CN110463739A - A kind of highization mouth degree stream heart is crisp and its manufacture craft - Google Patents
A kind of highization mouth degree stream heart is crisp and its manufacture craft Download PDFInfo
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- CN110463739A CN110463739A CN201910718877.7A CN201910718877A CN110463739A CN 110463739 A CN110463739 A CN 110463739A CN 201910718877 A CN201910718877 A CN 201910718877A CN 110463739 A CN110463739 A CN 110463739A
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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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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The invention discloses a kind of highization mouth degree stream heart shortcake and its manufacture crafts, including stream heart filling, mochi, red bean paste and musculus cutaneus, the stream heart filling includes preserved egg yellow, malt syrup, milk powder, maltitol, butter and salt, it is in fluid that each component, which is uniformly mixed stirring extremely, when preparation stream heart filling, then carries out sterilization preservation；Preserved egg yellow includes yolk, salt, D-sorbite, liquid edible oil, and is first pickled yolk and salt when preparation, then toast and blend into powder again, adds sorbitol and the progress of liquid edible oil is quenched, be put into -15 DEG C of environment and sterilized after the completion.The obtained stream heart is crisp salty comfortable suitable, entrance Q bullet, and four layers of cladding rich in taste, musculus cutaneus is turned down repeatedly and is shakeout, sense of taste mutually melts, unique in taste, and stream heart shortcake integration mouth degree is high, thin skin filling is more, it is soft glutinous fine, entrance texture is promoted, and flow the heart there is certain fluid behaviour, delicate mouthfeel can sufficiently trigger consumer to the sense of taste of fillings.
Description
Technical field
The present invention relates to cake production technical field, in particular to a kind of highization mouth degree stream heart shortcake and its manufacture craft.
Background technique
Flowing heart shortcake is always a product very popular in millet cake, and suitable for people of all ages, audient is extensive.Stream on market today
Heart shortcake product be also it is many kinds of dazzling, it is each to have respective advantage and disadvantage by oneself, it is numerous, and in order to meet consumer not
With the quality requirement of taste and continuous improvement, the development for flowing heart shortcake new product is also never interrupted always, and numerous manufacturers cause always
Power is in high quality, the development and popularization of the stream heart shortcake product of novel taste.
Summary of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of highization mouth degree stream heart shortcake, have
Effect that is unique in taste, being easy popularization.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of highization mouth degree stream heart is crisp,
It is (7-10): (8-11): (22-25): stream heart filling, mochi, red bean paste and the musculus cutaneus of (17-20), institute including weight fraction ratio
Stating the component that stream heart filling includes to have weight ratio is (8.6-9.3): (1.3-1.8): (0.4-0.6): (7.2-7.7): (6-6.5):
Preserved egg yellow, malt syrup, milk powder, maltitol, butter and the salt of (0.1-0.3), preparation mix each component when flowing heart filling
Uniform stirring is to being in fluid, then carries out sterilization preservation；
Wherein, it is (45-55): (55-65): (60-65): yolk, salt, the sorbose of (22-28) that preserved egg yellow, which includes weight ratio,
Alcohol, liquid edible oil, and yolk and salt are first subjected to marinated 28-33min when preparation, then toast 28-33min, baking temperature
It is 185-230 DEG C, after the completion of baking, blends into powder, adds sorbitol and the progress of liquid edible oil is quenched, put after the completion
Enter and is sterilized in -15 DEG C of environment.
By using above-mentioned technical proposal, the obtained stream heart is crisp salty comfortable suitable, entrance Q bullet, and four layers of cladding rich in taste,
Musculus cutaneus is turned down repeatedly and is shakeout, and sense of taste mutually melts, unique in taste, and stream heart shortcake integration mouth degree is high, and thin skin filling is more, soft glutinous fine, is promoted
Entrance texture, and the heart is flowed with certain fluid behaviour, delicate mouthfeel can sufficiently trigger consumer to the sense of taste of fillings.
