CN107319321A - 一种草莓布丁及其制作方法 - Google Patents
一种草莓布丁及其制作方法 Download PDFInfo
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- CN107319321A CN107319321A CN201710570425.XA CN201710570425A CN107319321A CN 107319321 A CN107319321 A CN 107319321A CN 201710570425 A CN201710570425 A CN 201710570425A CN 107319321 A CN107319321 A CN 107319321A
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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- 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
Abstract
本发明公开了一种草莓布丁,包括馅料和面浆,其特征在于,所述馅料包括以下重量份的原料:草莓丁68‑70份、青豆5‑10份、白砂糖1‑3份、土豆泥10‑15份、甜玉米粒5‑10份、香辛料8‑12、黄油0.5‑1.5份、玉米淀粉0.5‑1.5份;所述面浆包括以下重量份的原料:低筋面粉80‑120份和冰水100‑200份。本发明还公开了上述草莓布丁的制作方法。由于采用了上述技术方案,本发明具有以下有益效果:本发明所得草莓布丁不仅烹饪简单,食用快捷,能够节省时间,而且营养均衡,鲜嫩多汁,口感爽滑,而且在烹饪或油炸时不会吸收过多的食用油而影响人们的身体健康,容易消化和吸收,老少咸宜,食用安全又健康。
Description
技术领域
本发明涉及食品加工领域,具体说是一种草莓布丁及其制作方法。
背景技术
草莓是一种红色的花果,又名凤梨草莓、红莓、洋莓、地莓等,为蔷薇科、草莓属多年生草本。草莓外观呈心形,鲜美红嫩,果肉多汁,含有特殊的浓郁水果芳香,果实具有润肺生津、健脾和胃、利尿消肿等功效。
青豆中富含多种抗氧化成分,还能消除炎症;青豆可以为人体提供儿茶素以及表儿茶素两种类黄酮抗氧化剂,这两种物质能够有效去除体内的自由基,预防由自由基引起的疾病,延缓身体衰老速度,还有消炎抗菌的作用。
土豆蛋白质营养价值高,容易消化、吸收,优于其他作物的蛋白质,而且在土豆的蛋白质中含有赖氨酸、色氨酸、组氨酸、精氨酸、苯丙氨酸、缬氨酸、亮氨酸、异亮氨酸和蛋氨酸等多种人体不能合成的必需氨基酸;土豆块茎含有多种维生素和无机盐,维生素的种类有维生素A(胡萝卜素)、维生素B1(硫胺素)、维生素B2(核黄素)、维生素C(抗坏血酸)、维生素pp(烟酸)、维生素E(生育酚)、维生素B3(泛酸)、维生素B6(吡哆醇)、维生素M(叶酸)和生物素H等;无机盐的种类有钙、磷、铁、钾、钠、锌,锰等,是人体健康和幼儿发育成长不可或缺的元素。
目前利用草莓和土豆为原料制作成预制调理品的案例已经存在,例如专利号为“CN103975978B” 的中国专利提出了“一种草莓土豆泥做成的糕点及其制备方法”,该专利添加了中药助剂,中医讲究“是药三分毒”,上述中药助剂的添加虽然能达到一定的效果,但是长此以往,会在人体内慢慢积累毒素,存在罹患疾病的危险,不利于人体健康。
发明内容
本发明所要解决的技术问题是提供一种草莓布丁及其制作方法。
为实现上述目的,本发明采用的技术方案为:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68-70份、青豆5-10份、白砂糖1-3份、土豆泥10-15份、甜玉米粒5-10份、香辛料8-12、黄油0.5-1.5份、玉米淀粉0.5-1.5份;
所述面浆包括以下重量份的原料:低筋面粉80-120份和冰水100-200份。
作为优选,一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68.7份、青豆8份、白砂糖2份、土豆泥13份、甜玉米粒2份、香辛料9.8份、黄油5份、玉米淀粉1份;
所述面浆包括以下重量份的原料:低筋面粉100份和冰水150份。
一种上述草莓布丁,其制作方法包括以下步骤:
一、备料:
挑选新鲜黄瓤土豆、冷冻青豆、冷冻甜玉米粒和新鲜草莓,将土豆洗净去皮;将冷冻青豆和冷冻甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;将新鲜草莓洗净并去除果蒂备用;
二、原料处理:
将洗净去皮的土豆切片,并摆入蒸盘中,然后推入蒸箱蒸制30-40分钟,蒸至土豆松软;将草莓作切丁处理;将配方量的低筋面粉加入适量冰水制成面浆备用;
三、淀粉醚化:
将配方量的玉米淀粉在碱性条件下与环氧丙烷作用,控制时间和温度,达到预定醚化度后,中和、洗涤、干燥可得到不同醚化度的羟丙基淀粉醚;
四、液氮搅拌:
