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Shortcrust production method

A production method and pastry technology, applied in the direction of dough processing, baking, baked food, etc., can solve problems such as indigestion, gastrointestinal discomfort, and inability to meet food safety and health requirements, and achieve industrial production and low cost. Inexpensive, the effect of suppressing the concentration increase of glucose

Inactive Publication Date: 2014-04-30
周永波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing pastry recipes on the market contain a relatively large amount of sucrose (i.e. white granulated sugar) and maltose. Most of the pastry fillings are high in sugar and high in fat. Many patients with hyperlipidemia and diabetes are not suitable for eating. It is also easy to have indigestion after eating with children, which can easily lead to symptoms such as gastrointestinal discomfort
[0004] Obviously, the existing pastry making process can no longer meet the requirements of people's food safety and health

Method used

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  • Shortcrust production method

Examples

Experimental program
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Effect test

Embodiment 1

[0034] refer to figure 1 Shown, the production method of the puff pastry of this embodiment, comprises the steps:

[0035] Step 1. Making fillings: Accurately weigh 100kg of winter melon paste fillings, 100kg of pineapple pulp, 100kg of maltose syrup, 60kg of white sugar, 18kg of L-arabinose, 6kg of soybean oil, and 300g of sodium dehydroacetate, and boil them in a sandwich pot at 105°C Boil for 120 minutes to make fillings;

[0036] Step 2. Making crisp base: Accurately weigh 125kg of flour, 45kg of shortening, 22.5kg of fructose syrup, 20kg of butter, 11.5kg of egg liquid, 9.5kg of white sugar, 6kg of L-arabinose, 500g of edible salt, 500g of baking powder, Emulsifier 500g (of which mono-, diglycerin fatty acid ester 100g, sorbitol 100g, sorbitan monostearate 100g, polyglycerol fatty acid ester 100g, propylene glycol fatty acid ester 100g), natural carotene 200g, sorbic acid Potassium 200g, stirred by a dough mixer for 10 minutes to make a crisp base;

[0037] Step 3, mec...

Embodiment 2

[0042] Step 1. Making fillings: Accurately weigh 120kg of winter melon paste fillings, 120kg of longan pulp, 120kg of fructose syrup, 65kg of white sugar, 25kg of L-arabinose, 7kg of peanut oil, and 200g of potassium sorbate, and boil them in a sandwich pot at 100°C 150min to make the filling;

[0043] Step 2. Making crisp base: Accurately weigh 125kg of flour, 50kg of shortening, 27.5kg of invert syrup, 25kg of butter, 12.5kg of egg liquid, 10.5kg of white sugar, 7.5kg of L-arabinose, 600g of edible salt, 600g of baking powder, 500g of emulsifier (including 200g of mono- and diglyceride fatty acid esters, 200g of sorbitol, 100g of sorbitan monostearate), 250g of natural carotene, and 200g of sodium dehydroacetate. Stir for 15 minutes with a dough mixer to make crisps Blank;

[0044] Step 3, mechanical forming: the filling material obtained in the step 1 and the crisp base obtained in the step 2 are passed through a stuffing forming machine and a special mold to complete the ...

Embodiment 3

[0048] Step 1. Making fillings: Accurately weigh 110kg of winter melon paste fillings, 110kg of coconut pulp, 110kg of malt syrup, 60kg of white sugar, 24kg of L-arabinose, 6.5kg of peanut oil, 100g of potassium sorbate, and 200g of sodium dehydroacetate. The stuffing is made by boiling in a sandwich pot at 103°C for 130 minutes;

[0049] Step 2. Making crisp base: Accurately weigh 125kg of flour, 50kg of shortening, 26kg of invert syrup, 22.5kg of cream, 12kg of egg liquid, 10kg of white sugar, 6.5kg of L-arabinose, 500g of edible salt, 550g of baking powder, emulsified 600g (including 200g mono- and diglyceride fatty acid ester, 200g sorbitol, 100g sorbitan monostearate, 100g polyglycerol fatty acid ester), 230g natural carotene, 100g sodium dehydroacetate, potassium sorbate 100g, stirred by a dough mixer for 15 minutes to make a short dough;

[0050] Step 3, mechanical forming: the filling material obtained in the step 1 and the crisp base obtained in the step 2 are passed t...

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Abstract

A shortcrust production method includes: step one, making fillings, namely accurately weighing basic fillings, pulps, syrup, white granulated sugar, L-arabinose, vegetable oil and preservatives, and using a jacketed kettle for boiling to make the fillings; step two, making a crisp base, namely accurately weighing flour, shortening, syrup, cream, egg liquid, white granulated sugar, L-arabinose, edible salt, bulking agent, emulsifier, colorant and preservatives, and using a dough mixer for mixing to make the crisp base; step three, mechanical forming, using the fillings and the crisp base to form a green base through a stuffing former and a special mould; step four, tunnel roasting, roasting the green base through a food tunnel oven; and step five, packaging of finished products, namely subjecting shortcrust to vacuum packaging or nitrogen-filled packaging. Since the L-arabinose is added into the food raw materials, rise of glucose concentration in serum of eaters caused by sucrose adsorption can be restrained. The shortcrust production method is high in mechanization of production process, low in cost and convenient for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of pastry. Background technique [0002] With the development of social economy, the improvement of people's living standards and the change of original eating habits, obesity has become an epidemic in modern society. Other metabolic syndromes, diabetes, fatty liver, hyperlipidemia, Hypertension and coronary heart disease have seriously threatened people's health. Therefore, while pursuing good taste and taste, people put forward higher requirements for food safety and health, and functionality and safety have also become important criteria for consumers to choose. [0003] However, the existing pastry recipes on the market contain a relatively large amount of sucrose (i.e. white granulated sugar) and maltose. Most of the pastry fillings are high in sugar and high in fat. Many patients with hyperlipidemia and diabetes are not suitable for eating. It ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/18
Inventor 周永波陈玉仁
Owner 周永波