Pictographic pastry and making method thereof

Abstract

The invention relates to the field of food, in particular to pictorial pastries and a making method thereof. According to the invention, stuffing prepared from fruits and vegetables and a skin layer (pigment is selectively added into the skin layer) prepared from flour, butter, cane sugar, egg liquid, blood sugar reducing components and water are adopted, and the pictorial pastries are prepared through the processes of encrusting, forming, baking (color spraying is selectively carried out after baking) and the like. The pictographic pastry prepared by the method is excellent in appearance effect and vivid in image; fruits, fruits and vegetables and the like are used in the stuffing, so that the stuffing has flavors of fruits, vegetables and the like; meanwhile, blood-glucose-reducing components are added, so that blood glucose can be effectively reduced, and the noodles are suitable for different crowds.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a shaped pastry and its preparation method. Background Technology

[0002] Pictorial pastries are named for their resemblance to various objects. The production process requires attention not only to taste but also to the resemblance in appearance, and involves multiple rolling and resting of the dough. If colored pictorial pastries are to be made, the coloring process requires mixing with plant juice or food coloring powder in advance, which takes even longer.

[0003] There are many varieties of animal-shaped pastries, the most common being walnut pastries, pear pastries, and peanut pastries. In addition, there are animal-shaped pastries, such as goat pastries, sheep pastries, squirrel pastries, and red-crowned crane pastries. The ingredients typically include all-purpose flour, cake flour, lard, sugar, and warm water. Different fillings and ingredients can be added depending on the shape and flavor; for example, peanut pastries are made with crushed peanuts, while walnut pastries are made with crushed walnuts and cocoa powder.

[0004] Invention patent CN110200040A discloses a figurative melon seed pastry and its cooking method, including a water-oil dough 1, a water-oil dough 2, and roasted melon seed kernels. Water-oil dough 1 includes the following ingredients: 100g flour, 5g salad oil, 5g sugar, and appropriate amount of water. Water-oil dough 2 includes the following ingredients: 100g flour, 50g salad oil, 5g sugar, a small amount of bamboo charcoal powder, and appropriate amount of water. The above ingredients are processed sequentially through dough preparation → rolling into thin sheets → cutting into strips → wrapping the filling → shaping → cooking to produce the figurative melon seed pastry of this invention. It prioritizes edible ingredients with high nutritional value as the main ingredients, overturning the traditional water-oil dough cooking method, reducing nutrient loss. Using the above method, small and exquisite, small and realistic, suitable for all ages, with a pure taste that can be eaten with the shell, are produced. They have a beautiful color, sweet taste, crisp texture, and resemble melon seeds, with high edibility and green safety.

[0005] Invention patent CN104026191A discloses a strawberry diamond-shaped pastry, comprising a diamond-shaped pastry crust, a filling material inside the diamond-shaped pastry crust, and a chocolate coating coating the outside of the diamond-shaped pastry crust. The diamond-shaped pastry crust is made from the following components: water, granulated sugar, refined salt, lecithin oil, salad oil, eggs, β-carotene, and wheat flour. The filling material is made from the following components: anhydrous margarine, lecithin, granulated sugar, refined salt, whole milk powder, strawberry powder, whey powder, strawberry flavoring, vanillin, and ethyl maltol. The chocolate coating material is made from the following components: cocoa butter substitute, lecithin, granulated sugar, refined salt, whole milk powder, maltodextrin, whey powder, strawberry flavoring, vanillin, and ethyl maltol. A method for preparing this strawberry diamond-shaped pastry is also provided. This method for preparing strawberry diamond-shaped pastry is simple, low-cost, nutritious, well-balanced, and has a good taste and aroma.

[0006] The production process of figurative pastries uses sweeteners (such as white sugar). Although reducing the addition of exogenous sugar can reduce sugar content from the source, it will change the taste. Therefore, it is necessary to further improve the overall "sugar reduction" effect so that figurative pastries can be suitable for different groups of people. Summary of the Invention

[0007] To address the aforementioned technical problems, this application provides a shaped pastry and its manufacturing method, belonging to the field of food technology.

