CN104026191A - Strawberry diamond puff and making method thereof - Google Patents
Strawberry diamond puff and making method thereof Download PDFInfo
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- CN104026191A CN104026191A CN201410236411.0A CN201410236411A CN104026191A CN 104026191 A CN104026191 A CN 104026191A CN 201410236411 A CN201410236411 A CN 201410236411A CN 104026191 A CN104026191 A CN 104026191A
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Abstract
The invention provides a strawberry diamond puff. The strawberry diamond puff comprises a diamond puff pastry, a core material and a chocolate coating, wherein the diamond puff pastry is filled with the core material and coated with the chocolate coating. The diamond puff pastry is made of the following components of water, white granulated sugar powder, refined salt, lecithin oil, salad oil, eggs, beta-carotene and wheat flour. The core material is made of the following components of anhydrous margarine, lecithin, white granulated sugar powder, refined salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillin and ethyl maltol. The chocolate coating is made of the following components of cocoa butter substitutes, lecithin, white granulated sugar powder, refined salt, whole milk powder, maltodextrin, strawberry powder, whey powder, strawberry essence, vanillin and ethyl maltol. The invention further provides a making method of the strawberry diamond puff. The making method of the strawberry diamond puff is simple, cost is low, nutrients are rick and reasonably matched, taste is good, and the strawberry diamond puff smells delicious.
Description
Technical field
The invention belongs to field of food, particularly a kind of strawberry rhombus shortcake, also relates to the preparation method of this strawberry rhombus shortcake.
Background technology
Egg roll is as a kind of common leisure food, and matter is soft, and egg aromatic flavour is subject to liking of consumers in general deeply, is all conventionally to adopt egg, flour, sugar, oil baking to make.Along with the raising of people's living standard, the mouthfeel to food, nutritive value require more and more higher, and no matter the leisure food especially carefully doing for coarse food grain, be in designs and varieties, or on mouthfeel class, consumer's requirement is more and more higher.
But, egg roll product in the market, prepare burden single, taste is single, production technology is unreasonable, and nutritive value only depends on egg to provide, nutrition is abundant not.The mouthfeel and the nutritive value that how to improve the crisp volume of egg are to be worth the constantly problem of research of food manufacturing dealers.The crisp volume of common egg that simultaneously existing food industrialization is produced, output capacity is low, and unit cost is high, and energy consumption is large, and quality is difficult to definitely, and easily disconnected and broken, nutritional labeling is incomplete.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind of nutritious, strawberry rhombus shortcake that mouthfeel is good and preparation method thereof.
Technical scheme: a kind of strawberry rhombus shortcake provided by the invention, comprises the crisp skin of rhombus, is filled in the core material of the crisp intracutaneous of rhombus and is coated on the chocolate coating outside the crisp skin of rhombus; The crisp skin of described rhombus is made up of following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, beta carotene and wheat flour; Described core material is made up of following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillic aldehyde, ethyl maltol; Described chocolate coating material is made up of following component: substitute of cocoa fat, lecithin, white sand Icing Sugar, refined salt, whole milk powder, maltodextrin, whey powder, strawberry essence, vanillic aldehyde, ethyl maltol.
Preferably, described strawberry rhombus shortcake: comprise the crisp skin of rhombus, be filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of the component of following weight portion: water 31-33 part, white sand Icing Sugar 14-16 part, refined salt 0.05-0.15 part, phosphatide oil 0.1-0.3 part, salad oil 0.9-1.1 part, egg 0.38-0.39 part, beta carotene 0.01-0.03 part and wheat flour 24-26 part; Described core material is made up of the component of following weight portion: anhydrous margarine 104-106 part, lecithin 1.4-1.6 part, white sand Icing Sugar 39-41 part, refined salt 0.1-0.3 part, whole milk powder 24-26 part, strawberry powder 1-3 part, whey powder 34-36 part, strawberry essence 0.5-0.7 part, vanillic aldehyde 0.12-0.14 part, ethyl maltol 0.08-0.10 part.
