CN117481169A - Coconut-flavor rose sauce capable of being used for baking and preparation method and application thereof - Google Patents
Coconut-flavor rose sauce capable of being used for baking and preparation method and application thereof Download PDFInfo
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- CN117481169A CN117481169A CN202311690500.8A CN202311690500A CN117481169A CN 117481169 A CN117481169 A CN 117481169A CN 202311690500 A CN202311690500 A CN 202311690500A CN 117481169 A CN117481169 A CN 117481169A
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- Prior art keywords
- rose
- coconut
- percent
- edible
- petals
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Classifications
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a coconut-flavor rose sauce capable of being used for baking, and a preparation method and application thereof. The coconut-flavor rose sauce comprises water, shredded coconut, rose petals, modified starch, syrup, sugar alcohol, sucrose, glycerol, salt, edible colloid, emulsifying agent, antioxidant and the like. The modified starch, the edible colloid, the emulsifying agent and the sugar are scientifically combined and proportioned, so that the shredded coconut and the rose can maintain a stable system in the sauce, and a certain physicochemical index can be maintained and the shredded coconut and the rose can be applied to baked products. The rose petals used in the coconut-flavor rose sauce can keep the original color and taste of the petals for a long time through curing treatment and twice color protection treatment, meanwhile, the antioxidant can also inhibit oxidation and flavor change of the shredded coconut, the jam can be preserved for 6 months at normal temperature, and can be preserved for 4-6 months theoretically without being influenced by the outside after being applied to baked products, and relatively stable physicochemical indexes can be kept all the time.
Description
Technical Field
The invention belongs to the technical field of condiments, and particularly relates to a coconut-flavor rose sauce capable of being used for baking, a preparation method and application thereof.
Background
Coconut is a typical tropical fruit, is a fruit of coconut tree of palmaceae, has a cavity for storing coconut milk, and when the fruit is ripe, has coconut juice, such as water, sweet, such as honey, and is clear and transparent, and is a good product for quenching thirst in summer. The more ripe the coconut fruit, the more protein and fat is contained, which is not comparable to other general southern fruits. The coconut juice and the coconut meat are rich in nutrients, and the coconut meat is fragrant and crisp, can be used as dishes, and can also be used for making shredded coconut, shredded coconut and the like. The shredded coconut is a mixture of shredded coconut and coconut powder, contains nutrients such as sugar, fat, protein, vitamin B, vitamin C, trace elements such as potassium and magnesium, and is generally prepared by treating and drying high-quality fresh coconut serving as a raw material through a special process.
The heavy-petal rose has bright color, aromatic flavor and rich vitamin C, glucose, fructose, sucrose, citric acid, malic acid, carotene and the like, the fresh flower can be used for steaming aromatic oil, the flower bud can be used as a medicine for treating liver, stomach pain, chest and abdominal distention and pain and irregular menstruation, the petal diameter can reach 5cm or even 8 cm, the heavy petal can be used as cake stuffing, rose wine and the like, and the dried flower bud can be used for making tea.
The preparation of stuffed bread jam for baking by using shredded coconut and heavy-duty rose petals needs to solve the problem of easy deterioration and smell change caused by high protein and fat content of shredded coconut, and improve the problem of fading of the rose petals after heating and during storage.
Disclosure of Invention
The invention aims at overcoming the defects and shortcomings of the prior art and providing the coconut rose jam which can be used for baking.
Another object of the present invention is to provide a method for preparing the above coconut rose jam which can be used for baking.
It is a further object of the present invention to provide the use of the above-described coconut rose jam for baking.
It is still another object of the present invention to provide a baked pastry containing the coconut rose sauce described above that can be used for baking.
