CN108812815B

CN108812815B - Leisure food stone cake

Info

Publication number: CN108812815B
Application number: CN201811001854.6A
Authority: CN
Inventors: 张文海
Original assignee: Shanxi Haiyuyuan Food Co ltd
Current assignee: Shanxi Haiyuyuan Food Co ltd
Priority date: 2018-08-30
Filing date: 2018-08-30
Publication date: 2021-08-13
Anticipated expiration: 2038-08-30
Also published as: CN108812815A

Abstract

The application provides a high-crisp leisure food stone cake, wherein a novel stone taking aluminum oxide and silicon dioxide as main components is used in the preparation process, and a high-temperature preheating stone and low-temperature baking process is adopted.

Description

Leisure food stone cake

Technical field

The invention belongs to the field of food, and particularly provides a leisure food stone cake and a preparation method thereof.

Two background art

Stone cake, also called stone cake, stone steamed bread and sliced pork, is a long-history flavor food in Shanxi and Shaanxi areas. The stone cake is made by placing cake blank on hot stone, laying stone on the stone, and slowly baking the cake blank by the heat conducted by stone, and has the characteristics of thinness, fragrance, brittleness, easy digestion, storage resistance, etc.

Stone cakes produced by early families or workshops are mostly made by the traditional manual method, and manually or mechanically placed on a stove for baking one by one; as the stone cake is slowly accepted and favored by people in other areas of the country as a snack food, a number of automatic and industrial stone cake production facilities and methods have been developed, such as that provided in CN 102210335A, CN 207411379U, CN 202127751U. The stone cake is mainly taken as leisure food in other areas except Shanxi, Shaanxi, and is not taken as staple food, the crispness degree suitable for being taken as the staple food is obviously insufficient when being taken as the leisure food, the taste is influenced, and the bad impression that the product is wet and not fresh is easily brought to consumers; in addition, when cobbles used in the traditional process production of stone cakes are used in high-strength and high-speed industrial production equipment, such as CN 207411379U production equipment, the cobbles have the problems of rough surface, difficulty in separation, quick abrasion and product pollution, and the method for molding by using a fixed mold in CN 102210335A, CN 202127751U is completely different from the traditional method in baking process (not by mold conduction heating) and concave-convex randomness, so that the flavor and taste of the traditional stone cakes cannot be maintained.

Therefore, there is an urgent need in the industry to improve the existing industrial automation production method, improve the crispness degree and the quality of products while maintaining the traditional process and taste, and improve the convenience degree of production.

Disclosure of the invention

In view of the above problems, the applicant developed a novel stone with high hardness, high wear resistance and high elasticity, which uses alumina and silica as main components, to improve the pressing process of the stone cake to improve brittleness, reduce abrasion and prolong the service life of the stone; on the other hand, the applicant improves the stone preheating and baking temperature in the stone cake production process, and the high-temperature stone preheating and low-temperature baking process is adopted to slowly reduce the temperature in a certain range in the baking process, so that the formation of a hole structure by water vapor is facilitated, and the crispness is increased. The rough brittleness of the stone cake product is effectively improved through the improvement of the two aspects, and the production convenience is improved.

In one aspect, the present application provides a stone cake produced according to the steps of:

kneading: mixing wheat flour and water, adding leaven, fermenting or naturally fermenting, adding appropriate amount of edible salt, sodium bicarbonate or sodium carbonate and water and optional other adjuvants, and pulping in warm water or normal temperature water;

molding 1: automatically and continuously rolling and molding the dough into dough blanks with preset thickness;

and (3) forming 2: pressing dough blanks on two sides or one side of stones;

baking and separating: baking the dough blank together with the stones, and then separating the stones;

and (6) cooling and packaging.

Further, milk powder is added during the stirring and pulping process.

Further, edible vegetable oil and/or egg is added.

Further, the stones are preheated before baking and separating, and the preheating temperature of the stones is 50-350 ℃.

Further, the preheating temperature of the stones is 50-150 ℃, 150-250 ℃ or 250-350 ℃.

Further, the stone preheating temperature is 140 ℃, 200 ℃, 260 ℃ or 300 ℃.

Further, the baking temperature is 100-.

