CN111053098A - Chinese yam puff and preparation method thereof - Google Patents
Chinese yam puff and preparation method thereof Download PDFInfo
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- CN111053098A CN111053098A CN201911329983.2A CN201911329983A CN111053098A CN 111053098 A CN111053098 A CN 111053098A CN 201911329983 A CN201911329983 A CN 201911329983A CN 111053098 A CN111053098 A CN 111053098A
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
Abstract
The embodiment of the invention discloses Chinese yam puff and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam puff is prepared from the following raw materials in parts by weight: preparing puff skin materials: 340-380 parts of powdered sugar, 300-350 parts of butter and 350-450 parts of low-gluten flour; and (3) batter mixing: 400-600 parts of milk, 250-300 parts of water, 400-450 parts of butter, 4-6 parts of salt, 80-100 parts of high gluten flour, 240-280 parts of low gluten flour, 50-70 parts of yam flour and 600-700 parts of eggs; stuffing material preparation: 450-550 parts of unsalted butter, 450-550 parts of kefir and 450-550 parts of sandwich cream. The Chinese yam puff provided by the invention has the advantages of firm shell, golden color, delicate internal tissue, full shape and crisp taste, not only retains the original taste of the puff, but also increases the functions of the Chinese yam, increases the health care performance of the puff under the condition of ensuring the quality of the puff, and has wide market prospect. The invention has simple manufacturing process and convenient production and processing.
Description
Technical Field
The embodiment of the invention relates to the technical field of food processing, and particularly relates to Chinese yam puff and a preparation method thereof.
Background
Chinese yam is a food and medicine dual-purpose food published by the ministry of health of China and is often used as a raw material of health food. The yam is rich in nutrition, contains starch, fat, protein, mannan, phytic acid, yam extract, saponin, choline, amylase and various essential amino acids of human bodies as well as trace elements such as calcium, magnesium, zinc, iron and the like, has the effects of nourishing cells, tonifying and strengthening the body and the like, can improve the immune function of the body, and has important effect on delaying senility.
The puff is a kind of cake made up by using flour, oil and egg as main raw material, heating and making them into paste, extruding, baking and making them into hollow blank, cooling, adding filling and decorating.
With the progress of the times and the improvement of living standard of people, people tend to nourish and protect health of food. Therefore, more and more puffs of different tastes are being developed to meet the needs of people for nutritional health.
Disclosure of Invention
Therefore, the embodiment of the invention provides the Chinese yam puff and the preparation method thereof, so as to fully meet the pursuit of people for nutrition and health puff.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:
according to a first aspect of the embodiments of the present invention, an embodiment of the present invention provides a Chinese yam puff, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 340-380 parts of powdered sugar, 300-350 parts of butter and 350-450 parts of low-gluten flour;
and (3) batter mixing: 400-600 parts of milk, 250-300 parts of water, 400-450 parts of butter, 4-6 parts of salt, 80-100 parts of high gluten flour, 240-280 parts of low gluten flour, 50-70 parts of yam flour and 600-700 parts of eggs;
stuffing material preparation: 450-550 parts of unsalted butter, 450-550 parts of kefir and 450-550 parts of sandwich cream.
In a preferred embodiment, the Chinese yam puff is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 360 parts of powdered sugar, 320 parts of butter and 400 parts of low-gluten flour;
and (3) batter mixing: 500 parts of milk, 280 parts of water, 420 parts of butter, 5 parts of salt, 90 parts of high gluten flour, 260 parts of low gluten flour, 60 parts of yam flour and 650 parts of eggs;
stuffing material preparation: 500 parts of unsalted butter, 500 parts of kefir and 500 parts of sandwich cream.
In a preferred embodiment, the Chinese yam puff is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 380 parts of powdered sugar, 340 parts of butter and 380 parts of low-gluten flour;
and (3) batter mixing: 480 parts of milk, 250 parts of water, 435 parts of butter, 4 parts of salt, 90 parts of high-gluten flour, 255 parts of low-gluten flour, 62 parts of yam flour and 600 parts of eggs;
stuffing material preparation: 525 parts of unsalted butter, 450 parts of kefir cheese and 530 parts of sandwich cream.
In a preferred embodiment, the Chinese yam puff is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 340 parts of powdered sugar, 350 parts of butter and 430 parts of low-gluten flour;
and (3) batter mixing: 600 parts of milk, 285 parts of water, 400 parts of butter, 5.5 parts of salt, 100 parts of high-gluten flour, 240 parts of low-gluten flour, 56 parts of yam flour and 630 parts of eggs;
stuffing material preparation: 450 parts of unsalted butter, 510 parts of kefir and 550 parts of sandwich cream.
