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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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Confectionery (AREA)
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 the technical field of food processing, and particularly relates to macadimia nut snowflake crisp and a making method thereof.
Background
The snowflake crisp is a crisp and soft sweet food with a crisp taste, is an advanced snack obtained by a nougat extension method, is added with biscuits on the basis of nougat for neutralizing sweet taste, is matched with milk powder scattered on the outer surface to make the snowflake crisp have a more fragrant, sweet and crisp taste, and is called the snowflake crisp. In order to improve the mouthfeel and the nutritional value, preserved fruits or nut kernels are often added into the snowflake crisp, and because the preserved fruits and the nut kernels are easy to oxidize, the preserved fruits and the nut kernels are often off-flavor or even sour-rotten within the shelf life, so that the freshness of the product of the nougat is directly influenced, and the biscuit in the snowflake crisp is usually good in mouthfeel and is selected as a biscuit with good crispness, but the biscuit is easy to break apart and is difficult to store in the manufacturing process, and the mouthfeel is loose; the snowflake crisp made of the harder biscuits has poor taste and hard mouthfeel, and is difficult to be widely accepted. Therefore, how to develop a snowflake crisp which is nutritional and healthy, has good taste and good appearance is a main technical problem which needs to be solved in the technical field at present.
Disclosure of Invention
In order to solve the technical problems, the macadimia nut flaky pastry and the making method thereof are provided, and the flaky pastry made by the method is nutritional and healthy, has various tastes and is better in appearance.
In order to realize the purpose, the following technical scheme is provided:
the macadimia nut snowflake crisp comprises the following raw materials in 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 seasoning powder, 120-150 parts of mixed nut meat and 30-50 parts of preserved vegetable and fruit; the seasoning powder is matcha powder or chocolate powder.
Further, the mixed nut kernel is any combination of macadamia nut kernel, almond, cashew nut, walnut kernel and hazelnut kernel; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels to the particle size of 0.9-1.1 cm, and baking the crushed nut kernels at the temperature of 150 ℃ and 160 ℃ for 10-15 minutes.
Further, the making method of the biscuit comprises the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 3-5 minutes, uniformly dispersing, adding low-gluten flour, stirring for 10-15 minutes, standing the obtained dough at the temperature of 22-28 ℃ for 20-25 minutes, carrying out extrusion forming, and sending into an oven to carry out normal baking to obtain the biscuit.
Further, the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 3-5:15-20:10-12:20-25:1:10-18:8-10: 120-150.
The invention provides a manufacturing method of the macadimia nut snowflake crisp, which comprises the following steps:
1) heating butter in a container at 45-55 deg.C, and stirring to melt butter; putting the container containing melted butter into a water tank, and heating with water at 45-50 deg.C;
2) adding marshmallow when butter melts, keeping the temperature at 45-50 deg.C, continuously cutting and stirring until the marshmallow melts to obtain the shape of the marshmallow in the remaining 20-25%, turning off fire, and continuously cutting and stirring with the residual temperature in the container until the marshmallow is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 5-10 minutes at the grinding temperature of 5-15 ℃; then adding seasoning powder, and grinding for 5-10 minutes at the grinding temperature of 10-20 ℃ to obtain mixed powder;
3) and continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 2-4 ℃ for 2-3 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp.
Further, in step 2), the cutting and stirring are: the scraper is used for quickly scratching the center of the container, keeping the relative angle between the container and the scraper unchanged, lightly scratching the bottom of the container by the scraper and pulling the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, quickly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at the speed of 6-8 times per 10 seconds.
Further, in the step 3), the preparation method of the preserved vegetable and fruit comprises the following steps: cleaning fresh vegetables and fruits, putting the cleaned vegetables and fruits into a cooking pot, cooking for 3-5min, taking out, quickly freezing the vegetables and fruits for 3-5 hours at the temperature of-20 ℃, taking out, putting the vegetables and fruits into a color protection solution, soaking for 1-2 hours, taking out, cleaning, soaking in a sugar solution for 2-3 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 12-18%.
