Lily lotus seed shortbread and preparation method thereof

Abstract

The application provides a lily lotus seed crisp cake and a preparation method thereof, and relates to the technical field of crisp cake processing. The method measures water absorption characteristic values and oil absorption characteristic values of lily powder and lotus seed powder, calculates hydrophilic conditioning proportions and oleophilic conditioning proportions of the powder materials according to the values, makes fine-particle-size powder materials from the hydrophilic conditioning portions, and carries out hydration conditioning by using egg white of fresh eggs and part of white granulated sugar; makes larger-particle-size powder materials from the oleophilic conditioning portions, and carries out emulsification coating conditioning by using egg yolk of fresh eggs, first-grade rapeseed oil and the rest of white granulated sugar; pre-mixes the oleophilic conditioning materials with wheat flour, then adds the hydrophilic conditioning materials and forms a dough by stages, and finally obtains the lily lotus seed crisp cake through the segmented baking of standing, shaping, low-temperature pre-setting, high-temperature baking and cooling dehydration. The application determines the phase separation amount by using the water-oil affinity characteristics of the same batch of lily powder and lotus seed powder, and coordinates the competition relationship between the composite powder materials and water and oil through the coupling of particle size and conditioning phase.

Description

Technical Field

[0001] This invention relates to the field of shortbread processing technology, and in particular to a lily and lotus seed shortbread and its preparation method. Background Technology

[0002] Shortbread pastries are typically made from wheat flour, oil, sugar, and eggs as the main ingredients, through mixing, shaping, and baking. With the increasing use of compound grains and medicinal and edible ingredients in baked goods, lily powder and lotus seed powder are being used to replace some wheat flour to create shortbread pastries with lily and lotus seed flavors.

[0003] Both lily bulb powder and lotus seed powder contain a significant amount of starch, as well as varying amounts and structures of protein, dietary fiber, and other hydrophilic substances. They differ in particle size, water absorption capacity, oil absorption capacity, and gelatinization behavior upon heating. If lily bulb powder, lotus seed powder, wheat flour, liquid vegetable oil, sugar, and eggs are mixed directly at once, the lily bulb powder and lotus seed powder will compete with the wheat flour for water in the egg liquid. Simultaneously, the liquid vegetable oil will preferentially wet some of the powder particles, easily leading to uneven hydration. Insufficiently hydrated areas are prone to edge cracks during shaping; overly hydrated areas will cause the dough to clump together and promote gluten formation, resulting in a harder texture in the finished product.

[0004] First-grade rapeseed oil is liquid at room temperature and, compared to solid shortening with its plastic structure, is less likely to maintain a stable dispersion in dough. While fresh eggs contain both an aqueous phase (egg white) and a yolk rich in natural emulsifiers, current methods typically add the whole egg directly to the oils and powders without considering the water-oil affinity of lily bulb powder and lotus seed powder to separate the egg white and oil phases. This can easily lead to problems such as localized oil migration, uneven texture, and difficulty in achieving both crispness and shape integrity.

[0005] Furthermore, conventional constant-temperature baking, especially with high levels of lily bulb powder and lotus seed powder, can cause premature hardening of the dough surface, hindering the outward migration of internal moisture. If the temperature is further increased or the baking time extended, it can lead to excessive surface coloring and insufficient internal dehydration. Therefore, a preparation method is needed that integrates the properties of the composite powder, the phase separation of natural egg white and yolk, the dough formation sequence, and the baking temperature path. Summary of the Invention

[0006] The purpose of this invention is to provide a lily and lotus seed shortbread and its preparation method. By measuring the water absorption and oil absorption characteristics of the same batch of lily powder and lotus seed powder, the proportion of each powder entering the egg white hydration phase and the egg yolk oil emulsion phase is determined. The phase separation conditioning is combined with particle size classification, sequential dough mixing and segmented baking to improve the problems of uneven water and oil distribution, dough cracking, oil migration and hard texture of the finished product that are easily caused when lily powder and lotus seed powder are directly mixed into the dough.