The aim of the invention is achieved by the following technical scheme:
the coconut-flavor rose jam capable of being used for baking is prepared from the following components in percentage by mass: 22.84 to 25 percent of syrup, 1 to 3.5 percent of modified starch, 0.5 to 0.8 percent of edible colloid, 0.2 to 0.4 percent of emulsifying agent, 9.46 to 12.94 percent of sugar alcohol, 2 to 3.19 percent of glycerin, 8 to 11 percent of soybean oil, 16.79 to 19.25 percent of sucrose, 0.65 to 2.9 percent of shredded coconut, 0.2 to 0.6 percent of dried rose petals, 0.05 to 0.11 percent of edible salt, 0.005 to 0.02 percent of antioxidant, 0 to proper amount of preservative, 0 to proper amount of sour agent, 0 to proper amount of edible essence, 0 to proper amount of edible pigment and the balance of water; preferably, the composition is prepared from the following components in percentage by mass: 22.84 to 25 percent of syrup, 1 to 3.5 percent of modified starch, 0.5 to 0.8 percent of edible colloid, 0.2 to 0.4 percent of emulsifier, 9.46 to 12.94 percent of sugar alcohol, 2 to 3.19 percent of glycerol, 8 to 11 percent of soybean oil, 16.79 to 19.25 percent of sucrose, 0.65 to 2.9 percent of shredded coconut, 0.2 to 0.6 percent of dried rose petals, 0.05 to 0.11 percent of edible salt, 0.012 percent of antioxidant, 0 to proper amount of preservative, 0 to proper amount of sour agent, 0 to proper amount of edible essence, 0 to proper amount of edible pigment and the balance of water.
The water consumption in the coconut-flavor rose sauce group is 60-61% of the soluble solid matters of the coconut-flavor rose sauce.
The dry rose petals are prepared by the following steps: separating petals and pedicel of the picked fresh rose flowers, fully cleaning the separated petals and drying the petals; shearing and crushing the dried rose petals, performing color protection treatment, and drying to obtain the dried rose petals.
The rose is preferably a heavy-petal rose.
The degree of comminution is preferably a sieve which can pass through an eye of 0.5X0.5 cm.
The step of the color protection treatment is preferably as follows: the crushed rose petals are soaked in citric acid solution with the concentration of 0.2% (w/v).
The soaking time is preferably 5-15 minutes; more preferably 10 minutes.
The temperature of the drying is preferably 40-60 ℃.
The extent of the drying is preferably such that the moisture content is not higher than 8%.
The antioxidant is a compound of rosemary extract and disodium ethylenediamine tetraacetate; preferably rosemary extract and disodium ethylenediamine tetraacetate according to a mass ratio of 7:5 proportioning the obtained compound.
The syrup is preferably one or a mixture of at least two of maltose syrup, seaweed syrup and glucose syrup.
The syrup is preferably syrup with a soluble solids content of 84-85%.
The modified starch is preferably at least one of acetylated distarch adipate and hydroxypropyl distarch phosphate.
The edible colloid is preferably at least one of xanthan gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and locust bean gum; preferably a complex of xanthan gum, sodium alginate and sodium carboxymethylcellulose; more preferably, the mass ratio of the xanthan gum to the sodium alginate to the sodium carboxymethyl cellulose is 0.3-0.4: 0.1 to 0.2:0.1 to 0.2 proportion of the compound.
The emulsifier is preferably at least one of sodium starch octenyl succinate, fatty acid ester of mono-di glycerin, sucrose ester and whey protein powder; preferably a complex of a mono-di-glycerol fatty acid ester and whey protein powder; more preferably, the mass ratio of the mono-diglycerol fatty acid ester to the whey protein powder is 0.1-0.2: 0.1 to 0.2 proportion of the compound.
The sugar alcohol is one or two of sorbitol and maltitol.
The sugar alcohol is preferably a sugar alcohol having a soluble solids content of 74 to 75%.
The glycerol is preferably food grade glycerol.
The sucrose is preferably white granulated sugar; more preferably refined white sugar.
The shredded coconut is commercially available and original-taste shredded coconut.
The edible salt is preferably refined salt.
The preservative is preferably at least one of potassium sorbate and nisin; more preferably potassium sorbate.
The content of the preservative is preferably 0.01-0.05%; more preferably 0.03%.
The sour agent is preferably at least one of citric acid, malic acid and lactic acid.
The content of the sour agent is preferably 0.05-0.15%; more preferably 0.1%.
The edible essence is preferably food-grade essence.
