Preparation method and application of quick-frozen egg tarts capable of preventing collapse and softening after unfreezing

Abstract

The invention discloses a preparation method and application of quick-frozen egg tarts capable of preventing collapse and softening after unfreezing, and relates to the technical field of egg tart preparation. 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose and 1 part of lecithin are mixed and kneaded into dough; repeatedly folding, refrigerating and rolling egg tart skins; mixing 30 parts of whole egg liquid, 50 parts of milk, 20 parts of unsalted butter, 10 parts of trehalose, 0.2 part of carrageenan and 0.1 part of xanthan gum, uniformly stirring, and filtering to obtain egg tart liquid; quickly freezing the egg tart skin and the egg tart liquid, unfreezing the egg tart liquid, assembling the egg tart liquid and the egg tart skin, putting the assembled egg tart liquid and egg tart liquid into a mold, and quickly freezing again. By optimizing the formula of the egg tart skin (adding trehalose and lecithin) and stabilizing the egg tart liquid (adding carrageenan and xanthan gum) and combining the quick-freezing process, the structural stability and sensory quality of the quick-frozen egg tart after unfreezing are remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of egg tart preparation, and more specifically to a method for preparing quick-frozen egg tarts that prevents collapse and softening after thawing and its application. Background Art

[0002] As a popular dessert, the taste and appearance of egg tarts often show a collapse and softening phenomenon after thawing, which affects the eating experience of consumers. In the traditional method for preparing egg tarts, during the quick-freezing and thawing processes, due to water crystallization and structural damage, the egg tart crust loses its crispness, and the egg tart liquid becomes thin, greatly reducing the overall taste.

[0003] The existing methods for preparing quick-frozen egg tarts mainly focus on how to quickly freeze and extend the shelf life, but there is less research on maintaining the texture and taste of egg tarts after thawing. Some methods attempt to improve the taste after thawing by adding stabilizers or modifying the formula, but the effect is limited and may affect the natural flavor of the egg tarts.

[0004] Therefore, developing a method for preparing quick-frozen egg tarts that can effectively prevent collapse and softening after thawing has important practical application value. Summary of the Invention

[0005] In view of this, by optimizing the preparation processes of the egg tart crust and the egg tart liquid and combining scientific quick-freezing treatment techniques, the present invention provides a method for preparing quick-frozen egg tarts with excellent taste and not easily collapsing and softening after thawing.

[0006] To achieve the above object, the present invention adopts the following technical solutions: On the one hand, an embodiment of the present invention provides a method for preparing quick-frozen egg tarts that prevents collapse and softening after thawing, including the following steps: 1) Mix 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose, and 1 part of lecithin, and knead into a dough; 2) Fold and refrigerate the kneaded dough several times, and roll out the egg tart crust; 3) Mix 30 parts of whole egg liquid, 50 parts of milk, 20 parts of fresh cream, 10 parts of trehalose, 0.2 parts of carrageenan, and 0.1 part of xanthan gum, stir evenly and filter to obtain the egg tart liquid; 4) Quick-freeze the egg tart crust and the egg tart liquid obtained in step 2). After the egg tart liquid thaws, then assemble the egg tart liquid and the egg tart crust, place them in a mold, and quick-freeze again.

[0007] In a preferred embodiment, in step 2), the kneaded dough is folded and refrigerated 3 - 4 times.

[0008] In a preferred embodiment, the refrigeration in step 2) is refrigeration and relaxation at 4°C for 20 - 30 min.

[0009] In a preferred embodiment, in step 2), the rolled egg tart crust is a dough sheet rolled to a thickness of 2 - 3 mm.

[0010] In a preferred embodiment, in step 4), the quick freezing and the re - quick freezing are respectively quick freezing at - 30°C to - 40°C for 10 - 15 min.

[0011] In a preferred embodiment, in step 4), the injection volume is such that the volume of the egg tart liquid is 70 - 80% of the volume of the egg tart crust.

[0012] In a preferred embodiment, in step 4), the baking is at 180 - 200°C for 20 - 30 min until the surface of the egg tart turns golden yellow.

[0013] The second aspect of the embodiments of the present invention provides the application of any of the above - mentioned methods in the preparation of quick - frozen baked foods; the quick - frozen baked foods include egg tarts.

[0014] The third aspect of the embodiments of the present invention provides the application of any of the above - mentioned methods in enhancing the structural stability of quick - frozen egg tarts after thawing.

[0015] Preferably, the structural stability is as follows: the collapse rate of the egg tart after thawing is less than 4%, the sensory score ≥ 90 points, and the amino acid content ≥ 8 mg / g; the texture characteristics are: hardness ≥ 1000 g, elasticity ≥ 0.8.

