CN109197955A - A kind of roasting cottonrose hibiscus item and preparation method thereof - Google Patents
A kind of roasting cottonrose hibiscus item and preparation method thereof Download PDFInfo
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- CN109197955A CN109197955A CN201811073332.7A CN201811073332A CN109197955A CN 109197955 A CN109197955 A CN 109197955A CN 201811073332 A CN201811073332 A CN 201811073332A CN 109197955 A CN109197955 A CN 109197955A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Abstract
A kind of roasting cottonrose hibiscus item of disclosure of the invention, 5-15 portions of Icing Sugar, 5-15 portions of salt are added in 30-90 parts of water and are sufficiently dissolved, 25-75 parts of butter and 25-75 portions of soybean oils are mixed and heated into thick liquid again, it is subsequently poured into sugar-salt-water, 5-8min is stirred with low grade, middle-grade stirs and heat 20-30min, subsequent row homogenization, first stage 20-30MPa, 5-10min；Second stage 3.4-4.9MPa；20-30min；The oil solution after homogeneous is handled using mixing base material method, extrusion, parallel two sections of bakings ingredient, mixing molasses is finally sprayed into blank surface through pressure piping, spraying is transmitted to molding machine and is cut into after cooling down needs size to get a kind of roasting cottonrose hibiscus item.Using cottonrose hibiscus item is baked made from of the invention, color is golden yellow, sweet mouthfeel is soft, external form is complete, safely edible is high, deep to be liked by masses.
Description
Technical field
The invention belongs to food processing fields, disclose a kind of preparation method of roasting cottonrose hibiscus item, and in particular to a kind of former taste is former
Taste bakes cottonrose hibiscus item and preparation method thereof.
Technical background
Roasting cottonrose hibiscus item is a kind of snack food of deliciousness, can be directly edible without processing again, be it is a kind of simply,
Convenient snack, it is very popular.Using flour, egg, edible oil, sugar as raw material, then pass through food processing skill
Art is made.Therefore, it bakes nutriment in cottonrose hibiscus item to enrich, comprising protein, lipid, carbohydrate etc., can be in time
Body provides energy.Also, roasting cottonrose hibiscus product packaging is superior, is of moderate size, and is a kind of snack food easy to carry.Its mouthfeel
It is fragrant and sweet it is soft it is glutinous, do not stick to one's teeth, be suitable for that overwhelming majority consumers are edible.Currently, the preferably roasting cottonrose hibiscus brand of sale has hundred grass in the market
Taste and red forest etc..
Traditional roasting cottonrose hibiscus production method is that blank is made after raw material is mixed curing, is then baked, finally by base
Material and sugar material mix in proportion.Because being obtained by baking, do not pass through any type of frying, so there is baking
Unique burnt odor taste of generation, without greasy feeling dense after frying and a large amount of trans-fatty acid and toxic carcinogenic production
It is raw.But baked as made from conventional method cottonrose hibiscus item usually there is be faint in color, loose degree low, difficult forming the disadvantages of.Institute
With, it is classical it is former grow original flavor bake cottonrose hibiscus item be not easy it is manufactured, therefore, various fruities, nut taste, cheese's cheese taste it is roasting
Cottonrose hibiscus item falls over each other to occur.But the appearance of these mix of flavors, so that the mouthfeel of roasting cottonrose hibiscus item itself is blanked, consumer is tasted
Be all this be the taste of additional additive.Also, this has also given manufacturer to have shoddy machine in the use of raw material
Meeting.Therefore, the roasting cottonrose hibiscus item for studying a kind of genuineness is necessary.
