CN114617151A - 一种糕点及其制备方法 - Google Patents
一种糕点及其制备方法 Download PDFInfo
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- CN114617151A CN114617151A CN202210114203.8A CN202210114203A CN114617151A CN 114617151 A CN114617151 A CN 114617151A CN 202210114203 A CN202210114203 A CN 202210114203A CN 114617151 A CN114617151 A CN 114617151A
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- tomato
- xylitol
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- salt
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/366—Tubers, roots
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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
Abstract
本发明涉及一种糕点及其制备方法。由以下重量份数的原料组分组成:45‑50份小麦粉、20‑25份黄油、14‑18份木糖醇、9‑13份番茄酱和0.1‑0.5份盐。本申请解决了现有技术中番茄糕点存在的配方不合理的问题,番茄含量占比不高,无法突出番茄的营养及口感优势,相较于普通糕点,在矿物质、维生素、氨基酸等方面具有良好补充作用,原料配方合理,利用木糖醇替代蔗糖,作为一款蔬菜类休闲产品,不仅能够满足食用者一般饮食的营养需求,且在风味及营养价值方面具有明显改善,适宜肠道调理、体重控制人群食用。
Description
技术领域
本发明涉及一种糕点及其制备方法,属于食品领域。
背景技术
随着居民收入的增长,人们的饮食结构发生了巨大变化,目前糕点产品主要为坚果、巧克力、抹茶等口味,很少将蔬菜作为原料加入糕点中。
番茄原产南美洲,中国南北方广泛栽培。番茄的果实营养丰富,具特殊风味。番茄中主要的营养就是维生素,其中,最重要、含量最多的就是胡萝卜素中的一种——番茄红素。番茄红素具有很强的抗氧化能力,可以清除危害人体的自由基,从而防止癌症和一些慢性疾病的发生。此外番茄内的苹果酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化;含有的果酸,能降低胆固醇的含量,对高血脂症很有益处。并且番茄富含维生素A、维生素C、维生素B1,维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。
目前,市场上的番茄酱主流是浓缩番茄汁调合制成,番茄含量不高,含有多种添加剂,如乙酰化双淀粉己二酸醋、山梨酸钾。
发明内容
本发明针对上述缺陷,目的在于提供一种糕点及其制备方法,以解决现有番茄味糕点配方不合理导致加工出的番茄味糕点风味及口感不佳的问题。
为此本发明所采用的技术方案是:一种糕点,由以下重量份数的原料组分组成:45-50份小麦粉、20-25份黄油、14-18份木糖醇、9-13份番茄酱和0.1-0.5份盐。
作为上述技术方案的进一步改进,所述番茄酱由以下重量份数的原料组分组成:200-250份番茄、18-22份木糖醇、3-7份洋葱粉、2-4份柠檬酸和0.3-0.6份盐。
作为上述技术方案的进一步改进,由以下重量份数的原料组分组成:45-50份小麦粉、20-25份黄油、15-20份木糖醇、20-25份番茄、0.2-0.7份洋葱粉、0.1-0.4份柠檬酸和0.15-0.55份盐。
作为上述技术方案的进一步改进,由以下重量份数的原料组分组成:50份小麦粉、20份黄油、15份木糖醇、20份番茄、0.55份盐、0.2份洋葱粉和0.1份柠檬酸。
下面对本发明做进一步的相关说明:
黄油富含丰富的氨基酸,蛋白质,还富含维生素A等各种维生素和矿物质,可以为身体的发育和骨骼的发育补充大量营养,是青少年不可多得的保健食材。
木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖原合成,供细胞以营养和能量,且不会引起血糖值升高,适合糖尿病患者食用的营养性的食糖代替品。其次木糖醇不会被口腔中产生龋齿的细菌发酵利用,具有防龋齿的功效。
番茄含的“番茄素”,有抑制细菌的作用;含的苹果酸、柠檬酸和糖类,有助消化的功能。番茄含有丰富的营养,又有多种功用被称为神奇的菜中之果。番茄内的苹果酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化,调整胃肠功能的作用。番茄中含有果酸,能降低胆固醇的含量,对高血脂症很有益处。番茄富含维生素A、维生素C、维生素B1,维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。
洋葱中的营养成分十分丰富,不仅富含钾、维生素C、叶酸、锌、硒,及纤维质等营养素,更有两种特殊的营养物质——槲皮素和前列腺素A。这两种特殊营养物质,具有预防癌症、维护心血管健康、刺激食欲,帮助消化、杀菌、抗感冒、预防“富贵病”。
