CN117678618A

CN117678618A - Chinese hamburger embryo and preparation method thereof

Info

Publication number: CN117678618A
Application number: CN202311846647.1A
Authority: CN
Inventors: 朱西平; 祝琼; 卢香如
Original assignee: Anhui Polytechnic University
Current assignee: Anhui Polytechnic University
Priority date: 2023-12-29
Filing date: 2023-12-29
Publication date: 2024-03-12

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a Chinese hamburger embryo and a preparation method thereof, wherein the Chinese hamburger embryo comprises the following raw materials in parts by weight: 22-26 parts of high gluten flour, 0-3 parts of wheat gluten, 2-4 parts of milk powder, 4-6 parts of eggs, 12-16 parts of water, 2-4 parts of butter, 0.4-0.7 part of salt, 0.4-0.7 part of sugar and 0.05-0.3 part of dry yeast. The invention takes the high gluten flour as the main raw material and is matched with the wheat gluten, the high gluten flour and the high protein content of the wheat gluten are fully utilized, the gluten forming property is strong, the hamburger embryo dough is rich in toughness, extensibility and film forming property, and the hamburger embryo baked from the dough is soft, chewy and chewy.

Description

Chinese hamburger embryo and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a Chinese hamburger embryo and a preparation method thereof.

Background

In recent years, as foreign well-known fast food brands are entered into the market of China, hamburgers, which are one of western fast food representatives, are popular among the people and are popular in China with the advantages of convenience, rapidness and standardization. At present, international fast food brands such as Madawn, kendeck and the like, local fast food brands such as Wallace, dekker and the like exist in China, the hamburg is well known through years of development, and the hamburg market as western fast food is gradually saturated. Therefore, in the face of new consumption habits and taste choices, the hamburgers are gradually localized in China, and Chinese hamburger brands such as Tastine with Chinese hamburgers as the slogan appear, so that Chinese hamburgers are raised. The Chinese hamburger is made by hands in a hamburger embryo shop, rolled and baked, belongs to Chinese hamburger embryos, and accords with Chinese stomachs. They develop very fast and expand very quickly, a short annual time is spent on the whole country. Therefore, there is a need to provide an accurate, complete, chinese hamburger embryo formulation that achieves a pliable, pliable texture characteristic of a cookie embryo.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a Chinese hamburger embryo and a preparation method thereof. The Chinese hamburger embryo provided by the invention is flexible, chewy, soft in epidermis, salty, sweet and delicious, and not easy to harden.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a Chinese hamburger embryo which comprises the following raw materials in parts by weight: 22-26 parts of high gluten flour, 0-3 parts of wheat gluten, 2-4 parts of milk powder, 4-6 parts of eggs, 12-16 parts of water, 2-4 parts of butter, 0.4-0.7 part of salt, 0.4-0.7 part of sugar and 0.05-0.3 part of dry yeast.

Preferably, the butter comprises animal butter and/or vegetable butter.

Preferably, when the butter is a mixture of animal butter and vegetable butter, the weight ratio of animal butter to vegetable butter is 2-3:0-1.

The invention also provides a preparation method of the Chinese hamburger embryo, which comprises the following steps: mixing the raw materials of the Chinese hamburger embryo, and kneading to prepare dough; the dough is frozen, thawed, refrigerated and fermented to prepare dough blanks; baking the dough to obtain the Chinese hamburger embryo.

Preferably, the freezing temperature is-30 to-20 ℃ and the freezing time is 10 to 14 hours.

Preferably, the thawing temperature is 15-35 ℃ and the thawing time is 30-90 min.

Preferably, the temperature of the cold storage fermentation is 2-8 ℃ and the time is 10-35 h.

Preferably, the thickness of the dough is 3-7 mm.

Preferably, the baking has an upper fire temperature of 215-235 ℃ and a lower fire temperature of 215-235 ℃ and the baking time is 2-6 min.

Preferably, a chain oven is used for baking.

The beneficial effects are that: the invention provides a Chinese hamburger embryo, which takes high-gluten flour as a main raw material and is matched with wheat gluten, the high-gluten flour and the high-gluten flour are fully utilized, the protein content of the high-gluten flour and the wheat gluten is high, the gluten forming property is high, the hamburger embryo dough is rich in toughness, extensibility and film forming property, and the hamburger embryo baked from the dough is soft, chewy and chewy. The Chinese hamburger embryo takes butter, milk powder, eggs, salt and sugar as auxiliary materials, so that the nutritional value of the hamburger embryo is increased, the surface color, the taste and the flavor are improved, the dough fermentation time is shortened, and the aging and the hardening of the hamburger embryo can be delayed. Meanwhile, the hamburger embryo disclosed by the invention is added with a plurality of auxiliary materials, so that the hamburger embryo can be used as a seasoned food to be eaten independently.

