CN110278980A - A kind of Queensland nut snowflake shortcake and preparation method thereof - Google Patents
A kind of Queensland nut snowflake shortcake and preparation method thereof Download PDFInfo
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- CN110278980A CN110278980A CN201910611974.6A CN201910611974A CN110278980A CN 110278980 A CN110278980 A CN 110278980A CN 201910611974 A CN201910611974 A CN 201910611974A CN 110278980 A CN110278980 A CN 110278980A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/34—Animal material
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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
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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
- A21D2/364—Nuts, e.g. cocoa
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
A kind of Queensland nut snowflake shortcake and preparation method thereof, belong to food processing technology field, the snowflake shortcake includes the raw material of following parts by weight: 290-310 parts of cotton candy, 200-220 parts of biscuit, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of toppings, nut kernel 120-150 parts, 30-50 parts of vegetables and fruits dried meat of mixing；The toppings are matcha powder or chocolate powder.The present invention also provides the production method of the Queensland nut snowflake shortcake, the snowflake shortcake nutrient health as made from this method, mouthfeel multiplicity and overall appearance are good.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of Queensland nut snowflake shortcake and preparation method thereof.
Background technique
Snowflake shortcake is a kind of crisp soft sweet food of mouthfeel, is " advanced version " snacks obtained by nougat extension method mind,
It joined biscuit on the basis of nougat, for neutralizing sweet taste, and the milk powder for cooperating outer surface to spread, keep mouthfeel more fragrant
Sweet tea is crisp, therefore referred to as snowflake is crisp.To promote mouthfeel and nutritive value, it is usually added with preserved fruit or nut kernel in snowflake shortcake, due to
Preserved fruit, nut kernel are easy to happen oxidation, and then spoiled or even sour is mostly occurred as soon as within the shelf-life, directly affect ox and prick sugar
Product it is freshness, and the biscuit in snowflake shortcake is often for good mouthfeel, the biscuit for selecting crisp brittleness good, but it is making
Be easy in the process it is fragmentary, it is not easy to maintain, and mouthfeel is loose；And snowflake shortcake mouthfeel made of harder biscuit is poor, entrance is hard, difficult
To be widely accepted.Therefore, how to develop a kind of nutrient health, good mouthfeel and the preferable snowflake shortcake of appearance is this technology neck
The technical problem underlying that domain needs to solve at present.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of Queensland nut snowflake shortcake and preparation method thereof, pass through the party
Snowflake shortcake nutrient health made from method, mouthfeel multiplicity, appearance are more preferable.
It provides the following technical solutions to achieve the above object:
A kind of Queensland nut snowflake is crisp, the raw material including following parts by weight: 290-310 parts of cotton candy, biscuit 200-220
Part, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of toppings, nut kernel 120-150 parts, 30-50 parts of vegetables and fruits dried meat of mixing；Institute
Stating toppings is matcha powder or chocolate powder.
Further, the mixing nut kernel be Queensland nut kernel and almond, cashew nut, walnut kernel, hazelnut kernel it is any
Combination；The mixing nut kernel is by following pretreatment: will mixing nut kernel to be crushed to partial size be 0.9-1.1 centimetres, then by its
Be put in temperature be 150-160 DEG C baking 10-15 minutes.
Further, the production method of the biscuit is: corn oil, butter, yolk, granulated sugar, salt, milk powder, milk are put
Enter in dedicated tune powder machine and stir 3-5 minutes, after evenly dispersed, Self- raising flour is added and stirs 10-15 minutes, by gained dough in temperature
22-28 DEG C of degree is after standings 20-25 minutes, extrusion forming and can be sent into oven normally to toast biscuit can be obtained.
Further, the corn oil, butter, yolk, granulated sugar, salt, milk powder, milk, Self- raising flour mass ratio be 3-
5:15-20:10-12:20-25:1:10-18:8-10:120-150。
The present invention provides the production method of the Queensland nut snowflake shortcake, includes the following steps:
1) butter is put in the vessel in heating at 45-55 DEG C of temperature, stirring melts butter sufficiently；It is yellow that thawing will be filled
The container of oil is put into water proof in sink and heats, and temperature is controlled at 45-50 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 45-50 DEG C, continue on to cut and mix until cotton candy melts
When cotton candy shape visible to remaining 20-25%, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；
Mixed-powder is poured into again, is cut and is mixed to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: using low temperature ball mill handle milk powder, in grinding temperature be 5~15 DEG C,
Grinding 5~10 minutes；Then toppings are added, is 10-20 DEG C in grinding temperature, grinds 5-10 minutes, obtain mixed-powder；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on institute
It after stating mixing nut kernel and vegetables and fruits dried meat surface, is mounted in mold and is formed, then taken off after sizing 2-3 hours of 2-4 DEG C of temperature
Mould, stripping and slicing, packaging are to get crisp to Queensland nut snowflake.
