CN116406688A - Crisp cone powder and application thereof - Google Patents
Crisp cone powder and application thereof Download PDFInfo
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- CN116406688A CN116406688A CN202111675029.6A CN202111675029A CN116406688A CN 116406688 A CN116406688 A CN 116406688A CN 202111675029 A CN202111675029 A CN 202111675029A CN 116406688 A CN116406688 A CN 116406688A
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- 239000000843 powder Substances 0.000 title claims abstract description 110
- 230000014759 maintenance of location Effects 0.000 claims abstract description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- 239000002904 solvent Substances 0.000 claims abstract description 71
- 235000013312 flour Nutrition 0.000 claims description 103
- 235000013601 eggs Nutrition 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 18
- 239000003125 aqueous solvent Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 238000009877 rendering Methods 0.000 claims description 3
- 235000011888 snacks Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 abstract description 2
- 238000012797 qualification Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 25
- 241000209140 Triticum Species 0.000 description 17
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- 238000012545 processing Methods 0.000 description 2
- 230000008929 regeneration Effects 0.000 description 2
- 238000011069 regeneration method Methods 0.000 description 2
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- 108010068370 Glutens Proteins 0.000 description 1
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- 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
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- 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
- A21D13/40—Products characterised by the type, form or use
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- 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
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- 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
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- 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
- A21D2/34—Animal material
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
- G06F17/10—Complex mathematical operations
- G06F17/11—Complex mathematical operations for solving equations, e.g. nonlinear equations, general mathematical optimization problems
- G06F17/12—Simultaneous equations, e.g. systems of linear equations
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Abstract
The application provides a crispy cone powder, which is characterized in that the crispy cone powder meets the requirement that the water solvent retention is 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; the value of n is 0.85-1.25, preferably 0.9-1.15. The crisp cone powder is used for producing crisp cone or ice cream rolls or egg rolls which are not adhered to a die, and has the advantages of high product qualification rate, crisp taste, smooth surface and good quality.
Description
Technical Field
The application relates to the field of food processing, in particular to crispy cone powder and application.
Background
The profit margin of flour enterprises is generally low, and the reason is mainly that the types of the produced flour are single, the development of special flour is not carried out, and compared with common flour, the special flour is produced according to the processing characteristics and quality requirements of different flour foods. Special flour which is very common in the market comprises bread flour, biscuit flour, dumpling flour, steamed bread flour, noodle flour, cake flour and the like.
At present, the flour industry has less researches on the crisp cone powder, more researches on the brittleness and the quality of the crisp cone, and less researches on how to reduce the sticking of the crisp cone to a die in the production process. Patent CN 106818985A discloses a production process of special flour for crisp cone, which mainly controls the crisp cone powder by preparing wheat, moistening wheat, grinding, drying, preparing flour, controlling basic physicochemical indexes of flour such as wet gluten content, protein content, forming time, stabilizing time, extensibility, stretching resistance and the like, so that the produced crisp cone has fine quality, clear lines, crisp and delicious taste.
The crispy cone type food is easy to stick to a mold in the production process, so that the loss of raw materials is caused, the production cost is increased, the sticking mold is mainly influenced by the batter property, the spreading temperature, the mold property and the like, the crispy cone is prepared by adopting common flour, the effect of non-sticking mold can be achieved only by trying to prepare the crispy cone for many times, and when flour batch changes, the crispy cone needs to be debugged again, so that the great waste of raw materials is caused, the production efficiency is reduced, and the crispy cone type food is not suitable for industrial production.
Disclosure of Invention
Aiming at the problems, the application aims to produce the crispy cone powder, and the crispy cone or ice cream roll or egg roll produced industrially or manually is not adhered to a die by controlling the water solvent retention force, the V value and the n value of the flour, so that the crispy cone powder has high qualification rate, crisp taste, smooth surface and better quality.
In a first aspect the present invention provides a crispy cone powder which meets a water solvent retention of 61-65%, preferably 62-63.5%; v value 1.60-1.90, preferably 1.7-1.8, V value = retrogradation value/decay valueRetrogradation value = final viscosity-minimum viscosity, decay value = peak viscosity-minimum viscosity; n has a value of 0.85 to 1.25, preferably 0.9 to 1.15, n=v d=20 micrometers% /V d = at the highest peak The measurement adopts a laser scanning particle analyzer (dry method module) to scan and measure the particle size of flour, the particle size (micron) is plotted on the abscissa, and the percentage of the particle size is plotted on the ordinate, so that a multimodal parabolic curve, V, can be obtained d=20 micrometers% At a volume ratio of 20 micrometers, V d = at the highest peak Is the highest peak volume ratio.