In a preferred embodiment, the Chinese yam puff is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 350 parts of powdered sugar, 300 parts of butter and 350 parts of low-gluten flour;
and (3) batter mixing: 400 parts of milk, 300 parts of water, 410 parts of butter, 6 parts of salt, 80 parts of high-gluten flour, 270 parts of low-gluten flour, 50 parts of yam flour and 660 parts of eggs;
stuffing material preparation: 550 parts of unsalted butter, 470 parts of kefir and 450 parts of sandwich cream.
In a preferred embodiment, the Chinese yam puff is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 365 parts of powdered sugar, 315 parts of butter and 450 parts of low-gluten flour;
and (3) batter mixing: 540 parts of milk, 260 parts of water, 450 parts of butter, 4.8 parts of salt, 85 parts of high-gluten flour, 280 parts of low-gluten flour, 70 parts of yam flour and 700 parts of eggs;
stuffing material preparation: 480 parts of unsalted butter, 550 parts of kefir and 490 parts of sandwich cream. Wherein:
and (3) butter: the anhydrous margarine is an anhydrous margarine, and the processing technology of the anhydrous oil and fat product derived from the margarine is the same as that of the margarine. Shortening is usually in two types, one is in a solid plastic state, and the other is in a transparent liquid state, called liquid shortening. Liquid butter is used in making chiffon cake, sponge cake, etc. The raw material oil of the liquid ghee is mostly liquid oil, such as slightly hydrogenated vegetable oil or edible vegetable oil without hydrogenation or liquid oil after separation and removal of hard fat. Generally contains no water, no salt, is golden yellow like natural cream, and has strong cream taste. And usually contains a proper amount of emulsifier, and has good emulsifying property.
Yam powder: is prepared from rhizoma Dioscoreae by processing method such as pulverizing or pre-cooking. Contains protein, saccharide, vitamins, fat, choline, amylase, iodine, calcium, iron, phosphorus, inorganic salt and trace elements, and contains enough fiber to produce satiety and control eating desire. Secondly, the yam is a high-nutrition and low-calorie food and has health care effect.
According to a second aspect of the embodiments of the present invention, an embodiment of the present invention provides a method for making the yam puff, the method includes the following steps:
(1) mixing the ingredients of the puff skin, uniformly stirring, and refrigerating the shaped puff skin in a refrigerator for 20-30 minutes for later use;
(2) mixing milk, water, butter and salt in the batter ingredients, then boiling with strong fire, adding high gluten flour, low gluten flour and yam flour in the batter ingredients, quickly and uniformly stirring until no flour particles exist, cooling, putting into a stirrer, adding eggs in batches, and stirring until all the materials are completely fused to obtain the batter;
(3) putting the paste into a decorating bag, extruding a ball, and covering the extruded ball with a puff skin;
(4) putting the mixture into an oven with the upper fire of 210-230 ℃ and the lower fire of 185-195 ℃ for baking for 15-25 minutes until the surface is golden yellow, discharging the mixture out of the oven, and cooling and processing the mixture;
(5) whipping cream quickly, adding kefir cheese and sandwich cream, stirring, packaging, and squeezing into cooled puff.
In a preferred embodiment, in the step 1, the thickness of the puff skin is 2-3 mm.
In a preferred embodiment, in the step 2, the temperature is cooled to 60-65 ℃.
In a preferred embodiment, in step 4, the upper fire is 220 ℃, the lower fire is 190 ℃ and the baking time is 20 minutes.
The embodiment of the invention has the following advantages:
1. the Chinese yam puff provided by the invention has the advantages of firm shell, golden color, delicate internal tissue, full shape and crisp taste, not only retains the original taste of the puff, but also increases the functions of the Chinese yam, increases the health care performance of the puff under the condition of ensuring the quality of the puff, and has wide market prospect.
2. The invention has simple manufacturing process and convenient production and processing.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The Chinese yam puff of the embodiment is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 360 parts of powdered sugar, 320 parts of butter and 400 parts of low-gluten flour;
and (3) batter mixing: 500 parts of milk, 280 parts of water, 420 parts of butter, 5 parts of salt, 90 parts of high gluten flour, 260 parts of low gluten flour, 60 parts of yam flour and 650 parts of eggs;
stuffing material preparation: 500 parts of unsalted butter, 500 parts of kefir and 500 parts of sandwich cream.
