Method for making pastry by taking edible chrysanthemum as raw material

Abstract

The invention discloses a making method of a crispy pastry with edible chrysanthemum as a raw material. The making method comprises the following steps of 1, making outer skin, wherein outer skin dough is made through dough kneading; 2, stuffing preparation: 2.1, chrysanthemum pretreatment: fresh chrysanthemum petals are cleaned and disinfected, and microwave treatment is carried out; 2.2, combined debitterizing: soaking chrysanthemum in an alkaline solution for a preset time, cleaning, and inoculating lactic acid bacteria for fermentation; 2.3, flavor blending: mixing the debittered chrysanthemum with fructo-oligosaccharide and honey, and then stirring; and 2.4, texture optimization: adding konjac glucomannan and Chinese yam powder, and carrying out homogenization treatment to form the chrysanthemum stuffing with a gel structure. And 3, preparing a pastry protoembryo: wrapping the chrysanthemum stuffing with the outer dough to obtain the pastry protoembryo. And 4, cooking the pastries: baking or frying the pastry protoembryos to obtain the crisp pastries. The making method of the crispy pastry can effectively remove the bitter taste of the chrysanthemum and is low in sugar and fat, the nutrition cost of the chrysanthemum is well reserved, the flavor is sufficient, and the stability of the finished product is good.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a method for making flaky pastries with edible chrysanthemums as raw materials. Background Art

[0002] Chrysanthemums are rich in nutritional components such as flavonoids, vitamins, minerals, etc., and have various medicinal and edible values. Currently, it is also popular to apply chrysanthemums to some pastries and dishes. Some existing flaky pastries produced with edible chrysanthemums as raw materials (chrysanthemums as filling raw materials) mostly use dried chrysanthemums directly crushed for production, resulting in a rough texture, a strong bitter taste, and a large loss of nutritional components; in order to cover up the bitterness, a large amount of sucrose and oil are also used, which does not conform to the trend of healthy diet; in addition, there is also a lack of optimization treatment for the flavor of chrysanthemums, and the stability of the finished product is poor. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art. For this purpose, the present invention provides a method for making flaky pastries with edible chrysanthemums as raw materials, which can effectively remove the bitterness of chrysanthemums, is low in sugar and fat, retains the nutritional components of chrysanthemums well, has a sufficient flavor, and has good stability of the finished product.

[0004] A method for making flaky pastries with edible chrysanthemums as raw materials according to an embodiment of the present invention includes the following steps:

[0005] Making the outer skin: obtaining the outer skin dough by kneading dough.

[0006] Making the filling:

[0007] Pretreating chrysanthemums: washing and disinfecting fresh chrysanthemum petals, and subjecting them to microwave treatment.

[0008] Combined debittering: soaking chrysanthemums in an alkaline solution for a predetermined time, then washing and inoculating lactic acid bacteria for fermentation; Flavor blending: mixing the debittered chrysanthemums with fructooligosaccharides and honey and then stirring.

[0009] Texture optimization: adding konjac gum and yam powder, and performing homogenization treatment to form a chrysanthemum filling with a gel structure.

[0010] Making the pastry embryo: using the outer skin dough to wrap the chrysanthemum filling to obtain the pastry embryo.

[0011] Cooking the pastry: baking or frying the pastry embryo to obtain the flaky pastry.

[0012] A method for making flaky pastries with edible chrysanthemums as raw materials according to an embodiment of the present invention has at least the following beneficial effects: In the above-mentioned production method, fresh chrysanthemums are used as raw materials, and processes such as microwave enzyme inactivation, alkali soaking, and fermentation are adopted, which can effectively retain the nutrients and flavor of chrysanthemums; By adopting the double combined method of alkali soaking + fermentation for debittering, the bitter substances in chrysanthemums can be effectively reduced, so that a large amount of sucrose does not need to be used for covering. Low fructose and honey can be used as sweeteners, thereby effectively reducing the GI value and ensuring the low-sugar health of the flaky pastries; Through the flavor blending process, the flavor can be increased, and at the same time, combined with the texture optimization process, the stability of the product can be improved; In the texture optimization process, konjac gum is used as a thickener, which can reduce the addition of oil, and the addition of yam powder can improve the taste and reduce calories at the same time, thus effectively ensuring the low-fat and low-calorie health of the flaky pastries.

