CN110447685A - A kind of fiber crops cake and preparation method thereof - Google Patents
A kind of fiber crops cake and preparation method thereof Download PDFInfo
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- CN110447685A CN110447685A CN201910717575.8A CN201910717575A CN110447685A CN 110447685 A CN110447685 A CN 110447685A CN 201910717575 A CN201910717575 A CN 201910717575A CN 110447685 A CN110447685 A CN 110447685A
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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Abstract
The invention discloses a kind of numb cakes and preparation method thereof, and wheat flour, syrup, stand oil is taken to mix and stir at dough, and vacuum stands 2h, during which drip mist to dough surface sprinkling salt in three times, obtain cake skin；Vegetable oil, white granulated sugar, maltose are added into container, water proof is heated to 85 ~ 95 DEG C, after white granulated sugar and maltose are completely dissolved, temperature is maintained to add sesame paste and gelatinized flour, stirring is eventually adding Semen sesami nigrum, white sesameseed and the broken mixing of peanut, inflation, obtains fillings to being uniformly dispersed；Cake skin, the molding of fillings package, upper fiber crops, segmentation is taken to toast, is cooling to get a kind of numb cake.Using numb cake produced by the present invention, not only crisp-fried is palatable, non-greasy, dough is vacuum-treated using different temperatures when making cake skin simultaneously and is aided with salt drop mist sprinkling and segmentation baking, make cake skin stereovision prominent, and it is not scaling-off when edible, and the processing of fillings also allows numb cake fillings is not also easy to harden, is hardened in long-term storage, mouthfeel remains good, and numb cake is allowed to become the good merchantable brand for giving kith and kin.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method of fiber crops cake, and use the preparation method
Fiber crops cake obtained.
Background technique
Numb cake is time-honored authentic river point.Spiced salt fiber crops cake other than the features such as thin skin heart of numb cake is more, fragrance monosodium glutamate,
There are Chinese prickly ash, salt in ingredient, become pure sweet tea, micro- numb, slightly salty flavour, is the famous-object in the point of river, in addition, delicious and crisp shortcake sweet tea
Tujia's fiber crops cake is also the traditional food of Guizhou Dejiang County Tujia.
Traditional numb cake skin material manufacture craft: first pouring into syrup in blender, add vegetable oil, stirs 5 minutes left sides
The right side, then pour into 1/3 or so wheat flour and stir 2 minutes or so, when stir into batter, oleosacchara is sufficiently mixed with wheat flour after, more than addition
Under wheat flour stir about 1 minute, tank can be gone out by stirring evenly.Fillings: by sesame bits, shortening flour, white granulated sugar, sugared rose,
Wax gourd grain, tangerine cake grain are added in blender and are uniformly mixed；Sequentially add vegetable oil, water.It stirs evenly, stands 30 minutes, to
With.Through forming, sesame is stained in cake face, is toasted.
The numb cake made of conventional method, cake skin is inadequate without stereovision, brightness fragrance, and fillings fragrance is not prominent enough.
Its more sugar and oil contained, food is more may to feel greasy, and is unfavorable for digesting.The skin depth of the numb cake of the prior art and
Filling is thin, and the flour being mainly added is more, skin poor taste, hard, easily scaling-off, and being added in most fillings being added is white sugar, rock sugar,
Lead to filling easy to harden, poor taste, hard.Numb cake is harder, it is difficult to swallow, seriously affect sale.
In view of the above problems, a kind of mouthfeel level is abundant, and fillings fragrance is prominent, and it is edible when not scaling-off, and the place of fillings
Reason also allows numb cake, and in long-term storage, fillings is not also easy to harden, is hardened, and it is that the industry is badly in need of that mouthfeel, which maintains good numb cake,.
