CN104982485A - Maple leaf macaron and preparation method therefor - Google Patents
Maple leaf macaron and preparation method therefor Download PDFInfo
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- CN104982485A CN104982485A CN201510339288.XA CN201510339288A CN104982485A CN 104982485 A CN104982485 A CN 104982485A CN 201510339288 A CN201510339288 A CN 201510339288A CN 104982485 A CN104982485 A CN 104982485A
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Abstract
The invention discloses a maple leaf macaron and a preparation method therefor. The maple leaf macaron comprises the following raw materials in parts by weight: 30-40 parts of maple leaf powder, 40-50 parts of apricot powder, 100-150 parts of pure sugar powder, 50-70 parts of egg white, 10-30 parts of berry sugar and 30-40 parts of stuffing. The preparation method of the maple leaf comprises the following steps: raw material pre-treating; mixing of the maple leaf powder and the sugar powder; powder screening; egg white mixing; egg white beating to stiff peaks; maple leaf paste stirring for three times; paste squeezing; airing; baking; cooling; and finished product obtaining. The product is purple black, crispy in outer skin, moist and flexible in inner side and slightly spicy in taste, and has a slight faint scent of the maple leaves. The product is free of any pigments and chemical additives; the maple leaf powder retains organic nutrients such as protein in the maple leaves, so that the maple leaf macaron is a healthy green food.
Description
Technical field
The present invention relates to food processing technology field, be specially a kind of maple leaf Macaron and preparation method thereof.
Background technology
Macaron, Macarons, also known as making Maka, almond small cake, being the French dessert that a kind of albumen, almond powder, white granulated sugar and frosting do, usually between two pieces of biscuits, accompanying filling in fruit sauce or milk wet goods.Its origin can trace back to the macaroon in 19th century; After this sweet food is come out of the stove, basis is done with the shell of a circular flat bottom, coat blending albumen above, finally add a hemispheric upper casing, form a small and exquisite dessert of circle, present abundant mouthfeel, being the cuisines that French west Vienne economizes most local characteristic, is also a kind of sweets of the fashionable world.
As the dessert that a kind of costliness is attractive in appearance, Macaron adopts almond powder to be raw material, and cost is higher, and its manufacture craft is by adding food coloring in process of production, gives Macaron multicoloured color.
Chinese sweet gum (Liquidambar formosana) is Hamamelidaceae Chinese sweet gum platymiscium, extensive in China's distribution, aboundresources, but research and development are very few.Early stage research shows, maple leaf has multiple pharmacological activity, as hemostasis, pain relieving, controls and has loose bowels, controls dysentery, controls children's tetanus neonatorium in six etc.Containing abundant mineral matter and the trace element such as zinc, copper, manganese, iron, magnesium, calcium, potassium, sodium in maple leaf, Qi Zhongxin, manganese have cancer suppressing action; The protein content of maple leaf and black soya bean, soya bean are very nearly the same, far above general vegetables; Maple leaf juice is atropurpureus, is one of raw material of traditional multicolored glutinous rice, is rich in anthocyanidin, has health-care effect to the eye of people is fine.
Summary of the invention
The present invention proposes a kind of method replacing almond powder with maple leaf powder part, has both solved the situation that Macaron product uses food coloring, and has been applied in a flexible way by traditional natural dye again, produce the Macaron dessert that high nutrition low sugar part has health-care efficacy.
A kind of maple leaf Macaron provided by the invention, comprises the raw material of following parts by weight: maple leaf powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part and fillings 30-40 part.
The present invention also provides a kind of preparation method of maple leaf Macaron, comprise pre-treatment of raw material, mixing maple leaf powder and Icing Sugar, screening, mixed protein, play rigid foaming, triple mixing maple leaf is stuck with paste, squeeze batter, dry, toast, cool and finished product, concrete preparation process is as follows:
S1, pre-treatment of raw material: maple leaf is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain maple leaf wall cell disruption powder, maple leaf wall cell disruption powder is poured in cold water into obtained maple leaf juice after soaking 10h, then maple leaf juice is poured into dryer, control temperature dries 3h at 40-50 DEG C, obtained maple leaf powder; According to the ratio setting charger sheet of maple leaf powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part, fillings 30-40 part.