The invention also provides a preparation method of the Chinese hamburger embryo, which adopts a freezing mode to make dough be made in advance and stored for a short time, so that the time for making the hamburger embryo on site can be shortened. The Chinese hamburger embryo disclosed by the invention has the advantages that the dough is preserved by adopting a freezing method, so that the on-site making, on-site baking and on-site selling of products are realized in the market with high demand, and the fact that customers can buy and taste fresh hamburgers just discharged in any time period is ensured; and the dough after quick freezing has a longer fresh-keeping period, so that the transportation can be realized. The Chinese hamburger embryo prepared by baking the dough into the cake embryo has toughness and chewing strength, can form a hollow structure, and is easy to put into food materials. Meanwhile, the baking process is simple and quick, so that hamburger embryos can be baked in batches and continuously, and the yield of the hamburger embryos is ensured. According to the invention, the Chinese hamburger embryo master beater rolls the pancake embryo at present together with the Chinese local special side dish, so that the pancake embryo baked on site is more safe for consumers and is fresher. The preparation method can reduce the production flow, realize the field production requirements of rapid and continuous production throughout the year, and ensure the consistency and quality of the flavor of the product.

Drawings

FIG. 1 is a picture of a Chinese hamburger embryo as it expands immediately after baking;

FIG. 2 is a picture of the internal structure of a Chinese hamburger embryo after being slit;

FIG. 3 is an appearance picture of a Chinese hamburger embryo;

FIG. 4 is a plot of the sensory scores of Chinese hamburger embryos of varying high gluten flour content;

FIG. 5 is a graph showing the sensory scores of Chinese hamburger embryos with different milk powder contents;

FIG. 6 is a plot of the sensory scores of Chinese hamburger embryos of varying butter proportions;

FIG. 7 is a plot of the sensory scores of Chinese hamburger embryos at different refrigerated fermentation times;

fig. 8 is a graph showing the sensory scores of Chinese hamburger embryos at different baking temperatures and times.

Detailed Description

The present invention is not particularly limited to the above-described raw materials, and may be commercially available products known to those skilled in the art, unless otherwise specified.

The Chinese hamburger embryo comprises 22-26 parts by weight of high-gluten flour, more preferably 23-25 parts by weight, and even more preferably 24 parts by weight. The protein content of the high gluten flour is preferably about 11%, the gluten is strong, and the prepared food has elasticity and chewiness.

Based on the weight parts of the high gluten flour, the Chinese hamburger embryo comprises 0-3 parts of wheat gluten, more preferably 1-3 parts, and even more preferably 1-2 parts. The protein content of the wheat gluten is preferably more than 75%, and the wheat gluten mainly comprises gliadin and glutenin, so that the formed dough has good extensibility and film formability.

Based on the weight parts of the high gluten flour, the Chinese hamburger embryo comprises 2-4 parts of milk powder, more preferably 2.5-3.5 parts, and even more preferably 3 parts, and the milk powder has high protein content, so that the gluten strength and the water absorption (the water absorption of the milk powder is 100-125% and the water absorption of the flour is 58-64%) can be increased while the nutritional value of the product is balanced, the skin color is regulated, and the softness time of the cake embryo is prolonged. The milk powder of the present invention preferably comprises whole instant milk powder, the fat content of the milk powder preferably being not less than 28%; the protein content is preferably not less than 27%; the carbohydrate content is preferably not less than 38%.

Based on the mass parts of the high gluten flour, the Chinese hamburger embryo comprises 4-6 parts of eggs, more preferably 4.5-5.5 parts, and even more preferably 5 parts, and the eggs can improve the taste and color of the dough and increase the nutritive value. The eggs according to the invention preferably comprise grass eggs.

Based on the weight parts of the high gluten flour, the Chinese hamburger embryo comprises 12-16 parts of water, more preferably 13-15 parts, and even more preferably 14 parts. The water according to the invention is preferably warm water, the temperature of which is preferably 30-35 ℃.

Based on the weight parts of the high gluten flour, the Chinese hamburger embryo comprises 2-4 parts of butter, more preferably 2.5-3.5 parts of butter, and even more preferably 3 parts of butter, and the butter enhances the extensibility of the dough, so that the dough can be stretched into a film without breaking, and meanwhile, the hamburger endosperm fragrance is endowed. In the present invention, the butter preferably comprises animal butter and/or vegetable butter. The animal butter of the present invention preferably comprises a salt-free butter; the animal butter is preferably made of fresh milk, has no additive, is refined in a pure physical mode, has smooth surface, no bubbles, and is compact and fine. The plant butter of the present invention preferably comprises a salt-free butter; the plant butter is preferably free of trans fatty acids.

