Preparation method of oil gel-based shredded cake

Abstract

The invention relates to the technical field of food, and particularly discloses a preparation method of an oil gel-based shredded cake. The oil gel is adopted to replace existing common edible oil to prepare the shredded cakes, and the prepared shredded cakes are obvious in layering phenomenon and have excellent sensory quality and high stability.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for preparing an oil gel-based hand-grabbed pancake. Background Art

[0002] Excessive consumption of trans fatty acids can affect human fat metabolism, cause elevated blood lipids, induce cell inflammation, cause peripheral vascular diseases such as atherosclerosis and coronary heart disease, and seriously damage physical health. In 2023, the World Health Organization released a report stating that 5 billion people worldwide are exposed to the hazards of trans fats, which also increases their risk of heart disease and death. Data show that trans fats cause more than 500,000 deaths each year from serious consequences of cardiovascular and cerebrovascular diseases. In fact, as early as 2018, the WHO called for the elimination of industrially produced trans fats at the global level with a goal of 2023. To this end, the WHO recommends that countries take measures to limit trans fats in food, including mandatory restrictions on the maximum 2 grams of industrially produced trans fats per 100 grams of total fat in food, and prohibiting the production or use of partially hydrogenated oils in food. How to reduce the intake of trans fats in residents' dietary structure and coordinate food nutrition and health, quality and safety, and sensory flavor has become a major challenge facing the food industry.

[0003] The hydrogenated oil used to prepare hand-pulled pancakes has a high trans fatty acid content. Quick-frozen hand-pulled pancakes have become a popular food among consumers due to their unique flavor and convenience. Seeking a "fat reduction" strategy for quick-frozen hand-pulled pancakes is of great guiding significance for reducing consumers' trans fat intake and reducing the risk of illness and death.

[0004] Based on the above problems, the present invention provides a method for preparing an oil gel-based hand-grabbed pancake to effectively reduce the content of trans fatty acids in the hand-grabbed pancake. Summary of the invention

[0005] The main technical problem solved by the present invention is to provide a method for preparing an oil gel-based hand-grabbed pancake. The oil gel-based hand-grabbed pancake obtained by the method of the present invention has a low trans fatty acid content, obvious stratification phenomenon, excellent sensory quality and high stability.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is: a method for preparing an oil gel-based hand-grabbed pancake, the preparation steps comprising: (1) Preparation of oil gel Mixing edible oil with monostearate glyceryl and sucrose fatty acid ester, stirring to obtain a clear liquid, and then cooling in an environment of 0 to 6°C to form a solid oil gel; (2) Dough preparation Mix high-gluten flour, salt and water to prepare dough, and then place it for the first proofing to obtain a first proofed dough; (3) Making hand-pulled pancakes Adding the oil gel obtained in step (1) to the first proofed dough obtained in step (2), kneading into an oil-containing dough, and then leaving it for a second proofing to obtain a second proofed dough; The secondary proofed dough is pressed to form a hand-grabbed pancake embryo, which is first frozen in an environment of -15 to -25°C for 20 to 30 hours and then fried to obtain an oil gel-based hand-grabbed pancake.

[0007] As an embodiment of the present invention, the amount of glyceryl monostearate used is 8-10% of the mass of the edible oil.

[0008] As an embodiment of the present invention, the amount of the sucrose fatty acid ester is 1 to 3% of the mass of the edible oil.

[0009] As an embodiment of the present invention, the stirring is carried out under heating conditions, and the heating temperature is 75-80°C.

[0010] As an embodiment of the present invention, the stirring speed of the stirring is 300-500 rpm.

[0011] As an embodiment of the present invention, the stirring time is 30 to 50 minutes.

[0012] As an implementation scheme of the present invention, the mass ratio of high-gluten flour and salt is (35-40): (1-2).

[0013] As an implementation scheme of the present invention, the amount of water used is 50% to 60% of the mass of the high-gluten flour.

[0014] As an embodiment of the present invention, the amount of the oil gel is 12-18% of the mass of the once-proofed dough.

[0015] As an embodiment of the present invention, the first proofing time is 60 to 70 minutes.

[0016] As an embodiment of the present invention, the second proofing time is 20 to 30 minutes.

[0017] The present invention also provides an oil gel-based hand-grabbed cake obtained by the preparation method of the present invention.

