Scallion-flavor slow-release type scallion oil flaky pastry and making method thereof

Abstract

The invention discloses a scallion-flavored slow-release scallion oil flaky pastry and a making method thereof.The scallion oil flaky pastry comprises, by weight, 10-15 parts of pastry crust and 8-12 parts of scallion oil stuffing, and the pastry crust comprises, by weight, 200-250 parts of medium strength flour with the protein content being 11%, 1.5-2 parts of salt, 15-20 parts of white granulated sugar, 80-120 parts of water and 150-200 parts of lard oil; the shallot oil stuffing is prepared from the following raw materials in parts by weight: 30-50 parts of white gourd sugar, 25-30 parts of cooked white sesame seeds, 5-6 parts of Chinese prickly ash powder, 5-7 parts of salt, 200-250 parts of cooked powder, 80-120 parts of white granulated sugar, 80-100 parts of shallots, 1.5-2 parts of baking soda, 50-80 parts of lard oil, 120-150 parts of shallot oil, 50-60 parts of red shallot crisps, 0.5-2 parts of monosodium glutamate and 30-50 parts of shallot oil granular powder. Different technical schemes are respectively formulated according to the crispness of the crisp crust and the scallion fragrance of the scallion oil stuffing, the crispness time of the scallion oil flaky pastry is effectively prolonged, meanwhile, the loss of the scallion fragrance at high temperature can be relieved, the scallion fragrance can be slowly released within the shelf life, and technical support is provided for industrial production of the scallion oil flaky pastry.

Description

Technical Field

[0001] The invention relates to the technical field of scallion oil pancake processing, in particular to a scallion oil pancake with sustained release flavor and a preparation method thereof. Background Art

[0002] Scallion oil pastry is a local specialty snack in Sichuan. Among Sichuan pastries, the scallion flavor is unique and is loved by modern consumers. Traditional scallion crisps are mixed with fresh scallion oil, which has the scallion fragrance but no scallion, making it even better. However, since the terpenes and aldehydes in the scallion oil are volatile, the scallion flavor of the scallion crisps is short-lived and the scallion aroma is not strong enough, especially in pastries with a long shelf life. In addition, as the storage time increases, the moisture and oil in the skin and filling of the scallion crisps migrate, the skin softens, and loses its crispness. Therefore, improving the taste of scallion crisps and enhancing the scallion flavor are the key research directions of practitioners.

[0003] Chinese invention patent CN109197963A discloses a method for preparing scallion crisps. The invention proposes to lock the scallion flavor by impregnating fresh chopped scallions with gelatin / chitosan solution, but the amount of chopped scallions added in this method is very limited, and the fresh scallions are not boiled or fried into scallion oil in advance, the fragrance cannot be fully stimulated, and the scallion flavor in the final product is not prominent, especially it cannot meet the needs of long-shelf-life pastries, and after baking, a golden surface is formed by spraying oil, which is contrary to the concept of contemporary healthy diet. In addition, Chinese invention patent CN104012620A discloses a formula and production process of scallion oil crisps. The invention uses cooked flour to prepare dough, and the taste is solid and lacks fluffy feeling. In addition, the scallion flavor of the product only comes from the fried fresh scallions, and the scallion flavor of the final product is insufficient. Chinese invention patent CN108576151A discloses a scallion flavor thousand-layer crisp and its preparation method. The formula uses a large amount of flavors and bleaching agents, and does not use scallions and related products, which is contrary to the concept of contemporary healthy diet.

[0004] In view of the shortcomings of the existing patented technology of scallion oil pancakes, the inventor proposed a scallion oil pancake with sustained release and a production method. Different technical solutions were formulated for the crispness of the pastry and the onion flavor of the scallion oil filling to make up for the defects in the existing technology and provide technical support for the industrial production of scallion oil pancakes. Summary of the invention

[0005] The invention aims to provide a scallion-flavored sustained-release scallion oil pastry and a preparation method thereof, wherein the pastry adopts the gel properties of natural ingredients konjac gum and cassava starch to block the penetration of water molecules and effectively prolong the crisp time of the scallion oil pastry, and a stepped temperature-controlled tunnel furnace is used to control the temperature of the scallion oil pastry in different zones, which can not only keep the skin crispy but also protect the scallion oil microcapsules and prevent them from breaking; the scallion oil filling adopts the microcapsule embedding technology to prepare the scallion oil granular powder and apply it to the scallion oil filling, which can not only alleviate the problem of high-temperature scallion fragrance loss, but also has the advantage of slowly releasing the scallion fragrance during the shelf life, thereby solving the problems raised by the technical background.

