CN107624847A - A kind of purple potato cheese sandwich and preparation method thereof - Google Patents
A kind of purple potato cheese sandwich and preparation method thereof Download PDFInfo
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- CN107624847A CN107624847A CN201710898259.6A CN201710898259A CN107624847A CN 107624847 A CN107624847 A CN 107624847A CN 201710898259 A CN201710898259 A CN 201710898259A CN 107624847 A CN107624847 A CN 107624847A
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Abstract
The invention discloses a kind of purple potato cheese sandwich and preparation method thereof, the bread includes the raw material of following parts by weight：310~350 parts of 4000~5000 parts of flour, 250~320 parts of D-sorbite, 100~155 parts of maltose, 50~70 parts of glycerine, 800~1000 parts of white granulated sugar, 250~400 parts of egg, 1900~2200 parts of water, 2900~3100 parts of margarine, 40~55 parts of emulsifying ointment, 180~220 parts of yeast cake, 29~31 parts of salt, 190~210 parts of cream cheese, 23~25 parts of glucose and purple rice.Not only outward appearance is good, sugariness is suitable by the present invention, and can keep the form of toast script, is not susceptible to shrinkage deformation.Overall toast distributes milk fragrance, and entrance is soft, while eat will not also think that mouthfeel is dry and astringent more.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of purple potato cheese sandwich and preparation method thereof.
Background technology
Bread is the big based food of with the longest history, consumption figure at most in bakery product, in many national faces such as America and Europe
Bag is the staple food of people.In China, though bread is referred to as instant food or belongs to cake etc, with the hair of national economy
Exhibition, the raising of living standards of the people, bread occupy very big proportion in the dietetic life of our people.The face in China at present
Bag species is various, but it uses raw material essentially identical, using wheat flour as base stock, adds other auxiliary materials, adds water to be modulated into face
Group, by yeast fermentation, shaping, shape and the process completion such as bake.Its used raw material is essentially identical, is only different
Taste add different additive.
Existing bread some in order to keep soft mouthfeel, be easily caused generation shrinkage deformation, body unsightly, influences big
Many appetite.
The content of the invention
It is contemplated that at least solves one of technical problem present in prior art.Therefore, the present invention provides a kind of purple
Potato cheese sandwich and preparation method thereof, it is therefore an objective to increase the mouthfeel of Toast, and be not susceptible to shrinkage deformation.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of purple potato cheese sandwich, include the raw material of following parts by weight：
It is 4000~5000 parts of flour, 250~320 parts of D-sorbite, 100~155 parts of maltose, 50~70 parts of glycerine, white
800~1000 parts of granulated sugar, 250~400 parts of egg, 1900~2200 parts of water, 2900~3100 parts of margarine, emulsifying ointment 40~
55 parts, 180~220 parts of yeast cake, 29~31 parts of salt, 190~210 parts of cream cheese, 23~25 parts of glucose and purple rice 310~
350 parts.
The raw material also includes 20~25 parts of 100~110 parts of milk powder and milk face powder.
The raw material also includes 100~150 parts of matrimony vine.
The raw material also includes 10~11 parts of 5~8 parts of dehydroactic acid sodium and calcium propionate.
The raw material also includes 30~40 parts of sweet potato powder.
The raw material also includes 20~30 parts of konjaku flour.
The present invention also provides the preparation method of purple potato cheese sandwich, and the preparation method comprises the following steps：
(1) water is added in the flour of formula ratio, while adding waterside to stir to dough；
(2) 150~250 parts of eggs are taken to isolate egg white stand-by；
(3) egg white that step (2) is isolated is added in dough and stirred；
(4) yeast cake for adding formula ratio stirs；
(5) take 15~20 parts of glucose, 250~320 parts of D-sorbite, 100~155 parts of maltose, white granulated sugar 800~
Dismissed in the dough that 2900~3100 parts of 1000 parts, 10~20 parts of salt and margarine are added after steps (4) stirring to melting completely
Close；
(6) glycerine and emulsifying ointment of formula ratio are added, continues stirring to complete fusion；
(7) after step (6) is stirred dough is fermented, shaping, baking, after section toast；
(8) 100~150 parts of 5~8 parts of glucose, 10~13 parts of salt, egg liquid stirrings are put into after cream cheese is heated
Even formation cheese spread；
(9) after taking above-mentioned toast to add purple rice and cheese spread, purple potato cheese sandwich is produced.
