CN112400957A - Black sesame stick and preparation method thereof - Google Patents
Black sesame stick and preparation method thereof Download PDFInfo
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- CN112400957A CN112400957A CN202011231333.7A CN202011231333A CN112400957A CN 112400957 A CN112400957 A CN 112400957A CN 202011231333 A CN202011231333 A CN 202011231333A CN 112400957 A CN112400957 A CN 112400957A
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- 235000007215 black sesame Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 9
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 9
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000021279 black bean Nutrition 0.000 claims abstract description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000000600 sorbitol Substances 0.000 claims abstract description 9
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000003651 drinking water Substances 0.000 claims description 31
- 235000020188 drinking water Nutrition 0.000 claims description 31
- 239000000243 solution Substances 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 235000015895 biscuits Nutrition 0.000 claims description 12
- 239000011162 core material Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000009495 sugar coating Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 9
- 241000207961 Sesamum Species 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003623 enhancer Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 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
- 238000001746 injection moulding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a black sesame stick which comprises the following components in parts by weight: 31.5-35.5 parts of black sesame, 16.92-18.92 parts of rice flour, 1.00 part of corn flour, 0.52 part of wheat flour, 0.52 part of black rice flour, 0.21 part of calcium carbonate, 0.19 part of edible salt, 26.83 parts of white granulated sugar, 12.70 parts of palm oil, 0.15 part of soybean lecithin, 0.75-1.0 part of black bean, 4.4 parts of sorbitol solution, 0.07 part of citric acid and 0.02 part of sodium citrate. The invention also provides a preparation method of the black sesame stick, and the black sesame stick can solve the technical problems of rough mouthfeel and bitter taste of the black sesame through rehydration of sesame and short-time frying at high temperature. Meanwhile, the using amount of the black sesame stick prepared by the invention is more than or equal to 35 percent, so that the product contains iron and Ve and is rich in calcium under the condition of not adding calcium, iron and Ve nutrition enhancers.
Description
Technical Field
The invention belongs to the field of food processing and manufacturing, and particularly relates to a black sesame stick and a preparation method thereof.
Background
Chinese people have a long history of eating black sesame. According to history records, as early as West Han, after the tongue is opened to the West, China has records of edible sesame; in the Tang Dynasty, sesame was hotly held by people, and Tang Yao was associated with the praise from Zhang Yun Feng Shu she (Zhang Yun mountain Homing Yuan): "do not eat benne rice, get immortal in the cup"; for the Qing Dynasty, sesame eating has become a common customs, and a lot of eating methods of sesame are introduced in the book of Yangxiao; at present, sesame food with an industrial chain is too numerous, such as black sesame paste, black sesame candy, sesame rice dumpling, black sesame paste and the like, and is a delicious food suitable for people of all ages.
Because the black sesame is directly eaten and has rough mouthfeel and slight bitter taste, when the content of the black sesame in the existing food is more than 30 percent, the black sesame is crushed and ground into powder and then added (such as black sesame paste, black sesame filling and the like). The method can effectively improve food taste, but the semen Sesami Niger nutrient can be destroyed due to pulverizing process.
If the whole black sesame is added, the rough taste and bitter taste of the black sesame can be obviously felt when the using amount is more than 15 percent.
Disclosure of Invention
The invention aims to provide a black sesame stick and a preparation method thereof, which aim to solve the problems of rough mouthfeel and bitter taste of black sesame and enhance the nutritional value of products.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a black sesame stick which comprises the following components in parts by weight:
31.5-35.5 parts of black sesame, 16.92-18.92 parts of rice flour, 1.00 part of corn flour, 0.52 part of wheat flour, 0.52 part of black rice flour, 0.21 part of calcium carbonate, 0.19 part of edible salt, 26.83 parts of white granulated sugar, 12.70 parts of palm oil, 0.15 part of soybean lecithin, 0.75-1.0 part of black bean, 4.4 parts of sorbitol solution, 0.07 part of citric acid and 0.02 part of sodium citrate.
