CN106720119A - A kind of konjaku glucomannan Macaron and preparation method thereof - Google Patents
A kind of konjaku glucomannan Macaron and preparation method thereof Download PDFInfo
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- CN106720119A CN106720119A CN201710010720.XA CN201710010720A CN106720119A CN 106720119 A CN106720119 A CN 106720119A CN 201710010720 A CN201710010720 A CN 201710010720A CN 106720119 A CN106720119 A CN 106720119A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 49
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 39
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 38
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 239000011812 mixed powder Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 239000000576 food coloring agent Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 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 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000010977 jade Substances 0.000 claims 1
- 229940100486 rice starch Drugs 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000510091 Quadrula quadrula Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- 241001278826 Amorphophallus Species 0.000 description 1
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- -1 glucomannan Glycan Chemical class 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014612 sandwich biscuits Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
Classifications
-
- 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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of konjaku glucomannan Macaron and preparation method thereof.A kind of preparation method of konjaku glucomannan Macaron, including prepare mixed powder, prepare seasoning egg, prepare batter, prepare cake skin, prepare konjaku glucomannan Macaron.Konjaku glucomannan Macaron of the invention, with konjaku flour as main component, add other dispensings, compared to general Macaron, with the addition of konjaku glucomannan, so possess reducing blood lipid that konjaku glucomannan has, it is hypoglycemic, the advantages of promote enterogastric peristalsis, both effectively reduced the cost of Macaron, also effectively widened the audient face of Macaron.Whether the consumer with " three high " symptom, or the consumer for losing weight all edibles.Konjaku glucomannan Macaron of the invention had both retained the original crisp sweet of Macaron, and with healthcare function, also had the advantages that audient is wide, with low cost, was liked by consumers in general.
Description
Technical field
The present invention relates to a kind of daily cake and preparation method thereof, and in particular to a kind of konjaku glucomannan Macaron and its
Preparation method, belongs to food technology field.
Background technology
Macaron is derived from France, and constantly consumers in general's eyes is mirrored recently as heat is bakeed.Macaron seems one piece
Simple sandwich biscuits, but ate and but make many people and be difficult to forget.Gently bite into, soft careful, sandwich dispensing is overflowed
A variety of fragrance, the beautiful mouthfeel tenderness on taste bud is bursted forth, and it adds the crisp mouthfeel with lubrication with colorful outward appearance
Cause pursuing for consumer.The Macaron of commercial type is more with almond powder as primary raw material, adds albumen, white granulated sugar, frosting
Deng auxiliary material, fragrant short biscuit is baked into, then press from both sides jam, cream etc. and be finally obtained as Inner fillings and form.Traditional Macaron is because with apricot
Benevolence powder is primary raw material, causes expensive, and it is also a big problem that sugar content is too high.
The patent of invention " a kind of easy Macaron and preparation method thereof " of Application No. 201310497774.5（Application
Day：2013.10.22）There is provided a kind of easy Macaron and preparation method thereof, almond powder is substituted with Self- raising flour, add egg
In vain, pure Icing Sugar, berry sugar, are made in proportion, make the baking effective reduces cost of Macaron out, but mouthfeel is poor,
Lose the peculiar flavour of Macaron.
The patent of invention " a kind of maple leaf Macaron and preparation method thereof " of Application No. 201510339288.X（The applying date：
2015.06.18）Describe a kind of maple leaf Macaron and preparation method thereof, through pre-treatment of raw material, mixing maple leaf powder and Icing Sugar,
Powder, mixed protein are sieved, stiff peaks, triple mixing maple leaf paste is beaten, is squeezed batter, dry, toast, cooling down and finished product.Bakee out
Macaron be in atropurpureus, with light maple taste delicate fragrance, but black purple Macaron is more difficult to cause appetite, Consumer acceptance's meeting
Face very big challenge.
China's konjaku is widely distributed, is enriched the most with the Amorphophallus Resources in mountain area around the Sichuan Basin, and cheap obtain
Try to please easily.
