CN105029248A - Filling of crispy olive cake, and production methods of filling and crispy olive cake - Google Patents
Filling of crispy olive cake, and production methods of filling and crispy olive cake Download PDFInfo
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- CN105029248A CN105029248A CN201510341045.XA CN201510341045A CN105029248A CN 105029248 A CN105029248 A CN 105029248A CN 201510341045 A CN201510341045 A CN 201510341045A CN 105029248 A CN105029248 A CN 105029248A
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Abstract
The invention provides a crispy olive cake which comprises a filling of the crispy olive cake and a crust of the crispy olive cake. The filling comprises 100 parts by weight of a bean paste substrate, and further comprises 35-45 parts by weight of olive fruit paste, 35-45 parts by weight of granulated sugar, 10-20 parts by weight of olive oil, 8-12 parts by weight of maltose and 15-25 parts by weight of preserved olive fruit pulp. The defect that no olive cake is sold in the market is overcome.
Description
Technical field
The present invention relates to food processing field, particularly relate to the crisp filling of a kind of olive and the crisp filling preparation method of olive, the crisp preparation method of olive.
Background technology
The Should It of current Needles Right olive rests on Mi Preserves Jia Gong Bands section, as liquorice olive, fragrant peppery olive, spiced olive etc., also has some to make olive drink, as big world olive juice etc.But not yet there is people using olive processing as cake purposes, as its amount of preserved fruit or drink is large but surcharge is not high.The quality of olive can play the sharp and clear feature of olive pulp as processed goods such as preserved fruits firmly, but in order to meet the demand of mass food and drink, giving the surcharge that olive is larger, need have escape thinking.
Summary of the invention
The technical problem to be solved in the present invention, is to provide the crisp filling of a kind of olive and the crisp filling preparation method of olive, the crisp preparation method of olive, solves the problem not having olive cake on the market.
The present invention is achieved in that the crisp filling of a kind of olive, the crisp filling of described olive comprises substrate sweetened bean paste, with described substrate sweetened bean paste 100 parts by weight, also comprise: olive puree 35-45 weight portion, granulated sugar 35-45 weight portion, olive oil 10-20 weight portion, maltose 8-12 weight portion, pickle olive pulp 15-25 weight portion.
Further, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises trehalose 8-12 weight portion, algin 0.05-0.2 weight portion.
Further, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises whipping cream 16-24 weight portion.
Further, described substrate sweetened bean paste is that white peas or beans is husky.
Particularly, described olive fruit mud drum draws together olive pulp, salt, lemon juice;
Be wherein 100 parts by weight with olive pulp, described salt weight portion is 1-15, and described lemon juice weight portion is 1-15.
Particularly, the local flavor pickling olive pulp described in is Radix Glycyrrhizae taste.
A preparation method for the crisp filling of olive, comprises the steps:
1) olive plucked is cleaned, add salt according to the 10%-15% of olive pulp weight, add Fresh Lemon juice according to the 10%-15% of olive weight, pickle 1-2 hour;
2) olive pickled is pulled out, add water according to olive raw material weight than the ratio of 1:0.8-1.2, carry out normal temperature grinding, be ground to the olive puree of 0.1-0.15 centimetre particle diameter;
3) the crisp filling of olive is prepared with following ratio again:
Substrate sweetened bean paste stuffing 100 weight portion;
Be 100 parts by weight with substrate sweetened bean paste stuffing,
Olive puree 35-45 weight portion;
Granulated sugar 35-45 weight portion;
Trehalose 8-12 weight portion;
Whipping cream 16-24 weight portion;
Olive oil 10-20 weight portion;
Maltose 8-12 weight portion;
Algin 0.05-0.2 weight portion;
Pickle olive fruit cutlet or fourth 16-24 weight portion;
By whipping cream, granulated sugar, trehalose, algin and olive puree mix and blend in above-mentioned material, heating is boiled and stirs, then adds substrate sweetened bean paste, continues to boil stirring, adds maltose and stir when surveying pol to 50%;
Survey when pol to 60%, add olive oil, continue to boil and be stirred to pol to 65% to 70%, add and pickle olive bar or fourth; Continue to boil and stir until mix;
4) off the pot, normal temperature cools, and leaves standstill to slaking sizing, obtains the crisp filling of olive.
