CN116998520A - Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels - Google Patents

Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels Download PDF

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Publication number
CN116998520A
CN116998520A CN202311021691.9A CN202311021691A CN116998520A CN 116998520 A CN116998520 A CN 116998520A CN 202311021691 A CN202311021691 A CN 202311021691A CN 116998520 A CN116998520 A CN 116998520A
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nut
powder
parts
macadimia
dough
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郭刚军
邹建云
马尚玄
黄克昌
徐荣
付镓榕
贺熙勇
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Yunnan Institute of Tropical Crops
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Yunnan Institute of Tropical Crops
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Abstract

The invention discloses a preparation method of a nut crisp compounded by moringa oleifera and macadimia nut, which comprises the following steps of: preparing moringa powder, macadamia nut oil and macadamia nut meal powder, heating butter to dissolve, adding milk and egg liquid, cooling, adding flour, macadamia nut meal powder, macadamia nut crushed kernels, moringa powder, oat powder and sugar powder into the butter, uniformly mixing and preparing into dough, dividing the dough into small pieces of flour, kneading into dough with consistent size, pressing into a flat shape, scattering the nut crushed kernels in the center, compacting to obtain a formed nut cake, brushing a layer of macadamia nut oil on a baking tray, putting the formed nut cake into a baking oven, baking to be light green, discharging, cooling, and packaging to obtain a finished product; the prepared nut crisp product is light green in color, uniform and fine in tissue state, regular and uniform in appearance, good in molding, loose and delicious in taste, rich in flavor of macadamia nuts and moringa oleifera, rich in nutrition and good in health care effect.

Description

Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels
Technical Field
The invention relates to the technical field of flaky pastry processing, in particular to a preparation method of a nut pastry compounded by moringa oleifera and macadimia nut kernels.
Background
Macadamia nut (Macadamia integrifolia), also known as Hawaii, is a perennial evergreen tree of the genus Macadamia (Macadamia sp.) of the family Proteeae, subtropical forests native to the southeast of queensland and northeast of wilt, new zealand in australia are well known nuts in the world. The edible part of the macadimia nut is nuts, the nutrition is rich, the oil content is up to 65-80 percent (the content of monounsaturated fatty acid is 78 percent), the macadimia nut is the only woody nut fruit tree containing palmitoleic acid (POA) in the nuts, the content is 19 percent, the macadimia nut is also rich in protein, carbohydrate, calcium, phosphorus, iron, B vitamins and nicotinic acid, the macadimia nut has the functions of reducing cholesterol, improving blood circulation, enhancing memory and the like when being eaten frequently, the economic value is high, the macadimia nut is favored in the international market, and is one of the most popular high-grade nuts, and the macadimia nut is known as the king of the nuts.
The macadimia nut kernels are crisp, smooth, tender and delicious, have unique cream fragrance, are edible nuts with best quality in the world, and can be used for preparing high-grade cakes, high-grade chocolate, high-grade edible oil, high-grade cosmetics and the like besides dry fruits. Although macadimia nuts have a plurality of advantages, the macadimia nuts are mostly eaten by being made into dry fruits, and in life, the fact that the macadimia nuts are hard and slightly eaten by people with weak digestion is found, and the body cannot absorb excessive nutrition, so that nutrition is wasted; in addition, when the chewing gum is chewed and swallowed, the old and children are easy to be stuck. Therefore, after the macadimia nut kernels are baked, the taste can be improved, and after the macadimia nut kernels are crushed, the macadimia nut kernels are processed, people can eat the macadimia nut kernels greatly.
The macadimia nut kernel is prepared into the flaky pastry in a good mode, so that on one hand, the nutrition of the macadimia nut can be fully reserved, and on the other hand, the macadimia nut kernel is greatly convenient to eat and the requirements on the macadimia nut food are met, however, the macadimia nut kernel is directly prepared into the flaky pastry, and the flaky pastry is greasy in taste and single in taste, so that the macadimia nut flaky pastry is processed into urgent demands on the market in multiple tastes.
