CN114376146A - 一种玫瑰康养红糖锅盔及其制备方法 - Google Patents
一种玫瑰康养红糖锅盔及其制备方法 Download PDFInfo
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- CN114376146A CN114376146A CN202111567979.7A CN202111567979A CN114376146A CN 114376146 A CN114376146 A CN 114376146A CN 202111567979 A CN202111567979 A CN 202111567979A CN 114376146 A CN114376146 A CN 114376146A
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Abstract
本发明公开了一种玫瑰康养红糖锅盔及其制备方法,属于功能性食品技术领域,解决了现有四川地方名吃红糖锅盔加工技术中传统糖含量过高、热量高、营养结构成分不均衡等关键技术问题。该锅盔馅料的组成包括玫瑰酱25~27%、红糖31~32%、蜂蜜5.0~5.5%、豆沙10~11%、糯米粉2.4~2.8%、奶油2.2~2.7%、芝麻3.5~4.0%、芝麻酱13.0~13.5%和水4.5~5%;面皮的组成包括小麦面粉50~55%、玫瑰花瓣1.6~2.0%、红豆0.45~0.6%、花生0.5~0.6%、百合0.02~0.04%、苦荞2.5~3.0%、黑米0.5~0.6%、黑豆0.5~0.6%、绿豆0.55~0.70%、腰果1.0~1.2%、核桃仁1.0~1.2%、南瓜仁1.0~1.2%、紫薯1.5~1.7%、白糖7.5~7.8%、奶粉0.20~0.25%、酵母0.3~0.4%、泡打粉0.45~0.60%、水21~22%和小麦淀粉2.0~2.5%。该锅盔是无油、低糖、低脂、膳食纤维高、营养均衡的锅盔。
Description
技术领域
本发明属于功能性食品技术领域,尤其涉及一种玫瑰康养红糖锅盔及其制备方法。
背景技术
锅盔相传起源于陕西,是一种用慢火烙的大饼,形状大且像锅盖,面和得很硬。陕西的锅盔干硬耐嚼,内酥外脆,白而泛光,香醇味美。而发展到四川,锅盔的发展衍生出大小不一,口味多样的款式,做法和口味都有交大的差异。
中国发明专利申请CN108056379A公开了一种口感细腻的高品质红糖锅盔生产工艺,包括配料、和面、压面、分剂、成型、醒发、蒸制、冷却和包装等步骤,该发明主要介绍了传统陕西红糖锅盔的相关生产加工工艺。
现有的红糖锅盔属于油炸、高糖面食产品,长期食用会成为人们患上多种慢性疾病(如癌症、糖尿病、肥胖症和心脏病)的一个风险因素,传统红糖锅盔存在糖分高、能量高、营养成分单一、营养结构不均衡等问题,加工工艺采用高温蒸制、低温速冻、高温油炸,营养流失严重,长期食用油炸食品会导致高血脂、高胆固醇等慢性疾病。
发明内容
鉴于上述的分析,本发明旨在提出一种玫瑰康养红糖锅盔及其制备方法,解决了现有技术中传统红糖锅盔食用油过量、糖分高、能量高、营养成分单一、营养结构不均衡、营养品质缺失严重、在烤制过程中生产率低、存在油渍滴落、自然冷却耗时等问题。
本发明的目的主要是通过以下技术方案实现的:
本发明提供了一种玫瑰康养红糖锅盔,包括馅料以及包裹馅料的面皮;馅料的组成按重量百分比计算包括:玫瑰酱25~27%、红糖31~32%、蜂蜜5.0~5.5%、豆沙10~11%、糯米粉2.4~2.8%、奶油2.2~2.7%、芝麻3.5~4.0%、芝麻酱13.0~13.5%和水4.5~5%;面皮的组成按质量百分比计算包括:小麦面粉50~55%、玫瑰花瓣1.6~2.0%、红豆0.45~0.60%、花生0.5~0.6%、百合0.02~0.04%、苦荞2.5~3.0%、黑米0.5~0.6%、黑豆0.5~0.6%、绿豆0.55~0.70%、腰果1.0~1.2%、核桃仁1.0~1.2%、南瓜仁1.0~1.2%、紫薯1.5~1.7%、白糖7.5~7.8%、奶粉0.20~0.25%、酵母0.3~0.4%、泡打粉0.45~0.60%、水21~22%和小麦淀粉2.0~2.5%。
