CN103749604A - Blessing cake and preparation method thereof - Google Patents
Blessing cake and preparation method thereof Download PDFInfo
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- CN103749604A CN103749604A CN201310648304.4A CN201310648304A CN103749604A CN 103749604 A CN103749604 A CN 103749604A CN 201310648304 A CN201310648304 A CN 201310648304A CN 103749604 A CN103749604 A CN 103749604A
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Abstract
The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, xylitol, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.
Description
Technical field
The present invention discloses a kind of good fortune cake, particularly comprises good fortune cake of sweet shaddock fillings and preparation method thereof.
Background technology
Good fortune cake is a kind of special pie, and moon cake is similar, in Fujian, the province widespread such as Guangxi, Guangdong, is no matter as snack or dessert on ordinary days, or gives a present in the happy festival time such as the mid-autumns as present, all very popular.
Good fortune cake has various taste, be mainly to be determined by its different fillings, for example, have sweetly, has saltyly, have sweetened bean paste, have lotus-seed paste, has fruit perfume (or spice), have tea perfume (or spice) etc. multiple taste.Because good fortune cake is general sweet and greasy, the good fortune cake that therefore contains the light kinds such as fruit in the fillings welcome of more recruiting.Patent CN103027096A discloses a kind of low cane sugar type pie, in its raw material, contain honey fruit batching processed, its preparation method is for choosing fresh shaddock and fresh oranges and tangerines, shoot off after epidermis, clear water soaks bitter taste and the top layer fruit oil of removing pulp and endocarp repeatedly, then except removal core, gets salt by evaporation of sea-water, boil the salt off the water curing, after solidifying, poach, clear water soak and remove saline taste, finally add honey to make.But its infusion time length can make sweet shaddock ped by well-done, pie completed state is poor, infusion temperature height can make sweet shaddock pie color and luster, natural flavour mountaineous and nutritional labeling is impaired, and in this pie, contain the raw material of pork filling, the contour lubricant component of peanut oil, cause fillings taste excessively greasy, also unfavorable to people's health.
Patent CN102613509A discloses a kind of shaddock pulp pericarp and has mixed fillings, by the pericarp after debitterize, pulp, made, can be used as moon cake fillings, but its to the debitterized technique of pericarp for adopting repeatedly Microwave Treatment and boiling water treating, pericarp piece is cooked into pasty state the most at last, but whether microwave can affect the healthy dispute that exists, and should reduce microwave food in daily life always as far as possible; In addition, the sugariness of this fillings should be not high.In addition, patent CN102870849A also discloses a kind of fragrant shaddock moon cake and preparation method thereof, this perfume (or spice) shaddock moon cake comprises cladding and fillings, the weight portion of the various raw material proportionings of its fillings is: shaddock juice 20-30, shaddock ped 15-25, wax gourd 15-25, white granulated sugar 3-7, peanut oil 3-7, the weight portion of the various raw material proportionings of described cladding is: refined flour 10-20, peanut oil 2-4, white granulated sugar 1-3.But it is also poach to the debitterize technology of shaddock ped, exists equally above-mentioned shortcoming.
Visible, the fillings or the moon cake that contain shaddock composition are more common, but they are bad to the debitterize technology of shaddock raw material, exist variety of issue, and in addition, they are generally in order to meet the needs of sugariness, and sugary composition is higher, unfavorable to health.Therefore, can keep sweet shaddock original natural flavour mountaineous, mouthfeel is agreeably sweet, sweet shaddock de-bittering effect good (content of aurantiin is low), and cane sugar content is low, Vit C contents is high, is applied to will greatly improve taste and the quality of good fortune cake in good fortune cake.
Summary of the invention
The object of the present invention is to provide a kind of good fortune cake, this good fortune cake mouthfeel crisp pastry, exquisiteness; Sour and sweet palatability, agreeably sweet; Cake skin is complete, profile is perfect.
