CN111406884A - 一种青团用咸蛋黄馅及青团的制作方法 - Google Patents
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Abstract
本发明公开了一种青团用咸蛋黄馅，其原料按重量分数计：咸蛋黄50‑70份，黄油15‑18份，起酥油5‑10份，白糖2‑5份，肉松15‑20份，吉士粉5‑10份；所述咸蛋黄为腌制后盐分1.5％‑1.8％，水分为23‑25％的咸蛋黄。该咸蛋黄馅醇香沙润，独立成型，凝固效果好；另外，所制作的青团外观色泽绿油光亮，青团皮软糯拉丝感，口感软糯，后期存放过程中色泽和软糯性无变化。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种青团用咸蛋黄馅和青团的制作方法。本发明由湖北神丹健康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
青团是江南地区一带的传统特色小吃，主要是流行于清明节，寒食节等节日。寒食节不生火的习俗，青团可直接冷食。青团采用艾草汁与糯米粉拌料，中间包裹不同馅料，甜味不腻，带有清淡艾草清香。随着人们对美食的追求越来越高，江南一带青团也逐渐被全国各地消费者所追捧，市面上不同口味青团层出不穷。
受高温和贮藏的影响，市面上咸蛋黄馅青团存放时间过长时，其中的咸蛋黄馅料会出现沙润感下降和蛋黄乳化，主要原因是因为咸蛋黄长时间接触湿润糯米团导致，影响外观和食用口感；而且，青团长期放置过长，糯米团会产生回生偏硬，色泽发黄等问题，在青团推广和开发中亟需更进一步地改进。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种青团用咸蛋黄馅，醇香沙润，独立成型，凝固效果好，冷藏存放30天左右，咸蛋黄馅料无乳化现象，沙润感无明显变化。
本发明为解决上述提出的问题所采用的技术方案为：
一种青团用咸蛋黄馅，其原料按重量分数计：咸蛋黄50-70份，黄油15-18份，起酥油5-10份，白糖2-5份，肉松15-20份，吉士粉5-10份。其制作方法包括以下步骤：
(1)选用腌制后符合盐分1.5％-1.8％，水分为23-25％的咸蛋黄；
(2)将步骤(1)所选用的咸蛋黄于165-175℃烘烤25-35min，然后磨碎至2-50μm，备用；
(3)按重量份数计，称取黄油15-18份，起酥油5-10份，白糖2-5份加热融化搅拌，迅速加入肉松15-20份，吉士粉5-10份，与步骤(2)所得咸蛋黄50-70份一并趁热充分搅拌，凝固得到青团用咸蛋黄馅，冷藏保存。
优选地，步骤(1)中，咸蛋黄选用20-25℃，17-19％盐水腌制38-42天成熟咸蛋，最终以盐分和水分检测为指标判定。
优选地，步骤(2)中，烘烤过程中在烘烤8-10min时翻盘一次。
优选地，步骤(3)中，青团用咸蛋黄馅搓成12-18g小团。
优选地，步骤(3)中，搅拌转速200-300r/min，搅拌时间20-30min。该搅拌为凝固前趁热搅拌。
本发明还提供一种青团，采用本发明所述青团用咸蛋黄馅作为馅料，其外层包裹的面皮的原料按重量份数计如下：艾叶5-10份，绿茶粉3-5份，水35-45份，D-异抗坏血酸钠0.5-1.5份，柠檬酸0.5-1份，糯米粉30-60份，粘米粉15-30份，澄粉5-15份，魔芋粉1-2份，低聚果糖0.5-1份。优选地，糯米粉和粘米粉、澄粉三者的总重量份数为60-75份；最优选地，糯米粉、粘米粉、澄粉的重量比为5:2:1。
