CN105053118A - Scone and making method thereof - Google Patents
Scone and making method thereof Download PDFInfo
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- CN105053118A CN105053118A CN201510611019.4A CN201510611019A CN105053118A CN 105053118 A CN105053118 A CN 105053118A CN 201510611019 A CN201510611019 A CN 201510611019A CN 105053118 A CN105053118 A CN 105053118A
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Abstract
The invention provides a scone and relates to the technical field of food. The scone is prepared from the following raw material components in parts by weight: 2.1-4.7 parts of a leavening agent, 9-10 parts of white cream, 0.7-18.4 parts of a sweetening agent, 115-125 parts of water, 1.3-1.5 parts of salt, 275-290 parts of flour and edible auxiliaries. The scone provided by the invention is good in taste, high in digestibility, more healthy and nutritional and applicable to large-scale popularization. The invention also provides a method for producing the scone. The method for producing the scone is simple in steps, easy to operate, high in practicability and applicable to industrial production.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of flapjack and preparation method thereof.
Background technology
Along with improving constantly of expanding economy and living standards of the people, diet structure and the life style of people also there occurs great change, while people constantly pursue meticulous, tasty and refreshing, delicious food, also wish from food, to obtain enough nutrition and higher health-care effect.And in numerous food, flapjack rely on its fresh perfume (or spice), crisp, chew the features such as strength and be widely loved by the people.But existing flapjack, mostly containing edible oil, after people are edible, easily increase the weight of gall-bladder burden, causes indigestion.In addition, comparatively hard after the flapjack baking containing edible oil, mouthfeel is also poor.
Summary of the invention
In view of this, the invention provides a kind of flapjack and preparation method thereof, easily cause indigestion, the problem that mouthfeel is also poor to improve existing flapjack.
For achieving the above object, the invention provides following technical scheme:
A kind of flapjack, raw material used comprises following component: count by weight, leavening agent 2.1 ~ 4.7 parts, white butter 9 ~ 10 parts, sweetener 0.7 ~ 18.4 part, 115 ~ 125 parts, water, salt 1.3 ~ 1.5 parts, 275 ~ 290 parts, flour and edible assistant agent.
Preferably, in above-mentioned flapjack, described leavening agent is at least one in yeast, yeast powder, sodium bicarbonate, baking powder.Leavening agent can in process decomposes, produce gas, the face base of making rises to be sent out, and forms dense porous tissue, thus makes flapjack bulk, soft or crisp, effectively can improve the mouthfeel of food.
Preferably, in above-mentioned flapjack, described leavening agent is the mixture of yeast and baking powder, counts by weight, 2.1 ~ 2.3 parts, described yeast, described baking powder 2.2 ~ 2.4 parts.Yeast can produce great amount of carbon dioxide gas in dough, makes dough Rapid Fermentation, meets throughput rate; And baking powder (even before baking) can discharge carbon dioxide when toasting, the flapjack obtained is expanded fully, and leavening effect is good.The two with the use of, make flapjack both meet Production requirement, there is again good mouthfeel, crisp soft.
Preferably, in above-mentioned flapjack, described sweetener is one or more the mixture in white sugar, protein sugar, Aspartame, stevioside, disodium glycyrrhizinate, the mixture of preferred white sugar and protein sugar, count by weight, described white sugar 12.5 ~ 17.5 parts, described protein sugar 0.7 ~ 0.9 part.Protein sugar is by adding that albumen or plant protein foaming powder etc. are made in granulated sugar, starch syrup or scalding the bulk albumen made and play with the syrup of boiling.This kind of sugar has that short texture, sugared body are light, volume large, fine and smooth, plasticity is good, entrance is softening, delicate mouthfeel, the resistance to feature such as to chew.In flapjack, add protein sugar, protein sugar and white sugar with the use of, the sugariness of flapjack can be increased, improve the mouthfeel of flapjack.
Preferably, in above-mentioned flapjack, described edible assistant agent comprises flavorant and mellowness modifying agent, counts by weight, described flavorant 0.3 ~ 0.4 part, described mellowness modifying agent 0.8 ~ 1.2 part.Flavorant can improve the local flavor of food, and mellowness modifying agent effectively can improve the soft degree of food, makes food mouthfeel better.