In one or more embodiments, the crispy cone powder may further comprise a powdered emulsifier and/or flavor or the like.
In one or more specific embodiments, the crispy cone powder is not adhered to a die when preparing a crispy cone or an egg roll, is applicable to industrial or manual manufacturing processes, and has the advantages of crisp taste, smooth surface and good quality.
In one or more embodiments, the crispy cone flour is formulated from one or more flours.
In one or more embodiments, the crispy cone powder has a retention of greater than 65% by aqueous solvent; and/or a V value greater than 1.9; and or an a flour having an n value greater than 1.25, with a water solvent retention of less than 65%; and or a V value of less than 1.9; or the flour B with n value smaller than 1.25.
In one or more specific embodiments, the crispy cone powder is compounded by two or more of powder 1, powder 2, powder 3, powder 4, powder 5 and powder 6; the powder 1 satisfies the following conditions: v value 1.78, n value 0.56, aqueous solvent retention 61.7%; the powder 2 satisfies the following conditions: v value of 1.44, n value of 1.17, water solvent retention of 61%; the powder 3 satisfies the following conditions: v value 3.086, n value 0.571, water solvent retention 78%; the powder 4 satisfies the following conditions: v value of 1.43, n value of 0.889, water solvent retention of 56.2%; the powder 5 satisfies the following conditions: v1.695, n 0.712, and water solvent retention 65.9%; the powder 6 satisfies the following conditions: v was 1.62, n was 1.21, and the water solvent retention was 56%.
In one or more specific embodiments, the crispy cone powder is prepared from one or more kinds of wheat through the steps of cleaning, impurity removal, wheat wetting, grinding, powder cleaning, screening and mixing.
In a second aspect of the invention, there is provided a method of formulating a crispy cone powder, the method comprising the steps of:
(1) Providing two or more flours; measuring the V value, n value and water solvent retention of each flour;
(2) Then, determining the V value, the n value and the water solvent retention force of the crispy cone powder obtained by mixing two or more kinds of flour with different proportions;
(3) When three of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; when the value of n is 0.85-1.25, preferably 0.9-1.15, the powder preparation is finished;
(4) When one or two of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; providing a third flour or flour composition for blending until all 3 criteria are met when n has a value of 0.85-1.25, preferably 0.9-1.15;
(5) When none of the V value, n value and aqueous solvent retention in step (2) satisfies the aqueous solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and (3) when the value of n is 0.85-1.25, preferably 0.9-1.15, replacing the flour, and repeating the steps (1) - (4).
In one or more embodiments, the crispy cone powder has a water solvent retention of 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; the value of n is 0.85-1.25, preferably 0.9-1.15.
A third aspect of the present invention provides a method of preparing an egg roll, the method comprising:
(1) Preparing batter: mixing the crisp cone powder, flavor substances, oil, egg liquid and water uniformly to obtain the batter.
(2) Egg roll forming: preheating the mold, pouring the batter, spreading, taking out and cooling.
The crispy cone powder is the crispy cone powder according to the first aspect of the present invention.
In one or more specific embodiments, the raw materials used in step (1) are, based on the total mass of the batter: 25-30% of crispy cone powder, 6-10% of sugar, 8-10% of oil, 10-15% of egg liquid, 15-20% of milk and 15-36% of water.
In one or more embodiments, the preheating temperature in step (2) is 115-130 ℃, the spreading time is 50s-80s, and the spreading temperature is 115-125 ℃.
In one or more embodiments, in step (2), the cooling temperature is room temperature and the cooling time is 10 to 20 minutes.
In a fourth aspect of the invention, there is provided a food product comprising the crispy cone flour of the invention.
In one or more embodiments, the food product comprises a snack food;
in one or more embodiments, the food product includes a cracker, egg roll, or the like.
In a fifth aspect of the invention, there is provided a method of rendering a cone or cone crisp and non-stick to a mould, the method comprising controlling the water solvent retention of the cone powder from which the cone is produced to be in the range 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and n is 0.85-1.25, preferably 0.9-1.15.