Further, in step 2), it is described cut to mix be: quickly streak the center of container with scraper, keep container and scrape
The relative angle of knife is constant, and scraper is gently streaked from container bottom and pulls to container edge, and scraper is drawn to after mixing bowl edge,
Scraper is overturn, allows the material sticked on scraper to drop back into container and uses, then rapidly container is rotated 60 ° counterclockwise and repeats scraper
Operation is stated, above-mentioned cut is mixed with the progress of every 10 seconds 6-8 times speed.
Further, in step 3), the production method of the vegetables and fruits dried meat is: steaming is put into after fresh vegetables and fruits are cleaned up
Boiling 3-5min in saucepan takes out after 3-5 hours quick-frozen in the environment of vegetables and fruits are put into subzero 20 DEG C rapidly after taking-up, after taking-up
It is placed in colour protecting liquid and impregnates 1-2 hours, clean up to place into liquid glucose after taking-up and impregnate 2-3 hours, dipping process is using super
Sound wave assists, and takes out after the completion of dipping and carries out vacuum freeze drying, and drying to vegetables and fruits water content is 12-18%.
Further, the vegetables and fruits are that Cranberry, grape, blackcurrant, strawberry, banana, apple, carrot are any.
Further, the colour protecting liquid include mass concentration be the phytic acid of 0.06-0.1%, 0.18-0.3% sodium chloride,
The oxalic acid of the ascorbic acid of 0.1-0.15%, 0.25-0.3%.
Further, the supersonic frequency of the ultrasonic wave auxiliary is set as 30-50kHz.
The invention has the following advantages:
1. in the manufacturing process of biscuit used in snowflake shortcake of the present invention, under the premise of guaranteeing that various supplementary materials are uniformly mixed,
The modulation time can be shortened as far as possible, dough preparation method mixes the raw materials such as sugar and oil by way of finally adding Self- raising flour
Uniformly, it and does not use water and reduces the use of liquid charging stock, Self- raising flour is then added, utilizes the reverse side muscle of sugar and grease
Hydration inhibits the formation of gluten, and gained dough characters is excellent, is capable of forming the biscuit of hardness and shortcake equilibrium, be added extremely
In snowflake shortcake, the supportive that snowflake can be made crisp whole is not more preferable, loose, and mouthfeel is not hard, realizes the complete of appearance and mouthfeel
Beauty combines.
2. snowflake shortcake of the present invention using the method mixed is cut, can preferably squeeze out extra air in the production process, protect
Demonstrate,prove mouthfeel；And be further uniformly mixed, it is the surface that raw material is sufficiently covered on vegetables and fruits dried meat, kernel, prevents oxidation, extends and protect
The matter time.
3. Queensland nut benevolence of the invention, which is passed through under specific temperature, bakes Queensland nut kernel, can make fragrance in kernel at
The quantity and content divided dramatically increase, especially two substance of Pyrazine and furans, to promote mouthfeel.
4. vegetables and fruits dried meat of the invention joined colour protecting liquid in the production process, vegetables and fruits can be prevented by homemade colour protecting liquid
Brown stain and oxidation in process further promote the mouthfeel and appearance of snowflake shortcake；It is soaked using ultrasonic wave supplementary mode
Stain liquid glucose can be such that sugar quickly enters inside vegetables and fruits, and then shorten dip time, improve product mouthfeel and producing efficiency.
5. the mixed-powder in the present invention is handled by cryogrinding, the fine and smooth degree of milk powder can not only be improved, snow of refreshing oneself
The fragrance and exquisiteness mouthfeel of crisp entirety are spent, and processing will not change the taste of milk powder at low temperature, improve whole stability.
Detailed description of the invention
Fig. 1 is the schematic diagram of product of the present invention.
Specific embodiment
Below by embodiment, the invention will be further described, but not as being limitation of the present invention.
