阅读说明：本技术 一种黑芝麻酥（糖）及其制备方法 (Black sesame crisp (sugar) and preparation method thereof ) 是由 胡绍远 于 2020-11-29 设计创作，主要内容包括：本发明公开了一种黑芝麻酥(糖)及其制备方法,包括以下重量份组成：炒黑芝麻40-48份,烤花生碎18-26份、低聚异麦芽糖浆11-22份、木糖醇8-18份、食用植物油3-6份、食用盐0.1-0.3份。本发明通过采用低聚异麦芽糖浆代替过去的饴糖或麦芽糖浆,采用木糖醇代替白砂糖,既能满足产品成型的要求,又具备酥、香、脆、化渣等优点,同时其甜度低的特点,糖尿病人可食用,不影响其血糖,满足了糖尿病人对黑芝麻酥(糖)的需求。通过整合供应链资源,将原料预处理部分交由上游供应商专业制作,其成品质量更加稳定,又便于溯源管理。上游供应商的专业规模化生产,使得半成品制作成本更低；采用新一代食品机械技术,使用自动切糖成型机和自动料理高速包装机,可以大大减少人工操作及降低生产成本。(The invention discloses a black sesame crisp (sugar) and a preparation method thereof, wherein the black sesame crisp (sugar) comprises the following components in parts by weight: 40-48 parts of fried black sesame, 18-26 parts of roasted peanut, 11-22 parts of isomaltose hypgather pulp, 8-18 parts of xylitol, 3-6 parts of edible vegetable oil and 0.1-0.3 part of edible salt. The invention adopts isomaltooligosaccharide syrup to replace maltose or maltose syrup in the past, adopts xylitol to replace white granulated sugar, can meet the requirement of product molding, has the advantages of crispness, fragrance, crispness, slag melting and the like, has the characteristic of low sweetness, can be eaten by the diabetics, does not influence the blood sugar of the diabetics, and meets the requirement of the diabetics on black sesame crisp (sugar). Through integrating supply chain resources, the raw material pretreatment part is handed to upstream suppliers for professional manufacture, the finished product quality is more stable, and traceability management is facilitated. The professional large-scale production of upstream suppliers ensures that the manufacturing cost of semi-finished products is lower; by adopting a new-generation food mechanical technology and using an automatic sugar cutting forming machine and an automatic cooking high-speed packaging machine, the manual operation can be greatly reduced and the production cost can be reduced.)

1. The black sesame crisp (sugar) is characterized by comprising the following components in parts by weight:

40-48 parts of fried black sesame, 18-26 parts of roasted peanut, 11-22 parts of isomaltose hypgather pulp, 8-18 parts of xylitol, 3-6 parts of edible vegetable oil and 0.1-0.3 part of edible salt.

2. The black sesame crisp (sugar) according to claim 1, wherein the black sesame crisp is prepared from 46 parts of fried black sesame, 20 parts of roasted peanut, 16 parts of isomaltooligosaccharide syrup, 14 parts of xylitol, 3.7 parts of edible vegetable oil and 0.3 part of edible salt.

3. The preparation method of the black sesame crisp (sugar) is characterized by comprising the following steps of:

A. the inspection of the raw materials is carried out,

the stir-fried black sesame is required to be fried to be seven-ripe, the particle shape is full and uniform in size and color, the black sesame has pure smell and crisp taste, no peculiar smell exists, and no visible impurities exist; baking chopped peanuts until the peanuts are mature, wherein the particle size is 5-8mm, the color is yellow white and uniform, the taste is crisp, and the roasted peanuts have the original fragrance of the peanuts, no burnt taste and other peculiar smell and visible impurities; the isomaltooligosaccharide syrup is required to have uniform color, fragrant and sweet taste, no peculiar smell and no visible impurities; xylitol is required to have soft mouth feel, slight cool feeling, pure and uniform color and no visible impurities; the edible vegetable oil is required to be clear, transparent, not turbid, free of precipitate, free of suspended matters and free of peculiar smell; edible salt is required to be fine sand-like, have a small amount of moisture, and not to be coagulated when kneaded with hands.