[0006] To achieve the above object, the present invention provides the following technical scheme: a scallion-flavored sustained-release scallion oil pastry, the scallion oil pastry comprising 10-15 parts of pastry and 8-12 parts of scallion oil filling by weight, wherein the scallion oil filling is wrapped in the pastry, and the pastry comprises the following raw materials by weight: 200-250 parts of medium-gluten flour with a protein content of 11%, 1.5-2 parts of salt, 15-20 parts of white sugar, 80-120 parts of water, 150-200 parts of lard, and 9% protein. 150-180 parts of low-gluten flour, 3-4 parts of crispness agent, and scallion oil filling contain the following raw materials in parts by weight: 30-50 parts of winter melon candy, 25-30 parts of cooked white sesame seeds, 5-6 parts of pepper powder, 5-7 parts of salt, 200-250 parts of cooked flour, 80-120 parts of white sugar, 80-100 parts of shallots, 1.5-2 parts of baking soda, 50-80 parts of lard, 120-150 parts of shallot oil, 50-60 parts of crisp red onion, 0.5-2 parts of MSG, and 30-50 parts of shallot oil granular powder.

[0007] Preferably, the low-gluten flour is high-flavonoid wheat, which is ground using functional Sichuan wheat 98.

[0008] Preferably, the crispness maintaining agent comprises the following raw materials in parts by weight: 0.5-1 part of konjac gum and 2-3 parts of tapioca starch.

[0009] Preferably, the scallion oil granule powder contains the following raw materials in parts by weight: 20-30 parts of scallion oil, 50-60 parts of wall materials, 1-3 parts of soybean lecithin, and 7-29 parts of water.

[0010] Preferably, the scallion oil contains the following raw materials in parts by weight: 100-200 parts of soybean oil and 50-120 parts of shallots.

[0011] Preferably, the wall material comprises the following raw materials in parts by weight: 50-75 parts of maltodextrin with a DE value of 18-20, and 25-50 parts of gum arabic, wherein the gum arabic is derived from acacia Senegal and has a molecular weight of 250,000-300,000 Da.

[0012] The present invention also provides a method for making a scallion-flavored sustained-release scallion oil pancake, which comprises the following steps:

[0013] Step 1: Prepare scallion oil. Remove the roots of scallions, wash and dry them, cut them into 2-3 cm sections, heat soybean oil to 120°C and keep the temperature constant, add the scallions and fry until golden brown, then add the scallion leaves and soak until brown yellow, cool and filter;

[0014] Step 2: Preparation of scallion oil granular powder: add the wall material into 60°C water, stir until dissolved and keep warm, dissolve soybean lecithin into scallion oil in advance, slowly add it into the wall material solution, keep stirring and constant temperature, first high-speed shear at 10000rpm for 5min, then treat with a high-pressure homogenizer (20MPa) for 30s to obtain scallion oil emulsion (particle size 1-5μm), freeze-dry the scallion oil emulsion, and pass it through a 100-mesh sieve to obtain scallion oil granular powder;

[0015] Step 3: To make the dough, mix 1 / 2 lard, sugar, salt, medium-gluten flour, water, and crispness enhancer until 50% to 60% firmness, then add the remaining 1 / 2 lard and mix until 100% firmness, then remove from the pan, divide into 500g portions, and relax at room temperature for 20 minutes.

[0016] Step 4: To make the shortcrust dough, mix the low-gluten flour and lard in a ratio of 2:1 until smooth and even without any particles. Divide into 250g portions and wrap with plastic wrap for later use.

[0017] Step 5: Make the puff pastry. Roll the relaxed oil dough into a rectangle with a puff pastry machine. Press the oil dough to 1 / 2 the length of the oil dough. Wrap it and press it into a rectangle of 0.5-0.8 cm. Roll it into a cylinder at 35° and cover it with plastic wrap to relax for 10 minutes. After splitting, fold the two ends to the middle, roll it into a 4.5-5 cm round shape and relax it for 10 minutes.

