CN105638823A

CN105638823A - Method for preparing fancy dried fruit bagel

Info

Publication number: CN105638823A
Application number: CN201610220481.6A
Authority: CN
Inventors: 李建贤
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-04-07
Filing date: 2016-04-07
Publication date: 2016-06-08

Abstract

The invention relates to a method for preparing fancy dried fruit bagel. The method sequentially comprises the following steps of early dough kneading preprocessing, basic fermentation, mid-term filling material preparation, dough fermenting and shaping, late fermentation, baking in an oven and cooling to obtain a finished product. In the bagel preparing process, multiple flavors of pastries and dried fruits are combined by assistance of improved early, mid-term and late fermentation methods, the finished product bagel is chewy and delicious, and the dried fruits have rich and sweet taste and attractive shapes. The preparation process is simple, has a wide food material selection range and easily controlled operation conditions, and is suitable for mass production.

Description

A kind of manufacture method of fancy dried fruits bagel

Technical field

The present invention relates to characteristic cake manufacture field, the crucial way of especially a kind of fancy bread circle.

Background technology

Bread, is also bag, is a kind of food making with grain rice (being usually wheat and barley) pulverizing and heating and make. With wheat flour for primary raw material, with yeast, egg, oils and fats, sugar, salt etc. for adjuvant, adding water is modulated into dough, by fermentation, split, shape, proof, bake, bakery product that the process such as cooling processes. It is divided into bagel, France, French, American, fancy bread cake. It is with flour or rice flour, sugar, oils and fats, egg, milk etc. for primary raw material, is equipped with various adjuvant, stuffing material and flavouring agent, just makes type, is processed into then through modes such as steaming, roasting, fried, stir-frys. Cake is numerous in variety, and fancy is various there are about kind more than 3000. Moon cake, cake, crisp short cakes with sesame etc. all belong to cake.

Bagel is the bread of ring-type lopping, belongs to half-fermented dessert bread, on the make needs to boil and rebake twice maturation operation through adding molasses. Having Harbin bagel, shellfish fruit bagel, mayonnaise Petaso bagel etc., manufacture method is various. Main nutrient composition is carbohydrate, protein, cellulose, fat, heat, sugar part.

Dough to be twisted into circle after fermentation 30 minutes by the bagel of molding, be then placed in boiled water (added with sugar 250 ~ 500 grams, Mel 500 grams in water) boil about 5 minutes, the now abundant gelatinizing of bagel surface starch, form the dextrin of pure white light. Again because having adsorbed sugar (glucose and fruit jam) in water and honeydew, Mel is mainly composed of the Nulomoline mixture of glucose (fructose with), wherein fructose accounts for 37%, glucose accounts for 36%, also have partial pigment, aromatic substance, organic acid etc., make bagel saccharifying obtain very well, easily paint and with the distinctive fragrance of Mel. The bagel cooked is pulled out, swings to plank send baking in stove. Baking bagel charcoal burner, roasting about 2 minutes of naked light, the aqueous vapor on bagel is namely desirable after drying. Bagel being put on wooden winnowing spade, is re-fed in stove, naked light toasts 8 ~ 10 minutes, and it is golden yellow for making bagel, has light, delicious and crisp, fragrance that is crisp sweet and that have a distinctive style with camerlsed and miel weave in.

The present invention passes through to improve early stage, mid-term, later stage fermentation method in the process making bagel, auxiliary realizes cake and blends with the multiple local flavor of dry fruit food materials, produce the bagel of good looking appearance, unique flavor, meet the popular requirement that food color, type and nutrition arrangement is balanced, become the problem that the present invention needs to solve.

Summary of the invention

The invention aims to provide a kind of fancy dried fruits bagel and crucial way thereof.

