CN111543460A - 一种咸蛋黄牛轧糖饼干及其制作方法 - Google Patents
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
-
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
一种咸蛋黄牛轧糖饼干是由动物黄油6‑9份,棉花糖35‑40份,奶粉10‑14份,小饼干28‑32份,咸蛋黄10‑14份组成;本发明将咸蛋黄作为主料,能够为人体补充所需的铁、钙、卵磷脂、无机盐等营养,还能够清肺火;并且使用动物黄油,不添加任何香精、糖精等添加剂材料,保证食用者健康及产品细腻口感;通过加入小饼干后,与其他原料融合,可以让牛轧糖成形更加坚固稳定,同时让牛轧糖具备小饼干的酥脆口感,整体出品后,咸蛋黄牛轧糖饼干咸甜适当、软脆可口,层次丰富,富含多种营养,易于人体吸收的有益效果。
Description
技术领域
本发明属于食品加工技术领域,具体涉及的是一种口感酥脆,食用后可及时补充能量的咸蛋黄牛轧糖饼干。
背景技术
牛轧糖是一款时下流行的经典小零食,因制作工序简单,生产条件要求较低,广受烘焙爱好者的追捧,由此变化出种类繁多的牛轧糖口味,比如花生牛轧糖、山核桃牛轧糖、巧克力牛轧糖、黑芝麻牛轧糖、蔓越莓牛轧糖、燕麦牛轧糖等等…..以上为现有牛轧糖的主流口味,用料均是以白砂糖、棉花糖、麦芽糖、奶粉搭配各类坚果、干果、燕麦等辅材进行加工制作。由于牛轧糖含糖量较高,其口感一直以甜腻软黏,奶香浓郁著称;食用后不仅热量高,还容易上火。因此,如何改善牛轧糖甜腻单一的口感,又能提升牛轧糖的营养价值,是本发明人优化牛轧糖配方的初衷。
发明内容
本发明的目的是提供一种咸甜、软脆的口感,同时提供人体所需的铁、钙、磷脂、蛋白质等营养元素的咸蛋黄牛轧糖饼干。
咸鸭蛋富含维生素B2、维生素A、维生素B1、维生素D、钙、钾、铁、磷等营养物质,其味甘,性凉,入心、肺、脾经;有滋阴、清肺、丰肌、泽肤、除热等功效,中医认为咸鸭蛋清肺火、降阴火功能,煮食可治愈泻痢;其中咸蛋黄含有卵磷脂、不饱和酸及氨基酸等营养元素,蛋黄油能清目护眼,还能冶疗小儿积食。
本发明是通过以下技术方案实现的:一种咸蛋黄牛轧糖饼干,其特征在于:是由动物黄油6-9份,棉花糖35-40份,奶粉10-14份,小饼干28-32份,咸蛋黄10-14份组成。
其中优先的,动物黄油8份,棉花糖40份,奶粉12份,小饼干28份,咸蛋黄12份。
本发明的另一目是提供一种咸蛋黄牛轧糖饼干的制作方法,包括以下步骤:1、人工筛选新鲜鸭蛋,选择大小均匀,没有任何裂纹的新鲜鸭蛋,再用植物煅烧后形成的草木灰包裹好鸭蛋,放置阴凉处腌制45-60天而制成,充分保留了鸭蛋中富含的钙、钾、铁、磷、维生素营养物质。
2、腌制后的咸鸭蛋,将每一颗咸蛋黄取出,均匀刷上白酒,烤箱预热170°-180°,进烤箱烘烤10-12分钟左右,直至蛋黄出油状态即可。
3、取出烤制的咸蛋黄,将咸蛋黄压制成2mm厚度块状,待用。
4、用不粘锅熬化动物黄油,将动物黄油熬成水状。
5、加入棉花糖熬化至无颗粒物,并充分与黄油搅拌融合。
6、加入奶粉,必须不停搅拌,直至奶粉与棉花糖搅拌均匀,锅中无颗粒状态。
7、加入咸蛋黄泥与锅中混合物充分搅拌融合直至均匀无颗粒感。
8、加入小饼干,搅拌均匀,出锅。
9、放入定型盘中,将流状的牛轧糖铺平,完全冷却后,切分,包装,得成品。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(4)-(7)中,电磁炉温度控制在600°。
本发明的有益效果体现在于,与现有技术相比,本发明将咸蛋黄作为主料,能够为人体补充所需的铁、钙、卵磷脂、无机盐等营养,还能够清肺火;并且使用动物黄油,不添加任何香精、糖精等添加剂材料,保证食用者健康及产品细腻口感;通过加入小饼干后,与其他原料融合,可以让牛轧糖成形更加坚固稳定,同时让牛轧糖具备小饼干的酥脆口感,整体出品后,咸蛋黄牛轧糖饼干咸甜适当、软脆可口,层次丰富,富含多种营养,易于人体吸收的有益效果。
具体实施方式
实施例1,一种咸蛋黄牛轧糖饼干,该咸蛋黄牛轧糖饼干用以下原料制成:动物黄油150g,棉花糖700g,奶粉230g,小饼干550g,咸蛋黄220g。按下述步骤进行制备:
⑴、将每一颗咸蛋黄均匀刷上白酒,烤箱预热180°,进烤箱烤制10-12分钟,待咸蛋黄烤出淡黄油即可;
⑵、取出烤制的咸蛋黄,将咸蛋黄压制成2mm厚度块状,待用;
⑶、用不粘锅熬化动物黄油,将动物黄油熬成水状;
⑷、加入棉花糖熬化至无颗粒物,并充分与黄油搅拌融合;
⑸、加入奶粉,必须不停搅拌,直至奶粉与棉花糖搅拌均匀,锅中无颗粒状态;
⑹、加入咸蛋黄泥与锅中混合物充分搅拌融合直至均匀无颗粒感;
