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Pomelo-flavor puff and preparation method thereof

A technology of puffs and grapefruit, which is applied in the direction of food ultrasonic treatment, baking, baked food with modified ingredients, etc., can solve the problems of bitter taste and affecting the taste of grapefruit flavored puffs, achieve uniform texture, completely degrade bitter substances, Good color and fragrance effect

Inactive Publication Date: 2020-06-19
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since grapefruit contains a large amount of ingredients such as naringin and limonin, the taste is bitter. In addition, non-bitter precursors such as citrate A-cyclic lactone contained in grapefruit will also change during the juicing process. into substances with a bitter taste, which will greatly affect the taste of yuzu-flavored puffs

Method used

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  • Pomelo-flavor puff and preparation method thereof
  • Pomelo-flavor puff and preparation method thereof
  • Pomelo-flavor puff and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0041] This case also provides a method for preparing grapefruit-flavored puffs, comprising the following steps:

[0042] S1: Prepare puff filling: Stir grapefruit juice, raw drinking water, milk, and custard powder evenly, then add fresh cream and mix to get grapefruit flavored puff filling;

[0043] S2: Prepare the puff cover: knead almond powder, sugar, low-gluten flour, butter, and cocoa powder into a ball, then knead it into a cylindrical shape, wrap it in plastic wrap, refrigerate at 0°C for 3 hours, and cut into 0.5cm thick Thin skin, carved into a round puff cover with a small round engraver;

[0044] S3: Prepare puff shells: After mixing water and milk, add oil, salt and sugar, stir and boil, then add high-gluten flour, stir until the dough has no white spots and the bottom of the pot is conjunctival, then put the dough into the creamer and slowly Turn the beaten Sanda to cool to room temperature, add eggs, beat into a paste, put it in a piping bag, squeeze it on a bak...

Embodiment 1～5

[0068] Examples 1-5 study the impact of the amount of grapefruit juice on the sensory quality of grapefruit-flavored puffs

[0069] In Examples 1 to 5, the addition amount of grapefruit juice is 10g, 20g, 30g, 40g, and 50g respectively, and the addition amount of raw drinking water is 10g. The other raw materials and dosage parameters of the grapefruit-flavored puff recipe do not change. 170°C, the baking time is 25min.

[0070] Figure 4 It is a diagram of the influence of the amount of grapefruit juice added on the comprehensive sensory score of grapefruit-flavored puffs in Examples 1-5: it can be seen from the figure that the comprehensive sensory evaluation score of grapefruit-flavored puffs increases first with the increase of the amount of grapefruit juice added in the puff filling After the downward trend, when the amount of grapefruit juice added is in the range of 10-30g, the sensory evaluation score increases with the increase of the added amount of grapefruit juice...

Embodiment 3、 Embodiment 6～9

[0071] Example 3, Examples 6-9 to study the effect of the amount of drinking water in the puff filling on the sensory quality of grapefruit-flavored puffs

[0072] The addition amount of raw drinking water of embodiment 3, embodiment 6~9 is respectively 10g, 5g, 15g, 20g, 25g, the addition amount of grapefruit juice is 30g, other raw materials and dosage parameters of the grapefruit flavor puff recipe do not change, control The surface fire temperature is 170°C, and the baking time is 25 minutes.

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Abstract

The invention discloses pomelo-flavor puff and a preparation method thereof. The pomelo-flavor puff comprises three parts including a puff cover, a puff crust and pomelo-flavor puff stuffing. A formula of each of the components is as follows, in parts by weight: the puff cover is prepared from the ingredients including 30 parts of low-gluten flour, 30 parts of almond powder, 30 parts of white granulated sugar, 2 parts of cocoa powder and 30 parts of butter; the puff crust is prepared from the ingredients including 50 parts of water, 60 parts of milk, 45 parts of butter, 1 part of salt, 5 partsof sugar, 60 parts of high-gluten flour and 90 parts of eggs; the pomelo-flavor puff stuffing is prepared from the ingredients including 10-50 parts of pomelo juice, 5-25 parts of raw drinking water,130 parts of milk, 70 parts of custard powder and 110 parts of fresh cream; and the pomelo-flavor juice is treated with united de-bittering of beta-cyclodextrin and ultrasound-assisted enzymolysis. The pomelo-flavor puff and the preparation method has the beneficial effects that united de-bittering of the pomelo juice is realized through the beta-cyclodextrin and ultrasound-assisted enzymolysis,the de-bittered pomelo juice is used for prepare the delicious and nutritious pomelo-flavor puff with certain health care functions for the first time, and a new idea is provided for research and development of puff with different tastes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a grapefruit-flavored puff and a preparation method thereof. Background technique [0002] Puffs are a kind of low-gluten flour, high-gluten flour, butter, eggs, and milk as the main raw materials. They are heated to make a paste. After extrusion and injection, they are baked to expand into hollow blanks, and the fillings are injected into them after cooling. And made a kind of pastry. Puffs have the characteristics of golden luster, beautiful appearance, fluffy structure, crispy outside and smooth inside, and excellent taste. Compared with other baked products, puffs do not need to add puffing agent, are non-toxic to human health, and have high food safety. At present, the flavors of commercially available puffs are relatively single, mainly including original flavor, chocolate flavor, strawberry flavor, and matcha flavor. The demand for desserts is also in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/32A21D13/38A21D2/14A21D2/18A21D2/34A21D2/36A23L5/20A23L5/30
CPCA21D2/14A21D2/181A21D2/34A21D2/36A21D2/364A21D13/06A23V2002/00A23L5/20A23L5/25A23L5/27A23L5/32A21D13/32A21D13/38A23V2300/48
Inventor 吴珊珊石海峰
Owner BENGBU COLLEGE
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