A zizyphus jujuba walnut tower with the function of warming yang and dispelling cold and a preparation method thereof

Abstract

The application discloses a kind of Sichuan pepper caramel walnut towers with the function of warming yang and driving cold and a preparation method thereof, and belongs to the technical field of food processing.The tower skin matrix includes 100-150 parts of low-gluten flour, 40-80 parts of butter, 10-30 parts of sugar powder, 10-30 parts of whole egg liquid and 0.5-1 part of trace salt.The filling includes 80-120 parts of walnut kernels, 1-4 parts of Sichuan pepper powder, 10-30 parts of longan meat, 30-50 parts of brown sugar, 10-20 parts of water and 5-15 parts of butter.The application has significant beneficial effects in terms of formula scientificity, process innovation and health efficacy.First, the application effectively solves the contradiction between the traditional baked food "indigestion" and the winter "warm and nourish kidney" through the creative combination of walnut kernels, Sichuan pepper, longan and brown sugar, and also solves the process problems of "off-flavor" and "difficult to control volatilization" of the unique "numbing" active substance of Sichuan pepper in the sweet baked system.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a health-functional baked food based on the theory of food and medicine sharing the same origin and its preparation method, and more particularly to a Sichuan pepper caramel walnut tower made by combining authentic ingredients such as Sichuan pepper and walnuts, which has the effects of warming yang and dispelling cold, tonifying the kidneys and strengthening the waist, and its preparation method. Background Technology

[0002] Walnut tarts, a high-calorie, high-nutrient dessert, are widely popular for their crisp crust and rich nutty filling. In existing food processing techniques, walnut tarts are typically made with butter, flour, a large amount of refined sugar (white or brown sugar), and walnuts. For example, publication number CN104886638A discloses a walnut pie and its preparation method, which uses a high proportion of corn syrup and butter mixed and emulsified to create the filling. However, such existing techniques have significant drawbacks: from a nutritional perspective, their "high sugar and high oil" characteristics make the finished product overly sweet and cloying, easily causing a feeling of fullness after consumption; from a traditional Chinese medicine perspective, excessive consumption of sweet and greasy foods can easily promote dampness and phlegm, hindering the stomach and spleen. Although walnuts themselves have kidney-tonifying effects, the lack of auxiliary ingredients in the formula to facilitate the digestion of rich and greasy flavors makes it difficult for the body to effectively absorb their beneficial components, failing to meet the winter health requirement of "warm nourishment without being greasy."

[0003] To improve the health benefits of baked goods, some existing technologies have attempted to incorporate traditional Chinese medicine ingredients into cookies or pastries. For example, CN106578051A discloses a salt and pepper walnut shortbread and its processing method. This technology adds Sichuan peppercorn powder and salt to the walnut shortbread, utilizing the pungent aroma of Sichuan peppercorns to create a savory flavor. However, this existing technology belongs to a typical "salty / salt and pepper" baking system, its core purpose being to use Sichuan peppercorns as a spice to provide a savory flavor, rather than solving the problem of flavor balance in desserts. For most consumers, winter brings a preference for sweet pastries that provide pleasure and calorie satisfaction, and the aforementioned savory walnut shortbread fails to meet this market demand.

[0004] Furthermore, in the current field of medicinal food baking, there is a common technical bottleneck of "difficulty in integrating medicine and food". Existing medicinal baked goods (such as a Chinese medicine health cake disclosed in CN103190479A) often simply mix Chinese medicine extracts or powders into the batter, resulting in a finished product with a distinct bitter or unpleasant taste of Chinese medicine, a rough texture, and difficulty in being accepted by the general public, especially young people.