[0013] According to some embodiments of the present invention, in the chrysanthemum pretreatment step, the method of cleaning and disinfecting includes: soaking in ozone water with a concentration of 0.5 ppm for 5 minutes.

[0014] According to some embodiments of the present invention, in the chrysanthemum pretreatment step, the method of microwave treatment is: treating with 700 W microwave for 30 seconds.

[0015] According to some embodiments of the present invention, in the combined debittering step, the method of soaking chrysanthemums in an alkaline solution is: immersing chrysanthemums in a 0.1% sodium bicarbonate solution, controlling the soaking temperature at 4°C, and soaking for 2 hours.

[0016] According to some embodiments of the present invention, in the combined debittering step, the method of inoculating lactic acid bacteria for fermentation is: rinsing the chrysanthemums soaked in the alkaline solution with clean water, retaining some moisture after the chrysanthemums are rinsed, inoculating the chrysanthemums with plant lactic acid bacteria, and fermenting at a temperature of 37°C for 1 hour.

[0017] According to some embodiments of the present invention, in the flavor blending step, fructooligosaccharide and honey are mixed in a weight ratio of 3:1 and stirred with chrysanthemums.

[0018] According to some embodiments of the present invention, in the flavor blending step, chrysanthemums are stirred and reacted with fructooligosaccharide and honey at 80°C for 15 minutes.

[0019] According to some embodiments of the present invention, in the flavor blending or the texture optimization step, lemon juice is added and mixed.

[0020] According to some embodiments of the present invention, in the step of making the filling, the following formula is adopted by weight: 50-70 parts of fresh chrysanthemum petals, 10-20 parts of fructooligosaccharide, 1-3 parts of konjac gum, 5-10 parts of honey, 2-5 parts of lemon juice, and 10-15 parts of yam powder.

[0021] According to some embodiments of the present invention, the chrysanthemum filling obtained in the step of making the filling is sterilized and then filled and stored.

[0022] The additional aspects and advantages of the present invention will be partly given in the following description, partly will become obvious from the following description, or will be learned through the practice of the present invention. Detailed Embodiments

[0023] In order to make those skilled in the art more clearly understand the technical solutions of the present invention, the following embodiments are listed for illustration. It should be noted that the following embodiments do not limit the scope of protection required by the present invention.

[0024] Unless otherwise specified, the raw materials, reagents or devices used in the following embodiments can be obtained from conventional commercial channels or can be obtained by existing known methods. Unless otherwise specified, the test or testing methods are all conventional methods in the art. In the description of the present invention, the description of the numerical range should be understood to include the recited number unless otherwise specified.

[0025] A method for making a shortcrust pastry using edible chrysanthemum as a raw material, comprising the following steps: making the outer crust, making the filling, making the pastry embryo, and cooking the pastry.

[0026] Step 1: Making the outer crust: The outer crust dough is obtained by kneading dough.

[0027] Step 2: Making the filling, including the following steps:

[0028] 2.1 Chrysanthemum pretreatment: Wash and disinfect the fresh chrysanthemum petals and then perform microwave treatment;

[0029] 2.2 Combined debittering: After soaking the chrysanthemum in an alkaline solution for a predetermined time, wash it and inoculate lactic acid bacteria for fermentation;

[0030] 2.3 Flavor blending: Mix the debittered chrysanthemum with fructooligosaccharide and honey and then stir;

[0031] 2.4 Texture optimization: Add konjac gum and yam powder and perform homogenization treatment to form a chrysanthemum filling with a gel structure;

[0032] Step 3: Making the pastry embryo: Use the outer crust dough to wrap the chrysanthemum filling to make the pastry embryo;

[0033] Step 4: Cook the pastry: Bake or fry the pastry embryo to obtain a flaky pastry.

[0034] For the above manufacturing method, using fresh chrysanthemums as raw materials and processing through procedures such as microwave enzyme inactivation, alkali soaking, and fermentation can effectively retain the nutrients and flavor of chrysanthemums; by adopting the dual combined method of alkali soaking + fermentation for debittering, the bitter substances in chrysanthemums can be effectively reduced, so that there is no need to use a large amount of sucrose for covering, and fructooligosaccharide and honey can be used as sweeteners, thereby effectively reducing the GI value and ensuring the low-sugar healthiness of the flaky pastry; through the flavor blending process, the flavor can be increased, and at the same time, combined with the texture optimization process, the stability of the product can be improved; in the texture optimization process, konjac gum is used as a thickener, which can reduce the addition of oil, and the addition of yam powder can improve the taste and at the same time reduce the calories, thereby effectively ensuring the low-fat and low-calorie healthiness of the flaky pastry.

