CN111165526B - Caramel treats and preparation method thereof - Google Patents

Caramel treats and preparation method thereof Download PDF

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CN111165526B
CN111165526B CN202010154803.8A CN202010154803A CN111165526B CN 111165526 B CN111165526 B CN 111165526B CN 202010154803 A CN202010154803 A CN 202010154803A CN 111165526 B CN111165526 B CN 111165526B
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powder
oil
bitter
peach kernel
flour
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CN111165526A (en
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杨达传
张向阳
符智闳
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Guizhougreeting Natural Foot Co ltd
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Guizhou Greeting Natural Food Co ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption

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  • Food Science & Technology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
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Abstract

The invention discloses a preparation method of caramel treats, which is prepared by taking tartary buckwheat flour and wheat flour as main raw materials, adding one or more of cereal flour, almond powder, peach kernel powder, lily powder, lotus root powder and kudzu root powder as a modified auxiliary material according to a certain proportion, and applying a specific forming and frying preparation method; the caramel treats has the characteristics of good rising degree, loose and soft mouthfeel, fine and uniform internal tissue and instant melting in the mouth, and also has rich nutrition and health care functions; in addition, according to the preparation method of the caramel treats by adding the food-grade anti-sticking agent, the defoaming agent and the stabilizing agent, the frying performance of the caramel treats is effectively improved, the caramel treats which are crisp, soft and good in integrity are obtained, and meanwhile, the service life of the vegetable oil for frying is effectively prolonged.

Description

Caramel treats and preparation method thereof
Technical Field
The invention relates to the technical field of preparation of nutritional foods, and particularly relates to caramel treats and a preparation method thereof.
Background
Saqima (Carameltreats) is a distinctive pastry of china, also known as saqima; the fried wheaten food is used as a raw material, and various colloidal sugars are used as an excipient and a flavoring agent, so that the fried wheaten food becomes a food suitable for people of all ages due to the characteristics of soft and sweet taste, golden color, sweetness but not greasy, fragrant and strong taste and rich nutrition. Most of caramel treats sold in the market are produced by taking wheat flour as a main raw material, each manufacturer adopts a method of taking flour as base powder and then adding a certain proportion of wheat gluten and other cereal powder to produce the caramel treats powder, although the market requirements can be met to a certain extent, with the attention of modern people to healthy food and the rapid development of food technology, the quality requirements of production and research personnel on the preparation of the caramel treats become higher and higher, such as the evaluation of good development degree, loose and soft mouthfeel, fine and uniform internal tissues, melting in the mouth and the like. The caramel treats prepared by simply taking bread flour as a base and then adding a certain proportion of wheat gluten and other cereal flour cannot meet the ever-changing market. Therefore, in order to solve the problems, the caramel treats, the preparation method thereof and special frying equipment are developed in combination with production requirements.
Buckwheat is the only crop integrating seven nutrients in cereal crops, the main component of bioflavonoids in buckwheat is rutin, also called vitamin P, which has the functions of reducing blood sugar, urine sugar, blood fat, benefiting qi and refreshing, and rutin is almost not contained in other cereals. The buckwheat contains high content of oleic acid and linoleic acid, the linoleic acid is the most important fatty acid of human body, can not be synthesized in human body, belongs to one of unsaturated fatty acid, is the only accepted essential fatty acid, has the reputation of 'blood vessel scavenger', and can prevent and treat atherosclerosis, cardiovascular diseases and senile obesity. The buckwheat protein has unique nutritive and health functions, contains several kinds of natural amino acids, rich in arginine and histidine, especially lysine, which is deficient in wheat and rice, and has about one third of cleaning protein to eliminate toxin and foreign matter in body. However, the flour made of pure buckwheat has poor binding property, is difficult to form and cannot be made into fried food.
The tartary buckwheat, namely the tartary buckwheat, is widely popular among health-care people due to the remarkable effects of reducing blood pressure, blood sugar and blood fat by virtue of unique, comprehensive and rich nutritional components. The food made of tartary buckwheat in the market at present is sold in the market in the forms of tartary buckwheat tea, tartary buckwheat caramel treats, tartary buckwheat moon cakes and the like.
Disclosure of Invention
The invention aims to provide caramel treats and a preparation method thereof, so as to solve the technical problems in the background technology. The caramel treats of the invention is prepared by taking tartary buckwheat flour and wheat flour as main raw materials, adding one or more of cereal flour, almond powder, peach kernel powder, lily powder, lotus root powder and kudzu root powder as a modified auxiliary material according to a certain proportion, and applying a specific forming and frying preparation method. In addition, according to the preparation method of the caramel treats by adding the food-grade anti-sticking agent, the defoaming agent and the stabilizing agent, the frying performance of the caramel treats is effectively improved, the caramel treats which are crisp, soft and good in integrity are obtained, and meanwhile, the service life of the vegetable oil for frying is effectively prolonged.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing caramel treats comprises the following steps:
s1, weighing the following raw materials in percentage by weight: 15-25% of tartary buckwheat flour, 20-40% of wheat flour, 2-10% of cereal flour, 25-45% of whole egg liquid, 1-8% of bitter almond powder, 1-8% of peach kernel powder and 5-10% of lily powder;
s2, kneading flour, pouring the raw materials weighed in the step S1 into a flour mixer, adding yeast powder accounting for 0.15-0.2% of the total weight weighed in the step S1, uniformly mixing, adding whole egg liquid into the flour mixer, and uniformly mixing;
s3, fermenting the dough, namely taking out the uniformly stirred dough obtained in the step S2, and fully fermenting the dough in a closed fermentation furnace, wherein the fermentation temperature in the fermentation furnace is kept at 30-35 ℃, and the fermentation time is 10-12H;
s4, pressing dough into blanks, pressing into thin dough sheets with the thickness of 1-2 mm by using a dough pressing machine, and slicing into strip-shaped blank strips with the width of 5-8 mm;
s5, frying the billet, namely, putting the mixed vegetable oil into special frying equipment, slowly heating to 130-135 ℃, heating for 25-30 min, putting the billet obtained in the step S4 into the mixed vegetable oil, and frying to obtain fried billet, wherein the frying time of the billet is 5-1 min; in the heating process, the circulation system of the special frying equipment is kept to work normally;
s6, preparing caramel treats, cooling the fried billet in the step S5 to 110-112 ℃, pouring the cooled fried billet into a mixing device for stirring, and continuously adding maltose with the temperature of 110-112 ℃, wherein the ratio of the addition amount of the maltose to the weight of the fried billet is 0.8-1.2: 1;
s7, post-processing the caramel treats, namely cutting, cooling and packaging the mixture obtained in the step S6 to obtain the caramel treats of the invention.