[0005] In summary, existing technologies lack an innovative food system that can effectively combine the pungent and warm properties of Sichuan peppercorns with the sweet and warm qualities of caramelized walnuts, preserving the sweet and mellow taste of Western-style tarts while using Sichuan peppercorns to counteract the cloying sweetness of caramel and oil, and also possessing the effects of warming the body, dispelling cold, and tonifying the kidneys and strengthening the lower back in winter. How to organically integrate the strong "numbing" flavor of Sichuan peppercorns with the "sweetness" of desserts, avoiding a jarring taste, and achieving the health benefits of "moistening dryness and dispelling dampness, warming without being overpowering," is a pressing technical challenge in this field. Summary of the Invention

[0006] This invention proposes a Sichuan pepper caramel walnut tower with warming and cold-dispelling functions and its preparation method, based on the compounding technology route of the "medicine and food homology" theory. The core of this technical solution lies in constructing a two-layer structure system consisting of a "tower crust matrix" and a "Sichuan pepper caramel medicinal filling".

[0007] To achieve the above objectives, the present invention is implemented through the following technical solution: The first objective of this invention is to provide a Sichuan pepper caramel walnut tart with warming and cold-dispelling functions, comprising a tart crust matrix and a filling. The tart crust matrix comprises the following components, by weight: 100-150 parts low-gluten flour, 40-80 parts butter, 10-30 parts powdered sugar, 10-30 parts whole egg liquid, and 0.5-1 part trace salt. The filling comprises the following components by weight: 80-120 parts walnut kernels, 1-4 parts Sichuan peppercorn powder, 10-30 parts dried longan pulp, 30-50 parts brown sugar, 10-20 parts water, and 5-15 parts butter.

[0008] Furthermore, the longan pulp is dried longan pulp.

[0009] The second objective of this invention is to provide a method for preparing a Sichuan pepper caramel walnut tower with warming and cold-dispelling functions, comprising the following steps: (1) Preparation of tart crust: Mix softened butter with powdered sugar and stir until it turns slightly white. Add whole egg liquid in 2-3 batches and emulsify completely. Sift in low-gluten flour and knead it into a dough. After the dough has been refrigerated and relaxed, roll it out and place it in the tart mold. Cover the surface of the refrigerated and relaxed dough with heavy stones and perform a "blind baking" process until the tart crust turns light golden yellow and sets. (2) Preparation of filling: Roast walnuts at 150-160℃ for 8-12 minutes until they have a nutty aroma, then keep them warm at 60-80℃ for later use; chop longan pulp for later use; put brown sugar, water, butter and Sichuan pepper powder into a pot and heat over low heat until it reaches the point of hanging flags to obtain caramel liquid; add the chopped walnuts and longan pulp to the caramel liquid and mix thoroughly to obtain warm filling; fill the warm filling into the pre-baked tart crust and smooth it out to obtain semi-finished product; (3) Secondary baking and shaping: The semi-finished product prepared in step (2) is put back into the preheated oven for a second baking of 5-8 minutes to obtain the pepper caramel walnut tart.

[0010] Furthermore, the process of forming the dough in step (1) is as follows: the dough is formed by using the "overlapping method".

[0011] Furthermore, the dough in step (1) is refrigerated and relaxed for 30-60 minutes.

[0012] Furthermore, the "blind baking" mentioned in step (1) is: baking at a temperature of 160-170℃ for 10-15 minutes.

[0013] Furthermore, the preheating temperature of the preheating oven in step (3) is 170°C.

