Quick-frozen sugared fruit blank and preparation method thereof

Abstract

The invention discloses a quick-frozen sugared fruit blank and a preparation method thereof, and belongs to the technical field of food processing. The green body is of an up-down composite structure and is formed by combining a wrapper layer and a sugar skin layer, the wrapper layer is partially covered with the sugar skin layer, the area of the sugar skin layer is 60%-95% of the area of the wrapper layer, the thickness of the green body is 8-15 mm, at least one through type kerf is formed in the area covered with the sugar skin layer, and the length of the kerf is 1 / 2-4 / 5 of the width of the sugar skin layer. And the blank is uniformly fried and expanded, and has complete appearance. According to the quick-freezing process provided by the invention, ice crystals in the green body are fine, the freeze-thaw resistance and interlayer binding force are improved, the product is not easy to break and adhere, the sugar skin is not easy to fall off, and the product is soft and high in taste reduction degree after being fried. The technical problems that traditional quick-frozen sugared fruits are unstable in quality, short in shelf life and not suitable for long-distance cold-chain circulation are solved, and the method is simple in process and suitable for industrial and large-scale production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a quick-frozen candied fruit embryo and its preparation method. Background Technology

[0002] Sugar-coated fritters are a traditional deep-fried snack with a crispy exterior and soft interior, covered in a sugar coating. They are sweet and delicious, often eaten for breakfast or as a snack. Currently, sugar-coated fritters on the market are mainly made and fried on the spot. After naturally cooling, they harden, resulting in a poor eating experience and making them unsuitable for long-term storage. Furthermore, existing sugar-coated fritter dough, when frozen, undergoes changes such as sticking, deformation, and breakage, and the sugar coating easily peels off. After frying, it suffers from a hard texture and crumbling, seriously affecting its edibility and making it unsuitable for industrial production and cold chain transportation. In addition, with the continuous scaling up and chain development of sugar-coated fritter stores, the market demand for quick-frozen sugar-coated fritter dough is increasing. Therefore, there is an urgent need to develop a more effective quick-frozen sugar-coated fritter dough and its preparation method. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a quick-frozen candied fruit embryo, which is composed of an outer skin layer and a candied skin layer, and is in the shape of a square or round sheet with a thickness of 8-15 mm. The candied skin layer has an area of ​​60%-95% of the area of ​​the outer skin layer; at least one through-cut slit is made in the area covered by the candied skin layer, and the slit is 1 / 2 to 4 / 5 of the width of the candied skin layer.

[0004] Preferably, the dough layer comprises low-gluten flour, water, aluminum-free leavening agent, edible salt, and a compound thickening and stabilizing agent; the sugar layer comprises low-gluten flour, water, sugar, and a compound thickening and stabilizing agent.

[0005] Preferably, the composite thickening stabilizer is composed of xanthan gum and glyceryl monostearate mixed in a mass ratio of 1:1.0 to 1:1.5.

[0006] Preferably, the sugar is one or more of malt syrup, white sugar, or brown sugar.

[0007] Preferably, the dough layer comprises the following ingredients by weight: 80-100 parts low-gluten flour, 35-50 parts water, 0.5-1.5 parts aluminum-free leavening agent, 0.1-0.5 parts edible salt, and 1.0-4.0 parts compound thickener and stabilizer; the sugar crust layer comprises the following ingredients by weight: 60-80 parts low-gluten flour, 20-35 parts water, 5-15 parts sugar, and 1.0-3.0 parts compound thickener and stabilizer.

[0008] Preferably, the dough layer comprises the following ingredients by weight: 90 parts low-gluten flour, 42 parts water, 1.0 part aluminum-free leavening agent, 0.3 parts edible salt, 0.7 parts xanthan gum, and 0.8 parts glyceryl monostearate; the sugar crust layer comprises the following ingredients by weight: 70 parts low-gluten flour, 28 parts water, 10 parts malt syrup, 0.5 parts xanthan gum, and 0.7 parts glyceryl monostearate.

[0009] Preferably, the candy coating further comprises glycerin.

