CN103828898A - Method for making original-taste egg-yolk puff - Google Patents
Method for making original-taste egg-yolk puff Download PDFInfo
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- CN103828898A CN103828898A CN201410109639.3A CN201410109639A CN103828898A CN 103828898 A CN103828898 A CN 103828898A CN 201410109639 A CN201410109639 A CN 201410109639A CN 103828898 A CN103828898 A CN 103828898A
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 23
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 23
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 23
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- 239000000845 maltitol Substances 0.000 claims abstract description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 7
- 229940035436 maltitol Drugs 0.000 claims abstract description 7
- 235000010449 maltitol Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 235000012149 noodles Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005485 electric heating Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 241001441728 Molidae Species 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 6
- 230000002618 waking effect Effects 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making original-taste egg-yolk puff. The method for making the original-taste egg-yolk puff comprises a formula and a making method. The technical scheme according to which the formula is used in cooperation with the making method is adopted, wherein strong wheat flour, eggs, whole milk and liquid maltitol are used as main components in the formula. The method for making the original-taste egg-yolk puff overcomes the defects that in the prior art, the taste is poor, working intensity is high, efficiency is low, cost is high and quality is hardly consistent. The original-taste egg-yolk puff is suitable for semi-mechanization and small-batched production for small and medium food enterprises, and the purposes of improving the taste, relieving the working intensity, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.
Description
Technical field
The present invention relates to a kind of preparation method of cake food, specifically refer to the preparation method that is suitable for middle-size and small-size food enterprise and carries out a kind of original flavor EGG YOLK SHORTCAKE of the small lot batch manufacture supply of material.
Background technology
EGG YOLK SHORTCAKE is a kind of cake food, and the EGG YOLK SHORTCAKE mouthfeel of prior art is stiff, stick to one's teeth and containing sucrose, is unsuitable for blood sugar, crowd that glucose in urine is high is edible; In addition, due to the necessary fresh supply of material of small lot of EGG YOLK SHORTCAKE, prior art is taked to carry out the craft processing supply of material by the cake portion in supermarket or by fixed point pastry paving, manual processing work intensity is large, efficiency is low, cost of labor is high, and the quality of goods is difficult to be consistent, therefore, prior art exists that mouthfeel is poor, working strength is large, efficiency is low, cost is high, quality is difficult to consistent problems and shortcomings.
Summary of the invention
The problems and shortcomings that exist for above-mentioned prior art, the formula that it is main component by high gluten wheat flour, egg, whole-fat milk powder, liquid maltitol that the present invention adopts, and the supporting technical scheme with preparation method, a kind of preparation method of original flavor EGG YOLK SHORTCAKE is provided, be intended to make original flavor EGG YOLK SHORTCAKE to be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reach improve mouthfeel, alleviate working strength, raise the efficiency, reduce costs, object that quality is consistent.
The object of the present invention is achieved like this: a kind of preparation method of original flavor EGG YOLK SHORTCAKE, comprise formula and preparation method, wherein:
Described formula is,
Main material: high gluten wheat flour, protein content 12.5～13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A batching: egg, shell, 15000 grams;
B batching: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Formula unit is weight in grams;
Described preparation method,
Step 1, main material in will formula and leavening agent drop in mixer and are uniformly mixed, and 145 revs/min of mixer rotating speeds, stir 10 minutes used times, obtain batch mixing; Afterwards batch mixing is sieved through vibratory sieve, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in to mixings of beating eggs in eggbeater, 270 revs/min of the agitator speeds of eggbeater, beat eggs and mix 3 minutes used times, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in to mixer are uniformly mixed, 100 revs/min of mixer rotating speeds, stir 7～8 minutes used times, obtain loose side group;
Step 4, loose side group is dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the roll spacing of the logical dough kneeding machine of sheet is 50 millimeters for the first time, and the roll spacing of the logical dough kneeding machine of sheet is 30 millimeters for the second time, and the roll spacing of the logical dough kneeding machine of sheet is 20 millimeters for the third time, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in to proof in room proofs, proof 36 DEG C of temperature in the room in, humidity 90%, proofs 30 minutes used times, and acquisition proofs dough sheet;
Step 6, will proof dough sheet and drop into and carry out that sheet is logical rolls stretching in shortbread machine, and be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter, stretching dough sheet is cut into the strip of long 35 millimeters, wide 3 millimeters, obtains just base bar;
Step 8, the sabot of first base bar is statically placed in to proof in room again proofs, proof in room 35 DEG C of temperature, humidity 70%, proofs 3 hours used times, obtains the base bar of waking up; Afterwards, the base bar of waking up takes out from proofing in room, by the wire noodles that are manually drawn into 2 millimeters of φ;
Step 9, fried by carrying out in wire noodles input Fryer, frying oils is palm oil, and oil temperature is 170C, and the steel mesh basket movement velocity of Fryer is 30～40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, and drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, 150 revs/min of the agitator speeds of sugar boiler boil 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass are dropped in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, are uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, is squeezed into thickness and is the tabular of 25 millimeters, obtain plate:
Step 12, plate is placed on planar working table, by manually carrying out stripping and slicing, is cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains piece material;
Step 13, use automatic film packing machine, by coated piece material upper laminated film, obtain original flavor EGG YOLK SHORTCAKE finished product.
