CN108576121A - A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof - Google Patents
A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof Download PDFInfo
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- CN108576121A CN108576121A CN201810455998.2A CN201810455998A CN108576121A CN 108576121 A CN108576121 A CN 108576121A CN 201810455998 A CN201810455998 A CN 201810455998A CN 108576121 A CN108576121 A CN 108576121A
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- butter
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- filling
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof, and the Selection and formula of puff is：Crisp skin raw material is green wheat Self- raising flour, butter and white granulated sugar, with 10:8:5 ratio is matched；Crust raw material is green wheat Self- raising flour, coarse rice powder, water, plain chocolate, butter, salt, sugar and egg, and green wheat Self- raising flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：50：50：30：2：1 ratio is matched, and egg is in 68 egg ratio fixed numbers of every 250 grams of flour；Inner filling raw materials are animal cream, cheese, ground nut and fruit particle, Herba Menthae powder, animal cream and cheese 5:4 mixing are beaten, and nut and fruit particle are added by beat liquid 3/5, interior filling at 04 DEG C as filling in cold food, at 20 25 DEG C as filling in warm-served food.The present invention shows two different mouthfeels when making puff when compared with low temperature with room temperature, meets different crowd demand, health care nutrition again.
Description
Technical field
The present invention relates to a kind of preparation method of puff, especially a kind of cold and hot double food health nut fruit puffs and its system
Preparation Method belongs to food processing field.
Background technology
Preceding sweets market puff has evaporated milk, Yoghourt to smear tea, chocolate, and the various tastes such as ice cream have also separated big puff
With two fields of small puff.But space state is still presented in some aspects, cannot be satisfied the demand of various people, such as unsuitable
The child and old man for eating ice did not liked goo and but like sweets crowd；Puff has peak and the low ebb phase of sale, no
It annual can be in great demand, taste converts underaction, there is apparent limitation.
Meanwhile with socio-economic development, people establish the Diet concept of healthy green and pursue characteristic innovation food, change
Increase the nutritive value of product into raw material, increase taste meets the consumption demand in each season and has become becoming for sweets market
Gesture.
Invention content
In order to the shortcomings that overcoming existing puff adaptability and cater to instantly green and healthy diet consumption theory, this hair
A kind of cold and hot double healthy nut fruit puffs of food of bright offer and preparation method thereof so that puff can when compared with low temperature with room temperature when be in
Reveal two different mouthfeels, meets the needs of different crowd, and changeable with healthcare function, full of nutrition and taste.
The present invention solve its technical problem the technical solution adopted is that：
A kind of cold and hot double healthy nut fruit puffs of food, sorting and formula are as follows：Crisp skin raw material is the low muscle face of green wheat
Powder, butter and white granulated sugar, with 10:8:5 ratio is matched；Crust raw material is green wheat Self- raising flour, coarse rice powder, water, pure
Milk, butter, salt, sugar and egg, green wheat Self- raising flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：50：50：
30：2：1 ratio is matched, and egg number is determined according to every 6-8 egg ratio of 250 grams of flour；Inner filling raw materials are animal
Cream, cheese, ground nut and fruit particle, Herba Menthae powder, animal cream and cheese 5:4 mixing are beaten, and nut and fruit particle are pressed
Beat liquid 3/5 be added, interior filling at 0-4 DEG C as filling in cold food, at 20-25 DEG C as filling in warm-served food.
A method of preparing the cold and hot healthy nut fruit puff of double food, including make crisp skin, make crust, bake it is outer
Skin, making invagination and sintetics, the manufacturing process of the crisp skin are：Green wheat Self- raising flour is crossed and is sieved to heating water bath in advance
The butter and granulated sugar mixed liquor dissolved, kneads after stirring evenly, rolls into the thin slice of 1mm thickness every preservative film with rolling pin, put
It is spare to enter refrigerator freezing.
