阅读说明：本技术 一种开心麻薯的制备方法 (Preparation method of Kaixin mochi ) 是由 胡亭 于 2021-07-26 设计创作，主要内容包括：本发明涉及食品加工技术领域,本发明的一种开心麻薯的制备方法,包括麻薯壳的制备、泡泡料的制备和注馅包装三个步骤。与现有技术相比,本发明具有如下有益效果：本发明在传统麻薯的基础上精进并改良配方增加内馅,丰富大众口味,便于消费者有更多样化的选择；无需特殊设备,属常规制作工艺,模仿或复制性较高,使得产品线品类丰富,消费者口味多元化,并且可实现在工业化连续生产；利用本发明的配比配方制备的产品,Q弹糯韧,原料更加营养。(The invention relates to the technical field of food processing, and discloses a preparation method of an open-heart mochi. Compared with the prior art, the invention has the following beneficial effects: the invention improves and improves the formula on the basis of the traditional mochi to increase the inner stuffing, enriches the taste of the public and is convenient for consumers to have more diversified choices; special equipment is not needed, the method belongs to a conventional manufacturing process, the simulation or replication performance is high, the product line is rich, the taste of consumers is diversified, and the industrial continuous production can be realized; the product prepared by the proportioning formula of the invention has elastic and tough Q and more nutrient raw materials.)

1. A preparation method of Kaixin mochi is characterized by comprising the following specific operation steps:

(1) preparing mochi shells: uniformly stirring premixed flour, fresh eggs, Anjia butter and young granulated sugar, then adding water within one minute, stirring at 120r/min until no dry powder is formed, continuously stirring at 180r/min and 200r/min until smooth and uniform dough is formed, preparing the dough into a dough, baking at 160-195 ℃ for 30 minutes, and discharging from the furnace to obtain mochi shells; wherein the proportion of the premixed powder, the fresh eggs, the Anjia butter, the young granulated sugar and the water is 100-300: 100-150: 20-50: 20: 100-150;

(2) preparing the bubble material: stirring the light cream and the lemon sugar water at the speed of 180-; wherein the mass ratio of the light butter to the lemon sugar water is 10-12: 0.5;

(3) filling and packaging: and (3) punching holes in the bottom of the mochi shells prepared in the step (1), injecting the holes into the bubble materials prepared in the step (2), wherein the mass ratio of the mochi shells to the bubble materials is 7-9:15, packaging, and refrigerating to obtain the pistachio mochi.

2. The preparation method of kaempferia galamga according to claim 1, wherein in the step (1), the ratio of premixed flour, fresh eggs, Anjia butter, young granulated sugar and water is 200: 120: 30: 20: 130.

3. the method for preparing Kai-nationality Cajan according to claim 1, wherein in step (1), each dose is 7-9 g.

4. The method of claim 1, wherein in step (1), the dosages are spaced about 2-3cm apart.

5. The method for preparing Kai-nationality Ma Chi potato according to claim 1, wherein in the step (1), 160 ℃ is fired and 195 ℃ is fired.

6. The method for preparing Kai-nationality featured by that, according to claim 4, the heating is closed after baking for 20 minutes, and the heating and ventilation doors are opened after baking is continued for 10 minutes.

7. The preparation method of kaya opening according to claim 1, wherein in the step (2), the flavor filling is durian filling, and the preparation method comprises the following steps: stirring fresh durian meat into durian paste, and uniformly stirring the durian paste and a mixture of light cream and lemon syrup to obtain the bubble material with the durian taste, wherein the mass ratio of the light cream to the lemon syrup to the durian meat is 10.2:0.5: 4.1.

8. The preparation method of Kai-Chi sweet potatoes as claimed in claim 1, wherein in the step (2), the bubble material is hazelnut chocolate bubble material, and the preparation method comprises the following steps: heating and fusing the hazelnut sauce and the dark chocolate beans over water, beating the light cream and the lemon syrup to 7, uniformly stirring, and then uniformly stirring with the liqueur to obtain the hazelnut chocolate bubble material, wherein the mass ratio of the hazelnut sauce to the dark chocolate beans to the light cream to the lemon syrup to the liqueur is 2.3: 0.77: 11.48:0.57:0.15.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of Kaixinyama.

Background

The mochi is a glutinous rice cake made of glutinous rice flour or other starch, is an elastic and sticky food, and is favored by consumers due to the unique taste. The traditional mochi has single taste, the difference of the taste is mostly powder which is stained with different tastes, the taste is single in level, the limitation of the taste is large, in order to improve the taste, the taste is usually sacrificed, the improvement is difficult to be accepted by consumers, and resistance is brought to the popularization of products.

In view of this, this patent is filed.

Disclosure of Invention

In order to overcome the defects of the prior art, the sweet potato cold storage food adopts rich and healthy raw materials, improves the formula and increases the inner stuffing on the basis of the traditional sweet potato, has white and complete mouthfeel, white and complete color and luster, good elasticity and chewiness, has obvious difference after being refrigerated, and is suitable for being eaten in all seasons.

