CN111513108A - Fingered citron, Chinese yam and poria cocos coarse cereal egg tart and preparation method thereof - Google Patents
Fingered citron, Chinese yam and poria cocos coarse cereal egg tart and preparation method thereof Download PDFInfo
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Classifications
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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
- 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
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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
- A21D13/06—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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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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- 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
-
- 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
- A21D2/34—Animal material
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
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Abstract
The invention relates to a fingered citron, Chinese yam and poria cocos coarse cereal egg tart and a preparation method thereof, wherein the method comprises the following steps: decocting Poria with water to soften, adding milk, grinding, and filtering with stainless steel mesh to obtain Poria slurry; slicing rhizoma Dioscoreae, steaming for 1-2 hr, mashing with a stirrer, adding butter, fructus Citri Sarcodactylis and rhizoma Dioscoreae paste, and mixing with xylitol to obtain rhizoma Dioscoreae stuffing; mixing coarse cereal flour, low-gluten flour, butter, xylitol and water according to a ratio to prepare egg tart skin; mixing bergamot yam paste, poria cocos pulp, eggs, milk, unsalted butter, xylitol and low-gluten flour according to a ratio to prepare egg tart liquid; and pouring 7 min of egg tart liquid into the egg tart skin, and putting the egg tart skin into an oven to bake for about 20min to make the egg tart. The method is simple, the prepared fingered citron, Chinese yam, poria cocos and coarse cereal egg tarts are attractive in color, have crisp and silky tastes, are rich in dietary fibers and nutrients, can provide satiety and effectively reduce blood sugar, and is one of sweets for people who lose weight and diabetics.
Description
Technical Field
The invention relates to the field of health-care food, in particular to a fingered citron, Chinese yam and poria cocos coarse cereal egg tart and a preparation method thereof.
Background
The traditional egg tart is a western style pie with stuffing made of egg pulp, and is prepared by taking wheat flour as a main raw material, kneading dough, rolling and splitting the dough to prepare egg tart skin, adding butter, yolk, milk, unsalted butter and other raw materials, uniformly mixing to prepare egg tart liquid, and baking to prepare the egg tart. The egg tarts are crisp in outer layer and sweet and delicious in inner layer, and are popular with many people. The egg tarts contain a large amount of starch, vitamins, minerals, proteins and the like, can effectively relieve inappetence and provide energy, but belong to high-sugar and high-fat foods and are not suitable for people with high blood sugar, high blood fat and weight loss. With the increasing pursuit of the quality of health and health-preserving life, the demand for food is increasing, and people have been beginning to replace health-disadvantageous food with health-care food slowly.
The "fingered citron yam" is produced in Wu acupoint, etc. of Huanggang, Hubei, and is named because it is shaped like the palm of the hand. As a characteristic commercial crop in Huanggang city, Hubei province, the finger citron yam is registered as an 'agricultural product geographical sign product' by the Ministry of agriculture. The fingered citron and Chinese yam are medicinal and edible substances, have the effects of strengthening bones and muscles, strengthening spleen, removing dampness, reinforcing kidney, reducing blood sugar and blood fat, resisting tumor, enhancing immunity, resisting pathological changes and the like, are natural dietary fiber gourmet food, can generate a feeling of fullness after being eaten so as to control the eating desire, and can be a delicacy gourmet food for prolonging life for consumers pursuing green health nowadays.
The Jiuzhihe poria cocos is also a medicine-food homologous substance and has multiple efficacies of resisting tumors, resisting oxidation, regulating immunity, reducing blood sugar, regulating osmotic pressure and the like, the poria cocos and the fingered citron Chinese yam are taken together, so that the blood sugar can be effectively reduced, the tumors can be resisted, the immunity can be enhanced, and the Jiuzhihe poria cocos is a good food material.
The coarse cereal flour is composed of wheat flour, mustard flour, walnut powder, sweet potato powder, soybean flour, corn flour, carrot powder and medlar powder, is rich in crude fiber, protein, mineral substances, vitamins and a plurality of amino acids essential to human bodies, and has the effects of nourishing the stomach, tonifying the spleen, resisting cancer, resisting aging, reducing blood sugar, enhancing physiological functions and strengthening the brain.