[0018] Step 6: Make the scallion oil filling. Chop the winter melon candy into small pieces and mix them with cooked white sesame seeds, pepper powder, salt, cooked flour, white sugar, baking soda, lard, crispy red onions, and MSG. Finally, add shallots, scallion oil, and scallion oil granules, mix well, divide and roll into balls.

[0019] Step 7: Make scallion oil pastry: Wrap the pastry with scallion oil filling, flatten it with a mold so that the diameter of the scallion oil pastry is 5cm and the thickness is 1cm, evenly arrange it on a plate, relax it at room temperature for 30-40 minutes, brush the surface with egg, sprinkle with dried pearl onions, evenly punch 8-10 holes, and bake;

[0020] Preferably, in step 6, the shallots are dehydrated: the shallot oil is heated, poured into the shallots, and quickly fried for 10 seconds to remove excess water, and it is noted that the shallots do not change color.

[0021] Preferably, the method for preparing the cooked flour in step six is: spread 1-2 kg of high-gluten flour on a baking tray, bake in a convection oven at 150° C. for 15-18 minutes, and cool for later use.

[0022] Preferably, the step seven adopts a stepped temperature-controlled tunnel furnace for baking: the first temperature zone is 230°C for upper fire and 200°C for lower fire, and baking is carried out for 2 minutes; the second temperature zone is 190°C for upper fire and 180°C for lower fire, and baking is carried out for 4 minutes; the third temperature zone is 160°C for upper fire and 160°C for lower fire, and baking is carried out for 4 minutes.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention provides a slow-release scallion oil pastry with scallion aroma, which is prepared by adding a crispness-maintaining agent to the pastry, scientifically compounding konjac gum and cassava starch, utilizing the gel property of natural ingredients to block the penetration of water molecules and prolong the crisp time of the scallion oil pastry, and preparing scallion oil granule powder by utilizing microcapsule encapsulation technology and applying it to scallion oil filling, thereby solving the problem of high-temperature volatilization and loss of scallion aroma, and on the other hand, slowly releasing the scallion aroma during the shelf life of the scallion oil pastry, providing flavor support for the scallion oil pastry with a long shelf life.

[0025] 2. Compared with traditional scallion oil pastry, the scallion-flavored sustained-release scallion oil pastry made by the present invention has multiple sources of scallion flavor, making its scallion flavor more prominent than that of the traditional method, and more layered in vision, smell and taste. First, homemade scallion oil is added to the scallion oil filling; second, dehydrated but green chopped shallots are added to the scallion oil filling to give the product a visual layered feeling; third, commercially available red shallot crisps are added to the scallion oil filling, making the product more crispy and having a more layered taste; fourth, before baking, the surface is decorated with dried pearl onions; fifth, scallion oil granular powder is added to the scallion oil filling to release the scallion flavor slowly.

[0026] 3. The scallion-flavored sustained-release scallion oil crispy pancake prepared by the present invention is baked in a stepped temperature-controlled tunnel furnace. The three temperature zones perform their respective functions. The first temperature zone is used for baking and shaping, the second temperature zone is used for stimulating the scallion oil aroma, and the third temperature zone is used for baking and coloring. In addition, the stepped temperature-controlled baking can effectively avoid the rupture of microcapsules caused by high temperature, while improving the crispness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a schematic diagram of a finished product of the scallion-flavored sustained-release scallion oil pancake of the present invention;

[0028] Figure 2 A schematic diagram of the change of the scallion flavor during the storage of the scallion pancake of the present invention;

[0029] Figure 3 The figure is a flow chart of the preparation of the microcapsule onion oil granule powder of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] In the description of the embodiments of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0032] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0033] See also Figure 1The invention provides a scallion-flavored sustained-release scallion oil pastry, which comprises 10-15 parts of pastry and 8-12 parts of scallion oil filling by weight, wherein the scallion oil filling is wrapped in the pastry, and the pastry comprises the following raw materials by weight: 200-250 parts of medium-gluten flour with a protein content of 11%, 1.5-2 parts of salt, 15-20 parts of white granulated sugar, 80-120 parts of water, 150-200 parts of lard, 150-200 parts of low-gluten flour with a protein content of 9%, and 150-200 parts of lard. 180 parts, 3-4 parts of crispness agent, the scallion oil filling contains the following raw materials in parts by weight: 30-50 parts of winter melon candy, 25-30 parts of cooked white sesame seeds, 5-6 parts of pepper powder, 5-7 parts of salt, 200-250 parts of cooked flour, 80-120 parts of white sugar, 80-100 parts of shallots, 1.5-2 parts of baking soda, 50-80 parts of lard, 120-150 parts of scallion oil, 50-60 parts of crisp red onion, 0.5-2 parts of MSG, and 30-50 parts of scallion oil granular powder.