More preferably, described strawberry rhombus shortcake, comprises the crisp skin of rhombus, is filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made up of the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 2 parts of strawberry powders, 35 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
The present invention also provides the preparation method of above-mentioned strawberry rhombus shortcake, comprises the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt are mixed, in a mixing bowl, at 35-40 DEG C, stir 4-5min, adding phosphatide oil, salad oil, egg, beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, be cooled to 21-25 DEG C, control slurry concentration at 19-20 Baume degrees, obtain slurry;
(2) modulation of core material is prepared: anhydrous margarine, lecithin are mixed, in fine grinding cylinder, at 42-45 DEG C, refine 5-15min, adding white sand Icing Sugar, refined salt to continue fine grinding 15-25min makes to mix, adding whole milk powder, strawberry powder, whey powder to continue fine grinding 4-5h makes to mix again, add again strawberry essence, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min and make to mix, obtain the slurry that fineness is 30-35 micron;
(3) preparation of the crisp volume of egg: the preparation of strawberry rhombus shortcake: add slurry in the cladding bucket of egg-biscuit-roll machine, in the core material bucket of egg-biscuit-roll machine, add core material, utilize egg-biscuit-roll machine to make after shaping egg roll, egg-biscuit-roll machine temperature is 132-145 DEG C, in pillow type machine, formalize again, to obtain final product.
Beneficial effect: the crisp preparation method of strawberry rhombus provided by the invention is simple, with low cost, nutritious, collocation is reasonable, simultaneously by the crisp skin of rhombus, the one-shot forming of egg roll core material, greatly improve production efficiency, made the quality of product obtain lifting and the guarantee of each side.
The crisp scientific formulation of strawberry rhombus provided by the invention is reasonable, nutritious.
Preparation method's technique of strawberry rhombus shortcake provided by the invention is simple, with low cost, productive rate is high, and quality is good, is not easy fragmentation.
Particularly, strawberry rhombus shortcake of the present invention, compared with the crisp volume of commercially available egg product, has following outstanding advantage:
(1) cost is low: strawberry rhombus shortcake of the present invention is owing to simplifying and having optimized production technology, the cost of product is reduced significantly, the cost of the crisp volume of commercially available egg product is about 8500 yuan/ton of left and right, and the cost of this product is only 7100 yuan/ton, reduce by 1400 yuan/ton, greatly improved economic benefit;
(2) be of high nutritive value: the nutritional labeling of strawberry rhombus shortcake of the present invention is higher, compared with the crisp volume of commercially available egg product, in table 1.
Table 1 strawberry rhombus shortcake of the present invention and the comparison of the crisp volume of commercially available egg product nutritional labeling
As seen from the above table, egg shortcake of the present invention is rolled up not only energy, protein, carbohydrate content greatly to be increased compared with the crisp volume of commercially available egg product, and wherein the content of fat and sodium reduces greatly, thus the demand that the nutrient that makes product more can suitable human body.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The capital equipment below using for the present invention:
A mixing bowl Guangzhou province Fan Yu city Heng Lian food machinery factory
Egg-biscuit-roll machine Guangzhou hundred million logical food machinery manufactory
Pillow type machine Shanghai Zheng Hua machinery plant
Embodiment 1
Strawberry rhombus shortcake, comprises the crisp skin of rhombus, is filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made up of the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 2 parts of strawberry powders, 35 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 38 DEG C, start is stirred 4.5 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 1.8 minutes, slurry evenly again.
6) be cooled to 23 DEG C, controlled concentration, at 19 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 43 DEG C), refine 10 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 20min, drop into again whole milk powder, strawberry powder, whey powder and continue fine grinding 4.5 hours, drop into again strawberry essence, vanillic aldehyde, ethyl maltol and continue fine grinding shutdown after 18 minutes, obtain fineness and be the slurry of 33 microns;
1.3 strawberry rhombuses are crisp to be made
The preparation of strawberry rhombus shortcake: the preparation of strawberry rhombus shortcake: add slurry in the cladding bucket of egg-biscuit-roll machine, add core material in the core material bucket of egg-biscuit-roll machine, utilize egg-biscuit-roll machine to make after shaping egg roll, egg-biscuit-roll machine temperature is 140 DEG C, then formalizes in pillow type machine, to obtain final product.
Embodiment 2
Strawberry rhombus shortcake, comprises the crisp skin of rhombus and core material; The crisp skin of described rhombus is made up of the component of following weight portion: 24 parts of 33 parts, water, 14 parts of white sand Icing Sugar, 0.05 part of refined salt, 0.3 part of phosphatide oil, 1.1 parts of salad oils, 0.39 part, egg, 0.01 part of beta carotene and wheat flours; Described core material is made up of the component of following weight portion: 104 parts of anhydrous margarine, 1.4 parts, lecithin, 39 parts of white sand Icing Sugar, 0.1 part of refined salt, 24 parts of whole milk powders, 1 part of strawberry powder, 34 parts of whey powders, 0.5 part of strawberry essence, 0.12 part of vanillic aldehyde, 0.08 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 35 DEG C, start is stirred 5 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 3 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 2 minutes, slurry evenly again.
