CN110810880B - Passion fruit, rose and sea buckthorn pastry and preparation method thereof - Google Patents
Passion fruit, rose and sea buckthorn pastry and preparation method thereof Download PDFInfo
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- CN110810880B CN110810880B CN201911266540.3A CN201911266540A CN110810880B CN 110810880 B CN110810880 B CN 110810880B CN 201911266540 A CN201911266540 A CN 201911266540A CN 110810880 B CN110810880 B CN 110810880B
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- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention provides passion fruit, rose and sea buckthorn pastry which is prepared by the following steps: A. preparing a sea buckthorn liquid; B. extracting flavor substances of the passion fruits; C. preparing a rose sandwich; D. preparing a batter; E. preparing the pastry. The invention also provides a preparation method of the passion fruit, rose and sea buckthorn pastry. The passion fruit, rose and sea buckthorn pastry disclosed by the invention is good in taste and flavor and high in nutritional value.
Description
Technical Field
The invention relates to a cake, in particular to a passion fruit, rose and sea buckthorn cake and a preparation method thereof.
Background
At present, the sea-buckthorn products mainly comprise dry fruits and drinks, such as dry sea-buckthorn, sea-buckthorn powder, sea-buckthorn juice, sea-buckthorn wine and the like, and are used as raw materials of cakes. Seabuckthorn pastries are more acceptable to consumers. However, the traditional seabuckthorn cake has single taste, common mouthfeel, sweetness and low acceptance of consumers, so that the types of solid foods of seabuckthorn are few, and the development direction of seabuckthorn is restricted.
Chinese patent application CN201410115503.3 discloses a processing method of sea buckthorn fruitcake, which comprises the following steps: 1) selecting raw materials; 2) cleaning; 3) pulping and grinding; 4) melting glue; 5) boiling the slurry; 6) molding; 7) drying; 8) and (5) finishing. The processing method of the sea-buckthorn fruitcake fully utilizes the characteristic that the sea-buckthorn fruits have certain health care function, and keeps vitamins, amino acids, total flavonoids and some active substances in the sea-buckthorn fruits as much as possible in the production process; the low-temperature drying is carried out, the time is short, the energy consumption is low, and the method is very suitable for industrial production, but the problems of single taste, common mouthfeel and sweetness and greasiness exist in the method.
Disclosure of Invention
The invention aims to solve the technical problem of providing the passion fruit, rose and sea buckthorn pastry which has good taste and flavor and high nutritional value.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a passion fruit, rose and sea buckthorn pastry is prepared by the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;
A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;
A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;
A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. crushing the passion fruit pulp treated in the step B4, and sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powderSubjecting the passion fruit pulp powder to supercritical CO2Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and cutting rose petals;
C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;
C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;
D. preparing a batter:
D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;
D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;
E. preparing a cake:
E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.
E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
Furthermore, in the steps A1 and A2, the proportion of fresh sea buckthorn, purified water and white granulated sugar is (400-) (500) }, (300-) (400) } (3-5) }; in the step A1, the rotation speed of centrifugal separation is 3000r/min, and the time is 15 min; in the step A3, the mass concentration of the glucose solution is 5%, and the ratio of the glucose solution to the dried saccharomyces cerevisiae is 10mL:1 g; in the step A4, the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL; in the step A5, the weight ratio of the fermentation liquid, the purified water and the white granulated sugar is (300- & 400) & lt 300- & gt (300- & lt 400- & gt) & lt 10- & gt 14).
Further, the invention is describedIn step B5, supercritical CO2The extraction conditions were: the pressure in separator I was 15MPa and the temperature was 50 ℃ and the pressure in separator II was 10MPa and the temperature was 40 ℃ and the extract was taken from separator I.
