CN105211161A - A kind of soft black garlic pie and preparation method thereof - Google Patents
A kind of soft black garlic pie and preparation method thereof Download PDFInfo
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- CN105211161A CN105211161A CN201510652569.0A CN201510652569A CN105211161A CN 105211161 A CN105211161 A CN 105211161A CN 201510652569 A CN201510652569 A CN 201510652569A CN 105211161 A CN105211161 A CN 105211161A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention belongs to food processing field, disclose a kind of soft black garlic pie, this soft black garlic pie comprises cake skin and cake filling, and described cake suitcase draws together 40 ~ 50wt% Self-raising flour, 20 ~ 30wt% egg, 8 ~ 12wt% salad oil, 4 ~ 6wt% neokestose, 4 ~ 6wt% D-sorbite, 4 ~ 6wt% FOS, 1 ~ 3wt% milk powder, 0.5 ~ 1.5wt% without aluminium baking powder and 0.3 ~ 0.5wt% salt; Described cake filling comprises 90 ~ 98% black garlics and 2 ~ 10% shaddock peds.The invention also discloses the preparation method of this soft black garlic pie.Soft black garlic pie appearance luster of the present invention is golden yellow, and crust is glossy soft, and in the black garlic of shaddock ped wrapping in the inside, filling be aterrimus, softness and high resilience, and there is the fragrance of shaddock perfume and garlic in the zone of avoidance, and unique flavor is a kind of health delicious pie with health role.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of soft black garlic pie and preparation method thereof.
Background technology
The feature of common baking class cake is crisp, crisp, hard, shows as moisture few, and dry, structure is stiff, and mouthfeel is poor; Soft pie is a kind of cake more popular in recent years, and relative to common cake, it is soft that its feature shows as mouthfeel, does not have the crisp hard and dry of conventional baked goods, deeply likes by consumer.
Market today toasts the of a great variety of class cake fillings, wherein based on lotus-seed paste, red bean paste, green bean paste, taste is sweet, and sugar content is comparatively large, does not meet the trend of modern healthy diet.
Garlic is agricultural product and the Tradition condiment of China's characteristic.Abroad, the more and more welcomed by the people and development of the garlic series deep processed product of high-quality, high value rapidly.Garlic products is praised highly and extensive concern with its abundant nutrition, excellent health-care effect, cheap price.But the penetrating odor of edible garlic and acid, become the bottleneck of industry development.In order to remove this offending smell, Japanese researchers, through groping for many years, have developed black garlic product, garlic is processed with wide prospect.
China is faced with the double challenge of nutritional deficiency and overnutrition, city dweller's diet structure is unreasonable, Chronic Non-Communicable Diseases is just rapid spreads in the public for obesity, hypertension, diabetes, high fat of blood etc., and nutrition problem and Chronic Non-Communicable Diseases produce common people's health and have a strong impact on.According to country " 11th Five-year Development Program " in about improving the requirement of Public nutrition, " traditional food functionalization, functional food is popular " be inevitable trend.
Shaddock is Rutaceae Aurantioideae Citrus subtropical fruit, and be distributed widely in the ground such as China Guangdong, Guangxi, Fujian, Jiangxi, sell throughout all parts of the country, resource is very abundant.Shaddock has the pericarp of one deck plumpness, account for whole fruit heavy about 45%.Generally all shaddock ped is thrown away time edible, cause the serious waste of resource.Containing aurantiin, pectin, essential oil, flavone compound, polysaccharide and other multiple active components in shaddock crust, there is higher health value.
Prebiotics is mainly used in nutrient and healthcare products and raw-food material, also application is had at feed and drug world, a large amount of in the dairy products based on milk, dispensed food for baby, and extend to the fields such as beverage (pick-me-up), bakery, the confectionery industry, leisure food and special population food.Normally used prebiotics comprises inulin, FOS, galactooligosaccharide, soyabean oligosaccharides, xylo-oligosaccharide, Jiao's property dextrin, isomaltose and milk ketose.
Compared with abroad, China starts late to the application of black garlic and prebiotics industry, the public to black garlic and prebiotics cognition degree also very low, also fully applied as the black garlic of raw-food material, prebiotics.
