CN113475553A

CN113475553A - Non-brittle dried meat floss cake and preparation method thereof

Info

Publication number: CN113475553A
Application number: CN202110820487.8A
Authority: CN
Inventors: 陈辉; 游铃华; 游晓文
Original assignee: Youchen Fujian Food Co ltd
Current assignee: Youchen Fujian Food Co ltd
Priority date: 2021-07-20
Filing date: 2021-07-20
Publication date: 2021-10-08
Anticipated expiration: 2041-07-20
Also published as: CN113475553B

Abstract

The application relates to the field of food, in particular to a dried meat floss cake which is not easy to crack and a preparation method thereof. Through setting up the intermediate level, add maltose and microcrystalline cellulose in the intermediate level, carry out the adhesion through intermediate level to face skin and crisp short bread skin, can reduce the piece that the dried meat floss cake produced when edible and the phenomenon of breaking that takes place in the dried meat floss cake transportation to improve the holistic intensity of dried meat floss cake crust, and then improved the user experience of dried meat floss cake.

Description

Non-brittle dried meat floss cake and preparation method thereof

Technical Field

The application relates to the field of food, in particular to a dried meat floss cake which is not easy to break and crack and a preparation method thereof.

Background

The dried meat floss cake is a food which is popular in China and suitable for both the old and the young, has rich nutrition and excellent taste, and therefore has a wide market in China.

The meat floss cake needs to keep a certain soft taste, but the soft taste brings the consequence that a large amount of scraps are easily generated during eating, and the meat floss cake is easily broken or cracked due to collision during transportation, so that the user experience is influenced.

Disclosure of Invention

In order to reduce scraps generated by eating the dried meat floss cake and damage during transportation on the premise of ensuring softness, the application provides the dried meat floss cake which is not easy to break and crack and a preparation method thereof.

Firstly, the application provides a dried meat floss cake which is not easy to break and crack, and comprises a crust and an inner recess, wherein the crust is formed by mixing a dough cover, a crisp cover and a middle layer positioned between the dough cover and the crisp cover, the sum of every 100 parts by mass of the dough cover and the crisp cover is corresponding, and the middle layer comprises the following components in parts by mass

3.4-5 parts of high-gluten flour;

6.2-8.8 parts of medium gluten powder;

0.8-1.5 parts of maltose;

0.06-0.09 part of microcrystalline cellulose;

1-1.5 parts of oil;

4-5 parts of water;

0-0.00005 parts of preservative.

In above-mentioned technical scheme, through adding the intermediate level, adopt the intermediate level that has certain viscidity to bond dough cover and crisp skin, help reducing clastic production on the one hand, on the other hand, in the transportation, the intermediate level can make and combine inseparabler between crisp skin and the dough cover and dough cover, reduces clastic dropping.

In the middle layer, in order to keep the taste of the dried meat floss cake, the middle layer mainly comprises high-gluten powder, medium-gluten powder, oil and water, maltose and microcrystalline cellulose are added into the middle layer, the maltose and the microcrystalline cellulose have strong viscosity, the influence on the whole taste of the dried meat floss cake is small, and the taste of the dried meat floss cake can be even optimized under a specific formula.

Optionally, the middle layer further comprises 0.05-0.1 parts by mass of pregelatinized starch corresponding to each 100 parts by mass of the sum of the dough skin and the crispy skin.

In the technical scheme, the pregelatinized starch has a good grafting structure, is chain-shaped as a whole, is easy to generate a winding and interweaving structure with other components in the baking process, further improves the adhesion effect of the middle layer on the dough sheet and the crispy sheet, and has small influence on the taste.

Optionally, the pregelatinized starch is pregelatinized potato starch.

The pre-gelatinized potato starch is selected, so that the whole taste is better, and the flavor of the dried meat floss cake is better met.

Optionally, the middle layer further comprises 0.014-0.02 parts by mass of dietary fiber corresponding to 100 parts by mass of the sum of the dough skin and the crispy skin.

In the technical scheme, the dietary fiber is added to play a role in reinforcing the prepared outer skin, so that the integral integrity of the outer skin is further improved, and the outer skin is not easy to break in the transportation process.