Further, in the step C2 of the invention, the weight ratio of the white granulated sugar, the chopped rose petals and the honey is as follows: (10-15) (200-300) (20-30); in the step C3, the weight ratio of the cooked glutinous rice flour to the rose mud is (200- & lt 300 & gt) & lt 200- & lt 300 & gt, and the weight of each rose sandwich is 20-30 g.
Furthermore, in the step D1 of the invention, the weight ratio of the sea buckthorn liquid, the passion fruit flavor substance and the low gluten flour is (300- & lt 400 & gt) & lt 3-4 & gt & lt 600 & gt; in step D2, the volume of the purified water is two thirds of the volume of the steamer.
Further, in the step E1 of the present invention, the weight of each dough is 25-30 g; in step E3, the temperature for steaming was 100 ℃.
The invention also provides a preparation method of the passion fruit, rose and sea buckthorn pastry.
In order to solve the technical problems, the technical scheme is as follows:
a preparation method of passion fruit, rose and sea buckthorn pastries comprises the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;
A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;
A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;
A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and cutting rose petals;
C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;
C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;
D. preparing a batter:
D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;
D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;
E. preparing a cake:
E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.
E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
Compared with the prior art, the invention has the following beneficial effects:
1. the nutritional value of the sea buckthorn cake is higher than that of the traditional sea buckthorn cake
The addition of the passion fruit and the rose petals can effectively increase the nutritional value of the sea-buckthorn cake. The seabuckthorn fruit is rich in vitamins, and nutrient substances such as flavonoid compounds, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like. Passion fruit, called "children's fruit", contains nutrients that promote the growth and development of the body, and various vitamins and antioxidants help to maintain the proper functioning of the urinary and intestinal systems. The rose petals are rich in VC (vitamin C) content of 2000mg/100g, contain more than 300 chemical components, such as substances beneficial to beauty, such as quercitrin, fatty oil containing essence, organic acid and the like, and various bioactive components, such as polyphenols, flavonoids and the like, and have the effects of reducing and eliminating free radicals, resisting oxidation, resisting thrombus, resisting cancer, resisting inflammation, resisting bacteria, regulating immunity, reducing blood fat, preventing heart diseases and the like. The combination of the three raw materials ensures that the nutritive value of the sea-buckthorn cake is higher than that of the traditional sea-buckthorn cake.
2. The flavor and taste are superior to those of the traditional sea buckthorn cakes
The traditional sea-buckthorn cake is sweet and greasy in taste, but the passion fruit flavor substances added in the invention can relieve the sweet and greasy feeling of the sea-buckthorn cake, can also sublimate the sweet and sour taste, and is easier to eat. In addition, the passion fruit and the rose petals have certain sweetness, so that the use of edible sugar can be reduced when the sea-buckthorn cake is made, which is equivalent to reducing the heat of the sea-buckthorn cake, and the taste of the sea-buckthorn cake is sweet, fresh and fragrant without being excessively sweet and greasy. In addition, the passion fruit also has the effects of promoting the production of body fluid and stimulating appetite. The sea-buckthorn juice and the passion fruit flavor substances are matched for use, the taste of the sea-buckthorn cake can be effectively improved, the rose filling is added into the cake, the layering sense of the whole cake can be enhanced, and the unique fragrance of the rose can also increase the eating interest of consumers for the cake. The organic composition of the sea-buckthorn, the passion fruit and the rose petals makes the original single sea-buckthorn cake more unique and delicious.
3. The manufacturing process is novel
The invention combines the steaming method of the traditional cake with the method of making the local flower pie of minority nationality, improves the monotonous appearance and taste of the traditional seabuckthorn cake, increases the level of the traditional seabuckthorn cake and ensures that consumers can experience the gradual progress of taste buds. The cake is made by using steam, so that the cake body is soft and elastic, the central temperature of the cake body is lower than that of the surface of the cake body, the rose stuffing is not dissolved with the sea buckthorn cake, the heart flowing stuffing is formed in the middle, and the rose stuffing can well preserve the flavor and the color.
