CN107581227A - A kind of Crispy Durian Cake volume and preparation method thereof - Google Patents
A kind of Crispy Durian Cake volume and preparation method thereof Download PDFInfo
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- CN107581227A CN107581227A CN201710959804.8A CN201710959804A CN107581227A CN 107581227 A CN107581227 A CN 107581227A CN 201710959804 A CN201710959804 A CN 201710959804A CN 107581227 A CN107581227 A CN 107581227A
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Abstract
The present invention provides a kind of Crispy Durian Cake volume and preparation method thereof, and the Crispy Durian Cake volume includes cladding and core material, and the cladding includes following parts by weight of component：50~100 parts of flour, 30~50 parts of durian powder, 15~20 parts of lily root flour, 12~20 parts of lotus nut starch, 10~15 parts of salt, 20~30 parts of white granulated sugar, 50~80 parts of water, 0.05~0.1 part of konjac glucomannan, 0.05~0.1 part of xanthans, 0.05~0.1 part of tertiary sodium phosphate, the core material include following parts by weight of component：20~50 parts of durian powder, 10~30 parts of coconut powder, 15~20 parts of white sesameseed powder, 5~10 parts of common yam rhizome powder, 15~28 parts of cream, 20~25 parts of milk.Pass through the preparation between each component and preparation method so that product has mellow in taste, crisp, the effect do not felt sick and easily stored.
Description
Technical field
The present invention relates to food biscuit production technical field, more particularly to a kind of Crispy Durian Cake volume and preparation method thereof.
Background technology
Shortcake volume biscuit is one kind one of cuisines made of cereal powder, sugar, grease etc. are through overbaking, and it is used as one kind often
The leisure food seen is liked by consumers in general deeply.It is often edible to be good for physical fitness and durian nutritive value is high
Spleen tonifying Qi, tonifying kidney and strengthening yang, the effect such as body of warming up, it is a big innovation on food by regarding durian as raw material to be prepared into crisp volume
Point, but the preparation method of existing crisp volume generally has poor taste, crisp degree is poor, molding effect difference and nutritive value lose
Problem.Therefore, improve component and its preparation technology by studying, make its nutrition balanced, taste flavor is good.
The content of the invention
For mirror with this, the present invention proposes a kind of Crispy Durian Cake volume, solves the problems such as low nutritive value, poor taste and poor appearance.
The technical proposal of the invention is realized in this way：A kind of Crispy Durian Cake volume, including cladding and core material, the cladding bag
Include following parts by weight of component：50~100 parts of flour, 30~50 parts of durian powder, 15~20 parts of lily root flour, 12~20 parts of lotus nut starch,
10~15 parts of salt, 20~30 parts of white granulated sugar, 0.05~0.1 part of konjac glucomannan, 0.05~0.1 part of xanthans, tertiary sodium phosphate 0.05~
0.1 part, the core material includes following parts by weight of component：20~50 parts of durian powder, 10~30 parts of coconut powder, white sesameseed powder 15~
20 parts, 5~10 parts of common yam rhizome powder, 15~28 parts of cream, 20~25 parts of milk.
Preferably, the cladding includes following parts by weight of component：80 parts of flour, 25 parts of durian powder, 18 parts of lily root flour, lotus
Sub- 15 parts of powder, 12 parts of salt, 25 parts of white granulated sugar, 0.08 part of konjac glucomannan, 0.08 part of xanthans, 0.08 part of tertiary sodium phosphate；The core material
Including following parts by weight of component：35 parts of durian powder, 20 parts of coconut powder, 18 parts of white sesameseed powder, 8 parts of common yam rhizome powder, 22 parts of cream, ox
22 parts of milk.
Present invention additionally comprises a kind of preparation method of Crispy Durian Cake volume, comprise the following steps：
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 10~12 times soaks 50~80min, and high-speed stirred is equal
It is even, filtering, obtain sol solution；
(2) water is added to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, it is homogeneous, it is standby；
(3) sol solution and slurry are well mixed, obtain cladding；
(4) after cream being carried out into heating and melting, durian powder, coconut powder, white sesameseed powder, common yam rhizome powder and milk is added and is carried out
Mixing, homogeneous core material are standby；
(5) cladding in step (3) is toasted, volume skin shaping, injects core material, finished product is obtained after cooling.