[0014] This invention resolves the contradiction between the "greasy and stomach-damaging" nature of traditional high-sugar and high-fat baked goods and the "warming and kidney-nourishing" properties of winter treats through a rational combination of Sichuan peppercorn powder, brown sugar, and dried longan pulp. Existing walnut tarts and similar desserts rely heavily on large amounts of butter and refined sugar for flavor. According to Traditional Chinese Medicine theory, while sweet and rich foods can be nourishing, they can easily impair the spleen and stomach, leading to "internal dampness." In the low temperatures of winter, the body's metabolism is relatively slow. Simply relying on traditional Western-style nut tarts for energy replenishment often results in "ineffective nourishment" and may even exacerbate the accumulation of phlegm and dampness in the body. In this invention's formula, roasted walnut kernels serve as the "principal ingredient," aiming to tonify the kidneys and strengthen the body's foundation; Sichuan pepper powder serves as the "assistant ingredient," utilizing its pure, pungent, and hot properties to warm the middle and dispel cold; dried longan pulp serves as the "adjuvant ingredient," used to nourish blood, calm the mind, and neutralize the dryness and heat of Sichuan pepper; and the caramel base, serving as the "guide ingredient" and medium, is made by simmering brown sugar, butter, and water. The choice of brown sugar is crucial, as its warming and dispersing properties are superior to white sugar, enabling it to synergistically work with Sichuan pepper to warm the uterus and dispel cold. This invention's formula, without sacrificing the crisp and rich flavor of the dessert, overcomes the drawback of "sweetness promoting dampness" by introducing "pungent and warm" medicinal and edible components, achieving "using pungent to counteract sweetness and warming to dispel greasiness," thus truly achieving the health-preserving purpose of warming the yang, tonifying the kidneys, and strengthening muscles and bones in winter.

[0015] This invention also overcomes the technological challenges of "off-flavoring" and "uncontrollable volatility" of the unique "numbing" active substances in Sichuan pepper in sweet baking systems. Amide compounds in Sichuan pepper (the main components producing the numbing flavor) are typically used in savory dishes. In sweet bases, if not handled properly, the strong volatile essential oil aroma of Sichuan pepper can produce an unpleasant "herbal" or "irritating" odor, antagonizing rather than harmonizing with the aromas of cream and caramel. In the preparation method of this invention, Sichuan pepper powder is added at the initial stage of sugar syrup cooking. As the liquid gradually thickens (at approximately 115-120°C), the volatile essential oils in Sichuan pepper (such as linalool and limonene) undergo a high-temperature complexation reaction with the caramelized flavor of brown sugar. The "numbing" flavor of Sichuan pepper is encapsulated and sealed by the sugar syrup, removing its astringent herbal aroma and retaining only a warm, numbing fragrance, thus creating a novel, complex flavor that is "numbing but not dry, sweet but not cloying."

[0016] This invention addresses the problem of single-ingredient nut ingredients having limited efficacy and lacking synergistic effects in winter health maintenance. Most existing walnut products only utilize the physical texture of the walnut kernel, neglecting its synergistic effects with other food-medicine homologous ingredients. This invention aims to solve the problem of how to organically combine Sichuan pepper (for dispelling cold), Qingchuan walnut (for tonifying the kidneys), and Luzhou longan (for nourishing the heart and blood) through a specific ratio, forming a complete "principal, assistant, adjuvant, and guide" small compound formula. Specifically, it addresses how to balance three ingredients with different textures and moisture contents within the limited space of the roasting tower, ensuring they maintain their optimal edible quality after roasting, while simultaneously forming a three-dimensional closed loop of "warming yang, tonifying the kidneys, and nourishing blood" in terms of medicinal properties.

[0017] This invention relates to a Sichuan pepper caramel walnut tower with warming and cold-dispelling functions and its preparation method, the beneficial effects of which are: This invention has significant beneficial effects in terms of scientific formulation, innovative process, and health benefits. First, through the creative combination of walnut kernels, Sichuan peppercorns, longan, and brown sugar, this invention effectively resolves the contradiction between the "greasy and stomach-irritating" nature of traditional baked goods and the "warming and kidney-nourishing" properties of winter foods.

[0018] This invention also overcomes the technological challenges of "off-flavoring" and "uncontrollable volatility" of the unique "numbing" active substances in Sichuan pepper in sweet baking systems. In the preparation method, Sichuan pepper powder is added at the initial stage of sugar syrup cooking. As the liquid gradually thickens (at approximately 115-120℃), the amide-like numbing substances in Sichuan pepper undergo a deep thermal complexation reaction with the brown sugar syrup and butter. This not only removes the raw, fishy smell of Sichuan pepper but also utilizes the high viscosity of caramel to microencapsulate the numbing substances. This results in a finished product that initially presents the rich sweetness of caramel, followed by a gradual release of numbing aroma during chewing, creating a unique flavor experience of "sweet first, then numbing, with distinct layers," greatly enhancing consumer acceptance of medicinal desserts.