Optionally, the middle layer further comprises glutinous rice flour in an amount of 0.03 to 0.05 parts by mass per 100 parts by mass of the sum of the dough sheet and the crispy sheet.

The glutinous rice flour can improve the softness degree of the outer skin, so that the prepared dried meat floss cake has softer taste, the phenomenon that the dried meat floss cake becomes hard due to the middle layer is reduced, and the edible taste and the user experience of the dried meat floss cake are effectively improved.

Optionally, the oil is a composition formed by tea oil and soybean oil in a mass ratio of (0.5-1) to 1.

The combination of the tea oil and the soybean oil is adopted, so that the whole outer skin has better softness, and the taste of the dried meat floss cake is further improved.

Optionally, the surface of the intermediate layer is coated with a thickening fluid, and the thickening fluid is obtained by configuring the following components in water by mass concentration:

33-60 g/L sodium caseinate;

the rhamnolipid is 15-25 g/L.

The adhesive strength between the middle layer and the dough cover and between the dough cover and the short sheet can be further improved by applying the thickening liquid, and the short sheet can be adhered to the middle layer after being cracked due to occlusion in the eating process, so that the phenomenon that chips fall off in the eating process of the dried meat floss cake is further reduced.

Optionally, the soybean protein is contained in the wrapper by no more than 0.1% of the mass of the wrapper, and the soybean protein is contained in the pastry by no more than 0.1% of the mass of the wrapper.

By adding a certain amount of soybean protein into the dough cover and the crispy cover and through active groups on the surface of the soybean protein, the sodium caseinate can be better adhered to the dough cover and the crispy cover, the phenomenon that the dough cover is cracked and slag is removed in the eating process is further reduced, the strength of the dough cover is improved, and the dough cover is kept to be better complete in the transportation and eating processes.

Optionally, the coating mass of each layer of the thickening fluid is 6-10% of the mass of the middle layer of each layer.

Within the dosage range of the thickening fluid, the thickening fluid is not easy to form a complete membrane structure, so that the mouthfeel of the dried meat floss cake is improved while the thickening fluid has a better anti-fragmentation effect.

In addition, the application also comprises a preparation method of the dried meat floss cake, which comprises the following steps:

s1, preparing a dough sheet, a crispy sheet and a middle layer according to the formula of any one of claims 1 to 9 for later use;

s2, sequentially stacking the outer skin, the middle layer and the crispy skin by adopting the sequence of the outer skin, the middle layer, the crispy skin, the middle layer, the outer skin and the crispy skin, wherein the mass ratio of each layer of the outer skin to each layer of the crispy skin is 1: 0.14-0.3, repeatedly turning over the layers to be integrally formed to obtain the outer skin, and brushing thickening fluid on each layer of the surface skin, the middle layer or the crispy skin when each layer of the surface skin, the middle layer or the crispy skin is placed in the stacking process;

s3, coating the stuffing with a coating wrapper according to the mass ratio of the wrapper to the stuffing of 1 to (1.5-2.5), and then baking to obtain the dried meat floss cake.

The dried meat floss cake prepared by the method is not easy to slag off in the whole eating process, is not easy to crack in the transportation process, and has good softness and non-adhesion property when being eaten, so that the dried meat floss cake has wide market prospect.

In summary, the present application includes at least one of the following advantages:

1. in this application, through setting up the intermediate level, add maltose and microcrystalline cellulose in the intermediate level, carry out the adhesion through intermediate level to face skin and crisp skin, can reduce the piece that the dried meat floss cake produced when edible and the phenomenon of breaking that takes place in the dried meat floss cake transportation to improve the holistic intensity of dried meat floss cake crust, and then improved the user experience of dried meat floss cake.

2. In this application further sets up, add pregelatinized starch, further improved the holistic intensity of crust and to the adhesion effect of face skin and crisp skin, the piece possibility that drops when further reducing edible.

3. In the further setting of this application, through adding dietary fiber, further improved the holistic intensity of crust, make the dried meat floss cake difficult for breaking in transportation, storage process.

4. In the further arrangement of the application, by further increasing the thickening fluid, the tackifying liquid comprises sodium caseinate and rhamnolipid, the strength of the outer skin is further improved, and the phenomena of scraps generated in eating and breakage generated in the transportation and storage process of the dried meat floss cakes are reduced.