[0007] To achieve the above objectives, in a first aspect, the present invention provides a lily and lotus seed shortbread, wherein, based on 100 parts by weight of wheat flour, the lily and lotus seed shortbread contains 24-32 parts by weight of first-grade rapeseed oil, 20-28 parts by weight of white sugar, 22-30 parts by weight of fresh eggs, 10-18 parts by weight of lily powder and 10-18 parts by weight of lotus seed powder; both the lily powder and the lotus seed powder comprise a first particle size phase hydrated and adjusted by egg white and a second particle size phase emulsified and coated by egg yolk and first-grade rapeseed oil.

[0008] In a second aspect, the present invention provides a method for preparing the above-described lily and lotus seed shortbread, comprising the following steps: S1, Weigh wheat flour, first-grade rapeseed oil, white sugar, fresh eggs, lily powder and lotus seed powder according to the formula, and separate the fresh eggs into egg white and egg yolk; S2, the water absorption characteristics of the lily powder and the lotus seed powder were measured respectively. and oil absorption characteristics ,according to Calculate the hydrophilic conditioning ratio of the i-th powder, according to Calculate the first The lipophilic conditioning ratio of the powders is determined, and the lily powder and lotus seed powder are respectively formulated into hydrophilic conditioning portion and lipophilic conditioning portion according to the hydrophilic conditioning ratio and the lipophilic conditioning ratio. S3, the hydrophilic conditioning component is made into a powder with a first particle size, the egg white is mixed with the first part of white sugar and then added to the first particle size powder in batches for hydration conditioning to obtain a hydrophilic conditioning product; S4, the lipophilic conditioning component is made into a second-size powder with a particle size larger than the first-size powder, the egg yolk, the first-grade rapeseed oil and the second portion of white sugar are emulsified and mixed, and then the second-size powder is added for coating and conditioning to obtain the lipophilic conditioning product; S5, the lipophilic conditioning agent is premixed with the wheat flour to disperse the lipophilic conditioning agent in the wheat flour, and then the hydrophilic conditioning agent is added in batches to knead the dough to obtain the dough. S6, after the dough is left to stand, it is divided and shaped to obtain a dough disc; S7, the dough is subjected to a first stage of pre-shaped baking, a second stage of baking at a temperature higher than the first stage of pre-shaped baking, and a third stage of dehydration baking at a temperature lower than the second stage of baking, and after cooling, lily and lotus seed shortbread is obtained.

[0009] As a preferred embodiment, in step S2, the water absorption characteristic value and the oil absorption characteristic value The measurements include: Weigh out the mass as The test powder was mixed with 8–12 times its mass of water and first-grade rapeseed oil at 25±2℃ and allowed to stand. After centrifugation, unabsorbed water or first-grade rapeseed oil was removed, and the mass of the sample after water absorption was obtained. and the mass of the sample after oil absorption ; according to Calculate the water absorption characteristic value according to Calculate the oil absorption characteristic value.

[0010] As a preferred embodiment, in step S3, the median volumetric particle size of the first particle size powder is 50–90 μm; in step S4, the median volumetric particle size of the second particle size powder is 100–180 μm.

[0011] As a preferred embodiment, in step S3, the first portion of white sugar accounts for 60% to 75% of the total mass of the white sugar; the egg white and the first portion of white sugar are mixed at 300 to 500 rpm for 2 to 4 minutes, and then the powder with the first particle size is added in 2 to 3 portions, and hydrated and conditioned at 18 to 24°C for 8 to 15 minutes.

[0012] As a preferred embodiment, in step S4, the egg yolk, the first-grade rapeseed oil, and the second portion of white sugar are emulsified and mixed at 800-1200 rpm for 3-6 minutes, and then the second particle size powder is added, mixed at 200-400 rpm for 2-5 minutes, and left to stand for 3-8 minutes, so that the emulsified mixture coats the surface of the second particle size powder.

[0013] As a preferred embodiment, in step S5, the lipophilic conditioning agent and the wheat flour are premixed at 60-100 rpm for 2-4 minutes to form a loose granular premix; the hydrophilic conditioning agent is added to the loose granular premix in 2-3 portions and mixed at 60-100 rpm for 1-3 minutes, and the temperature of the resulting dough is controlled at 18-24°C.