B. The ingredients are weighed according to the following weight parts for later use, 40-48 parts of fried black sesame, 18-26 parts of roasted peanut, 11-22 parts of isomaltooligosaccharide syrup, 8-18 parts of xylitol, 3-6 parts of edible vegetable oil and 0.1-0.3 part of edible salt.

C. And D, baking, namely respectively putting the fried black sesame and the roasted peanut pieces weighed in the step B into a constant-temperature drying oven for heating and baking.

D. And C, boiling sugar, adding 11-22 parts of isomaltose hypgather pulp prepared in the step B and 8-18 parts of xylitol into a pot, adding drinking water and 0.1-0.3 part of edible salt, heating with big fire until the temperature of the sugar liquid is increased to 130 ℃, pouring 3-6 parts of edible vegetable oil into the pot, uniformly stirring, and removing the pot from a fire source when the temperature in the pot is increased to 150-160 ℃.

E. And D, stirring, namely pouring the fried black sesame and the roasted peanut pieces roasted in the step C into a stirrer, then pouring the mixed liquid decocted in the step D into a stirrer, and uniformly stirring the materials through the stirrer.

F. And E, forming, namely pouring the stirred material in the step E into a material port of a forming machine, starting the forming machine, and automatically rolling the material into sheets, strips and blocks through the forming machine.

G. And D, packaging, namely automatically packaging the molded and cut bare products obtained in the step F into finished products by using an automatic cooking high-speed packaging machine.

4. The preparation method of black sesame crisp (sugar) according to claim 3, wherein the heating temperature of the constant-temperature drying oven in the step C is 140-170 ℃, and the baking time is 20-40 minutes.

5. The preparation method of black sesame crisp (sugar) according to claim 3, wherein the drinking water in the step D accounts for 25% of the weight of the xylitol.

Technical Field

The invention relates to the technical field of food preparation, in particular to black sesame crisp (sugar) and a preparation method thereof.

Background

The crunchy candy is a traditional food in China, peanuts, sesame and maltose are used as main raw materials in early folk, the finished product sugar is more, the sesame is less, the tooth sticking is easy, the storage is difficult, the production links are more, the sesame and the peanuts need to be fried by themselves, the efficiency is low, and the quality is unstable.

In recent years, with the development of science and technology, the development and application of food machinery, the perfection of supply chains and the pursuit of people for quality, taste and healthy sugar-free food, the application of new technology is urgently expected to be upgraded and updated.

Disclosure of Invention

Through the exploration in actual production for more than ten years, the applicant adopts isomaltose hypgather instead of maltose or maltose syrup in the past on the basis of the traditional process, and adopts xylitol instead of white granulated sugar, and the produced product has low sweetness and good taste and can meet the requirements of diabetics on black sesame crisp (sugar).

Meanwhile, supply chain resources are integrated, the black sesame and the peanut kernels which need to be fried originally are handed over to upstream suppliers for professional manufacture, a new generation food machinery technology is adopted, and an automatic sugar cutting forming machine and an automatic cooking high-speed packaging machine are used, so that the production efficiency is higher, the production cost is lower, and the quality is more stable.

The invention provides the following technical scheme:

the black sesame crisp (sugar) comprises the following components in parts by weight:

40-48 parts of fried black sesame, 18-26 parts of roasted peanut, 11-22 parts of isomaltose hypgather pulp, 8-18 parts of xylitol, 3-6 parts of edible vegetable oil and 0.1-0.3 part of edible salt.

As a preferred technical scheme of the invention, 46 parts of fried black sesame, 20 parts of roasted peanut, 16 parts of isomaltose hypgather pulp, 14 parts of xylitol, 3.7 parts of edible vegetable oil and 0.3 part of edible salt are adopted.