Egg white adds in three times in the step (3), and first choice takes 1/3rd egg white to add in dough and stirred, stirring
During stir speed (S.S.) 50~70r/min is risen to by 30~50r/min, add 1/3rd egg white afterwards and stir,
Finally remaining 1/3rd egg white is added and stirred.Ensure that egg liquid is mixed in dough completely, improve eating mouth feel.
The preparation method is additionally included in flour the step of adding wolfberry fruit powder.The addition of matrimony vine is in the raw material
100~150 parts.Matrimony vine adds in flour and stirred, the addition of wolfberry fruit powder can make Toast day after drying milling
So colouring, can not only increase appetite in appearance, also play certain health nutrient effect.
The preparation method is additionally included in stir speed (S.S.) after yeast cake stirs and to rise to 70 by 50~70r/min~
120r/min, 20~25 parts of 100~110 parts of milk powder and milk face powder are added in whipping process to being completely dissolved, continues stirring and beats
Fermentation group.Purpose is to increase the fragrant soft mouthfeel degree of Toast.
The step of preparation method adds calcium propionate before being additionally included in fermentation, dehydroactic acid sodium dismisses dough.To
Maintain the fresh keeping time of Toast.
The fermentation temperature of dough is 37~39 DEG C, and humidity is 83~87%.Preferably, fermentation temperature is 38 DEG C, and humidity is
85%.
Baking is baked using rotary type oven, and the time of baking is 38~40min, and the temperature of baking is 190 DEG C.
Toast is preferably sheet, and section is preferably sized to 10cm × 10cm.Add 15g's between every three sheet toasts
The cheese spread of purple rice fillings and 15g.A small amount of dehydroactic acid sodium can also be added in the manufacturing process of cheese spread, increase is guaranteed the quality
Time.
Purple rice fillings can individually use the purple rice of shortening.It is preferred that can be in one layer of sweet potato slurry of purple rice outer cladding
Liquid, afterwards shortening.Cladding sweet potato powder can increase the mouthfeel of purple rice fillings, there is the tasty and refreshing sense of lubrication, while sweet potato powder when edible
Belong to coarse food grain product, it is often edible to be advantageous to nutrition equilibrium, strengthen gastrointestinal peristalsis.It is preferred that in sweet potato powder slurries preferably
Add a small amount of oligomeric maltose, strengthen eating mouth feel, at the same oligomeric maltose have to Bifidobacterium beneficial in human body it is powerful
Increment effect, purify enteron aisle, promote enterocinesia, prevent and release constipation and diarrhoea, suppress the breeding of internal harmful bacteria and have
The generation of malicious corrupt substance.30~40 parts of sweet potato powder, oligomeric maltose are 5~8 parts., can also be right according to different Man's Demands
The purple rice for coating sweet potato powder slurries carries out frying, and centrifugation afterwards is deoiled, and centrifugation is deoiled to be carried out preferably under conditions of vacuumizing, and is subtracted
The greasy feeling of small purple rice fillings.It is satiny by fried, after centrifugation is deoiled purple rice fillings mouthfeel, it equally can adapt to popular taste
Demand.
The preparation method is additionally included in flour the step of adding konjaku flour.The addition of konjaku flour is in the raw material
20~30 parts.Konjaku is beneficial basic food, the people excessive to edible animal acid food, and konjaku, Ke Yida are eaten in collocation
To food acid, soda balance.In addition, konjaku also has horizontal hypoglycemic, reducing blood lipid, decompression, dissipates poison, beauty treatment, promote blood circulation, lose weight, leading to
Just, the function such as appetizing.
