CN107156651A - A kind of watermelon almond is combined biscuit and preparation method thereof - Google Patents
A kind of watermelon almond is combined biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN107156651A CN107156651A CN201710209390.7A CN201710209390A CN107156651A CN 107156651 A CN107156651 A CN 107156651A CN 201710209390 A CN201710209390 A CN 201710209390A CN 107156651 A CN107156651 A CN 107156651A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- almond
- watermelon
- combined
- quick
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Biscuit and preparation method thereof is combined the invention discloses a kind of watermelon almond, the biscuit is combined according to a certain percentage by fresh watermelon, almond, flour, oat, salt and monosodium glutamate, and the preparation method of the biscuit is：Mixing, curing, shaping, it is quick-frozen and lyophilized.The process that the present invention is used is desivac, and the biscuit of making can keep the natural nutrient component of watermelon and almond to greatest extent, not only containing abundant dietary fiber, more containing natural vitamin.The total storage rate of natural complex is up to more than 85%, and biscuit is bright in colour, and distinctive local flavor itself is strongly fragrant.
Description
【Technical field】
The present invention relates to a kind of instant food, especially a kind of watermelon almond is combined biscuit, further relates to the watermelon almond compound cake
Dry preparation method.
【Background technology】
Current fruits and vegetables biscuit producing process is to be bakeed using high temperature or the making of high temperature frying technique, although this technique can be formed
Tempting fragrance, but there is fat content height, fat easily oxidation, the toasted rear gross distortion of fruits and vegetables, discoloration, natural complex
And other heat-sensitive materials subjects to severe risks of damage, eat easy excessive internal heat, it is impossible to keep the original shape of fruits and vegetables material, color and luster, local flavor more
And natural nutrient component, meanwhile, in order to improve the crisp degree of biscuit, some shortening agents can be also added, product has some to strong
Kang Buli factor.The problem of existing above can not meet the food-safe and healthy demand of the mankind, therefore find one kind both
The convenience of conventional cookies can be met, but energy beyond tradition biscuit has rich in natural complex and cellulose, while can also fill
Divide and show the original color of fruits and vegetables, the new biscuit of type is highly desirable to.
【The content of the invention】
For the problems of existing fruits and vegetables biscuit, it is an object of the invention to improve a kind of not only nutrition but also the watermelon apricot of health
Benevolence is combined biscuit, while also improving its preparation method.
The present invention is adopted the following technical scheme that：A kind of watermelon almond is combined biscuit, it is characterised in that：By following weight percent
The material composition of ratio：Fresh watermelon 20%, almond 20%, flour 42%, oat 15%, salt 2.2%, monosodium glutamate 0.8%.
The oat also can use other edible starch to replace.
The preparation method that the watermelon almond is combined biscuit, its step is：
A. the food materials of corresponding deal number are weighed, mud is made in watermelon, almond, takes flour and oatmeal to add water and stirs,
Heating makes temperature of charge be kept for more than 98 DEG C continue 5min, then adds salt and monosodium glutamate stirs；
B. it is molded, charges material into rectangle food die；
C. it is quick-frozen, carried out in the low-temperature quick-freezing storehouse that material is sent into -30 DEG C it is quick-frozen, it is quick-frozen to -25 DEG C of material center temperature through 4h
Below；
D. freeze, material is moved into vacuum freeze drying cabin, vavuum pump is opened after closing door, pressure in interior storehouse is dropped in 10min
To below 70Pa, it is then turned on heat medium circulation pump and begins to warm up, refractory slab temperature is set as：First stage, 28 DEG C of constant temperature 30min,
Second stage is warming up to 80 DEG C, used time 60min, phase III, 80 DEG C of constant temperature 360min, fourth stage, refractory slab switching by 28 DEG C
Cold water cooling 30min is passed through, 30 DEG C are down to by 80 DEG C；Pure air is passed through, to storehouse internal pressure and atmospheric pressure balance, storehouse is opened
Door, takes out biscuit and is packed.
The oat can also be replaced with other edible starch.
The beneficial effects of the present invention are：The fruit and vegetable composite biscuit produced by this process can keep west to greatest extent
The natural nutrient component of melon and almond, not only containing abundant dietary fiber, more containing natural vitamin.Natural complex is total
Storage rate is up to more than 85%, and biscuit is bright in colour, and distinctive local flavor itself is strongly fragrant.
【Embodiment】
The present invention is illustrated with reference to embodiment, but the present invention is not any limitation as in any way, according to the present invention
Training centre make to obtain any change or replacement, belong to protection scope of the present invention.