[0008] This invention provides a shaped pastry, comprising a filling and a pastry layer.

[0009] Preferably, the filling ingredients include at least one of fruits and vegetables.

[0010] Preferably, the crust ingredients include flour, butter, sucrose, egg liquid, hypoglycemic agents, and water.

[0011] Preferably, the crust ingredients, by weight ratio, include: 80-120 parts flour, 20-30 parts butter, 10-15 parts sucrose, 8-15 parts egg liquid, 0.1-1.5 parts hypoglycemic agent, and 30-50 parts water.

[0012] Preferably, the raw material for the pictographic puff pastry layer also contains pigments.

[0013] Preferably, the pastry is colored by spraying pigment onto the surface of the crust after baking.

[0014] Preferably, the pigment includes at least one of carmine, beetroot powder, carotene, and paprika.

[0015] The blood sugar-lowering ingredients used in this invention include extracts of dried tangerine peel, hawthorn, kudzu root, and stevia.

[0016] The preparation method of the hypoglycemic component used in this invention includes: taking 1-3 parts by weight of dried tangerine peel, 1-3 parts of hawthorn, 1-3 parts of kudzu root and 1-3 parts of stevia, crushing them, adding water and boiling them, cooling them, adding sucrose, fig protease, papain and fermentation bacteria and stirring to obtain a pre-fermented product, fermenting and enzymatic hydrolysis treatment, then sterilizing, filtering, concentrating and drying to obtain the hypoglycemic component.

[0017] Preferably, the fermentation bacteria include Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927.

[0018] The present invention also provides a method for making the aforementioned figurative pastry, comprising the following steps: (1) Making the filling; (2) Mix butter, sugar, blood sugar lowering agent and egg liquid, add water and flour and mix to form a dough; (3) Put the dough from step (2) and the filling from step (1) into an automatic filling machine for filling, and then send them into an automatic forming machine to be pressed into shape by molds of different shapes to obtain semi-finished products; (4) Bake the semi-finished product to obtain the shaped pastry.

[0019] Preferably, step (4) further includes spraying pigment onto the baked crust surface for coloring, to obtain the shaped pastry product.

[0020] Preferably, the weight ratio of filling to dough in step (3) is 1:1.5-2.5.

[0021] The advantages of this invention compared to the prior art are: This invention uses a filling made from fruits and vegetables, and a dough made from flour, butter, sucrose, egg liquid, blood sugar lowering ingredients, and water (with optional addition of coloring to the dough). The process involves filling, shaping, and baking (with optional post-baking coloring). The resulting figurative pastries have excellent appearance and lifelike shapes; the fillings contain fruits and vegetables, providing their flavors; and the added blood sugar lowering ingredients effectively reduce blood sugar, making them suitable for various groups of people.

[0022] The extract prepared by this invention has a hypoglycemic component that can effectively reduce blood glucose levels and has excellent hypoglycemic performance.

[0023] This invention uses hawthorn and stevia as raw materials to further enhance the hypoglycemic effect of the hypoglycemic components. This invention uses a combined fermentation process with specific enzymes, fig protease and papain, which can significantly reduce blood sugar levels. This invention uses combined enzymatic hydrolysis with fig protease and papain, which can synergistically lower blood sugar.

[0024] In preparing the hypoglycemic component, this invention selects Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927 for fermentation, which can synergistically reduce blood sugar levels. Moreover, the ratio of the two is in the range of 1:2-5, resulting in a better blood sugar-lowering effect.

[0025] The hypoglycemic ingredients of this invention use extracts of tangerine peel, hawthorn, kudzu root and stevia, which are both food and medicine, and can effectively lower blood sugar. As a hypoglycemic ingredient in food, its application in figurative pastries can reduce the risk of blood sugar increase caused by the large use of glycogen. Attached Figure Description

[0026] Figure 1 Images of automatic stuffing machines.

[0027] Figure 2 Image of the lychee-shaped pastry.