Summary of the invention
The object of this invention is to provide the soft black garlic pie of a kind of health-nutrition, unique flavor.
Another object of the present invention is to provide the preparation method of this soft black garlic pie.
For achieving the above object, the present invention by the following technical solutions:
A kind of soft black garlic pie, comprise cake skin and cake filling, described cake suitcase is drawn together and is accounted for cake skin mass percent 40 ~ 50wt% Self-raising flour, 20 ~ 30wt% egg, 8 ~ 12wt% salad oil, 4 ~ 6wt% neokestose, 4 ~ 6wt% D-sorbite, 4 ~ 6wt% FOS, 1 ~ 3wt% milk powder, 0.5 ~ 1.5wt% without aluminium baking powder and 0.3 ~ 0.5wt% salt; Described cake filling comprises and accounts for the black garlic of cake filling mass percent 90 ~ 98% and 2 ~ 10% shaddock peds.
Further, described cake suitcase draws together 46.1wt% Self-raising flour, 24.9wt% egg, 10.6wt% salad oil, 5.1wt% neokestose, 5.1wt% D-sorbite, 5.1wt% FOS, 1.8wt% milk powder, 0.9wt% without aluminium baking powder and 0.4wt% salt; Described cake filling comprises 95% black garlic and 5% shaddock ped.
Further, the mass ratio of described neokestose, D-sorbite, FOS is 1:1:1.
Further, the mass ratio of described cake skin and cake filling is 4 ~ 7:3 ~ 6.
Further, described cake filling makes according to following steps:
(1) making of shaddock peel powder: pruned by shaddock ped oil vacuole layer stripping and slicing, pulls an oar with after hot-water soak 25 ~ 35min, and through dehydration, concentrated, then smear, is dried to water content 5 ~ 8%, finally pulverizes and sieves and obtains shaddock peel powder;
(2) making of black mashed garlic: sodium bicarbonate aqueous solution soaking 0.5 ~ 1h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 100 ~ 130h slaking, is dried to water content 20 ~ 25%, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
Further, described cake skin makes according to following steps:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 1 ~ 2h and get final product.
The preparation method of foregoing soft black garlic pie, comprises the following steps:
(1) by cake skin, cake filling bulk-breaking, pack;
(2) dough packed is put into mould, compacting, demoulding aftershaping;
(3) through overbaking, soft black garlic pie is obtained.
Further, described baking is: get angry 180 ~ 200 DEG C, lower fiery 130 ~ 150 DEG C; Take out cooling after first time baking 4 ~ 5min, sweep egg face, second time baking 12 ~ 15min, bakes to surperficial golden yellow and can come out of the stove.
The present invention has following beneficial effect:
1 cake skin of the present invention adopts neokestose, D-sorbite, FOS three kinds of glycoconjugates to replace traditional granulated sugar, and its optimum quality is than being 1:1:1.
Neokestose is a kind of FOS, is combined into by β-2,6 glycosidic bond by the D-Fructose in sucrose molecule and fructosyl, and it can flora in bidirectional modulation body, prevents constipation and diarrhoea; Reduce blood fat angiocardiopathy preventing; Promote Microbe synthesis, improve immunity; Suppress spoilage organisms, protection liver; Promote that the mineral elements such as calcium, magnesium, zinc, iron absorb, enhancing development and prevention of osteoporosis; The effect of neokestose in the probios such as propagation Bifidobacterium is 1.4 times of general FOS, is the more efficient prebiotics of one.
D-sorbite is not containing aldehyde radical, not easily oxidized, the discord amino acid generation Maillard reaction when heating; There is certain physiologically active, there is hygroscopicity, therefore add D-sorbite and can prevent the dry and cracked of pie, make pie keep fresh softness and extend the shelf life.
FOS is a kind of prebiotics, is the food ingredients of selectively fermenting, and selectivity can change the composition of intestinal microbiota and activity, thus be of value to host health; FOS to improving function of intestinal canal, anti-treat constipation and suffer from diarrhoea, reduce blood fat, to improve the aspect effects such as body immunity remarkable.
Find in practice, the ingenious combination of three kinds of glycoconjugates compensate for respective shortcoming and has good processability and blending: it will be subject to mechanical screws push-jump and cause the crystallization founding of granulated sugar sample in process operation process, the golden yellow color and luster of tempting appetite can be produced in bake process, keep the moist of food.