S2, mixing maple leaf powder and Icing Sugar: 30-40 part maple leaf powder obtained for S1,40-50 part almond powder are mixed with the pure Icing Sugar of 100-150 part, put into food processor and beat 100-150 min at a high speed, obtained maple leaf Icing Sugar.
S3, sieve powder: the maple leaf Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the maple leaf Icing Sugar that S3 is obtained is poured in bowl, pours 20-30 part albumen into, repeatedly stirs make maple leaf Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained maple leaf is stuck with paste.
S5, play rigid foaming: pour 30-40 part albumen and 10-30 part berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing maple leaf are stuck with paste: the protein paste that S5 obtains is divided into three equal parts, is respectively component 1, component 2 and component 3; Component 1 is poured in the obtained maple leaf paste of S4, then put into egg beating pan, uniform stirring 15min, after maple leaf paste is mixed; Again component 2 is put into maple leaf stick with paste continue to turn 5min after; Finally component 3 is added in maple leaf paste, turn 5min with scraper, obtained Macaron batter.
Preferably, turn described in and want rapidly, up to turn from bottom.
Preferably, after mixing thoroughly, Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, and spend mouth in silicagel pad by the circle of diameter 0.6CM, crowded diameter is about the circular batter of 3CM.
Preferably, batter can slowly be spread out after extruding.
Preferably, if there is bubble on the Macaron surface squeezed, needle gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, drying at room temperature 50-70min is to surface skining, and a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12 min, obtained maple leaf Macaron cake skin.
S10, cooling: after being come out of the stove by the maple leaf Macaron cake skin that S9 is obtained, detach from baking tray by silicagel pad, dry in the air cool 1h, then Macaron cake skin is taken off from baking tray.
S11, finished product: select the two panels cake skin that the basic the same S10 of size is obtained, 0.1-0.2 part fillings is smeared at a slice Bing Pi center wherein, adds another sheet Macaron cake skin, obtained maple leaf Macaron.
In above-mentioned preparation process, all used containers and apparatus are all with boiling method or ultraviolet lamp air sterillization, and operating personnel dress special clothing and enter workshop after sterilization pool, cleaning and disinfecting.
Compared with prior art, beneficial effect of the present invention is:
(1) this product does not add any pigment in preparation process, relies on the distinctive anthocyanidin of maple leaf to give Macaron atropurpureus outward appearance.
(2) the maple leaf powder adopted is through broken wall treatment, and the function utilizing maple leaf to have enhancing Small Intestinal, regulate human immune system, reduce blood sugar, glucose in urine, gives full play to edibility and the medical value of maple leaf.
(3) last, the present invention uses maple leaf powder all to replace almond powder to make Macaron, reduces the cost of Macaron.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
A kind of maple leaf Macaron, comprises the raw material of following weight ratio: maple leaf powder 30g, almond powder 40g, pure Icing Sugar 100g, albumen 50g, berry sugar 10g, fillings 30g.Its preparation method comprises the following steps:
S1, pre-treatment of raw material: maple leaf is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain maple leaf wall cell disruption powder, maple leaf wall cell disruption powder is poured in cold water into obtained maple leaf juice after soaking 10 h, then maple leaf juice is poured into dryer, control temperature dries 3 h at 40 DEG C, obtained maple leaf powder; According to the ratio setting charger sheet of maple leaf powder 30g, almond powder 40g, pure Icing Sugar 100g, albumen 50g, berry sugar 10g, fillings 30g.
S2, mixing maple leaf powder and Icing Sugar: 30g maple leaf powder obtained for S1,40g almond powder are mixed with the pure Icing Sugar of 100g, put into food processor and beat 100min at a high speed, obtained maple leaf Icing Sugar.