The present invention is achieved by the following technical programs:

A kind of manufacture method of fancy dried fruits bagel, it is characterised in that: raw material is made up of the component of following parts by weight:

Milk 160-180 part, yeast 6-8 part, gluten flour 350-400 part, sugar 30-35 part, butter 30-40 part, dried fruits 60-70 part (containing cherry tomato, cranberry, dried Fructus Vitis viniferae, Semen Juglandis), rum 25-35 part, salt 2-5 part; Its manufacturing process comprises the steps:

A, fermented dough:

A. take yeast and add 40 degrees Celsius of warm milk, stir, stand 5 minutes; Take milk, gluten flour, sugar, salt mixing put into bread producing machine, dough-making powder program is set 20 minutes; Put into room temperature and soften the butter of 2-3 hour;

B. take dry fruit and cut granule rum immersion 20 minutes; Taking out dough to knead dough area extension, add dried fruits, continue to knead dough 10 minutes, standing for fermentation volume increases to 2 times;

C. the dough fermented, removes bubble therein with rolling pin, is divided into uniform 6 parts, lax 15 minutes of preservative film in covering;

B, shaping:

Dough is rolled flat with rolling pin, roll, knot after being rubbed into strip; Swing in mould, cover preservative film and finally ferment 40-50 minute, after shaping, make dough reexpand the specification of applicable baking;

C, baking:

Baking box preheats 190 degrees Celsius, puts into bagel roasting 25-30 minute, can add a cover tinfoil in case colouring excessively, removes hot baking tray and dries in the air cool after coming out of the stove, manufactured goods after appropriateness colouring.

Further: step A dough makes and takes 160 parts of milk, gluten flour 350 parts, sugar 30 parts, salt 2 parts mixing mixed preparing.

Further: to make in bagel process and carry out dough dough-making powder, dough extension, add dried fruits and wake up face, enter mould and ferment again four processes.

The method have the advantages that

1, the present invention takes early stage dough to live face preprocessing in the process making bagel, and basal fermentation, mid-term, Sandwich materials made, and dough is waken up face, integer, later stage fermentation, and cartonning is toasted, and the step cooling down manufactured goods carries out in proper order. Early stage dough-making powder process is added and can increase the wet and slippery degree of dough after butter, reduce dough-making powder efficiency, it is possible to taking-up hands and for a moment, it is also possible to sprinkle a little flour so that it is comparatively fast mix. Mid-term, lax dough was to be easier to molding for dough, round as a ball and correct fold, without bounce-back before roasted. Whole process completes the sweat of 4 doughs, makes bagel mouthfeel relatively traditional method obtain and promotes.

2, the present invention selects characteristic dried fruits and bagel collocation, soaks with rum so that it is when dough-making powder, degree of adhesion increases, difficult drop-off during preserved fruit preprocessing. If using the preserved fruit after soaking, draining away the water before dough mixes, and sprinkling a little flour, but bind less effective. After finished product, preserved fruit mellow in taste is fragrant and sweet, handsome in appearance. Present invention process operates distinct uniqueness, is easy to control processing conditions, accomplish scale production.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.

The explanation in the raw materials used source of following instance:

Yeast: " micro-spectral technology " board, is purchased from Hai Weipu Chemical Engineering Technology Services Co., Ltd.

Gluten flour: " red double-round " board, is purchased from Shanghai Le Chu Food Co., Ltd.

Rum: original producton location Puerto Rico, is purchased from Haizhu District of Guangzhou city Jun Kang food business department.

Embodiment 1:

1, fermented dough:

1) take 6 grams of yeast and add 40 degrees Celsius of 160 grams of milk of warm, stir, stand 5 minutes;Take milk, gluten flour 350 grams, sugar 30 grams, 2 grams of mixing of salt put into bread producing machine, dough-making powder program is set 20 minutes; Put into room temperature and soften 30 grams of the butter of 2-3 hour;

2) cherry tomato, cranberry, the dried Fructus Vitis viniferae mixing dry fruit that take 60 grams are cut granule rum and are soaked 20 minutes; Taking out dough to knead dough area extension, add dried fruits grain, continue to knead dough 10 minutes, standing for fermentation volume increases to 2 times;

3) dough fermented, removes bubble therein with rolling pin, is divided into uniform 6 parts, lax 15 minutes of preservative film in covering;

2, shaping:

3, baking:

Embodiment 2:

1, fermented dough:

