Duruan cool melon cake and preparation method thereof
By mixing and steaming the puree of Duruan Lianggua with oligomeric isomalt syrup, combined with the glutinous rice cortex wrapping technology, the problems of Duruan Lianggua's bitter taste and poor taste are solved, forming the Duruan Lianggua cake with good taste and high added value.
Patent Information
- Application Number
- CN202411919218.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-02-25
AI Technical Summary
Du Ruan Lianggua has a strong bitter taste and poor taste, which leads to low added value of the product and is difficult to attract consumers.
Duruan Lianggua Cake is formed by mixing the puree of Duruan Lianggua with oligomeric isomalt syrup and steaming it to neutralize the bitter taste, and wrapping the ripe fruit puree in the glutinous rice skin. The glutinous rice skin is composed of glutinous rice flour, sticky rice flour and clear powder, and food additives are added to improve the taste and moisturizing properties.
Du Ruan Lianggua Cake not only retains the special flavor of the cold melon, but also improves the taste, becomes soft, glutinous and sweet, easy to swallow, increases the added value of the product, and expands the consumer group.
Smart Images
Figure CN119498481A_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the technical field of food processing, and in particular relates to a Du Ruan Lianggua cake and a preparation method thereof. Background Art
[0002] Big-top bitter melon, also known as Duruan bitter melon, is a specialty of Pengjiang District, Jiangmen City, Guangdong Province. Big-top bitter melon is different from bitter melons from other places. It is characterized by its large body, papaya-like shape, flat top, thick grains, thick green flesh, slightly bitter and sweet taste, crisp and without residue. Duruan bitter melon is rich in nutrients and contains a large amount of essential minerals and amino acids for the human body, which meets the needs of modern consumers for healthy diet. However, bitter melon has a poor taste, resulting in low added value of the product. Summary of the invention
[0003] The purpose of the present application is to provide a Du Ruan Lianggua cake and a preparation method thereof. The Du Ruan Lianggua cake of the present application has the special flavor of Du Ruan Lianggua and has a good taste.
[0004] The present application provides a Du Ruan Lianggua cake, comprising a glutinous rice skin layer and a filling wrapped in the glutinous rice skin layer; the filling comprises cooked fruit puree; the cooked fruit puree comprises the following raw materials: Du Ruan Lianggua puree and isomaltooligosaccharide syrup; the mass ratio of the isomaltooligosaccharide syrup to the Du Ruan Lianggua puree is 1:(2-6); the glutinous rice skin layer comprises the following raw materials: glutinous rice flour, sticky rice flour and clarified flour; the glutinous rice flour accounts for 60% to 70% of the total mass of the glutinous rice flour, sticky rice flour and clarified flour; the mass ratio of the sticky rice flour to the clarified flour is (2-3):1.
[0005] Preferably, the filling further comprises vegetable oil and cooked glutinous rice flour; and the filling is a dough-shaped filling.
[0006] Preferably, the mass ratio of the vegetable oil to the cooked fruit puree is 1:(2-3); the mass ratio of the cooked glutinous rice flour to the cooked fruit puree is 1:(4-5).
[0007] Preferably, the glutinous rice cortex further comprises the following raw materials: food additives and liquid raw materials; the food additives comprise sorbitol, monoglyceride, xanthan gum, sodium hexametaphosphate and hydroxypropyl distarch phosphate; the liquid raw materials comprise water and / or milk.
[0008] Preferably, based on the total mass of the glutinous rice flour, sticky rice flour and clarified flour, the mass fraction of the sorbitol is 3% to 15%, the mass fraction of the sodium metaphosphate is 0.05% to 0.8%, the mass fraction of the monoglyceride is 0.2% to 1.5%, the mass fraction of the xanthan gum is 0.3% to 1.8%, and the mass fraction of the hydroxypropyl distarch phosphate is 2% to 10%; based on the total mass of the food additives, the mass fraction of the liquid raw material is 30% to 50%.
[0009] Preferably, the mass ratio of the glutinous rice skin layer to the filling is 5:(1-4).