4. Without the use of additives
The product is made of pure grains, has no food additive, adopts simple pasteurization for treatment before the fermentation of the sea buckthorn juice, adopts a steaming mode in the later period, can utilize high-temperature steam to achieve the sterilization effect while steaming the cakes, so that no preservative or bacteriostatic agent is required to be added, and the original taste, color, nutritional value, texture and function of the invention are not influenced. In addition, the invention adopts a centrifugal separation filtering mode, so that the sea-buckthorn liquid is purer and cannot influence the following cake making.
5. Increasing the variety of sea buckthorn products
In the market, the sea-buckthorn products mainly take dry fruits and drinks, such as dried sea-buckthorn, sea-buckthorn powder, sea-buckthorn juice, sea-buckthorn wine and the like, but the invention applies the sea-buckthorn into cakes and uses passion fruit and rose petals in a compounding way, thereby improving the flavor of the original sea-buckthorn cakes, increasing the variety of the cakes and providing a new development direction for the development of the sea-buckthorn.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.
Example 1
The passion fruit, rose and sea buckthorn pastry is prepared by the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning 400g fresh fructus Hippophae, adding into 300mL purified water, heating to 80 deg.C, keeping the temperature for 2min, pulping, centrifuging, collecting supernatant as fructus Hippophae natural juice, centrifuging at 3000r/min for 15 min;
A2. adding 3g of white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding the saccharomyces cerevisiae dry yeast into a glucose solution with the mass concentration of 5%, uniformly mixing, wherein the ratio of the glucose solution to the saccharomyces cerevisiae dry yeast is 10mL:1g, and activating for 30min in a water bath at 35 ℃ to obtain activated yeast;
A4. adding activated yeast into the sea buckthorn juice, and fermenting at 30 ℃ for 24 hours to obtain fermentation liquor, wherein the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL;
A5. uniformly mixing fermentation liquor, purified water and white granulated sugar in a weight ratio of 300:300:10 to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 6 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: adjusting the vacuum degree to 80Pa, adjusting the temperature to-40 ℃, and maintaining for 16h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4h when the central temperature of the passion fruit pulp, the temperature of the object carrying plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain extract, placing the extract in refrigerator, opening, standing for 24 hr to obtain Passion fruit flavor substance, and supercritical CO extracting2The extraction conditions were: the pressure of the separator I is 15MPa, the temperature is 50 ℃, the pressure of the separator II is 10MPa, the temperature is 40 ℃, and the extract is taken out from the separator I;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and chopping 200g of rose petals;
C2. mixing 10g of white granulated sugar with the chopped rose petals, kneading into paste, adding 20g of honey, uniformly mixing, and standing in the dark for 2 days to obtain rose paste;
C3. mixing 200g of cooked glutinous rice flour and 200g of rose mud, uniformly stirring, putting into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose filling for later use, wherein the weight of each rose filling is 20 g;
D. preparing a batter:
D1. uniformly mixing 300g of sea buckthorn liquid and 3g of passion fruit flavor substances, adding 300g of low-gluten flour, and stirring to form paste;
D2. adding purified water into a steamer, wherein the volume of the purified water is two thirds of the volume of the steamer, heating to boil, putting the paste into the steamer, and steaming until the paste can be kneaded and molded to obtain the batter;
E. preparing a cake:
E1. the batter is evenly stirred and cut into batter balls, the weight of each batter ball is 30g, and the batter balls are pressed into a flat shape to obtain the dough sheet for later use.