将蒸制后的土豆片倒入液氮搅拌机内,先将按配方量称取的草莓丁、青豆和甜玉米粒均匀撒入,待搅拌均匀后,将按配方量称取的白砂糖、黄油、香辛料和羟丙基淀粉醚加入,搅拌均匀,将盖子扣好,抽真空0.08MP,真空搅拌10分钟;最后放入液氮,搅拌至中心温度-4至-6摄氏度,出料;
五、成型:
将搅拌好的料馅放入成型机,用草莓状模具,设定好参数后成型,得料坯备用;注意将形状不好的检出;
六、上浆:
将制好的面浆加入剩余量的冰水用打浆机搅拌均匀,注意出料时中心温度不得超过10度,放入浓浆机中;料坯两面上浆要均匀;
七、上糠:
将上浆后的料坯两面均匀的裹上一层金黄2#干糠,不得露浆和肉坯;
八、油炸:
油温185℃,炸制30s;将不良品检出;
九、速冻:
入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状、色泽不好的去除,异物检查,成品重量:16-18g/块;
十、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
十一、入库保管:
将按要求包装好的产品放置在零下18℃以下的冷库中进行保管。
在上述技术方案中,本发明将玉米淀粉醚化后得到不同醚化程度的羟丙基淀粉醚,由于羟丙基的引入,使产物的亲水性加强,在低温条件下也具有良好的保水性,能使产品表面光滑、质地浓稠、无颗粒状结构,而且适用不同温度下的保存,大大延长本发明所得草莓布丁的货架期。
由于采用了上述技术方案,本发明具有以下有益效果:本发明所得草莓布丁不仅烹饪简单,食用快捷,能够节省时间,而且营养均衡,鲜嫩多汁,口感爽滑,而且在烹饪或油炸时不会吸收过多的食用油而影响人们的身体健康,容易消化和吸收,老少咸宜,食用安全又健康。
具体实施方式
现结合具体实施例,对本发明做进一步说明。
实施例一:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68份、青豆5份、白砂糖1份、土豆泥10份、甜玉米粒5份、香辛料8份、黄油0.5份、玉米淀粉0.5份;
所述面浆包括以下重量份的原料:低筋面粉80份和冰水100份。
实施例二:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68.7份、青豆8份、白砂糖2份、土豆泥13份、甜玉米粒2份、香辛料9.8份、黄油5份、玉米淀粉1份;
所述面浆包括以下重量份的原料:低筋面粉100份和冰水150份。
实施例三:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁70份、青豆10份、白砂糖3份、土豆泥15份、甜玉米粒10份、香辛料12份、黄油1.5份、玉米淀粉1.5份;
所述面浆包括以下重量份的原料:低筋面粉120份和冰水200份。
实施例四:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁69份、青豆7份、白砂糖2.3份、土豆泥12份、甜玉米粒8份、香辛料11份、黄油1.2份、玉米淀粉0.9份;
所述面浆包括以下重量份的原料:低筋面粉90份和冰水160份。
实施例五:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68.5份、青豆8.2份、白砂糖1.8份、土豆泥13.2份、甜玉米粒7.2份、香辛料9.8份、黄油0.8份、玉米淀粉1.4份;
所述面浆包括以下重量份的原料:低筋面粉105份和冰水148份。
实施例六:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁69.5份、青豆9.1份、白砂糖2.3份、土豆泥14.6份、甜玉米粒9.8份、香辛料11.6份、黄油1.5份、玉米淀粉1.5份;
所述面浆包括以下重量份的原料:低筋面粉116份和冰水192份。
实施例七:一种草莓布丁,包括馅料和面浆,所述馅料包括以下重量份的原料:草莓丁68.8份、青豆7.6份、白砂糖2.2份、土豆泥12.8份、甜玉米粒8份、香辛料10.5份、黄油1.25份、玉米淀粉1.25份;
所述面浆包括以下重量份的原料:低筋面粉102份和冰水158份。
一种上述实施例中所提及的草莓布丁,其制作方法包括以下步骤:
一、备料:
挑选新鲜黄瓤土豆、冷冻青豆、冷冻甜玉米粒和新鲜草莓,将土豆洗净去皮;将冷冻青豆和冷冻甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;将新鲜草莓洗净并去除果蒂备用;
二、原料处理:
将洗净去皮的土豆切片,并摆入蒸盘中,然后推入蒸箱蒸制30-40分钟,蒸至土豆松软;将草莓作切丁处理;将配方量的低筋面粉加入适量冰水制成面浆备用;
三、淀粉醚化:
将配方量的玉米淀粉在碱性条件下与环氧丙烷作用,控制时间和温度,达到预定醚化度后,中和、洗涤、干燥可得到不同醚化度的羟丙基淀粉醚;
四、液氮搅拌:
将蒸制后的土豆片倒入液氮搅拌机内,先将按配方量称取的草莓丁、青豆和甜玉米粒均匀撒入,待搅拌均匀后,将按配方量称取的白砂糖、黄油、香辛料和羟丙基淀粉醚加入,搅拌均匀,将盖子扣好,抽真空0.08MP,真空搅拌10分钟;最后放入液氮,搅拌至中心温度-4至-6摄氏度,出料;
