CN111700220A - Quick-frozen pastry birthday peach and preparation method thereof - Google Patents
Quick-frozen pastry birthday peach and preparation method thereof Download PDFInfo
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- CN111700220A CN111700220A CN202010575261.1A CN202010575261A CN111700220A CN 111700220 A CN111700220 A CN 111700220A CN 202010575261 A CN202010575261 A CN 202010575261A CN 111700220 A CN111700220 A CN 111700220A
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses a quick-frozen pastry birthday peach and a preparation method thereof, the quick-frozen pastry birthday peach comprises a birthday peach embryo body and a birthday peach leaf body, wherein the birthday peach embryo body is prepared from the following raw materials in parts by weight: 28-32 parts of wheat flour, 11.5-13.5 parts of water, 3-4 parts of soft white sugar, 0.25-0.35 part of yeast powder, 0.15-0.25 part of baking powder and 14.3-16.7 parts of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of wheat flour, 0.04-0.06 part of natural green pigment powder, 0.008-0.012 part of yeast powder and 0.35-0.45 part of water; the preparation method specifically comprises the following steps: weighing raw materials, preparing a birthday peach embryo body, preparing a birthday peach leaf body, fermenting, steaming, spraying pigment, cooling and quickly freezing. The formula of the quick-frozen pastry birthday peach is not added with any food preservative, and the quick-frozen pastry birthday peach uses natural pigment, so that the pigment requirement is met, the human health is not harmed, nutrient substances can be provided for a human body, the quick-freezing and packaging processes of the pastry birthday peach are carried out at low temperature, and the quality of the quick-frozen pastry birthday peach is guaranteed to the maximum extent.
Description
Technical Field
The invention relates to the technical field of food and processing and manufacturing methods, in particular to a quick-frozen pastry birthday peach and a preparation method thereof.
Background
When celebrating the birthday of the old, peaches are commonly used as objects for celebrating the birthday, so the peaches are called birthday peaches and are used for expressing the good desire of the old to live for one hundred years. Birthday peaches are generally made of flour, which is shaped into birthday peaches and finally shaped by steaming for display or eating, and in most cases, for eating.
The existing preparation method of birthday peach generally comprises the steps of taking 500g of flour, adding 10g of yeast powder and 5g of baking powder. A little white sugar is added, and after the dough is synthesized, the dough is covered by a wet cloth and proofed for standby; taking out the dough, skimming into appropriate size, wrapping bean stuffing to obtain SHOUTAO shape, making leaf with green flour skin, boiling, and steaming in food steamer for 20 min. The existing pastry birthday peaches are generally made at present no matter the birthday peaches are in commercial use or used. Because the making process of the pastry birthday peaches needs to consume a long time, when the birthday peaches are urgently needed, the existing method for making the birthday peaches is obviously not applicable. The quick-frozen pastry birthday peaches can be used for display or eating after being heated for a short time, and are convenient to prepare when the birthday peaches are needed, so that the quick-frozen pastry birthday peaches are suitable for various conditions needing the birthday peaches, and the quick-frozen pastry birthday peaches are quickly raised.
In the preparation process of the quick-frozen pastry birthday peaches, in order to improve the quality of the quick-frozen pastry birthday peaches and guarantee the storage life of the pastry birthday peaches, a food preservative is usually added in the process of preparing the pastry birthday peaches. Food preservatives are one of the food additives that inhibit food spoilage by acting as a sustained inhibitor of microbial growth that uses spoilage substances as metabolic substrates. The birthday peaches are taken by all persons in the field, including children and pregnant women, as an article for celebrating the lives of the old, but the taking of foods containing preservatives is harmful to sensitive people such as children and pregnant women who are in a special period of physical development.
In addition, since the pastry birthday peaches are used for display in addition to being eaten, in order to improve the aesthetic property of the pastry birthday peaches when displayed, pigments are generally sprayed on the surface of the pastry birthday peaches, for example, red-based colors are sprayed on the embryo of the pastry birthday peaches, green-based colors are sprayed on the leaves of the pastry birthday peaches or green-based colors are added in the process of preparing the leaf dough, thereby improving the aesthetic property of the pastry birthday peaches. Generally, in the process of making the pastry birthday peaches, the pigments used are artificial synthetic pigments, and a large number of research reports indicate that almost all the synthetic pigments cannot provide nutrient substances for human bodies, and some synthetic pigments even harm human health, wherein the harm comprises general toxicity, purgative property, mutagenic property (gene mutation) and carcinogenic effect. For example, long-term animal tests on edible pigment amaranth in the former Soviet Union in 1968-1970 have shown that the carcinogenic rate is as high as 22%; after relevant research, researchers in America, English and other countries find that not only amaranth but also many other synthetic pigments have harmful effects on human bodies, possibly causing fertility reduction, teratogenesis and the like, and some pigments may be converted into carcinogenic substances in human bodies.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide the quick-frozen pastry birthday peach, no food preservative is added in the formula of the quick-frozen pastry birthday peach, the requirement that sensitive people such as children and pregnant women in a special period of body development are not suitable for the food preservative can be met, the pigment used by the quick-frozen pastry birthday peach is a natural pigment, and the natural pigment is used for meeting the requirement of the pigment, not only is the health of a human body not damaged, but also nutrient substances can be provided for the human body.
