CN109938073A

CN109938073A - Fluffy, crisp puff shell of one kind and preparation method thereof

Info

Publication number: CN109938073A
Application number: CN201910288165.6A
Authority: CN
Inventors: 娄景松
Original assignee: Baiyang Health Technology (shanghai) Co Ltd
Current assignee: Baiyang Health Technology (shanghai) Co Ltd
Priority date: 2019-04-11
Filing date: 2019-04-11
Publication date: 2019-06-28

Abstract

The present invention discloses a kind of fluffy, crisp puff shell, puff shell include the flour of 100 parts by weight, the grease of 40-80 parts by weight, the egg of 115-180 parts by weight, the salt of 0.5-3.5 parts by weight, isomaltoketose 10-50 parts by weight, 92-160 parts by weight water.By rationally adjusting the raw material proportioning of puff shell, so that the puff shell prepared is fluffy and crisp.Simultaneously invention additionally discloses a kind of preparation method of puff shell, by rationally controlling the technological parameter of puff shell preparation process, available shape is tall and straight, crispy in taste puff shell.

Description

Fluffy, crisp puff shell of one kind and preparation method thereof

Technical field

The invention belongs to the preparation technical fields of puff shell, and in particular to fluffy, the crisp puff shell of one kind and its preparation side Method.

Background technique

Puff is a kind of Western-style dessert of French cook's invention, and fluffy musculus cutaneus encloses cream, chocolate or even ice cream, It is cold in outer heat of tasting, sliding in outer shortcake, excellent taste, so deep liked by people.And it signifies auspicious and expresses friendship, some Also occur as dessert in key activities.Puff is using flour, grease, egg as primary raw material, and heating is modulated into paste, squeezed, It is baked into hollow ingot, filling is added after cooling, is decorated and a manufactured confectionary.Unlike puff and other bakery products, drying In roasting process, dough can expand, and hole occurs in inside, form strong full appearance.

Puff shell and puff filling are the key factors for determining puff mouthfeel.Wherein, puff shell good in taste should It is provided simultaneously with the feature that dilatancy is good, crisp brittleness is good.Limitation of the existing puff shell due to raw material proportioning and preparation process, table Skin is not crisp, is easy to collapse, and swelling volume is little, and epidermis is thicker, and interior void is smaller.With puff occupation rate of market at home Continuous promotion, more and more research staff throw oneself into the research and development preparation process of puff, have both dilatancy to prepare one kind Puff shell good, crisp brittleness is good.

Summary of the invention

The technical problem to be solved by the invention is to provide a kind of fluffy, crisp puff shells and preparation method thereof, solve The technical problem that the bulkiness of puff shell is poor in the prior art and crisp brittleness is bad.

In order to solve the above technical problems, the technical solution adopted by the present invention: a kind of fluffy, crisp puff shell, feature exist In, the puff shell include following raw material components and parts by weight,

Preferably, the flour is one of Self- raising flour, Plain flour, Strong flour or any combination.

Preferably, the grease is one of animal butter, plant butter, crisp skin oil or any combination.

It preferably, further include food expander in the puff shell.

A kind of preparation method of fluffy, crisp puff shell, it is characterised in that: the following steps are included:

Carburetion rouge: being put into vessel in heating for water, grease, salt, isomaltoketose, until grease is completely melt, forms oil Water mixed liquid stops heating；

Dough made with boiling water: pouring into flour into oil-water mixture and be stirred, and heating carries out dough made with boiling water again, and flour formation is cooked by scalding Dough；

Stir paste: the dough cooked by scalding is cooling, egg, egg and dough mixing then is added to dough after cooling, is formed Puff batter；

Squeezing forming: puff batter is fitted into piping bag, is squeezed out puff batter by piping bag, and the shape on baking tray At batter green body；

Baking: batter green body is put into oven, and oven cooking cycle temperature is 160-220 DEG C, baking time 20-35min.

Preferably, during dough made with boiling water, the dough made with boiling water temperature is 80-90 DEG C, and the dough made with boiling water time is 3-7min.

Preferably, during stirring paste, the dough cooked by scalding is cooled to 20-65 DEG C.

Preferably, the baking procedure includes formative stage and sizing stage, and formative stage is used for puff batter is swollen At puff shell, the stage of being formed is used to dry the moisture of puff shell bulging.

Preferably, in the formative stage, it is 200-220 DEG C that the baking temperature, which is got angry, and lower fire is 200-220 DEG C, Baking time is 10-35min；In the sizing stage, it is 160-200 DEG C that the baking temperature, which is got angry, and lower fire is 160-200 DEG C, baking time 5-10min.

Preferably, before the baking procedure, first oven is preheated, the preheating temperature is 160-220 DEG C.

