CN103749619B - Good fortune cake and preparation method thereof - Google Patents
Good fortune cake and preparation method thereof Download PDFInfo
- Publication number
- CN103749619B CN103749619B CN201310648202.2A CN201310648202A CN103749619B CN 103749619 B CN103749619 B CN 103749619B CN 201310648202 A CN201310648202 A CN 201310648202A CN 103749619 B CN103749619 B CN 103749619B
- Authority
- CN
- China
- Prior art keywords
- sweet shaddock
- cake
- fillings
- skin
- honey pomelo
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Landscapes
- Confectionery (AREA)
Abstract
The present invention discloses a kind of good fortune cake and preparation method thereof, and comprise the cake skin of 15-25% (weight) and the fillings of 75-85% (weight), low-gluten wheat flour drawn together by described cake suitcase, invert syrup, white granulated sugar, anhydrous butter, peanut oil, the component such as baking powder and potassium sorbate; Described fillings comprises debittering honey pomelo skin, debittering honey pomelo juice, white granulated sugar, HFCS, Citric Acid Mono, Radix Glycyrrhizae, the component such as vitamin C and potassium sorbate.This good fortune cake mouthfeel crisp pastry, exquisiteness; Sour and sweet palatability, agreeably sweet; Cake skin is complete, profile is perfect; Its preparation method technique is simple, is applicable to industrialization and produces.
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, Guangxi, the province widespread such as Guangdong, be no matter as the snack on ordinary days or dessert, or give a present in the happy festival time such as the mid-autumns as present, all very popular.
Good fortune cake has various different taste, mainly determines such as have sweet, have salty by its different fillings, 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 generally sweet and greasy, the good fortune cake therefore containing the light kind such as fruit in fillings is more recruited welcome.Patent CN103027096A discloses a kind of low sucrose content pie, containing honey fruit batching processed in its raw material, 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, solidification of getting salt by evaporation of sea-water, boil the salt off the water, after solidification, poach, clear water soak removing saline taste, finally add honey and make.But its infusion time length can make sweet shaddock ped by well-done, pie completed state is poor, infusion temperature is high can make sweet shaddock pie color and luster, natural flavour mountaineous and nutritional labeling is impaired, and the raw material containing pork filling, the contour lubricant component of peanut oil in this pie, cause fillings taste excessively greasy, also unfavorable to the health of people.
Patent CN102613509A discloses a kind of grapefruit flesh pericarp mixing fillings, be made up of the pericarp after debitterize, pulp, can be used as moon cake, but its to the debitterized technique of pericarp for adopting repeatedly microwave treatment and boiling water treating, pericarp block is cooked into pasty state the most at last, but whether microwave can affect and healthyly there is dispute, should reduce microwave food in daily life always as far as possible; In addition, the sugariness of this fillings should not be high.In addition, patent CN102870849A also discloses a kind of fragrant shaddock moon cake and preparation method thereof, this fragrant shaddock moon cake comprises cladding and fillings, the weight portion of the various pulp furnish 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, and the weight portion of the various pulp furnish of described cladding is: refined flour 10-20, peanut oil 2-4, white granulated sugar 1-3.But it is also poach to the debitterness technology of shaddock ped, there is above-mentioned shortcoming equally.
Visible, the fillings containing shaddock composition or moon cake more common, but they are bad to the debitterness technology of shaddock raw material, there is various problem, 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, and Vitamin C content 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 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 cake skin of 15-25% (weight) and the fillings of 75-85% (weight), the component of following weight portion drawn together by described cake suitcase: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 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 starch mainly, and be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, has effect that relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction quench the thirst.By protein content in flour number, flour is divided into high-strength flour High Gluten Flour, medium strength flour Middle Gluten Flour, weak strength flour Low Gluten Flour in industry.The protein content of Self-raising flour is on average about 8.5%, and protein content is low, and seitan is also less, so muscle is more weak, the cake Pippin crisp pastry using low-gluten wheat flour to make is crisp.
