CN114304574A - Nut snack product and preparation method thereof - Google Patents
Nut snack product and preparation method thereof Download PDFInfo
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- CN114304574A CN114304574A CN202210091431.8A CN202210091431A CN114304574A CN 114304574 A CN114304574 A CN 114304574A CN 202210091431 A CN202210091431 A CN 202210091431A CN 114304574 A CN114304574 A CN 114304574A
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Abstract
The invention discloses a nut snack product and a preparation method thereof, wherein chestnut paste is used as a main body, nut kernels/dried fruit crumbs and dried plum crumbs are used as ingredients, jam and coconut are supplemented to form star-ball cup series nut snack products of star, earth, mars, water stars, wooden stars, earth stars, Tianwang stars, eight planetarium asterias and unknown stars in X series, the nut snack products are sequentially paved at the bottom of the jam → the position 3/10 of the star-ball cup is added with the chestnut paste → a layer of dried plum crumbs is paved → a layer of chestnut paste is paved at the position 1/2 of the star-ball cup → a layer of nut kernels/dried fruit crumbs is paved shallowly, and different varieties are matched according to different star-ball cups → the position 4/5 of the star-ball cup is paved with a layer of coconut on the top layer → an aluminum foil is pasted to obtain the nut snack product. The invention combines the nutrition of all the raw materials with the healthy snacks, has rich taste and unique taste, and simultaneously combines the concept of universe star balls, thereby enriching the delicious and healthy degree of the product and adding the peculiar fun of the nut healthy snacks.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a nut snack product and a preparation method thereof.
Background
The dry fruit and nut food in China has a long history, and is popular and loved by people due to the special nutrition and health care functions and the popular characteristics of low price and high quality, so the dry fruit and nut food has long-term inheritance. At present, although nut products are popular in the market, the form of nut snacks is single, the product updating speed is slow in recent years, and how to realize various good-playing, interesting and delicious matching of the nut snacks has important significance.
Disclosure of Invention
Aiming at the problems of single nut snack form and slow updating speed in the prior art, the invention aims to provide a nut snack product which takes chestnut paste as a main body and nuts and/or dried fruits as ingredients and meets the requirements of different consumers on selecting nut taste and purchasing and eating nut healthy snacks on different occasions in form and taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
the nut snack product provided by the invention takes chestnut paste as a main body, nut kernels/dried fruit crumbs and dried plum crumbs as ingredients, and is supplemented with jam and coconut to form a star-ball cup series nut snack product with eight planets and unknown stars in an X series; wherein the star cup series nut snack products include a golden star cup nut snack product, an earth cup nut snack product, a mars cup nut snack product, a water star cup nut snack product, a wood star cup nut snack product, a soil star cup nut snack product, a queen star cup nut snack product, a starfish star cup nut snack product, and an "X" series unknown star nut snack product.
Preferably, the nut kernel/dried nut particles are selected from one or a combination of more than two of macadamia nut, almond, hazelnut, pistachio nut, cashew nut and walnut, and the jam is selected from one or a combination of more than two of strawberry jam, blueberry jam, orange jam, raspberry jam and apricot jam.
Preferably, the chestnut puree is obtained by a preparation method comprising the following steps in sequence: selecting a chestnut variety → steaming → low-temperature drying → removing the shell of the chestnut → screening → grinding into mud and then sieving → adding butter and stirring → obtaining chestnut mud; selecting Chinese chestnut and Castanea henryi, mixing according to a mass ratio of 1:4, steaming the Chinese chestnut for 40-50 min, steaming the Castanea henryi for 20-40 min, drying at low temperature for 1-2 h until the water in the Chinese chestnut is removed partially, namely the surface and the inner core are removed without water, adding butter which accounts for 1/8-1/6 of the total mass of the chestnut paste, and stirring.
Preferably, the nut kernel/fruit dry kibble is obtained by a preparation method comprising the following steps in sequence: selecting nut kernel/dried fruit → screening → drying after sorting → grinding.
Preferably, the dried plum crumbs are obtained by removing cores of dried plums selected from Fujian Yongtai and cutting into granules.
Preferably, the golden cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of orange jam, 3-9 parts of dried Yongtai plum, 3-9 parts of hazelnut, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the snack product of the earth cup nuts comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry jam, 3-9 parts of dried Yongtai plums, 3-9 parts of pistachio nuts, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the marsupium nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of strawberry jam, 3-9 parts of dried Yongtai plum, 3-9 parts of badam, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the snack product of the water star cup nuts comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry jam, 3-9 parts of dried Yongtai plums, 3-9 parts of macadamia nuts, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the mukut nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of mango jam, 3-9 parts of dried Yongtai plum, 3-9 parts of pine nut, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the snack product of the soil star cup nuts comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of apricot jam, 3-9 parts of dried Yongtai plums, 3-9 parts of walnut kernels, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the Tianwang star-cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of beef tallow jam, 3-9 parts of dried Yongtai plum, 3-9 parts of pumpkin seed, 3-10 parts of golden coconut particles and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the sea king star cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry sauce, 3-9 parts of dried Yongtai plum, 3-9 parts of shelled melon seeds, 3-10 parts of golden coconut grains and 0.001-0.01 part of natural antibacterial leavening agent.