Another object of the present invention is to provide a kind of method of preparing good fortune cake, and this preparation method's technique is simple, is applicable to industrialization and produces.
The invention provides a kind of good fortune cake, comprise the fillings of cake skin and the 75-85% (weight) of 15-25% (weight), described cake suitcase is drawn together the component of following weight portion: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part.
Wheat flour, nutriment is mainly starch, and is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, the effect that has relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction to quench the thirst.Press protein content in flour number, in industry, flour is divided into high-strength flour High Gluten Flour, medium strength flour Middle Gluten Flour, weak strength flour Low Gluten Flour.The protein content of Self-raising flour is on average in 8.5% left and right, and protein content is low, and seitan is also less, thus muscle a little less than, use low-gluten wheat flour make cake Pippin crisp pastry crisp.
To be granulated sugar boil to regular hour and suitable temperature and form after cooling through adding water and acid adding invert syrup, is the requisite raw materials of Western-style pastry such as cake skin, cake.The cake skin of good fortune cake adopts invert syrup, guarantees that good fortune cake finished product has suitable pol, sugar-acid ratio, and its sugariness is low simultaneously, moisture retention is excellent.Anhydrous butter, for adopting natural butter (also claiming butter), forms through high-tech refining configuration, its crystal exquisiteness, and dismissing property is good, fragrance retention is splendid.Baking powder claims again " fast hair powder ", " steeping large powder ", " cake hair powder " or " yeast powder ", is the one of Western-style pastry swelling agent, through being usually used in the making of the Western-style pastries such as cake skin, cake.
Described good fortune cake is prepared by following step:
A. prepare cake skin: the component raw material of following weight portion is added to water mixing preparation and make compound: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; Steaming compound, the ripe cake skin that obtains of compound boiling;
B. prepare fillings;
C. suitcase filling forming step: be described cake skin by weight percentage: described fillings=(15-25): ratio (75-85), fillings is wrapped in cake skin, make good fortune cake green compact;
D. good fortune cake green compact baking step.
Preferably, described good fortune cake baking step is: good fortune cake green compact are dried, and described bake out temperature is 150-200 ℃, and drying time is 5-20 minute; Wipe secondary drying after egg white, described secondary drying temperature is 150-200 ℃ again, and the secondary drying time is 5-15 minute, makes good fortune cake after cooling.
Preferably, described fillings is sweet shaddock fillings, comprise the component of following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.04 part, vitamin C 0.04-0.06 part and potassium sorbate 0.01-0.03 part; And the moisture of sweet shaddock fillings is 20-30%.
Wherein, described debittering honey pomelo skin is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is Fen Li with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Wherein, described debittering honey pomelo juice is prepared by following step:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is Fen Li with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
Described sweet shaddock fillings is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: water dissolves the component of following weight parts to configure liquid glucose: debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.04 part, vitamin C 0.04-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to carry out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
Preferably, described sugaring step is under vacuum condition, to carry out infusion, and preferred vacuum is 0.08MPa-0.15MPa, and the sugaring time is 60-90 minute, and sugaring temperature is 70-85 ℃.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
When ion exchange resin carries out debitterize to sweet shaddock Normal juice, also can adsorb vitamin C and partial reduction sugar in fruit juice, when configuration liquid glucose, add micro-vitamin C to augment, guarantee the Vit C contents of sweet shaddock fillings.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the case of not affecting the total sugar content of sweet shaddock fillings, increase considerably sweet shaddock fillings sweet taste, improve its sour-sweet degree, in Radix Glycyrrhizae, contain the tens of kinds of compounds such as glycyrrhizin, enoxolone, liquiritin, isoliquiritin, neoliquriitin, neoisoliquiritin, glycyrrhizin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, umbelliferone simultaneously, can play the effect of other components of mediation.Add micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of sweet shaddock fillings, again can be relatively cost-saving.
