Manufacturing method for soft almond cakes

An almond biscuit and a soft-type technology, which is applied in the production field of soft-type macaroons, can solve the problems of dry taste and unsuitable eating, and achieve the effects of fine texture, improved texture and taste, and improved texture and taste.

Active Publication Date: 2014-07-30
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The traditional almond cake is made of special mung bean powder, lard, massecuite and other auxiliary materials. It is prepared and baked at low temperature for a long time. , should not eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Mung bean soaking and sprouting

[0031] (1) Cleaning and impurity removal of raw beans: 1500 g of commercially available mung beans, using a bubble cleaning machine (model SLQX, Shuanglong Food Machinery Co., Ltd.) to remove impurities such as sand and stones in the beans.

[0032] (2) Carry out heat treatment to mung beans with hot water: after the raw beans are washed and removed of impurities, the beans are washed with hot water at 90° C. for 3 minutes.

[0033] (3) Soaking the beans at a controlled temperature: After brewing the beans with hot water, soak them at a constant temperature of 37°C for 6 hours.

[0034] (4) Germination: control the room temperature at 37° C., maintain a certain humidity (80%), and germinate for 12 hours.

[0035] 2. Condition control of greening, drying, milling and powder storage of germinated mung beans

[0036] (1) Finishing: use a hot air rotary oven, the furnace wall temperature is 700°C (motor speed 1350r / min), the beans stay...

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PUM

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Abstract

The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.

Description

technical field [0001] The invention relates to a method for making soft almond cake, which belongs to the technical field of food processing. Background technique [0002] Almond cake is a traditional food in Zhongshan, Guangdong. It started in the late Qing Dynasty and is made of mung bean flour. It is named for its almond-like shape. The traditional almond cake is made of special mung bean powder, lard, massecuite and other auxiliary materials. It is prepared and baked at low temperature for a long time. , should not eat too much. Contents of the invention [0003] The invention provides a method for producing a soft almond cake. The produced almond cake is different from the dry and hard texture of the traditional almond cake, and the finished product has fine and soft texture and unique flavor. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of production method of soft almond cake is characterized in that compr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/20A23P1/06A23P10/40
Inventor 孟嫚张延杰夏雨邬海雄徐学明刘飘飘杨哪
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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