[0010] The present invention also provides a method for preparing the Du Ruan Lianggua cake described in the above scheme, comprising the following steps:
[0011] The Du Ruan Liang Gua puree and isomaltooligosaccharide syrup are mixed and steamed to obtain cooked puree; the cooked puree is formed into a ball to obtain a filling; the glutinous rice flour, sticky rice flour and clarified flour are mixed and spread in an environment with a temperature of 25 to 30° C. and a relative humidity of 70% to 80% to moisten the powder to obtain a wet powder; the wet powder is formed into a sheet to obtain a glutinous rice skin layer; the filling is wrapped with the glutinous rice skin layer to obtain the Du Ruan Liang Gua cake.
[0012] Preferably, the powder moistening time is 1 to 3 hours; and the powder moistening process is turned over every 0.5 hours.
[0013] Preferably, forming the cooked fruit puree into a dough comprises: mixing the cooked fruit puree with vegetable oil and cooked glutinous rice flour to obtain a mixture, and forming the mixture into a dough.
[0014] Preferably, making the wet powder into sheets comprises: mixing the wet powder, food additives and liquid raw materials, sieving, and collecting fine powder under the sieve; steaming the fine powder, cooling, kneading into a mass, and making sheets.
[0015] The present application provides a Du Ruan Cool Melon Cake, comprising a glutinous rice skin layer and a filling wrapped in the glutinous rice skin layer; the filling comprises cooked fruit puree; the cooked fruit puree comprises the following raw materials: Du Ruan Cool Melon Puree and Isomaltooligosaccharide Syrup; the glutinous rice skin layer comprises the following raw materials: glutinous rice flour, sticky rice flour and wheat starch. The present application provides a filling comprising raw materials comprising Du Ruan Cool Melon Puree and Isomaltooligosaccharide Syrup, and a glutinous rice skin layer comprising glutinous rice flour, sticky rice flour and wheat starch as an outer skin, wherein the bitterness of Du Ruan Cool Melon can be neutralized by adding Isomaltooligosaccharide Syrup to the Du Ruan Cool Melon Puree, and the glutinous rice skin layer is soft, sticky and sweet, and the filling can be wrapped by the glutinous rice skin layer to wrap the slightly bitter filling, making it easier to eat and swallow, and further improving the taste of Du Ruan Cool Melon that is difficult to swallow. The Du Ruan Lianggua Cake of the present application not only retains the special flavor of Du Ruan Lianggua, but also has a soft and glutinous texture and a refreshing taste. It can be used as a soft cake snack food. The Du Ruan Lianggua Cake of the present application promotes the diversification of traditional cake products and expands the consumer group. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.
[0017] Figure 1 This is a photo of the cake after forming during the preparation process of Example 1;
[0018] Figure 2 This is a photo of the actual product of the bitter melon Du Ruan bitter melon cake prepared in Example 1. DETAILED DESCRIPTION
[0019] The present application provides a Du Ruan Lianggua cake, comprising a glutinous rice skin layer and a filling wrapped in the glutinous rice skin layer; the filling comprises cooked fruit puree; the cooked fruit puree comprises the following raw materials: Du Ruan Lianggua puree and isomaltooligosaccharide syrup; the mass ratio of the isomaltooligosaccharide syrup to the Du Ruan Lianggua puree is 1:(2-6); the glutinous rice skin layer comprises the following raw materials: glutinous rice flour, sticky rice flour and clarified flour; the glutinous rice flour accounts for 60% to 70% of the total mass of the glutinous rice flour, sticky rice flour and clarified flour; the mass ratio of the sticky rice flour to the clarified flour is (2-3):1.
[0020] In the specific implementation process of this application, the oligomaltose syrup has the function of providing low sweetness, neutralizing the bitter taste of the bitter melon filling, and can also be used as a functional food ingredient to expand the consumer group.
[0021] In the specific implementation process of this application, the filling also includes vegetable oil and cooked glutinous rice flour, so that the filling can be made into a ball shape; the mass ratio of the vegetable oil to the cooked fruit puree is 1: (2-3); the mass ratio of the cooked glutinous rice flour to the cooked fruit puree is 1: (4-5); the filling is a ball-shaped filling; the vegetable oil includes corn oil, which has a fresh fragrance and can mask the bitter taste well.
[0022] In the specific implementation of the present application, the raw materials of the filling also include lemon juice to mask the bitter taste; the mass ratio of the lemon juice to the cooked fruit puree is: (0.5-1):10.
