阅读说明：本技术 一种酥脆性豆蓉桃酥及其制备方法 (Crisp bean paste walnut cake and preparation method thereof ) 是由 吴祚生 于 2020-05-18 设计创作，主要内容包括：本发明提供一种酥脆性豆蓉桃酥及其制备方法,涉及糕点加工技术领域。所述桃酥由低筋面粉、玉米粉、黑芝麻、白芝麻、混合豆类、鸡蛋、小苏打、黄油、橄榄油、混合菌菇粉、核桃粉、红曲、复合酶、酵母、食盐、白砂糖、食用碳酸氢铵制成,且制备方法主要包括：混合豆类处理、豆蓉粉制备、物料混合、发酵处理、初次烘烤、二次烘烤等步骤。本发明克服了现有技术的不足,通过食用碳酸氢铵和二次烘烤冷热交替的方式提升桃酥表面裂纹的细碎性,增强桃酥的酥脆度,并且进一步增强桃酥的口感,同时桃酥中添加豆蓉和多种原料在提升桃酥的风味的同时达到健胃消食的效果。(The invention provides a crisp bean paste walnut cake and a preparation method thereof, and relates to the technical field of cake processing. The walnut cake is prepared from low-gluten flour, corn flour, black sesame, white sesame seeds, mixed beans, eggs, baking soda, butter, olive oil, mixed mushroom powder, walnut powder, red yeast rice, complex enzyme, yeast, salt, white granulated sugar and edible ammonium bicarbonate, and the preparation method mainly comprises the following steps: processing mixed beans, preparing bean paste powder, mixing materials, fermenting, primary baking, secondary baking and the like. The method overcomes the defects of the prior art, improves the fineness of cracks on the surface of the walnut cake by means of alternately eating ammonium bicarbonate and secondary baking, enhances the crispness of the walnut cake, further enhances the taste of the walnut cake, and simultaneously achieves the effects of invigorating stomach and helping digestion by adding the bean paste and various raw materials into the walnut cake while improving the flavor of the walnut cake.)

1. The crisp walnut cake with the bean paste is characterized by being prepared from the following raw materials in parts by weight: 120 parts of low-gluten flour, 12-15 parts of corn flour, 3-5 parts of black sesame, 10-12 parts of white sesame, 25-30 parts of mixed beans, 18-20 parts of eggs, 1-2 parts of baking soda, 18-20 parts of butter, 6-8 parts of olive oil, 12-14 parts of mixed mushroom powder, 6-10 parts of walnut powder, 1-3 parts of red yeast rice, 2-3 parts of complex enzyme, 4-5 parts of yeast, 2-4 parts of salt, 20-25 parts of white granulated sugar and 0.8-1.2 parts of edible ammonium bicarbonate.

2. The crispy walnut cake with bean paste as claimed in claim 1, wherein the mixed beans are: the mixture of the soybeans, the red beans, the black beans, the mung beans and the peas in the mass ratio of 4: 1: 2: 3.

3. The crispy walnut cake with bean paste as claimed in claim 1, wherein the compound enzyme is a mixture of protease, pectinase and cellulase in a mass ratio of 2: 1.

4. The preparation method of the crisp walnut cake with the bean paste is characterized by comprising the following steps:

(1) processing mixed beans: mixing semen glycines, semen Phaseoli, semen Sojae Atricolor, semen Phaseoli Radiati and semen Pisi Sativi at a certain weight ratio, soaking in warm water for 5-6 hr, taking out, and boiling with strong fire for 5min to obtain cooked beans;

(2) preparing the bean paste powder: taking out the cooked beans, adding clear water, grinding into slurry, adding a compound enzyme, mixing and stirring uniformly, performing heat preservation and enzymolysis at the temperature of 25-35 ℃ for 5-8h, boiling the enzymolysis slurry at high temperature for 3-5min, filtering while hot, collecting filtrate and filter residue, drying the filter residue, grinding into powder to obtain the bean paste powder for later use;

(3) mixing materials: melting butter, mixing with low-gluten flour, corn flour, walnut powder, egg and mixed mushroom powder, stirring to obtain flour mixture, adding the filtrate into white granulated sugar, stirring, adding the filtrate and yeast into the flour mixture, kneading to obtain dough;