进一步地,面皮和馅料的质量比为10~11:4~5。
本发明还提供了一种玫瑰康养红糖锅盔的制备方法,用于制备上述玫瑰康养红糖锅盔,制备方法包括如下步骤:
步骤1:分别制备馅料和面皮;
步骤2:将制得的馅料和面团分别放入雷博机的馅料斗和面斗内,面皮包裹馅料得到成型品;
步骤3:将成型品放入整盘,并用玫瑰花模具按压成型,制得初产品;
步骤4:将初产品醒发至体积膨胀1.5~2.0倍,制得醒发产品;
步骤5:对醒发产品进行蒸制,制得蒸制产品;
步骤6:将蒸制产品冷却后,得到最终产品。
进一步地,步骤4中,醒发温度为70~85℃,湿度为35~50%,醒发时间为25~35分钟。
进一步地,步骤5中,蒸制温度为98~102℃,蒸制时间为8~12min。
进一步地,步骤1中,制备馅料包括如下步骤:
依次将玫瑰酱、红糖、蜂蜜、豆沙、糯米粉、奶油、芝麻、芝麻酱及水充分混合搅拌均匀,得到馅料。
进一步地,混合搅拌之后还包括如下步骤:
将混合搅拌得到的均匀混合物在-18~-20℃冷冻24-30小时。
进一步地,步骤1中,制备面皮包括如下步骤:
步骤A:依次将红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁和紫薯干混合均匀后粉碎过筛,得到杂粮粉;
步骤B:依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉、白砂糖和玫瑰花瓣充分混合均匀,制得待处理面团;
步骤C:将待处理面团压制直至面团表面光滑,制得面团。
进一步地,步骤B包括如下步骤:
依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉加入双动和面机,将水分为两份,将白砂糖加入第一份水中混匀溶解后倒入和面机,再将玫瑰花瓣加入第二份水中后加入和面机,搅拌直至面团均匀混合无干粉,制得待处理面团。
进一步地,第二份水为冰水混合物。
与现有技术相比,本发明至少可实现如下有益效果之一:
a)本发明提供的玫瑰康养红糖锅盔,其馅料是一种无油、低糖、低脂、低热量、膳食纤维高、营养结构均衡的玫瑰红糖馅锅盔,馅料的营养成分更丰富、营养结构更合理,具有营养健康的功能,因该馅料加入较大分量的玫瑰酱,口感醇香且留有玫瑰香味,甜而不腻,产品适口性好、馅料流动性好、与传统红糖锅盔口味不同;
b)与传统红糖锅盔面皮全部是小麦淀粉相比,该面皮中又添加了红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁和紫薯干等杂粮,并辅之以玫瑰花瓣,使得面皮营养成分更丰富、营养结构更合理,加工制作更易成型,且有玫瑰花瓣的烙印,不但提高了产品的口感,也增加了其观赏性,提高了产品的营养质量和商品价值。皮馅均富含膳食纤维,整体产品制备过程中不添加油脂,
c)本发明提供的玫瑰康养红糖锅盔的制备方法为全自动机械化,主要为烤制而成,外皮脆但不硬、软但不耙,加热的锅盔咬开时,红糖馅有流动性出现爆浆,面皮酥软有嚼劲,红糖馅中营养成分丰富,辅之以玫瑰花瓣,甜而不腻,满嘴留香,经过机械参数设置能够达到大小均匀;经过馅料和面皮重量比例调整,能够达到馅料无露馅、裂口、死面等现象,外形醒发蒸制后依然有玫瑰花模具压制的烙印,本产品无添加任何油脂产品,烹制方法无油炸等,完整保留营养成分。解决制作过程中滴油、营养成分流失等缺点,全程自动化和机械化,人工参与步骤少,单位时间生产产品数量多,效率高;产品无添加油脂类、无油炸烹制过程,完整保留馅料和面皮营养成分,相对传统锅盔提高产品的质量,能够提高锅盔的生产效率和产品质量,增加锅盔的口感。
本发明的其他特征和优点将在随后的说明书中阐述,并且,部分的从说明书中变得显而易见,或者通过实施本发明而了解。本发明的目的和其他优点可通过在所写的说明书中所特别指出的结构来实现和获得。