In the selection of sweetener, not only add xylitol, maltitol and Radix Glycyrrhizae etc. as sweetener, and utilize the natural sugar in debittering honey pomelo juice to increase sweet taste, so can reduce the addition of alcohols sweetener, both reduced costs, the sweet shaddock that can keep again more pure is natural flavour mountaineous.Xylitol is a kind of polyalcohol, and under normal temperature, the sugariness of xylitol and sucrose are suitable, not by saccharomycete and bacterial action, has hygroscopicity and preventing caries function; Maltitol has significant hygroscopicity, also can prevent the crystallization of sucrose, and maltitol is difficult to digested metabolism in human body simultaneously, is good low-yield sweetener.The sweetener xylitol, the maltitol that add coordinate with debittering honey pomelo juice, and debittering honey pomelo juice: xylitol: the proportioning of maltitol is controlled at 4:1:10 left and right, add again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of sweet shaddock fillings, can significantly reduce again the total sugar content of sweet shaddock fillings, relatively cost-saving again.The total sugar content of honey shaddock fillings is low, total amount of heat is low, is not easy to make people to get fat, and diabetic patients.
Citric Acid Mono, as acidic flavouring agent, for coordinating the sour-sweet degree of debittering honey pomelo skin, debittering honey pomelo juice, also can improve the sensory properties of sweet shaddock fillings simultaneously, whets the appetite and promotes digesting and assimilating of the interior calcium of body, phosphorus substance.
The present invention also provides a kind of method of preparing good fortune cake, comprises the steps:
A. prepare cake skin: the component raw material of following weight portion is added to water mixing preparation and make compound: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; Steaming compound, the ripe cake skin that obtains of compound boiling;
B. prepare fillings;
C. suitcase filling forming step: fillings is wrapped in cake skin, and be described cake skin by weight percentage: described fillings=(15-25): ratio (75-85), make good fortune cake green compact;
D. good fortune cake green compact baking step.
Wherein, preferred, described fillings is sweet shaddock fillings, and the step of preparing sweet shaddock fillings comprises:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: use the debittering honey pomelo juice of the water mixing 18-22 weight portion of 10-15 weight portion, and be warming up to 50-70 ℃; Add again the component of following weight parts: xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.04 part, vitamin C 0.04-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
Wherein, liquid glucose preheat temperature needs the suitable 95-105 ℃ that is controlled at, and excess Temperature can make the natural flavor composition volatilization of sweet shaddock, affects product taste; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of sweet shaddock fillings.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in shaddock ped preferably, without the total sugar content that improves fillings finished product, just can extend the shelf life.
Water addition in sugaring liquid needs accurately to control, and water less being difficult to of interpolation fully dissolved each solid constituent, causes adding the inhomogeneous of component; Water addition is crossed increases sugar cook time and energy consumption at most, causes that production efficiency is low, energy consumption waste is large, thereby improves cost of manufacture, also can affect the taste flavor of sweet shaddock fillings.
By substep, feed intake and the each section of temperature feeding intake, vacuum changed and controlled, so reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoided the rotten to the corn mouthfeel of sweet shaddock fillings finished product, also controlled preferably the color of sweet shaddock fillings finished product.Also increased substantially the utilization rate of sugaring liquid, the debittering honey pomelo skin quantity of unit sugaring liquid sugaring significantly improves, thereby reduces the production cost of sweet shaddock fillings in industrialization.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.Further preferred, bake out temperature is 50-55 ℃, and drying time is 6-10 hour; Low temperature drying is more conducive to the color and luster of sweet shaddock fillings finished product, the reservation of natural flavour mountaineous and nutritional labeling.
