CN114431329A - Low-moisture hawthorn peel and preparation method thereof, low-moisture hawthorn chocolate nut kernel and preparation method thereof - Google Patents
Low-moisture hawthorn peel and preparation method thereof, low-moisture hawthorn chocolate nut kernel and preparation method thereof Download PDFInfo
- Publication number
- CN114431329A CN114431329A CN202210178894.8A CN202210178894A CN114431329A CN 114431329 A CN114431329 A CN 114431329A CN 202210178894 A CN202210178894 A CN 202210178894A CN 114431329 A CN114431329 A CN 114431329A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- moisture
- chocolate
- low
- peel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 84
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 84
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 84
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 84
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 84
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 84
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 84
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 84
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 84
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 84
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 63
- 241001092040 Crataegus Species 0.000 title claims abstract 17
- 238000002360 preparation method Methods 0.000 title description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 235000014571 nuts Nutrition 0.000 claims description 61
- 244000299461 Theobroma cacao Species 0.000 claims description 59
- 244000144725 Amygdalus communis Species 0.000 claims description 24
- 235000020224 almond Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 235000010675 chips/crisps Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 235000019640 taste Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 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 description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 3
- 244000226021 Anacardium occidentale Species 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 241000723382 Corylus Species 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 241000408747 Lepomis gibbosus Species 0.000 claims description 2
- 241000208467 Macadamia Species 0.000 claims description 2
- 241000353135 Psenopsis anomala Species 0.000 claims description 2
- 238000007664 blowing Methods 0.000 claims description 2
- 235000020226 cashew nut Nutrition 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000020236 pumpkin seed Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 235000009025 Carya illinoensis Nutrition 0.000 claims 1
- 244000068645 Carya illinoensis Species 0.000 claims 1
- 238000007605 air drying Methods 0.000 claims 1
- 235000019878 cocoa butter replacer Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 230000009477 glass transition Effects 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 description 70
- 239000000047 product Substances 0.000 description 38
- 235000011437 Amygdalus communis Nutrition 0.000 description 19
- 238000005057 refrigeration Methods 0.000 description 7
- 239000002002 slurry Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019879 cocoa butter substitute Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019222 white chocolate Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000004017 vitrification Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 240000007377 Petunia x hybrida Species 0.000 description 1
- 244000138939 Ricinodendron heudelotii Species 0.000 description 1
- 241000555745 Sciuridae Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides low-moisture hawthorn peel and a manufacturing method thereof, and low-moisture hawthorn chocolate nut kernel and a manufacturing method thereof. The hawthorn peel with low water content of less than or equal to 5 percent and good Q feeling and flexibility is prepared. When the water content of the common formula hawthorn peel is 5%, the glass transition temperature is as high as 60 ℃, the common formula hawthorn peel is in a hard and brittle state without Q feeling and extremely poor flexibility at normal temperature, while the formula hawthorn peel has the glass transition temperature of-5 ℃, and the common formula hawthorn peel is in a Q elastic state and good flexibility at normal temperature. The hawthorn peel wraps the chocolate and the nuts, so that the product not only has the characteristic of chocolate popping and silky, but also has good thermal stability and mouthfeel maintaining stability, does not need harsh storage logistics conditions, and can have a shelf life of more than 6 months.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to low-moisture hawthorn peel and a preparation method thereof, and low-moisture hawthorn chocolate nut kernels and a preparation method thereof.
Background
As is well known, although chocolate has a silky mouthfeel, chocolate cannot resist high temperature, and has a great challenge in storage and logistics, and most of commercial chocolate and products thereof face the problem. In addition, the hawthorn product (such as hawthorn peel/hawthorn bark) generally contains high moisture (the moisture content is 15-20%), the cooked nut kernel generally has very low moisture (the moisture content is less than or equal to 3%) so as to achieve the crisp mouthfeel of the nut, the simple combination of the two nuts can easily generate moisture migration, the mouthfeel of the hawthorn product is rigid, the mouthfeel of the nut becomes not crisp, according to data statistics, the hawthorn product and the cooked nut kernel are simply combined, the time for the two nuts to obviously change is 15-20 days, for example, a dry-wet separation packaging technology applied to daily nuts of three squirrels is a packaging form invented for solving the problem.