⑺、加入小饼,搅拌均匀,出锅;
⑻、放入定型盘中,将流状的牛轧糖铺平,完全冷却后,切分,包装,得成品。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(6)中,电磁炉温度控制在600°。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(7)中,全程必须不停搅拌,避免糊锅、搅拌不均等情况。
实施例2,一种咸蛋黄牛轧糖饼干,该咸蛋黄牛轧糖饼干用以下原料制成:动物黄油145g,棉花糖690g,奶粉225g,小饼干545g,咸蛋黄210g。按下述步骤进行制备:
⑴、将每一颗咸蛋黄均匀刷上白酒,烤箱预热175°,进烤箱烤制10-12分钟,待咸蛋黄烤出淡黄油即可;
⑵、取出烤制的咸蛋黄,将咸蛋黄压制成2mm厚度块状,待用;
⑶、用不粘锅熬化动物黄油,将动物黄油熬成水状;
⑷、加入棉花糖熬化至无颗粒物,并充分与黄油搅拌融合;
⑸、加入奶粉,必须不停搅拌,直至奶粉与棉花糖搅拌均匀,锅中无颗粒状态;
⑹、加入咸蛋黄泥与锅中混合物充分搅拌融合直至均匀无颗粒感;
⑺、加入小饼干,搅拌均匀,出锅;
⑻、放入定型盘中,将流状的牛轧糖铺平,完全冷却后,切分,包装,得成品。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(6)中,电磁炉温度控制在600°。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(7)中,全程必须不停搅拌,避免糊锅、搅拌不均等情况。
实施例3,一种咸蛋黄牛轧糖饼干,该咸蛋黄牛轧糖饼干用以下原料制成:动物黄油140g,棉花糖680g,奶粉220g,小饼干540g,咸蛋黄190g。按下述步骤进行制备:
⑴、将每一颗咸蛋黄均匀刷上白酒,烤箱预热170°,进烤箱烤制10-12分钟,待咸蛋黄烤出淡黄油即可;
⑵、取出烤制的咸蛋黄,将咸蛋黄压制成2mm厚度块状,待用;
⑶、用不粘锅熬化动物黄油,将动物黄油熬成水状;
⑷、加入棉花糖熬化至无颗粒物,并充分与黄油搅拌融合;
⑸、加入奶粉,必须不停搅拌,直至奶粉与棉花糖搅拌均匀,锅中无颗粒状态;
⑹、加入咸蛋黄泥与锅中混合物充分搅拌融合直至均匀无颗粒感;
⑺、加入小饼,搅拌均匀,出锅;
⑻、放入定型盘中,将流状的牛轧糖铺平,完全冷却后,切分,包装,得成品。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(6)中,电磁炉温度控制在600°。
前述咸蛋黄牛轧糖饼干的制备方法中,所述步骤(3)-(7)中,全程必须不停搅拌,避免糊锅、搅拌不均等情况。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (4)
1.一种咸蛋黄牛轧糖饼干,其特征在于:是由动物黄油6-9份,棉花糖35-40份,奶粉10-14份,小饼干28-32份,咸蛋黄10-14份组成。
2.根据权利要求1所述的一种咸蛋黄牛轧糖饼干,其特征在于:动物黄油8份,棉花糖40份,奶粉12份,小饼干28份,咸蛋黄12份。
3.根据权利要求1所述的一种咸蛋黄牛轧糖饼干的制作方法,包括以下步骤:
第一步,人工筛选新鲜鸭蛋,选择大小均匀,没有任何裂纹的新鲜鸭蛋,再用植物煅烧后形成的草木灰包裹好鸭蛋,放置阴凉处腌制45-60天而制成,充分保留了鸭蛋中富含的钙、钾、铁、磷、维生素营养物质;
第二步,腌制后的咸鸭蛋,将每一颗咸蛋黄取出,均匀刷上白酒,烤箱预热170°-180°,进烤箱烘烤10-12分钟左右,直至蛋黄出油状态即可;
第三步,取出烤制的咸蛋黄,将咸蛋黄压制成2mm厚度块状,待用;
第四步,用不粘锅熬化动物黄油,将动物黄油熬成水状;
第五步,加入棉花糖熬化至无颗粒物,并充分与黄油搅拌融合;
第六步,加入奶粉,必须不停搅拌,直至奶粉与棉花糖搅拌均匀,锅中无颗粒状态;
第七步,加入咸蛋黄泥与锅中混合物充分搅拌融合直至均匀无颗粒感;
第八步,加入小饼干,搅拌均匀,出锅;
第九步,放入定型盘中,将流状的牛轧糖铺平,完全冷却后,切分,包装,得成品。
4.根据权利要求3所述的一种咸蛋黄牛轧糖饼干的制作方法,其特征在于:所述步骤四-步骤七中,电磁炉温度控制在600°。
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CN103330044A (zh) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | 一种牛轧糖生产工艺 |
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