[0028] Figure 3Image of the persimmon-shaped pastry. Detailed Implementation

[0029] The present invention can be better understood from the following embodiments. However, those skilled in the art will readily understand that the specific material ratios, process conditions, and results described in the embodiments are for illustrative purposes only and should not, and will not, limit the invention as described in detail in the claims.

[0030] This invention provides a shaped pastry, comprising a filling and a pastry layer.

[0031] Preferably, the filling ingredients include at least one of fruits and vegetables.

[0032] Preferably, the crust ingredients include flour, butter, sucrose, egg liquid, hypoglycemic agents, and water.

[0033] Preferably, the fruits include lychee, longan, persimmon, apple, pear, cherry, sweet cherry, hawthorn, loquat, watermelon, cantaloupe, blueberry, plum, etc.

[0034] Preferably, the vegetables include winter melon, pumpkin, cucumber, lettuce, carrot, white radish, etc.

[0035] Preferably, the crust ingredients, by weight ratio, include: 80-120 parts flour, 20-30 parts butter, 10-15 parts sucrose, 8-15 parts egg liquid, 0.1-1.5 parts hypoglycemic agent, and 30-50 parts water.

[0036] Preferably, the raw material for the pictographic puff pastry layer also contains pigments.

[0037] Preferably, the pastry is colored by spraying pigment onto the surface of the crust after baking.

[0038] Preferably, the pigment includes at least one of carmine, beetroot powder, carotene, and paprika.

[0039] The blood sugar-lowering ingredients used in this invention include extracts of dried tangerine peel, hawthorn, kudzu root, and stevia.

[0040] The preparation method of the hypoglycemic component used in this invention includes: taking 1-3 parts by weight of dried tangerine peel, 1-3 parts of hawthorn, 1-3 parts of kudzu root and 1-3 parts of stevia, crushing them, adding water and boiling them, cooling them, adding sucrose, fig protease, papain and fermentation bacteria and stirring to obtain a pre-fermented product, fermenting and enzymatic hydrolysis treatment, then sterilizing, filtering, concentrating and drying to obtain the hypoglycemic component.

[0041] Preferably, the fermentation bacteria include Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927.

[0042] Preferably, the sucrose concentration in the pre-fermented product is 0.2-3% by weight. The amount of fig protease in the pre-fermented product is 20-70 U / g. The amount of papain in the pre-fermented product is 25-80 U / g. The amount of fermentation bacteria in the pre-fermented product is 5 × 10⁻⁶. 10 -5×10 12 Cells / g. The ratio of Aspergillus oryzae CICC 40867 to Bacillus subtilis CICC 21927 in the fermentation bacteria was 1:2-5. The fermentation enzymatic hydrolysis conditions were: temperature 25-40℃, time 72-150 hours, and controlled sterile air flow rate of 0.2-0.8 VVM. The above optimized process can significantly improve the overall "sugar-reducing" effect.

[0043] The present invention also provides a method for making the aforementioned figurative pastry, comprising the following steps: (1) Making the filling; (2) Mix butter, sugar, blood sugar lowering agent and egg liquid, add water and flour and mix to form a dough; (3) Put the dough from step (2) and the filling from step (1) into an automatic filling machine for filling, and then send them into an automatic forming machine to be pressed into shape by molds of different shapes to obtain semi-finished products; (4) Bake the semi-finished product to obtain the shaped pastry.

[0044] Preferably, step (4) further includes spraying pigment onto the baked crust surface for coloring, to obtain the shaped pastry product.

[0045] Preferably, the weight ratio of filling to dough in step (3) is 1:1.5-2.5. Example

[0046] The hypoglycemic components were prepared and tested. Fig protease (product number V30095) and papain (product number S10011) were both derived from Yuanye Biotechnology.