Further, the vegetable and fruit can be any one of cranberries, grapes, blackcurrants, strawberries, bananas, apples and carrots.
Further, the color protection liquid contains phytic acid with the mass concentration of 0.06-0.1%, sodium chloride with the mass concentration of 0.18-0.3%, ascorbic acid with the mass concentration of 0.1-0.15% and oxalic acid with the mass concentration of 0.25-0.3%.
Further, the ultrasonic frequency of the ultrasonic wave assistance is set to be 30-50 kHz.
The invention has the following beneficial effects:
1. in the making process of the biscuit used for the snowflake crisp, the modulation time can be shortened as much as possible on the premise of ensuring that various raw materials and auxiliary materials are uniformly mixed, the dough modulation method enables the raw materials such as sugar oil to be uniformly mixed by finally adding the low-gluten flour without using water and reducing the use of liquid raw materials, then the low-gluten flour is added, the formation of gluten is inhibited by utilizing the reverse-gluten hydration of sugar and oil, the obtained dough has excellent quality, the biscuit with balanced hardness and crispness can be formed, and the biscuit is added into the snowflake crisp, so that the integral support of the snowflake crisp is better, the biscuit is not loose, the taste is not hard, and the perfect combination of appearance and taste is realized.
2. The snowflake crisp disclosed by the invention adopts a cutting and stirring method in the manufacturing process, so that redundant air can be better extruded out, and the taste is ensured; and the raw materials are further uniformly mixed, so that the raw materials are fully covered on the surfaces of the preserved vegetables and fruits and nuts, the oxidation is prevented, and the quality guarantee time is prolonged.
3. The macadamia nut kernels are baked at a specific temperature, so that the quantity and the content of aroma components in the macadamia nut kernels are remarkably increased, and the macadamia nut kernels are particularly pyrazine and furan, so that the mouthfeel is improved.
4. The color protection liquid is added in the preparation process of the preserved vegetable and fruit, and the self-prepared color protection liquid can prevent the vegetable and fruit from browning and oxidizing in the processing process, so that the taste and the appearance of the snowflake crisp are further improved; the sugar solution is soaked in an ultrasonic auxiliary mode, so that the sugar can rapidly enter the vegetables and fruits, the soaking time is further shortened, and the taste and the making efficiency of the product are improved.
5. The mixed powder is subjected to low-temperature grinding treatment, so that the fineness of the milk powder can be improved, the integral fragrance and the exquisite taste of the refreshing snowflake crisp are improved, the taste of the milk powder cannot be changed when the mixed powder is treated at low temperature, and the integral stability is improved.
Drawings
FIG. 1 is a schematic representation of a product of the invention.
Detailed Description
The invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1
Macadamia nut snowflake crisp
Preparing raw materials: the snowflake crisp comprises the following raw materials in parts by weight: 290 parts of cotton candy, 200 parts of biscuit, 55 parts of butter, 150 parts of milk powder, 6 parts of seasoning powder, 120 parts of mixed nut meat and 30 parts of preserved vegetable and fruit; wherein the seasoning powder is matcha powder; the mixed nut kernel is the combination of macadamia nut kernel and almond; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels to a particle size of 0.9 cm, and baking the crushed nut kernels at the temperature of 150 ℃ for 10 minutes;
the making method of the biscuit comprises the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 3 minutes, uniformly dispersing, adding low-gluten flour, stirring for 10 minutes, standing the obtained dough at the temperature of 22 ℃ for 20 minutes, carrying out extrusion forming, and sending into an oven to carry out normal baking to obtain biscuits; wherein the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 3:15:10:20:1:10:8: 120;
the manufacturing method of the snowflake crisp comprises the following steps:
1) heating butter in a container at 45 deg.C, and stirring to melt butter; putting a container containing melted butter into a water tank, and heating with water at 45 deg.C for use;
2) when the butter is melted, adding the cotton candy, keeping the temperature at 45 ℃, continuously using the cutting and stirring until the cotton candy is melted until the shape of the remaining 20 percent of the cotton candy can be seen, turning off the fire, and continuously cutting and stirring by utilizing the residual temperature in the container until the cotton candy is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 5 minutes at the grinding temperature of 5 ℃; then adding seasoning powder, and grinding for 5 minutes at the grinding temperature of 10 ℃ to obtain mixed powder;