The further setting of the present invention are as follows: wherein musculus cutaneus is made of the water outermost layer of skin and the oily heart, and wherein the water outermost layer of skin includes A group, B group
With C group, A group includes:
500-1500 parts of high-strength flour, 500-1500 parts of dry cake mix, 100-300 parts of milk powder, 10-12 parts of salt, soften moisturizer
0.5-1.5 parts, 1 part of dehydroactic acid sodium；
B group includes: 400-550 parts of white sugar, 700-900 parts of pure water；
C group includes: 200-400 parts of butter；100-300 parts of butter；
The component that the oil pericardium includes has:
400-800 parts of high-strength flour, 100-300 parts of cracker meal, 30-50 parts of milk powder, 150-200 parts of butter, 200-300 parts of butter,
0.5 part of dehydroactic acid sodium；
When preparing the musculus cutaneus, include the following steps:
Remaining component is sufficiently mixed uniformly with A group after first dissolving the salt of A group, dehydroactic acid sodium in the water outermost layer of skin with water, then by B
It is poured slowly into well-mixed A group after group mixing, and stirs agglomerating, then C group is slowly added to carry out in pockets of mixture
It mixes；
Meanwhile each component in the minds of oil is uniformly mixed and is stirred, then with mix after the completion of the water outermost layer of skin carry out stacking pave, be laminated
When paving, stacked together after the water outermost layer of skin and the oil heart that weight ratio is 20:3 are shakeout respectively, then shakeout after turning down, repetition fold,
Musculus cutaneus is formed after shakeouing total 4-5 times.
By using above-mentioned technical proposal, the water outermost layer of skin and the oily heart be laminated paving and be merged sufficiently, and each component ratio is suitable
When mouthfeel is pure and fresh.
The further setting of the present invention are as follows: the weight ratio of high-strength flour and dry cake mix is 1:1, and component A in the water outermost layer of skin
Revolving speed 30-35r/min when being stirred, stirring duration are 20-30min；Mixing time is 4- when the oil stirs in the heart
5min is to stirring evenly.
By using above-mentioned technical proposal, reasonable revolving speed and mixing time can in guaranteeing the water outermost layer of skin each component it is abundant
While being uniformly mixed, the good chewy of the water outermost layer of skin is also assigned, while only needing to stir evenly to the stirring of the oily heart.
The further setting of the present invention are as follows: the mochi includes that weight ratio is (180-220): (90-120): (180-
220): (50-70): (0.5-0.7): the glutinous rice flour of (0.2-0.4), seasoning syrup, malt syrup, water, potassium sorbate, dehydrogenation second
Sour sodium, produce mochi when by glutinous rice flour, seasoning syrup, malt syrup, water, potassium sorbate, dehydroactic acid sodium mix and
Carry out boiling at 108-113 DEG C, digestion time 15-20min natural cooling and is saved at 18-20 DEG C after the completion.
The further setting of the present invention are as follows: carried out as follows when each component mixing of mochi:
First seasoning syrup, malt syrup and potassium sorbate be mixed evenly by formula, then glutinous rice flour is added and stir to
In liquid until grainless, after add water and stir evenly.
The further setting of the present invention are as follows: be kept stirring when mochi boiling and speed of agitator is 35-45r/min, and protected
Holding pressure is 0.03-0.04MPa, uses ozone sterilization after completing boiling.
By using above-mentioned technical proposal, second fillings of the mochi package flow heart filling as stream heart shortcake, itself is soft glutinous
It is palatable, in addition the special mouthfeel of stream heart filling makes people's taste full, it is unique unforgettable, and can reduce the sugariness or salty of stream heart filling
Degree, buffers the abundant sense of taste impact of yolk, while also providing sufficient nutrition and satiety.
