CN108142488A - 一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法 - Google Patents
一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法 Download PDFInfo
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Abstract
本发明公开了一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,属于冷冻调理食品领域。本发明在传统冰淇淋月饼皮的烘烤配方基础上,加入了β‑胡萝卜素,使其颜色从视觉上看起来更加鲜明,并且采用射频‑红外两段高温‑短时烘烤,改变烘烤强度,使其在冷冻储藏过程中颜色保持更加持久。采用本发明方法,冰淇淋月饼饼壳褪色程度比之前减缓了80%,控制效果明显。
Description
技术领域
本发明涉及一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,属于冷冻调理食品加工技术领域。
背景技术
旧式月饼高糖、多油,含有较多漂白、保鲜等化工原料。随着经济水平的提升,面对消费者“喜新厌旧”的挑剔口味,月饼企业年年都要创新,推出各种“新概念”争抢眼球,如粗粮月饼、鲜花月饼、无糖月饼、素月饼、水果月饼等,月饼的形式越来越多元化。元祖推出的冰淇凌月饼得到了广大消费者的喜爱。冰淇淋月饼的清凉口味引导着消费新时尚,口感爽滑、低糖低脂的特点吸引了健康一族。冰淇淋月饼目前品种多样性主要体现在馅料方面,皮料依然采用传统方法进行制备。因此,对冰淇淋月饼的皮料进行研究,改善月饼皮的品质,吸引更多的消费者,具有很好的推广意义。
就国内关于冰淇淋月饼的文献来看,陈奇等发明了一种冰淇淋月饼(专利申请号:CN201210225390.3),该月饼由巧克力、冰淇淋和果酱原料制成,香味浓郁、口感顺滑,深受人们的喜爱。该冰淇淋月饼的制作方法简单易行、容易实现。巩华等人发明了一种冰淇淋月饼的制作方法(专利申请号:201210312497.7),其以苦甜巧克力、白巧克力、草莓糖粉、绿茶粉、冰淇淋为主要原料,经融化、制膜、装模、冷冻、密封而成。此发明步骤简单,操作方便,制作的产品正圆爆满,感官好,鲜味浓,唯美可口。但以上两个专利都没有具体说明冰淇淋月饼饼壳的品质问题以及可能在储藏过程中遇到一些影响质感的现象。
青岛科维源环保技术有限公司公开了一种改善冷冻蛋糕品质的添加剂配方(专利申请号:CN201210225390.3),其采用软骨粉、硬脂酰乳酸钙钠,搅拌均匀即得到该添加剂,解决了在冷冻储存过程中出现淀粉重结晶导致的老化现象,但是此专利并没有涉及冷冻储存期褪色返白控制。
天津南桥食品有限公司公开了一种起酥类冷冻蛋糕及其制作方法(专利申请号:CN201610580403.7)。该起酥类冷冻蛋糕由海绵蛋糕体及海绵蛋糕体去酥皮组成。此发明采取的是解冻后烘烤,重新烘烤保证了产品品质,但是增加了成本。本发明冰淇淋月饼冷冻储存后直接销售,为了保证产品品质,对产品的配方和工艺进行了改进,减少了烘烤的工序,节约了成本。
β-胡萝卜素(C40H56)是类胡萝卜素之一,也是橘黄色脂溶性化合物,它是自然界中最普遍存在也是最稳定的天然色素。许多天然食物中例如:绿色蔬菜、甘薯、胡萝卜、菠菜、木瓜、芒果等,皆存有丰富的β—胡萝卜素。β—胡萝卜素是一种抗氧化剂,具有解毒作用,是维护人体健康不可缺少的营养素,在抗癌、预防心血管疾病、白内障及抗氧化上有显著的功能,并进而防止老化和衰老引起的多种退化性疾病。
本发明的目的是降低冰淇淋月饼金黄色饼壳在冷冻储存期间褪色返白情况,主要是进行配方和加工工艺的改善,使其在冷冻过程中返白程度降低。在传统的冰淇淋饼壳配方基础上,加入β-胡萝卜素,使其颜色从视觉上看起来更加鲜明,并且改变烘烤强度,使其在冷冻储藏过程中颜色保持更为持久。
发明内容
本发明的目的是降低冰淇淋月饼金黄色饼壳在冷冻储存期间褪色返白情况,主要是进行配方和加工工艺的改善,使其在冷冻过程中返白程度降低。在传统的冰淇淋饼壳配方基础上,加入β-胡萝卜素,使其颜色从视觉上看起来更加鲜明,并且改变烘烤强度,使其在冷冻储藏过程中颜色保持更为持久。
本发明的技术方案:
一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,其特征在于,在传统冰淇淋月饼皮的烘烤配方基础上,加入了β-胡萝卜素,并采用射频-红外两段高温-短时烘烤,主要包括以下步骤:
(1)准备原料及处理:蛋清液4.0Kg、蛋黄液2.25Kg、白糖粉4.5Kg、无盐黄油4.0Kg、大豆油900g、纯净水370g、低筋面粉7.8Kg、全脂奶粉300g、香草粉15g、预拌粉、β—胡萝卜素,将低筋面粉、全脂奶粉、白糖粉过筛待用,将无盐黄油用水浴加热至40-42℃,将蛋清液、蛋黄液水浴回温至18-20℃;