Embodiment 1
A kind of Queensland nut snowflake is crisp
(1) prepare raw material: the snowflake shortcake includes the raw material of following parts by weight: 290 parts of cotton candy, 200 parts of biscuit, Huang
55 parts of oil, 150 parts of milk powder, 6 parts of toppings, mixing 120 parts of nut kernel, 30 parts of vegetables and fruits dried meat；Wherein, the toppings are to smear tea
Powder；The mixing nut kernel is the combination of Queensland nut kernel and almond；The mixing nut kernel is by following pretreatment: will mix
Closing nut kernel and being crushed to partial size is 0.9 centimetre, then being put in temperature is 150 DEG C of bakings 10 minutes；
The production method of the biscuit is: corn oil, butter, yolk, granulated sugar, salt, milk powder, milk are put into dedicated tune powder
It is stirred 3 minutes in machine, after evenly dispersed, Self- raising flour is added and stirs 10 minutes, gained dough is stood 20 points in 22 DEG C of temperature
Zhong Hou, can extrusion forming and be sent into oven normally baking biscuit can be obtained；Wherein, corn oil, butter, yolk, granulated sugar,
Salt, milk powder, milk, Self- raising flour mass ratio be 3:15:10:20:1:10:8:120；
The snowflake shortcake production method, includes the following steps:
1) butter is put in the vessel in heating in temperature 45 C, stirring melts butter sufficiently；Thawing butter will be filled
Container be put into sink water proof and heat, temperature is controlled at 45 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 45 DEG C, continue on to cut and mix until cotton candy melts to surplus
Remaining 20% visible cotton candy shape when, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；It pours into again
Mixed-powder is cut and is mixed to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: milk powder is handled using low temperature ball mill, is 5 DEG C in grinding temperature, grinds 5
Minute；Then toppings are added, is 10 DEG C in grinding temperature, grinds 5 minutes, obtain mixed-powder；
It is described cut to mix be: quickly streak the center of container with scraper, keep the relative angle of container and scraper constant, will scrape
Knife gently streaks from container bottom and pulls to container edge, and scraper is drawn to after mixing bowl edge, overturns scraper, allows and stick on scraper
Material drop back into container and use, then rapidly container is rotated 60 ° counterclockwise and scraper is repeated into aforesaid operations, above-mentioned cut is mixed with every 10
Second, 6 speed carried out；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on institute
It after stating mixing nut kernel and vegetables and fruits dried meat surface, is mounted in mold and is formed, demould, cut after being then formed 2 hours in 2 DEG C of temperature
Block, packaging are to get crisp to Queensland nut snowflake；
The production method of the vegetables and fruits dried meat is: being put into boiling 3min in digester after fresh vegetables and fruits are cleaned up, takes out
It is taken out after quick-frozen 3 hours in the environment of vegetables and fruits are put into subzero 20 DEG C rapidly afterwards, taking-up, which is placed in colour protecting liquid, impregnates 1 hour,
It cleans up to place into liquid glucose after taking-up and impregnate 2 hours, dipping process is assisted using ultrasonic wave, is taken out and is carried out after the completion of dipping
Vacuum freeze drying, drying to vegetables and fruits water content are 12%；
The vegetables and fruits are Cranberry；The colour protecting liquid include mass concentration be 0.06% phytic acid, 0.18% sodium chloride,
0.1% ascorbic acid, 0.25% oxalic acid；The supersonic frequency of the ultrasonic wave auxiliary is set as 30kHz.