Further, the baking temperature is 100-250 ℃ or 250-350 ℃.

Further, the preheating temperature of the stones is 315 ℃, the baking temperature is 250 ℃, and the baking time is 5 minutes

Further, the apparatus of Chinese patent publication No. CN 207411379U or CN 207544186U or CN 207544187U was used in the production.

Furthermore, the stones used in the production of the stone cake comprise 80-95% of aluminum oxide and 6-10% of silicon dioxide by weight.

Furthermore, the stones used in the production of the stone cakes comprise 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight.

Further, stones used in stone cake production are made according to the following method: mixing the powders according to the proportion of 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight, sieving the mixture by a 200-mesh sieve, placing the sieved mixture into a spherical mold with the diameter of 12mm, and sintering and shaping the mixture at 1500 +/-50 ℃. Adding 95 porcelain alumina porcelain grinding balls, and grinding in a ball mill for 12 hours.

A stone cake production method comprising:

and (3) forming 2: pressing dough blanks on two sides or one side of stones;

cooling and packaging;

wherein, the stones are preheated in the production, the preheating temperature of the stones is 315 ℃, the baking temperature is 250 ℃, and the baking time is 5 minutes.

Description of the four figures

FIG. 1 is a product appearance of a stone cake produced by the method of the present application;

FIG. 2 is an illustration of the appearance of stones used in the process of the present application;

fig. 3 is an external view of a stone cake production apparatus used in the method of the present application.

Detailed description of the preferred embodiments

EXAMPLE 1 production of pebbles for use in the process of the present application

Mixing the powders according to the proportion of 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight, sieving the mixture by a 200-mesh sieve, placing the sieved mixture into a spherical mold with the diameter of 12mm, and sintering and shaping the mixture at 1500 +/-50 ℃. The alumina porcelain grinding balls to which 95 porcelain was added were ground in a ball mill for 12 hours.

The obtained stone is smooth white sphere with uniform size and volume density of about 3.6g/cm³The Mohs hardness is about 9Mohs (the Mohs hardness of a general river cobble is about 7), the water absorption is less than or equal to 0.01 percent, the self-abrasion is less than or equal to 0.015 percent, and the rebound height of the river cobble bullet after freely falling from a height of 80cm to the surface of a polished floor tile is not less than 40cm (the height of the general river cobble bullet is not more than 20cm) (see figure 2).

Example 2 production of stone cake products of the present application and comparative products

Production was carried out using an automated stone cake production apparatus described in CN 207411379U and the stones produced in example 1

Product 1:

kneading: taking 800 parts of wheat flour, 200 parts of milk powder and 200 parts of water, uniformly stirring, naturally fermenting for 12 hours, adding 100 parts of wheat flour, 80 parts of palm oil, 50 parts of eggs, 20 parts of salt, 15 parts of sodium carbonate and 100 parts of water into the fermented dough, and pulping for 10 minutes in water at the temperature of about 40 ℃;

molding 1: automatically and continuously rolling and molding the dough into a round dough blank with the thickness of 2mm and the diameter of about 80 mm;

and (3) forming 2: stone cakes are baked by adopting production equipment in CN 207411379U, the preheating temperature of stones is 300 ℃, the baking temperature is 150 ℃, baking is carried out for 5 minutes, flour cakes and stones are separated by a separating mechanism in the production equipment, and the stones are recycled;

and (6) cooling and packaging.

The prepared stone cake is light yellow, the edge and the protruding part are brown, the diameter is about 80mm, the appearance thickness is about 8mm, the cake crust thickness is about 3mm, the number of single-side complete round pits is about 22-27, and the depth of the round pits is about 2-6 mm. The water content is about 2%, the section is yellow and white, and the porous structure is formed (see figure 1). Has special fragrance of fermented product and baked stone product, and can be eaten directly or mixed with warm boiled water.

In the examples, the edible salt, and water and optionally other ingredients may be added before, during, or after fermentation, without limiting the time of addition. As long as fermentation is not affected.

The milk powder can be added before pulping and also can be added in the pulping process or after pulping, and the shape of the produced product is not influenced.

