CN106490103A - A kind of Rhizoma amorphophalli glucomannan egg tart and preparation method thereof - Google Patents

Abstract

The invention relates to a konjac glucomannan egg tart and a preparation method thereof. The preparation method of the konjac glucomannan egg tart comprises preparing dough, preparing dough, preparing egg tart skin, preparing egg tart liquid and preparing egg tart. The konjac glucomannan egg tart of the present invention uses high-gluten flour, low-gluten flour, trehalose, konjac fine powder, fresh milk, egg yolk, etc. as main materials, and uses konjac fine powder as a leavening agent to make the egg tart skin more crispy At the same time, it has health effects such as enhancing human immunity, stabilizing blood sugar, and promoting human digestion and absorption; using trehalose instead of sucrose makes the sweetness of egg tarts more mild and long-lasting, and it is not easy to cause sweet and greasy feeling. At the same time, it can be reconciled with lactose in fresh milk , maintains its characteristic sweet fragrance without producing insoluble glucan that causes tooth decay, and is harmless to teeth. The konjac glucomannan egg tart of the invention is rich in nutrition, rich in flavor, not easy to age and deteriorate, has good health care effect, and belongs to healthy and delicious public food.

Description

A kind of konjac glucomannan egg tart and preparation method thereof

technical field

The invention relates to a dessert product and a preparation method thereof, in particular to a konjac glucomannan egg tart and a preparation method thereof, belonging to the field of snack food.

Background technique

Nowadays, with the significant improvement of people's living standards, the diet structure is becoming more and more diversified. The mass consumption no longer focuses on food and clothing, but is more picky about the fashion and delicacy of food. The quiet integration of West Point has brought people a more refined life enjoyment. However, with the popularization of the concept of health preservation, traditional Western-style desserts and traditional dessert crafts can no longer satisfy people's growing admiration for healthy food.

Egg Tart (Egg Tart) is a Western-style dessert made with egg paste as a filling. Its crispy, sweet and fragrant flavor is loved by consumers. The traditional egg tart technology has made great progress in terms of color, aroma and taste, but the finished products are mostly characterized by high calorie and high sugar. In order to cater to the health and health concept of the vast majority of consumers, especially for the "three high" (high blood fat, high blood pressure, high blood sugar) crowd, the egg tart craft needs to be further refined in terms of nutritional value and health care efficacy, with low sugar, low Fat and health preservation are the key points to improve. At the same time, the egg tarts on the market are prone to problems such as deterioration, poor flavor, and short shelf life during the sales process.

The invention patent with the application number 201510185394.7 "a chocolate egg tart and its production method" (application date: 2015.04.17) is made of whipping cream, egg liquid, chocolate, egg tart skin, white sugar and other ingredients. The product is characterized by the combination of chocolate and egg tarts, which improves the current situation of single taste of egg tarts and improves the nutritional level of egg tarts. However, the shortcomings of high calorie and high sugar content of traditional egg tarts have not been improved, and the health needs of consumers including dieters and the elderly cannot be met.

The invention patent "A Fresh Milk Egg Tart" with application number 201510607032.2 (application date: 2015.09.22) is made of milk, ghee, eggs, honey, orange juice, cheese and other ingredients. The feature of the product is that the egg tarts are rich in milk and rich in nutrition, which can whiten the skin and nourish the blood. However, its high fat content cannot meet the needs of the general public.

The invention patent with the application number of 201210197838.5 "a salty sea canopy egg tart and its preparation method" (application date: 2012.06.15) consists of sea lotus seed powder, rye flour, oat flour, wheat germ powder, natural butter, vegetable oil, etc. ingredients. The feature of the product is that samphire containing essential amino acids, trace elements and vitamins is added to the raw material of the egg tart without any chemical additives. However, no corresponding process improvements have been made to address the problems of deterioration, poor flavor, and short shelf life that are prone to occur during the egg tart sales process.

Contents of the invention

The object of the present invention is to provide a kind of konjac glucomannan egg tart and preparation method thereof.

The object of the present invention is achieved through the following technical solutions.

A kind of preparation method of konjac glucomannan egg tart of the present invention is characterized in that preparation steps are as follows:

(1) Prepare the dough: by weight, take 15-30 parts of high-gluten flour, 100-120 parts of low-gluten flour, 10-20 parts of butter, 4-6 parts of trehalose, 0.02-0.1 parts of konjac powder, 0.5 parts of salt ~1.5 parts, 40~60 parts of clean water, mix well, put into a fresh-keeping bag, put it in a 2~5°C environment and let it rest for 15~25min to make dough; the low-gluten flour and high-gluten flour are all over 60-mesh sieve; the butter was left to soften at room temperature for 10-15min;

(2) Prepare the dough: Take out the dough in step (1), press it into a square, take the frozen butter and place it in the middle of the dough, fold the dough, and press it thin to form a square dough, and place it in an environment of 2~5°C Relax for 15-25 minutes; repeat the process of folding, thinning, and relaxation several times, and then cut into several parts to make dough; for the frozen butter, take 40-60 parts of butter, cut into small pieces, and press until Uniform thickness, freeze at -15~-20°C for 3~6min;