[0047] Ingredient 1: Take 2 parts dried tangerine peel, 2 parts hawthorn, 1.5 parts kudzu root, and 1 part stevia (leaves) by weight, grind them together, add 20 times the weight of water to the ground ingredients, boil, and then cool to 25°C. Add sucrose (1.78% of the pre-fermented product weight), fig protease (35 U / g in the pre-fermented product), papain (35 U / g in the pre-fermented product), and fermentation bacteria (7.82 × 10⁻⁶ in the pre-fermented product). 11The pre-fermented product was prepared by stirring (the fermentation bacteria consisted of Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927 in a bacterial ratio of 1:2). The product was then fermented at 30°C, 70 rpm, and 0.55 VVM of sterile air for 125 hours. After sterilization, the product was filtered through a 0.1 μm pore size membrane. The filtrate was concentrated under reduced pressure at 60°C to 10.2% by weight, and then dried in a freeze dryer to a water content of 1.03% by weight to obtain the hypoglycemic component 1.

[0048] Ingredient 2: Take 3 parts dried tangerine peel, 1.5 parts hawthorn, 3 parts kudzu root, and 3 parts stevia (leaves) by weight, grind them together, add 25 times the weight of water to the ground ingredients, boil, and then cool to 25°C. Add sucrose (1.85% of the pre-fermented product weight), fig protease (30 U / g in the pre-fermented product), papain (40 U / g in the pre-fermented product), and fermentation bacteria (7.73 × 10⁻⁶ in the pre-fermented product). 11 The pre-fermented product was prepared by stirring (the fermentation bacteria consisted of Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927 in a bacterial ratio of 1:5). The product was then fermented at 30°C, 70 rpm, and 0.65 VVM of sterile air for 140 hours. After sterilization, the product was filtered through a 0.1 μm pore size membrane. The filtrate was concentrated under reduced pressure at 60°C to 10.7% by weight, and then freeze-dried to a water content of 1.17% by weight to obtain the hypoglycemic component 2.

[0049] Ingredient 3: The difference from Ingredient 1 is that it does not use hawthorn and stevia, but otherwise it is the same as Ingredient 1.

[0050] Ingredient 4: The difference from Ingredient 1 is that it does not use fig protease and papain, but otherwise it is the same as Ingredient 1.

[0051] Ingredient 5: The difference from Ingredient 1 is that only fig protease is used, at a dosage of 70 U / g in the pre-fermented product. Papain is not used. Everything else is the same as Ingredient 1.

[0052] Ingredient 6: The difference from Ingredient 1 is that only papain is used, at a dosage of 70 U / g in the pre-fermented product, and fig protease is not used. Otherwise, it is the same as Ingredient 1.

[0053] Component 7: The difference from Component 1 is that the only fermentation strain used is Aspergillus oryzae CICC 40867, and the amount used in the pre-fermented product is 7.82 × 10⁻⁶. 11 1 bacterial cell / g, without using Bacillus subtilis CICC 21927, otherwise the same as component 1.

[0054] Component 8: The difference from Component 1 is that the only fermentation bacteria used is Bacillus subtilis CICC 21927, and the amount used in the pre-fermented product is 7.82 × 10⁻⁶. 11 Individual bacteria / g, without using Aspergillus oryzae CICC 40867, otherwise the same as component 1.

[0055] Component 9 differs from Component 1 in that the fermentation bacteria consist of Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC21927 in a ratio of 1:0.5, and the amount of fermentation bacteria in the pre-fermented product is 7.82 × 10⁻⁶. 11 The number of bacteria / g is the same as that of component 1.

[0056] Component 10 differs from Component 1 in that the fermentation bacteria consist of Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC21927 in a ratio of 1:10, with the amount of fermentation bacteria in the pre-fermented product being 7.82 × 10⁻⁶. 11 The number of bacteria / g is the same as that of component 1.

[0057] The hypoglycemic effects of the prepared hypoglycemic components 1-10 were tested.