Preferably, in above-mentioned flapjack, described flavorant is one or more the mixture in vanillic aldehyde, enzyme process milk spices, 3-hydroxy-2-butanone, preferred vanillic aldehyde; Described mellowness modifying agent is one or more the mixture in modifier for steamed bread, bread improver, cake modifying agent, preferred modifier for steamed bread.Vanillic aldehyde is a kind of conventional flavorant, is easy to obtain.And the AMS in modifier for steamed bread can make up the deficiency of amylase activity in flour, make it the starch in flour resolve into more sugar, for fermentation.AMS can not only accelerate dough fermentation speed, can also improve the local flavor of flapjack, improves pliability.In addition, biceps and the elasticity of dough also can be improved by the lipoxidase in the multi-enzyme system that AMS is formed.
Preferably, in above-mentioned flapjack, described raw material also comprises taste agent 2 ~ 100 parts, and described taste agent is one or more the mixture in sweetened bean paste, pumpkin, buckwheat, oat, mung bean.When making flapjack, sweetened bean paste, pumpkin etc. can be added according to the market demand or individual taste in raw material, making the flapjack with specific taste, for consumer provides more selection.
Present invention also offers a kind of method making above-mentioned flapjack, comprise the following steps:
A. sweetener is poured into water, stirs and melt, obtain syrup mixture;
B. described syrup mixture is mixed with other raw material, and face 8 ~ 12min, obtain dough, by described dough standing for fermentation 50 ~ 70min;
C. carry out moulding to described dough, then at 180 ~ 190 DEG C, toast 2 ~ 4min.
Also the brushing not relating to edible oil in whole preparation method is added, and is easy to digestion after flapjack obtained is thus edible, more healthy.And this preparation method step is simple, easy to operate, practicality is high, is suitable for industrial production.
Preferably, in the preparation method of above-mentioned flapjack, described step b also comprises: after described dough fermentation completes, and stirs 10 ~ 20min to it.Stir after dough fermentation again, each component raw material can be mixed on the one hand, rubbed by stirring on the other hand, also can make dough chewiness more.
Preferably, in the preparation method of above-mentioned flapjack, described step c comprises: flattened by the described dough after stirring, then carry out moulding to described dough, then described dough is left standstill 50 ~ 70min, then at 180 ~ 190 DEG C, toast 2 ~ 4min.To dough carry out pressing process, so advantageously in moulding, and dough moulding after again leave standstill, can not only alleviate flatten process may bring harden on a small quantity, secondary fermentation can also be realized, make toast after flapjack bulk crisp.
Relative to prior art, the present invention includes following beneficial effect: with the addition of white butter in the composition of raw materials of flapjack provided by the invention, white butter contains the aliphatic acid of needed by human and abundant vitamin A and vitamin D, also containing lecithin, is of high nutritive value.And by white butter and other raw material components mating reaction, make the fresh crisp-fried of flapjack that obtains soft, digestibility is high, and after people eat this flapjack, the digestive system of body can digest more quickly, thus effectively avoids the generation of indigestion phenomenon.Flapjack after baking is shortening embrittlement because each raw material components coordinates, and is not the oiliness embrittlement that edible oil brings, even if so the placement of this flapjack ate after one day, still have good mouthfeel.
Flapjack mouthfeel provided by the invention is good, and digestibility is high, and more healthy, nutrition is suitable for large-scale promotion.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Embodiment one
Embodiments of the invention one provide a kind of flapjack, and raw material used comprises following component: count by weight, 2.1 parts, yeast, white butter 9 parts, protein sugar 0.7 part, 115 parts, water, salt 1.3 parts, 275 parts, flour and vanillic aldehyde 0.3 part.
Yeast is a kind of leavening agent, can produce a large amount of carbon dioxide in dough fermentation, and due to the formation of gluten network tissue, and be left in desmachyme, make baked goods tissue looseness porous, volume increases.It also has the effect increasing gluten expansion, and the carbon dioxide produced during fermentation can be retained in dough, and that improves dough holds gas ability.Yeast leavened dough is completed by yeast-leavened biological process, also has a kind of very strong polyphenoils, can protect liver, have certain detoxication in yeast; The mineral energies such as the selenium in yeast, chromium are anti-ageing, antitumor, prevention of arterial sclerosis, and improve the immunity of human body; After fermentation, in flour, a kind of phytic acid affecting the element absorption such as calcium, magnesium, iron can be decomposed, thus improves human body to the absorption of these nutriments and utilization.Thus, yeast is utilized to leaven dough, more nutrient health.