E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) steaming the formed semi-finished product in a steamer at 100 ℃ for 40min, taking out, putting in a refrigerator, cooling for 1h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
Example 2
The passion fruit, rose and sea buckthorn pastry is prepared by the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning 500g fresh fructus Hippophae, adding into 400mL purified water, heating to 80 deg.C, keeping the temperature for 3min, pulping, centrifuging, collecting supernatant as fructus Hippophae natural juice, centrifuging at 3000r/min for 15 min;
A2. adding 5g of white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding the saccharomyces cerevisiae dry yeast into a glucose solution with the mass concentration of 5%, uniformly mixing, wherein the ratio of the glucose solution to the saccharomyces cerevisiae dry yeast is 10mL:1g, and activating for 35min in a water bath at 35 ℃ to obtain activated yeast;
A4. adding activated yeast into the sea buckthorn juice, and fermenting at 35 ℃ for 24 hours to obtain fermentation liquor, wherein the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL;
A5. uniformly mixing fermentation liquor, purified water and white granulated sugar in a weight ratio of 400:400:14 to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 8 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: adjusting the vacuum degree to 100Pa, adjusting the temperature to-40 ℃, and maintaining for 15h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 6h when the central temperature of the passion fruit pulp, the temperature of the object carrying plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain extract, placing the extract in refrigerator, opening, standing for 30 hr to obtain Passion fruit flavor substance, and supercritical CO extracting2The extraction conditions were: the pressure of the separator I is 15MPa, the temperature is 50 ℃, the pressure of the separator II is 10MPa, the temperature is 40 ℃, and the extract is taken out from the separator I;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and chopping 300g of rose petals;
C2. mixing 15g of white granulated sugar with the cut rose petals, kneading into a paste, adding 25g of honey, uniformly mixing, and standing in the dark for 3 days to obtain rose paste;
C3. mixing 300g of cooked glutinous rice flour and 250g of rose mud, uniformly stirring, putting into a refrigerator for cold storage for 2h, taking out, and cutting into rose filling for later use, wherein the weight of each rose filling is 30 g;
D. preparing a batter:
D1. uniformly mixing 400g of sea buckthorn liquid and 4g of passion fruit flavor substances, adding 600g of low-gluten flour, and stirring to form paste;
D2. adding purified water into a steamer, wherein the volume of the purified water is two thirds of the volume of the steamer, heating to boil, putting the paste into the steamer, and steaming until the paste can be kneaded and molded to obtain the batter;
E. preparing a cake:
E1. the batter is evenly stirred and cut into batter balls, the weight of each batter ball is 25g, and the batter balls are pressed into a flat shape to obtain the dough sheet for later use.
E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) steaming the formed semi-finished product in a steamer at 100 ℃ for 30min, taking out, putting in a refrigerator, cooling for 2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
Example 3
The passion fruit, rose and sea buckthorn pastry is prepared by the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning 450g fresh fructus Hippophae, adding into 350mL purified water, heating to 80 deg.C, keeping the temperature for 2.5min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice at 3000r/min for 15 min;
A2. adding 4g of white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding the saccharomyces cerevisiae dry yeast into a glucose solution with the mass concentration of 5%, uniformly mixing, wherein the ratio of the glucose solution to the saccharomyces cerevisiae dry yeast is 10mL:1g, and activating for 32min in a water bath at 35 ℃ to obtain activated yeast;
A4. adding activated yeast into the sea buckthorn juice, and fermenting at 32 ℃ for 24 hours to obtain fermentation liquor, wherein the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL;
A5. uniformly mixing fermentation liquor, purified water and white granulated sugar in a weight ratio of 350:350:12 to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: adjusting the vacuum degree to 90Pa, adjusting the temperature to-40 ℃, and maintaining for 15.5h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 55Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 5h when the central temperature of the passion fruit pulp, the temperature of the object carrying plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain extract, placing the extract in refrigerator, opening, standing for 27 hr to obtain Passion fruit flavor substance, and supercritical CO extracting2The extraction conditions were: the pressure of the separator I is 15MPa, the temperature is 50 ℃, the pressure of the separator II is 10MPa, the temperature is 40 ℃, and the extract is taken out from the separator I;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and chopping 250g of rose petals;
C2. mixing 12g of white granulated sugar into the chopped rose petals, kneading into a paste shape, adding 30g of honey, uniformly mixing, and standing in the dark for 2 days to obtain rose paste;
C3. mixing 250g of cooked glutinous rice flour and 300g of rose mud, uniformly stirring, putting into a refrigerator for cold storage for 1.5h, taking out, and cutting into rose filling for later use, wherein the weight of each rose filling is 25 g;
D. preparing a batter:
D1. uniformly mixing 350g of sea buckthorn liquid and 5g of passion fruit flavor substances, adding 500g of low-gluten flour, and stirring to form paste;
D2. adding purified water into a steamer, wherein the volume of the purified water is two thirds of the volume of the steamer, heating to boil, putting the paste into the steamer, and steaming until the paste can be kneaded and molded to obtain the batter;
E. preparing a cake:
E1. the batter is evenly stirred and cut into batter balls, the weight of each batter ball is 28g, and the batter balls are pressed into a flat shape to obtain a wrapper for later use.