Embodiment 1
(1) fresh almond is cooked, natural draining, makes almond mud standby；
(2) fresh watermelon peeling, dices, is pounded watermelon mud standby；
(3) by weight, take flour 4.2KG, oatmeal 1.5KG add water 4KG stir heating (98 DEG C of temperature of charge with
On, 5 minutes retention times) it is cooked, the almond mud 2KG after blanching, watermelon mud 2KG are then taken, and add 220 grams of salt, monosodium glutamate
80 grams are mixed with stirring and are fitted into (40*30*8mm) rectangle food die, are then fed into (subzero 30 DEG C) low temperature speed
Freeze in storehouse carry out it is quick-frozen, it is quick-frozen to below -25 DEG C of material center temperature through 4 hours；
(4) material after will be quick-frozen is moved into be freezed in vacuum freeze drying cabin (model XL--100), and it is cold that material enters vacuum
Door is closed immediately after freezing dryness storehouse, is then turned on vavuum pump and is vacuumized, pressure is down to by normal pressure in dryness storehouse in 10 minutes
Below 70Pa, is then turned on heat medium circulation pump and begins to warm up, and whole freeze-drying process keeps vacuum pressure in below 70Pa, and refractory slab adds
Hot temperature setting is as follows：28 DEG C of first stage heated at constant temperature 30 minutes, second stage is warming up to 80 DEG C of 60 minutes, the 3rd by 28 DEG C
80 DEG C of stage heated at constant temperature 360 minutes, the, the switching of four stage refractory slabs is passed through cold water and cooled 30 minutes, and 30 DEG C are cooled to by 80 DEG C,
Whole freeze-drying process temperature of charge is stepped up to 30 DEG C by -25 DEG C, the freedom in material with the continuous progress of water sublimed
It is lyophilized to come to an end when water content has reached less than 5%, whole process 8 hours, now, you can cleaning is filled with into dryness storehouse
Air, door can be opened when the pressure in dryness storehouse is balanced with atmospheric pressure take out lyophilized biscuit and be packed.It is whole to freeze
The requirement of dry process is as follows：1. the pressure in dry vacuum container is maintained at below 70Pa.2. whole heating process ensures that refractory slab is carried
The heat energy of freeze-dried material is supplied less than the heat energy needed for distillation.3. whole freeze-drying process condenser temperature have to be lower than subzero 30 DEG C.
Claims (4)
1. a kind of watermelon almond is combined biscuit, it is characterised in that：By the material composition of following percentage by weight：Fresh watermelon 20%,
Almond 20%, flour 42%, oat 15%, salt 2.2%, monosodium glutamate 0.8%.
2. watermelon almond is combined biscuit according to claim 1, it is characterised in that：Oat also can use other edible starch generations
Replace.
3. the preparation method that watermelon almond described in claim 1 is combined biscuit, its step is：
A. the food materials of corresponding deal number are weighed, mud is made in watermelon, almond, takes flour and oatmeal to add water and stirs,
Heating makes temperature of charge be kept for more than 98 DEG C continue 5min, then adds salt and monosodium glutamate stirs；
B. it is molded, charges material into rectangle food die；
C. it is quick-frozen, carried out in the low-temperature quick-freezing storehouse that material is sent into -30 DEG C it is quick-frozen, it is quick-frozen to -25 DEG C of material center temperature through 4h
Below；
D. freeze, material is moved into vacuum freeze drying cabin, vavuum pump is opened after closing door, pressure in interior storehouse is dropped in 10min
To below 70Pa, it is then turned on heat medium circulation pump and begins to warm up, refractory slab temperature is set as：First stage, 28 DEG C of constant temperature 30min,
Second stage is warming up to 80 DEG C, used time 60min, phase III, 80 DEG C of constant temperature 360min, fourth stage, refractory slab switching by 28 DEG C
Cold water cooling 30min is passed through, 30 DEG C are down to by 80 DEG C；Pure air is passed through, to storehouse internal pressure and atmospheric pressure balance, storehouse is opened
Door, takes out biscuit and is packed.
4. the preparation method that watermelon almond is combined biscuit according to claim 4, it is characterised in that：Oat can also use other
Edible starch is replaced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209390.7A CN107156651A (en) | 2017-03-31 | 2017-03-31 | A kind of watermelon almond is combined biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209390.7A CN107156651A (en) | 2017-03-31 | 2017-03-31 | A kind of watermelon almond is combined biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156651A true CN107156651A (en) | 2017-09-15 |
Family
ID=59849069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209390.7A Withdrawn CN107156651A (en) | 2017-03-31 | 2017-03-31 | A kind of watermelon almond is combined biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156651A (en) |
-
2017
- 2017-03-31 CN CN201710209390.7A patent/CN107156651A/en not_active Withdrawn
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170915 |
|
| WW01 | Invention patent application withdrawn after publication |