Its main component is konjaku glucomannan, is a kind of dietary fiber of high-quality, with cleaning enteron aisle, improves resistance to sugared energy
Power, prevent it is fat, improve the functions such as cholesterol metabolic, can prevent human body to sugar, fat, cholesterol excessive consumption, with excellent
Healthcare function.Meanwhile, konjaku glucomannan can apply to cake system because of its unique molecular structure as food expander
Make.With the raising of current era living standards of the people, when cuisines enjoyment is pursued, also gradually concern cuisines are brought consumer
Healthy diet problem.Macaron it is delicious pleasurable, but its price and the sugar of height but intercept most and disappear
Fei Zhe.Therefore, in the case of equal cuisines enjoyment is met, with functional character, the Macaron of reasonable price inherently replaces biography
The Macaron of system, triggers the ardent of consumer to pursue.
The content of the invention
It is an object of the invention to provide a kind of konjaku glucomannan Macaron different from existing Macaron and its preparation side
Method.
The purpose of the present invention is achieved through the following technical solutions.
The present invention is formed the performance of fluff structure and is added almond with konjaku flour as primary raw material using its fermented baking
Powder, frosting, white granulated sugar, egg, edible toner, jam are formed with healthcare function, crispy in taste, moderate Amorphophallus rivieri glucomannan
Glycan Macaron, the cuisines that can not only meet consumption enjoy demand, and with unique functional character, are adapted to hypertension, height
Diabetes and hyperlipidemia population are edible.
A kind of preparation method of konjaku glucomannan Macaron of the present invention, it is characterised in that preparation process is as follows：
（1）Prepare mixed powder：By mass parts, 45~55 parts of konjaku flour, 35~45 parts of almond powder, 100~130 parts of Icing Sugar are taken, mixed
Even is mixed powder, standby；The Icing Sugar, refers to the mixture of cornstarch and white sugar, and crushes 100 mesh sieves, wherein containing weight
Amount percentage is 3%~10% cornstarch；
（2）Prepare seasoning egg：First by 65~85 parts of whippings of egg to there is foam, continue to add white granulated sugar when beating
40~60 parts, then beat 8~10 minutes, then, food coloring will be added in egg, stir evenly, seasoning egg is made, it is standby
With；
（3）Prepare batter：Take step（1）Mixed powder add step（2）Seasoning egg in, stir, use vulcanite scraper
Knife extrudes the pastel after mixing from edge no less than 10 times inside, is made batter, standby；
（4）Prepare cake skin：By step（3）Batter be fitted into piping bag, batter is squeezed in the sheepskin of a diameter of 3cm with colored mouth is mounted
On paper, then, parchment is put into 20min in 40 DEG C of heat pump drying case together with batter；Dried batter is placed in preheating
During temperature is 170 DEG C of baking box, after 8~9 min of baking, 140 DEG C are cooled to, continue to toast 8~9min, taken out, be cooled to room
Temperature, is obtained cake skin, standby；
（5）Prepare konjaku glucomannan Macaron：Take step（4）One piece of cake skin, spread jam in the center of cake skin, separately cover
One piece of cake skin, as konjak glucomannan Macaron finished product.
Konjaku glucomannan Macaron of the invention, with konjaku flour as main component, adds other dispensings, compared to general
Macaron, with the addition of konjaku glucomannan, both effectively reduce Macaron cost, also because konjaku glucomannan have reducing blood lipid,
It is hypoglycemic, promote enterogastric peristalsis the features such as, effectively widened the audient face of Macaron.Whether the consumption with " three high " symptom
Person, or the consumer for losing weight carefree can eat.Konjaku glucomannan Macaron of the invention both retains horse
Block imperial original crisp sweet, but with healthcare function, audient it is wide, it is with low cost the features such as, can be subject to consumers in general's
Like.
Konjaku glucomannan Macaron of the invention with the market have Macaron correlated performance test comparison result such as table 1
It is shown.