The content of the edible essence is preferably 0.05-0.15%; more preferably 0.1%.
The content of the edible pigment is preferably 0.05-0.1%; more preferably 0.068%.
The right amount is the amount which accords with the relevant regulations of the national food sanitation standard.
The preparation method of the coconut rose jam capable of being used for baking comprises the following steps:
(1) Fully and uniformly mixing syrup, modified starch and edible colloid to obtain a mixture A;
(2) Adding an emulsifying agent, sugar alcohol, glycerol and soybean oil into the mixture A, and fully and uniformly mixing to obtain a mixture B;
(3) Adding sucrose, water, shredded coconut, dried rose petals, edible salt, antioxidant and preservative into the mixture B, fully and uniformly mixing, and heating and boiling;
(4) Measuring and controlling the content of soluble solids to be 60-61%;
(5) Adding sour agent, edible essence and edible pigment, stirring thoroughly, vacuum packaging at temperature not lower than 80deg.C, and cooling to room temperature to obtain the final product.
The heating and boiling conditions in the step (3) are preferably that the temperature is raised to 95 ℃ at the center of the material, and the temperature is kept for at least 5 minutes.
The degree of heating and boiling in the step (3) is controlled to be 60-61% of the soluble solid content.
The coconut rose jam which can be used for baking is particularly suitable for preparing baked pastries in the food field.
The baked pastry comprises stuffed bread, sandwich bread, stuffed cake, sandwich cake and sandwich biscuit.
A baked pastry contains the above coconut rose sauce for baking. The baked pastry has rich fragrance, rich stuffing taste and fresh flavor, and the soft and smooth rose petals and the shredded coconut are slightly elastic and tough, so as to complement each other.
Compared with the prior art, the invention has the following advantages and effects:
(1) The coconut-flavor rose sauce for baking is a few products in the current baking market, the shredded coconut and the roses are matched, the flavor matching habit of the traditional baking jam is broken through, the fresh and sweet taste of the coconut is matched with the fresh and cool rose flavor commonly used in the tea drink market, the shredded coconut and the roses are mutually complemented, the shredded coconut-flavor rose sauce is used as the application stuffing of the baking product, the traditional milk flavor and fruit flavor sauce are eliminated, and the shredded coconut-flavor rose sauce is new.
(2) The rose is a medicine and food homologous product, and is frequently used as a rose sauce or other rose flavor products in manual living home workshop products in recent years, but for the rose sauce, the stability of the rose sauce of the manual workshop is not high and browning is easy to occur because the rose seed contains more natural pigment, so that the color of the rose petals is protected and then dried, the original color of the rose petals can be kept to the maximum extent, the browning degree of the rose sauce is reduced, and the dried rose petals are used as raw materials for storing, so that the seasonal limitation of fresh rose flowers is avoided, and the smooth supply of raw materials can be ensured.
The original color of the rose petals can be better maintained through the double color protection operation of the acid solution primary color protection and the antioxidant, the oxidative degradation of anthocyanin and the browning of the whole color in the rose petals are reduced as much as possible, the maximum advantages of color, aroma and taste of the coconut-flavor rose sauce are maintained in the quality period, the new color protection operation is matched and synergistic, and the product quality is obviously improved.
Drawings
FIG. 1 is a graph showing the effect of the coconut rose pastes prepared in example 1 and comparative examples 1-3.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto.
Preparing dry rose petals:
1) Petal separation: separating petals and pedicel of the picked fresh flowers of the heavy-petal roses, fully cleaning the separated petals and drying the petals;
2) Sieving: shearing and crushing the dried rose petals, pouring the crushed rose petals into a sieve with 0.5 multiplied by 0.5cm eyes, and sieving the sieved rose petals to obtain the rose petals with a certain size;
3) The preparation method comprises the following steps: soaking the rose petals in 0.2% (w/v) citric acid solution for 10 min, and then drying in a 50 ℃ oven for at least 10-12 h, wherein the moisture content after drying is not higher than 8%, thus obtaining the dry rose petals with preliminary color protection.