As a further scheme of the invention:
the preparation method of the bitter almond powder comprises the following steps:
t1, weighing bitter apricot seeds, wherein the water content of the weighed bitter apricot seeds is less than 5%;
t2, soaking the bitter apricot seeds in the step T1 in 1% -2% KOH solution at the temperature of 25-30 ℃ for 3-5 min;
t3, peeling and degerming the bitter apricot seeds, and crushing, peeling and degerming the bitter apricot seeds obtained in the step T2 to obtain bitter apricot seed coarse materials;
t4, rinsing and drying the bitter almond, and drying the bitter almond coarse material obtained in the step T3 after rinsing with purified water, wherein the rinsing time is 5-8 min, and the rinsing temperature is 25-30 ℃; the drying temperature is 50-60 ℃, the drying time is 7-8H, and the water content of the dried bitter almond is less than or equal to 10 percent; thus, the content and bitterness of KOH in the bitter almond in the step T2 are fully removed;
t5, crushing bitter apricot seeds, namely crushing the bitter apricot seed coarse material obtained in the step T4 on a crusher at the crushing temperature of 45-55 ℃, and sieving the crushed bitter apricot seeds with a sieve of 20-30 meshes to obtain bitter apricot seed coarse powder;
t6, cold pressing bitter almond at low temperature to remove oil, squeezing the coarse powder of the bitter almond in the step T5 at the relative low temperature of 65-70 ℃ to remove the bitter almond oil, and obtaining bitter almond cake with oil content of 15-20%; the squeezing equipment adopts a low-temperature cold squeezer of a double-screw oil press which is commonly used in the market;
t7, grinding bitter almonds, namely grinding the bitter almond cakes obtained in the step T6 on a grinder, wherein the grinding temperature is 55-65 ℃, and the ground bitter almonds are sieved by a sieve of 40-50 meshes to obtain bitter almond powder;
the bitter almond powder prepared by the steps T1-T7 has the following beneficial effects: because no organic solvent is used, the existence of harmful substances is reduced, the obtained bitter almond powder has the characteristics of light color, good taste and good flavor, and various nutrient components and active substances in the bitter almond are fully preserved while the oil content of the bitter almond is fully reduced.
In the step T2, 1% -2% KOH solution is adopted to soak the bitter almonds, so that the bitter almonds are well sterilized and disinfected while being peeled and degermed, and the toxicity of the bitter almonds is reduced; t3 peeling semen Armeniacae amarum, removing embryo, mechanically removing toxic substances existing on epidermis and embryo of semen Armeniacae amarum; the step T6 is carried out at the temperature of 65-70 ℃, the bitter almond oil and the bitter taste in the bitter almond are fully removed without damaging the nutrient components and active substances in the bitter almond, and more volatile matters such as hydrocyanic acid, benzaldehyde and the like decomposed by the amygdalin in the bitter almond cake can be removed. Because benzaldehyde has the characteristics of certain toxicity, instability and easy air oxidation, benzaldehyde is sufficiently removed to reduce the toxicity of bitter almond, the oxidative deterioration capability of bitter almond powder is also reduced, and the storage life of bitter almond powder is effectively prolonged.
In the preparation method of the bitter almond powder, relatively high low-temperature crushing and cold pressing temperatures are selected in the steps T5-T7, and the aim is to reduce the oxidative deterioration capability of the bitter almond powder while sufficiently removing benzaldehyde to reduce the toxicity of bitter almonds.
The preparation method of the peach kernel powder comprises the following steps:
u1 and semen Persicae, weighing semen Persicae with water content less than 5%;
cleaning U2 and peach kernel, soaking the peach kernel in the step U1 in pure water at 70-75 ℃ for 25-30 min, taking out, soaking in pure water at room temperature for 5-10 min, and cooling;
peeling U3 and semen Persicae, and crushing and peeling the semen Persicae in U2 to obtain coarse semen Persicae;
drying U4 and peach kernels, drying the coarse peach kernel material obtained in the step U3 at 70-75 ℃, wherein the drying time is 4-5H, and drying until the water content is less than or equal to 10%;
u5 and peach kernel are crushed, the coarse peach kernel material obtained in the step U4 is crushed on a crusher at the crushing temperature of 45-55 ℃, and the crushed material is sieved by a sieve of 20-30 meshes to obtain coarse peach kernel powder;
u6, squeezing peach kernel to remove oil, squeezing the coarse powder of the peach kernel in the step U5 at the temperature of 70-75 ℃ to remove peach kernel oil, and obtaining peach kernel cake with the oil content of 15-20%; the squeezing equipment adopts a low-temperature cold squeezer of a double-screw oil press which is commonly used in the market;
u7, grinding peach kernels, namely grinding the peach kernel cake obtained in the step U6 on a grinder, wherein the grinding temperature is 55-65 ℃, and the peach kernel powder is obtained after grinding through a sieve of 40-50 meshes;
the peach kernel powder prepared by the steps U1-U7 has the following beneficial effects: because no organic solvent is used, the existence of harmful substances is reduced, the obtained peach kernel powder has the characteristics of light color, good taste and good flavor, and various nutrient components and active substances in the peach kernel are fully preserved while the oil content of the peach kernel is fully reduced.
