Processing method of durian cream puff

Abstract

The application discloses a processing method of durian sandwiched crisp, and belongs to the technical field of food processing. The method comprises the following steps: dividing durian pulp into two parts, one part is filtered to obtain pure durian paste, and the other part is dried by three-stage heat pump drying (65 DEG C / 3h / humidity 50%→60 DEG C / 5h / humidity 40%→55 DEG C / 3h / humidity 20%) and then cut into granules to obtain durian dry granules; mixing the durian paste, the durian dry granules, wheat flour and a thickening agent to prepare a stuffing, wrapping the stuffing in a wrapper made of wheat flour, palm oil, white sugar, honey, water, ammonium bicarbonate and sodium bicarbonate to form a shape; and baking at 220 DEG C to 260 DEG C for 17 to 19 minutes, cooling and sterilizing to obtain the durian sandwiched crisp. By simultaneously using the durian paste and the durian dry granules in the stuffing, the problem that the texture becomes hard and the crispness of the wrapper decreases due to excessive evaporation of water in the stuffing during baking is effectively solved, the product has a crisp and crisp outer skin, soft and sticky stuffing, rich durian flavor and good crispness after storage.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a processing method for durian-filled pastries. Background Technology

[0002] Durian (Durio zibethinus) is loved by consumers for its unique flavor and rich nutritional value. Baked goods made from durian, such as durian pastries and durian sandwiches, have become increasingly popular in the market in recent years.

[0003] Currently, the processing methods for durian-filled baked goods typically include the following steps: selecting durian pulp, directly mashing it to obtain durian sauce, using this sauce as the main ingredient of the filling, wrapping it in dough, and baking it. However, the existing technology still has the following shortcomings: First, existing methods typically use only durian jam as filling. Since durian jam has a high water content, a large amount of water evaporates during high-temperature baking, causing the filling to shrink and harden. At the same time, water migrates into the dough, affecting the crispness of the dough and causing the product to lose crispness significantly during storage.

[0004] Second, existing methods for processing durian pulp are relatively limited and fail to fully utilize the different forms of durian pulp to optimize product quality.

[0005] Third, the existing methods for preparing durian sauce lack a systematic impurity removal process, and the residual fibers and small fragments of the fruit pulp affect the delicacy and uniformity of the filling.

[0006] Fourth, most existing baking processes are constant-temperature baking, which fails to differentiate the temperature control according to the needs of the product at different baking stages, making it difficult to guarantee the uniformity of product coloring and the consistency of taste.

[0007] In view of the shortcomings of the existing technology, there is an urgent need to develop a processing method for durian sandwich pastries that can effectively improve the taste of the product, extend its crispy shelf life, and is easy to operate.

[0008] Furthermore, a search revealed several improved durian baked goods and their preparation methods in the prior art. For example, Chinese patent application CN107006562A discloses a durian pastry and its preparation method. This durian pastry is made from high-gluten flour, low-gluten flour, butter, white sugar, shortening, filling, food additives, and water. The filling consists of durian pulp, sandy filling, cornstarch, and snow strawberry pastry. The durian pulp is dried with cold air, then wrapped around the sandy filling and snow strawberry pastry, and finally encased in a flaky pastry. The pastry is then baked at a high temperature (300℃~380℃). While this method improves the problem of filling leakage to some extent through its multi-layered filling structure, the cold air drying it uses can only partially remove the surface moisture of the durian flesh. It cannot fundamentally solve the problem of the filling shrinking and hardening and the crust becoming less crispy due to the large amount of moisture evaporating from the inside of the filling during baking. At the same time, although the introduction of sandy filling and snow strawberry crust into the filling enriches the texture, the preparation process is complicated, and the flavor of sandy filling will mask some of the natural flavor of durian, making it difficult to meet the consumer demand for the pure durian taste.

[0009] For example, Chinese patent application CN106035528A discloses a durian-filled cookie and its preparation method, which involves coating durian jam between two biscuits and baking them twice to make a sandwich cookie. Although the durian jam in this method is enzymatically hydrolyzed to improve its smoothness, the jam itself has a high water content. The problem of moisture migration in the filling layer is still prominent during the second baking and subsequent storage, making it difficult to maintain the crispness of the cookie for a long time. Moreover, this method uses a structure of two hard biscuits sandwiching the jam, resulting in a product with a predominantly hard and crumbly texture, which cannot achieve the ideal texture of a crispy outer layer and a soft and chewy filling.

