A praline avoiding oil return phenomenon and a method for preparing the same

Abstract

The present application relates to a kind of nougat and its preparation method to avoid oil return phenomenon, the preparation method includes the following steps: (1) edible oil, allulose and isomalt are mixed, gradient temperature control stirring is used, to obtain sugar oil mixture;(2) the sugar oil mixture of step (1), egg, water, wheat flour, baking powder, baking soda, resistant dextrin, edible glue, edible salt and protein powder are mixed, to obtain dough;(3) the dough in step (2) is leavened, shaping and segmented baking, to obtain the nougat.The present application can avoid the phenomenon of nougat oil return in storage by the synergy of raw materials and process, while maintaining the good taste, color and texture of nougat.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a peach shortbread that avoids the phenomenon of oil seepage and its preparation method. Background Technology

[0002] Peach shortbread, a traditional Chinese pastry, is characterized by three highs (high fat, high sugar, and high calories). As consumers increasingly demand scientific, nutritious, and health-promoting foods, traditional peach shortbread is no longer sufficient. While existing improvements attempt to reduce calories through low-sugar ingredients or altered fat composition, these often result in changes to taste and texture, making it difficult to maintain the original flavor.

[0003] Currently, commercially available peach shortbread generally suffers from problems such as oil seepage, high sugar and fat content, and unpleasant taste. During storage, traditional peach shortbread is prone to oil seepage, which diminishes its crumbly texture and makes it greasy, affecting the eating experience. Some improvement solutions involve the excessive use of syrup, resulting in consistently high sugar content, or the use of unsaturated fatty acid shortening oil, which affects the product's oxidative stability.

[0004] While existing patents have made some attempts at improvement, they have significant limitations. For example, CN118235784A improves the texture by adjusting the ratio of protein powder to fat, but it has limited room for optimization in the combination of protein ingredients, making it difficult to meet the nutritional needs of different groups of people.

[0005] Therefore, developing a method that can maintain the original flavor and texture of peach shortbread while solving the problem of oil seepage has become the key to the research and development of peach shortbread. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a peach shortbread that avoids the phenomenon of oil seepage and its preparation method. Through the synergy of raw materials and processes, this invention can prevent the peach shortbread from experiencing oil seepage during storage, while maintaining its excellent taste, color, and texture.

[0007] To achieve this objective, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a method for preparing peach shortbread that avoids the phenomenon of oil seepage, the method comprising the following steps:

[0009] (1) Mix edible oil, allulose and isomaltitol, and stir with gradient temperature control to obtain a sugar-oil mixture;

[0010] (2) Mix the sugar-oil mixture from step (1), eggs, water, wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt and protein powder to obtain dough;

[0011] (3) The dough in step (2) is proofed, shaped and baked in sections to obtain the peach shortbread.

[0012] In this invention, the allulose has a purity of ≥98%. Allulose possesses excellent water-retention properties, maintaining a moist environment inside the peach crisp and reducing structural damage caused by moisture loss. The isomaltitol has a purity of ≥98%. Isomaltitol exhibits good stability and is not easily hygroscopic, forming a protective film on the surface of the peach crisp and inhibiting the migration of oils. The hydrophilic groups of allulose and the hydrophobic groups of oils form an interfacial adsorption, while isomaltitol stabilizes the interface through steric hindrance, allowing the sugar-oil-water three phases to form a uniformly dispersed emulsion system. This fundamentally reduces the generation and migration of "free water" in the peach crisp, inhibits oil migration and seepage, thereby significantly reducing the occurrence of oil return and extending the shelf life of the peach crisp.

[0013] In this invention, gradient temperature-controlled stirring is used in the sugar-oil mixing stage to promote the formation of a more stable emulsion structure between allulose and isomaltitol and oil, enhance the ability to encapsulate oil, and reduce oil migration during subsequent storage.

[0014] In this invention, low-temperature proofing allows the gluten in the dough to fully relax, giving the raw material molecules more time to interact and form a more stable colloidal structure. Proofed dough maintains its shape better during baking, with a more uniform distribution of internal pores. It also facilitates the formation of a three-dimensional network structure between resistant dextrin (dietary fiber) and proteins and fats, enhancing the dough's oil and water retention capacity, improving the structural stability of the peach shortbread, and reducing oil seepage.

[0015] In this invention, the segmented baking process makes the internal structure of the peach shortbread more compact and orderly, further suppressing the phenomenon of oil seepage.

[0016] Preferably, the mass ratio of the edible oil, allulose, and isomaltitol is (30-60):(5-8):(8-15), and more preferably (35-55):(6-7):(10-13).