The technical effects are as follows:
(1) The crispy cone/egg roll prepared by using the crispy cone powder provided by the invention is basically not adhered to a die, has a smooth surface and is easy to operate;
(2) The crispy cone/egg roll produced by the invention is crisp in taste;
(3) The crispy cone powder provided by the invention has a wide application range, is suitable for making crispy cones/egg rolls manually, and is more suitable for producing crispy cones/egg rolls in a production line.
Drawings
Fig. 1: powder preparation process flow chart.
Detailed Description
In the present invention, unless otherwise specified, the percentage (%) or the part means a weight percentage or a part by weight with respect to the composition.
In the present invention, the components involved or preferred components thereof may be combined with each other to form a new technical solution, unless otherwise specified.
In the present invention, all the embodiments mentioned herein and the preferred embodiments may be combined with each other to form new technical solutions, if not specifically described.
In the present invention, all technical features mentioned herein and preferred features may be combined with each other to form new technical solutions, if not specifically stated.
In the present invention, the sum of the contents of the respective components in the composition is 100% unless otherwise specified.
In the present invention, the sum of the parts of the components in the composition may be 100 parts by weight, if not stated to the contrary.
In the present invention, unless otherwise indicated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed throughout, and "0-5" is simply a shorthand representation of a combination of these values.
In the present invention, unless otherwise indicated, the integer numerical range "a-b" represents a shorthand representation of any combination of integers between a and b, where a and b are integers. For example, the integer numerical range "1-N" represents 1, 2 … … N, where N is an integer.
In the present invention, unless otherwise indicated, "a combination thereof" means a multicomponent mixture of the elements, e.g., two, three, four, and up to the maximum possible multicomponent mixture.
The term "a" as used in this specification means "at least one" unless specifically indicated.
The percentages (including weight percent) referred to herein are based on the total weight of the composition, unless otherwise indicated.
"Range" is disclosed herein in the form of lower and upper limits. There may be one or more lower limits and one or more upper limits, respectively. The given range is defined by selecting a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular ranges. All ranges that can be defined in this way are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, ranges of 60-120 and 80-110 are listed for specific parameters, with the understanding that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3,4 and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5.
In this context, unless otherwise indicated, each reaction is carried out at ambient temperature and pressure.
In this context, the individual reaction steps may or may not be carried out sequentially, unless otherwise indicated. For example, other steps may be included between the respective reaction steps, and the order may be exchanged between the reaction steps. Preferably, the reaction processes herein are performed sequentially.
Crisp cone powder
The inventor of the present application makes various attempts of a crispy cone powder compounding scheme, and analysis of flour properties finds that a crispy cone powder can be obtained by controlling the V value, the n value and the water solvent retention. In a large number of experimental researches, when the water solvent retention of flour is 61-65%, the n value is 0.85-1.25, the viscosity of slurry is proper, the die is not adhered during front-stage grouting, the fluidity of slurry is good, when the V value is 1.6-1.9, the heat resistance of flour is good and the strength is high during heating, so that the die is not adhered during the demolding stage, the produced crispy cone powder is not adhered to the die during front-end grouting or rear-end demolding, and has the advantages of crisp taste, smooth surface, good quality and easy operation during the industrial or manual manufacturing process. Table 1 shows the conventional and key index detection results of the experimental samples.
A crispy cone powder satisfying a water solvent retention of 61-65%, preferably 62-63.5%; v-value 1.60-1.90, preferably 1.7-1.8, V-value = retrogradation value/attenuation value, retrogradation value = final viscosity-minimum viscosity, attenuation value = peak viscosity-minimum viscosity; the value of n is 0.85-1.25, preferably 0.9-1.15, wherein n is=vd=20 micrometers%/vd=highest peak, the grain size is measured by scanning a laser scanning particle analyzer (dry module), the grain size (micrometers) is plotted on the abscissa, the percentage of the grain size is plotted on the ordinate, a multimodal parabolic curve is obtained, the vd=20 micrometers% is 20 micrometers of the volume ratio, and the vd=highest peak is the highest peak volume ratio.
In one or more embodiments, the crispy cone powder may further comprise a powdered emulsifier and/or flavor or the like.
In one or more specific embodiments, the crispy cone powder is not adhered to a die when preparing a crispy cone or an egg roll, is applicable to industrial or manual manufacturing processes, and has the advantages of crisp taste, smooth surface and good quality.