[0019] This invention constructs a three-dimensional synergistic dietary therapy system of "Sichuan pepper, walnut, and longan" specifically for the winter season. Unlike single-function nut snacks on the market, this invention organically combines the warming and dispelling properties of Sichuan pepper, the kidney-tonifying and waist-strengthening properties of Qingchuan walnut, and the blood-nourishing and calming properties of Luzhou longan, forming a rigorous "principal, assistant, adjuvant, and guide" compound formula. This compound not only enriches the product's nutritional structure but also fills the market gap for functional baked goods specifically designed for the cold and damp winter climate of Sichuan. Detailed Implementation

[0020] The present invention will be further described in detail below with reference to specific embodiments.

[0021] Example 1

[0022] A Sichuan pepper caramel walnut tart with warming and cold-dispelling properties, comprising a tart crust base and a filling; wherein the tart crust base comprises the following components: 125g low-gluten flour, 60g butter, 20g powdered sugar, and 20g egg liquid.

[0023] The filling includes the following ingredients: 2g of Hanyuan peppercorn powder (using premium tribute peppercorns), 40g of brown sugar, 15ml of water, 10g of butter, 100g of roasted walnuts, and 15g of diced longan pulp.

[0024] The formula in this embodiment has a balanced sweet and numbing flavor, providing the best warming and nourishing effect.

[0025] The preparation method of the Sichuan pepper caramel walnut tower in this embodiment is as follows: (1) Preparation and initial heat treatment of the tart crust (blind baking): Mix the softened butter and powdered sugar, and stir until it turns slightly white. Add the egg liquid in 2-3 batches and emulsify completely. Then sift in the low-gluten flour. Here, the "stacking method" rather than the "circular method" should be used to form it into a dough to avoid excessive gluten formation, which would affect the crumbly texture. After the dough has been refrigerated and relaxed (30-60 minutes recommended), roll it out and place it in the tart mold. To prevent the tart crust from shrinking or puffing up during baking, cover the surface with heavy stones and perform a "blind baking" treatment (temperature 170℃, time 15 minutes) until the tart crust turns a light golden brown and is set. This step ensures the tart crust is fully cooked and prevents the bottom of the tart from absorbing moisture and softening when the wet caramel filling is added later.

[0026] (2) The "phase change" preparation of the Sichuan pepper caramel medicinal food base: Put the prescribed amount of brown sugar, water, butter, and Sichuan pepper powder into a thick-bottomed pot and heat over low heat. This invention requires that Hanyuan Sichuan pepper powder be added at the initial stage of sugar syrup cooking. As the liquid gradually changes from thin to viscous (temperature about 115-120℃), the volatile essential oils in Sichuan pepper (such as linalool and limonene) undergo a high-temperature complexation reaction with the caramelized flavor of brown sugar. The "numbing" flavor of Sichuan pepper is encapsulated by the sugar syrup, removing its astringent herbal aroma and retaining only the warm numbing fragrance. When the caramel syrup reaches the "hanging flag" state (i.e., the caramel is cooked until it forms large bubbles and then small bubbles and becomes viscous), immediately turn off the heat and quickly pour in the walnut kernels and chopped longan pulp that have been baked at 150-160℃ for 8-12 minutes and kept warm at 60-80℃. Utilize the residual heat and viscosity of the caramel to evenly coat all the solid ingredients. This step requires quick work to prevent the caramel from cooling and hardening, which could lead to uneven mixing. Then, fill the pre-baked tart crust with the warm, well-mixed filling and smooth it out.

[0027] (3) Secondary baking and shaping: The assembled semi-finished products are put back into the preheated oven at 170℃ for a second baking of 6 minutes. The purpose of this step is not to cook the ingredients (because the ingredients are already cooked), but to use high temperature to allow the caramel filling to slightly penetrate and blend with the tart crust, making the overall flavor more harmonious, and at the same time to form a shiny solidified film on the surface of the caramel layer.