五、成型:
将搅拌好的料馅放入成型机,用草莓状模具,设定好参数后成型,得料坯备用;注意将形状不好的检出;
六、上浆:
将制好的面浆加入剩余量的冰水用打浆机搅拌均匀,注意出料时中心温度不得超过10度,放入浓浆机中;料坯两面上浆要均匀;
七、上糠:
将上浆后的料坯两面均匀的裹上一层金黄2#干糠,不得露浆和肉坯;
八、油炸:
油温185℃,炸制30s;将不良品检出;
九、速冻:
入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状、色泽不好的去除,异物检查,成品重量:16-18g/块;
十、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
十一、入库保管:
将按要求包装好的产品放置在零下18℃以下的冷库中进行保管。
实施例一至七中的草莓布丁为预制油炸调理品,产品成型后,需要对产品的持水性进行检测,检测方法为:
准确称取草莓布丁样品4g,用干净小刀切碎,放入已经干燥恒重的称量皿中,在105℃的电热恒温鼓风干燥箱中烘干至恒重,分别在电子天平上称量得到以下数据:
G0(称量皿的重量);
G1(称量皿和样品烘干前的重量);
G2(称量皿和样品烘干后的重量);
则持水率可由下式计算:
持水率=(G1-G2)/(G1-G0)*100%;数值越大,代表样品的持水率越高。
以下为检测结果:
实施例 | G0(g) | G1(g) | G2(g) | 持水率(%) |
一 | 2.00 | 6.00 | 4.80 | 30 |
二 | 2.00 | 6.00 | 4.60 | 35 |
三 | 2.00 | 6.00 | 4.40 | 40 |
四 | 2.00 | 6.00 | 4.65 | 33.75 |
五 | 2.00 | 6.00 | 4.55 | 36.25 |
六 | 2.00 | 6.00 | 4.70 | 32.5 |
七 | 2.00 | 6.00 | 4.75 | 31.25 |
由上表可知,实施例三中样品的持水率最高。
以上显示和描述了本发明的基本原理、主要特征及本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种草莓布丁,包括馅料和面浆,其特征在于,所述馅料包括以下重量份的原料:草莓丁68-70份、青豆5-10份、白砂糖1-3份、土豆泥10-15份、甜玉米粒5-10份、香辛料8-12、黄油0.5-1.5份、玉米淀粉0.5-1.5份;
所述面浆包括以下重量份的原料:低筋面粉80-120份和冰水100-200份。
2.根据权利要求1所述的一种草莓布丁,包括馅料和面浆,其特征在于,所述馅料包括以下重量份的原料:草莓丁68.7份、青豆8份、白砂糖2份、土豆泥13份、甜玉米粒2份、香辛料9.8份、黄油5份、玉米淀粉1份;
所述面浆包括以下重量份的原料:低筋面粉100份和冰水150份。
3.根据权利要求1所述的一种草莓布丁,其特征在于,其制作方法包括以下步骤:
一、备料:
挑选新鲜黄瓤土豆、冷冻青豆、冷冻甜玉米粒和新鲜草莓,将土豆洗净去皮;将冷冻青豆和冷冻甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;将新鲜草莓洗净并去除果蒂备用;
二、原料处理:
将洗净去皮的土豆切片,并摆入蒸盘中,然后推入蒸箱蒸制30-40分钟,蒸至土豆松软;将草莓作切丁处理;将配方量的低筋面粉加入适量冰水制成面浆备用;
三、淀粉醚化:
将配方量的玉米淀粉在碱性条件下与环氧丙烷作用,控制时间和温度,达到预定醚化度后,中和、洗涤、干燥可得到不同醚化度的羟丙基淀粉醚;
四、液氮搅拌:
将蒸制后的土豆片倒入液氮搅拌机内,先将按配方量称取的草莓丁、青豆和甜玉米粒均匀撒入,待搅拌均匀后,将按配方量称取的白砂糖、黄油、香辛料和羟丙基淀粉醚加入,搅拌均匀,将盖子扣好,抽真空0.08MP,真空搅拌10分钟;最后放入液氮,搅拌至中心温度-4至-6摄氏度,出料;
五、成型:
将搅拌好的料馅放入成型机,用草莓状模具,设定好参数后成型,得料坯备用;注意将形状不好的检出;
六、上浆:
将制好的面浆加入剩余量的冰水用打浆机搅拌均匀,注意出料时中心温度不得超过10度,放入浓浆机中;料坯两面上浆要均匀;
七、上糠:
将上浆后的料坯两面均匀的裹上一层金黄2#干糠,不得露浆和肉坯;
八、油炸:
油温185℃,炸制30s;将不良品检出;
九、速冻:
入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状、色泽不好的去除,异物检查,成品重量:16-18g/块;
十、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
十一、入库保管:
将按要求包装好的产品放置在零下18℃以下的冷库中进行保管。
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