CN107027857A - A kind of processing method for smearing tea EGG YOLK SHORTCAKE - Google Patents
A kind of processing method for smearing tea EGG YOLK SHORTCAKE Download PDFInfo
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- CN107027857A CN107027857A CN201710212873.2A CN201710212873A CN107027857A CN 107027857 A CN107027857 A CN 107027857A CN 201710212873 A CN201710212873 A CN 201710212873A CN 107027857 A CN107027857 A CN 107027857A
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- egg yolk
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 25
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 25
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 25
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims 2
- 241001122767 Theaceae Species 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000014594 pastries Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract 4
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000020097 white wine Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000020332 matcha tea Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000001784 detoxification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
本发明研发了一种抹茶蛋黄酥及其制备方法。首先将50％的面粉(高筋面粉/低筋面粉70：5)，10％糖粉，20％黄油，20％水充分混匀，制备成油皮，将64.5％低筋面粉，32.3％黄油，3.2％抹茶粉制成油酥，用油皮包裹油酥，擀成长条，经过两次醒发，每次25‑30min，包裹馅料，经165‑175℃烘烤25‑30min制成花纹清晰、色泽均匀、层次分明、口感酥脆、酥皮微甜、有着茶的清香的抹茶蛋黄酥。所制饼干保留了抹茶的芳香，又具有保健功能，老少皆宜，具有较好的应用前景。The invention develops a matcha egg yolk cake and a preparation method thereof. First, mix 50% flour (high-gluten flour/low-gluten flour 70:5), 10% powdered sugar, 20% butter, and 20% water to make an oil skin. Mix 64.5% low-gluten flour, 32.3% butter, 3.2% matcha powder is used to make pastry, wrap the pastry with oil skin, roll into long strips, after two times of proofing, 25-30min each time, wrap the filling, bake at 165-175℃ for 25-30min to make clear pattern and uniform color , clear layers, crispy taste, slightly sweet puff pastry, matcha egg yolk pastry with the fragrance of tea. The prepared biscuit retains the fragrance of the matcha tea, has health care function, is suitable for all ages, and has good application prospect.
Description
技术领域technical field
本发明公开了一种抹茶蛋黄酥的加工技术，属于食品加工技术领域。The invention discloses a processing technology of matcha egg yolk cake, which belongs to the technical field of food processing.
技术背景technical background
传统蛋黄酥不管是从色泽、口感上，还是从营养保健功能上，都比较单一。其色泽为单一的亮黄色，口感为单一的咸、甜味。营养上，只含有蛋黄的营养成分。随着人们生活水平的提高，对具有营养和保健功能的食品需要逐渐增大。抹茶具有极高的营养价值，具有抗氧化、解毒、排铅、调节机体免疫力、降血糖等功能，而且有效降低心脑血管疾病和儿童龋齿等多种疾病发生的可能，满足人们对食品朝着营养、保健、绿色方向发展的要求，并且带有茶叶特有的风味和保健功能。研究对传统蛋黄酥的制作方法上进行改善，同时添加了一定量的抹茶粉，不仅改变了其风味和色泽，而且也可以通过清新爽口的茶香味减缓蛋黄酥的甜腻感，还起着清热解毒、抗疲劳、抗肿瘤等作用。Traditional egg yolk cakes are relatively simple in terms of color, taste, and nutritional and health functions. Its color is a single bright yellow, and its taste is a single salty and sweet taste. Nutritionally, it only contains the nutrients of egg yolk. With the improvement of people's living standards, the demand for food with nutrition and health functions is gradually increasing. Matcha has extremely high nutritional value, has the functions of anti-oxidation, detoxification, lead discharge, regulation of body immunity, hypoglycemia, etc., and effectively reduces the possibility of cardiovascular and cerebrovascular diseases and children's dental caries and other diseases. It meets the requirements of nutrition, health care and green development, and has the unique flavor and health care function of tea. The research improved the production method of the traditional egg yolk cake, and added a certain amount of matcha powder, which not only changed its flavor and color, but also slowed down the sweetness of the egg yolk cake through the fresh and refreshing tea fragrance, and also played a role in clearing away heat. Detoxification, anti-fatigue, anti-tumor and other effects.
