阅读说明：本技术 一种含蛋白冷加工糕点及其制备方法 (Cold-processed cake containing protein and preparation method thereof ) 是由 印辉 李彩霞 于 2020-05-13 设计创作，主要内容包括：本发明公开一种含蛋白冷加工糕点及其制备方法,包括如下质量比成份：45-55份大豆颗粒蛋白、12-14份代可可脂白巧克力、8-12份浓缩乳清蛋白粉、5-7份咸味蔬谷粒、0.3-0.6份聚葡萄糖、2-4份花生碎、13-17份大豆分离蛋白粉、2-5份紫薯颗粒、1-3份葵花籽油、5-7份胶原蛋白粉；本发明制备出的含蛋白冷加工糕点具有鲜橙风味,口感独特,且富含蛋白和丰富的膳食纤维,通过在制备过程中采用低温烘焙、代可可脂白巧克力采用逐级融化的方式,可以保证制备出的含蛋白冷加工糕点内营养素有效活性成分被保存,不会破坏营养素有效活性成分。(The invention discloses a cold-processing pastry containing protein and a preparation method thereof, and the cold-processing pastry comprises the following components in percentage by mass: 45-55 parts of soybean granular protein, 12-14 parts of cocoa butter substitute white chocolate, 8-12 parts of concentrated whey protein powder, 5-7 parts of salty vegetable grains, 0.3-0.6 part of polydextrose, 2-4 parts of ground peanuts, 13-17 parts of soybean protein isolate powder, 2-5 parts of purple sweet potato granules, 1-3 parts of sunflower seed oil and 5-7 parts of collagen powder; the protein-containing cold-processed pastry prepared by the invention has fresh orange flavor and unique taste, is rich in protein and rich dietary fiber, and can ensure that effective active ingredients of nutrients in the prepared protein-containing cold-processed pastry are preserved without damaging the effective active ingredients of the nutrients by adopting low-temperature baking and gradual melting of cocoa butter substitute white chocolate in the preparation process.)

1. The cold-processed pastry containing protein is characterized by comprising the following components in percentage by mass: 45-55 parts of soybean granular protein, 12-14 parts of cocoa butter substitute white chocolate, 1-2 parts of isomaltooligosaccharide syrup, 0.5-0.8 part of maltitol solution, 0.3-0.5 part of orange peel diced meat, 0.2-0.4 part of chia seed, 8-12 parts of concentrated whey protein powder, 5-7 parts of salty vegetable grain, 0.3-0.6 part of polydextrose, 2-4 parts of ground peanut, 13-17 parts of soybean protein isolate powder, 2-5 parts of purple potato granules, 1-3 parts of sunflower seed oil, 5-7 parts of collagen powder, 1-3 parts of glycerol, 0.5-1.5 parts of konjac powder, 1-2 parts of oat fiber, 0.2-0.4 part of phospholipid powder and 0.1-0.18 part of edible essence.

2. The protein-containing cold-worked confectionery as claimed in claim 1, wherein: comprises the following components in percentage by mass: 50 parts of soybean granular protein, 13 parts of cocoa butter replacer white chocolate, 1.5 parts of isomaltooligosaccharide syrup, 0.6 part of maltitol solution, 0.4 part of orange peel dice, 0.3 part of chia seed, 10 parts of concentrated whey protein powder, 6 parts of salty vegetable grain, 0.5 part of polydextrose, 3 parts of ground peanut, 14 parts of soybean protein isolate powder, 4 parts of purple sweet potato granules, 12 parts of sunflower seed oil, 6 parts of collagen powder, 2 parts of glycerol, 1 part of konjac powder, 1.5 parts of oat fiber, 0.3 part of phospholipid powder and 0.14 part of edible essence.

3. The protein-containing cold-worked confectionery as claimed in claim 1, wherein: the salty vegetable grains comprise freeze-dried wheatgrass grains, sea sedge grains, red bean and coix seed grains, freeze-dried tomato grains, buckwheat grains, sorghum grains and red rice grains.