[0023] In the specific implementation process of the present application, the glutinous rice cortex also includes the following raw materials: food additives and liquid raw materials; the food additives include sorbitol, monoglyceride, xanthan gum, sodium hexametaphosphate and hydroxypropyl distarch phosphate; in the specific implementation process of the present application, the sorbitol gives the product low-calorie sweetness to expand the consumer population, such as diabetic patients; the monoglyceride can improve the dough tissue structure; the xanthan gum improves the dough rheology and can be directly metabolized by the human body as a functional ingredient; the sodium hexametaphosphate is used to improve the water retention and moisture retention of the dough; the hydroxypropyl distarch phosphate is used as a thickener and is suitable for consumption by diabetic patients; the liquid raw materials include water and / or milk; the milk includes milk.
[0024] In the specific implementation process of the present application, based on the total mass of the glutinous rice flour, sticky rice flour and clear flour, the mass fraction of the sorbitol is 3% to 15%, preferably 5% to 10%; based on the total mass of the glutinous rice flour, sticky rice flour and clear flour, the mass fraction of the sodium metaphosphate is 0.05% to 0.8%, preferably 0.1% to 0.6%; based on the total mass of the glutinous rice flour, sticky rice flour and clear flour, the mass fraction of the monoglyceride is 0.2% to 1.5%, preferably 0.3% to 1.0%; based on the total mass of the glutinous rice flour, sticky rice flour and clear flour, the mass fraction of the xanthan gum is 0.3% to 1.8%, preferably 0.5% to 1.5%; based on the total mass of the glutinous rice flour, sticky rice flour and clear flour, the mass fraction of the hydroxypropyl distarch phosphate is 2% to 10%, preferably 5% to 8%; based on the total mass of the food additives, the mass fraction of the liquid raw material is 30% to 50%.
[0025] The present invention adopts isomalt oligosaccharide, sorbitol, and xanthan gum, and makes the product present a low-energy characteristic different from the past through a reasonable combination of formulas, and the product is more suitable for the needs of healthy consumption in modern society. The present invention adopts glutinous rice flour, monoglyceride, sodium metaphosphate, and hydroxypropyl distarch phosphate to solve the problem of poor moisture retention of the product and extend the shelf life of the product.
[0026] In the specific implementation of the present application, the mass ratio of the glutinous rice skin layer to the filling is 5:(1-4), and further is 10:(5-6).
[0027] The present application also provides a method for preparing the Du Ruan Lianggua cake described in the above scheme, comprising the following steps:
[0028] The Du Ruan Liang Gua puree and isomaltooligosaccharide syrup are mixed and steamed to obtain cooked puree; the cooked puree is formed into a ball to obtain a filling; the glutinous rice flour, sticky rice flour and clarified flour are mixed and spread in an environment with a temperature of 25 to 30° C. and a relative humidity of 70% to 80% to moisten the powder to obtain a wet powder; the wet powder is formed into a sheet to obtain a glutinous rice skin layer; the filling is wrapped with the glutinous rice skin layer to obtain the Du Ruan Liang Gua cake.
[0029] The present application mixes the Du Ruan Cool Melon Puree and the isomaltooligosaccharide syrup, and then steams them to obtain a cooked puree. In the specific implementation process of the present application, the isomaltooligosaccharide syrup is mixed in a constant temperature melt state; the mixing includes stirring and mixing; the steaming is performed using a steam pressure cooker; the steaming condition is to maintain the steam pressure at 0.5-1.0 MPa for 10 minutes.
[0030] In the specific implementation process of this application, the method for preparing the Du Ruan Cool Melon puree includes the following steps: boiling (blanching) the fresh Du Ruan Cool Melon that has been washed and the inner capsule removed in boiling water to obtain the Du Ruan Cool Melon; mixing the Du Ruan Cool Melon with water and crushing them to obtain the Du Ruan Cool Melon puree. Before boiling the fresh Duruan bitter melon that has been washed and the inner capsule removed, the application also includes rubbing the Duruan bitter melon skin with salt for 5 minutes to sterilize and ensure food safety; the boiling water boiling time is based on the color change of the Duruan bitter melon; the boiling water boiling time is 0.5 to 5 minutes, preferably 1 to 3 minutes, more preferably 1 minute, 2 minutes or 3 minutes; after the boiling water boiling, take it out and drain it for standby use; the boiling water boiling can remove the bitter melon from the Duruan bitter melon and reduce the bitterness; based on the mass of the fresh Duruan bitter melon of 60 to 200 g, the amount of water mixed with the Duruan bitter melon is 50 to 100 mL; the crushing includes crushing it into a puree with a juicer.
