CN103749620A - Honey pomelo fortune cookie and preparation method thereof - Google Patents
Honey pomelo fortune cookie and preparation method thereof Download PDFInfo
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- CN103749620A CN103749620A CN201310648372.0A CN201310648372A CN103749620A CN 103749620 A CN103749620 A CN 103749620A CN 201310648372 A CN201310648372 A CN 201310648372A CN 103749620 A CN103749620 A CN 103749620A
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Abstract
The invention discloses a honey pomelo fortune cookie and a preparation method thereof. The honey pomelo fortune cookie comprises 15-25% of cookie crust and 75-85% of honey pomelo stuffing by weight, wherein the honey pomelo stuffing comprises debittered honey pomelo peel, debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C , potassium sorbate and the like. The honey pomelo fortune cookie is moderate in hardness, and free of recrystallization of dissolved sugar and sugar outflowing; the honey pomelo fortune cookie is low in naringin contained therein, keeps the original natural fragrance of the honey pomelo peel and also contains rich vitamin C. The honey pomelo fortune cookie is crisp, and fine and smooth in taste, palatably sour and sweet, and agreeably sweet; the cookie crust is complete and perfect in shape; the preparation method of the honey pomelo fortune cookie is simple in process and suitable for industrial production.
Description
Technical field
The present invention discloses a kind of good fortune cake, particularly comprises good fortune cake of sweet shaddock fillings and preparation method thereof.
Background technology
Good fortune cake is a kind of special pie, and moon cake is similar, in Fujian, the province widespread such as Guangxi, Guangdong, is no matter as snack or dessert on ordinary days, or gives a present in the happy festival time such as the mid-autumns as present, all very popular.
Good fortune cake has various taste, be mainly to be determined by its different fillings, for example, have sweetly, has saltyly, have sweetened bean paste, have lotus-seed paste, has fruit perfume (or spice), have tea perfume (or spice) etc. multiple taste.Because good fortune cake is general sweet and greasy, so the good fortune cake that contains the light kinds such as fruit in the fillings welcome of more recruiting.Patent CN103027096A discloses a kind of low cane sugar type pie, in its raw material, contain honey fruit batching processed, its preparation method is for choosing fresh shaddock and fresh oranges and tangerines, shoot off after epidermis, clear water soaks bitter taste and the top layer fruit oil of removing pulp and endocarp repeatedly, then except removal core, gets salt by evaporation of sea-water, boil the salt off the water curing, after solidifying, poach, clear water soak and remove saline taste, finally add honey to make.But its infusion time length can make sweet shaddock ped by well-done, pie completed state is poor, infusion temperature height can make sweet shaddock pie color and luster, natural flavour mountaineous and nutritional labeling is impaired, and the raw material that contains pork filling, the contour lubricant component of peanut oil in this pie, cause fillings taste excessively greasy, also unfavorable to people's health.
Patent CN102613509A discloses a kind of shaddock pulp pericarp and has mixed fillings, by the pericarp after debitterize, pulp, made, can be used as moon cake fillings, but its to the debitterized technique of pericarp for adopting repeatedly microwave treatment and boiling water treating, pericarp piece is cooked into pasty state the most at last, yet whether microwave can affect the healthy dispute that exists, and should reduce microwave food in daily life always as far as possible; In addition, the sugariness of this fillings should be not high.In addition, patent CN102870849A also discloses a kind of fragrant shaddock moon cake and preparation method thereof, but it is also poach to the debitterize technology of shaddock ped, exists equally above-mentioned shortcoming.
Visible, the fillings or the moon cake that contain shaddock composition are more common, but they are bad to the debitterize technology of raw material shaddock, exist variety of issue, and in addition, they are generally in order to meet the needs of sugariness, and sugary composition is higher, unfavorable to health.Therefore, can keep sweet shaddock original natural flavour mountaineous, mouthfeel is agreeably sweet, sweet shaddock de-bittering effect good (content of aurantiin is low), and cane sugar content is low, Vit C contents is high, is applied to will greatly improve taste and the quality of good fortune cake in good fortune cake.