When the butter of the present invention is a mixture of animal butter and plant butter, the weight ratio of the animal butter to the plant butter is preferably 2 to 3:0 to 1, more preferably 2 to 2.5:0.5 to 1, and still more preferably 2:1.

The Chinese hamburger embryo comprises 0.4-0.7 part of salt, more preferably 0.5-0.6 part of salt, and even more preferably 0.6 part of salt based on the mass parts of the high gluten flour. The salt of the present invention preferably comprises an edible salt comprising iodine.

The Chinese hamburger embryo of the present invention comprises 0.4 to 0.7 part of sugar, more preferably 0.5 to 0.6 part of sugar, and even more preferably 0.6 part of sugar, based on the mass parts of the high gluten flour. The sugar according to the invention preferably comprises white soft sugar. The salt and the sugar enable the dough to be softer and softer, improve the taste of hamburger embryo, and further ensure the nutrition and taste of the product.

Based on the weight parts of the high gluten flour, the Chinese hamburger embryo comprises 0.05-0.3 part of dry yeast, more preferably 0.1-0.2 part of dry yeast, and even more preferably 0.1 part of dry yeast, and the yeast is fermented to make the baked food tissue loose and porous and increase the volume. The dry yeast is preferably high-sugar-resistant and high-activity dry yeast.

In one embodiment of the invention, the Chinese hamburger embryo is composed of the following raw materials in parts by weight: 24 parts of high gluten flour, 1 part of wheat gluten, 3 parts of milk powder, 5 parts of eggs, 14 parts of water, 3 parts of butter, 0.6 part of salt, 0.5 part of sugar and 0.1 part of dry yeast;

or the Chinese hamburger embryo is composed of the following raw materials in parts by weight: 23 parts of high gluten flour, 2 parts of wheat gluten, 3 parts of milk powder, 6 parts of eggs, 14 parts of water, 3 parts of butter, 0.6 part of salt, 0.5 part of sugar and 0.1 part of dry yeast;

or the Chinese hamburger embryo is composed of the following raw materials in parts by weight: 24 parts of high gluten flour, 1 part of wheat gluten, 3 parts of milk powder, 5 parts of eggs, 13 parts of water, 3 parts of butter, 0.5 part of salt, 0.5 part of sugar and 0.2 part of dry yeast.

The invention mixes the above raw materials and mixes the dough to prepare the dough. In the present invention, the dry yeast is preferably dissolved in warm water, and the temperature of the warm water is preferably 30 to 35 ℃, and more preferably 35 ℃. The invention preferably mixes the high gluten flour, the wheat gluten, the milk powder, the salt and the sugar to obtain the flour mixture; preferably, adding the dissolved dry yeast and eggs into the flour mixture together, stirring and kneading dough, wherein the kneading time is preferably 3-5 min, more preferably 4min, so as to obtain dough without dry powder; the softened butter is preferably added to the dough in a dry powder-free state, and the kneading is continued for preferably 10 to 15 minutes, more preferably 13 minutes, until the surface of the dough is smooth, and the kneading is finished when the stretchability and the film formability are provided, so that the surface of the obtained dough is smooth and malleable. In the stirring dough according to the present invention, a dough mixer is preferably used, and the stirring power of the dough mixer is preferably 600W.

The dough prepared in the invention is preferably frozen, wherein the freezing temperature is preferably-30 to-20 ℃, more preferably-28 to-23 ℃, and even more preferably-25 ℃; the freezing time is preferably 10-14 hours, more preferably 11-13 hours, even more preferably 12 hours, and the dough can be manufactured in advance and stored for a short period by adopting a freezing mode, so that the time for manufacturing the cake embryo on site can be shortened, the yeast is in a dormant state during freezing, the dough is in a frozen state, the shelf life is longer, and the dough after quick freezing has a longer fresh-keeping period and is convenient to transport. In the freezing process of the present invention, the dough is preferably packaged, and the mass of each dough is preferably 68 to 70g, more preferably 70g, and the packaged dough is preferably placed in a fresh-keeping bag for freezing. The dough is preferably sold after being frozen, so that the fermentation time is controlled by a buyer.

The frozen dough is preferably thawed at normal temperature, wherein the thawing temperature is preferably 15-35 ℃, more preferably 20-30 ℃, and even more preferably 25 ℃; the thawing time is preferably 30 to 90 minutes, more preferably 45 to 75 minutes, still more preferably 60 minutes, and the dough is thawed until the surface of the dough is softened and the inside is still in a frozen and hardened state.