The purpose of the present invention two is to provide a kind of manufacture craft of highization mouth degree stream heart shortcake, above-mentioned technology mesh of the invention
A kind of two manufacture crafts for having the technical scheme that highization mouth degree stream heart shortcake, include the following steps:
Step 1, prefabricated stock prepare stream heart filling, mochi and red bean paste in advance；
Step 2 prepares musculus cutaneus, and the water outermost layer of skin and oily central layer are folded and paved；
Step 3, packaging molding, by weight (7-10): (8-11): (22-25): (17-20) successively will stream heart filling, mochi,
Red bean paste, musculus cutaneus are overmolded；
Step 4, flavouring is hyperchromic, brushing egg liquid and dispenses sesame on stream heart shortcake after shaping；
Step 5, baking maintain low 210-220 DEG C of fire, and 240-250 DEG C of face fire toasts 8-20min；
Step 6, cooling preservation.
By using above-mentioned technical proposal, the overmolded stream heart is crisp according to above-mentioned weight ratio, and filling foot skin is thin, and sense of taste is rich
Richness, nutritional sufficiency and not sweet.
The further setting of the present invention are as follows: it is (8.6-9.3): (1.3- that the component that the stream heart filling includes, which has weight ratio,
1.8): (0.4-0.6): (7.2-7.7): (6-6.5): preserved egg yellow, malt syrup, milk powder, maltitol, the Huang of (0.1-0.3)
Oily and salt, it is in fluid that each component, which is uniformly mixed stirring extremely, when heart filling is flowed in preparation, then carries out sterilization preservation；
Wherein, it is (45-55): (55-65): (60-65): yolk, salt, the sorbose of (22-28) that preserved egg yellow, which includes weight ratio,
Alcohol, liquid edible oil, and yolk and salt are first subjected to marinated 28-33min when preparation, then toast 28-33min, baking temperature
It is 185-230 DEG C, after the completion of baking, blends into powder, adds sorbitol and the progress of liquid edible oil is quenched, put after the completion
Enter and is sterilized in -15 DEG C of environment.
The further setting of the present invention are as follows: the mochi includes that weight ratio is (180-220): (90-120): (180-
220): (50-70): (0.5-0.7): the glutinous rice flour of (0.2-0.4), seasoning syrup, malt syrup, water, potassium sorbate, dehydrogenation second
Sour sodium, produce mochi when by glutinous rice flour, seasoning syrup, malt syrup, water, potassium sorbate, dehydroactic acid sodium mix and
Carry out boiling at 108-113 DEG C, digestion time 15-20min natural cooling and is saved at 18-20 DEG C after the completion.
The further setting of the present invention are as follows: when stacking paves, the water outermost layer of skin and the oil heart that weight ratio is 20:3 are shakeout respectively
After stack together, then shakeout after turning down, formation musculus cutaneus after repetition is turned down, shakeout total 4-5 time.
By using above-mentioned technical proposal, the previous day preparation can be proposed and complete by flowing heart filling and mochi, and on the day of musculus cutaneus into
Row production, red bean paste are also to prepare the efficiency for being conducive to produce on the day of improving so for use in advance, while musculus cutaneus uses the water outermost layer of skin
It is made with the oily heart, is not easy shortening after baking, have certain flexibility, be not easy the rupture in saving transportational process and fall shortcake, it is convenient
Maintain the globality of stream heart shortcake product.
In conclusion the invention has the following advantages: the stream heart it is crisp it is salty it is comfortable preferably, entrance Q bullet, and four layers of cladding mouthfeel
Abundant, musculus cutaneus is turned down repeatedly and is shakeout, and sense of taste mutually melts, unique in taste, and stream heart shortcake integration mouth degree is high, and thin skin filling is more, soft glutinous fine,
Entrance texture is promoted, while musculus cutaneus is soft, saved completely, and flows the heart there is certain fluid behaviour, delicate mouthfeel, Neng Gouchong
Divide triggering consumer to the sense of taste of fillings.
Detailed description of the invention
Fig. 1 is the process flow chart of the present embodiment.
Specific embodiment
Embodiment 1, a kind of highization mouth degree stream heart is crisp, including stream heart filling, mochi, red bean paste and musculus cutaneus, and between four
It is by weight 8:10:23:18.