Disclosure of Invention
The invention aims to provide low-moisture hawthorn peel and a preparation method thereof, and the hawthorn peel with low moisture, good Q feeling and good flexibility is prepared by improving a formula of common hawthorn peel.
The invention also aims to provide a low-moisture hawthorn chocolate nut kernel and a preparation method thereof, wherein the low-moisture hawthorn peel is adopted to wrap chocolate and the nut kernel, so that the chocolate is melted at high temperature but does not flow outwards, and the problem that the moisture is easy to migrate when the hawthorn peel (with the moisture of 15-20%) and the nut kernel (with the moisture of less than or equal to 3%) are combined in a common formula is solved.
The specific technical scheme of the invention is as follows:
the low-moisture hawthorn peel comprises the following raw materials in parts by mass:
the sorbitol solution is a commercial product, and has a mass concentration of 70 +/-1%:
the preparation method of the fresh hawthorn fruit paste comprises the following steps: crushing fresh hawthorn fruits by using a crusher, and removing hawthorn seeds by using a 20-60-mesh screen to obtain fresh hawthorn fruit paste.
The preparation method of the low-moisture hawthorn peel provided by the invention comprises the following steps: uniformly mixing the fresh hawthorn fruits, the glutinous rice flour, the sorbitol solution and the glycerol according to the formula ratio, wherein the mixed solution has good fluidity, the uniformly mixed material is flattened to a thickness of 2-10mm, and the thickness is reduced to 1-5mm after baking, because the thin skin is easy to break and not easy to follow-up operation, and the thick skin is difficult to bake to low moisture. The baking temperature is 30-100 ℃, the baking time is 1-10h, and the baking is carried out until the moisture content is 0.5-5%. The baked product tastes Q elastic at normal temperature, has good flexibility and plasticity, and cannot become crisp. The thickness of the obtained hawthorn peel is 1-5 mm; the moisture content is reduced by baking, but the taste is rigid when the hawthorn made by mixing the conventional white granulated sugar and syrup with the hawthorn paste is baked to 0.5-5% of moisture on the market. According to the formulation provided by the invention, even if the moisture is baked to be only 0.5-5%, the taste is Q-elastic, mainly because the glass transition temperature of the components in the formulation which play a role of a support is reduced.
The invention provides a method for making low-moisture hawthorn chocolate nut kernels, which comprises the following steps:
1) mixing nut kernel and chocolate, and shaping;
2) taking the mixture of the nut kernels and the chocolate prepared in the step 1) as stuffing, taking the low-moisture hawthorn peel as skin, and wrapping to obtain the low-moisture hawthorn chocolate nut kernels.
The specific method in the step 1) comprises the following steps:
filling the cooked nut kernels into a mould, adding chocolate liquor, freezing and demoulding to obtain the finished product.
The mould in the step 1) is a food-grade PC material mould used for producing chocolate, or a food-grade silica gel mould, or any other food-grade mould which can be demoulded after the poured chocolate is cooled.
The quantity of the filled nut kernels in the step 1) can be determined by combining the factors of the product, such as the taste, the cost range, the declared concept and the like; due to the gap between the nut kernels or between the chocolate liquor and the mould, the gap can be filled with chocolate liquor, resulting in a nut kernel and chocolate mixture. The chocolate liquor is prepared chocolate slurry or cocoa butter substitute chocolate slurry. The chocolate mass or the cocoa butter substitute chocolate mass is all food meeting the definition range of chocolate and cocoa butter substitute chocolate in GB/T19343. Adding chocolate liquid until the whole die hole is filled, or pouring to a fixed scale, putting the die and the contents into a freezer, cooling until the chocolate nut kernel mixture can be demoulded smoothly, and storing in an environment below the melting point of chocolate or cocoa butter substitute chocolate. The refrigerator can be a cooling tunnel used for chocolate production, or a conventional freezer, or all equipment and functional rooms with refrigeration functions.