In one or more embodiments, the crispy cone flour is formulated from one or more flours.
In one or more specific embodiments, the crispy cone powder has a retention of greater than 65% by aqueous solvent; and/or a V value greater than 1.9; and or an a flour having an n value greater than 1.25, with a water solvent retention of less than 65%; and or a V value of less than 1.9; or the flour B with n value smaller than 1.25.
In one or more specific embodiments, the crispy cone powder is compounded from two or more of powder 1, powder 2, powder 3, powder 4, powder 5 and powder 6; the powder 1 satisfies the following conditions: v value 1.78, n value 0.56, aqueous solvent retention 61.7%; the powder 2 satisfies the following conditions: v value of 1.44, n value of 1.17, water solvent retention of 61%; the powder 3 satisfies the following conditions: v value 3.086, n value 0.571, water solvent retention 78%; the powder 4 satisfies the following conditions: v value of 1.43, n value of 0.889, water solvent retention of 56.2%; the powder 5 satisfies the following conditions: v1.695, n 0.712, and water solvent retention 65.9%; the powder 6 satisfies the following conditions: v value of 1.62, n value of 1.21, water solvent retention of 56%;
in one or more specific embodiments, the crispy cone powder is prepared from one or more kinds of wheat through the steps of cleaning, impurity removal, wheat wetting, grinding, powder cleaning, screening and mixing.
Preparation method of crisp cone powder
A method of preparing a crispy cone powder comprising the steps of:
(1) Providing two or more kinds of flours, and measuring the V value, n value and water solvent retention of each flour;
(2) Then, determining the V value, the n value and the water solvent retention force of the crispy cone powder obtained by mixing two or more kinds of flour with different proportions;
(3) When three of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; when the value of n is 0.85-1.25, preferably 0.9-1.15, the powder preparation is finished;
(4) When one or two of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; providing a third flour or flour composition for blending until all 3 criteria are met when n has a value of 0.85-1.25, preferably 0.9-1.15;
(5) When none of the V value, n value and aqueous solvent retention in step (2) satisfies the aqueous solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and (3) when the value of n is 0.85-1.25, preferably 0.9-1.15, replacing the flour, and repeating the steps (1) - (4).
As shown in figure 1, taking flour A, detecting the water solvent holding power, the V value and the n value of the flour A, wherein the three indexes of the flour A do not meet the specified range, if the three index ranges of the flour A are higher/lower than the original indexes, mixing the flour B with the three index ranges lower/higher than the original indexes, detecting the water solvent holding power, the V value and the n value of the mixed flour, obtaining the crispy cone powder if the index requirements are met, and if the index requirements are not met, replacing the flour again or mixing the flour C according to the sizes of the three indexes of the mixed flour which are different from the specified ranges until the requirements are met.
Preparation method of egg roll
A method of preparing an egg roll, the method comprising:
(1) Preparing batter: mixing the crisp cone powder, flavor substances, oil, egg liquid and water uniformly to obtain the batter.
(2) Egg roll forming: preheating the mold, pouring the batter, spreading, taking out and cooling.
The crispy cone powder is the crispy cone powder according to the first aspect of the present invention.
In one or more specific embodiments, the raw materials used in step (1) are, based on the total mass of the batter: 25-30% of crispy cone powder, 6-10% of sugar, 8-10% of oil, 10-15% of egg liquid, 15-20% of milk and 15-36% of water.
In one or more embodiments, the preheating temperature in step (2) is 115-130 ℃, the spreading time is 50s-80s, and the spreading temperature is 115-125 ℃.
In one or more embodiments, in step (2), the cooling temperature is room temperature and the cooling time is 10 to 20 minutes.
Food products
A food product comprising the crispy cone flour of the present invention.
In one or more embodiments, the food product comprises a snack food;
in one or more embodiments, the food product includes a cracker, egg roll, or the like.
Method for making crisp cone or egg roll crisp and non-stick to mould
A method of rendering a cone or cone crisp and non-stick to a mould, the method comprising controlling the water solvent retention of the cone powder from which the cone is produced to be 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and n is 0.85-1.25, preferably 0.9-1.15.