[0017] Preferably, the raw materials for preparing the peach shortbread include, by weight: 60-80 parts wheat flour (e.g., 60, 65, 70, 75, 80 parts, etc.), 30-60 parts edible oil (e.g., 30, 40, 50, 60 parts, etc.), 1-4 eggs (e.g., 1, 2, 3, 4 parts, etc.), 5-8 parts allulose (e.g., 5, 6, 7, 8 parts, etc.), 8-15 parts isomaltitol (e.g., 8, 10, 12, 14, 15 parts, etc.), and 1.5-5 parts baking powder (e.g., 1.5, 2, 3, 4, 5 parts). The ingredients include: baking soda (0.5-2 parts, e.g., 0.5, 1, 1.5, 2, etc.), resistant dextrin (3-8 parts, e.g., 3, 4, 5, 6, 7, 8, etc.), edible gum (0.1-0.5 parts, e.g., 0.1, 0.2, 0.3, 0.4, 0.5, etc.), water (15, 20, 25, 30, etc.), edible salt (0.5-1.2 parts, e.g., 0.5, 0.8, 1, 1.2, etc.), and protein powder (10-25 parts, e.g., 10, 15, 20, 25, etc.).

[0018] More preferably, the raw materials for preparing the peach shortbread include, by weight: 65-75 parts wheat flour, 35-55 parts edible oil, 2-3 eggs, 6-7 parts allulose, 10-13 parts isomaltitol, 3-4 parts baking powder, 1-1.5 parts baking soda, 6-7 parts resistant dextrin, 0.2-0.4 parts compound colloid, 20-25 parts water, 0.8-1.0 parts edible salt, and 15-22 parts protein powder.

[0019] Preferably, the wheat flour is medium-gluten wheat flour.

[0020] In this invention, the wheat flour is preferably medium-gluten wheat flour, which has a moderate gluten content. This ensures that the peach shortbread has a certain supporting structure, but also prevents it from becoming too hard due to excessive gluten content. When combined with other ingredients, it can make the peach shortbread have a crumbly texture, providing a good basic structure to suppress the oil seepage phenomenon.

[0021] Preferably, the edible oil includes any one or a combination of at least two of sunflower seed oil, soybean oil, or lard, and more preferably a combination of sunflower seed oil and lard.

[0022] Preferably, the mass ratio of sunflower seed oil to lard is (3.5-4.5):1 (for example, it can be 3.5:1, 3.8:1, 4:1, 4.2:1, 4.5:1, etc.), preferably 4:1.

[0023] In this invention, sunflower seed oil is rich in unsaturated fatty acids, which can give the peach crisps a refreshing flavor; lard can enhance the crispness and aroma of the peach crisps. The combination of the two can take into account both flavor and texture, and with the synergistic effect of allulose, isomaltitol and other components, it can reduce the migration and seepage of oil and reduce the risk of oil return.

[0024] Preferably, the edible gum is a combination of xanthan gum and konjac gum.

[0025] Preferably, the mass ratio of xanthan gum to konjac gum is (0.8-2):1 (for example, it can be 0.8:1, 1:1, 1.2:1, 1.5:1, 2:1, etc.), and more preferably 1:1.

[0026] In this invention, xanthan gum and konjac gum are combined. Xanthan gum enhances the viscosity of the dough, making the ingredients mix more evenly; konjac gum has good gelling properties and can form a three-dimensional network structure with other ingredients, locking in oil and moisture. The combination of the two can significantly improve the oil and water holding capacity of the dough, improve the texture of the peach shortbread, maintain its good shape and taste during storage, and reduce the phenomenon of oil seepage.

[0027] Preferably, the protein powder is a combination of whey protein powder and soy protein isolate.

[0028] Preferably, the mass ratio of whey protein powder to soy protein isolate is (1.2-6):1 (for example, it can be 1.2:1, 2.5:1, 2.8:1, 3:1, 4:1, 5:1, 6:1, etc.), and preferably 3:1.

[0029] In this invention, whey protein powder and soy protein isolate are combined. Whey protein powder has good solubility and can enhance the elasticity and toughness of the dough; soy protein isolate has good oil-holding capacity and can combine with oils to form stable complexes. The combination of the two not only increases the protein content of the peach shortbread and enhances its nutritional value, but also strengthens the dough structure, reduces oil migration, and works synergistically with resistant dextrin and other components to further improve the anti-oil-return effect.

[0030] Preferably, the baking powder is aluminum-free baking powder.

[0031] In this invention, the baking powder is preferably aluminum-free baking powder, used in conjunction with baking soda. During baking, both release carbon dioxide gas, creating a uniform porous structure inside the peach shortbread. This ensures the shortbread's crumbly texture while reducing the accumulation of oil in the dense structure, thus lowering the likelihood of oil seepage. The weight ratio of baking powder to baking soda is (2.5-3.5):1 (e.g., 2.5:1, 2.8:1, 3:1, 3.2:1, 3.5:1, etc.), preferably 3:1. This ensures that the gas production rate matches the dough's expansion rhythm, preventing excessively large or small pores from affecting structural stability.

