Production process of king pastries and prepared king pastries

Abstract

The invention relates to a production process of an empire pastry and the prepared empire pastry. Comprising the following steps: (1) weighing salted egg yolk, butter and stuffing in parts by weight, uniformly mixing, adding first egg yolk liquid, uniformly mixing to obtain a mixture A, adding sugar into the mixture A, and uniformly mixing to obtain a stuffing layer mixture B; weighing the second egg yolk liquid in parts by weight, and uniformly mixing the second egg yolk liquid with flour to obtain a skin layer mixture C; (2) kneading the stuffing mixture B into a dough, and coating the dough with a wrapper mixture C to obtain a dough D; (3) pressing and forming the dough D to form pastry blanks with patterns; and (4) baking the pastry blank with the patterns at the baking temperature of 140-150 DEG C for 15-20 minutes, cooling and packaging to obtain the pastry. According to the raw material composition, the process steps and the baking conditions, the patterns on the pastry are not easy to collapse, crack and the like, and the protein loss of the pastry is reduced.

Description

Technical Field

[0001] The present application relates to the field of food processing, and more specifically, to a production process of an imperial cake and the prepared imperial cake. Background Art

[0002] As a traditional food, pastries enjoy a wide consumer market around the world. In recent years, as consumers' demands for food quality and health continue to increase, pastry production technology has also been continuously improved and developed. Especially in the production process of high-end pastries, how to ensure that the pastries have beautiful appearance, good taste and rich nutrition has become the focus of the industry.

[0003] However, the current pastries need to be baked at a high temperature of more than 160°C during the production process. At this high temperature, nutrients such as protein are significantly lost, and the appearance of the pastries is prone to cracking, collapse or deformation. In particular, pastries with fine patterns on the surface are particularly prone to these problems during high-temperature baking, which affects the overall quality and is not conducive to mass production. Therefore, a new production process is needed that can effectively prevent cracking, collapse or deformation of patterns while ensuring the appearance of pastries, while reducing the loss of nutrients and improving the overall quality. Summary of the invention

[0004] In order to ensure the stability of the cake structure and reduce the loss of nutrients, the present application provides a production process of an imperial cake and the prepared imperial cake.

[0005] In a first aspect, the present application provides a production process of an imperial cake, comprising the following steps: 1) According to weight: weigh 4-10 parts of salted egg yolk, 1-6 parts of butter, 20-35 parts of filling materials and mix them evenly, add 2-4 parts of the first egg yolk liquid and mix them evenly to obtain a mixture A, then add 3-5 parts of sugar to the mixture A and mix them evenly to obtain a filling mixture B; By weight: weigh 1-2 parts of the second egg yolk liquid and 5-7 parts of flour and mix evenly to obtain a skin mixture C; 2) kneading the filling mixture B into a dough, and then covering it with the skin mixture C to obtain dough D; 3) Pressing the dough D into a shape to form a pastry embryo with a pattern; 4) baking the pastry embryo with the pattern at a temperature of 140-150° C. for 15-20 min, cooling, and packaging to obtain the pastry.

[0006] By adopting the above technical scheme, the flavor and taste of the pastry are improved by mixing salted egg yolk, butter and pastry filling. The addition of butter increases the lubricity and ductility of the pastry, making the pastry have a better appearance and texture. The addition of sugar not only plays a role in enhancing the flavor, but also interacts with salted egg yolk, butter and pastry filling to improve the overall flavor of the pastry. The mixture of egg yolk liquid and flour increases the flexibility and plasticity of the dough, making it easier for the skin mixture C to cover the ball-shaped filling mixture B, and the subsequent pressing and forming of the dough forms exquisite patterns. The pastry embryo after pressing and forming is baked at 140-150°C for 15-20 minutes, which effectively avoids cracking and deformation of the pattern, reduces the loss of protein in the pastry, and improves the quality of the pastry.

[0007] Preferably, the flour is low-gluten flour and / or high-gluten flour.

[0008] By adopting the above technical solution and selecting low-gluten flour and / or high-gluten flour, the flexibility and plasticity of the dough can be adjusted, so that the pastries can be more easily formed into exquisite patterns when the dough is pressed and shaped. At the same time, during the baking process, the problems of cracking and deformation of the patterns can be effectively prevented, thereby improving the appearance quality of the pastries. In addition, different types of flour can also adjust the taste of the pastries, making them softer or chewier, to meet the needs of different consumers.

[0009] Preferably, the pastry filling is composed of one or more of mung bean filling, purple sweet potato filling, and red bean filling.