Invert syrup is granulated sugar through to add water and acid adding is boiled and formed to regular hour and suitable temperature cooling, is the requisite raw materials of Western-style pastry such as cake skin, cake.The cake skin of good fortune cake adopts invert syrup, and ensure that good fortune cake finished product has suitable pol, sugar-acid ratio, its sugariness is low simultaneously, moisture retention is excellent.Anhydrous butter is for adopting natural butter (also claiming butter), and form through high-tech refining configuration, its crystal is fine and smooth, and dismissing property is good, fragrance retention is splendid.Baking powder, also known as " 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. cake skin is prepared: the mixing preparation that the component raw material of following weight portion added water makes compound: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 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, namely compound boiling is ripe obtains cake skin;
B. fillings is prepared;
C. suitcase filling forming step: be described cake skin by weight percentage: described fillings=(15-25): the ratio of (75-85), wraps into fillings 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: dried by good fortune cake green compact, described bake out temperature is 150-200 DEG C, and drying time is 5-20 minute; Wipe secondary drying after egg white again, described secondary drying temperature is 150-200 DEG C, and the secondary drying time is 5-15 minute, i.e. obtained 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, white granulated sugar 5-7 part, HFCS 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%.
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 separated 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, sweet shaddock fruit fourth after debitterize be separated with debitterize liquid, 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 cleaning, then drying dehydration, obtained debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step carries out debitterize under vacuum, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 DEG C.
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 is separated with sweet shaddock pulp by the honey pomelo pericarp of lobe fresh fruit, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out 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, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, obtained 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, and under room temperature, mixing leaves standstill 2-10 minute.
Described sweet shaddock fillings is prepared by following step:
A. debittering honey pomelo skin is prepared;
B. debittering honey pomelo juice is prepared;
C. grain step is pressed: by particle pressing machine, debittering honey pomelo skin is carried out the process of pressure grain, obtained granular debittering honey pomelo skin particle;
D. sugaring step: by the component of water-soluble solution following weight parts to configure liquid glucose: debittering honey pomelo juice 18-22 part, white granulated sugar 5-7 part, HFCS 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, vitamin C 0.04-0.06 part; Liquid glucose is preheated to 95-105 DEG C; The debittering honey pomelo skin particle adding 45-55 weight portion carries out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out scalding treatment, then drying and processing, namely obtain sweet shaddock fillings after cooling.
Preferably, described sugaring step carries out infusion under vacuum, and preferred vacuum is 0.08MPa-0.15MPa, and the sugaring time is 60-90 minute, and sugaring temperature is 70-85 DEG C.
Preferably, in described drying steps, blanching temperature is 98 ± 2 DEG C, and the blanching time is 10-30 minute.Bake out temperature is 50-70 DEG C, and drying time is 6-10 hour.
When ion exchange resin carries out debitterize to sweet shaddock Normal juice, also can adsorb the vitamin C in fruit juice and partial reduction sugar, the vitamin C adding trace when configuring liquid glucose is augmented, and ensure that the Vitamin C content of sweet shaddock fillings.
Sugariness due to Radix Glycyrrhizae is hundred times of sucrose, after adding the Radix Glycyrrhizae of trace, can when not affecting the total sugar content of sweet shaddock fillings, increase considerably the sweet taste of sweet shaddock fillings, improve its sour-sweet degree, 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 in Radix Glycyrrhizae simultaneously, the effect of other components of mediation can be played.Add the Radix Glycyrrhizae of trace, both can ensure 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 white granulated sugar, HFCS and Radix Glycyrrhizae etc. as sweetener, and utilize the natural sugar in debittering honey pomelo juice to increase sweet taste, so the addition of sugar sweetener can be reduced, both reduced costs, the sweet shaddock that can keep again more pure is natural flavour mountaineous.Interpolation sweetener white granulated sugar, HFCS coordinate with debittering honey pomelo juice, and debittering honey pomelo juice: white granulated sugar: the burden control of HFCS is at about 4:1:10, add again the Radix Glycyrrhizae of trace, both can ensure the agreeable to the taste sweet taste of sweet shaddock fillings, again can be relatively cost-saving.
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, whetting the appetite and promoting digesting and assimilating of calcium in body, phosphorus substance.
The present invention also provides a kind of method preparing good fortune cake, comprises the steps:
A. cake skin is prepared: the mixing preparation that the component raw material of following weight portion added water makes compound: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 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, namely compound boiling is ripe obtains cake skin;
B. fillings is prepared;
C. suitcase filling forming step: fillings is wrapped in cake skin, and be described cake skin by weight percentage: described fillings=(15-25): the ratio of (75-85), makes good fortune cake green compact;