[0028] Example 2

[0029] A Sichuan pepper caramel walnut tart with warming and cold-dispelling properties, comprising a tart crust base and a filling; wherein the tart crust base comprises the following components: 130g low-gluten flour, 55g butter, 25g powdered sugar, and 25g egg liquid.

[0030] The filling includes the following ingredients: 1.5g Sichuan peppercorn powder, 35g brown sugar, 15ml water, 8g butter, 90g walnuts, and 20g dried longan pulp.

[0031] This recipe appropriately reduces the proportion of Sichuan peppercorns and oil, and increases the amount of longan. The taste is more traditionally sweet, with a subtle numbing sensation. It is a light and mild recipe, suitable for people who are trying medicinal desserts for the first time.

[0032] The preparation method of the Sichuan pepper caramel walnut tower in this embodiment is as follows: (1) Preparation and initial heat treatment of the tart crust (blind baking): Mix the softened butter and powdered sugar, and stir until it turns slightly white. Add the egg liquid in 2-3 batches and emulsify completely. Then sift in the low-gluten flour. Here, the "stacking method" rather than the "circular method" should be used to form it into a dough to avoid excessive gluten formation, which would affect the crumbly texture. After the dough has been refrigerated and relaxed (30-60 minutes recommended), roll it out and place it in the tart mold. To prevent the tart crust from shrinking or puffing up during baking, cover the surface with heavy stones and perform a "blind baking" treatment (temperature 170℃, time 15 minutes) until the tart crust turns a light golden brown and is set. This step ensures the tart crust is fully cooked and prevents the bottom of the tart from absorbing moisture and softening when the wet caramel filling is added later.

[0033] (2) Phase change preparation of Sichuan pepper caramel medicinal food base: Put the prescribed amount of brown sugar, water, butter, and Sichuan pepper powder into a thick-bottomed pot and heat over low heat. This invention requires adding Hanyuan Sichuan pepper powder at the initial stage of sugar syrup cooking. As the liquid gradually changes from thin to viscous (temperature about 115-120℃), the volatile essential oils in Sichuan pepper (such as linalool and limonene) undergo a high-temperature complexation reaction with the caramelized flavor of brown sugar. The "numbing" flavor of Sichuan pepper is encapsulated by the sugar syrup, removing its astringent herbal aroma and retaining only the warm numbing fragrance. When the caramel syrup reaches the "hanging flag" state (i.e., the caramel is cooked until it becomes viscous with large bubbles turning into small bubbles), immediately turn off the heat and quickly pour in the walnut kernels and chopped longan pulp that have been baked at 150-160℃ for 8-12 minutes and kept warm at 60-80℃. Utilize the residual heat and viscosity of the caramel to evenly coat all the solid ingredients. This step requires quick work to prevent the caramel from cooling and hardening, which could lead to uneven mixing. Then, fill the pre-baked tart crust with the warm, well-mixed filling and smooth it out.

[0034] (3) Secondary baking and shaping: The assembled semi-finished products are put back into the preheated oven at 170℃ for a second baking of 6 minutes. The purpose of this step is not to cook the ingredients (because the ingredients are already cooked), but to use high temperature to allow the caramel filling to slightly penetrate and blend with the tart crust, making the overall flavor more harmonious, and at the same time to form a shiny solidified film on the surface of the caramel layer.

[0035] Example 3

[0036] A Sichuan peppercorn caramel walnut tart with warming and cold-dispelling properties, comprising a tart crust base and a filling; wherein the tart crust base comprises the following components: 120g low-gluten flour, 65g butter, 15g powdered sugar, and 20g egg liquid.

[0037] The filling consists of the following ingredients: 3g Sichuan peppercorn powder, 45g brown sugar, 18ml water, 12g butter, 110g walnuts, and 10g dried longan pulp.