S3, sieve powder: the maple leaf Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the maple leaf Icing Sugar that S3 is obtained is poured in bowl, pours 20g albumen into, repeatedly stirs make maple leaf Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained maple leaf is stuck with paste.
S5, play rigid foaming: pour 30g albumen and 10g berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing maple leaf are stuck with paste: the described protein paste obtained by S5 is contained 1/3 of its quality and poured in the obtained maple leaf paste of S4, then puts into egg beating pan, evenly turns 15min, makes maple leaf stick with paste evenly; Containing the described protein paste into accounting for protein paste gross mass 1/3 again, continuing to turn 5min; After mixing thoroughly, add the protein paste accounting for protein paste gross mass 1/3, turn 5min with scraper, obtained Macaron batter; Described turning wants rapidly, up to turn from bottom; After mixing thoroughly, Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter, oilcloth spread by baking tray, and Macaron batter obtained for S6 is loaded piping bag, extrudes circular batter with circle flower mouth in silicagel pad; Batter can slowly be spread out after extruding, if there is bubble on the Macaron surface squeezed, needles gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, drying at room temperature 50min is to surface skining, and a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12min, obtained maple leaf Macaron cake skin.
After the maple leaf Macaron cake skin that S10, cooling: S9 obtains is come out of the stove, silicagel pad detached from baking tray, dry in the air cool 1h, then maple leaf Macaron cake skin is taken off from baking tray.
S11, finished product, select the two panels cake skin that the basic the same S10 of size is obtained, 0.1g fillings is smeared at a slice Bing Pi center wherein, adds another sheet Macaron cake skin, obtained maple leaf Macaron.
Embodiment 2
A kind of maple leaf Macaron, comprises the raw material of following weight ratio: maple leaf powder 40g, almond powder 50g, pure Icing Sugar 150g, protein 70 g, berry sugar 30g, fillings 40g.Its preparation method comprises the following steps:
S1, pre-treatment of raw material: maple leaf is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain maple leaf wall cell disruption powder, maple leaf wall cell disruption powder is poured in cold water into obtained maple leaf juice after soaking 10h, then maple leaf juice is poured into dryer, control temperature dries 3h at 50 DEG C, obtained maple leaf powder; According to the ratio setting charger sheet of maple leaf powder 40g, almond powder 50g, pure Icing Sugar 150g, protein 70 g, berry sugar 30g, fillings 40g.
S2, mixing maple leaf powder and Icing Sugar: the 40g maple leaf powder obtained by S1 and described 50g almond powder, the pure Icing Sugar of 100g mix, and put into food processor and beat 150min at a high speed, obtained maple leaf Icing Sugar.
S3, sieve powder: the maple leaf Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the maple leaf Icing Sugar that S3 is obtained is poured in bowl, pours 30g albumen into, repeatedly stirs make maple leaf Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained maple leaf is stuck with paste.
S5, play rigid foaming: pour 40g albumen and 30g berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing maple leaf are stuck with paste: the described protein paste obtained by S5 is contained 1/3 of its quality and poured in the obtained maple leaf paste of S4, then puts into egg beating pan, evenly turns 15min, makes maple leaf stick with paste evenly; Containing the protein paste into accounting for protein paste gross mass 1/3 again, continuing to turn 5min; After mixing thoroughly, add the protein paste accounting for protein paste gross mass 1/3, turn 5min with scraper, obtained Macaron batter; Turn and want rapidly, up to turn from bottom; After mixing thoroughly, Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, extrudes circular batter with circle flower mouth in silicagel pad; Batter can slowly be spread out after extruding, if there is bubble on the Macaron surface squeezed, needles gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, drying at room temperature 70min is to surface skining, and a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12min, obtained maple leaf Macaron cake skin;
S10, cooling: after being come out of the stove by the maple leaf Macaron cake skin that S9 is obtained, detach from baking tray by silicagel pad, dry in the air cool 1h, then maple leaf Macaron cake skin is taken off from baking tray.