Example 1
(1) In a planetary jacketed kettle, 23.81kg of maltose syrup (with a soluble solid content of 84-85%), 3.2kg of hydroxypropyl distarch phosphate, 0.36kg of xanthan gum, 0.12kg of sodium carboxymethyl cellulose and 0.1kg of sodium alginate are added and mixed uniformly at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then adding 0.1kg of mono-diglyceride fatty acid ester, 0.1kg of whey protein powder, 10kg of sorbitol solution (the content of soluble solid is 74-75%), 2kg of edible glycerol and 10kg of soybean oil, and mixing uniformly at a rotating speed of 200 rpm.
(3) After fully and uniformly stirring, 17.5kg of white granulated sugar, 31kg of water, 1kg of shredded coconut, 0.3kg of dried rose petals subjected to primary color protection, 0.1kg of edible salt, 0.007kg of rosemary extract, 0.005kg of disodium ethylenediamine tetraacetate and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating.
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
Example 2
(1) In a planetary jacketed kettle, 22.84kg of maltose syrup (with a soluble solid content of 84-85%), 1kg of hydroxypropyl distarch phosphate, 0.3kg of xanthan gum, 0.1kg of sodium carboxymethyl cellulose and 0.1kg of sodium alginate are added and mixed uniformly at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then 0.1kg of mono-diglyceride fatty acid ester, 0.1kg of whey protein powder, 9.46kg of sorbitol solution (the content of soluble solid is 74-75%), 2kg of edible glycerol and 8kg of soybean oil are added and mixed uniformly at a rotating speed of 200 rpm.
(3) After fully and uniformly stirring, 16.79kg of white granulated sugar, 38kg of water, 0.65kg of shredded coconut, 0.2kg of dried rose petals subjected to primary color protection, 0.05kg of edible salt, 0.007kg of rosemary extract, 0.005kg of disodium ethylenediamine tetraacetate and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating.
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
Example 3
(1) 25kg of maltose syrup (with the content of soluble solids of 84-85%), 3.5kg of hydroxypropyl distarch phosphate, 0.4kg of xanthan gum, 0.2kg of sodium carboxymethyl cellulose and 0.2kg of sodium alginate are put into a planetary sandwich stirring pot and uniformly mixed at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then 0.2kg of mono-diglyceride fatty acid ester, 0.2kg of whey protein powder, 12.94kg of sorbitol solution (the content of soluble solid is 74-75%), 3.19kg of edible glycerol and 11kg of soybean oil are added and mixed uniformly at a rotation speed of 200 rpm.
(3) After fully and uniformly stirring, 19.25kg of white granulated sugar, 20kg of water, 2.9kg of shredded coconut, 0.6kg of dried rose petals subjected to primary color protection, 0.11kg of edible salt, 0.007kg of rosemary extract, 0.005kg of disodium ethylenediamine tetraacetate and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating.
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
Comparative example 1
The same as in example 1, except that the antioxidant species were changed as follows:
(1) In a planetary jacketed kettle, 23.81kg of maltose syrup (with a soluble solid content of 84-85%), 3.2kg of hydroxypropyl distarch phosphate, 0.36kg of xanthan gum, 0.12kg of sodium carboxymethyl cellulose and 0.1kg of sodium alginate are added and mixed uniformly at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then adding 0.1kg of mono-diglyceride fatty acid ester, 0.1kg of whey protein powder, 10kg of sorbitol solution (the content of soluble solid is 74-75%), 2kg of edible glycerol and 10kg of soybean oil, and mixing uniformly at a rotating speed of 200 rpm.
(3) After fully and uniformly stirring, 17.5kg of white granulated sugar, 31kg of water, 1kg of shredded coconut, 0.3kg of dried rose petals subjected to primary color protection, 0.1kg of edible salt, 0.007kg of rosemary extract, 0.005kg of sodium sulfite and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating.
