阅读说明：本技术 一种优化风味和延长保质期的黄山烧饼加工方法 (Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life ) 是由 胡国训 胡湾湾 于 2020-07-14 设计创作，主要内容包括：本发明提供了一种优化风味和延长保质期的黄山烧饼加工方法,采用超声波辅助浸泡清洗梅干菜,猪肥膘肉丁中添加壳聚糖、柠檬酸钠、柠檬酸、复合磷酸盐并进行真空和充氮气加压两次滚揉处理,猪肥膘肉丁和梅干菜混合制成馅料；采用双螺杆加压面团并复配制作成皮料,将皮料和馅料制成烧饼,制作饴糖乳化液并刷涂在烧饼表面,然后烤制而成。该方法制得的黄山烧饼,具有传统黄山烧饼的口感；同时,风味更加醇香,保质期更长。(The invention provides a method for processing Huangshan sesame seed cake with optimized flavor and prolonged shelf life, which comprises the steps of soaking and cleaning preserved vegetables by ultrasonic wave assistance, adding chitosan, sodium citrate, citric acid and compound phosphate into diced pork fat meat, performing vacuum and nitrogen-filled pressurization rolling and kneading treatment twice, and mixing the diced pork fat meat and the preserved vegetables to prepare stuffing; the making method comprises the steps of pressing dough by adopting a double screw, compounding to prepare a wrapper, making the wrapper and stuffing into a baked cake, making maltose emulsion, coating the maltose emulsion on the surface of the baked cake, and baking the baked cake. The Huangshan sesame seed cake prepared by the method has the taste of the traditional Huangshan sesame seed cake; meanwhile, the flavor is more mellow, and the quality guarantee period is longer.)

1. A processing method of Huangshan sesame seed cake with optimized flavor and prolonged shelf life is characterized in that: comprises the following steps:

step 1: putting the dried pickled mustard tuber into a cleaning tank, and then injecting purified water into the cleaning tank to soak the dried pickled mustard tuber; in the soaking process, starting ultrasonic treatment once every 8-10min to clean and soak the preserved vegetables;

step 2: uniformly cutting the pork fat meat into small pieces to obtain the diced pork fat meat, and then adding 0.25-0.50% of chitosan, 0.15-0.25% of sodium citrate, 0.05-0.10% of citric acid and 0.25-0.50% of composite phosphate into the diced pork fat meat; then putting the pork into a vacuum rolling and kneading machine for vacuum rolling and kneading pickling treatment to obtain pickled pork fat meat dices;

and step 3: draining the surface water of the pickled preserved vegetables subjected to cleaning and soaking obtained in the step 1, and chopping to obtain dried preserved vegetables powder; then mixing 50-80 parts by weight of pickled pig fat meat dices, 30-50 parts by weight of pickled dried vegetable powder, 5-10 parts by weight of salt and 5-10 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;

and 4, step 4: uniformly mixing 65-70 parts by weight of wheat flour and 30-35 parts by weight of purified water, kneading into dough, adding the dough into a double-screw extruder, controlling the temperature of a feeding section to be 60-70 ℃, the temperature of an extrusion section to be 75-85 ℃, the temperature of a metering section to be 90-95 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 200-;

and 5: mixing 40-60 parts by weight of wheat flour, 20-40 parts by weight of extruded dough, 15-20 parts by weight of purified water, 0.5-1.0 part by weight of edible salt and 0.25-0.5 part by weight of dry yeast, kneading into dough, and standing and fermenting for 30-45 min; adding 0.25-0.50 part by weight of dietary alkali into the dough after standing fermentation, kneading uniformly, and repeatedly pressing for 10-20 times until the surface of the dough is smooth and flat to obtain a leather;

step 6: uniformly dividing the wrapper into dough blanks, and then making the dough blanks into round wrappers with uniform thickness; putting the stuffing into the wrapper according to 70-80% of the weight of the wrapper, wrapping the stuffing and forming according to a flat shape; uniformly spreading sesame on the surface to obtain a raw sesame seed cake;

and 7: mixing 3-5 parts by weight of trehalose, 5-10 parts by weight of locust bean gum, 3-5 parts by weight of guar gum and 80-90 parts by weight of purified water, emulsifying to obtain an emulsifier, mixing maltose and the emulsifier according to a mass ratio of 60-80:20-40, and uniformly stirring to obtain a maltose emulsion;

and 8: baking the raw baked cake in an oven at the temperature of 190 ℃ and 210 ℃ for 30-40min, taking out the baked cake, and uniformly coating maltose emulsion on the surface of the baked cake to form a maltose emulsion coating with the thickness of 10-100 mu m on the surface of the baked cake; then placing the baked cake after coating into a microwave oven, and placing the baked cake in the microwave oven at the frequency of 2450MHz and the radiation intensity of 0.5-2.0w/cm²Under the condition of (1), performing microwave treatment for 5-10min until the surface of the baked cake is solidified and dried to obtain the Huangshan baked cake product.

