CN112715602A - 粗粮无蔗糖闻喜煮饼及其制备方法 - Google Patents
粗粮无蔗糖闻喜煮饼及其制备方法 Download PDFInfo
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- CN112715602A CN112715602A CN202011586195.4A CN202011586195A CN112715602A CN 112715602 A CN112715602 A CN 112715602A CN 202011586195 A CN202011586195 A CN 202011586195A CN 112715602 A CN112715602 A CN 112715602A
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- stuffing
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- quinoa
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- A61L2209/212—Use of ozone, e.g. generated by UV radiation or electrical discharge
Abstract
本发明涉及食品加工技术领域,具体涉及粗粮无蔗糖闻喜煮饼及其制备方法,解决了闻喜煮饼太甜、太油腻、难消化和保质期短、油糖过剩、营养不全面的问题,避免肥胖、龋齿、小麦麸质过敏、血糖血压血脂高人群不敢吃。从原料上解决:选用以藜麦、大麦、玉米、高粱、豆类、海藻糖制作本产品;从配方上解决,根据食物相生相克原理,科学搭配营养,兼顾食欲口感,主攻控制血糖、减肥瘦身,注重养生保健;从制作工艺上解决,采用“蘸水油炸、即时滤油、先油炸后热烘再出油”制作方法;从内包技术上解决,保质保鲜是在内包操作流程环节下功夫,采用紫外线辐射对裸体煮饼杀菌,臭氧、NICOLER轮番对环境空气动态杀菌,制氮、充氮气无菌操作,完成产品内包装。
Description
技术领域
本发明涉及食品加工技术领域,更具体而言,包括粗粮无蔗糖闻喜煮饼及其制备方法。
背景技术
闻喜煮饼是一种山西省的地方传统名点,正宗闻喜煮饼大多产于山西省运城市闻喜县,在山西有着“饼点之王”的美誉,又有“国式糕点绝产”之美称。在晋南民间把“炸”就叫“煮”。主要原料为面粉、蜂蜜、小磨香油、糖稀及上等红白糖等。闻喜煮饼形似圆月,由于外皮粘满白芝麻,所以外观是月白色。其外裹芝麻,滚圆状,内有栗色、绛白二色分明的饼馅,可拉出几厘米长的细丝,吃起来酥沙香甜、不皮不粘不腻,久不变质。
随着人们对健康的要求,原来几百年传统的闻喜煮饼仍是老做法,现在暴露出高油、高糖、高脂的问题,儿童们食用后难消化,女人们食用后易发胖,许多人都觉着太甜、太腻,个别人还因“小麦麸质过敏”而不食,尤其是糖尿病人更是望而生畏、避而不食。
专利CN101692862B公开了高纤维低脂肪无蔗糖非油炸闻喜煮饼及其制备方法,采用高纤维、低脂肪、无蔗糖的科学配方,同时结合蒸煮、烘焙、浸泡等非油炸的加工工艺;专利CN111296536A公开了一种无蔗糖非油炸零添加易消化闻喜煮饼及其制备方法,发明采用科学配方,同时结合淘洗、蒸煮、烘焙、浸泡、搅拌、翻炒、捏制等非油炸的加工工艺。前述两项现有技术均采用非油炸的制备工艺来避免高油。
发明内容
本发明目的在于提供一种以藜麦为主要原料,以海藻糖为首的非蔗糖的粗粮闻喜煮饼及其制备方法,解决闻喜煮饼太甜、太腻、难消化、保质期短的问题,解决其营养偏重、油糖过剩、但营养不全面的问题,解决其畏肥胖者、怕龋齿者、恐“小麦麸质过敏”者、血糖血压血脂高者想吃不敢吃的问题。
