CN112868722A

CN112868722A - Pineapple crisp stuffing and preparation method thereof

Info

Publication number: CN112868722A
Application number: CN202110108292.0A
Authority: CN
Inventors: 李斌; 王希涛; 王孟业; 杨孟双
Original assignee: Yantai Ruihua Food Co ltd
Current assignee: Yantai Ruihua Food Co ltd
Priority date: 2021-01-27
Filing date: 2021-01-27
Publication date: 2021-06-01

Abstract

The application relates to the technical field of cake foods, in particular to pineapple crisp stuffing and a preparation method thereof. The preparation raw materials of the pineapple crisp stuffing comprise, by weight, 10-20 parts of low gluten flour, 40-50 parts of pineapple paste, 30-40 parts of pineapple pulp stuffing, 20-30 parts of yeast glucan, 10-20 parts of maltose powder, 5-10 parts of butter microcapsule powder and 10-20 parts of walnut polypeptide; the gluten degree of the low-gluten flour is 21-23 degrees. The preparation method of the pineapple crisp filling comprises the steps of weighing walnut polypeptide, maltose powder and yeast glucan according to a proportion, uniformly mixing, then adding butter microcapsule powder, uniformly mixing, then adding pineapple cream and pineapple pulp filling, uniformly mixing, and finally adding low-gluten flour for mixing to obtain the pineapple crisp filling. The pineapple cake prepared by the pineapple cake stuffing provided by the application has good taste and baking effect, complete appearance, no crushing, no stuffing exposure and no depression; and the upper surface and the lower surface are golden yellow, the color is uniform, the phenomena of over-scorching and over-whitening are avoided, and the fragrance is strong.

Description

Pineapple crisp stuffing and preparation method thereof

Technical Field

The application relates to the technical field of cake foods, in particular to pineapple crisp stuffing and a preparation method thereof.

Background

In traditional Chinese food, the baked food has various types and has different flavors and efficacies, but most baked food only emphasizes the taste and flavor of raw materials, and does not take much consideration on the nutritional efficacy and nutrition retention of the raw materials. With the continuous improvement of living standard of people, the requirements of people on food are also continuously improved, and the functionality and the safety become important standards selected by consumers while good taste and mouthfeel are pursued.

The pineapple cake has a loose outer skin and a sweet but not greasy inner stuffing, and is one of the famous special leisure foods in Taiwan. The filling of the pineapple cake accounts for 40-80 wt% of the total mass of the pineapple cake, and the most key factor influencing the fine, smooth and soft mouthfeel of the pineapple cake is the raw material composition of the filling of the pineapple cake, and the quality and mouthfeel of the filling of the pineapple cake directly influence the quality and mouthfeel of the pineapple cake. Common pineapple crisp fillings are divided into soft fillings series, fruit series and dry fruit series. Wherein the stuffing of the fruit series of pineapple shortbread is selected from fructus melo, Prunus mume and fructus Tamarindi Indicae. However, the addition amount of fruits is small, the flavor of the stuffing is light and the taste is deviated, the addition amount of fruits is large, the stuffing tissue becomes soft due to moisture, the taste of the pineapple cake becomes poor, the difficulty in stuffing wrapping and forming is increased, and the nutritional ingredients are easy to be seriously damaged due to the high temperature adopted in subsequent baking, so that the effect of the nutritional part absorbed by a human body is not ideal. The pineapple crisp stuffing of dry fruit series, such as walnut kernel, almond, sesame seed and melon seed, has too much addition amount of dry fruit to increase the intake of grease, is not beneficial to the practicability of patients with hyperlipidemia and hyperglycemia, and the dry fruit is not easy to premix with other components, is loose and difficult to form, and has poor crack resistance.

In order to furthest realize the effect of satisfying the taste and paying attention to the functionality and safety of the pineapple cake stuffing, the natural and safe yeast glucan is applied to the pineapple cake stuffing, has the characteristics of high viscosity, water binding capacity, oil retention, emulsion stability and the like, can improve the added value of the pineapple cake, and has the health-care functions of enhancing immunity, regulating blood fat, resisting radiation and the like. However, the yeast glucan has high oil holding capacity and water holding capacity, so that butter can be adsorbed, the taste of the pineapple cake becomes hard, and meanwhile, the stuffing of the pineapple cake is easy to compete with water and oil, so that the baking effect of the pineapple cake is influenced.