[0010] On the other hand, this invention discloses a method for preparing quick-frozen candied fruit embryos, characterized by comprising the following steps: (1) Weigh the above dough layer ingredients and sugar crust ingredients according to the proportions, and stir them separately for 8-12 minutes to form a uniform dough; (2) Place the obtained dough dough and the obtained sugar dough dough in a refrigerator for pre-cooling and relaxation for 15-30 minutes respectively; (3) Roll the pre-cooled dough sheet and the sugar crust sheet into uniform sheets with a thickness of 2.0-3.0 mm, respectively, and partially cover the dough sheet with the sugar crust sheet and press it firmly. (4) Cut the resulting composite dough into square or round raw dough, and make at least one through cut in the sugar coating area.

[0011] (5) Pre-cool and shape the obtained sugar-coated fruit embryos at 0-4℃ for 10-20 min; (6) The obtained sugar-coated fruit embryos were fluidized and quick-frozen until the center temperature of the embryos was ≤-18℃; (7) After sealing and packaging the obtained quick-frozen candied fruit embryos, freeze them at -18°C or below.

[0012] Preferably, in step (2), the pre-cooling temperature is 2 to 6°C.

[0013] Preferably, in step (6), the quick-freezing temperature is -35℃ to -40℃.

[0014] The beneficial effects of this invention are: (1) The quick-frozen sugar-coated fruit embryo adopts a structure of overlapping sugar coating and dough layer with through-cut seams, which makes it expand evenly after frying, with a neat and beautiful appearance, and is not easy to bulge or crack. (2) The quick-frozen candied fruit embryos have a regular sheet-like structure that is not easy to stick together during freezing and storage, which facilitates automated quick-freezing, packaging and long-distance cold chain circulation. (3) The preparation method of quick-frozen sugar-coated fruit embryos, combined with low-gluten flour system and compound thickening and stabilizing agent formula, the resulting product has strong freeze-thaw resistance, is not easily deformed or broken after long-term freezing, the sugar coating layer and the dough layer are firmly bonded, and does not curl up or fall off after refrying; (4) In the preparation of quick-frozen candied fruit embryos, the dough is first refrigerated and pre-cooled to relax, reducing the dough's stickiness and making it easier to roll and shape, thus avoiding wrinkling and shrinkage of the dough sheets; (5) In the preparation process of quick-frozen candied fruit embryos, the candied fruit embryos are pre-cooled and shaped twice and then subjected to deep-freezing and quick-freezing treatment, so that the ice crystals inside the product are small, there is no hard core after thawing, the texture is soft after re-frying, and the flavor is highly restored. (6) The resulting quick-frozen candied fruit embryos have a long shelf life, simple process, controllable process, low loss rate, and are suitable for continuous and large-scale industrial production to meet the needs of the cold chain market. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] Unless otherwise specified, all reagents mentioned in this embodiment are commercially available.

[0017] Example 1 This embodiment provides a quick-frozen candied fruit embryo and its preparation method. The outer layer is made from the following raw materials in parts by weight: 90 parts low-gluten flour, 42 parts water, 1.0 part aluminum-free leavening agent, 0.3 parts edible salt, 0.7 parts xanthan gum, and 0.8 parts glyceryl monostearate. The candied layer is made from the following raw materials in parts by weight: 70 parts low-gluten flour, 28 parts water, 10 parts malt syrup, 0.5 parts xanthan gum, and 0.7 parts glyceryl monostearate.

[0018] Its preparation method includes the following steps: (1) Weigh the above dough layer ingredients and sugar crust ingredients according to the proportions, and stir them separately for 8-12 minutes to form a uniform dough; (2) Place the obtained dough dough and the obtained sugar dough dough in a refrigerator and pre-cool and relax them at 2-6℃ for 15-30 minutes; (3) Roll the pre-cooled dough sheet and the sugar crust sheet into uniform sheets with a thickness of 2.0-3.0 mm respectively. Then, partially cover the dough sheet with the sugar crust sheet and press it firmly. (4) Cut the resulting composite sheet into square or round raw embryos, and make at least one through cut in the sugar coating area.