The second purpose of the invention is to provide a preparation method of the quick-frozen pastry birthday peach, which strictly controls the matching proportion of the birthday peach embryo body and the birthday peach leaf body of the pastry birthday peach and various preparation parameters in the preparation process, and ensures the quality of the prepared quick-frozen pastry birthday peach; meanwhile, after the manufacture of the pastry birthday peaches and the cooling, the quick-freezing and packaging processes of the pastry birthday peaches are carried out at low temperature, and the corresponding operation time is controlled so as to ensure the quality of the quick-frozen pastry birthday peaches to the maximum extent under the condition that no food preservative is added.
In order to achieve the first object, the invention provides the following technical scheme: the quick-frozen pastry birthday peach comprises a birthday peach embryo body and a birthday peach leaf body, wherein the birthday peach embryo body is prepared from the following raw materials in parts by weight: 28-32 parts of wheat flour, 11.5-13.5 parts of water, 3-4 parts of soft white sugar, 0.25-0.35 part of yeast powder, 0.15-0.25 part of baking powder and 14.3-16.7 parts of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of wheat flour, 0.04-0.06 part of natural green pigment powder, 0.008-0.012 part of yeast powder and 0.35-0.45 part of water.
By adopting the technical scheme, the quick-frozen pastry birthday peach comprises the birthday peach embryo body and the birthday peach leaf body, the raw material formulas of the birthday peach embryo body and the birthday peach leaf body are as above, no food preservative component is added in the formulas of the birthday peach embryo body and the birthday peach leaf body, and the requirements that sensitive people in special periods of body development such as children and pregnant women are not suitable for food preservatives can be met; in addition, the pigment used for coloring the leaf body of the birthday peach is a natural green pigment. The natural green pigment is directly from plants, is harmless to human bodies, has high safety, has various biological activities such as beta-carotene and VB2, has a nutrition strengthening function, can well imitate the color of natural substances, has natural color tone during coloring, and has special aromatic smell. Compared with the artificially synthesized pigment used in the prior art, the natural pigment is used, so that the pigment requirement is met, the health of a human body is not harmed, and nutrient substances can be provided for the human body.
Further, the natural green pigment powder is obtained by drying and crushing green vegetable leaves.
By adopting the technical scheme, the vegetables and the fruits are rich in abundant nutrient substances and do not harm human bodies, but the fruits are green in color and can be used as less pigments, and if the fruits are used, the fruits can also be selected as natural green pigment powder, so that the green vegetables are the best choice of the natural green pigments. Drying green vegetable leaves in the sun, making into powder to obtain green vegetable leaf powder, mixing with dough water and flour dissolved with green vegetable leaf powder at the above ratio, and making into green dough.
Further, the natural green pigment powder is selected from any one of Chinese cabbage leaf powder, spinach leaf powder and celery leaf powder.
By adopting the technical scheme, the vegetables are common vegetable types, and are typical vegetables which are green in color and contain rich nutrient substances. Under the condition of sufficient temperature, the water contained in the Chinese cabbage leaves, the spinach leaves and the celery leaves is easy to dissipate and is easy to dry in the sun; the dried vegetable leaves are crisp, and the dried vegetable leaves are crushed into powder to be used for preparing the birthday peach leaf dough.
Further, the surface of the peach embryo of longevity is sprayed with natural red pigment, and the natural red pigment is prepared by the following raw materials by weight: 0.045-0.055 part of natural red pigment powder; 0.8-1.2 parts of water.
By adopting the technical scheme, except that the natural green pigment powder is used in the preparation of the birthday peach leaf body, the natural red pigment powder is used in the preparation of the birthday peach embryo body, and as the vegetables and the fruits are rich in abundant nutrient substances and do not harm human bodies, the red vegetables and the fruits are the best choice of the natural red pigment according to the selection principle of the natural green pigment powder. The natural red pigment powder is prepared by drying and pulverizing red vegetables or fruits into powder, such as strawberry and tomato. The use of the natural red pigment powder is different from the use of the natural green pigment powder in that after the birthday peach embryo body is steamed, pigment water in which the natural red pigment powder is dissolved is sprayed on the surface of the birthday peach embryo body, thereby completing the coloring of the birthday peach embryo body by using the natural red pigment powder.