Disclosure of Invention

In order to improve the taste and the baking effect of the pineapple shortbread, the application provides the pineapple shortbread stuffing and the preparation method thereof.

In a first aspect, the application provides a pineapple crisp filling, which is realized by adopting the following technical scheme:

the pineapple cake stuffing comprises, by weight, 10-20 parts of low-gluten flour, 40-50 parts of pineapple paste, 30-40 parts of pineapple pulp stuffing, 20-30 parts of yeast glucan, 10-20 parts of maltose powder, 5-10 parts of butter microcapsule powder and 10-20 parts of walnut polypeptide; the gluten degree of the low-gluten flour is 21-23 degrees.

By adopting the technical scheme, because the butter microcapsule powder and the walnut polypeptide are added into the formula, the high oil holding capacity and the water holding capacity of yeast glucan can be reduced to a certain degree, the competition of pineapple crisp stuffing on water and grease is reduced, the thick grease taste of butter is shielded because the butter microcapsule powder has good thermal stability, the pineapple fragrance can be slowly released, the pineapple fragrance is strong and durable, and the appearance breakage caused by the overhigh addition amount of butter is avoided. Due to the fact that hydrogen bond interaction exists between the walnut polypeptide and the yeast glucan, the spiral structure effectively weakens the network structure of the gluten, and the stuffing is appropriate in hardness and more crisp. In addition, the low-gluten flour has no gluten force, the prepared pineapple cake is particularly soft, the volume is expanded, the surface is flat, the taste of the pineapple cake is improved, and the pineapple cake is crisp, fresh and fine; the maltose powder can improve sweet taste, the taste is not too sweet and greasy, the phenomenon of overburning is avoided, the taste is soft, the water absorption and agglomeration are not easy, the dispersion is facilitated, the thermal stability is good, and the baking effect of the pineapple cake is greatly improved. Meanwhile, the mouth feel and the baking effect of the pineapple cake can be effectively improved by strictly controlling the quality of the filling raw materials of the pineapple cake, particularly the contents of maltose powder, butter microcapsule powder and yeast glucan.

Preferably, the maltose powder is an oligomeric maltose powder.

By adopting the technical scheme, the oligosaccharide powder is adopted, the sweetness of the oligosaccharide powder is higher than that of maltose powder, the dispersibility of the oligosaccharide powder and the yeast glucan is favorably improved, the high oil holding capacity and the water holding capacity of the yeast glucan are further reduced, and the mouthfeel is improved.

Preferably, the isomaltose hypgather powder is isomaltose hypgather powder IMO-900.

By adopting the technical scheme, the isomaltose hypgather powder IMO-900 can further improve the flavor and taste of pineapple cakes.

Preferably, the butter microcapsule powder has a fat content of 40-60 wt%; more preferably, the butter microcapsule powder has a fat content of 50 wt%.

By adopting the technical scheme, the butter microcapsule powder with the fat content of 50 wt% is adopted, the adsorption quantity of yeast glucan is obviously reduced, the low fat content is more beneficial to obese patients to use, the butter microcapsule powder has good thermal stability, the thick grease taste of butter is shielded, the pineapple fragrance can be slowly released, the pineapple fragrance is strong and lasting, and the appearance breakage caused by the overhigh addition quantity of the butter is avoided.

Preferably, the pineapple pulp stuffing is prepared by carrying out enzymolysis and fermentation treatment on the pineapple pulp stuffing.

Through adopting above-mentioned technical scheme, this application adopts the pineapple pulp filling and the yeast glucan effect of processing through enzymolysis and fermentation, makes the crisp filling of pineapple be difficult to produce the competition to moisture and grease, can improve the yeast glucan because the high oil holding capacity and the taste that the water holding capacity leads to is relatively poor, and the pineapple pulp filling and the butter microcapsule powder effect of processing through enzymolysis and fermentation have further improved the pineapple fragrance of pineapple crisp. Meanwhile, the difficulty in stuffing wrapping and forming of the pineapple stuffing is reduced, and the prepared pineapple cake is complete in appearance, free of breakage, exposed stuffing and depression.