Beneficial effects of the present invention: the present invention discloses a kind of fluffy, crisp puff shell, and puff shell includes 100 parts by weight Flour, the grease of 40-80 parts by weight, the egg of 115-180 parts by weight, the salt of 0.5-3.5 parts by weight, 10-50 parts by weight it is different The water of maltulose, 92-160 parts by weight.By rationally adjusting the raw material proportioning of puff shell, isomaltoketose can be by nutrients help Slow release, sustainable supply are measured, while isomaltoketose delays the albumen gluten starch moisture absorption in conjunction with protein starch, so that The puff shell prepared is fluffy and crisp, and is able to maintain brittleness extension.Invention additionally discloses a kind of preparations of puff shell simultaneously Method, by rationally controlling the technological parameter of puff shell preparation process, available shape is tall and straight, crispy in taste puff shell.

Detailed description of the invention

Fig. 1 is the column diagram of different types of flour and puff shell ratio of height to diameter；

Fig. 2 is the line chart of different oil quantities and puff shell ratio of height to diameter；

Fig. 3 is different egg water than the column diagram with puff shell ratio of height to diameter；

Fig. 4 is the column diagram of different salt contents and puff shell ratio of height to diameter；

Fig. 5 is the line chart of different dough made with boiling water times and puff shell ratio of height to diameter；

Fig. 6 is the line chart of different dough cooling temperatures and puff shell ratio of height to diameter；

Fig. 7 is the column diagram of different baking conditions and puff shell ratio of height to diameter；

Specific embodiment

The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects It encloses.

A kind of fluffy, crisp puff shell, puff shell include following raw material components and parts by weight,

Wherein, flour is one of Self- raising flour, Plain flour, Strong flour or any combination.It is well known that egg White matter content is in 8% flour below weak strength flour.The characteristic of weak strength flour is that muscle degree is low, ductility is weak, elasticity is weak.Protein contains The flour 9~12% is measured medium strength flour.The characteristic of medium strength flour is that muscle degree is medium, and ductility and elasticity respectively have power.Protein Content 13% or more flour high-strength flour.The characteristic of high-strength flour is that high muscle degree, ductility and elasticity are all high.Different flour kinds Class generates certain influence to the expansion of puff shell and crisp brittleness.If containing more starch, less gluten egg in flour White matter increases water absorption after heating starch gelatinization, and when baking, water becomes vapor, therefore promotion needed for the expansion of puff batter Power is larger, therefore the puff shell dilatancy prepared is good；Gluten protein a small amount of in flour simultaneously, can make its ductility and bullet Property find full expression, and vapor can be preserved during baking, ensure that expansion and hollow requirement.Therefore, It is preferential that Self- raising flour or Self- raising flour is selected to mix in proportion with Strong flour in the preparation process of puff shell.It needs It is bright, it is that puff shell is determined according to the ratio of height to diameter size of puff shell in industry in puff shell dilatancy research process The quality of expansion character.

Fat type and additive amount in puff husk as raw material also will affect the fluffy and crisp performance of puff shell.Grease Usually select one of animal butter, plant butter, crisp skin oil or any combination.It is well known that animal butter is called cream Rouge, butter oil are after separating the dilute cream in milk and skimmed milk, made of keeping dilute cream mature and agitated.Plant is yellow Oil is also margarine, be will vegetable oil part hydrogenation after, be added artificial flavors imitate butter taste made of butter replace Dai Pin.Crisp skin oil main component is the mixture of part refining butter, Activities of Some Plants oil and hydrogenated oil and fat.Organize milk similar with quality Oil has good shortening property, emulsibility, plasticity.Since the fusing point of grease is inconsistent, plasticity is not also identical, no Congener grease will affect the dilatancy of puff shell.Generally for obtaining the preferable puff shell of dilatancy, preferably fusing point is high, can The good grease of plasticity.

Due to containing a large amount of hydrophobic group in grease, the hydrophobic group after addition grease in grease can limit gluten in flour Water suction prevents gluten network from being formed, to be conducive to the expansion of puff shell.But after the grease of excessive addition, dredging in grease It is water base to reach saturation in flour, and then limit gluten and further absorb water.Therefore, it is added in the preparation process of puff shell appropriate Grease.

The content of egg also will affect the fluffy and crisp brittleness of puff shell.Since egg has foaminess, so steeping In the formula of cottonrose hibiscus shell, puff shell dilatancy can preferably when egg content is higher, and puff shell monnolithic case is tall and straight, while mouthfeel is crisp It is crisp；But the egg of too high levels can make puff batter become too dilute, puff shell can not expand instead.

Isomaltoketose decomposition rate is slow, can persistently provide energy for human body, be particularly suitable for diabetes patient.Simultaneously Isomaltoketose delays the albumen gluten starch moisture absorption, can extend the brittleness of puff shell in conjunction with protein starch.

Certainly, in order to further increase the dilation of puff shell, it is bulk in the formula of puff shell can also to add food Agent, such as soda ash, baking powder, sodium bicarbonate.It can be improved the dilation of puff shell after addition food expander.

