CN112335832A - 一种黑珍珠流沙包及其制作工艺 - Google Patents
一种黑珍珠流沙包及其制作工艺 Download PDFInfo
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- CN112335832A CN112335832A CN202011232447.3A CN202011232447A CN112335832A CN 112335832 A CN112335832 A CN 112335832A CN 202011232447 A CN202011232447 A CN 202011232447A CN 112335832 A CN112335832 A CN 112335832A
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- powder
- pearl
- black
- water
- quicksand
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种黑珍珠流沙包及其制作工艺,黑珍珠流沙包的皮料包括高筋粉、中筋粉、啤酒酵母、泡打粉、黑芝麻酱、墨鱼汁、白糖;黑珍珠流沙包的馅料包括咸蛋黄末、玉米淀粉、鱼胶粉、椰浆、炼奶、白糖粉、猪油、黄油、水、珍珠粉圆。其制作工艺包括制作面皮,将咸蛋黄碾磨成沙,制作流沙状混合乳液,过胶体磨机,包馅,醒发,醒发,降温包装。本发明的黑珍珠流沙包具备营养价值丰富、抗冻醒发度大,且香味浓郁、内馅口感既柔和又韧弹的特征,解决了珍珠粉圆冰冻后脆弹感下降的问题,并且包子面皮会形成较多的微孔结构,面皮酥软,能够极大限度地激发面皮中黑芝麻酱的芳香。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种黑珍珠流沙包及其制作工艺。
背景技术
我国烹饪面点品种繁多,馒头和包子是面点中的主要品种,具有食用面广,消费量大的特点,宾馆、饭店、集体食堂都有馒头、包子、面条、花卷等蒸煮类面食供应,在我国饮食结构中占有很大的比例。
其中,包子是我国人民的传统主食之一,一直以来被消费者所青睐。包子口感软绵、色白,最大的特点是辅以馅料,馅料有禽畜肉、各种蔬菜、豆沙等,其中著名的有“扬州包子”、广东“叉烧包”等。根据馅料的不同又有许多品种,如“三丁包子”、“野鸭菜包”、“鲜肉包”、“豆沙包”等。在长期的发展过程中,各地已形成了众多风味各异的馒头和包子品种,有的是主食,有的则成为精致的点心。
目前国内外对面包的小麦粉品质指标、加工工艺、影响因素、储存、老化机理及抗老化等诸发明都进行了系统和深入的研究,使面包的工业化生产变为现实。相比之下,由于我国特殊的历史原因,长期以来人们仅仅是为了解决温饱问题,馒头生产一直以家庭作坊为主,还未深入考虑馒头的品质问题。八十年代中后期,生活水平有了明显提高之后,人们才开始对馒头有了初步研究。但是,长期以来,由于历史和社会发展的局限,包子还停留在手工包制的水平,主要还是以酒店、茶社和饭店现做现卖的经营方式为主,知名的包子生产企业工业化生产的速冻包子也是手工包制而成的。对包子的制作工艺以及包子标准化研究,最近两年才刚刚开始。如何采用工业化生产馒头、包子等制品,既可以大大提高面粉的附加值,产生可观的经济效益,又能够极大方便城镇居民的日常生活,一直是食品加工领域的研究方向之一。