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
Comparative example 2
The same as in example 1, except that the antioxidant species disodium ethylenediamine tetraacetate was changed as follows:
(1) In a planetary jacketed kettle, 23.81kg of maltose syrup (with 84-85% of soluble solids content), 3.2kg of hydroxypropyl distarch phosphate, 0.36kg of xanthan gum, 0.12kg of sodium carboxymethyl cellulose (with 74-75% of soluble solids content) and 0.1kg of sodium alginate are added and mixed uniformly at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then 0.1kg of mono-diglyceride fatty acid ester, 0.1kg of whey protein powder, 10kg of sorbitol solution, 2kg of edible glycerol and 10kg of soybean oil are added and mixed uniformly at a rotation speed of 200 rpm.
(3) After fully and uniformly stirring, 17.5kg of white granulated sugar, 31kg of water, 1kg of shredded coconut, 0.3kg of dried rose petals subjected to primary color protection, 0.1kg of edible salt, 0.007kg of sodium sulfite, 0.005kg of disodium ethylenediamine tetraacetate and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating. Ethylene diamine tetraacetic acid disodium salt
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
Comparative example 3
The same as in example 1, except that the antioxidant species were changed as follows:
(1) In a planetary jacketed kettle, 23.81kg of maltose syrup (with a soluble solid content of 84-85%), 3.2kg of hydroxypropyl distarch phosphate, 0.36kg of xanthan gum, 0.12kg of sodium carboxymethyl cellulose and 0.1kg of sodium alginate are added and mixed uniformly at a rotating speed of 20rpm until starch and colloid are fully dispersed, and no obvious agglomeration exists.
(2) Then adding 0.1kg of mono-diglyceride fatty acid ester, 0.1kg of whey protein powder, 10kg of sorbitol solution (the content of soluble solid is 74-75%), 2kg of edible glycerol and 10kg of soybean oil, and mixing uniformly at a rotating speed of 200 rpm.
(3) After fully and uniformly stirring, 17.5kg of white granulated sugar, 31kg of water, 1kg of shredded coconut, 0.3kg of dried rose petals subjected to primary color protection, 0.1kg of edible salt, 0.005kg of rosemary extract, 0.004kg of disodium ethylenediamine tetraacetate, 0.003kg of sodium sulfite and 0.03kg of potassium sorbate are added, and heating is started and stirring is performed while heating.
(4) Heating to 95 deg.C, maintaining for at least 5min, determining soluble solid content of jam to be 60-61% after starch is completely gelatinized, and adding 0.1kg citric acid, 0.1kg edible essence, and 0.068kg edible pigment.
(5) Stirring for at least 5min, and after stirring the materials thoroughly and uniformly, confirming the content of soluble solids in the jam to be 60-61%.
(6) And (5) filling the jam at the temperature of not lower than 80 ℃, and cooling in an ice water bath to obtain the coconut rose jam.
The relevant equipment and instrument types and methods used for the experiment are as follows:
water activity: analysis was performed using a swiss NOVASINA Lab Swift water activity meter;
moisture content: according to the method of GB/T5009.3 2016 moisture determination in food;
centrifugal test: the table centrifuge (Anke TDL 5A) tests the emulsion stability of the system, and the specific method is as follows: respectively weighing 150g of coconut-flavor rose jam in equal amount, centrifuging at 4000rpm for 15min, and observing the surface grease precipitation amount;
absorbance: measured using a You Nike (Shanghai) Instrument Co., ltd. UV-2100 UV-visible spectrophotometer;
peroxide value measurement: the peroxide value is measured according to the method of GB 5009.227-2016 national food safety standard.
Example Effect comparison
The experiments for absorbance measurement, peroxide value measurement and shelf life observation using the coconut rose pastes prepared in examples 1 to 3 and comparative examples 1 to 3 were as follows:
(1) Respectively dissolving the coconut-flavor rose sauce according to different sauce-water ratios, and measuring the absorbance of different antioxidants compounded in the coconut-flavor rose sauce, wherein the method comprises the following steps of:
1) Distilled water for the coconut rose pastes obtained in example 1 and comparative examples 1 to 3 was used as the coconut rose paste: distilled water = mass 1: dissolving in a ratio of 4 to 1:2;
2) Respectively adding distilled water into the coconut-flavor rose paste in a corresponding proportion, standing in a water bath at 60 ℃ for 4 hours, and stirring once every 20 minutes during the standing, so as to ensure that the coconut-flavor rose paste is fully dissolved in the distilled water to form a uniform and stable state;
3) The absorbance of the sample was measured at a wavelength of 530nm using a spectrophotometer, and the results are shown in FIG. 1.