A kind of preparation method of fluffy, crisp puff shell, comprising the following steps:

Stir paste: the dough cooked by scalding is cooling, egg then is added to dough after cooling, egg and dough are sufficiently mixed, Form puff batter；

In the preparation process of puff shell, process conditions also will affect the fluffy and crisp performance of puff shell.In puff In the preparation process of shell, the time of dough made with boiling water first will affect the shape and dilation of puff shell.The length of dough made with boiling water time influences Flour cooks degree by scalding.If the dough made with boiling water time is short, flour cannot be sufficiently gelatinized, that flour cannot wrap enough moisture, be made It cannot form enough vapor during baking to strut musculus cutaneus, and the dilatancy so as to cause batter green body is poor.But Excessive dough made with boiling water can allow dough to be charred, and generate offending smell, while also dilatancy being caused to decline.Therefore, during dough made with boiling water, Dough made with boiling water temperature is 80-90 DEG C, and the dough made with boiling water time is 3-7min.

It is first that the dough cooked by scalding is cooling before stirring paste, it avoids during stirring paste, high temperature is denaturalized egg.Due to Egg will form a large amount of foam in whipping process, therefore can coat many air, while dough is heated, packet in egg The air covered is expanded also with increasing for temperature, therefore facilitates the expansion of puff shell.But the dough of overheat can make chicken Protein in egg is denaturalized, and then influences the dilation of puff.Therefore, after the dough cooked by scalding being first cooled to 20-65 DEG C Add egg.

Baking temperature and baking time have an impact to the shape and dilation of puff.Baking temperature is excessively high, easily makes to steep Cottonrose hibiscus shell bottom, edge blackening zoom, lose the milk fragrance of puff shell script；Temperature is too low, will lead to puff and integrally collapses, nothing Method keeps a tall and straight shape.Baking time is too long, and it is really up to the mark to will lead to puff shell, loses due mouthfeel.In order to make to toast Puff afterwards possesses a tall and straight shape, is provided simultaneously with a higher dilation, baking procedure include formative stage and The sizing stage.For expanding puff batter to form puff shell, the sizing stage is used to dry the moisture of puff shell formative stage. In formative stage, it is 200-220 DEG C that baking temperature, which is got angry, and lower fire is 200-220 DEG C, baking time 10-35min；Fixed In the type stage, it is 160-200 DEG C that baking temperature, which is got angry, and lower fire is 160-200 DEG C, baking time 5-10min.

Before puff batter is put into oven cooking cycle, need to preheat oven.If batter green body to be baked is put in outside After setting overlong time, batter green body easily air-dries and influences batter green body starting.If batter green body is directly placed into inside oven and carries out Heating, oven temperature is inadequate, then the flour on puff shell surface is easily stiff.Therefore, it before toasting puff batter green body, will first bake Case is preheated, and the preheating temperature is 160-220 DEG C.

In the present invention, we study puff shell dilation by the specific volume and ratio of height to diameter of measurement puff shell.The body of puff shell Product is bigger, and quality is smaller, and the specific volume of puff is bigger.Puff height is higher, and radius is smaller, and ratio of height to diameter is bigger.

Puff sample is taken, its volume is measured, its quality is surveyed with scale, finds out puff specific volume according to the following formula.

Puff sample surveys its height and diameter with ruler, finds out puff ratio of height to diameter according to the following formula.

The quality of puff, such as hardness, brittleness, elasticity, recovery are an important factor for evaluating food quality, to pass through TPA Texture analysis analyzes texture characteristic.TPA texture analysis is otherwise known as and chews test twice, mainly passes through the nozzle of simulation human mouth Movement is chewed, two second compressions are carried out to sample, test is connect with microcomputer, is exported quality test curve by interface, can therefrom be divided Analyse texture characteristic such as: hardness, brittleness, viscosity, cohesion, elasticity, adhesivity, chewiness, recovery.In the present invention, using TPA The test condition of test is to be popped one's head in using P36R, rate 110mm/s after rate 50mm/s, test rate 100mm/s, survey before surveying, Compression degree is 50%, trigger value 5g.

Puff shell epidermis color is measured by colour difference meter.L*, a*, b* are measured, each epidermis measures 4 times and (takes epidermis not 4 same positions), every group of data are averaged, L* value, a* value and b* value are obtained.

Embodiment 11:

Carburetion rouge: water, plant butter, salt, isomaltoketose are added in stainless steel steel basin according to above-mentioned weight proportion, Then steel basin is placed on electromagnetic oven and is heated, until grease is completely melt, formed oil-water mixture, stop heating；

Dough made with boiling water: pouring into Self- raising flour into oil-water mixture and with wood spoon uniform stirring, and heating carries out dough made with boiling water, heating again Time is 4min, and flour is formed to the dough cooked by scalding；

It stirs paste: the dough cooked by scalding being cooled to 60 DEG C, egg then is added into dough after cooling.Egg adds several times Enter, so that egg and dough are sufficiently mixed, forms puff batter；Egg is added by several times and is effective to ensure that egg and other materials Mix well, be otherwise easy to appear oil the phenomenon that separating with egg.