For baking the making and research of cottonrose hibiscus item, existing related personnel is made that certain achievement, relevant report are as follows:
CN103548971B, which is disclosed, provides a kind of French type crispy cakes production technology, feature include: (1) by grease, white granulated sugar,
Salt, water mixture be heated to 90-110 DEG C, add wheat flour stirring and mix them thoroughly temperature to 45-65 DEG C, then divide 3 times
Egg liquid is added to be again stirring for batter being smoothed to 40-60 DEG C of blank temperature；(2) batter being stirred is poured into roasting cottonrose hibiscus material extrusion
In machine, squeeze as strip, 17-30 minutes when being toasted in the case where 170-260 DEG C of furnace temperature in tunnel；(3) by baked half at
After product are cut into strip, molding machine excision forming is transmitted to after being mixed with syrup.The product increases the type of roasting cottonrose hibiscus item,
But there is also some defects in its processing technology, such as: the product joined a large amount of egg liquid, so that product egg products taste
Road is strong, masks the fragrant and sweet feature of roasting cottonrose hibiscus item itself, this is one fatal for the consumer for not liking egg products
Disadvantage；And the product baking temperature is higher, the time is too long, and this meeting is so that bake the inclined brown of cottonrose hibiscus product colour, and crust is burnt
It splits.CN102524489B, which is disclosed, provides a kind of roasting cottonrose hibiscus processing method, and feature is the following steps are included: (1) mixed-forming: will
Boiling continues to be heated to curing to wheat flour after 80 DEG C -100 DEG C, is added after grease, water mixing, continues based on the quality of wheat flour
Egg is added, roasting cottonrose hibiscus blank is molded into after mixing thoroughly；(2) roasted: the roasting cottonrose hibiscus blank of preparation is put into oven, 150 DEG C-
It is 20-45 minutes roasted at 250 DEG C；It is taken out after roasted and is cooled to room temperature to obtain roasting cottonrose hibiscus blank；(3) spice forms: will be roasted
The roasting cottonrose hibiscus blank of preparation is mixed with the malt syrup of low sugar, and after mixing, roasting cottonrose hibiscus finished product is cut to obtain in molding.The product adds
Add the malt syrup of low sugar, although the requirement of food with low sugar content can be catered to, some defects are had in product mouthfeel.
Based on above-mentioned analysis, the former taste that a kind of color is golden yellow, sweet mouthfeel is soft, external form is complete, safely edible is high is former
Taste, which bakes cottonrose hibiscus item, to be badly in need of in current industry.
Summary of the invention
In view of above-mentioned deficiency, that the purpose of the present invention is to provide a kind of colors is golden yellow, sweet mouthfeel is soft, external form is complete,
The high former original flavor of growing of safely edible bakes cottonrose hibiscus item and preparation method thereof.
In order to achieve the above object, the invention adopts the following technical scheme, and the dosage of each component of the present invention is also process
Inventor carries out largely groping what summary obtained, and the roasting cottonrose hibiscus item that dosage of each component is prepared within the following weight ranges all has very
Good quality.
A kind of roasting cottonrose hibiscus item, is made of the raw material of following weight: 5-15 parts of Icing Sugar, 25-75 parts of soybean oil, and butter
25-75 parts, 30-90 parts of water, 5-15 parts of salt, 30-90 parts of cake mix, 15-45 parts of egg.
Further, which is made of the raw material of following weight: 10 parts of Icing Sugar, 50 parts of soybean oil, and butter
50 parts, 60 parts of water, 10 parts of salt, 60 parts of cake mix, 30 parts of egg.
The present invention also provides a kind of non-fried, former preparation methods grown original flavor and bake cottonrose hibiscus item, include the following steps:
(1) pretreatment of raw material: Icing Sugar, salt is taken to be added to the water mixed dissolution；It is heated to after taking the butter of equivalent to mix with soybean oil
Thick liquid；Then they are put into togerther in agitator and are mixed, first stirred 5-8 minutes with low-grade revolving speed and then use middle-grade
Revolving speed continues to stir and heat simultaneously 70-80 DEG C of lasting 20-30min, obtains oil solution.
(2) homogenization: homogenizer is added in oil solution and carries out homogenization stage by stage.
(3) base material is mixed:
A. it feeds for the first time: the oil solution after homogeneous being heated to boiling, is then slowly stirred addition egg in middle-grade revolving speed
Cake powder persistently stirs 5-10min, is then evenly stirred until paste with top grade revolving speed；
B. it second feeds: when paste cools to 28 ± 2 DEG C, with high-grade revolving speed point 3 stirrings addition egg, egg being added every time
Before liquid, primary added egg liquid is absorbed by batter before must ensuring, until slurry is in uniform, smooth batter shape；
C. extrusion: the slurry completed will be beaten and be put into prototype it is extruded into uniform strip blank；
(4) two sections of baking blanks: blank is put into oven, the first stage first formed with low-temperature bake, subsequent second stage with
High temperature is baked, and blank strip is obtained；
(5) mixing molasses and finished product: syrup is passed through in spraying pressure piping, makes syrup dropletization again to conveyer belt using high pressure
It is upper it is baked after blank strip sprayed, be transmitted to molding machine after spraying is cooling and be cut into and needs size, through after the assay was approved,
It is packed, labels stamp, cased to get a kind of roasting cottonrose hibiscus item.