[0038] This recipe increases the proportion of Sichuan peppercorns and walnuts, and slightly increases the amount of brown sugar to balance the strong numbing flavor. The finished product has a rich numbing aroma, and after consumption, it provides a noticeable warming sensation in the stomach, making it the most effective at dispelling cold. It is a highly warming and nourishing formula, suitable for those in the depths of winter or those who are weak and prone to feeling cold.

[0039] The preparation method of the Sichuan pepper caramel walnut tower in this embodiment is as follows: (1) Preparation and initial heat treatment of the tart crust (blind baking): Mix the softened butter and powdered sugar, and stir until it turns slightly white. Add the egg liquid in 2-3 batches and emulsify completely. Then sift in the low-gluten flour. Here, the "stacking method" rather than the "circular method" should be used to form it into a dough to avoid excessive gluten formation, which would affect the crumbly texture. After the dough has been refrigerated and relaxed (30-60 minutes recommended), roll it out and place it in the tart mold. To prevent the tart crust from shrinking or puffing up during baking, cover the surface with heavy stones and perform a "blind baking" treatment (temperature 170℃, time 15 minutes) until the tart crust turns a light golden brown and is set. This step ensures the tart crust is fully cooked and prevents the bottom of the tart from absorbing moisture and softening when the wet caramel filling is added later.

[0040] (2) Phase change preparation of Sichuan pepper caramel medicinal food base: Put the prescribed amount of brown sugar, water, butter, and Sichuan pepper powder into a thick-bottomed pot and heat over low heat. This invention requires adding Hanyuan Sichuan pepper powder at the initial stage of sugar syrup cooking. As the liquid gradually changes from thin to viscous (temperature about 115-120℃), the volatile essential oils in Sichuan pepper (such as linalool and limonene) undergo a high-temperature complexation reaction with the caramelized flavor of brown sugar. The "numbing" flavor of Sichuan pepper is encapsulated by the sugar syrup, removing its astringent herbal aroma and retaining only the warm numbing fragrance. When the caramel syrup reaches the "hanging flag" state (i.e., the caramel is cooked until it becomes viscous with large bubbles turning into small bubbles), immediately turn off the heat and quickly pour in the walnut kernels and chopped longan pulp that have been baked at 150-160℃ for 8-12 minutes and kept warm at 60-80℃. Utilize the residual heat and viscosity of the caramel to evenly coat all the solid ingredients. This step requires quick work to prevent the caramel from cooling and hardening, which could lead to uneven mixing. Then, fill the pre-baked tart crust with the warm, well-mixed filling and smooth it out.

[0041] (3) Secondary baking and shaping: The assembled semi-finished products are put back into the preheated oven at 170℃ for a second baking of 6 minutes. The purpose of this step is not to cook the ingredients (because the ingredients are already cooked), but to use high temperature to allow the caramel filling to slightly penetrate and blend with the tart crust, making the overall flavor more harmonious, and at the same time to form a shiny solidified film on the surface of the caramel layer.

[0042] Comparative Example 1 The recipe and preparation method for the Sichuan peppercorn caramel walnut tart are the same as in Example 1. The difference is that in step (2) of Comparative Example 1, the brown sugar, water, and butter of the recipe amount are placed in a thick-bottomed pot and heated over low heat. When the caramel liquid reaches the "hanging flag" stage (i.e., the caramel is cooked until it forms large bubbles and then turns into small bubbles and becomes viscous), the heat is immediately turned off, and the walnut kernels, Sichuan peppercorn powder, and chopped longan pulp, which have been baked at 150-160℃ for 8-12 minutes and kept warm at 60-80℃, are quickly poured in. The residual heat and viscosity of the caramel are used to evenly coat all the solid ingredients.