[0034] Specifically, the low-gluten flour is high-flavonoid wheat, which is ground using functional Sichuan wheat 98.

[0035] Specifically, the crispness maintaining agent comprises the following raw materials in parts by weight: 0.5-1 part of konjac gum and 2-3 parts of cassava starch.

[0036] Specifically, the scallion oil granule powder contains the following raw materials in parts by weight: 20-30 parts of scallion oil, 50-60 parts of wall materials, 1-3 parts of soybean lecithin, and 7-29 parts of water.

[0037] Specifically, the scallion oil contains the following raw materials in parts by weight: 100-200 parts of soybean oil and 50-120 parts of shallots.

[0038] Specifically, the wall material comprises the following raw materials in parts by weight: 50-75 parts of maltodextrin with a DE value of 18-20, and 25-50 parts of gum arabic, wherein the gum arabic is derived from acacia Senegal and has a molecular weight of 250,000-300,000 Da.

[0039] The invention also provides a method for making the onion-flavored sustained-release onion crispy pancake.

[0040] Raw material pretreatment:

[0041] Preparation of scallion oil: remove the roots of scallions, wash and dry them, cut them into 2-3cm sections, heat soybean oil to 120℃ and keep the temperature constant, put in the onions and fry until golden brown, then put in the scallion leaves and soak until brown yellow, cool and filter.

[0042] Dehydration of shallots: Heat the scallion oil, pour in the shallots, and quickly fry for 10 seconds to remove excess water. Make sure the shallots do not change color.

[0043] Preparation method of cooked flour: Spread 1kg of high-gluten flour on a baking tray, bake in a convection oven at 150℃ for 15 minutes, and cool for later use.

[0044] Embodiment 1:

[0045] Ingredients for puff pastry: 250g medium-gluten flour, 2g salt, 20g white sugar, 100g water, 180g lard, 160g low-gluten flour, 3.5g crispiness agent.

[0046] Ingredients for scallion oil filling: 50g winter melon candy, 30g cooked white sesame seeds, 6g pepper powder, 7g salt, 250g cooked flour, 100g white sugar, 80g shallots, 2g baking soda, 80g lard, 130g scallion oil, 50g fried red onion, 1g MSG, 30g scallion oil granular powder.

[0047] The preparation method comprises the following steps:

[0048] Step 1: Preparation of scallion oil granules, please refer to Figure 3 , add 50g of maltodextrin and gum arabic in a ratio of 1:1 into 60℃ water, stir until dissolved and keep warm. Dissolve 1g of soybean lecithin in 20g of scallion oil in advance, slowly add it to the wall material solution, keep stirring and constant temperature to obtain a mixed solution, first high-speed shear at 10000rpm for 5min to obtain a crude emulsion, and then treat it with a high-pressure homogenizer (20MPa) for 30s to obtain scallion oil emulsion (particle size 1-5μm). After freeze-drying the scallion oil emulsion, pass it through a 100-mesh sieve to obtain scallion oil granular powder;

[0049] Step 2: Make the dough: stir 1 / 2 lard, sugar, salt, medium-gluten flour, water and crispness agent until 50% to 60% gluten, add the remaining 1 / 2 lard, stir until 100% gluten, remove from the pan, divide into 500g / portion, and relax at room temperature for 20 minutes;

[0050] Step 3: To make the shortcrust dough, mix the low-gluten flour and lard in a ratio of 2:1 until smooth and even without any particles. Divide into 250g portions and wrap with plastic wrap for later use;

[0051] Step 4: Make the puff pastry. Roll the relaxed dough into a rectangle using a puff pastry machine. Press the puff pastry to 1 / 2 the length of the dough. Wrap it and press it into a rectangle of 0.5-0.8cm. Roll it into a cylinder at 35° and cover it with plastic wrap. Relax for 10 minutes. After splitting, fold the two ends toward the middle and roll it into a 4.5-5cm round shape. Relax for 10 minutes.