In the treatment of peach kernels, the step U2 adopts a higher treatment temperature of 70-75 ℃, so that most of the amygdalin which is a harmful ingredient in peach kernels can be quickly dissolved out, and the purpose of removing toxin in peach kernels is achieved. The step U6 is carried out at 70-75 ℃, peach kernel oil in peach kernel is fully removed while nutrient components and active substances in peach kernel are not damaged, and more volatile matters such as hydrocyanic acid, benzaldehyde and the like decomposed by amygdalin in peach kernel cake can be removed. Because benzaldehyde has the characteristics of certain toxicity, instability and easy air oxidation, benzaldehyde is sufficiently removed to reduce the toxicity of peach kernels, the oxidative deterioration capability of the peach kernel powder is also reduced, and the storage life of the peach kernel powder is effectively prolonged.
The reason why the bitter almond powder and the peach kernel powder are similar and different in the invention is that bitter almonds have strong toxic substances, particularly plumule of bitter almonds has the most toxic substances, and the plumule must be removed cleanly in the preparation.
As a further scheme of the invention:
step S5 the mixed vegetable oil is: one or more of soybean oil, rapeseed oil, olive oil and palm oil, and adding a defoaming agent and an anti-sticking agent into the mixed vegetable oil;
the defoaming agent is one or a mixture of polydimethylsiloxane and polyglycerol fatty acid ester, the polyglycerol fatty acid ester mainly comprises polyglycerol palmitic acid fatty acid ester and polyglycerol lauric acid fatty acid ester, and the usage amount of the defoaming agent is 0.2-0.5% (by weight of mixed vegetable oil);
the anti-sticking agent is lecithin, and the usage amount of the lecithin is 2-5% (the weight percentage of the mixed vegetable oil);
the lecithin is directly added into the flour and the dough obtained in the step S2, and the usage amount of the lecithin is 0.2-0.5% (weight percentage of mixed vegetable oil);
when the caramel treats are fried in the mixed vegetable oil, a large amount of foam can be generated, the frying quality of the caramel treats is influenced, and the digestion of the mixed vegetable oil is accelerated;
meanwhile, because the caramel treats are prepared from the high-content tartary buckwheat flour, the bitter almond powder and the peach kernel powder, the prepared blank strips are low in bonding performance and poor in frying forming performance, and are easy to crack when fried in general mixed vegetable oil for frying, the mixed vegetable oil for frying is polluted, the finished product rate is low, and the production cost is high; by adding the defoaming agent, especially the polyglycerol fatty acid ester, the cracking of the billet in the frying process is effectively avoided, the yield is improved, and the service life of the mixed vegetable oil is prolonged.
And the anti-sticking agent is added into the mixed vegetable oil, so that the mutual adhesion of the billet strips in the frying process is effectively avoided, and the production efficiency is fully improved.
In addition, the reaction filter of the special frying equipment is used, the stabilizer mixed fine powder particles are arranged in the reaction filter, the stability of the properties of the mixed vegetable oil is fully ensured, meanwhile, the diatomite filter layer and the activated carbon filter layer are used for filtering the circulation of the mixed vegetable oil step by step, and the effect of preventing the mixed vegetable oil from aging and deteriorating is also achieved.
As a further scheme of the invention:
the step S1 comprises the following steps of weighing the raw materials in percentage by weight: 3 to 5 percent of lotus root starch and 3 to 5 percent of kudzu root starch;
weighing the raw materials in the step S1, wherein the raw materials in the following weight percentage are weighed: 15-20% of tartary buckwheat flour, 20-30% of wheat flour, 2-5% of cereal flour, 25-45% of whole egg liquid, 1-8% of bitter almond powder, 1-8% of peach kernel powder, 5-10% of lily powder, 3-5% of lotus root starch and 3-5% of kudzu root powder;
weighing the raw materials in the step S1, wherein the raw materials in the following weight percentage are weighed: 20% of tartary buckwheat flour, 20% of wheat flour, 5% of cereal flour, 31% of whole egg liquid, 8% of bitter almond powder, 8% of peach kernel powder and 8% of lily powder;
weighing the raw materials in the step S1, wherein the raw materials in the following weight percentage are weighed: 25% of tartary buckwheat flour, 20% of wheat flour, 3% of cereal flour, 39% of whole egg liquid, 1% of bitter almond powder, 1% of peach kernel powder, 5% of lily powder, 3% of lotus root starch and 3% of kudzu root powder;
the special frying equipment comprises a frying device, an oil pump and a reaction filter, wherein the frying device is connected with the oil pump, the oil pump is connected with the reaction filter through oil pipes to form an oil circuit circulating system, one end of the reaction filter is provided with a reaction filtering inlet, the other end of the reaction filter is provided with a reaction filtering outlet, and the reaction filter is divided into a reaction tank, a first filter tank, a second filter tank and an oil storage tank sequentially through a first filter screen, a second filter screen and a third filter screen from the end provided with the reaction filtering inlet.