D. good fortune cake green compact baking step.
Wherein, preferably, described fillings is sweet shaddock fillings, and the step preparing sweet shaddock fillings comprises:
A. debittering honey pomelo skin is prepared;
B. debittering honey pomelo juice is prepared;
C. grain step is pressed: by particle pressing machine, debittering honey pomelo skin is carried out the process of pressure grain, obtained granular debittering honey pomelo skin particle;
D. sugaring step: with the debittering honey pomelo juice of water mixing 18-22 weight portion and the HFCS of 45-55 weight portion of 10-15 weight portion, and be warming up to 50-70 DEG C; Add the component of following weight parts again: white granulated sugar 5-7 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 DEG C; The debittering honey pomelo skin particle adding 45-55 weight portion stirs infusion 10-30 minute, then is cooled to 70-85 DEG C, vacuumizes and keeps vacuum to be infusion 50-70 minute under 0.08-0.15MPa;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out scalding treatment, then drying and processing, namely obtain sweet shaddock fillings after cooling.
Wherein, liquid glucose preheat temperature need be suitable for controlling at 95-105 DEG C, and the too high meeting of temperature makes the natural flavor composition of sweet shaddock volatilize, and affects product taste; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of sweet shaddock fillings.The harmful bacteria in shaddock ped, mould, coliform can be killed by the high temperature preheating of sugaring step preferably, just can extend the shelf life without the need to the total sugar content improving fillings finished product.
Water addition in sugaring liquid needs accurately to control, and water interpolation less being difficult to fully dissolves each solid constituent, causes the uneven of addO-on therapy; Water addition is crossed increases sugar cook time and energy consumption at most, causes that production efficiency is low, energy consumption waste is large, thus improves cost of manufacture, also can affect the taste flavor of sweet shaddock fillings.
By substep feed intake and to each section of temperature fed intake, vacuum change control, and then reduce sweet shaddock ped infusion temperature, shorten the infusion time, avoid the rotten to the corn mouthfeel of sweet shaddock fillings finished product, also control the color of sweet shaddock fillings finished product preferably.Also increased substantially the utilization rate of sugaring liquid, namely the debittering honey pomelo skin quantity of unit sugaring liquid sugaring significantly improves, thus reduces the production cost of sweet shaddock fillings in industrialization.
Preferably, in described drying steps, blanching temperature is 98 ± 2 DEG C, and the blanching time is 10-30 minute.Bake out temperature is 50-70 DEG C, and drying time is 6-10 hour.Preferred further, bake out temperature is 50-55 DEG C, 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 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 to be separated with sweet shaddock pulp, cuts into the sweet shaddock fruit fourth of specification shape by honey pomelo pericarp;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize be separated with debitterize liquid, 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 cleaning, then drying dehydration, obtained debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step carries out debitterize under vacuum, and preferred vacuum is 0.02-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 DEG C.
The described step preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and becomes the honey pomelo pericarp of lobe fresh fruit to be separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out 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, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, obtained 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, and under room temperature, mixing leaves standstill 2-10 minute.
The stability of quality and the uniformity of mouthfeel of sweet shaddock fillings is better controlled when producing for ease of industrialization, can before preparing the sweet shaddock ped forming step of debittering honey pomelo skin, increase the step of cleaning and sterilizing: adopt concentration to be that the aqueous solution of chlorine dioxide of 10-500mg/L carries out cleaning and sterilizing to sweet shaddock fresh fruit, thus can better cleaning milk shaddock fresh fruit growing, gather and the dust, silt, insect, microorganism etc. of surface attachment in transportation.If remove the remaining agricultural chemicals of the fresh epidermis of sweet shaddock or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleaning; 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, preferably, described good fortune cake baking step is: dried by good fortune cake green compact, described bake out temperature is 150-200 DEG C, and drying time is 5-20 minute; Wipe secondary drying after egg white again, described secondary drying temperature is 150-200 DEG C, and the secondary drying time is 5-15 minute, i.e. obtained 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 obtained by pressure grain, sugaring, drying steps, moisture controls at 20-30%; This sweet 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 Vitamin C content is high, does not have harmful effect to healthy.Cake skin by low-gluten wheat flour, invert syrup, white granulated sugar, 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, and obtained by suitcase filling forming step, baking step, its taste is pure and fresh, mouthfeel crisp pastry, exquisiteness, keeps 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 aurantiin removal effect is good and sweet shaddock is natural flavour mountaineous does not lose.
Detailed description of the invention
Can be well understood to the present invention further by specific embodiments of the invention given below and comparing embodiment, but they not limitation of the invention.
Except as otherwise noted, the percentage adopted in the present invention is percetage by weight.
embodiment 1 prepares sweet shaddock fillings
Sweet shaddock fillings is prepared by the method for following encapsulation method shaddock ped debitterize, ion-exchange-resin process shaddock fruit debitterize, vacuum infusing.