Further, Icing Sugar is one or more of in white granulated sugar, maltose or rock sugar in the step (1).
Further, the low-grade revolving speed is 60-80r/min；Middle-grade revolving speed is 120-130r/min；High-grade revolving speed is
150-200r/min。
Further, homogenization condition stage by stage in the step (2) are as follows: first stage 20-30MPa, 5-10min；
Second stage 3.4-4.9MPa；20-30min.
Further, first stage temperature is 100-110 DEG C in two sections of baking blanks in the step (4), toasts 5-
8min；190-220 DEG C of second stage temperature toasts 10-15min.
Further, syrup is made by the following method in the step (5): count by weight ratio, take 7 portions of white granulated sugars and
3 portions of maltose are mixed and heated to 100 ~ 110 DEG C of thawings, obtain syrup.
Further, spray painting control condition in the step (5) are as follows: conveyor belt speed 6-10 m/min, nozzle exit pressure
0.2-0.6MPa, nozzle diameter 7-10mm.
The physical and chemical index and sanitary index for the product that the present invention obtains are detected by national standard detection method, and physics and chemistry refers to
Mark and sanitary index meet national Its Relevant Technology Standards.
The invention has the following advantages that
(1) grease is used cooperatively using the ratio of soybean oil and butter 1:1 in the present invention, possesses blank emulsified body with this condition
System stablizes, forms the high advantage of easy and loose degree after product baking.
(2) raw material only includes sugar, soybean oil, butter, water, salt, cake mix and egg, without the use of other additives,
The former of roasting cottonrose hibiscus item is maintained to greatest extent and grows original flavor, has accomplished zero addition of food；And it is obtained by reasonable experimental design
Optimal syrup proportion is white granulated sugar: maltose 7:3, the roasting cottonrose hibiscus product odour perfume (or spice) obtained under this condition is agreeably sweet,
Mouthfeel sugariness is suitable.
(3) the two sections of homogenizations of oil mixing with water solution are added, so that feed liquid is squeezing, thump expands triple with decompression
It acts on fat in lower grease to be crushed and refine, to keep entire grease system more stable, finally makes roasting cottonrose hibiscus products'texture
More uniform exquisiteness.
(4) it during raw material mixing base material, is first dissolved respectively using dissolution of raw material characteristic (water-soluble and oil-soluble),
It is finally being stirred, and is controlling temperature.By the double control of dissolubility and temperature so that grease in slurry, cake mix and
Egg three is easy to be uniformly mixed, and ensure that product delicate mouthfeel non-greasy, the uniform advantage of quality.
(5) in cooking process using two sections of bakings, so that roasting cottonrose hibiscus product energy in first time low-temperature short-time baking process
Good shape is formed, the feature that product formation color is golden yellow, with rich flavor and uniform texture is made in second of baking, it is anti-in this way
Having stopped blank, high temperature toasts for a long time and generates the case hardening bad phenomenon of roasting cottonrose hibiscus item at the very start.
(6) spray syrup in blank conveyer belt transportational process using high pressure painting mode, it not only can
Save the production time, it is often more important that so that syrup droplet is uniformly applied to blank surface, ensure that the excellent of roasting cottonrose hibiscus product
Good quality.
Obviously, above content according to the present invention is not departing from this hair according to the ordinary technical knowledge and means of this field
Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Specific embodiment
We will the invention will be further elaborated in conjunction with specific embodiment below.