[0010] By adopting the above technical solution, the pastry fillings composed of one or more mung bean fillings, purple sweet potato fillings, and red bean fillings can be used to make the pastries have diversified taste options to meet the taste needs of different consumers. At the same time, these fillings are rich in nutritional value, such as protein, vitamins and minerals, which enhances the overall health value of the pastries. In addition, different fillings cooperate with salted egg yolks, butter, sugar and other raw materials to further enhance the flavor level and taste of the pastries, making the pastries more delicious.

[0011] Preferably, the sugar is maltose and / or maltose.

[0012] By adopting the above technical solution, maltose and / or maltose are both low-sweetness sugars. The addition of maltose and / or maltose can not only enhance the sweetness of the cakes, but also interact with salted egg yolks, butter, and cake fillings during baking to enhance the flavor and taste of the cakes. Maltose and maltose have good moisture retention and antioxidant properties, which can effectively prevent cakes from drying out during storage and extend the shelf life. At the same time, the addition of maltose and maltose can also make the surface of the cakes smoother and more delicate, improving the appearance quality of the product.

[0013] Preferably, the butter is butter powder with a particle size of 1-10 microns.

[0014] By adopting the above technical solution, the particle size of butter powder is controlled within the range of 1-10 microns, which can significantly improve the distribution uniformity and integration of butter in the dough, making the dough more delicate and soft, and improving the taste and appearance quality of pastries. At the same time, the fine butter particles are more likely to release aroma during baking, enhancing the flavor of pastries.

[0015] Preferably, the baking process is specifically: baking at 140° C. for 10 minutes, and then baking at 150° C. for 7 minutes.

[0016] By adopting the above technical solution, baking at 140°C for 10 minutes plays a shaping role. At this temperature, it is less likely to deform. Then baking at 150°C for 7 minutes further improves the shrinkage stability during the baking process, avoids excessive changes in the texture size of the fine patterns during the process, and affects the overall effect. At the same time, it can avoid excessive loss of protein nutrients. Avoid problems such as cracking and deformation of the patterns during the baking process. At the same time, a reasonable mixing speed also helps to maintain the nutrients in the raw materials, reduce nutritional losses caused by high temperatures, and ultimately improve the overall quality of the pastry.

[0017] Preferably, the first egg yolk liquid and the second egg yolk liquid are both egg yolk composite liquids, and the egg yolk composite liquid is composed of egg yolk liquid and a stabilizer in a weight ratio of 10:(1-3).

[0018] By adopting the above technical solution, the addition of stabilizers can not only promote the uniformity of the dispersion of the raw material system, but also make it easier to form various fine lines on the surface of the pastry, avoid cracking and breaking during processing and transportation, and improve its stability. At the same time, the ingredients in the stabilizer, such as rice bran wax, mussel mucin, γ-oryzanol and oat β-glucan, can protect the protein in the raw materials, further reduce the denaturation and loss of protein during processing, thereby maintaining the protein content and quality in the pastry and improving the overall flavor and taste of the pastry.

[0019] Preferably, the stabilizer is composed of the following raw materials in weight percentage: Rice bran wax 6-16% Mussel mucin 3-5% γ-Oryzanol 5-8% Oat beta-glucan 5-8% The balance is water.

[0020] By adopting the above technical scheme, rice bran wax is used as an emulsifier, stabilizer and lubricant to improve the dispersion uniformity and stability of the raw material system, avoid cracking and breaking of the pastry surface during processing and transportation, and enhance the texture and taste of the pastry. Mussel mucin is rich in various amino acids and functional groups, which interact with other proteins in pastries to form a more stable protein structure, slow down the denaturation rate of protein at high temperature, and maintain the protein content and quality in pastries. γ-oryzanol acts as a thickener, stabilizer and emulsifier, which increases the viscosity and texture of food and improves the taste of food. Oat β-glucan, as a high-viscosity soluble dietary fiber, interacts with the protein in pastries to form a complex, which protects the protein from high temperature and oxidative damage, further improving the overall quality of the pastries.

[0021] Therefore, when rice bran wax, mussel mucin, γ-oryzanol, and oat β-glucan are compounded, they play a synergistic role, further improving the stability of pastries during high-temperature baking, avoiding deformation, collapse, etc., while reducing protein loss and improving the quality of pastries.

[0022] Preferably, the stabilizer is prepared by the following method: According to the weight percentage, mussel mucin is dissolved in 1 / 2 of water to obtain a mixture E; oat β-glucan, γ-oryzanol, and rice bran wax are weighed and dispersed evenly in 1 / 2 of water to obtain a mixture F; the mixture E is added to the mixture F, and the stirring is continued to make the mixture E and the mixture F fully mixed to obtain a stabilizer. By adopting the above technical solution, the mixture E and the mixture F are formed separately, so that they are easier to mix evenly, and the obtained stabilizer raw material system is evenly dispersed.