E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) putting the formed semi-finished product into a steamer for steaming for 50min at the temperature of 100 ℃, taking out the semi-finished product, putting the semi-finished product into a refrigerator for cooling for 1.5h, and taking out the semi-finished product to obtain the passion fruit, rose and sea buckthorn cakes.
Reference example 1
Unlike example 1, the extraction and addition steps of the passion fruit flavor were not included.
Reference example 2
Unlike example 1, the preparation and addition steps of the rose filling were not included.
Comparative example: sea buckthorn cakes are commercially available.
The first experimental example: nutritional value testing
The nutrient contents were measured for each 100g of examples 1 to 3, reference examples 1 to 2, and comparative example. The test results are shown in table 1:
TABLE 1
As can be seen from Table 1, the nutritional values of examples 1-3 of the present invention are all significantly higher than the comparative examples. The reference examples 1-2 differ from example 1 in part of their steps in that the nutritional value of both are reduced, indicating that both the passion fruit flavor and the rose filling are effective in improving the nutritional value of the present invention.
Experiment example two: flavor testing
The test method comprises the following steps: 26 testers are selected and respectively graded on the flavors of the examples 1-3, the reference examples 1-2 and the comparative examples, the grading is fully graded by 5 points, the higher the grade is, the better the flavor is, and the average flavor score is calculated. The test results are shown in table 2:
| average flavor score | |
| Example 1 | 4.77 |
| Example 2 | 4.69 |
| Example 3 | 4.65 |
| Reference example 1 | 4.15 |
| Reference example 2 | 4.12 |
| Comparative example | 3.58 |
TABLE 2
As can be seen from Table 2, the flavor averages of inventive examples 1-3 were significantly higher than those of comparative examples. The partial steps of reference examples 1-2 are different from those of example 1, and the average flavor scores of the two are reduced, which shows that the passion fruit flavor substance and the rose filling can effectively improve the flavor of the invention.
Experiment example three: taste testing
The test method comprises the following steps: 26 test subjects are selected and respectively scored for the mouthfeel of the embodiment 1-3, the reference embodiment 1-2 and the comparative example, the score is 5 points full, the higher the score is, the better the mouthfeel is, and the average taste score is calculated. The test results are shown in table 3:
| average taste | |
| Example 1 | 4.81 |
| Example 2 | 4.73 |
| Example 3 | 4.69 |
| Reference example 1 | 4.04 |
| Reference example 2 | 4.15 |
| Comparative example | 3.5 |
TABLE 3
As can be seen from Table 3, the average mouthfeel scores of inventive examples 1-3 are significantly higher than those of comparative examples. The reference examples 1-2 are different from example 1 in some steps, and the average taste scores of the two are reduced, which shows that the passion fruit flavor substances and the rose filling can effectively improve the taste of the invention.