Preferably, in the step (1), whipping temp is 10~15 DEG C.
Preferably, in the step (1), mixing speed is 10000~15000r/min.
Preferably, in the step (2), slurry is carried out secondary homogeneous, is carried out under 45~55 DEG C, 25~35Mpa
It is once homogeneous, carried out under 35~42 DEG C, 45~60Mpa homogeneous for the second time.
Preferably, in the step (3), the weight ratio of the sol solution and slurry is 10~15:2~5.
Preferably, in the step (4), cream melt temperature is 30~40 DEG C.
Preferably, in the step (4), secondary homogeneous processing is carried out, progress is homogeneous for the first time under 25~30Mpa,
Progress is homogeneous for the second time under 15~20Mpa, and secondary homogeneous temperature is 40~60 DEG C.
Preferably, in the step (5), baking temperature is 200~250 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：
Pass through the preparation between each component and preparation method so that product has mellow in taste, crisp, do not feel sick and
The effect easily stored.Cladding and core material all add durian powder in Crispy Durian Cake volume, and the ratio of the durian powder added in cladding is extremely closed
Important, tasteless strongly fragrant at least, at most cladding is shapeless, the durian powder of the invention by adding Sq so that cladding is continuous
Split.And the durian powder added in core material ensures thick taste, while core material adds coconut powder, makes it have light coconut taste.
Xanthans and konjac glucomannan can form gel under alkalescence condition induction, have synergy between colloid, make colloid in water-retaining property and
Gel function obtains ultimate attainment performance, during with other component proportions, has higher stability.Given play between each component excellent
Effect so that Crispy Durian Cake rolls up the effect of in good taste, nutritious and easy storage.
Embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, and the present invention is done further
It is bright.
Embodiment 1
A kind of Crispy Durian Cake volume, including cladding and core material, the cladding include following components by weight percent：Flour 50kg, durian powder
30kg, lily root flour 15kg, lotus nut starch 12kg, salt 10kg, white granulated sugar 20kg, konjac glucomannan 0.05kg, xanthans 0.05kg, phosphoric acid
Trisodium 0.05kg, the core material include following components by weight percent：Durian powder 20kg, coconut powder 10kg, white sesameseed powder 15kg, Chinese yam
Powder 5kg, cream 15kg, milk 20kg.
Embodiment 2
A kind of Crispy Durian Cake volume, including cladding and core material, the cladding include following components by weight percent：Flour 100kg, durian
Powder 50kg, lily root flour 20kg, lotus nut starch 20kg, salt 15kg, white granulated sugar 30kg, konjac glucomannan 0.1kg, xanthans 0.1kg, phosphoric acid
Trisodium 0.1kg, the core material include following components by weight percent：Durian powder 50kg, coconut powder 30kg, white sesameseed powder 20kg, common yam rhizome powder
10kg, cream 28kg, milk 25kg.
Embodiment 3
A kind of Crispy Durian Cake volume, including cladding and core material, the cladding include following components by weight percent：Flour 80kg, durian powder
25kg, lily root flour 18kg, lotus nut starch 15kg, salt 12kg, white granulated sugar 25kg, konjac glucomannan 0.08kg, xanthans 0.08kg, phosphoric acid
Trisodium 0.08kg；The core material includes following components by weight percent：Durian powder 35kg, coconut powder 20kg, white sesameseed powder 18kg, Chinese yam
Powder 8kg, cream 22kg, milk 22kg.
The preparation method of 1~3 Crispy Durian Cake of above-described embodiment volume, comprises the following steps：
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 11 times soaks 70min, and high-speed stirred is uniform, stirring
Temperature is 12 DEG C, mixing speed 13000r/min, filtering, obtains sol solution.