包子是一种内包馅料,通过酵母醒发面皮,蒸笼蒸制而成的传统食品。起源早于实必馒头,也被称为带馅的馒头。在制作时一般加入肉、菜、豆沙等馅料。一般加工过程为:配料、和面、压面、分割、包馅、醒发、蒸制、降温。在传统馅料的基础,近年来开发出各种特色馅料,如申请号为201310262179.3的中国发明专利,公开了一种助消化的包子。通过馅料的创新调整,具有助消化的功效,适合肠胃不适及消化不良的人群食用。在当下,消费者日益追求丰富口感和多种营养的需求下,开发出更具口感特色和营养价值的包子,是食品加工领域的另一重要研究方向。
发明内容
针对现有技术中存在的问题,本发明提供一种黑珍珠流沙包,具备营养价值丰富、抗冻醒发度大,且香味浓郁、内馅口感既柔和又韧弹。
为实现上述目的,本发明提供如下技术方案,一种黑珍珠流沙包,该黑珍珠流沙包的皮料的组成原料的重量份为:
高筋粉 500
中筋粉 4500
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
与现有技术相比,在面皮中添加黑芝麻酱和墨鱼汁能够使得面皮色泽光亮,产生特俗的醇香;使用的咸蛋黄结合鱼胶粉、玉米淀粉、椰浆、炼奶能够形成混合流沙馅,具有上佳的流沙质感,配合填入珍珠粉圆能够产生丰富的口感层次,并流沙状的混合流沙馅能够使得珍珠粉圆产生更佳的滑润脆弹口感。流沙状的混合流沙馅能够在包子速冻后,再次解冻蒸煮包子的过程,保持珍珠粉圆的脆弹感,解决了珍珠粉圆冰冻后脆弹感下降的问题。
进一步的,在所述的皮料的组成原料中,添加有占皮料总重量3‰-5‰的乳化改良剂,所述乳化改良剂组成原料的重量百分比组成如下:5-12%的改性磷脂,15-25%葡萄糖酸内酯,10-20%的蔗糖脂,11-15%的硬脂乳酸钙或硬脂酰乳酸钠,5-15%的二乙酰酒石酸单酸甘油酯,1-3%水溶性和水不溶性葡聚糖的复合物,2-7%的硬脂酰乳酸钙钠,1-5%海藻糖,2-5%银杏提取物,余量为水皂角提取物,总和为100%。银杏提取物和水皂角提取物结构中常连接有酚羟基、甲氧基、甲基、异戊烯基等官能团,结构具有共轭性,水溶性和水不溶性葡聚糖的复合物分散于一定量的净化水中时,主要是水不溶性的及部分水溶性的葡聚糖分子间的架桥作用,以与上述基团之间的分子间范德华力作用,形成立体的网状结构,使得面团具有较强的持气力和持水性能,另外,在包子蒸制和醒发过程中,包子面皮会形成较多的微孔结构,面皮酥软,能够极大限度地激发面皮中黑芝麻酱的芳香。并且,在速冻后再次蒸煮,依然能保持面皮酥软和蓬松,维持良好的口感。
为实现本发明的制作工艺目的,本发明提供如下技术方案,一种黑珍珠流沙包的制作工艺,所述制作工艺包括以下步骤:
S1: 按1比9的比例放入高筋粉和中筋粉,放入白糖、黑芝麻酱和墨鱼汁,再放入啤酒酵母、泡打粉,加入水合面后,压制成单个的面皮,每个黑珍珠流沙包的面皮重量为35g;
S2: 将咸蛋黄蒸熟,压制碾磨成沙;
S3:加入鱼胶粉、椰浆、玉米淀粉、白糖粉、黄油、猪油、炼奶与步骤S2中的咸蛋黄沙混合蒸煮炒制,或将混合物过胶体磨机后形成混合流沙馅;