[0032] Preferably, the resistant dextrin is corn resistant dextrin.

[0033] In this invention, the resistant dextrin is preferably corn-based resistant dextrin, which has good oil and water holding properties and can combine with oils, proteins, and other components to form a stable colloidal system, reducing the free flow of oils. Simultaneously, resistant dextrin can improve the extensibility of dough, resulting in a more uniform structure in the baked peach shortbread and further enhancing its resistance to oil reabsorption. The preferred weight ratio of resistant dextrin to edible gum in this invention is 15-20:1 (e.g., 15:1, 16:1, 18:1, 20:1, etc.), which maximizes the synergistic oil-locking effect while ensuring the shortbread's crumbly texture.

[0034] Preferably, the gradient temperature-controlled stirring in step (1) includes: initially stirring at 2800-3200 rpm (e.g., 2800 rpm, 2900 rpm, 3000 rpm, 3100 rpm, 3200 rpm, etc.) and 38-42℃ (e.g., 38℃, 39℃, 40℃, 41℃, 42℃, etc.) for 5-6 minutes (e.g., 5 minutes, 5.2 minutes, 5.5 minutes, 5.8 minutes, 6 minutes, etc.); then raising the temperature to 48-52℃ (e.g., 48℃, 49℃, 50℃, 51℃, 52℃, etc.) and increasing the speed to 3400-3600 rpm (e.g., 3800 rpm, 3900 rpm, 3000 rpm, 3100 rpm, 3200 rpm, etc.). Stir at 3400rpm, 3450rpm, 3500rpm, 3550rpm, 3600rpm, etc. for 8-10 minutes (e.g., 8 minutes, 8.5 minutes, 9 minutes, 9.5 minutes, 10 minutes, etc.); finally, cool down to 33-37℃ (e.g., 33℃, 34℃, 35℃, 36℃, 37℃, etc.) and maintain at 2800-3200rpm (e.g., 2800rpm, 2900rpm, 3000rpm, 3100rpm, 3200rpm, etc.) and stir for 2-4 minutes (e.g., 2 minutes, 2.5 minutes, 3 minutes, 3.5 minutes, 4 minutes, etc.).

[0035] In this invention, the mixture is initially stirred at 2800-3200 rpm and 38-42°C for 5-6 minutes to initially disperse the oils. Then, the temperature is increased to 48-52°C, and the stirring speed is increased to 3400-3600 rpm for 8-10 minutes to accelerate the dissolution of sugar molecules. Finally, the temperature is lowered to 33-37°C, and stirring is maintained at 2800-3200 rpm for 2-4 minutes to stabilize the mixture. The gradient temperature-controlled stirring method used in this invention promotes the formation of a more stable emulsion structure between allulose or isomaltitol and oils, enhances the oil encapsulation ability, and reduces oil migration during subsequent storage.

[0036] Preferably, the mixing in step (2) specifically includes: mixing the sugar-oil mixture from step (1), eggs, and water to obtain a mixture; mixing wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt, and protein powder to obtain dry ingredients; and mixing the mixture and dry ingredients and stirring evenly to obtain dough.

[0037] In this invention, edible oil, allulose, and isomaltitol are stirred at a controlled temperature until the sugar is completely dissolved to obtain a sugar-oil mixture. Eggs are slowly added, and simultaneously, the prescribed amount of water is added to the sugar-oil mixture in 2-3 batches, stirring together with the eggs until a homogeneous mixture is formed. Wheat flour, baking powder, baking soda, resistant dextrin, compound colloid, edible salt, and protein powder are mixed and passed through a 60-80 mesh sieve to obtain dry ingredients. These are added to the mixture and stirred until a dough is formed.

[0038] In this invention, a vibrating sieve is used when sieving dry raw materials, with the amplitude controlled at 5-8 mm and the sieving time at 2-3 minutes, to ensure that the raw material particles are uniform and free of lumps. When adding the sieved dry raw materials to the mixing liquid, it is necessary to add them in 3 parts, stirring for 3-4 minutes after each addition until the raw materials are completely combined, to avoid adding them all at once, which may cause lumps in the dough.

[0039] Preferably, the proofing temperature in step (3) is 4-6℃ (e.g., 4℃, 4.5℃, 5℃, 5.5℃, 6℃, etc.), the relative humidity of the proofing is 60-65% (e.g., 60%, 61%, 62%, 63%, 65%, etc.), and the proofing time is 25-35 minutes (e.g., 25 minutes, 28 minutes, 30 minutes, 32 minutes, 35 minutes, etc.), and more preferably, proofing at 5℃ for 30 minutes.

[0040] In this invention, the proofing process is carried out at a low temperature in a constant temperature and humidity chamber to prevent the dough surface from forming a skin due to moisture evaporation. Low-temperature proofing allows the gluten in the dough to fully relax, giving the raw material molecules more time to interact and form a more stable colloidal structure. The proofed dough has better extensibility and can better maintain its shape during shaping and baking, while reducing oil seepage.