[0023] In a second aspect, the present application provides a pastry comprising a filling layer and a skin layer covering the filling layer, wherein the skin layer has a pattern on its surface, and the pastry is obtained by a production process of an imperial pastry, wherein the weight ratio of the filling layer to the skin layer is 1:(1-3).

[0024] By adopting the above technical solution, the pastry not only has exquisite patterns and good stability, but also has a rich taste and diverse flavors, while the nutritional content and quality are significantly improved.

[0025] In summary, the present application includes at least one of the following beneficial technical effects: 1. By adding appropriate amount of butter and sugar to the dough, the ductility and softness of the pastry are improved, making it less likely for the pastry to crack, collapse or deform during high temperature baking, thus ensuring the integrity and beauty of the pattern; 2. Control the baking temperature at 140-150℃ and keep it for 15-20 minutes, which can effectively prevent the cracking and deformation of the pattern, reduce the loss of protein and other nutrients in the pastry, and improve the overall quality of the pastry; 3. Adding stabilizers, especially those composed of rice bran wax, mussel mucin, γ-oryzanol and oat β-glucan, enhances the structural stability and durability of the pastries, avoids cracking and breaking during processing and transportation, and further reduces the loss of nutrients such as protein. DETAILED DESCRIPTION

[0026] The present application is further described in detail below with reference to the embodiments.

[0027] Some raw material description: Rice bran wax is a natural plant wax separated and refined from rice bran oil, food grade, purity 99%, mesh size 2000; Mussel mucin; Shaanxi Mufan Biotechnology Co., Ltd., model MF-00889 γ-oryzanol; Anhui Xinsheng Biotechnology Co., Ltd., purity 99%, food grade; Oat β-glucan; Shanghai Fuxiangshun Biotechnology Co., Ltd., specification oat β-glucan 80%; Low-gluten flour: 8.5%-9.5%; Mung bean filling: solid content 90%.

[0028] Preparation example of stabilizer Preparation Example 1 A stabilizer is prepared by the following method: According to weight percentage, 5% of mussel mucin is weighed and dissolved in 37% of water to obtain a mixture E; 10% of oat β-glucan, 5% of γ-oryzanol and 6% of rice bran wax are weighed and mixed in 37% of water, and stirred for 10 minutes at a speed of 100 r / min to be evenly dispersed in water to obtain a mixture F; the mixture E is added to the mixture F, and the stirring is continued to make the mixture E and the mixture F fully mixed to obtain a stabilizer.

[0029] Preparation Example 2-3 The difference between Preparation Example 2-3 and Preparation Example 1 is that the amount of raw materials used is different, as shown in Table 1; Table 1 Experimental data of preparation examples 1-3 raw material Preparation Example 1 Preparation Example 2 Preparation Example 3 Rice bran wax 6 10 16 Mussel mucin 5 4 3 γ-Oryzanol 5 6 8 Oat Beta-Glucan 10 8 5 water 74 72 68 Preparation Comparative Example Preparation Comparative Example 1 The difference between the preparation of comparative example 1 and comparative example 1 is that an equal amount of rice bran wax is replaced with oat β-glucan.

[0030] Preparation Comparative Example 2 The difference between the preparation of Comparative Example 2 and Comparative Example 1 is that an equal amount of oat β-glucan is replaced by rice bran wax.

[0031] Preparation Comparative Example 3 The difference between the preparation of comparative example 3 and comparative example 1 is that an equal amount of mussel mucin is replaced by γ-oryzanol.

[0032] Preparation Comparative Example 4 The difference between the preparation of Comparative Example 4 and Comparative Example 1 is that an equal amount of γ-oryzanol is replaced by mussel mucin.