The Moringa spp is also called drumstick tree and Qijia, belongs to Moringaceae, and belongs to Moringa genus plant, namely moringaadans genus plant, namely single family single genus plant, namely perennial tropical deciduous tree, and is a multipurpose fast-growing tree species in India, african arid and semiarid regions. The moringa protein is the best plant protein found at present, and the protein content in the dry moringa leaves is about 30 percent, and the moringa protein also contains various nutrients such as polyphenol, flavone, carbohydrate, vitamin A, folic acid, pantothenic acid, calcium, iron, selenium and the like. The protein in the moringa leaves is 2 times that in milk, the vitamin C is 6 times that in citrus, the vitamin C is 7 times that in orange, and the carotene is 4 times that in carrot. It is estimated that three spoons of moringa oleifera leaf powder contains 270% vitamin a,42% protein, 125% calcium, 70% iron and 22% vitamin C, which are required daily by young children. The moringa oleifera has American names such as 'odd trees', 'best friends of mother', 'natural medicine cabinets', and the like, and roots, stems, leaves, flowers and fruits of the moringa oleifera have different medical effects, so that the indian grass medicine considers that the moringa oleifera can prevent 300 diseases. Modern medical research shows that moringa oleifera has various activities of regulating blood pressure, reducing cholesterol, reducing blood sugar, enhancing immunity, resisting oxidation, resisting bacteria, diminishing inflammation, resisting cancer and the like. In 2012, the public announcement 19 of the ministry of health of China approves the moringa oleifera leaves as a new food raw material, the safety of the moringa oleifera leaves is fully demonstrated, and no toxic or side effect is caused after long-term use.
The moringa oleifera has rich nutrition and health care effects, the protein content in moringa oleifera leaves is rich, the moringa oleifera leaves contain higher essential amino acids for human bodies, the variety of the amino acids in the moringa oleifera is up to 17, and the moringa oleifera leaves contain 7 essential amino acids which cannot be synthesized by the human bodies and are required to be ingested from the outside. The moringa leaves are rich in lipids, especially unsaturated fatty acids, minerals, vitamins, dietary fibers and the like, such as ascorbic acid, thiamine, riboflavin, carotene, vitamin E and the like, and are vitamins with important nutritional value and effect on human bodies. Experimental results show that the ascorbic acid in the moringa oleifera leaf powder is 7 times that of citrus, and each hundred grams of moringa oleifera leaf powder contains 187.02mg of vitamin E. Moringa leaves also contain abundant minerals, especially with higher levels of calcium, magnesium, potassium, sulfur, and phosphorus.
If the moringa oleifera and the macadamia nut kernels can be combined to prepare the moringa oleifera macadamia nut crisp product, a new macadamia nut crisp product can be provided, the taste of the nut crisp can be greatly enriched, the nutrition and health care effects of the nut crisp can be improved, and the protein content, the calcium content and other substances of the nut crisp can be improved. However, the compound nut crisp product is not easy to prepare, and how to combine the existing nut crisp preparation technology to improve, and the flavor and taste of the obtained moringa oleifera macadamia nut crisp product can be ensured on the basis of well combining nutrition of the two.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing a nut crisp by compounding peppery and macadamia nut
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of a nut crisp compounded by moringa oleifera and macadimia nut kernels is characterized by comprising the following steps of:
(1) Preparing moringa oleifera powder: placing fresh moringa leaves into an electrothermal blowing drying oven, and performing the following drying procedure: drying at 40 deg.C for 3h, drying at 50 deg.C for 4h, drying at 55 deg.C for 7h, pulverizing by a pulverizer after the drying treatment, and sieving with a 60 mesh sieve to obtain Moringa oleifera powder;
(2) Preparing macadimia nut oil and macadimia nut meal powder: crushing macadimia nuts with the water content of 1.0% -1.5%, adopting a hydraulic oil press to press for 80-90min at the pressing temperature of 58-62 ℃ and the pressure of 30-40MPa to obtain macadimia nut oil and macadimia nut meal, drying the macadimia nut meal at the temperature of 60 ℃ until the water content is lower than 3%, crushing by a crusher, and sieving by a 40-mesh sieve to obtain macadimia nut meal powder;
(3) Heating butter with small fire to dissolve, adding milk and egg liquid, and cooling;
(4) Pulverizing white sugar with pulverizer to obtain sugar powder;
(5) Uniformly mixing flour, macadimia nut meal powder, macadimia nut crushed kernels, moringa oleifera powder, oat powder and sugar powder, adding the product obtained in the step (3), and preparing into dough;
(6) Dividing the dough into small pieces of dough, kneading the small pieces of dough into dough with the same size, pressing the dough into a flat shape, lightly pressing down the dough at the central part, then scattering macadimia nut crushed kernels, and compacting the dough to obtain the formed nut crisp;
(7) Brushing a layer of macadimia nut oil on a baking tray, putting the formed nut crisp into the baking tray, baking in a baking oven at the upper fire temperature of 175 ℃ and the lower fire temperature of 140 ℃, baking to light green, discharging, cooling and packaging to obtain the finished product.