[0031] After the steaming, the present application further comprises cooling the steamed material to 50-60° C.; stirring is continued during the cooling.
[0032] After obtaining the cooked fruit puree, the present application forms the cooked fruit puree into a ball to obtain a filling. In the specific implementation process of the present application, forming the cooked fruit puree into a ball includes: mixing the cooked fruit puree with lemon juice, vegetable oil, and cooked glutinous rice flour to obtain a mixture, and forming the mixture into a ball. In the above scheme, lemon juice and vegetable oil are immediately added to the steamed material after cooling to 50-60°C, and then cooked glutinous rice flour is added; the amount of the cooked glutinous rice flour is based on the amount that can be just grasped into a ball by hand. In the specific implementation process of the present invention, the mass ratio of the vegetable oil to the cooked fruit puree is 1:(2-3); the mass ratio of the cooked glutinous rice flour to the cooked fruit puree is 1:(4-5).
[0033] The present application mixes the glutinous rice flour, sticky rice flour and clarified flour, spreads them flatly in an environment with a temperature of 25-30° C. and a relative humidity of 70%-80% to moisten the powder, and obtains wet powder; the spreading is done on a stainless steel table; the thickness of the spread is 1 cm.
[0034] After obtaining the wet powder, the present application forms the wet powder into sheets to obtain a glutinous rice skin layer; and the filling is wrapped with the glutinous rice skin layer to obtain the Du Ruan Lianggua cake.
[0035] In the specific implementation process of the present application, the powder moistening time is 1 to 3 hours, preferably 1 hour, 2 hours or 3 hours; the powder moistening process is turned over every 0.5 hours.
[0036] In the specific implementation process of the present application, the wet powder is made into a sheet, including: mixing the wet powder, food additives and liquid raw materials, sieving, collecting fine powder under the sieve; steaming the fine powder, cooling, kneading into a ball, and making a sheet; the mesh number of the sieve used for sieving is 60 meshes and the material is stainless steel. In the present application, the fine powder is steamed in a stainless steel steamer; the steaming time is 30 to 50 minutes.
[0037] In the present application, the monoglyceride is mixed in a melted state at 60°C.
[0038] The preparation method of the present application solves the problems of bitterness of Duruan bitter melon and difficulty in swallowing in the mouth. The product retains the nutritional characteristics of bitter melon, makes bitter melon products leisure and convenient to consume, and expands the consumption channels and population of bitter melon. The key to solving the problem in the present application lies in the design of the preparation process. By optimizing the processing technology, the defects of Duruan bitter melon foods are solved.
[0039] In order to further illustrate the present application, a Du Ruan Lianggua cake and a preparation method thereof provided by the present application are described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present application.
[0040] The processing methods used in the following examples are all conventional methods unless otherwise specified.
[0041] Unless otherwise specified, the raw materials, additives, etc. used in the following examples can be obtained from public commercial sources.
[0042] Example 160% mass fraction filling Du Ruan Lianggua cake
[0043] The Du Ruan Lianggua Cake with a filling of 60% by mass is based on the mass of the glutinous rice skin being 20g and the mass of the filling being 12g.
[0044] The specific steps of the preparation method are as follows:
[0045] 1. Filling preparation method:
[0046] 1) Weigh 100g of fresh Duruan bitter melon after washing and removing the inner capsule, and scrub the skin with a small amount of salt for about 5 minutes. Blanch the bitter melon in boiling water at 100℃ for 1 minute, remove and drain, and set aside for later use;
[0047] 2) chopping 60 g of blanched bitter melon, adding 100 mL of water, and crushing it into a puree with a juicer to obtain Duruan bitter melon puree; taking 60 g of Duruan bitter melon puree, adding 10 g of melted isomaltooligosaccharide syrup to the Duruan bitter melon puree in a mass ratio of 1:6 to the Duruan bitter melon puree, stirring evenly, to obtain a mixture, which is set aside;
[0048] 3) Pour the mixture obtained in step 2) into a steam pressure cooker, turn on the steam and set the pressure to 0.5-1.0 MPa, and maintain it for 10 minutes;
[0049] 4) Open the steam pressure cooker, cool the mixture after taking out to obtain cooked fruit puree, stir continuously when cooling to 50-60°C and immediately add corn oil in a mass ratio of corn oil to cooked fruit puree of 1:2, then slowly add cooked glutinous rice flour in a mass ratio of cooked glutinous rice flour to cooked fruit puree of 1:6, until it can be formed into a ball by hand; finally, add lemon juice in a mass ratio of lemon juice to cooked fruit puree of 1:20 and stir evenly for 20 minutes.
