CN112401051A - 一种紫玉淮山沙琪玛及其加工工艺 - Google Patents
一种紫玉淮山沙琪玛及其加工工艺 Download PDFInfo
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Abstract
本发明提供一种紫玉淮山沙琪玛，使用原料包括麦芽糖浆、精炼植物油、小麦粉、鸡蛋、紫淮山、谷朊粉、膨松剂、碳酸氢钠、食用盐、酵母、紫红色素、紫薯色素，配方重量百分比例为：麦芽糖浆43‑50％,精炼植物油18‑22％，面粉16‑19％，鸡蛋8‑10％，紫淮山3‑5％，谷朊粉3‑4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％，常食用具有促进内分泌荷尔蒙的合成，改善卵巢功能、保护心血管的作用。也有助于皮肤保湿，促进细胞的新陈代射。
Description
技术领域
本发明具体涉及沙琪玛食品领域，同时还涉及该沙琪玛的加工工艺具体为一种紫玉淮山沙琪玛及其加工工艺。
背景技术
沙琪玛是北京著名京式四季糕点之一，过去在北京亦曾写作“沙其马”、“赛利马”等等，沙琪玛具有色泽淡黄，口感酥松绵软，香甜可口的特点；随着人们生活水平的提高，对食品质量和口味需求也越来越重视，企业也在不断的寻找一些更好的原料来丰富沙琪玛的品种，因此我们发明一种紫玉淮山沙琪玛及其加工工艺。
发明内容
针对现有技术存在的不足，本发明目的是提供一种紫玉淮山沙琪玛及其加工工艺，以解决上述背景技术中提出的问题,本发明结构新颖，常食用具有促进内分泌荷尔蒙的合成，改善卵巢功能、保护心血管的作用，也有助于皮肤保湿，促进细胞的新陈代射。
为了实现上述目的，本发明是通过如下的技术方案来实现：一种紫玉淮山沙琪玛，使用原料包括麦芽糖浆、精炼植物油、小麦粉、鸡蛋、紫淮山、谷朊粉、膨松剂、碳酸氢钠、食用盐、酵母、紫红色素、紫薯色素，配方重量百分比例为：麦芽糖浆43-50％,精炼植物油18-22％，面粉16-19％，鸡蛋8-10％，紫淮山3-5％，谷朊粉3-4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
作为本发明的一种优选实施方式，配方重量百分比例最佳为麦芽糖浆50％,精炼植物油18％，面粉18％，鸡蛋10％，紫淮山4％，谷朊粉4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
本发明的加工工艺采用如下技术方案实现：
一种紫玉淮山沙琪玛及其加工工艺，所述工艺包括以下步骤：
步骤一：紫淮山清洗，去皮，磨成紫淮山浆，把紫红色素和紫薯色素加入浆中搅拌均匀；
步骤二：鸡蛋清洗后打出鸡蛋液；
步骤三：配料：称重各种干粉原料，并将紫淮山浆和鸡蛋液称好；
步骤四：和面：把干粉原料在和面机中混合均匀，将紫淮山浆和鸡蛋液称量倒入干粉料中，和面5-8分钟；
步骤五：发酵：和好的面在温度28-30℃和湿度70-75％的发酵房中发酵2-3.5小时；
步骤六：切面：将发酵好的面团切成面条状；
步骤七：醒发：在发酵同等条件下醒发30-60分钟；
步骤八：油炸：醒发好的面条在170-175℃的精炼油中炸至蛋黄色，口感酥脆；
步骤九：拌糖浆：将加热至糖度77-80％的糖浆和炸好的条子搅拌均匀；
步骤十：成型：把搅拌好的料铺平，辊压成型，二次辊压紧实，分切成所要规格的块型；
步骤十一：包装：产品冷却单个独立包装，再装袋(盒)，每袋(盒)12-18块沙琪玛。
本发明的有益效果：常食用具有促进内分泌荷尔蒙的合成，改善卵巢功能、保护心血管的作用。也有助于皮肤保湿，促进细胞的新陈代射。
附图说明
图1为本发明一种紫玉淮山沙琪玛及其加工工艺的结构示意图；
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
请参阅图1，本发明提供一种技术方案：一种紫玉淮山沙琪玛，使用原料包括麦芽糖浆、精炼植物油、小麦粉、鸡蛋、紫淮山、谷朊粉、膨松剂、碳酸氢钠、食用盐、酵母、紫红色素、紫薯色素，配方重量百分比例为：麦芽糖浆43-50％,精炼植物油18-22％，面粉16-19％，鸡蛋8-10％，紫淮山3-5％，谷朊粉3-4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
作为本发明的一种优选实施方式，配方重量百分比例最佳为麦芽糖浆50％,精炼植物油18％，面粉18％，鸡蛋10％，紫淮山4％，谷朊粉4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
本发明的加工工艺采用如下技术方案实现：
一种紫玉淮山沙琪玛及其加工工艺，所述工艺包括以下步骤：
步骤一：紫淮山清洗，去皮，磨成紫淮山浆，把紫红色素和紫薯色素加入浆中搅拌均匀；
步骤二：鸡蛋清洗后打出鸡蛋液；
步骤三：配料：称重各种干粉原料，并将紫淮山浆和鸡蛋液称好；
