CN109645075A - A kind of fermentation sorosis cake shortcake and preparation method thereof - Google Patents
A kind of fermentation sorosis cake shortcake and preparation method thereof Download PDFInfo
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- CN109645075A CN109645075A CN201910118520.5A CN201910118520A CN109645075A CN 109645075 A CN109645075 A CN 109645075A CN 201910118520 A CN201910118520 A CN 201910118520A CN 109645075 A CN109645075 A CN 109645075A
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- sorosis
- ferment
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Classifications
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of fermentation sorosis cake shortcake and preparation method thereof.The present invention makes shortbread type biscuit using fermentation sorosis, by carrying out preparatory fermentation process to sorosis, ferment sorosis is obtained after fermentation more suitable for the production of sorosis cake shortcake, and make sorosis during being fabricated to sorosis cake shortcake, it is bigger that the nutrition of sorosis is stored in cake shortcake, while also it is improved sorosis cake shortcake dietary fiber content in cake shortcake.Make that the nutrition of cake shortcake is more balanced, sorosis flavor is more unique, palatable crisp by the addition of flavor auxiliary material.Since sorosis sufficiently ferments, it is centrifuged device and isolates ferment sorosis and ferment cloudy mulberry juice, the water content of ferment sorosis is lower during cake shortcake is made in this way, it is able to satisfy the production requirement in cake shortcake (water content of product is lower than 4%), it is also beneficial to the preservation of cake shortcake simultaneously, preservative need not be added, nutritious and healthy food requirement of the consumer to ferment sorosis cake shortcake is met.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of fermentation sorosis production cake shortcake and preparation method thereof.
Background technique
Biscuit is carried and is stored convenient for packaging as daily life conventional food, either daily to regard snacks, still
Out on tours is liked by people.With the raising of the income of residents and popularizing for health knowledge, the common people increasingly pay attention to food
Nutrient health characteristic.But conventional cookies are mostly using wheat flour, sugar, grease as raw material, merely by sense organs elements such as colors
Attract consumer, nutritive value is limited.
Mulberries are also referred to as sorosis, sweet in flavor cold in nature, have and promote the production of body fluid to quench thirst, liver-kidney tonifying, nourishing yin and supplementing blood, improving eyesight and quiet nerves, sharp joint,
Curing rheumatism, relieve the effect of alcohol and other effects, a kind of substance for being resveratrol is contained especially in sorosis, certain gene suppressions in human body can be stimulated
Growth of cancer cells processed, and the formation that bolt is cold in blood cell can be prevented.Through pharmacological action, clinical application etc. is deeply ground
Study carefully, discovery mulberry bears carbohydrate rich in, organic acid, lipid, vitamin, anthocyanidin, mineral matter and other components, has immune adjust
Section promotes hematopoietic growth, anti-mutagenesis, reducing blood lipid, the pharmacological actions such as protect liver.
Mulberries deep-processed food is developed, can not only enrich food kind, but also healthy consumption demand can be met.Mulberries processed food
Very much, mulberries biscuit is exactly one of them.It just can satisfy consumer to nutritious and healthy food with the biscuit that mulberries are processed
Demand, market prospects are very fine.
The common processing method of sorosis biscuit has following methods: one, inserting biscuit original by controlling cloudy mulberry juice ratio
Baking preparation is carried out in material.Two, it carries out broken stirring by sorosis or mulberry juice sauce is made to insert the system toasted in biscuit raw materials
It is standby.Three, sorosis sauce is used to make sandwich biscuits as raw material.
But above several biscuit methods that prepare have following deficiency: one, the method by the way that the biscuit of cloudy mulberry juice preparation is added, such as
The patent of invention " a kind of mulberries cake and its processing method " (107927074 A of application publication number CN) of Lin Jiansheng.Wherein cloudy mulberry juice
Its nutritive value is not its whole for sorosis, is short of the fiber and sorosis seed that nutrition is rich in sorosis, in addition mulberry
Fruit juice is too high as its aqueous deal of biscuit additive, largely volatilizees in the baking process of biscuit, can stay in the mulberry in biscuit
Fruit nutrient content is fewer and fewer, the features such as nutrition, fruit flavor of sorosis can not be remained, sorosis nutritive value in biscuit
It is not greatly improved.