Preferably, the unknown star nut snack product in the X series comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of raspberry sauce, 2-10 parts of dried Yongtai plum, 2-10 parts of macadamia nut, 2-10 parts of cashew nut, 2-10 parts of walnut, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial starter.
The invention also provides a preparation method of the nut snack product, which is obtained by the preparation method comprising the following steps in sequence: spreading the jam at the bottom → adding the chestnut paste to the position 3/10 of the celestial sphere cup → spreading a layer of dried plum particles → spreading the chestnut paste to the position 1/2 of the celestial sphere cup → spreading a layer of nut/dried fruit particles shallowly, and matching different varieties according to different celestial sphere cups → spreading the chestnut paste to the position 4/5 of the celestial sphere cup → spreading a layer of coconut particles on the top layer and then decorating the aluminum foil to seal.
Compared with the prior art, the invention has the beneficial effects that: the nut snack product provided by the invention takes chestnut paste as a product main body, the dried plum is matched, the gold coconut grains are embellished, different types of nuts and different jams are added, and the star-ball cup series nut snack product with eight planets and 'X' series unknown stars is formed.
Drawings
FIG. 1 is a flow chart of the processing process of fresh raw chestnut in the example.
FIG. 2 is a flow chart of the processing technology of nuts in the example.
FIG. 3 is a flow chart of the processing technology of dried plum in the example.
FIG. 4 is a flow chart of the processing of nut snack products according to the examples.
FIG. 5 is a pictorial view of a nut snack product of the example.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the drawings of the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.
The following embodiments provide a nut snack product, which takes chestnut paste as a main body, nut kernel/dried fruit crumbs and dried plum crumbs as ingredients, and fruit jam and coconut crumbs are supplemented to form a star-ball cup series nut snack product with eight planets and unknown stars in an 'X' series; wherein: the star-cup series nut snack products include a star-cup nut snack product, an earth-cup nut snack product, a mars-cup nut snack product, a water-cup nut snack product, a mars-cup nut snack product, a earth-cup nut snack product, a queen-cup nut snack product, a sea-king-cup nut snack product, and an "X" series unknown star nut snack product; the nut kernel/fruit dry crushed particle is selected from one or more of macadamia nut, almond, hazelnut, pistachio nut, cashew nut and walnut, and the jam is selected from one or more of strawberry jam, blueberry jam, orange jam, raspberry jam and apricot jam.
As shown in fig. 1, the chestnut paste is obtained by a preparation method comprising the following steps in sequence: selecting a chestnut variety → steaming → low-temperature drying → removing the shell of the chestnut → screening → grinding into mud and then sieving → adding butter and stirring → obtaining chestnut mud; selecting Chinese chestnut and Castanea henryi, mixing according to a mass ratio of 1:4, steaming the Chinese chestnut for 40-50 min, steaming the Castanea henryi for 20-40 min, drying at low temperature for 1-2 h until the water in the Chinese chestnut is removed partially, namely the surface and the inner core are removed without water, adding butter which accounts for 1/8-1/6 of the total mass of the chestnut paste, and stirring.
As shown in fig. 2, the nut kernel/fruit dry-break is obtained by a preparation method comprising the following steps in sequence: selecting nut kernel/dried fruit → screening → drying after sorting → grinding.
As shown in FIG. 3, the dried plum crumbs are obtained by removing cores of dried plums selected from Fujian Yongtai and cutting into granules.
As shown in fig. 4, the present invention also provides a method of making the nut snack product described above, sequentially by a method comprising the steps of: spreading the jam at the bottom → adding the chestnut paste to the position 3/10 of the celestial sphere cup → spreading a layer of dried plum particles → spreading the chestnut paste to the position 1/2 of the celestial sphere cup → spreading a layer of nut/dried fruit particles shallowly, and matching different varieties according to different celestial sphere cups → spreading the chestnut paste to the position 4/5 of the celestial sphere cup → spreading a layer of coconut particles on the top layer and then decorating the aluminum foil to seal.
The technical solution of the present invention is further explained by the following specific examples.
Example 1
The formula of the golden cup nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of orange sauce, 3-9 g of Yongtai dried plum, 3-9 g of hazelnut, 3-10 g of golden coconut grain and 0.001-0.01 g of natural antibacterial starter, as shown in figure 5A.
