CN113170878A - Compound emulsifier for keeping crisp of crisp cone and preparation method of crisp cone - Google Patents
Compound emulsifier for keeping crisp of crisp cone and preparation method of crisp cone Download PDFInfo
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- CN113170878A CN113170878A CN202110285092.2A CN202110285092A CN113170878A CN 113170878 A CN113170878 A CN 113170878A CN 202110285092 A CN202110285092 A CN 202110285092A CN 113170878 A CN113170878 A CN 113170878A
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- crisp
- cone
- fatty acid
- acid ester
- lecithin
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title description 3
- -1 fatty acid ester Chemical class 0.000 claims abstract description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 34
- 229930195729 fatty acid Natural products 0.000 claims abstract description 34
- 239000000194 fatty acid Substances 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 24
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 22
- 239000000787 lecithin Substances 0.000 claims abstract description 22
- 229940067606 lecithin Drugs 0.000 claims abstract description 22
- 235000010445 lecithin Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 15
- 239000000049 pigment Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 10
- 235000020188 drinking water Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 235000019482 Palm oil Nutrition 0.000 claims description 11
- 239000002540 palm oil Substances 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 235000019197 fats Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 19
- 238000013508 migration Methods 0.000 abstract description 11
- 230000005012 migration Effects 0.000 abstract description 11
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 239000004519 grease Substances 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 239000002245 particle Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a compound emulsifier for keeping crisp of a crisp cone, which comprises the raw materials of lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, wherein the weight part ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5: 0.5-2.0: 0.2-1.0. The invention also discloses a crisp cone and a manufacturing method thereof, and the crisp cone comprises the following raw materials: 13-16wt% of white granulated sugar, 0.4-0.7wt% of salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of edible pigment, 35-45wt% of plain flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water. According to the production process of the crisp cone, the crispness of the crisp cone is improved, the migration of partial moisture is effectively hindered, the moisture migration speed is controlled, and the crispness keeping time of the crisp cone is prolonged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a compound emulsifier for keeping crispness of a crispy cone and a preparation method of the crispy cone.
Background
About 70% of ice cream is water, the water content of the crisp cylinder must be controlled within 3% to ensure the crisp taste of the crisp cylinder, thin chocolate is sprayed on the inner surface of the crisp cylinder to mainly block the water in the ice cream and contact the crisp cylinder, and the outer surface of the crisp cylinder is packaged by a paper sleeve with aluminum foil to mainly block the external water and contact the crisp cylinder. As long as the chocolate sprayed inside is uniform enough, moisture migration between the ice cream and the crisp cone is avoided, mainly moisture contacting with the outside of the outer package is in the outer package, and the moisture is easy to migrate into the crisp cone at the contact part of the edge of the crisp cone and the chocolate, so that the crisp cone is softened, and the crisp keeping time of the crisp cone is shortened.
The raw materials required by the production of the crisp cone mainly comprise flour, grease, white granulated sugar, an emulsifier, salt, starch, pigment, water and the like. The crisp cone achieves the crisp effect, and mainly generates fine and uniform air holes, the air holes are provided by baking soda or baking powder in the traditional method, the gaps are not tight enough, the moisture migration speed is high, and the softening of the crisp cone is high. The crispy cone contains grease and water, and the texture of the crispy cone is more stable after the early-stage water and the grease form stable emulsion. Emulsifiers are compounds that form stable emulsions from a mixture of two or more immiscible components, and reduce the interfacial tension of the components in the mixed system. The conventional emulsifier is lecithin, water can be separated from the surface of the crispy cone during mixing, and the flour paste can be layered.
Therefore, those skilled in the art are devoted to develop a compound emulsifier for keeping crisp of the crisp cone and a method for manufacturing the crisp cone so as to improve the crispness of the crisp cone and prolong the crisp keeping time of the crisp cone.
Disclosure of Invention
In view of the above defects of the prior art, the technical problem to be solved by the invention is how to improve the crispness of the crispy cone and prolong the crisping time of the crispy cone.
In order to achieve the purpose, the invention provides a compound emulsifier for keeping crisp of crispy cone, which comprises the raw materials of lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, wherein the weight portion ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5: 0.5-2.0: 0.2-1.0.