Detailed Description

The muffin is a food which is suitable for all ages and is well received, and has a wide market in China. As a snack, the skin of the dried meat floss cake has soft touch and soft mouthfeel, and is delicious by combining the flavor of the dried meat floss in the stuffing. Because the crust is whole soft, because of edible in-process, the crust drops a large amount of pieces easily, and also breaks because of colliding with rocking easily in the transportation, has influenced the edible experience of dried meat floss cake. The applicant has made intensive studies and has proposed the technical solution of the present application to improve the above problems while maintaining or even improving the taste of the meat floss patty as much as possible. The present application will be described in further detail with reference to examples and comparative examples.

In the following examples and comparative examples, the sources of the respective materials are shown in Table 1.

TABLE 1 table of sources of materials

Composition (I)	Source	Specification of
			High-gluten flour	Wudeli for treating diabetes	Five-star high gluten wheat flour
Medium gluten flour	Wudeli for treating diabetes	Six-star super fine wheat flour
			Soybean oil	Jialong grain oil
Tea oil	Jiu Cheng tea-oil tea	Tea seed oil
			Mung bean	Purchase from market
Dried meat floss	Friend and minister medicine
			Bean powder	Self-made	Purchasing soybean on the market, grinding to 200 meshes
Soy protein	Ming Rui	Hydrolyzed protein food grade
			Microcrystalline cellulose	Amresco	PH105
Pregelatinized potato starch	Procin starch
			Pregelatinized corn starch	Procin starch
Pregelatinized cassava starch	Procin starch
			Dietary fiber	Guangzhou Qianyi	Food grade wheat dietary fiber
Glutinous rice flour	Jiangshan five-cereal manor	Food-grade cooked glutinous rice flour
			Rhamnolipid	Ningbo Huayuan	Food grade L-type rhamnolipid, content>98％

In the following examples and comparative examples, the mass of the dried meat floss cake is controlled to be 48-50 g.

Examples 1 to 4, a non-brittle dried meat floss cake, in which the dough skin, the dough skin and the stuffing have the compositions shown in table 2, and the middle layer has the compositions shown in table 3, was prepared by the following steps:

s1, preparing the outer skin, the crispy skin and the middle layer for later use, wherein the method comprises the following steps of;

preparing the dough cover: according to the formula shown in Table 2, the material components are mixed and subjected to dough kneading treatment in a dough kneading machine for 15min, wherein the water content is divided into two parts, 40% of the water content is added before the dough kneading is started, and 60% of the water content is added after 5min from the dough kneading is started.

Preparing crispy pieces: according to the formula shown in Table 2, the material components are mixed and dough kneading treatment is carried out in a dough kneading machine, and the dough kneading time is 6 min.

Table 2, composition of the wrappers, crisps and fillings of examples 1-4

Preparation of the intermediate layer: the material components were mixed according to the formulation shown in table 3 and subjected to dough kneading in a dough mixer. The dough kneading time is 18min, wherein the water content is equal to three parts, and the three parts are added respectively when the materials are mixed, 5min and 10 min.

Table 3, examples 1 to 4 correspond to the composition (kg) of the middle layer for each 100kg of the combination of the dough and the pastry

Numbering	High-gluten flour	Medium gluten flour	Maltose	Microcrystalline cellulose	Water (W)	Oil	Preservative
								Example 1	3.4	6.2	0.8	0.06	4.0	1.0	0
Example 2	4.0	7.0	1.0	0.07	4.3	1.2	0.00001
								Example 3	4.6	7.9	1.2	0.08	4.7	1.3	0.00003
Example 4	5.0	8.8	1.5	0.09	5.0	1.5	0.00005

S2, sequentially stacking the dough cover, the middle layer and the crisp cover together according to the sequence of the dough cover, the middle layer, the crisp cover, the middle layer, the dough cover, the middle layer, the crisp cover and the dough cover, wherein the mass ratio of the dough cover to the crisp cover is 1: 0.2, and then repeatedly folding the dough cover and the crisp cover by using a rolling pin until the dough cover and the crisp cover are integrally formed to obtain an outer cover;

s3, coating stuffing with the wrapper according to the mass ratio of the wrapper to the stuffing of 1: 2, processing and molding, baking in an oven for 20min at the baking temperature of 208 ℃, discharging and cooling to obtain the dried meat floss cake.