The purple rice cheese sandwich uses nitrogen-filled packaging, increases shelf lives.
Beneficial effects of the present invention：The pattern that the present invention is molded using one time fermentation, this fermentation form are different from tradition
Secondary fermentation form, the time can be greatlyd save when industrialized production, while pass through telling after one time fermentation
The texture more consolidation of bread is taken charge of, more has chewy texture, but do not lose softness again.The time of baking between 38min to 40min,
Temperature is 190 DEG C (Rotating ovens, regardless of upper and lower fire), and carrying out baking can come out of the stove.Toast class product is perishable mouldy,
Dehydroactic acid sodium and calcium propionate are added in manufacturing process to maintain the fresh keeping time of Toast.Simultaneously in order that toast
Mouthfeel is more fragrant soft, adds the material such as appropriate milk powder and milk face powder.The addition of wolfberry fruit powder can make Toast day
So colouring, can not only increase appetite in appearance, also play certain health nutrient effect.D-sorbite and maltitol
The sweet taste of toast can not only be increased by adding, and can keep the form of toast script, be not susceptible to shrinkage deformation.Entirety is told
Department distributes milk fragrance, and entrance is soft, while eat will not also think that mouthfeel is dry and astringent more.
Embodiment
Below by the description to embodiment, the embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Embodiment 1
A kind of purple potato cheese sandwich, include the raw material of following parts by weight：
4500 parts of flour, 300 parts of D-sorbite, 135 parts of maltose, 60 parts of glycerine, 900 parts of white granulated sugar, 300 parts of egg,
2000 parts of water, 3000 parts of margarine, 50 parts of emulsifying ointment, 200 parts of yeast cake, 30 parts of salt, 200 parts of cream cheese, glucose 23
330 parts of part and purple rice.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) by flour 4500 parts pour into mixing machine, start stirring at low speed, stir speed (S.S.) is 30r/min or so, is being stirred
During at the uniform velocity add water, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(3) egg white that step (2) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(4) yeast cake for adding 200 parts continues to stir.
(5) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (4) stirring；
(6) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(7) dough after step (6) is stirred, which is dismissed to the complete state of dough, (to be pulled a small dough to stretch out and can cover
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% or so,
Dough is stabbed a breach by fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely, is carried out
The shaping of dough, it is made into defined size；Dough after taking-up shaping is put into rotary type oven, and the time of baking is 38min
To between 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm sizes
Sheet toast it is standby.
(8) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, cheese spread is made；
(9) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, purple rice fillings is shortening
Purple rice, using nitrogen-filled packaging, as finished product, the shelf-life is 3 months or so.
Embodiment 2
The present embodiment and the difference of embodiment 1 are that making the raw material of purple potato cheese sandwich also includes milk powder 100
23 parts of part and milk face powder.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) by flour 4500 parts pour into mixing machine, start stirring at low speed, stir speed (S.S.) is 30r/min or so, is being stirred
During at the uniform velocity add water, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(3) egg white that step (2) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(4) yeast cake for adding 200 parts continues to stir.
(5) stir speed (S.S.) of mixer is risen into 100r/min from 60r/min, adds 100 parts of milk powder and milk face powder 23
Part continues stirring and dismisses dough to being completely dissolved.
(6) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (5) stirring；
(7) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(8) dough after step (7) is stirred, which is dismissed to the complete state of dough, (to be pulled a small dough to stretch out and can cover
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% or so,
Dough is stabbed a breach by fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely, is carried out
The shaping of dough, it is made into defined size；Dough after taking-up shaping is put into rotary type oven, and the time of baking is 38min
To between 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm sizes
Sheet toast it is standby.
(9) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, cheese spread is made；
(10) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, using nitrogen-filled packaging, i.e.,
For finished product, the shelf-life is 3 months or so.