The making of the crust and baking process are：1) by milk, water, butter, salt, sugared Hybrid Heating, stirring to boiling；
Green wheat Self- raising flour and coarse rice powder are screened in boiling liquid, quickly stir into uniform dough, and heater is adjusted to low temperature shelves,
It is stirred continuously and egg is added one by one；2) deployed starch adhesive is packed into mounting lace, according to a diameter of 5-7cm, thickness 1.5-
The patty of 2cm is extruded into the baking tray for being covered with and baking paper；The crisp skin freezed in advance is taken out, the circle of a diameter of 3-5cm is carved into,
And it is put on the starch adhesive cake squeezed；3) oven preheating will be baked, levels temperature is 220 DEG C, will be done after temperature reaches
Good puff skin is put into oven, and 15min or so is cooled to 180 DEG C after observing crust expansion, is taken out after 25min.
The manufacturing process of the interior filling is：By animal cream and cheese：5:4 mixing are beaten, until milk oil meter face is smooth without thick
Rough particle；It is added and shifts to an earlier date ground nut granule, stir evenly；This season fresh fruit particle is added according to taste demand.
Compared with prior art, cold and hot double healthy nut fruit puffs of food of one kind of the invention and preparation method thereof have following
Advantage：
1) compared with traditional puff crust, the present invention changes the conventional formulation using Self- raising flour as major ingredient, is replaced with green wheat
For common wheat, and add coarse rice powder；Green wheat improves the amino acid of product, vitamin content, be body supplementing iodine,
The elements such as calcium, selenium, the healthcare functions such as the nutritive value that can not be matched in excellence or beauty with common wheat and cancer-resisting, QI invigorating be active.Together
When can also push the development of green wheat planting industry to a certain extent.Brown rice contains abundant protein, fat, fiber
Element, vitamin B1、B2And minerals, product nutrient type is increased, it is special for diabetic and overweight people to eat brown rice
It is beneficial.Because carbohydrate therein is wrapped up by crude fibre tissue, human consumption's infiltration rate is slower, thus can be well
Control blood glucose；Meanwhile in brown rice zinc, chromium, manganese, vanadium etc. trace element be conducive to improve insulin sensibility, to sugar tolerance by
The people of damage is helpful.
2) compared with the interior filling of traditional puff, the animal cream of nearly half in filling in traditional cream is substituted for milk by we
Junket, and nut and fruit particle is added.The addition of cheese reduces cholesterol level, and nut improves vitamin and meals with fruit
The content of fiber is eaten, while interior filling being made to become have chewy texture, there is the unique granular sensation of ground nut, beautifies edible experience.Taste can
Constantly change with season, meets the psychology of hunting for novelty of consumer.
3) this product has also merged the edibility characteristic of room temperature puff and ice cream puff and has been improved, and interior filling is at 0-4 DEG C
Nice and cool mouthfeel can be presented, suitable for being afraid of the old man and children of ice, soft and smooth exquisiteness is presented under room temperature, and can realize turning for two states
It changes.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the one of the present invention
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Go out the every other embodiment obtained under the premise of creative work, belongs to protection scope of the present invention.
Embodiment 1
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 9:8:4 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 40：10：45：55： 30：2：2 ratio is matched；Inner fillings：Animal
Cream, cheese 1:1 mixing is beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 1/2.
1, crisp skin is made：Green wheat Self- raising flour is crossed to the butter and granulated sugar mixed liquor for being sieved to that heating water bath in advance dissolves,
It kneads after stirring evenly, rolls into the thin slice of 1mm thickness every preservative film with rolling pin, it is spare to be put into refrigerator freezing.
2, crust is made：
(1) it by milk, water, butter, salt and sugared Hybrid Heating, stirs to prevent from being sticking, until boiling；By the low muscle face of green wheat
Powder and coarse rice powder are screened to boiling liquid, uniform dough are quickly stirred into egg-whisk, and heater is adjusted to low temperature shelves, are stirred continuously
And egg is added one by one.
(2) deployed starch adhesive is packed into mounting lace, is squeezed according to a diameter of 5-7cm, the patty that thickness is 1.5-2cm
To be covered with bake paper baking tray in；The crisp skin freezed in advance is taken out, is carved into the circle of a diameter of 3-5cm, and is put into and has squeezed
On starch adhesive cake.