The described step of preparing debittering honey pomelo skin comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
The described step of preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of sweet shaddock fillings, can be before preparing the sweet shaddock ped forming step of debittering honey pomelo skin, increase the step of cleaning and sterilizing: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit, thereby better cleaning milk shaddock fresh fruit grow, gather and transportation in the dust, silt, insect, microorganism etc. of surface attachment.The agricultural chemicals that the fresh epidermis of sweet shaddock is remaining if remove or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleans; Or, first use 0.03%-0.1%(weight) liquor potassic permanganate or the Eusol of 0.04%-0.06% soak 10-15 minute, then use clear water rinsing.
Wherein, preferred, described good fortune cake baking step is: good fortune cake green compact are dried, and described bake out temperature is 150-200 ℃, and drying time is 5-20 minute; Wipe secondary drying after egg white, described secondary drying temperature is 150-200 ℃ again, and the secondary drying time is 5-15 minute, makes good fortune cake after cooling.
Beneficial effect of the present invention has: sweet shaddock fillings adopts the primary raw materials such as debittering honey pomelo skin, debittering honey pomelo juice, and by pressing grain, sugaring, drying steps to make, moisture is controlled at 20-30%; This honey shaddock fillings soft or hard appropriateness, not sand return, does not flow sugar, and the content of contained aurantiin is low, and keeps the original natural flavor of honey pomelo pericarp, and mouthfeel is agreeably sweet, and Vit C contents is high, to healthy, there is no a harmful effect.Cake skin is by low-gluten wheat flour, invert syrup, and xylitol, anhydrous butter, peanut oil, baking powder and potassium sorbate are made, its mouthfeel crisp pastry, exquisiteness; Cake skin is complete, profile is perfect.Good fortune cake adopts described cake skin and sweet shaddock fillings, by suitcase filling forming step, baking step, is made, and its taste is pure and fresh, and mouthfeel crisp pastry, exquisiteness keep the original delicate fragrance of sweet shaddock, sour and sweet palatability, agreeably sweet; Cake skin is complete, profile is perfect.This preparation method's technique is simple, is applicable to industrialization and produces, and the good and sweet shaddock of aurantiin removal effect is natural flavour mountaineous not to be lost.
The specific embodiment
By specific embodiments of the invention given below and comparing embodiment, can further be well understood to the present invention, but they not limitation of the invention.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
embodiment 1 prepares sweet shaddock fillings
By the method for following encapsulation method shaddock ped debitterize, ion-exchange-resin process shaddock fruit debitterize, vacuum infusing, prepare sweet shaddock fillings.
(1) prepare debittering honey pomelo skin:
Honey shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is Fen Li with sweet shaddock pulp, and honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape, honey pomelo pericarp enters machine and dices, be cut into the sweet shaddock fruit fourth that specification is (3-4cm) × (3-4cm) × (3-4cm), send into again sweet shaddock fruit fourth stepping device stepping, obtain qualified sweet shaddock fruit fourth.
Honey shaddock ped debitterize step: be under 0.05MPa in vacuum, adopt debitterize liquid to remove the bitter principle in sweet shaddock fruit fourth, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize.Debitterize liquid components by weight percentage is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus.The debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth are inserted to vacuum debitterize tank, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, debitterize 80 minutes under 60 ℃ of temperature and 0.05MPa vacuum degree condition.
Rinsing dehydration: water clean after, then with centrifuge drying dehydration to not having the globule residual, make debittering honey pomelo skin.
(2) prepare debittering honey pomelo juice:
Meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, get its sweet shaddock pulp;
Prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, use 200 order screen packs to filter, get filtrate and obtain sweet shaddock Normal juice;
Honey shaddock Normal juice debitterize step: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 8:1, mixes under room temperature, standing 10 minutes, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, makes debittering honey pomelo juice.
(3) press grain:
By particle pressing machine, press grain to process debittering honey pomelo skin, make granular sweet shaddock particle.
