CN112293552A - 一种具有特殊香味的沙琪玛及其制备方法 - Google Patents
一种具有特殊香味的沙琪玛及其制备方法 Download PDFInfo
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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 28
- 235000013736 caramel Nutrition 0.000 title claims abstract description 28
- 239000003205 fragrance Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 6
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000012149 noodles Nutrition 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 9
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 9
- 235000009120 camo Nutrition 0.000 claims description 9
- 235000005607 chanvre indien Nutrition 0.000 claims description 9
- 239000011487 hemp Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 claims 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000207961 Sesamum Species 0.000 abstract 2
- 230000002040 relaxant effect Effects 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- 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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Abstract
本发明公开了一种具有特殊香味的沙琪玛，属于食品技术领域，由如下对应重量百分比的物质制成：面粉10～30％、苏麻粉3～60％、泡打粉0.3～0.6％、蛋液10～20％、糖15～25％、奶油0.8～3％、水2～4％。本发明提供了一种新品种沙琪玛，具体是以面粉、苏麻粉为主要原料加工制成，其中苏麻粉的添加能够赋予沙琪玛特殊的香味，增加了沙琪玛的气味和食用口感，并且丰富了沙琪玛的营养价值。
Description
技术领域
本发明属于食品技术领域，具体涉及一种具有特殊香味的沙琪玛及其制备方法。
背景技术
沙琪玛，也写作“萨其马”、“沙其马”、“沙其玛”、“萨齐马”等，是满语
(sacima)的音译。香港称之为“马仔”，是一种满族特色甜味糕点。做法是将面条炸熟后，用糖拌匀再成小块食用。萨其马具有色泽米黄，口感酥松绵软，香甜可口，桂花蜂蜜香味浓郁的特色。
沙琪玛源于清代关外三陵的祭品。满族入关后在北京开始流行，成为京式四季糕点之一，是当时重要的小吃。过去在北京亦曾写作“沙其马”、“赛利马”等。
现有市售的沙琪玛多存在香味一般，味道不佳等问题，限制了沙琪玛的推广食用。
发明内容
本发明的目的是提供一种具有特殊香味的沙琪玛及其制备方法。
本发明的上述技术目的是通过以下技术方案实现的：
一种具有特殊香味的沙琪玛，由如下对应重量百分比的物质制成：
面粉10～30％、苏麻粉3～60％、泡打粉0.3～0.6％、蛋液10～20％、糖15～25％、奶油0.8～3％、水2～4％。
进一步的，所述苏麻粉的制备方法包括如下步骤：
选取完整、未破损的苏麻，先对其进行清洗后，然后晾干磨成面粉状或破壁成面粉状即可。
一种具有特殊香味的沙琪玛的制备方法，包括如下步骤：
(1)将面粉、苏麻粉、泡打粉混合，然后加入蛋液和水揉制成面团，再对面团松弛处理15～30min备用；
(2)对步骤(1)的面团擀平、切条，然后油炸处理2～3min后得油炸面条备用；
(3)将糖、水混合熬成糖浆，然后加入奶油，搅拌均匀备用；
(4)将步骤(2)所得的油炸面条放入到步骤(3)处理后的糖浆中，搅拌均匀后放入模具压实，冷却后再经脱模、切块、包装即可。
进一步的，步骤(2)中所述的油炸处理时控制油温为150～170℃。
本发明相比现有技术具有以下优点：
本发明提供了一种新品种沙琪玛，具体是以面粉、苏麻粉为主要原料加工制成，其中苏麻粉的添加能够赋予沙琪玛特殊的香味，增加了沙琪玛的气味和食用口感，并且丰富了沙琪玛的营养价值。此外，本发明方法简单，利于大规模的推广应用，制得的沙琪玛营养丰富，口感好，并具有特殊的香味，极具市场竞争力。
具体实施方式
实施例1
一种具有特殊香味的沙琪玛，由如下对应重量百分比的物质制成：
面粉11.9％、苏麻粉60％、泡打粉0.3％、蛋液10％、糖15％、奶油0.8％、水2％。
所述苏麻粉的制备方法包括如下步骤：