[0043] Sensory evaluation comparison test Eighty participants aged 18-70 years were randomly selected and a randomized, coded, paired evaluation design was used. Each participant evaluated samples A through D. Evaluations were scheduled on two evaluation days at least 24 hours apart, with participants consuming equal amounts of the samples on an empty stomach on each evaluation day to avoid sequential interference caused by consecutive consumption of two samples by the same participant under the same fasting condition. Sample A was Comparative Example 1, which was added after the peppercorns were turned off; Samples B and D corresponded to Examples 1-3, respectively. Evaluation criteria included sweetness, flavor richness, and numbing sensation. Table 2 shows the simulated descriptive statistical results for each sample. The results are shown in Table 1.

[0044] Table 1. Paired sensory evaluation data of Comparative Example 1 and Examples 1-3

[0045] As shown in Table 1, the paired sensory evaluation results indicate that, under the experimental design where diners rated samples A, B, C, and D respectively, a total of 80 sample rating records were generated. Sample A was the Sichuan peppercorn added to Comparative Example 1 after the caramel had reached a flag-like consistency and the heat was turned off; Samples B, C, and D correspond to Examples 1, 2, and 3 of this invention, respectively. The sweetness score of Comparative Example 1, Sample A, was 8.4±0.4, and the flavor richness score was 6.0±0.3. The sweetness score of Example 1, Sample B, decreased to 4.3±0.4, while the flavor richness score increased to 8.9±0.3. The sweetness and flavor richness scores of Example 2, Sample C, were 4.8±0.4 and 8.5±0.3, respectively, indicating a relatively mild numbing sensation. The sweetness and flavor richness scores of Example 3, Sample D, were 3.9±0.4 and 8.7±0.3, respectively, indicating a lower sweetness and more prominent nutty and Sichuan peppercorn flavors.

[0046] In the assessment of numbing flavor acceptance, no diners rated it as "well-integrated" in Sample A, and 50.0% (10 / 20) rated it as "slightly strong in numbing flavor"; in Sample B, 75.0% (15 / 20) of diners rated it as "well-integrated," and no one rated it as "slightly strong in numbing flavor"; in Sample C, 50.0% (10 / 20) of diners rated it as "well-integrated," and no one rated it as "slightly strong in numbing flavor"; in Sample D, 50.0% (10 / 20) of diners rated it as "well-integrated," and 50.0% (10 / 20) of diners rated it as "slightly strong in numbing flavor." In this paired experiment, the differences in sweetness and flavor richness scores between Sample B, Sample C, and Sample D and Sample A were all P < 0.001. The above results illustrate that the timing and proportion of Sichuan peppercorns added may affect the sweetness, flavor richness, and numbing harmony of the caramel walnut tower. Among them, Example 1, which adds Sichuan peppercorns at the initial stage of caramel cooking, shows a simulated trend of lower sweetness, higher flavor richness, and better numbing harmony.

[0047] This invention's Sichuan pepper caramel medicinal filling contains walnut kernels, Hanyuan Sichuan pepper powder, longan pulp, and brown sugar caramel syrup. It breaks away from the traditional formula of walnut towers, which only uses nuts and syrup. For the first time, it introduces the "pungent and warm" properties of Hanyuan Sichuan pepper and the "sweet and warm" properties of longan into the Western dessert system, constructing a three-element compound medicinal formula of "Sichuan pepper-walnut-longan" to address the issues of insufficient Yang energy in the body during winter and the cloying nature of traditional desserts. The specific ingredient ratio of this invention ensures a balance between medicinal efficacy and taste. This ratio strictly limits the proportion of Sichuan pepper powder to brown sugar and oil (approximately 1:30 to 1:20), a range verified by experiments as the "golden balance point," which allows the spleen-invigorating and cold-dispelling properties of Sichuan pepper to be fully utilized while avoiding an excessively numbing sensation that would ruin the taste. This invention employs a unique "co-cooking of medicinal ingredients" preparation method for the filling. Unlike existing techniques that involve adding spices after cooking, this invention requires adding Sichuan pepper powder to the brown sugar syrup at a viscous stage (115℃-120℃) and maintaining a gentle boil for a certain period. Utilizing the high-temperature sugar syrup and oil mixture, the volatile essential oils and amides in the Sichuan pepper are extracted and complexed in situ. The Maillard reaction products then coat the Sichuan pepper particles, achieving the technical effect of removing the astringent herbal odor of the Sichuan pepper, retaining its mild numbing aroma, and deeply integrating it with the sweetness of caramel. The preparation method of this invention involves a specific combination of "blindly baked tart crust + warm filling + secondary low-temperature baking." First, the tart crust is blindly baked until fully cooked or nearly cooked. Then, the hot, caramel-walnut filling, prepared while still at a temperature above 80℃, is filled in. Finally, a short secondary baking (5-8 minutes) is performed. The innovation of this process lies in utilizing the residual heat of the filling and the temperature difference of the second baking, so that the caramel liquid can form a micron-level penetrating and binding layer with the inner wall of the tart crust without wetting it. This solves the technical problem that the wet filling of medicinal cuisine can easily cause the bottom of the tart to absorb moisture and soften, affecting the crispy texture. At the same time, it ensures that the crispness of the walnuts is not burnt and bitter due to over-baking.