Embodiment 2
A kind of Queensland nut snowflake is crisp
(1) prepare raw material: the snowflake shortcake includes the raw material of following parts by weight: 310 parts of cotton candy, 220 parts of biscuit, Huang
70 parts of oil, 170 parts of milk powder, 8 parts of toppings, mixing 150 parts of nut kernel, 50 parts of vegetables and fruits dried meat；Wherein, the toppings are chocolate
Powder；The mixing nut kernel is the combination of Queensland nut kernel and cashew nut；The mixing nut kernel is by following pretreatment: will mix
Closing nut kernel and being crushed to partial size is 1.1 centimetres, then being put in temperature is 160 DEG C of bakings 15 minutes；
The production method of the biscuit is: corn oil, butter, yolk, granulated sugar, salt, milk powder, milk are put into dedicated tune powder
It is stirred 5 minutes in machine, after evenly dispersed, Self- raising flour is added and stirs 15 minutes, gained dough is stood 25 points in 28 DEG C of temperature
Zhong Hou, can extrusion forming and be sent into oven normally baking biscuit can be obtained；Wherein, corn oil, butter, yolk, granulated sugar,
Salt, milk powder, milk, Self- raising flour mass ratio be 5:20:12:25:1:18:10:150；
The snowflake shortcake production method, includes the following steps:
1) butter is put in the vessel in heating at 55 DEG C of temperature, stirring melts butter sufficiently；Thawing butter will be filled
Container be put into sink water proof and heat, temperature is controlled at 50 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 50 DEG C, continue on to cut and mix until cotton candy melts to surplus
Remaining 25% visible cotton candy shape when, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；It pours into again
Mixed-powder is cut and is mixed to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: milk powder is handled using low temperature ball mill, is 15 DEG C in grinding temperature, grinds
10 minutes；Then toppings are added, is 20 DEG C in grinding temperature, grinds 10 minutes, obtain mixed-powder；
It is described cut to mix be: quickly streak the center of container with scraper, keep the relative angle of container and scraper constant, will scrape
Knife gently streaks from container bottom and pulls to container edge, and scraper is drawn to after mixing bowl edge, overturns scraper, allows and stick on scraper
Material drop back into container and use, then rapidly container is rotated 60 ° counterclockwise and scraper is repeated into aforesaid operations, above-mentioned cut is mixed with every 10
Second, 8 speed carried out；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on institute
It after stating mixing nut kernel and vegetables and fruits dried meat surface, is mounted in mold and is formed, demould, cut after being then formed 3 hours in 4 DEG C of temperature
Block, packaging are to get crisp to Queensland nut snowflake；
The production method of the vegetables and fruits dried meat is: being put into boiling 5min in digester after fresh vegetables and fruits are cleaned up, takes out
It is taken out after quick-frozen 5 hours in the environment of vegetables and fruits are put into subzero 20 DEG C rapidly afterwards, taking-up, which is placed in colour protecting liquid, impregnates 2 hours,
It cleans up to place into liquid glucose after taking-up and impregnate 3 hours, dipping process is assisted using ultrasonic wave, is taken out and is carried out after the completion of dipping
Vacuum freeze drying, drying to vegetables and fruits water content are 18%；
The vegetables and fruits are grape；The colour protecting liquid include mass concentration be 0.1% phytic acid, 0.3% sodium chloride,
0.15% ascorbic acid, 0.3% oxalic acid；The supersonic frequency of the ultrasonic wave auxiliary is set as 50kHz.
Embodiment 3
A kind of Queensland nut snowflake is crisp
(1) prepare raw material: the snowflake shortcake includes the raw material of following parts by weight: 295 parts of cotton candy, 210 parts of biscuit, Huang
60 parts of oil, 155 parts of milk powder, 7 parts of toppings, mixing 140 parts of nut kernel, 40 parts of vegetables and fruits dried meat；Wherein, the toppings are chocolate
Powder；The mixing nut kernel is the combination of Queensland nut kernel and walnut kernel；The mixing nut kernel is by following pretreatment: will
It is 1 centimetre that mixing nut kernel, which is crushed to partial size, then being put in temperature is 152 DEG C of bakings 12 minutes；
The production method of the biscuit is: corn oil, butter, yolk, granulated sugar, salt, milk powder, milk are put into dedicated tune powder
It is stirred 4 minutes in machine, after evenly dispersed, Self- raising flour is added and stirs 12 minutes, gained dough is stood 22 points in 24 DEG C of temperature
Zhong Hou, can extrusion forming and be sent into oven normally baking biscuit can be obtained；Wherein, corn oil, butter, yolk, granulated sugar,
Salt, milk powder, milk, Self- raising flour mass ratio be 4:16:11:22:1:14:9:130；
The snowflake shortcake production method, includes the following steps:
1) butter is put in the vessel in heating in temperature 50 C, stirring melts butter sufficiently；Thawing butter will be filled
Container be put into sink water proof and heat, temperature is controlled at 46 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 47 DEG C, continue on to cut and mix until cotton candy melts to surplus
Remaining 21% visible cotton candy shape when, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；It pours into again
Mixed-powder is cut and is mixed to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: milk powder is handled using low temperature ball mill, is 10 DEG C in grinding temperature, grinds
