| 摘要 |
PURPOSE: A method of manufacturing plum snack is provided to make plum snacks having excellent functionality, nutrition and flavor without affecting the quality of snack. CONSTITUTION: Plum residue powder with the average particle size of 50-200micrometers is obtained by drying and pulverizing plum residues. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed and stirred with the plum residue powder 100 parts by weight to form plum granules with the average particle size of 0.5-2 mm. Whole grains with the moisture content 13-16% or grain particles pulverized to the size of 2-8 mm are molding-extruded. Extruded grains are pulverized. Kneading dough with the moisture content of 35-45wt% is manufactured by kneading while adding water to the kneading composition consisting of pulverized grain extrusion and plum granules. The kneading dough is put into a molder to manufacture molded products with a predetermined size and shape. The molded products are baked at 120-150deg.C for 5-20 minutes. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed with plum residue powder 100 parts by weight at 5-10deg.C for 6-18 hours to obtain plum paste. The baked snack is coated with coating liquid containing 10-50wt% of the plum paste. The plum granules are coated with polysaccharides. The plum granules 2-6 parts by weight are added to the kneading composition 100 parts by weight. |