2. The method of processing the Huangshan sesame seed cake with optimized flavor and extended shelf-life according to claim 1, wherein: in step 1, the ultrasonic frequency is 25-35 KHz, and the power density is 0.25-0.50W/cm²The treatment time is 1.0-2.0min each time, and the treatment time obtained in the step 1 is 1.0-1.5 h.

3. The method of processing the Huangshan sesame seed cake with optimized flavor and extended shelf-life according to claim 1, wherein: the particle size of the diced pork fat is 2.5-5.0 mm.

4. The method of processing the Huangshan sesame seed cake with optimized flavor and extended shelf-life according to claim 1, wherein: the parameter conditions of vacuum rolling are that the vacuum gauge pressure is-0.08 to-0.10 Mpa, the rotating speed is 25 to 50r/min, the temperature is 15 to 30 ℃, and the time is 20 to 30 min.

5. The method of processing the Huangshan sesame seed cake with optimized flavor and extended shelf-life according to claim 1, wherein: step 7, mixing 3-5 parts by weight of trehalose, 5-10 parts by weight of locust bean gum, 3-5 parts by weight of guar gum and 80-90 parts by weight of purified water, and then putting the mixture into an emulsifying machine to process for 5-10min at the rotating speed of 5000-10000 r/min; then homogenizing under 20-40MPa for 1-3 times to obtain the emulsifier.

Technical Field

The invention belongs to the technical field of food processing, and relates to a processing method of Huangshan sesame seed cake with optimized flavor and prolonged shelf life.

Background

Huangshan sesame seed cake, also known as Huangyin sesame seed cake, Jiujia sesame seed cake, crab shell and Huangshan sesame seed cake, is a characteristic traditional snack in Huangshan City of Anhui province. The traditional Huangshan sesame seed cake is made by using flour, fat meat, dried pickled vegetable, sesame, salt and rape oil as raw materials to make skin and stuffing, and is made by the procedures of soaking, kneading, picking, making skin, wrapping, closing up, rolling, brushing maltose, scattering hemp, baking and the like, wherein the baking is carried out in a furnace, charcoal is combusted, the cake blank is stuck to the inner wall of the furnace, and the cake is made by baking, braising, removing furnace fire and baking for several hours. The fresh Huangshan sesame seed cake taken out of the oven is golden yellow in color, crisp and tasty in eating, oily but not greasy, and endless in aftertaste.

The Huangshan sesame seed cake is delicious and rich in nutrition. The flour is rich in protein, carbohydrate, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has effects of nourishing heart, invigorating kidney, invigorating spleen, thickening intestine, removing heat, and quenching thirst. Pork is rich in copper and has important influence on the development and functions of blood, central nervous system, immune system, kidney and other viscera; rich in fat, maintain body temperature and protect internal organs, provide essential fatty acids, promote absorption of these fat-soluble vitamins, and increase satiety; contains abundant high-quality protein, provides heme (organic iron) and cysteine for promoting iron absorption, and can improve iron deficiency anemia.

The Huangshan sesame seed cake serving as a traditional snack has the problems of short storage time, easy deterioration of flavor and taste and the like, and the sale and distribution of the Huangshan sesame seed cake are influenced. The above problems are mainly reflected in: the Huangshan sesame seed cake wrapper is exposed in the air, is contacted with oxygen and water vapor, is easy to absorb moisture and oxidize, and causes the taste to become soft, and the crisp feeling and the burnt flavor are reduced; the Huangshan sesame seed cake meat stuffing mainly comprises fat pork, and after the Huangshan sesame seed cake meat stuffing is stored for a long time, fat is easy to rancidity and browning, so that the flavor and the nutrition of the Huangshan sesame seed cake are influenced.

Disclosure of Invention

The invention aims to provide a processing method of Huangshan sesame seed cake with optimized flavor and prolonged shelf life.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of Huangshan sesame seed cake with optimized flavor and prolonged shelf life comprises the following steps:

step 1: putting the dried pickled mustard tuber into a cleaning tank, and then injecting purified water into the cleaning tank to soak the dried pickled mustard tuber; in the soaking process, starting ultrasonic treatment once every 8-10min to clean and soak the preserved vegetables;

step 2: uniformly cutting the pork fat meat into small pieces to obtain the diced pork fat meat, and then adding 0.25-0.50% of chitosan, 0.15-0.25% of sodium citrate, 0.05-0.10% of citric acid and 0.25-0.50% of composite phosphate into the diced pork fat meat; then putting the pork into a vacuum rolling and kneading machine for vacuum rolling and kneading pickling treatment to obtain pickled pork fat meat dices;