[0050] 5) Finished product: Cool down to room temperature before use;
[0051] 2. Preparation method of glutinous rice cortex:
[0052] 1) Mixing and moistening powder
[0053] Mix 140g glutinous rice flour, 40g sticky rice flour and 20g cornstarch thoroughly, spread them flat in a constant temperature and humidity box at 20℃ and 60% relative humidity for 3h, turning them over every 0.5h.
[0054] 2) Mixing and sieving
[0055] Melt 2g of monoglyceride at 60℃, stir evenly and keep constant temperature; add 21g of pure milk to 20g of sorbitol, 1.2g of sodium metaphosphate, 3g of xanthan gum and 16g of hydroxypropyl distarch phosphate, dilute evenly, mix with the melted monoglyceride, stir well, then add the moistened powder and stir evenly, sieve on a 60-mesh stainless steel sieve, and collect the fine powder under the sieve.
[0056] 3) Steaming
[0057] Evenly fill the appropriate amount of sieved fine powder onto the stainless steel steaming net and steam it in the steaming equipment for 30 minutes. After steaming, cool it for 20 minutes and knead it into a smooth dough for later use.
[0058] 3. Preparation of Du Ruan Lianggua Cake:
[0059] Take 20g of dough and roll it into a round piece with a diameter of 9cm, add 12g of the prepared filling, put it into a mold, press it into shape, trim the appearance, and prepare for packaging.
[0060] See the photos of the cakes formed in the preparation process of this embodiment for details. Figure 1 , it can be seen that the surface of the cake is delicate, soft and uniform, bright in color, and there is no phenomenon of breaking, falling off, dryness and hardness. The actual photos of the Du Ruan Lianggua Cake product prepared in this embodiment are shown in Figure 2 .
[0061] Example 2 50% mass fraction of filling Du Ruan Lianggua cake
[0062] Except that the mass of the glutinous rice skin is 20g and the mass of the filling is 10g, other steps are the same as Example 1.
[0063] Example 3
[0064] Except the glutinous rice cortex preparation step, 120g of glutinous rice flour, 60g of sticky rice flour, 20g of clear flour (60% of glutinous rice flour, 40% of sticky rice flour and clear flour), all the other are the same as in Example 1.
[0065] Example 4
[0066] Except that the addition amount of isomaltooligosaccharide syrup is 12 g, the rest is the same as Example 1.
[0067] Example 5 Other proportions of food additives leather Du Ruan Lianggua cake
[0068] The leather material is prepared with the same method as in Example 1 except that the food additives used in the preparation of the leather material are 1 g of monoglyceride, 14 g of sorbitol, 0.8 g of sodium metaphosphate, 2 g of xanthan gum, and 16 g of hydroxypropyl distarch phosphate.
[0069] Comparative Example 1
[0070] Except the glutinous rice cortex preparation step, 80g of glutinous rice flour, 80g of sticky rice flour, 40g of clear flour (40% of glutinous rice flour, 60% of sticky rice flour and clear flour), the rest are the same as in Example 1.
[0071] Comparative Example 2 Low-addition Isomaltooligosaccharide Syrup
[0072] Except that the amount of isomaltooligosaccharide syrup added during the filling preparation process is 8 g, the rest is the same as in Example 1.
[0073] Comparative Example 3: Other proportions of food additives, leather materials, Du Ruan Lianggua cake
[0074] Except that the food additives used in the production of the glutinous rice cortex are 4g of monoglyceride, 35g of sorbitol, 3g of sodium metaphosphate, 5g of xanthan gum, and 25g of hydroxypropyl distarch phosphate, the other steps are the same as in Example 1.
[0075] Comparative Example 4 Other Powder Conditions Du Ruan Lianggua Cake
[0076] Except for the preparation of the glutinous rice skin layer, the process of moistening the flour is carried out in an environment with a temperature of 35 to 40° C. and a relative humidity of 50% to 60%. Other steps are the same as those in Example 1.