Preferably, the particle size of the moringa powder in the step (1) is 60-100 meshes.
Preferably, in the step (2), the size of the macadamia nut crushed kernels is 4-8mm, and the crushed size of the macadamia nut meal powder is 40 meshes.
Preferably, the flour in the step (5) is low gluten flour.
Preferably, the raw materials comprise the following components in parts by weight: 80-100 parts of flour, 20-30 parts of macadimia nut meal powder, 17.5-19.5 parts of macadimia nut crushed kernels, 5-8 parts of moringa powder, 15-20 parts of oat powder, 26-29 parts of white granulated sugar, 50-56 parts of butter, 6-10 parts of pure milk and 12.5-16.5 parts of egg liquid.
Preferably, the raw materials comprise the following components in parts by weight: 85 parts of flour, 26 parts of macadimia nut meal, 18.5 parts of macadimia nut crushed kernel, 7 parts of moringa oleifera powder, 18 parts of oat flour, 27 parts of white granulated sugar, 55 parts of butter, 8 parts of pure milk and 14 parts of egg liquid.
Compared with the prior art, the invention discloses a preparation method of a nut crisp compounded by moringa oleifera and macadimia nut kernels, which has the following beneficial effects:
(1) Compared with the prior macadimia nut crisp products, the method has more abundant nutrition and health care effects;
(2) The moringa oleifera and macadimia nut crisp product prepared by the method has excellent flavor and taste, and well solves the problem that the taste of the product is difficult to adjust
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A moringa oleifera and macadimia nut crisp comprises the following raw materials in formula: 100 parts of flour, 20 parts of macadamia nut meal powder, 17.5 parts of macadamia nut crushed kernel, 5 parts of moringa oleifera powder, 15 parts of oat flour, 26 parts of white granulated sugar, 50 parts of butter, 6 parts of pure milk and 12.5 parts of egg liquid; wherein the size of the macadimia nut crushed kernel is 4-5mm, and the particle size of the moringa powder is 60-80 meshes.
The preparation method of the moringa oleifera macadimia nut crisp comprises the following steps of:
(1) Preparing macadimia nut oil and macadimia nut meal powder:
taking macadimia nut crushed kernels with the water content of 1.5%, squeezing for 80 minutes at the squeezing temperature of 58 ℃ and the pressure of 30MPa by adopting a hydraulic oil press to obtain macadimia nut oil and macadimia nut meal, drying the macadimia nut meal at the temperature of 60 ℃ until the water content is lower than 3%, crushing by a crusher, and sieving by a 40-mesh sieve to obtain macadimia nut meal powder;
(2) Heating butter with small fire to dissolve, adding milk and egg liquid, and cooling;
(3) Pulverizing white sugar with pulverizer to obtain sugar powder;
(4) Uniformly mixing flour, macadimia nut meal powder, macadimia nut crushed kernels, moringa oleifera leaf powder, oat flour and white granulated sugar powder, and adding the mixed auxiliary liquid obtained in the step (2) to prepare dough;
(6) Dividing the dough into small pieces of dough, kneading the small pieces of dough into dough with the same size, pressing the dough into a flat shape, lightly pressing down the dough at the central part, then scattering macadimia nut crushed kernels, and compacting the dough to obtain the formed nut crisp;
(7) Brushing a layer of macadimia nut oil on a baking tray, putting the formed nut crisp into the baking tray, baking in a baking oven at the upper fire temperature of 175 ℃ and the lower fire temperature of 140 ℃, baking to light green, discharging, cooling and packaging to obtain the finished product.
Example 2
A moringa oleifera and macadimia nut crisp comprises the following raw materials in formula: 80 parts of flour, 30 parts of macadimia nut meal, 19.5 parts of macadimia nut crushed kernel, 8 parts of moringa oleifera powder, 20 parts of oat flour, 29 parts of white granulated sugar, 56 parts of butter, 10 parts of pure milk and 16.5 parts of egg liquid; wherein the size of the macadamia nut crushed kernel is 7-8mm, and the particle size of the moringa powder is 60-100 meshes.