2 cake fillings of the present invention use black garlic as raw material, through process such as enzyme, slaking, dryings, the chemical composition of itself there occurs great changes, the content of self original material improves, more adjoint new functionalized materials are as polyphenol, sulfur-containing compound, Alkaloid and some generations such as trace elements of selenium, germanium simultaneously, and their acting in conjunction imparts the efficacy effect more powerful than fresh garlic; In addition, add a certain proportion of shaddock peel powder, its intrinsic shaddock perfume effectively can cover the remaining peppery of garlic and offending smell, makes product produce a kind of distinctive local flavor.
3 soft black garlic pie appearance luster of the present invention are golden yellow, crust is glossy soft, in the black garlic of shaddock ped wrapping in the inside, filling is aterrimus, softness and high resilience, there is the fragrance of shaddock perfume and garlic in the zone of avoidance, unique flavor, soft rotten fragrant and sweet and without pungent and unhappy smell, be a kind of health delicious pie with health role after entrance.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further:
embodiment 1
A kind of soft black garlic pie, comprise cake skin and cake filling, described cake suitcase draws together 46.1wt% Self-raising flour, 24.9wt% egg, 10.6wt% salad oil, 5.1wt% neokestose, 5.1wt% D-sorbite, 5.1wt% FOS, 1.8wt% milk powder, 0.9wt% without aluminium baking powder and 0.4wt% salt; Described cake filling comprises 95% black garlic and 5% shaddock ped.
Soft black garlic pie makes according to following steps:
The making of cake filling:
(1) making of shaddock peel powder: the shaddock ped selecting quality better, prune oil vacuole layer stripping and slicing, pull an oar with after hot-water soak 30min, through centrifuge dewatering, concentrated, then smear, overlay thickness 3mm, 75 DEG C of heated-air drying 4.5h, to water content 6%, cooling, finally pulverizes and sieves and obtains 120 object shaddock peel powder;
(2) making of black mashed garlic: 0.1wt% sodium bicarbonate aqueous solution soaking 0.5h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 120h slaking, and 60 DEG C of heated-air dryings are about 20h, to water content 23%, cooling, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
The making of cake skin:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir; D-sorbite is easy to caking, will note adding raw material by process sequence and stirring evenly when whipping;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 1h and get final product.
The making of soft black garlic pie:
(1) by cake skin, cake filling bulk-breaking, cake skin 8g/ part, cake filling 12g/ part, packs cake skin and cake filling according to mass ratio 4:6;
(2) dough packed is twisted into the cylindrical dough being slightly less than cake mould and puts mould into, use palm compacting, demoulding aftershaping, puts into baking tray;
(3) put into the baking box of preheating, get angry 190 DEG C, lower fiery 140 DEG C; First time baking 5min sizing, take out cooling, sweep egg face, second time toasts 14min, and bake and can come out of the stove to surperficial golden yellow, cooling, obtains soft black garlic pie.
embodiment 2
A kind of soft black garlic pie, comprise cake skin and cake filling, described cake suitcase draws together 40wt% Self-raising flour, 25wt% egg, 12wt% salad oil, 6wt% neokestose, 6wt% D-sorbite, 6wt% FOS, 3wt% milk powder, 1.5wt% without aluminium baking powder and 0.5wt% salt; Described cake filling comprises 90% black garlic and 10% shaddock ped.
Soft black garlic pie makes according to following steps:
The making of cake filling:
(1) making of shaddock peel powder: the shaddock ped selecting quality better, prune oil vacuole layer stripping and slicing, pull an oar with after hot-water soak 25min, through centrifuge dewatering, concentrated, then smear, overlay thickness 3mm, 75 DEG C of heated-air drying 4h, to water content 8%, cooling, finally pulverizes and sieves and obtains 120 object shaddock peel powder;
(2) making of black mashed garlic: 0.1wt% sodium bicarbonate aqueous solution soaking 1h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 100h slaking, and 60 DEG C of heated-air dryings are about 16h, to water content 25%, cooling, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
The making of cake skin:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 2h and get final product.