The nut kernels in the step 1) comprise nut kernels which can be almonds, walnut kernels, cashew kernels, macadamia nuts, hazelnuts, petunia nuts, peanut kernels, melon seeds and pumpkin seeds; the nut meat may also be broken nut meat, i.e. nut meat pieces.
Further, the preparation method of the cooked nut meat comprises the following steps:
the method comprises the steps of taking raw dry nut kernels as raw materials, baking the raw dry nut kernels in a baking oven with air blowing at the temperature of 40-150 ℃ until the raw dry nut kernels are crisp in taste, and then cooling the raw dry nut kernels to the normal temperature in a ventilation drying environment.
The ventilation drying environment is an environment with the temperature less than or equal to 35 ℃ and the relative humidity less than or equal to 75%.
Further, when the nut kernel is prepared, the nut kernel is sieved by cutters with different specifications and different pore diameters, so that the nut is obtained. Nut meat pieces of different sizes are obtained as required.
In the step 2), the prepared chocolate nut kernel mixture is used as an invagination, and low-moisture hawthorn peels are completely wrapped until the invagination is not exposed and no obvious gap exists;
further, the product prepared in the step 2) is wrapped by an anti-sticking layer, so that the hawthorn peel is prevented from sticking to a packaging bag, and the experience feeling is prevented from being influenced; the anti-sticking layer is sticky rice paper, sticky rice flour, white granulated sugar, anti-sticking oil for food, or any other anti-sticking raw material commonly used for hawthorn products, jelly soft sweets and nougat products.
The invention provides low-moisture hawthorn chocolate nut kernels which are prepared by the method.
The product of the invention is a flavored nut kernel, simultaneously conforms to the definition of chocolate products in GB 19343, and is an innovative product combining nut kernels, hawthorn products and chocolate in a cross-boundary way.
According to the innovative process route provided by the invention, the common hawthorn peel formula is improved (auxiliary materials such as maltose syrup, white granulated sugar and the like in the common hawthorn peel formula are replaced by auxiliary materials such as glutinous rice flour, sorbitol solution, glycerol and the like), so that the hawthorn peel with low moisture content less than or equal to 5% and good Q feeling and flexibility is prepared. When the water content is 5%, the vitrification conversion temperature is up to 60 ℃, the hawthorn peel presents a hard and crisp state without Q feeling and extremely poor flexibility at normal temperature, while the vitrification conversion temperature of the improved hawthorn peel formula is-5 ℃, the Q elasticity and good flexibility at normal temperature, the low-water-content hawthorn peel is adopted to wrap chocolate and nut kernels, even though the chocolate melts at high temperature, the chocolate does not flow outwards, and the problem that the water content is easy to migrate when the hawthorn peel with the water content of 15-20% and the nut kernels with the water content of less than or equal to 3% are combined is solved. The developed product has the characteristic of smooth popping chocolate, has good thermal stability and mouthfeel maintaining stability, does not need harsh storage logistics conditions, has a quality guarantee period of more than 6 months, and can simultaneously taste the tongue tip enjoyment of Q sauce, sweet and sour taste, multiple compound mouthfeel and multiple flavors after being bitten by one bite.
Drawings
FIG. 1 is a photograph of a low moisture hawthorn chocolate nut kernel product made in example 1;
in FIG. 1, the left side is a product drawing, and the right side is a product section drawing; the low-moisture hawthorn peel is wrapped with chocolate slurry, and the inside of the low-moisture hawthorn peel is almond kernels.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. 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.
Test materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The specific techniques or conditions not specified in the examples can be performed according to the techniques or conditions described in the literature in the field or according to the product specification.