A preparation method of black sesame crisp (sugar) comprises the following steps:

A. the inspection of the raw materials is carried out,

the stir-fried black sesame is required to be fried to be seven-ripe, the particle shape is full and uniform in size and color, the black sesame has pure smell and crisp taste, no peculiar smell exists, and no visible impurities exist; baking chopped peanuts until the peanuts are mature, wherein the particle size is 5-8mm, the color is yellow white and uniform, the taste is crisp, and the roasted peanuts have the original fragrance of the peanuts, no burnt taste and other peculiar smell and visible impurities; the isomaltooligosaccharide syrup is required to have uniform color, fragrant and sweet taste, no peculiar smell and no visible impurities; xylitol is required to have soft mouth feel, slight cool feeling, pure and uniform color and no visible impurities; the edible vegetable oil is required to be clear, transparent, not turbid, free of precipitate, free of suspended matters and free of peculiar smell; edible salt is required to be fine sand-like, have a small amount of moisture, and not to be coagulated when kneaded with hands.

B. The ingredients are weighed according to the following weight parts for later use, 40-48 parts of fried black sesame, 18-26 parts of roasted peanut, 11-22 parts of isomaltooligosaccharide syrup, 8-18 parts of xylitol, 3-6 parts of edible vegetable oil and 0.1-0.3 part of edible salt.

C. And D, baking, namely respectively putting the fried black sesame and the roasted peanut pieces weighed in the step B into a constant-temperature drying oven for heating and baking.

D. And C, boiling sugar, adding 11-22 parts of isomaltose hypgather pulp prepared in the step B and 8-18 parts of xylitol into a pot, adding drinking water and 0.1-0.3 part of edible salt, heating with big fire until the temperature of the sugar liquid is increased to 130 ℃, pouring 3-6 parts of edible vegetable oil into the pot, uniformly stirring, and removing the pot from a fire source when the temperature in the pot is increased to 150-160 ℃.

E. And D, stirring, namely pouring the fried black sesame and the roasted peanut pieces roasted in the step C into a stirrer, then pouring the mixed liquid decocted in the step D into a stirrer, and uniformly stirring the materials through the stirrer.

F. And E, forming, namely pouring the stirred material in the step E into a material port of a forming machine, starting the forming machine, and automatically rolling the material into sheets, strips and blocks through the forming machine.

G. And D, packaging, namely automatically packaging the molded and cut bare products obtained in the step F into finished products by using an automatic cooking high-speed packaging machine.

As a preferable technical scheme of the invention, the heating temperature of the constant-temperature drying oven in the step C is 140-170 ℃, and the baking time is 20-40 minutes.

In a preferred embodiment of the present invention, the drinking water in step D is 25% by weight of xylitol.

The invention has the beneficial effects that:

1. according to the black sesame crisp (sugar) and the preparation method thereof, the isomaltose hypgather syrup is adopted to replace maltose or maltose syrup in the past, and the xylitol is adopted to replace white granulated sugar, so that the requirements of product forming can be met, the black sesame crisp (sugar) has the advantages of crispness, fragrance, crispness, slag melting and the like, and meanwhile, the black sesame crisp (sugar) is low in sweetness, can be eaten by a diabetic, does not influence the blood sugar of the diabetic, and meets the requirements of the diabetic on the black sesame crisp (sugar).

2. According to the black sesame crisp (sugar) and the preparation method thereof, the supply chain resources are integrated, the raw material pretreatment part is professionally manufactured by upstream suppliers, the quality of the finished product is more stable, and the traceability management is facilitated. The professional mass production of upstream suppliers ensures that the manufacturing cost of semi-finished products is lower.

3. The black sesame crisp (sugar) and the preparation method thereof adopt a new generation of food machinery technology, use an automatic sugar cutting forming machine and an automatic cooking high-speed packaging machine, can greatly reduce manual operation, enable the production efficiency to be higher, enable the production cost to be lower, enable the quality to be more stable and realize large-scale production.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 is a schematic process flow diagram of a black sesame crisp (sugar) and a preparation method thereof according to the present invention;

FIG. 2 is a diagram of ingredients of a black sesame crisp (sugar) and a preparation method thereof.

Detailed Description

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.

Example 1:

the black sesame crisp (sugar) comprises the following components in parts by weight:

40 parts of fried black sesame, 18 parts of roasted peanut, 20 parts of isomaltose hypgather pulp, 16 parts of xylitol, 6 parts of edible vegetable oil and 0.2 part of edible salt.

