CN105981778A - New-flavor fermented egg tarts and making method thereof - Google Patents
New-flavor fermented egg tarts and making method thereof Download PDFInfo
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- CN105981778A CN105981778A CN201510954571.3A CN201510954571A CN105981778A CN 105981778 A CN105981778 A CN 105981778A CN 201510954571 A CN201510954571 A CN 201510954571A CN 105981778 A CN105981778 A CN 105981778A
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- 235000012976 tarts Nutrition 0.000 title claims abstract description 97
- 238000000034 method Methods 0.000 title abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 235000013601 eggs Nutrition 0.000 claims description 90
- 235000013312 flour Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 17
- 235000014121 butter Nutrition 0.000 claims description 16
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 108010068370 Glutens Proteins 0.000 claims description 8
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000031003 Monascus ruber Species 0.000 claims description 8
- 235000020186 condensed milk Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000011344 liquid material Substances 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229960005486 vaccine Drugs 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 244000113306 Monascus purpureus Species 0.000 description 4
- 235000002322 Monascus purpureus Nutrition 0.000 description 4
- 229940057059 monascus purpureus Drugs 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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Abstract
The invention provides new-flavor fermented egg tarts and a making method thereof. The making method includes the steps of firstly, making egg tart wrappers; secondly, making egg tart stuffing; thirdly, performing mixed-bacteria fermentation; fourthly, baking. The making method has the advantages that the method is unique, simple in process flow and convenient to operate; the made egg tarts are unique in taste and rich in nutrition, and the varieties of existing egg tarts are enriched; mixed bacteria can generate antibacterial substances during the fermentation, so that deterioration of the egg tarts can be prevented, and the shelf life of the egg tarts can be prolonged.
Description
Technical field
The present invention relates to preparation method and the products obtained therefrom of a kind of novel taste fermentation egg tart, belong to food processing technology field.
Background technology
Monas cuspurpureus Went is Chinese crude drug, is again food, begins for the Tang Dynasty, away from the present existing more than 1,000 year history.Monas cuspurpureus Went is the fermentation product that monascus colonizes on rice.Modern study shows, Monas cuspurpureus Went has great Development volue.Modern medicine research report is thought, Monas cuspurpureus Went has the effect of lowering blood pressure and blood fat, and has natural anticorrosion effect.
Egg tart is the sweet crisp dessert of the one transmitted by Europe, English referred to as " custard tart " or egg tart.Custard refers to the custard being mixed with egg, whipping cream, Lac Bovis seu Bubali, sugar, we are referred to as " egg ", " tart " then takes its sound " flogging " (or tower), here it is the origin of egg tart address, crisp shell (flogging base) and the filling heart being made up of egg liquid, whipping cream that egg tart is made up of crisp skin form, it is cute that the egg tart baked has profile, the golden yellow soft and smooth fragrant and sweet feature of the heart crisp, sunken of crisp skin.
Egg tart is welcome by consumer due to unique delicious food, has the biggest market, but, there is presently no the appearance of fermentation egg tart.
Summary of the invention
It is an object of the invention to provide preparation method and the products obtained therefrom of a kind of egg tart that ferments, the fermentation egg tart mouthfeel of gained is unique, nutrition is good, long shelf-life, meets consumer demand.
Concrete technical scheme is as follows:
(1), egg tart skin makes: by Self-raising flour, gluten flour, butter, water mixing, makes dough cover, is laminated by plant butter, be stacked together with thin slice by dough cover, grinds through repeatedly folded, prepare egg tart skin；
(2), egg tart liquid makes: is broken up by egg yolk standby, by fresh milk, Self-raising flour, white sugar, condensed milk mix homogeneously, is heated to melting completely, pours egg yolk into, stir and be egg tart liquid after cooling；
(3), mixed fermentation: the egg tart liquid that step (2) prepares is put 80 DEG C of sterilizings 50 minutes, natural cooling, as fermentation base material, then according to the inoculum concentration of 7-9% accesses Lactobacillus bulgaricus, monascus ruber and the mixed vaccine of aroma yeast in fermentation base material, 30 DEG C ferment 30h, standby；Wherein, the mass ratio of Lactobacillus bulgaricus, monascus ruber and aroma yeast is 2:4:4；
(4), bake and bank up with earth: the egg tart skin that step (1) prepares is put in egg tart mould, then the egg tart liquid fermented is poured on egg tart skin, then egg tart base is put into baking box 160-220 DEG C and bake and bank up with earth 20 minutes.
In said method, egg tart skin material described in step (1) is Self-raising flour 100 parts, gluten flour 10 parts, 15 parts of butter, plant butter 80 parts, water 40-50 part.