[0041] Preferably, the forming in step (3) includes: dividing the dough into 25-28g / pieces (for example, 25g / piece, 26g / piece, 27g / piece, 28g / piece, etc.), preferably 26g / piece, and placing them into a peach shortbread mold for forming.

[0042] In this invention, the shaping process specifically includes: taking out the proofed dough and placing it on a work surface lined with parchment paper. Rolling the dough into a thin sheet with a rolling pin to a thickness of 0.8-1.2 cm is recommended. During rolling, a small amount of wheat flour should be sprinkled on the surface of the dough to prevent sticking. The rolling direction should be from the center outwards with even pressure to ensure a consistent sheet thickness. Then, pressing the dough into shape using a 5-6 cm diameter round mold is used. Excess dough from the edges is removed, kneaded again, and rolled out once more. The shaped dough pieces are placed on a baking tray lined with parchment paper, maintaining a 3-4 cm gap between each piece to prevent sticking during baking. Finally, 3-4 small holes are evenly pricked on the surface of each piece with a fork to facilitate heat dissipation and ensure more even heating during baking.

[0043] Preferably, the segmented baking in step (3) includes: a first stage with a top and bottom heat temperature of 155-165℃ (e.g., 155℃, 158℃, 160℃, 162℃, 165℃, etc.) and a time of 4-6 minutes (e.g., 4 minutes, 4.5 minutes, 5 minutes, 5.5 minutes, 6 minutes, etc.); a second stage with a top and bottom heat temperature of 185-195℃ (e.g., 185℃, 188℃, 190℃, 192℃, 195℃, etc.) and a time of 7-9 minutes (e.g., 7 minutes, 7.5 minutes, 8 minutes, 8.5 minutes, 9 minutes, etc.); and a third stage with a top and bottom heat temperature of 165-175℃ (e.g., 165℃, 168℃, 170℃, 172℃, 175℃, etc.) and a time of 1.5-2.5 minutes (e.g., 1.5, 1.8 minutes, 2 minutes, 2.2 minutes, 2.5 minutes, etc.).

[0044] In this invention, the baking process is segmented. The first stage primarily aims to initially shape the raw dough, locking in internal moisture and oil to prevent deformation and oil leakage during subsequent high-temperature baking. The second stage is crucial for the browning and crispness of the peach shortbread, allowing the Maillard reaction to fully occur, giving the shortbread a golden color and rich aroma. The third stage balances the temperature and moisture inside and outside the shortbread, making its texture more stable. During baking, the hot air circulation function in the oven must be activated, with the fan speed controlled at medium to ensure uniform temperature within the oven.

[0045] Preferably, the segmented baking process in step (3) is followed by cooling.

[0046] In this invention, the cooling step is as follows: After removing the baked peach shortbread from the oven, place it on a baking tray to cool for 5 minutes, then transfer it to a cooling rack to continue cooling to room temperature (25±2℃). A drip tray should be placed under the cooling rack to collect any small amounts of oil that may drip. Avoid wind or direct sunlight during the cooling process to prevent a sudden drop in surface temperature that could cause cracking. The moisture content of the cooled peach shortbread should be controlled at 3-5%, at which point the shortbread has the best texture and the strongest resistance to oil seepage.

[0047] Secondly, the present invention provides a peach shortbread, which is prepared according to the method for preparing peach shortbread to avoid oil return phenomenon described in the first aspect.

[0048] Compared with the prior art, the present invention has at least the following beneficial effects:

[0049] This invention introduces allulose and isomaltitol, which form a uniformly dispersed emulsion system with the fats, fundamentally reducing the generation and migration of "free water" in peach crisps, inhibiting fat migration and seepage, and thus significantly reducing the occurrence of oil return. By introducing resistant dextrin, its strong water-holding capacity reduces fat migration, maintaining the moisture retention and texture of the peach crisps. Simultaneously, the synergistic effect of the raw materials and specific gradient temperature-controlled stirring, proofing, and segmented baking processes further reduces the oil return rate and extends the shelf life of the peach crisps. Detailed Implementation

[0050] To facilitate understanding of the present invention, the following embodiments are provided. Those skilled in the art should understand that these embodiments are merely illustrative and should not be construed as limiting the scope of the invention.

