CN112931569A - Dried orange peel pastry - Google Patents
Dried orange peel pastry Download PDFInfo
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- CN112931569A CN112931569A CN202110142319.8A CN202110142319A CN112931569A CN 112931569 A CN112931569 A CN 112931569A CN 202110142319 A CN202110142319 A CN 202110142319A CN 112931569 A CN112931569 A CN 112931569A
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- dried orange
- peel
- orange peel
- water
- pastry
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Classifications
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The invention relates to a tangerine peel cake, which comprises raw materials of granulated tangerine peel and tangerine peel extract liquid, wherein the preparation method of the granulated tangerine peel comprises the following steps: s1, soaking pericarpium citri reticulatae in saline water, and then washing with water; s2, soaking the dried orange peels processed in the step S1 in boiled water at 50-90 ℃ for 1-5min, and draining; the preparation method of the boiled water comprises boiling raw materials at 70-90 deg.C, wherein the raw materials are selected from one or more of Glycyrrhrizae radix, fructus Citri Sarcodactylis, flos Rosae Rugosae, semen Cassiae, flos Lonicerae, and fructus Siraitiae Grosvenorii; s3, cutting the dried orange peels processed in the step S2 into granules; the preparation method of the dried orange peel extract comprises the following steps: and (4) extracting the dried orange peels processed in the step S2 by using a solvent to obtain dried orange peel extract. The product prepared by the technical scheme of the invention has sufficient fragrance of the dried orange peel, no bitter taste, stronger fragrance and more sweet taste than the original Xinhui dried orange peel cake.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a dried orange peel pastry.
Background
In traditional Chinese culture, dried orange peel appears in ancient books from ancient times to present, taking the compendium of materia medica as an example, the dried orange peel is described as' the smell is pungent, bitter and warm. Pungent flavor can disperse and bitter flavor can purge energy and dry, warm and harmonize property can treat all kinds of diseases. Tangerine peel is the best one for the property of wide-coming and middle-coming in the world, especially Tangerine peel.
The dried orange peel contains various flavonoid compounds and volatile oil, has slight bitter taste, seriously influences the taste when being eaten, and wastes the food material which is homologous with medicine and food if not used.
The bitter taste of tangerine peel is mainly composed of limonin and limonoid. Experiments show that the stability of the limonin is obviously influenced by temperature, pH value, moisture and illumination conditions. The limonin has good stability at low temperature and normal temperature; when the temperature is over 45 ℃, the degradation is obvious and the stability is poor along with the increase of the temperature and the time; the pH value is 4-7, the limonin is stable, and the decomposition rate is less than 1.8%; the pH is less than 4, and the stability in a strong acid environment is poor; in alkaline environment, the pH value is not stable when being more than 10, and the decomposition rate reaches 94.92% when the pH value is 12; the stability of the limonin is deteriorated with the increase of the moisture content, and when the moisture content reaches 6 percent, the decomposition rate of the limonin reaches 61.56 percent after the limonin is placed for 21 days.
The dried orange peel cake contains dried orange peel, which represents the characteristic of strong local specialty, and the product and the preparation method thereof are gradually mature. However, at present, consumers generally feed back that the tangerine peel fragrance is not strong although the tangerine peel fragrance exists in the tangerine peel cake, and the tangerine peel fragrance is obviously diffused only after the cake is heated; in the aspect of mouthfeel, when the cake is tasted, the dried orange peel granules are bitten slightly except for the fragrance of the dried orange peel. Therefore, the bitter taste of the dried orange peel needs to be treated in a targeted way, and other effective substances in the dried orange peel are kept as much as possible.
Therefore, there is a need to find a pretreatment process for dried orange peel, and apply the pretreated dried orange peel to related food, which can solve the above-mentioned drawbacks.