其中,番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫8-15分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮45-55分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
一种糕点的制备方法,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌8-12min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌5-10min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌3-5min获得面糊F;将面糊F放入温度140-160℃的烤箱中,烘烤20-26min,然后出炉放置10-20min,获得番茄味糕点。
本发明的优点是:本发明所制备的糕点相较于普通糕点,在矿物质、维生素、氨基酸等方面具有良好补充作用,原料配方合理,利用木糖醇替代蔗糖,作为一款蔬菜类休闲产品,不仅能够满足食用者一般饮食的营养需求,且在风味及营养价值方面具有明显改善,适宜肠道调理、体重控制人群食用。
具体实施方式
为了使本技术领域的人员更好地理解本申请方案,下面将结合具体实施例对本申请中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本申请一部分的实施例,而不是全部的实施例。基于本申请中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都应当属于本申请保护的范围。
实施例1:
一种糕点,由以下重量份数的原料组分组成:45份小麦粉、20份黄油、14份木糖醇、9份番茄酱和0.1份盐。
作为上述技术方案的进一步改进,番茄酱由以下重量份数的原料组分组成: 200份番茄、18份木糖醇、3份洋葱粉、2份柠檬酸和0.3份盐。
一种糕点的制备方法,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌8min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌5min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌3min获得面糊F;将面糊F放入温度140℃的烤箱中,烘烤20min,然后出炉放置10min,获得番茄味糕点。
其中番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫8分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮45分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
实施例2
一种糕点,由以下重量份数的原料组分组成:48份小麦粉、22份黄油、16份木糖醇、11份番茄酱和0.3份盐。
作为上述技术方案的进一步改进,番茄酱由以下重量份数的原料组分组成: 200份番茄、18份木糖醇、3份洋葱粉、2份柠檬酸和0.3份盐。
一种糕点的制备方法,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌10min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌7min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌4min获得面糊F;将面糊F放入温度140℃的烤箱中,烘烤23min,然后出炉放置15min,获得番茄味糕点。
其中番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫10分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮50分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
实施例3
一种糕点,由以下重量份数的原料组分组成:50份小麦粉、25份黄油、18份木糖醇、13份番茄酱和0.5份盐。
作为上述技术方案的进一步改进,番茄酱由以下重量份数的原料组分组成: 200份番茄、18份木糖醇、3份洋葱粉、2份柠檬酸和0.3份盐。
一种糕点的制备方法,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌12min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌10min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌5min获得面糊F;将面糊F放入温度160℃的烤箱中,烘烤26min,然后出炉放置20min,获得番茄味糕点。
其中番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫15分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮55分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
实施例4
一种糕点,由以下重量份数的原料组分组成:48份小麦粉、24份黄油、16份木糖醇、12份番茄酱和0.3份盐。
