阅读说明：本技术 一种山药果仁酥的制备方法 (Preparation method of yam and nut shortbread ) 是由 邹勇 李明强 王希 于 2020-05-08 设计创作，主要内容包括：本发明提供一种山药果仁酥的制备方法,包括以下步骤：步骤S1：将山药洗净削皮,预煮5-10min；步骤S2：将山药快速切片,山药片置于浸泡液中浸泡2-3h；步骤S3：将山药片从浸泡液中捞出后置于干燥箱中干燥；步骤S4：取出冷却至室温后用粉碎机粉碎磨粉；步骤S5：过筛后形成所需山药粉隔绝氧气密封保存备用；步骤S6：按重量份数计,将原料中的小麦粉40-50份、制备的山药粉20-30份、调味剂20-30份、坚果果仁5-10份加入搅拌机中,加水混合搅拌形成粘稠的面糊；步骤S7：将面糊至于方形模具托盘中,至于烤箱中烘烤烤熟；步骤S8：去除脱模后采用切割及其切割成块；步骤S9：待产品凉透后,包装为成品。本发明提供一种色泽白亮、外观美观、口感爽口的山药果仁酥的制备方法。(The invention provides a preparation method of yam and nut shortbread, which comprises the following steps: step S1: cleaning rhizoma Dioscoreae, peeling, and pre-boiling for 5-10 min; step S2: slicing rhizoma Dioscoreae rapidly, and soaking rhizoma Dioscoreae tablet in the soaking solution for 2-3 hr; step S3: taking out the yam slices from the soaking solution, and drying in a drying oven; step S4: taking out, cooling to room temperature, and pulverizing with a pulverizer; step S5: sieving to obtain rhizoma Dioscoreae powder, sealing with oxygen-isolated container; step S6: adding 40-50 parts of wheat flour, 20-30 parts of prepared yam flour, 20-30 parts of flavoring agent and 5-10 parts of nut kernel in the raw materials into a stirrer by weight parts, and adding water to mix and stir to form viscous paste; step S7: putting the batter into a square mould tray, and baking in an oven; step S8: removing the mold, and cutting into blocks; step S9: and after the product is cooled completely, packaging to obtain a finished product. The invention provides a preparation method of a yam and nut crisp which is white and bright in color, attractive in appearance and tasty and refreshing in mouthfeel.)

1. A preparation method of yam nut shortbread is characterized by comprising the following steps: the method comprises the following steps:

step S1: cleaning rhizoma Dioscoreae, peeling, and pre-boiling for 5-10 min;

step S2: slicing rhizoma Dioscoreae rapidly, and soaking rhizoma Dioscoreae tablet in the soaking solution for 2-3 hr;

step S3: taking out the yam slices from the soaking solution, and drying in a drying oven;

step S4: taking out, cooling to room temperature, and pulverizing with a pulverizer;

step S5: sieving to obtain rhizoma Dioscoreae powder, sealing with oxygen-isolated container;

step S6: adding 40-50 parts of wheat flour, 20-30 parts of prepared yam flour, 20-30 parts of flavoring agent and 5-10 parts of nut kernel in the raw materials into a stirrer by weight parts, and adding water to mix and stir to form viscous paste;

step S7: putting the batter into a square mould tray, and baking in an oven;

step S8: removing the mold, and cutting into blocks;

step S9: and after the product is cooled completely, packaging to obtain a finished product.

2. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: the soaking solution in the step S1 comprises the following components in parts by weight: 0.2% NaCl3-5 parts, 0.25% ascorbic acid 2-6 parts, 0.15% phytic acid 0.3-0.5 parts, and starch sodium octenyl succinate 1-3 parts.

3. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: in the step S3, the acetylated distarch phosphate solution is sprayed on the surface of the yam slice and then the yam slice is dried in a drying oven.

4. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: the drying temperature in the step S3 is 50-60 ℃.

5. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: and the drying box in the step S3 is a hot air drying box, and the drying is carried out until the water content in the yam slices is less than or equal to 9%.

6. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: the flavoring agent in the step S6 is one or more of white granulated sugar or maltose.

7. The preparation method of the yam nut shortbread as claimed in claim 1, which is characterized in that: in the step S6, the nut kernel is one or more of peanut kernel, melon seed kernel, petunia nut kernel, macadamia nut kernel and walnut.

8. The preparation method of the yam nut shortbread as claimed in claim 3, which is characterized in that: the acetylated distarch phosphate solution is a mixed solution prepared by adding 0.3-0.5g of acetylated distarch phosphate into 100g of deionized water and mixing and stirring.

Technical Field

The invention belongs to the technical field of food production and processing, and particularly relates to a preparation method of a yam nut crisp.

Background

The nut shortbread is a leisure snack generally liked by people, the main raw material of the nut shortbread is wheat flour, the auxiliary materials are nut nuts and the like, the main seasonings are white sugar, maltose and the like, and the nut shortbread is prepared into the snack with compact inside and crisp outside by adopting a baking mode.