6) be cooled to 25 DEG C, controlled concentration, at 19 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 42 DEG C), refine 5 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 25min, drop into again whole milk powder, strawberry powder, whey powder and continue fine grinding 5 hours, continue fine grinding shutdown after 20 minutes dropping into strawberry essence, vanillic aldehyde, ethyl maltol, obtain fineness and be the slurry of 30 microns;
1.3 strawberry rhombuses are crisp to be made
The preparation of strawberry rhombus shortcake: the preparation of strawberry rhombus shortcake: add slurry in the cladding bucket of egg-biscuit-roll machine, add core material in the core material bucket of egg-biscuit-roll machine, utilize egg-biscuit-roll machine to make after shaping egg roll, egg-biscuit-roll machine temperature is 132 DEG C, then formalizes in pillow type machine, to obtain final product.
Embodiment 3
Strawberry rhombus shortcake, comprises the crisp skin of rhombus and core material; The crisp skin of described rhombus is made up of the component of following weight portion: 26 parts of 31 parts, water, 16 parts of white sand Icing Sugar, 0.15 part of refined salt, 0.1 part of phosphatide oil, 0.9 part of salad oil, 0.38 part, egg, 0.03 part of beta carotene and wheat flours; Described core material is made up of the component of following weight portion: 106 parts of anhydrous margarine, 1.6 parts, lecithin, 41 parts of white sand Icing Sugar, 0.3 part of refined salt, 26 parts of whole milk powders, 3 parts of strawberry powders, 36 parts of whey powders, 0.7 part of strawberry essence, 0.14 part of vanillic aldehyde, 0.10 part of ethyl maltol.
Its preparation method comprises the following steps:
1.1 egg roll slurry modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in a mixing bowl, drop into water, white sand Icing Sugar, refined salt, control temperature at 40 DEG C, start is stirred 4 minutes, shutdown after dissolving.
4) phosphatide oil, salad oil, egg, beta carotene are added to a mixing bowl, stir after 2.5 minutes, observe the situation that stirs, after stirring, shutdown.
5) will enter wheat flour and slowly add equably in a mixing bowl, when adding, open a mixing bowl, stir; After adding wheat flour, stir 1.5 minutes, slurry evenly again.
6) be cooled to 21 DEG C, controlled concentration, at 20 Baume degrees, obtains slurry.
1.2 egg roll core material modulation are prepared
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) by the correct raw materials weighing of formula requirement.
3) in fine grinding cylinder, first drop into anhydrous margarine, lecithin (fine grinding cylinder set temperature is controlled at 45 DEG C), refine 15 minutes, drop into white sand Icing Sugar, refined salt, fine grinding 15min, drop into again whole milk powder, strawberry powder, whey powder and continue fine grinding 4 hours, continue fine grinding shutdown after 15 minutes dropping into strawberry essence, vanillic aldehyde, ethyl maltol, obtain fineness and be the slurry of 35 microns;
1.3 strawberry rhombuses are crisp to be made
The preparation of strawberry rhombus shortcake: the preparation of strawberry rhombus shortcake: add slurry in the cladding bucket of egg-biscuit-roll machine, add core material in the core material bucket of egg-biscuit-roll machine, utilize egg-biscuit-roll machine to make after shaping egg roll, egg-biscuit-roll machine temperature is 145 DEG C, then formalizes in pillow type machine, to obtain final product.
Claims (4)
1. a strawberry rhombus shortcake, is characterized in that: comprise the crisp skin of rhombus, be filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of following component: water, white sand Icing Sugar, refined salt, phosphatide oil, salad oil, egg, beta carotene and wheat flour; Described core material is made up of following component: anhydrous margarine, lecithin, white sand Icing Sugar, refined salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillic aldehyde, ethyl maltol.