具体实施方式
下面具体描述本发明的优选实施例。
本发明提供了一种玫瑰康养红糖锅盔,包括馅料以及包裹馅料的面皮,其馅料的组成按重量百分比计算包括:玫瑰酱25~27%、红糖31~32%、蜂蜜5.0~5.5%、豆沙10~11%、糯米粉2.4~2.8%、奶油2.2~2.7%、芝麻3.5~4.0%、芝麻酱13.0~13.5%和水4.5~5%,面皮的组成按质量百分比计算包括:小麦面粉50~55%、玫瑰花瓣1.6~2.0%、红豆0.45~0.60%、花生0.5~0.6%、百合(例如,药百合干)0.02~0.04%、苦荞2.5~3.0%、黑米0.5~0.6%、黑豆0.5~0.6%、绿豆0.55~0.70%、腰果1.0~1.2%、核桃仁1.0~1.2%、南瓜仁1.0~1.2%、紫薯(例如,紫薯干)1.5~1.7%、白糖7.5~7.8%、奶粉0.20~0.25%、酵母0.3~0.4%、泡打粉0.45~0.60%、水21~22%和小麦淀粉2.0~2.5%。
示例性地,其馅料的组成按重量百分比计算包括:玫瑰酱26.04%、红糖31.25%、蜂蜜5.21%、豆沙10.42%、糯米粉2.60%、奶油2.60%、芝麻3.91%、芝麻酱13.02%和水4.95%,面皮的组成按质量百分比计算包括:小麦面粉54.83%、玫瑰花瓣1.80%、红豆0.55%、花生仁0.55%、百合干0.03%、苦荞2.74%、黑米0.55%、黑豆0.55%、绿豆0.60%、腰果1.10%、核桃仁1.10%、南瓜仁1.10%、紫薯干1.64%、白糖7.68%、奶粉0.22%、酵母0.35%、泡打粉0.50%、水21.93%和小麦淀粉2.19%。
与现有技术相比,本发明提供的玫瑰康养红糖锅盔,是一种无油、低糖、低脂、膳食纤维高、营养全面丰富的玫瑰康养红糖锅盔,在口味上与传统锅盔不同,馅料的营养成分丰富,辅之以面皮中的玫瑰花瓣,甜而不腻,满嘴留香,产品适口性好、馅料流动性好、皮馅均富含膳食纤维,整体产品制备过程中不添加油脂,增加杂粮不仅使得产品更健康,更提高了产品的容易成型、玫瑰花瓣烙印更清晰,同时提高了产品的口感,提升产品质量。
需要说明的是,“康养”是用来形容这个玫瑰馅料的锅盔,与传统红糖锅盔相比,本申请的红糖锅盔的馅料和面皮的配料中,在馅料上糖分更低,热量更低、膳食纤维含量更高,在面皮上,加入了各种营养成分的杂粮,比传统白面面皮更健康养生。
具体来说,上述馅料和面皮中各个成分的作用如下:
玫瑰酱和玫瑰花瓣:玫瑰花中含有膳食纤维、维生素C、10多种氨基酸、蛋白质、脂肪、碳水化合物、可溶性糖、钙、磷、钾、铁、镁等营养成分,其中维生素C的含量最丰富,有“维生素C之王”之称;还含有较多的黄酮、多酚、多糖、生物碱、单萜类化合物和精油等功能成分,具有抗氧化、降血糖、抗衰老、预防治疗心血管疾病、抗菌、利胆解毒等作用。长期食用,促进胆汁分泌、帮助消化、排毒养颜、行气活血、开窍化瘀、疏肝醒脾等保健功能。
豆沙和红豆:主要含蛋白质、糖类等营养成分。每100g红豆中含蛋白质21.7g,脂肪0.8g,糖类60.7g,粗纤维4.9g,钙76mg,磷386mg,铁45mg,硫胺素0.43mg,核黄素0.16mg,尼克酸2.1mg。其中赖氨酸含量较高。长期食用有利水消肿,解毒疗疮作用,对于水肿胀满,湿热黄疸,痈肿热毒等均可预防。。
花生:花生中含有25%~35%的蛋白,还含脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有人体所需的8种氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。花生含有一般杂粮少有的胆碱、卵磷脂,可促进人体的新陈代谢、增强记忆力,可益智、抗衰老、延寿,花生果实、花生油中的白藜芦醇是肿瘤疾病的天然化学预防剂,能降低血小板聚集,预防和治疗动脉粥样硬化、心脑血管疾病等