(2) add water to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, slurry is carried out
Secondary homogeneous, progress is homogeneous for the first time under 50 DEG C, 30Mpa, and progress is homogeneous for the second time under 38 DEG C, 52Mpa, standby.
(3) sol solution and slurry are well mixed, the weight ratio of the sol solution and slurry is 12：3, obtain cladding.
(4) after cream being carried out into heating and melting, cream melt temperature is 35 DEG C, adds durian powder, coconut powder, white sesameseed
Powder, common yam rhizome powder and milk are mixed, and carry out secondary homogeneous processing, and progress is homogeneous for the first time under 28Mpa, enters under 18Mpa
Row is homogeneous for the second time, and secondary homogeneous temperature is 50 DEG C, obtains core material, standby.
(5) cladding in step (3) is toasted, baking temperature is 220 DEG C, volume skin shaping, core material is injected, after cooling
Obtain finished product.
Embodiment 4
The difference of the embodiment and embodiment 3 is, the preparation method of the Crispy Durian Cake volume, comprises the following steps：
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 10 times soaks 50min, and high-speed stirred is uniform, stirring
Temperature is 10 DEG C, mixing speed 10000r/min, filtering, obtains sol solution.
(2) add water to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, slurry is carried out
Secondary homogeneous, progress is homogeneous for the first time under 45 DEG C, 25Mpa, and progress is homogeneous for the second time under 35 DEG C, 45Mpa, standby.
(3) sol solution and slurry are well mixed, the weight ratio of the sol solution and slurry is 10：2, obtain cladding.
(4) after cream being carried out into heating and melting, cream melt temperature is 30 DEG C, adds durian powder, coconut powder, white sesameseed
Powder, common yam rhizome powder and milk are mixed, and carry out secondary homogeneous processing, and progress is homogeneous for the first time under 25Mpa, enters under 15Mpa
Row is homogeneous for the second time, and secondary homogeneous temperature is 40 DEG C, obtains core material, standby.
(5) cladding in step (3) is toasted, baking temperature is 200 DEG C, volume skin shaping, core material is injected, after cooling
Obtain finished product.
Embodiment 5
The difference of the embodiment and embodiment 3 is, the preparation method of the Crispy Durian Cake volume, comprises the following steps：
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 12 times soaks 80min, and high-speed stirred is uniform, stirring
Temperature is 15 DEG C, mixing speed 15000r/min, filtering, obtains sol solution.
(2) add water to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, slurry is carried out
Secondary homogeneous, progress is homogeneous for the first time under 55 DEG C, 35Mpa, and progress is homogeneous for the second time under 42 DEG C, 60Mpa, standby.
(3) sol solution and slurry are well mixed, the weight ratio of the sol solution and slurry is 15：5, obtain cladding.
(4) after cream being carried out into heating and melting, cream melt temperature is 40 DEG C, adds durian powder, coconut powder, white sesameseed
Powder, common yam rhizome powder and milk are mixed, and carry out secondary homogeneous processing, and progress is homogeneous for the first time under 30Mpa, enters under 20Mpa
Row is homogeneous for the second time, and secondary homogeneous temperature is 60 DEG C, obtains core material, standby.
(5) cladding in step (3) is toasted, baking temperature is 250 DEG C, volume skin shaping, core material is injected, after cooling
Obtain finished product.
In order to verify beneficial effects of the present invention, comparative example is set to test：
Comparative example 1
The difference of the comparative example and embodiment 3 is that the Crispy Durian Cake volume, including cladding and core material, the cladding include
Following components by weight percent：Flour 80kg, lotus nut starch 15kg, salt 12kg, white granulated sugar 25kg, xanthans 0.08kg, tertiary sodium phosphate
0.08kg；The core material includes following components by weight percent：Durian powder 35kg, coconut powder 20kg, common yam rhizome powder 8kg, cream 22kg, ox
Milk 22kg.
