CN114246243A - Longan cake - Google Patents
Longan cake Download PDFInfo
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- CN114246243A CN114246243A CN202111642670.XA CN202111642670A CN114246243A CN 114246243 A CN114246243 A CN 114246243A CN 202111642670 A CN202111642670 A CN 202111642670A CN 114246243 A CN114246243 A CN 114246243A
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- 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
Abstract
The invention discloses a longan cake, which comprises: the longan pulp, the dried fruit auxiliary materials, the compound glue, the compound syrup, the peanuts, the longan pulp round bars and the white granulated sugar, wherein the weight ratio of the longan pulp to the dried fruit auxiliary materials to the compound glue to the compound syrup is 500: 400: 40: 30, of a nitrogen-containing gas; the weight part of the round cinnamon strip is 10-35 parts, and the weight part ratio of the peanuts to the dry fruit auxiliary materials is 1: 16-3.5: 16, and the white granulated sugar accounts for 0-25 parts by weight. According to the invention, through the result analysis of a single-factor experiment and an orthogonal experiment, the mass ratio of dry fruits, the addition amount of white granulated sugar and the addition amount of longan strips added into the longan cake are adjusted, and the prepared longan cake is brownish red, crisp and loose in taste, fragrant, sweet and delicious, has the fragrance of longan and sesame, is sweet but not greasy, has rich taste levels, and is a flavor food suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a longan cake.
Background
With the continuous and high-speed development of social economy, the living standard of the people is increasingly improved, and the requirements of people on health are higher and higher. On the basis of rich nutrition, the product has higher requirements on taste and flavor. The deep-processed product of longan has wide market prospect in the future. The longan cake is a health food with high nutrition and good flavor, is more and more popular with people, and has wide market prospect. The longan cake is a leisure food suitable for both young and old, and can be used as a health-care food due to the characteristic of rich nutritive value.
At present, many aspects of the research on the longan cake are still in a blank stage, and deep processing of fresh fruit products such as longan in different seasons still has many difficulties to overcome, such as packaging and storage modes after the production of the longan cake, detection of longan cake microorganisms and analysis of longan cake nutrient components, analysis and identification of physicochemical properties and volatile components of the longan cake, and the like.
Disclosure of Invention
In order to overcome the technical problems in the prior art, the invention provides a longan cake.
The technical scheme adopted by the invention for solving the technical problems is as follows: a longan cake comprises: the longan pulp, the dried fruit auxiliary materials, the compound glue, the compound syrup, the peanuts, the longan pulp round bars and the white granulated sugar, wherein the weight ratio of the longan pulp to the dried fruit auxiliary materials to the compound glue to the compound syrup is 500: 400: 40: 30, of a nitrogen-containing gas; the weight part of the round cinnamon strip is 10-35 parts, and the weight part ratio of the peanuts to the dry fruit auxiliary materials is 1: 16-3.5: 16, and the white granulated sugar accounts for 0-25 parts by weight.
As a further improvement of the invention: the dried fruit auxiliary materials comprise the following components in parts by weight: 75: 100: 100.
as a further improvement of the invention: the weight ratio of carrageenin to gelatin in the composite glue is 25: 15.
as a further improvement of the invention: the weight ratio of the brown sugar syrup to the maltose syrup in the composite syrup is 20: 10.
as a further improvement of the invention: the weight parts of the white granulated sugar are 15 parts, the weight parts of the longan strips are 25 parts, and the weight parts of the peanuts and the dry fruit auxiliary materials are 2.5: 16.
as a further improvement of the invention: 62.5 parts of peanuts, 15 parts of white granulated sugar and 25 parts of longan strips.
As a further improvement of the invention: the weight parts of the white granulated sugar are 10 parts, the weight parts of the longan strips are 10 parts, and the weight parts of the peanuts and the dry fruit auxiliary materials are 2.5: 16.
as a further improvement of the invention: the weight parts of the white granulated sugar are 15 parts, the weight parts of the longan strips are 10 parts, and the weight parts of the peanuts and the dry fruit auxiliary materials are 1: 16.
as a further improvement of the invention: the weight parts of the white granulated sugar are 10 parts, the weight parts of the longan strips are 25 parts, and the weight parts of the peanuts and the dry fruit auxiliary materials are 1: 16.
compared with the prior art, the invention has the beneficial effects that:
the longan cake prepared by the method has gloss appearance, does not have the condition of sticky hands and sticky teeth, has the unique flavor of the longan cake, has moderate taste, does not have the condition of over-sweet or over-low taste, has crisp integral taste and has the due layering effect of the longan cake.
