CN114246197B - Highland barley and rose fresh flower cake and preparation method thereof - Google Patents
Highland barley and rose fresh flower cake and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a highland barley and rose fresh flower cake and a preparation method thereof, comprising the following steps: s1, crushing highland barley, mixing with water, and performing semi-solid fermentation by using an enzyme preparation to obtain highland barley powder; s2, mixing the highland barley powder with wheat flour, white granulated sugar, lard and water according to a certain mass ratio to obtain a water-oil skin for later use; s3, mixing wheat flour and lard in proportion to obtain oil skin for later use; s4, mixing the oil skin with the water oil skin for proofing, then putting flower stuffing taking roses as main and auxiliary materials for wrapping into cake blanks, and baking the cake blanks in an oven to obtain the finished product. The invention uses highland barley powder, wheat flour and lard as main materials to prepare fresh flower cakes, and adopts enzyme fermentation to change various biochemistry, thereby changing the material structures of sugar, starch, protein and the like, improving the coarse taste and processing characteristics of highland barley and providing scientific basis for comprehensive utilization of highland barley.
Description
Technical Field
The invention relates to the technical field of highland barley processing, in particular to a highland barley rose flower cake and a preparation method thereof.
Background
Highland barley is a main grain crop in a high-cold agricultural area of a Qinghai-Tibet plateau, the main distribution areas are the Tibetan autonomous region, gansu province, qinghai province, yunnan province, sichuan Gancu and the like, the highland barley is a grain crop with the largest sowing area and the largest yield in the Tibetan area, and the highland barley is a good product in grain crops, and has the characteristics of high protein, high amylopectin, high cellulose, high vitamin, low fat and the like. In recent years, researchers at home and abroad have conducted intensive studies on the processing and utilization of highland barley. The highland barley beer with the angle of 11 degrees is developed in 2001 by a Lhasa beer factory, and the beer has the fragrance and health care functions of highland barley and the fragrance of common beer; the highland barley wine in the market is more, the food processing development in other fields is limited, the highland barley powder is difficult to process into flour due to the unique physical and chemical properties of the highland barley, and the highland barley flour has a rough taste, so that the highland barley flour products in the market are very few, and Zhang Min and the like are prepared by taking highland barley pregelatinized powder processed by extrusion modification treatment as raw materials; researches on pridopy and the like show that the optimal adding proportion of the highland barley powder should not exceed 10%; most of the highland barley flour is added in a reduced amount to prepare the product, but the problems of poor eating quality and the like still exist, and are difficult to accept by consumers.
The flower cake is one of special snack in Yunnan province, is widely popular with people and is reputable nationally. The fresh flower cake is made of flour and lard, is wrapped with edible rose petals seasoned by brown sugar and cooked flour, and is baked to obtain a crisp snack, has the characteristics of sweetness but not greasiness, beauty maintaining and fragrance, and is one of the typical Yunnan snack.
In recent years, the health value of whole grains has been re-recognized, and studies have shown that increasing the intake of whole grain foods can reduce the risk of developing chronic diseases such as cardiovascular diseases, diabetes, etc. The fresh flower cakes in the market at present are mainly prepared from wheat flour to prepare water-oil skin, and other cereal flour is rarely tried to prepare, so that the variety of the products is single.
Disclosure of Invention
The invention aims at: aiming at the problems, the invention provides the highland barley rose flower cake and the preparation method thereof, in order to improve the coarse taste of highland barley, the optimal enzyme preparation is screened out through experiments, the highland barley powder is subjected to semi-solid fermentation by utilizing the enzyme preparation, the water retention capacity and the gel volume expansion rate of grains can be improved by fermentation, the processability of the highland barley is further improved, and the cellulose and phytic acid content in the highland barley after fermentation is reduced, so that the taste of highland barley products is improved. Meanwhile, highland barley powder and wheat flour are adopted as main materials of the fresh rose cake, so that the nutritional value of the fresh rose cake is improved, the variety of products is increased, scientific basis is provided for comprehensive utilization of highland barley, and the defects existing in the prior art are overcome.