Summary of the invention
The object of the present invention is to provide a kind of good fortune cake that comprises sweet shaddock fillings, this good fortune cake taste is pure and fresh, keeps the original delicate fragrance of sweet shaddock, agreeably sweet.
Another object of the present invention is to provide a kind of method of preparing the good fortune cake that comprises sweet shaddock fillings, and this preparation method's technique is simple, is applicable to industrialization and produces, and the good and sweet shaddock of aurantiin removal effect is natural flavour mountaineous not to be lost.
The invention provides a kind of sweet shaddock good fortune cake, the sweet shaddock fillings that comprises cake skin and the 75-85% (weight) of 15-25% (weight), described sweet shaddock fillings comprises the component of following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, potassium sorbate 0.01-0.03 part, Radix Glycyrrhizae 0.02-0.05 part and vitamin C 0.03-0.06 part; And the moisture of sweet shaddock fillings is 20%-30%.
Wherein, described debittering honey pomelo skin is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Wherein, described debittering honey pomelo juice is prepared by following step:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
Described sweet shaddock fillings is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: the component that water dissolves following weight parts is with configuration liquid glucose: debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to carry out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
Preferably, described sugaring step is under vacuum condition, to carry out infusion, and preferred vacuum is 0.08MPa-0.15MPa, and the sugaring time is 60-90 minute, and sugaring temperature is 70-85 ℃.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
When ion exchange resin carries out debitterize to sweet shaddock Normal juice, also can adsorb vitamin C and partial reduction sugar in fruit juice, when configuration liquid glucose, add micro-vitamin C to augment, guarantee the Vit C contents of sweet shaddock fillings.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the situation that do not affect the total sugar content of sweet shaddock fillings, increase considerably sweet shaddock fillings sweet taste, improve its sour-sweet degree, in Radix Glycyrrhizae, contain the tens of kinds of compounds such as glycyrrhizin, enoxolone, liquiritin, isoliquiritin, neoliquriitin, neoisoliquiritin, glycyrrhizin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, umbelliferone simultaneously, can play the effect of other components of mediation.Add micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of fillings particle, again can be relatively cost-saving.
In the selection of sweetener, not only add xylitol, maltitol and Radix Glycyrrhizae etc. as sweetener, and utilize the natural sugar in debittering honey pomelo juice to increase sweet taste, so can reduce the addition of alcohols sweetener, both reduced costs, the sweet shaddock that can keep again more pure is natural flavour mountaineous.Xylitol is a kind of polyalcohol, and under normal temperature, the sugariness of xylitol and sucrose are suitable, not by saccharomycete and bacterial action, has hygroscopicity and preventing caries function; Maltitol has significant hygroscopicity, also can prevent the crystallization of sucrose, and maltitol is difficult to digested metabolism in human body simultaneously, is good low-yield sweetener.The sweetener xylitol, the maltitol that add coordinate with debittering honey pomelo juice, and debittering honey pomelo juice: xylitol: the proportioning of maltitol is controlled at 3:1:10 left and right, add again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of sweet shaddock fillings, can significantly reduce the total sugar content of sweet shaddock fillings again, relatively cost-saving again.The total sugar content of honey shaddock fillings is low, total amount of heat is low, is not easy to make people to get fat, and diabetic patients.
Citric Acid Mono, as acidic flavouring agent, for coordinating the sour-sweet degree of debittering honey pomelo skin, debittering honey pomelo juice, also can improve the sensory properties of sweet shaddock fillings simultaneously, whets the appetite and promotes digesting and assimilating of the interior calcium of body, phosphorus substance.
Preferably, described cake suitcase is drawn together the component of following weight portion: low-gluten wheat flour 45-55 part, invert syrup 18-22 part, white granulated sugar 14-16 part, anhydrous butter 12-14 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part.