[0018] The present invention provides a method for preparing an oil gel-based hand-grabbed pancake, in which oil gel is used to replace the existing commonly used edible oil during the preparation. At present, hydrogenated vegetable oil is often used when making hand-grabbed pancakes. The hydrogenated vegetable oil has increased hardness, can maintain the shape of the solid, and has enhanced plasticity, so that the prepared food can be more crispy. However, the hand-grabbed pancakes made with hydrogenated vegetable oil have a high content of trans fatty acids. The present invention uses oil gel to replace the existing commonly used edible oil to prepare hand-grabbed pancakes. The edible oil in the oil gel does not need to be hydrogenated, so the trans fatty acids are significantly reduced or even free of them. By making the edible oil into an oil gel, the hardness can also be increased, the solid shape can be maintained, and the plasticity can be enhanced, so that the prepared hand-grabbed pancakes are crispy and delicious. The present invention uses oil gel to replace the existing commonly used edible oil to prepare hand-grabbed pancakes, and can also limit the movement and migration of the oil phase, reduce the oil permeation rate during transportation and storage, and has outstanding advantages such as the characteristics of quick-frozen fats in addition to nutrition and health.

[0019] The method for preparing the oil gel-based hand-grabbed pancake provided by the invention has low trans fatty acid content, obvious stratification phenomenon, excellent sensory quality and high stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a black and white comparison picture of the hand-grabbed cakes prepared in Example 1 of the present invention and Comparative Example 1 respectively; Figure 2 yes Figure 1 Color display of Figure 3 This is a black and white comparison of the hand-pulled pancake prepared in Example 1 of the present invention after being stored under freezing conditions for 6 days and 11 days; Figure 4 yes Figure 3 Color display of . DETAILED DESCRIPTION

[0021] The technical solution of the present invention is described in detail below through specific embodiments. The following embodiments are intended to further illustrate the content of the present invention in detail, but are not intended to limit the scope of protection of the claims of the present invention.

[0022] In the following examples, unless otherwise specified, the raw materials used are all commercially available products and can be purchased.

[0023] Example 1 This embodiment provides a method for preparing an oil gel-based hand-grabbed pancake, and the preparation steps are as follows: (1) Preparation of oil gel Take 100 g of sunflower oil, add 9 g of monostearate glyceryl and 1 g of sucrose fatty acid ester, heat to 80°C, stir at a constant temperature of 400 rpm for 40 min, stir until the gel factor is melted in the sunflower oil to obtain a clear and transparent liquid, then quickly put it into a 4°C refrigerator for constant temperature refrigeration for 24 h to form a solid oil gel for standby use; (2) Dough preparation 40 parts by weight of high-gluten flour and 2 parts by weight of edible oil are added with water and mixed to prepare a dough, wherein the amount of water used is 58% of the mass of the high-gluten flour, and the water used is a mixture of boiling water and room temperature water in a volume ratio of 1:2. The dough is placed for the first proofing, and the proofing time is 63 min to obtain a first proofed dough; (3) Making hand-pulled pancakes Add the oil gel obtained in step (1) to the first proofed dough obtained in step (2), wherein the amount of the oil gel is 15% of the mass of the first proofed dough, knead the dough into an oil-containing dough, and then place the dough for a second proofing, wherein the proofing time is 25 min, to obtain a second proofed dough; The second-proofed dough was pressed to form a hand-pulled pancake embryo, which was first frozen in a -20°C refrigerator for 24 h, and then put into an electric baking pan for frying. It was fried on one side for 30 s, turned over and fried again, for a total of 5 min. The oil gel-based hand-pulled pancake was obtained when it was cooked.

[0024] Example 2 This embodiment provides a method for preparing an oil gel-based hand-grabbed pancake, and the preparation steps are as follows: (1) Preparation of oil gel Take 100 g of sunflower oil, add 8 g of monostearate glyceryl and 2 g of sucrose fatty acid ester, heat to 80°C, stir at a constant temperature of 400 rpm for 40 min, stir until the gel factor is melted in the sunflower oil to obtain a clear and transparent liquid, then quickly put it into a 4°C refrigerator for constant temperature refrigeration for 24 h to form a solid oil gel for standby use; (2) Dough preparation 35 parts by weight of high-gluten flour and 1 part by weight of edible oil are taken, and water is added and mixed to prepare a dough, wherein the amount of water used is 55% of the mass of the high-gluten flour, and the water used is a mixture of boiling water and room temperature water in a volume ratio of 1:2. The dough is placed for the first proofing, and the proofing time is 65 minutes to obtain a first proofed dough; (3) Making hand-pulled pancakes Add the oil gel obtained in step (1) to the first proofed dough obtained in step (2), wherein the amount of the oil gel is 15% of the mass of the first proofed dough, knead the dough into an oil-containing dough, and then place the dough for a second proofing, wherein the proofing time is 25 min, to obtain a second proofed dough; The second-proofed dough was pressed to form a hand-pulled pancake embryo, which was first frozen in a -20°C refrigerator for 24 h, and then put into an electric baking pan for frying. It was fried on one side for 30 s, turned over and fried again, for a total of 5 min. The oil gel-based hand-pulled pancake was obtained when it was cooked.