The invention preferably freezes and ferments the dough after thawing, the temperature of the refrigerated fermentation is preferably 2-8 ℃, more preferably 3-5 ℃, and even more preferably 4 ℃; the time of cold storage is preferably 10-35 h, more preferably 18-30 h, more preferably 24h, the cold storage fermentation process is more stable and controllable, the cold storage fermentation process is not influenced by the ambient temperature, the working time of personnel can be reasonably arranged, the artificial loss can be reduced, the aging speed of the cold storage fermented dough is low, the tissue is finer, and the flavor is unique. The dough of the present invention may also be sold after fermentation, but still be frozen prior to sale.

The dough after cold storage and fermentation is preferably made into dough blanks, the thickness of the dough blanks is preferably 3-7 mm, more preferably 4-6 mm, even more preferably 5mm, the dough blanks are expanded in the baking process, the middle of the dough blanks bulge to form Chinese hamburger blanks with hollow structures, and food materials can be placed in the Chinese hamburger blanks after the Chinese hamburger blanks are cut.

The invention preferably bakes the dough to obtain Chinese hamburger embryo. The baking ignition temperature is preferably 215-235 ℃, more preferably 220-230 ℃, and even more preferably 225 ℃; the firing temperature of the baking is preferably 215-235 ℃, more preferably 220-230 ℃, and even more preferably 225 ℃; the firing temperature and the firing temperature are preferably the same temperature; the baking time is preferably 2 to 6 minutes, more preferably 3 to 4 minutes, and still more preferably 3 minutes. The baking according to the invention is preferably carried out using a conveyor oven. The baking process is simple and quick, so that hamburger embryos can be baked in batches and continuously, and the yield of the hamburger embryos is ensured.

For further explanation of the present invention, a Chinese hamburger embryo and its preparation method according to the present invention will be described in detail with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of the present invention.

Example 1

The Chinese hamburger embryo consists of the following raw materials in parts by weight: 23 parts of high gluten flour, 2 parts of wheat gluten, 3 parts of milk powder, 6 parts of eggs, 14 parts of water, 3 parts of animal butter, 0.6 part of salt, 0.5 part of sugar and 0.1 part of dry yeast.

The preparation method of the Chinese hamburger embryo comprises the following steps:

(1) Mixing dry powder: 23 parts of high gluten flour, 2 parts of wheat gluten, 0.6 part of salt, 0.5 part of sugar and 3 parts of milk powder are mixed.

(2) Adding water and kneading: dissolving 0.1 part of dry yeast with 14 parts of warm water at 35 ℃, adding the dissolved dry yeast and 6 parts of eggs into the mixture in the step (1), and stopping until the dough is in a dry powder state by using a dough mixer with a first power (the power is 600W) and 5 minutes.

(3) Post-oil process dough mixing: adding 3 parts of softened animal butter into the dough in the step (2), and continuously kneading the dough for 10min by using a dough kneading machine at a first power until the surface of the dough is smooth, and finishing the dough when the dough has stretching property and film forming property.

(4) Split charging and freezing: the dough was divided into small portions of 70g, and the portions were frozen in a freezer at-25℃for 12 hours.

(5) Thawing and fermenting: after thawing the frozen dough at normal temperature of 25 ℃ for 60min (the surface of the dough is softened and the inside is still in a frozen and hardened state), the frozen dough is continuously refrigerated and fermented for 18h at the temperature of 4 ℃.

(6) Rolling and baking: rolling the fermented dough to round dough with a diameter of about 10cm, placing the dough with a thickness of 5mm on a chain oven for baking, wherein the upper fire temperature is 220 ℃, the lower fire temperature is 220 ℃, and the baking time is 3min (the Chinese hamburger embryo in expansion just after baking is shown in figure 1).

(7) Half-cutting: the baked and expanded dough is cut to obtain hollow Chinese hamburger embryo (the internal structure of Chinese hamburger embryo is shown in figure 2 after cutting).

Example 2

The Chinese hamburger embryo consists of the following raw materials in parts by weight: 24 parts of high gluten flour, 1 part of wheat gluten, 3 parts of milk powder, 5 parts of eggs, 14 parts of water, 2 parts of animal butter, 1 part of vegetable butter, 0.6 part of salt, 0.5 part of sugar and 0.1 part of dry yeast.

(1) Mixing dry powder: 24 parts of high gluten flour, 1 part of wheat gluten, 0.6 part of salt, 0.5 part of sugar and 3 parts of milk powder are mixed.

(2) Adding water and kneading: dissolving 0.1 part of dry yeast with 14 parts of warm water at 35 ℃, adding the solution and 5 parts of eggs into the mixture in the step (1), and using a dough mixer with a power of 600W for 3min until the dough is stopped in a dry powder state.

