CN111528329A - 一种红糖软式泡芙沙琪玛及其制备方法 - Google Patents
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 235000013736 caramel Nutrition 0.000 title claims abstract description 44
- 235000000346 sugar Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000006071 cream Substances 0.000 claims abstract description 12
- 235000012149 noodles Nutrition 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims description 22
- 239000006188 syrup Substances 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 8
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- 238000003756 stirring Methods 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound 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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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
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- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
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- 240000006711 Pistacia vera Species 0.000 description 1
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- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
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- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
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- 235000021012 strawberries Nutrition 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
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- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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Abstract
本发明一种红糖软式泡芙沙琪玛及其制备方法配方精细,将传统的油炸型沙琪玛制备工艺改成烘烤型,有效降低沙琪玛的油脂含量,符合当下人们的健康饮食习惯;将烤芙条原料、工艺进行优化,使用红糖替代白砂糖,形成独特的口感,既改善了原先沙琪玛口感单一的问题,又增加了沙琪玛的营养价值;烫面时增添奶油,使得沙琪玛口感更加富有层次感,口味新颖,有利于扩大沙琪玛的销售市场。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种红糖软式泡芙沙琪玛及其制备方法。
背景技术
沙琪玛最初只是满族的一种祭祀食物,但因为其香甜绵软的口感,逐渐在市场上流行,目前,市售的沙琪玛糖和脂肪含量高,很少具有保健功效,口味过甜,营养不均衡,不能满足人们对营养和保健的需求。
市场上销售的沙琪玛大多口味单一,口感变化平淡,不能满足不同人群对不同口味琪玛的需求,有些添加特殊口味的沙琪玛,在制作过程中极易造成营养成分的流失;抑或是为了增加健康性不添加防腐剂,使得保质期缩短。传统的沙琪玛采用油炸这杯工艺,导致沙琪玛的油脂含量较高,不利于当下人们对健康饮食的追求。
发明内容
针对现有技术的不足,本发明提供一种红糖软式泡芙沙琪玛及其制备方法,将普通的烘烤型沙琪玛优化升级成红糖软式泡芙沙琪玛,不管是口感还是营养方面,都更胜一筹。
本发明的技术方案是:一种红糖软式泡芙沙琪玛及其制备方法,其特征在于:具体制作工艺流程为:烫面→挤条→烘烤→冷却→熬糖→拌糖浆→成型→内包、外包,具体制作方法步骤如下:
(1)烫面:将水与奶油按比例加热至奶油完全溶解、煮沸得到混合溶液,向混合溶液内加入低筋面粉及食品添加剂并搅拌均匀得到面粉混合物,将面粉混合物倒入搅拌机内匀速加入蛋液并搅拌至无颗粒状得到混合面糊;
(2)挤条:将步骤(1)得到的混合面糊挤成直径5mm的面条;
(3)烘烤:将步骤(2)得到的面条烘烤25min至金黄色得到果条;
(4)冷却:将步骤(3)得到的果条分成小段,放入温度为20-30℃、湿度为30%-50%的环境内进行冷却;
(5)熬糖:将水、红糖、麦芽糖浆及蜂蜜按比例混合在120℃-125℃的温度下熬制粘稠糊状,得到糊状糖浆;
(6)拌糖浆:将步骤(5)得到的糖浆均匀淋到果条表面;
(7)成型:平铺在容器中,表面撒上坚果、果干等,压平、冷却,切割成长度为7cm,宽度为4cm、高度为2cm的块状,得到沙琪玛半成品;
(8)内包、外包:将步骤(7)得到的沙琪玛半成品通过包装袋进行内外包装成型,得到沙琪玛成品,所述包装袋在包装前进过臭氧消毒1-2小时。
所述水、奶油、低筋面粉及蛋液的比例为3:2:2:5,所述搅拌机的转速为2500-3500rad/min。
所述烘烤温度为底火130℃,面火170℃。
所述水、红糖、麦芽糖浆及蜂蜜的比例为3:4:9:2。
优选的,所述坚果、果干为巴旦木、核桃干、南瓜子、葵花籽、开心果、松子、腰果、葡萄干、草莓干、芒果干及黄桃中的一种或几种。
优选的,所述食品添加剂为山梨酸钾。