[0010] In view of the shortcomings of the existing technology, there is an urgent need to develop a processing method for durian sandwich pastries that can effectively improve the taste of the product, extend its crispy shelf life, and is easy to operate. Summary of the Invention

[0011] The purpose of this invention is to solve the above-mentioned problems by providing a processing method for a durian sandwich product with a crispy outer crust, a soft and chewy filling, and a rich durian flavor.

[0012] To achieve the above objectives, the following technical solution is adopted.

[0013] This invention provides a method for processing durian-filled pastries, comprising the following steps: (1) Preparation of durian sauce Select ripe durian fruits and disinfect the shell surface with 75% alcohol spray. Use a fruit opener to pry open the shell and remove the durian flesh along the opening line. Divide the extracted flesh into two portions: one for making dried durian and the other for making durian sauce. For the durian sauce, separate the seeds from the flesh using a pulper, pulp the flesh into a jam, and then use a fine filter to remove any remaining fiber to obtain pure durian sauce.

[0014] (2) Preparation of dried durian Remove the seeds from the durian pulp used to make dried durian, cut it into strips 1 cm thick, spread them evenly on a sieve, and send them into a heat pump dryer for continuous segmented dehydration and drying: First step: Set the dehydration temperature to 65℃, the time to 3 hours, and the humidity to 50%; Second stage: Set the dehydration temperature to 60℃, the time to 5 hours, and the humidity to 40%; Third step: Set the dehydration temperature to 55℃, the time to 3 hours, and the humidity to 20%; After continuous drying and dehydration for 11 hours, dried durian is obtained. After cooling, it is cut into granules with a side length of 1 cm × 1 cm for later use.

[0015] (3) Making the dough Dough preparation: Weigh the dough ingredients according to the following mass ratio: 1.66 parts wheat flour, 0.83 parts palm oil, 0.17 parts white sugar, 0.12 parts honey, 0.4 parts drinking water, 0.016 parts ammonium bicarbonate, and 0.008 parts sodium bicarbonate. Use a dough mixer to mix all the ingredients in order, then add the drinking water and knead into a dough.

[0016] Filling preparation: Weigh the filling ingredients according to the following mass ratio: 0.5 parts of the dried durian granules obtained in step (2), 1.15 parts of the durian sauce obtained in step (1), 0.25 parts of wheat flour, and 0.5 parts of durian-specific thickener. Mix the ingredients evenly in sequence using a mixer, weigh each batch into small balls of 24 grams each, with a weighing error of ±1 gram.

[0017] (4) Molding Weigh the dough prepared in step (3) into portions of 32 grams each, with a weighing error of ±1 gram. Press the dough into a thin sheet with a thickness of 0.5 cm using a dough press. Wrap the small balls of filling prepared in step (3) in the thin sheet of dough, so that the dough completely and evenly wraps the filling, ensuring that the filling does not leak out.

[0018] (5) Baking Place the shaped pastry dough pieces on baking trays, 35 pieces per tray, 32 trays per rack, with each dough piece weighing 56 grams. Place the baking trays in the oven, set the oven temperature to 220℃ to 260℃, and bake for 17 to 19 minutes. Observe the appearance of the products during baking, and bake until the outer shell turns a light golden brown.

[0019] (6) Cooling After baking, remove the pastries from the oven promptly and move them into the cooling room to cool down to 19°C to 21°C. If the ambient temperature is high, use air conditioning to cool them down.

[0020] (7) Sterilization During the cooling process, ultraviolet lamps or ozone generators are turned on simultaneously for sterilization to ensure that the product meets hygiene standards.

[0021] Compared with the prior art, the present invention has significant advantages, as can be seen from the above technical solution: 1. This invention uses both durian sauce and dried durian granules in the filling. The dried durian granules maintain a certain shape and chewiness during baking, while absorbing some of the moisture released by the durian sauce during baking. This effectively avoids the problem of the filling hardening due to excessive moisture evaporation, and keeps the filling with a soft and pleasant texture.

[0022] 2. This invention uses a three-stage segmented heat pump drying process to prepare durian chips. By gradually decreasing the temperature (65℃→60℃→55℃) and humidity (50%→40%→20%), the durian pulp is dehydrated in a gentle and gradual manner. While effectively removing moisture, the natural flavor and color of the durian are preserved to the maximum extent, avoiding flavor loss and surface hardening caused by high-temperature rapid drying.

[0023] 3. This invention achieves complete separation of the fruit pit from the pulp and effective removal of residual fibers in the pulp through two impurity removal processes using a pulping machine and a fine filter, resulting in a durian sauce with a delicate texture and uniform taste, thus improving the overall quality of the product.