[0058] The testing method was as follows: Male Kunming mice weighing 20±2g were selected from the same batch and acclimatized to a standard diet for one week. From these mice, 12 mice were randomly selected to continue feeding the standard diet; 120 mice were randomly selected to be fed a high-sugar diet and injected intraperitoneally with streptozotocin at a dose of 75mg / kg body weight. Blood glucose levels were measured 3 days later (blood was collected from the tail). Mice with blood glucose levels between 15-25 mmol / L were designated as the experimental group. Eight mice from the mice fed the standard diet were used as the blank control group. Ninety-six mice from the experimental group were randomly divided into a model group, a positive drug group, and component 1-10 groups, with eight mice in each group. Mice in all groups were treated with the following drugs: the positive drug group received metformin by gavage at a dose of 150mg / kg body weight / day; the component 1-10 groups received the corresponding component 1-10 by gavage at a dose of 1g / kg body weight / day. All groups were diluted with physiological saline and administered via gavage at a volume of 0.2mL / 10g body weight. Mice in the above groups were administered the drug continuously for 4 weeks. Except for the control group, which was fed a normal diet, all other groups were fed a high-sugar diet. Blood glucose levels were measured before drug administration, at 2 weeks of drug administration, and at 4 weeks of drug administration (blood was collected from the tail after 4 hours of fasting to measure blood glucose levels / mmol / L). The average values ​​were taken, and the test results are shown in Table 1.

[0059] Table 1: Blood Glucose Levels

[0060] As shown in Table 1, the prepared hypoglycemic component can effectively inhibit the rise in blood sugar, which is beneficial to the body's health. Based on the comparison of the blank group, the model group, and components 1-10, the extract prepared in this invention can effectively reduce blood sugar levels in hyperglycemic model mice, demonstrating excellent hypoglycemic performance.

[0061] Comparing extract components 1 and 3, it is evident that using hawthorn and stevia as raw materials further enhances the blood sugar-lowering effect. Component 4, compared to component 1, did not undergo an enzymatic hydrolysis process, resulting in a weaker blood sugar-lowering effect. This indicates that the combined fermentation process using specific enzymes, fig protease and papain, can significantly reduce blood sugar levels. Components 5-6, compared to component 1 which uses only one enzyme (fig protease or papain) while maintaining the total enzyme amount, showed a lower blood sugar-lowering effect than component 1. This demonstrates that the combined enzymatic hydrolysis using fig protease and papain in this invention can synergistically lower blood sugar levels. Ingredients 7 and 8 each use one type of bacteria, while the proportion of bacteria used in ingredients 9 and 10 is not within the 1:2-5 range of this invention. Even if the total amount of fermentation bacteria remains unchanged, the blood sugar lowering effect obtained in the tests is lower than that of ingredient 1. Therefore, it can be seen that the fermentation of Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927 in this invention can synergistically lower blood sugar levels, and the blood sugar lowering effect is better when the ratio of the two is within the 1:2-5 range.

[0062] The extracts of tangerine peel, hawthorn, kudzu root and stevia, which are both food and medicine, can effectively lower blood sugar. As a blood sugar lowering component in food, its application in the shape-shaped pastry can reduce the risk of blood sugar increase caused by the large amount of glycogen used. Example 2 Prepare lychee-shaped pastries. Ingredients are specified in Table 2 (by weight). Flour: Baiyan brand premium pastry flour, Guangdong Baiyan Grain & Oil Industry Co., Ltd.; Butter: Reifna unsalted butter, Guangdong Yahe Biotechnology Co., Ltd.

[0063] Table 2: Ingredients for Figurative Pastries

[0064] The method for making the above-mentioned shaped pastries is as follows: (1) Making the filling: Take lychee pulp, mash it and concentrate the water content to 20 wt%; (2) Mix butter, sugar, blood sugar lowering agent and egg liquid, add water and flour and mix to form a dough; (3) Place the dough from step (2) and the filling from step (1) into an automatic filling machine (see...). Figure 1 The filling is processed and then sent into an automatic forming machine to be pressed into shape by a lychee-shaped mold to obtain a semi-finished product; (4) Bake the semi-finished product (bake at 145℃ for 20 minutes, then increase the temperature to 165℃ for 8 minutes), let it cool naturally to room temperature, and spray red pigment (food-grade carmine and beetroot powder in a weight ratio of 1:3, adjust the amount of spraying according to the color requirements) on the surface to obtain the figurative pastry, the appearance of which is shown in the figure. Figure 2 .