Wheat flour, nutriment is mainly starch, and is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, the effect that has relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction to quench the thirst.Press protein content in flour number, in industry, flour is divided into high-strength flour High Gluten Flour, medium strength flour Middle Gluten Flour, weak strength flour Low Gluten Flour.The protein content of Self-raising flour is on average in 8.5% left and right, and protein content is low, and seitan is also less, thus muscle a little less than, the cake Pippin crisp pastry that uses low-gluten wheat flour to make is crisp.
To be granulated sugar boil to regular hour and suitable temperature and form after cooling through adding water and acid adding invert syrup, is the requisite raw materials of Western-style pastry such as cake skin, cake.The cake skin of good fortune cake adopts invert syrup, guarantees that good fortune cake finished product has suitable pol, sugar-acid ratio, and its sugariness is low simultaneously, moisture retention is excellent.Anhydrous butter, for adopting natural butter (also claiming butter), forms through high-tech refining configuration, and its crystal is fine and smooth, and dismissing property is good, fragrance retention is splendid.Baking powder claims again " fast hair powder ", " steeping large powder ", " cake hair powder " or " yeast powder ", is a kind of of Western-style pastry swelling agent, through being usually used in the making of the Western-style pastries such as cake skin, cake.
The present invention also provides a kind of method of preparing good fortune cake, comprises and prepares the step of the step of cake skin, the step of preparing sweet shaddock fillings, suitcase filling and the step of good fortune cake drying forming.Wherein, suitcase filling step is: get the described sweet shaddock fillings of described cake skin and the 75-85% (weight) of 15-25% (weight), fillings is wrapped in cake skin, make good fortune cake green compact.
Wherein, the step of the sweet shaddock fillings of described preparation comprises:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: with the debittering honey pomelo juice of the water mixing 18-22 weight portion of 20-25 weight portion, and be warming up to 50-70 ℃; The component that adds again following weight parts: xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
Wherein, liquid glucose preheat temperature needs the suitable 95-105 ℃ that is controlled at, and excess Temperature can make the natural flavor composition volatilization of sweet shaddock, affects product taste; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of sweet shaddock fillings.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in shaddock ped preferably, without the total sugar content that improves fillings finished product, just can extend the shelf life.
Water addition in sugaring liquid needs accurately to control, and water less being difficult to of interpolation fully dissolved each solid constituent, causes adding the inhomogeneous of component; Water addition is crossed increases sugar cook time and energy consumption at most, causes that production efficiency is low, energy consumption waste is large, thereby improves cost of manufacture, also can affect the taste flavor of sweet shaddock fillings.
The temperature that is fed intake and each section fed intake by substep, vacuum change to be controlled, so reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoided the rotten to the corn mouthfeel of sweet shaddock fillings finished product, also controlled preferably the color of sweet shaddock fillings finished product.Also increased substantially the utilization rate of sugaring liquid, the debittering honey pomelo skin quantity of unit sugaring liquid sugaring significantly improves, thereby reduces the production cost of sweet shaddock fillings in industrialization.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.Further preferred, bake out temperature is 50-55 ℃, and drying time is 6-10 hour; Low temperature drying is more conducive to the color and luster of sweet shaddock fillings finished product, the reservation of natural flavour mountaineous and nutritional labeling.The described step of preparing debittering honey pomelo skin comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred process conditions are: vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
The described step of preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of sweet shaddock fillings, can be before preparing the sweet shaddock ped forming step of debittering honey pomelo skin, increase the step of cleaning and sterilizing: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit, thereby better cleaning milk shaddock fresh fruit grow, gather and transportation in the dust, silt, insect, microorganism etc. of surface attachment.The agricultural chemicals that the fresh epidermis of sweet shaddock is remaining if remove or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleans; Or, first use 0.03%-0.1%(weight) liquor potassic permanganate or the Eusol of 0.04%-0.06% soak 10-15 minute, then use clear water rinsing.