Squeezing forming: puff batter is fitted into piping bag, is squeezed out puff batter by squeezing piping bag, and in baking tray Upper formation batter green body；When squeezing piping bag, needs are firmly uniform, and slightly up one to mention when squeezing shapes and receives hand, this The batter blank shape that sample squeezes out is just beautiful.Want spaced apart between batter green body in baking tray, to avoid baked Finished product is adhered.

Baking: being preheated to 210 DEG C for oven, then batter green body be put into oven, and baking temperature is to get angry 200 DEG C, Lower fiery 210 DEG C, baking time 15min, 10min is toasted after puff shell expansion molding, then with 180 DEG C of furnace temperature, completes to dry It is roasting.

Embodiment 12: as different from Example 11, changing Self- raising flour into Plain flour in embodiment 12, other and reality It is all the same to apply example 11.

Embodiment 13: as different from Example 11, changing Self- raising flour into Strong flour in embodiment 13, other and reality It is all the same to apply example 11.

Embodiment 14: as different from Example 11, Self- raising flour is changed into Self- raising flour and high muscle face in embodiment 14 The mixed flour of powder, and the weight ratio of Self- raising flour and Strong flour is 2:1, other are all the same with embodiment 11.

Embodiment 15: as different from Example 11, Self- raising flour is changed into Self- raising flour and high muscle face in embodiment 15 The mixed flour of powder, and the weight ratio of Self- raising flour and Strong flour is 3:2, other are all the same with embodiment 11.

Embodiment 16: as different from Example 11, Self- raising flour is changed into Self- raising flour and high muscle face in embodiment 16 The mixed flour of powder, and the weight ratio of Self- raising flour and Strong flour is 1:2, other are all the same with embodiment 11.

According to embodiment 11-16, influence of different types of flour to puff shell ratio of height to diameter is compared, ratio of height to diameter result is such as Shown in Fig. 1.Influence of different types of flour to puff shell organoleptic quality is as shown in table 1.

Table 1

According to Fig. 1 and table 1, different types of flour is affected for the ratio of height to diameter of puff shell.By Self- raising flour It is that puff ratio of height to diameter made by 2:1 is preferable with Self- raising flour/Strong flour proportion, dilation is big.Moreover, interior tissue is formed Empty big, floccule is few, and mouthfeel is more crisp.

This is because containing more starch in Self- raising flour, heating starch gelatinization, water absorption increases, the water when baking It is larger to become motive force caused by vapor.Meanwhile a small amount of gluten protein in flour, its ductility and elasticity can be made It finds full expression, and can preserve vapor during baking, ensure that expansion and hollow requirement.

Since the content of gluten protein in middle muscle and Strong flour is larger, when carrying out dough made with boiling water operation, a part of gluten Protein can be denaturalized, but still have the protein of part mature could not be denaturalized, but absorbed water and formed a large amount of glutens, and when baking inhibits base The swollen hair of body, expansive force decline, so not will form bigger hole, while the puff mouthfeel made is also poor.

Embodiment 21:

Carburetion rouge: Jiang Shui, the good animal butter of peace, salt, isomaltoketose are added to stainless steel steel according to above-mentioned weight proportion In basin, then steel basin is placed on electromagnetic oven and is heated, until grease is completely melt, formed oil-water mixture, stop heating；

It stirs paste: the dough cooked by scalding is cooled to 60 DEG C, egg then is added to dough after cooling.Egg adds several times Enter, so that egg and dough are sufficiently mixed, forms puff batter；Egg is added by several times and is effective to ensure that egg and other materials Mix well, be otherwise easy to appear oil the phenomenon that separating with egg.

Baking: being preheated to 210 DEG C for oven, then batter green body be put into oven, and baking temperature is to get angry 200 DEG C, Lower fiery 210 DEG C, baking time 15min, 10min is baked after puff shell expansion molding, then with 180 DEG C of furnace temperature, completes baking.

Embodiment 22: as different from Example 21, pacifying good animal butter in embodiment 22 is 48g, other and embodiment 21 is all the same.

Embodiment 23: as different from Example 21, pacifying good animal butter in embodiment 23 is 55g, other and embodiment 21 is all the same.

Embodiment 24: as different from Example 21, pacifying good animal butter in embodiment 24 is 64g, other and embodiment 21 is all the same.

Embodiment 25: as different from Example 21, pacifying good animal butter in embodiment 25 is 70g, other and embodiment 21 is all the same.

Embodiment 26: as different from Example 21, pacifying good animal butter in embodiment 26 is 80g, other and embodiment 21 is all the same.

According to embodiment 21-26, influence of the animal butter of different content to puff shell ratio of height to diameter, ratio of height to diameter knot are compared Fruit is as shown in Figure 2.