[0033] Preparation Comparative Example 5 The difference between the preparation of comparative example 5 and comparative example 1 is that γ-oryzanol and rice bran wax are replaced by oat β-glucan in equal amounts. Example

[0034] Example 1 A cake comprises a filling layer and a skin layer covering the filling layer, wherein the skin layer has a pattern on its surface, and the weight ratio of the skin layer to the filling layer can be 1:1, 1:2 or 1:3; the preferred ratio in this application is 1:3. The cake is prepared by the following method: 1) According to weight, 4 parts of salted egg yolk, 1 part of butter, and 35 parts of mung bean filling were weighed and mixed evenly, 4 parts of the first egg yolk liquid were added and mixed evenly to obtain a mixture A, and then 3 parts of maltose were added to the mixture A and mixed evenly to obtain a filling layer mixture B; according to weight, 1 part of the second egg yolk liquid was weighed and mixed evenly with 5 parts of low-gluten flour to obtain a skin layer mixture C; 2) kneading the filling mixture B into a dough, and then covering it with the skin mixture C to obtain dough D; 3) Pressing the dough D into a shape to form a pastry embryo with a pattern; 4) baking the pastry with the pattern at 140° C. for 20 min, cooling to 30° C., and packaging to obtain the pastry.

[0035] The total weight of each pastry is 75g. The first egg yolk liquid and the second egg yolk liquid are both liquids obtained by evenly stirring the egg yolk after breaking the eggs and removing the egg whites. The butter is butter powder with a particle size of 1-10 microns.

[0036] Example 2 The difference between Example 2 and Example 1 is that the baking conditions are different: the baking temperature is 145° C. and the baking time is 17 minutes.

[0037] Example 3 The difference between Example 3 and Example 1 is that the baking conditions are different: the baking temperature is 150° C. and the baking time is 15 min.

[0038] Example 4 The difference between Example 4 and Example 1 is that the baking treatment is specifically: baking at 140° C. for 10 minutes and then baking at 150° C. for 7 minutes.

[0039] Example 5 The difference between Example 5 and Example 4 is that the amounts of raw materials used in the sunken layer and the cortex are different, specifically: Filling: 7 parts salted egg yolk, 3.8 parts butter, 30 parts mung bean filling, 3 parts first egg yolk liquid, 4 parts maltose.

[0040] Crust: 1.5 parts of second egg yolk liquid, 6 parts of low-gluten flour.

[0041] Example 6 The difference between Example 6 and Example 4 is that the amounts of raw materials used in the sunken layer and the cortex are different, specifically: Filling: 10 parts salted egg yolk, 3.8 parts butter, 20 parts mung bean filling, 2 parts first egg yolk liquid, and 5 parts maltose.

[0042] Crust: 2 parts second egg yolk liquid, 7 parts low-gluten flour.

[0043] Embodiment 7-14 The difference between Example 7-14 and Example 5 is that: the first egg yolk liquid and the second egg yolk liquid are both egg yolk composite liquid; the egg yolk composite liquid is obtained by mixing the egg yolk liquid and the stabilizer in a weight ratio of 5:1, and the stabilizer has different sources; Table 1 Sources of stabilizers for Examples 7-14 Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the temperature is too low, such as baking at a temperature of 130° C. for 20 minutes.

[0044] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the temperature is too high, such as baking at 160° C. for 20 minutes.

[0045] Performance testing Detection method / test method The filling mixture B, the crust mixture C, and the cakes obtained in Examples 1-14 and Comparative Examples 1-2 were used for the following experimental tests: (1) Quality stability: The height of the fine pattern on the pastry crust is 2 mm and the width is 1 mm. After baking, take 100 cakes from batch production and observe whether the pattern on the surface is burnt, broken, broken, cracked, etc. If the above phenomena occur, it is recorded as unqualified. At the same time, measure the height and width of the pattern. If the measured value differs from the pattern value on the pastry crust by more than 0.2 mm, it is also recorded as unqualified. The number of unqualified cakes is summed up and the qualified rate of cakes is calculated.

[0046] (2) Protein retention rate: The test method adopts the chemical analysis method and the normalization method of Agilent 7890B gas chromatograph to obtain the corresponding protein component contents of the filling mixture B, the crust mixture C, the filling layer of the pastry, and the crust of the pastry. The filling protein retention rate is calculated by dividing the protein content of the filling layer of the pastry by the protein content of the filling mixture B, and then multiplying it by 100%. The crust protein retention rate is calculated by dividing the protein content of the crust of the pastry by the protein content of the crust mixture C, and then multiplying it by 100%.

[0047] (3) Flavor and taste: The flavor and taste were evaluated. The specific evaluation criteria are as follows: Flavor and taste scoring criteria: 1. Very good, 90-100 points; 2. Good, 70-80 points; 3. Average, 50-60 points; 4. Poor, 30-40 points; 5. Unpalatable, 20 points.