In order to achieve the second object, the invention provides the following technical scheme: the preparation method specifically comprises the following steps:
A. weighing: weighing the raw materials according to the mixture ratio of the components of the pastry birthday peach raw materials;
B. preparing a peach embryo body:
b1, dough mixing: respectively dissolving the soft white sugar, the baking powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water into a whole to obtain a kneaded dough and standing for 5-45 min; repeatedly kneading for 20-24 times, and separating according to standard for making birthday peach to obtain divided flour;
b2, molding: adjusting the flour obtained from the B1, dividing the sweetened bean paste stuffing according to the making standard of the birthday peaches, and wrapping the sweetened bean paste stuffing weighed in the step A into the flour to obtain embryo bodies of the birthday peaches;
C. preparing the birthday peach leaf body: respectively dissolving the natural green pigment powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain green dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water into a whole, obtaining a green dough which is kneaded, and adjusting the green dough into a strip-shaped dough sheet; carving the body of the birthday peach leaves by using a leaf carving mould;
D. and (3) proofing and steaming: fermenting the embryo body of the birthday peach obtained in the step B and the leaf body of the birthday peach obtained in the step C at 33-40 deg.C; steaming at 80-100 deg.C for 20-22 min;
E. spraying pigment: weighing natural red pigment powder and water according to the proportion requirement of the natural red pigment raw material components, dissolving the weighed natural red pigment powder in the water, and filtering by using a filter screen to obtain the pigment sprayed with the embryo body of the carambola; spraying pigment on the embryo body of the birthday peach after the embryo body of the birthday peach is cooked;
F. cooling and quick-freezing: cooling the steamed embryo and leaf of the birthday peach at a temperature of less than 20 deg.C for 40-50 mi; and quickly freezing and preserving the product in an environment with the temperature of less than-18 ℃ to obtain the finished product of the birthday peach.
According to the preparation method of the frozen pastry birthday peach, the birthday peach embryo body and the birthday peach leaf body are respectively prepared after raw materials for preparing the birthday peach embryo body and the birthday peach leaf body are weighed, the process for preparing the birthday peach embryo body comprises the steps of dough kneading water preparation, dough kneading, stuffing wrapping and shaping, and the process for preparing the birthday peach leaf body comprises the steps of dough kneading water preparation, dough kneading and model carving; and then fermenting and steaming the prepared birthday peach embryo body and birthday peach leaf body, spraying pigment on the birthday peach embryo body after the birthday peach embryo body and the birthday peach leaf body are steamed, and finally cooling and quick-freezing. Cooling the steamed embryo body and leaf body of the birthday peach at low temperature, and quickly freezing and storing after cooling. The low temperature state is kept as far as possible in the process, the quick-frozen pastry birthday peaches are prevented from being in a high-temperature state when being packaged, repeated freeze thawing of the quick-frozen pastry birthday peaches is further prevented, the quality and the selling phase of the quick-frozen pastry birthday peaches are further influenced, and the quality of the quick-frozen pastry birthday peaches is guaranteed to the maximum extent.
Further, the mixing time of the wheat flour and the dough water in the step B1 is 30-40min, and the temperature of the well-mixed dough is controlled at 20-22 ℃.
By adopting the technical scheme, through long-term practice and research of workers and accumulation of working experience, the mixing time of the wheat flour and the flour water is within 30-40min under the condition of the proportion of the provided wheat flour and the flour water, the mixed dough is uniform and smooth, and meanwhile, the well-mixed dough temperature is kept within the temperature range of 20-22 ℃, so that the dough has better quality, meets the requirement of later dough leavening, and is a basic condition for better finishing leavening.
Further, the resting time of the good dough in step B1 is: making dough of 100g of birthday peaches, and standing for 5-10 min; standing for 40-45min to obtain 500g of dough, wherein in summer, the dough for 500g of birthday peaches only needs to be kept standing for 25-30 min.
By adopting the technical scheme, the dough leavening principle is that flour time is given, protein molecules in the flour fully absorb moisture to expand and stretch so as to achieve the effect of being more muscle and elastic, the dough leavening can better increase the toughness of the dough, and the steamed wheaten food is softer in taste or the cooked wheaten food is more loose, tender and delicious. The effect of the awake face has a large relation with the temperature and time of the awake face, and the awake time is also related to the quality of the prepared finished product. Similarly, after long-term practice and research of workers and accumulation of working experience, the dough for making 100g of birthday peaches is kept for 5-10min, and the dough for making 500g of birthday peaches is kept for 40-45min for making 500g of birthday peaches have better mouthfeel due to the larger volume of 500g of birthday peaches; because the dough leavening effect has a certain relation with the temperature, the progress of the protein molecules in the flour absorbing water to expand and stretch can be accelerated when the temperature is higher, the dough leavening time can be reduced, the temperature is generally higher in summer, and therefore, the dough for making 500g of birthday peaches needs to be kept still for 25-30min in summer, and compared with other seasons, the dough leavening time is shortened by nearly half.
Furthermore, the aperture of a filter screen used in the preparation method of the quick-frozen pastry birthday peach is 100 meshes.
By adopting the technical scheme, the filtering effect of the filter screen is mainly to ensure that the water used in the process of making the birthday peaches is finer, so that the quality of the made pastry birthday peaches is better. The water sprayed on the surface of the body of the birthday peach, or the water mixed and contained in the dough, is filtered through a 100-mesh filter net and then used. Through the filtration of the filter screen, substances which are not completely dissolved or can not be dissolved in the water in which the natural toner or other substances are dissolved can be filtered, so that the water used in the process of making the pastry birthday peaches is ensured not to contain substances with larger particles, and the quality of the made pastry birthday peaches is further ensured.
Further, the refreshing time of the embryo body and leaf body of the birthday peach in the step D is 20-60 min.