S4:将黑色珍珠粉圆投入沸水中泡发6至10分钟,冷却后滤水备用;
S5:将步骤S4所得的珍珠粉圆与步骤S3所得的混合流沙馅混合后包入面皮,捏合面皮成包子型,每个黑珍珠流沙包中包入的混合流沙馅为20g,包入的珍珠粉圆为5g;
S6:将步骤S5所得包子醒发15至20分钟;
S7:蒸制8分钟;
S8:降温包装。
与现有技术相比,使用的咸蛋黄结合鱼胶粉、玉米淀粉、椰浆、炼奶过胶体磨机后能够形成混合流沙馅,具有上佳的流沙质感,配合填入珍珠粉圆能够产生丰富的口感层次,并流沙状的混合流沙馅能够使得珍珠粉圆产生更佳的滑润脆弹口感。流沙状的混合流沙馅能够在包子速冻后,再次解冻蒸煮包子的过程,保持珍珠粉圆的脆弹感,解决了珍珠粉圆冰冻后脆弹感下降的问题。
作为改进,在所述的皮料的组成原料中还添加重量份为50的乳化改良剂,所述乳化剂组成原料的重量百分比组成如下:5-12%的改性磷脂,15-25%葡萄糖酸内酯,10-20%的蔗糖脂,11-15%的硬脂乳酸钙或硬脂酰乳酸钠,5-15%的二乙酰酒石酸单酸甘油酯,1-3%水溶性和水不溶性葡聚糖的复合物,2-7%的硬脂酰乳酸钙钠,1-5%海藻糖,2-5%银杏提取物,余量为水皂角提取物,总和为100%。银杏提取物和水皂角提取物结构中常连接有酚羟基、甲氧基、甲基、异戊烯基等官能团,结构具有共轭性,水溶性和水不溶性葡聚糖的复合物分散于一定量的净化水中时,主要是水不溶性的及部分水溶性的葡聚糖分子间的架桥作用,以与上述基团之间的分子间范德华力作用,形成立体的网状结构,使得面团具有较强的持气力和持水性能,另外,在包子蒸制和醒发过程中,包子面皮会形成较多的微孔结构,面皮酥软,能够极大限度地激发面皮中黑芝麻酱的芳香。并且,在速冻后再次蒸煮,依然能保持面皮酥软和蓬松,维持良好的口感。
为实现上述目的,本发明提供的另一种技术方案,一种黑珍珠流沙包,该黑珍珠流沙包的皮料的组成原料的重量份为:
燕麦粉 2000
中筋粉 3000
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
黑芝麻有降血糖作用,可降低血糖,增加肝脏及肌肉中糖元的含量,但大剂量则降低糖元含量。促肾上腺作用,可增加肾上腺中抗坏血酸及胆固醇含量。抗炎作用,灭菌的芝麻油涂布皮肤粘膜,有减轻刺激,促进炎症恢复等作用。对心血管作用,黑芝麻中的亚油酸可使血中胆固醇含量降低,有防治冠状动脉硬化的作用。墨鱼汁中的氨基酸有大约40%是人体必须氨基酸,墨鱼汁的蛋白质含量可达10%左右,是牛奶蛋白质含量的3倍左右,墨鱼汁的蛋白含量更高。墨鱼汁富含黏多糖,该物质可以抑制癌细胞的生长繁殖,具有一定的抗癌作用。墨鱼汁富含黏多糖,是构成人体骨骼、血管、皮肤等重要成分,有一定的止血作用,而且能缓和更年期妇女停经症状,在一定程度上起到抗衰老的效果。墨鱼汁中的氨基酸有大约40%是人体必须氨基酸,墨鱼汁的蛋白质含量可达10%左右,是牛奶蛋白质含量的3倍左右,鱿鱼墨鱼汁的蛋白含量更高。墨鱼汁富含黏多糖,该物质可以抑制癌细胞的生长繁殖,具有一定的抗癌作用。墨鱼汁富含黏多糖,是构成人体骨骼、血管、皮肤等重要成分,有一定的止血作用,而且能缓和更年期妇女停经症状,在一定程度上起到抗衰老的效果。