In the above examples, the oil was soybean oil, and the preservative was a composition of potassium sorbate and sodium deoxyacetate at a mass ratio of 1: 1. The preparation method of the mung bean stuffing comprises the following steps:

weighing 88kg of peeled mung beans, 136kg of white granulated sugar, 70g of soybean oil, 0.75kg of salt, 0.25kg of potassium sorbate, 0.1kg of sodium deoxyacetate and 0.4kg of calcium propionate, adding the materials into 27kg of water, and fully and uniformly mixing to obtain the mung bean stuffing.

Example 5 a less crumbly meat muffin, which differs from example 2 in that the middle layer also contains 0.05kg of pregelatinized potato starch per 100kg of combination of dough and pastry.

Example 6 a less crumbly meat muffin, differing from example 2 in that the middle layer also contained 0.1kg of pregelatinized potato starch per 100kg of combination of dough and crust.

Example 7 a non-brittle, chunky meat patty differs from example 2 in that the middle layer also contains 0.2kg of pregelatinized potato starch per 100kg of combination of batter and pastry.

Example 8, a less crumbly muffin, differs from example 2 in that the middle layer also contains 0.1kg of pregelatinized corn starch per 100kg of combination of dough and pastry.

Example 9 a non-crumbly meat muffin, which differs from example 2 in that the middle layer also contains 0.2kg of pregelatinized tapioca starch per 100kg of combination of dough and pastry.

Example 10, a less crumbly muffin, differs from example 2 in that the middle layer also contains 0.014kg of dietary fiber per 100kg of the combination of the dough and the crust.

Example 11, a less crumbly muffin, differs from example 2 in that the middle layer also contains 0.02kg of dietary fiber per 100kg of the combination of the dough and the crust.

Example 12, a less crumbly meat muffin, differs from example 2 in that the middle layer also contains 0.03kg of dietary fiber per 100kg of the combination of the dough and the crust.

Example 13, a nonfriable meat floss cake, different from example 2 in that the middle layer further contained 0.03kg of glutinous rice flour per 100kg of the combination of the dough sheet and the dough sheet.

Example 14, a nonfriable meat floss cake, different from example 2 in that the middle layer further contained 0.05kg of glutinous rice flour per 100kg of the combination of the dough sheet and the dough sheet.

Example 15 a nonfriable meat floss cake, different from example 2 in that the middle layer further contained 0.07kg of glutinous rice flour per 100kg of the combination of the dough sheet and the dough sheet.

Example 16, a non-crumbly muffin, differs from example 2 in that the middle layer also contained 0.1kg of pregelatinized potato starch, 0.02kg of dietary fiber, and 0.03kg of glutinous rice flour per 100kg of the combination of the dough and the crust.

Example 17, a nonfragmentable meat floss patty, differs from example 16 in that the oil is a composition of tea oil and soybean oil in a mass ratio of 0.5: 1.

Example 18, a nonfragmentable meat patty, differs from example 16 in that the oil is a composition of tea oil and soybean oil in a 1: 1 mass ratio.

Example 19, a less crumbly dried meat floss patty, differs from example 16 in that the oil is tea oil.

Example 20, a meat floss cake which is less likely to be cracked, differs from example 18 in that in step S2, a dough sheet, an intermediate layer and a dough sheet are stacked in this order in the order of dough sheet-intermediate layer-dough sheet, wherein the mass ratio of dough sheet to dough sheet is 1: 0.2, and then the dough sheet and dough sheet are repeatedly turned over by a rolling pin to form an integral body, and after each layer of dough sheet, intermediate layer or dough sheet is placed, a layer of thickening liquid is brushed on the layer, and the brushing mass of the thickening liquid is 10% of the mass of the intermediate layer.

The mucus is obtained by dissolving 33g sodium caseinate and 15g rhamnolipid in water and diluting to one liter with water.

Example 21 a nonfriable muffin meat patty, differing from example 20 in that a thickening liquid was obtained by dissolving 48g of sodium caseinate and 20g of rhamnolipid in water and diluting to one liter with water, and that the brushing quality of one layer of the thickening liquid was 8% of the quality of one intermediate layer.