Wherein, preferably, the described step of preparing cake skin is: the component raw material of following weight portion is added to water mixing preparation and make compound: low-gluten wheat flour 45-55 part, invert syrup 17-21 part, xylitol 14-16 part, anhydrous butter 13-15 part, peanut oil 2.4-2.8 part, baking powder 0.13-0.17 part and potassium sorbate 0.02-0.04 part; Steaming compound, the ripe cake skin that obtains of compound boiling.
Wherein, preferred, described good fortune cake drying forming step is: by the good fortune cake green compact drying forming after suitcase filling step, described bake out temperature is 150-200 ℃, and drying time is 5-20 minute; Wipe secondary drying after egg white, described secondary drying temperature is 150-200 ℃ again, and the secondary drying time is 5-15 minute, makes sweet shaddock good fortune cake after cooling.
Beneficial effect of the present invention has: sweet shaddock fillings adopts the primary raw materials such as debittering honey pomelo skin, debittering honey pomelo juice, and by pressing grain, sugaring, drying steps to make, moisture is controlled at 20-30%; Its soft or hard appropriateness, not sand return, does not flow sugar, and the content of contained aurantiin is low, and keeps the original natural flavor of honey pomelo pericarp, and mouthfeel is agreeably sweet, and Vit C contents is high, to healthy, there is no a harmful effect.Good fortune cake adopts described sweet shaddock fillings, by suitcase filling step, drying forming step, is made, and its taste is pure and fresh, keeps the original delicate fragrance of sweet shaddock, agreeably sweet.This good fortune cake mouthfeel crisp pastry, exquisiteness; Sour and sweet palatability, agreeably sweet; Cake skin is complete, profile is perfect; Its preparation method technique is simple, is applicable to industrialization and produces, and the good and sweet shaddock of aurantiin removal effect is natural flavour mountaineous not to be lost.
The specific embodiment
By specific embodiments of the invention given below and comparing embodiment, can further be well understood to the present invention, but they not limitation of the invention.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
the sweet shaddock fillings of embodiment 1 preparation
Method by following encapsulation method shaddock ped debitterize, ion-exchange-resin process shaddock fruit debitterize, vacuum infusing is prepared sweet shaddock fillings.
(1) prepare debittering honey pomelo skin:
Honey shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, and honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape, honey pomelo pericarp enters machine and dices, be cut into the sweet shaddock fruit fourth that specification is (3-4cm) * (3-4cm) * (3-4cm), send into again sweet shaddock fruit fourth stepping device stepping, obtain qualified sweet shaddock fruit fourth.
Honey shaddock ped debitterize step: in vacuum, be under 0.05MPa, adopt debitterize liquid to remove the bitter principle in sweet shaddock fruit fourth, the sweet shaddock fruit fourth after debitterize is separated with debitterize liquid.Debitterize liquid components by weight percentage is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus.The debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth are inserted to vacuum debitterize tank, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, and under 60 ℃ of temperature and 0.05MPa vacuum degree condition, debitterize is 80 minutes.
Rinsing dehydration: after water cleans, then with centrifuge drying dehydration to not having the globule residual, make debittering honey pomelo skin.
(2) prepare debittering honey pomelo juice:
Meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get its sweet shaddock pulp;
Prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, use 200 order screen packs to filter, get filtrate and obtain sweet shaddock Normal juice;
Honey shaddock Normal juice debitterize step: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 8:1, mixes under room temperature, standing 10 minutes, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
(3) press grain:
By particle pressing machine, press grain to process debittering honey pomelo skin, make granular sweet shaddock particle.
(4) vacuum infusing:
The debittering honey pomelo juice that mixes 20 weight portions with the water of 23 weight portions, inserts in vacuum infusing tank and is warming up to 60 ℃; The component that adds again following weight parts: 6 parts of xylitols, 50 parts of maltitols, 0.9 part of Citric Acid Mono, 0.03 part, Radix Glycyrrhizae, 0.02 part of 0.05 part of vitamin C and potassium sorbate; And liquid glucose is preheated to 100 ℃; Add the debittering honey pomelo skin particle of 50 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid.