The invention also provides a preparation method of the black sesame stick, which comprises the following steps:
step one, stir-frying black sesame
Weighing black sesame according to the formula amount, pouring the black sesame into an octagonal rotary pot, simultaneously adding a certain amount of drinking water into a high-pressure spray can, opening the octagonal rotary pot to enable the black sesame to start rotating in the pot, then opening the high-pressure spray can to enable the drinking water to be sprayed out in a mist shape, rotating for a certain time until the added drinking water is sprayed, uniformly mixing the black sesame and the drinking water, closing the octagonal rotary pot, and standing for 2 hours for later use;
starting an electromagnetic frying pan, pouring the prepared black sesame when the temperature of the bottom of the pan is raised to 200 ℃, heating, rotating and frying, quickly pouring the black sesame out of the pan when the temperature of the materials is raised to 150 ℃, and forcibly cooling to room temperature to ensure that the water content is less than or equal to 2.5%;
step two: core preparation
Putting rice flour with the formula amount of 14%, white granulated sugar with the formula amount of 2%, black beans, palm oil and soybean lecithin with the formula amount into a colloid mill, opening the colloid mill, grinding the materials into pulp, and passing the pulp through a filter screen with a certain mesh number to prepare a core material;
step three, preparation of biscuit blank
Uniformly mixing 86% of rice flour, 6% of white granulated sugar, corn flour, wheat flour, black rice flour, calcium carbonate, edible salt and a certain amount of drinking water to obtain a blank, injecting the blank into a double-screw bulking machine by using a vacuum feeding system, opening an injection machine when the extruded and bulked blank passes through a shaping die, simultaneously injecting a core material, and preparing the extruded and cored blank into a biscuit blank by using an anvil cake machine;
step four, baking
Enabling the biscuit material to pass through a baking line, wherein the temperature of the baking line is 105 ℃, and baking for a certain time to enable the water content of the baked biscuit material to be less than or equal to 2.5%;
step five, sugar boiling
Adding 92% of white granulated sugar, sorbitol solution, citric acid, sodium citrate and drinking water into a soup-making pot, and decocting at 140 deg.C for 30min to obtain sugar solution;
step six, coating and adhering
Adding the sugar solution into a sugar coating machine, then enabling the baked cake blank material to pass through the sugar coating machine, enabling the sugar solution to be adhered to the surface, enabling the black sesame to be uniformly adhered to the sugar solution after the sugar solution is adhered, and then enabling the black sesame to pass through an adhering machine which is full of the black sesame prepared in the step one to prepare a black sesame stick semi-finished product, wherein the content of the black sesame in the prepared black sesame stick semi-finished product is more than or equal to 30%;
step seven, cooling and packaging
And cooling and packaging the semi-finished product of the black sesame stick to prepare a finished product of the black sesame stick.
Preferably, the mass of the drinking water in the first step is 80% of the mass of the black sesame in the first step.
Preferably, the rotation time in step one is 1 min.
Preferably, the materials in the second step are ground into pulp and then pass through a 80-mesh filter screen to prepare the core material.
Preferably, the consumption of the drinking water in the fifth step is consistent with that in the first step.
Preferably, the drinking water consumption in the third step is 75% of the drinking water consumption in the first step.
Preferably, the baking time in the fourth step is 14-15 min.
The invention has the following beneficial effects:
1. according to the invention, sesame is rehydrated and fried at high temperature for a short time, so that the technical problems of rough mouthfeel and bitter taste of the black sesame can be solved.
2. The usage amount of the black sesame stick prepared by the invention is more than or equal to 35 percent, so that the product contains iron and Ve and is rich in calcium under the condition of not adding calcium, iron and Ve nutrition enhancers.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Black sesame seed: 31.5 parts of rice flour: 17.92 parts, 1.00 part of corn flour, and wheat flour: 0.52 part of black rice flour: 0.52 part, calcium carbonate: 0.21 part of edible salt: 0.19 part, white granulated sugar: 26.83 parts, palm oil: 12.70 parts of soybean lecithin: 0.15 part of black beans: 0.75 part of sorbitol solution: 4.4 parts, citric acid: 0.07 part of sodium citrate: 0.02 part.