Embodiment 1
A kind of roasting cottonrose hibiscus item and preparation method thereof
(1) pretreatment of raw material: first by 10 portions of rock sugar of quality raw materials selected from the market, 10 parts of salt and 60 parts of water mixed dissolutions；
45 parts of butter and 45 portions of soybean oils are subjected to heating mixed processing until at thick liquid again；Then they are put into togerther stirring
Bucket in mixed, first with low grade 70 r/min of revolving speed stir 6 minutes then with 120 r/min of middle-grade revolving speed continue stir and it is same
75 ± 2 DEG C of Shi Jiare lasting 30min；
(2) homogenization: oil solution in above-mentioned (1) is passed through in homogenizer, condition control: first stage 25MPa, 10min
Second stage 4MPa, 30min；
(3) it mixes base material: the oil solution after homogeneous is heated to boiling, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 60 parts of cake mixs, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool to 28
30 parts of eggs are added in point 3 stirrings under the conditions of high-grade revolving speed 170r/min at ± 2 DEG C, and it is smooth to continue stirring until feed liquid surface
Afterwards, it is put into prototype and is extruded into strip blank；
(4) two sections of baking blanks: (3) above-mentioned strip blank is put into oven, controls baking temperature at 100 ± 2 DEG C, 5min is fixed
Type is baked out the blank strip that cross-sectional diameter is 5-10 millimeters then at 200 ± 2 DEG C, 12min；
(5) mixing molasses and finished product: counting by weight ratio, and 7 portions of white granulated sugars and 3 portions of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Embodiment 2
A kind of roasting cottonrose hibiscus item and preparation method thereof
(1) pretreatment of raw material: first 15 portions of maltose of quality raw materials selected from the market, 15 parts of salt are mixed with 90 parts of water molten
Solution；75 parts of butter and 75 portions of soybean oils are subjected to heating mixed processing until at thick liquid again；Then they are put into togerther
It is mixed in agitator, first stirred 6 minutes with low grade 70 r/min of revolving speed and then continues to stir with 120 r/min of middle-grade revolving speed
And 75 ± 2 DEG C of lasting 30min are heated simultaneously；
(2) homogenization: oil solution in above-mentioned (1) is passed through in homogenizer, condition control: first stage 25MPa, 10min；
Second stage 4MPa, 30min；
(3) it mixes base material: the oil solution after homogeneous is heated to boiling, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 90 parts of cake mixs, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool to 28
45 parts of eggs are added in point 3 stirrings under the conditions of high-grade revolving speed 170r/min at ± 2 DEG C, and it is smooth to continue stirring until feed liquid surface
Afterwards, it is put into prototype and is extruded into strip blank；
(4) two sections of baking blanks: (3) above-mentioned strip blank is put into oven, controls baking temperature at 100 ± 2 DEG C, 5min is fixed
Type is baked out the blank strip that cross-sectional diameter is 5-10 millimeters then at 200 ± 2 DEG C, 12min；
(5) mixing molasses and finished product: counting by weight ratio, and 7 portions of white granulated sugars and 3 portions of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Comparative example 1
A kind of roasting cottonrose hibiscus item and preparation method thereof (compared with Example 1, without addition cake mix in 1 raw material of comparative example, but uses
Conventional wheat powder)
(1) pretreatment of raw material: first by 10 portions of rock sugar of quality raw materials selected from the market, 10 parts of salt and 60 parts of water mixed dissolutions；
45 parts of butter and 45 portions of soybean oils are subjected to heating mixed processing until at thick liquid again；Then they are put into togerther stirring
Bucket in mixed, first with low grade 70 r/min of revolving speed stir 6 minutes then with 120 r/min of middle-grade revolving speed continue stir and it is same
75 ± 2 DEG C of Shi Jiare lasting 30min；
(2) homogenization: oil solution in above-mentioned (1) is passed through in homogenizer, condition control: first stage 25MPa, 10min；
Second stage 4MPa, 30min；
(3) it mixes base material: the oil solution after homogeneous is heated to boiling, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 60 parts of conventional wheat powder, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool
30 parts of eggs are added in stirring under the conditions of high-grade revolving speed 170r/min when to 28 ± 2 DEG C, and it is smooth to continue stirring until feed liquid surface
Afterwards, it is put into prototype and is extruded into strip blank；
(4) two sections of baking blanks: (3) above-mentioned strip blank is put into oven, controls baking temperature at 100 ± 2 DEG C, 5min is fixed
Type is baked out the blank strip that cross-sectional diameter is 5-10 millimeters then at 200 ± 2 DEG C, 12min；
(5) mixing molasses and finished product: counting by weight ratio, and 7 portions of white granulated sugars and 3 portions of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Comparative example 2
A kind of roasting cottonrose hibiscus item and preparation method thereof is (compared with Example 1, without control butter and soybean oil ratio in 2 raw material of comparative example
Example 1:1, but is added to soybean oil more, makes that its ratio be 1:2)
(1) pretreatment of raw material: first by 10 portions of rock sugar of quality raw materials selected from the market, 10 parts of salt and 60 parts of water mixed dissolutions,
Then it is subjected to heating mixed processing with 30 parts of butter and 60 portions of soybean oils until at thick liquid, first with low-grade revolving speed 70
Then r/min, which is stirred 6 minutes, continues stirring and while 75 ± 2 DEG C of heating lasting 30min with middle-grade revolving speed 120r/min；
(2) homogenization: oil solution in above-mentioned (1) is passed through in homogenizer, condition control: first stage 25MPa, 10min；
Second stage 4MPa, 30min；
(3) it mixes base material: the oil solution after homogeneous is heated to boiling, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 60 parts of cake mixs, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool to 28
At ± 2 DEG C under the conditions of high-grade revolving speed 170r/min stirring be added 30 parts of eggs, and continue stirring until feed liquid surface it is smooth after, put
Enter to be extruded into prototype strip blank；
(4) two sections of baking blanks: (3) above-mentioned strip blank is put into oven, controls baking temperature at 100 ± 2 DEG C, 5min is fixed
Type is baked out the blank strip that cross-sectional diameter is 5-10 millimeters then at 200 ± 2 DEG C, 12min；
(5) mixing molasses and finished product: counting by weight ratio, and 7 portions of white granulated sugars and 3 portions of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Comparative example 3
(compared with Example 1, syrup used in comparative example 3 does not control white granulated sugar to a kind of roasting cottonrose hibiscus item and preparation method thereof: wheat
Bud sugar ratio is 7:3, but makes that its ratio be 1:1)
(1) pretreatment of raw material: first by 10 portions of rock sugar of quality raw materials selected from the market, 10 parts of salt and 60 parts of water mixed dissolutions；
45 parts of butter and 45 portions of soybean oils are subjected to heating mixed processing until at thick liquid again；Then they are put into togerther stirring
Bucket in mixed, first with low grade 70 r/min of revolving speed stir 6 minutes then with 120 r/min of middle-grade revolving speed continue stir and it is same
75 ± 2 DEG C of Shi Jiare lasting 30min；
(2) homogenization: oil solution in above-mentioned (1) is passed through in homogenizer, condition control:: first stage 25MPa,
10min；Second stage 4MPa, 30min；
(3) it mixes base material: the oil solution after homogeneous is heated to boiling, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 60 parts of cake mixs, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool to 28
30 parts of eggs are added in point 3 stirrings under the conditions of high-grade revolving speed 170r/min at ± 2 DEG C, and it is smooth to continue stirring until feed liquid surface
Afterwards, it is put into prototype and is extruded into strip blank；
(4) two sections of baking blanks: (3) above-mentioned strip blank is put into oven, controls baking temperature at 100 ± 2 DEG C, 5min is fixed
Type is baked out the blank strip that cross-sectional diameter is 5-10 millimeters then at 200 ± 2 DEG C, 12min；
(5) mixing molasses and finished product: counting by weight ratio, and 1 portion of white granulated sugar and 1 portion of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Comparative example 4
