阅读说明：本技术 一种雪花酥及其制备工艺 (Snowflake crisp and preparation process thereof ) 是由 李建平 于 2020-06-08 设计创作，主要内容包括：本发明提供了一种雪花酥,改进配方,使雪花酥酥脆,口感好,麦芽糖浆的加入有助维持雪花酥的稳定性,海藻糖对人体内生物活性物质具有保护作用,且在配方中加入鹿茸汤使其具备滋补的功效,且风味更独特,并提供其制备方法。(The invention provides a snowflake crisp which is improved in formula, so that the snowflake crisp is crisp and good in taste, the addition of maltose syrup is helpful for maintaining the stability of the snowflake crisp, trehalose has a protection effect on bioactive substances in a human body, and the addition of pilose antler soup in the formula enables the snowflake crisp to have a nourishing effect and be more unique in flavor, and a preparation method thereof.)

1. The snowflake crisp is characterized by comprising the following components in parts by mass: 28-30 parts of maltose syrup, 7-8 parts of white granulated sugar, 30-32 parts of biscuits, 5-6 parts of water, 2-4 parts of anhydrous cream, 2-4 parts of margarine, 1-2.5 parts of gelatin, 2.5-3.5 parts of trehalose, 3-4.5 parts of whole milk powder and 2-3 parts of pilose antler soup;

the pilose antler soup comprises the following components in percentage by weight: 27-32 parts of deer bone, 1-3 parts of fleece-flower root, 0.4-0.7 part of pilose antler and 60-75 parts of water.

2. The snowflake crisp of claim 1, wherein the deer bone and the pilose antler are ground into particles of 0.2-0.4 mm.

3. The snowflake crisp according to claim 1, which is characterized by comprising 29 parts of maltose syrup, 8 parts of white granulated sugar, 31 parts of biscuits, 6 parts of water, 4 parts of anhydrous cream, 3 parts of margarine, 2 parts of gelatin, 3 parts of trehalose, 4 parts of whole milk powder and 2.5 parts of pilose antler soup.

4. The snowflake crisp of claim 3, wherein the pilose antler soup comprises the following components in percentage by weight: 30 parts of deer bone, 2 parts of fleece-flower root, 0.6 part of pilose antler and 70 parts of water.

5. The preparation process of the snowflake crisp is characterized by comprising the following steps of:

1) sugar dissolving: mixing water, maltose syrup, white sugar and trehalose in proportion, and decocting for use;

2) sequentially adding the decoction, the anhydrous cream, the margarine, the whole milk powder, the gelatin and the pilose antler soup in the step 1) into a stirring device according to a proportion, and fully stirring to be uniform;

3) adding biscuits into the stirring liquid obtained in the step 2), continuously stirring until the biscuits are uniform, and cooling and flattening;

4) spreading dried fruits on the surface in the step 3), and flattening again;

5) and (5) shaping and cutting into blocks.

6. The process for preparing a snowflake crisp according to claim 5, wherein the concentration of maltose syrup is 65-70%.

7. The preparation process of the snowflake crisp according to claim 5, wherein the snowflake crisp comprises 4-6 parts of dried fruits by mass.

8. The process for preparing a snowflake crisp according to claim 5, wherein the stirring device in the step 2) is preheated to 60-70 ℃.

Technical Field

The invention relates to the field of foods, in particular to a snowflake crisp and a preparation process thereof.

Background

The snowflake crisp is a crisp and soft sweet food with a crisp taste, is suitable for various people, is suitable for various preparation methods and formulas at present, is eaten only as a snack, has single functionality and needs to be improved.

Disclosure of Invention

In order to solve the above problems, a first aspect of the present application provides a snowflake crisp, which has the following technical scheme:

the snowflake crisp comprises the following components in parts by mass: 28-30 parts of maltose syrup, 7-8 parts of white granulated sugar, 30-32 parts of biscuits, 5-6 parts of water, 2-4 parts of anhydrous cream, 2-4 parts of margarine, 1-2.5 parts of gelatin, 2.5-3.5 parts of trehalose, 3-4.5 parts of whole milk powder and 2-3 parts of pilose antler soup;

the pilose antler soup comprises the following components in percentage by weight: 27-32 parts of deer bone, 1-3 parts of fleece-flower root, 0.4-0.7 part of pilose antler and 60-75 parts of water.

The snowflake crisp improves the formula, so that the snowflake crisp is crisp and has good taste, the addition of the maltose syrup is helpful for maintaining the stability of the snowflake crisp, the trehalose has a protection effect on bioactive substances in a human body, and the addition of the pilose antler soup in the formula ensures that the snowflake crisp has a nourishing effect and has more unique flavor.

Further, the deer bone and the pilose antler are ground into particles of 0.2-0.4mm, the tooth collision phenomenon is avoided, the drug effect is fully exerted, and the absorption is convenient.

The preferred formulation is: 29 parts of maltose syrup, 8 parts of white granulated sugar, 31 parts of biscuits, 6 parts of water, 4 parts of anhydrous cream, 3 parts of margarine, 2 parts of gelatin, 3 parts of trehalose, 4 parts of whole milk powder and 2.5 parts of pilose antler soup.

Further, the pilose antler soup comprises the following components in percentage by weight: 30 parts of deer bone, 2 parts of fleece-flower root, 0.6 part of pilose antler and 70 parts of water.

When in use, firstly, deer bone, pilose antler, fleece-flower root and the like are cleaned, then the deer bone is ground into granules and is added with water to be decocted for more than 7 hours, then the pilose antler and the fleece-flower root are added to be continuously decocted for more than 1 hour, and the mixture is filtered for standby.

The second aspect provides a preparation process of the snowflake crisp, which comprises the following steps:

1) sugar dissolving: mixing water, maltose syrup, white sugar and trehalose in proportion, and decocting for use;

2) sequentially adding the decoction, the anhydrous cream, the margarine, the whole milk powder, the gelatin and the pilose antler soup in the step 1) into a stirring device according to a proportion, and fully stirring to be uniform;

3) adding biscuits into the stirring liquid obtained in the step 2), continuously stirring until the biscuits are uniform, and cooling and flattening;

4) spreading dried fruits on the surface in the step 3), and flattening again;

5) and (5) shaping and cutting into blocks.

Further, the concentration of the maltose syrup is 65-70%.

Furthermore, the snowflake crisp comprises 4-6 parts of dried fruit such as cranberry, grape, cashew nut, walnut kernel and the like by mass.

Further, preheating the stirring device to 60-70 ℃ in the step 2).

Detailed Description

The following detailed description of the embodiments of the present invention is provided in connection with the examples to make the technical solutions of the present invention easier to understand and master.

Preparing pilose antler soup: firstly, cleaning deer bone, pilose antler and fleece-flower root, then grinding 30 parts of deer bone into 0.4mm granules, adding 70 parts of water, decocting for more than 7 hours, then adding 2 parts of fleece-flower root and 0.6 part of pilose antler with the particle size of 0.4mm, continuously decocting for more than 1 hour, and filtering for later use.