[0048] Evaluators: Invite 10 people (8-20 years old, half male and half female); 20 people (21-40 years old, half male and half female); 20 people (40-60 years old, half male and half female) to taste the test samples, give scores, take the average score, and record it in Table 3; The above data are shown in Table 3; Table 3 Experimental data of Examples 1-14 and Comparative Examples 1-2 Combining Example 1 and Comparative Examples 1-2 and Table 2, it can be seen that the flavor and taste score of Comparative Example 1 is lower than that of Example 1, and the qualified rate, protein retention rate and flavor and taste score of Comparative Example 2 are all lower than those of Example 1, indicating that when the baking temperature is too low or too high, the overall quality can be affected. By maintaining the temperature at 140-150°C and the time within 15-20min in the present application, the pastry has the comprehensive characteristics of high qualified rate, high protein retention rate and better flavor and taste.

[0049] Combining Example 1 and Example 4 and Table 2, it can be seen that the taste score, pass rate, and protein retention rate of Example 1 are lower than those of Example 4, indicating that baking at 140°C for 10 minutes and then baking at 150°C for 7 minutes can reduce the deterioration of protein in the pastry, while maintaining a better appearance and obtaining a better flavor and taste.

[0050] Combining Example 4 and Examples 7-9 with Table 2, it can be seen that the taste scores, pass rates, and protein retention rates of Examples 7-9 are all above 97, while the taste scores, pass rates, and protein retention rates of Example 4 are all less than 95, indicating that the addition of stabilizers can cooperate to play a better stabilizing role, further prevent protein from deteriorating, obtain a higher protein retention rate, and thus obtain better quality pastries.

[0051] By comparing Example 7 with Examples 10-14 and combining with Table 2, it can be seen that the taste scores, qualified rates, and protein retention rates of Examples 10-14 are lower than those of Example 7, indicating that the compounding of rice bran wax, mussel mucin, γ-oryzanol, and oat β-glucan in the present application has a better synergistic effect, better protects the protein, and ensures the stability of the appearance of the pastry, so as to obtain pastries with better quality.

[0052] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A production process of imperial cakes, characterized in that: The following steps are involved: 1) According to weight: weigh 4-10 parts of salted egg yolk, 1-6 parts of butter, 20-35 parts of filling materials and mix them evenly, add 2-4 parts of the first egg yolk liquid and mix evenly to obtain mixture A, then add 3-5 parts of sugar to the mixture A and mix evenly to obtain a filling mixture B; By weight: weigh 1-2 parts of the second egg yolk liquid and 5-7 parts of flour and mix evenly to obtain a skin mixture C; 2) Knead the filling mixture B into a dough, and then cover it with the skin mixture C to obtain dough D; 3) Pressing dough D into shape to form a pastry embryo with patterns; 4) Bake the patterned pastry at a temperature of 140-150° C. for 15-20 min, cool, and package to obtain the pastry.

2. The production process of an imperial cake according to claim 1, characterized in that: The flour is low-gluten flour and / or high-gluten flour.

3. The production process of an imperial cake according to claim 1, characterized in that: The filling is composed of one or more of mung bean filling, purple sweet potato filling, red bean filling and chestnut filling.

4. The production process of an imperial cake according to claim 1, characterized in that: The sugar is maltose and / or maltose.

5. The production process of an imperial cake according to claim 1, characterized in that: The butter is butter powder with a particle size of 1-10 microns.

6. The production process of an imperial cake according to claim 1, characterized in that: The baking process is specifically as follows: baking at 140° C. for 10 minutes, and then baking at 150° C. for 7 minutes.

7. The production process of an imperial cake according to claim 1, characterized in that: The first egg yolk liquid and the second egg yolk liquid are both egg yolk composite liquids, and the egg yolk composite liquid is composed of egg yolk liquid and a stabilizer in a weight ratio of 10:(1-3).

8. The production process of the imperial cake according to claim 5, characterized in that: The stabilizer is composed of the following raw materials in weight percentage: Rice bran wax 6-16% Mussel mucin 3-5% γ-oryzanol 5-8% Oat beta-glucan 5-8% The balance is water.

9. The production process of the imperial cake according to claim 6, characterized in that: The stabilizer is prepared by the following method: According to the weight percentage, mussel mucin is dissolved in 1 / 2 of water to obtain a mixture E; oat β-glucan, γ-oryzanol and rice bran wax are weighed and dispersed evenly in 1 / 2 of water to obtain a mixture F; the mixture E is added to the mixture F, and stirring is continued to make the mixture E and the mixture F fully mixed to obtain a stabilizer.

10. A cake, comprising a filling layer and a skin layer covering the filling layer, wherein the skin layer has a pattern on its surface, characterized in that: The cake is obtained by the production process of an imperial cake as described in any one of claims 1 to 9, and the weight ratio of the filling layer to the skin layer is 1: (1-3).

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