优选的,所述麦芽糖浆的浓度为78%。
有益效果:本发明配方精细,将传统的油炸型沙琪玛制备工艺改成烘烤型,有效降低沙琪玛的油脂含量,符合当下人们的健康饮食习惯;将烤芙条原料、工艺进行优化,使用红糖替代白砂糖,形成独特的口感,既改善了原先沙琪玛口感单一的问题,又增加了沙琪玛的营养价值;烫面时增添奶油,使得沙琪玛口感更加富有层次感,口味新颖,有利于扩大沙琪玛的销售市场。
具体实施方式
实施例一
一种红糖软式泡芙沙琪玛及其制备方法具体制作工艺流程为:烫面→挤条→烘烤→冷却→熬糖→拌糖浆→成型→内包、外包,具体制作方法步骤如下:
(1)烫面:将320g水与210g奶油加热至奶油完全溶解、煮沸得到混合溶液,向混合溶液内加入210g低筋面粉及10g食品添加剂并搅拌均匀得到面粉混合物,将面粉混合物倒入搅拌机内匀速加入500g蛋液并搅拌至无颗粒状得到混合面糊,所述搅拌机的转速为3000rad/min;
(2)挤条:将步骤(1)得到的混合面糊挤成直径5mm的面条;
(3)烘烤:将步骤(2)得到的面条在150℃的环境下烘烤25min至金黄色得到果条;
(4)冷却:将步骤(3)得到的果条分成小段,放入温度为20-30℃、湿度为30%-50%的环境内进行冷却;
(5)熬糖:将112g水、172g红糖、356g麦芽糖浆及100g蜂蜜在120℃-125℃的温度下熬制粘稠糊状,得到糊状糖浆;
(6)拌糖浆:将步骤(5)得到的糖浆均匀淋到果条表面;
(7)成型:平铺在容器中,表面撒上坚果、果干等,压平、冷却,切割成长度为7cm,宽度为4cm、高度为2cm的块状,得到沙琪玛半成品;
(8)内包、外包:将步骤(7)得到的沙琪玛半成品通过包装袋进行内外包装成型,得到沙琪玛成品。
所述包装袋在包装前进过臭氧消毒1-2小时。
实施例二
一种红糖软式泡芙沙琪玛及其制备方法,具体制作工艺流程为:烫面→挤条→烘烤→冷却→熬糖→拌糖浆→成型→内包、外包,具体制作方法步骤如下:
(1)烫面:将2份水、1份牛奶及2份奶油加热至奶油完全溶解、煮沸得到混合溶液,向混合溶液内加入2份低筋面粉及食品添加剂并搅拌均匀得到面粉混合物,将面粉混合物倒入搅拌机内匀速加入5份蛋液并搅拌至无颗粒状得到混合面糊,;
(2)挤条:将步骤(1)得到的混合面糊挤成直径5mm的面条;
(3)烘烤:将步骤(2)得到的面条烘烤25min至金黄色得到果条;
(4)冷却:将步骤(3)得到的果条分成小段,放入温度为20-30℃、湿度为30%-50%的环境内进行冷却;
(5)熬糖:将3份水、4份红糖、9份麦芽糖浆及3份蜂蜜按比例混合在120℃-125℃的温度下熬制粘稠糊状,得到糊状糖浆;
(6)拌糖浆:将步骤(5)得到的糖浆均匀淋到果条表面;
(7)成型:平铺在容器中,表面撒上坚果、果干等,压平、冷却,切割成长度为7cm,宽度为4cm、高度为2cm的块状,得到沙琪玛半成品;
(8)内包、外包:将步骤(7)得到的沙琪玛半成品通过包装袋进行内外包装成型,得到沙琪玛成品,所述包装袋在包装前进过臭氧消毒1-2小时。
所述搅拌机的转速为2500-3500rad/min。
所述烘烤温度为底火130℃,面火170℃。
如上所述,即可较好地实现本发明,上述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术p人员对本发明的技术方案做出的各种改变和改进,均应落入本发明确定的保护范围内。
Claims (4)
1.一种红糖软式泡芙沙琪玛及其制备方法,其特征在于:具体制作工艺流程为:烫面→挤条→烘烤→冷却→熬糖→拌糖浆→成型→内包、外包,具体制作方法步骤如下:
(1)烫面:将水与奶油按比例加热至奶油完全溶解、煮沸得到混合溶液,向混合溶液内加入低筋面粉及食品添加剂并搅拌均匀得到面粉混合物,将面粉混合物倒入搅拌机内匀速加入蛋液并搅拌至无颗粒状得到混合面糊;
(2)挤条:将步骤(1)得到的混合面糊挤成直径5mm的面条;
(3)烘烤:将步骤(2)得到的面条烘烤25min至金黄色得到果条;
(4)冷却:将步骤(3)得到的果条分成小段,放入温度为20-30℃、湿度为30%-50%的环境内进行冷却;
(5)熬糖:将水、红糖、麦芽糖浆及蜂蜜按比例混合在120℃-125℃的温度下熬制粘稠糊状,得到糊状糖浆;
(6)拌糖浆:将步骤(5)得到的糖浆均匀淋到果条表面;
(7)成型:平铺在容器中,表面撒上坚果、果干等,压平、冷却,切割成长度为7cm,宽度为4cm、高度为2cm的块状,得到沙琪玛半成品;
(8)内包、外包:将步骤(7)得到的沙琪玛半成品通过包装袋进行内外包装成型,得到沙琪玛成品,所述包装袋在包装前进过臭氧消毒1-2小时。
2.根据权利要求1所述一种红糖软式泡芙沙琪玛及其制备方法,其特征在于:所述水、奶油、低筋面粉及蛋液的比例为3:2:2:5,所述搅拌机的转速为2500-3500rad/min。
3.根据权利要求1所述一种红糖软式泡芙沙琪玛及其制备方法,其特征在于:所述烘烤温度为底火130℃,面火170℃。
4.根据权利要求1所述一种红糖软式泡芙沙琪玛及其制备方法,其特征在于:所述水、红糖、麦芽糖浆及蜂蜜的比例为3:4:9:2。
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CN101919480A (zh) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | 烘烤型沙琪玛及其生产方法 |
CN103651685A (zh) * | 2013-10-28 | 2014-03-26 | 兴化名沙食品有限公司 | 一种烘烤型沙琪玛 |
CN104509571A (zh) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | 一种木糖醇薏米烤芙的制备方法 |
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CN101919480A (zh) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | 烘烤型沙琪玛及其生产方法 |
CN103651685A (zh) * | 2013-10-28 | 2014-03-26 | 兴化名沙食品有限公司 | 一种烘烤型沙琪玛 |
CN104509571A (zh) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | 一种木糖醇薏米烤芙的制备方法 |
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