[0019] (5) Pre-cool and shape the obtained sugar-coated fruit embryos at 0-4℃ for 10-20 min; (6) The obtained sugar-coated fruit embryos were fluidized and quick-frozen at -35℃ to -40℃ until the center temperature of the embryos was ≤-18℃; (7) After sealing and packaging the obtained quick-frozen candied fruit embryos, freeze them at -18°C or below.

[0020] The prepared quick-frozen candied fruit embryo is composed of an outer layer and a candied layer, forming a square sheet with a thickness of 8 mm. The candied layer covers 80% of the area of ​​the outer layer. Two through-cut slits, approximately 2 / 3 the width of the candied layer, are made in the area where the outer and candied layers are combined. The embryo has a neat and attractive appearance, is not prone to bulging or cracking, and its sheet-like structure is regularly arranged, making it less likely to stick together during frozen storage, facilitating automated packaging and long-distance cold chain distribution.

[0021] Example 2 The only difference from Example 1 is that the sugar coating is made from the following ingredients by weight: 70 parts low-gluten flour, 28 parts water, 8 parts white sugar, 0.2 parts glycerin, 0.5 parts xanthan gum, and 0.7 parts glyceryl monostearate.

[0022] Example 3 The only difference from Example 1 is that the sugar coating is made from the following ingredients by weight: 70 parts low-gluten flour, 28 parts water, 8 parts brown sugar, 0.5 parts xanthan gum, and 0.7 parts glyceryl monostearate.

[0023] Example 4 The only difference from Example 1 is that the sugar coating is made from the following ingredients by weight: 70 parts low-gluten flour, 28 parts water, 10 parts malt syrup, 0.5 parts xanthan gum, and 0.6 parts glyceryl monostearate.

[0024] Comparative Example 1 The only difference from Example 1 is that no composite thickening and stabilizing agent is added to the raw materials for preparing the sugar coating layer and the dough coating layer.

[0025] The results showed that the breakage rate of the quick-frozen candied fruit embryos after freezing was greater than 30%, and the product appearance showed obvious adhesion and deformation, with severe peeling of the candied skin.

[0026] Comparative Example 2 The only difference from Example 1 is that low-gluten flour is replaced with medium-gluten flour in the raw materials for both the sugar crust layer and the dough layer.

[0027] The results showed that the hardness of the quick-frozen candied fruit embryos increased significantly after thawing, resulting in a hard core, and the taste was poorly restored after refrying.

[0028] Comparative Example 3 The only difference from Example 1 is that step (2) is omitted in the preparation of quick-frozen candied fruit embryos, and the obtained dough and candied fruit dough are not pre-cooled and relaxed, but directly proceed to step (3).

[0029] The results showed that the dough of the quick-frozen candied fruit embryos was highly viscous, easily shrinking and wrinkling during the rolling process, resulting in poor shaping and uneven appearance after frying.

[0030] Comparative Example 4 The only difference from Example 1 is that step (5) is omitted in the preparation process, and the resulting sugar-coated fruit embryos are not subjected to secondary pre-cooling and shaping, but directly proceed to step (6).

[0031] The results showed that the tissue structure of the quick-frozen candied fruit embryos was easily damaged, and a hard core appeared after thawing, resulting in a hard texture after re-frying.

[0032] Shelf life test The quick-frozen candied fruit embryos prepared in Examples 1, 2, 3, 4, Comparative Examples 1, 2, 3, and 4 of this invention were all sealed and packaged in 100-pack form and stored at -18°C for 8 consecutive months for shelf life testing.

[0033] After the shelf life test, the quick-frozen candied fruit embryos from different sources were thawed, fried, and then subjected to performance tests. The appearance changes such as sticking, deformation, and broken skin were observed with the naked eye, and the taste changes such as hard core and off-flavor were judged by the method of consumption.

[0034] Test results showed that the quick-frozen candied fruit embryos prepared in Examples 1, 2, 3, and 4 maintained good product appearance and taste after 8 months of refrigerated storage, with an overall breakage rate of less than 5%, no obvious adhesion, no hard core, good taste reproduction, and no obvious peeling of the candied skin. In contrast, the quick-frozen candied fruit embryos prepared in Comparative Examples 1, 2, 3, and 4 all showed a breakage rate exceeding 60%, severe adhesion, hard core, and significant deterioration in taste.