为了解决上述技术问题,本发明采用的技术方案为:
粗粮无蔗糖闻喜煮饼,由以下重量份材料制备而成:胚皮13-15g、配馅6-10g;
所述胚皮由以下重量份原料组成:藜麦粉45-60份,大麦粉20-25份,玉米粉8-15份,高粱粉5-10份,大豆粉2-5份,马铃薯粉2-10份,胡麻油5-10份,糖稀15-30份,非蔗糖浆45-55份,水15-25份。
进一步地,所述糖稀为小米糖稀;所述非蔗糖为海藻糖、低聚木糖和异麦芽酮糖醇;所述水采用酸碱度PH值为7的饮用水,温度为30℃。
进一步地,所述配馅包括麦香味、豆甜味、微酸味、淡咸味;
所述配馅为麦香味馅时,由80%藜麦馅料,20%大麦仁馅料复配而成;所述配馅为豆甜味馅时,由90%红豆、绿豆、豌豆、白芸豆馅料,10%藜麦馅料复配而成;所述配馅为微酸味馅,由25%藜麦馅料,75%山楂馅料复配而成;所述配馅为淡咸味馅,由70%椒盐果仁馅料,30%藜麦馅料复配而成,所述椒盐果仁馅料包括榛子、腰果、扁桃、核桃。
进一步地,所述藜麦粉采用白色藜麦磨成粉状。
粗粮无蔗糖闻喜煮饼的制备方法,包括以下步骤:
S1、配料和面:配制固态料藜麦粉45-60份,大麦粉20-25份,玉米粉8-15份,高粱粉5-10份,大豆粉2-5份,马铃薯粉2-10份;配制液态料胡麻油5-10份,糖稀15-30份,非蔗糖浆45-55份,饮用水15-25份,将上述固态料与液态料加3-8‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;
S2、配馅调味:配制或采购藜麦馅料、大麦仁馅料、红豆馅料、绿豆馅料、豌豆馅料、白芸豆馅料、山楂馅料椒盐果仁馅料;
将上述馅料复配制得配馅:将80%藜麦馅料,20%大麦仁馅料混合制得麦香味馅;将90%红豆、绿豆、豌豆、白芸豆馅料,10%藜麦馅料混合制得豆甜味馅;将25%藜麦馅料,75%山楂馅料混合制得微酸味馅;将70%椒盐果仁馅料,30%藜麦馅料混合制得淡咸味馅;
S3、包馅捏制:取步骤S2中配馅4-5g捏制成球形制得主馅,取配馅2-4g作为辅馅,包裹在主馅外,取S1制备的煮饼皮13-15g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;
S5、将S4中经蘸水油炸的煮饼胚通过热烘设备热烘,热烘温度180℃,2分钟;油炸后煮饼为8-9分熟,经热烘后达到全熟;热烘温度高于油炸温度,既保证沥油、出油、熟制,又使得煮饼酥脆、不腻;
S6、差温灌浆:将低聚木糖浆10-20%,异麦芽酮糖醇液10-30%,海藻糖浆60-80%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;熟煮饼胚温度在180℃,浆汁温度在36℃以下,两者温差越大,灌浆效果越好;
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼装入包装袋,向包装袋内充入氮气,封口,制得粗粮无蔗糖闻喜煮饼。
进一步地,步骤S4中所述油炸采用同步滤油,并将滤出的油回锅续用;同步滤油即在煮饼油炸后,滤油捞出,油直接过滤到油锅中。
进一步地,所述炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
进一步地,步骤S6中浆汁温度10-36℃,熟煮饼胚温度170-180℃。
进一步地,步骤S8中用臭氧和NICOLER对环境空气轮番杀菌。
进一步地,步骤S9内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
与现有技术相比,本发明所具有的有益效果为:
本发明提供了一种粗粮无蔗糖闻喜煮饼及其制备方法,解决闻喜煮饼太甜、太腻、难消化、保质期短的问题,解决其营养偏重、油糖过剩、但营养不全面的问题,解决其畏肥胖者、怕龋齿者、恐“小麦麸质过敏”者、血糖血压血脂高者想吃不敢吃的问题。本发明从以下四个方面入手解决:从原料上解决,选用以藜麦、大麦、玉米、高粱、豆类、海藻糖等低糖分原料制作本产品;从配方上解决,根据食物相生相克原理,科学搭配营养,兼顾食欲口感,主攻控制血糖、减肥瘦身,注重养生保健;从制作工艺上解决,本技术采用“蘸水油炸、即时滤油、先油炸(油煮)后热烘再出油”制作方法,通过即时滤油保证回收的油热量最小程度损失,保证油稀好过滤,通过热烘将油炸后煮饼多余油溢出,解决煮饼油多、油腻的问题,沥出的油回收处理后再利用;从内包技术上解决,本产品的保质保鲜是在内包操作流程环节下功夫,采用的办法是紫外线辐射对裸体煮饼杀菌,臭氧、NICOLER轮番对环境空气动态杀菌,制氮、充氮气无菌操作,完成产品内包装。
本发明粗粮煮饼所用原料主要为粗粮即藜麦、大麦、玉米、高粱、马铃薯粉、豆类、果仁等,其优点:粗粮不但富含人体所必需的氨基酸和优质蛋白质,还含有钙、磷等矿物质及维生素。粗粮的碳水化合物含量更低,膳食纤维含量高,食用后更容易产生饱腹感,可减少热量摄取,达到减肥的功效。粗粮还有利于保障消化系统正常运转,可以降低高血压、糖尿病、肥胖症和心脑血管疾病的风险,有助于抵抗胃癌、肠癌、乳腺癌、溃疡性肠炎等多种疾病;藜麦是唯一一种单体植物即可满足人体基本营养需求的食物,是宇航员太空食品,是全营养食物,是粮食之母。它低脂、低糖、低淀粉、低热量、零胆固醇;石磨面是以低温、低速、冷研磨的方式用石头磨子磨面粉,不破坏营养成分,保留了胚芽,保持了原汁原味,保证了绿色健康。
本发明采用非蔗糖:海藻糖、低聚木糖和异麦芽酮糖,尤其是海藻糖,它是天然糖类、生命之糖,它有软化血管、调节血压的效果,糖尿病人可吃。
本发明采用蘸水油炸,减少油渣、油烟,减少煮饼哈拉味;采用“炸油即时过滤、有限循环用油”工艺,保证炸油质量,增强煮饼口感;增加“热烘出油”工艺,减少“流油”“涨袋”现象,延长煮饼保鲜期。
本发明采用小米糖稀挂浆,现有煮饼制作中一般用玉米糖稀挂浆,用芝麻仁粘裹外皮。本发明采用小米糖稀挂浆,用膨化了的藜麦粒粘裹表皮。一是因为芝麻油性大、难消化,改用藜麦仁膨化后节省原料、促进消化;二是小米糖稀色泽亮、口感好、没有焦味,关键是小米糖浆营养价值高、可滋阴补血、健脾养胃,加之煮饼包进山楂馅料,又可健胃、促消化。
本发明杀菌技术优点:现行的煮饼制作技术中,通常仅用紫外线杀菌,本发明技术中创新使用NICOLER动态空气杀菌,主要是解决了“人机不能同场”的问题,解决了“杀菌时间受限,操作人员身体尤其是眼睛受损”的问题,改善了工作环境,增加了杀菌时间,延长了食品的保鲜期和保质期,确保了煮饼食品的安全。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1麦香味粗粮无蔗糖闻喜煮饼的制备方法,包括以下步骤:
S1、配料和面:配制固态料藜麦粉45份,大麦粉20份,玉米粉15份,高粱粉10份,大豆粉5份,马铃薯粉5份;配制液态料胡麻油7份,糖稀25份,非蔗糖浆48份,饮用水20份,将上述固态料与液态料加5‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;所述水采用酸碱度PH值为7的饮用水,温度为30℃;
S2、配馅调味:将80%藜麦馅料,20%大麦仁馅料混合制得麦香味馅;藜麦馅料由藜麦、白芸豆、海藻糖、麦芽糖醇液、大豆油和饮用水组成;大麦仁馅料由大麦仁、白芸豆、冬瓜蓉、小麦淀粉、食用植物油和饮用水组成;
S3、包馅捏制:取步骤S2中配馅4g捏制成球形制得主馅,取配馅2g作为辅馅,包裹在主馅外,取S1制备的煮饼皮15g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;油炸采用同步滤油,并将滤出的油回锅续用;同步滤油即在煮饼油炸后,滤油捞出,油直接过滤到油锅中。炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