The konjaku glucomannan Macaron of the invention of table 1 with the market have Macaron correlated performance test comparison result
By above-mentioned test comparison, konjaku glucomannan Macaron of the invention is in functional character, and mouthfeel, cost of material is potential
All other Macarons are more excellent more on the market in the indexs such as market, the first-selection that can be eaten as consumers in general.
Specific embodiment
For fully open konjaku glucomannan Macaron of the present invention and preparation method thereof, with reference to embodiment to this hair
It is bright to be described in further detail.
Embodiment 1, a kind of preparation method of konjaku glucomannan Macaron, comprise the following steps：
（1）Prepare mixed powder：By mass parts, 45 parts of konjaku flour, 35 parts of almond powder, 100 parts of Icing Sugar are taken, it is mixed powder to mix, standby
With；
（2）Prepare seasoning egg：First by 65 parts of whippings of egg to there is foam, continue to add white granulated sugar 40 when beating
Part, then beat 8 minutes, then, food coloring will be added in egg, stir evenly, seasoning egg is made, it is standby；
（3）Prepare batter：Take step（1）Mixed powder add step（2）Seasoning egg in, stir, use vulcanite scraper
Knife extrudes the pastel 10 times after mixing from edge inside, is made batter, standby；
（4）Prepare cake skin：By step（3）Batter be fitted into piping bag, batter is squeezed in the sheepskin of a diameter of 3cm with colored mouth is mounted
On paper, then, parchment is put into 20min in 40 DEG C of heat pump drying case together with batter；Dried batter is placed in preheating
During temperature is 170 DEG C of baking box, after 8 min of baking, 140 DEG C are cooled to, continue to toast 9min, taken out, be cooled to room temperature, be obtained
Cake skin, it is standby.
（5）Prepare konjaku glucomannan Macaron：Take step（4）One piece of cake skin, spread jam in the center of cake skin, separately
Lid lastblock cake skin, as konjak glucomannan Macaron finished product.
Embodiment 2, a kind of preparation method of konjaku glucomannan Macaron, comprise the following steps：
（1）Prepare mixed powder：By mass parts, 55 parts of konjaku flour, 45 parts of almond powder, 130 parts of Icing Sugar are taken, it is mixed powder to mix, standby
With；
（2）Prepare seasoning egg：First by 85 parts of whippings of egg to there is foam, continue to add white granulated sugar 60 when beating
Part, then beat 10 minutes, then, food coloring will be added in egg, stir evenly, seasoning egg is made, it is standby；
（3）Prepare batter：Take step（1）Mixed powder add step（2）Seasoning egg in, stir, use vulcanite scraper
Knife extrudes the pastel 10 times after mixing from edge inside, is made batter, standby；
（4）Prepare cake skin：By step（3）Batter be fitted into piping bag, batter is squeezed in the sheepskin of a diameter of 3cm with colored mouth is mounted
On paper, then, parchment is put into 20min in 40 DEG C of heat pump drying case together with batter；Dried batter is placed in preheating
During temperature is 170 DEG C of baking box, after 9 min of baking, 140 DEG C are cooled to, continue to toast 8min, taken out, be cooled to room temperature, be obtained
Cake skin, it is standby.
（5）Prepare konjaku glucomannan Macaron：Take step（4）One piece of cake skin, spread jam in the center of cake skin, separately
Lid lastblock cake skin, as konjak glucomannan Macaron finished product.
Embodiment 3, a kind of preparation method of konjaku glucomannan Macaron, comprise the following steps：
（1）Prepare mixed powder：By mass parts, 50 parts of konjaku flour, 40 parts of almond powder, 120 parts of Icing Sugar are taken, it is mixed powder to mix, standby
With；
（2）Prepare seasoning egg：First by 75 parts of whippings of egg to there is foam, continue to add white granulated sugar 50 when beating
Part, beat 9 minutes, then, food coloring will be added in egg, stir evenly, seasoning egg is made, it is standby；
（3）Prepare batter：Take step（1）Mixed powder add step（2）Seasoning egg in, stir, use vulcanite scraper
Knife extrudes the pastel 10 times after mixing from edge inside, is made batter, standby；
（4）Prepare cake skin：By step（3）Batter be fitted into piping bag, batter is squeezed in the sheepskin of a diameter of 3cm with colored mouth is mounted
On paper, then, parchment is put into 20min in 40 DEG C of heat pump drying case together with batter；Dried batter is placed in preheating
During temperature is 170 DEG C of baking box, after 8 min of baking, 140 DEG C are cooled to, continue to toast 9min, taken out, be cooled to room temperature, be obtained
Cake skin, it is standby.