In said method, egg tart liquid material described in step (2) is fresh milk 100 parts, Self-raising flour 5 parts, berry sugar 5-10 part, 80 parts of egg yolk, 5 parts of condensed milk.
The fermentation egg tart that the present invention produces, mouthfeel is unique, and nutritious, product prospect is boundless.The invention have the advantages that
(1) the inventive method is unique, and technological process is simple, easy to operate, low cost, and prepared fermentation egg tart mouthfeel is unique.
(2) kind of existing egg tart is enriched, a kind of brand-new fermentation egg tart of Promethean invention.
(3) the fermentation egg tart that the present invention produces has the health cares such as raising human body immunity.
(4) the most also can produce antibacterial substance, prevent egg tart corrupt, extend the shelf-life of egg tart.
(5) due to the effect of aroma yeast, the fragrance that egg tart is unique is given.
Detailed description of the invention
Below by specific embodiment, the present invention will be further elaborated, it should be appreciated that, the description below is merely to explain the present invention, and is not limited thereof.
Embodiment
1
1, egg tart skin makes: by Self-raising flour, gluten flour, butter, water mixing, makes dough cover, is laminated by plant butter, be stacked together with thin slice by dough cover, grinds through repeatedly folded, prepares egg tart skin；Wherein, egg tart skin material is Self-raising flour 100 parts, gluten flour 10 parts, 15 parts of butter, plant butter 80 parts, 40 parts of water.
2, egg tart liquid makes: is broken up by egg yolk standby, by fresh milk, Self-raising flour, white sugar, condensed milk mix homogeneously, is heated to melting completely, pours egg yolk into, stir and be egg tart liquid after cooling；Wherein, egg tart liquid material is fresh milk 100 parts, Self-raising flour 5 parts, berry sugar 5 parts, 80 parts of egg yolk, 5 parts of condensed milk.
3, mixed fermentation: the egg tart liquid that step (2) prepares is put 80 DEG C of sterilizings 50 minutes, natural cooling, as fermentation base material, then according to the inoculum concentration of 7% accesses Lactobacillus bulgaricus, monascus ruber and the mixed vaccine of aroma yeast in fermentation base material, 30 DEG C ferment 30h, standby；Wherein, the mass ratio of Lactobacillus bulgaricus, monascus ruber and aroma yeast is 2:4:4；
4, bake and bank up with earth: the egg tart skin that step (1) prepares is put in egg tart mould, then the egg tart liquid fermented is poured on egg tart skin, then egg tart base is put into baking box 160-220 DEG C and bake and bank up with earth 20 minutes.
Embodiment
2
1, egg tart skin makes: by Self-raising flour, gluten flour, butter, water mixing, makes dough cover, is laminated by plant butter, be stacked together with thin slice by dough cover, grinds through repeatedly folded, prepares egg tart skin；Wherein, egg tart skin material is Self-raising flour 100 parts, gluten flour 10 parts, 15 parts of butter, plant butter 80 parts, 50 parts of water.
2, egg tart liquid makes: is broken up by egg yolk standby, by fresh milk, Self-raising flour, white sugar, condensed milk mix homogeneously, is heated to melting completely, pours egg yolk into, stir and be egg tart liquid after cooling；Wherein, egg tart liquid material is fresh milk 100 parts, Self-raising flour 5 parts, berry sugar 10 parts, 80 parts of egg yolk, 5 parts of condensed milk.
3, mixed fermentation: the egg tart liquid that step (2) prepares is put 80 DEG C of sterilizings 50 minutes, natural cooling, as fermentation base material, then according to the inoculum concentration of 9% accesses Lactobacillus bulgaricus, monascus ruber and the mixed vaccine of aroma yeast in fermentation base material, 30 DEG C ferment 30h, standby；Wherein, the mass ratio of Lactobacillus bulgaricus, monascus ruber and aroma yeast is 2:4:4；
4, bake and bank up with earth: the egg tart skin that step (1) prepares is put in egg tart mould, then the egg tart liquid fermented is poured on egg tart skin, then egg tart base is put into baking box 160-220 DEG C and bake and bank up with earth 20 minutes.
Egg tart mouthfeel of fermenting the present invention and quality condition are evaluated, and method is as follows:
1, mouthfeel situation: random find 100 citizen and foretaste, the age 5-50 year, all persons of foretasting all represent that the present invention is fermented egg tart crispy in taste, and milk is strong.
