品添加剂0.02-0.04份、黑糖2-6份和奶粉3-6份。
2.根据权利要求1所述的一种坚果沙琪玛，其特征在于，所述坚果由25％-30％的腰果、15％-25％核桃、20％-35％芝麻、15％-28％巴旦木和10％-24％红提组成。
3.根据权利要求1或2所述的一种坚果沙琪玛，其特征在于，所述食品添加剂由碳酸氢钠、焦磷酸二氢二钠、碳酸钙的其中一种或者多种混合组成。
4.根据权利要求1所述的一种坚果沙琪玛，其特征在于，具体由以下配料重量份数组：
小麦粉22份、蛋液12份、泡打粉0.6份、小苏打0.2份、食用盐0.08份、坚果26份、麦芽糖醇液32份、燕麦片6份、植物油0.5份、食品添加剂0.03份、黑糖5份和奶粉5份。
5.一种坚果沙琪玛制作方法，其特征在于，具体包括以下步骤：
(1)将坚果放入清水洗净，在10-50℃下浸泡3-6小时，浸泡结束后将坚果沥干水分，并放入温度为105-110℃的环境中进行烘干处理，烘干时间为50-80min；
(2)将小麦粉、泡打粉、小苏打、燕麦片、植物油混合并加适量水搅拌10-20min，再将加入蛋液、食用盐、黑糖、食品添加剂混合搅拌20-35min，组合混合浆体；
(3)将步骤(2)中的浆体放置在温度55～65℃以及湿度75～85％下醒发3～5h，醒发之后压成面皮形状，再切成颗粒，将切好的颗粒在油温150～185℃下油炸3～6min，得到颗粒半成品；
(4)将麦芽糖醇液在温度140～160℃下熬煮3～5h，将颗粒半成品与步骤(1)中的坚果混合，并倒入熬煮之后的麦芽糖醇液中搅拌15～20s，得到所述坚果沙琪玛。
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| CN111357856A (zh) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | 一种鸡肉松沙琪玛及其制作方法 |
| CN114631589A (zh) * | 2020-12-15 | 2022-06-17 | 贵州问候自然食品有限公司 | 一种黑苦荞麦坚果沙琪玛及其制备方法 |
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| CN111357856A (zh) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | 一种鸡肉松沙琪玛及其制作方法 |
| CN114631589A (zh) * | 2020-12-15 | 2022-06-17 | 贵州问候自然食品有限公司 | 一种黑苦荞麦坚果沙琪玛及其制备方法 |
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