[0077] The products of Examples 1 to 5 and Comparative Examples 1 to 4 were subjected to sensory evaluation, texture characteristics (hardness, chewiness, cohesiveness) and water activity changes, and the differences were compared.
[0078] 1) Sensory evaluation
[0079] The sensory evaluation items include appearance, flavor, mouthfeel and overall acceptance, with scores accounting for 10%, 20%, 30% and 30% respectively. Each group of samples was tasted by 12 (6 females and 6 males) sensory evaluators who had undergone rigorous training and had rich sensory evaluation experience, and scored according to the standards in Table 1. The average value of the scoring results is shown in Table 2. It can be seen from Table 2 that the sensory evaluation scores of Examples 1 to 5 are significantly higher than those of Comparative Examples 1 to 4, and the sensory scores of Examples 1 to 2 are higher in Examples 1 to 5.
[0080] Table 1 Sensory evaluation standards
[0081]
[0082]
[0083] Table 2 Average sensory evaluation scores
[0084] Experimental groups Appearance taste aroma Taste Overall acceptance Example 1 7.2 8.3 7.1 8.2 8.0 Example 2 7.0 8.0 7.0 7.8 7.8 Example 3 6.7 7.8 6.8 7.6 7.6 Example 4 6.9 7.9 6.7 7.4 7.5 Example 5 6.8 7.8 6.8 7.5 7.6 Comparative Example 1 4.3 5.0 6.0 4.7 5.4 Comparative Example 2 4.1 4.4 5.3 5.7 5.3 Comparative Example 3 4.5 5.1 5.8 5.6 5.4 Comparative Example 4 3.9 4.9 5.8 4.1 4.9
[0085] (2) Texture characteristics
[0086] The texture profile analysis was performed three times using a texture analyzer TAXT PLUS. The hardness, cohesion, and chewiness of the samples were measured under the conditions of probe model TA / 36R, pre-test speed 0.5 mm / s, test speed 0.5 mm / s, post-test speed 0.5 mm / s, intermediate residence time 10 s, and 30% pressure. Each sample was measured 6 times and the average value was taken to determine the texture characteristics of the Du Ruan Lianggua Cake. The results are shown in Table 3. It can be seen from Table 3 that, compared with Comparative Examples 1 to 4, the Du Ruan Lianggua Cake prepared in Examples 1 to 5 has low hardness, high cohesion, and a soft and glutinous taste.
[0087] Table 3 Comparison of texture characteristics
[0088]
[0089]
[0090] (3) Water activity change rate
[0091] The water activity in the product was determined using the DecagonAqualab 4DUO multifunctional water activity method. The initial water activity was recorded as Aw1, and the result after 60 minutes was recorded as Aw2. Each sample was measured 3 times, and the average value was taken. The water activity change rate per minute was calculated according to the following method. The results are shown in Table 4. It can be seen from Table 4 that compared with Comparative Examples 1 to 4, the Du Ruan Lianggua Cake of Examples 1 to 5 has a high water activity, and the 60-minute water activity change is small, and the product has good water retention.
[0092]
[0093] Table 4 Changes in water activity
[0094] Experimental groups <![CDATA[Aw1]]> <![CDATA[Aw2]]> △A Example 1 0.773±0.011 0.697±0.015 0.164 Example 2 0.732±0.013 0.658±0.011 0.172 Example 3 0.728±0.012 0.649±0.013 0.181 Example 4 0.725±0.015 0.644±0.017 0.186 Example 5 0.723±0.023 0.635±0.012 0.193 Comparative Example 1 0.653±0.013 0.512±0.006 0.360 Comparative Example 2 0.689±0.004 0.533±0.011 0.377 Comparative Example 3 0.694±0.018 0.529±0.014 0.396 Comparative Example 4 0.625±0.008 0.457±0.012 0.448
[0095] Comparative Example 5: Du Ruan bitter melon cake without adding isomaltooligosaccharide syrup to bitter melon filling
[0096] Except that no isomaltooligosaccharide syrup is added during the preparation of the filling, the rest is the same as in Example 1.
[0097] Comparative Example 6 Preparation of Du Ruan Lianggua Cake without Powdering
[0098] Except that the skin layer is directly mixed without powdering during preparation, the rest is the same as in Example 1.
