CN114431329B

CN114431329B - Low-moisture haw skin and manufacturing method thereof, low-moisture haw chocolate nut and manufacturing method thereof

Info

Publication number: CN114431329B
Application number: CN202210178894.8A
Authority: CN
Inventors: 王秋辉; 王云海; 章燎源
Original assignee: Three Squirrels Nanjing Food Technology Research And Development Co ltd; Three Squirrels Co Ltd
Current assignee: Three Squirrels Nanjing Food Technology Research And Development Co ltd; Three Squirrels Co Ltd
Priority date: 2022-02-25
Filing date: 2022-02-25
Publication date: 2023-06-27
Anticipated expiration: 2042-02-25
Also published as: CN114431329A

Abstract

The invention provides low-moisture haw skin and a preparation method thereof, and low-moisture haw chocolate nut and a preparation method thereof, wherein the low-moisture haw skin comprises the following raw materials, by mass, 1-10 parts of fresh haw pulp, 0.2 part of glutinous rice flour, 1 part of sorbitol solution and 0.5 part of glycerin. The haw peel with low moisture content less than or equal to 5% and good Q sense and flexibility is prepared. When the water content is 5%, the glass transition temperature is up to 60 ℃, the hawthorn peel is hard and crisp at normal temperature, has no Q feel and extremely poor flexibility, and the hawthorn peel formula of the invention has the glass transition temperature of-5 ℃ and has Q elasticity and good flexibility at normal temperature. The haw skin wraps the chocolate and the nuts, the product not only has the characteristic of chocolate which is smooth after being fried, but also has good thermal stability and taste maintenance stability, does not need harsh storage logistics conditions, and can be stored for more than 6 months.

Description

Low-moisture haw skin and manufacturing method thereof, low-moisture haw chocolate nut and manufacturing method thereof

Technical Field

The invention belongs to the field of foods, and particularly relates to low-moisture haw skin and a manufacturing method thereof, and low-moisture haw chocolate nut kernels and a manufacturing method thereof.

Background

It is well known that chocolate, while having a silky mouthfeel, is not resistant to high temperatures, and presents a major challenge for storage and logistics, and most of the chocolate and its products on the market face this problem. In addition, the haw product (such as haw skin/dried fruit paste) generally contains high moisture (moisture content is 15-20%), and the cooked nut kernel generally has extremely low moisture (moisture content is less than or equal to 3%), so that the crispy taste of the nut is achieved, moisture migration is easy to generate when the haw product and the nut kernel are simply combined, the taste of the haw product is stiff, the nut kernel becomes not crispy, the haw product and the cooked nut kernel are simply combined according to data statistics, the time for obviously changing the taste of the haw product and the cooked nut kernel is 15-20 days, for example, the dry-wet separation packaging technology applied to three squirrel nuts per day is one packaging form invented for solving the problem.

Disclosure of Invention

The invention aims to provide a low-moisture haw skin and a preparation method thereof, and the haw skin with low moisture but good Q sense and flexibility is prepared by improving the formula of the common haw skin.

The invention also aims to provide a low-moisture haw chocolate nut and a manufacturing method thereof, wherein low-moisture haw peel is adopted to wrap chocolate and nut, so that the chocolate is melted at high temperature but does not flow outwards, and the problem that moisture migration is easy to occur when the haw peel (moisture is 15-20%) and the nut kernel (moisture is less than or equal to 3%) in a common formula are combined.

The specific technical scheme of the invention is as follows:

the low-moisture haw skin comprises the following raw materials in parts by mass:

the sorbitol solution is a commercial product, and the mass concentration of the sorbitol solution is 70+/-1%:

the preparation method of the hawthorn fruit puree comprises the following steps: crushing fresh hawthorn fruits by using a crusher, and removing hawthorn seeds by using a 20-60 mesh screen to obtain hawthorn fruit puree.

The preparation method of the low-moisture haw skin provided by the invention comprises the following steps: the formula amount of fresh hawthorn fruit, glutinous rice flour, sorbitol solution and glycerin are uniformly mixed, the mixed solution has good fluidity, the uniformly mixed material is flattened, the flattening thickness is 2-10mm, and the flattening thickness is 1-5mm after baking, because the thin skin is easy to break, the subsequent operation is difficult, and the thick material is difficult to bake to low moisture. The baking temperature is 30-100deg.C, the baking time is 1-10h, and the baking time is 0.5-5% of the water content. The baked product has a Q-shaped taste at normal temperature, has good flexibility and plasticity, and cannot be crisp. The thickness of the obtained haw skin is 1-5mm; the low moisture is realized by baking, but the hawthorn made by mixing white granulated sugar and syrup with hawthorn puree is hard in taste when baked to 0.5-5% moisture. According to the formulation provided by the invention, the mouthfeel is Q-elastic even if the moisture is baked to only 0.5-5%, mainly because the glass transition temperature of the components serving as a bracket in the formulation is reduced.