Compared with the prior art, the caramel treats of the invention have the following advantages:
according to the caramel treats disclosed by the invention, the concept of complementary cold, heat, warm and cool in food health and traditional Chinese medicine health preservation is fully considered, on the premise of ensuring food safety and health, novel health food is developed by innovatively using homology of medicine and food and compatibility of traditional Chinese medicines, in order to balance the cold and cool properties of tartary buckwheat, the heat properties of bitter apricot kernels and peach kernels are introduced to be used as complementation, and the nutrition functions of lily, kudzu roots and lotus roots are realized, so that the nutrition of the caramel treats is richer and healthier. The specific component proportion contains rich carbohydrate, can promote gastrointestinal peristalsis and is beneficial to digestion and absorption; and the maltose has low calorie and low glycemic index, and has good functions of reducing blood fat and blood sugar while ensuring the balance of diet.
In the invention, in order to fully and effectively remove the toxicity of the skins of bitter apricot kernels and peach kernels and ensure the safety of caramel treats of the invention, the preparation methods of bitter apricot kernel powder and peach kernel powder used in the invention are creatively developed. The bitter almond powder and the peach kernel powder prepared by the preparation method have the characteristics of light color, good taste and good flavor while effectively removing toxic substances; in addition, the oil content of the peach kernel is fully reduced, and various nutrient components and active substances in the peach kernel are fully preserved.
In the invention, because the buckwheat flour has poor bonding performance, is difficult to form and is easy to break in the frying process; the bitter almond powder, the peach kernel powder and other nutritional ingredients are added for balancing and complementing, so that the preparation difficulty of the caramel treats is increased; the special frying equipment and the mixed vegetable oil invented for making the caramel treats are creatively added with the defoaming agent, the anti-sticking agent and the stabilizing agent, so that the production cost of the caramel treats is low while the product forming performance is improved, the yield is improved, and the service life of the mixed vegetable oil is prolonged. The caramel treats prepared by the process have the characteristics of good rising degree, loose and soft mouthfeel, fine and uniform internal tissues and instant melting in the mouth, and also have rich nutrition and health care functions.
Drawings
Fig. 1 is a flow chart of a process for making caramel treats of the present invention.
Detailed Description
The present invention is further described in detail so that those skilled in the art can fully understand the technical contents of the present invention, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be noted that the specific embodiments described herein are only for explaining the present invention and are not used to limit the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1:
as the key steps of the present invention, the preparation of bitter almond powder and peach kernel powder is a prerequisite, so the preparation of bitter almond powder and peach kernel powder will be described in detail first to enable those skilled in the art to fully understand the technical contents of the present invention.
Example 1.1 preparation of bitter almond powder:
t1, weighing semen Armeniacae amarum, and weighing 1000g semen Armeniacae amarum with water content less than 5%;
t2, soaking semen Armeniacae amarum, soaking the semen Armeniacae amarum of step T1 with 1% KOH solution at 30 deg.C for 5 min;
t3, peeling and degerming the bitter apricot seeds, and crushing, peeling and degerming the bitter apricot seeds obtained in the step T2 to obtain bitter apricot seed coarse materials;
t4, rinsing and drying the bitter apricot seeds, and drying the bitter apricot seed coarse material obtained in the step T3 after rinsing with purified water, wherein the rinsing time is 5min, and the rinsing temperature is 25 ℃; the drying temperature is 60 ℃, the drying time is 7H-8H, and the water content of the dried bitter almond is less than or equal to 10 percent;
t5, crushing bitter apricot seeds, namely crushing the bitter apricot seed coarse material obtained in the step T4 on a crusher at the crushing temperature of 45-55 ℃, and sieving the crushed bitter apricot seeds with a sieve of 20-30 meshes to obtain bitter apricot seed coarse powder;
t6, cold pressing semen Armeniacae amarum at low temperature to remove oil, squeezing coarse powder of semen Armeniacae amarum of step T5 at 70 deg.C at relatively low temperature to remove semen Armeniacae amarum oil to obtain semen Armeniacae amarum cake with oil content of 15.77% 495.7 g;
and T7, grinding the bitter almonds, namely grinding the bitter almond cakes obtained in the step T6 on a grinder, wherein the grinding temperature is 55-65 ℃, and the ground bitter almonds are sieved by a 40-50 mesh sieve to obtain 490.5g of bitter almond powder. The bitter almond cakes are lost in the grinding process.
Example 1.2 preparation of bitter almond powder:
t1, weighing semen Armeniacae amarum with water content less than 5% 2500 g;
t2, soaking semen Armeniacae amarum, soaking the semen Armeniacae amarum of step T1 with 2% KOH solution at 25 deg.C for 3 min;
t4, rinsing and drying the bitter apricot seeds, and drying the bitter apricot seed coarse material obtained in the step T3 after rinsing with purified water, wherein the rinsing time is 8min, and the rinsing temperature is 30 ℃; the drying temperature is 60 ℃, the drying time is 7H-8H, and the water content of the dried bitter almond is less than or equal to 10 percent;
t5, crushing bitter apricot seeds, namely crushing the bitter apricot seed coarse material obtained in the step T4 on a crusher at the crushing temperature of 45-55 ℃, and sieving the crushed bitter apricot seeds with a sieve of 20-30 meshes to obtain bitter apricot seed coarse powder;
t6, cold pressing semen Armeniacae amarum at low temperature to remove oil, squeezing coarse powder of semen Armeniacae amarum of step T5 at 65 deg.C at relatively low temperature to remove semen Armeniacae amarum oil to obtain semen Armeniacae amarum cake with oil content of 19.34% 1239.5 g;
and T7, grinding the bitter almonds, namely grinding the bitter almond cakes obtained in the step T6 on a grinder, wherein the grinding temperature is 55-65 ℃, and after grinding, sieving by a sieve of 40-50 meshes to obtain 1235.4g of bitter almond powder.