The invention aims to provide a preparation method of Kaixinyama.

According to the specific embodiment of the invention, the preparation method of the Kaempferia galamga comprises the following specific operation steps:

(1) preparing mochi shells: uniformly stirring premixed flour, fresh eggs, Anjia butter and young granulated sugar, then adding water within one minute, stirring at 120r/min until no dry powder is formed, continuously stirring at 180r/min and 200r/min until smooth and uniform dough is formed, preparing the dough into a dough, baking at 160-195 ℃ for 30 minutes, and discharging from the furnace to obtain mochi shells; wherein the proportion of the premixed powder, the fresh eggs, the Anjia butter, the young granulated sugar and the water is 100-300: 100-150: 20-50: 20: 100-150;

(2) preparing the bubble material: stirring the light cream and the lemon sugar water at the speed of 180-; wherein the mass ratio of the light butter to the lemon sugar water is 10-12: 0.5;

(3) filling and packaging: and (3) punching holes in the bottom of the mochi shells prepared in the step (1), injecting the holes into the bubble materials prepared in the step (2), wherein the mass ratio of the mochi shells to the bubble materials is 7-9:15, packaging, and refrigerating to obtain the pistachio mochi.

According to the preparation method of the Kai-nationality potatoes, in the step (1), the ratio of premixed flour, fresh eggs, Anjia butter, young granulated sugar and water is 200: 120: 30: 20: 130.

according to the preparation method of the Kaibos potato, each dose is 7-9g in the step (1).

According to the preparation method of the Kai-nationality potato, in the step (1), the distance between the tablets is about 2-3 cm.

According to the preparation method of the Kai-nationality potato, in the step (1), 160 ℃ of upper fire and 195 ℃ of lower fire are adopted.

According to the preparation method of the Kai-nationality potato, the heating is closed after the baking is carried out for 20 minutes, and the heating and air outlet doors are opened after the baking is continued for 10 minutes.

According to the preparation method of the Kaixima, in the step (2), the flavor stuffing is durian stuffing, and the preparation method comprises the following steps: stirring fresh durian meat into durian paste, and uniformly stirring the durian paste and a mixture of light cream and lemon syrup to obtain the bubble material with the durian taste, wherein the mass ratio of the light cream to the lemon syrup to the durian meat is 10-12:0.5: 4-5.

According to the preparation method of the Kai-nationality potato, the bubble material of the step (2) is hazelnut chocolate bubble material, and the preparation method is as follows: heating and fusing the hazelnut sauce and the dark chocolate beans over water, beating the light cream and the lemon syrup to 7, uniformly stirring, and uniformly stirring with the liqueur to obtain the hazelnut chocolate bubble material, wherein the mass ratio of the hazelnut sauce to the dark chocolate beans to the light cream to the lemon syrup to the liqueur is (2-3: 1-2): 10-12:0.5:0.1-0.2.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the preparation method of the Kaixin mochi, disclosed by the invention, the formula is refined and improved on the basis of the traditional mochi, the inner stuffing is added, the taste of the public is enriched, and more diversified choices are provided for consumers. The technology of the invention does not need special equipment, belongs to a conventional manufacturing process, has higher simulation or replication performance, enriches product line types, diversifies consumer taste, and can realize industrialized continuous production.

(2) The preparation method of the Kaixinma adopts the proportioning formula adjustment, and the Q elastic glutinous toughness is enhanced by the imported light butter. The whipping cream is mainly extracted from natural fresh milk, without any pigment and without adding chemical stabilizer. Compared with plant cream, the plant cream has sweet and authentic mouthfeel, does not contain trans fatty acid harmful to human bodies, and is rich in vitamins, calcium, iron and other trace elements.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

The raw materials employed in the present invention are all commercially available, again without undue restriction.

Example 1

The embodiment provides a preparation method of Kai-nationality sweet potatoes, which comprises the following specific operation steps:

(1) preparing mochi shells: uniformly stirring premixed flour, fresh eggs, Anjia butter and young granulated sugar, adding water within one minute, stirring at 120r/min until no dry powder is formed, continuously stirring at 180r/min until smooth and uniform dough is formed, preparing the dough into doses, wherein each dose is 7g, the distance between the doses is about 2cm, the upper fire is 160 ℃, the lower fire is 195 ℃, baking is performed for 20 minutes, then the upper fire is closed, baking is continuously performed for 10 minutes, and then the upper fire and an air outlet door are opened (the whole course of baking is performed for 30 minutes and then the dough is taken out of the oven), so that the mochi shells are obtained; wherein the proportion of premixed flour, fresh eggs, Anjia butter, young granulated sugar and water is 100: 100: 20: 20: 100, respectively;

(2) preparing the bubble material: stirring the light cream and the lemon syrup at 180r/min until obvious lines are formed and the light cream and the lemon syrup are slightly hard to obtain a light cream-lemon syrup mixture, then adding the flavor stuffing and uniformly stirring to obtain the bubble material; wherein the mass ratio of the light butter to the lemon syrup is 10: 0.5;

(3) filling and packaging: and (3) punching holes in the bottom of the mochi shells prepared in the step (1), injecting the holes into the bubble materials prepared in the step (2), wherein the mass ratio of the mochi shells to the bubble materials is 7:15, packaging, and refrigerating to obtain the pistachio mochi.