[0052] Step 5: Make the scallion oil filling. Chop the winter melon candy into small pieces and mix them with cooked white sesame seeds, pepper powder, salt, cooked flour, white sugar, baking soda, lard, crispy red onions, and MSG. Finally, add shallots, scallion oil, and scallion oil granules, mix well, divide and roll into balls.

[0053] Step 6: Making scallion oil pastry: Wrap the pastry with scallion oil filling, flatten it with a mold, the diameter of the scallion oil pastry is 5cm, the thickness is 1cm, and it is evenly arranged on a plate. After relaxing at room temperature for 30-40 minutes, brush the surface with egg, sprinkle with dried pearl onions, and evenly punch 8-10 holes. Baking in a stepped temperature-controlled tunnel furnace: The first temperature zone is 230°C for upper fire, 200°C for lower fire, and bake for 2 minutes. The second temperature zone is 190°C for upper fire, 180°C for lower fire, and bake for 4 minutes. The third temperature zone is 160°C for upper fire, 160°C for lower fire, and bake for 4 minutes.

[0054] Embodiment 2:

[0055] Ingredients for puff pastry: 250g medium-gluten flour, 2g salt, 20g white sugar, 100g water, 180g lard, 160g low-gluten flour, 3.5g crispiness agent.

[0056] Ingredients for scallion oil filling: 50g winter melon candy, 30g cooked white sesame seeds, 6g pepper powder, 7g salt, 250g cooked flour, 100g white sugar, 80g shallots, 2g baking soda, 80g lard, 130g scallion oil, 50g fried red onion, and 1g MSG.

[0057] The preparation method comprises the following steps:

[0058] Step 1: Make the dough. Mix 1 / 2 lard, sugar, salt, medium-gluten flour, water and crispness agent until 50% to 60% gluten. Add the remaining 1 / 2 lard and mix until 100% gluten. Remove from the pan and divide into 500g portions. Relax at room temperature for 20 minutes.

[0059] Step 2: To make the shortcrust dough, mix the low-gluten flour and lard in a ratio of 2:1 until smooth and even without any particles. Divide into 250g portions and wrap with plastic wrap for later use;

[0060] Step 3: Make the puff pastry. Roll the relaxed oil dough into a rectangle with a puff pastry machine. Press the oil dough to 1 / 2 the length of the oil dough. Wrap it and press it into a rectangle of 0.5-0.8 cm. Roll it into a cylinder at 35° and cover it with plastic wrap to relax for 10 minutes. After splitting, fold the two ends to the middle, roll it into a 4.5-5 cm round shape and relax it for 10 minutes.

[0061] Step 4: Make the scallion oil filling. Chop the winter melon candy into small pieces and mix them with cooked white sesame seeds, pepper powder, salt, cooked flour, white sugar, baking soda, lard, fried red onion, and MSG. Finally, add shallots and scallion oil, mix well, divide and roll into balls.

[0062] Step 5: Making scallion oil puff pastry, wrap the puff pastry with scallion oil filling, flatten it with a mold, the diameter of the scallion oil puff pastry is 5cm, the thickness is 1cm, arrange it evenly on a plate, relax at room temperature for 30-40 minutes, brush the surface with egg, sprinkle with dried pearl onions, punch 8-10 holes evenly, and bake in a stepped temperature-controlled tunnel oven: in the first temperature zone, upper fire 230°C, lower fire 200°C, bake for 2 minutes, in the second temperature zone, upper fire 190°C, lower fire 180°C, bake for 4 minutes, in the third temperature zone, upper fire 160°C, lower fire 160°C, bake for 4 minutes.

[0063] The preparation method of Example 2 is the same as that of Example 1, the only difference is that no scallion oil granule powder is added to the scallion oil filling of Example 2, and finally the scallion oil aroma of the scallion oil pancake in Example 1 is more prominent.

[0064] Embodiment 3:

[0065] Ingredients for puff pastry: 250g medium-gluten flour, 2g salt, 20g white sugar, 100g water, 180g lard, 160g low-gluten flour.

[0066] Ingredients for scallion oil filling: 50g winter melon candy, 30g cooked white sesame seeds, 6g pepper powder, 7g salt, 250g cooked flour, 100g white sugar, 80g shallots, 2g baking soda, 80g lard, 130g scallion oil, 50g fried red onion, 1g MSG, 30g scallion oil granular powder.