[0099] Comparative Example 720% mass fraction filling Du Ruan Lianggua cake
[0100] Except for adding 4 g of prepared fillings during the preparation of Du Ruan Lianggua Cake, the rest is the same as Example 1.
[0101] Comparative Example 840% mass fraction filling Du Ruan Lianggua cake
[0102] Except for adding 8 g of prepared fillings during the preparation of Du Ruan Lianggua Cake, the rest is the same as Example 1.
[0103] Comparative Example 980% mass fraction filling Du Ruan Lianggua cake
[0104] Except for adding 16 g of prepared fillings during the preparation of the Du Ruan Lianggua Cake, the rest is the same as Example 1.
[0105] Test Example 1
[0106] The product of Example 1 and the products of Comparative Examples 5 to 9 were subjected to sensory evaluation, texture characteristics (hardness, chewiness, cohesiveness) and water activity change determination, and the differences were compared.
[0107] 1) Sensory evaluation
[0108] The sensory evaluation items include appearance, flavor, mouthfeel and overall acceptance, with scores accounting for 10%, 20%, 30% and 30% respectively. Each group of samples was tasted by 12 (6 female and 6 male) sensory evaluators who had undergone rigorous training and had rich sensory evaluation experience. The samples were scored according to the standards in Table 1. The average score results are shown in Table 5.
[0109] Table 5 Average sensory evaluation scores
[0110] Experimental groups Appearance taste aroma Taste Overall acceptance Example 1 7.2 8.3 7.1 8.2 8.0 Comparative Example 1 3.8 4.0 4.7 4.2 4.4 Comparative Example 2 2.5 4.8 5.6 3.7 3.5 Comparative Example 3 4.6 5.8 6.5 5.8 5.6 Comparative Example 4 5.2 7.1 6.8 7.0 6.0 Comparative Example 5 6.5 7.0 7.0 6.7 6.4
[0111] The results show that the Du Ruan Lianggua Cake without the addition of isomaltooligosaccharide syrup has a strong bitter taste and a poor taste; the Du Ruan Lianggua Cake without powdering is rough, has a strong granular feel, has an uneven texture, and has poor taste, aroma and taste quality; the overall preference level of the Du Ruan Lianggua Cake with fillings of various mass fractions is lower than that of Example 1.
[0112] (2) Texture characteristics
[0113] The texture profile analysis was carried out three times using the texture analyzer TAXT PLUS. The hardness, cohesiveness and chewiness of the samples were measured under the conditions of probe model TA / 36R, pre-measurement speed 0.5 mm / s, test speed 0.5 mm / s, post-measurement speed 0.5 mm / s, intermediate residence time 10 s, and downward pressure of 30%. The measurement was repeated 6 times for each sample and the average value was taken to determine the texture characteristics of Du Ruan Lianggua Cake.
[0114] Table 6 Comparison of texture characteristics
[0115] Experimental groups hardness elasticity Cohesion Chewability Example 1 26.253±0.005 0.728±0.006 0.838±0.004 12.438±0.002 Comparative Example 1 28.059±0.007 0.719±0.009 0.762±0.006 14.812±0.003 Comparative Example 2 33.431±0.003 0.641±0.010 0.672±0.007 15.289±0.009 Comparative Example 3 29.914±0.002 0.706±0.008 0.745±0.005 13.669±0.005 Comparative Example 4 27.862±0.004 0.711±0.003 0.755±0.005 13.792±0.008 Comparative Example 5 23.797±0.011 0.791±0.006 0.816±0.003 10.578±0.006
[0116] The results show that compared with the comparative example, Example 1 has moderate hardness, elasticity, cohesiveness and chewiness, while the product without adding isomaltooligosaccharide syrup and without powdering has a harder texture, poorer elasticity and poorer taste.
[0117] (3) Water activity change rate
[0118] The DecagonAqualab 4DUO multifunctional water activity method was used to determine the water activity in the product. The initial water activity was recorded as Aw1, and the result after 60 minutes was recorded as Aw2. Each sample was measured three times and the average value was taken. The water activity change rate per minute was calculated according to the following method. The results are shown in Table 7.