3, crust is baked：Oven preheating will be baked, levels temperature is 180 DEG C；The bubble that will have been squeezed after temperature reaches
Cottonrose hibiscus skin is put into oven, and 15min or so is cooled to 160 DEG C after observing crust expansion, is taken out after 25min.
3, filling in making：Animal cream and cheese 5:4 mixing are beaten, until the smooth no coarse particles of milk oil meter face；Addition carries
Preceding ground fibert or other nut granules, stir evenly；It is divided into several parts according to taste demand, is separately added into this season fresh water
Fruit granule；Filling is added Herba Menthae powder and is put into 0-4 DEG C of deepfreeze in a portion, and as filling in cold food, 20-25 DEG C is warm-served food
Interior filling.
4, sintetics：It is punched in puff crust side with mounting floral organ, interior filling piping bag is injected wherein.And to product
It is packed.
Embodiment 2
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 10:7:4 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：55：45： 30：2：1 ratio is matched；Inner fillings：Animal
Cream, cheese 3:2 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 2/3.
Manufacturing process is identical as example 1, and stoving temperature becomes：Levels be 200 DEG C baking 15min after, upper layer is dropped
For 180 DEG C of baking 25min.
Embodiment 3
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 10:8:5 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：50：55： 25：2：1 ratio is matched；Inner fillings：Animal
Cream, cheese 6：5 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 3/5.
Manufacturing process is identical as example 1, and stoving temperature becomes：Levels be 200 DEG C baking 15min after, be all reduced to
180 DEG C of baking 25min.
Embodiment 4
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 11:8:5 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：50：50： 30：2：1 ratio is matched；Inner fillings：Animal
Cream, cheese 2:3 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 2/3.
Manufacturing process is identical as example 1, and stoving temperature becomes：Levels are 220 DEG C of baking 15min, are then reduced to 180
DEG C baking 25min.
Embodiment 5
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 10:9:5 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 50：10：55：50： 25：2：1 ratio is matched；Inner fillings：Animal
Cream, cheese 5:4 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 3/5.
Manufacturing process is identical as example 1, and stoving temperature becomes：Levels be 230 DEG C baking 15min after, be all reduced to
190 DEG C of baking 25min.
Embodiment 6
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 11:9:5 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 50：10：50：50： 30：2：1 ratio is matched；Inner fillings：Animal
Cream, cheese 5:4 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 2/3.
Manufacturing process is identical as example 1, and stoving temperature becomes：Levels are 240 DEG C of baking 15min, are then reduced to 190
DEG C baking 25min.
Evaluation of result
Effect test
Puff prepared by embodiment 1-6 carries out sensory evaluation, and evaluation group is formed with 20 people, wherein man, women each 10
Name carries out subjective appreciation experiment in comfortable environment, and the average value of its assessed value, appraisal result is as a result taken to refer to such as the following table 1.
Specifically standards of grading are：Crust expansion status (25 points), color and luster (25 points), sugariness (20 points), mouthfeel (30 points), total score 100
Point.
1 appraisal result table of table
It analyzes known to food organoleptic evaluation result：
1) most rational formula is in the embodiment of the present invention：
Crisp skin：Green wheat Self- raising flour, butter, white granulated sugar are with 10:8:5 ratio is matched；Crust：The low muscle of green wheat
Flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：50：50： 30：2：1 ratio is matched；Inner fillings：Animal
Cream and cheese 5:4 mixing are beaten, and nut and fruit particle (a diameter of 3-5mm) are added by beat liquid 3/5.In baking process
Lower layer's temperature is to be cooled to 180 DEG C after 220 DEG C of 15min, is taken out after 25min.
2) cold and hot double healthy nut fruit puffs of food most prepared by rational formula are equal in form, color and luster, flavour, mouthfeel
It can be received and liked by consumer.
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, it is every according to
According to the technical spirit of the present invention, any simple modification and same variation are made to above example, each fall within the guarantor of the present invention
Within the scope of shield.