the cutting and stirring are as follows: rapidly scratching the center of the container by a scraper, keeping the relative angle between the container and the scraper unchanged, lightly scratching and pulling the scraper from the bottom of the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, rapidly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at the speed of 6 times per 10 seconds;
3) continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 2 ℃ for 2 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp;
the preparation method of the preserved vegetable and fruit comprises the following steps: cleaning fresh vegetables and fruits, putting the cleaned fresh vegetables and fruits into a cooking pot, cooking for 3min, taking out, quickly quick-freezing the vegetables and fruits for 3 hours at the temperature of minus 20 ℃, taking out, putting the vegetables and fruits into a color protection solution, soaking for 1 hour, taking out, cleaning, then soaking in sugar solution for 2 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 12%;
the vegetable and fruit is cranberry; the color protection liquid comprises phytic acid with the mass concentration of 0.06%, sodium chloride with the mass concentration of 0.18%, ascorbic acid with the mass concentration of 0.1% and oxalic acid with the mass concentration of 0.25%; the ultrasonic frequency of the ultrasonic assist was set to 30 kHz.
Example 2
Macadamia nut snowflake crisp
Preparing raw materials: the snowflake crisp comprises the following raw materials in parts by weight: 310 parts of cotton candy, 220 parts of biscuit, 70 parts of butter, 170 parts of milk powder, 8 parts of seasoning powder, 150 parts of mixed nut meat and 50 parts of preserved vegetable and fruit; wherein the seasoning powder is chocolate powder; the mixed nut kernel is the combination of macadamia nut kernel and cashew nut; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels until the particle size is 1.1 cm, and baking the crushed nut kernels for 15 minutes at the temperature of 160 ℃;
the making method of the biscuit comprises the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 5 minutes, uniformly dispersing, adding low-gluten flour, stirring for 15 minutes, standing the obtained dough at the temperature of 28 ℃ for 25 minutes, carrying out extrusion forming, and sending into an oven to carry out normal baking to obtain biscuits; wherein the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 5:20:12:25:1:18:10: 150;
the manufacturing method of the snowflake crisp comprises the following steps:
1) heating butter in a container at 55 deg.C, and stirring to melt butter completely; putting a container containing melted butter into a water tank, and heating with water at 50 deg.C for use;
2) when the butter is melted, adding the cotton candy, keeping the temperature at 50 ℃, continuously using the cutting and stirring until the cotton candy is melted until the shape of the remaining 25 percent of the cotton candy is visible, turning off the fire, and continuously cutting and stirring by using the residual temperature in the container until the cotton candy is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 10 minutes at the grinding temperature of 15 ℃; then adding seasoning powder, and grinding for 10 minutes at the grinding temperature of 20 ℃ to obtain mixed powder;
the cutting and stirring are as follows: rapidly scratching the center of the container by using a scraper, keeping the relative angle between the container and the scraper unchanged, lightly scratching and pulling the scraper from the bottom of the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, rapidly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at the speed of 8 times per 10 seconds;
3) continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 4 ℃ for 3 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp;
the preparation method of the preserved vegetable and fruit comprises the following steps: cleaning fresh vegetables and fruits, putting the cleaned fresh vegetables and fruits into a cooking pot, cooking for 5min, taking out, quickly quick-freezing the vegetables and fruits for 5 hours at the temperature of minus 20 ℃, taking out, putting the vegetables and fruits into a color protection liquid, soaking for 2 hours, taking out, cleaning, then soaking in sugar liquid for 3 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 18%;
the vegetables and fruits are grapes; the color protection liquid comprises phytic acid with the mass concentration of 0.1%, sodium chloride with the mass concentration of 0.3%, ascorbic acid with the mass concentration of 0.15% and oxalic acid with the mass concentration of 0.3%; the ultrasonic frequency of the ultrasonic assist was set to 50 kHz.