The making of soft black garlic pie:
(1) by cake skin, cake filling bulk-breaking, cake skin 14g/ part, cake filling 6g/ part, packs cake skin and cake filling according to mass ratio 7:3;
(2) dough packed is twisted into the cylindrical dough being slightly less than cake mould and puts mould into, use palm compacting, demoulding aftershaping, puts into baking tray;
(3) put into the baking box of preheating, get angry 180 DEG C, lower fiery 130 DEG C; First time baking 4min sizing, take out cooling, sweep egg face, second time toasts 12min, and bake and can come out of the stove to surperficial golden yellow, cooling, obtains soft black garlic pie.
embodiment 3
A kind of soft black garlic pie, comprise cake skin and cake filling, described cake suitcase draws together 50wt% Self-raising flour, 20wt% egg, 11wt% salad oil, 5.5wt% neokestose, 5.9wt% D-sorbite, 5.8wt% FOS, 1wt% milk powder, 0.5wt% without aluminium baking powder and 0.3wt% salt; Described cake filling comprises 98% black garlic and 2% shaddock ped.
Soft black garlic pie makes according to following steps:
The making of cake filling:
(1) making of shaddock peel powder: the shaddock ped selecting quality better, prune oil vacuole layer stripping and slicing, pull an oar with after hot-water soak 35min, through centrifuge dewatering, concentrated, then smear, overlay thickness 3mm, 75 DEG C of heated-air drying 5h, to water content 8%, cooling, finally pulverizes and sieves and obtains 120 object shaddock peel powder;
(2) making of black mashed garlic: 0.1wt% sodium bicarbonate aqueous solution soaking 1h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 130h slaking, and 60 DEG C of heated-air dryings are about 24h, to water content 20%, cooling, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
The making of cake skin:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 1.5h and get final product.
The making of soft black garlic pie:
(1) by cake skin, cake filling bulk-breaking, cake skin 12g/ part, cake filling 11g/ part, packs cake skin and cake filling according to mass ratio 12:11;
(2) dough packed is twisted into the cylindrical dough being slightly less than cake mould and puts mould into, use palm compacting, demoulding aftershaping, puts into baking tray;
(3) put into the baking box of preheating, get angry 200 DEG C, lower fiery 150 DEG C; First time baking 5min sizing, take out cooling, sweep egg face, second time toasts 15min, and bake and can come out of the stove to surperficial golden yellow, cooling, obtains soft black garlic pie.
embodiment 4
A kind of soft black garlic pie, comprise cake skin and cake filling, described cake suitcase draws together 47wt% Self-raising flour, 30wt% egg, 8wt% salad oil, 4wt% neokestose, 4wt% D-sorbite, 4wt% FOS, 1.5wt% milk powder, 1.1wt% without aluminium baking powder and 0.4wt% salt; Described cake filling comprises 94% black garlic and 6% shaddock ped.
Soft black garlic pie makes according to following steps:
The making of cake filling:
(1) making of shaddock peel powder: the shaddock ped selecting quality better, prune oil vacuole layer stripping and slicing, pull an oar with after hot-water soak 30min, through centrifuge dewatering, concentrated, then smear, overlay thickness 3mm, 75 DEG C of heated-air drying 5h, to water content 7%, cooling, finally pulverizes and sieves and obtains 120 object shaddock peel powder;
(2) making of black mashed garlic: 0.1wt% sodium bicarbonate aqueous solution soaking 0.5h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 130h slaking, and 60 DEG C of heated-air dryings are about 18h, to water content 22%, cooling, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
The making of cake skin:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 1.5h and get final product.
The making of soft black garlic pie:
(1) by cake skin, cake filling bulk-breaking, cake skin 14g/ part, cake filling 9g/ part, packs cake skin and cake filling according to mass ratio 14:9;
(2) dough packed is twisted into the cylindrical dough being slightly less than cake mould and puts mould into, use palm compacting, demoulding aftershaping, puts into baking tray;
(3) put into the baking box of preheating, get angry 190 DEG C, lower fiery 140 DEG C; First time baking 4min sizing, take out cooling, sweep egg face, second time toasts 14min, and bake and can come out of the stove to surperficial golden yellow, cooling, obtains soft black garlic pie.