and step 3: draining the surface water of the pickled preserved vegetables subjected to cleaning and soaking obtained in the step 1, and chopping to obtain dried preserved vegetables powder; then mixing 50-80 parts by weight of pickled pig fat meat dices, 30-50 parts by weight of pickled dried vegetable powder, 5-10 parts by weight of salt and 5-10 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;

and 4, step 4: uniformly mixing 65-70 parts by weight of wheat flour and 30-35 parts by weight of purified water, kneading into dough, adding the dough into a double-screw extruder, controlling the temperature of a feeding section to be 60-70 ℃, the temperature of an extrusion section to be 75-85 ℃, the temperature of a metering section to be 90-95 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 200-;

and 5: mixing 40-60 parts by weight of wheat flour, 20-40 parts by weight of extruded dough, 15-20 parts by weight of purified water, 0.5-1.0 part by weight of edible salt and 0.25-0.5 part by weight of dry yeast, kneading into dough, and standing and fermenting for 30-45 min; adding 0.25-0.50 part by weight of dietary alkali into the dough after standing fermentation, kneading uniformly, and repeatedly pressing for 10-20 times until the surface of the dough is smooth and flat to obtain a leather;

step 6: uniformly dividing the wrapper into dough blanks, and then making the dough blanks into round wrappers with uniform thickness; putting the stuffing into the wrapper according to 70-80% of the weight of the wrapper, wrapping the stuffing and forming according to a flat shape; uniformly spreading sesame on the surface to obtain a raw sesame seed cake;

and 7: mixing 3-5 parts by weight of trehalose, 5-10 parts by weight of locust bean gum, 3-5 parts by weight of guar gum and 80-90 parts by weight of purified water, emulsifying to obtain an emulsifier, mixing maltose and the emulsifier according to a mass ratio of 60-80:20-40, and uniformly stirring to obtain a maltose emulsion;

and 8: baking the raw baked cake in an oven at the temperature of 190 ℃ and 210 ℃ for 30-40min, taking out the baked cake, and uniformly coating maltose emulsion on the surface of the baked cake to form a maltose emulsion coating with the thickness of 10-100 mu m on the surface of the baked cake; then baking the coated filmPlacing the cake in a microwave oven at a frequency of 2450MHz and a radiation intensity of 0.5-2.0w/cm²Under the condition of (1), performing microwave treatment for 5-10min until the surface of the baked cake is solidified and dried to obtain the Huangshan baked cake product.

The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25-35 KHz, and the power density is 0.25-0.50W/cm²The treatment time is 1.0-2.0min each time, and the treatment time obtained in the step 1 is 1.0-1.5 h.

The preferable technical scheme is as follows: the particle size of the diced pork fat is 2.5-5.0 mm.

The preferable technical scheme is as follows: the parameter conditions of vacuum rolling are that the vacuum gauge pressure is-0.08 to-0.10 Mpa, the rotating speed is 25 to 50r/min, the temperature is 15 to 30 ℃, and the time is 20 to 30 min.

The preferable technical scheme is as follows: step 7, mixing 3-5 parts by weight of trehalose, 5-10 parts by weight of locust bean gum, 3-5 parts by weight of guar gum and 80-90 parts by weight of purified water, and then putting the mixture into an emulsifying machine to process for 5-10min at the rotating speed of 5000-10000 r/min; then homogenizing under 20-40MPa for 1-3 times to obtain the emulsifier.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the ultrasonic-assisted soaking and cleaning method disclosed by the invention has the advantages that the ultrasonic-assisted soaking and cleaning of the dried pickled vegetable is adopted, the cleaning and soaking effects of the dried pickled vegetable are better, and the taste is better.

2. According to the invention, chitosan, sodium citrate, citric acid and composite phosphate are added into the diced pork fat meat for vacuum rolling treatment, which is beneficial to stabilizing the flavor and nutrition of the diced pork fat meat.

3. The double-screw pressurized dough is adopted, so that the crisp mouthfeel of the dough after baking is improved.

4. Trehalose, locust bean gum, guar gum, food-grade purified water and maltose are subjected to high-shear emulsification, high-pressure homogenization and other treatments to obtain maltose emulsion; the maltose emulsion is uniformly coated on the surface of the Huangshan baked cake, and a maltose film layer is obtained after microwave treatment, so that the surface of the Huangshan baked cake can be effectively prevented from absorbing moisture and oxidizing, the aging and browning of the cortex of the Huangshan baked cake can be slowed down, and the crispy taste is maintained.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.