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A kind of chocolate meringue rice wine and preparation method thereof

A technology of chocolate and meringue, which is applied in the direction of baked food, baked food with modified ingredients, baking, etc., which can solve the problem of not meeting consumers' demand for product novelty, no rice wine puff pastry, no chocolate Problems such as puff pastry rice wine, to achieve the effects of novel product form, prevention of Alzheimer's disease, and suitable consistency

Active Publication Date: 2021-12-03
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current puff pastries mainly include puff pastry bean paste puff pastry, sesame puff pastry, taro puff pastry, pineapple puff pastry and egg yolk puff pastry. The fillings of traditional puff pastry pastries are mostly solid. Consumer demand for product novelty
Therefore, urgently need to develop a kind of product that finds everything new and fresh, and also do not see at present that rice wine is the pastry of filling, also do not see literature and related reports about chocolate pastry rice wine

Method used

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  • A kind of chocolate meringue rice wine and preparation method thereof
  • A kind of chocolate meringue rice wine and preparation method thereof
  • A kind of chocolate meringue rice wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0048] A preparation method of chocolate meringue rice wine, comprising the following steps:

[0049] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer to Saccharomyces cerevisiae, and ferment for 2 days at 27.5°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 250:2; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 2°C.

[0050] (2) Preparation of puff pastry

[0051] The puff pastry is pressed by dry oil surface and water oil surface to make a thickness of 2.5cm; the specific method of the puff pastry is: after the water oil surface is prepared, proof for a while, and set aside; Roll the water-oil noodles and dry oil noodles into skins, place the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll them into skins, repeat 3 times, and finally roll the rolled d...

Embodiment 2

[0057] A preparation method of chocolate meringue rice wine, comprising the following steps:

[0058] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer into Saccharomyces cerevisiae, and ferment for 3 days at 25°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 200:1; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 0°C.

[0059] (2) Preparation of puff pastry

[0060] The puff pastry is made of dry oil surface and water oil surface and pressed into a thickness of 2cm; the specific method of the puff pastry is: after the water oil surface is prepared, proof for a while, and set aside; the dry oil surface is rubbed and kneaded, and set aside; Roll the water-oil noodles and dry oil noodles into skins, put the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll th...

Embodiment 3

[0066] A preparation method of chocolate meringue rice wine, comprising the following steps:

[0067] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer to Saccharomyces cerevisiae, and ferment for 1 day at 30°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 300:3; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 4°C.

[0068] (2) Preparation of puff pastry

[0069] The puff pastry is made of dry oil surface and water oil surface and pressed into a thickness of 3cm; the specific method of the puff pastry is: after the water oil surface is prepared, wake up for a while, and set aside; Roll the water-oil noodles and dry oil noodles into skins, put the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll them into skins, repeat 4 times, finally roll the rolled doug...

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Abstract

The invention discloses a chocolate puff pastry rice wine and a preparation method thereof. The chocolate puff pastry rice wine uses rice wine wrapped in rice paper as a sandwich, and cake embryos rolled and pressed from dry oil noodles and water oil noodles are used as puff pastry wrapped in the middle. The pastry is covered with a layer of chocolate. The present invention uses rice wine as a filling to make cakes for the first time, changes the eating method of traditional rice wine, and adds a chocolate outer layer to increase the visual effect, and also provides a new product form of rice wine. When eating the product, it experiences multiple taste changes from sweet or bitter to sweet and then to cool and mellow, which is accepted by most people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chocolate puff pastry rice wine and a preparation method thereof. Background technique [0002] Rice wine, the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small; the drinking amount is appropriate. Rice wine is rich in various vitamins, glucose, amino acids and other nutrients. After drinking, it can appetize and refresh your mind. It also has the functions of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for puerpera and women to eat more during menstruation. It is suitable for all ages Excellent nutrition. Traditional rice wine products are mainly liquid and inconvenient to carry. [0003] Chocolate is a very popular dessert, rich in magnesium, potassium, vitamin A and theobromine, etc. Studies have found that choco...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D13/24A21D13/28A21D13/31A21D13/38
CPCA21D13/06A21D13/24A21D13/28A21D13/31A21D13/38
Inventor 周建华王璇高宇张甜甜苏树朋
Owner SHANDONG NORMAL UNIV
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