Comparative example 2
The difference of the comparative example and embodiment 3 is that the Crispy Durian Cake volume, including cladding and core material, the cladding include
Following components by weight percent：Flour 30kg, durian powder 60kg, lily root flour 10kg, lotus nut starch 25kg, salt 12kg, white granulated sugar 35kg, evil spirit
Taro glue 0.1kg, xanthans 0.1kg, tertiary sodium phosphate 0.1kg；The core material includes following components by weight percent：Durian powder 15kg, coconut
Powder 35kg, white sesameseed powder 10kg, common yam rhizome powder 15kg, cream 30kg, milk 15kg.
Comparative example 3
The difference of the comparative example and embodiment 3 is, the preparation method of the Crispy Durian Cake volume, the step (1)
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 11 times soaks 70min, obtains sol solution.
(2) water is added to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, it is standby.
Comparative example 4
The difference of the comparative example and embodiment 3 is, the preparation method of the Crispy Durian Cake volume, and the step (3) is by peptization
Liquid and slurry are well mixed, and the weight ratio of the sol solution and slurry is 20：1, obtain cladding.
(4) after cream being carried out into heating and melting, cream melt temperature is 60 DEG C, adds durian powder, coconut powder, white sesameseed
Powder, common yam rhizome powder and milk are mixed, and obtain core material, standby.
(5) cladding in step (3) is toasted, baking temperature is 280 DEG C, volume skin shaping, core material is injected, after cooling
Obtain finished product.
First, the physical and chemical index of Crispy Durian Cake volume prepared by embodiment 1~5 and comparative example 1~4, Biological indicators enter table 1 below institute
Show (with reference to GB7100-2015)：
As seen from the above table, this product meets national standard.
2nd, sensory evaluation is rolled up to Crispy Durian Cake
At standard conditions, comprehensive grading is carried out to the color and luster of product, fragrance, flavour, structural state etc. respectively.
Sensory evaluation scores standard see the table below 2：
The experimental result of embodiment 1~5 and comparative example 1~4 is as shown in table 3 below：
As seen from the above table, comparative example 1 lacks constituent part compared with embodiment 3, causes its Crispy Durian Cake volume prepared
Sense organ score value is relatively low, and the present invention passes through the proportioning between each component so that excellent mouthfeel wind has been given play between each component
Taste.
For comparative example 2 compared with embodiment 3, its constituent content is different, causes flavor poor, each component passes through certain group
Close and its match, given play to the flavor of uniqueness.
For comparative example 3 compared with embodiment 3, step (1) and (2) are different, do not stir and not homogeneous, stirring is for group
/ well mixed, the phenomenon for preventing overfocus occurs.And homogeneous is in order that can be mixed between individual component, makes skin
The stability of material and core material is higher, is less prone to fault plane.
For comparative example 4 compared with embodiment 3, step (3), step (4) and step (5) are different, and weight ratio is different, and not
Carry out it is homogeneous, and cream must low-temperature heat melt, high temperature melt cream can cause milk deterioration of oil so that the finished product of preparation
There is tart flavour.
In summary, the invention provides a kind of Crispy Durian Cake volume and preparation method thereof, the preparation between each component is passed through
And preparation method so that product has mellow in taste, crisp, the effect do not felt sick and easily stored.Cladding and core in Crispy Durian Cake volume
Material all adds durian powder, and the ratio of the durian powder added in cladding is most important, tasteless strongly fragrant at least, and at most cladding is not
Shaping, the durian powder of the invention by adding Sq so that cladding is not broken.And the durian powder added in core material ensures taste
Road is strong, while core material adds coconut powder, makes it have light coconut taste.Xanthans and konjac glucomannan induce in alkalescence condition
Under can form gel, there is synergy between colloid, colloid is obtained ultimate attainment performance in water-retaining property and gel function, it is and other
During component proportion, there is higher stability.Excellent effect is given play between each component so that Crispy Durian Cake volume is in good taste, battalion
Support effect that is abundant and easily storing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
1. a kind of Crispy Durian Cake volume, it is characterised in that including cladding and core material, the cladding includes following parts by weight of component：Flour
50~100 parts, 30~50 parts of durian powder, 15~20 parts of lily root flour, 12~20 parts of lotus nut starch, 10~15 parts of salt, white granulated sugar 20~
30 parts, 0.05~0.1 part of konjac glucomannan, 0.05~0.1 part of xanthans, 0.05~0.1 part of tertiary sodium phosphate, the core material include it is following
Parts by weight of component：20~50 parts of durian powder, 10~30 parts of coconut powder, 15~20 parts of white sesameseed powder, 5~10 parts of common yam rhizome powder, cream
15~28 parts, 20~25 parts of milk.