百合:百合干有很高的药用价值,具有解毒、理脾健胃、利湿消积、宁心安神、促进血液循环等功效,主治劳嗽、咳血、虚烦惊悸等症,对医治肺络疾病和保健抗衰老有特别功效。据药理研究表明,百合干有升高白细胞的作用,因此,对多种癌症都有较好的疗效。
苦荞:营养价值居所有粮食作物之首,并且含有其他粮食作物所缺乏的特种微量元素及药用成分。具有抗氧化、清除体内自由基、延缓衰老、预防和治疗肿瘤、预防和治疗心脑血管疾病等功能,对动脉硬化、冠心病、心肌梗塞、脑梗塞、脑出血、中风也具有一定的效果。
黑米:黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌、黄酮类化合物等营养元素,营养丰富,具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能;其中,黄酮类化合物能维持血管正常渗透压,减轻血管脆性,防止血管破裂和止血,有抗菌、降低血压、抑制癌细胞生长、改善心肌营养,降低心肌耗氧量的功效。
黑豆:黑豆中蛋白质含量为36%,易于消化,对满足人体对蛋白质的需要具有重要意义;脂肪含量为16%,主要含不饱和脂肪酸,吸收率高达95%,除满足人体对脂肪的需要外,还有降低血液中胆固醇的作用;黑豆含有丰富的维生素、蛋黄素及黑色素等物质,其中,B族维生素和维生素E含量很高,具有营养保健作用,黑豆中还含有丰富的微量元素,对保持机体功能完整、延缓机体衰老、降低血液粘度、满足大脑对微量物质需求都是必不可少的。
绿豆:每100克绿豆中含有蛋白质23.8克,碳水化合物58.8克,脂肪0.5克,钙80毫克,磷360毫克,铁6.8毫克。还含有胡萝卜素、维生素B1、维生素B2、维生素E和尼克酸及多种矿物质元素,绿豆所含蛋白质主要为球蛋白,并含有蛋氨酸、色氨酸、酪氨酸等多种氨基酸;在所含磷脂中有磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酰甘油,磷脂酰丝氨酸等成分;绿豆的药理作用为降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾。绿豆粉有显著降脂作用,绿豆中含有一种球蛋白和多糖,能促进动物体内胆固醇在肝脏分解成胆酸,加速胆汁中胆盐分泌和降低小肠对胆固醇的吸收。绿豆的有效成分具有抗过敏作用,可辅助治疗荨麻疹等过敏反应。绿豆对葡萄球菌有抑制作用。绿豆中所含蛋白质、磷脂均有兴奋神经,增进食欲的功能。绿豆含丰富胰蛋白酶抑制剂,可以保护肝脏,减少蛋白分解,减少氮质血症,因而保护肾脏
腰果:腰果所含的蛋白质是一般谷类作物的2倍之多,并且所含氨基酸的种类与谷物中氨基酸的种类互补。腰果中碳水化合物未11.6%,蛋白质为0.2%,脂肪为0.1%,还含有多种维生素和钙、磷、铁等矿物元素,具有有利水、除湿、消肿之功,可防治肠胃病、慢性痢疾等。腰果中维生素B1的含量仅次于芝麻和花生,有补充体力、消除疲劳的效果,适合易疲倦的人食用。腰果含丰富的维生素A,是优良的抗氧化剂,能使皮肤有光泽、气色变好。
核桃仁:1、富含胡桃油,可使体重增长,血清白蛋白增加;2、核桃仁富含的油脂,有利于润泽肌肤,保持人体活力。3、核桃有效成分对多种肿瘤都有一定的抑制作用,此外还可对癌症患者具有镇痛,提升白细胞及保护肝脏等作用;4、含有较多的蛋白质及人体营养必需的不饱和脂肪酸,能滋养脑细胞,增强脑功能。核桃中的磷脂,对脑神经有良好保健作用;5、具有多种不饱和与单一非饱和脂肪酸,能降低胆固醇含量。排除血管壁内的“污垢杂质”使血液净化,此外,核桃还可用于治疗非胰岛素依赖型糖尿病。6、核桃仁含有大量维生素E,经常食用有润肺、黑发的作用,可使细胞免受自由基的氧化损害,有“万岁子”、“长寿果”之称。
南瓜仁:南瓜子富含脂肪酸,所含的活性成分可消除前列腺炎初期的肿胀,同时还有预防前列腺癌的作用;富含泛酸,具有缓解静止性心绞痛,并有降压的作用。
紫薯:紫薯含有丰富的膳食纤维、淀粉、维生素、微量元素(硒、铁、钙、钾等)及花青苷、糖蛋白、胡萝卜素、去氢表雄(甾)酮等多种功能性因子,具有抗氧化、抗肿瘤、增强记忆、预防高血压、修补心肌、减轻肝机能障碍、增强机体免疫力等功能。