[0024] 4. This invention adds ammonium bicarbonate and sodium bicarbonate as compound leavening agents to the dough formula. Combined with appropriate baking temperature and time, the dough expands rapidly at high temperature and forms a crispy structure, achieving an ideal texture that is crispy on the outside and soft on the inside.

[0025] In summary, the processing method of the present invention has clear process parameters, controllable operation, is suitable for industrial mass production, and has good market application prospects. Detailed Implementation

[0026] The following is a detailed description of the specific implementation method, features, and effects of the durian-filled pastry processing method proposed in this invention: Example 1:

[0027] A method for processing durian-filled pastries includes the following steps: (1) Preparation of durian sauce Select 10 durians of suitable ripeness and disinfect the surface of the shells evenly with 75% alcohol spray, then let stand for 2 minutes to allow the alcohol to evaporate. Use a fruit opener to pry open the shells along the opening line and remove the durian flesh. Divide the removed flesh into two portions, one for making dried durian and the other for making durian sauce. Put the flesh for making durian sauce into a blender and blend for 5 minutes at 1500 rpm to fully separate the seeds from the flesh, making a pure durian sauce. Send the blended material into a fine filter and filter it through a 0.8 mm sieve to remove residual fibers and fine impurities from the flesh, obtaining pure durian sauce.

[0028] (2) Preparation of dried durian Remove the seeds from the durian pulp used to make dried durian, and cut it into strips 1 cm thick and 3 to 5 cm wide. Spread the strips evenly in a single layer on a stainless steel sieve with a mesh size of 0.5 cm. Place the sieve into a heat pump dryer and dehydrate in stages according to the following parameters: First step: Set the dehydration temperature to 65℃, the time to 3 hours, and the relative humidity to 50%; Second step: Set the dehydration temperature to 60℃, the time to 5 hours, and the relative humidity to 40%; The third step: Set the dehydration temperature to 55℃, the time to 3 hours, and the relative humidity to 20%.

[0029] After being continuously dried and dehydrated for 11 hours, the dried durian was removed, allowed to cool naturally to room temperature, and then diced into 1 cm x 1 cm pieces using a dicing machine. The moisture content of the resulting dried durian pieces was measured to be 8% to 12%.

[0030] (3) Making the dough Dough Preparation: Weigh the dough ingredients as follows: 1660g wheat flour, 830g palm oil, 170g sugar, 120g honey, 400g drinking water, 16g ammonium bicarbonate, and 8g sodium bicarbonate. Add the wheat flour, sugar, ammonium bicarbonate, and sodium bicarbonate to a dough mixer in that order, and mix on low speed for 2 minutes until the dry ingredients are evenly combined. Add the palm oil and honey, and mix on medium speed for 3 minutes. Finally, add the drinking water and continue mixing for 5 minutes until a smooth and even dough is formed. Cover the dough with plastic wrap and let it rest for 15 minutes.

[0031] Filling Preparation: Weigh the following filling ingredients according to the following weights: 500g of durian granules obtained in step 2, 1150g of durian sauce obtained in step 1, 250g of wheat flour, and 500g of durian-specific thickener. Add the durian sauce, durian granules, wheat flour, and durian-specific thickener to a mixer in that order. Mix on low speed for 3 minutes to ensure even mixing, then mix on medium speed for 2 minutes until the filling reaches a uniform, viscous consistency. Weigh the prepared filling into 24g portions, shape them into small balls by hand, ensuring the weighing error is within ±1g, and set aside.

[0032] (4) Molding Weigh the dough from step 3 into portions of 32 grams each, ensuring the weighing error is within ±1 gram. Use a dough press to press the dough into a thin circular sheet with a thickness of 0.5 cm and a diameter of 8 cm. Take a small ball of filling (24 grams) and place it in the center of the dough sheet. Fold the edges of the dough upwards to completely enclose the filling, pinching the edges tightly to ensure no filling leaks out. Gently flatten it into a disc shape. Repeat this process to make all the dough pieces.

[0033] (5) Baking Arrange the shaped pastry dough pieces on baking trays, 35 pieces per tray, 32 trays per rack, each dough piece weighing 56 grams. Place the baking trays in a rotary oven, setting the top heat to 250℃ and the bottom heat to 230℃, and baking time to 18 minutes. During baking, observe the browning of the pastries through the oven window, checking for a light golden-brown crust. No flipping is required during baking.

[0034] (6) Cooling After baking, promptly remove the baking tray from the oven and place it in the cooling room to cool. The cooling room temperature should be 18 to 22°C, and the cooling time should be 30 to 40 minutes, until the center temperature of the pastry drops to 19 to 21°C. If the ambient temperature is high, turn on the air conditioner for forced cooling.