墨鱼汁含有牛磺胺基酸,该物质可以促进体内胆固醇的排泄,有助于清除血液中的脂肪、胆固醇,维护血管弹性,对心血管疾病有一定的防治作用。墨鱼汁的功效还有以下几点,第一点,墨鱼汁里面含有碳酸钙这种成分,而这种成分有利于缓解胃酸过多出现的不适症状,所以墨鱼汁有抑制胃酸的功效。第二点有抗病毒和抗放射性物质的功效,由于墨鱼汁里面含有多肽这种物质,而这种物质就有着抗病毒的效果。第三点,墨鱼汁里面含有大量的蛋白质,无机盐,维生素,钙等物质,所以它有提高身体免疫力的功效。第四点,墨鱼汁有止血的功效,尤其是对于一些功能性出血的症状有缓解的效果,第五点墨鱼汁有缓解胃和十二指肠溃疡的功效。在本技术方案中,黑芝麻酱搭配墨鱼汁,能够搭配成营养丰富的组合,同时墨鱼汁中的能够激发燕麦粉的芳香和黑芝麻酱的醇香,同时墨鱼汁中无机盐和钙等物质能够使得包子的面皮产生鲜亮光泽,增加消费者的食欲感。
为实现上述目的,本发明提供的另一种技术方案,一种黑珍珠流沙包,该黑珍珠流沙包的皮料的组成原料的重量份为:
高筋粉 500
荞麦粉 2000
中筋粉 2500
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
在本技术方案中,黑芝麻酱搭配墨鱼汁,能够搭配成营养丰富的组合,同时墨鱼汁中的能够激发黑芝麻酱的醇香,同时墨鱼汁中无机盐和钙等物质能够使得包子的面皮产生鲜亮光泽,增加消费者的食欲感。使用荞麦粉,能够增加多种生物活性物质,如肌醇、生育酚、类胡萝卜素、植物甾醇、角鲨烯、维生素、谷胱甘肽和褪黑素等,起到更佳营养保健作用。同时还增加面皮的咀嚼口感,为部分消费者所喜爱。
具体实施方式
下面通过具体实施例,对本发明的技术方案进行说明。
实施例 1
在本实施例中,提供一种黑珍珠流沙包的制作工艺的具体操作步骤:
S1: 按1比9的比例放入高筋粉和中筋粉,其中,高筋粉 500g、中筋粉 4500g,再放入啤酒酵母 36g、泡打粉 40g、黑芝麻酱 100g、墨鱼汁 50g、白糖 1000g。
在本步骤中还有添加有占皮料总重量3‰的乳化改良剂,所述乳化剂组成原料的重量百分比组成如下:5%的改性磷脂,15%葡萄糖酸内酯,10%的蔗糖脂,11%的硬脂乳酸钙或硬脂酰乳酸钠,5%的二乙酰酒石酸单酸甘油酯,1%水溶性和水不溶性葡聚糖的复合物,2%的硬脂酰乳酸钙钠,1%海藻糖,2%银杏提取物,余量为水皂角提取物,总和为100%。
加入水合面后,切割成单个小面团,压制成单个的面皮,每个黑珍珠流沙包的面皮重量为35g。
S2: 将 800g咸蛋黄蒸熟,压制碾磨成沙;
S3:玉米淀粉 40g、鱼胶粉 60g、椰浆 160g、炼奶 140g、白糖粉 300g、猪油 100g、黄油100g、水 600g与步骤S2中的咸蛋黄沙混合蒸煮炒制,或将混合物过胶体磨机后形成混合流沙馅;
S4:将黑色珍珠粉圆 575g投入沸水中泡发6至10分钟,冷却后滤水备用;S5:将步骤S4所得的珍珠粉圆与步骤S3所得的混合流沙馅混合后包入面皮,捏合面皮成包子型,每个黑珍珠流沙包中包入的混合流沙馅为20g,包入的珍珠粉圆为5g;S6:将步骤S5所得包子醒发15至20分钟;
S7:蒸制8分钟;S8:降温包装。