The soft black garlic pie of embodiment 1 ~ 4, appearance luster is golden yellow, and crust is glossy soft, in the black garlic of shaddock ped wrapping in the inside, filling is aterrimus, softness and high resilience, there is the fragrance of the fragrant and garlic of shaddock in the zone of avoidance, unique flavor, soft rotten fragrant and sweet and without pungent and unhappy smell after entrance.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly belongs to those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (8)
1. a soft black garlic pie, it is characterized in that, comprise cake skin and cake filling, described cake suitcase draws together 40 ~ 50wt% Self-raising flour, 20 ~ 30wt% egg, 8 ~ 12wt% salad oil, 4 ~ 6wt% neokestose, 4 ~ 6wt% D-sorbite, 4 ~ 6wt% FOS, 1 ~ 3wt% milk powder, 0.5 ~ 1.5wt% without aluminium baking powder and 0.3 ~ 0.5wt% salt; Described cake filling comprises 90 ~ 98% black garlics and 2 ~ 10% shaddock peds.
2. soft black garlic pie according to claim 1, it is characterized in that, described cake suitcase draws together 46.1wt% Self-raising flour, 24.9wt% egg, 10.6wt% salad oil, 5.1wt% neokestose, 5.1wt% D-sorbite, 5.1wt% FOS, 1.8wt% milk powder, 0.9wt% without aluminium baking powder and 0.4wt% salt; Described cake filling comprises 95% black garlic and 5% shaddock ped.
3. soft black garlic pie according to claim 1, is characterized in that, the mass ratio of described neokestose, D-sorbite, FOS is 1:1:1.
4. soft black garlic pie according to claim 1, is characterized in that, the mass ratio of described cake skin and cake filling is 4 ~ 7:3 ~ 6.
5. soft black garlic pie according to claim 1, it is characterized in that, described cake filling makes according to following steps:
(1) making of shaddock peel powder: pruned by shaddock ped oil vacuole layer stripping and slicing, pulls an oar with after hot-water soak 25 ~ 35min, and through dehydration, concentrated, then smear, is dried to water content 5 ~ 8%, finally pulverizes and sieves and obtains shaddock peel powder;
(2) making of black mashed garlic: sodium bicarbonate aqueous solution soaking 0.5 ~ 1h used by black garlic after clear water rinses, then rinses with clear water, and normal pressure saturated vapor gas steams 100 ~ 130h slaking, is dried to water content 20 ~ 25%, finally peels, breaks into mashed garlic;
(3) making of cake filling: the black mashed garlic of the shaddock peel powder of step (1) and step (2) is superimposed to repeatedly and mixes, obtain cake filling.
6. soft black garlic pie according to claim 1, it is characterized in that, described cake skin makes according to following steps:
(1) egg, neokestose, D-sorbite, FOS are added in container successively, stir;
(2) add salad oil, stir;
(3) add salt, stir;
(4) add Self-raising flour, milk powder, without aluminium baking powder, stir and obtain cake surface group, wrap preservative film and leave standstill 1 ~ 2h and get final product.
7. the preparation method of the soft black garlic pie described in above-mentioned any one claim, is characterized in that, comprise the following steps:
(1) by cake skin, cake filling bulk-breaking, pack;
(2) dough packed is put into mould, compacting, demoulding aftershaping;
(3) through overbaking, soft black garlic pie is obtained.
8. preparation method according to claim 7, is characterized in that, described baking is: get angry 180 ~ 200 DEG C, lower fiery 130 ~ 150 DEG C; Take out cooling after first time baking 4 ~ 5min, sweep egg face, second time baking 12 ~ 15min, bakes to surperficial golden yellow and can come out of the stove.
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| CN105941531A (en) * | 2016-05-07 | 2016-09-21 | 福建绿宝食品集团有限公司 | Nutritious edible fungus pies and preparation method thereof |
| CN107711993A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of highland barley grains pie and preparation method thereof |
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| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
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| CN105941531A (en) * | 2016-05-07 | 2016-09-21 | 福建绿宝食品集团有限公司 | Nutritious edible fungus pies and preparation method thereof |
| CN107711993A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of highland barley grains pie and preparation method thereof |
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