（5）Prepare konjaku glucomannan Macaron：Take step（4）One piece of cake skin, spread jam in the center of cake skin, separately
Lid lastblock cake skin, as konjak glucomannan Macaron finished product.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (4)
1. a kind of preparation method of konjaku glucomannan Macaron, it is characterised in that preparation process is as follows：
（1）Prepare mixed powder：By mass parts, 45~55 parts of konjaku flour, 35~45 parts of almond powder, 100~130 parts of Icing Sugar are taken, mixed
Even is mixed powder, standby；The Icing Sugar, by cornstarch and the mixture of white sugar, crushed 100 mesh sieves, containing jade in mixture
The weight percent of rice starch is 3%~10%；
（2）Prepare seasoning egg：First by 65~85 parts of whippings of egg to there is foam, continue to add white granulated sugar when beating
40~60 parts, then beat 8~10 minutes, then, food coloring will be added in egg, stir evenly, seasoning egg is made, it is standby
With；
（3）Prepare batter：Take step（1）Mixed powder add step（2）Seasoning egg in, stir, use vulcanite scraper
Knife extrudes the pastel after mixing from edge no less than 10 times inside, is made batter, standby；
（4）Prepare cake skin：By step（3）Batter be fitted into piping bag, batter is squeezed in the sheepskin of a diameter of 3cm with colored mouth is mounted
On paper, then, parchment is put into 20min in 40 DEG C of heat pump drying case together with batter；Dried batter is placed in preheating
During temperature is 170 DEG C of baking box, after 8~9 min of baking, 140 DEG C are cooled to, continue to toast 8~9min, taken out, be cooled to room
Temperature, is obtained cake skin, standby；
（5）Finished product：Take step（4）One piece of cake skin, spread jam, as another lid lastblock cake skin, konjaku in the center of cake skin
Glucomannans Macaron finished product.
2. a kind of preparation method of konjaku glucomannan Macaron according to claim 1, it is characterised in that the preparation
Mixed powder：By mass parts, 45 parts of konjaku flour, 35 parts of almond powder, 100 parts of Icing Sugar are taken, it is mixed powder to mix.
3. a kind of preparation method of konjaku glucomannan Macaron according to claim 1, it is characterised in that the preparation
Seasoning egg：Egg is beaten to there is foam for 65 parts, continues to add 40 parts of white granulated sugar when beating, then beat 8 minutes,
Then, food coloring will be added in egg, will be stirred evenly, be made seasoning egg.
4. the konjaku glucomannan Macaron that prepared by the either method as described in claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710010720.XA CN106720119A (en) | 2017-01-06 | 2017-01-06 | A kind of konjaku glucomannan Macaron and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710010720.XA CN106720119A (en) | 2017-01-06 | 2017-01-06 | A kind of konjaku glucomannan Macaron and preparation method thereof |
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Cited By (2)
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| CN111084208A (en) * | 2019-12-20 | 2020-05-01 | 华中科技大学鄂州工业技术研究院 | Konjac mango matcha multi-layer cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450742A (en) * | 2018-03-12 | 2018-08-28 | 上海交通大学 | A kind of preparation method containing mulberries anthocyanidin compound |
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| CN111084208A (en) * | 2019-12-20 | 2020-05-01 | 华中科技大学鄂州工业技术研究院 | Konjac mango matcha multi-layer cake and preparation method thereof |
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Application publication date: 20170531 |
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