(1) debittering honey pomelo skin is prepared:
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 separated 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 really fourth that specification is (3-4cm) × (3-4cm) × (3-4cm), send into sweet shaddock fruit fourth stepping device stepping again, obtain qualified sweet shaddock fruit fourth.
Honey shaddock ped debitterize step: under vacuum is 0.05MPa, employing debitterize liquid removes the bitter principle in sweet shaddock fruit fourth, the sweet shaddock fruit fourth after debitterize is separated with debitterize liquid.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 vacuum debitterize tank, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, debitterize 80 minutes at 60 DEG C of temperature and 0.05MPa vacuum degree condition.
Rinsing dehydration: after water cleaning, then remain to there is no the globule with centrifuge drying dehydration, obtained debittering honey pomelo skin.
(2) debittering honey pomelo juice is prepared:
Meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and becomes the honey pomelo pericarp of lobe fresh fruit to be separated with sweet shaddock pulp, get its sweet shaddock pulp;
Prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out 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, leaves standstill 10 minutes, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, obtained debittering honey pomelo juice.
(3) grain is pressed:
By particle pressing machine, debittering honey pomelo skin is carried out the process of pressure grain, obtained granular sweet shaddock particle.
(4) vacuum infusing:
Component by the water of 12 weight portions mixing following weight parts: 20 parts, debittering honey pomelo juice and HFCS 50 parts (wherein, the solid content of HFCS is 70-72%), to insert in vacuum infusing tank and to be warming up to 60 DEG C; Add the component of following weight parts again: white granulated sugar 6 parts, Citric Acid Mono 0.3 part, 0.03 part, Radix Glycyrrhizae, vitamin C 0.05 part and potassium sorbate 0.02 part; And liquid glucose is preheated to 100 DEG C; The debittering honey pomelo skin adding 50 weight portions stirs infusion 20 minutes, then is cooled to 80 DEG C, vacuumizes and keeps vacuum to be infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid.
(5) dry:
The surperficial liquid glucose of the debittering honey pomelo skin particle after sugaring is drained with conveyer belt; Scalding treatment in blanching machine, blanching water temperature 98 DEG C, 15 minutes blanching time; Dry the debittering honey pomelo skin particle after blanching, afterwards the sweet shaddock particle of drying is entered channel box and be cooled to normal temperature, obtained sweet shaddock fillings.Bake out temperature is 50 DEG C, 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, the step of cleaning and sterilizing was increased: sweet shaddock fresh fruit automatically cleans 2-3 minute in 40-45 DEG C of hot water before sweet shaddock ped forming step, entering clean water cooling rinsing, 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 adjust, to some extent specifically see 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 adjust, to some extent specifically in table 1, table 2.
comparative example 1 prepares sweet shaddock fillings
Adopt microwave shaddock ped debitterize, debitterize, normal pressure sugaring method do not prepare sweet shaddock fillings to pulp.
(1) choose quality intact, whole shaddock as raw material without the shaddock going bad, damage by worms, cleans up with ozone bubbles cleaning machine, drains the water by exocuticle;
(2) shaddock pericarp is separated with interior fruit, gets pericarp and be cut into volume and be about 2cm
2pericarp block;
(3) get fruit in shaddock, remove endocarp and fruit seed, leave pulp particles;
(4) pericarp block is placed in glass container, add the warm water (the warm water liquid level added wants submergence shaddock ped) of 50 DEG C, after be placed in micro-wave oven debitterize by whole for glass container, microwave power 1000W, processing time 20min, afterwards pericarp block is pulled out to drop in boiling water and continue debitterize, boiling water treating time 10min, continue pericarp block to pull out to recycle microwave debitterize and boiling water debitterize, change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulate 4 times, the pericarp block after debitterize is pulled out and is drained;
(5) the pericarp block after draining is placed in container, the temperature of 100 DEG C boils 40min, and pericarp is cooked into pasty state;
(6) in pasty state pericarp, add pulp particles, stir evenly and become fruit pulp mixture;
(7) D-sorbite adding fruit pulp mixture quality 8% in fruit pulp mixture regulates sugariness, then Vacuum Concentration, and operating condition is temperature 40 DEG C, and vacuum 0.09Mpa, is concentrated to 18% by moisture, is grapefruit flesh pericarp mixing fillings.
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.