Example 1.3 preparation of bitter almond powder:
t1, weighing semen Armeniacae amarum, and weighing 4500g semen Armeniacae amarum with water content less than 5%;
t2, soaking the bitter apricot seeds in the step T1 in 2% KOH solution at the temperature of 30 ℃ for 3 min;
t3, peeling and degerming the bitter apricot seeds, and crushing, peeling and degerming the bitter apricot seeds obtained in the step T2 to obtain bitter apricot seed coarse materials;
t4, rinsing and drying the bitter apricot seeds, and drying the bitter apricot seed coarse material obtained in the step T3 after rinsing with purified water, wherein the rinsing time is 8min, and the rinsing temperature is 30 ℃; the drying temperature is 50 ℃, the drying time is 7-8H, and the water content of the dried bitter almond is less than or equal to 10 percent;
t5, crushing bitter apricot seeds, namely crushing the bitter apricot seed coarse material obtained in the step T4 on a crusher at the crushing temperature of 45-55 ℃, and sieving the crushed bitter apricot seeds with a sieve of 20-30 meshes to obtain bitter apricot seed coarse powder;
t6, cold pressing semen Armeniacae amarum at low temperature to remove oil, squeezing coarse powder of semen Armeniacae amarum of step T5 at 68 deg.C at relatively low temperature to remove semen Armeniacae amarum oil to obtain semen Armeniacae amarum cake with oil content of 17.35% 2245.5 g;
and T7, grinding the bitter almonds, namely grinding the bitter almond cakes obtained in the step T6 on a grinder, wherein the grinding temperature is 55-65 ℃, and after grinding, sieving by a sieve of 40-50 meshes to obtain 2240.4g of bitter almond powder.
The bitter almond powder obtained by the preparation method is light yellow in color, has the characteristics of light color, good taste and good flavor, and the main technical indexes of the bitter almond powder are shown in the table I.
Table one:
Figure BDA0002403700940000091
Figure BDA0002403700940000101
example 1.4 preparation of peach kernel powder:
u1 and semen Persicae, weighing 2000g semen Persicae with water content less than 5%;
cleaning U2 and semen Persicae, soaking the semen Persicae in U1 in 70 deg.C pure water for 30min, taking out, soaking in room temperature pure water for 10min, and cooling;
peeling U3 and semen Persicae, and crushing and peeling the semen Persicae in U2 to obtain coarse semen Persicae;
drying U4 and peach kernels, drying the coarse peach kernel material obtained in the step U3 at 70 ℃, wherein the drying time is 4-5H, and drying until the water content is less than or equal to 10%;
u5 and peach kernel are crushed, the coarse peach kernel material obtained in the step U4 is crushed on a crusher at the crushing temperature of 45-55 ℃, and the crushed material is sieved by a sieve of 20-30 meshes to obtain coarse peach kernel powder;
u6, squeezing semen Persicae to remove oil, squeezing the coarse powder of U5 at 75 deg.C to remove oleum Persicae to obtain 1015.7g semen Persicae cake with oil content of 15.53%;
u7, grinding peach kernels, namely grinding the peach kernel cake obtained in the step U6 on a grinder, wherein the grinding temperature is 55-65 ℃, and after grinding, screening by a 40-50-mesh sieve to obtain 1001.5g of peach kernel powder; the loss of the peach kernel cake exists in the milling process.
Example 1.5 preparation of peach kernel powder:
u1 and semen Persicae, weighing 5000g semen Persicae with water content less than 5%;
cleaning U2 and semen Persicae, soaking the semen Persicae in U1 in pure water of 75 deg.C for 25min, taking out, soaking in pure water at room temperature for 5min, and cooling;
peeling U3 and semen Persicae, and crushing and peeling the semen Persicae in U2 to obtain coarse semen Persicae;
drying U4 and peach kernels, drying the coarse peach kernel material obtained in the step U3 at 70 ℃, wherein the drying time is 4-5H, and drying until the water content is less than or equal to 10%;
u5 and peach kernel are crushed, the coarse peach kernel material obtained in the step U4 is crushed on a crusher at the crushing temperature of 45-55 ℃, and the crushed material is sieved by a sieve of 20-30 meshes to obtain coarse peach kernel powder;
u6, squeezing semen Persicae to remove oil, squeezing the coarse powder of U5 at 70 deg.C to remove oleum Persicae to obtain 2645.5g semen Persicae cake with oil content of 19.55%;
u7 and peach kernel are ground into powder, the peach kernel cake obtained in the step U6 is ground into powder on a grinder, the grinding temperature is 55-65 ℃, and the powder is ground and then sieved by a sieve of 40-50 meshes to obtain 2635.5g of peach kernel powder.
Example 1.6 preparation of peach kernel powder:
u1 and semen Persicae are weighed, 8000g of semen Persicae with water content less than 5% is weighed;
cleaning U2 and semen Persicae, soaking the semen Persicae in U1 in pure water of 75 deg.C for 30min, taking out, soaking in pure water of room temperature for 5min, and cooling;
peeling U3 and semen Persicae, and crushing and peeling the semen Persicae in U2 to obtain coarse semen Persicae;
drying U4 and peach kernels, drying the coarse peach kernel material obtained in the step U3 at 70 ℃, wherein the drying time is 4-5H, and drying until the water content is less than or equal to 10%;
u5 and peach kernel are crushed, the coarse peach kernel material obtained in the step U4 is crushed on a crusher at the crushing temperature of 45-55 ℃, and the crushed material is sieved by a sieve of 20-30 meshes to obtain coarse peach kernel powder;
u6, squeezing semen Persicae to remove oil, squeezing the coarse powder of U5 at 70 deg.C to remove oleum Persicae to obtain 4205.3g semen Persicae cake with oil content of 17.14%;
u7, grinding peach kernels, namely grinding the peach kernel cake obtained in the step U6 on a grinder, wherein the grinding temperature is 55-65 ℃, and after grinding, sieving the ground peach kernel cake with a sieve of 40-50 meshes to obtain 4190.9g of peach kernel powder;
the peach kernel powder obtained by the preparation method is light yellow in color, has the characteristics of light color, good taste and good flavor, and the main technical indexes of the peach kernel powder are shown in the second table.