Specifically, taking 9 parts of preserved egg yellows, 1.5 parts of malt syrups, 0.5 portion of milk powder, 7.5 portions of maltose when stream heart filling processing
Alcohol, 6.2 parts of butter and 0.2 portion of salt, it is in fluid that each component, which is uniformly mixed stirring extremely, when heart filling is flowed in preparation, then carries out sterilization guarantor
It deposits.
When wherein preparing preserved egg yellow, 48 parts of yolk, 5.5 portions of salt, 6 parts of D-sorbites, 2.3 parts of liquid edible oil are taken, and
Yolk and salt are first subjected to marinated 28min, then toast 29min, lower 185 DEG C of the fire of baking temperature control is got angry 230 DEG C.Baking
After the completion, powder is blended into, sorbitol is added and liquid edible oil mix quenched, be put into -15 DEG C of environment after the completion
Sterilization and quick-frozen preservation are carried out, sterilization uses ozone sterilization.
When mochi is processed, 185 parts of glutinous rice flour, 90 parts of seasoning syrup, 185 parts of malt syrup, 55 parts of water, potassium sorbate are taken
0.5 part, 0.2 part of dehydroactic acid sodium, by glutinous rice flour, seasoning syrup, malt syrup, water, potassium sorbate, dehydrogenation when producing mochi
Sodium acetate mixes simultaneously carries out boiling at 108 DEG C, digestion time 20min, natural cooling and saves at 18-20 DEG C after the completion.
And carry out when each component mixing of mochi: first mixing seasoning syrup, malt syrup and potassium sorbate by formula as follows
Conjunction stirs evenly, then glutinous rice flour is added and is stirred into liquid until grainless, after add water and stir evenly.Mochi
It is kept stirring when boiling and speed of agitator is 35-45r/min, and keeping pressure is 0.03-0.04MPa, is used after completing boiling
Ozone sterilization.
Red bean paste can directly purchase the finished product for meeting hygienic requirements in the market, and common with stream heart filling, mochi
Sterilization preservation, remains to produce and use for second day.
It as the production of musculus cutaneus, is then carried out on the day of production, musculus cutaneus is made of the water outermost layer of skin and the oily heart, and wherein the water outermost layer of skin includes
A group, B group and C group,
A group includes: 900 parts of high-strength flour, 900 parts of dry cake mix, 100 parts of milk powder, 10 parts of salt, softens 0.5 part of moisturizer, dehydrogenation second
1 part of sour sodium, 2 parts of potassium sorbate, 2 parts of milk flavour, 4 parts of fresh milk essence；
B group includes: 400 parts of white sugar, 700 parts of pure water；
C group includes: 200 parts of butter；100 parts of butter；
The component that oily pericardium includes has: 400 parts of high-strength flour, 100 parts of cracker meal, 30 parts of milk powder, 150 parts of butter, 200 parts of butter, taking off
0.5 part of hydroacetic acid sodium；
When preparing musculus cutaneus, include the following steps:
Remaining component is sufficiently mixed uniformly with A group after first dissolving the salt of A group, dehydroactic acid sodium in the water outermost layer of skin with water, then by B
It is poured slowly into well-mixed A group after group mixing, and stirs agglomerating, then C group is slowly added to carry out in pockets of mixture
It mixes；The weight ratio of high-strength flour and dry cake mix remains 1:1 in the water outermost layer of skin, and revolving speed 30-35r/min when component A is stirred,
The stirring duration is 23min；Mixing time is 4-5min to stirring evenly when oil stirs in the heart.
Meanwhile each component in the minds of oil is uniformly mixed and is stirred, then with mix after the completion of the water outermost layer of skin carry out stacking pave,
When stacking paves, stacked together after the water outermost layer of skin and the oil heart that weight ratio is 20:3 are shakeout respectively, then shakeout after turning down, repetition is turned over
Formation musculus cutaneus after rolling over, shakeouing total 4-5 times.