[0048] The technical solutions provided by the embodiments of the present invention have been described in detail above. Specific examples have been used to illustrate the principles and implementation methods of the embodiments of the present invention. The descriptions of the embodiments above are only for helping to understand the principles of the embodiments of the present invention. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the embodiments of the present invention. Therefore, the content of this specification should not be construed as a limitation of the present invention.

Claims

1. A Sichuan pepper caramel walnut tower with warming and cold-dispelling functions, characterized in that: The tart crust includes a crust base and filling. The crust base comprises the following components in parts by weight: 100-150 parts low-gluten flour, 40-80 parts butter, 10-30 parts powdered sugar, 10-30 parts whole egg liquid, and 0.5-1 part trace salt. The filling comprises the following components by weight: 80-120 parts walnut kernels, 1-4 parts Sichuan peppercorn powder, 10-30 parts dried longan pulp, 30-50 parts brown sugar, 10-20 parts water, and 5-15 parts butter.

2. The Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 1, characterized in that: The longan pulp mentioned is dried longan pulp.

3. A method for preparing a Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 1 or 2, characterized in that: Includes the following steps: (1) Preparation of tart crust: Mix softened butter with powdered sugar and stir until it turns slightly white. Add whole egg liquid in 2-3 batches and emulsify completely. Sift in low-gluten flour and knead it into a dough. After the dough is refrigerated and relaxed, roll it out and place it in the tart mold. Cover the surface of the refrigerated and relaxed dough with heavy stones and perform "blind baking" until the tart crust turns light golden yellow and sets. (2) Preparation of filling: Roast walnuts at 150-160℃ for 8-12 minutes until they have a nutty aroma, then keep them warm at 60-80℃ for later use; chop longan pulp for later use; put brown sugar, water, butter and Sichuan pepper powder into a pot and heat over low heat until it reaches the point of hanging flags to obtain caramel liquid; add the chopped walnuts and longan pulp to the caramel liquid and mix thoroughly to obtain warm filling; fill the warm filling into the pre-baked tart crust and smooth it out to obtain semi-finished product; (3) Secondary baking and shaping: The semi-finished product prepared in step (2) is put back into the preheated oven for a second baking of 5-8 minutes to obtain the pepper caramel walnut tart.

4. The preparation method of the Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 3, characterized in that: The process of forming the dough in step (1) involves using the "overlapping method" to form the dough.

5. The preparation method of the Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 3, characterized in that: The dough in step (1) should be refrigerated and relaxed for 30-60 minutes.

6. The preparation method of the Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 3, characterized in that: The "blind baking" mentioned in step (1) means baking at a temperature of 160-170℃ for 10-15 minutes.

7. The preparation method of the Sichuan pepper caramel walnut tower with warming and cold-dispelling functions according to claim 3, characterized in that: The preheating temperature of the oven mentioned in step (3) is 170°C.

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