The manufacturing method comprises the following steps:
(1) mixing the ingredients of the puff skin, uniformly stirring, shaping into puff skin with the thickness of 2-3 mm, and placing the puff skin into a refrigerator for cold storage for 25 minutes for later use;
(2) mixing milk, water, butter and salt in the batter ingredient, then boiling with strong fire, adding high gluten flour, low gluten flour and yam flour in the batter ingredient, quickly and uniformly stirring until no flour particles exist, cooling to 60 ℃, putting into a stirrer, adding eggs in batches, and stirring until all materials are completely fused to obtain the batter;
(3) putting the paste into a decorating bag, extruding a ball, and covering the extruded ball with a puff skin;
(4) placing the mixture into an oven with the upper fire of 220 ℃ and the lower fire of 190 ℃ to be baked for 20 minutes until the surface is golden yellow, then discharging the mixture out of the oven, and cooling and processing the mixture;
(5) whipping cream quickly, adding kefir cheese and sandwich cream, stirring, packaging, and squeezing into cooled puff.
Example 2
The Chinese yam puff of the embodiment is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 380 parts of powdered sugar, 340 parts of butter and 380 parts of low-gluten flour;
and (3) batter mixing: 480 parts of milk, 250 parts of water, 435 parts of butter, 4 parts of salt, 90 parts of high-gluten flour, 255 parts of low-gluten flour, 62 parts of yam flour and 600 parts of eggs;
stuffing material preparation: 525 parts of unsalted butter, 450 parts of kefir cheese and 530 parts of sandwich cream.
The preparation method of the yam puff of this embodiment is the same as that of embodiment 1.
Example 3
The Chinese yam puff of the embodiment is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 340 parts of powdered sugar, 350 parts of butter and 430 parts of low-gluten flour;
and (3) batter mixing: 600 parts of milk, 285 parts of water, 400 parts of butter, 5.5 parts of salt, 100 parts of high-gluten flour, 240 parts of low-gluten flour, 56 parts of yam flour and 630 parts of eggs;
stuffing material preparation: 450 parts of unsalted butter, 510 parts of kefir and 550 parts of sandwich cream.
The preparation method of the yam puff of this embodiment is the same as that of embodiment 1.
Example 4
The Chinese yam puff of the embodiment is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 350 parts of powdered sugar, 300 parts of butter and 350 parts of low-gluten flour;
and (3) batter mixing: 400 parts of milk, 300 parts of water, 410 parts of butter, 6 parts of salt, 80 parts of high-gluten flour, 270 parts of low-gluten flour, 50 parts of yam flour and 660 parts of eggs;
stuffing material preparation: 550 parts of unsalted butter, 470 parts of kefir and 450 parts of sandwich cream.
The preparation method of the yam puff of this embodiment is the same as that of embodiment 1.
Example 5
The Chinese yam puff of the embodiment is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 365 parts of powdered sugar, 315 parts of butter and 450 parts of low-gluten flour;
and (3) batter mixing: 540 parts of milk, 260 parts of water, 450 parts of butter, 4.8 parts of salt, 85 parts of high-gluten flour, 280 parts of low-gluten flour, 70 parts of yam flour and 700 parts of eggs;
stuffing material preparation: 480 parts of unsalted butter, 550 parts of kefir and 490 parts of sandwich cream.
The preparation method of the yam puff of this embodiment is the same as that of embodiment 1.
Test example
The sensory quality of the yam puffs of examples 1-5 was evaluated from the four aspects of the outer shell, internal texture, appearance and overall mouthfeel, and the scoring criteria are shown in table 1.
TABLE 1
The sensory evaluation results are shown in Table 2.
TABLE 2
The results show that: the Chinese yam puff prepared in the embodiments 1-5 has good quality in the shell, the internal tissue, the appearance and the whole taste, is firm in shell, golden in color, fine in internal tissue, full in shape, crisp in taste, has the unique taste of puff, is rich in nutrition, has a certain health-care function, meets the requirement of people on food nutrition and health, and has wide market prospect.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The Chinese yam puff is characterized by being prepared from the following raw materials in parts by weight:
preparing puff skin materials: 340-380 parts of powdered sugar, 300-350 parts of butter and 350-450 parts of low-gluten flour;
and (3) batter mixing: 400-600 parts of milk, 250-300 parts of water, 400-450 parts of butter, 4-6 parts of salt, 80-100 parts of high gluten flour, 240-280 parts of low gluten flour, 50-70 parts of yam flour and 600-700 parts of eggs;
stuffing material preparation: 450-550 parts of unsalted butter, 450-550 parts of kefir and 450-550 parts of sandwich cream.