S5、热烘出油:将S4中经蘸水油炸的煮饼胚,通过热烘设备热烘后完成沥油、出油、熟制工序;热烘设备热烘温度180℃,2分钟;
S6、差温灌浆:将低聚木糖浆10%,异麦芽酮糖醇液20%,海藻糖浆70%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;浆汁温度10-36℃,熟煮饼胚温度170-180℃。
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼自动装入包装袋,向包装袋内充入氮气,封口,制得“麦香味粗粮无蔗糖闻喜煮饼”。内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
实施例2豆甜味粗粮无蔗糖闻喜煮饼的制备方法,包括以下步骤:
S1、配料和面:配制固态料藜麦面粉50份,大麦粉25份,玉米面粉10份,高粱面粉9份,大豆粉4份,马铃薯粉2份;配制液态料胡麻油8份、小米糖稀20份、海藻糖浆50份、水22份,将上述固态料与液态料加8‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;所述水采用酸碱度PH值为7的饮用水,温度为20℃;
S2、配馅调味:将25%红豆馅料、25%绿豆馅料、25%豌豆馅料、15%白芸豆馅料,10%藜麦馅料混合制得豆甜味馅;红豆馅料由红小豆、白芸豆、海藻糖、麦芽糖醇液、大豆油和饮用水组成;绿豆馅料由绿豆、白芸豆、海藻糖、麦芽糖醇液、大豆油和饮用水组成;豌豆馅料由豌豆、白芸豆、海藻糖、麦芽糖醇液、大豆油和饮用水组成;白芸豆馅料由白芸豆、冬瓜蓉、小麦淀粉、海藻糖、麦芽糖醇液、食用植物油和饮用水组成。
S3、包馅捏制:取步骤S2中配馅5g捏制成球形制得主馅,取配馅3g作为辅馅,包裹在主馅外,取S1制备的煮饼皮13g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;油炸采用同步滤油,并将滤出的油回锅续用;同步滤油即在煮饼油炸后,滤油捞出,油直接过滤到油锅中。炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
S5、热烘出油:将S4中经蘸水油炸的煮饼胚,通过热烘设备热烘后完成沥油、出油、熟制工序;热烘设备热烘温度180℃,2分钟;
S6、差温灌浆:将低聚木糖浆10%,异麦芽酮糖醇液10%,海藻糖浆80%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;浆汁温度10-36℃,熟煮饼胚温度170-180℃。
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼自动装入包装袋,向包装袋内充入氮气,封口,制得“豆甜味粗粮无蔗糖闻喜煮饼”。内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
实施例3微酸味粗粮无蔗糖闻喜煮饼的制备方法,包括以下步骤:
S1、配料和面:配制固态料藜麦粉60份,大麦粉20份,玉米粉10份,高粱粉5份,大豆粉3份,马铃薯粉2份;配制液态料胡麻油10份,糖稀30份,非蔗糖浆45份,水15份,将上述固态料与液态料加3‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;所述水采用酸碱度PH值为7的饮用水,温度为24℃;
S2、配馅调味:将25%藜麦馅料,75%山楂馅料混合制得微酸味馅;山楂馅料由山楂、白芸豆、海藻糖、麦芽糖醇液、大豆油和饮用水组成。