[0014] As a preferred embodiment, in step S6, the dough is left to stand at 12-18°C for 10-20 minutes, the dough is divided into dough units of 15-30g, and the dough units are pressed into dough pieces with a thickness of 6-10mm.

[0015] As a preferred embodiment, in step S7, the temperature of the first stage pre-baking is 150-160℃ and the time is 4-7 minutes; the temperature of the second stage baking is 180-190℃ and the time is 5-8 minutes; and the temperature of the third stage dehydration baking is 130-140℃ and the time is 3-6 minutes.

[0016] As a preferred option, in step S7, the lily and lotus seed shortbread that has completed the third stage of dehydration and baking is cooled to a core temperature of no more than 35°C in an environment with a temperature of 20-30°C and a relative humidity of no more than 60%, and then sealed or nitrogen-filled packaging is performed.

[0017] Compared with the preparation method of directly mixing all powders, whole eggs and first-grade rapeseed oil in one step, the present invention has at least the following beneficial effects: First, this invention does not divide the powder according to a fixed empirical ratio, but instead measures the water absorption and oil absorption characteristics of the same batch of lily powder and lotus seed powder, and then calculates the hydrophilic conditioning ratio and the lipophilic conditioning ratio accordingly, so that the amount of phase separation can be adjusted according to the changes in the physical properties of the powder batch.

[0018] Secondly, this invention separates fresh eggs into egg white and egg yolk, uses egg white and some white sugar to form a hydrophilic conditioning medium, and uses the natural emulsifying effect of egg yolk to form a primary rapeseed oil emulsification conditioning medium, and processes the hydrophilic conditioning component and the lipophilic conditioning component separately, without the need to introduce additional synthetic emulsifiers to achieve phase separation conditioning.

[0019] Third, this invention allows the first-size powder to enter the hydrophilic conditioning phase, while the larger-size second-size powder enters the egg yolk oil emulsion phase. The finer first-size powder can be fully hydrated before being added to wheat flour; the oil coating on the surface of the second-size powder reduces its continued competition for moisture during subsequent kneading, thereby achieving coupling between particle size characteristics and the conditioning phase.

[0020] Fourth, in this invention, the lipophilic conditioning agent is first dispersed in wheat flour, and then the hydrophilic conditioning agent is added in batches. This allows the wheat flour to be separated by oil-containing particles before contacting the egg white aqueous phase, which helps to limit the excessive continuous formation of wheat gluten. At the same time, the hydrophilic conditioning agent provides the binding effect required for the shaping of the dough.

[0021] Fifth, the present invention, through the first stage of pre-forming, the second stage of high-temperature baking, and the third stage of cooling and dehydration, enables the dough to first form a preliminary structure that can withstand subsequent moisture migration, then complete the puffing and coloring, and finally continue dehydration at a lower temperature, which is beneficial to take into account the surface color, internal dehydration and crisp texture. Attached Figure Description

[0022] Figure 1 This is an overall flowchart of the method for preparing lily and lotus seed shortbread according to the present invention.

[0023] Figure 2 This is a flowchart illustrating the phase separation and conditioning of powder based on water absorption and oil absorption characteristics according to the present invention.

[0024] Figure 3 This is a flowchart illustrating the segmented baking process of the present invention. Detailed Implementation

[0025] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid obscuring the invention.

[0026] Before going into detail about the embodiments, we will first explain some specific terms that will appear later.

[0027] Lily powder: The lily powder referred to in this invention is a powder obtained from edible lily bulbs through washing, drying, and pulverizing. To reduce the interference of raw material pretreatment on the core process of this invention, all embodiments use the same batch of lily powder, and its water absorption and oil absorption characteristics are measured before phase separation.

[0028] Lotus seed powder: The lotus seed powder referred to in this invention is a powder obtained by drying and pulverizing lotus seeds after removing the core. All embodiments use the same batch of lotus seed powder, and its water absorption and oil absorption characteristics are measured before phase separation and mixing.

[0029] Volume median particle size: The volumetric median particle size was determined using laser particle size analysis and is expressed as the particle size D50 corresponding to a cumulative volume distribution of 50%. The first and second particle sizes of the powder can be obtained by separately grinding and then testing, or by a combination of grinding and sieving.