芝麻:芝麻含有大量的脂肪和蛋白质,其中主要为油酸、亚油酸、棕榈酸、花生酸等的甘油脂;又含甾醇、芝麻素、芝麻酚、叶酸、烟酸、蔗糖、卵磷脂、蛋白质;还有膳食纤维、糖类、维生素a、维生素B1,B2、尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分;有调节胆固醇、防止过氧化脂质对皮肤的危害,抵消或中和细胞内有害物质游离基的积聚,可使皮肤白皙润泽,并能防止各种皮肤炎症,可以治疗皮肤干枯、粗糙、令皮肤细腻光滑、红润光泽。
蜂蜜:1、含丰富的维生素,尤其是B族维生素当中的泛酸,能够保护皮肤、美化肌肤,适当食用蜂蜜有很好的美白肌肤的作用。2、蜂蜜当中的葡萄糖酸能够改善肠道内环境,改善肠道微生态,对于便秘的缓解有重要的作用。3、含有葡萄糖和果糖,这两者都能够快速生成能量,恢复机体的健康、缓解疲劳。
红糖:含有维生素与微量元素,如铁、锌、锰、铬等,营养成分比白砂糖高很多。红糖在我国不仅作甜味剂,而且从古到今都认为是保健品。如早于公元一世纪东方朔的“神异论”、南北朝陶弘景的“名医别录”已有记载:红糖能润肺气、助五脏、生津、解毒、助脾气、缓肝气;1596年李时珍的《本草纲目》也记载“红糖利脾缓肝、补血活血、通淤以及排毒露”,但以前不知其保健的原理。自工业发达以来,人们对喝牛奶、咖啡、饮料、储存运输等的需要渐增,检测手段日益进步,近代才了解到,原来甘蔗除蔗糖外,尚含一些对人体免疫系统具有活性的营养物,如多酚化合物、植物甾醇、高级烷醇、叶绿素、矿物质、维生素等功能性物。然而,若像其他植物通过提取办法获得上述活性产品,则需花费复杂流程和成本,但通过甘蔗的简易物理处理,变成接近蔗汁效价的红糖,既作甜味剂又可吸收到活性营养物,人们称“廉价的补品”。
此外,本发明提供的玫瑰康养红糖锅盔中所含营养成分之间还具有相互协同促进功效,具体如下:
玫瑰和红糖:红糖有活血补血的作用,玫瑰花有促进血液循环活血调经的作用。二者配伍具有很好的调经功能,可以用于治疗气滞血瘀引起的痛经、闭经等症状。
玫瑰和蜂蜜:玫瑰花性温和,理气解郁,也能活血散瘀,它的药性比较温和,蜂蜜可以温养血脉,能抒发人体内的郁气,两者结合可以镇静安神,也能安抚情绪,更能起到抗抑郁的重要作用。
玫瑰和百合:玫瑰百合花茶是具有美容养颜功效的。它所含的维生素能够预防皮肤表面色素的沉积,起到淡斑的效果。而百合花也富含粘液质及维生素,能够促进皮肤的新陈代谢,从而使皮肤白皙、减少皱纹的形成。玫瑰和百合共同使用可以能够滋润皮肤,相互协同达到1+1>2的功效。
为了进一步提高上述玫瑰康养红糖锅盔的营养和口感,上述玫瑰康养红糖锅盔中,面皮和馅料的质量比为10~11:4~5。一方面,通过多面皮和馅料的质量比的调整,能够进一步提高上述玫瑰康养红糖锅盔的营养和口感;另一方面,还能够保证馅料无露馅的情况发生,提高上述玫瑰康养红糖锅盔的美观性。
本发明还提供了一种玫瑰康养红糖锅盔的制备方法,用于制备上述玫瑰康养红糖锅盔,该制备方法包括如下步骤:
步骤1:分别制备馅料和面皮;
步骤2:将制得的馅料和面团分别放入雷博机的馅料斗和面斗内,设置红糖锅盔的总重量和皮馅比等,面皮包裹馅料得到成型品;
步骤3:启动雷博机总启开关,将调整好比例重量的成型品放入整盘,并用玫瑰花模具按压成型,制得初产品;
步骤4:将初产品放至醒发间内醒发25~35min(例如,30min)至体积膨胀1.5-2.0倍,醒发温度为70~85℃(例如,80℃),湿度为35~50%(例如,40%),制得醒发产品;
步骤5:将醒发产品放置蒸制间,蒸制温度为98~102℃(例如,100℃),蒸制时间为8~12min(例如,10min),制得蒸制产品;
步骤6:将蒸制产品放入冷却缓冲间,放置30~60min后分拣、打包、速冻,得到最终产品。