[0016] In summary, the technical effects achieved by the present invention are as follows: 1) By optimizing the formula of the egg tart crust (adding trehalose and lecithin) and the stabilization treatment of the egg tart liquid (adding carrageenan and xanthan gum), combined with the quick - freezing process, the present invention significantly improves the structural stability and sensory quality of quick - frozen egg tarts after thawing.

[0017] 2) Through multiple foldings and refrigerations, a multi - layer crispy crust structure is formed, enhancing the mechanical strength of the egg tart crust so that it can still maintain crispness after thawing.

[0018] 3) By precisely controlling the quick - freezing temperature and time, the damage to the egg tart structure caused by water crystallization is reduced, and the overall texture and taste of the egg tart are maintained.

[0019] 4) Secondary quick - freezing after assembly further consolidates the structure of the egg tart and prevents collapse after thawing. Detailed Embodiments

[0020] Next, in combination with the embodiments of the present invention, the technical solutions of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts belong to the scope of protection of the present invention.

[0021] Embodiment 1, a method for preparing quick-frozen egg tarts that prevents collapse after thawing, comprising the following steps: 1) Mix 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose, and 1 part of lecithin, and knead into a dough. 2) Fold the kneaded dough 3 times and refrigerate it 3 times; among them, refrigeration is to refrigerate and relax at 4°C for 20 min; roll it into an egg tart crust with a thickness of 2-3 mm. 3) Mix 30 parts of whole egg liquid, 50 parts of milk, 20 parts of light cream, 10 parts of trehalose, 0.2 part of carrageenan, and 0.1 part of xanthan gum, stir evenly and filter to obtain egg tart liquid. 4) Quick-freeze the egg tart crust and egg tart liquid in step 2) at -30°C for 10 min, thaw the egg tart liquid, then assemble the egg tart liquid and the egg tart crust, the volume of the egg tart liquid is 70-80% of the volume of the egg tart crust. After placing it in a mold, quickly freeze it again at -35°C for 10 min; before eating, bake it at 180°C for 20 min until the surface of the egg tart turns golden yellow.

[0022] Embodiment 2, a method for preparing quick-frozen egg tarts that prevents collapse after thawing, comprising the following steps: 1) Mix 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose, and 1 part of lecithin, and knead into a dough. 2) Fold the kneaded dough 4 times and refrigerate it 4 times; among them, refrigeration is to refrigerate and relax at 4°C for 25 min; roll it into an egg tart crust with a thickness of 2-3 mm. 3) Mix 30 parts of whole egg liquid, 50 parts of milk, 20 parts of light cream, 10 parts of trehalose, 0.2 part of carrageenan, and 0.1 part of xanthan gum, stir evenly and filter to obtain egg tart liquid. 4) Quick-freeze the egg tart crust and egg tart liquid in step 2) at -35°C for 13 min, thaw the egg tart liquid, then assemble the egg tart liquid and the egg tart crust, the volume of the egg tart liquid is 70-80% of the volume of the egg tart crust. After placing it in a mold, quickly freeze it again at -38°C for 13 min. Before eating, bake it at 190°C for 25 min until the surface of the egg tart turns golden yellow.

[0023] Embodiment 3, a method for preparing quick-frozen egg tarts that prevents collapse after thawing, comprising the following steps: 1) Mix 100 parts of cake flour, 20 parts of bread flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose, and 1 part of lecithin to knead into a dough. 2) Fold the kneaded dough 3 times and refrigerate it 4 times; among them, refrigeration means refrigerating and relaxing at 4°C for 30 min; roll it into a tart shell with a thickness of 2 - 3 mm. 3) Mix 30 parts of whole egg liquid, 50 parts of milk, 20 parts of fresh cream, 10 parts of trehalose, 0.2 part of carrageenan, and 0.1 part of xanthan gum, stir well and then filter to obtain tart liquid. 4) Quick-freeze the tart shell and tart liquid obtained in step 2) at -40°C for 15 min, thaw the tart liquid, then assemble the tart liquid and the tart shell. The volume of the tart liquid is 70 - 80% of the volume of the tart shell. After placing it in a mold, quick-freeze it again at 40°C for 15 min; before eating, bake it at 200°C for 30 min until the surface of the tart turns golden yellow.

[0024] Comparative Example 1 Traditional Quick-frozen Tart Preparation method: Tart shell: 100 parts of cake flour, 40 parts of butter, 50 parts of ice water; Tart liquid: 30 parts of whole egg liquid, 50 parts of milk, 20 parts of fresh cream, 10 parts of granulated sugar; Baking conditions: 180°C, 20 minutes; Quick-freezing conditions: -18°C, 4 hours.

[0025] Test results: Collapse rate: 15%; Sensory score: 75 points; Amino acid content: 6.2 mg / g; Hardness: 800 g, elasticity: 0.7.