4. The protein-containing cold-worked confectionery as claimed in claim 1, wherein: the preparation process of the chopped peanuts comprises the following steps: parching peanut with shell, parching for eight minutes, removing shell and peeling to obtain dried peanut fruit, mechanically pulverizing at 20-24 deg.C to obtain crushed peanut with particle size of 1-2 mm.

5. The protein-containing cold-worked confectionery as claimed in claim 1, wherein: the particle size of the purple sweet potato particles is 1.5-2.5mm, and the particle size of the orange peel dices is 1.2-1.5 mm.

6. The preparation method of the cold-processed pastry containing the protein is characterized by comprising the following steps of:

the method comprises the following steps: mixing soybean granular protein, isomaltooligosaccharide slurry, maltitol solution, concentrated whey protein powder, polydextrose, soybean protein isolate powder, sunflower seed oil, collagen powder, konjac powder, glycerol, oat fiber, phospholipid powder and edible essence at an operating temperature of 20-24 ℃, and then adding drinking water for mixing to obtain dough;

step two: naturally placing the dough for 1-2h, then slitting to obtain small dough, then placing the small dough into a forming die for medium-low temperature baking to obtain a cake blank, and then cooling to room temperature for later use;

step three: gradually melting cocoa butter substitute white chocolate, controlling the melting temperature of a melting cylinder to be 28-30 ℃ during first-stage melting, performing second-stage melting after 5-8min of melting, controlling the melting temperature of the melting cylinder to be 32-36 ℃ during second-stage melting, performing third-stage melting after 5-6min of melting, controlling the melting temperature of the melting cylinder to be 40 ℃ during third-stage melting, and performing melting for 5-6min to obtain cocoa butter substitute white chocolate liquid;

step four: putting the cooled cake blank into a cold processing die, uniformly mixing the orange peel dices, the chia seeds, the salty vegetable grains, the crushed peanuts, the purple sweet potato granules and the cocoa butter substitute white chocolate liquid, and spraying the mixture on the cake blank for cold processing and forming;

step five: and packaging after molding, and then warehousing and storing in a shady, ventilated and dry place.

7. The method for producing a cold-processed protein-containing confectionery as claimed in claim 6, wherein: firstly, mixing and stirring the soybean granular protein, the concentrated whey protein powder, the soybean protein isolate powder, the collagen powder and the phospholipid powder at the operating temperature of 20-24 ℃ and the rotating speed of 100-120r/min for 10-15min, then mixing and stirring the isomaltooligosaccharide syrup, the maltitol solution, the polydextrose, the sunflower seed oil, the konjac powder, the glycerol, the oat fiber and the edible essence at the operating temperature of 20-24 ℃ and the rotating speed of 150-180r/min for 15-20min, and then adding drinking water for mixing to obtain dough.

8. The method for producing a cold-processed protein-containing confectionery as claimed in claim 6, wherein: and in the second step, baking the mixture by adopting a gradient method, firstly preheating a baking box to 50 ℃, then placing a forming mould into the baking box to preheat for 2-3min, then taking out the forming mould to place small dough, then baking for 10-15min at the temperature of 80-90 ℃, then heating the baking box to the temperature of 120-plus-one and 150 ℃ to bake for 6-8min, then heating the baking box to the temperature of 190-plus-one and 200 ℃ to bake for 3-5min, and finally reducing the baking box to the temperature of 35-40 ℃ to perform heat preservation and shaping for 2-3 min.

9. The method for producing a cold-processed protein-containing confectionery as claimed in claim 6, wherein: the cold processing mould in the fourth step is dried for 2-3min by adopting an oven at 50-60 ℃ before use, and then is naturally cooled in a sterile environment at 15-20 ℃.

10. The method for producing a cold-processed protein-containing confectionery as claimed in claim 6, wherein: and after the orange peel dices, chia seeds, salty vegetable grains, crushed peanuts, purple sweet potato particles and the cocoa butter replacer white chocolate liquid are uniformly mixed and poured on the cake blank in the fourth step, the cold machining die needs to be slightly vibrated for 3-5 times.

