Preparation method of high-aroma type sachima

A high-flavor type, wheat gluten protein technology, applied in confectionery, confectionery industry, food science, etc., can solve the problems of enhanced eggy smell, easy loss of aroma, and weakened aroma, so as to improve the intensity of aroma and the color of the product effect of influence

Inactive Publication Date: 2012-10-31
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aroma of traditional Sachima is easy to lose during storage. The sensory evaluation shows that the flavor of Sachima will change significantly after being stored at room temperature for one month. This trend becomes more apparent as the storage period increases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Use gluten as raw material, add trypsin to hydrolyze, when the degree of hydrolysis of wheat gluten reaches 15%, heat at 95°C for 20 minutes to inactivate the enzyme, filter, concentrate, and spray dry to obtain enzymatic hydrolyzate of wheat gluten.

[0025] 2. Mix flour, fresh eggs, yeast, wheat gluten hydrolyzate and water evenly, proof for 6 hours at 28°C, humidity 70%, cut into predetermined shapes, and fry in palm oil at 130°C for 2 minutes to obtain oil Fried fruit. The mass percentages of flour, fresh eggs, yeast, and wheat gluten hydrolyzate are 45%, 54.7%, 0.1%, and 0.2%, respectively.

[0026] 3. After boiling the glucose syrup to 106°C, mix it with fried fruit, flatten it, cut it into shape, and obtain the high-flavor Sachima. Before boiling, the quality of the glucose syrup is 0.5 times that of the fried fruit.

[0027] The Shaqima prepared in Example 1 has the characteristic aroma of Shaqima, and the aroma intensity is obviously higher than that of th...

Embodiment 2

[0029] 1. Using gluten as raw material, add papain for hydrolysis. When the degree of hydrolysis of wheat gluten reaches 18%, heat at 95°C for 20 minutes to inactivate the enzyme, filter, concentrate, and spray dry to obtain enzymatic hydrolyzate of wheat gluten.

[0030] 2. Mix flour, fresh eggs, yeast, wheat gluten hydrolyzate and water evenly, proof for 5 hours at 30°C, humidity 80%, cut into predetermined shapes, and fry in palm oil at 140°C for 3 minutes to obtain oil Fried fruit. The mass percentages of flour, fresh eggs, yeast, and wheat gluten hydrolyzate are 50%, 49.5%, 0.2%, and 0.3%, respectively.

[0031] 3. After boiling the glucose syrup to 104°C, mix it with fried fruit, flatten it, and cut it into shape to obtain the high-flavor Sachima. Before boiling, the quality of glucose syrup is 0.6 times that of fried fruit.

Embodiment 3

[0033] 1. Mix flour, fresh eggs, yeast and water evenly, proof at 28°C and 70% humidity for 6 hours, cut into predetermined shapes, and fry in palm oil at 130°C for 2 minutes to obtain fried fruits. Wherein the mass percentages of flour, fresh eggs, and yeast are 45%, 54.8%, and 0.2% respectively.

[0034] 3. After boiling the glucose syrup to 106°C, mix it with fried fruit, flatten it, cut it into shape, and obtain the high-flavor Sachima. Before boiling, the quality of the glucose syrup is 0.5 times that of the fried fruit.

[0035] Table 1 shows the color change of Sachima prepared by different examples. It can be seen from Table 1 that the present invention has basically no influence on the color of the product.

[0036] Table 1

[0037] L A B Example 1 68.88 1.353 29.60 Example 2 70.42 1.293 32.82 Example 3 69.34 1.305 30.64

[0038] Table 2

[0039] Example 1 Example 3 Example 1 Example 3 Apex RT...

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PUM

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Abstract

The invention discloses a preparation method of high-aroma type sachima, which comprises the following steps: evenly mixing flour, fresh eggs, a leavening agent, wheat gluten lactalbumin hydrolysate and water, fermenting, cutting into predetermined shape, deep frying in vegetable oil at 130-150 DEG C for 1-5 min, and then obtaining fried twisted dough sticks; and after boiling grape syrup to 100-106 DEG C, mixing the grape syrup with the fried twisted dough sticks, pressing flat, cutting, molding and obtaining the high-aroma type sachima. In the preparation method, by adding the wheat gluten lactalbumin hydrolysate, the aroma intensity of sachima can be significantly improved under the process conditions without affecting the color and luster of the product.

Description

technical field [0001] The invention relates to the technical field of preparation of Sachima, in particular to a preparation method of Sachima with rich aroma. Background technique [0002] Shaqima is a Manchu language. It was originally a Manchu traditional snack. It is known as the living fossil of Manchu cakes. Now it is a kind of snack food suitable for all ages. Traditional Shaqima is mainly prepared from raw materials such as eggs, flour, sugar, etc. The raw and auxiliary materials produced in different regions are slightly different, and they all have the unique fragrance of Shaqima, and are moderately soft. In recent years, many domestic scholars have done a lot of research on the technical transformation of traditional Shaqima and applied for patents. For example, Chinese patent application (Application No. 200710025911.X) discloses a preparation method of maltitol sachima, which uses maltose instead of glucose syrup and sucrose for production. The produced sachim...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/44
Inventor 赵谋明崔春赵海锋赵强忠王彦蓉
Owner SOUTH CHINA UNIV OF TECH
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