[0035] In the embodiment, the outer skin dough can be prepared by compounding a water-oil dough and an oil pastry dough, or according to the actual situation, other existing methods for making the outer skin of flaky pastries can be adopted.

[0036] In the embodiment, in the chrysanthemum pretreatment step, the method of cleaning and disinfecting includes: soaking in ozone water with a concentration of 0.5 ppm for 5 minutes. Using the above method for cleaning and disinfecting has a good effect. It can be imagined that in other embodiments, other existing cleaning and disinfecting methods can also be adopted, and those skilled in the art can make specific arrangements according to the actual situation.

[0037] In the embodiment, in the chrysanthemum pretreatment step, the method of microwave treatment is: treating with 700 W microwave for 30 seconds. Using the above microwave treatment can better inhibit polyphenol oxidase and reduce browning. It can be imagined that in other embodiments, it is not limited to using the above method for microwave treatment. For example, the microwave power and the time of microwave treatment can also be adjusted according to the actual situation, and those skilled in the art can adjust it by themselves according to the actual situation.

[0038] In the embodiment, in the step of combined debittering, the method of soaking chrysanthemums in an alkaline solution is: immersing chrysanthemums in a 0.1% sodium bicarbonate solution, controlling the soaking temperature at 4°C, and soaking for 2 hours. The above method of alkali soaking for debittering is simple and easy to implement. In the embodiment, the ratio of chrysanthemums to the 0.1% sodium bicarbonate solution can be operated according to a weight ratio of 1:3. It can be imagined that in other embodiments, it is not limited to using the above method for alkali soaking. For example, other alkaline solutions can be used or the temperature and time during soaking can be adjusted, and those skilled in the art can adjust it by themselves according to the actual situation.

[0039] In an embodiment, in the step of combined bitterness removal, the method of inoculating lactic acid bacteria for fermentation is as follows: The chrysanthemums soaked in an alkaline solution are rinsed with clean water. After the chrysanthemums are rinsed, a part of the water is retained. The chrysanthemums are inoculated with Lactobacillus plantarum and fermented at a temperature of 37°C for 1 hour. By fermenting and removing bitterness in the above manner, the method is simple and easy to implement. In the embodiment, Lactobacillus plantarum accounting for 1% of the weight of the chrysanthemums can be inoculated for operation. It can be imagined that in other embodiments, it is not limited to using the above method for fermenting and removing bitterness. For example, other ratios or other types of lactic acid bacteria can be used, or the fermentation temperature and time can be adjusted according to needs, etc. Those skilled in the art can adjust according to the actual situation.

[0040] In an embodiment, in the step of flavor blending, fructooligosaccharide and honey are mixed in a weight ratio of 3:1 and stirred with chrysanthemums. By using the above flavor blending method, the flavor is prominent and the GI value is small. It can be imagined that in other embodiments, the specific ratio of fructooligosaccharide and honey can also be adjusted according to the actual situation. Those skilled in the art can adjust according to the actual situation.

[0041] In an embodiment, in the step of flavor blending, the chrysanthemums are stirred and reacted with fructooligosaccharide and honey at 80°C for 15 minutes, so that the Maillard reaction can occur more fully for flavor enhancement.

[0042] In an embodiment, in the step of texture optimization, a homogenizer with a pressure of 20 MPa can be used for homogenization treatment. Of course, it can be imagined that other existing homogenization treatment methods can also be used. Those skilled in the art can arrange according to the actual situation.

[0043] In an embodiment, in the step of flavor blending or the step of texture optimization, lemon juice is added and mixed. The lemon juice can play a role in color protection and pH adjustment.

[0044] In an embodiment, calculated by weight, in the step of making the filling, the following formula is adopted: 50 - 70 parts of fresh chrysanthemum petals, 10 - 20 parts of fructooligosaccharide, 1 - 3 parts of konjac gum, 5 - 10 parts of honey, 2 - 5 parts of lemon juice, and 10 - 15 parts of yam powder. It can be imagined that it is not limited to using the above formula for production. Those skilled in the art can adjust according to needs.