Summary of the invention
Based on above-mentioned deficiency, it is abundant that the present invention provides a kind of mouthfeel levels, and fillings fragrance is prominent, and it is edible when do not fall
Slag, and the processing of fillings also allows numb cake fillings is not also easy to harden, is hardened in long-term storage, mouthfeel maintain good numb cake and its
Preparation process, the present invention realize in the following way:
A kind of preparation method of fiber crops cake, includes the following steps:
(1) it prepares cake skin: taking wheat flour, syrup, stand oil to mix and stir at dough, and the part that classifies in three categories, respectively in different temperature
Vacuum stands 2h, during which sprays salt drop mist in three times to respective dough respectively and mixes three equal parts dough after standing
It closes, it is spare to obtain cake skin；
(2) prepare fillings: vegetable oil, white granulated sugar, maltose being added into container, water proof is heated to 85 ~ 95 DEG C, to white granulated sugar with
After maltose is completely dissolved, temperature is maintained to add sesame paste and gelatinized flour, stirred to being uniformly dispersed, be eventually adding Semen sesami nigrum,
White sesameseed and the broken mixing of peanut, and it is aided with inflation processing, both obtain fillings；
(3) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(4) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and natural cooling is after coming out of the stove to get a kind of numb cake.
Further, step (1) wheat flour, syrup, stand oil mass ratio be 13:4:3.
Further, step (1) vacuum pressure is 3.5 ~ 4.5MPa；The salt drop mistiness degree is 3.5 ~ 4.5g/
100mL；The salt drop mist temperature is 120 ~ 150 DEG C.
Further, the dwell temperature of step (1) the 3 equal portions dough is respectively -7 ~ -9 DEG C, 6 ~ 8 DEG C, 22 ~ 26 DEG C.
The salt drop mist that spray temperature is higher than dough can allow the crystal in dough to increase liquefaction rapidly, then again by face
Group is placed in vacuum in itself environment and stands, and allows Crystallization tomography, combines and handles under different temperatures environment, the mouthfeel of later period cake skin
Bring stereovision abundant.
Further, step (2) condition that is uniformly dispersed be using 1800rmp high-speed mixer dispersion 12 ~
18min。
Further, step (2) vegetable oil, white granulated sugar, maltose, sesame paste, gelatinized flour, Semen sesami nigrum, white sesameseed,
The broken mass ratio of peanut is 20:5:3:5:4:4:4:2.
Further, step (2) the inflation processing are as follows: inflated under the conditions of being higher than 0.5MPa, then with rate controlling rate
The speed of 0.12-0.14MPa/s is down to normal pressure.
Further, step (4) the segmentation baking is 20 ~ 30min of low-temperature bake, subsequent 2 ~ 3min of high-temperature baking.
Further, the stand oil comprises the following steps: the ginger and 0.4 times of amount of 0.2 times of amount being added into vegetable oil
Pineapple, spice is added thereto again after oil temperature is down to 80 ~ 95 DEG C to fire is closed after 150 ~ 170 DEG C, obtains stand oil by continuous heating
It is spare.
Further, the syrup comprises the following steps: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus wheat
Bud uniform mixing, fermenting tank for fermentation 12h pull elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup.
Further, the gelatinized flour comprises the following steps: wheat flour is stirred by slow fire 50 ~ 60min, after natural cooling or
200 meshes both obtain gelatinized flour.
Further, the low-temperature bake temperature is 100 ~ 120 DEG C, and the high-temperature baking temperature is 160 ~ 180 DEG C.
The invention also discloses a kind of fiber crops cake according to made from any of the above-described preparation process.
The beneficial effects of the present invention are:
1, using numb cake produced by the present invention, not only crisp-fried is palatable, non-greasy, while using different temperatures opposite when making cake skin
Group, which is vacuum-treated and is aided with salt, drips mist sprinkling and segmentation baking, not scaling-off when making cake skin stereovision prominent, and eating.
2, using numb cake produced by the present invention, plate when fillings can effectively prevent later period storage after homogeneous joint inflation processing
The defect tie, being hardened occurs, and mouthfeel remains good, and numb cake is allowed to become the good merchantable brand for giving kith and kin.
Specific embodiment
Embodiment 1
A kind of preparation method of fiber crops cake
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 170 DEG C
Spice is added thereto again after oil temperature is down to 95 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 60min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 4.5MPa in -9 DEG C, 8 DEG C, 26 DEG C of temperature；Period sprays to respective dough dense in three times respectively
Three equal parts dough is mixed after standing, it is standby to obtain cake skin by the salt drop mist that degree is 4.5g/100mL, temperature is 150 DEG C
With；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 95 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 18min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and be higher than
It is inflated under the conditions of 0.5MPa, normal pressure is then down to the speed of rate controlling rate 0.14MPa/s and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 120 DEG C of low-temperature bake 30min, subsequent 180 DEG C of high temperature dry
Roasting 3min, natural cooling is after coming out of the stove to get a kind of numb cake.