(4) vacuum infusing:
With the water of 12 weight portions, mix the debittering honey pomelo juice of 20 weight portions, insert in vacuum infusing tank and be warming up to 50-70 ℃; Add again the component of following weight parts: 0.02 part of 6 parts of xylitols, 50 parts of maltitols, 0.3 part of Citric Acid Mono, 0.03 part, Radix Glycyrrhizae, 0.05 part of vitamin C and potassium sorbate; And be preheated to 100 ℃; Add the debittering honey pomelo skin particle of 50 weight portions, add the debittering honey pomelo skin of 50 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separation with sugaring liquid.
(5) dry:
With conveyer belt, drain the surperficial liquid glucose of the debittering honey pomelo skin particle after sugaring; Blanching processing in blanching machine, 98 ℃ of blanching water temperatures, 15 minutes blanching time; The debittering honey pomelo skin particle of oven dry after blanching, enters channel box by the sweet shaddock particle of drying afterwards and is cooled to normal temperature, makes sweet shaddock fillings.Bake out temperature is 50 ℃, and drying time is 10 hours, and drying extremely sweet shaddock fillings water content is 20-30%.
embodiment 2 prepares sweet shaddock fillings
The process of this embodiment is substantially the same manner as Example 1, preparing in debittering honey pomelo skin step, before sweet shaddock ped forming step, increase the step of cleaning and sterilizing: sweet shaddock fresh fruit automatically cleans 2-3 minute in 40-45 ℃ of hot water, entering the cooling rinsing of clean water, is that in 100mg/L ClO 2 solution, normal temperature is sterilized and dries up in concentration.
In addition, concrete formula allotment and technological parameter are adjusted to some extent, specifically referring to table 1, table 2.
embodiment 3 prepares sweet shaddock fillings
The process of this embodiment is substantially the same manner as Example 1, and only formula allotment and technological parameter are adjusted to some extent, specifically in Table 1, table 2.
comparative example 1 is prepared sweet shaddock fillings
Adopt microwave shaddock ped debitterize, debitterize, normal pressure sugaring method are not prepared sweet shaddock fillings to pulp.
(1) choose quality intact, exocuticle, cleans up whole shaddock with ozone bubbles cleaning machine as raw material without the shaddock that goes bad, damages by worms, and drains the water;
(2) shaddock pericarp is separation with interior fruit, get pericarp and be cut into volume and be about 2cm
2pericarp piece;
(3) get fruit in shaddock, remove endocarp and fruit seed, leave pulp particles;
(4) pericarp piece is placed in to glass container, add the warm water (the warm water liquid level adding is wanted submergence shaddock ped) of 50 ℃, after by the whole glass container micro-wave oven debitterize that is placed in, microwave power 1000W, processing time 20min, afterwards pericarp piece is pulled out to drop in boiling water and continued debitterize, boiling water treating time 10min, continuation is pulled pericarp piece to recycle microwave debitterize and boiling water debitterize out, while recycling microwave debitterize and boiling water debitterize, change to new warm water and boiling water at every turn, circulate 4 times, the pericarp piece after debitterize is pulled out and is drained;
(5) the pericarp piece after draining is placed in to container, the temperature of 100 ℃ is boiled 40min, and pericarp is cooked into pasty state;
(6) in pasty state pericarp, add pulp particles, stir evenly and become fruit pulp mixture;
(7) in fruit pulp mixture, add the D-sorbite of fruit pulp mixture quality 8% to regulate sugariness, then Vacuum Concentration, operating condition is 40 ℃ of temperature, vacuum 0.09Mpa, is concentrated to 18% by moisture, is shaddock pulp pericarp and mixes fillings.