Preferably, the preparation method of the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment comprises the following steps:

(1) peeling fresh pineapple, cutting into pieces, adding pectinase diluent, and performing enzymolysis at 30-40 deg.C and pH of 3.5-4.5 for 1.5-2.5h to obtain enzymatic pineapple pulp stuffing; the mass ratio of the diced fruit to the pectinase diluent is 1: (1.5-2.5), wherein the pectinase diluent is prepared from pectinase and water according to a mass ratio of 1: (20000-30000);

(2) crushing the enzymolyzed pineapple pulp stuffing in a grinder, sieving by using a sieve with 150 meshes and 200 meshes, and concentrating to be less than one fourth of the original mass to obtain a pineapple pulp concentrate;

(3) uniformly mixing the pineapple pulp concentrate, sucrose, active dry yeast and yeast nutrient solution, putting into a fermentation tank, and fermenting at 20-30 ℃ for 12-18 days to obtain pineapple pulp stuffing subjected to enzymolysis and fermentation treatment; the mass ratio of the pineapple pulp concentrate to the sucrose to the active dry yeast to the yeast nutrient solution is 1: (0.03-0.04): (0.0015-0.0025): (0.0025-0.0035).

By adopting the technical scheme, the composition and the technological parameters of the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment are strictly controlled, so that the fragrance and the taste of the pineapple cake are effectively improved, the situation that the stuffing tissue becomes soft due to the moisture of the fresh pineapple pulp is also effectively avoided, and the difficulty in filling and forming of the pineapple cake stuffing is reduced.

Preferably, the yeast nutrient solution is 5-15wt% of food-grade phosphoric acid aqueous solution.

By adopting the technical scheme, the food-grade phosphoric acid aqueous solution with the concentration of 5-15wt% is adopted, ammonia gas is not generated in the fermentation process, the smell is good, and the preservation time of the pineapple pulp stuffing can be prolonged.

In a second aspect, the application provides a preparation method of pineapple cake stuffing, which adopts the following technical scheme:

a preparation method of pineapple cake stuffing comprises the following steps: weighing walnut polypeptide, maltose powder and yeast glucan according to a proportion, uniformly mixing, then adding butter microcapsule powder, uniformly mixing, then adding pineapple cream and pineapple pulp stuffing, uniformly mixing, and finally adding low-gluten flour for mixing to obtain the pineapple crisp stuffing.

By adopting the technical scheme, the walnut polypeptide, the maltose powder and the yeast glucan are premixed to play a role of dispersing the yeast glucan in advance, the adsorption of the yeast glucan to the butter microcapsule powder is reduced, and the taste and the baking effect of the pineapple cake are improved.

Preferably, the low gluten flour includes the steps of cooking and cooling prior to addition.

Through adopting above-mentioned technical scheme, this application adopts to fry with the frying pan thoroughly in advance and the low gluten flour of cooling treatment can further promote the volume expansion of low gluten flour and keep network structure, does benefit to butter microcapsule powder and yeast dextran effect, improves the fragrant smell and the taste of pineapple crisp.

In summary, the present application has the following beneficial effects:

1. according to the application, the low-gluten flour, the pineapple paste, the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment, the yeast glucan, the maltose powder, the butter microcapsule powder and the walnut polypeptide are adopted to act together, so that the competition of the pineapple crisp stuffing on moisture and grease is reduced, the taste and the baking effect of the pineapple crisp are improved, and the pineapple crisp is complete in appearance, free of crushing, free of exposed stuffing and free of depression; and the upper surface and the lower surface are golden, and have uniform color, no over-scorching and no over-white phenomenon.

2. This application adopts isomaltose hypgather powder, and its sweetness is higher than maltose powder, is favorable to improving its and yeast dextran's dispersibility, further reduces yeast dextran's high oil holding power and water-holding capacity, improves the taste.