It carries out crushing, stirring by sorosis or mulberry juice sauce is made to insert the preparation method toasted in biscuit raw materials, although should
Method improves sorosis dietary fiber content, but can encounter a difficulty in process be in sorosis moisture content removal after sorosis fiber
It is hardened, influences diet (chewy) and flavor, rotten (must add preservative is improved) easy to oxidize, biscuit taste bad,
Influence the quality and preservation of biscuit.
During especially making sorosis sauce sandwich biscuits, for mouthfeel and the shelf-life for extending sorosis sauce, in sorosis sauce not
It can avoid that sugar or artificial synthesis edulcorant and other additives (such as anticorrosive additive) is added, and then lead to biscuit entirety mouthfeel
Bad, nutritive value can also have a greatly reduced quality, and be unfavorable for the health of human body, cannot get the approval of consumer and like, can't be
The high-end sorosis biscuit of real meaning.
The high-end sorosis biscuit of real meaning how is made, improves sorosis nutrient content in biscuit, while there is shortcake cake
The technical issues of dry mouthfeel is current urgent need to resolve.
Summary of the invention
To solve problems of the prior art, sorosis content height, nutrition equilibrium, product are prepared the present invention provides a kind of
The good sorosis shortbread type biscuit and preparation method thereof of matter.
The purpose of the present invention is achieved by the following technical programs:
One, fermentation sorosis raw material preparation:
Step 1: the full fresh sorosis of fruit will be screened, carries out ultraviolet sterilization after cleaning；
Step 2: the sorosis after disinfection treatment is subjected to Mechanical Crushing and stirs pulpous state；
Step 3: sorosis slurry after processing is put into double-layer stainless steel fermentor, the air in fermentor is drained, is put into nitrogen.
The fermentation temperature of sorosis in fermentor is controlled between 20 DEG C ~ 25 DEG C of constant temperature, is stirred once by automatic stirrer within every 5 hours,
Fermentation 45 days；
Step 4: fermentation sorosis slurry is separated into ferment sorosis and ferment cloudy mulberry juice using separator.From the ferment sorosis after doing
Then according to the needs of production, every 1000 grams of packing units dress is deposited, and is stored in -30 DEG C of iceboxs, for using in biscuit production.Ferment
Plain cloudy mulberry juice is then stored in and deposits in 20 DEG C of interior in hermetically sealed can, for using in biscuit production.
Two, prepared by sorosis cake shortcake:
A. by weight percentage, take and prepare raw material:
Wheat flour 16%-31%, ferment sorosis 15-30%, cream 14%, white sugar 12.7%, salt 0.3%, auxiliary material 15.75%, ferment sorosis
Juice 2%-10%, milk powder 1%, sodium bicarbonate 0.05%, baking powder 0.2%, wherein auxiliary material is made of ingredient powder with auxiliary material is interspersed；
B. wheat flour is first taken, white sugar, salt, ingredient powder, milk powder, sodium bicarbonate, the powders such as baking powder are uniformly mixed into mixing
Powder；
C. uniformly mixed mixed powder before taking ferment cloudy mulberry juice after preparing, cream to penetrate into, is stirred when seeping, and keeps their stirrings equal
It is even；
D. defrosting ferment sorosis is added in the raw material that step c is obtained after broken and is mixed, seeped to room temperature (20 DEG C or so)
Notice that food materials uniformly will be kneaded into dough, at room temperature 3 ~ 4 hours (provocation process) of (20 DEG C or so) standings during entering；
E. by the dough after standing, biscuit base uniform in size is cut by Biscuit mold, while being pressed in biscuit interspersing auxiliary material and spreading
On base, oven cooking cycle is placed into.Baking temperature is maintained at 170 DEG C, uniformly toasts, and the time is 27 minutes；
F. biscuit finished product, which is placed in room temperature dust-free workshop natural cooling, after toasting can be sealed packaging after 6 hours.
The crisp production of sorosis cake can be carried out the adjustment of ingredient by the production procedure of conventional cookies and the eating habit of each department.
The addition of ferment sorosis reaches as high as 30% in raw material, ferment cloudy mulberry juice not more than 10%.Asia can be used in ingredient powder in auxiliary material
The edible powder such as numb seed powder, coconut powder, almond meal, xylitol are one or more, interspersed in auxiliary material auxiliary material can be used linseed,
The delicious and crisps nuts such as shredded coconut meat, almond benevolence piece are one or more.