Further, as shown in Figure 1, the manufacture craft of above-mentioned heightization mouth degree stream heart shortcake is as follows:
Step 1, prefabricated stock mention the previous day according to aforementioned formula amount and process flow preparation stream heart filling and mochi, and with it is red
Sweetened bean paste saves together.Specific preparation takes 9 parts of preserved egg yellows, 1.5 parts of malt syrups, 0.5 portion of milk powder, 7.5 parts when stream heart filling is processed
Maltitol, 6.2 parts of butter and 0.2 portion of salt, it is in fluid that each component, which is uniformly mixed stirring extremely, when heart filling is flowed in preparation, then is carried out
Sterilization preservation.
When wherein preparing preserved egg yellow, 48 parts of yolk, 5.5 portions of salt, 6 parts of D-sorbites, 2.3 parts of liquid edible oil are taken, and
Yolk and salt are first subjected to marinated 28min, then toast 29min, lower 185 DEG C of the fire of baking temperature control is got angry 230 DEG C.Baking
After the completion, powder is blended into, sorbitol is added and liquid edible oil mix quenched, be put into -15 DEG C of environment after the completion
Sterilization and quick-frozen preservation are carried out, sterilization uses ozone sterilization.
When mochi is processed, 185 parts of glutinous rice flour, 90 parts of seasoning syrup, 185 parts of malt syrup, 55 parts of water, potassium sorbate are taken
0.5 part, 0.2 part of dehydroactic acid sodium, by glutinous rice flour, seasoning syrup, malt syrup, water, potassium sorbate, dehydrogenation when producing mochi
Sodium acetate mixes simultaneously carries out boiling at 108 DEG C, digestion time 20min, natural cooling and saves at 18-20 DEG C after the completion.
And carry out when each component mixing of mochi: first mixing seasoning syrup, malt syrup and potassium sorbate by formula as follows
Conjunction stirs evenly, then glutinous rice flour is added and is stirred into liquid until grainless, after add water and stir evenly.Mochi
It is kept stirring when boiling and speed of agitator is 35-45r/min, and keeping pressure is 0.03-0.04MPa, is used after completing boiling
Ozone sterilization.
Step 2 prepares musculus cutaneus, and the water outermost layer of skin and oily central layer are folded and paved, when stacking paves, the water for being 20:3 by weight ratio
The outermost layer of skin and the oily heart stack together after shakeouing respectively, then shakeout after turning down, repetition turns down, shakeout total 4 times after form musculus cutaneus；
Stream heart filling, mochi, red bean paste, musculus cutaneus are successively overmolding to by step 3, packaging molding by weight 8:10:23:18
Type；
Step 4, flavouring is hyperchromic, and 2-3g egg liquid is brushed on stream heart shortcake after shaping and dispenses more than ten sesame seeds；
Step 5, baking maintain low fiery 215 DEG C, and 245 DEG C of face fire toasts 16min；
Step 6, natural cooling cool down 40Min to room temperature, and ozone sterilization simultaneously saves.
Embodiment 2-5, a kind of highization mouth degree stream heart is crisp, the difference from embodiment 1 is that the variation of each component content, specifically
As shown in table 1.
The content table (g) of each component in 1 embodiment 1-5 of table
Wherein, sesame once dispenses 10-14 or so, and musculus cutaneus specifically prepares the component contained and its content such as
Shown in table 2, the specific preparation of preserved egg yellow is then as shown in table 3.
The component of musculus cutaneus and correspondence content table (kg) in 2 embodiment 1-5 of table
The component of preserved egg yellow and correspondence content (kg) in 3 embodiment 1-5 of table
Meanwhile there are also embodiments below and embodiment 1 to have difference, the difference is that the difference on technological parameter,
Specifically:
In one embodiment, the weight ratio of high-strength flour and dry cake mix is 1:1 when prepared by the water outermost layer of skin, and when component A is stirred
Revolving speed 30-35r/min, stirring duration are 28min；Mixing time is 4-5min to stirring evenly when oil stirs in the heart.