上述青团的制作方法，步骤如下：
(a)配置青水汁：取艾叶5-10份，绿茶粉3-5份和水35-45份加入搅拌机打浆，过滤出所得汁水；在该汁水中加入0.5-1.5份异抗坏血酸钠，添加0.5-1份柠檬酸调节pH至6.5-7.0，混匀，得到青水汁备用；
(b)揉面团：取糯米粉30-60份，粘米粉15-30份，澄粉5-15份、魔芋粉1-2份和低聚果糖0.5-1份，添加至步骤(a)所得青水汁中进行搅拌揉面，面团揉至均匀柔软，备用；
(c)青团制作：取适宜大小的步骤(b)所得面团包裹本发明所述青团用咸蛋黄馅，蒸制成熟，得到咸蛋黄馅青团。
优选地，步骤(b)中，揉面时间一般20-30min。
优选地，步骤(c)中，面皮一般质量在80-100g为宜，馅料一般捏成球状，质量在12-18g之间为宜；蒸制时间一般15-20min。
优选地，步骤(c)中，蒸制成熟的青团冷却至室温，在表面均匀涂抹食用油，避免干裂且有助于保鲜。
与现有技术相比，本发明的有益效果是：
1、本发明所述青团用咸蛋黄馅，咸蛋黄为主料，采用黄油和起酥油复配，结合吉丁粉的粘合效果，肉松和咸蛋黄混匀后达到蓬松口感，最终制作的咸蛋黄馅醇香沙润，独立成型，凝固效果好，适合青团包裹使用。尤其是，本发明选用的咸蛋黄盐分控制更高，水分控制更低，防止青团的湿润糯米团水分向咸蛋黄馅渗透而导致沙润感下降、吸水乳化等问题，保证存放过程中咸蛋黄馅料无乳化现象，沙润感无明显变化。
2、本发明制作的咸蛋黄馅青团，外观色泽绿油光亮，青团皮软糯拉丝感，口感软糯，冷藏存放30天左右，色泽和软糯性无变化。其中，面皮原料采用糯米、黏米和澄粉复配使用，能增强糯米团韧性，外观成型较好；通过添加魔芋粉和低聚果糖，增强面皮的保湿性，避免长期处于低湿水分而导致的回生变硬，最终产品软糯性较好；而且，长时间贮藏过程中，艾叶中多酚物质会因空气和温度的影响氧化褪色，本发明采用添加抗氧化剂D-异抗坏血酸钠，并调节pH在6.5-7弱酸性环境下抑制氧化反应，最终保持青团的绿色外观。
附图说明
图1为本发明实施例所得咸蛋黄馅青团产品的剖面图；
图2为市售青团产品的剖面图。
具体实施方式
为了更好地理解本发明，下面结合实施例进一步阐明本发明的内容，但本发明不仅仅局限于下面的实施例。
下述实施例中，咸蛋黄的盐分检测采用GB/T 12457，水分检测采用GB 5009.3。
实施例1
青团用咸蛋黄馅，其原料按重量分数计：咸蛋黄50份，黄油15份，起酥油5份，白糖2.5份，肉松16份，吉士粉5份。制作方法包括以下步骤：
(1)原料咸蛋黄选用：咸蛋黄选用25℃，17％盐水腌制38天成熟咸蛋，蛋黄盐分1.54％，蛋黄水分24.8％；
(2)烘烤：所选用的咸蛋黄于165℃烘烤35min，烘烤10min时翻盘一次，然后采用JMS-130胶体磨将烘烤后咸蛋黄磨碎至10um，备用；
(3)辅料配置：称取黄油15份，起酥油5份，白糖2.5份加热融化搅拌，同肉松16份，吉士粉5份，与步骤(2)所得咸蛋黄50份一并趁热充分搅拌，搓成每份12g的球形馅料，冷藏备用，即为青团用咸蛋黄馅。
一种包含上述咸蛋黄馅青团，其面皮的原料按重量份数计，艾叶5份，绿茶粉3份，水35份，D-异抗坏血酸钠0.5份，柠檬酸0.5份，糯米粉40份，粘米粉16份，澄粉8份，魔芋粉1份，低聚果糖0.5份。青团的制作方法如下：