选取完整、未破损的苏麻，先对其进行清洗后，然后晾干磨成面粉状或破壁成面粉状即可。
一种具有特殊香味的沙琪玛的制备方法，包括如下步骤：
(1)将面粉、苏麻粉、泡打粉混合，然后加入蛋液和水揉制成面团，再对面团松弛处理15min备用；
(2)对步骤(1)的面团擀平、切条，然后油炸处理2min后得油炸面条备用；
(3)将糖、水混合熬成糖浆，然后加入奶油，搅拌均匀备用；
(4)将步骤(2)所得的油炸面条放入到步骤(3)处理后的糖浆中，搅拌均匀后放入模具压实，冷却后再经脱模、切块、包装即可。
步骤(2)中所述的油炸处理时控制油温为150℃。
实施例2
一种具有特殊香味的沙琪玛，由如下对应重量百分比的物质制成：
面粉20％、苏麻粉39.5％、泡打粉0.5％、蛋液15％、糖20％、奶油2％、水3％。
所述苏麻粉的制备方法包括如下步骤：
选取完整、未破损的苏麻，先对其进行清洗后，然后晾干磨成面粉状或破壁成面粉状即可。
一种具有特殊香味的沙琪玛的制备方法，包括如下步骤：
(1)将面粉、苏麻粉、泡打粉混合，然后加入蛋液和水揉制成面团，再对面团松弛处理25min备用；
(2)对步骤(1)的面团擀平、切条，然后油炸处理2.5min后得油炸面条备用；
(3)将糖、水混合熬成糖浆，然后加入奶油，搅拌均匀备用；
(4)将步骤(2)所得的油炸面条放入到步骤(3)处理后的糖浆中，搅拌均匀后放入模具压实，冷却后再经脱模、切块、包装即可。
步骤(2)中所述的油炸处理时控制油温为160℃。
实施例3
一种具有特殊香味的沙琪玛，由如下对应重量百分比的物质制成：
面粉30％、苏麻粉17.4％、泡打粉0.6％、蛋液20％、糖25％、奶油3％、水4％。
所述苏麻粉的制备方法包括如下步骤：
选取完整、未破损的苏麻，先对其进行清洗后，然后晾干磨成面粉状或破壁成面粉状即可。
一种具有特殊香味的沙琪玛的制备方法，包括如下步骤：
(1)将面粉、苏麻粉、泡打粉混合，然后加入蛋液和水揉制成面团，再对面团松弛处理30min备用；
(2)对步骤(1)的面团擀平、切条，然后油炸处理3min后得油炸面条备用；
(3)将糖、水混合熬成糖浆，然后加入奶油，搅拌均匀备用；
(4)将步骤(2)所得的油炸面条放入到步骤(3)处理后的糖浆中，搅拌均匀后放入模具压实，冷却后再经脱模、切块、包装即可。
步骤(2)中所述的油炸处理时控制油温为170℃。
Claims (4)
1.一种具有特殊香味的沙琪玛，其特征在于，由如下对应重量百分比的物质制成：
面粉10～30％、苏麻粉3～60％、泡打粉0.3～0.6％、蛋液10～20％、糖15～25％、奶油0.8～3％、水2～4％。
2.根据权利要求1所述的一种具有特殊香味的沙琪玛，其特征在于，所述苏麻粉的制备方法包括如下步骤：
选取完整、未破损的苏麻，先对其进行清洗后，然后晾干磨成面粉状或破壁成面粉状即可。
3.一种具有特殊香味的沙琪玛的制备方法，其特征在于，包括如下步骤：
(1)将面粉、苏麻粉、泡打粉混合，然后加入蛋液和水揉制成面团，再对面团松弛处理15～30min备用；
(2)对步骤(1)的面团擀平、切条，然后油炸处理2～3min后得油炸面条备用；
(3)将糖、水混合熬成糖浆，然后加入奶油，搅拌均匀备用；
(4)将步骤(2)所得的油炸面条放入到步骤(3)处理后的糖浆中，搅拌均匀后放入模具压实，冷却后再经脱模、切块、包装即可。
4.根据权利要求3所述的一种具有特殊香味的沙琪玛的制备方法，其特征在于，步骤(2)中所述的油炸处理时控制油温为150～170℃。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207019A (zh) * | 2014-08-22 | 2014-12-17 | 四川龙旺食品有限公司 | 一种苏麻红糖馅汤圆及其生产方法 |
| CN109619251A (zh) * | 2017-10-09 | 2019-04-16 | 杨梅红 | 一种抹茶沙琪玛及其制作方法 |
| CN110506776A (zh) * | 2019-08-31 | 2019-11-29 | 贵州大学 | 苏麻籽粕饼干及制备方法 |
-
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- 2020-11-03 CN CN202011210309.5A patent/CN112293552A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207019A (zh) * | 2014-08-22 | 2014-12-17 | 四川龙旺食品有限公司 | 一种苏麻红糖馅汤圆及其生产方法 |
| CN109619251A (zh) * | 2017-10-09 | 2019-04-16 | 杨梅红 | 一种抹茶沙琪玛及其制作方法 |
| CN110506776A (zh) * | 2019-08-31 | 2019-11-29 | 贵州大学 | 苏麻籽粕饼干及制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 蒋昌禄等: "城口苏麻糖的制作工艺", 《农产品加工》 * |
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