(4) fermentation treatment: sealing the dough at 35 ℃ for proofing for 25-30min, adding white sesame, red yeast rice and salt into the dough after dough making, mixing, placing into a dough kneading machine, continuously kneading for 15-20min, taking out, adding sodium bicarbonate and edible ammonium bicarbonate, continuously kneading for 5min, placing the dough into a refrigerator, and refrigerating for a period of time at 2-5 ℃ to obtain fermented dough for later use;

(5) primary baking: taking out the fermented dough, cutting into small dough, making into walnut cake, brushing a layer of olive oil on the surface, placing in an oven, baking at 120 deg.C for 5min, taking out, and cooling;

(6) secondary baking: and (3) freezing the baked dough in a refrigerator at the temperature of minus 3-minus 5 ℃ for 25-30min, taking out, brushing a layer of olive oil on the surface again, spraying black sesame, baking in the oven at the temperature of 180 ℃ for 12-15min, and taking out to obtain the crisp bean paste walnut cakes.

5. The method for preparing a crispy walnut cake containing minced bean paste as claimed in claim 4, wherein the temperature for soaking in warm water in the step (1) is 40-50 ℃.

6. The preparation method of the crispy fried bean mash walnut cake as claimed in claim 4, wherein the filter residue in the step (2) is dried, stir-fried by slow fire until the surface changes color, and then ground, and the fried bean mash powder is sieved by a 120-mesh sieve.

7. The method for preparing a crispy walnut cake containing minced bean paste as claimed in claim 4, wherein the filtrate obtained in the step (3) is slowly added to the flour mixture after heating to 40-45 ℃ when mixing with the flour mixture.

8. The preparation method of the crispy walnut cake with bean paste as claimed in claim 4, wherein the oven is preheated at 120 ℃ for 3-5 min.

Technical Field

The invention relates to the technical field of cake processing, and particularly relates to a crisp bean paste walnut cake and a preparation method thereof.

Background

Walnut cake is a Chinese special snack suitable for both south and north, and is famous nationwide due to the characteristics of dryness, crispness and sweetness.

The walnut cake is mainly prepared from flour, eggs and cream, the surface of the walnut cake can generate broken texts after being baked, the broken texts are more, but the surface of the walnut cake expands to generate cracks mainly through vaporization of edible ammonium bicarbonate in the baking process in the preparation process of most of the walnut cakes, the cracks are easily uneven, the fine crushing degree of the cracks is limited, the phenomenon that the crisp degree of the walnut cake is poor is easily caused, the crisp degree of the walnut cake is improved, and the taste and flavor of the walnut cake are increased.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a crisp bean paste walnut cake and a preparation method thereof, wherein the fineness of cracks on the surface of the walnut cake is improved by eating ammonium bicarbonate and baking twice in a cold-hot alternating mode, the crispness of the walnut cake is enhanced, the taste of the walnut cake is further enhanced, and the effects of invigorating stomach and helping digestion are achieved while the flavor of the walnut cake is improved by adding bean paste and various raw materials into the walnut cake.

Improves the emulsibility, the dispersibility and the solubility of the soy protein isolate, and has the advantages of high nutritive value, good stability, good flavor and taste and the like by adding vegetable juice and fruit juice into the beverage.

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

the crisp walnut cake with the bean paste is prepared from the following raw materials in parts by weight: 120 parts of low-gluten flour, 12-15 parts of corn flour, 3-5 parts of black sesame, 10-12 parts of white sesame, 25-30 parts of mixed beans, 18-20 parts of eggs, 1-2 parts of baking soda, 18-20 parts of butter, 6-8 parts of olive oil, 12-14 parts of mixed mushroom powder, 6-10 parts of walnut powder, 1-3 parts of red yeast rice, 2-3 parts of complex enzyme, 4-5 parts of yeast, 2-4 parts of salt, 20-25 parts of white granulated sugar and 0.8-1.2 parts of edible ammonium bicarbonate.