(2)混料处理:将蛋清液、蛋黄液倒入搅拌机中,用300W的功率设置边搅拌边加入白糖粉,搅拌1分钟后用500W的功率设置搅拌2分钟,刮壁,再用800W的功率设置搅拌2分钟,至白糖粉完全溶解;倒入无盐黄油、大豆油、纯净水、低筋面粉,用500W的功率设置搅拌2分钟;用300W的功率设置边搅拌边加入预拌粉、β-胡萝卜素,搅拌1分钟后刮壁,用500W的功率设置搅拌4分钟,得到面浆;
(3)过筛:将搅拌好的面浆用20-30目筛子进行过筛,再注入模具烘烤成型;
(4)烘烤:将过筛的面浆注入模具烘烤,先射频加热后,再移入中短波红外烘烤箱高温短时烘烤得饼壳成品;
(4)冻藏:将饼壳成品放置于-18℃的冷库内迅速降温,冷冻保藏。
步骤(3)所述面浆温度在30-32℃,比重为:1.04-1.06;
步骤(4)所述射频加热设备频率27.12MHZ,功率5KW,处理时间5-6min;所述中短波红外烘烤箱的红外波长:2.4-6.5μm,箱温:80℃,辐照距离:12cm,时间为20min,箱内风速自然对流。
所述饼壳成品单片净含量:9-11克,直径62mm,厚14mm,正方形。
本发明的有益效果:
本发明通过在冰淇淋月饼配方中添加β-胡萝卜素改善其烘烤基底的颜色,在加工过程中,采用射频-红外两段高温-短时烘烤,使月饼经过冷冻后颜色更加金黄。经过这些改善后,冰淇淋月饼饼壳冷冻储存期褪色程度比之前减缓了80%。
具体实施方式
以下结合具体实施例进一步说明本发明。
实施例冰淇淋月饼饼壳的制备过程
(1)准备原料及处理:蛋清液4.0Kg、蛋黄液2.25Kg、白糖粉4.5Kg、无盐黄油4.0Kg、大豆油900g、纯净水370g、低筋面粉7.8Kg、全脂奶粉300g、香草粉15g、预拌粉、β—胡萝卜素,将低筋面粉、全脂奶粉、白糖粉过筛待用,将无盐黄油用水浴加热至40-42℃,将蛋清液、蛋黄液水浴回温至18-20℃;
(2)混料处理:将蛋清液、蛋黄液倒入搅拌机中,用300W的功率设置边搅拌边加入白糖粉,搅拌1分钟后用500W的功率设置搅拌2分钟,刮壁,再用800W的功率设置搅拌2分钟,至白糖粉完全溶解;倒入无盐黄油、大豆油、纯净水、低筋面粉,用500W的功率设置搅拌2分钟;用300W的功率设置边搅拌边加入预拌粉、β-胡萝卜素,搅拌1分钟后刮壁,用500W的功率设置搅拌4分钟,得到面浆,面浆温度在30-32℃,比重为:1.04-1.06;
(3)过筛:将搅拌好的面浆用20-30目筛子进行过筛,再注入模具烘烤成型;
(4)烘烤:将过筛的面浆注入模具烘烤,先射频加热后,再移入中短波红外烘烤箱高温短时烘烤得饼壳成品;射频加热设备频率27.12MHZ,功率5KW,处理时间5-6min;所述中短波红外烘烤箱的红外波长:2.4-6.5μm,箱温:80℃,辐照距离:12cm,时间为20min,箱内风速自然对流;
(4)冻藏:将饼壳成品放置于-18℃的冷库内迅速降温,冷冻保藏。
Claims (4)
1.一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,其特征在于,在传统冰淇淋月饼皮的烘烤配方基础上,加入了β-胡萝卜素,并采用射频-红外两段高温-短时烘烤,主要包括以下步骤:
(1)准备原料及处理:蛋清液4.0Kg、蛋黄液2.25Kg、白糖粉4.5Kg、无盐黄油4.0Kg、大豆油900g、纯净水370g、低筋面粉7.8Kg、全脂奶粉300g、香草粉15g、预拌粉、β—胡萝卜素,将低筋面粉、全脂奶粉、白糖粉过筛待用,将无盐黄油用水浴加热至40-42℃,将蛋清液、蛋黄液水浴回温至18-20℃;
(2)混料处理:将蛋清液、蛋黄液倒入搅拌机中,用300W的功率设置边搅拌边加入白糖粉,搅拌1分钟后用500W的功率设置搅拌2分钟,刮壁,再用800W的功率设置搅拌2分钟,至白糖粉完全溶解;倒入无盐黄油、大豆油、纯净水、低筋面粉,用500W的功率设置搅拌2分钟;用300W的功率设置边搅拌边加入预拌粉、β-胡萝卜素,搅拌1分钟后刮壁,用500W的功率设置搅拌4分钟,得到面浆;
(3)过筛:将搅拌好的面浆用20-30目筛子进行过筛,再注入模具烘烤成型;
(4)烘烤:将过筛的面浆注入模具烘烤,先射频加热后,再移入中短波红外烘烤箱高温短时烘烤得饼壳成品;
(4)冻藏:将饼壳成品放置于-18℃的冷库内迅速降温,冷冻保藏。
2.根据权利要求1所述的一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,其特征在于,步骤(3)所述面浆温度在30-32℃,比重为:1.04-1.06。
3.根据权利要求1所述的一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,其特征在于,步骤(4)所述射频加热设备频率27.12MHZ,功率5KW,处理时间5-6min;所述中短波红外烘烤箱的红外波长:2.4-6.5μm,箱温:80℃,辐照距离:12cm,时间为20min,箱内风速自然对流。
4.根据权利要求1所述的一种冰淇淋月饼饼壳冷冻储存期褪色返白控制的方法,其特征在于,所述饼壳成品单片净含量:9-11克,直径62mm,厚14mm,正方形。
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