(3) Prepare the egg tart skin: Press the dough in step (2) to a thickness of 0.2~0.5cm, roll it into a cylindrical shape along one side and put it into the mold, let it stand for 10~15 minutes to make the egg tart skin;

(4) Preparation of egg tart liquid: Take 120~160 parts of low-fat butter, 80~100 parts of fresh milk, mix well, add 30~50 parts of trehalose, stir evenly and heat to 40~50℃, add scattered egg yolk 60~80 parts of liquid, add 5~10 parts of low-precision flour, mix well, and make egg tart liquid;

(5) Preparation of egg tarts: Preheat the oven temperature to 180~200°C, pour the egg tart liquid into the egg tart skin until it is 80% full, put it in the oven, adjust the surface fire temperature of the oven to 200~230°C, and set the bottom fire The temperature is 180-200°C, bake for 15-20 minutes, and take out of the oven to make konjac glucomannan egg tart.

Advantages and beneficial effects of the present invention: the konjac glucomannan egg tart of the present invention uses high-gluten flour, low-gluten flour, trehalose, konjac fine powder, fresh milk, egg yolk liquid, etc. as main materials, and uses konjac fine powder as leavening agent, which makes the egg tart skin more crispy, and at the same time has health effects such as enhancing human immunity, stabilizing blood sugar, and promoting human digestion and absorption; using trehalose to replace sucrose makes the sweetness of egg tarts more mild and long-lasting, and it is not easy to cause sweetness. It can be reconciled with lactose in fresh milk to maintain its unique sweet flavor, without producing insoluble glucans that cause tooth decay, and is harmless to teeth. The konjac glucomannan egg tart of the invention is rich in nutrition, good in health care, rich in flavor, not easy to deteriorate due to aging, and belongs to healthy and delicious public food. The comparison of the konjac glucomannan egg tart of the present invention with the commercially available similar products in terms of nutrition and health care efficacy, local flavor and quality, the results are shown in Table 1.

Table 1 Comparison table between konjac glucomannan egg tart of the present invention and commercially available similar products

The comparison results show that the konjac glucomannan egg tart of the present invention is superior to other commercially available similar products in terms of nutritional and health benefits, flavor, and quality.

detailed description

In order to fully disclose the konjac glucomannan egg tart of the present invention and the preparation method thereof, the present invention will be further described in detail below in conjunction with the examples.

Embodiment 1, a kind of preparation method of konjac glucomannan egg tart comprises the following steps:

(1) Prepare the dough: by weight, take 15 parts of high-gluten flour, 100 parts of low-gluten flour, 10 parts of butter, 5 parts of trehalose, 0.04 parts of konjac powder, 0.5 parts of salt, and 40 parts of purified water, and mix well. Put it in a fresh-keeping bag, put it in a 3°C environment and let it rest for 20 minutes to make a dough; the low-gluten flour and high-gluten flour are both passed through a 60-mesh sieve; the butter is allowed to stand at room temperature for 12 minutes to soften;

(2) Prepare the dough: Take out the dough in step (1), press it into a square, take out the frozen butter and place it in the middle of the dough, fold the dough so that the frozen butter is wrapped in it, and press it thin to form a square dough. Place it in a 3°C environment for 20 minutes; repeat the process of folding, thinning, and relaxation several times, and then cut it into several parts to make dough; for the frozen butter, take 40 parts of butter, cut into small pieces, and Press until the thickness is uniform, and freeze at -15°C for 6 minutes;

(3) Prepare the egg tart skin: Press the dough in step (2) to a thickness of 0.3cm, roll it into a cylindrical shape along one side, put it into a mold, and let it stand for 12 minutes to make the egg tart skin;

(4) Preparation of egg tart liquid: Take 120 parts of low-fat butter, 80 parts of fresh milk, mix well, add 30 parts of trehalose, stir evenly and heat to 40°C, add 60 parts of scattered egg yolk liquid, add low-fine flour 5 parts, mix well to make egg tart liquid;

(5) Preparation of egg tarts: Preheat the oven temperature to 180°C, pour the egg tart liquid into the egg tart skin until it is 80% full, put it in the oven, adjust the surface fire temperature of the oven to 200°C, and the bottom fire temperature to 180°C , baked for 20 minutes, and baked to make konjac glucomannan egg tart.