Compared with prior art, the present invention has the advantage that
1) ferment sorosis cake of the present invention is crisp, has the application for improving and improveing fresh sorosis in sorosis cake shortcake, is free of preservative
And artificial synthesis edulcorant, the compatibility science of each raw material component, dough molding are easy, biscuit sorosis dietary fiber content obtained
High, sorosis unique flavor, it is crispy and delicious, it is delicious, quality is good, it is really that high-end ferment sorosis cake is crisp.
2) cake shortcake of the present invention has production high-content by making sorosis pulp, pectin and fiber conversion after fermentation sorosis
The basic condition of sorosis cake shortcake, the cake shortcake produced have been filled up in domestic sorosis biscuit, the high blank of sorosis content.It is provided simultaneously with
The effect for having mouthfeel specific to high-quality cake shortcake loose, crisp, while solving the defect that tradition does poor taste for refreshment, meet
Consumer pursues the diet nutritional of sorosis deep processing.
3) ferment sorosis cake shortcake of the present invention has high sorosis content, sorosis feature full of nutrition, the development & production of product
It proves, fermentation its sorosis content specific gravity of sorosis cake shortcake series of products is significantly larger than market similar product, has filled up domestic fruit cakes
In dry, the high blank of fruit content.
Specific embodiment
It will be understood by those skilled in the art that technology disclosed in following embodiment represent the inventors discovered that at this
The technology of good action is played in the practice of invention.However, many changes can be made in disclosed specific embodiment,
And it still obtains the same or similar as a result, without departing from the spirit and scope of the present invention.
Examples of implementation 1
Raw material weight percentage:
Linseed ferment sorosis cake is crisp: wheat flour 28%, ferment sorosis 26%, cream 14%, flax powder 13%, white sugar 12.7%, flax
Seed 2.75%, ferment cloudy mulberry juice 2%, milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
Examples of implementation 2
Raw material weight percentage:
Almond benevolence ferment sorosis cake is crisp: wheat flour 30%, ferment sorosis 24%, cream 14%, almond meal 13%, white sugar 12.7% are flat
Peach kernel piece 2.75%, ferment cloudy mulberry juice 2%, milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
Examples of implementation 3
Raw material weight percentage:
Coconut ferment sorosis cake is crisp: wheat flour 29%, ferment sorosis 24%, cream 14%, coconut powder 13%, white sugar 12.7%, cloudy mulberry juice
3%, shredded coconut meat 2.75%, milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
Examples of implementation 4
Raw material weight percentage:
Xylitol ferment sorosis cake is crisp: wheat flour 30%, ferment sorosis 16%, cream 14%, white sugar 12.7%, xylitol 8%, coconut powder
8%, linseed meal 7.75%, ferment cloudy mulberry juice 2%, milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
Above four kinds of ingredients are chosen, are produced according to sorosis cake shortcake preparation process.
1 embodiment sorosis cake shortcake sorosis content ratio of table
| Embodiment | Sorosis content weight percent |
| Examples of implementation 1 | 26% |
| Examples of implementation 2 | 24% |
| Examples of implementation 3 | 24% |
| Examples of implementation 4 | 16% |
2 embodiment 1 of table: linseed fermentation sorosis cake is crisp
Quality comprehensive scoring: 98 points
3 embodiment 2 of table: almond benevolence fermentation sorosis cake is crisp
Quality comprehensive scoring: 97 points
4 embodiment 3 of table: coconut fermentation sorosis cake is crisp
Quality comprehensive scoring: 96 points
5 embodiment 4 of table: xylitol fermentation sorosis cake is crisp
Quality comprehensive scoring: 95 points
Biscuit package (the MULTILAYER COMPOSITE of the shortcake ferment sorosis biscuit of the implementation case 1-4 production at normal temperature, conventional
Film food package bag) storage phase be up to half a year.
Pass through the form to several taste difference cake shortcakes, color, the indexs research and appraisal such as flavour and mouthfeel, tissue, this hair
The cake of bright and method preparation is crisp, has reached the standard launched, there are no similar products to be compared for existing market.
The production method of present invention fermentation sorosis production shortcake cake shortcake, has production simple, can prolong and bear more tastes
And the series of products of the ferment sorosis cake shortcake of style.Meanwhile because it is strong referring to property, China is the big country of application, phase again
The application technology of pass provides the deep processing of fruit new thinking, has opened up more extensive market for the deep processing of fruit and answers
Use space.