Further, also comprise step, crisp for olive filling is inserted crisp skin, cures and obtain olive shortcake.
Further, described normal temperature grinding uses grinder grinding, and wherein the rotating speed of grinder is 10000-12000 rev/min.
Further, the local flavor pickling olive bar or fourth described in is Radix Glycyrrhizae taste.
Tool of the present invention has the following advantages: the olive that the hale and hearty sharp and clear feature combining the pulp of olive own is processed into is crisp, delicate mouthfeel, delicious healthy.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, below will be explained in detail.
Definition
" substrate sweetened bean paste " described herein and " sweetened bean paste " can exchange use, refer to that beans common on the market wears into thin young pilose antler and sugared mix products, and such as but not limited to red bean paste, green bean paste, soya bean is husky, white peas or beans is husky.
Weight portion described herein is raw material well known to those skilled in the art weight in its natural state and the part by weight of substrate sweetened bean paste, the weight after non-dehydration.
" survey pol " described herein refers to the pol numerical value obtained after diopter measurement.
Sugariness described herein is to the subjective assessment that the sweet light degree of the sense of taste is made after more than ten experimenters foretaste product.
Mouthfeel described herein is the subjective assessment made edible experience after more than ten experimenters foretaste product.
Product of the present invention is the crisp filling of a kind of olive, comprises the crisp filling of olive and crisp skin, and the crisp filling of described olive at least comprises substrate sweetened bean paste, such as but not limited to following material: red bean paste, green bean paste, soya bean is husky, white peas or beans is husky.In the crisp filling of olive, with substrate sweetened bean paste 100 parts by weight, also comprise: olive puree 35-45 weight portion, granulated sugar 35-45 weight portion, olive oil 10-20 weight portion, maltose 8-12 weight portion, pickle olive pulp 15-25 weight portion.The crisp filling of the olive manufactured by aforementioned proportion, is made olive shortcake in the solid sense of sweetened bean paste, taste the delicate fragrance local flavor of olive, greatly meet the demand of people to snacks, and delicious food is healthy again.
Further, in certain embodiments, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises trehalose 8-12 weight portion, algin 0.05-0.2 weight portion.Here trehalose may be used for keeping product humidity, and algin is used for pinning moisture when curing, and improves the mouthfeel of product.
In other further embodiments, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises whipping cream 16-24 weight portion.Fresh milk, for promoting local flavor, provides the absorption of butterfat.
Particularly, described substrate sweetened bean paste is that white peas or beans is husky.The raw material of described white peas or beans sand is kidney bean or white bean, and kidney bean or white bean being worn into beans young pilose antler, to mix the white peas or beans sand pool that granulated sugar makes bright as beautiful, and mouthfeel silk floss is soft.
In the product embodiments that some is concrete, described olive fruit mud drum draws together olive pulp, salt, lemon juice;
Be wherein 100 parts by weight with olive pulp, described crude salt weight portion is 1-15, described lemon juice weight portion 1-15.Fresh olive pulp is emerald green, and salt is here preferably crude salt, and crude salt and Fresh Lemon juice have oxidation resistant effect, can prevent the ferro element brown stain in olive, improves the color and luster quality of pulp.Here, when the weight fraction content of crude salt and lemon juice is pickled according to following method, the difference of salting period has bigger difference, and the taste of product is also not quite similar.
In some preferred embodiment, described in pickle olive pulp local flavor be Radix Glycyrrhizae taste, Radix Glycyrrhizae taste to pickle olive pulp aftertaste fresh and sweet, deeply like by masses.