[0067] The preparation method comprises the following steps:

[0068] Step 1: Preparation of scallion oil granular powder: add 50g of maltodextrin and gum arabic in a ratio of 1:1 to 60℃ water, stir until dissolved and keep warm, dissolve 1g of soybean lecithin in 20g of scallion oil in advance, slowly add to the wall material solution, keep stirring and constant temperature to obtain a mixed solution. First, high-speed shearing at 10000rpm for 5min to obtain a crude emulsion, and then use a high-pressure homogenizer at 20MPa for 30s to obtain a scallion oil emulsion with a particle size of 1-5μm. After freeze-drying the scallion oil emulsion, pass it through a 100-mesh sieve to obtain scallion oil granular powder;

[0069] Step 2: To make the dough, mix 1 / 2 lard, sugar, salt, medium-gluten flour and water until the dough is 50% to 60% firm, then add the remaining 1 / 2 lard and mix until the dough is 100% firm, then separate into 500g portions and relax at room temperature for 20 minutes.

[0070] Step 3: To make the shortcrust dough, mix the low-gluten flour and lard in a ratio of 2:1 until smooth and even without any particles. Divide into 250g portions and wrap with plastic wrap for later use;

[0071] Step 4: Make the puff pastry. Roll the relaxed dough into a rectangle using a puff pastry machine. Press the puff pastry to 1 / 2 the length of the dough. Wrap it and press it into a rectangle of 0.5-0.8cm. Roll it into a cylinder at 35° and cover it with plastic wrap. Relax for 10 minutes. After splitting, fold the two ends toward the middle and roll it into a 4.5-5cm round shape. Relax for 10 minutes.

[0072] Step 5: Make the scallion oil filling. Chop the winter melon candy into small pieces and mix them with cooked white sesame seeds, pepper powder, salt, cooked flour, white sugar, baking soda, lard, crispy red onions, and MSG. Finally, add shallots, scallion oil, and scallion oil granules, mix well, divide and roll into balls.

[0073] Step 6: Make scallion oil pastry, wrap the pastry with scallion oil filling, flatten it with a mold, 5cm in diameter and 1cm in thickness, and evenly place it on a plate. After relaxing at room temperature for 30-40 minutes, brush the surface with egg, sprinkle with dried pearl onions, and evenly punch 8-10 holes. Baking in a stepped temperature-controlled tunnel furnace: the first temperature zone is 230°C for upper fire and 200°C for lower fire, bake for 2 minutes, the second temperature zone is 190°C for upper fire and 180°C for lower fire, bake for 4 minutes, the third temperature zone is 160°C for upper fire and 160°C for lower fire, bake for 4 minutes.

[0074] The preparation method of Example 3 is the same as that of Example 1, the only difference being that no crispiness agent is added to the puff pastry in Example 3, and the puff pastry in Example 1 has a longer crispness time.

[0075] Comparative Example 1:

[0076] The raw materials of Comparative Example 1 are the same as those of Example 1, except that Comparative Example 1 does not use a stepped temperature-controlled tunnel furnace for baking, but is adjusted to an upper temperature of 210° C., a lower temperature of 180° C., and a baking time of 8 min.

[0077] Comparative Example 2:

[0078] The preparation method of Comparative Example 2 is the same as that of Example 1, the only difference is that the "wall material: maltodextrin and gum arabic 1:1" in the scallion oil granules powder of Comparative Example 2 is adjusted to "wall material: maltodextrin and gum arabic 4:1".

[0079] Comparative Example 3:

[0080] The preparation method of Comparative Example 3 is the same as that of Example 1, and the only difference is that the "wall material: maltodextrin and gum arabic 1:1" in the scallion oil granules powder of Comparative Example 3 is adjusted to "wall material: maltodextrin and gum arabic 2:1".

[0081] Technical effects:

[0082] (1) Texture test method: TA.XTC-18 texture analyzer was used for the test. Test parameters: mode, single press; deformation, 50%; pre-test speed, 1.00 mm / s; test speed, 1.00 mm / s; post-test speed, 5.00 mm / s; trigger force, 5.000 gf. The test was repeated 5 times for each sample. When the probe pressed the sample down and the first peak appeared, the sample surface broke, and the first peak was recorded as brittleness.