By adopting the technical scheme, the fermentation is to pretreat the flour product by utilizing a certain high temperature before steaming the flour product, the temperature is higher than the temperature for making the embryo bodies and the leaf bodies of the birthday peaches and lower than the steaming temperature of the birthday peaches, the temperature is in the range of 33-40 ℃, the fermentation is carried out for a proper time at the temperature, the embryo bodies and the leaf bodies of the birthday peaches are soft and elastic, and the fermented embryo bodies and the leaf bodies of the birthday peaches are steamed again, so that the prepared birthday peaches product has better quality, more elasticity and better mouthfeel. Through long-term practice and research of workers and accumulation of working experience, the quality of the prepared birthday peach products is better when the rising time of the birthday peach embryo body and the birthday peach leaf body is within the range of 20-60min at the temperature of 33-40 ℃.
Further, after the step F, packaging the finished products according to the requirements of the grade, specification and quantity of the finished products of the birthday peaches, wherein the packaging temperature is not higher than 15 ℃, the packaging time is not more than 30min, and the packaged products are preserved in an environment of-18 ℃.
By adopting the technical scheme, no edible preservative is added into the raw materials of the quick-frozen pastry birthday peach, so that the storage life of the birthday peach product is mainly guaranteed by quickly freezing the birthday peach product after the steaming is finished, and continuously placing the birthday peach product in a low-temperature environment, and the birthday peach product has a longer storage life by the low-temperature storage mode of quick freezing. The frozen birthday peaches are packaged, on one hand, in order to enable the frozen birthday peaches to be in a low-temperature environment as much as possible and avoid the damage to the appearance and the quality of the frozen birthday peaches caused by repeated freezing and thawing, on the other hand, the working efficiency of workers can be reduced and the physical health of the workers is influenced under the environment with excessively low temperature, so that the temperature for packaging the birthday peaches is not higher than 15 ℃, and in addition, in order to avoid the damage to the appearance and the quality of the frozen birthday peaches caused by repeated freezing and thawing as much as possible, the packaging time needs to be controlled within 30min, so that the quality of the frozen birthday peaches can be guaranteed to the maximum extent under the condition that no food preservative is added.
In conclusion, the invention has the following beneficial effects:
the invention provides a quick-frozen pastry birthday peach and a preparation method thereof, no food preservative is added in the formula of the quick-frozen pastry birthday peach, the requirement that sensitive people such as children and pregnant women in a special period of body development are not suitable for the food preservative can be met, and the pigment used by the quick-frozen pastry birthday peach is a natural pigment, so that the natural pigment is used, the requirement of the pigment is met, the health of a human body is not harmed, and nutrient substances can be provided for the human body; the preparation method provided by the invention strictly controls the mixing ratio of the birthday peach embryo body and the birthday peach leaf body of the pastry birthday peach and various preparation parameters in the preparation process, and ensures the quality of the prepared quick-frozen pastry birthday peach; meanwhile, after the manufacture of the pastry birthday peaches and the cooling, the quick-freezing and packaging processes of the pastry birthday peaches are carried out at low temperature, and the corresponding operation time is controlled so as to ensure the quality of the quick-frozen pastry birthday peaches to the maximum extent under the condition that no food preservative is added.
Detailed Description
The wheat flour used in the invention is produced by Dacheng food (Tianjin) Co.Ltd, the soft sugar is produced by Xinjiang Sifang Utility Co.Ltd, the aluminum-free double-effect baking powder is produced by Tianfu (China) food additive Co.Ltd, the sweetened bean paste stuffing (water paste) is produced by Texas Lu Ying food Co.Ltd, and the high-activity dry yeast is produced by Angel Yeast Co.Ltd. In addition, the natural red pigment powder and the natural green pigment powder used in the invention are both powders prepared by drying and crushing fresh vegetables or fruits, wherein the raw material of the natural red pigment powder is strawberry, and the raw material of the natural green pigment powder is any one of cabbage leaves, spinach leaves and celery leaves.
The invention provides a quick-frozen pastry birthday peach, which comprises a birthday peach embryo body and a birthday peach leaf body, wherein the birthday peach embryo body is prepared from the following raw materials in parts by weight: 28-32 parts of wheat flour, 11.5-13.5 parts of water, 3-4 parts of soft white sugar, 0.25-0.35 part of yeast powder, 0.15-0.25 part of baking powder and 14.3-16.7 parts of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of wheat flour, 0.04-0.06 part of natural green pigment powder, 0.008-0.012 part of yeast powder and 0.35-0.45 part of water. The natural green pigment powder is obtained by drying and pulverizing green vegetable leaves, and is selected from one of Chinese cabbage leaf powder, spinach leaf powder and celery leaf powder. The surface of the peach embryo body is sprayed with natural red pigment, and the natural red pigment is prepared from the following raw materials in parts by weight: 0.045-0.055 part of natural red pigment powder; 0.8-1.2 parts of water.