[0051] The raw materials used in the following examples are from the following sources:

[0052] The medium-gluten wheat flour is sourced from Wuxing Special Refined Wheat Flour produced by Hebei Wudeli Group Co., Ltd.; the sunflower seed oil is sourced from Jinlongyu Sunshine Sunflower Seed Oil produced by Jinlongyu Grain & Oil Food Co., Ltd.; the soybean oil is sourced from Fulinmen Grade 1 Soybean Oil produced by Yihai Kerry Food Marketing Co., Ltd.; the lard is sourced from Meilin Refined Lard produced by Shanghai Maling Zhengguanghe Co., Ltd.; allulose is sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; isomaltitol is sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; and the aluminum-free baking powder is sourced from Angel Yeast Co., Ltd.'s Aluminum-Free Baking Powder. The baking soda is from Haijing brand edible baking soda produced by Qingdao Alkali Industry Co., Ltd.; the resistant dextrin (dietary fiber content ≥98%) is from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; the xanthan gum is from Fufeng brand xanthan gum produced by Fufeng Group Co., Ltd.; the konjac gum is from Yizhi konjac gum produced by Hubei Yizhi Jiaxian Biotechnology Co., Ltd.; the edible salt is from China Salt Group's iodized refined salt; the whey protein powder is from New Zealand Fonterra Group's whey protein powder; and the soy protein isolate is from Heilongjiang Jiusan Group's Jiusan brand soy protein isolate.

[0053] Unless otherwise specified, all other components or reagents are commercially available products well known to those skilled in the art.

[0054] Example 1

[0055] This embodiment provides a peach shortbread that avoids the phenomenon of oil seepage. The peach shortbread is made from the following ingredients in parts by weight: 70 parts medium-gluten wheat flour, 32 parts sunflower seed oil, 8 parts lard, 2 eggs, 6 parts allulose, 12 parts isomaltitol, 3 parts aluminum-free baking powder, 1 part baking soda, 6 parts resistant dextrin, 0.15 parts xanthan gum, 0.15 parts konjac gum, 0.9 parts edible salt, 15 parts whey protein powder, 5 parts soy protein isolate powder, and 22 parts water.

[0056] The preparation method of the peach shortbread includes the following steps:

[0057] (1) Mix edible oil with allulose and isomaltitol, and stir with gradient temperature control. The initial speed is 3100 rpm, the temperature is 40℃, and the stirring time is 5 minutes. Then the temperature is increased to 50℃, the speed is increased to 3600 rpm, and the stirring time is 8 minutes. Finally, the temperature is reduced to 35℃, the speed is maintained at 3100 rpm, and the stirring time is 2 minutes to obtain a sugar-oil mixture. Slowly add eggs to the sugar-oil mixture. While "slowly adding eggs", add the amount of water in the formula to the sugar-oil mixture in 3 times and stir together with eggs. Continue to stir at 3600 rpm for 12 minutes to form a uniform mixture.

[0058] (2) Mix medium-gluten wheat flour, aluminum-free baking powder, baking soda, resistant dextrin, xanthan gum, konjac gum, edible salt, whey protein powder and soy protein isolate powder and pass through a 60-mesh sieve to obtain dry raw materials; add the dry raw materials to the mixture in 3 batches, stirring for 4 minutes after each addition until the raw materials are completely combined to form a dough.

[0059] (3) Place the dough in a constant temperature and humidity chamber at 5℃ and 60% relative humidity for 30 minutes to proof;

[0060] (4) Take out the proofed dough, place it on the work surface covered with silicone cloth, roll it out into a 1cm thick sheet with a rolling pin, press it into shape with a 5cm diameter round mold, place it on a baking tray lined with baking paper, keep the distance between the dough pieces 3cm, and prick 4 small holes on the surface of the dough pieces with a fork.

[0061] (5) Use a segmented baking method. The first stage is 155℃ for 6 minutes with the top and bottom heat; the second stage is 185℃ for 9 minutes with the top and bottom heat; the third stage is 165℃ for 2.5 minutes with the top and bottom heat. During the baking process, turn on the oven's hot air circulation function and set the fan speed to medium. After baking, place the oven on a baking tray to cool for 5 minutes, and then transfer it to a cooling rack to cool to room temperature (25℃) to obtain peach shortbread.

[0062] Example 2

[0063] This embodiment provides a peach shortbread that avoids the phenomenon of oil seepage. The peach shortbread is made from the following ingredients in parts by weight: 75 parts medium-gluten wheat flour, 44 parts sunflower seed oil, 11 parts lard, 3 eggs, 7 parts allulose, 13 parts isomaltitol, 4 parts aluminum-free baking powder, 1.5 parts baking soda, 7 parts resistant dextrin, 0.2 parts xanthan gum, 0.2 parts konjac gum, 1.0 part edible salt, 18.75 parts whey protein powder, 3.25 parts soy protein isolate powder, and 25 parts water.

[0064] The preparation method in this embodiment is the same as in Embodiment 1.