[0025] Comparative Example 1 This comparative example provides a method for preparing a hand-grabbed pancake, and the preparation steps are as follows: (1) 40 parts by weight of high-gluten flour and 2 parts by weight of edible oil are added with water to prepare a dough, wherein the amount of water used is 58% of the mass of the high-gluten flour, and the water used is a mixture of boiling water and room temperature water in a volume ratio of 1:2. The dough is left to rise for the first time, and the rising time is 63 min to obtain a once-proofed dough; (2) adding quick-frozen shortening to the first-proofed dough obtained in step (2) in an amount of 10% of the mass of the first-proofed dough, kneading into an oil-containing dough, and then placing it for a second proofing for 25 minutes to obtain a second-proofed dough; The second-proofed dough was pressed to make a hand-pulled pancake embryo, which was first frozen in a -20°C refrigerator for 24 h, and then put into an electric baking pan for frying, frying one side for 30 s, turning it over and frying it again, for a total of 5 min. The hand-pulled pancake was obtained when it was cooked.

[0026] The black and white comparison pictures of the hand-grabbed cakes prepared in Example 1 and Comparative Example 1 are shown in Figure 1 As shown, Figure 2 yes Figure 1 Color display of . Figure 1 , Figure 2 In the figure, A is the hand-grabbed pancake prepared in comparative example 1, and B is the oil gel-based hand-grabbed pancake prepared in example 1. As can be seen from the figure, the appearance and color of the two are similar. From the perspective of appearance, color and layering, the oil gel can replace the traditional quick-frozen shortening.

[0027] The black and white comparison pictures of the hand-pulled pancake prepared in Example 1 after being stored under freezing conditions for 6 days and 11 days are shown in FIG. Figure 3 As shown, Figure 4 yes Figure 3 Color display of . Figure 3 , Figure 4 In the figure, A is a hand-pulled pancake stored under frozen conditions for 6 days, and B is a hand-pulled pancake stored under frozen conditions for 11 days. As can be seen from the figure, the prepared hand-pulled pancake is frozen for 11 days, and the appearance, color and layers after frying are similar to those before frozen storage, which is almost the same.

[0028] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for preparing an oil gel-based hand-grabbed pancake, characterized in that: The preparation steps include: (1) Preparation of oil gel Mixing edible oil with monostearate glyceryl and sucrose fatty acid ester, stirring to obtain a clear liquid, and then cooling in an environment of 0 to 6°C to form a solid oil gel; (2) Dough preparation Mix high-gluten flour, salt and water to prepare dough, and then place it for the first proofing to obtain a first proofed dough; (3) Making hand-pulled pancakes Adding the oil gel obtained in step (1) to the first proofed dough obtained in step (2), kneading into an oil-containing dough, and then leaving it for a second proofing to obtain a second proofed dough; The secondary proofed dough is pressed to form a hand-grabbed pancake embryo, which is first frozen in an environment of -15 to -25°C for 20 to 30 hours and then fried to obtain an oil gel-based hand-grabbed pancake.

2. The preparation method according to claim 1, characterized in that: The amount of glyceryl monostearate used is 8-10% of the mass of the edible oil.

3. The preparation method according to claim 1, characterized in that: The amount of the sucrose fatty acid ester used is 1 to 3% of the mass of the edible oil.

4. The preparation method according to claim 1, characterized in that: The stirring is carried out under heating conditions, and the heating temperature is 75-80°C.

5. The preparation method according to claim 1, characterized in that The stirring speed of the stirring is 300-500 rpm.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The mass ratio of the high-gluten flour and the salt is (35-40):(1-2), and the amount of water used is 50%-60% of the mass of the high-gluten flour.

7. The preparation method according to claim 6, characterized in that: The amount of the oil gel is 12-18% of the mass of the once-proofed dough.

8. The preparation method according to claim 1, characterized in that The first proofing time is 60 to 70 minutes.

9. The preparation method according to claim 1, characterized in that The second proofing time is 20 to 30 minutes.

10. The oil gel-based hand-grabbed pancake obtained by the preparation method according to any one of claims 1 to 9.

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