The raw materials used in the examples and comparative examples are as follows:
the raw materials used in examples and comparative examples were purchased in the market, and the quality index of each sample was as follows. The specific information is shown in table 1:
TABLE 1 various indices of commercial powders
White granulated sugar: schoerman (schoerman)
Butter: a wheel plate;
milk: neumaifu;
whole egg liquid: european Fu;
the main equipment used in the examples and comparative examples is as follows:
quick viscometer: RVA-S4, australian Boston Corp;
laser particle size analyzer: LS13320, beckmann;
SRC tester: portraibang Corp France;
muffle furnace: CARBOLITE;
detection method
Peak viscosity:the quick viscosity meter method for determining the gelatinization characteristics of wheat, rye and flour and starch of national standard GB/T24853-2010 is used for determining;
solvent retention determinationThe method comprises the following steps: 5 g+/-0.05 g of flour is weighed by using a Portal full-automatic SRC tester, 27mL of water is added for testing, and finally the water solvent retention is measured.
V value measurement: measuring by using an RVA quick viscosimeter, taking 3g of flour sample, adding 25mL of distilled water, placing in a small aluminum cylinder, performing on-machine test, wherein the instrument program is that the instrument is firstly rotated for 10s at 960r/min, then uniformly rotated for 13min at 160r/min, the temperature is gradually increased from 50 ℃ to 95 ℃ and maintained for 4min, and then the temperature is reduced to 50 ℃ until the program is finished. After the test is finished, the peak viscosity, the lowest viscosity and the final viscosity of the sample are obtained, the regeneration value=the final viscosity-the lowest viscosity, the attenuation value=the peak viscosity-the lowest viscosity, the ratio of the regeneration value to the attenuation value is the V value,
n value measurement: and (3) scanning and measuring by using a laser scanning particle size meter (dry method module), drawing by taking the particle size (micrometers) as an abscissa and the percentage of the particle size as an ordinate, and obtaining a multimodal parabolic curve, wherein the ratio of the volume ratio at the position of 20 micrometers to the highest peak volume ratio is the value of n.
Texture measurement:after the prepared egg rolls are cooled to room temperature, 10 egg rolls are taken for texture measurement, and the cooled egg rolls are placed in a texture analyzer, a base HDP/CFS and a probe P/0.25s. Parameter setting: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s, the distance is 3mm, the triggering force is 5g, and the data acquisition rate is 500pps. In the test result, the acting force represents hardness, the larger the acting force is, the larger the hardness is, the number of positive peaks represents brittleness, the number of the peaks is in units, and the more the number is, the stronger the brittleness is.
Examples and comparative examples
Crisp cone powder
Example 1
Crispy wheat flour (obtained by mixing commercial flour 1, commercial flour 6 and commercial flour 3 in a mass ratio of 3:5:2) has a V value of 1.89, an n value of 0.90, a water solvent retention of 62.5% and a peak viscosity of 1190cp.
Example 2
Crispy wheat flour (obtained by mixing commercial flour 2 and commercial flour 5 in a mass ratio of 3:7) has a V value of 1.63, an n value of 0.87, a water solvent retention of 64.5% and a peak viscosity of 1650cp.
Example 3
Crispy wheat flour (obtained by mixing commercial flour 5 and commercial flour 6 in a mass ratio of 5:5) has a V value of 1.66, an n value of 0.98, a water solvent retention of 61.2% and a peak viscosity of 1501cp.
Example 4
Crispy wheat flour (obtained by mixing commercial flour 2, commercial flour 3 and commercial flour 4 in a mass ratio of 4:2:4) has a V value of 1.79, an n value of 0.95, a water solvent retention of 63.0% and a peak viscosity of 1499cp.
Example 5
Crispy wheat flour (obtained by mixing commercial flour 1 and commercial flour 2 in a mass ratio of 5:5) has a V value of 1.62, an n value of 0.88, a water solvent retention of 61.5% and a peak viscosity of 1237cp.
Comparative example 1
Crispy wheat flour (obtained by mixing commercial flour 1 and commercial flour 3 in a mass ratio of 5:5) has a V value of 2.50, an n value of 0.54, a water solvent retention of 70.1% and a peak viscosity of 1156cp.
Comparative example 2
Crispy wheat flour (obtained by mixing commercial flour 4 and commercial flour 5 in a mass ratio of 3:7) has a V value of 1.66, an n value of 0.79, a water solvent retention of 64.1% and a peak viscosity of 1880cp.