[0065] Example 3

[0066] This embodiment provides a peach shortbread that avoids the phenomenon of oil seepage. The peach shortbread is made from the following ingredients in parts by weight: 65 parts medium-gluten wheat flour, 50 parts sunflower seed oil (without lard), 2 eggs, 5 parts allulose, 8 parts isomaltitol, 3 parts aluminum-free baking powder, 1 part baking soda, 5 parts resistant dextrin, 0.15 parts xanthan gum, 0.15 parts konjac gum, 0.8 parts edible salt, 11.25 parts whey protein powder, 8.75 parts soy protein isolate powder, and 18 parts water.

[0067] The preparation method in this embodiment is the same as in Embodiment 1.

[0068] Example 4

[0069] This embodiment provides a peach shortbread that avoids the phenomenon of oil seepage. It uses the same raw materials as Example 1, but differs in its preparation method, specifically including the following steps:

[0070] (1) Mix edible oil with allulose and isomaltitol, and stir with gradient temperature control. The initial speed is 3000 rpm, the temperature is 40℃, and the stirring time is 6 minutes. Then the temperature is increased to 50℃, the speed is increased to 3500 rpm, and the stirring time is 10 minutes. Finally, the temperature is reduced to 35℃, the speed is maintained at 3000 rpm, and the stirring time is 4 minutes to obtain a sugar-oil mixture. Slowly add eggs to the sugar-oil mixture. While "slowly adding eggs", add the amount of water in the formula to the sugar-oil mixture in 3 times and stir together with eggs. Continue to stir at 3500 rpm for 12 minutes to form a uniform mixture.

[0071] (2) Mix medium-gluten wheat flour, aluminum-free baking powder, baking soda, resistant dextrin, xanthan gum, konjac gum, edible salt, whey protein powder, and soy protein isolate powder and pass them through an 80-mesh sieve to obtain dry raw materials; add the dry raw materials to the mixture in 3 batches, stirring for 3 minutes after each addition until the raw materials are completely combined to form a dough.

[0072] (3) Place the dough in a constant temperature and humidity chamber at 6℃ and 65% relative humidity for 30 minutes to proof;

[0073] (4) Take out the proofed dough and place it on a work surface lined with silicone cloth. Roll it out into a thin sheet with a thickness of 1.2cm. Press it into shape with a 6cm diameter round mold and place it on a baking tray lined with baking paper. Keep the distance between the dough pieces 4cm. Prick 3 small holes on the surface of the dough pieces with a fork.

[0074] (5) Use a segmented baking method. The first stage is 165℃ for 4 minutes with the top and bottom heat; the second stage is 195℃ for 7 minutes with the top and bottom heat; the third stage is 175℃ for 1.5 minutes with the top and bottom heat. During the baking process, turn on the oven's hot air circulation function and set the fan speed to medium. After baking, place the oven on a baking tray to cool for 5 minutes, and then transfer it to a cooling rack to cool to room temperature (25℃) to obtain peach shortbread.

[0075] Example 5

[0076] This embodiment provides a peach shortbread that avoids the phenomenon of oil return. It uses the same raw materials as the one in Embodiment 2 and the preparation method is the same as that in Embodiment 4.

[0077] Example 6

[0078] This embodiment provides a peach shortbread that avoids the phenomenon of oil return. It uses the same raw materials as the one in Embodiment 3, and the preparation method is the same as that in Embodiment 4.

[0079] Example 7

[0080] This embodiment provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Embodiment 1 is the ratio of protein powder. The "15 parts whey protein powder and 5 parts soy protein isolate powder" is replaced with "13.4 parts whey protein powder and 6.7 parts soy protein isolate powder", that is, the whey protein powder and soy protein isolate powder are combined in a 2:1 ratio. All other raw materials, dosages and preparation methods are the same.

[0081] Example 8

[0082] This embodiment provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 1 is the ratio of the compound colloids. "0.15 parts xanthan gum and 0.15 parts konjac gum" are replaced with "0.2 parts xanthan gum and 0.1 parts konjac gum", that is, a combination of xanthan gum and konjac gum in a 2:1 ratio is used. All other raw materials, dosages and preparation methods are the same.

[0083] Comparative Example 1 (Sucrose-substituted sweetener group)

[0084] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 4 is that "6 parts of allulose and 12 parts of isomaltitol" are replaced with "18 parts of sucrose". The preparation method is completely the same as that of Example 4.

[0085] Comparative Example 2 (Single Allulose)

[0086] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 4 is that "6 parts of allulose and 12 parts of isomaltitol" are replaced with "18 parts of allulose". The preparation method is completely the same as that of Example 4.

[0087] Comparative Example 3 (Isomaltitol)

[0088] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 4 is that "6 parts of allulose and 12 parts of isomaltitol" are replaced with "18 parts of isomaltitol". The preparation method is completely the same as that of Example 4.

[0089] Comparative Example 4 (Non-resistant dextrin group)

[0090] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The difference between this example and Example 1 is that resistant dextrin is not added, while the other raw materials and preparation methods are the same.