The invention also provides a preparation method of the quick-frozen pastry birthday peach, the aperture of the filter screen used in the preparation method is 100 meshes, the preparation method specifically comprises the following steps,
A. weighing: weighing the raw materials according to the mixture ratio of the components of the pastry birthday peach raw materials;
B. preparing a peach embryo body:
b1, dough mixing: respectively dissolving the soft white sugar, the baking powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water, stirring for 30-40min, controlling the temperature of the kneaded dough to be 20-22 ℃ to obtain the kneaded dough, and standing for 5-45min, wherein the dough for preparing 100g of the carambola is kept standing for 5-10 min; standing for 40-45min to make 500g of dough, and only standing for 25-30min in summer; repeatedly kneading for 20-24 times, and separating according to standard for making birthday peach to obtain divided flour;
b2, molding: adjusting the flour obtained from B1, and wrapping the bean paste stuffing weighed in step A into flour according to the standard that the mass of the bean paste stuffing per 100g of birthday peach is 18-21g to obtain birthday peach embryo body;
C. preparing the birthday peach leaf body: respectively dissolving the natural green pigment powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain green dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water into a whole, obtaining a green dough which is kneaded, and adjusting the green dough into a strip-shaped dough sheet; carving the body of the birthday peach leaves by using a leaf carving mould;
D. and (3) proofing and steaming: fermenting embryo of the birthday peach obtained in step B and leaf of the birthday peach obtained in step C at 33-40 deg.C for 20-60 min; steaming at 80-100 deg.C for 20-22 min;
E. spraying pigment: weighing natural red pigment powder and water according to the proportion requirement of the natural red pigment raw material components, dissolving the weighed natural red pigment powder in the water, and filtering by using a filter screen to obtain the pigment sprayed with the embryo body of the carambola; spraying pigment on the embryo body of the birthday peach after the embryo body of the birthday peach is cooked;
F. cooling and quick-freezing: cooling the steamed embryo body and folium Persicae with pigment at temperature below 20 deg.C for 40-50 min; quickly freezing and preserving the product at a temperature of less than 35 deg.C to obtain fructus Persicae product;
G. packaging: and packaging the finished products according to the requirements of grade, specification and quantity of the finished products, wherein the packaging temperature is not higher than 15 ℃, the packaging time is not longer than 30min, and the packaged products are stored in an environment of-18 ℃.
The invention is further illustrated by the following examples.
Examples
Example 1
The embodiment provides a quick-frozen pastry birthday peach and a preparation method thereof, and the quick-frozen pastry birthday peach provided by the embodiment comprises the following raw material components: the peach fruit body is prepared from the following raw materials in parts by weight: 28kg of wheat flour, 11.5kg of water, 3kg of soft sugar, 0.25kg of yeast powder, 0.15kg of baking powder and 14.3kg of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 0.8kg of wheat flour, 0.04kg of natural green pigment powder, 0.008kg of yeast powder and 0.35kg of water. The natural green pigment powder is Chinese cabbage leaf powder. The surface of the peach embryo body is sprayed with natural red pigment, and the natural red pigment is prepared from the following raw materials in parts by weight: 0.045kg of natural red pigment powder; 0.8kg of water.
The preparation method of the pastry birthday peach comprises the following steps:
A. weighing: weighing the raw materials according to the mixture ratio of the components of the pastry birthday peach raw materials;
B. preparing a peach embryo body:
b1, dough mixing: respectively dissolving the soft white sugar, the baking powder and the yeast powder weighed in the step A in water, rapidly stirring, and filtering by using a 100-mesh filter screen to obtain dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water, wherein the stirring time is 30min, the temperature of the kneaded dough is controlled to be 20-22 ℃, the kneaded dough is obtained, and the temperature of the kneaded dough in the embodiment is 20.5 ℃ through detection;
in this example, 100g of birthday peaches are produced, so the kneaded dough is kept still for 5min, and a tarpaulin is covered during the standing to keep the humidity so as to avoid the evaporation of water; dividing the flour according to the standard that the mass of each 100g of the birthday peach flour is 75g to obtain divided flour;
b2, molding: adjusting the flour obtained from the B1 to be peach-shaped, wrapping the bean paste stuffing weighed in the A step into a peach-shaped flour according to the standard that the mass of the bean paste stuffing of each 100g of the birthday peaches is 25g, adjusting the flour into a conical body, and stamping peach marks on the conical body by using a pressing plate to obtain a birthday peach embryo body;
C. preparing the birthday peach leaf body: respectively dissolving the natural green pigment powder and the yeast powder weighed in the step A in water, filtering by using a 100-mesh filter screen, and quickly stirring to obtain green dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water for 30min to uniformly integrate the wheat flour and the dough kneading water into a whole, obtaining a green dough which is well kneaded, and adjusting the green dough into a strip-shaped dough sheet; carving the body of the birthday peach leaves by using a leaf carving mould;
D. and (3) proofing and steaming: fermenting embryo of the birthday peach obtained in the step B and leaf of the birthday peach obtained in the step C at 33 deg.C for 60 min; then steaming at the temperature of 80-100 ℃ for 20-22min, wherein the steaming time in the embodiment is 20 min;
E. spraying pigment: weighing natural red pigment powder and water according to the proportion requirement of the natural red pigment raw material components, dissolving the weighed natural red pigment powder in the water, and filtering by using a 100-mesh filter screen to obtain the pigment sprayed with the embryo body of the carambola; spraying pigment on the embryo body of the birthday peach after the embryo body of the birthday peach is cooked;
F. cooling and quick-freezing: pushing the steamed embryo body and folium Persicae body sprayed with pigment into a cooling chamber for cooling at 15 deg.C for 40 min; then pushing the product into a quick-freezing warehouse for quick freezing, wherein the temperature of the quick-freezing warehouse is-20 ℃;
G. packaging: and packaging the finished products according to the requirements of grade, specification and quantity of the finished products, wherein the packaging temperature is 15 ℃, the packaging time is 30min, and the products are put into a cooling warehouse after the packaging is finished.