Disclosure of Invention
The invention discloses a cake prepared from dried orange peel by debitterizing and fragrance-improving processes. The cake can retain the fragrance of pericarpium Citri Tangerinae and remove the bitter taste of pericarpium Citri Tangerinae. The product has the advantages of convenient eating, good taste and easy favor of consumers.
The present invention is realized by the following technical means.
A tangerine peel cake is prepared from tangerine peel through granulating to obtain tangerine peel particles and tangerine peel extract,
wherein
The preparation method of the granulated dried orange peel comprises the following steps:
s1, soaking pericarpium citri reticulatae in saline water, and then washing with water;
s2, soaking the dried orange peels processed in the step S1 in boiled water at 50-90 ℃ for 1-5min, and draining;
s3, cutting the dried orange peels processed in the step S2 into granules;
the preparation method of the boiled water comprises boiling the raw materials at 70-90 deg.C,
the raw materials are selected from one or more of liquorice, fingered citron, rose, cassia seed, honeysuckle and momordica grosvenori;
the preparation method of the dried orange peel extract comprises the following steps:
and (4) extracting the dried orange peels processed in the step S2 by using a solvent to obtain dried orange peel extract.
Further, the saline-alkali water comprises alkaline water, salt and water, and the mass ratio of the alkaline water to the salt to the water is 2-20:5-10: 100.
Further, the boiling time is 0.5-3 h.
Further, the solvent is selected from alcohols.
Further, the mass ratio of the dried orange peel to the solvent is 1: 5-30.
Further, the temperature of the extraction is 20-80 ℃.
Further, the extraction time is 0.5-4 h.
Further, the tangerine peel pastry comprises the following components in parts by weight:
10-80 parts of diced dried orange peel
1-10 parts of dried orange peel extract
200 portions of stuffing
And (5) a cake crust.
Further, the cake crust is prepared from edible oil, flour and syrup.
Further, the pericarpium Citri Tangerinae is selected from pericarpium Citri Tangerinae of Xinhui province.
The invention has the beneficial effects that:
(1) the dried orange peel is subjected to debitterizing process of soaking the dried orange peel by saline water and flavor extraction process of boiled water prepared from various raw materials, so that the treated dried orange peel has faint scent and no bitter taste, and can be directly used as a ingredient of food.
(2) After the dried orange peel extract prepared by the technical scheme of the invention is added into the stuffing, the stuffing can rapidly absorb the fragrance and medicinal value in the dried orange peel extract.
(3) Adding the dried orange peel in the form of the granulated dried orange peel and the dried orange peel extract liquid at the same time, wherein on one hand, the granules of the granulated dried orange peel are mixed in the stuffing; the stuffing of the dried orange peel extract is absorbed, so that the dried orange peel flavor is uniform and permeates into the stuffing, and the taste of consumers is improved.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the following examples are given. The starting materials, reactions and work-up procedures which are described in the examples are, unless otherwise stated, those which are customary in the market and are known to the person skilled in the art.
The dried orange peels are produced newly, and the aging time of the dried orange peels is 3 years.
Example 1
The dried orange peel and winter melon paste cake comprises the following components in parts by mass:
wherein, the cake crust is prepared from edible oil, flour and syrup, and the edible oil: flour: syrup 2:2: 1.
The preparation method of the components and the product dried orange peel and winter melon paste cake comprises the following steps:
1. the preparation method of the cut dried orange peel comprises the following steps:
s1, soaking pericarpium citri reticulatae in saline water (the concentration of the saline water is 13 wt%, and the mass ratio of the saline water to the water is 2:5:100) for 2min, and then washing with water;
s2, preparing decoction water, wherein the decoction water is prepared by adding 50 parts of liquorice, 20 parts of rose and 30 parts of fingered citron into 1500 parts of clear water by mass, and decocting for 0.5h at 75 ℃ for later use; putting the dried orange peel processed in the step S1 into boiled water, soaking for 2min at 50 ℃, and then draining;
and S3, cutting the dried orange peels processed in the step S2 into granules, wherein the size of the obtained cut dried orange peels is 2 multiplied by 2 mm.
