Chinese almond cake and production method thereof

An almond biscuit and a production process technology, applied in food preparation, baking, baked food and other directions, can solve the problems of single nutrient composition of macaroons, difficulty in forming process technology, unscientific ratio, etc. Good, scientific and reasonable effect of nutritional ratio

Inactive Publication Date: 2009-03-25
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of technical means, the most direct way to reduce sweetness is to reduce the amount of sugar, but this will correspondingly cause a series of problems such as technical difficulties in molding, difficulty in baking and coloring, rough taste and greatly reduced flavor.
[0005] Chinese patent application 200610036964.7 also pointed out that traditional almond cakes have sing...

Method used

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  • Chinese almond cake and production method thereof

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Experimental program
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Embodiment 1

[0024] Select 150 kg of first-grade mung beans, use cleaning and impurity removal equipment to remove sediment, impurities, and microorganisms adhering to the mung bean skin; send the cleaned and removed mung beans into the soaked bean germination basket, and place them in a heat preservation tank. The weight ratio of beans to water is 1:3~1:2.5, the temperature is 60~80°C, and the time is 3~5 minutes; heat treatment soaks the heat-treated mung beans, the weight ratio of beans to water is 1:3~1:2.5, and the water temperature is 37 ~40°C, time 4-5 hours; remove soaked bean water, transfer soaked mung beans to another heat preservation tank for heat preservation and germination, room temperature controlled at 37-40°C, humidity above 85%, germination time 4-5 hours , the average bud length at the end is 5-10 mm; use the greening furnace for high-temperature instantaneous killing, the furnace wall temperature is 600-700 °C, the beans stay in the furnace for 8-12 seconds, and the te...

Embodiment 2

[0026] Mulberry leaf preparation: When picking mulberry leaves, it is necessary to prevent leaf veins from being injured, because the overflowing juice will oxidize and change color when exposed to air, and pick out mulberry leaves with black spots, brown spots, and pests. Take fresh mulberry leaves, place them in a drying box, bake them at 45-55°C for 12-18 hours, and dry them with hot air until the water content of the mulberry leaves drops below 5-10%. The mulberry leaves were crushed into 200-mesh powder with a supersonic colliding jet mill, and the powder was collected.

Embodiment 3

[0028] Select first-grade mung beans, wash, soak, germinate, kill, dry, peel and finely grind mung bean powder. The preparation method of the mulberry leaf powder comprises the steps of cleaning, washing, low-temperature drying, crushing, etc., to obtain the dry mulberry leaf powder for future use. Add 100 grams of soybean protein isolate and 250 grams of fructo-oligosaccharide into the mixing tank and stir to emulsify evenly. In order to ensure the sufficient water absorption of soybean protein isolate, add fructo-oligosaccharide syrup and stir to mix. After standing for 45 minutes, add 50 grams of cream and stir well. Then add 400 grams of prepared mung bean powder and 30 grams of mulberry leaf powder and mix well to form a powder, then put the prepared powder in a cake mold to form a cake, put it into the oven for baking, the temperature is 75 ° C, and the time is 50 minutes, cooling, sorting, packaging.

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Abstract

The invention relates to an almond cake and a production method. The almond cake takes mung bean powder, soy protein isolate, fructo-oligosaccharides and mulberry leaf powder as raw material, can also use the nuts with a certain flavor and taste as the supporting material; and the improved almond cake raw material formula is more scientific, while the nutrition is more balanced. To produce the almond cake, firstly, first-grade mung beans are selected, soaked, germinated, blanched, dried, peeled and finely ground into mung bean powders; fresh mulberry leaves are picked, washed, dried at low temperature and crushed to get mulberry leaf dry powders which are then reserved; then the soy protein isolate and the fructo-oligosaccharides are added into a mixing barrel, stirred into uniform emulsion and kept static for 45 to 60 minutes; after butter is added into the uniform emulsion and stirred evenly, the green bean powders and the mulberry leaf powders are added into the mixture to generate the powder material; finally, the prepared powder material is placed in a cake mold, molded into a cake, put into an oven with the temperature less than 100 DEG C, baked for 35-60 minutes, cooled, sorted and packed.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a formula of almond cake and a preparation method thereof. Background technique [0002] Almond cake is a local specialty product with a history of one hundred years, and for a long time, those skilled in the art are still constantly improving its raw material formula and preparation process. The traditional almond cake is made of special mung bean powder and high-quality fat meat as the main raw materials, and then refined with sugar, animal oil and other auxiliary materials. Although the main ingredient is not almonds, it is named after the shape of almonds when it was first produced. Therefore, it is still used today and is recognized and accepted by consumers. The main production process of almond cake is to select first-grade mung beans, soak, fry, dry and shell and finely grind mung bean powder, and choose pork loin, remove tendons, dregs and old parts, boil with water, and...

Claims

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Application Information

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IPC IPC(8): A23L1/20A21D13/08A23L11/00
Inventor 邬海雄
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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