Preferably, the mixed beans are: the mixture of the soybeans, the red beans, the black beans, the mung beans and the peas in the mass ratio of 4: 1: 2: 3.

Preferably, the compound enzyme is a mixture of protease, pectinase and cellulase in a mass ratio of 2: 1.

The preparation method of the walnut cake comprises the following steps:

(1) processing mixed beans: mixing semen glycines, semen Phaseoli, semen Sojae Atricolor, semen Phaseoli Radiati and semen Pisi Sativi at a certain weight ratio, soaking in warm water for 5-6 hr, taking out, and boiling with strong fire for 5min to obtain cooked beans;

(2) preparing the bean paste powder: taking out the cooked beans, adding clear water, grinding into slurry, adding a compound enzyme, mixing and stirring uniformly, performing heat preservation and enzymolysis at the temperature of 25-35 ℃ for 5-8h, boiling the enzymolysis slurry at high temperature for 3-5min, filtering while hot, collecting filtrate and filter residue, drying the filter residue, grinding into powder to obtain the bean paste powder for later use;

(3) mixing materials: melting butter, mixing with low-gluten flour, corn flour, walnut powder, egg and mixed mushroom powder, stirring to obtain flour mixture, adding the filtrate into white granulated sugar, stirring, adding the filtrate and yeast into the flour mixture, kneading to obtain dough;

(4) fermentation treatment: sealing the dough at 35 ℃ for proofing for 25-30min, adding white sesame, red yeast rice and salt into the dough after dough making, mixing, placing into a dough kneading machine, continuously kneading for 15-20min, taking out, adding sodium bicarbonate and edible ammonium bicarbonate, continuously kneading for 5min, placing the dough into a refrigerator, and refrigerating for a period of time at 2-5 ℃ to obtain fermented dough for later use;

(5) primary baking: taking out the fermented dough, cutting into small dough, making into walnut cake, brushing a layer of olive oil on the surface, placing in an oven, baking at 120 deg.C for 5min, taking out, and cooling;

(6) secondary baking: and (3) freezing the baked dough in a refrigerator at the temperature of minus 3-minus 5 ℃ for 25-30min, taking out, brushing a layer of olive oil on the surface again, spraying black sesame, baking in the oven at the temperature of 180 ℃ for 12-15min, and taking out to obtain the crisp bean paste walnut cakes.

Preferably, the temperature for soaking in warm water in the step (1) is 40-50 ℃.

Preferably, the filter residue in the step (2) is dried, stir-fried by slow fire until the surface discolors, and then ground, and the minced bean curd powder is sieved by a 120-mesh sieve.

Preferably, the filtrate in the step (3) is slowly added to the flour mixture after heating to 40-45 ℃ when mixing with the flour mixture.

Preferably, the oven needs to be preheated for 3-5min at a high temperature of 120 ℃ during baking.

The invention provides a crisp walnut cake with mashed beans and a preparation method thereof, and compared with the prior art, the crisp walnut cake with mashed beans has the advantages that:

(1) according to the invention, bean paste prepared from various beans is added into the walnut cake, and the soybean milk filtrate is used for kneading dough, so that the flavor and taste of the obtained plastic cover are effectively improved, and the beans are subjected to enzymolysis by adopting the compound enzyme, so that the digestion of the walnut cake is facilitated, and the flavor of the product is improved.

(2) According to the invention, butter is added into flour to improve the fragrance of the baked walnut cake, and substances such as corn flour, white sesame, mixed mushroom powder and walnut powder are added, so that the taste and flavor of the walnut cake are enriched;

(3) according to the walnut cake, the walnut cake is prepared by adopting a twice baking mode, and is placed in a refrigerator for freezing after the first baking and then is baked for the second time, so that uniform and fine cracks are generated on the surface of the walnut cake subjected to cold and hot alternation, the crispy taste of the walnut cake is improved, in addition, the walnut cake is baked for 5min at the temperature of 120 ℃ during the first baking, the surface of the walnut cake is hardened, the inner part of the walnut cake is still soft, the surface of the walnut cake is more fragrant and crisp after the second baking, the inner part of the walnut cake is more mellow, and the taste of the walnut cake is.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.