According to Fig.2, the ratio of height to diameter of puff shell is gradually increasing with the increase of grease additive amount.This is because grease In contain a large amount of hydrophobic group, increasing for grease additive amount can limit gluten by improving the quantity of hydrophobic group in dough Water sorption, prevents the formation of gluten network, to be conducive to the expansion of puff.

The boiling point of grease is higher than the boiling point of water, and temperature increases during baking, water-oil separating, generates explosive stronger Steam pressure expands product.But increase to 70% or more in oily additive amount, puff shell ratio of height to diameter is declined slightly instead.It may It is that saturation is had reached due to hydrophobic group, the effect of limitation gluten water suction no longer enhances.

Within a certain range of addition, grease can promote the expansion of puff shell to this explanation.So in the production of puff shell, oil Rouge additive amount is advisable with 70% or so.

Influence of the animal butter of different content to puff shell organoleptic quality is as shown in table 2.

Table 2

From table 2 it can be seen that puff shell is more crisp, but inner void is smaller when grease additive amount is 40%~48%, wadding Shape object is also more；After grease additive amount reaches 55%, inner void increases, and floccule is reduced, it is known that the brittleness of puff shell As the increase of oil quantity tends to be more crisp, inner void also becomes larger therewith, and floccule is also reduced.

Embodiment 31:

Embodiment 32: as different from Example 31, the weight ratio of egg and water is 2:1 in embodiment 32, i.e. egg is 240g, other are all the same with embodiment 31.

Embodiment 33: as different from Example 31, the weight ratio of egg and water is 3:2 in embodiment 33, i.e. egg is 180g, other are all the same with embodiment 31.

Embodiment 34: as different from Example 31, the weight ratio of egg and water is 1:1 in embodiment 34, i.e. egg is 120g, other are all the same with embodiment 31.

Embodiment 35: as different from Example 31, the weight ratio of egg and water is 2:3 in embodiment 35, i.e. egg is 80g, other are all the same with embodiment 31.

Embodiment 36: as different from Example 31, the weight ratio of egg and water is 1:2 in embodiment 36, i.e. egg is 60g, other are all the same with embodiment 31.

Embodiment 37: as different from Example 31, the weight ratio of egg and water is 1:3 in embodiment 37, i.e. egg is 40g, other are all the same with embodiment 31.

According to embodiment 31-37, influence of the content of different eggs and water to puff shell ratio of height to diameter, ratio of height to diameter knot are compared Fruit is as shown in Figure 3.

According to Fig.3, when the ratio of water in formula is higher, the dilatancy of puff shell can be relatively weak.Egg due to There is foaminess, so puff shell dilatancy can be preferable when ratio in formula is higher.But excessive egg can be such that batter becomes Must be too dilute, it can not expand instead.When egg water ratio is 1~2:1, puff ratio of height to diameter is maximum, and dilatancy is best.

Influence of the content of different eggs and water to puff shell organoleptic quality is as shown in table 3.

Table 3

According to table 3, excess moisture will affect the dilatancy and mouthfeel of puff shell entirety, and when the increase of the ratio of egg Puff shell can be made whole taller and more straight, mouthfeel is more crisp.The more puff coat color of egg ratio is also relatively deep, this is because yolk master Yellow is assigned, and will form brown during baking.Therefore, egg water can be obtained than controlling in 1~2:1 or so More good puff.

Embodiment 41:

Embodiment 42: as different from Example 41, the weight of salt is 1g in embodiment 42, other are homogeneous with embodiment 41 Together.

Embodiment 43: as different from Example 41, the weight of salt is 1.5g in embodiment 43, other are equal with embodiment 41 It is identical.

Embodiment 44: as different from Example 41, the weight of salt is 2g in embodiment 44, other are homogeneous with embodiment 41 Together.

Embodiment 45: as different from Example 41, the weight of salt is 2.5g in embodiment 45, other are equal with embodiment 41 It is identical.

Embodiment 46: as different from Example 41, the weight of salt is 3g in embodiment 46, other are homogeneous with embodiment 41 Together.

Embodiment 47: as different from Example 41, the weight of salt is 3.5g in embodiment 47, other are equal with embodiment 41 It is identical.

According to embodiment 41-47, influence of the different salt additive amounts to puff shell ratio of height to diameter is compared, ratio of height to diameter result is as schemed Shown in 4.

According to Fig.4, salt content is not very big on the influence of puff shell dilatancy, with the increase of salt content, puff The ratio of height to diameter of shell slowly rises.This is because the increase of salt content enhances the bullet of gluten so that the structure of gluten is even closer Property, puff appearance is more strong.

Influence of the different salt additive amounts to puff shell organoleptic quality is as shown in table 4.