3. According to the method, the composition and technological parameters of pineapple pulp stuffing subjected to enzymolysis and fermentation treatment are strictly controlled, so that the fragrance and the taste of pineapple cakes are effectively improved, the situation that the stuffing tissues are softened by the water of fresh pineapple pulp is also effectively avoided, and the difficulty in filling wrapping and forming of the pineapple cakes is reduced.

4. The application adopts butter microcapsule powder with the fat content of 50 wt%, obviously reduces the adsorption quantity of yeast glucan, has good thermal stability, shields the heavy grease taste of butter, can release the pineapple fragrance slowly, makes the pineapple fragrance rich and lasting, and avoids the rupture of the butter caused by the overhigh addition quantity.

Detailed Description

The present application will be described in further detail with reference to the following preparation examples and examples.

The raw materials used in the present application are all commercially available, and unless otherwise specified, the raw materials used in the preparation examples, comparative examples, and application examples of the present application are derived from table 1 below, and the raw materials not mentioned in table 1 below are all purchased from a hair care supermarket.

TABLE 1

Preparation example

Preparation examples 1 to 4 provide an enzymatic hydrolysis and fermentation treated pineapple pulp filling, and the following description will take preparation example 1 as an example.

The pineapple pulp stuffing subjected to enzymolysis and fermentation treatment provided by the preparation example 1 comprises the following preparation steps:

(1) peeling fresh pineapple, and cutting into diced fruits to obtain diced pineapple; taking 1kg of diced pineapple, adding 2kg of pectinase diluent (formed by mixing pectinase and water according to the mass ratio of 1: 25000), and carrying out enzymolysis for 2h at the temperature of 35 ℃ and under the condition of pH value of 4 to obtain enzymolysis pineapple pulp stuffing;

(2) crushing 100g of the enzymolyzed pineapple pulp stuffing in a fruit grinder (JM-130 type, purchased from Shandong Sancheng hong food machinery Co., Ltd.), sieving with a 180-mesh sieve, and concentrating to 20g to obtain a pineapple pulp concentrate;

(3) uniformly mixing 10g of pineapple pulp concentrate, 0.35g of cane sugar, 0.02g of active dry yeast and 0.03g of yeast nutrient solution (10 wt% of food-grade phosphoric acid aqueous solution), putting the mixture into a fermentation tank, and fermenting the mixture at 25 ℃ for 15 days to obtain pineapple pulp stuffing subjected to enzymolysis and fermentation treatment;

wherein the yeast nutrient solution is a 10 wt% food-grade phosphoric acid aqueous solution, and the mesh number of the food-grade phosphoric acid is 200;

the enzyme activity of the pectinase is 3 ten thousand IU;

the active dry yeast is Angel high-activity dry yeast.

Preparation examples 2 to 3, the same as preparation example 1, except that: the compositions and process parameters of the materials in the preparation steps are different, and are shown in Table 2.

TABLE 2

Composition/parameter	Preparation example 1	Preparation example 2	Preparation example 3
				Diced pineapple fruit	1kg	1kg	1kg
Pectinase diluent	2kg	1.5kg	2.5kg
				Mass ratio of pectinase to water	1:25000	1:30000	1:20000
Temperature of enzymolysis	35℃	30℃	40℃
				pH of enzymolysis	4	3.5	4.5
Time of enzymolysis	2h	2.5h	1.5h
				Enzymolysis pineapple pulp stuffing	100g	100g	100g
Mesh screen	180 mesh	150 mesh	200 mesh
				Concentrating to obtain extract	20g	20g	20g
Pineapple pulp concentrate	10g	10g	10g
				Sucrose	0.35g	0.3g	0.4g
Active dry yeast	0.02g	0.015g	0.025g
				Yeast nutrient solution	0.03g	0.025g	0.035g
Concentration of aqueous food grade phosphoric acid solution	10wt％	5wt％	15wt％
				Temperature of fermentation	25℃	20℃	30℃
Time of fermentation	15 days	18 days	12 days

Preparation 4, the same as preparation 1, except that: the 10 wt% food grade phosphoric acid aqueous solution is replaced by 10 wt% food grade NH₄H₂PO₄An aqueous solution.