Examples 1-3 and comparative examples 1-3 differ in the antioxidant added in step (3). As can be seen from fig. 1, the absorbance of example 1 is relatively high, which means that the color of the rose petals is relatively high, and the color of the pigments which are originally remained in the petals is relatively high and stable, so that the antioxidant used by the rosemary extract and the disodium edetate in combination is beneficial to color preservation of the rose petals.
(2) The measurement experiment of the peroxide value of the coconut rose jam is as follows:
the coconut rose pastes obtained in example 1 and comparative examples 1 to 3 were stored in an oven at 60℃for 20 days, and samples were taken every 5 days to measure the antioxidant value.
The results obtained are shown in Table 1 and are analyzed as follows: in the accelerated oxidation experiment of the coconut rose jam, the jam can have a certain rancidity due to the use of soybean oil with a certain proportion, the antioxidant effects of different antioxidants are different, the jam can have better taste and flavor due to the good antioxidant effect, the rancidity peculiar smell of grease can not be easily generated, and the compound effects are as follows from the data in table 1, namely, rosemary extract+disodium ethylenediamine tetraacetate, rosemary extract+disodium ethylenediamine tetraacetate+sodium sulfite, rosemary extract+sodium sulfite and disodium ethylenediamine tetraacetate+sodium sulfite.
Table 1 results of accelerated oxidation experiments with coconut-flavored rose jam
(3) The shelf life observation experiment of the coconut rose sauce is as follows:
1) Wrapping stuffing with the coconut-flavor rose sauce prepared in the embodiment 1 and the comparison examples 1-3 according to the ratio of skin to stuffing of 4:1, fermenting the bread with the stuffing in a fermenting box for at least 2 hours, baking in an oven with upper and lower fire temperatures of 190 ℃ and 160 ℃ respectively, taking out the bread after the surface of the bread is attractive golden yellow, returning to room temperature under natural conditions, sealing and packaging separately, and marking.
2) The stuffed bread is respectively stored in a constant temperature incubator at room temperature and at 37 ℃ in a dark place.
3) The observation and comparison are carried out within 6 months of preservation, and the states, the shades of colors, the migration of colors from jam to bread embryo and the like of the bread and the coconut rose jam are observed.
The results obtained are shown in Table 2. As can be seen from the data in table 2, the coconut-flavored rose jam obtained in example 1 maintained good state, mouthfeel, flavor and application effect over a 6 month shelf life, the rose petals in the raw material maintained relatively stable color through the initial color protection of the acid solution and the addition of the antioxidant effect, and minimal color migration in the baked product; the use of the antioxidant also plays a certain role in resisting oxidation to the grease in the jam, reduces the oxidation degree of the whole jam, and maintains the optimal state and index of the jam to the maximum extent.
Table 2 analysis of bread preservation results
In conclusion, the coconut rose jam prepared by the method can meet the requirements that the solid content is 60-61%, the water activity is 0.87-0.89, the jam shelf life is 6 months, and the shelf life of a baked finished product is 4-6 months; especially after the primary color protection is carried out by using 0.2% citric acid solution, the pigment of the rose petals can be kept as much as possible and kept stable under the condition of lower pH, the pigment of the rose petals can be further protected by adding rosemary extract and disodium ethylenediamine tetraacetate in the production process, the pigment of the rose petals can be stabilized again, meanwhile, the oxidation rancidity of soybean oil can be inhibited, the color of the coconut rose paste is more stable, and good color, taste and flavor states are kept in the storage period.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. The coconut-flavor rose sauce capable of being used for baking is characterized by being prepared from the following components in percentage by mass: 22.84 to 25 percent of syrup, 1 to 3.5 percent of modified starch, 0.5 to 0.8 percent of edible colloid, 0.2 to 0.4 percent of emulsifying agent, 9.46 to 12.94 percent of sugar alcohol, 2 to 3.19 percent of glycerin, 8 to 11 percent of soybean oil, 16.79 to 19.25 percent of sucrose, 0.65 to 2.9 percent of shredded coconut, 0.2 to 0.6 percent of dried rose petals, 0.05 to 0.11 percent of edible salt, 0.005 to 0.02 percent of antioxidant, 0 to proper amount of preservative, 0 to proper amount of sour agent, 0 to proper amount of edible essence, 0 to proper amount of edible pigment and the balance of water;
the dry rose petals are prepared by the following steps: separating petals and pedicel of the picked fresh rose flowers, fully cleaning the separated petals and drying the petals; shearing and crushing the dried rose petals, performing color protection treatment, and drying to obtain the dried rose petals;
the antioxidant is a compound of rosemary extract and disodium ethylenediamine tetraacetate.