The Chinese yam contains various components such as starch, protein, saponin, mucus, glycoprotein, yam extract, choline, dopamine, crude fiber, pectin, amylase and the like, and also contains various trace elements, vitamins and mineral substances, so that the Chinese yam is easy to absorb and utilize by a human body. The Chinese yam has various health care effects of preventing atherosclerosis, preventing rheumatoid arthritis, nourishing spleen and stomach weakness and the like, so that the Chinese yam has high nutritional value. Therefore, how to add the yam into the preparation process of the nut shortbread and improve the nutritional value of the nut shortbread is a direction of social attention at present.

However, in the processing process of the yam product, the yam is easily browned due to the damaged tissues, and under the condition of proper conditions, fresh slices of the yam can be turned into dark brown in a very short time to influence the sensory quality of the fresh slices of the yam.

Therefore, a preparation method of the yam nut crisp with white and bright color, beautiful appearance and refreshing taste is needed.

Disclosure of Invention

The invention aims to provide a preparation method of yam nut crisps with white and bright color, attractive appearance and refreshing taste.

The technical purpose of the invention is realized by the following technical scheme: a preparation method of yam nut shortbread comprises the following steps:

step S1: cleaning rhizoma Dioscoreae, peeling, and pre-boiling for 5-10 min;

step S2: slicing rhizoma Dioscoreae rapidly, and soaking rhizoma Dioscoreae tablet in the soaking solution for 2-3 hr;

step S3: taking out the yam slices from the soaking solution, and drying in a drying oven;

step S4: taking out, cooling to room temperature, and pulverizing with a pulverizer;

step S5: sieving to obtain rhizoma Dioscoreae powder, sealing with oxygen-isolated container;

step S6: adding 40-50 parts of wheat flour, 20-30 parts of prepared yam flour, 20-30 parts of flavoring agent and 5-10 parts of nut kernel in the raw materials into a stirrer by weight parts, and adding water to mix and stir to form viscous paste;

step S7: putting the batter into a square mould tray, and baking in an oven;

step S8: removing the mold, and cutting into blocks;

step S9: and after the product is cooled completely, packaging to obtain a finished product.

As a further setting of the invention, the soaking solution in the step S1 comprises the following components and proportions by weight: 0.2% NaCl3-5 parts, 0.25% ascorbic acid 2-6 parts, 0.15% phytic acid 0.3-0.5 parts, and starch sodium octenyl succinate 1-3 parts.

As a further configuration of the present invention, in step S3, the surface of the yam pieces is sprayed with the acetylated distarch phosphate solution and then placed in a drying oven for drying.

As a further arrangement of the invention, the drying temperature in step S3 is 50-60 ℃.

According to the further arrangement of the invention, the drying oven in the step S3 is a hot air drying oven, and the drying is carried out until the moisture in the yam slices is less than or equal to 9%.

As a further configuration of the present invention, in step S6, the flavoring agent is one or more of white granulated sugar or maltose.

The nut kernels in the step S6 are one or more of peanut kernels, melon seeds, pecan kernels, macadamia nuts and walnuts.

In a further aspect of the present invention, the acetylated distarch phosphate solution is a mixed solution of 0.3-0.5g of acetylated distarch phosphate in 100g of deionized water, and the mixture is mixed and stirred.

The invention has the beneficial effects that:

1. the wheat flour is added with the yam flour, and various nutrient substances such as starch, protein, saponin, mucin, glycoprotein, yam extract, choline, dopamine, crude fiber, pectin, amylase and the like are added into the nut shortbread, so that the nutritional value and the edible value of the nut shortbread are effectively improved, and the economic value of the nut shortbread is improved.

2. When the yam flour is prepared, the yam is pre-boiled firstly, then the yam is quickly sliced, sliced yam slices are soaked in a soaking solution formed by 0.2% of NaCl, 0.25% of ascorbic acid, 0.15% of phytic acid and sodium starch octenyl succinate for 2-3h, the sodium starch octenyl succinate can effectively dissolve mucus on the surface of the yam, so that the NaCl, the ascorbic acid and the phytic acid can effectively inhibit oxidized polyphenol enzymes in the yam, enzymatic reaction of the oxidized polyphenol enzymes, oxygen and chlorogenic acid in the yam is reduced, browning reaction is reduced, the yam flour is white and bright, and the prepared nut crisp is bright and beautiful in color.

3. When the yam slices are dried in the oven, the sodium starch octenyl succinate solution and the acetylated distarch phosphate solution are sprayed on the surfaces of the yam slices, the sodium starch octenyl succinate solution can destroy surface films formed by yam mucilage, the water volatilization speed of the yam is improved, the contact time of oxygen and the yam is reduced, the browning probability is reduced, and the acetylated distarch phosphate can react with pectic acid on the cell walls of the yam, so that the integrity and the stability of the cell membrane structure are maintained, oxygen is prevented from entering, a substrate is in contact with polyphenol oxidase, and the enzymatic browning degree is reduced.

4. According to the invention, a hot air drying mode at 50-60 ℃ is adopted, so that the activity of the yam polyphenol oxidase can be effectively reduced, the moisture in the yam can be quickly dried, the browning is further reduced, and the prepared yam nut crisp is bright in color, attractive in appearance and crisp in taste.

Detailed Description

The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.