Example 2
The difference between the present example and example 1 is the raw material components of the quick-frozen pastry birthday peaches, which are as follows: the peach fruit body is prepared from the following raw materials in parts by weight: 30kg of wheat flour, 12.5kg of water, 3.5kg of soft sugar, 0.3kg of yeast powder, 0.2kg of baking powder and 14.88kg of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 1kg of wheat flour, 0.05kg of natural green pigment powder, 0.01kg of yeast powder and 0.4kg of water. The natural red pigment sprayed on the surface of the peach embryo body is prepared from the following raw materials in parts by weight: 0.05kg of natural red pigment powder; 1.0kg of water. The remaining ingredients and preparation were the same as in example 1.
Example 3
The difference between the present example and example 1 is the raw material components of the quick-frozen pastry birthday peaches, which are as follows: the peach fruit body is prepared from the following raw materials in parts by weight: 32kg of wheat flour, 13.5kg of water, 4kg of soft sugar, 0.35kg of yeast powder, 0.25kg of baking powder and 16.7kg of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 1.2kg of wheat flour, 0.06kg of natural green pigment powder, 0.012kg of yeast powder and 0.45kg of water. The natural red pigment sprayed on the surface of the peach embryo body is prepared from the following raw materials in parts by weight: 0.055kg of natural red pigment powder; 1.2kg of water. The remaining ingredients and preparation were the same as in example 1.
Example 4
This example differs from example 2 in that the natural green pigment powder is spinach leaf powder. The remaining ingredients and preparation were the same as in example 1.
Example 5
The difference between the embodiment and the embodiment 2 is that the natural green pigment powder is celery leaf powder. The remaining ingredients and preparation were the same as in example 1.
Example 6
The difference between this example and example 2 is that in step B, wheat flour and the obtained dough kneading water are mixed and stirred respectively, so that the flour and the dough kneading water are uniformly integrated, and the stirring time is 40 min. The remaining ingredients and preparation were the same as in example 1.
Example 7
This example is different from example 2 in that 100g of birthday peaches are produced, so the kneaded dough is left for 10min in the step B. The remaining ingredients and preparation were the same as in example 1.
Example 8
This example is different from example 2 in that 500g of birthday peaches are prepared, so the dough is left for 40min in step B. The remaining ingredients and preparation were the same as in example 1.
Example 9
This example is different from example 2 in that 500g of birthday peaches are prepared, so that the kneaded dough is left to stand for 45min in the step B. The remaining ingredients and preparation were the same as in example 1.
Example 10
The difference between this example and example 2 is that 500g of birthday peaches are produced in this example, and in summer, the ambient temperature is high, so the dough is left for 25min in step B. The remaining ingredients and preparation were the same as in example 1.
Example 11
The difference between this example and example 2 is that 500g of birthday peaches are produced in this example, and in summer, the ambient temperature is high, so the dough is left to stand for 30min in step B. The remaining ingredients and preparation were the same as in example 1.
Example 12
The difference between this example and example 2 is that in step C, wheat flour and the obtained dough kneading water are mixed and stirred respectively, so that the flour and the dough kneading water are uniformly integrated, and the stirring time is 40 min. The remaining ingredients and preparation were the same as in example 1.
Example 13
The difference between this example and example 2 is that the embryo bodies of the birthday peaches obtained from step B and the leaf bodies of the birthday peaches obtained from step C are proofed at 40 deg.C, and the proofness is soft and elastic, and the proofness time is 20 min; the remaining ingredients and preparation were the same as in example 1.
Example 14
The difference between this example and example 2 is that in step F, the steamed birthday peach embryo body and birthday peach leaf body sprayed with pigment are pushed into a cooling chamber for cooling at 15 deg.C for 50 min; the remaining ingredients and preparation were the same as in example 1.
Comparative example 1
The preparation method of the quick-frozen pastry birthday peach provided by the comparative example comprises the steps of taking 500g of flour, adding 10g of yeast powder and 5g of baking powder. A little white sugar is added, and after the dough is synthesized, the dough is covered by a wet cloth and proofed for standby; taking out the dough, skimming into appropriate size, wrapping bean stuffing to obtain SHOUTAO shape, making leaf with green flour skin, boiling, and steaming in food steamer for 20 min. 0.12g of calcium propionate is added according to the specification of the calcium propionate adding standard GB-2760 in the preparation process of the quick-frozen pastry birthday peaches.