Example 2
The earth cup nut snack product contains chestnut paste, dried plum particles, pistachio nuts, golden coconut particles and blueberry jam, wherein the blueberry jam and the pistachio nuts correspond to elements of oceans, green home gardens and the like on the earth, and the formula comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of blueberry jam, 3-9 g of Yongtai dried plum, 3-9 g of pistachio nuts, 3-10 g of golden coconut granules and 0.001-0.01 g of natural antibacterial leavening agent, as shown in figure 5B.
Example 3
The formula of the Mars cup nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of strawberry jam, 3-9 g of Yongtai plum, 3-9 g of badam, 3-10 g of golden coconut granules and 0.001-0.01 g of natural antibacterial starter, as shown in figure 5C.
Example 4
The formula of the snack product with the water star cup nuts comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of blueberry jam, 3-9 g of Yongtai dried plum, 3-9 g of macadamia nut, 3-10 g of golden coconut grain and 0.001-0.01 g of natural antibacterial leavening agent.
Example 5
The formula of the muxingqin nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of mango jam, 3-9 g of Yongtai dried plum, 3-9 g of pine nut, 3-10 g of golden coconut grain and 0.001-0.01 g of natural antibacterial leavening agent.
Example 6
The formula of the Tuxingchun nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of apricot jam, 3-9 g of Yongtai dried plum, 3-9 g of walnut kernel, 3-10 g of golden coconut grain and 0.001-0.01 g of natural antibacterial leavening agent.
Example 7
The formula of the Tianwang star cup nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of beef tallow jam, 3-9 g of Yongtai dried plum, 3-9 g of pumpkin seed, 3-10 g of golden coconut granules and 0.001-0.01 g of natural antibacterial leavening agent.
Example 8
The formula of the sea king star cup nut snack product comprises the following components: 10-30 g of fresh chestnut paste, 1-5 g of blueberry jam, 3-9 g of Yongtai plum, 3-9 g of shelled melon seeds, 3-10 g of golden coconut granules and 0.001-0.01 g of natural antibacterial leavening agent, as shown in figure 5D.
Example 9
The formula composition of the "X" series unknown star nut snack product is as follows: 10-30 g of fresh chestnut paste, 1-5 g of raspberry sauce, 2-10 g of Yongtai dried plum, 2-10 g of macadamia nut, 2-10 g of cashew nut, 2-10 g of walnut, 3-10 g of golden coconut grain and 0.001-0.01 g of natural antibacterial leavening agent.
Referring to the national standard GB19300-2014 food safety for nut and seed foods, and determining the sensory indexes (color, shape, taste and smell) and the physical and chemical indexes of the nine products in the series; microbial indicators (escherichia coli and molds) in the series of products are determined by reference to food safety national standard food microbiological inspection GB4789.3-2016 and national standard GB4789.15-2016 mold and yeast counts.
The results of the sensory indices (color, form, taste, odor) of the product, measured according to a series of standards, are given in the table below. The coliform group is less than or equal to 30(MPN/100g) and the mould group is less than or equal to 25(CFU/g) in the microorganism indexes, which are all lower than the requirements of the related standards, and the product can be used for commercial production. The physical and chemical indexes of nut products mainly refer to peroxide value and acid value, but because the fat content of the chestnut products is low, the acid value and the peroxide value are not required; the physical and chemical indexes of the nuts in the product are determined according to the method specified in GB/T5009.37, and the sensory index determination results of the series of nut snack products prepared in examples 1 to 9 are shown in Table 1.
TABLE 1
The series of "earth cup" nut snack products are shown in table 2 for sensory evaluation comparisons with commercially available chestnut cakes and pure chestnut puree.
TABLE 2
In conclusion, similar products are not sold in the market, the taste is rich, the taste is unique, and the nut products have the taste and flavor which are not possessed by the nut products in the market; the nuts, dried fruits, chestnuts and the like used by the product are rich in various nutrition, have the health of snacks, are cheap and easily available in raw materials, and are simple in production flow operation but innovative. In addition, the product can form a universe planet culture concept series product, and the interest of snack products is increased; and the product is mainly used for beating the mousse cake in the nut field, and the mouth size for eating the nuts is scooped in the form of a spoon.
Claims (7)
1. A nut snack product is characterized in that chestnut paste is taken as a main body, nut kernels/dried fruit crumbs and dried plum crumbs are taken as ingredients, and jam and coconut pieces are supplemented to form a star-ball cup series nut snack product with eight planets and unknown stars in X series; wherein the star cup series nut snack products include a golden star cup nut snack product, an earth cup nut snack product, a mars cup nut snack product, a water star cup nut snack product, a wood star cup nut snack product, a soil star cup nut snack product, a queen star cup nut snack product, a starfish star cup nut snack product, and an "X" series unknown star nut snack product.