Examples

Examples 1 to 10 provide a pineapple cake filling, and the following example is given as an example of example 1.

The pineapple crisp stuffing provided by the embodiment 1 comprises the following preparation steps: weighing 1g of walnut polypeptide, 1g of maltose powder and 2g of yeast glucan, uniformly mixing, then adding 0.5g of butter microcapsule powder, uniformly mixing, then adding 4g of pineapple paste and 3g of pineapple pulp stuffing, uniformly mixing, and finally adding 1g of low-gluten flour (fried in a frying pan in advance and cooled to 25 ℃) for mixing to obtain pineapple crisp stuffing;

wherein the walnut polypeptide has an average particle size of 80 meshes and an average mass of 700 daltons;

the maltose powder is high maltose powder;

the yeast glucan is marked as SD 9800;

the butter microcapsule powder is of the brand number BH 403;

the pineapple paste is Wuhan Tianyuan brand pineapple paste;

the pineapple pulp stuffing is prepared by the preparation example 1 and is subjected to enzymolysis and fermentation treatment;

the low-gluten flour is made of apricot flower brands 233, and the gluten degree is 22 degrees.

Examples 2-4, like example 1, differ only in that: the quality of the raw materials prepared in the pineapple crisp stuffing is different, and the table 3 specifically shows.

TABLE 3

Components	Example 1	Example 2	Example 3	Example 4
					Walnut polypeptide	1g	2g	1.5g	1.5g
Maltose powder	1g	2g	1.5g	2g
					Yeast glucan	2g	3g	2.5g	2g
Butter microcapsule powder	0.5g	1g	0.7g	0.5g
					Pineapple paste	4g	5g	4.5g	4.5g
Pineapple pulp stuffing	3g	4g	3.5g	3.5g
					Low-gluten flour	1g	2g	1.5g	1.5g

Examples 5-7, like example 3, differ only in that: the types of the pineapple pulp fillings are different, and are shown in table 4.

TABLE 4

Examples	Pineapple pulp stuffing
		Example 3	Preparation example 1-prepared pineapple pulp stuffing subjected to enzymolysis and fermentation
Example 5	Preparation example 2-prepared pineapple pulp stuffing subjected to enzymolysis and fermentation
		Example 6	Preparation example 3-prepared pineapple pulp stuffing subjected to enzymatic hydrolysis and fermentation
Example 7	Preparation example 4 enzymolysis and fermentation treated pineapple pulp stuffing

Example 8, like example 3, differs only in that: the high maltose flour was replaced with isomalto-oligosaccharide syrup IMO-500.

Example 9, like example 3, differs only in that: the high maltose powder is replaced by isomaltose oligosaccharide IMO-900.

Example 10, like example 3, differs only in that: the low gluten flour is not previously fried in a frying pan and cooled to 25 ℃.

Comparative example

Comparative example 1, like example 4, differs only in that: the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment is replaced by pineapple pulp stuffing subjected to no enzymolysis and fermentation treatment, and the preparation steps of the pineapple pulp stuffing subjected to no enzymolysis and fermentation treatment are as follows:

(1) peeling fresh pineapple, cutting into pieces to obtain pineapple pieces, taking 1kg of pineapple pieces, adding 2kg of water, and mixing to obtain pineapple pulp stuffing without enzymolysis;

(2) crushing 100g of non-enzymatic pineapple pulp stuffing in a fruit grinder (JM-130 type, purchased from Shandong Sancheng hong food machinery Co., Ltd.), sieving with a 180-mesh sieve, and concentrating to 20g to obtain pineapple pulp concentrate;

(3) and (3) uniformly mixing 10g of the pineapple pulp concentrate and 0.35g of cane sugar to obtain the pineapple pulp stuffing which is not subjected to enzymolysis and fermentation treatment.

Comparative example 2, like example 4, differs only in that: the weak flour was replaced with strong flour (protein content 14.0 wt%).

Comparative example 3, like example 4, differs only in that: the butter microcapsule powder is replaced by butter, and the butter is Anjia butter.