[0091] Comparative Example 5 (No Gradient Stirring Group)

[0092] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 1 is the stirring process in step (2). It uses a single stirring parameter: 3500 rpm and 45°C for 15 minutes. All other steps are the same.

[0093] Comparative Example 6 (Unsegmented Baking Group)

[0094] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The only difference between it and Example 1 is that step (6) adopts the traditional baking method: baking at 180°C for 15 minutes. All other steps are the same.

[0095] Comparative Example 7 (without low-temperature proofing)

[0096] This comparative example provides a peach shortbread that avoids the phenomenon of oil return. The difference between it and Example 1 is that the low-temperature proofing in step (4) is not performed. The dough is directly shaped and baked after preparation. The other steps are the same.

[0097] Experimental Example 1

[0098] Ten participants were invited to rate the pastries on a 10-point scale (higher scores are better) based on four dimensions: crispness, oiliness, flavor harmony, and color uniformity, referring to the "Sensory Evaluation Standards for Pastries." The average score was then taken. The rating criteria are as follows:

[0099] Crispness: 10 points (breaks in the mouth, not sticky); 6 points (relatively crispy, slightly sticky); 2 points (hard / soft, noticeably sticky).

[0100] Oiliness: 10 points (no oiliness, refreshing taste); 6 points (slightly oily); 2 points (obviously oily, easy to get tired of the taste);

[0101] Flavor balance: 10 points (moderate sweetness, no off-flavor); 6 points (sweetness is off-limits, slight off-flavor); 2 points (sweetness is abrupt / insufficient, off-flavor is obvious).

[0102] Color uniformity: 10 points (uniform golden color, no scorch spots); 6 points (relatively uniform color, a few scorch spots); 2 points (uneven color, many scorch spots);

[0103] The sensory evaluation test results are shown in Table 1.

[0104] Table 1

[0105]

[0106] As can be seen from Table 1, the peach crisp provided by this invention scores highly in all four aspects: crispness, oiliness, flavor harmony, and color uniformity, resulting in excellent sensory performance.

[0107] In terms of crispness, Comparative Example 1 (sucrose group) scored only 7.0 points. Because sucrose cannot form an oil-locking structure, the oil fills the pores after the oil returns, resulting in a significant decrease in crispness and a sticky feeling. Comparative Example 4 (without resistant dextrin) scored 7.5 points. Lacking the support of a three-dimensional network structure, the peach shortbread is prone to collapse inside, resulting in insufficient crispness. Comparative Example 6 (without segmented baking) scored 7.8 points. Baking at a single temperature resulted in a brittle surface and a soft interior, leading to uneven crispness.

[0108] In terms of greasiness, Comparative Example 1 (sucrose group) scored only 5.2 points, with an oil return rate as high as 3.25%, and obvious surface oil seepage, making it easy to feel greasy upon entry; Comparative Example 4 (non-resistant dextrin) scored 6.2 points, with an oil migration rate of 22.3%, indicating a large amount of free oil and a prominent greasiness; Comparative Example 3 (single isomaltitol) scored 7.3 points, lacking the water-retaining synergistic effect of allulose, with insufficient oil encapsulation and a slightly greasy feel.

[0109] In terms of flavor, Comparative Example 1 (sucrose group) scored 6.8 points, with excessively high sweetness (equivalent to 1.5 times that of the example), and the cloying sweetness masked the wheat aroma of the peach shortbread itself; Comparative Example 2 (single allulose) scored 7.9 points, with a weak sweetness of allulose and insufficient flavor layers; Comparative Example 5 (no gradient stirring) scored 7.9 points, with uneven mixing of raw materials and localized sweetness deviations or oily off-flavors.

[0110] In terms of color, Comparative Example 6 (no segmented baking) scored 7.8 points. Baking at a constant temperature of 180℃ caused the surface to brown first and the interior to brown later, resulting in burnt spots and uneven color. Comparative Example 7 (no low-temperature proofing) scored 7.9 points. The dough gluten was not relaxed, resulting in uneven expansion during baking and local thickness differences, leading to uneven color. Comparative Example 1 (sugar group) scored 7.0 points. After the oil returned to the surface, the oil oxidized, resulting in dark yellow spots and a dull color.

[0111] Experimental Example 2

[0112] The oil recovery rate was determined by weighing: the peach crisps cooled to room temperature (3 parallel samples per group, each weighing 26g±0.5g) were placed in a sealed container lined with absorbent filter paper and stored at room temperature (25±2℃) and relative humidity of 60%. They were taken out at 0, 5, 10, 15 and 20 days of storage, and the weight gain of the filter paper after absorbing oil was measured using an electronic balance (accuracy 0.001g). The oil recovery rate was calculated as follows: oil recovery rate (%) = (weight of filter paper after absorbing oil - initial weight of filter paper) / initial weight of peach crisps × 100%.