The technical scheme adopted by the invention is as follows: a preparation method of highland barley and rose fresh flower cakes comprises the following steps:
s1, crushing highland barley, mixing with water, and performing semi-solid fermentation by using an enzyme preparation to obtain highland barley powder; the enzyme preparation is one or more of transglutaminase, alkaline protease, papain, neutral protease and alpha-amylase;
s2, mixing the highland barley powder with wheat flour, white granulated sugar, lard and water according to a certain mass ratio to obtain a water-oil skin for later use;
s3, mixing wheat flour and lard in proportion to obtain oil skin for later use;
s4, mixing the oil skin with the water oil skin for proofing, then putting flower stuffing taking roses as main and auxiliary materials for wrapping into cake blanks, and baking the cake blanks in an oven to obtain the finished product.
Further, in S1, the highland barley grains are crushed by a crusher, then sieved by a 60-80 mesh sieve, mixed with water, sterilized at a high temperature of 100-130 ℃, cooled to room temperature, added with an enzyme preparation for semi-solid fermentation, dried at 50-55 ℃ after fermentation, and crushed to obtain highland barley powder.
Preferably, the enzyme preparation is transglutaminase, and the addition amount of the enzyme preparation is 0.1-0.5% of the total mass of the fermented product. The invention is obtained through experiments, the highland barley is subjected to semi-solid fermentation by utilizing the enzyme preparation, the water retention and total sugar content conditions generated by different enzyme preparations are inspected, and corresponding test results are obtained. For example, for water retention, the total sugar content of seven enzyme preparations is from small to small, which is sequentially transglutaminase < alkaline protease < cellulase < neutral protease < papain < alpha-amylase < glucoamylase, wherein the total sugar content of alkaline protease and transglutaminase is close, and the catalysis of alkaline protease and transglutaminase can change the protein structure, thereby changing the functional property of the protein, leading to the conversion of more polysaccharides to non-sugar substances, and further leading to lower total sugar content. The transglutaminase is found to be most suitable for semi-solid fermentation of highland barley by combining two indexes of water retention capacity and total sugar content.
In the invention, the enzymolysis time is 3-7h, and the enzymolysis temperature is 20-60 ℃.
In the invention, when preparing the water-oil skin, the mass ratio of the highland barley flour to the wheat flour is 1-3:1, a step of; the addition amount of lard in the oil skin is 20-60w%; the mass ratio of the water oil skin to the oil skin is (1-3): (1-2).
Preferably, when highland barley is subjected to semi-solid fermentation, the feed liquid ratio of powdery highland barley to water is 1:1.5, the addition amount of the enzyme preparation is 0.3% of the total mass of the fermented product, the fermentation temperature is 40 ℃, and the fermentation time is 6 hours.
Preferably, the mass ratio of highland barley flour to wheat flour in the water-oil crust is 3:2, the lard content in the oil skin is 40w percent, and the mass ratio of the water oil skin to the oil skin is 3:2.
according to the invention, the method is obtained through single factor influence test investigation, and the technological parameters such as enzymolysis temperature, enzymolysis time, feed liquid ratio, enzyme preparation addition amount and the like have obvious influence effects on water retention and total sugar content, and the optimal feed liquid ratio of highland barley semi-solid fermentation is 1:1.5, when the feed liquid ratio is too high, the enzymolysis effect is influenced by too large enzymolysis substrate, so that the enzymolysis effect is poor. For the addition amount of the enzyme preparation, the optimal addition amount of the enzyme preparation is 0.3%, if the addition amount is insufficient, the concentration of the enzyme preparation is too low, the substrate conversion is not thorough, otherwise, the concentration of the enzyme preparation is too high, and the inhibition effect is generated. For the fermentation temperature, the optimum fermentation temperature is 40 ℃, and when the enzyme preparation is closer to the optimum enzymolysis temperature, the enzyme decomposition efficiency is higher. For the fermentation time, the most suitable fermentation time is 6 hours, and when the enzymolysis time is continuously increased, the enzymolysis activity is gradually deactivated, so that the enzymolysis effect is further influenced.