Example 2

The embodiment provides a preparation method of Kai-nationality sweet potatoes, which comprises the following specific operation steps:

(1) preparing mochi shells: uniformly stirring premixed flour, fresh eggs, Anjia butter and young granulated sugar, adding water within one minute, stirring at 120r/min until no dry powder is formed, continuously stirring at 200r/min until smooth and uniform dough is formed, preparing the dough into doses, wherein each dose is 9g, the interval between doses is about 3cm, the upper fire is 160 ℃, the lower fire is 195 ℃, baking is carried out for 20 minutes, then the upper fire is closed, baking is continuously carried out for 10 minutes, and then the upper fire and an air outlet door are opened (the whole course of baking is carried out for 30 minutes and then the dough is taken out of the oven), so that the mochi shells are obtained; wherein the proportion of premixed flour, fresh eggs, Anjia butter, young granulated sugar and water is 300: 150: 50: 20: 150;

(2) preparing the bubble material: stirring the light cream and the lemon syrup at 200r/min until obvious lines are formed and the light cream and the lemon syrup are slightly hard to obtain a light cream-lemon syrup mixture, then adding the flavor stuffing and uniformly stirring to obtain the bubble material; wherein the mass ratio of the light butter to the lemon syrup is 12: 0.5; the flavor stuffing is durian stuffing, and the preparation method comprises the following steps: stirring fresh durian meat into durian mud, and uniformly stirring the durian mud and a mixture of light cream and lemon syrup to obtain the bubble material with the durian taste, wherein the mass ratio of the light cream to the lemon syrup to the durian meat is 10.2:0.5: 4.1;

(3) filling and packaging: and (3) punching holes in the bottom of the mochi shells prepared in the step (1), injecting the holes into the bubble materials prepared in the step (2), wherein the mass ratio of the mochi shells to the bubble materials is 9:15, packaging, and refrigerating to obtain the pistachio mochi.

Example 3

The embodiment provides a preparation method of Kai-nationality sweet potatoes, which comprises the following specific operation steps:

(1) preparing mochi shells: uniformly stirring premixed flour, fresh eggs, Anjia butter and young granulated sugar, adding water within one minute, stirring at 120r/min until no dry powder is formed, continuously stirring at 190r/min until smooth and uniform dough is formed, preparing the dough into doses, wherein each dose is 8g, the distance between doses is about 2.5cm, the upper fire is 160 ℃, the lower fire is 195 ℃, baking is carried out for 20 minutes, then the upper fire is closed, baking is continuously carried out for 10 minutes, and then the upper fire and an air outlet door are opened (the whole course of baking is carried out for 30 minutes and then the dough is taken out of the oven), so that the mochi shells are obtained; wherein the proportion of premixed flour, fresh eggs, Anjia butter, young granulated sugar and water is 200: 120: 30: 20: 130, 130;

(2) preparing the bubble material: the bubble material in the step (2) is hazelnut chocolate bubble material, and the preparation method is as follows: heating and fusing the hazelnut sauce and the dark chocolate beans over water, beating the light cream and the lemon syrup to 7, uniformly stirring, and then uniformly stirring with the liqueur to obtain the hazelnut chocolate bubble material, wherein the mass ratio of the hazelnut sauce to the dark chocolate beans to the light cream to the lemon syrup liqueur is 2.3: 0.77: 11.48:0.57: 0.15;

(3) filling and packaging: and (3) punching holes in the bottom of the mochi shells prepared in the step (1), injecting the holes into the bubble materials prepared in the step (2), wherein the mass ratio of the mochi shells to the bubble materials is 8:15, packaging, and refrigerating to obtain the pistachio mochi.

The elasticity and chewiness of the product were measured as follows:

the determination method comprises the following steps: the test is carried out by adopting a CT3 type texture analyzer of Brookfield company, and the test mode adopts a TPA test mode, wherein the speed before the test is 2.00mm/s, the speed after the test is 0.50mm/s, the return speed is 0.50mm/s, and the test target distance is 8 mm. Each sample was run in duplicate 3 times and averaged.

The results are shown in Table 1:

TABLE 1 comparison of Ipomoea batatas parameters obtained in examples 1-3 and comparative example 1

Of the samples tested on the third day, examples 1 to 3 were stored at low temperature (4 ℃) and comparative example 1 was stored at normal temperature (25 ℃). Samples at other detection times were stored at ambient temperature.

As can be seen from table 1, although the mochi prepared in examples 1 to 3 had a slightly soft mouthfeel, the mochi prepared in comparative example 1 had no significant difference in eating quality; and after refrigeration, the mouthfeel of the two is more similar. Moreover, as can be seen from the performance parameters of example 2, the non-steamed mochi prepared by the present invention can still maintain a stable emulsifying system with oil content up to 35%.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.