Comparative example 4, like example 4, differs only in that: the walnut polypeptide is replaced by walnut kernel powder, and the walnut kernel powder is called REL-HTR 99.

Comparative example 5, like example 4, differs only in that: the maltose powder was replaced with tusgang (first-order icing sugar).

Comparative examples 6 to 10, like example 4, differ only in that: the quality of the raw materials prepared in the pineapple crisp stuffing is different, and the table 5 shows the quality of the raw materials.

TABLE 5

Components

Example 4

Comparative example 6

Comparative example 7

Comparative example 8

Comparative example 9

Comparative example 10

Walnut polypeptide

1.5g

Maltose powder

2g

5g

0.5g

Yeast glucan

2g

6g

2g

Butter microcapsule powder

0.5g

0.2g

5g

0.5g

Pineapple paste

4.5g

Pineapple pulp stuffing

3.5g

Low-gluten flour

1.5g

Application example

Application examples 1 to 20 provide pineapple crisps, and the following description will take application example 1 as an example.

The pineapple cake provided in application example 1 is prepared by the following steps:

preparing a leather material: weighing 10g of high gluten flour, 40g of germinated brown rice powder, 2g of whole milk powder and 0.1g of baking powder, and fully mixing to obtain mixed powder; taking 20g of butter (placed in a refrigerator at 2 ℃ for 12h before being beaten) out of the refrigerator, standing at room temperature for 2h, adding 10g of shortening, 25g of white granulated sugar powder and 0.4g of table salt, beating until the butter is milky, adding 24g of eggs in three times, stirring for 30min at a stirring speed of 250rpm respectively, adding the mixed powder, and stirring at a stirring speed of 100rpm until the dough is bonded into a lump without powder particles to obtain a skin material;

dividing the pineapple crisp filling prepared in the example 1 into 12 g/part, uniformly kneading the wrapper until the wrapper is completely dough without dry powder, dividing the dough into 18 g/part, and wrapping the divided filling with the divided dough to obtain a wrapped pineapple crisp raw material;

and (3) entering a mold for shaping: placing the mould on a baking tray, placing the wrapped pineapple crisp raw material into the mould, and pressing the pineapple crisp raw material in the mould;

baking: placing the mould containing the wrapped pineapple crisp raw material into an oven, baking for 15min at the upper fire temperature of 210 ℃ and the lower fire temperature of 190 ℃, taking out of the oven, turning over the pan, and baking for 5min in the oven;

demolding and cooling: and (3) pulling the baked pineapple cake out of the oven, demolding, reversing, cooling to 30 ℃, and packaging to obtain the pineapple cake.

Application examples 2 to 20 are the same as application example 1 except that: the filling of the pineapple shortbread is different, and is shown in table 6.

TABLE 6

Application example	Pineapple crisp stuffing	Application example	Pineapple crisp stuffing
				Application example 1	Example 1	Application example 11	Comparative example 1
Application example 2	Example 2	Application example 12	Comparative example 2
				Application example 3	Example 3	Application example 13	Comparative example 3
Application example 4	Example 4	Application example 14	Comparative example 4
				Application example 5	Example 5	Application example 15	Comparative example 5
Application example 6	Example 6	Application example 16	Comparative example 6
				Application example 7	Example 7	Application example 17	Comparative example 7
Application example 8	Example 8	Application example 18	Comparative example 8
				Application example 9	Example 9	Application example 19	Comparative example 9
Application example 10	Example 10	Application example 20	Comparative example 10

Performance test

The following performance tests were performed on the pineapple crisps provided in application examples 1 to 20 of the present application.

1. Appearance: whether the pineapple cakes described in application examples 1-20 are complete in shape, broken, exposed and dented or not is observed respectively, and the test results are shown in Table 7.

2. Color: whether the upper and lower surfaces of the pineapple cake described in application examples 1-20 are golden or brownish yellow, whether the color is uniform, whether the color is too burnt or not, and whether the color is too white or not are observed respectively, and the test results are shown in table 7.

TABLE 7

3. The mouthfeel is as follows: 200 experimenters, half of men and women, 100 aged 18 to 30 and 100 aged 35 to 50, were divided into 20 groups, and the taste of each pineapple cake described in examples 1 to 20 was evaluated according to the evaluation criteria (manufactured by nine cents) shown in table 8, and the average value was taken, and the test results are shown in table 9.