Comparative example 3
Crispy wheat flour (obtained by mixing commercial flour 1 and commercial flour 6 in a mass ratio of 8:2) has a V value of 1.73, an n value of 0.67, a water solvent retention of 60.1% and a peak viscosity of 1082cp.
Comparative example 4
Crispy wheat flour (obtained by mixing commercial flour 4, commercial flour 5 and commercial flour 6 in a mass ratio of 3:3:4) has a V value of 1.58, an n value of 0.96, a water solvent retention of 59.7% and a peak viscosity of 1550cp.
Comparative example 5
Only commercial powder 6 was used, which had a V value of 1.62, an n value of 1.21, a water solvent retention of 56% and a peak viscosity of 1232cp.
Comparative example 6
Only commercial powder 7 was used, which had a V value of 1.87, an n value of 0.86, a water solvent retention of 66.5% and a peak viscosity of 1786cp.
Comparative example 7
Crispy wheat flour (obtained by mixing commercial flour 3 and commercial flour 6 in a mass ratio of 1:1) has a V value of 2.21, an n value of 0.87, a water solvent retention of 64.8% and a peak viscosity of 1247cp.
Comparative example 8
Only commercial powder 2 was used, which had a V value of 1.44, an n value of 1.17, a water solvent retention of 61% and a peak viscosity of 1413cp.
(Ⅱ)Test case
100g of flour, 40g of white granulated sugar, 50g of butter and 50g of whole egg liquid, 60g of milk and 60g of water are taken, the raw materials are mixed together and stirred for 5min to obtain uniform flowable batter, after the egg roll mould is preheated to 120 ℃, 15g of batter is poured into the mould to be heated for about 60s, when the batter is light brown, the batter is taken out and molded, and then the batter is cooled at room temperature for 10min.
After cooling to room temperature, 10 rolls were taken for texture measurement, and the cooled rolls were placed in a texture analyzer, base HDP/CFS, probe P/0.25s. Parameter setting: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s, the distance is 3mm, the triggering force is 5g, and the data acquisition rate is 500pps. The number of positive peaks in the test results represents brittleness, the number of peaks is one, and the more the number is, the stronger the brittleness is. Each group of eggs was measured for 10 samples, and the die sticking rate was calculated from the die sticking conditions, die sticking rate=die sticking number/10×100. The results were as follows:
table 2 test results
As a result of the test, the water solvent retention, the V value and the n value of comparative example 1 were not within the control range of the present invention, but the number of brittle peaks was reduced by 5.6 as compared with example 1, and the sticking mold rate was increased by 60%; it is explained that when the water-solvent retention, V and n values of the flour are controlled within the scope of the present invention, not only the crispness of the cone can be increased but also the die can be prevented from sticking. Compared with example 2, the water solvent retention force of comparative example 2 is 64.1%, the V value is 1.66, when the n value is 0.79 and is not in the control range of the invention, the number of the brittle peaks is reduced by 4.7, the sticking die rate is increased by 50%, and the n value can influence the brittleness and the sticking die condition of the brittle cylinder and has certain requirements on the n value range. The values of V and n of comparative example 5 and comparative example 6 are within the scope of the present invention as compared with example 3, but the retention of the aqueous solvent of comparative example 5 is 56% lower than the retention of the aqueous solvent of the scope of the present invention, the retention of the aqueous solvent of comparative example 6 is 66.5% higher than the retention of the aqueous solvent of the scope of the present invention, the number of brittle peaks is respectively reduced by 6.6 and 4.4, and the die bonding rates are respectively increased by 60% and 20%, which indicates that there is a certain range requirement for the retention of the aqueous solvent. Comparative example 7 and comparative example 8 have both water solvent retention and n values within the range of the present invention, but comparative example 7 has a V value of 2.21 higher than that of the range of the present invention, comparative example 8 has a V value of 1.44 lower than that of the range of the present invention, the number of brittle peaks is decreased by 6 and 8.2, respectively, and the die sticking rate is increased by 30%, indicating that there is a range requirement for the V value.