6 minutes；Then toppings are added, is 13 DEG C in grinding temperature, grinds 8 minutes, obtain mixed-powder；
It is described cut to mix be: quickly streak the center of container with scraper, keep the relative angle of container and scraper constant, will scrape
Knife gently streaks from container bottom and pulls to container edge, and scraper is drawn to after mixing bowl edge, overturns scraper, allows and stick on scraper
Material drop back into container and use, then rapidly container is rotated 60 ° counterclockwise and scraper is repeated into aforesaid operations, above-mentioned cut is mixed with every 10
Second, 7 speed carried out；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on institute
After stating mixing nut kernel and vegetables and fruits dried meat surface, it is mounted in mold and is formed, demoulded after being then formed 2.3 hours in 3 DEG C of temperature,
Stripping and slicing, packaging are to get crisp to Queensland nut snowflake；
The production method of the vegetables and fruits dried meat is: being put into boiling 4min in digester after fresh vegetables and fruits are cleaned up, takes out
It is taken out after quick-frozen 4 hours in the environment of vegetables and fruits are put into subzero 20 DEG C rapidly afterwards, it is small that taking-up is placed on immersion 1.2 in colour protecting liquid
When, it cleans up to place into liquid glucose after taking-up and impregnates 2.2 hours, dipping process is assisted using ultrasonic wave, is taken after the completion of dipping
Vacuum freeze drying is carried out out, and drying to vegetables and fruits water content is 14%；
The vegetables and fruits are banana；The colour protecting liquid include mass concentration be 0.08% phytic acid, 0.22% sodium chloride,
0.12% ascorbic acid, 0.27% oxalic acid；The supersonic frequency of the ultrasonic wave auxiliary is set as 35kHz.
Embodiment 4
A kind of Queensland nut snowflake is crisp
(1) prepare raw material: the snowflake shortcake includes the raw material of following parts by weight: 305 parts of cotton candy, 215 parts of biscuit, Huang
60 parts of oil, 160 parts of milk powder, 7 parts of toppings, mixing 130 parts of nut kernel, 40 parts of vegetables and fruits dried meat；Wherein, the toppings are chocolate
Powder；
The mixing nut kernel is the combination of Queensland nut kernel and hazelnut kernel；The mixing nut kernel is by following pre- place
Reason: it is 1 centimetre that mixing nut kernel, which is crushed to partial size, then being put in temperature is 158 DEG C of bakings 12 minutes；
The production method of the biscuit is: corn oil, butter, yolk, granulated sugar, salt, milk powder, milk are put into dedicated tune powder
It is stirred 4 minutes in machine, after evenly dispersed, Self- raising flour is added and stirs 12 minutes, gained dough is stood 24 points in 26 DEG C of temperature
Zhong Hou, can extrusion forming and be sent into oven normally baking biscuit can be obtained；Wherein, corn oil, butter, yolk, granulated sugar,
Salt, milk powder, milk, Self- raising flour mass ratio be 4:18:11:24:1:16:9:140；
The snowflake shortcake production method, includes the following steps:
1) butter is put in the vessel in heating at 52 DEG C of temperature, stirring melts butter sufficiently；Thawing butter will be filled
Container be put into sink water proof and heat, temperature is controlled at 48 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 48 DEG C, continue on to cut and mix until cotton candy melts to surplus
Remaining 24% visible cotton candy shape when, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；It pours into again
Mixed-powder is cut and is mixed to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: milk powder is handled using low temperature ball mill, is 12 DEG C in grinding temperature, grinds
8 minutes；Then toppings are added, is 18 DEG C in grinding temperature, grinds 8 minutes, obtain mixed-powder；
It is described cut to mix be: quickly streak the center of container with scraper, keep the relative angle of container and scraper constant, will scrape
Knife gently streaks from container bottom and pulls to container edge, and scraper is drawn to after mixing bowl edge, overturns scraper, allows and stick on scraper
Material drop back into container and use, then rapidly container is rotated 60 ° counterclockwise and scraper is repeated into aforesaid operations, above-mentioned cut is mixed with every 10
Second, 8 speed carried out；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on institute
After stating mixing nut kernel and vegetables and fruits dried meat surface, it is mounted in mold and is formed, demoulded after being then formed 2.5 hours in 3 DEG C of temperature,
Stripping and slicing, packaging are to get crisp to Queensland nut snowflake；
The production method of the vegetables and fruits dried meat is: being put into boiling 4min in digester after fresh vegetables and fruits are cleaned up, takes out
It is taken out after quick-frozen 4 hours in the environment of vegetables and fruits are put into subzero 20 DEG C rapidly afterwards, it is small that taking-up is placed on immersion 1.5 in colour protecting liquid
When, it cleans up to place into liquid glucose after taking-up and impregnates 2.5 hours, dipping process is assisted using ultrasonic wave, is taken after the completion of dipping
Vacuum freeze drying is carried out out, and drying to vegetables and fruits water content is 16%；
The vegetables and fruits are apple；The colour protecting liquid include mass concentration be 0.09% phytic acid, 0.26% sodium chloride,
0.12% ascorbic acid, 0.28% oxalic acid；The supersonic frequency of the ultrasonic wave auxiliary is set as 45kHz.