Claims (10)
1. a kind of preparation method for the sorosis cake shortcake that ferments, which is characterized in that specific step is as follows for the preparation method:
A. by weight percentage, take and prepare raw material:
Wheat flour 16%-31%, ferment sorosis 15-30%, cream 14%, white sugar 12.7%, salt 0.3%, auxiliary material 15.75%, ferment sorosis
Juice 2%-10%, milk powder 1%, sodium bicarbonate 0.05%, baking powder 0.2%, wherein auxiliary material is made of ingredient powder with auxiliary material is interspersed；
B. wheat flour is first taken, white sugar, salt, ingredient powder, milk powder, sodium bicarbonate, the powders such as baking powder are uniformly mixed into mixing
Powder；
C. ferment cloudy mulberry juice after preparing is taken, cream penetrates into the mixed powder in step b, stirs when seeping, stirs evenly them；
D. defrosting ferment sorosis is added to raw material in step c after broken and is mixed, in the mistake of infiltration to room temperature (20 DEG C or so)
Notice that food materials uniformly will be kneaded into dough, at room temperature 3 ~ 4 hours (provocation process) of (20 DEG C or so) standings in journey；
E. by the dough after standing in step d, biscuit base uniform in size is cut by Biscuit mold, while spreading pressure auxiliary material is interspersed
On biscuit base, oven cooking cycle is placed into, is uniformly toasted；
F. biscuit finished product, which is placed in room temperature dust-free workshop natural cooling, after toasting can be sealed packaging after 6 hours.
2. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that the sorosis ferment sorosis
Include the following steps: with cloudy mulberry juice preparation method
Step 1: the full fresh sorosis of fruit will be screened, carries out ultraviolet sterilization after cleaning；
Step 2: the sorosis after disinfection treatment is subjected to Mechanical Crushing and stirs pulpous state；
Step 3: sorosis slurry after processing being put into double-layer stainless steel fermentor, the air in fermentor is drained, is put into nitrogen,
The fermentation temperature of sorosis in fermentor is controlled between 20 DEG C ~ 25 DEG C of constant temperature, is stirred once by automatic stirrer within every 5 hours,
Fermentation 45 days；
Step 4: fermentation sorosis slurry is separated into ferment sorosis and ferment cloudy mulberry juice using separator.
3. a kind of preparation method of sorosis cake shortcake that ferments as claimed in claim 2, which is characterized in that the ferment after the separation
Sorosis preservation condition temperature is -30 DEG C.
4. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that in the step e, baking
Temperature be 170 DEG C, time 27min.
5. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that provide raw material proportioning: small
Flour 28%, ferment sorosis 26%, cream 14%, flax powder 13%, white sugar 12.7%, linseed 2.75%, ferment cloudy mulberry juice 2%, milk powder
1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
6. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that provide raw material proportioning: small
Flour 30%, ferment sorosis 24%, cream 14%, almond meal 13%, white sugar 12.7%, almond benevolence piece 2.75%, ferment cloudy mulberry juice 2%,
Milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
7. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that provide raw material proportioning: small
Flour 29%, ferment sorosis 24%, cream 14%, coconut powder 13%, white sugar 12.7%, cloudy mulberry juice 3%, shredded coconut meat 2.75%, milk powder 1%, salt
0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
8. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that provide raw material proportioning: small
Flour 30%, ferment sorosis 16%, cream 14%, white sugar 12.7%, xylitol 8%, coconut powder 8%, linseed meal 7.75%, ferment sorosis
Juice 2%, milk powder 1%, salt 0.3%, baking powder 0.2%, sodium bicarbonate 0.05%.
9. a kind of preparation method of sorosis cake shortcake that ferments as described in claim 1, which is characterized in that auxiliary material in the auxiliary material
Powder includes that the edible powder such as linseed meal, coconut powder, almond meal, xylitol is one or more, and accessory package is interspersed in auxiliary material and includes salt
The delicious and crisps nuts such as linseed, shredded coconut meat, almond benevolence piece are one or more.
10. the sorosis cake of the preparation method preparation of any one fermentation sorosis cake shortcake is crisp according to claim 1 or 5 ~ 8.
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| CN201910118520.5A CN109645075A (en) | 2019-02-16 | 2019-02-16 | A kind of fermentation sorosis cake shortcake and preparation method thereof |
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