[0035] This demonstrates that the present invention represents a substantial advancement over existing technologies, solving the problem of quick-freezing and preservation of raw candied fruit embryos. The process is simple, controllable, and has a low loss rate, making it suitable for continuous and large-scale industrial production and meeting the demands of the cold chain market.

[0036] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A quick-frozen candied fruit embryo, composed of an outer skin layer and a candied skin layer layer, in the form of a square or round sheet with a thickness of 8-15 mm, characterized in that, The area of ​​the candy coating layer is 60% to 95% of the area of ​​the surface layer; at least one through-cut is made in the area covered by the candy coating layer, and the cut is 1 / 2 to 4 / 5 of the width of the candy coating layer.

2. The quick-frozen candied fruit embryo according to claim 1, characterized in that, The dough layer contains low-gluten flour, water, aluminum-free leavening agent, edible salt, and a compound thickening and stabilizer; the sugar layer contains low-gluten flour, water, sugar, and a compound thickening and stabilizer.

3. The quick-frozen candied fruit embryo according to claim 2, characterized in that, The composite thickening stabilizer is composed of xanthan gum and glyceryl monostearate mixed in a mass ratio of 1:1.0 to 1:1.

5.

4. The quick-frozen candied fruit embryo according to claim 2, characterized in that, The sugar is one or more of malt syrup, white sugar, or brown sugar.

5. The quick-frozen candied fruit embryo according to claim 2, characterized in that, The dough layer comprises the following ingredients by weight: 80-100 parts low-gluten flour, 35-50 parts water, 0.5-1.5 parts aluminum-free leavening agent, 0.1-0.5 parts edible salt, and 1.0-4.0 parts compound thickener and stabilizer; the sugar crust layer comprises the following ingredients by weight: 60-80 parts low-gluten flour, 20-35 parts water, 5-15 parts sugar, and 1.0-3.0 parts compound thickener and stabilizer.

6. The quick-frozen candied fruit embryo according to claim 5, characterized in that, The dough layer comprises the following ingredients by weight: 90 parts low-gluten flour, 42 parts water, 1.0 part aluminum-free leavening agent, 0.3 parts edible salt, 0.7 parts xanthan gum, and 0.8 parts glyceryl monostearate; the sugar crust layer comprises the following ingredients by weight: 70 parts low-gluten flour, 28 parts water, 10 parts malt syrup, 0.5 parts xanthan gum, and 0.7 parts glyceryl monostearate.

7. The quick-frozen candied fruit embryo according to claim 2, characterized in that, The sugar coating also contains glycerin.

8. A method for preparing quick-frozen candied fruit embryos according to any one of claims 1 to 7, characterized in that, Includes the following steps: (1) Weigh the dough layer ingredients and sugar crust ingredients according to the proportions, and stir them separately for 8-12 minutes to form a uniform dough; (2) Place the obtained dough dough and the obtained sugar dough dough in a refrigerator for pre-cooling and relaxation for 15-30 minutes respectively; (3) Roll the pre-cooled dough sheet and the sugar crust sheet into uniform sheets with a thickness of 2.0-3.0 mm, respectively, and partially cover the dough sheet with the sugar crust sheet and press it firmly. (4) Cut the resulting composite sheet into square or round sugar-coated fruit embryos, and make at least one through-cut slit in the sugar-coated area; (5) Pre-cool and shape the obtained sugar-coated fruit embryos at 0-4℃ for 10-20 min; (6) The obtained sugar-coated fruit embryos were fluidized and quick-frozen until the center temperature of the embryos was ≤-18℃; (7) After sealing and packaging the obtained quick-frozen candied fruit embryos, freeze them at -18°C or below.

9. The method for preparing quick-frozen candied fruit embryos as described in claim 8, characterized in that, In step (2), the pre-cooling temperature is 2 to 6°C.

10. The method for preparing quick-frozen candied fruit embryos as described in claim 8, characterized in that, In step (6), the quick-freezing temperature is -35℃ to -40℃.