2, the fermentation egg tart holding time is evaluated: the egg tart of fermentation and reference examples that embodiment 1-2 is prepared as preservation under temperature, damp condition, measure the quality condition of each group of egg tart, see table (note: reference examples is the common egg tart bought on the market).
| 6 days | 8 days | 12 days | |
| Embodiment 1 | Egg tart color and luster, mouthfeel are constant, without denaturalization phenomenon | Egg tart color and luster, mouthfeel are constant, without denaturalization phenomenon | Egg tart color and luster is the most dimmed, and mouthfeel has deviation, without denaturalization phenomenon |
| Embodiment 2 | Egg tart color and luster, mouthfeel are constant, without denaturalization phenomenon | Egg tart color and luster, mouthfeel are constant, without denaturalization phenomenon | Egg tart color and luster is the most dimmed, and mouthfeel has deviation, without denaturalization phenomenon |
| Reference examples | Egg tart color and luster, mouthfeel are constant, without denaturalization phenomenon | Egg tart colour-darkening, taste bad, without denaturalization phenomenon | The most all go bad, it is impossible to edible |
By above-mentioned data it can be seen that the egg tart quality stability of embodiment of the present invention 1-2 is significantly stronger than reference examples.
Claims (4)
1. the novel taste fermentation preparation method of egg tart and a products obtained therefrom, is characterized in that comprising the following steps:
(1), egg tart skin makes: by Self-raising flour, gluten flour, butter, water mixing, makes dough cover, is laminated by plant butter, be stacked together with thin slice by dough cover, grinds through repeatedly folded, prepare egg tart skin；
(2), egg tart liquid makes: is broken up by egg yolk standby, by fresh milk, Self-raising flour, white sugar, condensed milk mix homogeneously, is heated to melting completely, pours egg yolk into, stir and be egg tart liquid after cooling；
(3), mixed fermentation: the egg tart liquid that step (2) prepares is put 80 DEG C of sterilizings 50 minutes, natural cooling, as fermentation base material, then according to the inoculum concentration of 7-9% accesses Lactobacillus bulgaricus, monascus ruber and the mixed vaccine of aroma yeast in fermentation base material, 30 DEG C ferment 30h, standby；Wherein, the mass ratio of Lactobacillus bulgaricus, monascus ruber and aroma yeast is 2:4:4；
(4), bake and bank up with earth: the egg tart skin that step (1) prepares is put in egg tart mould, then the egg tart liquid fermented is poured on egg tart skin, then egg tart base is put into baking box 160-220 DEG C and bake and bank up with earth 20 minutes.
2. according to preparation method and the products obtained therefrom of a kind of novel taste fermentation egg tart described in claim l, it is characterised in that: egg tart skin material described in step (1) is Self-raising flour 100 parts, gluten flour 10 parts, 15 parts of butter, plant butter 80 parts, water 40-50 part.
3. according to preparation method and the products obtained therefrom of a kind of novel taste fermentation egg tart described in claim l, it is characterised in that: egg tart liquid material described in step (2) is fresh milk 100 parts, Self-raising flour 5 parts, berry sugar 5-10 part, 80 parts of egg yolk, 5 parts of condensed milk.
4. the fermentation egg tart that prepared by the preparation method of a kind of novel taste fermentation egg tart described in a claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510954571.3A CN105981778A (en) | 2015-12-20 | 2015-12-20 | New-flavor fermented egg tarts and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510954571.3A CN105981778A (en) | 2015-12-20 | 2015-12-20 | New-flavor fermented egg tarts and making method thereof |
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| CN105981778A true CN105981778A (en) | 2016-10-05 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386977A (en) * | 2016-12-23 | 2017-02-15 | 山东建筑大学 | Pizza with unique flavour and preparation method thereof |
| CN106605683A (en) * | 2016-12-23 | 2017-05-03 | 山东建筑大学 | Fermented durian pizza and preparation method thereof |
| CN107771891A (en) * | 2017-10-16 | 2018-03-09 | 华中农业大学 | A kind of preparation method of ferment local-flavor auxotype Egg Tarts |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Method for making nutritional egg tarts |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103651693A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Lentinus edodes egg tart and processing craft thereof |
-
2015
- 2015-12-20 CN CN201510954571.3A patent/CN105981778A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103651693A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Lentinus edodes egg tart and processing craft thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386977A (en) * | 2016-12-23 | 2017-02-15 | 山东建筑大学 | Pizza with unique flavour and preparation method thereof |
| CN106605683A (en) * | 2016-12-23 | 2017-05-03 | 山东建筑大学 | Fermented durian pizza and preparation method thereof |
| CN107771891A (en) * | 2017-10-16 | 2018-03-09 | 华中农业大学 | A kind of preparation method of ferment local-flavor auxotype Egg Tarts |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Method for making nutritional egg tarts |
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Application publication date: 20161005 |