Embodiment 2
A kind of preparation method of fiber crops cake
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 160 DEG C
Spice is added thereto again after oil temperature is down to 88 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 55min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 4.0MPa in -8 DEG C, 7 DEG C, 24 DEG C of temperature；Period sprays to respective dough dense in three times respectively
Three equal parts dough is mixed after standing, it is standby to obtain cake skin by the salt drop mist that degree is 4.0g/100mL, temperature is 135 DEG C
With；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 90 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 15min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and be higher than
It is inflated under the conditions of 0.5MPa, normal pressure is then down to the speed of rate controlling rate 0.13MPa/s and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 110 DEG C of low-temperature bake 25min, subsequent 170 DEG C of high temperature dry
Roasting 2.5min, natural cooling is after coming out of the stove to get a kind of numb cake.
Embodiment 3
A kind of preparation method of fiber crops cake
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 150 DEG C
Spice is added thereto again after oil temperature is down to 80 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 50min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 3.5MPa in -7 DEG C, 6 DEG C, 22 DEG C of temperature；Period sprays to respective dough dense in three times respectively
Three equal parts dough is mixed after standing, it is standby to obtain cake skin by the salt drop mist that degree is 3.5g/100mL, temperature is 120 DEG C
With；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 85 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 12min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and be higher than
It is inflated under the conditions of 0.5MPa, normal pressure is then down to the speed of rate controlling rate 0.12MPa/s and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 100 DEG C of low-temperature bake 20min, subsequent 160 DEG C of high temperature dry
Roasting 2min, natural cooling is after coming out of the stove to get a kind of numb cake.
Comparative example 1
A kind of preparation method of fiber crops cake
Preparation process, raw material use only cancel the equal part processing to dough, the specific method is as follows with embodiment 2:
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 160 DEG C
Spice is added thereto again after oil temperature is down to 88 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 55min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, vacuum is stood in 24 DEG C of temperature
2h, vacuum degree 4.0MPa；The salt that spray concentration was 4.0g/100mL in three times, temperature is 135 DEG C period drips mist, wait stand knot
It is spare to obtain cake skin by Shu Hou；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 90 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 15min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and be higher than
It is inflated under the conditions of 0.5MPa, normal pressure is then down to the speed of rate controlling rate 0.13MPa/s and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 110 DEG C of low-temperature bake 25min, subsequent 170 DEG C of high temperature dry
Roasting 2.5min, natural cooling is after coming out of the stove to get a kind of numb cake.
Comparative example 2
A kind of preparation method of fiber crops cake
Preparation process, raw material use only cancel the salt drop mist sprinkling processing to dough, the specific method is as follows with embodiment 2:
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 160 DEG C
Spice is added thereto again after oil temperature is down to 88 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 55min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 4.0MPa and mixes three equal parts dough after standing, obtain in -8 DEG C, 7 DEG C, 24 DEG C of temperature
Cake skin is spare；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 90 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 15min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and be higher than
It is inflated under the conditions of 0.5MPa, normal pressure is then down to the speed of rate controlling rate 0.13MPa/s and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 110 DEG C of low-temperature bake 25min, subsequent 170 DEG C of high temperature dry
Roasting 2.5min, natural cooling is after coming out of the stove to get a kind of numb cake.
Comparative example 3
Preparation process, raw material use only cancel the homogenization to fillings, the specific method is as follows with embodiment 2:
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 160 DEG C
Spice is added thereto again after oil temperature is down to 88 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 55min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 4.0MPa in -8 DEG C, 7 DEG C, 24 DEG C of temperature；Period sprays to respective dough dense in three times respectively
Three equal parts dough is mixed after standing, it is standby to obtain cake skin by the salt drop mist that degree is 4.0g/100mL, temperature is 135 DEG C
With；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 90 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and be uniformly mixed with 4kg gelatinized flour, is eventually adding
4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, and inflated under the conditions of being higher than 0.5MPa, then with rate controlling rate
The speed of 0.13MPa/s is down to normal pressure and is aided with inflation processing, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 110 DEG C of low-temperature bake 25min, subsequent 170 DEG C of high temperature dry
Roasting 2.5min, natural cooling is after coming out of the stove to get a kind of numb cake.