2. The preparation method of the dried orange peel extract liquid comprises the following steps:
and (4) extracting the dried orange peel processed in the step S2 for 2 hours at the temperature of 60 ℃ in a distillation extractor by using an ethanol solution (60 wt%), wherein the mass ratio of the dried orange peel to the ethanol solution is 1:20, and obtaining dried orange peel extract.
3. The preparation method of the stuffing comprises the following steps:
peeling fructus Benincasae, shredding, drying, decocting with crystal sugar and white sugar over slow fire while stirring, and making into filamentous fructus Benincasae paste stuffing; wherein the mass parts of the white granulated sugar, the rock sugar and the fresh winter melon are respectively 50 parts, 150 parts and 300 parts.
4. The preparation method of the cake crust comprises the following steps:
mixing 200 parts of edible oil, 200 parts of flour and 100 parts of syrup according to the parts by weight, stirring into dough, and pressing into a cake crust.
5. The preparation method of the dried orange peel and winter melon paste cake comprises the following steps:
wrapping the cake skin with the cut pericarpium citri reticulatae, the pericarpium citri reticulatae extraction liquid and the stuffing in parts by weight, and finishing into a round cake shape to obtain a semi-finished product; and then putting the semi-finished product into a baking oven, baking for 18min at 210 ℃, taking out of the oven, cooling, and packaging to obtain the dried orange peel and winter melon paste cake.
Example 2
The dried orange peel-lotus seed paste cake comprises the following components in parts by weight:
wherein, the cake crust is prepared from edible oil, flour and syrup, and the edible oil: flour: syrup 2:2: 1.
The preparation method of the components and the product dried orange peel-lotus paste cake comprises the following steps:
1. the preparation method of the cut dried orange peel comprises the following steps:
s1, soaking pericarpium citri reticulatae in saline water (the concentration of the saline water is 13 wt%, and the mass ratio of the saline water to the water is 20:1:100) for 2min, and then washing with water;
s2, preparing boiled water, wherein the raw materials of the boiled water comprise, by mass, 50 parts of liquorice, 10 parts of semen cassiae, 10 parts of honeysuckle and 10 parts of momordica grosvenori, and the materials are added into 1500 parts of clear water to be boiled for 3 hours at 75 ℃ for later use; putting the dried orange peel processed in the step S1 into boiled water, soaking for 2min at 90 ℃, and then draining;
and S3, cutting the dried orange peels processed in the step S2 into granules, wherein the size of the obtained cut dried orange peels is 2 multiplied by 2 mm.
2. The preparation method of the dried orange peel extract liquid comprises the following steps:
and (4) extracting the dried orange peel treated in the step S2 by using a propanol solution (60 wt%) in a distillation extractor at 60 ℃ for 2h, wherein the mass ratio of the dried orange peel to the ethanol solution is 1:20, and obtaining dried orange peel extract.
3. The preparation method of the stuffing comprises the following steps:
steaming fresh lotus seeds, pressing the lotus seeds into paste, boiling the lotus seeds with crystal sugar and white granulated sugar over slow fire while stirring, and preparing the fine lotus paste stuffing for later use; wherein, the mass parts of the white granulated sugar are 20 parts, the rock sugar is 80 parts, and the fresh lotus seed is 400 parts;
4. the preparation method of the cake crust comprises the following steps:
according to the mass parts, 500 parts of edible oil, 500 parts of flour and 100 parts of syrup are mixed, stirred into dough, and then pressed into cake crust.
5. The preparation method of the dried orange peel-lotus seed paste cake comprises the following steps:
wrapping the cake skin with the cut pericarpium citri reticulatae, the pericarpium citri reticulatae extraction liquid and the stuffing in parts by weight, and finishing into a round cake shape to obtain a semi-finished product; and then putting the semi-finished product into a baking oven, baking for 20min at 220 ℃, taking out of the oven, cooling, and packaging to obtain the dried orange peel lotus paste cake.