The preparation method of the moringa oleifera macadimia nut crisp comprises the following steps of:
(1) Preparing macadamia nut oil and macadamia nut meal;
taking macadimia nut crushed kernels with the water content of 1.2%, adopting a hydraulic oil press to press for 90min at the pressing temperature of 62 ℃ and the pressure of 40MPa to obtain macadimia nut oil and macadimia nut meal, drying the macadimia nut meal at the temperature of 60 ℃ until the water content is lower than 3%, crushing by a crusher, and sieving by a 40-mesh sieve to obtain macadimia nut meal powder;
(2) Heating butter with small fire to dissolve, adding milk and egg liquid, and cooling;
(3) Pulverizing white sugar with pulverizer to obtain sugar powder;
(4) Uniformly mixing flour, macadimia nut meal powder, macadimia nut crushed kernels, moringa oleifera leaf powder, oat flour and white granulated sugar powder, and adding the mixed auxiliary liquid obtained in the step (2) to prepare dough;
(6) Dividing the dough into small pieces of dough, kneading the small pieces of dough into dough with the same size, pressing the dough into a flat shape, lightly pressing down the dough at the central part, then scattering macadimia nut crushed kernels, and compacting the dough to obtain the formed nut crisp;
(7) Brushing a layer of macadimia nut oil on a baking tray, putting the formed nut crisp into the baking tray, baking in a baking oven at the upper fire temperature of 175 ℃ and the lower fire temperature of 140 ℃, baking to light green, discharging, cooling and packaging to obtain the finished product.
Example 3
A moringa oleifera and macadimia nut crisp comprises the following raw materials in formula: 85 parts of flour, 26 parts of macadimia nut meal powder, 18.5 parts of macadimia nut crushed kernel, 7 parts of moringa oleifera powder, 18 parts of oat powder, 27 parts of white granulated sugar, 55 parts of butter, 8 parts of pure milk and 14 parts of egg liquid; wherein the size of the macadimia nut crushed kernels is 6-7mm, and the particle size of the moringa powder is 80-100 meshes;
(1) Preparing macadamia nut oil and macadamia nut meal;
taking macadimia nut crushed kernels with the water content of 1.0%, squeezing for 85min at the squeezing temperature of 60 ℃ and the pressure of 35MPa by adopting a hydraulic oil press to obtain macadimia nut oil and macadimia nut meal, drying the macadimia nut meal at the temperature of 60 ℃ until the water content is lower than 3%, crushing by a crusher, and sieving by a 40-mesh sieve to obtain macadimia nut meal powder;
(2) Heating butter with small fire to dissolve, adding milk and egg liquid, and cooling;
(3) Pulverizing white sugar with pulverizer to obtain sugar powder;
(4) Uniformly mixing flour, macadimia nut meal powder, macadimia nut crushed kernels, moringa oleifera leaf powder, oat flour and white granulated sugar powder, and adding the mixed auxiliary liquid obtained in the step (2) to prepare dough;
(6) Dividing the dough into small pieces of dough, kneading the small pieces of dough into dough with the same size, pressing the dough into a flat shape, lightly pressing down the dough at the central part, then scattering macadimia nut crushed kernels, and compacting the dough to obtain the formed nut crisp;
(7) Brushing a layer of macadimia nut oil on a baking tray, putting the formed nut crisp into the baking tray, baking in a baking oven at the upper fire temperature of 175 ℃ and the lower fire temperature of 140 ℃, baking to light green, discharging, cooling and packaging to obtain the finished product.
Test case
Sensory evaluation was performed on the moringa oleifera macadamia nut shortbread obtained in examples 1 to 3, and the evaluation criteria are shown in table 1:
TABLE 1 sensory evaluation criteria for Moringa oleifera Australian nut shortbread
And (II) detecting quality indexes of the moringa oleifera and macadamia nut crisp products as follows:
1. measurement of moisture: direct drying method, measured according to GB 5009.3-2010
2. Measurement of crude fat: soxhlet extraction was carried out according to GB/T14772-2008.
3. Determination of acid value: the cold solvent method was carried out according to GB/T5530-2005.
4. Measurement of peroxide value: the measurement was carried out according to GB/T5538-2005.
5. Determination of total sugar: the anthrone sulfuric acid method is carried out according to GB/T5009.7-2008.
6. Determination of the total number of colonies: the measurement was carried out in accordance with GB/T4789.2-2003.
7. Measurement of E.coli: the measurement was carried out in accordance with GB/T4789.3-2003.
(III) Each index of the moringa oleifera macadamia nut crisp obtained in the example 3 is measured as follows:
3.1 sensory index
10 tasters in the food field were selected to perform sensory evaluation on the obtained moringa oleifera macadimia nut shortbread, and the average value was taken, and the results are shown in table 2:
table 2 sensory evaluation results of the Moringa oleifera and macadamia nut shortbread prepared
The obtained product has light green appearance, loose and round shape, uniform distribution of surface kernels, consistent shape and size, loose and delicious taste, aromatic flavor, proper sweetness and unique flavor of macadamia nut and moringa oleifera.