(3) Post-oil process dough mixing: adding 1 part of softened vegetable butter and 2 parts of animal butter into the dough in the step (2), and continuously using the first power of a dough mixer to mix the dough for 15min until the surface of the dough is smooth, and finishing mixing the dough when the dough has stretching property and film forming property.

(4) Split charging and freezing: the dough was divided into small portions of 68g and placed in a freezer at-25℃for 13h.

(5) Thawing and fermenting: after the frozen dough is thawed at the normal temperature of 23 ℃ for 60min (the surface of the dough is softened and the inside is still in a frozen and hardened state), the frozen dough is continuously refrigerated and fermented for 24h at the temperature of 4 ℃.

(6) Rolling and baking: rolling the fermented dough to round dough with a diameter of about 10cm, wherein the thickness of the dough is 6mm, and baking on a chain oven at 225 deg.C for 3min.

(7) Half-cutting: cutting the baked and expanded dough to obtain hollow Chinese hamburger embryo.

Example 3

The Chinese hamburger embryo consists of the following raw materials in parts by weight: 24 parts of high gluten flour, 1 part of wheat gluten, 3 parts of milk powder, 5 parts of eggs, 13 parts of water, 2 parts of animal butter, 1 part of vegetable butter, 0.5 part of salt, 0.5 part of sugar and 0.2 part of dry yeast.

A preparation method of Chinese hamburger embryo comprises the following steps:

(1) Mixing dry powder: 24 parts of high gluten flour, 1 part of wheat gluten, 0.5 part of salt, 0.5 part of sugar and 3 parts of milk powder are mixed.

(2) Adding water and kneading: dissolving 0.2 part of dry yeast with 13 parts of warm water at 35 ℃, adding the solution and 5 parts of eggs into the mixture in the step (1), and using a dough mixer with a power of 600W for 4min until the dough is stopped in a dry powder state.

(3) Post-oil process dough mixing: adding 1 part of softened vegetable butter and 2 parts of animal butter into the dough in the step (2), and continuously kneading the dough for 12min by using the first power of a dough kneading machine until the surface of the dough is smooth, and finishing the dough when the dough has stretching property and film forming property.

(4) Split charging and freezing: the dough was divided into small portions of 68g and placed in a freezer at-25℃for 12h.

(5) Thawing and fermenting: after thawing the frozen dough at the normal temperature of 27 ℃ for 60min (the surface of the dough is softened and the inside is still in a frozen and hardened state), the frozen dough is continuously refrigerated and fermented for 30h at the temperature of 4 ℃.

(6) Rolling and baking: rolling the fermented dough to round dough with a diameter of about 10cm, wherein the thickness of the dough is 5mm, and baking on a chain oven at 225 deg.C for 4min at 225 deg.C.

Test example 1

25 healthy females and 25 healthy males were selected, aged 18-35 years, and the average (36.76 + -9.56) years. All subjects were fully aware of the entire test procedure, voluntarily signing informed consent, prior to participation in the test. The sensory scoring criteria for Chinese hamburger embryos are shown in Table 1.

TABLE 1 Hamburg embryo sensory scoring criteria

Sensory scoring was performed on the Chinese hamburger embryos (see FIG. 3) of examples 1-3, and for ease of score statistics, 25 healthy females were divided into 5 groups and the average (retained integer) of the groups was taken; the average value of the group was taken for 5 healthy men, and the results are shown in tables 2 to 4.

Table 2 sensory scoring results for example 1

Table 3 sensory scoring results of example 2

Table 4 sensory scoring results for example 3

As can be seen from tables 2 to 4, the Chinese hamburger embryo in example 1 has no uniform air holes therein, and the degree of bulge of the embryo is not high; the Chinese hamburger embryo in the embodiment 2 has better softness and toughness, is salty, sweet and delicious, and has complete appearance and high swelling degree; the Chinese hamburger embryo in example 3 has better softness and toughness and high swelling degree, but the flavor of the hamburger embryo is changed due to overlong cold storage fermentation time.

The sensory scores of the Chinese hamburger embryos prepared in examples 1-3 are all above 80 minutes, and particularly the sensory scores of the Chinese hamburger embryos prepared in example 2 are better, so that the taste, appearance and color of the Chinese hamburger embryos prepared in examples 1-3 are better.

Comparative example 1

The procedure of example 1 was followed except that the high gluten flour was replaced with 20 parts.

Comparative example 2

The procedure of example 1 was followed except that 21 parts of the high-gluten flour was replaced.

Example 4

The procedure of example 1 was followed except that 22 parts of the high-gluten flour was replaced.