2. a kind of strawberry rhombus shortcake according to claim 1, is characterized in that: comprise the crisp skin of rhombus, be filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of the component of following weight portion: water 31-33 part, white sand Icing Sugar 14-16 part, refined salt 0.05-0.15 part, phosphatide oil 0.1-0.3 part, salad oil 0.9-1.1 part, egg 0.38-0.39 part, beta carotene 0.01-0.03 part and wheat flour 24-26 part; Described core material is made up of the component of following weight portion: anhydrous margarine 104-106 part, lecithin 1.4-1.6 part, white sand Icing Sugar 39-41 part, refined salt 0.1-0.3 part, whole milk powder 24-26 part, strawberry powder 1-3 part, whey powder 34-36 part, strawberry essence 0.5-0.7 part, vanillic aldehyde 0.12-0.14 part, ethyl maltol 0.08-0.10 part.
3. a kind of strawberry rhombus shortcake according to claim 1, is characterized in that: comprise the crisp skin of rhombus, be filled in the core material of the crisp intracutaneous of rhombus; The crisp skin of described rhombus is made up of the component of following weight portion: 25 parts of 32 parts, water, 15 parts of white sand Icing Sugar, 0.1 part of refined salt, 0.2 part of phosphatide oil, 1 part of salad oil, 0.375 part, egg, 0.02 part of beta carotene and wheat flours; Described core material is made up of the component of following weight portion: 105 parts of anhydrous margarine, 1.5 parts, lecithin, 40 parts of white sand Icing Sugar, 0.2 part of refined salt, 25 parts of whole milk powders, 2 parts of strawberry powders, 35 parts of whey powders, 0.6 part of strawberry essence, 0.13 part of vanillic aldehyde, 0.09 part of ethyl maltol.
4. a preparation method for strawberry rhombus shortcake, is characterized in that: comprise the following steps:
(1) modulation of slurry is prepared: water, white sand Icing Sugar, refined salt are mixed, in a mixing bowl, at 35-40 DEG C, stir 4-5min, adding phosphatide oil, salad oil, egg, beta carotene to continue to stir 2.5-3min makes to mix, adding wheat flour to continue to stir 1.5-2min makes to mix again, be cooled to 21-25 DEG C, control slurry concentration at 19-20 Baume degrees, obtain slurry;
(2) modulation of core material is prepared: anhydrous margarine, lecithin are mixed, in fine grinding cylinder, at 42-45 DEG C, refine 5-15min, adding white sand Icing Sugar, refined salt to continue fine grinding 15-25min makes to mix, adding whole milk powder, strawberry powder, whey powder to continue fine grinding 4-5h makes to mix again, add again strawberry essence, vanillic aldehyde, ethyl maltol to continue fine grinding 15-20min and make to mix, obtain the slurry that fineness is 30-35 micron;
(3) preparation of strawberry rhombus shortcake: add slurry in the cladding bucket of egg-biscuit-roll machine, add core material in the core material bucket of egg-biscuit-roll machine, utilize egg-biscuit-roll machine to make after shaping egg roll, egg-biscuit-roll machine temperature is 132-145 DEG C, then formalizes in pillow type machine, to obtain final product.
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| CN201410236411.0A CN104026191A (en) | 2014-05-29 | 2014-05-29 | Strawberry diamond puff and making method thereof |
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| CN201410236411.0A CN104026191A (en) | 2014-05-29 | 2014-05-29 | Strawberry diamond puff and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256345A (en) * | 2014-10-28 | 2015-01-07 | 武汉元通堂生物科技有限公司 | Liver-nourishing crispy roll |
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| CN103230050A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Chocolate coconut roll and preparation method thereof |
| CN103238868A (en) * | 2013-04-24 | 2013-08-14 | 上海品味香园食品有限公司 | Processing method of purple-sweet-potato egg roll |
| CN103284207A (en) * | 2013-05-24 | 2013-09-11 | 马氏庄园南京食品有限公司 | Oat souffle roll and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103230050A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Chocolate coconut roll and preparation method thereof |
| CN103238868A (en) * | 2013-04-24 | 2013-08-14 | 上海品味香园食品有限公司 | Processing method of purple-sweet-potato egg roll |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256345A (en) * | 2014-10-28 | 2015-01-07 | 武汉元通堂生物科技有限公司 | Liver-nourishing crispy roll |
| CN104256345B (en) * | 2014-10-28 | 2016-08-17 | 李淑兰 | Nourishing the liver shortcake is rolled up |
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Application publication date: 20140910 |