The results of the tests show that the friability of the egg rolls prepared in examples 1-5 is significantly better than that of the egg rolls prepared in comparative examples 1-8, and the application quality of the crisp rolls prepared by using the crisp roll powder in examples 1-5 is good, the friability of the crisp rolls is good, the hardness is moderate, and the taste is good. The crisp barrels prepared in the examples 1-5 are not adhered to the die, and the crisp barrels prepared in the comparative examples 1-8 are adhered to the die to different degrees, so that compared with the comparative examples, the scheme of the invention obviously improves the operability of the crisp barrels, namely, the non-adhered die, and in addition, the produced crisp barrels are crisp in mouth feel, smooth in surface, good in quality, good in taste and brittleness, and good in overall acceptance.
Claims (10)
1. A crispy cone powder characterized in that it meets a water solvent retention of 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; the value of n is 0.85-1.25, preferably 0.9-1.15.
2. The crisp powder of claim 1 wherein the crisp powder is formulated from one or more flours, preferably wherein the crisp powder has a water solvent retention of greater than 65%; and/or a V value greater than 1.9; and/or flour having an n value greater than 1.25, with a water solvent retention of less than 65%; and or a V value of less than 1.9; or flour with n value smaller than 1.25.
3. The crispy cone powder according to claim 1 or 2, wherein the crispy cone powder is compounded from two or more of powder 1, powder 2, powder 3, powder 4, powder 5, and powder 6; the powder 1 satisfies the following conditions: v value 1.78, n value 0.56, aqueous solvent retention 61.7%; the powder 2 satisfies the following conditions: v value of 1.44, n value of 1.17, water solvent retention of 61%; the powder 3 satisfies the following conditions: v value 3.086, n value 0.571, water solvent retention 78%; the powder 4 satisfies the following conditions: v value of 1.43, n value of 0.889, water solvent retention of 56.2%; the powder 5 satisfies the following conditions: v1.695, n 0.712, and water solvent retention 65.9%; the powder 6 satisfies the following conditions: v value of 1.62, n value of 1.21, water solvent retention of 56%; preferably, the crispy cone powder further comprises a powdered emulsifier and/or a flavoring.
4. A method for preparing crisp cone powder, which is characterized by comprising the following steps:
(1) Providing two or more flours; measuring the V value, n value and water solvent retention of each flour;
(2) Then, determining the V value, the n value and the water solvent retention force of the crispy cone powder obtained by mixing two or more kinds of flour with different proportions;
(3) When three of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; when the value of n is 0.85-1.25, preferably 0.9-1.15, the powder preparation is finished;
(4) When one or two of the V value, n value and water solvent retention in the step (2) satisfy the water solvent retention of 61 to 65%, preferably 62 to 63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8;
providing a third flour or flour composition for blending until all 3 criteria are met when n has a value of 0.85-1.25, preferably 0.9-1.15;
(5) When the V value, n value and water solvent retention in step (2) do not satisfy the water solvent retention of
61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and (3) when the value of n is 0.85-1.25, preferably 0.9-1.15, replacing the flour, and repeating the steps (1) - (4).
5. A method of preparing an egg roll, the method comprising the steps of:
(1) Preparing batter: uniformly mixing the crispy cone powder, the flavor substances, the oil, the egg liquid and the water to form batter;
(2) Egg roll forming: preheating a mould, pouring the batter, spreading, taking out and cooling;
preferably the cone powder is a cone powder according to any one of claims 1 to 3, or a cone powder formulated according to the method of claim 4.
6. The method of claim 5, wherein the raw materials used in step (1) comprise, based on the total mass of the batter: 25-30% of crispy cone powder, 6-10% of sugar, 8-10% of oil, 10-15% of egg liquid, 15-20% of milk and 15-36% of water; and/or
The preheating temperature in the step (2) is 115-130 ℃, the spreading time is 50-80 s, and the spreading temperature is 115-125 ℃.
7. The method of claim 5, wherein in the step (2), the cooling temperature is room temperature and the cooling time is 10 to 20 minutes.
8. A food product comprising the crispy cone flour of any of claims 1-3; or prepared from the crispy cone powder according to any one of claims 1-3; or comprising the crispy cone powder obtainable by the process of claim 4.
9. Food product according to claim 8, characterized in that the food product is a snack food, preferably the food product is a cracker, egg roll.
10. A method of rendering a cone or cone crisp and non-stick to a mould, the method comprising controlling the water solvent retention of the cone powder used to produce the cone to be 61-65%, preferably 62-63.5%; v is 1.60 to 1.90, preferably 1.7 to 1.8; and n is 0.85-1.25, preferably 0.9-1.15.
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