A kind of nut pastry and preparation method thereof

A technology of nuts and cakes, applied in the field of nuts and cakes and their preparation, can solve the problems of monotonous 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: 2021-04-02
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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  • A kind of nut pastry and preparation method thereof
  • A kind of nut pastry and preparation method thereof
  • A kind of nut pastry and preparation 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, macadamia nuts, peanuts, sunflower seeds, almonds, pecans, orchid beans, and broad beans.

[0065] The chocolate in this embodiment can be cocoa butter substitute chocolate, and the nuts in this embodiment are more 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 cashew nuts. The potato can be potato flour, and the potato is preferably potato chips. The potato chips are processed and baked from potato flour, and then crushed. The average particle size after crushing is 3-7 mm. Almonds, pistachios, and cashews are preferably crushed kernels, and the average particle diameter of the crushed almonds,...

Embodiment 2

[0069] A nut cake, 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 can be: almonds, pistachios, cashews, melon seeds, walnuts, and hazelnuts.

[0071] The chocolate in this embodiment can be cocoa butter substitute chocolate, and the nuts in this embodiment are preferably almonds, pistachios, and cashews. Wherein, the nut contains 18 parts by weight of almonds, 2 parts by weight of pistachios, and 2 parts by weight of cashew nuts. The potato can be potato flour, and the potato is preferably potato chips. The potato chips are processed and baked from potato flour, and then crushed. The average particle size after crushing is 3-7 mm. Almonds, pistachios, and cashews are preferably crushed kernels, and the average particle diameter of the crushed almonds, pistachios, and cashews is 5-7 mm. Potato chips, almonds, pistachios, and cashews form a solid material. Each component in the ...

Embodiment 3

[0075] A nut cake, 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 can be: almonds, pistachios, cashews, melon seeds, walnuts, and hazelnuts.

[0077] The chocolate in this embodiment can be cocoa butter substitute chocolate, and the nuts in this embodiment are preferably almonds, pistachios, and cashews. Wherein, the nut contains 17 parts by weight of almonds, 1.5 parts by weight of pistachios, and 1.5 parts by weight of cashew nuts. The potato can be potato flour, and the potato is preferably potato chips. The potato chips are processed and baked from potato flour, and then crushed. The average particle size after crushing is 3-7 mm. Almonds, pistachios, and cashews are preferably crushed kernels, and the average particle diameter of the crushed almonds, pistachios, and cashews is 5-7 mm. Potato chips, almonds, pistachios, and cashews form a solid material. Each component in ...

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Abstract

The invention discloses a nut cake and a preparation method thereof, belonging to the field of food processing. Aiming at the problem that the existing nut pastry is obtained by adding edible oil, egg liquid, sugar, water and nuts as the main raw material, after baking, the mouthfeel and flavor of the existing nut pastry are single, the nut pastry of the present invention includes chocolate , Potatoes, Nuts. The invention mixes crushed potatoes, crushed nuts and melted chocolate, and binds potato chips and nuts with chocolate. This nut pastry has a crispy texture and is a new, cold-processed nut pastry.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nut cake and a preparation method thereof. Background technique [0002] At present, the proportion of nut products in leisure products is increasing. However, the processing method of nut products on the market is relatively simple, mainly using baking technology, so that the nut products on the market cannot satisfy people's appetite for delicious food. pursuit. Nut products on the market today are mainly shelled nuts, shelled nut kernels or nut butters. Existing pastry is mainly made with flour, vegetable oil, sugar as main raw material, and is equipped with auxiliary material processing again. [0003] Chinese Journal, "Shandong Food Science and Technology", No. 6, 2003, "Research on the Processing Technology and Expansion Mechanism of Cake", discloses the processing process and preparation points of common cakes, and the raw and auxiliary materials are prepared...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/48A21D13/043A21D2/36A21B3/13
CPCA21B3/13A21D2/36A21D2/364A21D13/043
Inventor 高甜姜九来沈巧生
Owner CHACHA FOOD CO LTD
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