Embodiment 3
The present embodiment and the difference of embodiment 2 are that making the raw material of purple potato cheese sandwich also includes calcium propionate
10 parts and 8 parts of dehydroactic acid sodium.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) by flour 4500 parts pour into mixing machine, start stirring at low speed, stir speed (S.S.) is 30r/min or so, is being stirred
During at the uniform velocity add water, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(3) egg white that step (2) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(4) yeast cake for adding 200 parts continues to stir.
(5) stir speed (S.S.) of mixer is risen into 100r/min from 60r/min, adds 100 parts of milk powder and milk face powder 23
Part continues stirring and dismisses dough to being completely dissolved.
(6) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (5) stirring；
(7) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(8) add 10 parts of calcium propionate and 6 parts of dehydroactic acid sodium stirs；
(9) dough after step (8) is stirred, which is dismissed to the complete state of dough, (to be pulled a small dough to stretch out and can cover
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% or so,
Dough is stabbed a breach by fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely, is carried out
The shaping of dough, it is made into defined size；Dough after taking-up shaping is put into rotary type oven, and the time of baking is 38min
To between 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm sizes
Sheet toast it is standby.
(9) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, add 2 parts of dehydroactic acid sodium and continue stirring to being well mixed, cheese spread is made；
(10) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, using nitrogen-filled packaging, i.e.,
For finished product, the shelf-life is 3 months or so.
Embodiment 4
The present embodiment and the difference of embodiment 3 are that making the raw material of purple potato cheese sandwich also includes matrimony vine 120
Part.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) by flour 4500 parts pour into mixing machine, start stirring at low speed, stir speed (S.S.) is 30r/min or so, is being stirred
During at the uniform velocity add water, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 120 parts of grinds of the matrimony vine after drying are taken, adds in above-mentioned mixing machine and stirs afterwards；
(3) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(4) egg white that step (3) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(5) yeast cake for adding 200 parts continues to stir.
(6) stir speed (S.S.) of mixer is risen into 100r/min from 60r/min, adds 100 parts of milk powder and milk face powder 23
Part continues stirring and dismisses dough to being completely dissolved.
(7) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (6) stirring；
(8) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(9) add 10 parts of calcium propionate and 6 parts of dehydroactic acid sodium stirs；
(10) dough after step (9) is stirred dismisses that (pulling that a small dough stretches out can be with to the complete state of dough
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% left
Dough is stabbed a breach by the right side, fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely,
The shaping of dough is carried out, is made into defined size；Take out the dough after shaping and be put into rotary type oven, the time of baking is
Between 38min to 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm
The sheet toast of size is standby.
(11) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, add 2 parts of dehydroactic acid sodium and continue stirring to being well mixed, cheese spread is made；
(12) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, using nitrogen-filled packaging, i.e.,
For finished product, the shelf-life is 3 months or so.
Embodiment 5
The present embodiment and the difference of embodiment 4 are that making the raw material of purple potato cheese sandwich also includes sweet potato powder
35 parts.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) by flour 4500 parts pour into mixing machine, start stirring at low speed, stir speed (S.S.) is 30r/min or so, is being stirred
During at the uniform velocity add water, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 120 parts of grinds of the matrimony vine after drying are taken, adds in above-mentioned mixing machine and stirs afterwards；
(3) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(4) egg white that step (3) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(5) yeast cake for adding 200 parts continues to stir.
(6) stir speed (S.S.) of mixer is risen into 100r/min from 60r/min, adds 100 parts of milk powder and milk face powder 23
Part continues stirring and dismisses dough to being completely dissolved.
(7) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (6) stirring；
(8) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(9) add 10 parts of calcium propionate and 6 parts of dehydroactic acid sodium stirs；
(10) dough after step (9) is stirred dismisses that (pulling that a small dough stretches out can be with to the complete state of dough
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% left
Dough is stabbed a breach by the right side, fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely,
The shaping of dough is carried out, is made into defined size；Take out the dough after shaping and be put into rotary type oven, the time of baking is
Between 38min to 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm
The sheet toast of size is standby.