Claims (4)
1. a kind of cold and hot double healthy nut fruit puffs of food, characterized in that its sorting and formula are as follows：Crisp skin raw material is green wheat
Self- raising flour, butter and white granulated sugar, with 10:8:5 ratio is matched；Crust raw material be green wheat Self- raising flour, coarse rice powder,
Water, plain chocolate, butter, salt, sugar and egg, green wheat Self- raising flour, coarse rice powder, water, plain chocolate, butter, sugar, salt are with 45：5：
50：50：30：2：1 ratio is matched, and egg number is determined according to every 6-8 egg ratio of 250 grams of flour；Inner filling raw materials
For animal cream, cheese, ground nut and fruit particle, Herba Menthae powder, animal cream and cheese 5:4 mixing are beaten, nut and fruit
Particle by beat liquid 3/5 be added, interior filling at 0-4 DEG C as filling in cold food, at 20-25 DEG C as filling in warm-served food.
2. a kind of method preparing cold and hot double healthy nut fruit puffs of food as described in claim 1, including make crisp skin, system
Make crust, bakes crust, makes invagination and sintetics, it is characterized in that：The manufacturing process of the crisp skin is：By the low muscle of green wheat
Flour sieving kneads, with rolling pin every fresh-keeping to heating water bath dissolves in advance butter and granulated sugar mixed liquor after stirring evenly
Film rolls into the thin slice of 1mm thickness, and it is spare to be put into refrigerator freezing.
3. a kind of method preparing the cold and hot healthy nut fruit puff of double foods according to claim 2, it is characterized in that：It is described
The making of crust and baking process are：1) by milk, water, butter, salt, sugared Hybrid Heating, stirring to boiling；The low muscle of green wheat
Flour and coarse rice powder be screened to boiling liquid in, quickly stir into uniform dough, and heater is adjusted to low temperature shelves, be stirred continuously and by
A addition egg；2) deployed starch adhesive is packed into mounting lace, is squeezed according to a diameter of 5-7cm, the patty that thickness is 1.5-2cm
To be covered with bake paper baking tray in；The crisp skin freezed in advance is taken out, is carved into the circle of a diameter of 3-5cm, and is put into and has squeezed
On starch adhesive cake；3) oven preheating will be baked, and levels temperature is 220 DEG C, ready-made puff skin is put after temperature reaches
Enter oven, 15min or so is cooled to 180 DEG C after observing crust expansion, is taken out after 25min.
4. a kind of method preparing the cold and hot healthy nut fruit puff of double foods according to claim 3, it is characterized in that：It is described
The manufacturing process of interior filling is：By animal cream and cheese：5:4 mixing are beaten, until the smooth no coarse particles of milk oil meter face；Addition carries
Preceding ground nut granule, stirs evenly；This season fresh fruit particle is added according to taste demand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810455998.2A CN108576121A (en) | 2018-05-14 | 2018-05-14 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810455998.2A CN108576121A (en) | 2018-05-14 | 2018-05-14 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576121A true CN108576121A (en) | 2018-09-28 |
Family
ID=63637070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810455998.2A Pending CN108576121A (en) | 2018-05-14 | 2018-05-14 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859204A (en) * | 2019-11-28 | 2020-03-06 | 衡阳市南北特食品有限公司 | Chocolate moon cake and preparation process thereof |
| CN111053098A (en) * | 2019-12-20 | 2020-04-24 | 王润琴 | Chinese yam puff and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990922A (en) * | 2009-08-25 | 2011-03-30 | 刘春玲 | Method for making puff |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
| JP2016185084A (en) * | 2015-03-27 | 2016-10-27 | 不二製油株式会社 | Production method of cream puff |
-
2018
- 2018-05-14 CN CN201810455998.2A patent/CN108576121A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990922A (en) * | 2009-08-25 | 2011-03-30 | 刘春玲 | Method for making puff |
| JP2016185084A (en) * | 2015-03-27 | 2016-10-27 | 不二製油株式会社 | Production method of cream puff |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 慕溪MAMA: ""奶酪泡芙"", 《下厨房》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859204A (en) * | 2019-11-28 | 2020-03-06 | 衡阳市南北特食品有限公司 | Chocolate moon cake and preparation process thereof |
| CN111053098A (en) * | 2019-12-20 | 2020-04-24 | 王润琴 | Chinese yam puff and preparation method thereof |
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Application publication date: 20180928 |
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