Technical Field

The invention relates to the technical field of food processing, in particular to a cold-processed cake containing protein and a preparation method thereof.

Background

The cold-processed cake is cake food which is not heated any more after being heated and cooked in the processing process, and auxiliary materials such as butter, margarine, protein, cocoa and the like are added, so that the cold-processed cake can avoid destroying vitamins in the cake or nutrients which are only suitable for being present at low temperature in the preparation process, and has better nutrition than partial hot-processed cake. The soybean protein contains isoflavone and multiple unsaturated fatty acids, has effects of promoting brain development, improving intelligence, reducing cholesterol, promoting fat metabolism, preventing arteriosclerosis and fatty liver, and strengthening body constitution for sub-health people, and can be used for preparing cold-processed cake food beneficial to health.

The problem that unreasonable processing temperature control is easy to occur in the preparation process of the existing protein-containing cold-processed pastry at present, so that effective active ingredients of nutrients contained in the prepared protein-containing cold-processed pastry are damaged, and the edible taste of the protein-containing cold-processed pastry is influenced, therefore, the invention provides the protein-containing cold-processed pastry and the preparation method thereof, and the defects in the prior art are overcome.

Disclosure of Invention

Aiming at the problems, the invention aims to provide a protein-containing cold-processed cake and a preparation method thereof, the protein-containing cold-processed cake prepared by the invention has fresh orange flavor, unique taste and rich protein and dietary fiber, and the effective active ingredients of the nutrient in the prepared protein-containing cold-processed cake can be guaranteed to be preserved without damaging the effective active ingredients of the nutrient by baking at low temperature and melting the cocoa butter substitute white chocolate step by step in the preparation process.

In order to realize the purpose of the invention, the invention is realized by the following technical scheme:

a cold-processed pastry containing protein comprises the following components in percentage by mass: 45-55 parts of soybean granular protein, 12-14 parts of cocoa butter substitute white chocolate, 1-2 parts of isomaltooligosaccharide syrup, 0.5-0.8 part of maltitol solution, 0.3-0.5 part of orange peel diced meat, 0.2-0.4 part of chia seed, 8-12 parts of concentrated whey protein powder, 5-7 parts of salty vegetable grain, 0.3-0.6 part of polydextrose, 2-4 parts of ground peanut, 13-17 parts of soybean protein isolate powder, 2-5 parts of purple potato granules, 1-3 parts of sunflower seed oil, 5-7 parts of collagen powder, 1-3 parts of glycerol, 0.5-1.5 parts of konjac powder, 1-2 parts of oat fiber, 0.2-0.4 part of phospholipid powder and 0.1-0.18 part of edible essence.

The further improvement lies in that: comprises the following components in percentage by mass: 50 parts of soybean granular protein, 13 parts of cocoa butter replacer white chocolate, 1.5 parts of isomaltooligosaccharide syrup, 0.6 part of maltitol solution, 0.4 part of orange peel dice, 0.3 part of chia seed, 10 parts of concentrated whey protein powder, 6 parts of salty vegetable grain, 0.5 part of polydextrose, 3 parts of ground peanut, 14 parts of soybean protein isolate powder, 4 parts of purple sweet potato granules, 12 parts of sunflower seed oil, 6 parts of collagen powder, 2 parts of glycerol, 1 part of konjac powder, 1.5 parts of oat fiber, 0.3 part of phospholipid powder and 0.14 part of edible essence.

The further improvement lies in that: the salty vegetable grains comprise freeze-dried wheatgrass grains, sea sedge grains, red bean and coix seed grains, freeze-dried tomato grains, buckwheat grains, sorghum grains and red rice grains.

The further improvement lies in that: the preparation process of the chopped peanuts comprises the following steps: parching peanut with shell, parching for eight minutes, removing shell and peeling to obtain dried peanut fruit, mechanically pulverizing at 20-24 deg.C to obtain crushed peanut with particle size of 1-2 mm.