Further, for the mixing ratio of highland barley flour and wheat flour, when the adding ratio of highland barley flour is gradually increased, the water-oil skin dough becomes difficult to be formed, easy to break and hard, which is probably due to the special protein structure of highland barley flour, so that the highland barley flour is difficult to form a net structure. When the ratio of highland barley flour to wheat flour is 3:2, the water-oil skin dough is soft, easy to roll off, and the crisp layer and the taste of the fresh flower cake are good, so that the ratio is preferably 3:2. The highest score was obtained by sensory evaluation when the lard content in the crust was 40w%, and the dough was soft and hard, so that the lard content in the crust was 40w% was most preferred. Sensory evaluation shows that the sensory evaluation is highest when the ratio of the water and oil skins is 3:2, and the crisp layer of the highland barley rose flower cake is obvious, so that the cake skin is loose and soft, and is preferably 3:2.
Further, the flower stuffing comprises glutinous rice flour, honey, nut kernel chips and rose petals, and the glutinous rice flour, the honey, the nut kernel chips and the rose petals are mixed according to a certain mass ratio to obtain the flower stuffing.
Further, the baking conditions were: heating to 180-220 ℃, heating to 160-200 ℃ and baking for the following time: 15-30min.
The invention also comprises a highland barley and rose flower cake, and the highland barley and rose flower cake is prepared by the preparation method.
In summary, due to the adoption of the technical scheme, the beneficial effects of the invention are as follows:
1. the invention uses highland barley powder, wheat flour and lard as main materials to prepare the fresh flower cake, wherein the highland barley has rich nutrition, mineral elements and vitamin content are higher than those of other grains, the total sugar content is lower than that of other grains, and the nutritional ingredients of the highland barley meet the dietary structural requirements of modern human 'three high and two low', namely high protein, high fiber, high vitamin, low fat and low sugar; meanwhile, enzyme fermentation is adopted to change various biochemistry, change the structures of substances such as sugar, starch, protein and the like, and improve the rough taste and processing characteristics of highland barley.
2. In order to improve the rough taste of highland barley, the invention screens out the most suitable enzyme preparation through experiments, and uses the enzyme preparation to carry out semi-solid fermentation on highland barley powder, the fermentation can improve the water retention capacity and gel volume expansion rate of grains, thereby improving the processing performance of the highland barley, and the cellulose and phytic acid content in the highland barley after fermentation is reduced, thereby improving the taste of highland barley products. Meanwhile, highland barley powder and wheat flour are adopted as main materials of the fresh rose cake, so that the nutritional value of the fresh rose cake is improved, the variety of products is increased, scientific basis is provided for comprehensive utilization of highland barley, and the defects existing in the prior art are overcome.
Drawings
FIG. 1 is a flow chart of a preparation process of highland barley and rose flower cakes;
FIG. 2 is a graph showing the effect of semi-solid fermentation using different enzyme preparations on the water retention capacity and total sugar content of the enzyme preparations;
FIG. 3 is a graph showing the effect of different feed liquid ratios on the water retention capacity and total sugar content of the feed liquid;
FIG. 4 is a graph showing the effect of the addition of different enzyme preparations on the water retention capacity and the total sugar content;
FIG. 5 is a graph showing the effect of different enzymolysis times on the water retention capacity and the total sugar content of the enzyme;
FIG. 6 is a graph showing the effect of different enzymolysis temperatures on the water retention and total sugar content;
FIG. 7 is a graph showing the effect of the ratio of highland barley flour to wheat flour in the water-oil skin, the relative amount of lard in the oil skin, the ratio of the oil skin dough to the water-oil skin dough on the sensory quality of highland barley rose tortilla;
FIG. 8 is a graph showing the sensory evaluation results of highland barley-rose flower cakes and rose flower cakes according to the present invention.
Detailed Description
The present invention will be described in detail with reference to the accompanying drawings.
The present invention will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Enzyme preparation: transglutaminase, alkaline protease, papain, neutral protease, alpha-amylase, cellulase and saccharifying enzyme.
Crushing highland barley grains by a crusher, and sieving the highland barley grains by a 60-80-mesh sieve for standby. Highland barley flour and distilled water according to the following ratio of 1:1.5 (g/mL) and sterilizing at 121 ℃ for 15min, cooling to room temperature, and adding different enzyme preparations to perform semi-solid fermentation. Drying at 50-55deg.C after fermentation, and pulverizing to obtain highland barley powder for use.