The preparation method comprises the following steps:
step one, stir-frying black sesame
Weighing black sesame according to the formula amount, pouring the black sesame into an octagonal rotary pot, simultaneously adding drinking water accounting for 80% of the weight of the black sesame into a high-pressure spray can, opening the octagonal rotary pot to enable the black sesame to start rotating in the pot, then opening the high-pressure spray can to enable the drinking water to be sprayed out in a mist shape, rotating for 1min until the added drinking water is sprayed, until the black sesame and the drinking water are uniformly mixed, closing the octagonal rotary pot, and standing for 2 hours for later use;
starting an electromagnetic frying pan, pouring the prepared black sesame when the temperature of the bottom of the pan is raised to 200 ℃, heating, rotating and frying, quickly pouring the black sesame out of the pan when the temperature of the materials is raised to 150 ℃, and forcibly cooling to room temperature to ensure that the water content is less than or equal to 2.5%;
step two: core preparation
Putting rice flour with formula amount of 14%, white granulated sugar with formula amount of 2%, black bean, palm oil and soybean lecithin with formula amount into a colloid mill, opening the colloid mill, grinding the materials into pulp, and passing through a filter screen with 80 meshes to obtain a core material;
step three, preparation of biscuit blank
Uniformly mixing 86% of rice flour, 6% of white granulated sugar, corn flour, wheat flour, black rice flour, calcium carbonate, edible salt and drinking water, wherein the amount of the drinking water is 75% of the amount of the drinking water in the step one, uniformly mixing to obtain a blank, injecting the blank into a double-screw bulking machine by using a vacuum feeding system, opening an injection molding machine when the extruded and bulked blank passes through a shaping mold, simultaneously injecting a core material, and preparing the extruded and cored blank into a biscuit blank with the length of 95-100 mm, the diameter of 23mm, the water content of 3.5-4.5%, the weight of 15-17 g and the appearance of black purple by using an anvil cake machine;
step four, baking
Passing the biscuit material through a baking line, wherein the temperature of the baking line is 105 ℃, and baking for 14-15 min to ensure that the moisture of the baked biscuit material is less than or equal to 2.5%;
step five, sugar boiling
Adding 92% of white granulated sugar, sorbitol solution, citric acid, sodium citrate and drinking water into a soup-making pot, wherein the drinking water is used in an amount consistent with that of the drinking water in the first step, and decocting at 140 ℃ for 30min to obtain sugar solution;
step six, coating and adhering
Adding the sugar solution into a sugar coating machine, then enabling the baked cake blank material to pass through the sugar coating machine, enabling the sugar solution to be adhered to the surface, enabling the black sesame to be uniformly adhered to the sugar solution after the sugar solution is adhered, and enabling the black sesame to pass through an adhering machine which is fully covered with the fried black sesame to be prepared into a semi-finished black sesame stick product, wherein the content of the black sesame in the prepared semi-finished black sesame stick product is more than or equal to 30%;
step seven, cooling and packaging
And cooling and packaging the semi-finished product of the black sesame stick to prepare a finished product of the black sesame stick.
The prepared black sesame stick finished product is detected, and the detection result is as follows:
sensory quality: the product is bright black, tastes crisp and has the special fragrance of black sesame.
Physical and chemical indexes: the content of the protein in the finished black sesame stick product is detected as follows: 8.5g/100g, the content of vitamin E is as follows: 3.14mg α -TE, calcium content: 480mg/100g, the iron content is: 4.3mg/100 g.
Example 2
35.5 parts of black sesame, 18.92 parts of rice flour, 1.00 part of corn flour, 0.52 part of wheat flour, 0.52 part of black rice flour, 0.21 part of calcium carbonate, 0.19 part of edible salt, 26.83 parts of white granulated sugar, 12.70 parts of palm oil, 0.15 part of soybean lecithin, 1.0 part of black bean, 4.4 parts of sorbitol solution, 0.07 part of citric acid and 0.02 part of sodium citrate.
The preparation was carried out according to the preparation method of example 1.
Example 3
31.5 parts of black sesame, 17.92 parts of rice flour, 1.00 parts of corn flour, 0.52 part of wheat flour, 0.52 part of black rice flour, 0.21 part of calcium carbonate, 0.19 part of edible salt, 26.83 parts of white granulated sugar, 12.70 parts of palm oil, 0.15 part of soybean lecithin, 0.75 part of black bean, 4.4 parts of sorbitol solution, 0.07 part of citric acid and 0.02 part of sodium citrate.
The preparation was carried out according to the preparation method of example 1.
Although the present invention has been described herein with reference to the illustrated embodiments thereof, which are intended to be preferred embodiments of the present invention, it is to be understood that the invention is not limited thereto, and that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (8)
1. The black sesame stick is characterized by comprising the following components in parts by weight:
31.5-35.5 parts of black sesame, 16.92-18.92 parts of rice flour, 1.00 part of corn flour, 0.52 part of wheat flour, 0.52 part of black rice flour, 0.21 part of calcium carbonate, 0.19 part of edible salt, 26.83 parts of white granulated sugar, 12.70 parts of palm oil, 0.15 part of soybean lecithin, 0.75-1.0 part of black bean, 4.4 parts of sorbitol solution, 0.07 part of citric acid and 0.02 part of sodium citrate.