(5) dry:
With conveyer belt, drain the surperficial liquid glucose of the debittering honey pomelo skin particle after sugaring; In blanching machine, blanching is processed, 98 ℃ of blanching water temperatures, 15 minutes blanching time; The debittering honey pomelo skin particle of oven dry after blanching, enters channel box by the sweet shaddock particle of drying afterwards and is cooled to normal temperature, makes sweet shaddock fillings.Bake out temperature is 50 ℃, and drying time is 10 hours, and drying extremely sweet shaddock fillings water content is 20-30%.
The sweet shaddock fillings of table 1 formula rate
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 3 | Comparative example 4 |
| Water | 23 | 20 | 25 | 20 | 10 |
| Debittering honey pomelo juice | 20 | 22 | 18 | 10 | 15 |
| Xylitol | 6 | 5 | 7 | 35 | 5 |
| Maltitol | 50 | 45 | 55 | 15 | 50 |
| Citric Acid Mono | 0.9 | 0.8 | 1.0 | — | 0.9 |
| Radix Glycyrrhizae | 0.03 | 0.02 | 0.05 | 1.03 | 0.03 |
| Vitamin C | 0.05 | 0.03 | 0.06 | 0.05 | 0.05 |
| Potassium sorbate | 0.02 | 0.01 | 0.03 | 0.02 | 0.02 |
| Debittering honey pomelo skin | 50 | 45 | 55 | 50 | 50 |
The sweet shaddock fillings of table 2 working process parameter
the sweet shaddock fillings of embodiment 2 preparation
The process of this embodiment is substantially the same manner as Example 1, just in preparing debittering honey pomelo skin step, before sweet shaddock ped forming step, increase the step of cleaning and sterilizing: sweet shaddock fresh fruit automatically cleans 2-3 minute in 40-45 ℃ of hot water, entering the cooling rinsing of clean water, is that in 100mg/L ClO 2 solution, normal temperature is sterilized and dries up in concentration.
In addition, concrete formula allotment and technological parameter are adjusted to some extent, specifically referring to table 1, table 2.
the sweet shaddock fillings of embodiment 3 preparation
The process of this embodiment is substantially the same manner as Example 1, and only formula allotment and technological parameter are adjusted to some extent, specifically in Table 1, table 2.
the sweet shaddock fillings of comparative example 1 preparation
Adopt microwave shaddock ped debitterize, debitterize, normal pressure sugaring method are not prepared sweet shaddock fillings to pulp.
(1) choose quality intact, exocuticle, cleans up whole shaddock with ozone bubbles cleaning machine as raw material without the shaddock that goes bad, damages by worms, and drains the water;
(2) shaddock pericarp is separated with interior fruit, get pericarp and be cut into volume and be about 2cm
2pericarp piece;
(3) get fruit in shaddock, remove endocarp and fruit seed, leave pulp particles;
(4) pericarp piece is placed in to glass container, the warm water (the warm water liquid level adding is wanted submergence shaddock ped) that adds 50 ℃, after by the whole micro-wave oven debitterize that is placed in of glass container, microwave power 1000W, processing time 20min, afterwards pericarp piece is pulled out to drop in boiling water and continued debitterize, boiling water treating time 10min, continuation is pulled pericarp piece to recycle microwave debitterize and boiling water debitterize out, while recycling microwave debitterize and boiling water debitterize, change to new warm water and boiling water at every turn, circulate 4 times, the pericarp piece after debitterize is pulled out and is drained;
(5) the pericarp piece after draining is placed in to container, the temperature of 100 ℃ is boiled 40min, and pericarp is cooked into pasty state;
(6) in pasty state pericarp, add pulp particles, stir evenly and become fruit pulp mixture;
(7) in fruit pulp mixture, add the D-sorbite of fruit pulp mixture quality 8% to regulate sugariness, Vacuum Concentration then, operating condition is 40 ℃ of temperature, vacuum 0.09Mpa, is concentrated to 18% by moisture, is shaddock pulp pericarp and mixes fillings.
the sweet shaddock fillings of comparative example 2 preparation
Prepare as follows sweet shaddock fillings.
