CN111296537A - 一种蓝莓果酱饼干的制备方法 - Google Patents
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Abstract
本发明提供一种蓝莓果酱饼干的制备方法,涉及饼干加工技术领域。所述莓果酱饼干的制备方法包括:原果酱制备、果酱粉制备、蓝莓果酱制备、原料混合、定型烤制、二次烤制等步骤。本发明克服了现有技术的不足,在饼干中添加蓝莓果酱,使饼干具有营养价值高、稳定性好、风味口感佳等优点,市场价值高。
Description
技术领域
本发明涉及饼干加工技术领域,具体涉及一种蓝莓果酱饼干的制备方法。
背景技术
蓝莓果实中含有丰富的营养成分,尤其富含花青素,它不仅具有良好的营养保健作用,还具有防止脑神经老化、强心、抗癌、软化血管、增强人体免疫等功能。蓝莓栽培最早的国家是美国,但至今也不到百年的栽培史。因为其具有较高的保健价值所以风靡世界,是世界粮食及农业组织推荐的五大健康水果之一。
蓝莓虽然营养丰富但是成熟的蓝莓口味清淡,所以蓝莓大多制备成果酱使用,一般果酱通常并不直接食用,大多配面包或者糕点一起使用,当时此类使用方式较为复杂,无法便捷携带,所以采用蓝莓果酱制备出方便携带的糕点饼干是一大重要的生产方向。
发明内容
针对现有技术不足,本发明提供一种蓝莓果酱饼干的制备方法,在饼干中添加蓝莓果酱,使饼干具有营养价值高、稳定性好、风味口感佳等优点,市场价值高。
为实现以上目的,本发明的技术方案通过以下技术方案予以实现:
一种蓝莓果酱饼干的制备方法,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)果酱粉制备:将一部分上述原果酱置于低温环境下冻干后,取出研磨成粉过120目筛,得果酱粉备用;
(3)蓝莓果酱制备:取原果酱加入麦芽糖于100℃温度中熬煮至果酱成粘稠状后再加入白砂糖,将温度调节至120℃翻炒至果酱颜色加深后取出晾凉,得蓝莓果酱置于冰箱中冷藏备用;
(4)原料混合:将低筋面粉、糖霜和上述果酱粉混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(5)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出备用;
(6)二次烤制:将上述烤制好的饼干两两相叠,且将冷藏后的蓝莓果酱涂抹在两个饼干之间的中心位置,后置于烤箱中120℃烤制3-5min,取出晾凉,得蓝莓果酱饼干。
优选的,所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12。
优选的,所述原果酱低温冻干的温度为零下5℃-零下8℃。
优选的,所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2。
优选的,所述步骤(4)中低筋面粉、糖霜、果酱粉、蛋清、牛奶、温水、黄油、酵母添加的质量比为:15∶0.2∶15∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃。
优选的,所述步骤(5)中的面片的厚度为0.2-0.3cm。
优选的,所述步骤(6)中添加的蓝莓果酱为单片饼干质量的1/6。
本发明提供一种蓝莓果酱饼干的制备方法,与现有技术相比优点在于:
(1)本发明先将蓝莓制备成原果酱,后将原果酱冻干混合低筋面粉制备饼干,能够有效丰富饼干的风味,提升饼干的口感,同时原果酱冻干能够有效保留蓝莓中的营养物质,使果酱粉混合面粉烤制时色泽更加鲜艳,并提升烤制的醇香性;
(2)本发明将原果酱加入麦芽糖和白砂糖熬制,并且将其添加至两片饼干中间形成夹心,冷冻过后的蓝莓果酱为半固态,在置于烤箱中其糖份融化,充分与饼干结合,且控制饼干和蓝莓果酱的比例,防止烤制时果酱融化流出,二次烤制有效使蓝莓果酱中的糖分散发出焦香为,同时夹心提升饼干的口感,更适合绝大多数人的口味。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面结合本发明实施例对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例:
一种蓝莓果酱饼干的制备方法,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)果酱粉制备:将一部分上述原果酱置于低温环境下冻干后,取出研磨成粉过120目筛,得果酱粉备用;
(3)蓝莓果酱制备:取原果酱加入麦芽糖于100℃温度中熬煮至果酱成粘稠状后再加入白砂糖,将温度调节至120℃翻炒至果酱颜色加深后取出晾凉,得蓝莓果酱置于冰箱中冷藏备用;
(4)原料混合:将低筋面粉、糖霜和上述果酱粉混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(5)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出备用;
(6)二次烤制:将上述烤制好的饼干两两相叠,且将冷藏后的蓝莓果酱涂抹在两个饼干之间的中心位置,后置于烤箱中120℃烤制3-5min,取出晾凉,得蓝莓果酱饼干。
其中,所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12;所述原果酱低温冻干的温度为零下5℃-零下8℃;所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2;所述步骤(4)中低筋面粉、糖霜、果酱粉、蛋清、牛奶、温水、黄油、酵母添加的质量比为:15∶0.2∶15∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃;所述步骤(5)中的面片的厚度为0.2-0.3cm;所述步骤(6)中添加的蓝莓果酱为单片饼干质量的1/6。
对比例1:
一种蓝莓果酱饼干的制备方法,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)蓝莓果酱制备:取原果酱加入麦芽糖于100℃温度中熬煮至果酱成粘稠状后再加入白砂糖,将温度调节至120℃翻炒至果酱颜色加深后取出晾凉,得蓝莓果酱置于冰箱中冷藏备用;
(3)原料混合:将低筋面粉、糖霜混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(4)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出备用;
(5)二次烤制:将上述烤制好的饼干两两相叠,且将冷藏后的蓝莓果酱涂抹在两个饼干之间的中心位置,后置于烤箱中120℃烤制3-5min,取出晾凉,得蓝莓果酱饼干。