[0035] (7) Sterilization During the cooling process, ultraviolet lamps (wavelength 253.7 nm, power 40 watts) in the cooling room are turned on for simultaneous sterilization. The distance between the ultraviolet lamps and the products is 1.5 to 2 meters, and the sterilization time is 30 minutes. After sterilization, the ultraviolet lamps are turned off, and the products are sent to the packaging workshop for packaging.

[0036] Example 2:

[0037] A method for processing durian-filled pastries includes the following steps: (1) Preparation of durian sauce Twenty durians of suitable ripeness were selected, and the surface of the shells was evenly disinfected with 75% alcohol spray. The shells were left to stand for 3 minutes to allow the alcohol to evaporate. The shells were then opened using a fruit opener, and the durian flesh was removed. The flesh was divided into two portions: one for making dried durian and the other for making durian sauce. The flesh for the durian sauce was placed in a blender and blended for 8 minutes at 1200 rpm to fully separate the seeds from the flesh. The blended material was then fed into a fine filter and filtered through a 0.6 mm sieve to remove residual fibers, resulting in pure durian sauce.

[0038] (2) Preparation of dried durian Remove the seeds from the durian pulp used to make dried durian, cut it into 1 cm thick strips, and spread them evenly in a single layer on a sieve. Place the sieve into a heat pump dryer and perform segmented dehydration drying according to the following parameters: first segment 65℃ / 3 hours / 50% humidity; second segment 60℃ / 5 hours / 40% humidity; third segment 55℃ / 3 hours / 20% humidity. After continuous drying for 11 hours, remove the dried durian, cool it, and cut it into 1 cm × 1 cm pieces for later use.

[0039] (3) Making the dough Dough preparation: Weigh the dough ingredients as follows: 3320g wheat flour, 1660g palm oil, 340g white sugar, 240g honey, 800g drinking water, 32g ammonium bicarbonate, and 16g sodium bicarbonate. Knead into a dough according to the method in Example 1, and let it rest for 20 minutes.

[0040] Filling preparation: Weigh the following filling ingredients according to the following weights: 1000g of dried durian granules obtained in step 2, 2300g of durian sauce obtained in step 1, 500g of wheat flour, and 1000g of durian-specific thickener. Mix well according to the method in Example 1, weigh out 24g portions, and shape into small balls for later use.

[0041] (4) Molding The molding operation was performed according to the method in Example 1.

[0042] (5) Baking Place the shaped dough pieces on baking trays, 35 pieces per tray, 32 trays per rack. Place the baking trays in the oven, set the oven temperature to 240℃ to 260℃, and bake for 17 minutes, or until the crust is light golden brown.

[0043] (6) Cooling Cooling was performed according to the method in Example 1.

[0044] (7) Sterilization During the cooling process, an ozone generator (ozone output of 5 grams per hour) is activated for simultaneous sterilization. The ozone generation time is synchronized with the cooling time to ensure that the product meets hygiene standards. After sterilization, the ozone generator is turned off, and the product is sent to the packaging workshop for packaging.

[0045] Example 3:

[0046] A method for processing durian-filled pastries includes the following steps: (1) Preparation of durian sauce Select 15 durian fruits of suitable ripeness, and evenly disinfect the surface of the shells with 75% alcohol spray, allowing it to stand for 2 minutes to evaporate. Use a fruit opener to pry open the shells, and remove the durian flesh along the opening line. Divide the removed flesh into two portions: one for making dried durian and the other for making durian sauce. Put the flesh for making durian sauce into a blender and blend for 4 minutes at 1800 rpm to fully separate the seeds from the flesh. Send the blended material into a fine filter and filter it through a 1.0 mm sieve to remove residual fibers from the flesh, obtaining pure durian sauce.

[0047] (2) Preparation of dried durian Remove the seeds from the durian pulp used to make dried durian, cut it into 1 cm thick strips, and spread them evenly in a single layer on a sieve. Place the sieve into a heat pump dryer and perform segmented dehydration drying according to the following parameters: first segment 65℃ / 3 hours / 50% humidity; second segment 60℃ / 5 hours / 40% humidity; third segment 55℃ / 3 hours / 20% humidity. After continuous drying for 11 hours, remove the dried durian, cool it, and cut it into 1 cm × 1 cm pieces for later use.

[0048] (3) Making the dough Dough preparation: Weigh the dough ingredients as follows: 2490g wheat flour, 1245g palm oil, 255g white sugar, 180g honey, 600g drinking water, 24g ammonium bicarbonate, and 12g sodium bicarbonate. Knead into a dough as described in Example 1 and let it rest for 18 minutes.