发明内容Contents of the invention
本发明要解决的技术问题是提供一种营养全面均衡、含有丰富的膳食纤维、口感酥脆、酥皮微甜、有着茶的清香的抹茶蛋黄酥及其制备方法。The technical problem to be solved by the present invention is to provide a matcha egg yolk shortbread with comprehensive and balanced nutrition, rich in dietary fiber, crispy taste, slightly sweet puff pastry and a tea fragrance and a preparation method thereof.
本发明的技术方案是：Technical scheme of the present invention is:
(1)用油皮包裹油酥，揉成圆团状，使其完全包裹，再用手按压圆团，用擀面杖擀成长条，从下到上卷成卷，盖上保鲜膜。(1) Wrap the pastry with oil skin, knead it into a ball, make it completely wrapped, then press the ball with your hands, roll it into a long strip with a rolling pin, roll it into a roll from bottom to top, and cover it with plastic wrap.
(2)醒发25-30分钟后，将卷拿出来，收口朝下，用擀面杖再擀成约1～3mm厚的长条，按由下至上的方向卷起来。重复进行操作，再醒发25-30分钟使其起酥分层。(2) After 25-30 minutes of proofing, take out the roll, close the mouth down, roll it into a strip about 1-3mm thick with a rolling pin, and roll it up from bottom to top. Repeat the operation, and wake up for another 25-30 minutes to make it crispy and layered.
(3)醒发后，横向从中间切开，横切口朝下，用擀面擀成饺子皮形状，中间略厚，边缘薄。(3) After proofing, cut it horizontally from the middle, with the horizontal cut facing down, and roll it into a dumpling skin shape with a slightly thicker middle and thinner edges.
(4)用醒发后的皮把准备好的豆沙蛋黄馅包在里边，滚圆，排列在烤盘上。165-175℃，25-30min，至表面呈浅绿色，略带黄色，即成熟。(4) Wrap the prepared bean paste and egg yolk stuffing inside with the proofed skin, roll into a ball, and arrange on the baking tray. 165-175°C, 25-30min, until the surface is light green and slightly yellow, that is, it is mature.
在本发明的实施方式中，步骤(1)中油皮配方：50％的面粉(高筋面粉/低筋面粉70∶5)，10％糖粉，20％黄油，20％水。In an embodiment of the present invention, the oil skin formula in step (1): 50% flour (high-gluten flour/low-gluten flour 70:5), 10% powdered sugar, 20% butter, 20% water.
在本发明的实施方式中，步骤(1)中油酥配方：64.5％低筋面粉，32.3％黄油，3.2％抹茶粉。在本发明的实施方式中，步骤(4)中馅的制备方法是：蛋黄冷冻，喷洒少量白酒，120℃烤10min，用植物油涂抹蛋黄，取适量的红豆沙包裹，备用。In the embodiment of the present invention, the pastry recipe in step (1): 64.5% low-gluten flour, 32.3% butter, 3.2% matcha powder. In an embodiment of the present invention, the preparation method of the stuffing in step (4) is: freeze the egg yolk, spray a small amount of white wine, bake at 120°C for 10 minutes, smear the egg yolk with vegetable oil, take an appropriate amount of red bean paste and wrap it for later use.
具体实施方式：detailed description:
下面结合实施例对本发明的技术内容做进一步说明，下述实施例是说明性的，不是限定性的，不能以下述实施例来限定本发明的保护范围。The technical contents of the present invention will be further described below in conjunction with the examples. The following examples are illustrative, not restrictive, and the protection scope of the present invention cannot be limited by the following examples.