2. The nut snack product of claim 1 wherein said nut kernels/nut pieces are selected from one or a combination of two or more of macadamia nut, almond, hazelnut, pistachio, cashew nut, walnut, and/or said jam is selected from one or a combination of two or more of strawberry jam, blueberry jam, orange jam, raspberry jam, apricot jam.
3. The nut snack product of claim 1 wherein the chestnut puree is obtained by a method of preparation comprising the steps of, in sequence: selecting a chestnut variety → steaming → low-temperature drying → removing the shell of the chestnut → screening → grinding into mud and then sieving → adding butter and stirring → obtaining chestnut mud; selecting Chinese chestnut and Castanea henryi, mixing according to a mass ratio of 1:4, steaming the Chinese chestnut for 40-50 min, steaming the Castanea henryi for 20-40 min, drying at low temperature for 1-2 h until the water in the Chinese chestnut is removed partially, namely the surface and the inner core are removed without water, adding butter which accounts for 1/8-1/6 of the total mass of the chestnut paste, and stirring.
4. The nut snack product of claim 1 wherein said nut kernel/fruit pieces are obtained by a process comprising the steps of, in sequence: selecting nut kernel/dried fruit → screening → drying after sorting → grinding.
5. The nut snack product of claim 1 wherein said dried plum shreds are obtained by stoning dried plum selected from fujianyangongtai and then chopping the dried plum into pellets.
6. The nut snack product of claim 1, wherein the golden star nut snack product comprises, in parts by weight, 10-30 parts of fresh chestnut puree, 1-5 parts of orange paste, 3-9 parts of Yongtai dried plum, 3-9 parts of hazelnut, 3-10 parts of golden coconut kernel, and 0.001-0.01 part of natural bacteriostatic leavening agent;
and/or the earth cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry jam, 3-9 parts of Yongtai dried plum, 3-9 parts of pistachio nuts, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the mars cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of strawberry jam, 3-9 parts of dried Yongtai plum, 3-9 parts of badam, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the snack product of the water star cup nuts comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry jam, 3-9 parts of dried Yongtai plums, 3-9 parts of macadamia nuts, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the snack product of the muxing cup nut comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of mango jam, 3-9 parts of dried Yongtai plum, 3-9 parts of pine nut, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the snack product of the soil star cup nut comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of apricot jam, 3-9 parts of dried Yongtai plum, 3-9 parts of walnut kernel, 3-10 parts of golden coconut grain and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the Tianwang star-cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of beef tallow jam, 3-9 parts of dried Yongtai plum, 3-9 parts of pumpkin seed, 3-10 parts of golden coconut particles and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the asterias amurensis Lutken cup nut snack product comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of blueberry sauce, 3-9 parts of dried Yongtai plum, 3-9 parts of shelled melon seeds, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial leavening agent;
and/or the unknown star nut snack product of the X series comprises, by weight, 10-30 parts of fresh chestnut paste, 1-5 parts of raspberry sauce, 2-10 parts of dried Yongtai plum, 2-10 parts of macadamia nut, 2-10 parts of cashew nut, 2-10 parts of walnut, 3-10 parts of golden coconut granules and 0.001-0.01 part of natural antibacterial starter.
7. The process for preparing a nut snack product according to any of the claims 1 to 6, characterized in that it is obtained by a preparation process comprising the following steps in sequence: spreading the jam at the bottom → adding the chestnut paste to the position 3/10 of the celestial sphere cup → spreading a layer of dried plum particles → spreading the chestnut paste to the position 1/2 of the celestial sphere cup → spreading a layer of nut/dried fruit particles shallowly, and matching different varieties according to different celestial sphere cups → spreading the chestnut paste to the position 4/5 of the celestial sphere cup → spreading a layer of coconut particles on the top layer and then decorating the aluminum foil to seal.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754867A (en) * | 2012-08-13 | 2012-10-31 | 河北栗源食品有限公司 | Method for processing chestnut cake |
| CN104738138A (en) * | 2015-04-27 | 2015-07-01 | 宿州学院 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
| US20170265509A1 (en) * | 2016-03-19 | 2017-09-21 | Seressa Graham | Stuffed Nut Snack Food Product |
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- 2022-01-26 CN CN202210091431.8A patent/CN114304574A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754867A (en) * | 2012-08-13 | 2012-10-31 | 河北栗源食品有限公司 | Method for processing chestnut cake |
| CN104738138A (en) * | 2015-04-27 | 2015-07-01 | 宿州学院 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
| US20170265509A1 (en) * | 2016-03-19 | 2017-09-21 | Seressa Graham | Stuffed Nut Snack Food Product |
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