CN107712625A - 草莓味果酱夹心锅巴的制备方法 - Google Patents
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Abstract
本发明公开了一种草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将50‑60份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入10‑15份果糖、5‑10份果胶粉和3‑5份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，搅拌成面团，将面团分成小块，用模具将其压成厚度为1‑3毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上。本发明提供的草莓味果酱夹心锅巴的制备方法，操作简单，可行性高，且能保留草莓中的大部分营养物质。
Description
技术领域
本发明涉及食品加工技术领域。更具体地说，本发明涉及一种草莓味果酱夹心锅巴的制备方法。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味调料组成。锅巴食用方便、易于消化，既可成为休闲食品，又可成为餐桌佳肴。
目前市场上的锅巴因原料品种较少，营养价值有一定的局限，水果味的锅巴比较少见。而且，有些在制作过程中容易造成水果的营养损失，缺乏独特的风味，制作方法也较为复杂。
发明内容
本发明的一个目的是解决至少上述问题，并提供至少后面将说明的优点。
本发明还有一个目的是提供一种操作简单、营养全面的草莓味果酱夹心锅巴的制备方法。
为了实现根据本发明的这些目的和其它优点，提供了一种草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将50-60份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入10-15果糖、5-10份果胶粉和3-5份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，再加入10-15份玉米粉、10-15份燕麦粉、3-5份柠檬酸、5-10份蜂蜜、10-15份奶油、5-10份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为1-3毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶3-4，将涂有草莓味果酱一面的面皮对折3-5次得到夹有草莓味果酱的面皮，然后放入-30℃～-20℃的冷冻箱内冷冻25-30分钟，最后放入250-260℃的烤箱内烤制7～15分钟；5)冷却至室温后，真空包装。
优选地，所述步骤2)中，还加入3-5份甜蜜素。
本发明至少包括以下有益效果：
草莓营养丰富，含有果糖、蔗糖、柠檬酸、苹果酸、水杨酸、氨基酸以及钙、磷、铁等矿物质。草莓还含有果胶和丰富的膳食纤维，可以帮助消化、通畅大便。本发明提供的草莓味果酱夹心锅巴的制备方法，操作简单，可行性高，且能保留草莓中的大部分营养物质。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是，下述实施方案中所述实验方法，如无特殊说明，均为常规方法，所述试剂和材料，如无特殊说明，均可从商业途径获得。
本发明提供一种草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将50-60份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入10-15份果糖、5-10份果胶粉和3-5份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，再加入10-15份玉米粉、10-15份燕麦粉、3-5份柠檬酸、5-10份蜂蜜、10-15份奶油、5-10份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为1-3毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶3-4，将涂有草莓味果酱一面的面皮对折3-5次得到夹有草莓味果酱的面皮，然后放入-30℃～-20℃的冷冻箱内冷冻25-30分钟，最后放入250-260℃的烤箱内烤制7～15分钟；5)冷却至室温后，真空包装。
所述步骤2)中，还加入3-5份甜蜜素。
实施例一
草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将50份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入10份果糖、5份果胶粉和3份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，再加入10份玉米粉、10份燕麦粉、3份柠檬酸、5份蜂蜜、10份奶油、5份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为1-3毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶3，将涂有草莓味果酱一面的面皮对折3次得到夹有草莓味果酱的面皮，然后放入-30℃的冷冻箱内冷冻25分钟，最后放入250℃的烤箱内烤制7分钟；5)冷却至室温后，真空包装。
所述步骤2)中，还加入3份甜蜜素。
实施例二
草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将55份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入12.5果糖、7.5份果胶粉和4份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，再加入12.5份玉米粉、12.5份燕麦粉、4份柠檬酸、7.5份蜂蜜、12.5份奶油、7.5份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为2毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶3.5，将涂有草莓味果酱一面的面皮对折4次得到夹有草莓味果酱的面皮，然后放入-25℃的冷冻箱内冷冻27.5分钟，最后放入255℃的烤箱内烤制11分钟；5)冷却至室温后，真空包装。
所述步骤2)中，还加入4份甜蜜素。
实施例三
草莓味果酱夹心锅巴的制备方法，所述锅巴包括以下步骤：1)先将60份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；2)将步骤1)制得的草莓渣倒入锅中翻炒，加入15份果糖、10份果胶粉和5份柠檬酸，制成草莓味果酱，待用；3)取步骤1)制得的草莓汁，再加入15份玉米粉、15份燕麦粉、5份柠檬酸、10份蜂蜜、15份奶油、10份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为3毫米的面皮，待用；4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶4，将涂有草莓味果酱一面的面皮对折5次得到夹有草莓味果酱的面皮，然后放入-20℃的冷冻箱内冷冻30分钟，最后放入260℃的烤箱内烤制15分钟；5)冷却至室温后，真空包装。
所述步骤2)中，还加入5份甜蜜素。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (2)
1.一种草莓味果酱夹心锅巴的制备方法，其特征在于：所述锅巴包括以下步骤：
1)先将50-60份草莓洗净，放入打浆机内打成草莓酱汁，过滤得草莓汁和草莓渣，待用；
2)将步骤1)制得的草莓渣倒入锅中翻炒，加入10-15份果糖、5-10份果胶粉和3-5份柠檬酸，制成草莓味果酱，待用；
3)取步骤1)制得的草莓汁，再加入10-15份玉米粉、10-15份燕麦粉、3-5份柠檬酸、5-10份蜂蜜、10-15份奶油、5-10份蛋清，混合搅拌成面团，将面团分成小块，用模具将其压成厚度为1-3毫米的面皮，待用；
4)将步骤2)制得的草莓味果酱均匀的刷在步骤3)制得的面皮上，所述草莓味果酱和面皮的质量比为1∶3-4，将涂有草莓味果酱一面的面皮对折3-5次得到夹有草莓味果酱的面皮，然后放入-30℃～-20℃的冷冻箱内冷冻25-30分钟，最后放入250-260℃的烤箱内烤制7～15分钟；
5)冷却至室温后，真空包装。
2.根据权利要求1所述的草莓味果酱夹心锅巴的制备方法，其特征在于，所述步骤2)中，还加入3-5份甜蜜素。
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