3.2 physicochemical index
TABLE 3 physicochemical index of the product
Project Standard value Actual measurement value
Moisture (%) ≤5 3.39
Crude fat (%) ≥10 24.30
Acid value (mgKOH/g) ≤4 1.59
Peroxide value (meq/kg) ≤6 1.36
Total sugar (%) ≥20 24.50
Through detection, the physical and chemical index actual measurement value of the prepared moringa oleifera and macadimia nut crisp product accords with the physical and chemical standard of the product.
3.3 sanitation index
TABLE 4 product sanitation index
Project Standard value Actual measurement value
Colony count (number/g) ≤750 60
Coli (individual/100 g) ≤30 ＜3
The measured value of the sanitation index of the processed macadimia nut crisp product meets the sanitation standard of the product.
The results of evaluation of the moringa oleifera macadamia nut shortbread obtained in examples 1 and 2 were similar, with the results of the evaluation being the best in example 3.
Experimental example
Single factor experiments are carried out on various formula indexes to obtain the optimal raw material formula:
4.1 Effect of macadamia nut pieces of different sizes on product quality
The sensory evaluation was carried out on the obtained product by taking macadimia nuts with the crushed sizes of less than 3mm, 4-6mm, 6-8mm and more than 9mm, and other raw material formulas and processing techniques were the same as those of example 3, and the influence of the crushed sizes on the quality of the product was examined, and the results are shown in Table 5.
TABLE 5 influence of crushed macadamia nuts of different crushing sizes on product quality
As can be seen from Table 5, the crushed macadimia nut kernels gradually become better in quality with the reduction of the crushed particle size, and when the crushed size is 9mm or more, the product has a pharyngeal taste. When the crushing size is below 3mm, the texture of the product is lighter. Thus, the macadimia nut kernels are chosen to have a particle size of 4-8mm.
4.2 influence of the addition amount of macadamia nut meal on the quality of the product
The sensory evaluation was performed on the products by adding 10 parts by weight, 20 parts by weight, 30 parts by weight and 40 parts by weight of macadimia nut meal, and other ingredients and basic formulas in the same example 3, and the influence of different adding amounts of the macadimia nut meal on the quality of the products was examined, and the results are shown in Table 6.
TABLE 6 influence of different addition amounts of macadamia nut meal on product quality
As can be seen from Table 6, with increasing amounts of macadamia meal, the quality of the product was more severe from lighter nut flavor to later cracking, which may be due to the different amounts of protein and carbohydrate contained in the macadamia meal and flour. Comprehensively considering that the quality of the product is better when the adding amount of the macadimia nut meal is 20-30 parts.
4.3 influence of the addition amount of Moringa oleifera powder on the quality of the product
The sensory evaluation was performed on the products by adding 3 parts by weight, 5 parts by weight, 8 parts by weight and 10 parts by weight of moringa oleifera powder, and the other ingredients and the basic formulation were the same as in example 3, and the influence of the different addition amounts of moringa oleifera powder on the quality of the products was examined, and the results are shown in Table 7.
TABLE 7 influence of different addition amounts of Moringa oleifera on product quality
As can be seen from table 7, as the amount of moringa powder added is gradually increased, the quality of the product is changed from lighter flavor, lighter green color to more serious cracking at later stage and blackening color, which may be that the amount of protein and carbohydrate contained in moringa powder and flour are different, resulting in different formability of the product; and the moringa powder is excessively added, so that the color of the product is greenish black or even blackish. Considering comprehensively, when the addition amount of moringa oleifera powder is 5-8 parts, the product quality is best.
4.4 influence of particle size of Moringa oleifera powder on product quality
The sensory evaluation was performed by taking moringa oleifera powder with 20-40 meshes, 40-60 meshes, 60-80 meshes and 80-100 meshes, and other raw material formulas and processing techniques as in example 3, and examining the influence of the grinding particle size on the quality of the product, and the results are shown in Table 8.
TABLE 8 influence of Moringa oleifera powder of different particle sizes on product quality
As can be seen from Table 8, as the particle size of the moringa oleifera powder increases, the quality of the product becomes better, and when the particle size is 60 mesh or more, the product is loose and tasty, has texture, but when it is more than 100 mesh, the product has a pharyngeal taste. Therefore, the selection of the moringa oleifera powder has a proper grinding particle size of 60-100 meshes.