Sensory test
Sensory tests were conducted on the quick-frozen snack birthday peaches prepared in the above examples 1 to 14 and comparative example 1, respectively, after 20 days of storage.
The evaluator selects: 60 customers who entered the store were randomly selected as evaluators, and the evaluators were randomly divided into two groups of 30 persons, the first group evaluated examples 1 to 7 and comparative example 1, and the second group evaluated examples 8 to 14 and comparative example 1.
Evaluation items: the frozen dessert carambola prepared in examples 1 to 14 was heated and evaluated in terms of color, flavor, taste and body condition.
Evaluation criteria: sensory evaluation criteria are shown in table 1, and the evaluation items can be scored as evaluation results by the evaluator after the evaluation.
TABLE 1 sensory evaluation criteria rules
The results of the evaluation were counted, and the final results are shown in Table 2.
TABLE 2 sensory test results of examples 1 to 14 and comparative example 1
The birthday peaches prepared by the preparation method of the quick-frozen pastry birthday peaches provided by the invention have good sensory flavor, the front sides of the birthday peaches are uniform and light red, the peach leaves are light green, the internal tissues of the birthday peaches are uniform and tough, no large pores exist, the birthday peaches are accompanied with flour flavor and special fermentation flavor, and the sweetened bean paste has moderate sweet taste and good flavor.
As can be seen from the data in Table 2, by comparing examples 1 to 14 with comparative example 1 after 20 days of storage, it can be seen that the quick-frozen pastry birthday peaches prepared by the invention still have better flavor after being stored for 20 days, which is far from the quick-frozen pastry birthday peaches prepared by the comparative example 1, although the shelf life of the quick-frozen pastry birthday peaches added with the preservative is generally half a year or even more than one year, the shelf life of the quick-frozen pastry birthday peaches prepared by the invention is preserved for 3 months at minus 18 ℃, the shelf life is shorter than that of the quick-frozen pastry birthday peaches prepared by the prior art on the whole, however, under the same preservation time, all sensory evaluation parameters of the quick-frozen pastry birthday peaches prepared by the invention are superior to those of the quick-frozen pastry birthday peaches prepared by the comparative example 1, namely, the flavor of the quick-frozen pastry birthday peaches prepared by the invention is obviously superior to that of the quick-frozen pastry birthday peaches prepared by the comparative example 1; in addition, as can be seen from the comparison between examples 1 to 14, the dough standing time in the method for preparing the quick-frozen pastry birthday peaches of the present invention has a great influence on the flavor of the quick-frozen pastry birthday peaches.
Test tests the frozen dessert peaches prepared in examples 1 to 14 were subjected to tests for various indexes, including physical and chemical indexes and microbiological indexes, and the detailed test indexes and test results for the various indexes are shown in table 3.
TABLE 3 sensory, physicochemical, and microbiological indicators of the quick-frozen pastry birthday peaches prepared in examples 1 to 14
Through detection, the detection results in the table 3 are obtained for the birthday peaches prepared by the preparation method of the quick-frozen pastry birthday peaches provided by the embodiments 1 to 14 of the invention, and through detection, the physicochemical detection result and the microbial index detection result of the quick-frozen pastry birthday peaches prepared by the invention both meet the GB2760-2014 detection standard. The quick-frozen pastry birthday peaches prepared by the invention are not added with any preservative, the shelf life of the birthday peaches is ensured by a low-temperature environment, and certain harm of the food preservative to eaters is avoided.
The formula of the quick-frozen pastry birthday peach provided by the invention is not added with any food preservative, so that the requirement that sensitive people such as children and pregnant women in a special period of body development are not suitable for the food preservative can be met, and the pigment used by the quick-frozen pastry birthday peach is a natural pigment, so that the natural pigment is used, the pigment requirement is met, the health of a human body is not harmed, and nutrient substances can be provided for the human body.
The preparation method of the quick-frozen pastry birthday peach strictly controls the matching proportion of the birthday peach embryo body and the birthday peach leaf body of the pastry birthday peach and various preparation parameters in the preparation process, and ensures the quality of the prepared quick-frozen pastry birthday peach; meanwhile, after the manufacture of the pastry birthday peaches and the cooling, the quick-freezing and packaging processes of the pastry birthday peaches are carried out at low temperature, and the corresponding operation time is controlled so as to ensure the quality of the quick-frozen pastry birthday peaches to the maximum extent under the condition that no food preservative is added.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. The quick-frozen pastry birthday peach is characterized by comprising a birthday peach embryo body and a birthday peach leaf body, wherein the birthday peach embryo body is prepared from the following raw materials in parts by weight: 28-32 parts of wheat flour, 11.5-13.5 parts of water, 3-4 parts of soft white sugar, 0.25-0.35 part of yeast powder, 0.15-0.25 part of baking powder and 14.3-16.7 parts of sweetened bean paste stuffing; the birthday peach leaf body is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of wheat flour, 0.04-0.06 part of natural green pigment powder, 0.008-0.012 part of yeast powder and 0.35-0.45 part of water.
2. The quick-frozen pastry birthday peach according to claim 1, wherein the natural green pigment powder is a powder obtained by drying and pulverizing green vegetable leaves.