And the protein sugar in raw material is by adding that albumen or plant protein foaming powder etc. are made in granulated sugar, starch syrup or scalding the bulk albumen made and play with the syrup of boiling.This kind of sugar has that short texture, sugared body are light, volume large, fine and smooth, plasticity is good, entrance is softening, delicate mouthfeel, the resistance to feature such as to chew.In flapjack, add protein sugar, the sugariness of flapjack can be increased, improve the mouthfeel of flapjack.
Chinese cymbidium have strong milk breath, is a kind of widely used flavorant, is easy to obtain.In the raw material of flapjack, add vanillic aldehyde, can increase the milk fragrance of flapjack, fragrance is pressing, makes flapjack while having good mouthfeel, has tempting fragrance concurrently, increases the appetite of eater.
With the addition of white butter in the composition of raw materials of flapjack, white butter contains the aliphatic acid of needed by human and abundant vitamin A and vitamin D, also containing lecithin, is of high nutritive value.And by white butter and other raw material components mating reaction, make the fresh crisp-fried of flapjack that obtains soft, digestibility is high, and after people eat this flapjack, the digestive system of body can digest more quickly, thus effectively avoids the generation of indigestion phenomenon.Flapjack after baking is shortening embrittlement because each raw material components coordinates, and is not the oiliness embrittlement that edible oil brings, even if so the placement of this flapjack ate after one day, still have good mouthfeel.
The flapjack mouthfeel that the present embodiment provides is good, and digestibility is high, and more healthy, nutrition is suitable for large-scale promotion.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. protein sugar is poured into water, stirs and melt, obtain syrup mixture;
B. syrup mixture is mixed with yeast, white butter, salt, flour, vanillic aldehyde, and face 8min, obtain dough, by dough standing for fermentation 50min;
C. carry out moulding to dough, then at 180 DEG C, toast 2min.
Also the brushing not relating to edible oil in the whole preparation method of flapjack is added, and is easy to digestion after flapjack obtained is thus edible, more healthy.And this preparation method step is simple, easy to operate, practicality is high, is suitable for industrial production.
Embodiment two
Embodiments of the invention two provide a kind of flapjack, and raw material used comprises following component: count by weight, yeast powder 4.7 parts, white butter 10 parts, white sugar 18.4 parts, 125 parts, water, salt 1.5 parts, 290 parts, flour and modifier for steamed bread 1.2 parts.
Yeast powder is a kind of compound additive, the main production being used as Flour product and dilated food.Containing many materials in yeast powder, main component is sodium acid carbonate and tartaric acid.The normally compound of carbonate and solid peracid.When carbonate contacts with acid with water, be dissociated into several material.In this process, release of carbonate dioxide, but do not produce flavor substance.Therefore the taste of flapjack can not be affected.Yeast powder is also a kind of conventional leavening agent, is easy to obtain.
AMS in modifier for steamed bread can make up the deficiency of amylase activity in flour, makes it the starch in flour resolve into more sugar, for fermentation.AMS can not only accelerate dough fermentation speed, can also improve the local flavor of flapjack, improves pliability.In addition, in AMS catalysis flour, the enzyme of some successive reactions interknits together, defines the multi-enzyme system of reaction chain, and the lipoxidase in multi-enzyme system also can improve biceps and the elasticity of dough.So modifier for steamed bread can improve the rheological behavior of dough, improve operating characteristics and the machining property of dough, and the volume of flapjack can be enlarged markedly, make flapjack epidermis smooth, pure white, fine and smooth, glossy, make flapjack interior tissue be again even structure, fine and closely woven.Add modifier for steamed bread in raw material, the flapjack softness, the good springiness that obtain can be made, soft mouth feel chewiness, and it is aging to delay flapjack, Shelf-life.
The flapjack that the raw material utilizing the present embodiment to provide obtains easily digests, soft mouth feel.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. white sugar is poured into water, stirs and melt, obtain syrup mixture;
B. syrup mixture is mixed with yeast powder, white butter, salt, flour, modifier for steamed bread, and face 12min, obtain dough, by dough standing for fermentation 70min, after question handler has fermented, 20min is stirred to it;
C. carry out moulding to dough, then toast, baking temperature is 190 DEG C, and baking time is 4min.
In the preparation method that the present embodiment provides, further comprises whipping step, stir after dough fermentation again, each component raw material can be mixed on the one hand, rubbed by stirring on the other hand, also can make dough chewiness more.