The invention provides a method for preparing low-moisture haw chocolate nut kernels, which comprises the following steps:

1) Mixing nut and chocolate, and shaping;

2) And (3) taking the mixture of the nut kernels and the chocolate prepared in the step (1) as stuffing, and taking the low-moisture haw peel as skin to wrap so as to obtain the low-moisture haw chocolate nut kernels.

The specific method of the step 1) is as follows:

filling cooked nut kernels into a mould, adding chocolate liquid, freezing, and demoulding.

The mould in the step 1) is a food grade PC material mould used for producing chocolate, or a food grade silica gel mould, or any other food grade mould which can be demoulded after pouring the chocolate to cool.

The amount of nut added in step 1) can be determined by combining the mouthfeel, cost range, claim concept, etc. factors to be achieved by the product; because of the gaps between the nuts or between the nuts and the mold, the chocolate liquor can fill the gaps to obtain the nut and chocolate mixture. The chocolate liquor is a pre-formed chocolate mass or a cocoa butter substitute chocolate mass. The chocolate mass or the cocoa butter substitute chocolate mass is all foods conforming to the definition range of chocolate and cocoa butter substitute chocolate in GB/T19343. Adding chocolate liquid until the whole mould hole is filled, or pouring the chocolate liquid to a fixed scale, then putting the mould and the content into a refrigerator, cooling until the chocolate nut mixture can be smoothly demoulded, and storing in an environment below the melting point of chocolate or cocoa butter substitute chocolate. The refrigerator can be a cooling tunnel used for chocolate production, or a conventional refrigerator, or all equipment and functional rooms with refrigeration functions.

The nut kernels in step 1) include seed nuts, which may be almond kernels, walnut kernels, cashew kernels, hawaii kernels, hazelnut kernels, pecan kernels, peanut kernels, melon seeds, pumpkin kernels; the nut kernel may also be a crushed nut kernel, i.e., a crushed nut kernel.

Further, the preparation method of the cooked nut kernel comprises the following steps:

the method comprises the steps of taking raw dry nut kernels as raw materials, adopting a blast oven with the temperature of 40-150 ℃, baking until the dried nut kernels are crisp in taste, and then cooling to normal temperature in a ventilated and dried environment.

The ventilation drying environment is an environment with the temperature less than or equal to 35 ℃ and the relative humidity less than or equal to 75%.

Further, when the nut kernels are crushed, the nut kernels are subjected to different specifications of cutters and different pore diameters for sieving, and then the nut kernels are obtained. Different sized nut cracker is obtained as required.

In the step 2), the prepared chocolate nut kernel mixture is taken as the invagination, and the low-moisture haw skin is completely wrapped until the invagination is not exposed and has no obvious gap;

further, the product prepared in the step 2) is wrapped by an anti-sticking layer, so that the hawthorn peel is prevented from sticking to the packaging bag, and the experience is prevented from being influenced; the anti-sticking layer is made of sticky rice paper, glutinous rice flour, white granulated sugar, food anti-sticking oil, or any other anti-sticking raw materials commonly used for haw products, gel soft sweets and nougats.

The low-moisture haw chocolate nut kernel provided by the invention is prepared by adopting the method.

The product is a flavored nut kernel, accords with the definition of chocolate products in GB 19343, and is an innovative product formed by combining nut kernels, haw products and chocolate across boundaries.

According to the innovative process route provided by the invention, the hawthorn peel with low moisture content less than or equal to 5% and good Q feel and flexibility is prepared by improving the common hawthorn peel formula (by replacing auxiliary materials such as maltose syrup, white granulated sugar and the like in the common hawthorn peel formula with auxiliary materials such as glutinous rice flour, sorbitol solution and glycerol). When the moisture content is 5%, the normal formula haw peel is hard and crisp, has no Q sense and extremely poor flexibility at normal temperature, and the modified haw peel formula has Q elasticity and good flexibility at normal temperature, and the low moisture haw peel is used for wrapping chocolate and nut kernels, even though the chocolate melts at high temperature, the chocolate does not flow outwards, so that the problem that moisture migration is easy to occur when the normal formula haw peel with 15-20% moisture content is combined with the nut kernels with less than or equal to 3% moisture content is solved. The product developed has the characteristics of chocolate that the chocolate is smooth after being fried, has good thermal stability and taste maintenance stability, does not need harsh storage logistics conditions, can be stored for more than 6 months, and can be tasted crisp, sweet and sour after being eaten at one time, and the tongue tip enjoyment of multiple composite taste and multiple flavors can be obtained.