Table 4

According to Fig. 4 and table 4 it is recognized that while ratio of height to diameter is maximum when salt content is 3~3.5g, but mouthfeel is too salty, uncomfortable For therefore, selecting the range of salt content proper between 1.5~2.0g, good mouth can be obtained in actual fabrication Sense and brittleness, also can farthest improve dilatancy.

Embodiment 51:

Dough made with boiling water: pouring into Self- raising flour into oil-water mixture and with wood spoon uniform stirring, and flour stirring is become dough；

It stirs paste: egg being added into dough.Egg is added several times, so that egg and dough are sufficiently mixed, forms puff Batter；Egg is added by several times and is effective to ensure that mixing well for egg and other materials, is otherwise easy to appear oil and divides with egg From the phenomenon that.

Embodiment 52: unlike embodiment 51, the dough made with boiling water time is 2min in embodiment 52, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

Embodiment 53: unlike embodiment 51, the dough made with boiling water time is 3min in embodiment 53, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

Embodiment 54: unlike embodiment 51, the dough made with boiling water time is 4min in embodiment 54, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

Embodiment 55: unlike embodiment 51, the dough made with boiling water time is 5min in embodiment 55, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

Embodiment 56: unlike embodiment 51, the dough made with boiling water time is 6min in embodiment 56, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

Embodiment 57: unlike embodiment 51, the dough made with boiling water time is 7min in embodiment 57, and is stirred during paste first Dough is cooled to 60 DEG C, egg then is added into dough after cooling, other are all the same with embodiment 51.

According to embodiment 51-57, influence of the different dough made with boiling water times to puff shell ratio of height to diameter is compared, ratio of height to diameter result is as schemed Shown in 5.

As shown in Figure 5, ascendant trend is presented in the ratio of height to diameter of dough made with boiling water time puff in 0min~2min, when 2min~5min Substantially it tends towards stability, slowly decline after 5min.

Dough made with boiling water is that very the key link can not cook completely flour by scalding when the dough made with boiling water time is less in puff manufacturing process, Starch is sufficiently gelatinized, and flour cannot wrap enough moisture, it is made to form enough vapor during baking to support Musculus cutaneus is opened, it is poor so as to cause dilatancy.But excessive dough made with boiling water can allow dough to be charred, and generate offending smell, while also leading Cause dilatancy decline.Therefore, the control of dough made with boiling water time is more appropriate in 4min or so.

Influence of the different dough made with boiling water times to puff shell organoleptic quality is as shown in table 5.

Table 5

According to table 5, the dough made with boiling water time is affected to puff organoleptic quality.When the dough made with boiling water time is 4min, puff sense Official's quality and ratio of height to diameter are preferable.When the dough made with boiling water time is too short or too long, the ratio of height to diameter and organoleptic quality of puff have certain journey The decline of degree ground.

Embodiment 61:

It stirs paste: the dough cooked by scalding is cooled to 20 DEG C, egg then is added to dough after cooling.Egg adds several times Enter, so that egg and dough are sufficiently mixed, forms puff batter；Egg is added by several times and is effective to ensure that egg and other materials Mix well, be otherwise easy to appear oil the phenomenon that separating with egg.

Embodiment 62: unlike embodiment 61, dough cooling temperature is 35 DEG C in embodiment 62, other and embodiment 61 is all the same.

Embodiment 63: unlike embodiment 61, dough cooling temperature is 40 DEG C in embodiment 63, other and embodiment 61 is all the same.

Embodiment 64: unlike embodiment 61, dough cooling temperature is 60 DEG C in embodiment 64, other and embodiment 61 is all the same.

Embodiment 65: unlike embodiment 61, dough cooling temperature is 70 DEG C in embodiment 65, other and embodiment 61 is all the same.

Embodiment 66: unlike embodiment 61, dough cooling temperature is 80 DEG C in embodiment 66, other and embodiment 61 is all the same.

According to embodiment 61-66, influence of the different dough cooling times to puff shell ratio of height to diameter, ratio of height to diameter result are compared As shown in Figure 6.

According to Fig.6, in the range of dough temperature is 20 DEG C~60 DEG C, puff shell ratio of height to diameter slowly rises, at 60 DEG C On puff shell ratio of height to diameter decline it is more apparent, it is known that dough temperature has a certain impact for the dilatancy of puff shell.

For egg during whipping, egg liquid forms a large amount of foams, can coat many air, while dough is heated, The air coated in egg is expanded also with increasing for temperature, facilitates the expansion of puff shell.If protein denaturation, if egg Foam performance can be lost.The denaturation temperature of egg protein is about at 65 DEG C or more, so the dough of overheat can make in egg Protein is denaturalized, and influences the expansion of puff.Therefore, add dough temperature control when egg more appropriate at 60 DEG C or less.

Influence of the different dough cooling temperatures to puff shell organoleptic quality is as shown in table 6.