(11) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, add 2 parts of dehydroactic acid sodium and continue stirring to being well mixed, cheese spread is made；
(12) 30~40 parts of mixings of 35 parts of sweet potato powder and water are taken, afterwards with purple rice 330 parts carry out wrapping up in powder so that sweet potato slurry
Liquid is rolled in purple rice outer surface, is steamed afterwards, finally gives workable purple rice fillings.
(13) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, using nitrogen-filled packaging, i.e.,
For finished product, the shelf-life is 3 months or so.
Embodiment 6
The present embodiment and the difference of embodiment 5 are that making the raw material of purple potato cheese sandwich also includes konjaku flour
30 parts.
The preparation method of the purple potato cheese sandwich, comprises the following steps：
(1) 30 parts of 4500 parts of flour and konjaku flour are poured into mixing machine, starts stirring at low speed, stir speed (S.S.) 30r/
Min or so, water is at the uniform velocity added during stirring, it is 2000 parts to add water inventory, until water is added completely into mixing machine.
(2) 120 parts of grinds of the matrimony vine after drying are taken, adds in above-mentioned mixing machine and stirs afterwards；
(3) 250 parts of eggs are taken, egg is opened and is separated off yolk, egg white retained is stand-by.
(4) egg white that step (3) is isolated is added in dough and stirred；Egg white is preferably divided into be added three times, preferred
Mixer is risen into 60r/min from 30r/min, 1/3rd egg white is added, is stirred until homogeneous；1/3rd are added afterwards
Egg white, continue to be stirred until homogeneous；Finally remaining 1/3rd egg white is poured into the dough in mixer, stirring is extremely
Uniformly.
(5) yeast cake for adding 200 parts continues to stir.
(6) stir speed (S.S.) of mixer is risen into 100r/min from 60r/min, adds 100 parts of milk powder and milk face powder 23
Part continues stirring and dismisses dough to being completely dissolved.
(7) 18 parts of glucose, 300 parts of D-sorbite, 135 parts of maltose, 900 parts of white granulated sugar, 20 parts of salt and margarine oil are taken
Continue to dismiss to complete fusion in the dough that 3000 parts of oil is added after step (6) stirring；
(8) 50 parts of 60 parts of glycerine and emulsifying ointment are added, continues stirring to complete fusion；
(9) add 10 parts of calcium propionate and 6 parts of dehydroactic acid sodium stirs；
(10) dough after step (9) is stirred dismisses that (pulling that a small dough stretches out can be with to the complete state of dough
Cover glove film form of the whole hand without rupture) fermented, the fermentation temperature of dough is 38 DEG C, and humidity is 85% left
Dough is stabbed a breach by the right side, fermentation to hand, and breach will not be restored as proofing success；Dough is taken out after proofing completely,
The shaping of dough is carried out, is made into defined size；Take out the dough after shaping and be put into rotary type oven, the time of baking is
Between 38min to 40min, baking temperature is 190 DEG C；Baking is taken out after completing, and is cooled to room temperature, is sliced into 10cm × 10cm
The sheet toast of size is standby.
(11) after cream cheese (Ka Shida cheese) is heated, 100 parts of 5 parts of glucose, 10 parts of salt, egg liquid stirrings are put into
After uniformly, stop working, add 2 parts of dehydroactic acid sodium and continue stirring to being well mixed, cheese spread is made；
(12) 30~40 parts of mixings of 35 parts of sweet potato powder and water are taken, afterwards with purple rice 330 parts carry out wrapping up in powder so that sweet potato slurry
Liquid is rolled in purple rice outer surface, is steamed afterwards, finally gives workable purple rice fillings.
(13) three sheet toasts are taken, are separately added into 15g or so purple rice fillings and cheese spread, using nitrogen-filled packaging, i.e.,
For finished product, the shelf-life is 3 months or so.