作为上述技术方案的进一步改进,番茄酱由以下重量份数的原料组分组成: 200份番茄、18份木糖醇、3份洋葱粉、2份柠檬酸和0.3份盐。
一种糕点的制备方法,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌8min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌5min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌3min获得面糊F;将面糊F放入温度140℃的烤箱中,烘烤20min,然后出炉放置10min,获得番茄味糕点。
其中番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫12分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮50分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
实验:实施例1至4中面包的感官评价实验
以实施例1至实施例4提供的面包作为实验组1至实验组4,以市售的原味糕点作为对照组1,对照组2采用实施例1中糕点的配方,其中番茄酱使用一种市售番茄酱替代。请5名食品专业人士组成面包感官评价小组,根据国家标准GB/T 20981-2007面包》中感官要求,对糕点进行感官评价打分,满分100分,其中感官评价指标包括形态(20 分)、表面色泽(20分)、组织(20分)、滋味与口感(20分)、杂质(20分),对各指标的5组得分 取平均值作为该指标最终得分。
表1糕点感官评价指标结果
由表1中的实验数据可知,实施例1至4中的番茄味糕点感官评价结果除实验组4以外,均优于对照组1和对照组2中的糕点,对照组2使用市售复番茄酱的番茄味糕点和对照组1中的原味糕点感官评价得分很接近。证明本申请提供的高占比番茄味糕点在感官方面 具有优势。此外,对比实验组1至4和对照组2来看,使用本申请实施例中的自制番茄酱对番茄味糕点的改良作用突出,能够明显改善番茄味糕点成品的感官评价结果。
另外,本申请提供的高占比番茄味糕点在推进蔬菜类糕点的同时具有不亚于甚至超过原味糕点的口感,有利于在保证糕点口感的基础上突出番茄的营养优势。在硬度、弹性和咀嚼性方面等均具备很好的表现;使用本申请实施例中的自制番茄酱对番茄糕点的改良作用突出,能够明显改善番茄味糕点成品的口感。
本申请给出的高占比番茄味糕点配方合理,番茄占比较高,可以突出番茄的营养优势,能够有效推进蔬菜糕点,与此同时具有不亚于甚至超过原味糕点的口 感和感官评价结果。本申请给出的自制番茄酱对番茄味糕点具有优良的改善性能,能够明显改善本申请给出的番茄味糕点的口感。
本申请根据均衡营养和食物多样化的原则,合理选择糕点原料及组成比例,无添加蔗糖,在提升番茄使用量的同时使番茄味糕点成品具有良好的食用口感和风味。本申请的番茄味糕点营养价值优良,在矿物质、维生素、氨基酸等方面具有良好补充作用,原料配方合理,利用木糖醇替代蔗糖,特别添加洋葱粉,作为一款番茄类休闲产品,不仅能够满足食用者一般饮食的营养需求,且在糕点热量、风味及营养价值方面具有明显改善,适宜肠道调理、体重控制人群食用。
以上所述仅为本申请的优选实施例而已,并不用于限制本申请,对于本领域的技术人员来说,本申请可以有各种更改和变化。凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (6)
1.一种糕点,其特征在于,由以下重量份数的原料组分组成:45-50份小麦粉、20-25份黄油、14-18份木糖醇、9-13份番茄酱和0.1-0.5份盐。
2.根据权利要求1所述的一种糕点,其特征在于,所述番茄酱由以下重量份数的原料组分组成: 200-250份番茄、18-22份木糖醇、3-7份洋葱粉、2-4份柠檬酸和0.3-0.6份盐。
3.根据权利要求2所述的一种糕点,其特征在于,由以下重量份数的原料组分组成:45-50份小麦粉、20-25份黄油、15-20份木糖醇、20-25份番茄、0.2-0.7份洋葱粉、0.1-0.4份柠檬酸和0.15-0.55份盐。
4.根据权利要求3所述的一种糕点,其特征在于,由以下重量份数的原料组分组成:50份小麦粉、20份黄油、15份木糖醇、20份番茄、0.55份盐、0.2份洋葱粉和0.1份柠檬酸。
5.根据权利要求1至4任一项所述的糕点,其特征在于,所述番茄酱的制备方法包括以下步骤:按比例称取番茄、木糖醇、柠檬酸、盐和洋葱粉,先将番茄进行清洗、消毒和去蒂,在番茄表面划十字刀口后放入开水中烫8-15分钟去皮,然后倒入搅碎机进行搅碎;接着放入锅中大火煮开,随后转为小火并加入木糖醇与柠檬酸熬煮45-55分钟至浓稠状,再加入盐和洋葱粉搅拌均匀,自然冷却后得到番茄酱。
6.一种权利要求1至5任一项所述的糕点的制备方法,其特征在于,包括以下步骤:
按比例称取黄油和木糖醇,获得原料A备用;
按比例称取番茄酱和盐,获得原料B备用;
按比例称取小麦粉,过筛后获得原料C备用;
按比例将原料A,由低速到高速混合搅拌8-12min,获得面糊D备用;将原料B加入到面糊D中,由低速混合搅拌5-10min获得面糊E,将原料C加入到面糊E中,由低速混合搅拌3-5min获得面糊F;将面糊F放入温度140-160℃的烤箱中,烘烤20-26min,然后出炉放置10-20min,获得番茄味糕点。
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