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Room temperature chestnut food and production method thereof

A production method and food technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of losing chestnuts, affecting food molding, and large chestnut kernels, and achieving the effect of enhancing taste

Inactive Publication Date: 2018-01-05
湖北绿润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional chestnut cornbread is made by grinding chestnuts into dry powder and steaming them with cornmeal, soybean flour, etc. , affecting food molding
At the same time, chestnut steamed bread is eaten as a staple food, which is relatively large and not suitable for snacks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The normal-temperature chestnut food contains 40-60 parts of white bean paste, 50-60 parts of diced chestnuts, 10-12 parts of white sugar, 1-5 parts of fine corn flour, and brandy wine. Further contains food additives: monoglyceride, white oil. The production method is as follows: 40-60 parts of white bean paste, 50-60 parts of diced chestnut, 10-12 parts of white sugar, 1-5 parts of fine corn flour, mix and boil until it can be kneaded into a ball without sticking to hands, and then formed after cooling , Spray evenly with diluted brandy. After the white bean paste, diced chestnut, white sugar and fine corn flour are boiled, the water content is between 48% and 50%, and the sugar content is 28Bx to 30Bx. The dilution ratio of brandy is as follows: brandy:water=1:1 ratio preparation. The technological process is: raw material-ingredient-boiling-molding-layout-=packing-sealing-inspection-sterilization.

[0007] The operation steps are as follows.

[0008] 1. Raw mate...

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Abstract

The present invention provides a room temperature chestnut food, which comprises the following raw materials: 40-60 parts of white bean paste, 50-60 parts of chestnut blocks, 10-12 parts of white sugar, 1-5 parts of fine corn powder, and brandy and can further comprise food additives such as monostearin and white oil. According to the present invention, the aroma of the brandy and the traditionalchestnut food are integrated so as to enhance the taste; by selecting the chestnut blocks, the original taste of chestnuts is maintained; the chestnut blocks being subjected to sugar immersing treatment can provide the significant chestnut aroma and the waxy flavor during the eating; and the chestnut blocks are not easily broken through the soaking in the sugar liquid, most of the decocted chestnut blocks can maintain the complete particle while one part of the chestnut blocks can be pasted, and the flavor of the final finished product cannot be affected due to the low proportion of the pastedproduct in the final finished product.

Description

technical field [0001] The invention relates to the field of food, in particular to a chestnut food and a preparation method thereof. Background technique [0002] At present, although there are some deep-processing projects for chestnuts, most of them are still stir-fried and cooked. In particular, fried chestnuts are made with skins. It is troublesome to peel them when eating, and it is not hygienic. With the improvement of people's quality of life, The demand for food diversification is enhanced, and chestnuts can be made into instant food to meet people's needs. Traditional chestnut cornbread is made by grinding chestnuts into dry powder and steaming them with cornmeal, soybean flour, etc. , affecting food molding. At the same time, chestnut cornbread is eaten as a staple food, but its volume is relatively large, so it is not suitable as a snack. Contents of the invention [0003] The invention provides a chestnut instant food which retains the original flavor of ch...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L11/00A23G3/48
Inventor 张嗣国
Owner 湖北绿润食品有限公司
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