其中,所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12;所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2;所述步骤(4)中低筋面粉、糖霜、蛋清、牛奶、温水、黄油、酵母添加的质量比为:30∶0.2∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃;所述步骤(5)中的面片的厚度为0.2-0.3cm;所述步骤(6)中添加的蓝莓果酱为单片饼干质量的1/6。
对比例2:
一种蓝莓果酱饼干的制备方法,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)果酱粉制备:将一部分上述原果酱置于低温环境下冻干后,取出研磨成粉过120目筛,得果酱粉备用;
(3)原料混合:将低筋面粉、糖霜和上述果酱粉混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(4)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出,得蓝莓果酱饼干;
其中,所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12;所述原果酱低温冻干的温度为零下5℃-零下8℃;所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2;所述步骤(4)中低筋面粉、糖霜、果酱粉、蛋清、牛奶、温水、黄油、酵母添加的质量比为:15∶0.2∶15∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃;所述步骤(5)中的面片的厚度为0.2-0.3cm。
对比例3:
一种蓝莓果酱饼干的制备方法,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)果酱粉制备:将一部分上述原果酱置于低温环境下冻干后,取出研磨成粉过120目筛,得果酱粉备用;
(3)蓝莓果酱制备:取原果酱加入麦芽糖于100℃温度中熬煮至果酱成粘稠状后再加入白砂糖,将温度调节至120℃翻炒至果酱颜色加深后取出晾凉,得蓝莓果酱置于冰箱中冷藏备用;
(4)原料混合:将低筋面粉、糖霜和上述果酱粉混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(5)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出备用;
(6)果酱添加:将上述烤制好的饼干两两相叠,且将冷藏后的蓝莓果酱涂抹在两个饼干之间,得蓝莓果酱饼干。
其中,所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12;所述原果酱低温冻干的温度为零下5℃-零下8℃;所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2;所述步骤(4)中低筋面粉、糖霜、果酱粉、蛋清、牛奶、温水、黄油、酵母添加的质量比为:15∶0.2∶15∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃;所述步骤(5)中的面片的厚度为0.2-0.3cm;所述步骤(6)中添加的蓝莓果酱为单片饼干质量的1/6。
检测:
对上述实施例和对比例1-3的蓝莓果酱饼干进行感官评价,随机选择15-50岁年龄段的男女各五十人,对各组饼干进行试吃后打分,各组平均分如下表所示:
实施例 | 对比例1 | 对比例2 | 对比例3 | |
分数 | 94.6 | 77.5 | 80.6 | 86.4 |
由上表可知本发明所制得的蓝莓果酱饼干,具有良好的风味,符合大众口味。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (7)
1.一种蓝莓果酱饼干的制备方法,其特征在于,所述蓝莓果酱饼干的制备方法包括以下步骤:
(1)原果酱制备:选取优质蓝莓,清洗干净后加入柠檬碾碎,再加入清水,置于锅中在50℃温度下持续保温10-12h后,升温至100℃煮沸15-20min后取出晾凉,得原果酱备用;
(2)果酱粉制备:将一部分上述原果酱置于低温环境下冻干后,取出研磨成粉过120目筛,得果酱粉备用;
(3)蓝莓果酱制备:取原果酱加入麦芽糖于100℃温度中熬煮至果酱成粘稠状后再加入白砂糖,将温度调节至120℃翻炒至果酱颜色加深后取出晾凉,得蓝莓果酱置于冰箱中冷藏备用;
(4)原料混合:将低筋面粉、糖霜和上述果酱粉混合加入蛋清、牛奶和温水搅拌均匀再加入酵母混合揉制,最后再加入软化黄油,采用揉面机揉制5-6min得到面团,于密封环境下常温醒面30-40min备用;
(5)定型烤制:将上述醒面后的面团铺平制成面片,后用饼干模具压制出相应的大小和形状,后于表面刷一层橄榄油置于烤箱中200℃温度下烤制10-12min后取出备用;
(6)二次烤制:将上述烤制好的饼干两两相叠,且将冷藏后的蓝莓果酱涂抹在两个饼干之间的中心位置,后置于烤箱中120℃烤制3-5min,取出晾凉,得蓝莓果酱饼干。
2.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述步骤(1)中蓝莓、柠檬和清水的质量比为6∶1∶12。
3.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述原果酱低温冻干的温度为零下5℃-零下8℃。
4.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述步骤(3)中原果酱、麦芽糖、白砂糖的质量比为3∶1∶0.2。
5.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述步骤(4)中低筋面粉、糖霜、果酱粉、蛋清、牛奶、温水、黄油、酵母添加的质量比为:15∶0.2∶15∶1∶5∶10∶4.5∶0.04,且温水的水温为40-45℃。
6.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述步骤(5)中的面片的厚度为0.2-0.3cm。
7.根据权利要求1所述的一种蓝莓果酱饼干的制备方法,其特征在于:所述步骤(6)中添加的蓝莓果酱为单片饼干质量的1/6。
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