CN102511625A

CN102511625A - Composite praline and making method thereof

Info

Publication number: CN102511625A
Application number: CN2012100047598A
Authority: CN
Inventors: 陈先保
Original assignee: QIAQIA FOODS CORP
Current assignee: QIAQIA FOODS CORP
Priority date: 2012-01-09
Filing date: 2012-01-09
Publication date: 2012-06-27

Abstract

The invention discloses a composite praline. The composite praline comprises the following components in proportions by weight: barley malt syrup 20-24, white granulated sugar 20-24, purified water 14-18, peanut kernel 64-68, sunflower seed kernel 64-68, walnut kernel 64-68, white sesame seed 6-10 and corn starch 0.1-0.2. The making method comprises the following steps of: (1) uniformly mixing the barley malt syrup, the white granulated sugar and the purified water according to corresponding proportion, heating, stirring and boiling to 106-108 DEG C to obtain a mixed syrup; (2) carrying out pre-treatment on corresponding kernels; (3) performing icing treatment on the kernels; (4) adding the white sesame seeds to the mixed kernel material subjected to icing treatment under stirring to enable the added white sesame seed to be distributed uniformly; (5) forming and slicing; (6) cooling down the composite praline obtained from the step (5) to room temperature, and uniformly splashing the corn starch on the surface of the composite praline to obtain a half-product of the composite praline; and (7) packing. The invention promotes a green, nutrient, healthy and healthcare idea; and the making method of the composite praline has the advantages of reasonability, practicability, simple operation, good effect and favorability on wide popularization.

Description

A kind of compound praline and processing method thereof

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Technical field:

The present invention relates generally to food service industry, relates in particular to a kind of compound praline and processing method thereof.

Background technology:

Nut is nutritious, has skin makeup, brain tonic, healthy, the anti-ageing effect of waiting for a long time of protection cardiovascular and cerebrovascular, also has abundant linoleic acid composition in the nut, can promote teen-age brain to grow.Suitably edible American pistachios not only can be alleviated arteriosclerotic generation, help to reduce blood fat (lecithin) and can also guarantee big cerebral blood flow (CBF), make us full of energy, radiant; The linoleic acid of sunflower seed can reach 70%, helps to reduce the blood of human body cholesterol levels, is of value to keeping skin delicate, prevents dry skin and generates color spot; Walnut kernel is mended brain to reinforcing the kidney has good effect, can reduce content of cholesterol in the blood, and reduces the possibility of suffering from angiocardiopathy; The unrighted acid of the needed by human that shelled peanut is contained has the promotion brain cell development, the function of enhance memory; Amino acid whose kind is complementary in kind that cashew nut is amino acid contained and the cereal, mainly is unrighted acid in its aliphatic acid, can help the sclerosis of the elderly's prevention of arterial, angiocardiopathy, headstroke and heart disease; The nutritive value of almond is very balanced, not only contains the nutritional labeling of similar animal protein, like protein, fat etc., also contains the peculiar cellulose of plant component etc.

Summary of the invention:

The object of the invention is exactly in order to remedy the defective of prior art, provide a kind of can be through the healthy snack-compound praline and the processing method thereof of large-scale production.

The present invention realizes through following technical scheme:

A kind of compound praline is characterized in that: the weight proportion of its each raw material components is:

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Shelled peanut 64-68;

Polly seed nucleole 64-68;

Walnut kernel 64-68;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

This is the compound praline of children educational type.

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Shelled peanut 38-42;

Polly seed nucleole 38-42;

Walnut kernel 38-42;

Cashew nut 38-42;

Happy kernel 38-42;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

This is young vigor type children praline.

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Polly seed nucleole 48-52;

Walnut kernel 48-52;

Almond 48-52;

Cashew nut 48-52;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

This is old body building type children praline.

Wherein malt syrup, white granulated sugar and pure water are the A material; Nuts and kernels is the B material; White sesameseed is the C material; Cornstarch is the D material.

A kind of processing method of compound praline is characterized in that: carry out according to the following steps successively:

1), after the malt syrup with corresponding proportioning, white granulated sugar and pure water mix, heating is stirred infusion and is obtained mixing molasses to 106-108 ℃.

2), corresponding kernel is carried out preliminary treatment: peanut is fried out benevolence perfume (or spice), remove clothing after the cold; Polly seed nucleole, almond bake the tooth Huang; Walnut kernel, happy kernel bake roasting fragrance; White sesameseed is fried out benevolence perfume (or spice).