Example 1
A method for preparing low-moisture hawthorn peel comprises the following steps:
crushing fresh hawthorn fruits by using a crusher, and removing hawthorn seeds by using a 60-mesh screen to obtain fresh hawthorn fruit paste. According to the following mass ratio, mixing low-moisture hawthorn peel, fresh hawthorn fruit paste, glutinous rice flour, sorbitol solution and glycerol to obtain a mixture, wherein the mixture comprises 10 parts by mass: 0.2: 1: 0.5 of the raw materials are uniformly mixed, spread and baked by an oven at the baking temperature of 50 ℃ for 7 hours until the water content is less than or equal to 5 percent and the thickness is 3 mm. Through detection, the moisture of the hawthorn peel is 2.5%, and the hawthorn peel tastes elastic and not stiff.
A method for making low-moisture hawthorn chocolate nut kernels comprises the following steps:
1) taking almond kernels as a raw material, crushing by using a 3 x 3mm cutter, sieving by using a 2.5 x 2.5mm filter screen, taking the part which does not pass through the filter screen, and drying for 4-6h at the temperature of 80-120 ℃ until the kernels are crisp;
2) standing the almond kernels treated in the step 1) in an environment with the temperature of less than or equal to 25 ℃ and the relative humidity of less than or equal to 55%, and cooling to the temperature of the almond kernels to the normal temperature;
3) filling the almond kernels treated in the step 2) into a chocolate mould;
4) filling the white chocolate slurry into the mould filled with the almonds in the step 3), and continuously vibrating the mould to discharge air bubbles;
5) placing the mold and the content processed in the step 4) into a 0-4 ℃ refrigeration house, standing for 30min, then removing the content from the mold, and temporarily storing in the 0-4 ℃ refrigeration house.
7) Completely wrapping the almond chocolate mixture treated in the step 5) by using the prepared low-moisture hawthorn peel;
8) and 7) completely wrapping the product treated in the step 7) by using glutinous rice paper, and sealing by using a proper packaging material to obtain a finished product, wherein the finished product is respectively stored for 2 months under the conditions of 40 ℃/60% RH (accelerated aging condition) and 6 months under the conditions of 25 ℃/75% RH (conventional storage condition), and each physicochemical index and the product sensory index meet the requirements.
The conditions tested at 40 ℃/60% RH were as follows:
first, physicochemical indexes:
the moisture of the hawthorn peel before and after storage is respectively as follows: 2.5 percent and 2.3 percent;
the water content before and after the chocolate storage is respectively as follows: 0.5 percent and 0.5 percent;
the moisture of the almond kernels before and after storage is respectively as follows: 2.0 percent and 1.9 percent;
the physical and chemical indexes have no significant difference.
Secondly, sensory indexes are as follows:
color: the original color of the product appears before and after storage;
appearance: the appearance of the product is not obviously different before and after storage;
the mouthfeel is as follows: the product shows a Q sauce crispy taste before and after storage, the almond kernels are not moist and soft, and the hawthorn peels are not stiff or sticky;
the sensory indexes have no significant difference;
therefore, the product is judged to have stable quality in shelf life.
The product not only has the characteristic of smooth popping of chocolate, but also has good thermal stability and mouthfeel maintaining stability, does not need harsh storage logistics conditions, has a shelf life of more than 6 months, and can simultaneously enjoy the tongue tip enjoyment of crisp, sweet and sour taste, multiple compound mouthfeel and multiple flavors of Q sauce after being bitten by one mouth when being eaten. The product has retained taste during shelf life, and no hardening and brittleness.
Comparative example 1
A method for making low-moisture hawthorn chocolate nut kernels comprises the following steps:
1) taking almond kernels as raw materials, crushing by a 3 × 3mm cutter, sieving by a 2.5 × 2.5mm filter screen, taking the part which does not pass through the filter screen, and drying at 80-120 ℃ for 4-6h until the kernels are crisp
2) Standing the almond kernels treated in the step 1) in an environment with the temperature of less than or equal to 25 ℃ and the relative humidity of less than or equal to 55%, and cooling until the temperature of the almond kernels is less than or equal to 35 ℃;
3) filling the almond kernels treated in the step 2) into a chocolate mould;
4) filling the white chocolate slurry into the mould filled with the almonds in the step 3), and continuously vibrating the mould to discharge air bubbles;
5) placing the mold and the content processed in the step 4) into a 0-4 ℃ refrigeration house, standing for 30min, then removing the content from the mold, and temporarily storing in the 0-4 ℃ refrigeration house.