[0030] Water absorption value and oil absorption value: Accurately weigh 1.00 g of the powder to be tested and place it in a centrifuge tube. When determining the water absorption characteristic, add 10.00 g of water at 25 ± 2℃, vortex for 60 seconds, let stand for 30 minutes, centrifuge at 3000 g for 10 minutes, remove the supernatant, and weigh the sample after water absorption. When determining the oil absorption characteristic, replace the water with first-grade rapeseed oil of the same formulation as the production sample; all other procedures remain the same.

[0031] The water absorption value and oil absorption value are calculated according to the following formulas:

[0032]

[0033] In the formula, Indicates the dry basis weight of the powder to be tested; This indicates the mass of the sample obtained after removing unabsorbed water; This indicates the mass of the sample obtained after removing unabsorbed Grade 1 rapeseed oil.

[0034] Each powder was measured in parallel at least three times, and the average value was taken as the water absorption characteristic value or oil absorption characteristic value of that batch of powder.

[0035] The detailed preparation process of this lily and lotus seed shortbread is explained below.

[0036] like Figure 1 and Figure 2 As shown, the water absorption and oil absorption characteristics of lily powder and lotus seed powder were first measured, and their respective hydrophilic conditioning ratios were calculated. Based on the calculation results, powders of the first and second particle sizes were prepared according to their corresponding masses. The powder of the first particle size was not directly mixed with wheat flour, but was first hydrated in an egg white-sugar system; the powder of the second particle size was first coated with oil in an egg yolk-primary rapeseed oil emulsion system.

[0037] When kneading dough, first premix the oil-loving seasoning with the wheat flour, so that the oil-containing particles are dispersed between the wheat flour particles, and then add the hydrophilic seasoning in batches. This sequence ensures that the wheat flour is separated by oil-containing particles before the addition of the aqueous phase, shortening the time that the wheat flour is in continuous contact with the aqueous phase.

[0038] The kneaded dough is then allowed to rest at a low temperature before being shaped. For example... Figure 3 As shown, the dough goes through three stages in sequence: pre-shaping, baking and coloring, and cooling and dehydration. The temperature in the second stage is higher than that in the first stage, and the temperature in the third stage is lower than that in the second stage.

[0039] Example 1 The following raw materials are used in this embodiment:

[0040] The specific preparation steps are as follows: S1. Separate the fresh eggs into egg whites and yolks, and weigh them separately for later use. Divide the granulated sugar into a first part and a second part, with the first part consisting of 15 parts by weight and the second part consisting of 9 parts by weight.

[0041] S2. The water absorption and oil absorption characteristics of the same batch of lily powder and lotus seed powder were determined according to the aforementioned testing method, and the hydrophilic conditioning ratio and lipophilic conditioning ratio of lily powder and lotus seed powder were calculated respectively.

[0042] To illustrate the calculation method for mass distribution, when the calculated hydrophilic conditioning ratio of lily powder is 0.65 and the hydrophilic conditioning ratio of lotus seed powder is 0.60, the hydrophilic conditioning portion of lily powder is 9.1 parts by mass and the lipophilic conditioning portion is 4.9 parts by mass; the hydrophilic conditioning portion of lotus seed powder is 9.6 parts by mass and the lipophilic conditioning portion is 6.4 parts by mass. In actual production, calculations are based on the measured values ​​of the same batch of powder, and the above example ratios are not used as fixed ratios.

[0043] S3. The hydrophilic conditioning components of lily powder and lotus seed powder are separately pulverized and the median particle size is controlled to be 70±10μm. They are then mixed to form a powder with the first particle size. Egg white and 15 parts by weight of the first part of white sugar are mixed at 400rpm for 3min. The powder with the first particle size is added in three batches, and mixed for 30s after each addition. After the addition is complete, the mixture is allowed to stand at 21±2℃ for 12min to hydrate, thus obtaining the hydrophilic conditioning material.