The original flavor EGG YOLK SHORTCAKE mouthfeel of making of the present invention is pure, and flexible, chews strength, and just melt in the mouth does not stick to one's teeth, and contained maltitol belongs to the not sweetener for absorption of human body; The present invention adopts semi-mechanization to produce, and has alleviated working strength, has improved production efficiency, has reduced cost, makes quality be easy to be consistent, and is suitable for middle-size and small-size food enterprise and carries out small lot and produce in time the supply of material.
Above-mentioned, the formula that it is main component by high gluten wheat flour, egg, whole-fat milk powder, liquid maltitol that the present invention adopts, and the supporting technical scheme with preparation method, a kind of preparation method of original flavor EGG YOLK SHORTCAKE is provided, overcome prior art and had that mouthfeel is poor, working strength is large, efficiency is low, cost is high, quality is difficult to consistent problems and shortcomings, make original flavor EGG YOLK SHORTCAKE be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reached improve mouthfeel, alleviate working strength, raise the efficiency, reduce costs, object that quality is consistent.
Embodiment explanation
By specific embodiment, the preparation method of a kind of original flavor EGG YOLK SHORTCAKE of the present invention is described in further detail below, those skilled in the art can make original flavor EGG YOLK SHORTCAKE with reference to the formula of embodiment and preparation method, but should not be construed as any limitation of the invention.
Detailed description of the invention
Embodiment
The name of an article: original flavor EGG YOLK SHORTCAKE
Formula: formula unit is weight in grams;
Main material: high gluten wheat flour, protein content 12.5～13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A batching: egg, shell, 15000 grams;
B batching: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Preparation:
Preparation condition, equipment
Ambient pressure a: atmospheric pressure;
Environment temperature: room temperature;
Preparation equipment:
Vibratory sieve (electronic filtering type), eggbeater, mixer, dough kneeding machine, proof room (greenhouse type), shortbread machine, noodle cutter, Fryer (electric heating open type), sugar boiler (electrothermal), electric-heating pot, press (reciprocation type), automatic packaging machine (laminated film automatic packaging machine);
Preparation method:
Step 1, main material in will formula and leavening agent drop in mixer and are uniformly mixed, and 145 revs/min of mixer rotating speeds, stir 10 minutes used times, obtain batch mixing; Afterwards batch mixing is sieved through vibratory sieve, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in to mixings of beating eggs in eggbeater, 270 revs/min of the agitator speeds of eggbeater, beat eggs and mix 3 minutes used times, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in to mixer are uniformly mixed, 100 revs/min of mixer rotating speeds, stir 7～8 minutes used times, obtain loose side group;
Step 4, loose side group is dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the roll spacing of the logical dough kneeding machine of sheet is 50 millimeters for the first time, and the roll spacing of the logical dough kneeding machine of sheet is 30 millimeters for the second time, and the roll spacing of the logical dough kneeding machine of sheet is 20 millimeters for the third time, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in to proof in room proofs, proof 36 DEG C of temperature in the room in, humidity 90%, proofs 30 minutes used times, and acquisition proofs dough sheet;
Step 6, will proof dough sheet and drop into and carry out that sheet is logical rolls stretching in shortbread machine, and be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter, stretching dough sheet is cut into the strip of long 35 millimeters, wide 3 millimeters, obtains just base bar;
Step 8, the sabot of first base bar is statically placed in to proof in room again proofs, proof in room 35 DEG C of temperature, humidity 70%, proofs 3 hours used times, obtains the base bar of waking up; Afterwards, the base bar of waking up takes out from proofing in room, by the wire noodles that are manually drawn into 2 millimeters of φ;
Step 9, fried by carrying out in wire noodles input Fryer, frying oils is palm oil, and oil temperature is 170 DEG C, and the steel mesh basket movement velocity of Fryer is 30～40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, and drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, 150 revs/min of the agitator speeds of sugar boiler boil 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass are dropped in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, are uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, be squeezed into thickness and be the tabular of 25 millimeters, obtain plate;
Step 12, plate is placed on planar working table, by manually carrying out stripping and slicing, is cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains piece material;
Step 13, use automatic film packing machine, by coated piece material upper laminated film, obtain the former EGG YOLK SHORTCAKE finished product of hiding.