Embodiment 7
The present embodiment and the difference of embodiment 5 are that making the raw material of purple potato cheese sandwich includes：
4000 parts of flour, 250 parts of D-sorbite, 100 parts of maltose, 50 parts of glycerine, 800 parts of white granulated sugar, 250 parts of egg,
1900 parts of water, 2900 parts of margarine, 40 parts of emulsifying ointment, 180 parts of yeast cake, 29 parts of salt, 190 parts of cream cheese, glucose 23
Part, 310 parts of purple rice, 100 parts of milk powder, 20 parts of milk face powder, 5 parts of dehydroactic acid sodium, 10 parts of calcium propionate, 100 parts of matrimony vine, sweet potato powder
30 parts and 20 parts of konjaku flour.
The preparation method of the purple potato cheese sandwich is similar with the preparation method of above-described embodiment 5, here just not in mistake
More chelas are stated.
Embodiment 8
The present embodiment and the difference of embodiment 5 are that making the raw material of purple potato cheese sandwich includes：
5000 parts of flour, 320 parts of D-sorbite, 155 parts of maltose, 70 parts of glycerine, 1000 parts of white granulated sugar, 400 parts of egg,
2200 parts of water, 3100 parts of margarine, 55 parts of emulsifying ointment, 220 parts of yeast cake, 31 parts of salt, 210 parts of cream cheese, glucose 25
Part, 350 parts of purple rice, 110 parts of milk powder, 25 parts of milk face powder, 8 parts of dehydroactic acid sodium, 11 parts of calcium propionate, 150 parts of matrimony vine, sweet potato powder
40 parts and 30 parts of konjaku flour.
The preparation method of the purple potato cheese sandwich is similar with the preparation method of above-described embodiment 5, here just not in mistake
More chelas are stated.
Comparative example 1
The present embodiment and the difference of embodiment 1 are that making in the raw material of purple potato cheese sandwich does not include sorb
Sugar alcohol and maltitol.
Purple potato cheese sandwich 100 made from above-described embodiment 1~7 and comparative example 1 is respectively taken, and to these finished product faces
Bag is placed 3~5 days, observes and records the atrophy form of bread daily.By the experimental result of record, embodiment 1~7 is made
The purple potato cheese sandwich situation without shrinkage deformation substantially, purple potato cheese sandwich made from comparative example 1 two days with
After have more than 80% equal shrinkage deformation, and increase over time, shrinkage deformation it is more serious.
Purple potato cheese sandwich 50 made from above-described embodiment 1~7 is respectively taken, asks 50 reviewers to foretaste respectively,
And record the organoleptic conditions after foretasting.By recording result, reviewer thinks that embodiment 5~7 adds sweet potato substantially
The edible lubricious mouthfeel of the purple potato cheese sandwich of powder is more preferably.
Purple potato cheese sandwich texture produced by the present invention more consolidation, more has chewy texture, but do not lose softness again.No
Only outward appearance is good, also has certain nutrition health-care functions while increasing appetite.Overall toast distributes milk fragrance, entrance pine
It is soft, while eat will not also think that mouthfeel is dry and astringent more.
The present invention is exemplarily described above.Obviously, present invention specific implementation is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (10)
1. a kind of purple potato cheese sandwich, include the raw material of following parts by weight：
4000~5000 parts of flour, 250~320 parts of D-sorbite, 100~155 parts of maltose, 50~70 parts of glycerine, white granulated sugar
800~1000 parts, 250~400 parts of egg, 1900~2200 parts of water, 2900~3100 parts of margarine, emulsifying ointment 40~55
Part, 180~220 parts of yeast cake, 29~31 parts of salt, 190~210 parts of cream cheese, 23~25 parts of glucose and purple rice 310~
350 parts.
2. purple potato cheese sandwich according to claim 1, it is characterised in that：The raw material also includes milk powder 100~110
20~25 parts of part and milk face powder.