Table two:
serial number Weight of peach kernel (g) Peach kernel cake weight (g) Oil content of peach kernel cake (%) Peach kernel powder weight (g)
1.4 2000 1015.7 15.53 1001.5
1.5 5000 2645.5 19.55 2635.5
1.6 8000 4205.3 17.14 4190.9
The bitter almond powder and the peach kernel powder prepared by the method are selected optionally, and the caramel treats prepared by the method are prepared as follows:
the preparation method of the caramel treats comprises the following steps:
s1, weighing the following raw materials in percentage by weight: 15kg of tartary buckwheat flour, 20kg of wheat flour, 10kg of cereal flour, 45kg of whole egg liquid, 2kg of bitter almond powder, 2kg of peach kernel powder and 5kg of lily powder;
s2, kneading flour, pouring the raw materials weighed in the step S1 into a flour mixer, adding yeast powder accounting for 0.2% of the total weight weighed in the step S1, uniformly mixing, adding whole egg liquid, and uniformly mixing in the flour mixer;
s3, fermenting the dough, namely taking out the uniformly stirred dough obtained in the step S2, and fully fermenting in a closed fermentation furnace, wherein the fermentation temperature in the furnace is kept at 30-35 ℃, and the fermentation time is 12H;
s4, pressing dough into blanks, pressing into thin dough sheets with the thickness of 1-2 mm by using a dough pressing machine, and slicing into strip-shaped blank strips with the width of 5-8 mm;
s5, frying the billet, namely, putting the mixed vegetable oil into a special frying device, slowly heating to 130 ℃, heating for 25min, putting the strip in the step S4 into the mixed vegetable oil, and frying to obtain fried billet, wherein the frying time of the billet is 55S; in the heating process, the circulation system of the special frying equipment is kept to work normally;
s6, preparing caramel treats, namely cooling the fried billet in the step S5 to 110-112 ℃, pouring the cooled fried billet into a mixing device for stirring, and continuously adding maltose with the temperature of 110-112 ℃, wherein the ratio of the addition of the maltose to the weight of the fried billet is 1.2: 1;
s7, post-processing the caramel treats, namely cutting, cooling and packaging the mixture obtained in the step S6 to obtain the caramel treats of the invention.
Wherein the mixed vegetable oil of step S5 is: one or more of soybean oil, rapeseed oil, olive oil and palm oil, and adding a defoaming agent and an anti-sticking agent into the mixed vegetable oil; the defoaming agent is a mixture of polydimethylsiloxane and polyglycerol fatty acid ester, the polyglycerol fatty acid ester mainly comprises polyglycerol palmitic acid fatty acid ester and polyglycerol lauric acid fatty acid ester, and the usage amount of the defoaming agent is 0.5% (weight percentage of mixed vegetable oil);
the anti-sticking agent is lecithin, and the usage amount of the lecithin is 2% (weight percentage of mixed vegetable oil).
The caramel treats prepared by the preparation method has the characteristics of good rise degree, loose and soft mouthfeel, fine and uniform internal tissue and melting in the mouth.
Example 2, a process for the preparation of sachima according to the invention:
s1, weighing the following raw materials in percentage by weight: 20kg of tartary buckwheat flour, 25kg of wheat flour, 5kg of cereal flour, 29kg of whole egg liquid, 3kg of bitter almond powder, 3kg of peach kernel powder, 5kg of lily powder, 5kg of lotus root starch and 5kg of kudzu root powder;
s2, kneading flour, pouring the raw materials weighed in the step S1 into a flour mixer, adding yeast powder accounting for 0.15% of the total weight weighed in the step S1, uniformly mixing, adding whole egg liquid, and uniformly mixing in the flour mixer;
s3, fermenting the dough, namely taking out the dough uniformly stirred in the step S2, and fully fermenting in a closed fermentation furnace, wherein the fermentation temperature in the furnace is kept at 35 ℃, and the fermentation time is 10H;
s4, pressing dough into blanks, pressing into thin dough sheets with the thickness of 1-2 mm by using a dough pressing machine, and slicing into strip-shaped blank strips with the width of 5-8 mm;
s5, frying the billet, namely, putting the mixed vegetable oil into a special frying device, slowly heating to 135 ℃, heating for 30min, putting the strip in the step S4 into the mixed vegetable oil, and frying to obtain fried billet, wherein the frying time of the billet is 45S; in the heating process, the circulation system of the special frying equipment is kept to work normally;
s6, preparing caramel treats, namely cooling the fried billet in the step S5 to 110-112 ℃, pouring the cooled fried billet into a mixing device for stirring, and continuously adding maltose with the temperature of 110-112 ℃, wherein the ratio of the addition of the maltose to the weight of the fried billet is 0.8: 1;
s7, post-processing the caramel treats, namely cutting, cooling and packaging the mixture obtained in the step S6 to obtain the caramel treats of the invention.