6) Preparing low-moisture hawthorn peel and fresh hawthorn fruit by adopting the following raw materials in mass ratio: maltose syrup: white granulated sugar 10: 5: 2, uniformly mixing all the raw materials, flattening, and baking by using an oven until the water content is less than or equal to 5% and the thickness is 3 mm;
7) after the hawthorn peels treated in the step 6) are cooled to normal temperature, the hawthorn peels in the comparative example 1 have 4.5% of water, are hard and crisp in taste, cannot continue to be operated continuously like glass, and fail in scheme.
Comparative example 2
A method for making low-moisture hawthorn chocolate nut kernels comprises the following steps:
1) taking almond kernels as a raw material, crushing by using a cutter with the diameter of 3 multiplied by 3mm, screening by using a filter screen with the diameter of 2.5 multiplied by 2.5mm, taking the part which does not pass through the screen, and drying for 4-6h at the temperature of 80-120 ℃ until the kernels are crisp;
2) standing the almond kernels treated in the step 1) in an environment with the temperature of less than or equal to 25 ℃ and the relative humidity of less than or equal to 55%, and cooling until the temperature of the almond kernels is less than or equal to 35 ℃;
3) filling the almond kernels treated in the step 2) into a chocolate mould;
4) filling the white chocolate slurry into the mould filled with the almonds in the step 3), and continuously vibrating the mould to discharge air bubbles;
5) placing the mold and the content processed in the step 4) into a 0-4 ℃ refrigeration house, standing for 30min, then removing the content from the mold, and temporarily storing in the 0-4 ℃ refrigeration house.
6) The low-moisture hawthorn peel and fresh hawthorn fruit are prepared from the following raw materials in parts by mass: maltose syrup, white sugar 10: 5: 2, uniformly mixing all the raw materials, flattening, and baking by using an oven until the water content is 15-20% and the thickness is 3 mm; comparative example 2 hawthorn peel had a moisture of 18.0% and a mouth feel of Q elasticity, but was harder than the hawthorn peel of example 1.
7) Completely wrapping the almond chocolate mixture processed in the step 5) by adopting the hawthorn peel processed in the step 6);
8) and 7) completely wrapping the processed product in the step 7) by using glutinous rice paper, and sealing by using a proper packaging material to obtain a finished product, wherein the finished product is respectively stored for 5 days at 40 ℃/60% RH and 15 days at 25 ℃/75% RH, the sensory perception of the product is obviously changed, the hawthorn skin wrapped outside the finished product becomes dry and hard and sticky, the nut particles are obviously not crisp, and the scheme fails.
The samples stored for 5 days at 40 ℃/60% RH were tested as follows:
firstly, physical and chemical indexes:
the moisture of the hawthorn peel before and after storage is respectively as follows: 18.0 percent and 14.5 percent;
the water content before and after the chocolate storage is respectively as follows: 0.5 percent and 3.5 percent;
the moisture of the almond kernels before and after storage is respectively as follows: 2.0 percent and 3.4 percent;
the physical and chemical indexes are obviously changed.
Secondly, sensory indexes are as follows:
color: the original color of the product appears before and after storage
Appearance: after storage, sugaring appears on the hawthorn peel, and the hand feeling is slightly sticky
The mouthfeel is as follows: the mouthfeel of the product after storage is obviously changed, the hawthorn peel wrapped outside the product becomes stiff, and the mouthfeel brittleness of the almond kernel is seriously reduced
The sensory index is obviously changed and is not in accordance with the requirement. Therefore, the product quality is judged to be unstable.
Claims (10)
1. The low-moisture hawthorn peel is characterized by comprising the following raw materials in parts by mass:
2. the method for making low-moisture hawthorn peel according to claim 1, wherein the method comprises the following steps: uniformly mixing fresh hawthorn fruits, glutinous rice flour, sorbitol solution and glycerol according to the formula ratio, and spreading the uniformly mixed materials at the baking temperature of 30-100 ℃ for 1-10 h.