Example 22, a nonfragmentable muffin, differs from example 20 in that a viscosifying fluid is obtained by dissolving 60g of sodium caseinate and 25g of rhamnolipid in water and diluting to one liter with water, the brushing quality of one layer of viscosifying fluid being 6% of the quality of one intermediate layer.

Example 23, a non-crumbly dried meat floss cake, differs from example 21 in that the viscosity-increasing liquid is obtained by dissolving 70g of sodium caseinate and 20g of rhamnolipid in water and diluting to one liter with water.

Example 24, a non-crumbling dried meat floss cake, differs from example 21 in that the viscosity-increasing liquid is obtained by dissolving 48g of sodium caseinate and 30g of rhamnolipid in water and diluting to one liter with water.

Example 25, a less crumbly dried meat floss patty, differs from example 21 in that the viscosifying slurry does not contain sodium caseinate.

Example 26, a less friable dried meat floss cake, differs from example 21 in that the viscosifying slurry does not contain rhamnolipid.

Example 27, a less crumbly dried meat floss cake, differs from example 21 in that in the dough sheet, water was replaced with soybean protein in an amount of 0.1% by mass of the total dough sheet, and in the dough sheet, high gluten meal was replaced with soybean protein in an amount of 0.1% by mass of the total dough sheet.

Example 28, a less crumbly dried meat floss cake, differs from example 21 in that in the dough sheet, water was replaced with soybean protein in an amount of 0.2% by mass of the total dough sheet, and in the dough sheet, high gluten flour was replaced with soybean protein in an amount of 0.2% by mass of the total dough sheet.

Example 29, a non-crumbling dried meat floss cake, differs from example 27 in that the mass ratio of each crust to each crust was 1: 0.14 and the mass ratio of the crust to the filling was 1: 1.5.

For the above examples, comparative examples were set as follows:

comparative example 1, a meat floss cake, differs from example 1 in that the center layer does not contain high gluten flour, and the remaining proportions and mass ratios of the center layer to the dough cover and the crispy cover are maintained.

Comparative example 2, a meat floss cake, differs from example 1 in that the middle layer does not contain middle gluten flour, and the ratio of the rest ingredients and the mass ratio of the middle layer to the dough sheet and the crispy sheet are kept unchanged.

Comparative example 3, a meat patty, differs from example 1 in that the middle layer does not contain maltose, and the ratio of the other ingredients and the mass ratio of the middle layer to the dough and the crunchy crust are maintained.

Comparative example 4, a meat patty, differs from example 1 in that the middle layer does not contain microcrystalline cellulose, and the ratio of the remaining ingredients and the mass ratio of the middle layer to the dough and the pastry remain unchanged.

Comparative example 5, a meat patty, was different from example 1 in that maltose was added in an amount of 2.0kg in total per 100kg of the sum of the crust and the crust, and the ratio of the remaining ingredients and the mass ratio of the middle layer to the crust and the crust were maintained.

Comparative example 6, a meat floss cake, differs from example 1 in that the total mass of microcrystalline cellulose added per 100kg of the sum of the crust and crust was 0.2kg, and the proportions of the remaining portions and the mass ratios of the middle layer to the crust and crust remained unchanged.

Comparative example 7, a meat patty, differs from example 1 in that it does not contain an intermediate layer.

The following experiments were conducted for the above examples and comparative examples.

Experiment 1, adopting a transportation vibration test machine simulation experiment, taking 10 dried meat floss cakes, carrying out a simulation vibration experiment through a transportation vibration test machine, taking down the complete dried meat floss cakes on the basis that the 10 dried meat floss cakes are not cracked into small pieces, collecting generated scraps, and measuring the weight of the scraps scattered on each dried meat floss cake on average. In the transportation vibration simulation experiment, the vibration amplitude is not 25.4mm, the rotating speed is 300rpm, and the running time is 30 min.

Note: the dried meat floss cake is wrapped with paper and then placed in a small box for measurement when tested. The farthest distance between the upper inner wall of the small box and the dried meat floss cake is not more than 0.6cm, and the farthest distance between the peripheral side walls and the dried meat floss cake is not more than 0.3 cm.