Comparative example 1
Difference with embodiment 4 is, cuts the method for mixing in comparative example 1 with normal agitation method alternate embodiment 4.
Comparative example 2
In place of the difference of embodiment 4 are as follows: the vegetables and fruits dried meat for doing alternate embodiment 4 with common commercially available fruits and vegetables of comparative example 2.
Blank group
A kind of snowflake is crisp, and production method includes the following steps:
1) prepare 200 grams of mini little particle cotton candy, small 150 grams of biscuit of good fortune of surprise is 50 grams of butter, 60 grams of whole milk powder, climing
More the certain kind of berries is 50 grams, 50 grams of American pistachios, 50 grams of walnut kernel dry；
2) it is put into butter in non-stick pan, opens small fire and is melted into liquid, the cotton candy of mini particle is added, constantly with slice
Stirring；
3) cotton candy is sprinkled into milk powder after melting completely, closes fire in time after mixing evenly；
4) ingredients such as dry Cranberry, American pistachios, walnut kernel, small biscuit are added, are mixed into one, while hot immigration side
Disk；
5) it being pressed with hand, is made into rectangular, one layer of milk powder is respectively sieved on two sides, and natural cooling 30 minutes；
6) it is cut into upright fritter by knife again, Yu Sizhou sprinkles milk powder uniformly again to get crisp to snowflake.
Experimental verification:
Above-described embodiment and comparative example are carried out sensory evaluation by this experiment, and blank control group is added, and standards of grading are shown in Table
1, appraisal result is shown in Table 2.
The sensory evaluation criteria of table 1 snowflake shortcake
The sensory evaluation scores of table 2 snowflake shortcake
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Blank group | |
| Appearance (10 points) | 10 | 10 | 10 | 10 | 4 | 7 | 5 |
| Mouthfeel (10 points) | 9 | 10 | 10 | 10 | 7 | 3 | 5 |
| Taste (10 points) | 10 | 10 | 9 | 10 | 3 | 7 | 6 |
| It amounts to | 29 | 30 | 29 | 30 | 14 | 17 | 16 |
Table 2 the result shows that: total score is higher, illustrate preparation snowflake shortcake quality it is better.Using 1-4 of the embodiment of the present invention
The obtained snowflake of production method it is crisp, all indicators are better than other comparative example groups, and appearance, mouthfeel and taste are preferable,
Illustrate the quality that snowflake shortcake can be obviously improved using production method of the invention.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of Queensland nut snowflake is crisp, which is characterized in that the snowflake shortcake includes the raw material of following parts by weight: cotton candy 290-
310 parts, 200-220 parts of biscuit, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of toppings, mixing nut kernel 120-150
Part, 30-50 parts of vegetables and fruits dried meat；The toppings are matcha powder or chocolate powder.
2. Queensland nut snowflake is crisp according to claim 1, which is characterized in that the mixing nut kernel is Queensland nut kernel
With any combination of almond, cashew nut, walnut kernel, hazelnut kernel；The mixing nut kernel is by following pretreatment: will mix nut kernel
Be crushed to partial size be 0.9-1.1 centimetres, then be put in temperature be 150-160 DEG C baking 10-15 minutes.
3. Queensland nut snowflake is crisp according to claim 1, which is characterized in that the production method of the biscuit is: by corn
Oil, butter, yolk, granulated sugar, salt, milk powder, milk are put into dedicated tune powder machine and stir 3-5 minutes, and after evenly dispersed, low muscle is added
Flour stir 10-15 minute, by gained dough after 22-28 DEG C of temperature standings 20-25 minutes, can extrusion forming and feeding bake
Normally biscuit can be obtained in baking in furnace.
