CN115316652A - 一种应用于慕斯蛋糕的珍珠粉圆的处理方法 - Google Patents
一种应用于慕斯蛋糕的珍珠粉圆的处理方法 Download PDFInfo
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- 241000195940 Bryophyta Species 0.000 title claims abstract description 28
- 235000011929 mousse Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 239000005457 ice water Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 2
- 239000011049 pearl Substances 0.000 abstract description 55
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000008236 heating water Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 19
- 239000000843 powder Substances 0.000 description 14
- 235000020247 cow milk Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 240000007133 Cordia dichotoma Species 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 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 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 244000293323 Cosmos caudatus Species 0.000 description 1
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- 235000005135 Micromeria juliana Nutrition 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
本发明提供了一种应用于慕斯蛋糕的珍珠粉圆的处理方法,将饮用水加热至沸腾,然后冲洗免煮珍珠20‑40S;水加热至沸腾,加入上述的免煮珍珠粉圆,加盖闷60‑70S;沥水;沥水后使用冰水冲洗免煮珍珠,冲洗干净免煮珍珠粉圆表面粘附的淀粉,沥干;将白砂糖与免煮珍珠粉圆混合搅拌均匀,珍珠粉圆、白砂糖的质量比为(8‑14):(2‑4),备用,室温存放时间≤2小时。本发明的加工工艺使慕斯蛋糕中的珍珠粉圆经过‑18℃、6个月的冷冻保存后仍具有香软、Q弹、有嚼劲的特点。
Description
技术领域
本发明属于食品领域,涉及一种珍珠粉圆,具体来说是一种应用于慕斯蛋糕的珍珠粉圆的处理方法。
背景技术
将珍珠粉圆加入奶茶中,经过调制制得的奶茶具有奶香浓郁、香甜滑润、珍珠粉圆耐嚼有弹性的特点,深受大众喜爱;珍珠粉圆与慕斯蛋糕的结合,在满足大众喜爱的前提下同时实现了新的跨越式组合。而门店常见的慕斯蛋糕为冷冻长保质期产品,蛋糕中的珍珠粉圆经过长时间冷冻口感失去了其香软、Q弹、有嚼劲的特点。
发明内容
针对现有技术中的上述技术问题,本发明提供了一种应用于慕斯蛋糕的珍珠粉圆的处理方法,所述的这种应用于慕斯蛋糕的珍珠粉圆的处理方法要解决现有技术蛋糕中的珍珠粉圆经过长时间冷冻后口感僵硬、无弹性的技术问题。
本发明提供了一种应用于慕斯蛋糕的珍珠粉圆的处理方法,包括如下步骤:
1)将第一饮用水加热至沸腾,然后冲洗免煮珍珠20-40S;
2)将第二饮用水加热至沸腾,加入步骤1)的免煮珍珠粉圆,加盖闷60-70S;沥水;
3)沥水后使用冰水冲洗免煮珍珠,冲洗干净免煮珍珠粉圆表面粘附的淀粉,沥干;
4)将白砂糖与步骤3)的免煮珍珠粉圆混合搅拌均匀,珍珠粉圆、白砂糖的质量比为(8-14):
(2-4),备用,室温存放时间≤2小时。
具体使用时,滤汁(过滤掉液体)后加入慕斯蛋糕中。
本发明的处理原理是:
1)热水可以冲洗掉珍珠粉圆表面黏着的淀粉,避免其在长期冷冻保存过程中老化影响口感;
2)经过闷后的珍珠粉圆香软、Q弹,不夹生;
3)步骤3)洗掉浓稠的汤液,使各粉圆珍珠之间不易黏连,同时温度的降低可以使珍珠粉圆的口感更有弹性;
4)珍珠粉圆经过步骤1、2、3的操作,口感变淡,糖拌后可以增加风味;白砂糖可以避免珍珠间的黏连使其在蛋糕中分散均匀;糖具有保湿作用,珍珠粉圆外层包裹白砂糖可以延长其货架期。