与现有技术相比,本发明提供的玫瑰康养红糖锅盔的制备方法为全自动机械化,主要为烤制而成,外皮脆但不硬、软但不耙,加热的锅盔咬开时,红糖馅有流动性出现爆浆,面皮酥软有嚼劲,红糖馅中营养成分丰富,辅之以玫瑰花瓣,甜而不腻,满嘴留香,经过机械参数设置(单个锅盔总重量30g)能够达到大小均匀;经过馅料和面皮重量比例调整,能够达到馅料无露馅、裂口、死面等现象,外形醒发蒸制后外形有压制的玫瑰烙印,本产品无添加任何油脂,烹制方法无油炸等,完整保留营养成分。解决制作过程中滴油、营养成分流失等缺点,全程自动化和机械化,人工参与步骤少,单位时间生产产品数量多,效率高;产品无添加油类、无油炸烹制过程,完整保留馅料和面皮营养成分,相对传统锅盔提高产品的质量,能够提高锅盔的生产效率和产品质量,增加锅盔的口感。
具体来说,上述步骤1中,制备馅料包括如下步骤:
步骤a:依次将玫瑰酱、红糖、蜂蜜、豆沙、糯米粉、奶油、芝麻、芝麻酱及适量水按照比例加入搅拌器,使得固态及粉末状态成分依次加入有利于充分混匀,后加入水搅拌,匀速搅拌15~25min(例如,20min),使得配料充分混匀均质,得到混合物;
步骤b:将混合物放入-18~-20℃的冷冻室过夜备用,使得混合物低温冷冻成为固态形势,既保留营养成分全面不流失,又便于上机包馅时馅料固态不流动,降低馅料露馅率。
上述步骤1中,制备面皮包括如下步骤:
步骤A:粉碎杂粮:依次将红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁、紫薯干清洗干净、晾干后加入粉碎机,以25000~28000转/min(例如,26000转/min)的转速,转1~1.5min,倒出过筛后,重复粉碎过筛后得到杂粮粉备用;
步骤B:混样和面:依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉加入双动和面机,将水分为两份,两份水的质量比为1:1~2,其中,第二份水为冰水混合物,将白砂糖加入水中混匀溶解后倒入和面机,其中,加入第一份水是为了充分溶解白砂糖与其他面皮成分,降低面皮颗粒感,提高发酵效率,使得面皮充分混匀,降低裂口,并降低死面率,使得口感更柔软,再将玫瑰花瓣加入另一份水(冰水混合物)加入和面机,第二份冰水混合物加入,是为了使得玫瑰花充分吸收水分,保持4度水温,使得玫瑰花瓣有效成分完成保留,防止营养流失,其次为了降低搅拌中面皮整体温度,控制搅拌过程中发酵温度,避免面皮在制备过程中发酵等,分别进行高速混合搅拌6~10min(例如,8min),低速搅拌3~5min,直至面团均匀混合无干粉,制得待处理面团;
步骤C:压面成型:将待处理面团放置在自动压面机内压制3~5次,直至面皮光滑,制得面团。
实施例一
本实施例的玫瑰康养红糖锅盔包括馅料以及包裹馅料的面皮,其馅料的组成按重量百分比计算包括:玫瑰酱26.04%、红糖31.25%、蜂蜜5.21%、豆沙10.42%、糯米粉2.60%、奶油2.60%、芝麻3.91%、芝麻酱13.02%和水4.95%,面皮的组成按质量百分比计算包括:小麦面粉54.83%、玫瑰花瓣1.80%、红豆0.55%、花生仁0.55%、百合干0.03%、苦荞2.74%、黑米0.55%、黑豆0.55%、绿豆0.60%、腰果1.10%、核桃仁1.10%、南瓜仁1.10%、紫薯干1.64%、白糖7.68%、奶粉0.22%、酵母0.35%、泡打粉0.50%、水21.93%和小麦淀粉2.19%。
其制备方法包括如下步骤:
步骤I:按馅料组成依次将玫瑰酱、红糖、蜂蜜、豆沙、糯米粉、奶油、芝麻、芝麻酱及适量水按照比例加入搅拌器后加入水搅拌,匀速搅拌20min,得到混合物;
步骤II:将混合物放入-18℃的冷冻室过夜备用;
步骤III:按面皮组成依次将红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁、紫薯干清洗干净、晾干后加入粉碎机,以26000转/min的转速粉碎1min,倒出过筛后,重复粉碎过筛后得到杂粮粉备用;