S3、包馅捏制:取步骤S2中配馅4g捏制成球形制得主馅,取配馅4g作为辅馅,包裹在主馅外,取S1制备的煮饼皮14g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;油炸采用同步滤油,并将滤出的油回锅续用;同步滤油即在煮饼油炸后,滤油捞出,油直接过滤到油锅中。炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
S5、热烘出油:将S4中经蘸水油炸的煮饼胚,通过热烘设备热烘后完成沥油、出油、熟制工序;热烘设备热烘温度180℃,2分钟;
S6、差温灌浆:将低聚木糖浆10%,异麦芽酮糖醇液10%,海藻糖浆80%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;浆汁温度10-36℃,熟煮饼胚温度170-180℃。
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼自动装入包装袋,向包装袋内充入氮气,封口,制得“微酸味粗粮无蔗糖闻喜煮饼”。内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
实施例4淡咸味粗粮无蔗糖闻喜煮饼的制备方法,包括以下步骤:
S1、配料和面:配制固态料藜麦粉55份,大麦粉20份,玉米粉8份,高粱粉5份,大豆粉2份,马铃薯粉10份;配制液态料胡麻油5份,糖稀15份,非蔗糖浆55份,水25份,将上述固态料与液态料加7‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;所述水采用酸碱度PH值为7的饮用水,温度为27℃;
S2、配馅调味:将30%藜麦馅料,70%椒盐果仁馅料混合制得淡咸味馅;椒盐果仁馅料由榛子仁、腰果仁、扁桃仁、核桃仁、白芸豆、麦芽糖醇液、大豆油、饮用水、花椒粉和食用盐组成。
S3、包馅捏制:取步骤S2中配馅4g捏制成球形制得主馅,取配馅3g作为辅馅,包裹在主馅外,取S1制备的煮饼皮15g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;油炸采用同步滤油,并将滤出的油回锅续用;同步滤油即在煮饼油炸后,滤油捞出,油直接过滤到油锅中。炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
S5、热烘出油:将S4中经蘸水油炸的煮饼胚,通过热烘设备热烘后完成沥油、出油、熟制工序;热烘设备热烘温度180℃,2分钟;
S6、差温灌浆:将低聚木糖浆15%,异麦芽酮糖醇液10%,海藻糖浆75%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;浆汁温度10-36℃,熟煮饼胚温度170-180℃。
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼自动装入包装袋,向包装袋内充入氮气,封口,制得“淡咸味粗粮无蔗糖闻喜煮饼”。内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
上面仅对本发明的较佳实施例作了详细说明,但是本发明并不限于上述实施例,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化,各种变化均应包含在本发明的保护范围之内。
Claims (9)
1.粗粮无蔗糖闻喜煮饼,其特征在于,由以下重量份材料制备而成:胚皮13-15g、配馅6-10g;
所述胚皮由以下重量份原料组成:藜麦粉45-60份,大麦粉20-25份,玉米粉8-15份,高粱粉5-10份,大豆粉2-5份,马铃薯粉2-10份,胡麻油5-10份,糖稀15-30份,非蔗糖浆45-55份,水15-25份。
