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Nut cake and processing method thereof

A technology for nuts and cakes, applied in the field of nuts and cakes and their preparation, which can solve the problems of single taste and flavor, loss of sensory value, loss of nut taste and aroma of nut cakes, etc., and achieve the effect of improving the taste of sweet and sour

Active Publication Date: 2018-06-12
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] For the existing nut pastry, flour is used as the main raw material, edible oil, egg liquid, sugar, water, and nut powder are added, and it is obtained after baking. At the same time, due to the high moisture content in the pastry, nuts are added with nut powder, and the moisture in the pastry Migration into nuts causes nut cakes to lose the crisp taste and aroma of nuts, and also loses the sensory value directly presented to consumers in the form of nuts, resulting in the problem of single taste and flavor

Method used

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  • Nut cake and processing method thereof
  • Nut cake and processing method thereof
  • Nut cake and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0063] A nut cake comprising: 25 parts by weight of chocolate, 29 parts by weight of potatoes, and 17 parts by weight of nuts.

[0064] The nuts in this embodiment may preferably be: almonds, pistachios, cashews, melon seeds, walnuts, hazelnuts, pine nuts, chestnuts, ginkgo nuts, macadamia nuts, peanuts, sunflower seeds, almonds, pecans, orchid beans, fava beans.

[0065] The chocolate in this embodiment may be cocoa butter substitute chocolate, and the nuts in this embodiment are further preferably almonds, pistachios, and cashews. Wherein, the nut contains 15 parts by weight of almonds, 1 part by weight of pistachios, and 1 part by weight of cashews. The potato may be potato powder, and the potato is preferably potato chips. The potato chips are processed by roasting the potato powder and then crushed. The average particle size after crushing is 3-7 mm. Almonds, pistachios, and cashews are all preferably broken kernels, and the average particle size of the broken kernels of almo...

Embodiment 2

[0069] A nut pastry, comprising: 29 parts by weight of chocolate, 36 parts by weight of potatoes, and 22 parts by weight of nuts.

[0070] The nuts in this embodiment may be: almonds, pistachios, cashews, melon seeds, walnuts, and hazelnuts.

[0071] The chocolate in this embodiment may be cocoa butter substitute chocolate, and the nuts in this embodiment are preferably almonds, pistachios, and cashews. Among them, the nut contains 18 parts by weight of almonds, 2 parts by weight of pistachios, and 2 parts by weight of cashews. The potato may be potato powder, and the potato is preferably potato chips. The potato chips are processed by roasting the potato powder and then pulverized. The average particle size after pulverization is 3-7 mm. Almonds, pistachios, and cashews are all preferably broken kernels, and the average particle size of the broken kernels of almonds, pistachios, and cashews are all 5-7 mm. Potato chips, almonds, pistachios, and cashews form a solid material. Ea...

Embodiment 3

[0075] A nut pastry comprising: 27 parts by weight of chocolate, 33 parts by weight of potatoes, and 20 parts by weight of nuts.

[0076] The nuts in this embodiment may be: almonds, pistachios, cashews, melon seeds, walnuts, and hazelnuts.

[0077] The chocolate in this embodiment may be cocoa butter substitute chocolate, and the nuts in this embodiment are preferably almonds, pistachios, and cashews. Among them, the nut contains 17 parts by weight of almonds, 1.5 parts by weight of pistachios, and 1.5 parts by weight of cashews. The potato may be potato powder, and the potato is preferably potato chips. The potato chips are processed by roasting the potato powder and then pulverized. The average particle size after pulverization is 3-7 mm. Almonds, pistachios, and cashews are all preferably broken kernels, and the average particle size of the broken kernels of almonds, pistachios, and cashews are all 5-7 mm. Potato chips, almonds, pistachios, and cashews form a solid material. ...

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Abstract

The invention discloses a nut cake and a processing method thereof, and belongs to the field of food processing. For solving the problems that flour is taken as a main raw material, and is added withedible oil, egg liquid, sugar, water and nuts, and the mixture is baked to obtain existing nut cakes, and the existing nut cakes are single in taste and flavor, the nut cake comprises chocolate, potatoes and nuts. The pulverized potatoes, the pulverized nuts and the melted chocolate are mixed, and potato chips and the nuts are adhered by the chocolate to obtain the nut cake. The nut cake tastes delicious and crispy, and is a brand-new nut cake obtained by cold processing.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a nut cake and a preparation method thereof. Background technique [0002] At present, nut products account for an increasing proportion of leisure products. However, the processing method of nut products on the market is relatively simple, and the roasting process is mainly used, so that the nut products on the market cannot satisfy people’s demand for food. The pursuit. Nut products on the market now are mainly shelled nuts, shelled nut kernels or nut butters. The existing cakes are mainly made of flour, vegetable oil and sugar as main raw materials, and then processed with auxiliary materials. [0003] Chinese Journal, "Shandong Food Science and Technology", Issue 6, 2003, "Study on the Processing Technology and Expansion Mechanism of Pastry", discloses the common pastry processing process and preparation points, which prepare the raw materials as follows: flour: egg Liqu...

Claims

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Application Information

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IPC IPC(8): A21D13/043A21D2/36A21B3/13
CPCA21B3/13A21D2/36A21D2/364A21D13/043
Inventor 高甜姜九来沈巧生
Owner CHACHA FOOD CO LTD
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