步骤IV:依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉加入双动和面机,将水分为两份,将白砂糖加入水(半份)中混匀溶解后倒入和面机,再将玫瑰花瓣加入另一份水(冰水混合物)加入和面机,第二份冰水混合物加入,分别进行高速混合搅拌8min,低速搅拌5min,直至面团均匀混合无干粉,制得待处理面团;
步骤V:将待处理面团放置在自动压面机内压制3次,直至面皮光滑,制得面团;
步骤VI:将制得的馅料(固态)和面团2分别放入雷博机的馅料斗和面斗内,设置红糖锅盔的总重量(30g)和皮馅比(11:4)等,面皮包裹馅料得到成型品;
步骤VII:启动总启开关,将调整好比例重量的成型品放入整盘,并用玫瑰花模具按压成型,制得初产品;
步骤VIII:将初产品放至醒发间内醒发30min至体积膨胀1.5-2.0倍,醒发温度为80℃,湿度为40%,制得醒发产品;
步骤VX:将醒发产品放置蒸制间,蒸制温度为100℃,蒸制时间为10min,制得蒸制产品;
步骤X:将蒸制产品放入冷却缓冲间,冷却30min后分拣、打包、速冻,得到最终产品。
实施例二
本实施例的玫瑰康养红糖锅盔包括馅料以及包裹馅料的面皮,其馅料的组成按重量百分比计算包括:玫瑰酱27%、红糖31.8%、蜂蜜5.4%、豆沙10.8%、糯米粉2.7%、奶油2.2%、芝麻3.6%、芝麻酱13.4%和水4.6%,面皮的组成按质量百分比计算包括:小麦面粉52%、玫瑰花瓣1.60%、红豆0.45%、花生仁0.58%、百合干0.02%、苦荞2.5%、黑米0.58%、黑豆0.52%、绿豆0.68%、腰果1.15%、核桃仁1.18%、南瓜仁1.18%、紫薯干1.55%、白糖7.75%、奶粉0.24%、酵母0.38%、泡打粉0.57%、水21.2%和小麦淀粉2.45%。
其制备方法包括如下步骤:
步骤I:按馅料组成依次将玫瑰酱、红糖、蜂蜜、豆沙、糯米粉、奶油、芝麻、芝麻酱及适量水按照比例加入搅拌器后加入水搅拌,匀速搅拌24min,得到混合物;
步骤II:将混合物放入-20℃的冷冻室过夜备用;
步骤III:按面皮组成依次将红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁、紫薯干清洗干净、晾干后加入粉碎机,以28000转/min的转速粉碎1.5min,倒出过筛后,重复粉碎过筛后得到杂粮粉备用;
步骤IV:依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉加入双动和面机,将水分为两份,将白砂糖加入水(半份)中混匀溶解后倒入和面机,再将玫瑰花瓣加入另一份水(冰水混合物)加入和面机,第二份冰水混合物加入,分别进行高速混合搅拌10min,低速搅拌3min,直至面团均匀混合无干粉,制得待处理面团;
步骤V:将待处理面团放置在自动压面机内压制5次,直至面皮光滑,制得面团;
步骤VI:将制得的馅料(固态)和面团2分别放入雷博机的馅料斗和面斗内,设置红糖锅盔的总重量(30g)和皮馅比(11:4)等,面皮包裹馅料得到成型品;
步骤VII:启动总启开关,将调整好比例重量的成型品放入整盘,并用玫瑰花模具按压成型,制得初产品;
步骤VIII:将初产品放至醒发间内醒发34min至体积膨胀1.5-2.0倍,醒发温度为75℃,湿度为45%,制得醒发产品;
步骤VX:将醒发产品放置蒸制间,蒸制温度为102℃,蒸制时间为8min,制得蒸制产品;
步骤X:将蒸制产品放入冷却缓冲间,放置45min后分拣、打包、速冻,得到最终产品。
根据30位评测人员对实施例一至实施例二的红糖锅盔分别进行适口性、流动性、健康性三方面的评测打分,满分10分,参见表1。
适口性:红糖锅盔的甜度及柔软度;甜度与柔软度均适中为满分;
流动性:食用时馅料呈现的流动性状态:固态、半液态、液态等;流动性适中为满分;
健康性:皮馅富含膳食纤维量多少。膳食纤维含量越高,健康性得分越高。
适口性 | 流动性 | 健康性 | 得分 | |
实施例一 | 8 | 8 | 7.5 | 7.85 |