S11, finished product: select the two panels cake skin that the basic the same S10 of size is obtained, 0.2g fillings is smeared at a slice Bing Pi center wherein, adds another sheet Macaron cake skin, obtained maple leaf Macaron.
Although illustrate embodiments of the invention, for those of ordinary skill in the art, be appreciated that and carry out multiple change, amendment and distortion when not departing from the principle of the invention and spirit to these embodiments, scope of the present invention has claims and coordinate thereof to limit.
Claims (2)
1. a maple leaf Macaron, is characterized in that, described maple leaf Macaron comprises the raw material of following parts by weight: maple leaf powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part and fillings 30-40 part.
2. the preparation method of a kind of maple leaf Macaron according to claim 1, it is characterized in that, comprise pre-treatment of raw material, mixing maple leaf powder and Icing Sugar, sieve powder, mixed protein, play rigid foaming, triple mixing maple leaf is stuck with paste, squeeze batter, dry, toast, cool and finished product, concrete preparation process is as follows:
S1, pre-treatment of raw material: maple leaf is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process make maple leaf wall cell disruption powder, described maple leaf wall cell disruption powder is poured in cold water into obtained maple leaf juice after soaking 10h, pour described maple leaf juice into dryer, control temperature dries 3h at 40-50 DEG C, obtained maple leaf powder; According to the ratio setting charger sheet of maple leaf powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part, fillings 30-40 part;
S2, mixing maple leaf powder and Icing Sugar: 30-40 part maple leaf powder obtained for S1,40-50 part almond powder are mixed with the pure Icing Sugar of 100-150 part, put into food processor and beat 100-150min at a high speed, obtained maple leaf Icing Sugar;
S3, sieve powder: the maple leaf Icing Sugar that S2 is obtained sieves;
S4, mixed protein: the maple leaf Icing Sugar that S3 is obtained is poured in bowl, pours 20-30 part albumen into, repeatedly stirs make maple leaf Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained maple leaf is stuck with paste;
S5, play rigid foaming: pour 30-40 part albumen and 10-30 part berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk;
S6, triple mixing maple leaf are stuck with paste: the protein paste that S5 is obtained is divided into three equal parts, is respectively component 1, component 2 and component 3; Component 1 is poured in the obtained maple leaf paste of S4, then put into egg beating pan, uniform stirring 15min, after maple leaf paste is mixed; Again component 2 is put into maple leaf stick with paste continue to turn 5min after; Finally component 3 is added in maple leaf paste, turn 5min with scraper, obtained Macaron batter;
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, extrudes circular batter with circle flower mouth in silicagel pad;
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, and drying at room temperature 50-70min is to surface skining;
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12min, obtained maple leaf Macaron cake skin;
S10, cooling: after being come out of the stove by the maple leaf Macaron cake skin that S9 is obtained, detach from baking tray by silicagel pad, dry in the air cool 1h, then maple leaf Macaron cake skin is taken off from baking tray;
S11, finished product: select the two panels cake skin that S10 of the same size is obtained, fillings is smeared at a slice Bing Pi center wherein, adds another sheet Macaron cake skin, obtained maple leaf Macaron.
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| CN104146036A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava macaron and making method thereof |
| CN104250455A (en) * | 2013-06-28 | 2014-12-31 | 杨洁球 | Preparation method of juice for preparing Wu steamed rice |
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2015
- 2015-06-18 CN CN201510339288.XA patent/CN104982485A/en active Pending
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| CN103190571A (en) * | 2013-04-18 | 2013-07-10 | 黄秀英 | Preparation method of colorful zongzi |
| CN104250455A (en) * | 2013-06-28 | 2014-12-31 | 杨洁球 | Preparation method of juice for preparing Wu steamed rice |
| CN103766727A (en) * | 2014-01-01 | 2014-05-07 | 廖少波 | Black hair-blacking body-building black rice congee and preparation method thereof |
| CN103815276A (en) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | Black rice flour and processing method thereof |
| CN104146036A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava macaron and making method thereof |
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Application publication date: 20151021 |