[0049] Filling preparation: Weigh the following filling ingredients according to the following weights: 750g of dried durian granules obtained in step 2, 1725g of durian sauce obtained in step 1, 375g of wheat flour, and 750g of durian-specific thickener. Mix well according to the method in Example 1, weigh out 24g portions, and shape into small balls for later use.

[0050] (4) Molding The molding operation was performed according to the method in Example 1.

[0051] (5) Baking Place the shaped dough pieces on baking trays, 35 pieces per tray, 32 trays per rack. Place the baking trays in the oven, set the oven temperature to 220℃ to 240℃, and bake for 19 minutes, or until the outer shell is light golden brown.

[0052] (6) Cooling Cooling was performed according to the method in Example 1.

[0053] (7) Sterilization UV sterilization was performed according to the method in Example 1.

[0054] The durian-filled pastries prepared according to the methods in Examples 1-3 have a light, uniform, caramel-yellow appearance; a crisp outer crust with distinct layers; a soft and chewy filling with a rich and pure durian flavor; and dried durian pieces that provide a certain chewiness, enriching the product's texture. After being stored at room temperature in sealed packaging for 30 days, the outer crust still maintains good crispness, and the filling does not show obvious hardening.

[0055] The above are merely preferred embodiments of the present invention and do not impose any limitations on the present invention. Any simple modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from any technical solution of the present invention shall still fall within the scope of the technical solution of the present invention.

Claims

1. A processing method for durian-filled pastries, characterized in that, Includes the following steps: (1) Preparation of durian sauce: Take durian pulp, separate the seeds from the pulp by pulping, and then remove the fiber by fine filtration to obtain pure durian sauce; (2) Preparation of dried durian: Take durian pulp, cut it into strips with a thickness of 1 cm, and dehydrate and dry it in stages. The drying conditions are as follows: the first stage temperature is 65℃, the time is 3 hours, and the humidity is 50%; the second stage temperature is 60℃, the time is 5 hours, and the humidity is 40%; the third stage temperature is 55℃, the time is 3 hours, and the humidity is 20%. After drying, cut it into granules to obtain dried durian granules. (3) Making the dough: Prepare the dough and filling separately. The filling includes the durian sauce prepared in step (1) and the dried durian granules prepared in step (2). (4) Shaping: Wrap the filling in the dough to make a raw dough; (5) Baking: Bake the raw dough at 220°C to 260°C for 17 to 19 minutes; (6) Cooling; (7) Sterilization.

2. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The pulping speed in step (1) is 1200~1800 rpm and the time is 4~8 minutes; the fine filtration is carried out using a sieve with a pore size of 0.6~1.0 mm.

3. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The segmented dehydration and drying in step (2) is carried out continuously using a heat pump dryer, with a total drying time of 11 hours.

4. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The side length of the dried durian granules mentioned in step (2) is 1 cm × 1 cm.

5. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The ingredients of the dough in step (3) are as follows by weight: 1.66 parts wheat flour, 0.83 parts palm oil, 0.17 parts white sugar, 0.12 parts honey, 0.4 parts drinking water, 0.016 parts ammonium bicarbonate, and 0.008 parts sodium bicarbonate.

6. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The ingredients of the filling in step (3) are as follows by mass: 0.5 parts of dried durian granules obtained in step (2), 1.15 parts of durian sauce obtained in step (1), 0.25 parts of wheat flour, and 0.5 parts of durian-specific thickener.

7. The processing method of a durian-filled pastry as described in claim 1, characterized in that, In step (3), the filling is weighed in portions of 24 grams each and kneaded into small balls with a weighing error of ±1 gram. In step (4), the dough is weighed in portions of 32 grams each with a weighing error of ±1 gram. It is then pressed into a thin sheet with a thickness of 0.5 cm and wrapped around the filling.

8. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The baking in step (5) is done in a rotary oven with an upper heat temperature of 250°C and a lower heat temperature of 230°C for 18 minutes.

9. The processing method of a durian-filled pastry as described in claim 1, characterized in that, The cooling in step (6) is based on the temperature of the center of the pastry dropping to 19°C to 21°C; the sterilization in step (7) is carried out simultaneously during the cooling process using an ultraviolet lamp or an ozone generator.

10. The processing method of durian-filled pastry according to any one of claims 1 to 9, characterized in that, The durian pulp mentioned in step (1) comes from durian pulp that has been opened after being disinfected by spraying with 75% alcohol. The pulp is then divided into two portions: one portion is used to prepare durian sauce, and the other portion is used to prepare dried durian.