1) take 8 grams of yeast and add 40 degrees Celsius of 200 grams of milk of warm, stir, stand 5 minutes; Take milk, gluten flour 380 grams, sugar 40 grams, 4 grams of mixing of salt put into bread producing machine, dough-making powder program is set 25 minutes; Put into room temperature and soften 35 grams of the butter of 2-3 hour;

2) cranberry, dried Fructus Vitis viniferae, the Semen Juglandis mixing dry fruit that take 80 grams are cut granule rum and are soaked 20 minutes; Taking out dough to knead dough area extension, add dried fruits grain, continue to knead dough 15 minutes, standing for fermentation volume increases to 2 times;

3) dough fermented, removes bubble therein with rolling pin, is divided into uniform 8 parts, lax 20 minutes of preservative film in covering;

2, shaping:

Dough is rolled flat with rolling pin, roll, knot after being rubbed into strip; Swing in mould, cover preservative film and finally ferment 50 minutes, after shaping, make dough reexpand the specification of applicable baking;

3, baking:

Baking box preheats 200 degrees Celsius, puts into bagel roasting 30 minutes, can add a cover tinfoil in case colouring excessively, removes hot baking tray and dries in the air cool after coming out of the stove, manufactured goods after appropriateness colouring.

Embodiment 3

1, fermented dough:

1) take 5 grams of yeast and add 40 degrees Celsius of 160 grams of milk of warm, stir, stand 5 minutes; Take milk, gluten flour 320 grams, sugar 25 grams, 2 grams of mixing of salt put into bread producing machine, dough-making powder program is set 20 minutes; Put into room temperature and soften 25 grams of the butter of 2-3 hour;

2) cranberry, dried Fructus Vitis viniferae, the Semen Juglandis mixing dry fruit that take 50 grams are cut granule rum and are soaked 20 minutes; Taking out dough to knead dough area extension, add dried fruits grain, continue to knead dough 12 minutes, standing for fermentation volume increases to 1.5 times;

3) dough fermented, removes bubble therein with rolling pin, is divided into uniform 6 parts, lax 20 minutes of preservative film in covering;

2, shaping:

3, baking:

Baking box preheats 180 degrees Celsius, puts into bagel roasting 25 minutes, can add a cover tinfoil in case colouring excessively, removes hot baking tray and dries in the air cool after coming out of the stove, manufactured goods after appropriateness colouring.

Gained characteristic fancy dried fruits bagel A of the present invention carries out mouth feel score experiment, with do not carry out bagel B that early, middle, late stage dough fermentation makes, the bagel C that do not carry out rum preserved fruit is soaked, traditional bagel D of being not added with milk contrast, fancy dried fruits bagel A good looking appearance prepared by the present embodiment, there is milk perfume (or spice) fragrance, the fresh crisp-fried of bagel is sliding good to eat, having the characteristic of distinctness, finished product includes multiple preserved fruit mix of flavors, the advantage with nutritious equilibrium.Through 60 people to fancy dried fruits bagel A, with do not carry out before, in, the bagel B that later stage dough fermentation is made, do not carry out the bagel C that preserved fruit is soaked by rum, the traditional bagel D being not added with milk carries out sensory evaluation, 48 people are had to represent and bagel B, bagel C, bagel D compares the taste preferring fancy dried fruits bagel A, 12 people are had to represent the taste preferring bagel B compared with fancy dried fruits bagel A, all the other 5 people evaluate the taste of fancy dried fruits bagel A not as bagel B, bagel C, bagel D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.

Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to.

Claims

1. the manufacture method of a fancy dried fruits bagel, it is characterised in that: raw material is made up of the component of following parts by weight:

A, fermented dough:

B, shaping:

C, baking:

2. the manufacture method of fancy dried fruits bagel according to claim 1, it is characterised in that: step A dough makes and takes 160 parts of milk, gluten flour 350 parts, sugar 30 parts, salt 2 parts mixing mixed preparing.

3. the manufacture method of fancy dried fruits bagel according to claim 1, it is characterised in that: make in bagel process and carry out dough dough-making powder, dough extension, add dried fruits and wake up face, enter mould and ferment again four processes.