TABLE 8

4. Pineapple flavor: 200 experimenters, half of men and women, 100 aged 18-30 and 100 aged 35-50, were divided into 20 groups, and pineapple flavor evaluation was performed on the pineapple shortbread described in examples 1-20, and the evaluation criteria shown in table 8 were referenced, and the average was taken, and the test results are shown in table 9.

5. Sweet taste: 200 experimenters, male and female halves, 100 of which were 18 to 30 years old and 100 of which were 35 to 50 years old were divided into 20 groups, and sweet taste evaluation was performed on the pineapple cake described in examples 1 to 20, and evaluation criteria shown in table 8 were referenced, and the average value was taken, and the test results are shown in table 9.

TABLE 9

Application example	Taste of the product	Pineapple flavor	Sweet taste
				Application example 1	7.9	8.1	6.2
Application example 2	8	8.5	6.6
				Application example 3	8.2	8.4	6.7
Application example 4	7.5	8	7.1
				Application example 5	7.9	8	6.5
Application example 6	8	7.9	6.6
				Application example 7	7.4	7.5	6.8
Application example 8	8.8	8.6	7.7
				Application example 9	9.2	8.7	7.2
Application example 10	7.8	8.1	6.7
				Application example 11	6.6	3.5	6.9
Application example 12	3	6.8	6.7
				Application example 13	3.8	4.3	6.7
Application example 14	6.4	6.2	6.5
				Application example 15	4.6	5.3	8.4
Application example 16	4	5	6.7
				Application example 17	7	7.3	6.8
Application example 18	5	7.1	8
				Application example 19	6	7.2	7.8
Application example 20	5.5	7.5	5.7

The present application is described in detail below with reference to the test data provided in tables 7 and 9.

As can be seen from examples 1 to 4 and application examples 1 to 4 of the application, the addition amount of each preparation raw material of the pineapple cake stuffing has a great influence on the taste, flavor and sweetness of the pineapple cake, the addition amount of each preparation raw material of example 1 is low, and the taste, flavor and sweetness of the pineapple cake stuffing are lower than those of examples 2 and 3; and compared with the example 3, the example 4 increases the dosage of maltose powder and yeast glucan, reduces the dosage of butter microcapsule powder, obviously improves the sweetness, and deteriorates the mouthfeel and pineapple flavor, so the example 3 is relatively better.

From the preparation examples 1 to 4, the examples 3 and 5 to 7 and the application examples 3 and 5 to 7, it can be known that the composition and the process parameters of the pineapple pulp stuffing subjected to enzymolysis and fermentation not only affect the fragrance of pineapple crisps, but also obviously affect the taste of the pineapple crisps, and the pineapple pulp stuffing subjected to enzymolysis and fermentation prepared in the preparation example 1 has better effect.

From examples 3 and 8 to 9 and application examples 3 and 8 to 9 of the present application, it is understood that the kind of maltose powder affects not only the sweetness of pineapple cake but also further improves the flavor and taste of pineapple cake, wherein isomaltooligosaccharide IMO-900 has relatively low sweetness and is very significant in improving the flavor and taste of pineapple cake.

From examples 3 and 10 and application examples 3 and 10 of the application, it can be known that the low-gluten flour which is fried in a frying pan in advance and is cooled can further promote the volume expansion of the low-gluten flour and keep the network structure, the effect of the butter microcapsule powder and the yeast glucan is facilitated, and the fragrance and the taste of the pineapple cake are improved.

From the application example 4, the comparative example 1 and the application examples 4 and 11, the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment has the effect of yeast glucan, so that the pineapple crisp stuffing is not easy to compete for water and grease, the poor taste of the yeast glucan caused by high oil holding capacity and water holding capacity can be improved, and the pineapple fragrance of the pineapple crisp is further improved due to the effect of the pineapple pulp stuffing subjected to enzymolysis and fermentation treatment and the butter microcapsule powder. Meanwhile, the difficulty in stuffing wrapping and forming of the pineapple stuffing is reduced, and the prepared pineapple cake is complete in appearance, free of breakage, exposed stuffing and depression.