[0065] according to Figure 2 It can be seen that the lychee-shaped pastry prepared by this invention has a lifelike appearance and, in addition to being edible, also has excellent ornamental value. Example 3 Prepare persimmon-shaped pastries. Prepare the ingredients according to Table 3, by weight.

[0066] Table 2: Ingredients for Figurative Pastries

[0067] The method for making the above-mentioned shaped pastries is as follows: (1) Making the filling: Take lychee pulp, mash it and concentrate the water content to 20 wt%; (2) Mix butter, sugar, blood sugar lowering agent and egg liquid, add water and flour and mix to form a dough; (3) Place the dough from step (2) and the filling from step (1) into an automatic filling machine (see...). Figure 1 The filling is processed in the middle, and then sent into an automatic forming machine to be pressed into shape by a mold in the shape of a persimmon fruit and a mold in the shape of a persimmon leaf, so as to obtain persimmon fruit and persimmon leaf semi-finished products. Then, the persimmon fruit and persimmon leaf semi-finished products are assembled into persimmon semi-finished products. (4) Bake the persimmon semi-finished product (bake at a low temperature of 145℃ for 20 minutes, then increase the temperature to 165℃ and bake for 8 minutes), and let it cool naturally to room temperature to obtain persimmon-shaped pastries. See the image below for their appearance. Figure 3 . The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A kind of shaped pastry, characterized in that, The shaped pastry consists of a filling and a crust; the filling ingredients include at least one of fruits and vegetables; the crust ingredients include flour, butter, sucrose, egg liquid, blood sugar-lowering ingredients, and water.

2. The shaped pastry according to claim 1, characterized in that, The ingredients for the crust, by weight, include: 80-120 parts flour, 20-30 parts butter, 10-15 parts sucrose, 8-15 parts egg liquid, 0.1-1.5 parts blood sugar reducing agent, and 30-50 parts water.

3. The shaped pastry according to claim 1, characterized in that, The raw materials for the figurative puff pastry also contain pigments, or the figurative puffs are colored by spraying pigments on the surface of the pastry after baking.

4. The figurative pastry according to claim 3, characterized in that, The pigments include at least one of carmine, beetroot powder, carotene, and paprika.

5. A method for producing a shaped pastry according to any one of claims 1-2, characterized in that, Includes the following steps: (1) Making the filling; (2) Mix butter, sugar, blood sugar lowering agent and egg liquid, add water and flour and mix to form a dough; (3) Put the dough from step (2) and the filling from step (1) into an automatic filling machine for filling, and then send them into an automatic forming machine to be pressed into shape by molds of different shapes to obtain semi-finished products; (4) Bake the semi-finished product to obtain the shaped pastry.

6. The manufacturing method according to claim 5, characterized in that, Step (4) also includes spraying pigment onto the baked crust surface for coloring, resulting in a shaped pastry product.

7. The manufacturing method according to claim 5, characterized in that, In step (3), the weight ratio of filling to dough is 1:1.5-2.

5.

8. The manufacturing method according to claim 5, characterized in that, The blood sugar-lowering ingredients include extracts of dried tangerine peel, hawthorn, kudzu root, and stevia.

9. The manufacturing method according to claim 8, characterized in that, The preparation method of the hypoglycemic component includes: taking 1-3 parts by weight of dried tangerine peel, 1-3 parts of hawthorn, 1-3 parts of kudzu root and 1-3 parts of stevia, crushing them, adding water and boiling them, cooling them, adding sucrose, fig protease, papain and fermentation bacteria and stirring to obtain a pre-fermented product, fermenting and enzymatic hydrolysis treatment, then sterilizing, filtering, concentrating and drying to obtain the hypoglycemic component.

10. The manufacturing method according to claim 9, characterized in that, The fermentation bacteria include Aspergillus oryzae CICC 40867 and Bacillus subtilis CICC 21927.

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