[0083] (2) Onion oil embedding rate: Weigh 2g of onion oil granules, use anhydrous ether as solvent, and determine the total onion oil content by Soxhlet extraction. Weigh 2g of onion oil granules, wash with 20mL of petroleum ether, filter, and repeat twice. Combine the filtrate and put it into a weighing bottle. Dry the solvent in a 60℃ oven, cool the weighing bottle in a desiccator, and weigh it to obtain the surface onion oil content.

[0084] Scallion oil embedding rate = surface scallion oil content / total scallion oil content

[0085] (3) Sensory evaluation: The scallion pancakes were stored for 0, 1, 3, 5, 10, 15, 20, 25, and 30 days, respectively. A 10-member sensory evaluation team was organized to score the scallion aroma concentration of the scallion pancakes and take the average score.

[0086] Table 1. Comparison of the quality of scallion-flavored sustained-release scallion oil pancakes

[0087] Experimental Group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Brittleness / gf 510.85a 504.32a 407.29c 442.10b 503.28a 500.86a Scallion oil embedding rate / % 66.20% - - - 54.55% 60.56%

[0088] Refer to Table 1 and combine Figure 2 and Figure 3 Through analysis, it can be seen from the above technical effects that the lower the ratio of maltodextrin to gum arabic in the wall material, the higher the embedding rate of scallion oil. When the ratio reaches 1:1, the embedding rate of scallion oil reaches 66.20% at most. The scallion oil granular powder and its preparation process have no significant effect on the crispness of scallion oil pastry. The crispness-preserving agent compounded with konjac gum and cassava starch can effectively improve the crispness of the skin of scallion oil pastry. By comparing Example 1 and Comparative Example 1, it is found that baking in a stepped temperature-controlled tunnel furnace can significantly improve the crispness of the skin of scallion oil pastry. After the scallion oil pastry is stored for 1d, the oil is fully returned, and the onion flavor will increase significantly. The scallion oil granular powder embedded in the microcapsule slowly releases the aroma, so that the aroma of the scallion oil pastry remains stable during storage. The stepped temperature-controlled tunnel furnace baking method will increase the onion flavor concentration of the scallion oil pastry, but will not affect the release rate of the onion flavor during the shelf life. The ratio of maltodextrin to gum arabic in the wall material determines the embedding effect of the scallion oil granular powder. When the proportion of maltodextrin is too high, the onion aroma concentration of the scallion pancake is significantly reduced, especially during storage, the microcapsules cannot achieve a sustained release effect.

[0089] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A scallion-flavored sustained-release scallion oil shortbread, comprising 10-15 parts of shortbread and 8-12 parts of scallion oil filling by weight, wherein the scallion oil filling is wrapped in the shortbread, characterized in that: The crispy skin comprises the following raw materials in parts by weight: 200-250 parts of medium-gluten flour with a protein content of 11%, 1.5-2 parts of salt, 15-20 parts of white granulated sugar, 80-120 parts of water, 150-200 parts of lard, 150-180 parts of low-gluten flour with a protein content of 9%, and 3-4 parts of crispness retaining agent; the scallion oil filling comprises the following raw materials in parts by weight: 30-50 parts of winter melon sugar, 25-30 parts of cooked white sesame seeds, 5-6 parts of pepper powder, 5-7 parts of salt, 200-250 parts of cooked flour, 80-120 parts of white granulated sugar, 80-100 parts of shallots, 1.5-2 parts of baking soda, 50-80 parts of lard, 120-150 parts of shallot oil, 50-60 parts of red onion crisps, 0.5-2 parts of monosodium glutamate, and 30-50 parts of shallot oil granule powder.

2. The onion-flavored sustained-release scallion oil pancake according to claim 1, characterized in that: The low-gluten flour is high-flavonoid wheat, which is ground using functional Sichuan wheat 98.

3. The onion-flavored sustained-release scallion oil pancake according to claim 1, characterized in that: The crispness maintaining agent comprises the following raw materials in parts by weight: 0.5-1 part of konjac gum and 2-3 parts of cassava starch.