Table 6

According to table 6, the temperature of dough also has organoleptic quality very big influence when adding egg.Temperature 70~ At 80 DEG C, the expansion of puff shell has significant decline, this is because the protein denaturation in egg.When temperature is 40 DEG C, bubble The mouthfeel and quality of cottonrose hibiscus shell are all fine.

Embodiment 71:

Baking: being preheated to 210 DEG C for oven, then batter green body be put into oven, and baking temperature is to get angry 210 DEG C, Lower fiery 180 DEG C, baking time 25min.

Embodiment 72: unlike embodiment 71, baking temperature is to get angry 190 DEG C in embodiment 72, lower fiery 180 DEG C, Baking time is 30min, other are all the same with embodiment 71.

Embodiment 73: unlike embodiment 71, baking temperature is to get angry 180 DEG C in embodiment 73, lower fiery 200 DEG C, Baking time is 30min, other are all the same with embodiment 71.

Embodiment 74: unlike embodiment 71, baking temperature is to get angry 205 DEG C in embodiment 74, lower fiery 180 DEG C, Baking time is 30min, other are all the same with embodiment 71.

Embodiment 75: unlike embodiment 71, baking temperature is to get angry 205 DEG C in embodiment 75, lower fiery 180 DEG C, Baking time is 35min, other are all the same with embodiment 71.

Embodiment 76: unlike embodiment 71, baking temperature is to get angry 210 DEG C in embodiment 76, lower fiery 210 DEG C, Baking time is 20min, is adjusted to get angry 180 DEG C after puff shell expansion molding, then by oven temperature, lower fiery 180 DEG C, baking Time is 15min, other are all the same with embodiment 71.

According to embodiment 71-76, the influence of different baking temperatures and baking time to puff shell ratio of height to diameter is compared, it is high Diameter is more as shown in Figure 7 than result.The influence of different baking temperatures and baking time to puff shell organoleptic quality is as shown in table 7.

Table 7

According to Fig. 7 and table 7, it is found that baking temperature is proper in 205 DEG C, lower fiery 180 DEG C or so of excessive internal heat, the time should be controlled System is in 30~35min or so.Baking temperature, time play an important role for the dilatancy and organoleptic quality of puff. Baking temperature is excessively high, easily makes puff bottom, edge blackening zoom, loses the milk fragrance of puff script；Temperature is too low, will lead to Puff integrally collapses, and cannot keep a tall and straight shape.Baking time is too long, then it is really up to the mark to will lead to puff epidermis, loses and answers Some mouthfeels.

Embodiment 81:

It stirs paste: the dough cooked by scalding is cooled to 35 DEG C, egg then is added to dough after cooling.Egg adds several times Enter, so that egg and dough are sufficiently mixed, forms puff batter；Egg is added by several times and is effective to ensure that egg and other materials Mix well, be otherwise easy to appear oil the phenomenon that separating with egg.

Baking: being preheated to 210 DEG C for oven, then batter green body be put into oven, and baking temperature is to get angry 205 DEG C, Lower fiery 180 DEG C, baking time 30min, complete baking.

Embodiment 82: unlike embodiment 81, egg is 120g in embodiment 82, is stirred during paste, the face cooked by scalding Egg is added in group when being cooled to 40 DEG C, while baking temperature is to get angry 205 DEG C, and lower fiery 180 DEG C, baking time 35min, other It is all the same with embodiment 81.

Embodiment 83: unlike embodiment 81, egg is 240g in embodiment 83, is stirred during paste, the face cooked by scalding Egg is added in group when being cooled to 60 DEG C, while baking temperature is to get angry 210 DEG C, and lower fiery 210 DEG C, baking time 20min, wait steep After cottonrose hibiscus shell expansion molding, then with getting angry 180 DEG C, lower fiery 180 DEG C of furnace temperature bakes 15min, other are all the same with embodiment 81.

Embodiment 84: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 84 Flour, and the weight ratio of Self- raising flour and Strong flour is 2:1, is stirred during paste, the addition when dough cooked by scalding is cooled to 60 DEG C Egg, while baking temperature is to get angry 205 DEG C, lower fiery 180 DEG C, baking time 35min, other are all the same with embodiment 81.

Embodiment 85: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 85 Flour, and the weight ratio of Self- raising flour and Strong flour is 2:1, egg 120g, while baking temperature is to get angry 210 DEG C, under 210 DEG C, baking time 20min of fire, after puff shell expansion molding, then with getting angry 180 DEG C, lower fiery 180 DEG C of furnace temperature is roasting 15min, other are all the same with embodiment 81.

Embodiment 86: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 86 Flour, and the weight ratio of Self- raising flour and Strong flour is 2:1, egg 240g is stirred during paste, and the dough cooked by scalding is cooled to Egg is added at 40 DEG C, other are all the same with embodiment 81.