2.根据权利要求1所述的粗粮无蔗糖闻喜煮饼,其特征在于:所述糖稀为小米糖稀;所述非蔗糖为海藻糖、低聚木糖和异麦芽酮糖醇;所述水采用酸碱度PH值为7的饮用水,温度为20-30℃。
3.根据权利要求1所述的粗粮无蔗糖闻喜煮饼,其特征在于:所述配馅包括麦香味、豆甜味、微酸味、淡咸味;
所述配馅为麦香味馅时,由80%藜麦馅料,20%大麦仁馅料复配而成;所述配馅为豆甜味馅时,由90%豆类馅料,10%藜麦馅料复配而成,所述豆类馅料为红豆、绿豆、豌豆、白芸豆馅料;所述配馅为微酸味馅,由25%藜麦馅料,75%山楂馅料复配而成;所述配馅为淡咸味馅,由70%椒盐果仁馅料,30%藜麦馅料复配而成,所述椒盐果仁馅料包括榛子、腰果、扁桃、核桃。
4.根据权利要求1或3所述的粗粮无蔗糖闻喜煮饼,其特征在于:所述藜麦粉采用白色藜麦,用石头磨子磨成粉状。
5.粗粮无蔗糖闻喜煮饼的制备方法,其特征在于,包括以下步骤:
S1、配料和面:配制固态料藜麦粉45-60份,大麦粉20-25份,玉米粉8-15份,高粱粉5-10份,大豆粉2-5份,马铃薯粉2-10份;配制液态料胡麻油5-10份,糖稀15-30份,非蔗糖45-55份,水15-25份,将上述固态料与液态料加3-8‰碳酸氢钠混合搅拌,和成面团作为煮饼皮;
S2、配馅调味:配制或采购藜麦馅料、大麦仁馅料、红豆馅料、绿豆馅料、豌豆馅料、白芸豆馅料、山楂馅料椒盐果仁馅料;
将上述馅料复配制得配馅:将80%藜麦馅料,20%大麦仁馅料混合制得麦香味馅;将90%豆类馅料,10%藜麦馅料混合制得豆甜味馅,所述豆类馅料为红豆、绿豆、豌豆、白芸豆馅料;将25%藜麦馅料,75%山楂馅料混合制得微酸味馅;将70%椒盐果仁馅料,30%藜麦馅料混合制得淡咸味馅;
S3、包馅捏制:取步骤S2中配馅4-5g捏制成球形制得主馅,取配馅2-4g作为辅馅,包裹在主馅外,取S1制备的煮饼皮13-15g包裹在辅馅外制得生煮饼胚;
S4、蘸水油炸:将捏制好的生煮饼胚先蘸水5秒钟,再经168℃油炸3.5分钟;
S5、热烘出油:将S4中经蘸水油炸的煮饼胚通过热烘设备热烘,热烘温度180℃,2分钟;
S6、差温灌浆:将低聚木糖浆10-20%,异麦芽酮糖醇液10-30%,海藻糖浆60-80%混合制得浆汁,将热烫的熟煮饼胚在浆汁中浸灌50秒钟后出锅风凉;
S7、挂浆粘皮:将小米糖稀加热至80℃,让熟煮饼胚在热小米糖稀中停留20-40秒挂上浆,将膨化后的藜麦粒滚粘在沥出的熟煮饼胚上;
S8、除湿杀菌:用紫外线辐射裸煮饼杀菌,用臭氧和NICOLER对环境空气轮番杀菌;除湿采用“裸煮饼滚动法”,除湿机显示湿度到20度即可停机;
S9、无菌内包:将S8中除湿杀菌后煮饼放置于包装机,在无菌环境中将煮饼自动装入包装袋,向包装袋内充入氮气,封口,制得粗粮无蔗糖闻喜煮饼。
6.根据权利要求5所述的粗粮无蔗糖闻喜煮饼的制备方法,其特征在于:步骤S4中所述油炸采用同步滤油,并将滤出的油回锅续用。
7.根据权利要求5所述的粗粮无蔗糖闻喜煮饼的制备方法,其特征在于:步骤S4中炸油的酸价(KOH)/(mg/g)超过5时立即更换新油。
8.根据权利要求5所述的粗粮无蔗糖闻喜煮饼的制备方法,其特征在于:步骤S6中所述浆汁温度为10-36℃。
9.根据权利要求5所述的粗粮无蔗糖闻喜煮饼的制备方法,其特征在于:步骤S9内包间环境洁净度达十万级,操作人员穿着消过毒的工作服在NICOLER动态空气杀菌设施开启的同步作业。
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CN115669701A (zh) * | 2022-11-04 | 2023-02-03 | 山西永祥和闻喜煮饼食品有限责任公司 | 一种闻喜煮饼汁的制作方法 |
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