本发明和已有技术相比,其技术效果是积极和明显的。本发明的加工工艺,使慕斯蛋糕中的珍珠粉圆经过-18℃、6个月的冷冻保存后仍具有香软、Q弹、有嚼劲的特点。
具体实施方式
下述实施例采用的免煮珍珠粉圆来自浙江臻致食品科技有限公司,所述的白砂糖来自广西崇左东亚糖业有限公司。
实施例1-3:
1)将第一饮用水加热烧开至沸腾,开水冲洗免煮珍珠20S;
2)将第二饮用水加热至沸腾,加入免煮珍珠,加盖闷60-70S;沥水;
3)沥水后使用冰水冲洗免煮珍珠,冲洗干净免煮珍珠粉圆表面粘附的淀粉,沥干;
4)将白砂糖与免煮珍珠粉圆混合搅拌均匀,备用,室温存放时间≤2小时;
5)使用时滤汁,避免糖水带入慕斯料中影响口感。
对比例1:
免煮珍珠粉圆不经过加工处理直接添加至慕斯蛋糕中使用;
对比例2:
1)将水加热烧开至沸腾,加入免煮珍珠粉圆,保持1min;
2)沥水后将珍珠粉圆浸泡在直饮水中备用;
表1:实施例/对比例(珍珠粉圆)
/ | 免煮珍珠粉圆 | 白砂糖 |
实施例1(g) | 80 | 20 |
实施例2(g) | 110 | 30 |
实施例3(g) | 140 | 40 |
对比例1(g) | 1000 | - |
对比例2(g) | 200 | - |
表2感官评估
按照10分制打分,9-10,好;7-8,较好;5-6,一般;3-4,差;1-2很差,0表示没有食用价值。A=实施例1,B=实施例2,C=实施例3,D=对比例1,E=对比例2。分数累加后结果如下表所示。
由上表可见,经过-18℃冷冻保存6个月后实施例1、2、3的口感香软、Q弹、有嚼劲;对比例1、2口感僵硬;
实施例4:
1)将Φ7.0cm的蛋糕胚放入不锈钢模具,轻轻按压,使蛋糕胚平整;
2)在步骤1中的蛋糕胚上均匀的放入实施例2中制得的粉圆珍珠;
3)在步骤2上灌入80g牛乳慕斯,轻轻敲平,入冷冻库冷冻至可脱模状态脱模;
4)装入吸塑盒,冷冻保存。
对比例3:
1)将Φ7.0cm的蛋糕胚放入不锈钢模具,轻轻按压,使蛋糕胚平整;
2)在步骤1中的蛋糕胚上均匀的放入对比例1中制得的粉圆珍珠;
3)在步骤2上灌入80g牛乳慕斯,轻轻敲平,入冷冻库冷冻至可脱模状态脱模;
4)装入吸塑盒,冷冻保存。
对比例4:
1)将Φ7.0cm的蛋糕胚放入不锈钢模具,轻轻按压,使蛋糕胚平整;
2)在步骤1中的蛋糕胚上均匀的放入对比例2中制得的粉圆珍珠;
3)在步骤2上灌入80g牛乳慕斯,轻轻敲平,入冷冻库冷冻至可脱模状态脱模;
4)装入吸塑盒,冷冻保存。
表3实施例/对比例(粉圆慕斯蛋糕)
/ | 实施例4 | 对比例3 | 对比例4 |
蛋糕胚 | Φ7.0cm1片 | Φ7.0cm1片 | Φ7.0cm1片 |
实施例2中珍珠粉圆 | 5g/个 | - | - |
对比例1中珍珠粉圆 | - | 5g/个 | - |
对比例2中珍珠粉圆 | - | - | 5g/个 |
牛乳慕斯 | 80g/个 | 80g/个 | 80g/个 |
表4:感官评估
按照10分制打分,9-10,好;7-8,较好;5-6,一般;3-4,差;1-2很差,0表示没有食用价值。F=实施例4,G=实施例3,H=对比例4。分数累加后结果如下表所示。
由上表可见,粉圆慕斯蛋糕经过-18℃冷冻保存6个月后实施例F口感香软、Q弹、有嚼劲;对比例3、4口感僵硬。
Claims (1)
1.一种应用于慕斯蛋糕的珍珠粉圆的处理方法,其特征在于包括如下步骤:
1)将第一饮用水加热至沸腾,然后冲洗免煮珍珠20-40S;
2)将第二饮用水加热至沸腾,加入步骤1)的免煮珍珠粉圆,加盖闷60-70S;沥水;
3)沥水后使用冰水冲洗免煮珍珠,冲洗干净免煮珍珠粉圆表面粘附的淀粉,沥干;
4)将白砂糖与步骤3)的免煮珍珠粉圆混合搅拌均匀,珍珠粉圆、白砂糖的质量比为(8-14):(2-4),备用,室温存放时间≤2小时。
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TWM493879U (zh) * | 2014-09-16 | 2015-01-21 | Qiao Yu Entpr Co Ltd | 珍珠奶茶蛋糕結構 |
JP2015119671A (ja) * | 2013-12-24 | 2015-07-02 | 伊那食品工業株式会社 | タピオカパール、その製造方法及びタピオカパール含有食品 |
CN206213139U (zh) * | 2016-07-21 | 2017-06-06 | 李淑雅 | 珍珠奶茶蛋糕构造 |
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JP2015119671A (ja) * | 2013-12-24 | 2015-07-02 | 伊那食品工業株式会社 | タピオカパール、その製造方法及びタピオカパール含有食品 |
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