[0044] S4. The lipophilic conditioning components of lily powder and lotus seed powder are separately pulverized and the median particle size is controlled to be 140±20μm. They are then mixed to form a second-size powder. Egg yolk, 28 parts by weight of first-grade rapeseed oil, and 9 parts by weight of the second part of white sugar are emulsified and mixed at 1000rpm for 4min. After adding the second-size powder, the mixture is mixed at 300rpm for 3min and then allowed to stand for 5min to obtain the lipophilic conditioning mixture.

[0045] S5. Add the lipophilic seasoning to 100 parts by weight of wheat flour and premix at 80 rpm for 3 minutes until the mixture is uniform and loosely granular. Add the hydrophilic seasoning in three batches, mixing at 80 rpm for 30 seconds after each addition. After all the seasonings are added, continue mixing for 60 seconds, controlling the final dough temperature to 21±2℃.

[0046] S6. Let the dough rest at 15±2℃ for 15 minutes, divide it into 20g dough units, place them in the mold and press them into round dough pieces with a thickness of 8mm.

[0047] S7. Place the dough in a preheated oven and bake at 155°C for 5 minutes to shape it; then raise the temperature to 185°C and continue baking for 6 minutes; finally, lower the temperature to 135°C and bake for 4 minutes to dehydrate it.

[0048] S8. After baking, transfer the shortbread to a cooling environment with a temperature of 25±2℃ and a relative humidity of no more than 60%. After cooling to a core temperature of no more than 35℃, seal and package it.

[0049] Example 2 The following raw materials are used in this embodiment:

[0050] In this embodiment, the water absorption and oil absorption characteristics of lily powder and lotus seed powder were determined according to the method in Example 1, and the hydrophilic and lipophilic conditioning components were calculated respectively. The first part, white granulated sugar, accounted for 60% of the total mass of white granulated sugar. The median volumetric particle size of the first particle size powder was controlled at 60±10μm, and the median volumetric particle size of the second particle size powder was controlled at 120±20μm.

[0051] For hydrophilic conditioning, mix egg whites with the first portion of granulated sugar at 350 rpm for 2 minutes, then add the powder of the first particle size and hydrate at 20±2℃ for 10 minutes. For lipophilic conditioning, emulsify and mix egg yolks, first-grade rapeseed oil, and the second portion of granulated sugar at 900 rpm for 3 minutes, then add the powder of the second particle size and mix at 250 rpm for 2 minutes, then let stand for 4 minutes.

[0052] Premix the lipophilic seasoning with wheat flour at 70 rpm for 2 minutes, then add the hydrophilic seasoning in two batches, mixing at 70 rpm for 2 minutes each time. Let the dough rest at 14±2℃ for 12 minutes, then divide and shape it into 7mm thick dough pieces. Bake the dough pieces sequentially at 150℃ for 5 minutes, 180℃ for 6 minutes, and 130℃ for 4 minutes, then cool and package.

[0053] Example 3 The following raw materials are used in this embodiment:

[0054] In this embodiment, the water absorption and oil absorption characteristics of lily powder and lotus seed powder were determined according to the method in Example 1, and the hydrophilic and lipophilic conditioning components were calculated respectively. The first part, white granulated sugar, accounted for 70% of the total mass of white granulated sugar. The median volumetric particle size of the first particle size powder was controlled at 80±10μm, and the median volumetric particle size of the second particle size powder was controlled at 160±20μm.

[0055] For the hydrophilic preparation, mix the egg whites with the first portion of granulated sugar at 500 rpm for 4 minutes, then add the powder of the first particle size and hydrate at 22±2℃ for 15 minutes. For the lipophilic preparation, emulsify and mix the egg yolks, first-grade rapeseed oil, and the second portion of granulated sugar at 1100 rpm for 5 minutes, then add the powder of the second particle size and mix at 350 rpm for 4 minutes and let stand for 6 minutes.

[0056] Premix the lipophilic seasoning with wheat flour at 90 rpm for 4 minutes, then add the hydrophilic seasoning in three batches, mixing at 90 rpm for 3 minutes each time. Let the dough rest at 16±2℃ for 18 minutes, then divide and shape it into 9mm thick dough pieces. Bake the dough pieces sequentially at 160℃ for 6 minutes, 190℃ for 7 minutes, and 140℃ for 5 minutes, then cool and package.