Comparative example 4
Preparation process, raw material use only cancel the inflation processing to fillings, the specific method is as follows with embodiment 2:
(1) it prepares stand oil: the ginger of 0.2 times of amount and the pineapple of 0.4 times of amount being added into vegetable oil, continuous heating is to after 160 DEG C
Spice is added thereto again after oil temperature is down to 88 DEG C, it is spare to obtain stand oil by Guan Huo；
(2) prepare syrup: late rice round-grained rice rice in steep is filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation
12h pulls elimination rice residue out, and heating is boiled to after 85 DEG C, and it is spare to obtain syrup；
(3) prepare gelatinized flour: wheat flour is stirred by slow fire 55min, after natural cooling or 200 meshes, both gelatinized flour；
(4) it prepares cake skin: taking 13kg wheat flour, 4kg syrup, 3kg stand oil to mix and stir at dough, and the part that classifies in three categories, place respectively
Vacuum stands 2h, vacuum degree 4.0MPa in -8 DEG C, 7 DEG C, 24 DEG C of temperature；Period sprays to respective dough dense in three times respectively
Three equal parts dough is mixed after standing, it is standby to obtain cake skin by the salt drop mist that degree is 4.0g/100mL, temperature is 135 DEG C
With；
(5) it preparing fillings: 20kg vegetable oil, 5kg white granulated sugar, 3kg maltose being added into container, water proof is heated to 90 DEG C, to
After white granulated sugar and maltose are completely dissolved, maintain temperature to add 5kg sesame paste and 4kg gelatinized flour, utilize the high speed of 1800rmp
Blender disperses 15min to uniform, is eventually adding 4kg Semen sesami nigrum, 4kg white sesameseed and the broken mixing of 2kg peanut, both obtains fillings；
(6) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(7) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and first 110 DEG C of low-temperature bake 25min, subsequent 170 DEG C of high temperature dry
Roasting 2.5min, natural cooling is after coming out of the stove to get a kind of numb cake.
Test example
Sensory evaluation is made to product made from embodiment 2, comparative example 1 ~ 4, full marks 100 divide, and specific evaluation criterion is as shown in table 1,
Each group final score is as shown in table 2.
1 product sensory evaluation index of table
。
The scoring of 2 each group product sensory of table
。
According to the result of table 2 it is found that mouthfeel is commented with morphology and history after comparative example 1 is cancelled and being handled the equal part of dough
Divide and be decreased obviously, and the above-mentioned scoring after storage 10 days is in that the situation constantly declined is taken when illustrating that over there prepared by group
Single temperature is vacuum-treated, and numb cake can be more stiff, loss of aroma.And comparative example 2 cancels the salt drop mist sprinkling to dough
After processing, mouthfeel is decreased obviously with morphology and history scoring, and the above-mentioned scoring after storage 10 days is in the situation constantly declined, is said
Bright group over there cancels the salt drop mist sprinkling to dough, is also unfavorable for the abundant level and perfume (or spice) of numb cake mouthfeel when being prepared
Taste generates.Comparative example 3 cancels the homogenization to fillings, and mouth feel score is decreased obviously, and the above-mentioned scoring after storage 10 days
It is more serious in declining, illustrate to be easy to cause fillings to be hardened after cancelling the homogenization to fillings.Comparative example 4 is cancelled to fillings
Inflation processing, mouth feel score is minimum in entire comparative example, and store 10 days after above-mentioned scoring in decline it is more serious,
Illustrate to cancel the maintenance that the inflation processing to fillings is unfavorable for fillings mouthfeel in the preservation of later period fiber crops cake.The product of embodiment 2 is new
After scoring under fresh state reaches 87 points, storage 10 days, the total score of finished product still can achieve 83 points.With comparative example 1-4 phase
Than the product of embodiment 2 is either significantly better than 4 comparative examples on mouthfeel, morphology and history, smell, color, thus may be used
See, is only vacuum-treated and is aided with salt drop mist sprinkling and segmentation baking to dough using different temperatures when making cake skin, allow
Cake skin stereovision is prominent, and it is edible when it is not scaling-off.And when handling fillings, it can be effective after needing homogeneous joint inflation to handle
Defect that is hardened when preventing the later period from storing, being hardened occurs, and mouthfeel remains good, and numb cake is allowed to become the good merchantable brand for giving kith and kin.