Drawings
FIG. 1 shows the sensory evaluation scores of longan cakes produced according to the mass ratio of different peanuts to other dry fruit auxiliary materials.
Fig. 2 shows the sensory evaluation scores of longan cakes produced with different amounts of white granulated sugar.
Fig. 3 shows the sensory evaluation scores of longan cakes produced by adding different longan strips.
Fig. 4 is a response surface of the influence of the addition amount of white granulated sugar and the mass ratio of peanuts and dry fruit auxiliary materials on the sensory evaluation of the longan cake.
Fig. 5 is a contour line of the influence of the addition amount of white granulated sugar and the mass ratio of peanuts and dry fruit auxiliary materials on the sensory evaluation of the longan cake.
Fig. 6 is a response surface of the influence of the addition amount of white granulated sugar and the addition amount of longan strips on the sensory evaluation of longan cakes.
Fig. 7 is a contour line of the influence of the addition of white granulated sugar and the addition of longan strips on the sensory evaluation of longan cakes.
Fig. 8 is a response surface of the influence of the added amount of longan strips and the mass ratio of peanuts and dry fruit auxiliary materials on the sensory evaluation of the longan cake.
Fig. 9 is a contour line of the effect of the added amount of longan strips and the mass ratio of peanuts and dry fruit auxiliary materials on the sensory evaluation of longan cakes.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In order to solve the technical problems in the prior art, as shown in fig. 1-9, the invention discloses a longan cake, which comprises: the longan pulp, the dried fruit auxiliary materials, the compound glue, the compound syrup, the peanuts, the longan pulp round bars and the white granulated sugar, wherein the weight ratio of the longan pulp to the dried fruit auxiliary materials to the compound glue to the compound syrup is 500: 400: 40: 30, of a nitrogen-containing gas; the weight part of the round cinnamon strip is 10-35 parts, and the weight part ratio of the peanuts to the dry fruit auxiliary materials is 1: 16-3.5: 16, and the white granulated sugar accounts for 0-25 parts by weight.
Preferably, the dry fruit auxiliary materials comprise walnuts, sesame, dried red dates and medlar, and the weight ratio of each component is 125: 75: 100: 100.
preferably, the compound glue comprises carrageenan and gelatin, and the weight ratio of each component is 25: 15.
preferably, the compound syrup comprises brown sugar syrup and maltose syrup, and the weight ratio of each component is 20: 10.
preferably, the white granulated sugar is 15 parts by weight, the longan strips are 25 parts by weight, and the weight ratio of the peanuts to the dry fruit auxiliary materials is 2.5: 16.
preferably, the peanut is 62.5 parts by weight, the white granulated sugar is 15 parts by weight, and the longan strip is 25 parts by weight.
Preferably, the white granulated sugar accounts for 10 parts by weight, the longan strips account for 10 parts by weight, and the weight ratio of the peanuts to the dry fruit auxiliary materials is 2.5: 16.
preferably, the white granulated sugar is 15 parts by weight, the longan strips are 10 parts by weight, and the weight ratio of the peanuts to the dry fruit auxiliary materials is 1: 16.
preferably, the white granulated sugar is 10 parts by weight, the longan strips are 25 parts by weight, and the weight ratio of the peanuts to the dry fruit auxiliary materials is 1: 16.
the first embodiment is as follows:
the addition amount of white granulated sugar and the ratio of peanuts to other dry fruit auxiliary materials are selected, and the addition amount of the round osmanthus chips is a single factor, so that a basis is provided for experiments. 500g of longan pulp is used as a main raw material, 400g of fixed other auxiliary materials (25% of walnut, 15% of sesame, 20% of dried red dates and 20% of medlar in terms of the longan pulp), 40g of fixed compound gum (5% of carrageenan and 3% of gelatin in terms of the longan pulp), and 30g of fixed compound syrup (4% of brown sugar and 2% of maltose syrup).
According to the single-factor experimental design, the ratio of the fixed peanuts to other auxiliary materials is 1: 16, the adding amount of white granulated sugar is 10g, and the influence of different adding amounts (10g, 15g, 20g, 25g, 30g and 35g) of the longan round bars on the sensory evaluation of the longan cakes is researched;
fixing the adding amount of white granulated sugar to be 10g, adding the adding amount of longan strips to be 10g, and exploring the influence of the mass ratio of different peanuts to other dry fruit auxiliary materials (1: 16, 1.5: 16, 2: 16, 2.5: 16, 3: 16 and 3.5: 16) on the sensory evaluation of the longan cake;
the ratio of the fixed peanuts to other dry fruit accessories is 1: 16, adding 10g of longan strips, and researching the influence of different white granulated sugar adding amounts (0g, 5g, 10g, 15g, 20g and 25g) on the sensory evaluation of the longan cakes.