3), hanging: the kernel of corresponding proportioning mixed obtain the blended nut material, mixing molasses is drenched in the blended nut material, mix the kernel material while drenching and make it to dip in sugar evenly.

4), be under 90-100 ℃ the condition, to add white sesameseed in the blended nut material after hanging is handled in temperature, the limit edged stirs, and the white sesameseed of admixing is evenly distributed.

5), moulding, section: the kernel compound that obtains in the step 4) is poured in the mould of oiling, and the surface flattens; When treating that temperature is reduced to 40-45 ℃, section.

6), treat that the compound praline that obtains in the step 5) is cooled to room temperature, evenly be sprinkled into cornstarch to its surface, obtain compound praline semi-finished product.

7), packing: compound praline semi-finished product are carried out gas flush packaging.

During section, the half-finished size of compound praline depends on the needs.

Advantage of the present invention is:

1, the present invention not only provides a kind of compound praline through large-scale production to people, mainly advocates the theory of a kind of green, nutrition, health, health.

2, not only processing method is reasonable, practical in the present invention, and simple to operate, effective, is beneficial to extensive popularization.

Description of drawings:

Fig. 1 is a process chart of the present invention.

The specific embodiment:

Referring to accompanying drawing.

Embodiment one:

A kind of compound praline of children educational type, the weight proportion of its each raw material components is:

Malt syrup 22;

White granulated sugar 22;

Pure water 16;

Shelled peanut 66;

Polly seed nucleole 66;

Walnut kernel 66;

White sesameseed 8;

Cornstarch: 0.15.

Embodiment two:

A kind of compound praline of young vigor type, the weight proportion of its each raw material components is:

Malt syrup 22;

White granulated sugar 22;

Pure water 16;

Shelled peanut 40;

Polly seed nucleole 40;

Walnut kernel 40;

Cashew nut 40;

Happy kernel 40;

White sesameseed 8;

Cornstarch: 0.15.

Embodiment three:

A kind of compound praline of old body building type, the weight proportion of its each raw material components is:

Malt syrup 22;

White granulated sugar 22;

Pure water 16;

Polly seed nucleole 50;

Walnut kernel 50;

Almond 50;

Cashew nut 50;

White sesameseed 8;

Cornstarch: 0.15.

More than the processing method of various compound pralines, carry out according to the following steps successively:

Claims

1. compound praline, it is characterized in that: the weight proportion of its each raw material components is:

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Shelled peanut 64-68;

Polly seed nucleole 64-68;

Walnut kernel 64-68;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

2. compound praline, it is characterized in that: the weight proportion of its each raw material components is:

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Shelled peanut 38-42;

Polly seed nucleole 38-42;

Walnut kernel 38-42;

Cashew nut 38-42;

Happy kernel 38-42;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

3. compound praline, it is characterized in that: the weight proportion of its each raw material components is:

Malt syrup 20-24;

White granulated sugar 20-24;

Pure water 14-18;

Polly seed nucleole 48-52;

Walnut kernel 48-52;

Almond 48-52;

Cashew nut 48-52;

White sesameseed 6-10;

Cornstarch: 0.1-0.2.

4. according to the processing method of claim 1,2 or 3 described a kind of compound pralines, it is characterized in that: carry out according to the following steps successively:

1), after the malt syrup with corresponding proportioning, white granulated sugar and pure water mix, heating is stirred infusion and is obtained mixing molasses to 106-108 ℃;

2), corresponding kernel is carried out preliminary treatment: peanut is fried out benevolence perfume (or spice), remove clothing after the cold; Polly seed nucleole, almond bake the tooth Huang; Walnut kernel, happy kernel bake roasting fragrance; White sesameseed is fried out benevolence perfume (or spice);

3), hanging: the kernel of corresponding proportioning mixed obtain the blended nut material, mixing molasses is drenched in the blended nut material, mix the kernel material while drenching and make it to dip in sugar evenly;

4), be under 90-100 ℃ the condition, to add white sesameseed in the blended nut material after hanging is handled in temperature, the limit edged stirs, and the white sesameseed of admixing is evenly distributed;

5), moulding, section: the kernel compound that obtains in the step 4) is poured in the mould of oiling, and the surface flattens; When treating that temperature is reduced to 40-45 ℃, section;

6), treat that the compound praline that obtains in the step 5) is cooled to room temperature, evenly be sprinkled into cornstarch to its surface, obtain compound praline semi-finished product;