A preparation method for the crisp filling of olive, comprises the steps:
1) clean the olive plucked, select without seed olive in some preferred embodiment, the kind without seed olive can be Sha jasmine olive or Vietnam's olive, and the fruit of this olive is large.Time of preferred harvesting is after result in 10 days.The benefit without seed olive is used to be that whole olive drops into, without the need to stoning, directly broken.Save human cost and the time cost of processing.Add crude salt according to the 10%-15% of olive pulp weight, add Fresh Lemon juice according to the 10%-15% of olive weight, pickle 1-2 hour;
2) olive pickled is pulled out, when salting period is a hours, salinity and olive juice composition about only have 1 weight portion, and pickling market is that two hours salinities and olive juice are about 15 weight portions.Add water according to olive raw material weight than the ratio of 1:0.8-1.2, put into grinder, carry out normal temperature grinding, be ground to the olive puree of 0.1-0.15 centimetre particle diameter;
3) the crisp filling of olive is prepared with following ratio again:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Substrate sweetened bean paste | 100 | 100 | 100 |
| Olive puree | 35 | 40 | 45 |
| Granulated sugar | 45 | 40 | 35 |
| Trehalose | 8 | 10 | 12 |
| Whipping cream | 24 | 20 | 16 |
| Olive oil | 20 | 15 | 10 |
| Maltose | 12 | 10 | 8 |
| Algin | 0.05 | 0.1 | 0.2 |
| Pickle olive pulp | 16 | 20 | 24 |
| Sugariness | Very sweet | Sweet | Micro-sweet |
| Mouthfeel | Milk is strong | Fresh aromatic thick | Agreeably sweet |
In some specific embodiment, preparation method is, by whipping cream, granulated sugar, trehalose, algin and olive puree mixing in above-mentioned material, be heated to boil and stir, add substrate sweetened bean paste again, continue to boil stirring, when surveying pol to 50%, add maltose; Continue to boil stirring, survey when pol to 60%, add olive oil, continue to boil and be stirred to pol to 65% to 70%, add and pickle olive fruit cutlet or fourth; Omnidistance maintenance stirring 100 revs/min, continues to boil until mix;
4) off the pot, normal temperature cools, and leaves standstill 12 little of slaking sizing, obtains the crisp filling of olive.
In some preferred embodiment, described base sweetened bean paste is that white peas or beans is husky.
In other preferred embodiments, conveniently step can also make crisp skin, insert the crisp filling of olive, cure after obtain olive shortcake.
In some further embodiment, also comprise step, described olive puree is placed on-20 degree preservations.This is that olive puree in order to produce according to this method fails to use taste of still not going wrong in time, and design above-mentioned steps, solves the preservation problem of olive puree.
Further, in described normal temperature grinding, the rotating speed of grinder is 10000-12000 rev/min.The benefit of such design is olive puree is ground fully.
Particularly, the local flavor pickling olive bar or fourth described in is Radix Glycyrrhizae taste.Radix Glycyrrhizae taste pickle olive bar or fourth is liked by consumer deeply, and will the mouthfeel that olive pulp is cut into inch strips or fourth shape can be sharp and clear compared with the preservation olive of limits be pickled.
The foregoing is only embodiments of the invention; not thereby scope of patent protection of the present invention is limited; every equivalent flow process conversion utilizing description of the present invention to do, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. the crisp filling of olive, it is characterized in that, the crisp filling of described olive comprises substrate sweetened bean paste, with described substrate sweetened bean paste 100 parts by weight, also comprise: olive puree 35-45 weight portion, granulated sugar 35-45 weight portion, olive oil 10-20 weight portion, maltose 8-12 weight portion, pickle olive pulp 15-25 weight portion.
2. the crisp filling of a kind of olive according to claim 1, is characterized in that, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises trehalose 8-12 weight portion, algin 0.05-0.2 weight portion.