Example 3
Macadamia nut snowflake crisp
Preparing raw materials: the snowflake crisp comprises the following raw materials in parts by weight: 295 parts of cotton candy, 210 parts of biscuit, 60 parts of butter, 155 parts of milk powder, 7 parts of seasoning powder, 140 parts of mixed nut meat and 40 parts of preserved vegetable and fruit; wherein the seasoning powder is chocolate powder; the mixed nut kernel is the combination of macadamia nut kernel and walnut kernel; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels until the particle size is 1 cm, and baking the crushed nut kernels for 12 minutes at the temperature of 152 ℃;
the making method of the biscuit comprises the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 4 minutes, uniformly dispersing, adding low-gluten flour, stirring for 12 minutes, standing the obtained dough at 24 ℃ for 22 minutes, carrying out extrusion forming, and sending into an oven for normal baking to obtain biscuits; wherein the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 4:16:11:22:1:14:9: 130;
the manufacturing method of the snowflake crisp comprises the following steps:
1) heating butter in a container at 50 deg.C, and stirring to melt butter completely; putting the container containing melted butter into a water tank, and heating with water at 46 deg.C;
2) when the butter is melted, adding the cotton candy, keeping the temperature at 47 ℃, continuously using the cutting and stirring until the cotton candy is melted until the shape of the remaining 21 percent of the cotton candy can be seen, turning off the fire, and continuously cutting and stirring by utilizing the residual temperature in the container until the cotton candy is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 6 minutes at the grinding temperature of 10 ℃; then adding seasoning powder, and grinding for 8 minutes at the grinding temperature of 13 ℃ to obtain mixed powder;
the cutting and stirring are as follows: rapidly scratching the center of the container by using a scraper, keeping the relative angle between the container and the scraper unchanged, lightly scratching and pulling the scraper from the bottom of the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, rapidly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at a speed of 7 times per 10 seconds;
3) continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 3 ℃ for 2.3 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp;
the preparation method of the preserved vegetable and fruit comprises the following steps: cleaning fresh vegetables and fruits, putting the cleaned fresh vegetables and fruits into a cooking pot, cooking for 4min, taking out, quickly quick-freezing the vegetables and fruits for 4 hours at the temperature of minus 20 ℃, taking out, putting the vegetables and fruits into a color protection solution, soaking for 1.2 hours, taking out, cleaning, soaking in sugar solution for 2.2 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 14%;
the vegetable and fruit is banana; the color protection liquid comprises phytic acid with the mass concentration of 0.08%, sodium chloride with the mass concentration of 0.22%, ascorbic acid with the mass concentration of 0.12% and oxalic acid with the mass concentration of 0.27%; the ultrasonic frequency of the ultrasonic assist was set to 35 kHz.
Example 4
Macadamia nut snowflake crisp
Preparing raw materials: the snowflake crisp comprises the following raw materials in parts by weight: 305 parts of cotton candy, 215 parts of biscuit, 60 parts of butter, 160 parts of milk powder, 7 parts of seasoning powder, 130 parts of mixed nut meat and 40 parts of preserved vegetable and fruit; wherein the seasoning powder is chocolate powder;
the mixed nut kernel is a combination of macadamia nut kernel and hazelnut kernel; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels until the particle size is 1 cm, and baking the crushed nut kernels at the temperature of 158 ℃ for 12 minutes;
the making method of the biscuit comprises the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 4 minutes, uniformly dispersing, adding low-gluten flour, stirring for 12 minutes, standing the obtained dough at the temperature of 26 ℃ for 24 minutes, carrying out extrusion forming, and sending into an oven to carry out normal baking to obtain biscuits; wherein the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 4:18:11:24:1:16:9: 140;
the manufacturing method of the snowflake crisp comprises the following steps:
1) heating butter in a container at 52 deg.C, and stirring to melt butter; putting the container containing melted butter into a water tank, and heating with water at 48 deg.C for use;