3. purple potato cheese sandwich according to claim 1, it is characterised in that：The raw material also includes matrimony vine 100~150
Part.
4. purple potato cheese sandwich according to claim 1, it is characterised in that：The raw material also includes dehydroactic acid sodium 5
~8 parts and 10~11 parts of calcium propionate.
5. purple potato cheese sandwich according to claim 1, it is characterised in that：The raw material also includes sweet potato powder 30~40
Part.
6. purple potato cheese sandwich according to claim 1, it is characterised in that：The raw material also includes konjaku flour 20~30
Part.
7. the preparation method of purple potato cheese sandwich according to claim 1, it is characterised in that the preparation method includes
Following steps：
(1) water is added in the flour of formula ratio, while adding waterside to stir to dough；
(2) 150~250 parts of eggs are taken to isolate egg white stand-by；
(3) egg white that step (2) is isolated is added in dough and stirred；
(4) yeast cake for adding formula ratio stirs；
(5) 15~20 parts of glucose, 250~320 parts of D-sorbite, 100~155 parts of maltose, white granulated sugar 800~1000 are taken
Dismissed in the dough that 2900~3100 parts of part, 10~20 parts of salt and margarine are added after steps (4) stirring to complete fusion；
(6) glycerine and emulsifying ointment of formula ratio are added, continues stirring to complete fusion；
(7) after step (6) is stirred dough is fermented, shaping, baking, after section toast；
(8) 100~150 parts of 5~8 parts of glucose, 10~13 parts of salt, egg liquid shapes that stir are put into after cream cheese is heated
Into cheese spread；
(9) after taking above-mentioned toast to add purple rice and cheese spread, purple potato cheese sandwich is produced.
8. the preparation method of purple potato cheese sandwich according to claim 7, it is characterised in that egg in the step (3)
Sorting adds three times, and first choice takes 1/3rd egg white to add in dough and stirred, in whipping process stir speed (S.S.) by 30~
50r/min rises to 50~70r/min, adds 1/3rd egg white afterwards and stirs, finally by remaining 1/3rd
Egg white add stir.
9. the preparation method of purple potato cheese sandwich according to claim 7, it is characterised in that the preparation method is also wrapped
Include the step of wolfberry fruit powder is added in flour.
10. the preparation method of purple potato cheese sandwich according to claim 7, it is characterised in that the preparation method is also
The step of addition calcium propionate, dehydroactic acid sodium dismiss dough before being included in fermentation.
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| CN201710898259.6A CN107624847A (en) | 2017-09-28 | 2017-09-28 | A kind of purple potato cheese sandwich and preparation method thereof |
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Cited By (3)
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| CN111011445A (en) * | 2019-11-07 | 2020-04-17 | 武汉慧匠心食品有限公司 | Sandwich bread and production process thereof |
| CN111955516A (en) * | 2020-09-02 | 2020-11-20 | 聊城大学 | Mung bean and sweetened bean paste sandwich bread and preparation method thereof |
| CN113995080A (en) * | 2021-10-30 | 2022-02-01 | 多麦(福建)食品有限公司 | Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread |
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| CN104473204A (en) * | 2014-12-23 | 2015-04-01 | 河南省淇县永达食业有限公司 | Glutinous rice and chicken hamburger with three fresh ingredients and production method of hamburger |
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| CN111011445A (en) * | 2019-11-07 | 2020-04-17 | 武汉慧匠心食品有限公司 | Sandwich bread and production process thereof |
| CN111955516A (en) * | 2020-09-02 | 2020-11-20 | 聊城大学 | Mung bean and sweetened bean paste sandwich bread and preparation method thereof |
| CN113995080A (en) * | 2021-10-30 | 2022-02-01 | 多麦(福建)食品有限公司 | Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread |
| CN113995080B (en) * | 2021-10-30 | 2023-08-04 | 多麦(福建)食品有限公司 | Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread |
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Application publication date: 20180126 |