[0026] Comparative Example 2 Compared with Example 2, the tart shell without trehalose and lecithin, and the proportions of the remaining components remain unchanged; Test results: Collapse rate: 10%; Sensory score: 82 points; Amino acid content: 7.0 mg / g; Hardness: 900 g, elasticity: 0.75.

[0027] Comparative Example 3 Compared with Example 2, the tart liquid without carrageenan and xanthan gum, and the proportions of the remaining components remain unchanged; Test results: Collapse rate: 12%; Sensory score: 80 points; Amino acid content: 7.2 mg / g; Hardness: 850 g, Elasticity: 0.72.

[0028] Comparative Example 4 compared with Example 2, the quick-freezing temperature is -18 °C.

[0029] Test results: Collapse rate: 8%; Sensory score: 85 points; Amino acid content: 7.8 mg / g; Hardness: 950 g, Elasticity: 0.78.

[0030] Comparative Example 5 compared with Example 2, the step of re-freezing is removed, and other steps remain unchanged.

[0031] Test results: Collapse rate: 18%; Sensory score: 79 points; Amino acid content: 8.1 mg / g; Hardness: 780 g, Elasticity: 0.64.

[0032] Comparative Example 6 compared with Example 2, multiple folding and refrigeration are removed, and only one refrigeration is performed, and the remaining steps remain unchanged.

[0033] Test results: Collapse rate: 16%; Sensory score: 81 points; Amino acid content: 8.3 mg / g; Hardness: 740 g, Elasticity: 0.71.

[0034] The performance results of the egg tarts prepared in the above Examples 1-3 and Comparative Examples 1-6 are shown in Table 1: Table 1

[0035] As can be seen from Table 1, the egg tarts prepared by the present invention have achieved good effects in both mechanical strength and texture structure stability. Compared with the present invention, the preparation methods of egg tarts in the prior art have significant differences in performance. Moreover, from Comparative Examples 5-6, it can be seen that the present invention forms a multi-layered pastry structure through multiple folding and refrigeration, enhancing the mechanical strength of the egg tart crust and enabling it to remain crispy after thawing. Secondary quick-freezing after assembly further consolidates the structure of the egg tart and prevents collapse after thawing.

[0036] In this specification, each embodiment is described in a progressive manner. The key point of each embodiment is to illustrate the differences from other embodiments. For the same or similar parts among the embodiments, reference can be made to each other.

[0037] The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing quick-frozen egg tarts to prevent softening after thawing, characterized in that, It includes the following steps: 1) Mix 100 parts of cake flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose, and 1 part of lecithin, and knead into a dough. 2) Subject the kneaded dough to multiple folds, refrigeration, and roll out the tart crust. 3) Mix 30 parts of whole egg liquid, 50 parts of milk, 20 parts of fresh cream, 10 parts of trehalose, 0.2 parts of carrageenan, and 0.1 parts of xanthan gum, stir evenly and filter to obtain the tart liquid. 4) Quick-freeze the tart crust and tart liquid in step 2). After the tart liquid thaws, assemble the tart liquid and tart crust, place them in a mold, and then quick-freeze again.

2. The preparation method of a quick-frozen egg tart for preventing soft collapse after thawing according to claim 1, wherein, In step 2), the kneaded dough is folded and refrigerated 3 - 4 times.

3. A method for preparing quick-frozen egg tarts to prevent softening after thawing according to claim 1, characterized in that, The refrigeration in step 2) is refrigeration and relaxation at 4°C for 20 - 30 min.

4. A method for preparing quick-frozen egg tarts to prevent softening after thawing according to claim 1, characterized in that, In step 2), rolling out the tart crust means rolling it into a pastry with a thickness of 2 - 3 mm.

5. A method for preparing quick-frozen egg tarts to prevent softening after thawing according to claim 1, characterized in that, In step 4), the quick-freezing and the re-quick-freezing are respectively quick-freezing at -30°C to -40°C for 10 - 15 min.

6. A method for preparing a quick-frozen egg tart to prevent softening after thawing according to claim 1, characterized in that, In step 4), the injection amount is that the volume of the tart liquid is 70 - 80% of the volume of the tart crust.

7. A method for preparing quick-frozen egg tarts to prevent softening after thawing according to claim 1, characterized in that, In step 4), the baking is baking at 180 - 200°C for 20 - 30 min until the surface of the tart turns golden brown.

8. Use of the method according to any one of claims 1-7 in the preparation of quick-frozen baked foods, characterized in that, The quick-frozen baked food includes tarts.

9. Application of the method according to any one of claims 1 - 7 in improving the structural stability of quick-frozen tarts after thawing.

10. The application according to claim 9, characterized in that, The structural stability is as follows: the collapse rate of the tart after thawing is less than 4%, the sensory score ≥ 90 points, and the amino acid content ≥ 8 mg / g; the texture characteristics are: hardness ≥ 1000 g, elasticity ≥ 0.8.

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