In another embodiment, the component for including when the preparation of stream heart filling has yolk, salt, D-sorbite, liquid edible
Oil, and yolk and salt are first subjected to marinated 31min, then toast 31min, baking temperature is lower fiery 195 DEG C, is got angry 225 DEG C, is dried
After the completion of roasting, blend into powder, add sorbitol and liquid edible oil carry out it is quenched, be put into -15 DEG C of environment after the completion into
Row sterilization and quick-frozen preservation.
In another embodiment, produce mochi when by glutinous rice flour, seasoning syrup, malt syrup, water, potassium sorbate,
Dehydroactic acid sodium mixes simultaneously carries out boiling at 113 DEG C, digestion time 20min, natural cooling and protects at 18-20 DEG C after the completion
It deposits.
Claims (10)
1. a kind of highization mouth degree stream heart is crisp, which is characterized in that including weight fraction ratio be (7-10): (8-11): (22-25):
Stream heart filling, mochi, red bean paste and the musculus cutaneus of (17-20), it is (8.6-9.3) that the component that the stream heart filling includes, which has weight ratio:
(1.3-1.8): (0.4-0.6): (7.2-7.7): (6-6.5): preserved egg yellow, malt syrup, milk powder, the maltose of (0.1-0.3)
Alcohol, butter and salt, it is in fluid that each component, which is uniformly mixed stirring extremely, when heart filling is flowed in preparation, then carries out sterilization preservation；
Wherein, it is (45-55): (55-65): (60-65): yolk, salt, the sorbose of (22-28) that preserved egg yellow, which includes weight ratio,
Alcohol, liquid edible oil, and yolk and salt are first subjected to marinated 28-33min when preparation, then toast 28-33min, baking temperature
It is 185-230 DEG C, after the completion of baking, blends into powder, adds sorbitol and the progress of liquid edible oil is quenched, put after the completion
Enter and is sterilized in -15 DEG C of environment.
2. a kind of highization mouth degree stream heart according to claim 1 is crisp, it is characterised in that: wherein musculus cutaneus is by the water outermost layer of skin and the oily heart
Composition, wherein the water outermost layer of skin includes A group, B group and C group, and A group includes:
500-1500 parts of high-strength flour, 500-1500 parts of dry cake mix, 100-300 parts of milk powder, 10-12 parts of salt, soften moisturizer
0.5-1.5 parts, 1 part of dehydroactic acid sodium；
B group includes: 400-550 parts of white sugar, 700-900 parts of pure water；
C group includes: 200-400 parts of butter；100-300 parts of butter；
The component that the oil pericardium includes has:
400-800 parts of high-strength flour, 100-300 parts of cracker meal, 30-50 parts of milk powder, 150-200 parts of butter, 200-300 parts of butter,
0.5 part of dehydroactic acid sodium；
When preparing the musculus cutaneus, include the following steps:
Remaining component is sufficiently mixed uniformly with A group after first dissolving the salt of A group, dehydroactic acid sodium in the water outermost layer of skin with water, then by B
It is poured slowly into well-mixed A group after group mixing, and stirs agglomerating, then C group is slowly added to carry out in pockets of mixture
It mixes；Meanwhile each component in the minds of oil is uniformly mixed and is stirred, then with mix after the completion of the water outermost layer of skin carry out stacking pave, layer
It is folded when paving, it is stacked together after the water outermost layer of skin that weight ratio is 20:3 and the oily heart are shakeout respectively, then shakeout after turning down, repetition is turned over
Formation musculus cutaneus after rolling over, shakeouing total 4-5 times.
3. a kind of highization mouth degree stream heart according to claim 2 is crisp, it is characterised in that: high-strength flour and cake in the water outermost layer of skin
The weight ratio of point powder is 1:1, and revolving speed 30-35r/min when component A is stirred, stirring duration are 20-30min；It is described
Mixing time is 4-5min to stirring evenly when oil stirs in the heart.