Experimental example four: color test
The test method comprises the following steps: 26 test subjects are selected and respectively scored for the colors of the examples 1-3, the reference examples 1-2 and the comparative examples, the scoring is carried out by adopting a full score of 5, the higher the score is, the better the color is, and the average color score is calculated. The test results are shown in table 4:
| average color and luster | |
| Example 1 | 4.85 |
| Example 2 | 4.78 |
| Example 3 | 4.81 |
| Reference example 1 | 4.81 |
| Reference example 2 | 4.03 |
| Comparative example | 3.54 |
TABLE 4
As can be seen from Table 4, the color average scores of inventive examples 1-3 are significantly higher than those of comparative examples. The steps of reference examples 1-2 are different from those of example 1 in that the average color of reference example 2 is reduced by a large amount, indicating that the rose filling is the main factor for improving the color of the present invention.
The above-described embodiments are merely illustrative of the principles and capabilities of the present invention and are not intended to be limiting. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (5)
1. The passion fruit, rose and sea buckthorn pastry is characterized in that: is prepared by the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;
A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;
A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;
A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain extract, placing the extract in refrigerator, standing for 24-30 hr to obtain Passion fruit flavor substance, and supercritical CO2The extraction conditions were: the pressure of the separator I is 15MPa, the temperature is 50 ℃, the pressure of the separator II is 10MPa, the temperature is 40 ℃, and the extract is taken out from the separator I;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and cutting rose petals;
C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;
C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;
D. preparing a batter:
D1. uniformly mixing the sea buckthorn liquid and the passion fruit flavor substance, adding low-gluten flour, and stirring into paste, wherein the weight ratio of the sea buckthorn liquid to the passion fruit flavor substance to the low-gluten flour is (300-;
D2. adding purified water into a steamer, wherein the volume of the purified water is two thirds of the volume of the steamer, heating to boil, putting the paste into the steamer, and steaming until the paste can be kneaded and molded to obtain the batter;
E. preparing a cake:
E1. uniformly stirring the paste, cutting into paste balls, and pressing into a flat shape to obtain a wrapper for later use;
E2. wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
2. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the steps A1 and A2, the proportion of fresh sea buckthorn, purified water and white granulated sugar is (400- & lt 500- & gt), mL (300- & lt 400- & gt), and g (3-5) & gt; in the step A1, the rotation speed of centrifugal separation is 3000r/min, and the time is 15 min; in the step A3, the mass concentration of the glucose solution is 5%, and the ratio of the glucose solution to the dried saccharomyces cerevisiae is 10mL:1 g; in the step A4, the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL; in the step A5, the weight ratio of the fermentation liquid, the purified water and the white granulated sugar is (300- & 400) & lt 300- & gt (300- & lt 400- & gt) & lt 10- & gt 14).
3. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the step C2, the weight ratio of the white granulated sugar to the chopped rose petals to the honey is as follows: (10-15) (200-300) (20-30); in the step C3, the weight ratio of the cooked glutinous rice flour to the rose mud is (200- & lt 300 & gt) & lt 200- & lt 300 & gt, and the weight of each rose sandwich is 20-30 g.
4. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in step E1, the weight of each batter mass is 25-30 g; in step E3, the temperature for steaming was 100 ℃.
5. The preparation method of the passion fruit, rose and sea buckthorn pastry according to any one of claims 1 to 4, wherein the method comprises the following steps: the method comprises the following steps:
A. preparing a sea buckthorn liquid:
A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;
A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;
A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;
A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;
A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;
B. extracting flavor substances of passion fruits:
B1. cleaning passion fruits, draining, and digging out passion fruit pulp;
B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;
B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;
B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;
B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder2Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;
C. preparing a rose sandwich:
C1. taking fresh rose, removing flower base, and cutting rose petals;
C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;
C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;
D. preparing a batter:
D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;
D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;
E. preparing a cake:
E1. uniformly stirring the paste, cutting into paste balls, and pressing into a flat shape to obtain a wrapper for later use;
E2. wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;
E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.
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