The egg tarts sold in the market at present are fragrant, sweet and greasy in taste, not beneficial to digestion, and not beneficial to diabetics, hyperlipidemia and fat-reducing people to eat, and in order to solve the problem, the invention researches and develops a novel fingered citron, Chinese yam and poria cocos coarse cereal egg tart by combining the advantages of the food materials.
Disclosure of Invention
The invention aims to provide the fingered citron, Chinese yam and poria cocos coarse cereal egg tart which is rich in dietary fibers, crisp in outer skin, fine and smooth and delicious in inner skin, capable of reducing blood sugar and high in nutritional value on the basis of the traditional egg tart technology.
In order to achieve the above purpose, the invention provides the following technical scheme:
the fingered citron, Chinese yam, poria cocos and coarse cereal egg tart comprises egg tart liquid and egg tart skin, wherein the egg tart liquid comprises the following raw materials in parts by weight: 25-100 parts of milk, 25-100 parts of unsalted butter, 3-12 parts of low-gluten flour, 5-20 parts of xylitol, 13-50 parts of egg yolk, 2-6 parts of poria cocos pulp and 2-6 parts of bergamot mud; the egg tart skin comprises the following raw materials in parts by weight: 45-140 parts of coarse cereal flour, 5-60 parts of low-gluten flour, 1-4 parts of xylitol, 18-70 parts of butter and 25-100 parts of water.
The fingered citron, Chinese yam and poria cocos coarse cereal egg tart is prepared from fingered citron and Chinese yam produced in Wujing city, and the poria cocos powder is prepared from Jiuzihe poria cocos produced in Dabieshan mountain.
The fingered citron, Chinese yam, poria cocos and coarse cereal egg tart is prepared by mixing mustard flour, walnut powder, chestnut powder, sweet potato powder, corn flour, medlar powder, carrot powder, soybean flour and wheat flour.
The preparation method of the fingered citron, Chinese yam and poria cocos coarse cereal egg tart comprises the following specific steps:
(1) making egg tart skin: weighing coarse cereal flour, low-gluten flour, water, xylitol and butter, stirring uniformly, kneading into dough, wrapping with preservative film, and refrigerating and proofing for a period of time; rolling the proofed dough into a rectangle, putting the softened butter into the dough for packaging, folding for more than 3 times, rolling into dough sheets, and refrigerating; repeating the four-wheel folding step, rolling the dough sheet into slices after the four-wheel folding is finished, slicing, pressing the dough sheets into round blocks, putting the reverse sides of the round blocks into a die, tightly attaching the dough blocks to the inner walls by fingers to prepare egg tart embryos, and refrigerating for 2-3 hours;
(2) making egg tart liquid: after whipping cream, milk, xylitol, egg yolk, tuckahoe pulp and low-gluten flour evenly, pouring the whipped cream into a flour sieve for filtering, and preparing egg tart liquid;
(3) baking the egg tarts: putting the fingered citron yam mud into egg tart skin, pouring the egg tart liquid into the egg tart skin for 6-8 minutes, putting the egg tart liquid into a baking tray, setting the temperature of the baking tray to 200 ℃ for heating up and down and 220 ℃ for baking for a period of time until the surface is golden yellow, and thus obtaining the fingered citron yam poria cocos coarse cereal egg tart.
According to the method for preparing the fingered citron, Chinese yam, poria cocos and coarse cereal egg tarts, proofed dough is rolled into a square shape in the step (1), softened butter is placed into the dough to be wrapped, the dough is folded for 4 times, and the dough is rolled into wrappers to be refrigerated.
According to the method for preparing the fingered citron, Chinese yam, poria cocos and coarse cereal egg tarts, the dough cold storage and proofing time in the step (1) is half an hour.
According to the method for preparing the fingered citron, Chinese yam and poria cocos coarse cereal egg tart, dough is folded for multiple times in the step (1), and then the dough is rolled into a rectangle with the thickness of 0.2-0.4 cm.