2. a kind of Crispy Durian Cake volume according to claim 1, it is characterised in that the cladding includes following parts by weight of component：
80 parts of flour, 25 parts of durian powder, 18 parts of lily root flour, 15 parts of lotus nut starch, 12 parts of salt, 25 parts of white granulated sugar, 0.08 part of konjac glucomannan, xanthan
0.08 part of glue, 0.08 part of tertiary sodium phosphate；The core material includes following parts by weight of component：35 parts of durian powder, 20 parts of coconut powder, Bai Zhi
Numb 18 parts of powder, 8 parts of common yam rhizome powder, 22 parts of cream, 22 parts of milk.
3. the preparation method of a kind of Crispy Durian Cake volume according to claim 1 or 2, it is characterised in that comprise the following steps：
(1) water that konjac glucomannan, xanthans and tertiary sodium phosphate are added to 10~12 times soaks 50~80min, and high-speed stirred is uniform, mistake
Filter, obtains sol solution；
(2) water is added to be mixed to prepare slurry flour, durian powder, lily root flour, lotus nut starch, salt, white granulated sugar, it is homogeneous, it is standby；
(3) sol solution and slurry are well mixed, obtain cladding；
(4) after cream being carried out into heating and melting, durian powder, coconut powder, white sesameseed powder, common yam rhizome powder and milk is added and is mixed,
Homogeneous core material, it is standby；
(5) cladding in step (3) is toasted, volume skin shaping, injects core material, finished product is obtained after cooling.
A kind of 4. preparation method of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (1), stirring
Temperature is 10~15 DEG C.
A kind of 5. preparation method of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (1), stirring
Speed is 10000~15000r/min.
6. the preparation method of a kind of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (2), will starch
Material progress is secondary homogeneous, and progress is homogeneous for the first time under 45~55 DEG C, 25~35Mpa, enters under 35~42 DEG C, 45~60Mpa
Row is homogeneous for the second time.
7. the preparation method of a kind of Crispy Durian Cake volume according to claim 3, it is characterised in that described in the step (3)
The weight of sol solution and slurry ratio is 10~15:2~5.
A kind of 8. preparation method of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (4), cream
Melt temperature is 30~40 DEG C.
9. the preparation method of a kind of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (4), carry out
Secondary homogeneous processing, progress is homogeneous for the first time under 25~30Mpa, and progress is homogeneous for the second time under 15~20Mpa, secondary homogeneous
Temperature be 40~60 DEG C.
10. the preparation method of a kind of Crispy Durian Cake volume according to claim 3, it is characterised in that in the step (5), dry
Roasting temperature is 200~250 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226748A (en) * | 2022-06-29 | 2022-10-25 | 辽宁印迹食品股份有限公司 | Durian and cheese baked roll cake |
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| CN104719379A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Durian spring rolls and making method thereof |
| CN105165981A (en) * | 2015-09-25 | 2015-12-23 | 山东惠发食品股份有限公司 | Chinese chestnut pastry and manufacturing method thereof |
| CN107006562A (en) * | 2017-04-27 | 2017-08-04 | 广西朗盛食品科技有限公司 | A kind of Crispy Durian Cake and preparation method thereof |
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- 2017-10-16 CN CN201710959804.8A patent/CN107581227A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN104719379A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Durian spring rolls and making method thereof |
| CN105165981A (en) * | 2015-09-25 | 2015-12-23 | 山东惠发食品股份有限公司 | Chinese chestnut pastry and manufacturing method thereof |
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| CN115226748A (en) * | 2022-06-29 | 2022-10-25 | 辽宁印迹食品股份有限公司 | Durian and cheese baked roll cake |
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