[0119]
[0120] Table 7 Changes in water activity
[0121] Experimental groups <![CDATA[Aw1]]> <![CDATA[Aw2]]> △A Example 1 0.773±0.011 0.697±0.015 0.164 Comparative Example 1 0.665±0.016 0.513±0.017 0.381 Comparative Example 2 0.574±0.019 0.378±0.013 0.569 Comparative Example 3 0.703±0.014 0.601±0.024 0.242 Comparative Example 4 0.725±0.023 0.635±0.012 0.207 Comparative Example 5 0.758±0.012 0.672±0.008 0.189
[0122] The results show that the sample in Example 1 has the highest initial water activity and the smallest change in water activity after 60 minutes. The initial water activity of the comparative example products is lower than that of Example 1. The products without adding isomaltooligosaccharide syrup and without powdering lose water the fastest and are most likely to become dry and hard. The method of the present application significantly improves the water retention of the product.
[0123] Although the above-mentioned embodiment provides a detailed description of the present application, it is only a part of the embodiments of the present application, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present application.
Claims
1. A Du Ruan bitter melon cake, characterized in that: It comprises a glutinous rice skin layer and a filling wrapped in the glutinous rice skin layer; The filling comprises cooked fruit puree; the cooked fruit puree comprises the following raw materials: galangal fruit puree and isomaltooligosaccharide syrup; the mass ratio of the isomaltooligosaccharide syrup to galangal fruit puree is 1:(2-6); The glutinous rice cortex comprises the following raw materials: Glutinous rice flour, sticky rice flour and clarified flour; the glutinous rice flour accounts for 60% to 70% of the total mass of the glutinous rice flour, sticky rice flour and clarified flour; the mass ratio of the sticky rice flour to the clarified flour is (2 to 3):
1.
2. The Du Ruan Lianggua Cake according to claim 1, characterized in that: The filling also includes vegetable oil and cooked glutinous rice flour; the filling is a ball-shaped filling.
3. The Du Ruan Bitter Melon Cake according to claim 2, characterized in that: The mass ratio of the vegetable oil to the cooked fruit puree is 1:(2-3); the mass ratio of the cooked glutinous rice flour to the cooked fruit puree is 1:(4-5).
4. The Du Ruan Lianggua Cake according to claim 1, characterized in that: The glutinous rice cortex also includes the following raw materials: food additives and liquid raw materials; the food additives include sorbitol, monoglyceride, xanthan gum, sodium hexametaphosphate and hydroxypropyl distarch phosphate; the liquid raw materials include water and / or milk.
5. The Du Ruan Lianggua Cake according to claim 4, characterized in that: Based on the total mass of the glutinous rice flour, sticky rice flour and clarified flour, the mass fraction of the sorbitol is 3% to 15%, the mass fraction of the sodium metaphosphate is 0.05% to 0.8%, the mass fraction of the monoglyceride is 0.2% to 1.5%, the mass fraction of the xanthan gum is 0.3% to 1.8%, and the mass fraction of the hydroxypropyl distarch phosphate is 2% to 10%; based on the total mass of the food additives, the mass fraction of the liquid raw material is 30% to 50%.
6. The Du Ruan Lianggua cake according to claim 1, characterized in that: The mass ratio of the glutinous rice skin layer to the filling is 5:(1-4).
7. The method for preparing the Du Ruan Lianggua cake according to any one of claims 1 to 6, characterized in that: The following steps are involved: The duruan balsam pear puree and isomaltooligosaccharide syrup are mixed and then steamed to obtain cooked puree; forming the cooked fruit puree into a ball to obtain a filling; The glutinous rice flour, sticky rice flour and clear flour are mixed, and then spread in an environment with a temperature of 25 to 30° C. and a relative humidity of 70% to 80% to moisten the flour, thereby obtaining wet flour; Forming the wet powder into sheets to obtain a glutinous rice cortex; The glutinous rice skin layer is used to wrap the filling to obtain Duruan Lianggua cake.
8. The preparation method according to claim 7, characterized in that: The powder moistening time is 1 to 3 hours; the powder moistening process is turned over once every 0.5 hours.
9. The preparation method according to claim 8, characterized in that: The method of forming the cooked fruit puree into a ball comprises: mixing the cooked fruit puree with vegetable oil and cooked glutinous rice flour to obtain a mixture, and forming the mixture into a ball.
10. The preparation method according to claim 7, characterized in that: The wet powder is made into slices, which comprises: mixing the wet powder, food additives and liquid raw materials, sieving, and collecting fine powder under the sieve; steaming the fine powder, cooling, kneading into a mass, and then making slices.