Comparative example 1
The raw materials, the mass parts of the raw materials and the preparation method of the comparative example 1 are the same as those of the example 1, and the only difference is that the soaking adopted in the dried orange peel debitterizing process of the dried orange peel winter melon paste cake in the comparative example 1 is a saline solution with the concentration of 10 wt%.
Comparative example 2
The comparative example 2 is the same as the example 1 in raw materials, raw material parts by mass and preparation method, and the only difference is that the dried orange peel and winter melon paste cake of the comparative example 2 does not contain the dried orange peel extract.
Comparative example 3
Comparative example 3 the product of example 2 of patent No. CN1409972 was used.
Test example
To test the consumer experience of the tangerine peel and winter melon cakes of example 1 and comparative examples 1-3, 50 subjects of different age groups were organized (5-10 years old, 8-20 years old, 21-30 years old, 15-30 years old, 20-45 years old, and 2-45 years old, among them). The products of example 1, as well as comparative examples 1-3, were tasted, and the aroma and mouthfeel were scored,
scoring standard of fragrance:
1 minute: strong smell, sharp nose, nausea;
and 2, dividing: the smell is strong and unpleasant;
and 3, dividing: the smell is relatively unpleasant and strong;
and 4, dividing: the smell is relatively unpleasant but not strong;
and 5, dividing: no smell;
6 min: slightly fragrant and very slightly thin;
7, dividing: slightly fragrant and slightly thin;
8 min: has faint scent;
9 min: the fragrance is obvious;
10 min: the fragrance is strong.
Taste scoring criteria:
1 minute: the bitter taste is heavy, and the taste of the dried orange peel is not good;
and 2, dividing: the bitter taste is heavy, and the taste of dried orange peel is not generated;
and 3, dividing: obvious bitter taste and slight taste of dried orange peel;
and 4, dividing: has obvious bitter taste and slight flavor of dried orange peel
And 5, dividing: the bitter taste is light, and the taste of the dried orange peel is not good;
6 min: a light bitter taste and a light dried orange peel taste
7, dividing: the bitter taste is light, and the orange peel flavor is slight;
8 min: the bitter taste is light, and the taste of the dried orange peel is obvious;
9 min: no bitter taste, obvious tangerine peel taste;
10 min: has no bitter taste, and has prominent tangerine peel taste.
And the average score of all subjects was calculated as the final score.
The results obtained are shown in table 1.
Table 1 score of flavor and mouthfeel of tangerine peel and winter melon cakes of example 1 and comparative examples 1 to 3
| Fragrance (fen) | Mouthfeel (fen) | |
| Example 1 | 9.3 | 9.2 |
| Comparative example 1 | 8.2 | 7.6 |
| Comparative example 2 | 7.5 | 8.0 |
| Comparative example 3 | 7.0 | 6.9 |
In example 1, the debitterizing process is performed by using saline-alkali water, and the dried orange peel extract is added, so that the dried orange peel is full of taste and the bitter taste is removed.
Comparative example 1 added the dried orange peel extract, the dried orange peel was of sufficient taste, but only the saline water was used for the debittering process, so the bitter taste remained;
comparative example 2 no tangerine peel extract was added, so the tangerine peel fragrance was insufficient, but the bitter was removed by debittering with saline-alkali water;
comparative example 3 no tangerine peel extract was added and soaked in clear water for a long time, the tangerine peel was weak in taste and bitter.