4. Queensland nut snowflake is crisp according to claim 3, which is characterized in that the corn oil, butter, yolk, granulated sugar,
Salt, milk powder, milk, Self- raising flour mass ratio be 3-5:15-20:10-12:20-25:1:10-18:8-10:120-150.
5. the production method of the Queensland nut snowflake shortcake according to claim 1-4, which is characterized in that including
Following steps:
1) butter is put in the vessel in heating at 45-55 DEG C of temperature, stirring melts butter sufficiently；Melt butter for filling
Container is put into water proof in sink and heats, and temperature is controlled at 45-50 DEG C, spare；
2) melt to butter, cotton candy is added, maintains the temperature at 45-50 DEG C, continue on to cut and mix until cotton candy melts to surplus
When the visible cotton candy shape of remaining 20-25%, Guan Huo continues to cut and mix using residual temperature in container, until cotton candy melts completely；It falls again
Enter mixed-powder, cuts and mix to uniform, it is spare to obtain base paste；Wherein,
The production method of the mixed-powder are as follows: milk powder is handled using low temperature ball mill, is 5~15 DEG C in grinding temperature, grinds 5
~10 minutes；Then toppings are added, is 10-20 DEG C in grinding temperature, grinds 5-10 minutes, obtain mixed-powder；
3) mixing nut kernel and vegetables and fruits dried meat are continuously added into container, stirring to the base paste is uniformly covered on described mixed
After closing nut kernel and vegetables and fruits dried meat surface, it is mounted in mold and is formed, then demould, cut after sizing 2-3 hours of 2-4 DEG C of temperature
Block, packaging are to get crisp to Queensland nut snowflake.
6. the production method of Queensland nut snowflake shortcake according to claim 5, which is characterized in that described to cut in step 2)
Mixing is: quickly streaking the center of container with scraper, keeps the relative angle of container and scraper constant, gently from container bottom by scraper
It streaks and pulls to container edge, scraper is drawn to after mixing bowl edge, overturns scraper, the material sticked on scraper is allowed to drop back into container
In use, then rapidly container is rotated 60 ° counterclockwise and scraper is repeated into aforesaid operations, above-mentioned cut is mixed with every 10 seconds 6-8 times speed
It carries out.
7. the production method of Queensland nut snowflake shortcake according to claim 5, which is characterized in that in step 3), the vegetable
The production method of preserved fruit is: boiling 3-5min in digester is put into after fresh vegetables and fruits are cleaned up, rapidly by vegetables and fruits after taking-up
In the environment of being put into subzero 20 DEG C it is 3-5 hours quick-frozen after take out, taking-up is placed in colour protecting liquid and impregnates 1-2 hours, after taking-up clearly
Wash clean, which places into liquid glucose, to be impregnated 2-3 hours, and dipping process is assisted using ultrasonic wave, and it is cold that progress vacuum is taken out after the completion of dipping
Be lyophilized it is dry, it is dry to vegetables and fruits water content be 12-18%.
8. the production method of Queensland nut snowflake shortcake according to claim 7, which is characterized in that the vegetables and fruits be Cranberry,
Grape, blackcurrant, strawberry, banana, apple, carrot are any.
9. the production method of Queensland nut snowflake shortcake according to claim 7, which is characterized in that the colour protecting liquid includes quality
Concentration is the grass of the phytic acid of 0.06-0.1%, the sodium chloride of 0.18-0.3%, the ascorbic acid of 0.1-0.15%, 0.25-0.3%
Acid.
10. the production method of Queensland nut snowflake shortcake according to claim 7, which is characterized in that the ultrasonic wave auxiliary
Supersonic frequency is set as 30-50kHz.
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| CN110839738A (en) * | 2019-10-24 | 2020-02-28 | 山东福田药业有限公司 | Snowflake crisp and making method thereof |
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| CN113951364A (en) * | 2021-10-09 | 2022-01-21 | 贵州省亚热带作物研究所 | Nut nougat manufacturing method |
| CN115316482A (en) * | 2022-08-08 | 2022-11-11 | 中国医学科学院药用植物研究所云南分所 | Fructus amomi snowflake crisp and preparation method thereof |
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