2) when the butter is melted, adding the cotton candy, keeping the temperature at 48 ℃, continuously using the cutting and stirring until the cotton candy is melted until the shape of the remaining 24 percent of the cotton candy is visible, turning off the fire, and continuously cutting and stirring by using the residual temperature in the container until the cotton candy is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 8 minutes at the grinding temperature of 12 ℃; then adding seasoning powder, and grinding for 8 minutes at the grinding temperature of 18 ℃ to obtain mixed powder;
the cutting and stirring are as follows: rapidly scratching the center of the container by using a scraper, keeping the relative angle between the container and the scraper unchanged, lightly scratching and pulling the scraper from the bottom of the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, rapidly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at the speed of 8 times per 10 seconds;
3) continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 3 ℃ for 2.5 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp;
the preparation method of the preserved vegetable and fruit comprises the following steps: cleaning fresh vegetables and fruits, putting the cleaned fresh vegetables and fruits into a cooking pot, cooking for 4min, taking out, quickly quick-freezing the vegetables and fruits for 4 hours at the temperature of minus 20 ℃, taking out, putting the vegetables and fruits into a color protection solution, soaking for 1.5 hours, taking out, cleaning, soaking in sugar solution for 2.5 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 16%;
the vegetables and fruits are apples; the color protection liquid comprises phytic acid with the mass concentration of 0.09%, sodium chloride with the mass concentration of 0.26%, ascorbic acid with the mass concentration of 0.12% and oxalic acid with the mass concentration of 0.28%; the ultrasonic frequency of the ultrasonic assist was set to 45 kHz.
Comparative example 1
The difference from example 4 is that the ordinary stirring method is used in comparative example 1 instead of the kneading method of example 4.
Comparative example 2
The differences from example 4 are: the preserved vegetable and fruit of the example 4 is replaced by the common commercial dried fruit and vegetable of the comparative example 2.
Blank group
The making method of the snowflake crisp comprises the following steps:
1) preparing 200 g of mini small-particle cotton candy, 150 g of small Qifu biscuit, 50 g of butter, 60 g of whole milk powder, 50 g of dried cranberry, 50 g of pistachio nut and 50 g of walnut kernel;
2) placing butter into a non-stick pan, melting with soft fire to obtain liquid, adding mini granular cotton candy, and stirring with a spatula;
3) after the cotton candy is completely melted, the milk powder is scattered, and after the cotton candy is uniformly stirred, the fire is timely turned off;
4) adding adjuvants such as dried cranberry, pistachio nut, walnut kernel, and small biscuit, mixing and stirring into a mass, and transferring into a square dish while it is hot;
5) pressing with hands, squaring, sieving a layer of milk powder on each side, and naturally cooling for 30 min;
6) cutting into square small pieces with knife, and spreading milk powder uniformly around the small pieces to obtain the snowflake crisp.
And (3) experimental verification:
in the experiment, the examples and the comparative examples are subjected to sensory evaluation, a blank control group is added, the scoring standard is shown in table 1, and the scoring result is shown in table 2.
TABLE 1 sensory Scoring criteria for snowflakes
TABLE 2 sensory Scoring of snowflakes
| Example 1 | Example 2 | Example 3 | Example 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 |
| Total of | 29 | 30 | 29 | 30 | 14 | 17 | 16 |
The results in table 2 show that: the higher the total score, the better the quality of the prepared snowflake. The snowflake crisp obtained by the preparation method of the embodiment 1-4 of the invention has various indexes superior to those of other comparative examples, and has better appearance, mouthfeel and taste, which shows that the quality of the snowflake crisp can be obviously improved by the preparation method of the invention.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The macadimia nut flaky pastry is characterized by comprising the following raw materials in 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 seasoning powder, 120-150 parts of mixed nut meat and 30-50 parts of preserved vegetable and fruit; the seasoning powder is matcha powder or chocolate powder.
2. The macadimia nut flaky pastry according to claim 1, wherein the mixed nut kernels are any combination of macadimia nut kernels with almonds, cashews, walnut kernels and hazelnuts; the mixed nut kernels are pretreated as follows: crushing the mixed nut kernels to the particle size of 0.9-1.1 cm, and baking the crushed nut kernels at the temperature of 150 ℃ and 160 ℃ for 10-15 minutes.