[0057] Example for comparison: To verify the role of each process step, the following control scheme can be set up, and it should be ensured that the raw material batches, formulations and other process conditions, except for the factors being compared, are consistent with those in Example 1.

[0058] Compared with Option 1: the determination of water absorption and oil absorption characteristics, phase separation and preparation, and phase separation conditioning are cancelled. The lily powder, lotus seed powder, wheat flour, white sugar, whole egg liquid and first-grade rapeseed oil are mixed together at one time and then kneaded.

[0059] Comparison with Option 2: Retain the hydration conditioning of egg white and the emulsification conditioning of egg yolk oil, but divide lily powder and lotus seed powder into hydrophilic conditioning and lipophilic conditioning parts at a fixed 1:1 mass ratio, without calculating based on their respective water absorption and oil absorption characteristics.

[0060] Comparison with Option 3: retain the powder property determination, phase separation and mixing, and sequential dough kneading, but replace the three-stage baking with a constant temperature baking at 185℃ for 15 minutes.

[0061] Evaluation method: 1. Dough shaping integrity 100 molded cake blanks were randomly selected from each group, and the number of cracks with a length greater than 2mm on the edge of the cake blanks was counted to calculate the molding crack rate.

[0062] 2. Oil migration Equal masses of dough are placed between quantitative filter papers and pressed under specified pressure and time. The increase in the mass of the filter papers is measured, and the degree of oil migration in the dough is evaluated by the increase in the weight of the filter papers corresponding to a unit mass of dough.

[0063] 3. Texture After cooling for 24 hours, the shortbread was placed on a texture analyzer, and the peak fracture force and fracture displacement were measured using a three-point bending method. The peak fracture force was used to characterize the hardness of the shortbread, while the fracture displacement and fracture curve morphology were used to help evaluate the degree of crumbliness.

[0064] 4. Water content and water activity The moisture content of the finished product was determined using food moisture determination methods, and the water activity of the finished product was determined using a water activity meter. Each group of samples was measured in parallel at least three times.

[0065] 5. Tissue uniformity The shortbread was cut along its center, and cross-sectional images were collected. Image analysis was performed on the proportion of pore area, the number of pores, and the dispersion of pore size in the cross-section to compare the internal structure uniformity of shortbread prepared by different methods.

[0066] 6. Sensory evaluation In an environment that meets the requirements for sensory evaluation of food, the sensory samples were evaluated in terms of appearance integrity, flavor harmony of lily and lotus seeds, crispness, fineness, oiliness, and overall acceptability. Sensory samples were randomly coded and provided under the same conditions.

[0067] Through the above evaluations, the overall phase separation conditioning effect between Control Scheme 1 and Example 1, the characteristic-driven distribution effect between Control Scheme 2 and Example 1, and the segmented baking effect between Control Scheme 3 and Example 1 can be compared. When formally submitting the application, it is preferable to supplement the specification with the raw material water / oil absorption characteristics, molding crack rate, oil migration amount, texture, water activity, and sensory evaluation results obtained from actual tests.

[0068] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to specific implementations. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A lily and lotus seed shortbread, characterized in that, Based on 100 parts by weight of wheat flour, the lily and lotus seed shortbread contains 24-32 parts by weight of first-grade rapeseed oil, 20-28 parts by weight of white sugar, 22-30 parts by weight of fresh eggs, 10-18 parts by weight of lily powder and 10-18 parts by weight of lotus seed powder; both the lily powder and the lotus seed powder include a first particle size phase hydrated and adjusted by egg white and a second particle size phase emulsified and coated by egg yolk and first-grade rapeseed oil.