A kind of roasting cottonrose hibiscus item and preparation method thereof (compared with Example 1, oil solution does not use homogenization in comparative example 4, and
And without toasting using two sections during baking blank, but use a traditional step high-temperature baking mode)
(1) pretreatment of raw material: first by 10 portions of rock sugar of quality raw materials selected from the market, 10 parts of salt and 60 parts of water mixed dissolutions；
45 parts of butter and 45 portions of soybean oils are subjected to heating mixed processing until at thick liquid again；Then they are put into togerther stirring
Bucket in mixed, first with low grade 70 r/min of revolving speed stir 6 minutes then with 120 r/min of middle-grade revolving speed continue stir and it is same
75 ± 2 DEG C of Shi Jiare lasting 30min；
(2) it mixes base material: being heated to boiling in above-mentioned (1) oil solution, and slowly added with middle-grade revolving speed 120r/min stirring
Enter 60 parts of cake mixs, and continue 8 minutes, then continues to be evenly stirred until paste with top grade revolving speed 170r/min, wait cool to 28
At ± 2 DEG C under the conditions of high-grade revolving speed 170r/min stirring be added 30 parts of eggs, and continue stirring until feed liquid surface it is smooth after, put
Enter to be extruded into prototype strip blank；
(3) it toasts blank: (3) above-mentioned strip blank is put into oven, control baking temperature at 200 ± 2 DEG C, 17min, bake
Produce the blank strip that cross-sectional diameter is 5-10 millimeters；
(4) mixing molasses and finished product: counting by weight ratio, and 7 portions of white granulated sugars and 3 portions of maltose is taken to be mixed and heated to 100 ~ 110
DEG C melt, obtain syrup, then by syrup be passed through spraying pressure piping in, using high pressure make syrup dropletization again on conveyer belt bake
Blank strip after good is sprayed, 8 m/min of control condition conveyor belt speed, nozzle exit pressure 0.5MPa, nozzle diameter 8mm；
Be transmitted to molding machine after spraying is cooling and be cut into and needs size, after the assay was approved, packed, label stamp, vanning to get
A kind of roasting cottonrose hibiscus product of non-fried, former taste original flavor.
Sensory evaluations are carried out to 2 kinds of embodiments and 4 kinds of comparative example finished products: selecting 20 people at random as sensory evaluation person, it is right
Cottonrose hibiscus item is baked made from above-mentioned 6 kinds of embodiments to be evaluated.Standards of grading are as shown in table 1, and appraisal result is as shown in table 2.
Table 1 bakes cottonrose hibiscus bar standards of grading table
。
26 kinds of embodiment appraisal result tables of table
。
From Tables 1 and 2 can see that (1) is manufactured according to present invention process and formula made of embodiment 1 and embodiment 2
Product experimentally all obtains extraordinary scoring in the sensory evaluation of color, texture, mouthfeel and smell, and this product has color gold
It is yellow, flavour is fragrant and sweet, texture it is loose it is soft, do not stick to one's teeth, not dry core the advantages that.(2) from the appraisal result of embodiment 1 and comparative example 1
It can be seen that the roasting cottonrose hibiscus product that cake mix is added is an advantage in texture and mouthfeel is added the roasting cottonrose hibiscus product of conventional wheat powder.
Low using cake mix gluten content, the weak feature of dough strength keeps vacuole quantity inside roasting cottonrose hibiscus item more, small in size, so that
Roasting cottonrose hibiscus product is softer, does not stick to one's teeth, and forms good texture.And 1 product of comparative example has texture gap uneven and mouthfeel
Strong not soft disadvantage.(3) control butter and soybean oil ratio be can be seen that from the appraisal result of embodiment 1 and comparative example 2
Under conditions of 1:1, roasting cottonrose hibiscus mouthfeel and smell can be improved.This is because can not only be covered after suitable butter is added
Remaining beany flavor in soybean oil, but also the fragrance of animal raw fat can be increased.Control ratio 1:1, can balance animal
Property grease and vegetative grease in fatty acid species and content, keep roasting cottonrose hibiscus delicate mouthfeel smooth, and not strong greasy feeling.