Adding edible vegetable oil and/or egg. The vegetable oil can be added in any step of the above process, such as stirring, fermenting, pulping, making dough, and the like. For eggs, other than the fermentation process, the addition may be made in various processes.

Product 2:

the production method is basically produced according to the production method of the product 1, the preheating temperature and the baking temperature of the stones are set to be 140 ℃ and 150 ℃, and the stones are baked for 10 minutes.

Product 3:

the production method is basically produced according to the production method of the product 1, the preheating temperature and the baking temperature of the pebbles are set to be 200 ℃ and 150 ℃, and the pebbles are baked for 8 minutes.

Product 4:

the production method is basically produced according to the production method of the product 1, the preheating temperature and the baking temperature of the pebbles are set to be 260 ℃ and 200 ℃, and the pebbles are baked for 7 minutes.

Product 5:

the production method is basically produced according to the production method of the product 1, the preheating temperature and the baking temperature of the pebbles are both set to be 200 ℃, and the pebbles are baked for 8 minutes.

Product 6:

the production method is basically produced according to the production method of the product 1, the preheating temperature of the stones is 315 ℃, the baking temperature is 250 ℃, and the stones are baked for 5 minutes.

Product 7:

the production method is basically adopted for production according to the product 1, and the stones are approximately circular natural cobbles with the diameter of about 10 mm.

Example 3 crispness test

Since the index of crispness has no standard characterization method, the crispness of the stone cake product is evaluated according to the following quantification method by referring to the methods which are commonly used in the industry and proposed by related documents:

all stone cake samples are round products with the diameter of about 80mm produced in the same production equipment;

the detection equipment adopts a TA-XT2i physical property tester of the British SMS company;

during detection, an HDP base of TA-XT2i is used, a BSK probe is used for pressing down a vertical stone cake along the diameter direction, a force curve is analyzed by self-contained software of TA-XT2i, the number of space fracture (times/mm, the ratio of the number of positive peaks to the distance) is obtained to represent crispness, the maximum force corresponding strain (the ratio of the distance corresponding to the maximum force to the shearing distance) is used to represent crispness, and 5 times of averaging is repeated for each sample.

6 1 0.3 0.05

The following sensory scoring methods were used as aids:

the crispness of each stone biscuit sample was scored by 10 specially trained and familiar persons with the product according to the following criteria:

TABLE 1 sensory crispness score criteria

The crunchiness evaluation results were as follows:

TABLE 2 crisp evaluation results of respective products

It can be seen that the novel stones and the stone preheating and baking temperatures adopted in the application effectively improve the crispness of the product, wherein the novel stones have a large influence on the crispness, and the stone preheating and baking temperatures have a large influence on the crispness. Moreover, as can be seen from table 2, the uniform stones effectively improve the crispness and uniformity of the product, which is beneficial to the product quality control.

In addition, the production practice shows that the novel pebble can be used for 30 normal production days without replacement, and the natural cobble used before is required to be selected and partially replaced after being produced for 2 normal production days, otherwise, the gravel is easily found in high proportion in the visual inspection of the product.

Claims

1. A preparation method of a stone cake is characterized by comprising the following steps:

kneading: taking 800 parts of wheat flour, 200 parts of milk powder and 200 parts of water, uniformly stirring, naturally fermenting for 12 hours, adding 100 parts of wheat flour, 80 parts of palm oil, 50 parts of eggs, 20 parts of salt, 15 parts of sodium carbonate and 100 parts of water into the fermented dough, and pulping for 10 minutes in water at the temperature of 40 ℃;

and (3) forming 2: pressing dough blanks on two sides or one side of stones;

wherein, the stones are preheated before baking and separation, the preheating temperature of the stones is 300 ℃, the baking temperature is 150 ℃, and the baking time is 5 minutes;

the stones used in the production of the stone cakes comprise 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight; the stones used in the production of the stone cake are prepared according to the following method: mixing the powders according to the proportion of 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight, sieving the mixture by a 200-mesh sieve, placing the sieved powder into a spherical mould with the diameter of 12mm, sintering and shaping the powder at 1500 +/-50 ℃, adding 95-porcelain alumina porcelain grinding balls, and grinding the powder in a ball mill for 12 hours.