实施例1：本发明的抹茶蛋黄酥制作工艺优化Embodiment 1: Optimization of the production process of the matcha egg yolk cake of the present invention
采用本发明提供的方法，选用不用条件进行面抹茶蛋黄酥制作，在单因素试验基础上，对高筋面粉与低筋面粉的比例、黄油、糖粉、抹茶粉的添加量进行四因素三水平的正交试验，正交结果分析如表2。Adopt the method provided by the present invention, select different conditions to make flour matcha egg yolk crisps, on the basis of single factor test, carry out four factors and three levels on the ratio of high-gluten flour to low-gluten flour, the addition of butter, sugar powder, and matcha powder Orthogonal experiment, the orthogonal result analysis is shown in Table 2.
表1正交因素水平表Table 1 Orthogonal factor level table
表2正交试验结果Table 2 Orthogonal test results
单因素试验和正交试验结果正好相符合，所以最后选出的最佳组合A2B3C1D2，即高低筋面粉比例70∶5，黄油30g，糖粉15g，抹茶粉3g。The results of the single factor test and the orthogonal test coincided exactly, so the best combination A 2 B 3 C 1 D 2 was finally selected, that is, the ratio of high and low gluten flour was 70:5, butter 30g, sugar powder 15g, and matcha powder 3g.
附图说明Description of drawings
图1为高低筋粉比对抹茶蛋黄酥品质的影响Figure 1 shows the effect of the ratio of high and low gluten flour on the quality of matcha egg yolk cake
图2为黄油添加量对抹茶蛋黄酥品质的影响Figure 2 is the effect of the amount of butter added on the quality of matcha egg yolk cake
图3为糖粉添加量对抹茶蛋黄酥品质的影响Figure 3 shows the effect of sugar powder addition on the quality of matcha egg yolk cake
图4为抹茶粉添加量对抹茶蛋黄酥品质的影响。Figure 4 shows the effect of the amount of matcha powder added on the quality of matcha egg yolk cake.
Claims (5)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108029726A (en) * | 2018-01-24 | 2018-05-15 | 杭州采芝斋食品制造有限公司 | EGG YOLK SHORTCAKE and its manufacture craft |
| CN108770907A (en) * | 2018-07-02 | 2018-11-09 | 四川茂华食品有限公司 | A kind of thousand layers of shortcake of coating and preparation method thereof |
| CN109329352A (en) * | 2018-09-27 | 2019-02-15 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg is crisp |
| CN109479931A (en) * | 2018-09-13 | 2019-03-19 | 扬州品胜食品有限公司 | Cream EGG YOLK SHORTCAKE and its processing technology |
| CN113317337A (en) * | 2021-05-26 | 2021-08-31 | 安徽省农业科学院农产品加工研究所 | Processing method of matcha egg yolk crisp |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | A kind of low-sugar red bean egg yolk cake and preparation method thereof |
-
2017
- 2017-03-27 CN CN201710212873.2A patent/CN107027857A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| YIYI妈妈: "抹茶蛋黄酥", 《百度网页》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108029726A (en) * | 2018-01-24 | 2018-05-15 | 杭州采芝斋食品制造有限公司 | EGG YOLK SHORTCAKE and its manufacture craft |
| CN108029726B (en) * | 2018-01-24 | 2021-04-27 | 杭州采芝斋食品制造有限公司 | Egg yolk crisp and its making process |
| CN108770907A (en) * | 2018-07-02 | 2018-11-09 | 四川茂华食品有限公司 | A kind of thousand layers of shortcake of coating and preparation method thereof |
| CN109479931A (en) * | 2018-09-13 | 2019-03-19 | 扬州品胜食品有限公司 | Cream EGG YOLK SHORTCAKE and its processing technology |
| CN109329352A (en) * | 2018-09-27 | 2019-02-15 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg is crisp |
| CN113317337A (en) * | 2021-05-26 | 2021-08-31 | 安徽省农业科学院农产品加工研究所 | Processing method of matcha egg yolk crisp |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | A kind of low-sugar red bean egg yolk cake and preparation method thereof |
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Application publication date: 20170811 |