From the application example 4, the comparative example 2 and the application examples 4 and 12, it is known that the low-gluten flour has no gluten force, the prepared pineapple cake is particularly soft, the volume is expanded, the surface is flat, the taste of the pineapple cake is improved, and the pineapple cake is crisp, fresh and fine.

From the application example 4, the comparative example 3 and the application examples 4 and 13, it is known that the butter microcapsule powder has good thermal stability compared with butter, shields the heavy oil flavor of the butter, can release the pineapple flavor slowly, makes the pineapple flavor rich and durable, and avoids appearance breakage caused by excessively high addition amount of the butter.

As can be seen from the application examples 4, 4 and 14, compared with the walnut kernel powder, the walnut polypeptide and the yeast glucan have hydrogen bond interaction, and the spiral structure effectively weakens the network structure of gluten, so that the stuffing has proper hardness and is crisp.

From this application example 4, comparative example 5 and application examples 4, 15, it can be known that maltose powder can improve sweet taste with taigu powdered sugar, and the taste can not be too sweet and greasy, can not produce the phenomenon of burning, and the taste is soft simultaneously, is difficult to absorb water and agglomerates, does benefit to the dispersion, and thermal stability is good, has improved the effect of baking of pineapple shortbread greatly.

As can be seen from the application examples 4, the comparative examples 6-10 and the application examples 4 and 16-20, compared with the application example 4, the comparative example 6 reduces the using amount of the butter microcapsule powder, the stuffing is dispersed and is not easy to form with the skin material, and the mouth feel is harder, rough, less smooth and fine; comparative example 7 the butter microcapsule powder has too much consumption, reduces the viscosity of the stuffing, and the stuffing is easy to break when being wrapped; comparative example 8 the amount of yeast glucan used was too much, the taste of the prepared pineapple cake was too sweet and greasy, and the amount of the adsorbed butter microcapsule powder was large, affecting the flavor of the pineapple cake; comparative example 9 the amount of maltose powder is too much, the taste of the prepared pineapple cake is too sweet and greasy, and the color is darker; comparative example 10 the amount of maltose flour was too low and the produced pineapple cake had too light sweet taste, insufficient maillard reaction, poor color, low porosity and poor taste.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. The pineapple cake stuffing is characterized by comprising, by weight, 10-20 parts of low-gluten flour, 40-50 parts of pineapple paste, 30-40 parts of pineapple pulp stuffing, 20-30 parts of yeast glucan, 10-20 parts of maltose powder, 5-10 parts of butter microcapsule powder and 10-20 parts of walnut polypeptide; the gluten degree of the low-gluten flour is 21-23 degrees.

2. The filling of pineapple shortbread as claimed in claim 1, wherein said maltose powder is a low-maltose powder.

3. The pineapple cake filling according to claim 2, wherein the isomaltose hypgather powder is isomaltose hypgather powder IMO-900.

4. The pineapple shortbread filling according to claim 1, wherein the butter microcapsule powder has a fat content of 40-60 wt%.

5. The pineapple cake filling according to claim 1, wherein the pineapple pulp filling is an enzymatic hydrolysis and fermentation treated pineapple pulp filling.

6. The pineapple cake filling according to claim 5, wherein the preparation method of the pineapple pulp filling subjected to enzymolysis and fermentation comprises the following steps:

7. The pineapple cake filling of claim 6, wherein the yeast nutrient solution is 5-15wt% of food grade phosphoric acid aqueous solution.

8. The method for preparing a pineapple shortbread filling as recited in any one of claims 1 to 7, comprising the steps of: weighing walnut polypeptide, maltose powder and yeast glucan according to a proportion, uniformly mixing, then adding butter microcapsule powder, uniformly mixing, then adding pineapple cream and pineapple pulp stuffing, uniformly mixing, and finally adding low-gluten flour for mixing to obtain the pineapple crisp stuffing.

9. The method of claim 8, wherein the low gluten flour comprises the steps of cooking and cooling before adding.