Example 5

The procedure was as in example 1, except that the preparation was not carried out in the same batch.

Example 6

The procedure of example 1 was followed except that 24 parts of the high-gluten flour was replaced.

Example 7

The procedure of example 1 was followed except that the high gluten flour was replaced with 25 parts.

Among them, comparative examples 1, 2 and examples 4 to 7 are the same batch experiments.

Test example 2

The senses of the Chinese hamburger embryos of comparative examples 1, 2 and examples 4-7 were scored with reference to the method of test example 1, wherein the scoring results are shown in FIG. 4 and Table 5.

TABLE 5 sensory scoring results of Chinese hamburger embryos with different high gluten flour contents

From fig. 4 and table 5, it can be derived that: the sensory scores of the hamburger embryos in comparative examples 1, 2 and examples 4-7 were 75, 77, 80, 82, 85 and 83, respectively. The difference of the amount of the wheat gluten is complemented by adding or reducing the high gluten flour. With the increase of the high gluten flour, the toughness and chewing strength of the Chinese hamburger embryo are gradually reduced. When the weight part of the high gluten flour is 25 parts, the taste is slightly biased to the bread; the sensory score of the Chinese hamburger embryo is highest when the high gluten flour is 24 parts. This is probably due to the fact that the high gluten flour has a much lower protein content than gluten, and gluten is the primary material for making gluten, and as the high gluten flour increases, the gluten formed in the dough decreases and the toughness of the resulting hamburger is reduced, whereas the toughness of the hamburger is increased. When the addition amount of the high-gluten flour is adopted, the high-gluten flour has the characteristics of toughness and softness.

Example 8

The procedure of example 1 was followed except that wheat gluten was replaced with 0 parts.

Example 9

The procedure of example 1 was followed except that gluten was replaced with 1 part.

Example 10

Example 11

The procedure of example 1 was followed except that 3 parts of wheat gluten was replaced.

Comparative example 3

The procedure of example 1 was followed except that gluten was replaced with 4 portions.

Comparative example 4

The procedure of example 1 was followed except that 5 parts of wheat gluten was replaced.

Wherein examples 7 to 9 and comparative examples 3 and 4 are the same batch experiments.

Test example 3

The hardness of the hamburger embryo in examples 7-9 and comparative examples 3 and 4 was measured by a texture analyzer, and the measurement parameters of the texture analyzer were: mode: compressing; probe: TA39, trigger point 5g, test speed 1.0mm/s, return speed 1.0mm/s, cycle number 2. Testing the sample for 5 times, and taking an average value; the measurement results are shown in Table 6.

TABLE 6 results of chewing scoring of Chinese hamburger embryos with different gluten content

From table 6, it can be derived that: as the amount of wheat gluten added increases, the toughness of the hamburger embryo also increases. The 0-3 parts of wheat gluten in examples 8-11 can ensure proper masticatory conditions, and when the masticatory score exceeds 80, the hamburger embryo is too tough and is slightly useless to chew. Therefore, the addition of wheat gluten can ensure toughness and chewing property, but when the wheat gluten is excessively added, the toughness of the hamburger embryo is too strong and the taste is poor.

Comparative example 5

The procedure was carried out in the same manner as in example 1 except that 0 parts of milk powder was replaced.

Comparative example 6

The procedure was carried out in the same manner as in example 1, except that 1 part of milk powder was replaced.

Example 12

The procedure was carried out in the same manner as in example 1, except that 2 parts of milk powder was replaced.

Example 13

Example 14

The procedure of example 1 was followed except that the milk powder was replaced with 4 parts.

Wherein comparative examples 5, 6 and examples 12 to 14 are the same batch experiments.

Test example 4

The senses of the Chinese hamburger embryos of comparative examples 5, 6 and examples 12-14 were scored by reference to the method of test example 1, wherein the scoring results are shown in FIG. 5 and Table 7.

TABLE 7 sensory scoring results of Chinese hamburger embryos with different milk powder contents

From fig. 5 and table 7, it can be derived that: the hamburger embryos of comparative examples 5, 6 and examples 12-14 had sensory scores of 77, 79, 81, 82 and 80. The milk powder gives the hamburger embryo special milk flavor. The added amount of milk powder has less influence on the sensory of the hamburger embryo, and the sensory score tends to rise first and then fall. The milk powder has a small addition amount in the hamburger embryo, so that the milk has a lighter flavor and a lighter flavor; when the addition amount of the milk powder in the hamburger embryo is large, the milk flavor is too thick, and the cost is increased. The sensory score of the hamburger embryo was highest when the milk powder addition reached 3 parts. Although the milk flavor is strong when the amount of milk powder added reaches 4 parts, if cost reduction is desired, the amount of milk powder added may be selected to be optimal in the range of 2 to 3 parts.