2. A method of preparing a black sesame stick according to claim 1, comprising the steps of:
step one, stir-frying black sesame
Weighing black sesame according to the formula amount, pouring the black sesame into an octagonal rotary pot, simultaneously adding a certain amount of drinking water into a high-pressure spray can, opening the octagonal rotary pot to enable the black sesame to start rotating in the pot, then opening the high-pressure spray can to enable the drinking water to be sprayed out in a mist shape, rotating for a certain time until the added drinking water is sprayed, uniformly mixing the black sesame and the drinking water, closing the octagonal rotary pot, and standing for 2 hours for later use;
starting an electromagnetic frying pan, pouring the prepared black sesame when the temperature of the bottom of the pan is raised to 200 ℃, heating, rotating and frying, quickly pouring the black sesame out of the pan when the temperature of the materials is raised to 150 ℃, and forcibly cooling to room temperature to ensure that the water content is less than or equal to 2.5%;
step two: core preparation
Putting rice flour with the formula amount of 14%, white granulated sugar with the formula amount of 2%, black beans, palm oil and soybean lecithin with the formula amount into a colloid mill, opening the colloid mill, grinding the materials into pulp, and passing the pulp through a filter screen with a certain mesh number to prepare a core material;
step three, preparation of biscuit blank
Uniformly mixing 86% of rice flour, 6% of white granulated sugar, corn flour, wheat flour, black rice flour, calcium carbonate, edible salt and a certain amount of drinking water to obtain a blank, injecting the blank into a double-screw bulking machine by using a vacuum feeding system, opening an injection machine when the extruded and bulked blank passes through a shaping die, simultaneously injecting a core material, and preparing the extruded and cored blank into a biscuit blank by using an anvil cake machine;
step four, baking
Enabling the biscuit material to pass through a baking line, wherein the temperature of the baking line is 105 ℃, and baking for a certain time to enable the water content of the baked biscuit material to be less than or equal to 2.5%;
step five, sugar boiling
Adding 92% of white granulated sugar, sorbitol solution, citric acid, sodium citrate and drinking water into a soup-making pot, and decocting at 140 deg.C for 30min to obtain sugar solution;
step six, coating and adhering
Adding the sugar solution into a sugar coating machine, then enabling the baked cake blank material to pass through the sugar coating machine, enabling the sugar solution to be adhered to the surface, enabling the black sesame to be uniformly adhered to the sugar solution after the sugar solution is adhered, and then enabling the black sesame to pass through an adhering machine which is full of the black sesame prepared in the step one to prepare a black sesame stick semi-finished product, wherein the content of the black sesame in the prepared black sesame stick semi-finished product is more than or equal to 30%;
step seven, cooling and packaging
And cooling and packaging the semi-finished product of the black sesame stick to prepare a finished product of the black sesame stick.
3. The method for preparing a black sesame stick according to claim 2, wherein the drinking water in the first step has a mass of 80% of the mass of the black sesame in the first step.
4. The method for preparing a black sesame stick according to claim 2, wherein the rotation time in the first step is 1 min.
5. The method for preparing black sesame sticks according to claim 2, wherein the material obtained in the second step is ground into pulp and then passes through a 80-mesh filter screen to obtain the core material.
6. The method for preparing a black sesame stick according to claim 2, wherein the amount of drinking water used in the fifth step is the same as the amount of drinking water used in the first step.
7. The method for preparing black sesame sticks according to claim 2, wherein the amount of drinking water used in step three is 75% of the amount of drinking water used in step one.
8. The method for preparing black sesame sticks according to claim 2, wherein the baking time in step four is 14-15 min.
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| CN202011231333.7A CN112400957A (en) | 2020-11-06 | 2020-11-06 | Black sesame stick and preparation method thereof |
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| CN104068345A (en) * | 2013-03-29 | 2014-10-01 | 成都市棒棒娃实业有限公司 | Sandwich puffed crisp rice roll and preparation method thereof |
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| CN206453127U (en) * | 2016-10-27 | 2017-09-01 | 任为燕 | Sesame strip |
| CN109619418A (en) * | 2017-10-09 | 2019-04-16 | 熊小利 | A kind of purple potato bar sandwich rice cracker and preparation method thereof |
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| CN101953463A (en) * | 2009-07-20 | 2011-01-26 | 刘庆东 | Black health care leisure food |
| CN103141550A (en) * | 2013-03-08 | 2013-06-12 | 王玉兰 | White and black sesame stick |
| CN104068345A (en) * | 2013-03-29 | 2014-10-01 | 成都市棒棒娃实业有限公司 | Sandwich puffed crisp rice roll and preparation method thereof |
| CN106360354A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Black rice flavored puffing granules as well as preparation method and application thereof |
| CN206453127U (en) * | 2016-10-27 | 2017-09-01 | 任为燕 | Sesame strip |
| CN109619418A (en) * | 2017-10-09 | 2019-04-16 | 熊小利 | A kind of purple potato bar sandwich rice cracker and preparation method thereof |
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