1. Semi-solid fermentation parameter screening
The water retention and total sugar content of highland barley powder are used as indexes, the highland barley raw powder is fermented by using the screened enzyme preparation, and the influence of different feed liquid ratios (1:1, 1:1.5, 1:2, 1:2.5, 1:3), enzyme preparation addition amounts (according to total volume), enzymolysis time (3 h, 4h, 5h, 6h and 7 h), enzymolysis temperature (20 ℃, 30 ℃, 40 ℃, 50 ℃, 60 ℃) and the water retention and total sugar content of the highland barley powder are examined.
Performing enzyme preparation screening by performing water retention and sensory evaluation on highland barley powder;
water holding capacity: accurately weighing 3g of sample into a 50mL centrifuge tube, adding 25mL of distilled water, stirring at room temperature for 30min, centrifuging at a rotating speed of 2 500r/min for 10min, discarding the supernatant, and sucking residual water on the wall of the centrifuge tube with filter paper, thereby weighing the mass.
Total sugar content: the content of total sugar in highland barley powder is determined by phenol sulfuric acid method.
2. Preparation of highland barley and rose flower cake
Taking sensory scores as indexes, examining the influence of the ratio (1:1, 2:1, 3:1, 3:2, 4:1) of highland barley flour to wheat flour in the water-oil skin, the relative content (20%, 30%, 40%, 50%, 60%) of lard in the oil skin, and the ratio (2:1, 2:3, 3:1, 3:2, 4:1) of the oil skin dough to the sensory quality of the highland barley rose fresh flower cake;
please 10 professionals perform sensory evaluation on each group of samples. Sensory analysis and scoring were performed on 4 aspects of tissue status, flavor, taste, chewiness, respectively. The sensory scoring criteria are shown in table 1.
TABLE 1 sensory scoring criteria
Taste testing
Taste tests were performed by recruiting people of different ages, different sexes, and different preferences.
TABLE 2 sensory evaluation items and scoring criteria for fresh rose cake
Analysis of results
Enzyme preparation screening
As can be seen from fig. 2: the water retention and total sugar content of the enzyme preparations are different, and for the water retention, the total sugar content of the seven enzyme preparations is similar from small to small, namely, transglutaminase < alkaline protease < cellulase < neutral protease < papain < alpha-amylase < saccharifying enzyme, wherein the total sugar content of the alkaline protease and the transglutaminase is similar. The catalysis of alkaline proteases and transglutaminases changes the protein structure and thus the functional properties of the protein, leading to a conversion of more polysaccharides into non-sugar substances and thus to a higher total sugar content. The transglutaminase is found to be most suitable for semi-solid fermentation of highland barley by combining two indexes of water retention capacity and total sugar content.
Semi-solid fermentation single factor experiment determination of highland barley
As can be seen from fig. 3 to 6, the enzymolysis temperature, enzymolysis time, feed-liquid ratio and enzyme preparation addition amount have remarkable influence effects on the water retention and the total sugar content; the optimal feed liquid ratio of highland barley semi-solid fermentation is 1:1.5, when the feed-liquid ratio is too high, the enzymolysis substrate is too large to influence the enzymolysis effect, so that the enzymolysis effect is poor; the addition amount of the enzyme preparation is optimally 0.3%, the substrate conversion is incomplete when the concentration of the enzyme preparation is too low, and the inhibition effect can be generated when the concentration of the enzyme preparation is too high; the optimal fermentation temperature is 40 ℃, and when the enzyme preparation is closer to the optimal enzymolysis temperature, the enzyme decomposition efficiency is higher; the optimal fermentation time is 6 hours, and when the enzymolysis time is continuously increased, the enzymolysis activity is gradually inactivated, so that the enzymolysis effect is affected.
Sensory scoring of highland barley fermented flour and unfermented highland barley flour
Table 2 comparison of sensory scores of highland barley fermented flour and unfermented highland barley flour
As is clear from Table 2, the highland barley powder undergoes semi-solid fermentation with transglutaminase, and the aroma, hardness, sleeve type, expansion rate and the like are changed. As the transglutaminase damages the protein structure and the starch structure in the enzymolysis process, the material is converted, and the highland barley processing characteristics and the rough taste are improved.