Drawings

FIG. 1 is a photograph of a low moisture haw chocolate nut product made in example 1;

the left side of the figure 1 is a product diagram, and the right side is a product sectional diagram; the low-moisture haw skin is wrapped with chocolate slurry, and the inside of the chocolate slurry is the almond.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

The test materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.

Those of skill in the art, without any particular mention of the techniques or conditions, may follow the techniques or conditions described in the literature in this field or follow the product specifications.

Example 1

The preparation method of the low-moisture haw skin comprises the following steps:

crushing fresh hawthorn fruits by using a crusher, and removing hawthorn seeds by using a 60-mesh screen to obtain hawthorn fruit puree. The low-moisture haw peel, fresh haw puree, glutinous rice flour, sorbitol solution and glycerin=10: 0.2:1:0.5, uniformly mixing the raw materials, flattening, baking by adopting a baking oven at the baking temperature of 50 ℃ for 7 hours until the moisture is less than or equal to 5%, wherein the thickness is 3mm. Through detection, the moisture of the haw peel is 2.5%, and the haw peel has a Q-shaped taste and is not stiff.

A method for preparing low-moisture fructus crataegi chocolate nut comprises the following steps:

1) Crushing the almond kernels serving as a raw material by using a cutter with the diameter of 3 multiplied by 3mm, sieving by using a filter screen with the diameter of 2.5 multiplied by 2.5mm, and drying the part which is not passed through the screen at the temperature of 80-120 ℃ for 4-6 hours until the kernels are crisp;

2) Standing the almond treated in the step 1) in an environment with the temperature less than or equal to 25 ℃ and the relative humidity less than or equal to 55%, and cooling to the temperature of the almond to normal temperature;

3) Filling the almond treated in the step 2) with a chocolate mould;

4) Filling the white chocolate slurry into the mould filled with the flat denier wood kernels in the step 3), continuously vibrating the mould, and discharging bubbles;

5) And (3) placing the die and the content treated in the step (4) into a refrigeration house at 0-4 ℃ for standing for 30min, removing the content from the die, and temporarily storing the content in the refrigeration house at 0-4 ℃.

7) Completely coating the almond chocolate mixture treated in the step 5) by adopting the low-moisture haw peel prepared in the above way;

8) And 7) completely wrapping the treated product in the step 7) by using a wafer, and sealing by adopting a proper packaging material to obtain the finished product, wherein the finished product is respectively stored for 2 months under the condition of 40 ℃/60%RH (accelerated aging condition) and is stored for 6 months under the condition of 25 ℃/75%RH (conventional storage condition), and each physicochemical index and the sensory index of the product meet the requirements.

The detection at 40 ℃/60% RH is as follows:

1. physical and chemical indexes:

the water content before and after the hawthorn peel storage is respectively as follows: 2.5 percent and 2.3 percent;

the moisture of chocolate before and after storage is respectively: 0.5%, 0.5%;

the moisture of the almond kernels before and after storage is respectively as follows: 2.0% and 1.9%;

the physical and chemical indexes have no obvious difference.

2. Sensory index:

the color is as follows: the product has the color before and after storage;

appearance: the appearance of the product has no obvious difference before and after storage;

mouthfeel: the products show crisp taste of Q sauce before and after storage, the almond is moisture-free and soft, and the haw skin is not stiff or sticky;

the sensory indexes have no significant difference;

in summary, the quality of the product is stable within the shelf life.

The product has the characteristics of chocolate which is smooth after being fried, has good heat stability and taste maintenance stability, does not need harsh storage logistics conditions, can be stored for more than 6 months, and can taste the crisp, sweet and sour Q sauce at the same time after being bitten when being eaten, and the tongue tip enjoys multiple composite taste and multiple flavors. In the quality guarantee period, the taste of the product can be kept, and the situation of hardening and crispness can not occur.