3. The method of claim 2, wherein the baking is carried out to a moisture content of 0.5-5%.
4. A process for making low moisture hawthorn chocolate nut kernels from the low moisture hawthorn peel of claim 1, comprising the steps of:
1) mixing nut kernel and chocolate, and shaping;
2) taking the mixture of the nut kernels and the chocolate prepared in the step 1) as stuffing, taking the low-moisture hawthorn peel as skin, and wrapping to obtain the low-moisture hawthorn chocolate nut kernels.
5. The method according to claim 5, wherein the specific method in step 1) is as follows:
filling the cooked nut kernels into a mould, adding chocolate liquor, freezing and demoulding to obtain the finished product.
6. The method of claim 5, wherein the nuts of step 1) comprise almonds, walnut kernels, cashew nuts, macadamia nuts, hazelnuts, pecan nuts, peanut kernels, melon seeds, or pumpkin seeds.
7. The method of making as claimed in claim 5 or 6 wherein said cooked nut meat is prepared by a method comprising:
the method comprises the steps of taking raw dry nut kernels as raw materials, baking the raw dry nut kernels in a baking oven with air blowing at the temperature of 40-150 ℃ until the raw dry nut kernels are crisp in taste, and then cooling the raw dry nut kernels to the normal temperature in a ventilation drying environment.
8. The method of claim 5 or 6, wherein the air-drying environment is an environment having a temperature of 35 ℃ or less and a relative humidity of 75% or less.
9. The method of claim 5 or 6, wherein the chocolate liquor is a pre-made chocolate mass or cocoa butter replacer chocolate mass.
10. The method of claim 3 or 4, wherein the product prepared in step 2) is wrapped with an anti-sticking layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210178894.8A CN114431329B (en) | 2022-02-25 | 2022-02-25 | Low-moisture haw skin and manufacturing method thereof, low-moisture haw chocolate nut and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210178894.8A CN114431329B (en) | 2022-02-25 | 2022-02-25 | Low-moisture haw skin and manufacturing method thereof, low-moisture haw chocolate nut and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114431329A true CN114431329A (en) | 2022-05-06 |
| CN114431329B CN114431329B (en) | 2023-06-27 |
Family
ID=81374335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210178894.8A Active CN114431329B (en) | 2022-02-25 | 2022-02-25 | Low-moisture haw skin and manufacturing method thereof, low-moisture haw chocolate nut and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114431329B (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB840390A (en) * | 1957-04-10 | 1960-07-06 | Stephan Heller | Method of making crustless confectionery, such as chocolate confectionery, liquid filling |
| CN101167520A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Method for processing kernel haw product |
| CN101272696A (en) * | 2005-08-10 | 2008-09-24 | Mars公司 | Marbled surface chocolate product |
| CN101803710A (en) * | 2010-04-19 | 2010-08-18 | 姜云天 | Haw product and producing method thereof |
| CN102524497A (en) * | 2012-01-06 | 2012-07-04 | 北京红螺食品有限公司 | Hawthorn fruit paste product and preparation method thereof |
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN104744949A (en) * | 2015-03-11 | 2015-07-01 | 安徽建筑大学 | Edible water-soluble instant noodle accessory packaging film and preparation method thereof |
| CN105012965A (en) * | 2015-06-30 | 2015-11-04 | 福建网龙计算机网络信息技术有限公司 | Hawthorn fruit-coated tablet, and preparation method thereof |
| CN106615561A (en) * | 2016-12-19 | 2017-05-10 | 汤晓芳 | Strong-Q fruity haw flake and production method thereof |
| CN107692118A (en) * | 2017-11-13 | 2018-02-16 | 承德伯瑞绿色食品有限公司 | A kind of hawthorn fruits and vegetables ball and its preparation technology |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
| CN112568315A (en) * | 2020-12-11 | 2021-03-30 | 洽洽食品股份有限公司 | Method for making coated nut meat |
-
2022