4.5 influence of the addition amount of white sugar on the quality of the product
24 parts by weight, 26 parts by weight, 29 parts by weight and 32 parts by weight of white granulated sugar are added to flour, sensory evaluation is carried out on other auxiliary materials and basic formulas in the same way as in example 3, and the influence of different addition amounts of the white granulated sugar on the quality of the product is examined, and the results are shown in Table 9.
TABLE 9 influence of different addition amounts of white sugar on product quality
In order to make the product have more texture when eating, white granulated sugar particles can be selected, but the white granulated sugar particles are crushed to prepare white granulated sugar powder, so that the white granulated sugar powder is more uniformly mixed and is convenient to prepare. As can be seen from Table 9, as the amount of sugar added increases, the sweetness of the product increases, and when the amount of white sugar added is 26 to 29 parts, the sweetness of the product is more suitable.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use 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 (6)

1. A preparation method of a nut crisp compounded by moringa oleifera and macadimia nut kernels is characterized by comprising the following steps of:
(1) Preparing moringa oleifera powder: placing fresh moringa leaves into an electrothermal blowing drying oven, and performing the following drying procedure: drying at 40 deg.C for 3h, drying at 50 deg.C for 4h, drying at 55 deg.C for 7h, pulverizing by a pulverizer after the drying treatment, and sieving with a 60 mesh sieve to obtain Moringa oleifera powder;
(2) Preparing macadimia nut oil and macadimia nut meal powder: crushing macadimia nuts with the water content of 1.0% -1.5%, adopting a hydraulic oil press to press for 80-90min at the pressing temperature of 58-62 ℃ and the pressure of 30-40MPa to obtain macadimia nut oil and macadimia nut meal, drying the macadimia nut meal at the temperature of 60 ℃ until the water content is lower than 3%, crushing by a crusher, and sieving by a 40-mesh sieve to obtain macadimia nut meal powder;
(3) Heating butter with small fire to dissolve, adding milk and egg liquid, and cooling;
(4) Pulverizing white sugar with pulverizer to obtain sugar powder;
(5) Uniformly mixing flour, macadimia nut meal powder, macadimia nut crushed kernels, moringa oleifera powder, oat powder and sugar powder, adding the product obtained in the step (3), and preparing into dough;
(6) Dividing the dough into small pieces of dough, kneading the small pieces of dough into dough with the same size, pressing the dough into a flat shape, lightly pressing down the dough at the central part, then scattering macadimia nut crushed kernels, and compacting the dough to obtain the formed nut crisp;
(7) Brushing a layer of macadimia nut oil on a baking tray, putting the formed nut crisp into the baking tray, baking in a baking oven at the upper fire temperature of 175 ℃ and the lower fire temperature of 140 ℃, baking to light green, discharging, cooling and packaging to obtain the finished product.
2. The method for preparing a nut cracker with peppery and macadamia nut kernel as defined in claim 1, wherein the particle size of the peppery powder in the step (1) is 60-100 meshes.
3. The method for preparing a nut cracker with peppery and macadamia nut kernel as defined in claim 1, wherein the size of the macadamia nut kernel in the step (2) is 4-8mm, and the size of the crushed macadamia nut kernel powder is 40 meshes.
4. The method for preparing a nut cracker with peppery and macadamia nut kernel as defined in claim 1, wherein the flour in the step (5) is low gluten flour.
5. The method for preparing the nut crisp compounded by moringa oleifera and macadimia nut kernels according to claim 1, wherein the raw materials comprise, by weight: 80-100 parts of flour, 20-30 parts of macadimia nut meal powder, 17.5-19.5 parts of macadimia nut crushed kernels, 5-8 parts of moringa powder, 15-20 parts of oat powder, 26-29 parts of white granulated sugar, 50-56 parts of butter, 6-10 parts of pure milk and 12.5-16.5 parts of egg liquid.
6. The method for preparing a nut cracker with peppery and macadamia nut as defined in claim 5, wherein the raw materials comprise, by weight: 85 parts of flour, 26 parts of macadimia nut meal, 18.5 parts of macadimia nut crushed kernel, 7 parts of moringa oleifera powder, 18 parts of oat flour, 27 parts of white granulated sugar, 55 parts of butter, 8 parts of pure milk and 14 parts of egg liquid.
CN202311021691.9A 2019-11-13 2019-11-13 Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels Pending CN116998520A (en)

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