Experiment 2, five volunteers were selected, the axial line of the dried meat floss cake was placed in the vertical direction, one bite was used to bite down about one third of the volume of the dried meat floss cake, the scattered chips in the dried meat floss cake were caught with paper below, the chips were weighed, and the average value was taken to measure the residue dropping performance of the dried meat floss cake.

Experiment 3, 20 volunteers were selected and the muffins were eaten and scored from the dimensions shown in table 4.

TABLE 4 Scoring criteria for experiment 3

Scoring	Loose and soft	Non-blocking property
			0～2	Stiff mouthfeel and difficult chewing	Very sticky to teeth and difficult to chew
3～5	Hard taste and uncomfortable chewing	Has certain toughness and adhesion feeling
			6～8	Has common mouthfeel and no obvious difference	Has slight adhesion feeling
9～10	Has soft taste and is instantly melt in the mouth	Completely non-sticky to teeth, good taste

First, experiments 1 to 3 were conducted on examples 1 to 4 and comparative examples 1 to 6, and the results are shown in Table 5.

Table 5, examples 1 to 4 and comparative examples 1 to 6

From the above experimental data, it can be seen that the meat patties prepared in the present application produced less crumbs during transportation (see experiment 1) and were less prone to drop crumbs during consumption (see experiment 2) than comparative example 7, a commercially available conventional meat patty. Meanwhile, experiments 3 prove that the dried meat floss cake prepared in the embodiment of the application has no obvious difference in taste with the dried meat floss cake without the middle layer, and the scheme in the application proves that the dried meat floss cake has higher wrapper strength and better eating experience without affecting the taste.

In comparative example 3 and comparative example 4, which lack maltose and microcrystalline cellulose, respectively, both are more prone to crumb during transport and consumption. The applicant believes that the reason for this may be that maltose has a polysaccharide structure which, in addition to its intrinsic viscosity, has a stabilizing effect on the structure formed by the microcrystalline cellulose. After high-temperature baking, the overall viscosity of the microcrystalline cellulose is reduced, and the microcrystalline cellulose has a certain crispness, but maltose can relieve the feeling, and the lack of maltose in the comparative example 3 also causes the softness of the dried meat floss cake to be obviously reduced.

Further, experiments 1 to 3 were carried out for examples 5 to 19, and the results are shown in Table 6.

Table 6 and Experimental results of examples 5 to 19

In examples 5 to 9, pregelatinized starch is further added, wherein in examples 5 to 7, pregelatinized potato starch is added, and compared with the corn starch added in example 8 and the tapioca starch added in example 9, the potato starch has moderate viscosity and a better cross-linked structure, and compared with the corn starch, the crumbling and the breakage of the meat muffins in the transportation and eating processes can be better reduced, and compared with the tapioca starch, the meat muffins have better mouthfeel. Among these, in example 7, the addition of excessive pregelatinized potato starch resulted in a significant deterioration in overall mouthfeel, probably due to the intermediate layer being too tough during processing, resulting in a feeling of isolation between layers upon consumption.

In examples 10-12, dietary fiber was added, which mainly reduced crumbling of the dried meat floss patty during transportation, but had no significant effect on crumb reduction during consumption. Probably, the dietary fiber can play a role in connecting all parts and buffering internal stress in the dough cover, but the dietary fiber can be bitten by teeth in the eating process, so the corresponding effect is not reflected. In example 12, the addition of dietary fiber was excessive, resulting in a feeling of meridian passage between the whole dough sheets and insufficient softness upon eating.

In embodiment 13 ~ 15, added the glutinous rice flour, the glutinous rice flour can toast the in-process and play the effect that improves the face skin compliance, has improved the taste by a wide margin, but the glutinous rice flour is too much (like embodiment 15) then has certain reinforcing to the dregs phenomenon that falls of dried meat floss cake in transportation and edible process.

In example 16, the pregelatinized potato starch, the dietary fiber and the glutinous rice flour are added at the same time, so that the whole food has the effects of being less prone to cracking and less in slag falling while having a better taste compared with examples 5 to 15. In examples 17 to 19, the components of the oil were adjusted, and the fact proves that, in the above system, the combination of tea oil and soybean oil was used, and the overall taste was better than that of the tea oil and soybean oil alone.