The sweet shaddock fillings of table 1 formula rate
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | 12 | 10 | 15 | 10 | 20 | 10 |
| Debittering honey pomelo juice | 20 | 22 | 18 | — | 10 | 20 |
| Xylitol | 6 | 5 | 7 | 26 | 36 | 6 |
| Maltitol | 50 | 45 | 55 | 50 | 30 | 50 |
| Citric Acid Mono | 0.3 | 0.2 | 0.4 | 0.2 | — | 0.3 |
| Radix Glycyrrhizae | 0.03 | 0.02 | 0.04 | — | 1.03 | 0.03 |
| Vitamin C | 0.05 | 0.04 | 0.06 | 0.05 | 0.05 | 0.05 |
| Potassium sorbate | 0.02 | 0.03 | 0.01 | 0.035 | 0.02 | 0.035 |
| Debittering honey pomelo skin | 50 | 45 | 55 | 45 | 50 | 30 |
The sweet shaddock fillings of table 2 working process parameter
comparative example 2
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 3
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 4
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
The organoleptic indicator evaluation result of table 30 people groups to sweet shaddock fillings
The sweet shaddock fillings of table 4 physical and chemical index result
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 |
| Naringin content | 0.16% | 0.19% | 0.16% | 0.21% | 2.21% | 0.92% | 0.16% |
| Total sugar content | 1.1% | 1.2% | 1.3% | 5% | 1.2% | 1.4% | 1.3% |
| Moisture | 28% | 27% | 25% | 18% | 28% | 25% | 27% |
The sweet shaddock fillings of table 5 microbiological indicator result
Table 3 has provided organoleptic indicator's evaluation result of ten people groups of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make; Table 4 has provided the physical and chemical index result of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in 2005 editions > > of < < Chinese pharmacopoeia, and total sugar content and moisture are carried out by standard GB/T/T21270-2007 < < Food stuff > >; Table 5 has provided the microbiological indicator of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make, and by standard GB/T/T4789.24-2003 < < microbiological test of food hygiene > >, carries out.
embodiment 4 prepares good fortune cake
Prepare as follows good fortune cake:
(1) prepare wheat muffin skin: the cladding of good fortune cake is made by the raw material of following weight parts: 50 parts of low-gluten wheat flours, 19 parts of invert syrups, 15 parts of xylitols, 14 parts, anhydrous butter, 2.6 parts of peanut oil, 0.02 part of 0.15 part of baking powder and potassium sorbate; Above-mentioned raw materials adds water and is deployed into compound, and steaming compound, to the ripe cake skin that obtains of compound boiling;
(2) prepare sweet shaddock fillings: by embodiment 1, prepare sweet shaddock fillings;
(3) suitcase filling forming step: the cake skin making and sweet shaddock fillings are put into respectively to automatic punching die bucket, and be cake skin by weight percentage: the ratio of sweet shaddock fillings=20:80 completes faric, makes good fortune cake green compact;
(4) good fortune cake green compact baking step: good fortune cake green compact toast by baking oven, at least come out of the stove once in bake process, smears one deck egg on good fortune cake surface after cooling, is again placed in baking in baking oven, beatitude cake surface dry.
embodiment 5 prepares good fortune cake
The process of this embodiment is with basic identical with embodiment 4, and adjustment of its formula allotment and technological parameter refers to table 6.
embodiment 6 prepares good fortune cake
The process of this embodiment is with basic identical with embodiment 4, and adjustment of its formula allotment and technological parameter refers to table 6.