由于在步骤S3中,使用的咸蛋黄结合鱼胶粉、玉米淀粉、椰浆、炼奶过胶体磨机后能够形成混合流沙馅,具有上佳的流沙质感,配合填入珍珠粉圆能够产生丰富的口感层次,并流沙状的混合流沙馅能够使得珍珠粉圆产生更佳的滑润脆弹口感。流沙状的混合流沙馅能够在包子速冻后,再次解冻蒸煮包子的过程,保持珍珠粉圆的脆弹感,解决了珍珠粉圆冰冻后脆弹感下降的问题。银杏提取物和水皂角提取物结构中常连接有酚羟基、甲氧基、甲基、异戊烯基等官能团,结构具有共轭性,水溶性和水不溶性葡聚糖的复合物分散于一定量的净化水中时,主要是水不溶性的及部分水溶性的葡聚糖分子间的架桥作用,以与上述基团之间的分子间范德华力作用,形成立体的网状结构,使得面团具有较强的持气力和持水性能,另外,在包子蒸制和醒发过程中,包子面皮会形成较多的微孔结构,面皮酥软,能够极大限度地激发面皮中黑芝麻酱的芳香。并且,在速冻后再次蒸煮,依然能保持面皮酥软和蓬松,维持良好的口感。
实施例 2
在本实施例中,提供一种黑珍珠流沙包的制作工艺的具体操作步骤:
S1: 按2比3的比例放入燕麦粉和中筋粉,其中,燕麦粉 2000g、中筋粉 3000g,再放入啤酒酵母 36g、泡打粉 40g、黑芝麻酱 100g、墨鱼汁 50g、白糖 1000g。
在本步骤中还添加有占皮料总重量5‰的乳化改良剂,所述乳化剂组成原料的重量百分比组成如下:12%的改性磷脂,15%葡萄糖酸内酯,12%的蔗糖脂,11%的硬脂乳酸钙或硬脂酰乳酸钠,5%的二乙酰酒石酸单酸甘油酯,3%水溶性和水不溶性葡聚糖的复合物,3%的硬脂酰乳酸钙钠,5%海藻糖,5%银杏提取物,余量为水皂角提取物,总和为100%。
加入水合面后,切割成单个小面团,压制成单个的面皮,每个黑珍珠流沙包的面皮重量为35g。
S2: 将 800g咸蛋黄蒸熟,压制碾磨成沙;
S3:玉米淀粉 40g、鱼胶粉 60g、椰浆 160g、炼奶 140g、白糖粉 300g、猪油 100g、黄油100g、水 600g与步骤S2中的咸蛋黄沙混合蒸煮炒制,或将混合物过胶体磨机后形成混合流沙馅;
S4:将黑色珍珠粉圆 575g投入沸水中泡发6至10分钟,冷却后滤水备用;S5:将步骤S4所得的珍珠粉圆与步骤S3所得的混合流沙馅混合后包入面皮,捏合面皮成包子型,每个黑珍珠流沙包中包入的混合流沙馅为20g,包入的珍珠粉圆为5g;S6:将步骤S5所得包子醒发15至20分钟;
S7:蒸制8分钟;S8:降温包装。
由于在步骤S3中,使用的咸蛋黄结合鱼胶粉、玉米淀粉、椰浆、炼奶过胶体磨机后能够形成混合流沙馅,具有上佳的流沙质感,配合填入珍珠粉圆能够产生丰富的口感层次,并流沙状的混合流沙馅能够使得珍珠粉圆产生更佳的滑润脆弹口感。流沙状的混合流沙馅能够在包子速冻后,再次解冻蒸煮包子的过程,保持珍珠粉圆的脆弹感,解决了珍珠粉圆冰冻后脆弹感下降的问题。银杏提取物和水皂角提取物结构中常连接有酚羟基、甲氧基、甲基、异戊烯基等官能团,结构具有共轭性,水溶性和水不溶性葡聚糖的复合物分散于一定量的净化水中时,主要是水不溶性的及部分水溶性的葡聚糖分子间的架桥作用,以与上述基团之间的分子间范德华力作用,形成立体的网状结构,使得面团具有较强的持气力和持水性能,另外,在包子蒸制和醒发过程中,包子面皮会形成较多的微孔结构,面皮酥软,能够极大限度地激发面皮中黑芝麻酱的芳香。并且,在速冻后再次蒸煮,依然能保持面皮酥软和蓬松,维持良好的口感。