A preparation method of black sesame crisp (sugar) comprises the following steps:

A. the inspection of the raw materials is carried out,

the stir-fried black sesame is required to be fried to be seven-ripe, the particle shape is full and uniform in size and color, the black sesame has pure smell and crisp taste, no peculiar smell exists, and no visible impurities exist; baking chopped peanuts until the peanuts are mature, wherein the particle size is 5-8mm, the color is yellow white and uniform, the taste is crisp, and the roasted peanuts have the original fragrance of the peanuts, no burnt taste and other peculiar smell and visible impurities; the isomaltooligosaccharide syrup is required to have uniform color, fragrant and sweet taste, no peculiar smell and no visible impurities; xylitol is required to have soft mouth feel, slight cool feeling, pure and uniform color and no visible impurities; the edible vegetable oil is required to be clear, transparent, not turbid, free of precipitate, free of suspended matters and free of peculiar smell; edible salt is required to be fine sand-like, have a small amount of moisture, and not to be coagulated when kneaded with hands.

B. The ingredients comprise, by weight, 40 parts of fried black sesame, 18 parts of roasted peanut, 20 parts of isomaltooligosaccharide syrup, 16 parts of xylitol, 6 parts of edible vegetable oil and 0.2 part of edible salt.

C. And D, baking, namely respectively putting the fried black sesame and the roasted peanut pieces weighed in the step B into a constant-temperature drying oven for heating and baking.

D. And C, boiling sugar, adding 20 parts of isomaltose hypgather pulp prepared in the step B and 16 parts of xylitol into a pot, adding drinking water and 0.2 part of edible salt, heating with big fire until the temperature of the sugar liquid is increased to 130 ℃, pouring 6 parts of edible vegetable oil into the pot, uniformly stirring, and removing the pot from a fire source when the temperature in the pot is increased to 150-160 ℃.

E. And D, stirring, namely pouring the fried black sesame and the roasted peanut pieces roasted in the step C into a stirrer, then pouring the mixed liquid decocted in the step D into a stirrer, and uniformly stirring the materials through the stirrer.

F. And E, forming, namely pouring the stirred material in the step E into a material port of a forming machine, starting the forming machine, and automatically rolling the material into sheets, strips and blocks through the forming machine.

G. And D, packaging, namely automatically packaging the molded and cut bare products obtained in the step F into finished products by using an automatic cooking high-speed packaging machine.

And C, heating the constant-temperature drying box in the step C at 140 ℃ for 25 minutes.

Wherein the mass part of the drinking water in the step D is 25 percent of the weight part of the xylitol.

Example 2:

the black sesame crisp (sugar) comprises the following components in parts by weight:

48 parts of fried black sesame, 26 parts of roasted peanut, 14 parts of isomaltooligosaccharide syrup, 9 parts of xylitol, 3 parts of edible vegetable oil and 0.3 part of edible salt.

A preparation method of black sesame crisp (sugar) comprises the following steps:

A. the inspection of the raw materials is carried out,

the stir-fried black sesame is required to be fried to be seven-ripe, the particle shape is full and uniform in size and color, the black sesame has pure smell and crisp taste, no peculiar smell exists, and no visible impurities exist; baking chopped peanuts until the peanuts are mature, wherein the particle size is 5-8mm, the color is yellow white and uniform, the taste is crisp, and the roasted peanuts have the original fragrance of the peanuts, no burnt taste and other peculiar smell and visible impurities; the isomaltooligosaccharide syrup is required to have uniform color, fragrant and sweet taste, no peculiar smell and no visible impurities; xylitol is required to have soft mouth feel, slight cool feeling, pure and uniform color and no visible impurities; the edible vegetable oil is required to be clear, transparent, not turbid, free of precipitate, free of suspended matters and free of peculiar smell; edible salt is required to be fine sand-like, have a small amount of moisture, and not to be coagulated when kneaded with hands.

B. The ingredients are weighed according to the following weight parts for later use, 48 parts of fried black sesame, 26 parts of roasted peanut, 14 parts of isomaltooligosaccharide syrup, 9 parts of xylitol, 3 parts of edible vegetable oil and 0.3 part of edible salt.