[0045] In an embodiment, the chrysanthemum filling obtained in the step of making the filling is sterilized and then filled and stored, so as to facilitate subsequent use as needed.

[0046] In an embodiment, pasteurization is adopted before filling. Specifically, it can be maintained at 85°C for 15 minutes. At the same time, vacuum packaging is adopted to ensure refrigeration at 4°C, and the shelf life can reach 30 days.

[0047] Through practice, compared with the traditional method, when making chrysanthemum shortcrust pastries using the method of the present invention, the bitter substances (total glycosides) in the filling part can be reduced by 80%, the GI value can be reduced by 40%, and the flavonoid retention rate is greater than or equal to 90%. The chrysanthemum shortcrust pastries made have less bitterness, are low in sugar and healthy, have a sufficient flavor, and retain the flavor and nutrients of chrysanthemums to the greatest extent.

[0048] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A method for making flaky pastries using edible chrysanthemums as raw materials, characterized in that, It includes the following steps: Making the outer skin: making the outer skin dough by kneading flour; Making the filling: Chrysanthemum pretreatment: washing and disinfecting fresh chrysanthemum petals and subjecting them to microwave treatment; Combined debittering: soaking chrysanthemums in an alkaline solution for a predetermined time, then washing and inoculating with lactic acid bacteria for fermentation; Flavor blending: mixing the debittered chrysanthemums with fructooligosaccharide and honey and then stirring; Texture optimization: adding konjac gum and yam powder, and homogenizing to form a chrysanthemum filling with a gel structure; Making the pastry embryo: using the outer skin dough to wrap the chrysanthemum filling to make a pastry embryo; Cooking the pastry: baking or frying the pastry embryo to obtain a crispy pastry.

2. The method for making flaky pastries using edible chrysanthemums as raw materials according to claim 1, wherein: In the chrysanthemum pretreatment step, the method of washing and disinfecting includes: soaking in ozone water with a concentration of 0.5 ppm for 5 minutes.

3. The method for making flaky pastries using edible chrysanthemums as raw materials according to claim 1, characterized in that: In the chrysanthemum pretreatment step, the method of microwave treatment is: treating with 700 W microwave for 30 seconds.

4. The method for making flaky pastries using edible chrysanthemums as raw materials according to claim 1, characterized in that: In the combined debittering step, the method of soaking chrysanthemums in an alkaline solution is: immersing chrysanthemums in a 0.1% sodium bicarbonate solution, controlling the soaking temperature at 4°C, and soaking for 2 hours.

5. The method for making flaky pastries with edible chrysanthemums as raw materials according to claim 1, characterized in that: In the combined debittering step, the method of inoculating with lactic acid bacteria for fermentation is: rinsing the chrysanthemums soaked in the alkaline solution with clean water, retaining some moisture after rinsing the chrysanthemums, inoculating the chrysanthemums with Lactobacillus plantarum, and fermenting at a temperature of 37°C for 1 hour.

6. The method for making flaky pastries with edible chrysanthemums as raw materials according to claim 1, characterized in that: In the flavor blending step, fructooligosaccharide and honey are mixed in a weight ratio of 3:1 and stirred with chrysanthemums.

7. The method for making flaky pastries using edible chrysanthemums as raw materials according to claim 1 or 6, characterized in that: In the flavor blending step, chrysanthemums are stirred and reacted with fructooligosaccharide and honey at 80°C for 15 minutes.

8. The method for making flaky pastries with edible chrysanthemums as raw materials according to claim 1, characterized in that: In the flavor blending or texture optimization step, lemon juice is added and mixed.

9. The method for making flaky pastries with edible chrysanthemums as raw materials according to claim 8, characterized in that: Calculated by weight, in the step of making the filling, the following formula is adopted: 50 - 70 parts of fresh chrysanthemum petals, 10 - 20 parts of fructooligosaccharide, 1 - 3 parts of konjac gum, 5 - 10 parts of honey, 2 - 5 parts of lemon juice, 10 - 15 parts of yam powder.

10. The method for making flaky pastries using edible chrysanthemums as raw materials according to claim 1, characterized in that: The chrysanthemum filling obtained in the step of making the filling is sterilized and then filled and stored.