- 2022-02-25 CN CN202210178894.8A patent/CN114431329B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB840390A (en) * | 1957-04-10 | 1960-07-06 | Stephan Heller | Method of making crustless confectionery, such as chocolate confectionery, liquid filling |
| CN101272696A (en) * | 2005-08-10 | 2008-09-24 | Mars公司 | Marbled surface chocolate product |
| CN101167520A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Method for processing kernel haw product |
| CN101803710A (en) * | 2010-04-19 | 2010-08-18 | 姜云天 | Haw product and producing method thereof |
| CN102524497A (en) * | 2012-01-06 | 2012-07-04 | 北京红螺食品有限公司 | Hawthorn fruit paste product and preparation method thereof |
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN104744949A (en) * | 2015-03-11 | 2015-07-01 | 安徽建筑大学 | Edible water-soluble instant noodle accessory packaging film and preparation method thereof |
| CN105012965A (en) * | 2015-06-30 | 2015-11-04 | 福建网龙计算机网络信息技术有限公司 | Hawthorn fruit-coated tablet, and preparation method thereof |
| CN106615561A (en) * | 2016-12-19 | 2017-05-10 | 汤晓芳 | Strong-Q fruity haw flake and production method thereof |
| CN107692118A (en) * | 2017-11-13 | 2018-02-16 | 承德伯瑞绿色食品有限公司 | A kind of hawthorn fruits and vegetables ball and its preparation technology |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
| CN112568315A (en) * | 2020-12-11 | 2021-03-30 | 洽洽食品股份有限公司 | Method for making coated nut meat |
Non-Patent Citations (1)
| Title |
|---|
| 冯兵: "巧制山楂小食品", 《农产品加工》, no. 2, pages 22 - 23 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114431329B (en) | 2023-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4605561A (en) | Fondant and food bars produced therefrom | |
| RU2212798C2 (en) | Aerated mobile dough for sugar wafers, method of producing sugar wafers, sugar wafers, confectionery product | |
| EP0072758A1 (en) | Gelled edible composition of firm consistency for a bakery product with prolonged conservation, and process for its manufacture | |
| EP1356735B1 (en) | Biscuit extrudable at negative temperatures, process for its preparation and use thereof in composite frozen confectionery products | |
| AU2010236547A1 (en) | All natural fruit snack and method of manufacturing an all natural fruit snack | |
| SE434451B (en) | PROCEDURE FOR THE PREPARATION OF FOOD WITH FILLING AND BREAD WAVE | |
| CN101099529B (en) | Uneasy melting sugarcoated haws on stick and producing technology thereof | |
| JP6576248B2 (en) | Crystalline food and method for producing the same | |
| KR20190064967A (en) | Manufacturing method of cookie containing of cream cheese | |
| KR20150011388A (en) | Edible materials and their manufacture | |
| CN112602749A (en) | Chocolate-flavored coating cake with scattered biscuit pieces on surface and making method thereof | |
| CN114431329A (en) | Low-moisture hawthorn peel and preparation method thereof, low-moisture hawthorn chocolate nut kernel and preparation method thereof | |
| CN1077851A (en) | Low-sugar preserved fruit and fruit jelly production new technology | |
| KR101589894B1 (en) | Processing for making baked snack containing cheese and sweet potato | |
| RU2471357C2 (en) | Beaten sweets production method | |
| KR20120039942A (en) | Method for manufacturing caramel-apple | |
| RU2807703C1 (en) | Method of making candies with composition ingredients | |
| KR20010083672A (en) | A Method of plate on The Yukwa(=korean traditional rice cookies) with chocolate and that kinds a things. | |
| KR940008950B1 (en) | Process for making instant rice noodle | |
| US3686001A (en) | Flavored ready-to-eat breakfast cereal | |
| RU2158516C2 (en) | Method of producing chocolate candies from preliminarily alcoholized fruit and berries | |
| KR870001328B1 (en) | Method for producing korean rice cake | |
| RU2181245C2 (en) | Biscuit cake (variants) | |
| JP2011135811A (en) | Method for producing bean jam-containing coated frozen dessert | |
| KR860000570B1 (en) | Method for manufacturing ice-cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |