CN107114439A - The preparation method of hawthorn sandwich - Google Patents
The preparation method of hawthorn sandwich Download PDFInfo
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- CN107114439A CN107114439A CN201710470414.4A CN201710470414A CN107114439A CN 107114439 A CN107114439 A CN 107114439A CN 201710470414 A CN201710470414 A CN 201710470414A CN 107114439 A CN107114439 A CN 107114439A
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
Abstract
The invention discloses a kind of preparation method of hawthorn sandwich, comprise the following steps：Step 1: prepare haw berry meat stuffing, Step 2: prepare haw pulp, Step 3: with face and prepare proofing of dough, Step 4: faric and prepare bread embryo, be then sent in baking box and repeatedly toast.Preparation technology of the present invention is simple, and obtained bread epidermis delicious and crisp, soft inner, sandwich acid are crisp fragrant and sweet, and has effects that to promote the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, reduces blood fat.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of hawthorn sandwich.
Background technology
Haw taste is slightly sour puckery, and fruit is raw-eaten or make preserved fruit fruitcake, it is drying after can be used as medicine, be Chinese distinctive medicine fruit dual-purpose tree
Kind, with the effect such as reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia, while being also spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting
Good medicine, the disease such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea has good curative effect.Flavone compound Vitexin in hawthorn, be
A kind of stronger medicine of antitumaous effect, its extract has certain to suppressing internal growth of cancer cells, propagation and infiltration metastasis
Effect.Through investigation display, most people can't specially go purchase hawthorn to eat, therefore hawthorn adequately and reasonably be utilized, and allow people
In diet absorb hawthorn nutritive value, as new direction.
Bread is a kind of convenient food, in Chinese more and more welcomed by the people, and people generally regard bread as morning
One of staple food of meal, the preparation method of existing bread is to add flavoring essence, cream, strain etc. in flour to be well mixed, so
The water fermentation aftershaping high temperature that kneads is added afterwards to bakee and form.Existing bread-making methods exist less varieties, local flavor it is single,
The problems such as nutrition is unbalanced.
At present, hawthorn bread single taste, poor taste on the market, and be not affected by the favor of consumer.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of hawthorn sandwich, its preparation technology is simple, system
Bread epidermis is crisp, soft inner, sandwich acid are crisp fragrant and sweet, and have effects that to promote the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, reduce blood fat
It is fragrant.
In order to realize that there is provided a kind of making side of hawthorn sandwich according to object of the present invention and further advantage
Method, comprises the following steps：
Step 1: hawthorn is cleaned, remove the peel, is enucleated, haw pulp is obtained, two parts are classified as, a copy of it hawthorn is taken
The parts by weight of pulp 20~25, which are placed in food steamer, steams 10~15min, then is placed in stirring in mixer, obtains haw berry muddy flesh, so
Afterwards by itself and the white granulated sugar of 15~18 parts by weight, the honey of 3~7 parts by weight, the grapefruit flesh of 5~8 parts by weight, 2~3 parts by weight
Vinegar, the muskmelon powder of 3~4 parts by weight, the hedgehog hydnum mushroom powder of 4~7 parts by weight, 3~5 parts by weight kahikatea dew powder be placed in 140
In~160ml olive oil, 45~55 DEG C are heated up to, is well mixed, obtains haw berry meat stuffing；
Step 2: by a haw pulp of residue obtained in step one and longan pulp, litchi pulp, jackfruit, mountain
Bamboo pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and haw pulp slurry is obtained after mashing, filtering
Liquid, addition white sesameseed, fructus cannabis, locust bean gum, prebiotics, donkey-hide gelatin boil 1~1.5h through small fire in haw pulp slurries, then
Room temperature is cooled to, haw pulp is obtained；
Step 3: take the parts by weight of wholewheat flour 50~70, the parts by weight of Strong flour 20~30, the parts by weight of tapioca starch 5~9,
The parts by weight of kudzu-vine root powder 3~5, the parts by weight of konjaku flour 4~6, the parts by weight of taro meal 3~6, the parts by weight of whole milk powder 2~4, acorn nut powder
2~3 parts by weight, the parts by weight of lycopodium powder 1~2, the parts by weight of soda ash 5~7, the parts by weight of D-sorbite 1~2, the weight of edible salt 2~3
Amount part is poured into a mixing bowl, adds 32~38 DEG C of warm water, and it is 22~26% to control water content, is stirred simultaneously and into dough, and will
Dough is placed in 4~5h of fermentation in constant temperature fermentation box, further takes out and is placed in vacuum tank the 45~65min that kneads dough, and is passed through during kneading dough
Aseptic gas containing fresh flower fragrance, afterwards by the 25~30min of dough leavening mixed, obtain proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the haw berry meat stuffing that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into 20~24min of oven for baking, and baking temperature is 180~190 DEG C, brush one layer of egg clear liquid in surface after taking-up, then is sent
It is 200~210 DEG C to enter to control baking temperature in baking box, after 3~4min of baking, takes out what brush one layer of step 2 in surface was obtained again
Haw pulp, is fed again into 2~3min of oven for baking, and baking temperature is 195~200 DEG C, is taken out after cooling.
Preferably, the stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
Preferably, in step 2 white sesameseed, fructus cannabis, locust bean gum, donkey-hide gelatin, the weight ratio of prebiotics is 6:3:5:2:
2。
Preferably, the mesh size of the beater in step 2 is 0.8~1.6mm, and beating time is 25min.
Preferably, dough is continuously fermented twice in constant temperature fermentation box in step 3, for the first time the temperature of fermentation
For 38 DEG C, relative humidity is 82%, and fermentation time is 2h, and the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, hair
The ferment time is 2.5h.
Preferably, in step 3 containing fresh flower fragrance aseptic gas be by sweet osmanthus, chrysanthemum, gardenia, lily,
Rose through it is degerming, steam and obtain, be specially that sweet osmanthus, chrysanthemum, gardenia, lily, rose are placed in into hydrogen peroxide concentration to be
40s is rinsed in 1% aqueous solution, then is placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, in steamer plus
Enter deionized water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, will be steamed in steamer
The steam gone out is passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipe with outlet
Road, pipeline is connected with vacuum tank, and sweet osmanthus, chrysanthemum, gardenia, lily, the weight ratio of rose are 7:3:3:2:2.
Preferably, bread embryo is sent into before oven for baking in step 4, first in one layer of Huang of tray surface brush of baking box
Oil, then bread embryo is placed on pallet toasted.
The present invention can at least reach following beneficial effect：
Hawthorn sandwich produced by the present invention is carried out to the sandwich fillings (i.e. haw berry meat stuffing) and dough of bread respectively
Especially processing, obtained haw berry meat stuffing sweet and sour taste, it is fermented after dough it is soft delicious, taste is micro- salty, and in baking
During, it is brushed with egg clear liquid and haw pulp in bread surface so that obtained bread epidermis delicious and crisp, soft inner, sandwich acid
Crisp fragrant and sweet, the delicious mouthfeel rich in level of being taken to eater.
Hawthorn sandwich nutriment produced by the present invention enrich, in the atmosphere with fresh flower flavor to fermentation after
Dough is crumpled so that cavernous dough is fully contacted with the gas with fresh flower flavor in vacuum tank after fermentation so that
Gas enters inside the dough after fermentation, serves as fragrance fumette in baking process, obtained bread sweet mouthfeel, lasting fragrance,
Obtained bread, news have the fragrant and sweet of fresh flower, food it is sour-sweet tasty and refreshing with hawthorn.Either in haw berry meat stuffing, still
In dough powder, a variety of nutrient raw materials are with the addition of, obtained bread, which has, to promote the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, reduces the work(of blood fat
Effect.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
A kind of preparation method of hawthorn sandwich of the present invention, comprises the following steps：
Step 1: hawthorn is cleaned, remove the peel, is enucleated, haw pulp is obtained, two parts are classified as, a copy of it hawthorn is taken
The parts by weight of pulp 20, which are placed in food steamer, steams 10min, then be placed in mixer stir, obtain haw berry muddy flesh, then by its with
The white granulated sugar of 15 parts by weight, the honey of 3 parts by weight, the grapefruit flesh of 5 parts by weight, vinegar, the sweet tea of 3 parts by weight of 2 parts by weight
Melon powder, the hedgehog hydnum mushroom powder of 4 parts by weight, the kahikatea dew powder of 3 parts by weight are placed in 140ml olive oil, are heated up to 45 DEG C, mixing is equal
It is even, obtain haw berry meat stuffing；
Step 2: by a haw pulp of residue obtained in step one and longan pulp, litchi pulp, jackfruit, mountain
Bamboo pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and haw pulp slurry is obtained after mashing, filtering
Liquid, addition white sesameseed, fructus cannabis, locust bean gum, prebiotics, donkey-hide gelatin boil 1h through small fire in haw pulp slurries, then cool down
To room temperature, haw pulp is obtained；
Step 3: taking the parts by weight of wholewheat flour 50, the parts by weight of Strong flour 20, the parts by weight of tapioca starch 5, the weight of kudzu-vine root powder 3
Part, the parts by weight of konjaku flour 4, the parts by weight of taro meal 3, the parts by weight of whole milk powder 2, the parts by weight of acorn nut powder 2, the parts by weight of lycopodium powder 1,
The parts by weight of soda ash 5, the parts by weight of D-sorbite 1, the parts by weight of edible salt 2 are poured into a mixing bowl, add 32 DEG C of warm water, and control contains
Water is 22%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and be placed in vacuum tank
In knead dough 45min, the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 25min mixed, are obtained
Proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the haw berry meat stuffing that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 20min, and baking temperature is 180 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 200 DEG C, after baking 3min, and the haw pulp that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
2min is toasted in case, baking temperature is 195 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, fructus cannabis, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:3:5:2:2.
The mesh size of beater in step 2 is 0.8mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by sweet osmanthus, chrysanthemum, gardenia, lily, rose warp
It is degerming, steam and obtain, be specially by sweet osmanthus, chrysanthemum, gardenia, lily, rose be placed in hydrogen peroxide concentration for 1% it is water-soluble
40s is rinsed in liquid, then is placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, deionization is added in steamer
Water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, the steam that will be steamed in steamer
It is passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipeline, pipeline with outlet
Connected with vacuum tank, sweet osmanthus, chrysanthemum, gardenia, lily, the weight ratio of rose are 7:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Embodiment 2>
A kind of preparation method of hawthorn sandwich of the present invention, comprises the following steps：
Step 1: hawthorn is cleaned, remove the peel, is enucleated, haw pulp is obtained, two parts are classified as, a copy of it hawthorn is taken
The parts by weight of pulp 23, which are placed in food steamer, steams 12min, then be placed in mixer stir, obtain haw berry muddy flesh, then by its with
The white granulated sugar of 16 parts by weight, the honey of 6 parts by weight, the grapefruit flesh of 6 parts by weight, vinegar, the sweet tea of 3 parts by weight of 2 parts by weight
Melon powder, the hedgehog hydnum mushroom powder of 5 parts by weight, the kahikatea dew powder of 4 parts by weight are placed in 150ml olive oil, are heated up to 50 DEG C, mixing is equal
It is even, obtain haw berry meat stuffing；
Step 2: by a haw pulp of residue obtained in step one and longan pulp, litchi pulp, jackfruit, mountain
Bamboo pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and haw pulp slurry is obtained after mashing, filtering
Liquid, addition white sesameseed, fructus cannabis, locust bean gum, prebiotics, donkey-hide gelatin boil 1.5h, Ran Houleng through small fire in haw pulp slurries
But to room temperature, haw pulp is obtained；
Step 3: taking the parts by weight of wholewheat flour 60, the parts by weight of Strong flour 25, the parts by weight of tapioca starch 7, the weight of kudzu-vine root powder 4
Part, the parts by weight of konjaku flour 5, the parts by weight of taro meal 5, the parts by weight of whole milk powder 3, the parts by weight of acorn nut powder 3, the parts by weight of lycopodium powder 2,
The parts by weight of soda ash 6, the parts by weight of D-sorbite 2, the parts by weight of edible salt 3 are poured into a mixing bowl, add 36 DEG C of warm water, and control contains
Water is 24%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and be placed in vacuum tank
In knead dough 55min, the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 28min mixed, are obtained
Proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the haw berry meat stuffing that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 22min, and baking temperature is 185 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 205 DEG C, after baking 3min, and the haw pulp that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
2min is toasted in case, baking temperature is 198 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, fructus cannabis, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:3:5:2:2.
The mesh size of beater in step 2 is 1.3mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by sweet osmanthus, chrysanthemum, gardenia, lily, rose warp
It is degerming, steam and obtain, be specially by sweet osmanthus, chrysanthemum, gardenia, lily, rose be placed in hydrogen peroxide concentration for 1% it is water-soluble
40s is rinsed in liquid, then is placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, deionization is added in steamer
Water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, the steam that will be steamed in steamer
It is passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipeline, pipeline with outlet
Connected with vacuum tank, sweet osmanthus, chrysanthemum, gardenia, lily, the weight ratio of rose are 7:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Embodiment 3>
A kind of preparation method of hawthorn sandwich of the present invention, comprises the following steps：
Step 1: hawthorn is cleaned, remove the peel, is enucleated, haw pulp is obtained, two parts are classified as, a copy of it hawthorn is taken
The parts by weight of pulp 25, which are placed in food steamer, steams 15min, then be placed in mixer stir, obtain haw berry muddy flesh, then by its with
The white granulated sugar of 18 parts by weight, the honey of 7 parts by weight, the grapefruit flesh of 8 parts by weight, vinegar, the sweet tea of 4 parts by weight of 3 parts by weight
Melon powder, the hedgehog hydnum mushroom powder of 7 parts by weight, the kahikatea dew powder of 5 parts by weight are placed in 160ml olive oil, are heated up to 55 DEG C, mixing is equal
It is even, obtain haw berry meat stuffing；
Step 2: by a haw pulp of residue obtained in step one and longan pulp, litchi pulp, jackfruit, mountain
Bamboo pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and haw pulp slurry is obtained after mashing, filtering
Liquid, addition white sesameseed, fructus cannabis, locust bean gum, prebiotics, donkey-hide gelatin boil 1.5h, Ran Houleng through small fire in haw pulp slurries
But to room temperature, haw pulp is obtained；
Step 3: taking the parts by weight of wholewheat flour 70, the parts by weight of Strong flour 30, the parts by weight of tapioca starch 9, the weight of kudzu-vine root powder 5
Part, the parts by weight of konjaku flour 6, the parts by weight of taro meal 6, the parts by weight of whole milk powder 4, the parts by weight of acorn nut powder 3, the parts by weight of lycopodium powder 2,
The parts by weight of soda ash 7, the parts by weight of D-sorbite 2, the parts by weight of edible salt 3, pour into a mixing bowl, add 38 DEG C of warm water, control
Water content is 26%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and is placed in vacuum appearance
Kneaded dough 65min in device, and the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 30min mixed, are obtained
To proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the haw berry meat stuffing that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 24min, and baking temperature is 190 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 210 DEG C, after baking 4min, and the haw pulp that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
3min is toasted in case, baking temperature is 200 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, fructus cannabis, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:3:5:2:2.
The mesh size of beater in step 2 is 0.8~1.6mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by sweet osmanthus, chrysanthemum, gardenia, lily, rose warp
It is degerming, steam and obtain, be specially by sweet osmanthus, chrysanthemum, gardenia, lily, rose be placed in hydrogen peroxide concentration for 1% it is water-soluble
40s is rinsed in liquid, then is placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, deionization is added in steamer
Water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, the steam that will be steamed in steamer
It is passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipeline, pipeline with outlet
Connected with vacuum tank, sweet osmanthus, chrysanthemum, gardenia, lily, the weight ratio of rose are 7:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Contrast test>
Comparative example 1：Directly hawthorn is removed the peel in step one, be enucleated after haw berry meat stuffing is made, remaining step and parameter with
Embodiment 2 is identical；
Comparative example 2：Without the processing of step 2, common jam is brushed in step 4, remaining step and parameter and embodiment 2
It is identical；
Comparative example 3：Direct proofing of dough, is not passed through fresh flower flavor in vacuum environment and dough is entered after being fermented in step 3
Row rubs processing, and remaining step and parameter are same as Example 2.
Example 2, comparative example 1, comparative example 2, hawthorn sandwich made from comparative example 3 carry out sensory evaluation survey respectively
Examination, evaluation criterion is shown in Table 1, and estimator is evaluated it according to the hobby of oneself, and main according to difference to the evaluation of result
The people of occupation or different age group carries out sensory evaluation.Hawthorn sandwich to be evaluated is randomly assigned to estimator respectively,
It is 50 people to participate in pricer number, and evaluation result is shown in Table 2.
The evaluation criterion of table 1
The evaluation result of table 2
From Tables 1 and 2, the hawthorn cappellettis of embodiments of the invention 2 be surrounded by 92% people think its profile it is complete,
It is full well-balanced；98% people thinks that there is sour-sweet taste at its sandwich place, and surface layer has pure and fresh fresh flower fragrance；100% people thinks its table
The crisp sweet tea of skin, surface layer is soft, and sandwich crisp acid is tasty and refreshing.It follows that the popular hawthorn sandwich for the present invention is in form, perfume (or spice)
Degree of recognition on taste, mouthfeel is above 90%, and is correspondingly above than comparative example 1,2,3.Therefore, hawthorn produced by the present invention
Sandwich is especially handled the sandwich fillings (i.e. haw berry meat stuffing) and dough of bread respectively, and obtained bread epidermis is fragrant
Crisp, soft inner, crisp fragrant and sweet, the delicious mouthfeel rich in level of being taken to eater of sandwich acid.
In addition, hawthorn sandwich made from embodiment 2, comparative example 1, comparative example 2, comparative example 3 is respectively placed in into ventilation
Well, in external condition identical environment, after 4 days, sensory evaluation is carried out to fragrance again by 50 people for participating in evaluating, wherein,
The people for having 95% still thinks that there is sour-sweet taste at the sandwich place of hawthorn sandwich made from embodiment 2, and surface layer has pure and fresh fresh flower
Fragrance, the people for having 87% thinks that there is sour-sweet taste at the sandwich place of bread made from comparative example 2, and surface layer has pure and fresh fresh flower fragrance, do not had
It is believed that bread made from comparative example 1 and comparative example 3 has fragrance.It follows that hawthorn sandwich produced by the present invention
The dough after fermentation is crumpled in the atmosphere with fresh flower flavor so that after fermentation in cavernous dough and vacuum tank
Gas with fresh flower flavor is fully contacted so that gas enters inside the dough after fermentation, and champignon is served as in baking process
Agent, obtained bread sweet mouthfeel, lasting fragrance.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (7)
1. a kind of preparation method of hawthorn sandwich, it is characterised in that comprise the following steps：
Step 1: hawthorn is cleaned, remove the peel, is enucleated, haw pulp is obtained, two parts are classified as, a copy of it haw pulp is taken
20~25 parts by weight, which are placed in food steamer, steams 10~15min, then is placed in stirring in mixer, obtains haw berry muddy flesh, then will