步骤四：和面：把干粉原料在和面机中混合均匀，将紫淮山浆和鸡蛋液称量倒入干粉料中，和面5-8分钟；
步骤五：发酵：和好的面在温度28-30℃和湿度70-75％的发酵房中发酵2-3.5小时；
步骤六：切面：将发酵好的面团切成面条状；
步骤七：醒发：在发酵同等条件下醒发30-60分钟；
步骤八：油炸：醒发好的面条在170-175℃的精炼油中炸至蛋黄色，口感酥脆；
步骤九：拌糖浆：将加热至糖度77-80％的糖浆和炸好的条子搅拌均匀；
步骤十：成型：把搅拌好的料铺平，辊压成型，二次辊压紧实，分切成所要规格的块型；
步骤十一：包装：产品冷却单个独立包装，再装袋(盒)，每袋(盒)12-18块沙琪玛。
实例一：
将紫淮山清洗，去皮，磨成紫淮山浆，把紫红色素0.6kg和紫薯色素0.24kg加入浆中搅拌均匀。鸡蛋清洗后打出鸡蛋液。
配料：用称按重量百分比进行称料，先称各干粉原料：麦芽糖浆120kg,精炼植物油50kg，面粉44kg，谷朊粉8.5kg，泡打粉1kg，碳酸氢钠0.4kg，食盐0.1kg，酵母0.03kg，干粉料在和面机中混合均匀，再称紫淮山浆8.5kg和鸡蛋液22kg称量倒入干粉料中，和面5-8分钟。和好的面在温度28-30℃和湿度70-75％的发酵房中发酵2-3.5小时，压成面条状，再在同等条件下醒发30-60分钟。将醒发好的面条在170-175℃的精炼油中炸至蛋黄色，口感酥脆。将加热至糖度77-80％的糖浆和炸好的条子搅拌均匀，把料铺平，辊压成型，二次辊压紧实，分切成所要规格的块型，成型很好，产品符合口感要求。产品冷却后单个独立包装，再装袋(盒)，每袋(盒)12-18块沙琪玛；
实例二：
将紫淮山清洗，去皮，磨成紫淮山浆，把紫红色素0.6kg和紫薯色素0.24kg加入浆中搅拌均匀。鸡蛋清洗后打出鸡蛋液。
配料：用称按重量百分比进行称料，先称各干粉原料：麦芽糖浆138.5kg,精炼植物油61kg，面粉52.5kg，谷朊粉11kg，泡打粉1kg，碳酸氢钠0.4kg，食盐0.1kg，酵母0.03kg，在和面机中混合均匀，再称紫淮山浆14kg和鸡蛋液28kg称量倒入干粉料中，和面5-8分钟。和好的面在温度28-30℃和湿度70-75％的发酵房中发酵2-3.5小时，压成面条状，再在同等条件下醒发30-60分钟。将醒发好的面条在170-175℃的精炼油中炸至蛋黄色，口感酥脆。将加热至糖度77-80％的糖浆和炸好的条子搅拌均匀，把料铺平，辊压成型，二次辊压紧实，分切成所要规格的块型，成型很好，产品符合口感要求。产品冷却单个独立包装，再装袋(盒)，每袋(盒)12-18块沙琪玛。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点,对于本领域技术人员而言，在此说明书中，本发明已参照其特定的实例作了描述，但是，很显然是可以作出各种修改和变换后而不背离本发明的范围，因此，说明书应被认为是说明性的而非限制性的。并且可以在沙琪玛的表面辅以各种辅料，使产品品种或口味更加丰富。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (3)
1.一种紫玉淮山沙琪玛，使用原料包括麦芽糖浆、精炼植物油、小麦粉、鸡蛋、紫淮山、谷朊粉、膨松剂、碳酸氢钠、食用盐、酵母、紫红色素、紫薯色素，其特征在于：配方重量百分比例为：麦芽糖浆43-50％,精炼植物油18-22％，面粉16-19％，鸡蛋8-10％，紫淮山3-5％，谷朊粉3-4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
2.根据权利要求1所述的一种紫玉淮山沙琪玛，其特征在于，配方重量百分比例最佳为麦芽糖浆50％,精炼植物油18％，面粉18％，鸡蛋10％，紫淮山4％，谷朊粉4％，泡打粉0.36％，碳酸氢钠0.14％，食盐0.04％，酵母0.01％，紫红色素0.22％，紫薯色素0.09％。
3.一种紫玉淮山沙琪玛及其加工工艺，其特征在于：所述工艺包括以下步骤：
步骤一：紫淮山清洗，去皮，磨成紫淮山浆，把紫红色素和紫薯色素加入浆中搅拌均匀；
步骤二：鸡蛋清洗后打出鸡蛋液；
步骤三：配料：称重各种干粉原料，并将紫淮山浆和鸡蛋液称好；
步骤四：和面：把干粉原料在和面机中混合均匀，将紫淮山浆和鸡蛋液称量倒入干粉料中，和面5-8分钟；
步骤五：发酵：和好的面在温度28-30℃和湿度70-75％的发酵房中发酵2-3.5小时；
步骤六：切面：将发酵好的面团切成面条状；
步骤七：醒发：在发酵同等条件下醒发30-60分钟；
步骤八：油炸：醒发好的面条在170-175℃的精炼油中炸至蛋黄色，口感酥脆；
步骤九：拌糖浆：将加热至糖度77-80％的糖浆和炸好的条子搅拌均匀；
步骤十：成型：把搅拌好的料铺平，辊压成型，二次辊压紧实，分切成所要规格的块型；
步骤十一：包装：产品冷却单个独立包装，再装袋(盒)，每袋(盒)12-18块沙琪玛。
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