CN103960591B - 西瓜味果酱夹心锅巴的制备方法 - Google Patents
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Abstract
本发明公开了一种西瓜味果酱夹心锅巴的制备方法,它包括以下步骤:1)先将西瓜打成西瓜酱汁,将其分成西瓜汁和西瓜渣;2)将西瓜渣倒入锅中翻炒,加入红糖、果胶粉和柠檬酸,制成西瓜味果酱;3)取西瓜汁,再加入香米粉、小麦粉、柠檬酸、蜂蜜、奶油和蛋清,混合搅拌成面团,分成小块,压成面皮;4)用面皮将西瓜味果酱包裹起来,制成想要的形状后,冷冻、烤制;其中所述西瓜味果酱和面皮的质量比为1:1-2;5)冷却至室温后,真空包装。按本发明制作出来的西瓜味果酱夹心锅巴具有制作简单、营养丰富、风味独特的特点。
Description
技术领域
本发明涉及一种食品的制备方法,具体是指一种西瓜味果酱夹心锅巴的制备方法。
背景技术
目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味调料组成。锅巴食用方便、易于消化,既可成为休闲食品,又可成为餐桌佳肴。
随着生活水平的提高,人们对日常食品的要求不断提高,在讲究营养均衡的同时也追求食品的独特风味和口感,目前市场上的锅巴因原料品种较少,营养价值有一定的局限,在锅巴的制作过程中容易造成较多的营养损失,缺乏独特的风味,制作方法也较为复杂。
发明内容
本发明要解决的技术问题是,克服以上现有技术的缺点,提供一种既有丰富营养又有独特风味的西瓜味果酱夹心锅巴的制备方法。
为解决上述技术问题,本发明提供的技术方案为:
一种西瓜味果酱夹心锅巴的制备方法,它包括以下步骤:
1)先将西瓜去皮、去籽、取肉,放入打浆机内打成西瓜酱汁,过滤,将其分成西瓜汁和西瓜渣,待用;
2)将步骤1)制得的西瓜渣倒入锅中翻炒,加入红糖、果胶粉和柠檬酸,制成西瓜味果酱,待用;所述西瓜味果酱的各组分的重量百分比为:西瓜渣60~75%,红糖10~15%,果胶粉15~25%,柠檬酸0.1~0.5%;
3)取步骤1)制得的西瓜汁,再加入香米粉、小麦粉、柠檬酸、蜂蜜、奶油和蛋清,混合搅拌成面团,将面团分成小块,用模具将其压成厚度为1~3毫米的面皮,待用;所述面团的各组分的重量百分比为:西瓜汁10~25%,香米粉35~45%,小麦粉25~35%,柠檬酸0.05~0.2%,蜂蜜1~5%,奶油1~5%,蛋清1~5%;
4)用步骤3)制得的面皮将步骤2)制得的西瓜味果酱包裹起来,再将其压入模具中,制成想要的形状后取出,放入-30℃~-20℃的冷冻箱内冷冻10~20分钟,最后放入220℃~270℃的烤箱内烤制7~15分钟;其中所述西瓜味果酱和面皮的质量比为1:1-2;
5)冷却至室温后,真空包装。
作为改进,步骤2)中所述西瓜味果酱的各组分的重量百分比为:西瓜渣63~69%,红糖12~14%,果胶粉18~23%,柠檬酸0.2~0.4%;步骤3)中所述面团的各组分的重量百分比为:西瓜汁15~20%,香米粉38~42%,小麦粉27~33%,柠檬酸0.1~0.15%,蜂蜜2~4%,奶油3~5%,蛋清2~4%。
步骤4)中将包裹有西瓜味果酱的面皮在烤制之前先放入冷冻箱冷冻一段时间的目的是为了定型,防止西瓜味果酱流出。
采用以上结构后,本发明具有如下优点:按照本发明的方法制作出来的西瓜味果酱夹心锅巴可以最大程度的保持西瓜的原有风味与营养成分,通过本发明科学的配方与合理的工艺之间的协同作用,有效的避免了西瓜在制备过程中的营养流失和风味的改变,本发明针对西瓜在制备过程中的营养流失程度,为了使西瓜在制成西瓜味果酱以及最后烤制成锅巴过程中保持原有的风味和营养成分,本发明提出了制备西瓜味果酱夹心锅巴的方法以及提供了西瓜与其他组分的科学选择与配比,为市场新增了一种老幼皆爱的健康风味食品,同时本发明的制作方法简单高效,大大提高了生产效率。
具体实施方式
下面结合具体实施例对本发明做出进一步解释:
实施例1
一种西瓜味果酱夹心锅巴的制备方法,它包括以下步骤:
1)先将西瓜去皮、去籽、取肉,放入打浆机内打成西瓜酱汁,过滤,将其分成西瓜汁和西瓜渣,待用;
2)将步骤1)制得的0.65千克西瓜渣倒入锅中翻炒,加入0.137千克红糖、0.21千克果胶粉和0.0003千克柠檬酸,制成西瓜味果酱,待用;