Wherein, ten people form a sensory evaluation group, and the longan cake is evaluated from four aspects of color, taste, shape and flavor according to the sensory evaluation standard by a method of searching documents, each aspect is provided with 5 grading grades, each aspect is fully divided into 25 points, and the total is 100 points. The scoring criteria are shown in Table 1, and the final score is the average score after removing a lowest score and a highest score.
TABLE 1
The longan cake produced according to different mass ratios of peanuts to other dry fruit accessories has sensory evaluation scores as shown in fig. 1, and under the condition of single factor, when the addition amount of white granulated sugar is 10g and the addition amount of longan strips is 10g, the mass ratio of peanuts to other dry fruit accessories is 2.5: when the weight ratio of the peanuts to other dry fruits is higher than 2.5: 16 hours, the fragrance of peanuts is too strong, the fresh fragrance of longan of the longan cake is covered, the longan cake loses the original flavor, the taste is too single, and the longan cake is not beautiful enough in molded appearance, so that the problem of too many protrusions on the surface exists, and the selling phase of the product is influenced.
The longan cake produced by different white granulated sugar addition amounts has sensory evaluation scores, as shown in fig. 2, under the condition of single factor, when the mass ratio of the peanuts to other dry fruit auxiliary materials is 1: 16, when the adding amount of the longan strips is 10g, and the adding amount of the white granulated sugar is 15g, the sensory evaluation score is the highest score, when the adding amount of the white granulated sugar is less than 15g, the sweetness is insufficient, the longan cake lacks the fragrance, when the adding amount of the white granulated sugar is 0g, the score is lowest, and the score is larger than the highest score, so the white granulated sugar is indispensable in the longan cake making. When the addition amount of the white granulated sugar is more than 15g, the longan cake has the advantages that the whole longan cake has overhigh sweetness, the feeling of sweetness is generated, the whole longan cake is poor in appearance, the longan cake is sticky to hands and teeth, and the like, so that the product is adversely affected by excessive addition
The longan cake produced by adding different longan strips has sensory evaluation scores as shown in figure 3, and under the condition of single factor, when the mass ratio of the peanuts to other dry fruit auxiliary materials is 1: 16, when the adding amount of the white granulated sugar is 10g, and the adding amount of the longan strips is 25g, the sensory evaluation score is the highest score, when the adding amount of the longan strips is less than 25g, the longan flavor in the longan cake is insufficient, the longan cake has a single taste, the whole finished product is in a loose arrangement state, and the layering sense of the longan cake is not reflected during chewing. When the addition amount of the longan strips is larger than 25g, the sweetness of the product is too high, the fragrance of the original dried fruit auxiliary materials is covered by the taste of the longan strips, the mouthfeel is loose, the longan strips are not chewy, the whole longan strips are too sweet, the effect of increasing the flavor of the longan cake cannot be achieved, the longan cake is enabled to be lack of fragrance, and the appearance of the product is influenced.
Example two
According to an orthogonal experiment design principle, A, B, C respectively represents the addition amount of white granulated sugar, the ratio of peanuts to other dry fruit auxiliary materials and the addition amount of longan strips, a response surface analysis experiment is designed, the formula of the longan cake is analyzed through experimental results, and the formula of the longan cake is optimized. The experimental design is shown in table 2 below.
TABLE 2
The three factors of the addition amount of white granulated sugar, the mass ratio of peanuts to other dry fruit auxiliary materials and the addition amount of longan round bars are adopted as the three factors of the orthogonal experiment, sensory evaluation is taken as a response value, the three-factor three-level response surface experiment analysis is carried out on the formula of the longan cake, 17 orthogonal experiments can be designed by an orthogonal experiment design assistant, and finally obtained experiment results are shown in table 3.
Table 3 analysis of variance was performed on the experimental results of table 3, and the following analysis results are shown in table 4.
TABLE 4
According to the data in table 4 above, it can be analyzed that the P value in the experimental model is less than 0.0001, which indicates that the response surface regression model is very significant. According to the F values in the table, the three factors influencing the sensory evaluation score of the longan cake in the experiment are in the sequence of A (the addition amount of white granulated sugar) > C (the addition amount of longan strips) > B (the mass ratio of peanuts to dry fruit auxiliary materials), wherein the addition amount of the white granulated sugar has a very significant influence on the sensory evaluation (P is less than 0.0001). In the mutual items, the P values of AB and AC are both less than 0.05, so the influence of the addition amount of the white granulated sugar and the mass ratio of the peanuts to the dry fruit auxiliary materials, and the addition amount of the white granulated sugar and the longan strips on the sensory evaluation is obvious. In addition, the square terms of A2, B2 and C2 all have significant influence on sensory evaluation (P < 0.05).