Wherein the mixed vegetable oil of step S5 is: one or more of soybean oil, rapeseed oil, olive oil and palm oil, and adding a defoaming agent and an anti-sticking agent into the mixed vegetable oil; the defoaming agent is one or a mixture of polydimethylsiloxane and polyglycerol fatty acid ester, the polyglycerol fatty acid ester mainly comprises polyglycerol palmitic acid fatty acid ester and polyglycerol lauric acid fatty acid ester, and the usage amount of the defoaming agent is 0.2% (weight percentage of mixed vegetable oil);
the anti-sticking agent is lecithin, and the usage amount of the lecithin is 5 percent (the weight percentage of the mixed vegetable oil);
the caramel treats prepared by the preparation method has the characteristics of good rise degree, loose and soft mouthfeel, fine and uniform internal tissue and melting in the mouth.
Example 3, a process for the preparation of sachima according to the invention:
the difference from the example 1 is that the raw materials in the step S1 are weighed, and the following raw materials are weighed according to the weight percentage:
25kg of tartary buckwheat flour, 25kg of wheat flour, 5kg of cereal flour, 26kg of whole egg liquid, 4kg of bitter almond powder, 4kg of peach kernel powder, 5kg of lily powder, 3kg of lotus root powder and 3kg of kudzu root powder.
The caramel treats obtained by the preparation method has no breakage, and has the characteristics of good rise degree, loose and soft mouthfeel, fine and uniform internal tissue and melting in the mouth.
Example 4, a process for the preparation of caramel treats of the invention:
the difference from the example 2 is that the raw materials in the step S1 are weighed, and the following raw materials are weighed according to the weight percentage:
17kg of tartary buckwheat flour, 20kg of wheat flour, 7kg of cereal flour, 33kg of whole egg liquid, 6kg of bitter almond powder, 6kg of peach kernel powder, 5kg of lily powder, 3kg of lotus root starch and 3kg of kudzu root powder.
The caramel treats obtained by the preparation method has no breakage, and has the characteristics of good rise degree, loose and soft mouthfeel, fine and uniform internal tissue and melting in the mouth. Meanwhile, the concept of complementary cold, heat, temperature and cool in food health and traditional Chinese medicine health preservation is fully considered, on the premise of ensuring food safety and health, the novel health food is innovatively developed by using homology of medicine and food and compatibility of traditional Chinese medicines, in the invention, in order to balance the cold and cool property of tartary buckwheat, the heat characteristics of bitter apricot kernels and peach kernels are introduced to be used as complementation, and the nutrition functions of lily, kudzu roots and lotus roots are introduced, so that the nutrition of the caramel treats is richer and healthier. The specific component proportion contains rich carbohydrate, can promote gastrointestinal peristalsis and is beneficial to digestion and absorption; and the maltose has low calorie and low glycemic index, and has good functions of reducing blood fat and blood sugar while ensuring the balance of diet.
The special frying equipment comprises a frying device, an oil pump and a reaction filter, wherein the frying device is connected with the oil pump, the oil pump is connected with the reaction filter through oil pipes to form an oil circuit circulating system, one end of the reaction filter is provided with a reaction filtering inlet, the other end of the reaction filter is provided with a reaction filtering outlet, and the reaction filter is divided into a reaction tank, a first filter tank, a second filter tank and an oil storage tank sequentially through a first filter screen, a second filter screen and a third filter screen from the end provided with the reaction filtering inlet.
Although the preferred embodiments of the present patent have been described in detail, the present patent is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present patent within the knowledge of those skilled in the art.

Claims (6)

1. A method for preparing caramel treats comprises the following steps:
s1, weighing the following raw materials in percentage by weight: 15-25% of tartary buckwheat flour, 20-40% of wheat flour, 2-10% of cereal flour, 25-45% of whole egg liquid, 1-8% of bitter almond powder, 1-8% of peach kernel powder and 5-10% of lily powder; 3 to 5 percent of lotus root starch and 3 to 5 percent of kudzu root starch;
s2, kneading flour, pouring the raw materials weighed in the step S1 into a flour mixer, adding yeast powder accounting for 0.15-0.2% of the total weight weighed in the step S1, uniformly mixing, adding whole egg liquid into the flour mixer, and uniformly mixing; adding 0.2-0.5% lecithin directly in the flour kneading process;
s3, fermenting the dough, namely taking out the uniformly stirred dough obtained in the step S2, and fully fermenting the dough in a closed fermentation furnace, wherein the fermentation temperature in the fermentation furnace is kept at 30-35 ℃, and the fermentation time is 10-12H;
s4, pressing dough into blanks, pressing into thin dough sheets with the thickness of 1-2 mm by using a dough pressing machine, and slicing into strip-shaped blank strips with the width of 5-8 mm;
s5, frying the billet, namely, putting the mixed vegetable oil into frying equipment, slowly heating to 130-135 ℃, heating for 25-30 min, putting the billet obtained in the step S4 into the mixed vegetable oil, and frying to obtain fried billet, wherein the frying time of the billet is 5-1 min; the mixed vegetable oil is as follows: adding a defoaming agent and an anti-sticking agent into one or more mixed vegetable oils of soybean oil, rapeseed oil, olive oil and palm oil, wherein the usage amount of the defoaming agent is 0.2-0.5 wt% of the mixed vegetable oil, the usage amount of the anti-sticking agent is 2-5 wt% of the mixed vegetable oil, and the anti-sticking agent is lecithin;
the defoaming agent is one or a mixture of polydimethylsiloxane and polyglycerol fatty acid ester, and the polyglycerol fatty acid ester mainly comprises polyglycerol palmitic acid fatty acid ester and polyglycerol lauric acid fatty acid ester;
the frying equipment comprises a frying device, an oil pump and a reaction filter, wherein the frying device is connected with the oil pump, the oil pump is connected with the reaction filter through oil pipes to form an oil circuit circulating system, one end of the reaction filter is provided with a reaction filtering inlet, the other end of the reaction filter is provided with a reaction filtering outlet, the reaction filter is divided into a reaction tank, a first filter tank, a second filter tank and an oil storage tank through a first filter screen, a second filter screen and a third filter screen which are arranged in sequence from the end provided with the reaction filtering inlet; stabilizer mixed fine powder particles are arranged in the reaction filter, and the circulation of the mixed vegetable oil is filtered step by step through a diatomite filter layer and an active carbon filter layer;
s6, preparing caramel treats, cooling the fried billet in the step S5 to 110-112 ℃, pouring the cooled fried billet into a mixing device for stirring, and continuously adding maltose with the temperature of 110-112 ℃, wherein the ratio of the addition amount of the maltose to the weight of the fried billet is 0.8-1.2: 1;
s7, post-processing the caramel treats, namely cutting, cooling and packaging the mixture obtained in the step S6 to obtain the caramel treats of the invention.