实施例二 | 7 | 7 | 7.5 | 7.15 |
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种玫瑰康养红糖锅盔,其特征在于,包括馅料以及包裹馅料的面皮;
所述馅料的组成按重量百分比计算包括:玫瑰酱25~27%、红糖31~32%、蜂蜜5.0~5.5%、豆沙10~11%、糯米粉2.4~2.8%、奶油2.2~2.7%、芝麻3.5~4.0%、芝麻酱13.0~13.5%和水4.5~5%;
所述面皮的组成按质量百分比计算包括:小麦面粉50~55%、玫瑰花瓣1.6~2.0%、红豆0.45~0.60%、花生0.5~0.6%、百合0.02~0.04%、苦荞2.5~3.0%、黑米0.5~0.6%、黑豆0.5~0.6%、绿豆0.55~0.70%、腰果1.0~1.2%、核桃仁1.0~1.2%、南瓜仁1.0~1.2%、紫薯1.5~1.7%、白糖7.5~7.8%、奶粉0.20~0.25%、酵母0.3~0.4%、泡打粉0.45~0.60%、水21~22%和小麦淀粉2.0~2.5%。
2.根据权利要求1所述的玫瑰康养红糖锅盔,其特征在于,所述面皮和馅料的质量比为10~11:4~5。
3.一种玫瑰康养红糖锅盔的制备方法,其特征在于,用于制备如权利要求1或2所述的玫瑰康养红糖锅盔,所述制备方法包括如下步骤:
步骤1:分别制备馅料和面皮;
步骤2:将制得的馅料和面团分别放入雷博机的馅料斗和面斗内,面皮包裹馅料得到成型品;
步骤3:将成型品放入整盘,并用玫瑰花模具按压成型,制得初产品;
步骤4:将初产品醒发至体积膨胀1.5-2.0倍,制得醒发产品;
步骤5:对醒发产品进行蒸制,制得蒸制产品;
步骤6:将蒸制产品冷却后,得到最终产品。
4.根据权利要求3所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述步骤4中,醒发温度为70~85℃,湿度为35~50%,醒发时间为25~35分钟。
5.根据权利要求3所述的玫瑰康养红糖锅盔的制备
方法,其特征在于,所述步骤5中,蒸制温度为98~102℃,蒸制时间为8~12min。
6.根据权利要求3所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述步骤1中,制备馅料包括如下步骤:
依次将玫瑰酱、红糖、蜂蜜、豆沙、糯米粉、奶油、芝麻、芝麻酱及水混合搅拌均匀,得到馅料。
7.根据权利要求6所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述混合搅拌之后还包括如下步骤:
将混合搅拌得到的混合物在-18~-20℃冷冻24~30小时。
8.根据权利要求3所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述步骤1中,制备面皮包括如下步骤:
步骤A:依次将红豆、花生仁、百合干、苦荞、黑米、黑豆、绿豆、腰果、核桃仁、南瓜仁和紫薯干混合均匀后粉碎过筛,得到杂粮粉;
步骤B:依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉、白砂糖、玫瑰花瓣和水混合均匀,制得待处理面团;
步骤C:将待处理面团压制直至面团表面光滑,制得面团。
9.根据权利要求8所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述步骤B包括如下步骤:
依次将小麦面粉、杂粮粉、奶粉、酵母、泡打粉、小麦淀粉加入双动和面机,将水分为两份,将白砂糖加入第一份水中混匀溶解后倒入和面机,再将玫瑰花瓣加入第二份水中后加入和面机,搅拌直至面团均匀混合无干粉,制得待处理面团。
10.根据权利要求9所述的玫瑰康养红糖锅盔的制备方法,其特征在于,所述第二份水为冰水混合物。
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