And (3) analyzing the sensory evaluation of the longan cake through three factors (the addition amount of white granulated sugar A, the mass ratio of peanut B to dry fruit auxiliary materials and the addition amount of longan strips C) in an orthogonal experiment, and drawing a response surface of the experiment by using software Design-Expert. The steeper the curve in the response surface indicates the more significant the effect of the factor on the sensory evaluation of the longan cake, whereas the smoother the response surface is drawn indicates the less significant the effect of the factor on the sensory evaluation of the longan cake. In the contour lines, the longan cake sensory evaluation score in the central region was highest, and decreased toward the periphery as the contour lines increased. Through analyzing the orthogonal experimental data in the table, the results show that the mass ratio of the addition amount of the white granulated sugar to the mass ratio of the peanuts to other dry fruit auxiliary materials and the addition amount of the white granulated sugar to the addition amount of the longan strips are interacted with each other, the effect is obvious, and the interaction between the mass ratio of the peanuts to other dry fruits and the addition amount of the longan strips is not obvious.
Through orthogonal experimental design, single-factor experimental design and response surface analysis, the conclusion is finally obtained that the optimal formula of the longan cake is that (by taking 500g of longan pulp) 15g of white granulated sugar is added, 25g of longan strips are added, and the mass ratio of peanuts to other dry fruit auxiliary materials is 2.5: 16, the appearance of the longan cake prepared by the method is glossy, the hand sticking and tooth sticking situations can not occur, the longan cake has the unique flavor of the longan cake, the taste is moderate, the situations of over-sweet or over-light taste can not occur, the overall taste is crisp, and the due layering sense of the longan cake is achieved.
The final formula of the knocked longan cake is as follows (based on 500g of longan pulp): the additive amount of the fixed dry fruit auxiliary materials (25% of walnuts, 15% of sesame, 20% of dried red dates and 20% of medlar) is 400g, the additive amount of the fixed compound gum (5% of carrageenan and 3% of gelatin) is 40g, the additive amount of the fixed compound syrup (4% of brown sugar and 2% of maltose syrup) is 30g, the additive amount of peanuts is 62.5g, the additive amount of white granulated sugar is 15g, and the additive amount of longan strips is 25 g.
The flavor of the peanuts in the dried fruits is too prominent due to the unique aroma of the peanuts, so that the addition amount of the peanuts is firstly adjusted in the design of experiments, and the reasonable proportion of the peanuts and other dried fruit auxiliary materials is obtained through orthogonal experiments and single-factor experiments, so that the aroma of the peanuts can be integrated into the whole longan cake without affecting the flavor of the longan cake.
Secondly, the added amount of white granulated sugar is researched, because longan cakes and brown sugar, maltose syrup and the like need to be added, and longan pulp has unique fructose taste. However, the brown sugar is colored, so that the appearance of the finished product is not attractive enough when the brown sugar is added into the production of the longan cake, and therefore, the addition amount of the brown sugar is reduced in the subsequent formula. Meanwhile, the whole sweetness of the longan cake is insufficient, so that the addition of white granulated sugar is determined to increase the sweetness on the basis. The white granulated sugar does not contain obvious pigment, is pure in taste and free of other foreign flavors, is an ideal experimental product for increasing the sweetness of the longan cake, and in subsequent experiments, the assumption before the experiments is proved, the addition of the brown sugar is reduced, so that the color of the longan cake is brighter, meanwhile, the white granulated sugar can better complement the defects caused by the reduction of the addition of the brown sugar, the sweet taste of the longan cake is compensated, in the subsequent experiments, through orthogonal experiments and single-factor experiments, after the addition of the white granulated sugar is subjected to multiple experiments, the most appropriate white granulated sugar (calculated by 500g of longan pulp) is finally obtained and is 15 g. The experience of the longan cake on taste is improved.