Therefore, the product prepared by the technical scheme of the invention has sufficient fragrance of the dried orange peel, has no bitter taste, and has stronger fragrance and more sweet mouthfeel than the original Xinhui dried orange peel cake.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The tangerine peel cake is characterized in that the tangerine peel cake is prepared by granulating tangerine peel and tangerine peel extract,
wherein the content of the first and second substances,
the preparation method of the granulated dried orange peel comprises the following steps:
s1, soaking pericarpium citri reticulatae in saline water, and then washing with water;
s2, soaking the dried orange peels processed in the step S1 in boiled water at 50-90 ℃ for 1-5min, and draining;
s3, cutting the dried orange peels processed in the step S2 into granules;
the preparation method of the boiled water comprises boiling the raw materials at 70-90 deg.C,
the raw materials are selected from one or more of liquorice, fingered citron, rose, cassia seed, honeysuckle and momordica grosvenori;
the preparation method of the dried orange peel extract comprises the following steps:
and (4) extracting the dried orange peels processed in the step S2 by using a solvent to obtain dried orange peel extract.
2. The orange pastry according to claim 1, wherein the saline-alkaline water comprises alkaline water, salt and water, and the mass ratio of the alkaline water to the salt to the water is 2-20:1-10: 100.
3. The orange pastry according to claim 1, wherein the cooking time is 0.5-3 hours.
4. The orange pastry according to claim 1, characterized in that the solvent is selected from alcohols.
5. The orange peel pastry according to claim 1, wherein the mass ratio of the tangerine peel to the solvent is 1: 5-30.
6. The orange pastry according to claim 1, characterized in that the temperature of the extraction is 20-80 ℃.
7. The orange pastry according to claim 1, characterized in that the extraction time is comprised between 0.5 and 4 hours.
8. The tangerine peel pastry as claimed in any one of claims 1 to 7, comprising the following components in parts by mass:
10-80 parts of diced dried orange peel
1-10 parts of dried orange peel extract
200 portions of stuffing
And (5) a cake crust.
9. The pastry of claim 8, wherein the pastry is prepared from edible oil, flour, syrup.
10. The orange pastry of claim 8, wherein the tangerine peel is selected from the group consisting of Xinhui tangerine peel.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110142319.8A CN112931569A (en) | 2021-02-02 | 2021-02-02 | Dried orange peel pastry |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110142319.8A CN112931569A (en) | 2021-02-02 | 2021-02-02 | Dried orange peel pastry |
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| CN112931569A true CN112931569A (en) | 2021-06-11 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409972A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel cake and its production method |
| CN101897354A (en) * | 2010-07-26 | 2010-12-01 | 江门丽宫国际食品有限公司 | Method for making tangerine peel and winter melon paste moon cake |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN105581318A (en) * | 2015-09-17 | 2016-05-18 | 湖北土老憨调味食品股份有限公司 | Appetizing dried tangerine peel sauce and processing method thereof |
| CN106106661A (en) * | 2016-07-29 | 2016-11-16 | 玉林市孝坚食品有限公司 | A kind of roast pork moon cake using Luchuan Carnis Sus domestica to make as filling and preparation method thereof |
| CN111096426A (en) * | 2018-10-26 | 2020-05-05 | 新会区会城陈皮村美和商行 | Fructus momordicae and nine-process dried orange peel and preparation method thereof |
-
2021
- 2021-02-02 CN CN202110142319.8A patent/CN112931569A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409972A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel cake and its production method |
| CN101897354A (en) * | 2010-07-26 | 2010-12-01 | 江门丽宫国际食品有限公司 | Method for making tangerine peel and winter melon paste moon cake |
| CN105581318A (en) * | 2015-09-17 | 2016-05-18 | 湖北土老憨调味食品股份有限公司 | Appetizing dried tangerine peel sauce and processing method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN106106661A (en) * | 2016-07-29 | 2016-11-16 | 玉林市孝坚食品有限公司 | A kind of roast pork moon cake using Luchuan Carnis Sus domestica to make as filling and preparation method thereof |
| CN111096426A (en) * | 2018-10-26 | 2020-05-05 | 新会区会城陈皮村美和商行 | Fructus momordicae and nine-process dried orange peel and preparation method thereof |
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Application publication date: 20210611 |
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