Example 15

The procedure of example 3 was followed except that 3 parts of animal butter was replaced with 0 parts of vegetable butter and the total amount of butter was 3 parts; corresponds to a weight ratio of animal butter to plant butter of 3:0.

Example 16

The procedure was followed as in example 3, except that the preparation was not carried out in the same batch.

Comparative example 7

The procedure was carried out as in example 3, except that 1.5 parts of animal butter was replaced with 1.5 parts of vegetable butter and the total amount of butter was 3 parts; equivalent to a weight ratio of animal butter to plant butter of 1.5:1.5.

Comparative example 8

The procedure of example 3 was followed except that 1 part of animal butter was replaced with 2 parts of vegetable butter and the total amount of butter was 3 parts; corresponds to a weight ratio of 1:2 of animal butter to plant butter.

Comparative example 9

The procedure of example 3 was followed except that 0 parts of animal butter was replaced, 3 parts of plant butter was replaced, and the total amount of butter was 3 parts; equivalent to a weight ratio of animal butter to plant butter of 0:3.

Wherein examples 15, 16 and comparative examples 7 to 9 are the same batch experiments.

Test example 5

The senses of the Chinese hamburger embryos of examples 15, 16 and comparative examples 7-9 were scored by reference to the method of test example 1, wherein the scoring results are shown in FIG. 6 and Table 8.

TABLE 8 sensory scoring results of Chinese hamburger embryos with different butter ratios

From fig. 6 and table 8, it can be derived that: the hamburger embryos of examples 15, 16 and comparative examples 7-9 had sensory scores of 87, 86, 83, 80, 78. Butter increases the softness of the dough and the flavor of the dough. The ratio of animal butter to vegetable butter has a certain effect on the sensory evaluation of hamburger embryos. Example 15, when 3 parts of animal butter and 0 part of plant butter, the hamburger embryo has the highest sensory score, the animal butter has fine and smooth taste, strong aroma and pure milk aroma; the vegetable butter has a rough taste, is unnatural in taste, has a heavy flavor, and can make the food more crispy. The price of common animal butter on the market is about 5 times more expensive than that of vegetable butter. In view of cost and not much difference in hamburger embryo scores of 3:0 or 2:1 ratio of animal butter to vegetable butter, when using a butter mixture, it is preferable to use an addition amount of 2 parts of animal butter and 1 part of vegetable butter.

Example 17

The procedure was followed as in example 2, except that the refrigerated fermentation time was replaced with 12h.

Example 18

The procedure was followed as in example 2, except that the refrigerated fermentation time was replaced with 18h.

Example 19

The procedure was followed as in example 2, except for the non-batch production.

Example 20

The procedure was followed as in example 2, except that the refrigerated fermentation time was replaced with 30h.

Example 21

The procedure was followed as in example 2, except that the refrigerated fermentation time was replaced with 36h.

Comparative example 10

The procedure was followed as in example 2, except that the cold storage fermentation time was replaced with 6h.

Comparative example 11

The procedure was followed as in example 2, except that the refrigerated fermentation time was replaced with 42h.

Comparative example 12

The procedure was followed as in example 2, except that the cold storage fermentation time was replaced with 48h.

Wherein examples 17 to 21 and comparative examples 10 to 12 are the same batch experiments.

Test example 6

The senses of the Chinese hamburger embryos of examples 17-21 and comparative examples 10-12 were scored by reference to the method of test example 1, wherein the scoring results are shown in FIG. 7 and Table 9.

TABLE 9 sensory scoring results of Chinese hamburger embryos at different cold fermentation times

From fig. 7 and table 9, it can be derived that: the sensory scores for the hamburger embryos of examples 17-21 and comparative examples 10-12 were 85, 88, 90, 87, 84, 82, 78 and 71, respectively. The length of the cold storage fermentation time influences the loose structure inside the hamburger embryo, and the too short or too long cold storage fermentation time can influence the sense of the hamburger embryo. In example 19, the hamburger embryo sensory score was highest when the cold fermentation time reached 24 hours. Fermentation time is also an important factor in the fermentation of hamburger embryos and determines the taste and color of the hamburger embryos. If the fermentation time is too long, the yeast and bacteria consume all sugar of the flour, so that the bread is not colored, has no taste and affects the flavor; if the fermentation time is insufficient, the dough expansion degree is insufficient, and the internal tissues and the taste of the hamburger embryo are poor.

Example 22

The procedure was followed as in example 2, except that the baking firing temperatures were each 215 ℃.

Example 23

The procedure was followed as in example 2, except that the baking firing temperatures were 220 ℃.