According to the method for preparing the fingered citron, Chinese yam and poria cocos coarse cereal egg tarts, baking is carried out in the step (3) for 15-25 min.
A fingered citron, Chinese yam, poria cocos and coarse cereal egg tart is prepared by the method.
The invention has the following advantages and beneficial effects:
compared with the prior art, the coarse cereal flour in the fingered citron, Chinese yam, poria cocos, coarse cereal egg tart is rich in crude fibers, proteins, mineral substances, vitamins and various amino acids essential to human bodies, and has the functions of nourishing the stomach, tonifying the spleen, resisting cancer, resisting aging and reducing blood sugar; the fingered citron and the Chinese yam are rich in dietary fibers and can achieve the effects of reducing blood sugar and blood fat and losing weight; poria can provide fatty acid, vitamins and various microelements, and has effects of lowering blood sugar and resisting tumor; the advantages are that: the egg tart has the faint scent of Chinese yam, is sweet and crispy in taste, rich in dietary fiber, weakened in greasy feeling and rich in nutrition. According to the invention, the fingered citron Chinese yam and the poria cocos are properly processed, and meanwhile, the egg tart formula is optimized, so that the egg tart has better edible value, and the high-quality food materials are combined into one, supplement each other, have color, aroma and taste, and become another new characteristic of nutritional health-care food; according to the preparation method of the fingered citron, Chinese yam, poria cocos and coarse cereal egg tart, dough can be loosened after being refrigerated for multiple times and proofed for multiple times; the layers of the egg tart are crisp after being folded for multiple times, and the purpose that the egg tart skin presents the crisp taste is realized by folding the dough for at least three times; the mashed yam is placed into the egg tart skin, the taste of the filling can be presented, and compared with the traditional original taste egg tart, the mashed yam has stronger fiber feeling.
Detailed Description
The present invention is further described in detail with reference to the following specific examples.
The invention relates to a preparation method of a fingered citron, Chinese yam and poria cocos coarse cereal egg tart, which comprises the following specific process steps:
example 1
(1) Making egg tart skin: weighing 50 parts of coarse cereal flour, 50 parts of low-gluten flour, 50 parts of water, 2 parts of xylitol and 10 parts of butter, uniformly stirring, kneading into dough, wrapping with a preservative film, and refrigerating and proofing for half an hour; rolling the proofed dough into a rectangle, putting the softened 30 parts of butter into the dough for four times for packaging, folding for 4 times, rolling into dough sheets and refrigerating; repeating the four-wheel 4-folding step, rolling the dough sheet into a rectangle with the thickness of about 0.3cm after the four-wheel 4-folding step is finished, slicing, pressing the dough sheet into a round block, putting the reverse side of the round block into a die, tightly attaching the dough block to the inner wall by fingers to prepare an egg tart embryo, and refrigerating for 2-3 hours;
(2) making egg tart liquid: weighing 50 parts of unsalted butter, 50 parts of milk, 25 parts of egg yolk, 10 parts of xylitol, 3 parts of poria cocos pulp and 6 parts of low-gluten flour, uniformly stirring, pouring into a flour sieve, and filtering to prepare egg tart liquid;
(3) baking the egg tarts: weighing 3 parts of fingered citron yam mud, putting the fingered citron yam mud into egg tart skin, pouring egg tart liquid into the egg tart skin for about 7 minutes, putting the egg tart liquid into a baking tray, setting the temperature of the baking tray to 200 ℃ for upper fire and 220 ℃ for lower fire, and baking for about 20 minutes until the surface is golden yellow, thus obtaining the fingered citron yam poria cocos coarse cereal egg tart.
In example 1, compared with the traditional egg tarts, the high gluten flour in the egg tart skin is replaced by the coarse cereal flour, so that the egg tarts are richer in nutrition and more crispy in taste; poria cocos pulp and bergamot yam mud are added into the egg tart liquid, and the xylitol is used for replacing white granulated sugar, so that satiety can be well provided, blood sugar can be reduced, and the egg tart liquid can be used by diabetics.