(1) raw material honey shaddock is cleaned with the chlorine dioxide of 100ppm, cleaned earth, remove insect pest, scabbing, damage, the defective rear peeling such as rot, obtain pericarp and pulp;
(2) pericarp is cut into after the fritter of 2cm * 2cm, after sweet shaddock ped after the warm water of 50 ℃ and stripping and slicing is fully mixed according to the mass ratio of 5:3, the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus) and the sodium chloride of 4.5-5.5% add again and account for the above-mentioned debitterize liquid of severe edema due to hypofunction of the spleen mixed liquor quality 0.35% (debitterize liquid components by weight percentage is:, at vacuum 0.08MPa, under the condition that temperature is 65 ℃, debitterize is 60 minutes.During debitterize, every 20-30 minute, uncap and stir once up and down, and confirm that the sweet shaddock ped after stripping and slicing all soaks into debitterize liquid.After debitterize through rinsing, dry and obtain debittering honey pomelo skin.
(3) pulp carried out to fragmentation and filter with 100 mesh filter screens, getting filtrate and obtain sweet shaddock Normal juice;
(4) described sweet shaddock Normal juice is evenly mixed by the mass ratio of 7:1 with the ion exchange resin for beverage, and standing 6 minutes, again by sweet shaddock Normal juice and ion exchange resin centrifugation to complete debitterize, debitterize, by colloid mill, homogeneous sterilization, obtains debittering honey pomelo Normal juice;
(5) by following parts by weight liquid glucose, comprise described debittering honey pomelo Normal juice 15 weight portions, debittering honey pomelo skin 45 weight portions, xylitol 10 weight portions, citric acid 0.4 weight portion, vitamin C 0.04 weight portion, water 30 weight portions;
(6) carry out vacuum infusion after described liquid glucose is heated to 100 ℃, obtain described low molasses shaddock fillings, the time of vacuum infusion is 70 minutes, and vacuum is 0.08MPa.
the sweet shaddock fillings of comparative example 3 preparation
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula allotment and technological parameter refers to table 1, table 2.
the sweet shaddock fillings of comparative example 4 preparation
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula allotment and technological parameter refers to table 1, table 2.
The organoleptic indicator evaluation result of table 3 Shi Ren group to sweet shaddock fillings
The sweet shaddock fillings of table 4 physical and chemical index result
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 |
| Naringin content | 0.18% | 0.17% | 0.19% | 0.21% | 2.13% | 0.87% | 0.18% |
| Total sugar content | 1.2% | 1.4% | 1.3% | 5% | 1.2% | 1.4% | 1.3% |
| Moisture | 26% | 27% | 28% | 18% | 26% | 28% | 27% |
The sweet shaddock fillings of table 5 microbiological indicator result
Table 3 has provided organoleptic indicator's evaluation result of the Shi Ren group of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make; Table 4 has provided the physical and chemical index result of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in 2005 editions > > of < < Chinese pharmacopoeia, and total sugar content and moisture are carried out by standard GB/T/T21270-2007 < < Food stuff > >; Table 5 has provided the microbiological indicator of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make, and by standard GB/T/T4789.24-2003 < < microbiological test of food hygiene > >, carries out.