3. The quick-frozen pastry birthday peach according to claim 2, characterized in that the natural green pigment powder is selected from any one of cabbage leaf powder, spinach leaf powder and celery leaf powder.
4. The quick-frozen pastry birthday peach according to claim 1, characterized in that the surface of the birthday peach embryo body is sprayed with a natural red pigment, and the natural red pigment is prepared from the following raw materials in parts by weight: 0.045-0.055 part of natural red pigment powder; 0.8-1.2 parts of water.
5. The method for preparing quick-frozen pastry birthday peaches as claimed in any of claims 1 to 4, which is characterized in that the preparation method comprises the following steps:
A. weighing: weighing the raw materials according to the mixture ratio of the components of the pastry birthday peach raw materials;
B. preparing a peach embryo body:
b1, dough mixing: respectively dissolving the soft white sugar, the baking powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water into a whole to obtain a kneaded dough and standing for 5-45 min; repeatedly kneading for 20-24 times, and separating according to standard for making birthday peach to obtain divided flour;
b2, molding: adjusting the flour obtained from the B1, dividing the sweetened bean paste stuffing according to the making standard of the birthday peaches, and wrapping the sweetened bean paste stuffing weighed in the step A into the flour to obtain embryo bodies of the birthday peaches;
C. preparing the birthday peach leaf body: respectively dissolving the natural green pigment powder and the yeast powder weighed in the step A in water, and filtering by using a filter screen to obtain green dough kneading water; respectively mixing and stirring the wheat flour weighed in the step A and the obtained dough kneading water to uniformly integrate the wheat flour and the dough kneading water into a whole, obtaining a green dough which is kneaded, and adjusting the green dough into a strip-shaped dough sheet; carving the body of the birthday peach leaves by using a leaf carving mould;
D. and (3) proofing and steaming: fermenting the embryo body of the birthday peach obtained in the step B and the leaf body of the birthday peach obtained in the step C at 33-40 deg.C; steaming at 80-100 deg.C for 20-22 min;
E. spraying pigment: weighing natural red pigment powder and water according to the proportion requirement of the natural red pigment raw material components, dissolving the weighed natural red pigment powder in the water, and filtering by using a filter screen to obtain the pigment sprayed with the embryo body of the carambola; spraying pigment on the embryo body of the birthday peach after the embryo body of the birthday peach is cooked;
F. cooling and quick-freezing: cooling the steamed embryo body and folium Persicae with pigment at temperature below 20 deg.C for 40-50 min; and quickly freezing and preserving the product in an environment with the temperature of less than-18 ℃ to obtain the finished product of the birthday peach.
6. The method for preparing quick-frozen pastry birthday peaches according to claim 5, wherein the mixing time of the wheat flour and the dough water in the step B1 is 30-40min, and the temperature of the well-mixed dough is controlled at 20-22 ℃.
7. The method for preparing quick-frozen pastry birthday peaches according to claim 5, wherein the resting time of the well-neutralized dough in the step B1 is as follows: making dough of 100g of birthday peaches, and standing for 5-10 min; standing for 40-45min to obtain 500g of dough, wherein in summer, the dough for 500g of birthday peaches only needs to be kept standing for 25-30 min.
8. The method for preparing quick-frozen pastry birthday peaches according to claim 5, wherein the aperture of the filter screen used in the method for preparing quick-frozen pastry birthday peaches is 100 meshes.
9. The method for preparing quick-frozen pastry birthday peach according to claim 5, wherein the time for the fermentation of the embryo body and the leaf body of the birthday peach in the step D is 20-60 min.
10. The method for preparing quick-frozen pastry birthday peach according to claim 5, wherein after the step F, the finished birthday peach is packaged according to the grade, specification and quantity requirements of the finished birthday peach, the packaging temperature is not higher than 15 ℃, the packaging time is not more than 30min, and the packaged product is preserved in an environment of-18 ℃.
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Citations (3)
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| CN1481693A (en) * | 2002-12-05 | 2004-03-17 | 北京先达饮食集团公司老正兴饭庄 | Refection steamed long life peach series products and method for preparation thereof |
| CN105533407A (en) * | 2015-12-10 | 2016-05-04 | 安徽青松食品有限公司 | Manufacturing method of birthday peach-shaped mantou |
| CN110235971A (en) * | 2019-06-12 | 2019-09-17 | 章黎 | A kind of peach offered as a birthday present and its manufacture craft |
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- 2020-06-22 CN CN202010575261.1A patent/CN111700220A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481693A (en) * | 2002-12-05 | 2004-03-17 | 北京先达饮食集团公司老正兴饭庄 | Refection steamed long life peach series products and method for preparation thereof |
| CN105533407A (en) * | 2015-12-10 | 2016-05-04 | 安徽青松食品有限公司 | Manufacturing method of birthday peach-shaped mantou |
| CN110235971A (en) * | 2019-06-12 | 2019-09-17 | 章黎 | A kind of peach offered as a birthday present and its manufacture craft |
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| Title |
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| 徐军主编: "《烹饪工艺美术》", 31 August 2015, 重庆大学出版社 * |
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