Embodiment three
Embodiments of the invention three provide a kind of flapjack, count by weight, comprise following component: 2.1 parts, yeast, baking powder 2.2 parts, vanillic aldehyde 0.35 part, white butter 9.5 parts, white sugar 15 parts, protein sugar 0.8 part, 120 parts, water, salt 1.4 parts, 280 parts, flour and modifier for steamed bread 1 part.
Yeast can produce great amount of carbon dioxide gas in dough, makes dough Rapid Fermentation, meets throughput rate; And baking powder (even before baking) can discharge carbon dioxide when toasting, the flapjack obtained is expanded fully, and leavening effect is good.The two with the use of, make flapjack both meet Production requirement, there is again good mouthfeel, crisp soft.
Various raw material with the use of, make the flapjack smell that obtains tempting, fresh perfume (or spice) is soft, and entrance mouthfeel is good, and nutritive value is also higher, and is easy to digestion.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. white sugar and protein sugar are poured into water, stir and melt, obtain syrup mixture;
B. syrup mixture is mixed with yeast, baking powder, vanillic aldehyde, white butter, salt, flour, modifier for steamed bread, and face 10min, obtain dough, by dough standing for fermentation 60min at ambient temperature, after question handler has fermented, 15min is stirred to it;
C. the dough after stirring is flattened, then carry out moulding to dough, then dough is left standstill 60min, then at 185 DEG C, toast 3min.
In step c to dough carry out pressing process, so advantageously in moulding, and dough moulding after again leave standstill, can not only alleviate flatten process may bring harden on a small quantity, secondary fermentation can also be realized, make toast after flapjack bulk crisp.
Embodiment four
Embodiments of the invention four provide a kind of flapjack, count by weight, comprise following component: 2.3 parts, yeast, baking powder 2.4 parts, enzyme process milk spices 0.4 part, white butter 9 parts, Aspartame 0.9 part, 122 parts, water, salt 1.5 parts, 285 parts, flour, bread improver 1.1 parts and 40 parts, sweetened bean paste.
Enzyme process milk spices does raw material with cream (or rare cream), by lipase-catalyzed butter oil hydrolysis with the milk spices of flavouring 150 ~ 250 times.Its milk fragrance is natural, soft, the same with crude milk spices, and lasting is lasting, be ideal is perfuming milk spices.
And in order to meet the need of market or consumer taste, in raw material, with the addition of sweetened bean paste.So, obtained flapjack just has the taste of sweetened bean paste.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. Aspartame is poured into water, stirs and melt, obtain syrup mixture;
B. syrup mixture is mixed with yeast, baking powder, enzyme process milk spices, white butter, salt, flour, bread improver, sweetened bean paste, with face 9min, obtain dough, dough surface is covered preservative film, standing for fermentation 50min under the temperature conditions of 10 DEG C, after question handler has fermented, 13min is stirred to it;
C. the dough after stirring is flattened, then carry out moulding to dough, then dough is left standstill 55min at ambient temperature, then at 180 DEG C, toast 2.5min.
Embodiment five
Embodiments of the invention five provide a kind of flapjack, count by weight, comprise following component: 4.6 parts, sodium bicarbonate, white butter 9.7 parts, white sugar 16.5 parts, stevioside 1 part, 118 parts, water, salt 1.35 parts, 278 parts, flour, cake modifying agent 0.9 part, buckwheat 12 parts and oat 12 parts.
Stevioside is a kind of new type natural sweetener that essence is carried from catananche's STEVIA REBAUDIANA (or claiming stevia rebaudian leaf), be widely used in the production of food, beverage, flavoring, and China is global main stevioside producing country, so stevioside aboundresources, be easy to obtain.
As everyone knows, cake modifying agent is mainly used in making cake, and therefore, when using it for flapjack, obtained flapjack is very soft good to eat.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. white sugar and stevioside are poured into water, stir and melt, obtain syrup mixture;
B. syrup mixture is mixed with sodium bicarbonate, white butter, water, salt, flour, cake modifying agent, buckwheat, oat, and face 8min, obtain dough, dough surface is covered preservative film, standing for fermentation 68min at ambient temperature, after question handler has fermented, stirs 10min to it;
C. the dough after stirring is flattened, then carry out moulding to dough, then dough is left standstill 65min at ambient temperature, then at 190 DEG C, toast 3.5min.