(4) it can be seen that control syrup ratio white granulated sugar: maltose 7:3, hence it is evident that change from the appraisal result of embodiment 1 and comparative example 3
The sugariness of roasting cottonrose hibiscus product has been apt to it, has reached that entrance is fragrant and sweet, sweet taste is lasting in mastication processes, sugariness is suitable for wanting for non-greasy
It asks.(5) it can be seen that the product for not carrying out homogeneous and two sections of bakings from the appraisal result of embodiment 1 and comparative example 4, feeling
There is very big difference on official.4 product of comparative example have the brown yellow, crust of color it is burnt it is hard, texture gap is uneven and mouthfeel is not strong loose
Soft disadvantage, and 1 product of embodiment has the advantages that color is golden yellow, flavour is fragrant and sweet, the loose softness of texture, does not stick to one's teeth.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. a kind of roasting cottonrose hibiscus item, which is characterized in that the roasting cottonrose hibiscus item is made of the raw material of following weight: 5-15 parts of Icing Sugar, greatly
25-75 parts of soya-bean oil, 25-75 parts of butter, 30-90 parts of water, 5-15 parts of salt, 30-90 parts of cake mix, 15-45 parts of egg.
2. roasting cottonrose hibiscus item according to claim 1, which is characterized in that this bakes cottonrose hibiscus item by the raw material system of following weight
At: 10 parts of Icing Sugar, 50 parts of soybean oil, 50 parts of butter, 60 parts of water, 10 parts of salt, 60 parts of cake mix, 30 parts of egg.
3. a kind of preparation method of roasting cottonrose hibiscus item according to claim 1 or 2, which is characterized in that this method includes following step
It is rapid:
(1) pretreatment of raw material: Icing Sugar, salt is taken to be added to the water mixed dissolution；It is heated to after taking the butter of equivalent to mix with soybean oil
Thick liquid；Then they are put into togerther in agitator and are mixed, first stirred 5-8 minutes with low-grade revolving speed and then use middle-grade
Revolving speed continues to stir and heat simultaneously 70-80 DEG C of lasting 20-30min, obtains oil solution；
(2) homogenization: homogenizer is added in oil solution and carries out homogenization stage by stage；
(3) base material is mixed:
A. it feeds for the first time: the oil solution after homogeneous being heated to boiling, is then slowly stirred addition egg in middle-grade revolving speed
Cake powder persistently stirs 5-10min, is then evenly stirred until paste with top grade revolving speed；
B. it second feeds: when paste cools to 28 ± 2 DEG C, with high-grade revolving speed point 3 stirrings addition egg, egg being added every time
Before liquid, primary added egg liquid is absorbed by batter before must ensuring, until slurry is in uniform, smooth batter shape；
C. extrusion: the slurry completed will be beaten and be put into prototype it is extruded into uniform strip blank；
(4) two sections of baking blanks: blank is put into oven, the first stage first formed with low-temperature bake, subsequent second stage with
High temperature is baked, and blank strip is obtained；
(5) mixing molasses and finished product: syrup is passed through in spraying pressure piping, makes syrup dropletization again to conveyer belt using high pressure
It is upper it is baked after blank strip sprayed, be transmitted to molding machine after spraying is cooling and be cut into and needs size, through after the assay was approved,
It is packed, labels stamp, cased to get a kind of roasting cottonrose hibiscus item.
4. preparation process according to claim 3, which is characterized in that Icing Sugar is selected from white granulated sugar, malt in the step (1)
It is one or more of in sugar or rock sugar.
5. preparation process according to claim 3, which is characterized in that the low grade revolving speed is 60-80r/min；Middle-grade turns
Speed is 120-130r/min；High-grade revolving speed is 150-200r/min.
6. preparation process according to claim 3, which is characterized in that homogenization condition stage by stage in the step (2)
Are as follows: first stage 20-30MPa, 5-10min；Second stage 3.4-4.9MPa；20-30min.
7. preparation process according to claim 3, which is characterized in that in the step (4) first in two sections of baking blanks
Phase temperature is 100-110 DEG C, toasts 5-8min；190-220 DEG C of second stage temperature toasts 10-15min.
8. preparation process according to claim 3, which is characterized in that syrup is made by the following method in the step (5):
It counts by weight ratio, takes 7 portions of white granulated sugars and 3 portions of maltose to be mixed and heated to 100 ~ 110 DEG C of thawings, obtain syrup.
9. preparation process according to claim 3, which is characterized in that spray painting control condition in the step (5) are as follows: transmission
Tape speed 6-10 m/min, nozzle exit pressure 0.2-0.6MPa, nozzle diameter 7-10mm.
10. a kind of bake cottonrose hibiscus item according to made from any preparation process of claim 4 ~ 9.
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