2. A process for the preparation of caramel treats as claimed in claim 1, wherein:
the preparation method of the bitter almond powder comprises the following steps:
t1, weighing bitter apricot seeds, wherein the water content of the weighed bitter apricot seeds is less than 5%;
t2, soaking the bitter apricot seeds in the step T1 in 1% -2% KOH solution at the temperature of 25-30 ℃ for 3-5 min;
t3, peeling and degerming the bitter apricot seeds, and crushing, peeling and degerming the bitter apricot seeds obtained in the step T2 to obtain bitter apricot seed coarse materials;
t4, rinsing and drying the bitter almond, and drying the bitter almond coarse material obtained in the step T3 after rinsing with purified water, wherein the rinsing time is 5-8 min, and the rinsing temperature is 25-30 ℃; the drying temperature is 50-60 ℃, the drying time is 7-8H, and the water content of the dried bitter almond is less than or equal to 10 percent; thus, the content and bitterness of KOH in the bitter almond in the step T2 are fully removed;
t5, crushing bitter apricot seeds, namely crushing the bitter apricot seed coarse material obtained in the step T4 on a crusher at the crushing temperature of 45-55 ℃, and sieving the crushed bitter apricot seeds with a sieve of 20-30 meshes to obtain bitter apricot seed coarse powder;
t6, cold pressing bitter almond at low temperature to remove oil, squeezing the coarse powder of the bitter almond in the step T5 at the relative low temperature of 65-70 ℃ to remove the bitter almond oil, and obtaining bitter almond cake with oil content of 15-20%;
and T7, grinding bitter almonds, namely grinding the bitter almond cakes obtained in the step T6 on a grinder, wherein the grinding temperature is 55-65 ℃, and the ground bitter almonds are sieved by a sieve of 40-50 meshes to obtain the bitter almond powder.
3. A process for the preparation of caramel treats as claimed in claim 1, wherein:
the preparation method of the peach kernel powder comprises the following steps:
u1 and semen Persicae, weighing semen Persicae with water content less than 5%;
cleaning U2 and peach kernel, soaking the peach kernel in the step U1 in pure water at 70-75 ℃ for 25-30 min, taking out, soaking in pure water at room temperature for 5-10 min, and cooling;
peeling U3 and semen Persicae, and crushing and peeling the semen Persicae in U2 to obtain coarse semen Persicae;
drying U4 and peach kernels, drying the coarse peach kernel material obtained in the step U3 at 70-75 ℃, wherein the drying time is 4-5H, and drying until the water content is less than or equal to 10%;
u5 and peach kernel are crushed, the coarse peach kernel material obtained in the step U4 is crushed on a crusher at the crushing temperature of 45-55 ℃, and the crushed material is sieved by a sieve of 20-30 meshes to obtain coarse peach kernel powder;
u6, squeezing peach kernel to remove oil, squeezing the coarse powder of the peach kernel in the step U5 at the temperature of 70-75 ℃ to remove peach kernel oil, and obtaining peach kernel cake with the oil content of 15-20%;
u7, grinding peach kernels, namely grinding the peach kernel cakes obtained in the step U6 on a grinder, wherein the grinding temperature is 55-65 ℃, and the peach kernel powder is obtained after grinding through a sieve of 40-50 meshes.
4. A process for the preparation of caramel treats as claimed in any of claims 1 to 3, wherein: weighing the raw materials in the step S1, wherein the raw materials in the following weight percentage are weighed: 15-20% of tartary buckwheat flour, 20-30% of wheat flour, 2-5% of cereal flour, 25-45% of whole egg liquid, 1-8% of bitter almond powder, 1-8% of peach kernel powder, 5-10% of lily powder, 3-5% of lotus root starch and 3-5% of kudzu root powder.
5. A process for making caramel treats as claimed in claim 4, wherein: weighing the raw materials in the step S1, wherein the raw materials in the following weight percentage are weighed: 20% of tartary buckwheat flour, 20% of wheat flour, 5% of cereal flour, 31% of whole egg liquid, 8% of bitter almond powder, 8% of peach kernel powder and 8% of lily powder.
6. Caramel treat produced by the process of any one of claims 1 to 5.
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CN114631589A (en) * 2020-12-15 2022-06-17 贵州问候自然食品有限公司 Black tartary buckwheat nut caramel treats and preparation method thereof
CN114009565A (en) * 2021-11-15 2022-02-08 贵州问候自然食品有限公司 Sugar-free black tartary buckwheat caramel treats and preparation method thereof

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