Claims (1)
1. a preparation method for original flavor EGG YOLK SHORTCAKE, comprises formula and preparation method, it is characterized in that:
Described formula is,
Main material: high gluten wheat flour, protein content 12.5～13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A batching: egg, shell, 15000 grams;
B batching: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Formula unit is weight in grams;
Described preparation method,
Step 1, main material in will formula and leavening agent drop in mixer and are uniformly mixed, and 145 revs/min of mixer rotating speeds, stir 10 minutes used times, obtain batch mixing; Afterwards batch mixing is sieved through vibratory sieve, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in to mixings of beating eggs in eggbeater, 270 revs/min of the agitator speeds of eggbeater, beat eggs and mix 3 minutes used times, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in to mixer are uniformly mixed, 100 revs/min of mixer rotating speeds, stir 7～8 minutes used times, obtain loose side group;
Step 4, loose side group is dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the roll spacing of the logical dough kneeding machine of sheet is 50 millimeters for the first time, and the roll spacing of the logical dough kneeding machine of sheet is 30 millimeters for the second time, and the roll spacing of the logical dough kneeding machine of sheet is 20 millimeters for the third time, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in to proof in room proofs, proof 36 DEG C of temperature in the room in, humidity 90%, proofs 30 minutes used times, and acquisition proofs dough sheet;
Step 6, will proof dough sheet and drop into and carry out that sheet is logical rolls stretching in shortbread machine, and be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter, stretching dough sheet is cut into the strip of long 35 millimeters, wide 3 millimeters, obtains just base bar;
Step 8, the sabot of first base bar is statically placed in to proof in room again proofs, proof in room 35 DEG C of temperature, humidity 70%, proofs 3 hours used times, obtains the base bar of waking up; Afterwards, the base bar of waking up takes out from proofing in room, by the wire noodles that are manually drawn into 2 millimeters of φ;
Step 9, fried by carrying out in wire noodles input Fryer, frying oils is palm oil, and oil temperature is 170 DEG C, and the steel mesh basket movement velocity of Fryer is 30～40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, and drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, 150 revs/min of the agitator speeds of sugar boiler boil 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass are dropped in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, are uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, be squeezed into thickness and be the tabular of 25 millimeters, obtain plate;
Step 12, plate is placed on planar working table, by manually carrying out stripping and slicing, is cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains piece material;
Step 13, use automatic film packing machine, by coated piece material upper laminated film, obtain original flavor EGG YOLK SHORTCAKE finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410109639.3A CN103828898B (en) | 2014-03-13 | 2014-03-13 | A kind of preparation method of original flavor EGG YOLK SHORTCAKE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410109639.3A CN103828898B (en) | 2014-03-13 | 2014-03-13 | A kind of preparation method of original flavor EGG YOLK SHORTCAKE |
Publications (2)
| Publication Number | Publication Date |
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| CN103828898A true CN103828898A (en) | 2014-06-04 |
| CN103828898B CN103828898B (en) | 2015-09-16 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346597A (en) * | 2001-10-25 | 2002-05-01 | 常州联隆食品有限公司 | Sugar-free yolk saqima and its preparing process |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
| CN102396588A (en) * | 2011-11-21 | 2012-04-04 | 石家庄市米莎贝尔饮食食品有限公司 | Egg-yolk crisp and production method thereof |
| CN103461432A (en) * | 2013-07-02 | 2013-12-25 | 京山同德食品有限公司 | Tribute crisp cakes and production process thereof |
-
2014
- 2014-03-13 CN CN201410109639.3A patent/CN103828898B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346597A (en) * | 2001-10-25 | 2002-05-01 | 常州联隆食品有限公司 | Sugar-free yolk saqima and its preparing process |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
| CN102396588A (en) * | 2011-11-21 | 2012-04-04 | 石家庄市米莎贝尔饮食食品有限公司 | Egg-yolk crisp and production method thereof |
| CN103461432A (en) * | 2013-07-02 | 2013-12-25 | 京山同德食品有限公司 | Tribute crisp cakes and production process thereof |
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| Publication number | Publication date |
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| CN103828898B (en) | 2015-09-16 |
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