Further, experiments 1 to 3 were conducted in examples 20 to 29, and the results are shown in Table 7.

Table 7, Experimental results of examples 20 to 29

In examples 20-26, the slime was further increased by brushing to further reduce the slag of the dried meat floss cake during transportation and eating. The viscosity-increasing liquid contains sodium caseinate and rhamnolipid, the rhamnolipid is an edible surfactant and is essentially of a sugar structure, one end of the rhamnolipid can be combined with the sodium caseinate, the other end of the rhamnolipid has a softer carbon chain and can generate a winding structure with macromolecules in a system, falling fragments during eating are further reduced, and when the dosage of the rhamnolipid is too large, a viscosity-increasing liquid layer and other layers have obvious separation boundaries, so that the taste is influenced, and the slag falling performance is also influenced. In examples 27 and 28, soy protein was further added to the dough and pastry, and had more reactive groups that could attract the groups on the sodium caseinate, resulting in a stronger linkage structure, further reducing the flaking during consumption and transportation.

The present embodiment is only for explaining the present application and is not limited to the present application, and a person skilled in the art can make modifications of the present embodiment without inventive contribution as required after reading the present specification, but is protected by patent laws within the scope of the claims of the present application.

Claims

1. The dried meat floss cake is not easy to crack and comprises a crust and an inner stuffing, and is characterized in that the crust is formed by mixing a dough cover, a crisp cover and a middle layer positioned between the dough cover and the crisp cover, the middle layer comprises the following components in parts by mass for every 100 parts by mass of the total sum of the dough cover and the crisp cover:

3.4-5 parts of high-gluten flour;

6.2-8.8 parts of medium gluten powder;

0.8-1.5 parts of maltose;

0.06-0.09 part of microcrystalline cellulose;

1-1.5 parts of oil;

4-5 parts of water;

0-0.00005 parts of preservative.

2. The non-breakable dried meat floss cake according to claim 1, wherein the middle layer further comprises 0.05 to 0.1 parts by mass of pregelatinized starch per 100 parts by mass of the sum of the dough and the crispy skin.

3. The non-friable dried meat floss patty according to claim 2, wherein the pregelatinized starch is pregelatinized potato starch.

4. The non-breakable dried meat floss cake according to claim 1, wherein the middle layer further comprises 0.014-0.02 parts by mass of dietary fiber per 100 parts by mass of the sum of the dough and the short sheet.

5. The non-breakable dried meat floss cake according to claim 1, wherein the middle layer further comprises glutinous rice flour in an amount of 0.03 to 0.05 parts by mass per 100 parts by mass of the sum of the dough and the crispy pieces.

6. The non-breakable dried meat floss cake according to claim 1, wherein the oil is a composition formed by tea oil and soybean oil in a mass ratio of (0.5-1) to 1.

7. The non-breakable muffin according to claim 1, wherein the surface of the intermediate layer is coated with a thickening fluid, which is obtained by formulating the following components in water in mass concentration:

33-60 g/L sodium caseinate;

the rhamnolipid is 15-25 g/L.

8. The non-brittle dried meat floss cake according to claim 7, wherein the soybean protein is contained in the dough sheet in an amount of not more than 0.1% by mass of the dough sheet, and the soybean protein is contained in the dough sheet in an amount of not more than 0.1% by mass of the dough sheet.

9. The non-breakable dried meat floss cake according to claim 8, wherein the coating mass of each layer of the thickening fluid is 6-10% of the mass of the middle layer of each layer.

10. A preparation method of a dried meat floss cake which is not easy to crack is characterized by comprising the following steps:

s2, sequentially stacking the outer skin, the middle layer and the crispy skin by adopting the sequence of the outer skin, the middle layer, the crispy skin and the outer skin, wherein the mass ratio of each layer of the outer skin to each layer of the crispy skin is 1: 0.14-0.3, repeatedly turning over until the layers are integrally formed to obtain the outer skin, and brushing thickening fluid on each layer of the surface skin, the middle layer or the crispy skin in the stacking process;

s3, coating the stuffing with a coating wrapper according to the mass ratio of the wrapper to the stuffing =1 to (1.5-2.5), and then baking to obtain the dried meat floss cake.