C. And D, baking, namely respectively putting the fried black sesame and the roasted peanut pieces weighed in the step B into a constant-temperature drying oven for heating and baking.

D. And C, boiling sugar, adding 14 parts of isomaltose hypgather pulp prepared in the step B and 9 parts of xylitol into a pot, adding drinking water and 0.3 part of edible salt, heating with big fire until the temperature of the sugar liquid is increased to 130 ℃, pouring 3 parts of edible vegetable oil into the pot, uniformly stirring, and removing the pot from a fire source when the temperature in the pot is increased to 150-160 ℃.

E. And D, stirring, namely pouring the fried black sesame and the roasted peanut pieces roasted in the step C into a stirrer, then pouring the mixed liquid decocted in the step D into a stirrer, and uniformly stirring the materials through the stirrer.

F. And E, forming, namely pouring the stirred material in the step E into a material port of a forming machine, starting the forming machine, and automatically rolling the material into sheets, strips and blocks through the forming machine.

G. And D, packaging, namely automatically packaging the molded and cut bare products obtained in the step F into finished products by using an automatic cooking high-speed packaging machine.

And C, heating the constant-temperature drying box in the step C at 170 ℃, and baking for 40 minutes.

Wherein the mass part of the drinking water in the step D is 25 percent of the weight part of the xylitol.

Example 3:

the black sesame crisp (sugar) comprises the following components in parts by weight:

46 parts of fried black sesame, 20 parts of roasted peanut, 16 parts of isomaltooligosaccharide syrup, 14 parts of xylitol, 3.7 parts of edible vegetable oil and 0.3 part of edible salt.

A preparation method of black sesame crisp (sugar) comprises the following steps:

A. the inspection of the raw materials is carried out,

the stir-fried black sesame is required to be fried to be seven-ripe, the particle shape is full and uniform in size and color, the black sesame has pure smell and crisp taste, no peculiar smell exists, and no visible impurities exist; baking chopped peanuts until the peanuts are mature, wherein the particle size is 5-8mm, the color is yellow white and uniform, the taste is crisp, and the roasted peanuts have the original fragrance of the peanuts, no burnt taste and other peculiar smell and visible impurities; the isomaltooligosaccharide syrup is required to have uniform color, fragrant and sweet taste, no peculiar smell and no visible impurities; xylitol is required to have soft mouth feel, slight cool feeling, pure and uniform color and no visible impurities; the edible vegetable oil is required to be clear, transparent, not turbid, free of precipitate, free of suspended matters and free of peculiar smell; edible salt is required to be fine sand-like, have a small amount of moisture, and not to be coagulated when kneaded with hands.

B. The ingredients comprise, by weight, 46 parts of fried black sesame, 20 parts of roasted peanut, 16 parts of isomaltooligosaccharide syrup, 14 parts of xylitol, 3.7 parts of edible vegetable oil and 0.3 part of edible salt.

C. And D, baking, namely respectively putting the fried black sesame and the roasted peanut pieces weighed in the step B into a constant-temperature drying oven for heating and baking.

D. And C, boiling sugar, adding 16 parts of isomaltose hypgather pulp prepared in the step B and 14 parts of xylitol into a pot, adding drinking water and 0.3 part of edible salt, heating with big fire until the temperature of the sugar liquid is increased to 130 ℃, pouring 3.7 parts of edible vegetable oil into the pot, uniformly stirring, and removing the pot from the fire source when the temperature in the pot is increased to 150-160 ℃.

E. And D, stirring, namely pouring the fried black sesame and the roasted peanut pieces roasted in the step C into a stirrer, then pouring the mixed liquid decocted in the step D into a stirrer, and uniformly stirring the materials through the stirrer.

F. And E, forming, namely pouring the stirred material in the step E into a material port of a forming machine, starting the forming machine, and automatically rolling the material into sheets, strips and blocks through the forming machine.

G. And D, packaging, namely automatically packaging the molded and cut bare products obtained in the step F into finished products by using an automatic cooking high-speed packaging machine.

And C, heating the constant-temperature drying box in the step C at 150 ℃ for 30 minutes.

Wherein the mass part of the drinking water in the step D is 25 percent of the weight part of the xylitol.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.