4. The onion-flavored sustained-release scallion oil pancake according to claim 1, characterized in that: The scallion oil granule powder comprises the following raw materials in parts by weight: 20-30 parts of scallion oil, 50-60 parts of wall materials, 1-3 parts of soybean lecithin, and 7-29 parts of water.

5. The onion-flavored sustained-release scallion oil pancake according to claim 4, characterized in that: The scallion oil comprises the following raw materials in parts by weight: 100-200 parts of soybean oil and 50-120 parts of shallots.

6. The onion-flavored sustained-release scallion oil pancake according to claim 4, characterized in that: The wall material comprises the following raw materials in parts by weight: 50-75 parts of maltodextrin with a DE value of 18-20, and 25-50 parts of gum arabic, wherein the gum arabic is derived from acacia Senegal and has a molecular weight of 250,000-300,000 Da.

7. The method for making a scallion-flavored sustained-release scallion oil pancake according to any one of claims 1 to 6, characterized in that: The following steps are involved: Step 1: Prepare scallion oil. Remove the roots of scallions, wash and dry them, cut them into 2-3 cm sections, heat soybean oil to 120°C and keep the temperature constant, add the scallions and fry until golden brown, then add the scallion leaves and soak until brown yellow, cool and filter; Step 2: Preparation of scallion oil granular powder: add the wall material into 60°C water, stir until dissolved and keep warm, dissolve soybean lecithin into scallion oil in advance, slowly add it into the wall material solution, keep stirring and constant temperature, first high-speed shear at 10000rpm for 5min, then treat with a high-pressure homogenizer (20MPa) for 30s to obtain scallion oil emulsion (particle size 1-5μm), freeze-dry the scallion oil emulsion, and pass it through a 100-mesh sieve to obtain scallion oil granular powder; Step 3: To make the dough, mix 1 / 2 lard, sugar, salt, medium-gluten flour, water, and crispness enhancer until 50% to 60% firmness, then add the remaining 1 / 2 lard and mix until 100% firmness, remove from the pan, divide into 500g portions, and relax at room temperature for 20 minutes. Step 4: To make the shortcrust dough, mix the low-gluten flour and lard in a ratio of 2:1 until smooth and even without any particles. Divide into 250g portions and wrap with plastic wrap for later use. Step 5: Make the puff pastry. Roll the relaxed oil dough into a rectangle with a puff pastry machine. Press the oil dough to 1 / 2 the length of the oil dough. Wrap it and press it into a rectangle of 0.5-0.8 cm. Roll it into a cylinder at 35° and cover it with plastic wrap to relax for 10 minutes. After splitting, fold the two ends to the middle, roll it into a 4.5-5 cm round shape and relax it for 10 minutes. Step 6: Make the scallion oil filling. Chop the winter melon candy into small pieces and mix them with cooked white sesame seeds, pepper powder, salt, cooked flour, white sugar, baking soda, lard, crispy red onions, and MSG. Finally, add shallots, scallion oil, and scallion oil granules, mix well, divide and roll into balls. Step 7: To make scallion oil pastry, wrap the pastry with scallion oil filling, flatten it with a mold so that the diameter of the scallion oil pastry is 5cm and the thickness is 1cm. Arrange it evenly on a plate. After relaxing at room temperature for 30-40 minutes, brush the surface with egg, sprinkle with dried pearl onions, make 8-10 holes evenly, and bake.

8. The method for making a scallion-flavored sustained-release scallion oil pancake according to claim 7, characterized in that: In step 6, the shallots need to be dehydrated: heat the scallion oil, pour in the shallots, and quickly fry for 10 seconds to remove excess water, making sure that the shallots do not change color.

9. The method for making a scallion-flavored sustained-release scallion oil pancake according to claim 7, characterized in that: The preparation method of the cooked flour in step six is: spread 1-2 kg of high-gluten flour on a baking tray, bake in a convection oven at 150° C. for 15-18 minutes, and cool for later use.

10. The method for making a scallion-flavored sustained-release scallion oil pancake according to claim 7, characterized in that: The step seven adopts a stepped temperature-controlled tunnel furnace for baking: the first temperature zone is 230°C for upper fire and 200°C for lower fire, and baking is carried out for 2 minutes; the second temperature zone is 190°C for upper fire and 180°C for lower fire, and baking is carried out for 4 minutes; the third temperature zone is 160°C for upper fire and 160°C for lower fire, and baking is carried out for 4 minutes.

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