Embodiment 87: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 87 Flour, and the weight ratio of Self- raising flour and Strong flour is 3:2, is stirred during paste, the addition when dough cooked by scalding is cooled to 40 DEG C Egg, while baking temperature is to get angry 210 DEG C, lower fiery 210 DEG C, baking time 20min, after puff shell expansion molding, then With getting angry 180 DEG C, lower fiery 180 DEG C of furnace temperature bakes 15min, other are all the same with embodiment 81.

Embodiment 88: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 88 Flour, and the weight ratio of Self- raising flour and Strong flour is 3:2, egg 120g is stirred during paste, and the dough cooked by scalding is cooled to Egg is added at 60 DEG C, other are all the same with embodiment 81.

Embodiment 89: unlike embodiment 81, flour is the mixing of Self- raising flour and Strong flour in embodiment 89 Flour, and the weight ratio of Self- raising flour and Strong flour is 3:2, egg 240g, while baking temperature is to get angry 205 DEG C, under 180 DEG C, baking time 35min of fire, other are all the same with embodiment 81.

According to embodiment 81-89, compare ratio of height to diameter, the specific volume of puff shell, as shown in table 8.

Table 8

The results are shown in Table 9 for the TPA texture analysis of puff.

Table 9

Embodiment 91:

Embodiment 92: unlike embodiment 91, being not added isomaltoketose in embodiment 92, other are equal with embodiment 91 It is identical.

Embodiment 93: unlike embodiment 91, the weight of isomaltoketose is 5g, other and implementation in embodiment 93 Example 91 is all the same.

Embodiment 94: unlike embodiment 91, the weight of isomaltoketose is 60g, other and reality in embodiment 94 It is all the same to apply example 91.

Embodiment 95: unlike embodiment 91, isomaltoketose replaces with white sugar, and the weight of white sugar in embodiment 95 Amount is 30g, other are all the same with embodiment 91.

According to embodiment 91-95, the influence of different sugar and sugared additive amount to puff shell crispness, crispness knot are compared Fruit is as shown in table 10.

The influence of different sugar and sugared additive amount to puff shell crispness is as shown in table 10.

Table 10

According to table 10, isomaltoketose is compared with white sugar, and the sugariness of isomaltoketose is sweet not as good as white sugar.Meanwhile The puff shell of isomaltoketose is added compared with the puff shell of addition white sugar is under identical storage condition, adds isomaltoketose Puff shell crispness it is preferable, the holding time is longer.

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, protection scope of the present invention should be based on the protection scope of the described claims.

Claims

1. a kind of fluffy, crisp puff shell, which is characterized in that the puff shell includes following raw material components and parts by weight,

2. a kind of fluffy, crisp puff shell according to claim 1, it is characterised in that: the flour is Self- raising flour, middle muscle One of flour, Strong flour or any combination.

3. a kind of fluffy, crisp puff shell according to claim 1, it is characterised in that: the grease is animal butter, plant One of butter, crisp skin oil or any combination.

4. a kind of fluffy, crisp puff shell according to claim 1, it is characterised in that: further include food in the puff shell Leavening agent.

5. a kind of preparation method of fluffy, the crisp puff shell of one kind described in -4 any one according to claim 1, feature exist In: the following steps are included:

Carburetion rouge: being put into vessel in heating for water, grease, salt, isomaltoketose, until grease is completely melt, it is mixed to form grease Liquid is closed, heating is stopped；

Dough made with boiling water: pouring into flour into oil-water mixture and be stirred, and heating carries out dough made with boiling water again, and flour is formed to the face cooked by scalding Group；

Stir paste: the dough cooked by scalding is cooling, egg, egg and dough mixing then is added to dough after cooling, forms puff Batter；

Squeezing forming: puff batter is fitted into piping bag, is squeezed out puff batter by piping bag, and the forming face on baking tray Paste green body；

6. a kind of preparation method of fluffy, crisp puff shell according to claim 5, it is characterised in that: during dough made with boiling water, The dough made with boiling water temperature is 80-90 DEG C, and the dough made with boiling water time is 3-7min.

7. a kind of preparation method of fluffy, crisp puff shell according to claim 5, it is characterised in that: during stirring paste, The dough cooked by scalding is cooled to 20-65 DEG C.

8. a kind of preparation method of fluffy, crisp puff shell according to claim 5, it is characterised in that: the baking procedure Including formative stage and sizing stage, for formative stage for expanding puff batter to form puff shell, the sizing stage is used for will The moisture of puff shell is dried.

9. a kind of preparation method of fluffy, crisp puff shell according to claim 8, it is characterised in that: in the molding rank Duan Zhong, it is 200-220 DEG C that the baking temperature, which is got angry, and lower fire is 200-220 DEG C, baking time 10-35min；Described fixed In the type stage, it is 160-200 DEG C that the baking temperature, which is got angry, and lower fire is 160-200 DEG C, baking time 5-10min.

10. a kind of preparation method of fluffy, crisp puff shell according to claim 5, it is characterised in that: walked in the baking Before rapid, first oven is preheated, the preheating temperature is 160-220 DEG C.