实施例 3
在本实施例中,提供一种黑珍珠流沙包的制作工艺的具体操作步骤:
S1: 按2比2.5的比例放入荞麦粉和中筋粉,其中,荞麦粉 2000g、中筋粉 2500g、高筋粉 500,再放入啤酒酵母 36g、泡打粉 40g、黑芝麻酱 100g、墨鱼汁 50g、白糖 1000g。
在本步骤中还添加有占皮料总重量4‰的乳化改良剂,所述乳化剂组成原料的重量百分比组成如下:7%的改性磷脂,20%葡萄糖酸内酯,15%的蔗糖脂,12%的硬脂乳酸钙或硬脂酰乳酸钠,10%的二乙酰酒石酸单酸甘油酯,1%水溶性和水不溶性葡聚糖的复合物,4%的硬脂酰乳酸钙钠,2%海藻糖,5%银杏提取物,余量为水皂角提取物,总和为100%。
加入水合面后,切割成单个小面团,压制成单个的面皮,每个黑珍珠流沙包的面皮重量为35g。
S2: 将 800g咸蛋黄蒸熟,压制碾磨成沙;
S3:玉米淀粉 40g、鱼胶粉 60g、椰浆 160g、炼奶 140g、白糖粉 300g、猪油 100g、黄油100g、水 600g与步骤S2中的咸蛋黄沙混合蒸煮炒制,或将混合物过胶体磨机后形成混合流沙馅;
S4:将黑色珍珠粉圆 575g投入沸水中泡发6至10分钟,冷却后滤水备用;S5:将步骤S4所得的珍珠粉圆与步骤S3所得的混合流沙馅混合后包入面皮,捏合面皮成包子型,每个黑珍珠流沙包中包入的混合流沙馅为20g,包入的珍珠粉圆为5g;S6:将步骤S5所得包子醒发15至20分钟;
S7:蒸制8分钟;S8:降温包装。
在本实施例中,黑芝麻酱搭配墨鱼汁,能够搭配成营养丰富的组合,同时墨鱼汁中的能够激发黑芝麻酱的醇香,同时墨鱼汁中无机盐和钙等物质能够使得包子的面皮产生鲜亮光泽,增加消费者的食欲感。使用荞麦粉,能够增加多种生物活性物质,如肌醇、生育酚、类胡萝卜素、植物甾醇、角鲨烯、维生素、谷胱甘肽和褪黑素等,起到更佳营养保健作用。同时还增加面皮的咀嚼口感,为部分消费者所喜爱。
在实际试吃实验中,将速冻的黑珍珠包按规定时间蒸制,抽取100名普通消费者,
对面皮光泽度、面皮柔软度、馅料流沙度、珍珠弹性、口感、气(滋味)进行评分,每项分为10
个等级,1至10分。对评分后的结果进行均值统计,结果如下:
面皮光泽度 | 面皮柔软度 | 馅料流沙度 | 珍珠弹性 | 口感 | 香气(滋味) | |
实施例1 | 9.7 | 9.2 | 9.1 | 9.8 | 9.4 | 9.4 |
实施例2 | 9.5 | 9.1 | 9.0 | 9.7 | 9.3 | 10 |
实施例3 | 8 | 7.5 | 9.2 | 9.9 | 8.8 | 9.3 |
从试吃调查实验,可见使用的咸蛋黄结合鱼胶粉、玉米淀粉、椰浆、炼奶过胶体磨机后能够形成混合流沙馅,具有上佳的流沙质感,配合填入珍珠粉圆能够产生丰富的口感层次,并流沙状的混合流沙馅能够使得珍珠粉圆产生更佳的滑润脆弹口感。消费对馅料流沙度、珍珠弹性、口感均给与很高的评分和认可。流沙状的混合流沙馅能够在包子速冻后,再次解冻蒸煮包子的过程,保持珍珠粉圆的脆弹感,解决了珍珠粉圆冰冻后脆弹感下降的问题。
Claims (6)