Furthermore, the weight portion ratio of the lecithin, the polyglycerol fatty acid ester and the citric acid fatty acid ester is 0.4: 1.7-2.0: 0.8-1.0.
The invention also provides a crisp cone, which comprises the following raw materials: 13-16wt% of white granulated sugar, 0.4-0.7wt% of salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of edible pigment, 35-45wt% of plain flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water; wherein the raw materials of the compound emulsifier comprise lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, and the weight part ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5: 0.5-2.0: 0.2-1.0.
Further, the edible oil and fat is vegetable oil and fat.
Further, the vegetable oil and fat is at least one selected from palm oil and coconut oil.
Furthermore, the raw material composition of the crispy cone also comprises 0.05-0.15wt% of edible essence.
The invention also provides a method for manufacturing the crisp cone, which is characterized by comprising the following steps:
step 1, weighing white granulated sugar, salt, starch, edible pigment, medium gluten flour, edible oil, compound emulsifier and drinking water according to the weight ratio of the raw materials of the crispy cone;
step 2, quickly freezing the edible oil, then unfreezing, and then beating in a semi-soft state;
step 3, mixing the plain flour, the starch, the white granulated sugar and the drinking water, and uniformly stirring;
step 4, adding the edible oil beaten in the step 2 into the raw materials mixed in the step 3 and stirring;
step 5, adding a compound emulsifier and stirring;
step 6, adding salt and edible pigment and stirring uniformly;
step 7, baking;
and 8, boxing the formed crisp cone.
Further, the freezing temperature in the step 2 is-20 ℃ to-35 ℃, and the thawing temperature is 4 ℃ to 8 ℃.
Further, the step 6 also comprises adding edible essence.
Further, the baking temperature in the step 6 is 180-220 ℃, and the baking time is 2-5 s.
The invention has the beneficial effects that:
1. according to the production process of the crisp cone, the crispness of the crisp cone is improved, partial moisture migration is effectively hindered, the moisture migration speed is controlled, and the crispness keeping time of the crisp cone is prolonged.
2. The crisp taste is mainly the beating of grease to provide air holes in the crisp cone, and the air holes are fine, uniform and uniform enough to block the speed of moisture migration and prolong the crisp keeping time of the crisp cone.
The conception, the specific structure, and the technical effects produced by the present invention will be further described below to fully understand the objects, the features, and the effects of the present invention.
Detailed Description
The following describes several preferred embodiments of the present invention to make the technical contents thereof clearer and easier to understand. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
The method for manufacturing the crispy cone adopts the grease to provide fine and uniform air holes, and because the grease and the water are incompatible with each other and the air holes are fine and dense, compared with the traditional method of providing the air holes by using baking soda or baking powder, the method has different effects on the crispness and the taste of the crispy cone.
The common vegetable oil, mainly palm oil and coconut oil, needs fine and uniform bubbles, and the best method is to puff the oil, so that more bubbles are obtained and the texture is fine. The pure grease is easy to be whipped under the condition of semisolid to obtain good effect, and the bubbles are more stable.
The grease is to be in a semi-solid state, namely, the grease is frozen or refrigerated for cooling, so that the grease reaches a freezing point and is changed into the semi-solid state, the first method is refrigeration, the refrigeration temperature of a common refrigerator is 4-8 ℃, the second method is freezing, and the following effects are caused by the storage mode and the temperature:
from the test results, the freezing effect is better than the cold storage effect, the freezing temperature is also related to the state of the grease, the temperature below-20 ℃, the more exquisite the grease is, the higher the expansion rate is, the more uniform and fine the bubbles are, but the effect is too low. Therefore, the temperature is most suitable below minus 30 ℃ from the comprehensive consideration of production time, quality and the like, and after solidification, the mixture is thawed to be a semi-solid state in a refrigeration environment at 4 ℃, and then the mixture starts to be foamed into grease which is uniform and soft in cream shape.