Embodiment six
Embodiments of the invention six provide a kind of flapjack, count by weight, comprise following component: yeast powder 2.2 parts, baking powder 2.2 parts, 3-hydroxy-2-butanone 0.39 part, white butter 9.2 parts, disodium glycyrrhizinate 15 parts, 119 parts, water, salt 1.3 parts, 288 parts, flour, modifier for steamed bread 0.8 part and 142 parts, pumpkin.
3-hydroxy-2-butanone has strong cream, fat, butter sample fragrance, has pleasant milk fragrance after high dilution.
The flapjack that the present embodiment obtains has the taste of pumpkin when eating.
The present embodiment additionally provides a kind of method making above-mentioned flapjack, comprises the following steps:
A. disodium glycyrrhizinate is poured into water, stirs and melt, obtain syrup mixture;
B. syrup mixture is mixed with yeast powder, baking powder, 3-hydroxy-2-butanone, white butter, salt, flour, modifier for steamed bread, pumpkin, with face 11min, obtain dough, by dough standing for fermentation 55min at ambient temperature, after question handler has fermented, 12min is stirred to it;
C. the dough after stirring is flattened, then carry out moulding to dough, be then covered with preservative film at dough surface, it is left standstill 50min under the temperature conditions of 9 DEG C, then at 187 DEG C, toasts 4min.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a flapjack, it is characterized in that: raw material used comprises following component: count by weight, leavening agent 2.1 ~ 4.7 parts, white butter 9 ~ 10 parts, sweetener 0.7 ~ 18.4 part, 115 ~ 125 parts, water, salt 1.3 ~ 1.5 parts, 275 ~ 290 parts, flour and edible assistant agent.
2. flapjack according to claim 1, is characterized in that: described leavening agent is at least one in yeast, yeast powder, sodium bicarbonate, baking powder.
3. flapjack according to claim 2, is characterized in that: described leavening agent is the mixture of yeast and baking powder, counts by weight, 2.1 ~ 2.3 parts, described yeast, described baking powder 2.2 ~ 2.4 parts.
4. flapjack according to claim 1, it is characterized in that: described sweetener is one or more the mixture in white sugar, protein sugar, Aspartame, stevioside, disodium glycyrrhizinate, the mixture of preferred white sugar and protein sugar, count by weight, described white sugar 12.5 ~ 17.5 parts, described protein sugar 0.7 ~ 0.9 part.
5. flapjack according to claim 1, is characterized in that: described edible assistant agent comprises flavorant and mellowness modifying agent, counts by weight, described flavorant 0.3 ~ 0.4 part, described mellowness modifying agent 0.8 ~ 1.2 part.
6. flapjack according to claim 5, is characterized in that: described flavorant is one or more the mixture in vanillic aldehyde, enzyme process milk spices, 3-hydroxy-2-butanone, preferred vanillic aldehyde; Described mellowness modifying agent is one or more the mixture in modifier for steamed bread, bread improver, cake modifying agent, preferred modifier for steamed bread.
7. flapjack according to claim 1, is characterized in that: described raw material also comprises taste agent 2 ~ 100 parts, and described taste agent is one or more the mixture in sweetened bean paste, pumpkin, buckwheat, oat, mung bean.
8. make a method for the flapjack described in any one of claim 1 ~ 7, it is characterized in that, comprise the following steps:
A. sweetener is poured into water, stirs and melt, obtain syrup mixture;
B. described syrup mixture is mixed with other raw material, and face 8 ~ 12min, obtain dough, by described dough standing for fermentation 50 ~ 70min;
C. carry out moulding to described dough, then at 180 ~ 190 DEG C, toast 2 ~ 4min.
9. the preparation method of flapjack according to claim 8, is characterized in that: described step b also comprises: after described dough fermentation completes, and stirs 10 ~ 20min to it.
10. the preparation method of flapjack according to claim 9, it is characterized in that: described step c comprises: the described dough after stirring is flattened, carry out moulding to described dough again, then described dough is left standstill 50 ~ 70min, then at 180 ~ 190 DEG C, toast 2 ~ 4min.
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| CN106819004A (en) * | 2017-01-16 | 2017-06-13 | 河南大学 | Folded flower flapjack of one kind and preparation method thereof |
| CN109122783A (en) * | 2018-09-30 | 2019-01-04 | 宁夏明天实业有限公司民族饭庄分公司 | Vanilla pumpkin decoration firing volume |
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Application publication date: 20151118 |