Preparation of highland barley and rose flower cake
As can be seen from fig. 7, when the adding ratio of the highland barley flour is gradually increased, the dough with the water-oil skin becomes difficult to form, is easy to break, and the dough becomes hard, which is probably due to the special protein structure of the highland barley flour, so that the net structure is difficult to form. When highland barley flour and wheat flour are 3:2, the fried dough with the water and the oil is soft, easy to roll off, and has crisp layers and good taste; when the lard content in the crust is 40%, the sensory score is highest, and the crisp dough is soft and hard; when the ratio of water/oil skin to oil skin is 3:2, the sensory score is highest, the crisp layer of the highland barley and rose flower cake is obvious, and the cake skin is loose and soft. Therefore, the ratio of highland barley powder to wheat flour in the highland barley rose fresh flower cake water oil skin is 3:2, the relative content of lard in the oil skin is 40%, and the ratio of the oil skin dough to the water oil skin dough is 3:2.
highland barley rose flower cake and rose flower cake flavor comparison
As can be seen from fig. 8, the sensory performance of the highland barley-rose flower cake and the sensory performance of the rose flower cake are similar, and the sensory performance is specifically expressed as follows: the appearance is smooth, no crack exists, no filling leakage exists, and the average score is 9.32; the smell has the taste of various raw materials, and has obvious highland barley smell, and the average score is 9; the taste has obvious crisp layers, is clear and distinct, has no rough feeling, and has an average score of 8.25; the combined score for appearance, odor and mouthfeel was 8.67. The data show that the highland barley powder is subjected to semi-solid fermentation by the enzyme preparation, so that the processing characteristics of the highland barley powder are improved, the highland barley taste is greatly improved, the water retention capacity, gel volume and expansion rate of grains are improved in the fermentation process, the cellulose and phytic acid content in the highland barley after fermentation is reduced, and the highland barley powder can be degraded into digestible micromolecular substances, so that the taste is improved.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (4)
1. The preparation method of the highland barley and rose fresh flower cake is characterized by comprising the following steps of:
s1, crushing highland barley grains by using a crusher, sieving with a 60-80-mesh sieve, mixing with water, sterilizing at a high temperature of 100-130 ℃, cooling to room temperature, adding an enzyme preparation for semi-solid fermentation, wherein the feed liquid ratio of powdery highland barley to water is 1:1.5 when semi-solid fermentation is carried out, the adding amount of the enzyme preparation is 0.3% of the total mass of a fermented product, the fermentation temperature is 40 ℃, the fermentation time is 6 hours, drying at 50-55 ℃ after fermentation, and crushing to obtain highland barley powder, wherein the enzyme preparation is transglutaminase;
s2, mixing the obtained highland barley powder with wheat flour, white granulated sugar, lard and water according to a certain mass ratio to obtain a water-oil crust, wherein the mass ratio of the highland barley powder to the wheat flour is 3:2;
s3, mixing wheat flour and lard in proportion to obtain oil skin, wherein the adding amount of the lard in the oil skin is 40% by weight;
s4, mixing and proofing the oil skin and the water-oil skin, wherein the mass ratio of the water-oil skin to the oil skin is 3:2, then, putting flower stuffing taking roses as main auxiliary materials into the mixture to wrap the mixture into cake blanks, and baking the cake blanks in an oven to obtain the finished product.
2. The method for preparing highland barley and rose fresh flower cake according to claim 1, wherein in S4, the flower stuffing comprises glutinous rice flour, honey, crushed nuts and rose petals, and the glutinous rice flour, honey, crushed nuts and rose petals are mixed according to a certain mass ratio to obtain the flower stuffing.
3. The method for preparing highland barley rose flower cakes according to claim 1, wherein the baking conditions are as follows: heating to 180-220 ℃, heating to 160-200 ℃ and baking for the following time: 15-30min.
4. The highland barley-rose flower cake is characterized in that the highland barley-rose flower cake is prepared by the preparation method of any one of the above claims 1-3.
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