[0113] Experimental Example 3

[0114] The oil migration rate was determined using the Soxhlet extraction method: 5g of peach crisp samples stored for 20 days were crushed and accurately weighed, and the surface free oil was extracted with petroleum ether (boiling range 60-90℃). The proportion of free oil to total oil was calculated, which is the oil migration rate.

[0115] Test Example 4

[0116] Texture properties were determined using a TA-XTC-18 texture analyzer with a TA / 36R probe. Test parameters were: pre-test velocity 2 mm / s, test velocity 1 mm / s, post-test velocity 2 mm / s, and trigger force 5 gf. The measured parameters were hardness (g) and brittleness (N). Three parallel tests were performed, and the average value was taken.

[0117] Experimental Example 5

[0118] Moisture content was determined using the direct drying method (GB5009.3-2016). The moisture content of peach crisps was measured after 0 days and 20 days of storage to assess moisture stability.

[0119] The test results of Experiments 2-5 are shown in Table 2.

[0120] Table 2

[0121]

[0122] As shown in Table 2, the peach crisp provided by this invention exhibits low oil return rate and oil migration rate, high crispness, and high water absorption stability through the synergistic effect of raw materials and processes. The moisture content of Examples 1-8 remained at 3.8%-4.6% after 20 days of storage, significantly lower than the comparative examples (4.8%-5.5%), confirming the water-retaining effect of allulose and resistant dextrin, reducing structural damage and oil migration caused by moisture loss.

[0123] Comparative Example 1 (sucrose as a sweetener) showed an oil return rate of 3.25% and an oil migration rate of 25.8%, indicating that the combination of allulose and isomaltitol can significantly inhibit oil migration, while sucrose cannot form a stable oil-locking structure. Comparative Example 4 (without resistant dextrin) showed an oil return rate of 2.78%, verifying the role of the three-dimensional network structure of resistant dextrin in fixing oil and water. Comparative Examples 5-7 (lacking gradient stirring, segmented baking, and low-temperature proofing) all showed oil return rates higher than 2.35%, proving that the synergy between process parameters and raw materials is the key to avoiding oil return.

[0124] The applicant declares that the above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A method for preparing peach shortbread that avoids oil seepage, characterized in that, The preparation method includes the following steps: (1) Mix edible oil, allulose and isomaltitol, and stir with gradient temperature control to obtain a sugar-oil mixture; (2) Mix the sugar-oil mixture from step (1), eggs, water, wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt and protein powder to obtain dough; (3) The dough from step (2) is proofed, shaped, and baked in sections to obtain the peach shortbread; The gradient temperature control stirring in step (1) includes: initially stirring at 2800-3200 rpm and 38-42℃ for 5-6 minutes; then raising the temperature to 48-52℃ and increasing the speed to 3400-3600 rpm for 8-10 minutes; finally cooling to 33-37℃ and maintaining stirring at 2800-3200 rpm for 2-4 minutes. The proofing temperature in step (3) is 4-6℃, the relative humidity is 60-65%, and the proofing time is 25-35 minutes; Step (3) describes segmented baking as follows: the first stage has a top and bottom heat temperature of 155-165℃ and a time of 4-6 minutes; the second stage has a top and bottom heat temperature of 185-195℃ and a time of 7-9 minutes; and the third stage has a top and bottom heat temperature of 165-175℃ and a time of 1.5-2.5 minutes.

2. The preparation method according to claim 1, characterized in that, The raw materials for preparing the peach shortbread, by weight, include: 60-80 parts wheat flour, 30-60 parts edible oil, 1-4 eggs, 5-8 parts allulose, 8-15 parts isomaltitol, 1.5-5 parts baking powder, 0.5-2 parts baking soda, 3-8 parts resistant dextrin, 0.1-0.5 parts edible gum, 15-30 parts water, 0.5-1.2 parts edible salt, and 10-25 parts protein powder.

3. The preparation method according to claim 1, characterized in that, The edible oil includes any one or a combination of at least two of sunflower oil, soybean oil, or lard.

4. The preparation method according to claim 1, characterized in that, The edible gum is a combination of xanthan gum and konjac gum, and the mass ratio of xanthan gum to konjac gum is (0.8-2):

1.

5. The preparation method according to claim 1, characterized in that, The protein powder is a combination of whey protein powder and soy protein isolate powder, and the mass ratio of whey protein powder to soy protein isolate powder is (1.2-6):

1.

6. The preparation method according to claim 1, characterized in that, The mixing in step (2) specifically includes: mixing the sugar-oil mixture from step (1), eggs, and water to obtain a mixture; mixing wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt, and protein powder to obtain dry ingredients; and mixing the mixture and dry ingredients together and stirring evenly to obtain dough.

7. A type of peach shortbread, characterized in that, The peach crisp is prepared by the method for avoiding oil return phenomenon according to any one of claims 1-6.

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