4. a kind of highization mouth degree stream heart according to claim 1 is crisp, it is characterised in that: the mochi includes that weight ratio is
(180-220): (90-120): (180-220): (50-70): (0.5-0.7): the glutinous rice flour of (0.2-0.4), seasoning syrup, wheat
Bud syrup, water, potassium sorbate, dehydroactic acid sodium, by glutinous rice flour, seasoning syrup, malt syrup, water, sorb when producing mochi
Sour potassium, dehydroactic acid sodium mix simultaneously carries out boiling at 108-113 DEG C, digestion time 15-20min, and natural cooling is simultaneously after the completion
It is saved at 18-20 DEG C.
5. a kind of highization mouth degree stream heart according to claim 4 is crisp, which is characterized in that pressed when each component mixing of mochi
Following steps carry out:
First seasoning syrup, malt syrup and potassium sorbate be mixed evenly by formula, then glutinous rice flour is added and stir to
In liquid until grainless, after add water and stir evenly.
6. a kind of highization mouth degree stream heart according to claim 4 is crisp, it is characterised in that: be kept stirring when mochi boiling and
Speed of agitator is 35-45r/min, and keeping pressure is 0.03-0.04MPa, uses ozone sterilization after completing boiling.
7. a kind of manufacture craft of highization mouth degree stream heart shortcake, which comprises the steps of:
Step 1, prefabricated stock prepare stream heart filling, mochi and red bean paste in advance；
Step 2 prepares musculus cutaneus, and the water outermost layer of skin and oily central layer are folded and paved；
Step 3, packaging molding, by weight (7-10): (8-11): (22-25): (17-20) successively will stream heart filling, mochi,
Red bean paste, musculus cutaneus are overmolded；
Step 4, flavouring is hyperchromic, brushing egg liquid and dispenses sesame on stream heart shortcake after shaping；
Step 5, baking maintain low 210-220 DEG C of fire, and 240-250 DEG C of face fire toasts 8-20min；
Step 6, cooling preservation.
8. a kind of manufacture craft of highization mouth degree stream heart shortcake according to claim 7, it is characterised in that: the stream heart filling packet
It is (8.6-9.3): (1.3-1.8): (0.4-0.6): (7.2-7.7): (6-6.5): (0.1-0.3's) that the component included, which has weight ratio,
Each component is uniformly mixed stirring to being in when preparation stream heart filling by preserved egg yellow, malt syrup, milk powder, maltitol, butter and salt
Fluid, then carry out sterilization preservation；
Wherein, it is (45-55): (55-65): (60-65): yolk, salt, the sorbose of (22-28) that preserved egg yellow, which includes weight ratio,
Alcohol, liquid edible oil, and yolk and salt are first subjected to marinated 28-33min when preparation, then toast 28-33min, baking temperature
It is 185-230 DEG C, after the completion of baking, blends into powder, adds sorbitol and the progress of liquid edible oil is quenched, put after the completion
Enter and is sterilized in -15 DEG C of environment.
9. a kind of manufacture craft of highization mouth degree stream heart shortcake according to claim 7, it is characterised in that: the mochi packet
Including weight ratio is (180-220): (90-120): (180-220): (50-70): (0.5-0.7): the glutinous rice flour of (0.2-0.4) is adjusted
Taste syrup, malt syrup, water, potassium sorbate, dehydroactic acid sodium, by glutinous rice flour, seasoning syrup, maltose when producing mochi
Slurry, water, potassium sorbate, dehydroactic acid sodium mixing simultaneously carry out boiling at 108-113 DEG C, digestion time 15-20min, after the completion
Natural cooling simultaneously saves at 18-20 DEG C.
10. a kind of manufacture craft of highization mouth degree stream heart shortcake according to claim 7, it is characterised in that: when stacking paves,
It stacks together after the water outermost layer of skin that weight ratio is 20:3 and the oily heart are shakeout respectively, then is shakeout after turning down, repetition turns down, it is total to shakeout
Musculus cutaneus is formed after 4-5 times.
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