The further improvement lies in that: the particle size of the purple sweet potato particles is 1.5-2.5mm, and the particle size of the orange peel dices is 1.2-1.5 mm.

A preparation method of cold-processed pastry containing protein comprises the following steps:

the method comprises the following steps: mixing soybean granular protein, isomaltooligosaccharide slurry, maltitol solution, concentrated whey protein powder, polydextrose, soybean protein isolate powder, sunflower seed oil, collagen powder, konjac powder, glycerol, oat fiber, phospholipid powder and edible essence at an operating temperature of 20-24 ℃, and then adding drinking water for mixing to obtain dough;

step two: naturally placing the dough for 1-2h, then slitting to obtain small dough, then placing the small dough into a forming die for medium-low temperature baking to obtain a cake blank, and then cooling to room temperature for later use;

step three: gradually melting cocoa butter substitute white chocolate, controlling the melting temperature of a melting cylinder to be 28-30 ℃ during first-stage melting, performing second-stage melting after 5-8min of melting, controlling the melting temperature of the melting cylinder to be 32-36 ℃ during second-stage melting, performing third-stage melting after 5-6min of melting, controlling the melting temperature of the melting cylinder to be 40 ℃ during third-stage melting, and performing melting for 5-6min to obtain cocoa butter substitute white chocolate liquid;

step four: putting the cooled cake blank into a cold processing die, uniformly mixing the orange peel dices, the chia seeds, the salty vegetable grains, the crushed peanuts, the purple sweet potato granules and the cocoa butter substitute white chocolate liquid, and spraying the mixture on the cake blank for cold processing and forming;

step five: and packaging after molding, and then warehousing and storing in a shady, ventilated and dry place.

The further improvement lies in that: firstly, mixing and stirring the soybean granular protein, the concentrated whey protein powder, the soybean protein isolate powder, the collagen powder and the phospholipid powder at the operating temperature of 20-24 ℃ and the rotating speed of 100-120r/min for 10-15min, then mixing and stirring the isomaltooligosaccharide syrup, the maltitol solution, the polydextrose, the sunflower seed oil, the konjac powder, the glycerol, the oat fiber and the edible essence at the operating temperature of 20-24 ℃ and the rotating speed of 150-180r/min for 15-20min, and then adding drinking water for mixing to obtain dough.

The further improvement lies in that: and in the second step, baking the mixture by adopting a gradient method, firstly preheating a baking box to 50 ℃, then placing a forming mould into the baking box to preheat for 2-3min, then taking out the forming mould to place small dough, then baking for 10-15min at the temperature of 80-90 ℃, then heating the baking box to the temperature of 120-plus-one and 150 ℃ to bake for 6-8min, then heating the baking box to the temperature of 190-plus-one and 200 ℃ to bake for 3-5min, and finally reducing the baking box to the temperature of 35-40 ℃ to perform heat preservation and shaping for 2-3 min.

The further improvement lies in that: the cold processing mould in the fourth step is dried for 2-3min by adopting an oven at 50-60 ℃ before use, and then is naturally cooled in a sterile environment at 15-20 ℃.

The further improvement lies in that: and after the orange peel dices, chia seeds, salty vegetable grains, crushed peanuts, purple sweet potato particles and the cocoa butter replacer white chocolate liquid are uniformly mixed and poured on the cake blank in the fourth step, the cold machining die needs to be slightly vibrated for 3-5 times.

The invention has the beneficial effects that: the protein-containing cold-processed pastry prepared by the invention has a fresh orange flavor, is unique in taste, is rich in protein and rich dietary fiber, has the effects of promoting brain development, improving intelligence, reducing cholesterol, promoting fat metabolism and preventing arteriosclerosis and fatty liver after being eaten for a long time, is rich in nutrition and is suitable for people of different age groups to eat.

Detailed Description

In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.