3. the crisp filling of a kind of olive according to claim 1, is characterized in that, the crisp filling of described olive, with substrate sweetened bean paste 100 parts by weight, also comprises whipping cream 16-24 weight portion.
4. the crisp filling of the olive according to claim 1-3, is characterized in that, described substrate sweetened bean paste is that white peas or beans is husky.
5. the crisp filling of olive according to claim 1, it is characterized in that, described olive fruit mud drum draws together olive pulp, salt, lemon juice;
Be wherein 100 parts by weight with olive pulp, described salt weight portion is 1-15, and described lemon juice weight portion is 1-15.
6. the crisp filling of olive according to claim 1, is characterized in that, described in pickle olive pulp local flavor be Radix Glycyrrhizae taste.
7. a preparation method for the crisp filling of olive, is characterized in that, comprise the steps:
1) olive plucked is cleaned, add salt according to the 10%-15% of olive pulp weight, add Fresh Lemon juice according to the 10%-15% of olive weight, pickle 1-2 hour;
2) olive pickled is pulled out, add water according to olive raw material weight than the ratio of 1:0.8-1.2, carry out normal temperature grinding, be ground to the olive puree of 0.1-0.15 centimetre particle diameter;
3) the crisp filling of olive is prepared with following ratio again:
Substrate sweetened bean paste stuffing 100 weight portion;
Be 100 parts by weight with substrate sweetened bean paste stuffing,
Olive puree 35-45 weight portion;
Granulated sugar 35-45 weight portion;
Trehalose 8-12 weight portion;
Whipping cream 16-24 weight portion;
Olive oil 10-20 weight portion;
Maltose 8-12 weight portion;
Algin 0.05-0.2 weight portion;
Pickle olive fruit cutlet or fourth 16-24 weight portion;
By whipping cream, granulated sugar, trehalose, algin and olive puree mix and blend in above-mentioned material, heating is boiled and stirs, then adds substrate sweetened bean paste, continues to boil stirring, adds maltose and stir when surveying pol to 50%;
Survey when pol to 60%, add olive oil, continue to boil and be stirred to pol to 65% to 70%, add and pickle olive bar or fourth; Continue to boil and stir until mix;
4) normal temperature cooling, leaves standstill to slaking sizing, obtains the crisp filling of olive.
8. the preparation method of olive shortcake according to claim 7, is characterized in that, described normal temperature grinding uses grinder grinding, and wherein the rotating speed of grinder is 10000-12000 rev/min.
9. the preparation method of olive shortcake according to claim 7, is characterized in that, described in pickle olive bar or fourth local flavor be Radix Glycyrrhizae taste.
10. a preparation method for olive shortcake, is characterized in that, crisp for olive arbitrary in claim 1 to 6 filling is inserted crisp skin, cures and obtain olive shortcake.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510341045.XA CN105029248A (en) | 2015-06-18 | 2015-06-18 | Filling of crispy olive cake, and production methods of filling and crispy olive cake |
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| CN201510341045.XA CN105029248A (en) | 2015-06-18 | 2015-06-18 | Filling of crispy olive cake, and production methods of filling and crispy olive cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
Citations (2)
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| CN102742785A (en) * | 2011-04-19 | 2012-10-24 | 南通宏利达针织有限公司 | Preparation method of sweet soup ball with ginkgo nut stuffing |
| CN102792992A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Ginkgo health-care moon cakes |
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2015
- 2015-06-18 CN CN201510341045.XA patent/CN105029248A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742785A (en) * | 2011-04-19 | 2012-10-24 | 南通宏利达针织有限公司 | Preparation method of sweet soup ball with ginkgo nut stuffing |
| CN102792992A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Ginkgo health-care moon cakes |
Non-Patent Citations (1)
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| 李文杰: "《中华艺术点心精粹》", 31 January 2003 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
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Application publication date: 20151111 |