Table 1 sweet shaddock fillings formula rate
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | 12 | 10 | 15 | 12 | 20 | 10 |
| Debittering honey pomelo juice | 20 | 18 | 22 | — | 10 | 20 |
| HFCS | 50 | 45 | 55 | 50 | 30 | 50 |
| White granulated sugar | 6 | 7 | 5 | 26 | 36 | 7 |
| 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 |
Table 2 sweet shaddock fillings working process parameter
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.
Table 3 gives organoleptic indicator's evaluation result of ten people groups of embodiment 1 to 3 and the obtained sweet shaddock fillings of comparative example 1 to 4; Table 4 gives the physical and chemical index result of embodiment 1 to 3 and the obtained sweet shaddock fillings of comparative example 1 to 4, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in " Chinese Pharmacopoeia 2005 editions ", and total sugar content and moisture perform by standard GB/T/T21270-2007 " Food stuff "; Table 5 gives the microbiological indicator giving embodiment 1 to 3 and the obtained sweet shaddock fillings of comparative example 1 to 4, performs by standard GB/T/T4789.24-2003 " microbiological test of food hygiene ".
Table 30 people group is to organoleptic indicator's evaluation result of sweet shaddock fillings
Table 4 sweet shaddock fillings physical and chemical index result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 | |
| Naringin content | 0.17% | 0.15% | 0.17% | 0.21% | 2.27% | 0.86% | 0.17% |
| Total sugar content | 39% | 37% | 38% | 50% | 38% | 37% | 39% |
| Moisture | 25% | 27% | 28% | 18% | 25% | 26% | 28% |
Table 5 sweet shaddock fillings microbiological indicator result
embodiment 4 prepares good fortune cake
Prepare good fortune cake as follows:
(1) wheat muffin skin is prepared: the cladding of good fortune cake is made up of the raw material of following weight parts: low-gluten wheat flour 50 parts, invert syrup 20 parts, white granulated sugar 15 parts, 14 parts, anhydrous butter, peanut oil 2.6 parts, baking powder 0.15 part and potassium sorbate 0.02 part; Above-mentioned raw materials adds water and is deployed into compound, steaming compound, namely obtains cake skin to compound boiling is ripe;
(2) sweet shaddock fillings is prepared: prepare sweet shaddock fillings by embodiment 1;
(3) suitcase filling forming step: obtained cake skin and sweet shaddock fillings are put into automatic punching die bucket respectively, 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 are toasted by baking oven, at least come out of the stove once in bake process, at good fortune cake surface smear one deck egg after cooling, is placed in baking in baking oven, beatitude cake surface dry again.
embodiment 5 prepares good fortune cake
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 3.
embodiment 6 prepares good fortune cake
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 3.
comparative example 5 prepares moon cake
Prepare moon cake as follows:
(1) tapioca 10 kilograms (being cassava modified starch) is got, mass percent concentration is the high maltose syrup 40 kilograms of 83%, 20 kilograms, water, antistaling agent 0.04 kilogram (wherein sodium dehydroacetate 0.01 kilogram, potassium sorbate 0.03 kilogram), spices 0.01 kilogram (being lemon oil), pigment 0.015 kilogram (being Gardenia Yellow), fillings 105 kilograms (fillings can adopt existing moon cake, 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 used for tapioca furnishing powder slurry, 8 kg water being used for dissolving high maltose syrup, 2 kg water in step (3) for dissolving antistaling agent in step (4) in step (2);
(2) tapioca is mixed with 10 kg water (namely the part by weight of tapioca and water is 1:1), and furnishing powder slurry; Then in powder slurry, add spices and pigment, and stir, obtain mixed powder slurry, for subsequent use;
(3) high maltose syrup is mixed with 8 kg water (i.e. the part by weight 5:1 of high maltose syrup and water), and make high maltose syrup be dissolved completely in water, 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 DEG C, be then incubated 3 minutes, high maltose syrup can be made to dissolve completely;
(4) by 2 kg water, antistaling agent is dissolved (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) obtained joins in the high maltose syrup solution that step (3) obtains successively, and stirs, and obtains compound;
(5) compound boiling step (4) obtained is ripe, obtains cladding, in the present embodiment, the compound that step (4) obtains is poured into inside and be provided with (the pot wall of digester is also provided with mezzanine space) in the digester of agitator, right pot cover also passes into the steam that air pressure is 0.04MPa in digester, in mezzanine space, pass into steam simultaneously, and make agitator by 5 revs/min rotating speed rotate, hot digestion limit, compound limit in digester is stirred, boiling is after 30 minutes, stop passing into steam in mezzanine space, close steam air intake valve simultaneously and open gas outlet, steam air pressure in release digester, obtain the cladding that boiling is ripe, the ripe cladding of boiling can be taken out after opening pot cover,
(6), in the cladding hopper pouring cladding and fillings into moon cake forming machine respectively and fillings hopper, in proportion cladding is wrapped up fillings by moon cake forming machine, and carry out shaping, obtain a moon biscuit; Then sterilization processing is carried out to moon biscuit, i.e. obtained moon cake.