(a)配置青水汁：取艾叶5份，绿茶粉3份，水35份，加入搅拌机打浆过滤出汁水；然后所得汁水中加入0.5份D-异抗坏血酸钠，添加0.5份柠檬酸调节pH至6.5，混匀，得到青水汁备用；
(b)揉面团：取糯米粉40份，粘米粉16份，澄粉8份，再称取魔芋粉1份，低聚果糖0.5份，都添加至至步骤(a)所得青水汁中进行搅拌揉面，揉面时间20min，面团揉至均匀柔软，拆分成每份80g的球形面团备用；
(c)青团制作：把步骤(b)所得球形面团(每份80g)中间捏至凹陷，将本实施例所述咸蛋黄馅(每份12g)添加其中，面团封口搓圆，放入蒸锅内蒸制成熟，蒸制时间20min，蒸制好的青团冷却至室温，得到咸蛋黄馅青团。
本实施例所得咸蛋黄馅青团在表面均匀涂抹食用油，避免干裂且有助于保鲜，然后采用保鲜膜包裹，冷藏贮藏30天，青团保持原有软糯性，无褪色现象；存放过程中咸蛋黄馅料无乳化现象，沙润感无明显变化。
实施例2
青团用咸蛋黄馅，其原料按重量分数计：咸蛋黄70份，黄油18份，起酥油8份，白糖5份，肉松20份，吉士粉10份。制作方法包括以下步骤：
(1)原料咸蛋黄选用：咸蛋黄选用20℃，19％盐水腌制40天成熟咸蛋，蛋黄盐分1.7％，蛋黄水分23.4％；
(2)烘烤：所选用的咸蛋黄于175℃烘烤25min，烘烤8min时翻盘一次，然后采用JMS-130胶体磨将烘烤后咸蛋黄磨碎至40um，备用；
(3)辅料配置：称取黄油18份，起酥油8份，白糖5份加热融化搅拌，同肉松20份，吉士粉10份，与步骤(2)所得咸蛋黄70份一并趁热充分搅拌，搓成每份15g的球形馅料，冷藏备用，即为青团用咸蛋黄馅。
一种包含上述咸蛋黄馅青团，其面皮的原料按重量份数计，艾叶6份，绿茶粉5份，水40份，D-异抗坏血酸钠1份，柠檬酸0.8份，糯米粉46.5份，粘米粉18.6份，澄粉9.3份，魔芋粉2份，低聚果糖1份。青团的制作方法如下：
(a)配置青水汁：取艾叶6份，绿茶粉5份，水40份，加入搅拌机打浆过滤出汁水；然后所得汁水中加入1份D-异抗坏血酸钠，添加0.8份柠檬酸调节pH至6.8，混匀，得到青水汁备用；
(b)揉面团：取糯米粉46.5份，粘米粉18.6份，澄粉9.3份，再称取魔芋粉2份，低聚果糖1份，都添加至至步骤(a)所得青水汁中进行搅拌揉面，揉面时间28min，面团揉至均匀柔软，拆分成每份80g的球形面团备用；
(c)青团制作：把步骤(b)所得球形面团(每份80g)中间捏至凹陷，将本实施例所述咸蛋黄馅(每份12g)添加其中，面团封口搓圆，放入蒸锅内蒸制成熟，蒸制时间20min，蒸制好的青团冷却至室温，得到咸蛋黄馅青团，在表面均匀涂抹食用油，避免干裂且有助于保鲜。
本实施例所得咸蛋黄馅青团在表面均匀涂抹食用油，避免干裂且有助于保鲜，然后采用保鲜膜包裹冷藏贮藏30天，青团保持原有软糯性，无褪色现象；存放过程中咸蛋黄馅料无乳化现象，沙润感无明显变化。
对比例1
实施例与附图2市售青团产品(即市售润之禧蛋黄肉松青团)比较，冷藏放置30天后，附图2由墨绿色褪色为黄绿色，面皮表面发硬，口感较差，而实施例保持亮绿色外观，面皮软糯性较好。
对比例2
普通的咸蛋黄馅直接将咸蛋黄粉碎与肉松混匀，冷藏放置30天后，蛋黄吸水变稀，咸蛋黄馅无沙润口感，外观较差。而实施例咸蛋黄馅冷藏30天后，馅料仍保持沙润口感，无乳化变稀现象出现。
对比例3