embodiment 4 preparation good fortune cakes
Prepare as follows good fortune cake:
(1) prepare wheat muffin skin: the cladding of good fortune cake is made by the raw material of following weight parts: 50 parts of low-gluten wheat flours, 19 parts of invert syrups, 15 parts of xylitols, 14 parts, anhydrous butter, 2.6 parts of peanut oil, 0.02 part of 0.15 part of baking powder and potassium sorbate; Above-mentioned raw materials adds water and is deployed into compound, and steaming compound, to the ripe cake skin that obtains of compound boiling;
(2) prepare sweet shaddock fillings: by the sweet shaddock fillings of embodiment 1 preparation;
(3) suitcase filling forming step: the cake skin making and sweet shaddock fillings are put into respectively to automatic punching die bucket, and be cake skin by weight percentage: the ratio of sweet shaddock fillings=20:80 completes faric, makes good fortune cake green compact;
(4) good fortune cake green compact baking step: good fortune cake green compact toast by baking oven, at least come out of the stove once in bake process, smears one deck egg on good fortune cake surface after cooling, is again placed in baking in baking oven, beatitude cake surface dry.
embodiment 5 preparation good fortune cakes
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
embodiment 6 preparation good fortune cakes
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
comparative example 4 is prepared moon cake
Prepare as follows moon cake:
(1) get 10 kilograms of tapiocas (being cassava modified starch), mass percent concentration is 40 kilograms of 83% high maltose syrups, 20 kilograms, water, 0.04 kilogram of antistaling agent (wherein 0.01 kilogram of sodium dehydroacetate, 0.03 kilogram of potassium sorbate), 0.01 kilogram of spices (being lemon oil), 0.015 kilogram of pigment (being Gardenia Yellow), 105 kilograms of fillingss (fillings can adopt existing moon cake fillings, as sweetened bean paste (as white peas or beans sand, green bean paste, black sweetened bean paste, red bean paste), shredded coconut stuffing, lotus-seed paste, fine bean mash, jujube paste, taro mud etc.); In raw material, total amount is the water part of 20 kilograms, and wherein 10 kg water are dissolved antistaling agent for step (3) dissolving high maltose syrup, 2 kg water for step (4) by tapioca furnishing powder slurry, 8 kg water for step (2);
(2) tapioca is mixed to (part by weight that is tapioca and water is 1:1) with 10 kg water, and furnishing powder slurry; Then in powder slurry, add spices and pigment, and stir, obtain mixed powder slurry, standby;
(3) high maltose syrup is mixed to (the part by weight 5:1 that is high maltose syrup and water) with 8 kg water, and high maltose syrup is dissolved in water completely, obtain high maltose syrup solution; The process conditions of dissolving high maltose syrup are: the mixed liquor of high maltose syrup and water is heated to 100 ℃, is then incubated 3 minutes, can make high maltose syrup dissolve completely;
(4) by 2 kg water, antistaling agent is dissolved to (part by weight of antistaling agent and water is 1:50), obtain antistaling agent solution; Then mixed powder slurry antistaling agent solution and step (2) being obtained joins in the high maltose syrup solution that step (3) obtains successively, and stirs, and obtains compound;
(5) compound boiling step (4) being obtained is ripe, obtains cladding, in the present embodiment, the compound that step (4) is obtained is poured (a pot wall for digester is also provided with mezzanine space) in the digester that inside is provided with agitator into, then cover pot cover and pass into the steam that air pressure is 0.04MPa in digester, in mezzanine space, pass into steam simultaneously, and make agitator by the rotating speed rotation of 5 revs/min, hot digestion limit, compound limit in digester is stirred, after boiling 30 minutes, stop passing into steam in mezzanine space, close steam air intake valve simultaneously and open gas outlet, discharge the steam air pressure in digester, obtain the ripe cladding of boiling, after opening pot cover, can take out the ripe cladding of boiling,
(6) cladding and fillings are poured into respectively in the cladding hopper and fillings hopper of moon cake forming machine, by moon cake forming machine, in proportion cladding is wrapped up to fillings, and carry out moulding, obtain a moon biscuit; Then to the moon biscuit carry out sterilization processing, make moon cake.
comparative example 5 preparation good fortune cakes
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
comparative example 6 preparation good fortune cakes
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of its formula allotment and technological parameter refers to table 6.