3)取步骤1)制得的1.8千克西瓜汁,再加入4.1千克香米粉、3.15千克小麦粉、0.01千克柠檬酸、0.24千克蜂蜜、0.4千克奶油和0.3千克蛋清,混合搅拌成面团,将面团分成小块,用模具将其压成厚度为3毫米的面皮,待用;
4)用步骤3)制得的面皮将步骤2)制得的西瓜味果酱包裹起来,再将其缓缓压入模具中,制成想要的形状后取出,放入-30℃的冷冻箱内冷冻10分钟,最后放入250℃的烤箱内烤制8分钟;其中所述西瓜味果酱和面皮的质量比为1:2;
5)冷却至室温后,真空包装。
实施例2
一种西瓜味果酱夹心锅巴的制备方法,它包括以下步骤:
1)先将西瓜去皮、去籽、取肉,放入打浆机内打成西瓜酱汁,过滤,将其分成西瓜汁和西瓜渣,待用;
2)将步骤1)制得的0.7千克西瓜渣倒入锅中翻炒,加入0.1千克红糖、0.195千克果胶粉和0.0005千克柠檬酸,制成西瓜味果酱,待用;
3)取步骤1)制得的2千克西瓜汁,再加入4.5千克香米粉、2.5千克小麦粉、0.01千克柠檬酸、0.14千克蜂蜜、0.5千克奶油和0.35千克蛋清,混合搅拌成面团,将面团分成小块,用模具将其压成厚度为3毫米的面皮,待用;
4)用步骤3)制得的面皮将步骤2)制得的西瓜味果酱包裹起来,再将其缓缓压入模具中,制成想要的形状后取出,放入-25℃的冷冻箱内冷冻12分钟,最后放入230℃的烤箱内烤制10分钟;其中所述西瓜味果酱和面皮的质量比为1:1;
5)冷却至室温后,真空包装。
实施例3
一种西瓜味果酱夹心锅巴的制备方法,它包括以下步骤:
1)先将西瓜去皮、去籽、取肉,放入打浆机内打成西瓜酱汁,过滤,将其分成西瓜汁和西瓜渣,待用;
2)将步骤1)制得的0.6千克西瓜渣倒入锅中翻炒,加入0.148千克红糖、0.25千克果胶粉和0.0002千克柠檬酸,制成西瓜味果酱,待用;
3)取步骤1)制得的2千克西瓜汁,再加入3.5千克香米粉、3.5千克小麦粉、0.02千克柠檬酸、0.1千克蜂蜜、0.5千克奶油和0.38千克蛋清,混合搅拌成面团,将面团分成小块,用模具将其压成厚度为2毫米的面皮,待用;
4)用步骤3)制得的面皮将步骤2)制得的西瓜味果酱包裹起来,再将其缓缓压入模具中,制成想要的形状后取出,放入-20℃的冷冻箱内冷冻15分钟,最后放入250℃的烤箱内烤制15分钟;其中所述西瓜味果酱和面皮的质量比为1:2;
5)冷却至室温后,真空包装。
Claims (2)
1.一种西瓜味果酱夹心锅巴的制备方法,其特征在于:它包括以下步骤:
1)先将西瓜去皮、去籽、取肉,放入打浆机内打成西瓜酱汁,过滤,将其分成西瓜汁和西瓜渣,待用;
2)将步骤1)制得的西瓜渣倒入锅中翻炒,加入红糖、果胶粉和柠檬酸,制成西瓜味果酱,待用;所述西瓜味果酱的各组分的重量百分比为:西瓜渣60~75%,红糖10~15%,果胶粉15~25%,柠檬酸0.1~0.5%;上述各组分的重量百分比之和为100%;
3)取步骤1)制得的西瓜汁,再加入香米粉、小麦粉、柠檬酸、蜂蜜、奶油和蛋清,混合搅拌成面团,将面团分成小块,用模具将其压成厚度为1~3毫米的面皮,待用;所述面团的各组分的重量百分比为:西瓜汁10~25%,香米粉35~45%,小麦粉25~35%,柠檬酸0.05~0.2%,蜂蜜1~5%,奶油1~5%,蛋清1~5%;
4)用步骤3)制得的面皮将步骤2)制得的西瓜味果酱包裹起来,再将其压入模具中,制成想要的形状后取出,放入-30℃~-20℃的冷冻箱内冷冻10~20分钟,最后放入220℃~270℃的烤箱内烤制7~15分钟;其中所述西瓜味果酱和面皮的质量比为1:1-2;
5)冷却至室温后,真空包装。
2.根据权利要求1所述的西瓜味果酱夹心锅巴的制备方法,其特征在于:步骤2)中所述西瓜味果酱的各组分的重量百分比为:西瓜渣63~69%,红糖12~14%,果胶粉18~23%,柠檬酸0.2~0.4%;步骤3)中所述面团的各组分的重量百分比为:西瓜汁15~20%,香米粉38~42%,小麦粉27~33%,柠檬酸0.1~0.15%,蜂蜜2~4%,奶油3~5%,蛋清2~4%。
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