comparative example 5 is prepared moon cake
Prepare as follows moon cake:
(1) get 10 kilograms of tapiocas (being cassava modified starch), mass percent concentration is 40 kilograms of 83% high maltose syrups, 20 kilograms, water, 0.04 kilogram of antistaling agent (wherein 0.01 kilogram of sodium dehydroacetate, 0.03 kilogram of potassium sorbate), 0.01 kilogram of spices (being lemon oil), 0.015 kilogram of pigment (being Gardenia Yellow), 105 kilograms of fillingss (fillings can adopt existing moon cake fillings, as sweetened bean paste (as white peas or beans sand, green bean paste, black sweetened bean paste, red bean paste), shredded coconut stuffing, lotus-seed paste, fine bean mash, jujube paste, taro mud etc.); In raw material, total amount is the water part of 20 kilograms, and wherein 10 kg water are dissolved antistaling agent for step (3) dissolving high maltose syrup, 2 kg water for step (4) by tapioca furnishing powder slurry, 8 kg water for step (2);
(2) tapioca is mixed to (part by weight that is tapioca and water is 1:1) with 10 kg water, and furnishing powder slurry; Then in powder slurry, add spices and pigment, and stir, obtain mixed powder slurry, standby;
(3) high maltose syrup is mixed to (the part by weight 5:1 that is high maltose syrup and water) with 8 kg water, and high maltose syrup is dissolved in water completely, obtain high maltose syrup solution; The process conditions of dissolving high maltose syrup are: the mixed liquor of high maltose syrup and water is heated to 100 ℃, is then incubated 3 minutes, can make high maltose syrup dissolve completely;
(4) by 2 kg water, antistaling agent is dissolved to (part by weight of antistaling agent and water is 1:50), obtain antistaling agent solution; Then mixed powder slurry antistaling agent solution and step (2) being obtained joins in the high maltose syrup solution that step (3) obtains successively, and stirs, and obtains compound;
(5) compound boiling step (4) being obtained is ripe, obtains cladding, in the present embodiment, the compound that step (4) is obtained is poured (a pot wall for digester is also provided with mezzanine space) in the digester that inside is provided with agitator into, then cover pot cover and pass into the steam that air pressure is 0.04MPa in digester, in mezzanine space, pass into steam simultaneously, and agitator is rotated by the rotating speed of 5 revs/min, hot digestion limit, compound limit in digester is stirred, after boiling 30 minutes, stop passing into steam in mezzanine space, close steam air intake valve simultaneously and open gas outlet, discharge the steam air pressure in digester, obtain the ripe cladding of boiling, after opening pot cover, can take out the ripe cladding of boiling,
(6) cladding and fillings are poured into respectively in the cladding hopper and fillings hopper of moon cake forming machine, by moon cake forming machine, in proportion cladding is wrapped up to fillings, and carry out moulding, obtain a moon biscuit; Then to the moon biscuit carry out sterilization processing, make moon cake.
comparative example 6 is prepared good fortune cake
The process of this comparative example is with basic identical with embodiment 4, and adjustment of its formula allotment and technological parameter refers to table 6.
comparative example 7 is prepared good fortune cake
The process of this comparative example is with basic identical with embodiment 4, and adjustment of its formula allotment and technological parameter refers to table 6.
Table 7 has provided embodiment 4 to 6 and comparative example 5 to 7 and has made the results of sensory evaluation of ten people groups of the local flavor of good fortune cake, sour-sweet degree, mouthfeel, quality, profile etc.
Table 6 good fortune cake composition and engineering parameter
Table 70 results of sensory evaluations of people group to good fortune cake
| ? | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 |
| Local flavor | Shaddock is aromatic strongly fragrant | Shaddock is aromatic strongly fragrant | Shaddock is aromatic strongly fragrant | Shaddock perfume (or spice) | ? | ? |
| Sour-sweet degree | Sour and sweet palatability | Sour and sweet palatability | Sour and sweet palatability | Partially sweet | Partially sweet | Partially sweet |
| Mouthfeel | Loose, fine and smooth | Loose, fine and smooth | Loose, fine and smooth | Hale and hearty, coarse | Loose, coarse | Loose, coarse |
| Profile | Perfect | Perfect | Perfect | Irregular | Irregular | Perfect |
| Quality | Evenly | Evenly | Evenly | Uneven | Uneven | Evenly |
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (10)
1. a sweet shaddock good fortune cake, comprise the fillings of cake skin and the 75-85% (weight) of 15-25% (weight), it is characterized in that: described cake suitcase is drawn together the component of following weight portion: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part.