1.一种黑珍珠流沙包,其特征在于,所述黑珍珠流沙包的皮料的组成原料的重量份为:
高筋粉 500
中筋粉 4500
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
2.根据权利要求1所述的黑珍珠流沙包,其特征在于:在所述的皮料的组成原料中,添加有占皮料总重量3‰-5‰的乳化改良剂,所述乳化改良剂组成原料的重量百分比组成如下:5-12%的改性磷脂,15-25%葡萄糖酸内酯,10-20%的蔗糖脂,11-15%的硬脂乳酸钙或硬脂酰乳酸钠,5-15%的二乙酰酒石酸单酸甘油酯,1-3%水溶性和水不溶性葡聚糖的复合物,2-7%的硬脂酰乳酸钙钠,1-5%海藻糖,2-5%银杏提取物,余量为水皂角提取物,总和为100%。
3.一种黑珍珠流沙包,其特征在于,所述黑珍珠流沙包的皮料的组成原料的重量份为:
燕麦粉 2000
中筋粉 3000
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
4.一种黑珍珠流沙包,其特征在于,所述黑珍珠流沙包的皮料的组成原料的重量份为:
高筋粉 500
荞麦粉 2000
中筋粉 2500
啤酒酵母 36
泡打粉 40
黑芝麻酱 100
墨鱼汁 50
白糖 1000 ;
所述黑珍珠流沙包的馅料的组成原料的重量份为:
咸蛋黄末 800
玉米淀粉 40
鱼胶粉 60
椰浆 160
炼奶 140
白糖粉 300
猪油 100
黄油100
水 600
珍珠粉圆 575。
5.一种如权利要求1所述黑珍珠流沙包的制作工艺,其特征在于:
S1: 按1比9的比例放入高筋粉和中筋粉,放入白糖、黑芝麻酱和墨鱼汁,再放入啤酒酵母、泡打粉,加入水合面后,压制成单个的面皮,每个黑珍珠流沙包的面皮重量为35g;
S2: 将咸蛋黄蒸熟,压制碾磨成沙;
S3:加入鱼胶粉、椰浆、玉米淀粉、白糖粉、黄油、猪油、炼奶与步骤S2中的咸蛋黄沙混合蒸煮炒制,或将混合物过胶体磨机后形成混合流沙馅;
S4:将黑色珍珠粉圆投入沸水中泡发6至10分钟,冷却后滤水备用;
S5:将步骤S4所得的珍珠粉圆与步骤S3所得的混合流沙馅混合后包入面皮,捏合面皮成包子型,每个黑珍珠流沙包中包入的混合流沙馅为20g,包入的珍珠粉圆为5g;
S6:将步骤S5所得包子醒发15至20分钟;
S7:蒸制8分钟;
S8:降温包装。
6.根据权利要求5所述的黑珍珠流沙包的制作工艺,其特征在于:在所述的皮料的组成原料中,添加有占皮料总重量3‰-5‰的乳化改良剂,所述乳化改良剂组成原料的重量百分比组成如下:5-12%的改性磷脂,15-25%葡萄糖酸内酯,10-20%的蔗糖脂,11-15%的硬脂乳酸钙或硬脂酰乳酸钠,5-15%的二乙酰酒石酸单酸甘油酯,1-3%水溶性和水不溶性葡聚糖的复合物,2-7%的硬脂酰乳酸钙钠,1-5%海藻糖,2-5%银杏提取物,余量为水皂角提取物,总和为100%。
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Application publication date: 20210209 |
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