The selection of the oil and fat is, as mentioned above, palm oil and coconut oil which are commonly used as vegetable oil and fat, and the best mode for forming the semi-solid state is to quickly freeze in an environment below-30 ℃, then unfreeze and puff, and the crystalline particles of the palm oil are very small and can not be seen by naked eyes when the two oil and fat are in the quick-frozen state, the crystalline particles of the coconut oil are larger, and each particle is almost about 2-3mm, so the palm oil is more suitable for being used in the crispy cone by selecting the size of the crystalline particles of the oil and fat.
The oil is beaten to provide uniform bubbles, and an emulsifier is also needed. The compound emulsifier provided by the application comprises the following raw materials in proportion: lecithin 0.1-0.5, polyglyceryl fatty acid ester 0.5-2.0, and citric acid fatty acid ester 0.2-1.0. The following are tests of the compounded emulsifier:
the test results show that the compound emulsifier comprises the following raw materials in percentage by weight: lecithin 0.1-0.5, polyglycerol fatty acid ester 0.5-2.0, and citric acid fatty acid ester 0.2-1.0 are suitable.
According to the production process of the crisp cone, the crispness of the crisp cone is improved, the migration of partial moisture is effectively hindered, the moisture migration speed is controlled, and the crispness keeping time of the crisp cone is prolonged.
According to the improved method for manufacturing the crispy cone, the crispy taste is mainly the beating of grease to provide the pores in the crispy cone, and the pores are fine, uniform and uniform, so that the moisture migration speed can be hindered, and the crisp keeping time of the crispy cone can be prolonged.
The traditional crisp cone manufacturing process flow is as follows:
mixing powder materials (flour, starch, white sugar, salt, etc.), sodium bicarbonate or baking powder, emulsifier (lecithin), edible oil, etc. → adding water, pigment, essence → stirring well → baking (200 deg.C, 2s) → shaping → boxing
The improved crispy cone manufacturing process flow comprises the following steps:
pretreating raw materials (quick freezing at-30 deg.C, thawing at 4 deg.C, and foaming in semi-soft state) → flour, starch, white sugar, and water mixing → stirring, adding foaming oil, stirring, adding compound emulsifier, stirring, adding salt, pigment, essence, stirring, baking (200 deg.C, 2s) → shaping → boxing
Compared with the prior art, the method mainly has the following differences:
firstly, a method for generating air holes comprises the following steps:
the traditional crisp cone manufacturing process comprises the following steps: the gas is generated by adding baking soda or baking powder, so that the speed is high, the time is short, but the gas generation is not continuous enough, and the pores caused by high speed are large, not fine and uniform enough, and the moisture is easy to migrate.
The crisp cone manufacturing process comprises the following steps: the oil is adopted to be pretreated, the particles are fine and uniform and are mixed with air, oil drops can uniformly wrap the surface of protein, and the speed of water migration is controlled.
Secondly, adding an emulsifier
The traditional crisp cone manufacturing process comprises the following steps: lecithin is used as an emulsifier and is added together with flour and the like, so that the combination of lecithin and grease is less, the flour has adsorbability, and the lecithin is easily wrapped by the flour and is not easily dispersed.
The crisp cone manufacturing process comprises the following steps: the compound emulsifier has the characteristics of fine flour paste, reduced water separation and difficult layering. Moreover, after the grease and the flour paste are uniformly mixed, the compound emulsifier is added, so that the compound emulsifier is easily combined with fine oil drops, the fluidity of the flour paste is improved, and the later-period crispy feeling can be provided.
Thirdly, adding salt
The traditional crisp cone manufacturing process comprises the following steps: the addition of salt and flour can improve the gluten strength of flour, but reduce the fluidity of flour paste, and make crisp cone hard.
The crisp cone manufacturing process comprises the following steps: the salt is added with essence and pigment at the later stage, which can not improve the gluten degree of the flour paste and only plays a role in providing fragrance and delicate flavor.
Example 1
Preparing a compound emulsifier for keeping crisp of the crisp cone:
weighing 0.4 part by weight of lecithin, 1.7 parts by weight of polyglycerol fatty acid ester and 0.8 part by weight of citric acid fatty acid ester, mixing, grinding and sieving for later use.
Example 2
The raw materials of the crispy cone in the embodiment comprise 35.7 wt% of drinking water, 15.6 wt% of white granulated sugar, 0.6 wt% of salt, 2.1 wt% of starch, 0.2 wt% of edible pigment, 39.7 wt% of plain flour, 5.9 wt% of palm oil and 0.2 wt% of compound emulsifier.