2. good fortune cake according to claim 1, is characterized in that: described good fortune cake is prepared by following step:
A. prepare cake skin: the component raw material of following weight portion is added to water mixing preparation and make compound: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; Steaming compound, the ripe cake skin that obtains of compound boiling;
B. prepare fillings;
C. suitcase filling forming step: be described cake skin by weight percentage: described fillings=(15-25): ratio (75-85), fillings is wrapped in cake skin, make good fortune cake green compact;
D. good fortune cake green compact baking step.
3. good fortune cake according to claim 1 and 2, it is characterized in that: described fillings is sweet shaddock fillings, comprise the component of following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.2-0.4 part, potassium sorbate 0.01-0.03 part, Radix Glycyrrhizae 0.02-0.04 part and vitamin C 0.04-0.06 part; And the moisture of sweet shaddock fillings is 20-30%.
4. a method of preparing good fortune cake, is characterized in that: comprise the steps:
A. prepare cake skin: the component raw material of following weight portion is added to water mixing preparation and make compound: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; Steaming compound, the ripe cake skin that obtains of compound boiling;
B. prepare fillings;
C. suitcase filling forming step: fillings is wrapped in cake skin, and be described cake skin by weight percentage: described fillings=(15-25): ratio (75-85), make good fortune cake green compact;
D. good fortune cake green compact baking step.
5. method according to claim 4, is characterized in that: described fillings is sweet shaddock fillings, and the step of preparing sweet shaddock fillings comprises:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: use the debittering honey pomelo juice of the water mixing 18-22 weight portion of 10-15 weight portion, and be warming up to 50-70 ℃; Add again the component of following weight parts: xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.04 part, vitamin C 0.04-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
6. method according to claim 5, is characterized in that: the described step of preparing debittering honey pomelo skin comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
7. according to the method described in claim 5 or 6, it is characterized in that: described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and vacuum is 0.02-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
8. method according to claim 5, is characterized in that: the described step of preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, make debittering honey pomelo juice.
9. method according to claim 8, is characterized in that: the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
10. according to the method described in any one in claim 4 to 9, it is characterized in that: described good fortune cake baking step is: by good fortune cake green compact drying forming, described bake out temperature is 150-200 ℃, and drying time is 5-20 minute; Wipe secondary drying after egg white, described secondary drying temperature is 150-200 ℃ again, and the secondary drying time is 5-15 minute, makes good fortune cake after cooling.
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| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN105211161A (en) * | 2015-10-10 | 2016-01-06 | 咀香园健康食品（中山）有限公司 | A kind of soft black garlic pie and preparation method thereof |
| CN106720100A (en) * | 2016-12-08 | 2017-05-31 | 大埔县通美实业有限公司 | A kind of shaddock short paste work goods and preparation method thereof |
| CN109430346A (en) * | 2018-10-18 | 2019-03-08 | 澧县泰溥生态水果种植专业合作社 | A kind of fig shortcake and preparation method thereof |
| CN111602698A (en) * | 2020-03-06 | 2020-09-01 | 河南农业大学 | Preparation method of crispy and soft-shelled purple sweet potato chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211161A (en) * | 2015-10-10 | 2016-01-06 | 咀香园健康食品（中山）有限公司 | A kind of soft black garlic pie and preparation method thereof |
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN106720100A (en) * | 2016-12-08 | 2017-05-31 | 大埔县通美实业有限公司 | A kind of shaddock short paste work goods and preparation method thereof |
| CN109430346A (en) * | 2018-10-18 | 2019-03-08 | 澧县泰溥生态水果种植专业合作社 | A kind of fig shortcake and preparation method thereof |
| CN111602698A (en) * | 2020-03-06 | 2020-09-01 | 河南农业大学 | Preparation method of crispy and soft-shelled purple sweet potato chips |
| CN111602698B (en) * | 2020-03-06 | 2022-12-06 | 河南农业大学 | Preparation method of crispy and soft-shelled purple sweet potato chips |
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