It is with the white granulated sugar of 15~18 parts by weight, the acid of the honey of 3~7 parts by weight, the grapefruit flesh of 5~8 parts by weight, 2~3 parts by weight
Vinegar, the muskmelon powder of 3~4 parts by weight, the hedgehog hydnum mushroom powder of 4~7 parts by weight, the kahikatea dew powder of 3~5 parts by weight be placed in 140~
In 160ml olive oil, 45~55 DEG C are heated up to, is well mixed, obtains haw berry meat stuffing；
Step 2: by a haw pulp of residue obtained in step one and longan pulp, litchi pulp, jackfruit, mangosteen
Meat, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and haw pulp slurries are obtained after mashing, filtering,
White sesameseed, fructus cannabis, locust bean gum, prebiotics, donkey-hide gelatin are added in haw pulp slurries and boils 1~1.5h, Ran Houleng through small fire
But to room temperature, haw pulp is obtained；
Step 3: taking the parts by weight of wholewheat flour 50~70, the parts by weight of Strong flour 20~30, the parts by weight of tapioca starch 5~9, the root of kudzu vine
The parts by weight of powder 3~5, the parts by weight of konjaku flour 4~6, the parts by weight of taro meal 3~6, the parts by weight of whole milk powder 2~4, acorn nut powder 2~3
Parts by weight, the parts by weight of lycopodium powder 1~2, the parts by weight of soda ash 5~7, the parts by weight of D-sorbite 1~2, the parts by weight of edible salt 2~3
Pour into a mixing bowl, add 32~38 DEG C of warm water, it is 22~26% control water content, is stirred simultaneously and into dough, and by dough
Be placed in 4~5h of fermentation in constant temperature fermentation box, further take out and be placed in vacuum tank the 45~65min that kneads dough, be passed through during kneading dough containing
The aseptic gas of fresh flower fragrance, afterwards by the 25~30min of dough leavening mixed, obtain proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and pancake is pressed into respectively
Shape, the haw berry meat stuffing that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, is then sent
Enter 20~24min of oven for baking, baking temperature is 180~190 DEG C, and one layer of egg clear liquid of surface brush, is re-fed into roasting after taking-up
It is 200~210 DEG C that baking temperature is controlled in case, after 3~4min of baking, and the hawthorn that brush one layer of step 2 in surface is obtained is taken out again
Sauce, is fed again into 2~3min of oven for baking, and baking temperature is 195~200 DEG C, is taken out after cooling.
2. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that the stirring of mixer in step one
Speed is 70r/min, and mixing time is 30min.
3. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that white sesameseed, fire in step 2
Edestan, locust bean gum, donkey-hide gelatin, the weight ratio of prebiotics are 6:3:5:2:2.
4. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that the sieve of the beater in step 2
Screen distance is 0.8~1.6mm, and beating time is 25min.
5. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that dough is sent out in constant temperature in step 3
Continuously fermented twice in ferment case, the temperature of fermentation is 38 DEG C for the first time, and relative humidity is 82%, and fermentation time is 2h, the
The temperature of secondary fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is 2.5h.
6. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that contain fresh flower virtue in step 3
Fragrant aseptic gas be by sweet osmanthus, chrysanthemum, gardenia, lily, rose through it is degerming, steam and obtain, specially by sweet osmanthus, chrysanthemum
Flower, gardenia, lily, rose are placed in the aqueous solution that hydrogen peroxide concentration is 1% and rinse 40s, then float in deionized water
It is placed in after washing 2min, taking-up on the steaming tray of steamer, deionized water is added in steamer, and the height of deionized water does not reach steaming
Drawer, keeps the deionized water constantly boiling in steamer, the steam steamed in steamer is passed through in vacuum tank, wherein, steamer
Pot cover is provided with the outlet passed through for steam, and is connected with pipeline with outlet, and pipeline is connected with vacuum tank, sweet osmanthus, chrysanthemum, Cape jasmine
Sub- flower, lily, the weight ratio of rose are 7:3:3:2:2.
7. the preparation method of hawthorn sandwich as claimed in claim 1, it is characterised in that send into bread embryo in step 4
Before oven for baking, first in one layer of butter of tray surface brush of baking box, then bread embryo is placed on pallet toasted.
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