Example 24

Example 25

The procedure was followed as in example 2, except that the baking firing temperatures were all 230 ℃.

Example 26

The procedure was followed as in example 2, except that the baking firing temperatures were 235 ℃.

Comparative example 13

The procedure was followed as in example 2, except that the baking firing temperatures were all 210 ℃.

Comparative example 14

The procedure was followed as in example 2, except that the baking firing temperatures were 240 ℃.

Examples 22 to 26 and comparative examples 13 and 14 were the same batch experiment.

Test example 7

The senses of the Chinese hamburger embryos of examples 22-26 and comparative examples 13, 14 were scored by reference to the method of test example 1, wherein the scoring results are shown in FIG. 8 and Table 10.

TABLE 10 sensory scoring results of Chinese hamburger embryos at different baking temperatures

From fig. 8 and table 10, it can be derived that: the sensory scores for the hamburger embryos in examples 22-26 and comparative examples 13, 14 were 84, 86, 89, 87, 83, 80, and 77, respectively. As the baking temperature increases, the sensory score of the hamburger embryo slowly increases and then decreases sharply, and when the baking temperature is set to 225 ℃, example 24, the sensory score of the hamburger embryo is highest and then decreases sharply. The higher the baking temperature, the greater the hamburger embryo expansion ratio, but the higher the temperature, the more the hamburger embryo scorch.

Test example 8

The nutrient content and energy content of the Chinese hamburger embryo in example 2 were measured, and the results are shown in Table 11; the measuring method specifically comprises the following steps: determination of fat content, acid hydrolysis, the second method in GB 5009.6-2016 determination of fat in food safety national Standard food; the determination of the protein content adopts a Kjeldahl nitrogen determination method in GB 5009.5-2016 (determination of protein in food safety national Standard food); the determination of ash content adopts the first method in GB5009.4-2016 (determination of ash in food safety national Standard food), namely determination of total ash in food; carbohydrate determination using the calculation formula specified in the GB28050-2011 standard, the total carbohydrate is taken as 100g of the total mass of the food, minus the mass of protein, fat, moisture, ash; the energy is calculated according to the content of protein, fat and total carbohydrate in each 100g of the product, and the energy coefficients of 17, 37 and 17kJ/g are multiplied and added; the determination of the calcium content is carried out by adopting an EDTA titration method which is a second method in GB 5009.92-2016 (determination of calcium in food safety national Standard food).

Table 11 nutrient content of hamburger embryos in example 2 (content in 100g edible portion food)

As can be seen from table 11: the Chinese hamburger embryo of example 2 is rich in a relatively rich protein.

Therefore, the hamburger embryo prepared by taking the high-gluten flour as the main raw material and matching with the wheat gluten is rich in protein, salty, sweet and delicious in taste, soft and chewy, and quite sufficient in milk flavor compared with the western hamburger embryo.

Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.

Claims

1. A Chinese hamburger embryo is characterized by comprising the following raw materials in parts by weight: 22-26 parts of high gluten flour, 0-3 parts of wheat gluten, 2-4 parts of milk powder, 4-6 parts of eggs, 12-16 parts of water, 2-4 parts of butter, 0.4-0.7 part of salt, 0.4-0.7 part of sugar and 0.05-0.3 part of dry yeast.

2. The chinese hamburger embryo of claim 1, wherein the butter comprises an animal butter and/or a vegetable butter.

3. The chinese hamburger embryo of claim 2 wherein when the butter is an animal butter and vegetable butter mixture, the weight ratio of animal butter to vegetable butter is 2-3:0-1.

4. The preparation method of the Chinese hamburger embryo is characterized by comprising the following steps of: mixing the raw materials of the Chinese hamburger embryo of any of claims 1-3 and kneading to prepare a dough; the dough is frozen, thawed, refrigerated and fermented to prepare dough blanks; baking the dough to obtain the Chinese hamburger embryo.

5. The method according to claim 4, wherein the freezing temperature is-30 to-20 ℃ and the freezing time is 10 to 14 hours.

6. The method according to claim 4, wherein the thawing temperature is 15 to 35℃and the thawing time is 30 to 90 minutes.

7. The method according to claim 4, wherein the temperature of the refrigerated fermentation is 2 to 8 ℃ and the time is 10 to 35 hours.

8. The method according to any one of claims 4 to 7, wherein the dough has a thickness of 3 to 7mm.

9. The method according to claim 8, wherein the baking is performed at an ignition temperature of 215 to 235 ℃ and a firing temperature of 215 to 235 ℃ for 2 to 6 minutes.

10. The method of claim 9, wherein the baking is performed using a chain oven.