The manufacturing method comprises the following steps:
1. pretreatment of raw materials: palm oil was snap frozen at-30 ℃ and then thawed at 4 ℃ and then whipped in a semi-soft state.
2. Mixing the plain flour, starch, white sugar and drinking water, and stirring.
3. Adding the beaten palm oil into the mixed raw materials, and stirring.
4. Adding a compound emulsifier and stirring.
5. Adding salt and edible pigment, and stirring.
6. Baking at 200 deg.C for 2 s.
7. And (5) boxing the formed crispy cone.
It should be understood that the formulation of the compound emulsifier and the crispy cone provided by the application can be freely combined within a certain range according to taste preference of people, and the raw materials and the weight parts of the compound emulsifier can be as follows: lecithin 0.1-0.5, polyglyceryl fatty acid ester 0.5-2.0, and citric acid fatty acid ester 0.2-1.0. Lecithin 0.4, polyglycerol fatty acid ester 1.7-2.0 and citric acid fatty acid ester 0.8-1.0. Preferably, the weight percentage of the raw materials of the crisp cone can be as follows: 13-16wt% of white granulated sugar, 0.4-0.7wt% of salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of edible pigment, 35-45wt% of plain flour, 4.5-6.5wt% of palm oil, 0.15-0.25wt% of compound emulsifier and the balance of drinking water. Wherein the palm oil can also be replaced by coconut oil. Optionally, the raw material of the crisp cone can also comprise 0.05-0.15wt% of edible essence.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The compound emulsifier for keeping crisp of the crisp cone is characterized by comprising lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester as raw materials, wherein the weight part ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5: 0.5-2.0: 0.2-1.0.
2. The compound emulsifier for keeping crisp of crispy rolls according to claim 1, wherein the weight part ratio of lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester is 0.4: 1.7-2.0: 0.8-1.0.
3. The crisp cone is characterized by comprising the following raw materials: 13-16wt% of white granulated sugar, 0.4-0.7wt% of salt, 1.8-2.5wt% of starch, 0.15-0.25wt% of edible pigment, 35-45wt% of plain flour, 4.5-6.5wt% of edible oil and fat, 0.15-0.25wt% of compound emulsifier and the balance of drinking water; wherein the raw materials of the compound emulsifier comprise lecithin, polyglycerol fatty acid ester and citric acid fatty acid ester, and the weight part ratio of the lecithin to the polyglycerol fatty acid ester to the citric acid fatty acid ester is 0.1-0.5: 0.5-2.0: 0.2-1.0.
4. The crisp cone of claim 3, wherein the edible fat is vegetable fat.
5. The crisp cone of claim 4, wherein the vegetable fat is at least one selected from palm oil and coconut oil.
6. The crispy cone of claim 3, wherein the raw material composition of the crispy cone further comprises 0.05-0.15wt% of a flavoring essence.
7. A method for making a crisp cone according to claim 3, characterized by comprising the following steps:
step 1, weighing white granulated sugar, salt, starch, edible pigment, medium gluten flour, edible oil, compound emulsifier and drinking water according to the weight ratio of the raw materials of the crispy cone;
step 2, quickly freezing the edible oil, then unfreezing, and then beating in a semi-soft state;
step 3, mixing the plain flour, the starch, the white granulated sugar and the drinking water, and uniformly stirring;
step 4, adding the edible oil beaten in the step 2 into the raw materials mixed in the step 3 and stirring;
step 5, adding a compound emulsifier and stirring;
step 6, adding salt and edible pigment and stirring uniformly;
step 7, baking;
and 8, boxing the formed crisp cone.
8. The method for making a crispy cone according to claim 7, wherein the freezing temperature in said step 2 is-20 ℃ to-35 ℃ and the thawing temperature is 4 ℃ to 8 ℃.
9. The method for making a crispy cone according to claim 7, wherein the step 6 further comprises adding a flavoring essence.
10. The method for making a crispy cone as claimed in claim 7, wherein the baking temperature in the step 6 is 180-220 ℃ and the baking time is 2-5 s.
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