2. The roasted coconut rose jam according to claim 1, wherein:
the color protection treatment comprises the following steps: soaking the crushed rose petals in citric acid solution with the concentration of 0.2% (w/v);
the antioxidant is prepared from the following components in percentage by mass: 5 proportioning the obtained compound.
3. The roasted coconut rose jam according to claim 1, wherein:
the rose is a heavy-petal rose;
the degree of comminution is such that it passes through a sieve of 0.5X0.5 cm eye.
4. The roasted coconut rose jam according to claim 1, wherein:
the syrup is one or a mixture of at least two of maltose syrup, seaweed syrup and glucose syrup;
the modified starch is at least one of acetylated distarch adipate and hydroxypropyl distarch phosphate;
the edible colloid is at least one of xanthan gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and locust bean gum;
the emulsifier is at least one of sodium starch octenyl succinate, fatty acid ester of mono-diglycerin, sucrose ester and whey protein powder;
the sugar alcohol is one or two of sorbitol and maltitol;
the glycerol is food-grade glycerol;
the sucrose is white granulated sugar;
the edible salt is refined salt;
the preservative is at least one of potassium sorbate and nisin;
the sour agent is at least one of citric acid, malic acid and lactic acid.
5. The roasted coconut rose jam according to claim 4, wherein:
the edible colloid is a compound of xanthan gum, sodium alginate and sodium carboxymethyl cellulose;
the emulsifier is a compound of mono-diglycerol fatty acid ester and whey protein powder.
6. The roasted coconut rose jam according to claim 1, wherein:
the content of the preservative is 0.01-0.05%;
the content of the sour agent is 0.05-0.15%;
the content of the edible essence is 0.05-0.15%;
the content of the edible pigment is 0.05-0.1%.
7. A method of preparing a baked coconut rose jam as claimed in any one of claims 1 to 6 characterised by comprising the steps of:
(1) Fully and uniformly mixing syrup, modified starch and edible colloid to obtain a mixture A;
(2) Adding an emulsifying agent, sugar alcohol, glycerol and soybean oil into the mixture A, and fully and uniformly mixing to obtain a mixture B;
(3) Adding sucrose, water, shredded coconut, dried rose petals, edible salt, antioxidant and preservative into the mixture B, fully and uniformly mixing, and heating and boiling;
(4) Measuring and controlling the content of soluble solids to be 60-61%;
(5) Adding sour agent, edible essence and edible pigment, stirring thoroughly, vacuum packaging at temperature not lower than 80deg.C, and cooling to room temperature to obtain the final product.
8. The method of manufacturing according to claim 7, wherein:
the heating and boiling conditions in the step (3) are that the temperature is raised to 95 ℃ at the center of the material, and the temperature is kept for at least 5 minutes.
9. Use of a coconut rose jam as claimed in any one of claims 1 to 6 for the preparation of baked pastries.
10. A baked pastry, characterized by: a coconut rose jam for baking as claimed in any one of claims 1 to 6.
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| CN202311690500.8A Pending CN117481169A (en) | 2023-12-11 | 2023-12-11 | Coconut-flavor rose sauce capable of being used for baking and preparation method and application thereof |
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| CN (1) | CN117481169A (en) |
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2023
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