Crispy ball containing haws and chestnut kernels and preparation method thereof

A technique for chestnut and hawthorn, applied in the field of hawthorn chestnut crispy balls and preparation thereof, can solve the problems of poor color, too many additives, single taste, etc., and achieve the effects of simple operation, delicate and moist taste, and rich nutrition.

Pending Publication Date: 2018-11-27
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous development of processing technology, hawthorn products are gradually diversified. At present, there are more products such as hawthorn slices, hawthorn jelly, and hawthorn paste in the market. However, these products generally have disadvantages such as poor color, too many additives, and single taste.

Method used

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  • Crispy ball containing haws and chestnut kernels and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A hawthorn and chestnut crispy ball comprises the following components in parts by weight: 2 parts of hawthorn fruit powder, 1 part of chestnut powder, 3.5 parts of yam and 0.4 part of white sugar.

[0036] The hawthorn and chestnut crispy balls, the specific steps of its preparation method are as follows:

[0037] (1) Select high-quality, fresh hawthorn fruits, chestnuts, and yams for later use. Wash the hawthorn fruits, remove the pits, and freeze at -22°C for 10 hours. After pretreatment, they are initially crushed to obtain coarse powder. The particle size of the coarse powder is 80 mesh. , the hawthorn superfine powder is obtained by pulverizing again through a jet mill pulverizer;

[0038] (2) Steam chestnuts, shell them, and crush them, raise the temperature to 60°C, control the temperature, raise the temperature and dry until the water content is below 10%, and initially grind to obtain a coarse powder, the particle size of the coarse powder is 80 mesh, and then...

Embodiment 2

[0043] The hawthorn and chestnut crispy ball comprises the following components in parts by weight: 2 parts of hawthorn fruit powder, 1.5 parts of chestnut powder, 4 parts of yam and 0.5 part of white sugar.

[0044] The hawthorn and chestnut crispy balls, the specific steps of its preparation method are as follows:

[0045] (1) Select high-quality and fresh hawthorn fruits, chestnuts, and yams for later use. Wash the hawthorn fruits, remove the pits, and freeze at -21°C for 11 hours. After pretreatment, they are initially crushed to obtain a coarse powder. The particle size of the coarse powder is 85 mesh. , the hawthorn superfine powder is obtained by pulverizing again through a jet mill pulverizer;

[0046] (2) Steam the chestnuts, remove the shells, crush them, raise the temperature to 62°C, control the temperature, raise the temperature and dry until the water content is below 10%, and initially crush them to obtain a coarse powder, the particle size of the coarse powder ...

Embodiment 3

[0051] A hawthorn and chestnut crispy ball comprises the following ingredients in parts by weight: 2 parts of hawthorn fruit, 1 part of chestnut, 4 parts of yam and 0.4 part of white sugar.

[0052] The hawthorn and chestnut crispy balls, the specific steps of its preparation method are as follows:

[0053] (1) Select high-quality and fresh hawthorn fruits, chestnuts, and yams for later use. Wash the hawthorn fruits, remove the pits, and freeze at -20°C for 12 hours before pretreatment, and then crush them to obtain coarse powder. The particle size of the coarse powder is 90 mesh. , the hawthorn superfine powder is obtained by pulverizing again through a jet mill pulverizer;

[0054] (2) Steam the chestnuts, shell them, and crush them, raise the temperature to 63°C, control the temperature, raise the temperature and dry until the water content is below 10%, and initially crush the chestnuts to obtain a coarse powder, the particle size of which is 90 mesh, and then crush it thr...

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Abstract

The invention discloses a crispy ball containing haws and chestnut kernels and a preparation method thereof. The preparation method comprises the following steps: washing, steaming, lyophilizing and superfinely grinding haws, yam and chestnut kernels, mixing with sugar in a proportion, and performing vacuum puffing to obtain the crispy ball containing yam and chestnut kernels. The preparation method is simple and convenient to operate, has small loss on nutrition of phenolic substances in raw materials. The crispy ball containing haws and chestnut kernels has a crispy taste, has unique flavorand balanced nutrition due to matching of haws, chestnut kernels and yam, has edible and health-protecting functions, and can meet the requirement of people for food quality.

Description

technical field [0001] The invention relates to the technical field of hawthorn food processing, in particular to a hawthorn and chestnut crispy ball and a preparation method thereof. Background technique [0002] Hawthorn is a unique fruit variety in my country and is mostly grown in the north. Hawthorn pulp contains more dietary fiber, which is the "intestinal scavenger" of the human body. Hawthorn has high medical value and contains flavonoids, which have the effects of appetizing and digesting, softening blood vessels, lowering blood pressure, and preventing and treating cardiovascular diseases. With the continuous development of processing technology, hawthorn products are gradually diversified. At present, there are more products such as hawthorn slices, hawthorn jelly, and hawthorn paste in the market. However, these products generally have disadvantages such as poor color, too many additives, and single taste. Yam is not only a delicious delicacy, but also a medici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L25/00A23L33/00A23L5/10A23L5/00
CPCA23V2002/00A23L5/00A23L5/15A23L5/17A23L19/01A23L19/10A23L25/30A23L33/00A23V2200/30A23V2300/10A23V2300/20
Inventor 刘素稳常学东由璐赵艳雪郑国勇
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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