Embodiment 2, a kind of preparation method of konjac glucomannan egg tart comprises the following steps:

(1) Prepare the dough: by weight, take 30 parts of high-gluten flour, 120 parts of low-gluten flour, 20 parts of butter, 6 parts of trehalose, 0.06 parts of konjac powder, 1 part of salt, and 60 parts of clean water, and mix well. Put it in a fresh-keeping bag, put it in a 5°C environment and let it rest for 25 minutes to make dough; the low-gluten flour and high-gluten flour are both passed through a 60-mesh sieve; the butter is left at room temperature to soften for 12 minutes;

(2) Prepare the dough: Take out the dough in step (1), press it into a square, take out the frozen butter and place it in the middle of the dough, fold the dough so that the frozen butter is wrapped in it, and press it thin to form a square dough. Place it in a 5°C environment for 25 minutes; repeat the process of folding, thinning, and relaxation several times, and then cut it into several parts to make dough; for the frozen butter, take 60 parts of butter, cut into small pieces, and Press until the thickness is uniform, and freeze at -20°C for 3 minutes; the above-mentioned noodle pressing process is all operated by a noodle pressing machine;

(3) Prepare the egg tart skin: Press the dough in step (2) to a thickness of 0.4cm, roll it into a cylindrical shape along one side, put it into a mold, and let it stand for 15 minutes to make the egg tart skin;

(4) Preparation of egg tart liquid: Take 160 parts of low-fat butter and 100 parts of fresh milk, mix well, add 50 parts of trehalose, stir evenly and heat to 50°C, add 80 parts of scattered egg yolk liquid, add low-fine flour 10 parts, mix well to make egg tart liquid;

(5) Preparation of egg tarts: Preheat the oven temperature to 200°C, pour the egg tart liquid into the egg tart skin until it is 80% full, put it in the oven, adjust the surface fire temperature of the oven to 220°C, and the bottom fire temperature to 200°C , baked for 16 minutes, and baked to make konjac glucomannan egg tart.

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (5)

1. a preparation method of konjac glucomannan egg tart, characterized in that the preparation steps are as follows: (1) Prepare the dough: by weight, take 15-30 parts of high-gluten flour, 100-120 parts of low-gluten flour, 10-20 parts of butter, 4-6 parts of trehalose, 0.02-0.1 parts of konjac powder, 0.5 parts of salt ~1.5 parts, 40~60 parts of clean water, mix well, put into a fresh-keeping bag, put it in a 2~5°C environment and let it rest for 15~25min to make dough; the low-gluten flour and high-gluten flour are all over 60-mesh sieve; the butter was left to soften at room temperature for 10-15min; (2) Prepare the dough: Take out the dough in step (1), press it into a square, take the frozen butter and place it in the middle of the dough, fold the dough, and press it thin to form a square dough, and place it in an environment of 2~5°C Relax for 15-25 minutes; repeat the process of folding, thinning, and relaxation several times, and then cut into several parts to make dough; for the frozen butter, take 40-60 parts of butter, cut into small pieces, and press until Uniform thickness, freeze at -15~-20°C for 3~6min; (3) Prepare the egg tart skin: Press the dough in step (2) to a thickness of 0.2~0.5cm, roll it into a cylindrical shape along one side and put it into the mold, let it stand for 10~15 minutes to make the egg tart skin; (4) Preparation of egg tart liquid: Take 120~160 parts of low-fat butter, 80~100 parts of fresh milk, mix well, add 30~50 parts of trehalose, stir evenly and heat to 40~50℃, add scattered egg yolk 60~80 parts of liquid, add 5~10 parts of low-precision flour, mix well, and make egg tart liquid; (5) Preparation of egg tarts: Preheat the oven temperature to 180~200°C, pour the egg tart liquid into the egg tart skin until it is 80% full, put it in the oven, adjust the surface fire temperature of the oven to 200~230°C, and set the bottom fire The temperature is 180-200°C, bake for 15-20 minutes, and take out of the oven to make konjac glucomannan egg tart. 2. the preparation method of a kind of konjac glucomannan egg tart according to claim 1 is characterized in that described preparation dough: by weight, get 15 parts of high-gluten flour, 100 parts of low-gluten flour, 10 parts of butter, Mix 5 parts of trehalose, 0.04 parts of konjac powder, 0.5 parts of salt, and 40 parts of purified water, put them in a fresh-keeping bag, and let them rest for 20 minutes at 3°C to make a dough. 3. the preparation method of a kind of konjac glucomannan egg tart according to claim 1, it is characterized in that described preparation dough: take out the dough of step (1), press into a square, take out the frozen butter and place it in the dough In the middle, fold the dough, wrap the frozen butter in it, press it thinly to form a square dough, and place it in a 3°C environment for relaxation for 20 minutes; repeat the process of folding, thinning and relaxation several times, and then cut into several For the frozen butter, take 40 parts of butter, cut into small pieces, press until the thickness is uniform, and freeze at -15°C for 6 minutes. 4. The preparation method of a kind of konjac glucomannan egg tart according to claim 1, characterized in that the preparation of the egg tart skin: pressing the dough skin in step (2) to a thickness of 0.3 cm, rolling it into a circle along one side Put the cylindrical shape into the mold, let it stand for 12 minutes to shape, and make the egg tart skin. 5. the konjac glucomannan egg tart prepared by any method described in claims 1-4.