Example 2
(1) Making egg tart skin: weighing 140 parts of coarse cereal flour, 60 parts of low-gluten flour, 100 parts of water, 4 parts of xylitol and 20 parts of butter, uniformly stirring, kneading into dough, wrapping with a preservative film, and refrigerating and proofing for half an hour; rolling the proofed dough into a rectangle, putting 60 parts of softened butter into the dough for four times for packaging, folding for 4 times, rolling into dough sheets, and refrigerating; repeating the four-wheel 4-folding step, rolling the dough sheet into a rectangle with the thickness of about 0.3cm after the four-wheel 4-folding step is finished, slicing, pressing the dough sheet into a round block, putting the reverse side of the round block into a die, tightly attaching the dough block to the inner wall by fingers to prepare an egg tart embryo, and refrigerating for 2-3 hours;
(2) making egg tart liquid: weighing 100 parts of unsalted butter, 100 parts of milk, 50 parts of egg yolk, 20 parts of xylitol, 6 parts of poria cocos pulp and 12 parts of low-gluten flour, uniformly stirring, pouring into a flour sieve, and filtering to prepare egg tart liquid;
(3) baking the egg tarts: weighing 6 parts of fingered citron yam mud, putting the fingered citron yam mud into egg tart skin, pouring egg tart liquid into the tart skin for about 7 minutes, putting the egg tart liquid into a baking tray, setting the temperature of the baking tray to 200 ℃ for 220 ℃ for upper fire and lower fire, and baking for about 20 minutes until the surface is golden yellow, namely the fingered citron yam poria cocos coarse cereal egg tart.
Compared with the example 1, the proportion of the coarse cereal flour in the egg tart skin is increased, the contents of fingered citron yam mud and tuckahoe pulp are increased, the baked egg tart skin is more crisp, the flavor of the egg tart and tuckahoe is strong, the egg tart stuffing is not well accepted by people, the granular feeling of the egg tart stuffing fiber is too strong, and the egg tart taste is poor.
Example 3
(1) Making egg tart skin: weighing 45 parts of coarse cereal flour, 5 parts of low-gluten flour, 25 parts of water, 1 part of xylitol and 5 parts of butter, uniformly stirring, kneading into dough, wrapping with a preservative film, and refrigerating and proofing for half an hour; rolling the proofed dough into a rectangle, putting the softened 13 parts of butter into the dough for four times, wrapping, folding for 4 times, rolling into dough sheets, and refrigerating; repeating the four-wheel 4-folding step, rolling the dough sheet into a rectangle with the thickness of about 0.3cm after the four-wheel 4-folding step is finished, slicing, pressing the dough sheet into a round block, putting the reverse side of the round block into a die, tightly attaching the dough block to the inner wall by fingers to prepare an egg tart embryo, and refrigerating for 2-3 hours;
(2) making egg tart liquid: weighing 25 parts of unsalted butter, 25 parts of milk, 13 parts of egg yolk, 5 parts of xylitol, 2 parts of poria cocos pulp and 3 parts of low-gluten flour, uniformly stirring, pouring into a flour sieve, and filtering to prepare egg tart liquid;
(3) baking the egg tarts: weighing 2 parts of fingered citron yam mud, putting the fingered citron yam mud into egg tart skin, pouring egg tart liquid into the tart skin for about 7 minutes, putting the egg tart liquid into a baking tray, setting the temperature of the baking tray to 200 ℃ for 220 ℃ for upper fire and lower fire, and baking for about 20 minutes until the surface is golden yellow, namely the fingered citron yam poria cocos coarse cereal egg tart.
Example 3 compared to examples 1 and 2, the proportion of the coarse cereal flour in the egg tart skin was increased, and the contents of bergamot and poria slurry were decreased. In the mouthfeel, the baked egg tart is fragrant, sweet and crisp, the dietary fiber is rich, and the greasy feeling is weakened; in terms of fragrance, the fingered citron Chinese yam and poria cocos are rich in faint scent and attractive in color; low sugar content and rich nutrition, and is very suitable for diabetics and fat-reducing people.