comparative example 6 prepares good fortune cake
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
comparative example 7 prepares good fortune cake
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
Table 6 good fortune cake composition and engineering parameter
Table 7 gives the results of sensory evaluation of ten people groups of the local flavor, sour-sweet degree, mouthfeel, quality, profile etc. of embodiment 4 to 6 and the obtained good fortune cake of comparative example 5 to 7.
Table 70 people group is to the results of sensory evaluation of 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 is fragrant | ||
| 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 disclosedly be only the preferred embodiments of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the present patent application the scope of the claims is done, still belong to the scope that the present invention is contained.
Claims (8)
1. a sweet shaddock good fortune cake, comprise the cake skin of 15-25% (weight) and the fillings of 75-85% (weight), it is characterized in that: the component of following weight portion drawn together by described cake suitcase: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; 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, white granulated sugar 5-7 part, HFCS 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%.
2. good fortune cake according to claim 1, is characterized in that: described good fortune cake is prepared by following step:
A. cake skin is prepared: the mixing preparation that the component raw material of following weight portion added water makes compound: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 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, namely compound boiling is ripe obtains cake skin;
B. sweet shaddock fillings is prepared;
C. suitcase filling forming step: be described cake skin by weight percentage: described fillings=(15-25): the ratio of (75-85), wraps into fillings in cake skin, make good fortune cake green compact;
D. good fortune cake green compact baking step.
3. prepare a method for good fortune cake, it is characterized in that: comprise the steps:
A. cake skin is prepared: the mixing preparation that the component raw material of following weight portion added water makes compound: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 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, namely compound boiling is ripe obtains cake skin;
B. sweet shaddock fillings is prepared;
C. suitcase filling forming step: fillings is wrapped in cake skin, and be described cake skin by weight percentage: described fillings=(15-25): the ratio of (75-85), makes good fortune cake green compact;
D. good fortune cake green compact baking step;
Wherein, the step preparing sweet shaddock fillings comprises:
A. debittering honey pomelo skin is prepared;
B. debittering honey pomelo juice is prepared;
C. grain step is pressed: by particle pressing machine, debittering honey pomelo skin is carried out the process of pressure grain, obtained granular debittering honey pomelo skin particle;
D. sugaring step;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out scalding treatment, then drying and processing, namely obtain sweet shaddock fillings after cooling;
Described sugaring step is specially: with the debittering honey pomelo juice of water mixing 18-22 weight portion and the HFCS of 45-55 weight portion of 10-15 weight portion, and be warming up to 50-70 DEG C; Add the component of following weight parts again: white granulated sugar 5-7 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 DEG C; The debittering honey pomelo skin particle adding 45-55 weight portion stirs infusion 10-30 minute, then is cooled to 70-85 DEG C, vacuumizes and keeps vacuum to be infusion 50-70 minute under 0.08-0.15MPa.
4. method according to claim 3, is characterized in that: the described step 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 to be separated with sweet shaddock pulp, cuts into the sweet shaddock fruit fourth of specification shape by honey pomelo pericarp;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize be separated with debitterize liquid, 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 cleaning, then drying dehydration, obtained debittering honey pomelo skin.
5. method according to claim 4, is characterized in that: described sweet shaddock ped debitterize step carries out debitterize under vacuum, and vacuum is 0.02-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 DEG C.
6. method according to claim 3, is characterized in that: the described step preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and becomes the honey pomelo pericarp of lobe fresh fruit to be separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out 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, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, obtained debittering honey pomelo juice.
7. method according to claim 6, 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, and under room temperature, mixing leaves standstill 2-10 minute.
8. the method according to any one of claim 4 to 7, 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 DEG C, and drying time is 5-20 minute; Wipe secondary drying after egg white again, described secondary drying temperature is 150-200 DEG C, and the secondary drying time is 5-15 minute, i.e. obtained good fortune cake after cooling.
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