2. The Chinese yam puff as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 360 parts of powdered sugar, 320 parts of butter and 400 parts of low-gluten flour;
and (3) batter mixing: 500 parts of milk, 280 parts of water, 420 parts of butter, 5 parts of salt, 90 parts of high gluten flour, 260 parts of low gluten flour, 60 parts of yam flour and 650 parts of eggs;
stuffing material preparation: 500 parts of unsalted butter, 500 parts of kefir and 500 parts of sandwich cream.
3. The Chinese yam puff as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 380 parts of powdered sugar, 340 parts of butter and 380 parts of low-gluten flour;
and (3) batter mixing: 480 parts of milk, 250 parts of water, 435 parts of butter, 4 parts of salt, 90 parts of high-gluten flour, 255 parts of low-gluten flour, 62 parts of yam flour and 600 parts of eggs;
stuffing material preparation: 525 parts of unsalted butter, 450 parts of kefir cheese and 530 parts of sandwich cream.
4. The Chinese yam puff as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 340 parts of powdered sugar, 350 parts of butter and 430 parts of low-gluten flour;
and (3) batter mixing: 600 parts of milk, 285 parts of water, 400 parts of butter, 5.5 parts of salt, 100 parts of high-gluten flour, 240 parts of low-gluten flour, 56 parts of yam flour and 630 parts of eggs;
stuffing material preparation: 450 parts of unsalted butter, 510 parts of kefir and 550 parts of sandwich cream.
5. The Chinese yam puff as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 350 parts of powdered sugar, 300 parts of butter and 350 parts of low-gluten flour;
and (3) batter mixing: 400 parts of milk, 300 parts of water, 410 parts of butter, 6 parts of salt, 80 parts of high-gluten flour, 270 parts of low-gluten flour, 50 parts of yam flour and 660 parts of eggs;
stuffing material preparation: 550 parts of unsalted butter, 470 parts of kefir and 450 parts of sandwich cream.
6. The Chinese yam puff as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
preparing puff skin materials: 365 parts of powdered sugar, 315 parts of butter and 450 parts of low-gluten flour;
and (3) batter mixing: 540 parts of milk, 260 parts of water, 450 parts of butter, 4.8 parts of salt, 85 parts of high-gluten flour, 280 parts of low-gluten flour, 70 parts of yam flour and 700 parts of eggs;
stuffing material preparation: 480 parts of unsalted butter, 550 parts of kefir and 490 parts of sandwich cream.
7. A method for making yam puff as claimed in claim 1, wherein the method comprises the following steps:
(1) mixing the ingredients of the puff skin, uniformly stirring, and refrigerating the shaped puff skin in a refrigerator for 20-30 minutes for later use;
(2) mixing milk, water, butter and salt in the batter ingredients, then boiling with strong fire, adding high gluten flour, low gluten flour and yam flour in the batter ingredients, quickly and uniformly stirring until no flour particles exist, cooling, putting into a stirrer, adding eggs in batches, and stirring until all the materials are completely fused to obtain the batter;
(3) putting the paste into a decorating bag, extruding a ball, and covering the extruded ball with a puff skin;
(4) putting the mixture into an oven with the upper fire of 210-230 ℃ and the lower fire of 185-195 ℃ for baking for 15-25 minutes until the surface is golden yellow, discharging the mixture out of the oven, and cooling and processing the mixture;
(5) whipping cream quickly, adding kefir cheese and sandwich cream, stirring, packaging, and squeezing into cooled puff.
8. The method for making Chinese yam puff according to claim 7, wherein in the step 1, the thickness of the puff skin is 2-3 mm.
9. The method for preparing yam puff according to claim 7, wherein the cooling is performed to 60-65 ℃ in the step 2.
10. The method for preparing yam puff according to claim 7, wherein in the step 4, the upper fire is 220 ℃, the lower fire is 190 ℃ and the baking time is 20 minutes.
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| CN112042706A (en) * | 2020-09-01 | 2020-12-08 | 安徽谷益生物科技有限公司 | Chinese yam and millet puff strip suitable for infants and preparation method thereof |
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| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
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| CN101288460A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom puff |
| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
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| CN112042706A (en) * | 2020-09-01 | 2020-12-08 | 安徽谷益生物科技有限公司 | Chinese yam and millet puff strip suitable for infants and preparation method thereof |
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