Comparative example 1

1) Crushing semen Almond with 3×3mm cutter, sieving with 2.5X2.5 mm sieve, and oven drying at 80-120deg.C for 4-6 hr until the kernel is crisp

2) Standing the almond treated in the step 1) in an environment with the temperature less than or equal to 25 ℃ and the relative humidity less than or equal to 55%, and cooling to the temperature less than or equal to 35 ℃;

3) Filling the almond treated in the step 2) with a chocolate mould;

6) The low-moisture haw peel and fresh haw fruit are prepared by adopting the following raw materials in percentage by mass: malt syrup: white granulated sugar=10: 5:2, uniformly mixing the raw materials, flattening, and baking by adopting a baking oven until the water content is less than or equal to 5%, wherein the thickness is 3mm;

7) After the haw peel treated in the step 6) is cooled to normal temperature, the water content of the haw peel in the comparative example 1 is 4.5%, the haw peel is hard and crisp in taste, and like glass, the subsequent operation cannot be continued, and the scheme fails.

Comparative example 2

3) Filling the almond treated in the step 2) with a chocolate mould;

6) The low-moisture haw peel and fresh haw fruit are prepared by the following raw materials in parts by mass: maltose syrup, white sugar=10: 5:2, uniformly mixing the raw materials, flattening, and baking until the water content is 15-20% by adopting an oven, wherein the thickness is 3mm; comparative example 2 the peel of hawthorns had 18.0% moisture and a Q-taste, but was harder than the peel of example 1.

7) Completely wrapping the almond chocolate mixture treated in the step 5) by adopting the hawthorn peel treated in the step 6);

8) And 7) completely wrapping the treated product in the step 7) by using a sticky rice paper, and sealing by adopting a proper packaging material to obtain a finished product, wherein the finished product is respectively stored for 5 days under the condition of 40 ℃/60%RH, and is stored for 15 days under the condition of 25 ℃/75%RH, the sensory of the product is obviously changed, the outer wrapping haw skin becomes dry and hard and sticky, the nut particles are obviously not crisp, and the scheme fails.

The test conditions for the 5-day stored samples at 40 ℃/60% RH were as follows:

1. physical and chemical indexes:

the water content before and after the hawthorn peel storage is respectively as follows: 18.0% and 14.5%;

the moisture of chocolate before and after storage is respectively: 0.5% and 3.5%;

the moisture of the almond kernels before and after storage is respectively as follows: 2.0% and 3.4%;

the physical and chemical indexes are obviously changed.

2. Sensory index:

the color is as follows: the product has good color and luster before and after storage

Appearance: after storage, the haw skin has sugared and slightly sticky hand feeling

Mouthfeel: the taste of the product is obviously changed after the product is stored, the outer wrapping haw skin becomes stiff, and the taste crispness of the almond kernel is seriously reduced

The sensory index is obviously changed and does not meet the requirements. In summary, the quality of the product is judged to be unstable.

Claims

1. A method for making low moisture haw chocolate nut pieces from low moisture haw skin, the method comprising the steps of:

1) Mixing nut and chocolate, and shaping;

2) Wrapping the nut kernel and chocolate mixture prepared in the step 1) with low-moisture haw peel as skin to obtain low-moisture haw chocolate nut kernel;

the low-moisture haw skin is prepared from the following raw materials in parts by mass:

1-10 parts of fresh hawthorn fruit puree

Glutinous rice flour 0.2 parts

Sorbitol solution 1 part

0.5 parts of glycerol;

the preparation method of the low-moisture haw skin comprises the following steps: uniformly mixing the formula amount of fresh hawthorn fruit paste, glutinous rice flour, sorbitol solution and glycerin, and flattening the uniformly mixed materials, wherein the baking temperature is 30-100 ℃ and the baking time is 1-10h; baking until the moisture content is 0.5-5%.

2. The method according to claim 1, wherein the specific method of step 1) is:

3. The method of claim 1, wherein the nut kernels of step 1) comprise almond kernels, walnut kernels, cashew kernels, hawaii kernels, hazelnut kernels, pecan kernels, peanut kernels, melon kernels or pumpkin kernels.

4. The method according to claim 2, wherein the preparation method of the cooked nut kernel comprises:

5. The method of claim 4, wherein the air-drying environment is an environment having a temperature of 35 ℃ or less and a relative humidity of 75% or less.

6. The method of claim 2, wherein the chocolate liquor is a pre-formed chocolate mass or a cocoa butter substitute chocolate mass.

7. The method of claim 1 wherein the product produced in step 2) is wrapped with a release layer.