3. The macadimia nut crisp according to claim 1, wherein the biscuit is prepared by a method comprising the following steps: placing corn oil, butter, yolk, granulated sugar, salt, milk powder and milk into a special flour mixing machine, stirring for 3-5 minutes, uniformly dispersing, adding low-gluten flour, stirring for 10-15 minutes, standing the obtained dough at the temperature of 22-28 ℃ for 20-25 minutes, carrying out extrusion forming, and sending into an oven to carry out normal baking to obtain the biscuit.
4. The macadimia nut snowflake crisp according to claim 3, wherein the mass ratio of the corn oil, the butter, the egg yolk, the granulated sugar, the salt, the milk powder, the milk and the low-gluten flour is 3-5:15-20:10-12:20-25:1:10-18:8-10: 120-.
5. The method of making macadimia nut crisp according to any one of claims 1 to 4, comprising the steps of:
1) heating butter in a container at 45-55 deg.C, and stirring to melt butter; putting the container containing melted butter into a water tank, and heating with water at 45-50 deg.C;
2) adding marshmallow when butter melts, keeping the temperature at 45-50 deg.C, continuously cutting and stirring until the marshmallow melts to obtain the shape of the marshmallow in the remaining 20-25%, turning off fire, and continuously cutting and stirring with the residual temperature in the container until the marshmallow is completely melted; pouring the mixed powder, cutting and stirring uniformly to obtain base slurry for later use; wherein,
the preparation method of the mixed powder comprises the following steps: processing the milk powder by adopting a low-temperature ball mill, and grinding for 5-10 minutes at the grinding temperature of 5-15 ℃; then adding seasoning powder, and grinding for 5-10 minutes at the grinding temperature of 10-20 ℃ to obtain mixed powder;
3) and continuously adding the mixed nut kernel and the preserved vegetable and fruit into the container, stirring until the base slurry uniformly covers the surfaces of the mixed nut kernel and the preserved vegetable and fruit, filling the mixture into a mold for shaping, then shaping at the temperature of 2-4 ℃ for 2-3 hours, demolding, cutting into pieces and packaging to obtain the macadamia nut snowflake crisp.
6. The method for making macadimia nut crisp according to claim 5, wherein in step 2), the cutting and stirring are: the scraper is used for quickly scratching the center of the container, keeping the relative angle between the container and the scraper unchanged, lightly scratching the bottom of the container by the scraper and pulling the container to the edge of the container, turning over the scraper after the scraper scratches the edge of the stirring bowl, allowing the material stuck on the scraper to fall back into the container for use, quickly rotating the container anticlockwise by 60 degrees, and repeating the operation on the scraper, wherein the cutting and stirring are carried out at the speed of 6-8 times per 10 seconds.
7. The method for making macadimia nut crisp flakes according to claim 5, wherein in the step 3), the method for making the preserved vegetable and fruit is as follows: cleaning fresh vegetables and fruits, putting the cleaned vegetables and fruits into a cooking pot, cooking for 3-5min, taking out, quickly freezing the vegetables and fruits for 3-5 hours at the temperature of-20 ℃, taking out, putting the vegetables and fruits into a color protection solution, soaking for 1-2 hours, taking out, cleaning, soaking in a sugar solution for 2-3 hours, adopting ultrasonic wave for assistance in the soaking process, taking out after the soaking is finished, performing vacuum freeze drying, and drying until the water content of the vegetables and fruits is 12-18%.
8. The method of making macadamia nut crisp cookies as claimed in claim 7 wherein said vegetable or fruit is any one of cranberry, grape, blackcurrant, strawberry, banana, apple, carrot.
9. The method for making macadimia nut crisp flakes according to claim 7, wherein the color protection solution comprises phytic acid in a mass concentration of 0.06-0.1%, sodium chloride in a mass concentration of 0.18-0.3%, ascorbic acid in a mass concentration of 0.1-0.15%, and oxalic acid in a mass concentration of 0.25-0.3%.
10. The method of making macadimia nut crisp according to claim 7, wherein the ultrasound-assisted ultrasound frequency is set at 30-50 kHz.
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