2. The method for preparing lily and lotus seed shortbread as described in claim 1, characterized in that, Includes the following steps: S1, Weigh wheat flour, first-grade rapeseed oil, white sugar, fresh eggs, lily powder and lotus seed powder according to the formula, and separate the fresh eggs into egg white and egg yolk; S2, the water absorption characteristics of the lily powder and the lotus seed powder were measured respectively. and oil absorption characteristics ,according to Calculate the hydrophilic conditioning ratio of the i-th powder, according to Calculate the first The lipophilic conditioning ratio of the powders is determined, and the lily powder and lotus seed powder are respectively formulated into hydrophilic conditioning portion and lipophilic conditioning portion according to the hydrophilic conditioning ratio and the lipophilic conditioning ratio. S3, the hydrophilic conditioning component is made into a powder with a first particle size, the egg white is mixed with the first part of white sugar and then added to the first particle size powder in batches for hydration conditioning to obtain a hydrophilic conditioning product; S4, the lipophilic conditioning component is made into a second-size powder with a particle size larger than the first-size powder, the egg yolk, the first-grade rapeseed oil and the second portion of white sugar are emulsified and mixed, and then the second-size powder is added for coating and conditioning to obtain the lipophilic conditioning product; S5, the lipophilic conditioning agent is premixed with the wheat flour to disperse the lipophilic conditioning agent in the wheat flour, and then the hydrophilic conditioning agent is added in batches to knead the dough to obtain the dough. S6, after the dough is left to stand, it is divided and shaped to obtain a dough disc; S7, the dough is subjected to a first stage of pre-shaped baking, a second stage of baking at a temperature higher than the first stage of pre-shaped baking, and a third stage of dehydration baking at a temperature lower than the second stage of baking, and after cooling, lily and lotus seed shortbread is obtained.

3. The preparation method according to claim 2, characterized in that, In step S2, the water absorption characteristic value and the oil absorption characteristic value The measurements include: Weigh out the mass as The test powder was mixed with 8–12 times its mass of water and first-grade rapeseed oil at 25±2℃ and allowed to stand. After centrifugation, unabsorbed water or first-grade rapeseed oil was removed, and the mass of the sample after water absorption was obtained. and the mass of the sample after oil absorption ; according to Calculate the water absorption characteristic value according to Calculate the oil absorption characteristic value.

4. The preparation method according to claim 2, characterized in that, In step S3, the median volumetric particle size of the first particle size powder is 50-90 μm; in step S4, the median volumetric particle size of the second particle size powder is 100-180 μm.

5. The preparation method according to claim 2, characterized in that, In step S3, the first portion of white sugar accounts for 60% to 75% of the total mass of the white sugar; the egg white and the first portion of white sugar are mixed at 300 to 500 rpm for 2 to 4 minutes, and then the powder with the first particle size is added in 2 to 3 portions, and hydrated and conditioned at 18 to 24°C for 8 to 15 minutes.

6. The preparation method according to claim 2, characterized in that, In step S4, the egg yolk, the first-grade rapeseed oil, and the second portion of white sugar are emulsified and mixed at 800-1200 rpm for 3-6 minutes. Then, the second particle size powder is added and mixed at 200-400 rpm for 2-5 minutes and allowed to stand for 3-8 minutes, so that the emulsified mixture coats the surface of the second particle size powder.

7. The preparation method according to claim 2, characterized in that, In step S5, the lipophilic conditioning agent and the wheat flour are premixed at 60-100 rpm for 2-4 minutes to form a loose granular premix; the hydrophilic conditioning agent is added to the loose granular premix in 2-3 portions and mixed at 60-100 rpm for 1-3 minutes, and the temperature of the resulting dough is controlled at 18-24°C.

8. The preparation method according to claim 2, characterized in that, In step S6, the dough is left to stand at 12-18°C for 10-20 minutes, the dough is divided into dough units of 15-30g, and the dough units are pressed into dough pieces with a thickness of 6-10mm.

9. The preparation method according to claim 2, characterized in that, In step S7, the temperature of the first stage pre-baking is 150-160℃ and the time is 4-7 minutes; the temperature of the second stage baking is 180-190℃ and the time is 5-8 minutes; and the temperature of the third stage dehydration baking is 130-140℃ and the time is 3-6 minutes.

10. The preparation method according to claim 2, characterized in that, In step S7, the lily and lotus seed shortbread that has completed the third stage of dehydration and baking is cooled to a core temperature of no more than 35°C in an environment with a temperature of 20-30°C and a relative humidity of no more than 60%, and then sealed or nitrogen-filled packaging is carried out.

Images