普通青团面皮采用艾草榨汁后与糯米粉混匀揉成面坯，成型后偏软糯，包裹性较差，未经过护色处理，后期存放易发生褪色或发黄。而实施例青团面皮经过冷藏30天放置后，青团面皮韧性较好，易包裹使用，无褪色现象。
以上所述仅是本发明的优选实施方式，应当指出，对于本领域的普通技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干改进和变换，这些都属于本发明的保护范围。
Claims (10)
1.一种青团用咸蛋黄馅，其特征在于它的原料按重量分数计：咸蛋黄50-70份，黄油15-18份，起酥油5-10份，白糖2-5份，肉松15-20份，吉士粉5-10份；所述咸蛋黄为腌制后盐分1.5％-1.8％，水分为23-25％的咸蛋黄。
2.权利要求1所述的一种青团用咸蛋黄馅的制作方法，其特征在于包括以下步骤：
(1)选用腌制后符合盐分1.5％-1.8％，水分为23-25％的咸蛋黄；
(2)将步骤(1)所选用的咸蛋黄于165-175℃烘烤25-35min，然后磨碎至2-50μm，备用；
(3)按重量份数计，称取黄油15-18份，起酥油5-10份，白糖2-5份加热融化搅拌，迅速加入肉松15-20份，吉士粉5-10份，与步骤(2)所得咸蛋黄50-70份一并趁热充分搅拌，凝固得到青团用咸蛋黄馅，冷藏保存。
3.根据权利要求2所述的一种青团用咸蛋黄馅的制作方法，其特征在于步骤(1)中，咸蛋黄选用20-25℃，17-19％盐水腌制38-42天成熟咸蛋。
4.根据权利要求2所述的一种青团用咸蛋黄馅的制作方法，其特征在于步骤(2)中，烘烤过程中在烘烤8-10min时翻盘一次。
5.根据权利要求2所述的一种青团用咸蛋黄馅的制作方法，其特征在于，步骤(3)中，青团用咸蛋黄馅搓成12-18g小团；搅拌转速200-300r/min，搅拌时间20-30min。
6.采用权利要求1所述咸蛋黄馅的青团。
7.根据权利要求6所述的青团，其特征在于外层包裹的面皮的原料按重量份数计如下：艾叶5-10份，绿茶粉3-5份，水35-45份，D-异抗坏血酸钠0.5-1.5份，柠檬酸0.5-1份，糯米粉30-60份，粘米粉15-30份，澄粉5-15份，魔芋粉1-2份，低聚果糖0.5-1份。
8.根据权利要求7所述的青团，其特征在于糯米粉和粘米粉、澄粉三者的总重量份数为60-75份。
9.权利要求7所述青团的制作方法，其特征在于步骤如下：
(a)配置青水汁：取艾叶5-10份，绿茶粉3-5份和水35-45份加入搅拌机打浆，过滤出所得汁水；在该汁水中加入0.5-1.5份异抗坏血酸钠，添加0.5-1份柠檬酸调节pH至6.5-7.0，混匀，得到青水汁备用；
(b)揉面团：取糯米粉30-60份，粘米粉15-30份，澄粉5-15份、魔芋粉1-2份和低聚果糖0.5-1份，添加至步骤(a)所得青水汁中进行搅拌揉面，面团揉至均匀柔软，备用；
(c)青团制作：取适宜大小的步骤(b)所得面团包裹权利要求1所述的青团用咸蛋黄馅，蒸制成熟，得到咸蛋黄馅青团。
10.根据权利要求9所述的青团的制作方法，其特征在于步骤(b)中，揉面时间为20-30min；步骤(c)中，面皮质量为80-100g，馅料质量为12-18g；蒸制时间为15-20min，蒸制成熟的青团冷却至室温，在表面均匀涂抹食用油，密封后冷藏贮藏。
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