Finally, the added amount of the longan strips is researched. Because the unique flavor of the arillus longan is easy to lose after the arillus longan is boiled, the longan strips are added to increase the unique flavor of the arillus longan in the longan cake on the basis of the original formula. Experiments prove that the addition of the longan round bars has positive significance on the sensory evaluation score of the longan cake, and the sensory evaluation score after the longan round bars are properly added is obviously higher than the sensory evaluation score without the addition or with the addition of a small amount of longan round bars. Through orthogonal experimental design and single-factor experiments, the addition amount of the dried longan is finally determined to be 25g (counted by 500g of longan pulp), and the longan cake prepared on the basis is rich in longan flavor, sweet in fruit flavor and rich in unique flavor and taste of the longan cake as a whole, and the longan strips are the best choice for improving the longan cake flavor. Because compound glycogen such as white granulated sugar, maltose syrup, brown sugar and the like is added, the adding amount of the longan strips needs to be strictly controlled, and according to the conclusion obtained by a sensory evaluation group, when the adding amount of the longan strips exceeds 25g, the whole longan cake is incomplete, the surface of the longan cake is convex, the longan cake is not attractive enough, and the longan cake has a sweet taste in taste.
The longan cake is mainly produced in the form of individual households and individual workshops at present, a relatively standard production process and a proper formula are not used at present, and enterprises for producing the longan cake on a large scale do not exist. According to the invention, by utilizing orthogonal experiments and single-factor experiments, common longan cake formulas are optimized, so that longan cake distribution with better sense is obtained, and formula support is provided for large-scale production of enterprises.
The foregoing are merely exemplary embodiments of the present invention to enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A longan cake is characterized by comprising: the longan pulp, the dried fruit auxiliary materials, the compound glue, the compound syrup, the peanuts, the longan pulp round bars and the white granulated sugar, wherein the weight ratio of the longan pulp to the dried fruit auxiliary materials to the compound glue to the compound syrup is 500: 400: 40: 30, of a nitrogen-containing gas; the weight part of the round cinnamon strip is 10-35 parts, and the weight part ratio of the peanuts to the dry fruit auxiliary materials is 1: 16-3.5: 16, and the white granulated sugar accounts for 0-25 parts by weight.
2. The longan cake as claimed in claim 1, wherein the dried fruit auxiliary materials comprise walnuts, sesames, dried red dates and medlar in a weight ratio of 125: 75: 100: 100.
3. the longan cake as claimed in claim 2, wherein the weight ratio of carrageenan to gelatin in the composite gelatin is 25: 15.
4. the longan cake as claimed in claim 3, wherein the ratio of brown sugar syrup to maltose syrup in the compound syrup is 20: 10.
5. the longan cake as claimed in claim 4, wherein the white granulated sugar is 15 parts by weight, the longan strips are 25 parts by weight, and the weight ratio of the peanuts to the dry fruit auxiliary materials is 2.5: 16.
6. the longan cake as claimed in claim 4 or 5, wherein the peanut is 62.5 parts by weight, the white granulated sugar is 15 parts by weight, and the longan strips are 25 parts by weight.
7. The longan cake as claimed in claim 4, wherein the white granulated sugar is 10 parts by weight, the longan strips are 10 parts by weight, and the weight ratio of the peanuts to the dried fruit auxiliary materials is 2.5: 16.
8. the longan cake as claimed in claim 4, wherein the white granulated sugar is 15 parts by weight, the longan strips are 10 parts by weight, and the weight ratio of the peanuts to the dried fruit auxiliary materials is 1: 16.
9. the longan cake as claimed in claim 4, wherein the white granulated sugar is 10 parts by weight, the longan strips are 25 parts by weight, and the weight ratio of the peanuts to the dried fruit auxiliary materials is 1: 16.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108782666A (en) * | 2018-06-29 | 2018-11-13 | 铜仁学院 | A kind of vine tea cake and preparation method thereof |
| CN109511768A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Rose jujube walnut cake and its processing method |
| KR20190071082A (en) * | 2017-12-14 | 2019-06-24 | 거류영농조합법인 | A Instant Rice-cake Soup manufacturing Method |
| CN112806566A (en) * | 2021-02-06 | 2021-05-18 | 高州市丰盛食品有限公司 | Longan walnut cake and preparation method thereof |
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- 2021-12-29 CN CN202111642670.XA patent/CN114246243A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190071082A (en) * | 2017-12-14 | 2019-06-24 | 거류영농조합법인 | A Instant Rice-cake Soup manufacturing Method |
| CN108782666A (en) * | 2018-06-29 | 2018-11-13 | 铜仁学院 | A kind of vine tea cake and preparation method thereof |
| CN109511768A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Rose jujube walnut cake and its processing method |
| CN112806566A (en) * | 2021-02-06 | 2021-05-18 | 高州市丰盛食品有限公司 | Longan walnut cake and preparation method thereof |
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