Table 7 has provided the results of sensory evaluation that embodiment 4 to 6 and comparative example 5 to 7 make the local flavor of good fortune cake, sour-sweet degree, mouthfeel, quality, profile Deng Shi people group.
Table 6 good fortune cake formula and technological parameter
The results of sensory evaluation of Biao710 people group to good fortune cake
| ? | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 |
| Local flavor | Shaddock is aromatic strongly fragrant | Shaddock is aromatic strongly fragrant | Shaddock is aromatic strongly fragrant | Shaddock is fragrant | ? | ? |
| Sour-sweet degree | Sour and sweet palatability | Sour and sweet palatability | Sour and sweet palatability | Partially sweet | Partially sweet | Partially sweet |
| Mouthfeel | Loose, fine and smooth | Loose, fine and smooth | Loose, fine and smooth | Hale and hearty, coarse | Loose, coarse | Loose, coarse |
| Profile | Perfect | Perfect | Perfect | Irregular | Irregular | Perfect |
| Quality | Evenly | Evenly | Evenly | Uneven | Uneven | Evenly |
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (10)
1. a sweet shaddock good fortune cake, the sweet shaddock fillings that comprises cake skin and the 75-85% (weight) of 15-25% (weight), it is characterized in that: described sweet shaddock fillings comprises the component of following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part and potassium sorbate 0.01-0.03 part; And the moisture of sweet shaddock fillings is 20%-30%.
2. sweet shaddock good fortune cake according to claim 1, is characterized in that: described debittering honey pomelo skin is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
3. sweet shaddock good fortune cake according to claim 1, is characterized in that: being prepared by following step of described debittering honey pomelo juice:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
4. according to the sweet shaddock good fortune cake described in any one in claims 1 to 3, it is characterized in that: described sweet shaddock fillings is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: the component that water dissolves following weight parts is with configuration liquid glucose: debittering honey pomelo juice 18-22 part, xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to carry out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
5. a method of preparing sweet shaddock good fortune cake, is characterized in that: comprise and prepare the step of the step of cake skin, the step of preparing sweet shaddock fillings, suitcase filling and the step of good fortune cake drying forming; Wherein, described suitcase filling step is: get the described sweet shaddock fillings of described cake skin and the 75-85% (weight) of 15-25% (weight), fillings is wrapped in cake skin, make good fortune cake green compact.
6. method according to claim 5, is characterized in that: the step of the sweet shaddock fillings of described preparation comprises:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: with the debittering honey pomelo juice of the water mixing 18-22 weight portion of 20-25 weight portion, and be warming up to 50-70 ℃; The component that adds again following weight parts: xylitol 5-7 part, maltitol 45-55 part, Citric Acid Mono 0.8-1 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part and potassium sorbate 0.01-0.03 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
7. method according to claim 6, is characterized in that: the described step of preparing debittering honey pomelo skin comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus; Wherein, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and process conditions are: vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
8. according to the method described in claim 6 or 7, it is characterized in that: before described sweet shaddock ped forming step, increase cleaning and sterilizing step: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit.
9. method according to claim 6, is characterized in that: the described step of preparing debittering honey pomelo juice comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice; Wherein, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
10. according to the method described in any one in claim 5 to 9, it is characterized in that: described good fortune cake drying forming step is: by the good fortune cake green compact drying forming after suitcase filling step, described bake out temperature is 150-200 ℃, and drying time is 5-20 minute; Wipe secondary drying after egg white, described secondary drying temperature is 150-200 ℃ again, and the secondary drying time is 5-15 minute, makes sweet shaddock good fortune cake after cooling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN106418328A (en) * | 2016-09-30 | 2017-02-22 | 上海瑞迪康焙烤食品有限公司 | Golden orange stuffing and preparation technology thereof |
-
2013
- 2013-12-05 CN CN201310648372.0A patent/CN103749620A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN106418328A (en) * | 2016-09-30 | 2017-02-22 | 上海瑞迪康焙烤食品有限公司 | Golden orange stuffing and preparation technology thereof |
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