Sensory evaluation
The sensory evaluation of the table 1 is taken as a standard and randomly provided for 8 people, the sensory evaluation is carried out on the scheme to obtain the sensory evaluation score of the table 2, and the sensory evaluation score of the fingered citron, Chinese yam, mashed poria cocos and coarse cereal egg tarts prepared by the method is higher, so that the fingered citron, Chinese yam, mashed poria cocos and coarse cereal egg tarts belong to more nutritional blood sugar-reducing weight-losing food.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation scores for example 1, example 2 and Experimental example 3
Claims (9)
1. The fingered citron, Chinese yam, poria cocos and coarse cereal egg tart comprises egg tart liquid and egg tart skin, and is characterized in that: the egg tart liquid comprises the following raw materials in parts by weight: 25-100 parts of milk, 25-100 parts of unsalted butter, 3-12 parts of low-gluten flour, 5-20 parts of xylitol, 13-50 parts of egg yolk, 2-6 parts of poria cocos pulp and 2-6 parts of bergamot mud; the egg tart skin comprises the following raw materials in parts by weight: 45-140 parts of coarse cereal flour, 5-60 parts of low-gluten flour, 1-4 parts of xylitol, 18-70 parts of butter and 25-100 parts of water.
2. The fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 1, characterized in that: the rhizoma Dioscoreae is fructus Citri Sarcodactylis rhizoma Dioscoreae from Wu acupoint city, and the Poria powder is JIUZIHEFU from Dabieshan mountain.
3. The fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 1, characterized in that: the coarse cereal flour is prepared by mixing mustard flour, walnut powder, chestnut powder, sweet potato powder, corn flour, medlar powder, carrot powder, soybean flour and wheat flour.
4. The method for making the fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 1, is characterized in that: the method comprises the following specific steps:
(1) making egg tart skin: weighing coarse cereal flour, low-gluten flour, water, xylitol and butter, stirring uniformly, kneading into dough, wrapping with preservative film, and refrigerating and proofing for a period of time; rolling the proofed dough into a rectangle, putting the softened butter into the dough for packaging, folding for more than 3 times, rolling into dough sheets, and refrigerating; repeating the four-wheel folding step, rolling the dough sheet into slices after the four-wheel folding is finished, slicing, pressing the dough sheets into round blocks, putting the reverse sides of the round blocks into a die, tightly attaching the dough blocks to the inner walls by fingers to prepare egg tart embryos, and refrigerating for 2-3 hours;
(2) making egg tart liquid: after whipping cream, milk, xylitol, egg yolk, tuckahoe pulp and low-gluten flour evenly, pouring the whipped cream into a flour sieve for filtering, and preparing egg tart liquid;
(3) baking the egg tarts: putting the fingered citron yam mud into egg tart skin, pouring the egg tart liquid into the egg tart skin for 6-8 minutes, putting the egg tart liquid into a baking tray, setting the temperature of the baking tray to 200 ℃ for heating up and down and 220 ℃ for baking for a period of time until the surface is golden yellow, and thus obtaining the fingered citron yam poria cocos coarse cereal egg tart.
5. The method for making the bergamot, yam and poria cocos coarse cereal egg tart as claimed in claim 4, wherein in step (1), proofed dough is rolled into a rectangle, softened butter is put into the dough for wrapping, the dough is folded for 4 times, and the dough is rolled into dough sheets for refrigeration.
6. The method for making the fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 4, wherein the dough cold storage and proofing time in the step (1) is half an hour.
7. The method for making the fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 4, wherein after the dough is folded for multiple times in the step (1), the dough is rolled into a rectangle with the thickness of 0.2-0.4 cm.
8. The method for making the fingered citron, Chinese yam and poria cocos coarse cereal egg tart as claimed in claim 4, wherein baking time in step (3) is 15-25 min.
9. The fingered citron, Chinese yam and poria cocos minor cereal egg tart is characterized by being prepared by the method of any one of claims 4-8.
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