As described above, the present invention can be realized preferably, the above embodiments are only to preferred implementation side of the invention
Formula is described, and is not intended to limit the scope of the present invention, and without departing from the spirit of the design of the present invention, this field is general
The various changes and improvements that logical technical staff makes technical solution of the present invention, should all fall into present invention determine that protection scope
It is interior.
Claims (10)
1. a kind of preparation method of fiber crops cake, which is characterized in that this method comprises the following steps:
(1) it prepares cake skin: taking wheat flour, syrup, stand oil to mix and stir at dough, and the part that classifies in three categories, respectively in different temperature
Vacuum stands 2h, during which sprays salt drop mist in three times to respective dough respectively and mixes three equal parts dough after standing
It closes, it is spare to obtain cake skin；
(2) prepare fillings: vegetable oil, white granulated sugar, maltose being added into container, water proof is heated to 85 ~ 95 DEG C, to white granulated sugar with
After maltose is completely dissolved, temperature is maintained to add sesame paste and gelatinized flour, stirred to being uniformly dispersed, be eventually adding Semen sesami nigrum,
White sesameseed and the broken mixing of peanut, and it is aided with inflation processing, both obtain fillings；
(3) numb in molding: quality cake skin, the fillings such as to take to be wrapped up to the uniform shape of thickness, then molding cake is put into and is winnowed with a dustpan
Dustpan rocks to cake embryo tow sides and is all stained with uniform package by sesame, obtains semi-finished product for standby；
(4) segmentation baking: semi-finished product, which are placed in oven, is segmented baking, and natural cooling is after coming out of the stove to get a kind of numb cake.
2. preparation method according to claim 1, which is characterized in that the matter of step (1) wheat flour, syrup, stand oil
Amount is than being 13:4:3.
3. preparation method according to claim 1, which is characterized in that step (1) vacuum pressure is 3.5 ~ 4.5MPa；
The salt drop mistiness degree is 3.5 ~ 4.5g/100mL；The salt drop mist temperature is 120 ~ 150 DEG C.
4. preparation method according to claim 1, which is characterized in that the dwell temperature of step (1) the 3 equal portions dough point
Wei not be -7 ~ -9 DEG C, 6 ~ 8 DEG C, 22 ~ 26 DEG C.
5. preparation method according to claim 1, which is characterized in that step (2) is described to be uniformly dispersed condition to utilize
The high-speed mixer of 1800rmp disperses 12 ~ 18min.
6. preparation method according to claim 1, which is characterized in that step (4) segmentation baking be low-temperature bake 20 ~
30min, subsequent 2 ~ 3min of high-temperature baking.
7. preparation method according to claim 2, which is characterized in that the stand oil comprises the following steps: to vegetable oil
The pineapple of the middle ginger that 0.2 times of amount is added and 0.4 times of amount, continuous heating are down to 80 ~ 95 to oil temperature to pass fire after 150 ~ 170 DEG C
Spice is added thereto again after DEG C, it is spare to obtain stand oil.
8. preparation method according to claim 2, which is characterized in that the syrup comprises the following steps: late rice round-grained rice is big
Rice, which impregnates, to be filtered dry moisture for 24 hours, cooks, then plus malt uniform mixing, fermenting tank for fermentation 12h, pull elimination rice residue out, heating tanning is arrived
After 85 DEG C, it is spare to obtain syrup.
9. the preparation method according to claim, which is characterized in that the gelatinized flour comprises the following steps: wheat flour text
Fire 50 ~ 60min of stir-frying, after natural cooling or 200 meshes, both gelatinized flour.
10. the preparation method according to claim, which is characterized in that the low-temperature bake temperature is 100 ~ 120 DEG C, described
High-temperature baking temperature is 160 ~ 180 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771664A (en) * | 2019-11-25 | 2020-02-11 | 安徽蜜香村食品有限公司 | Method for making instant burnt steamed bread |
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| US3711300A (en) * | 1969-11-03 | 1973-01-16 | J Forkner | Method for producing expanded food products |
| RU2333650C1 (en) * | 2007-01-09 | 2008-09-20 | Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ") | Method of bakery item production |
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