阅读说明：本技术 一种红糖软式泡芙沙琪玛及其制备方法 (Brown sugar soft puff caramel treats and preparation method thereof ) 是由 魏加成 于 2020-05-18 设计创作，主要内容包括：本发明一种红糖软式泡芙沙琪玛及其制备方法配方精细,将传统的油炸型沙琪玛制备工艺改成烘烤型,有效降低沙琪玛的油脂含量,符合当下人们的健康饮食习惯；将烤芙条原料、工艺进行优化,使用红糖替代白砂糖,形成独特的口感,既改善了原先沙琪玛口感单一的问题,又增加了沙琪玛的营养价值；烫面时增添奶油,使得沙琪玛口感更加富有层次感,口味新颖,有利于扩大沙琪玛的销售市场。(The brown sugar soft type puff caramel treats and the preparation method thereof have fine formula, the traditional fried caramel treat preparation process is changed into a baking type, the oil content of the caramel treats is effectively reduced, and the healthy eating habits of people are met; the raw materials and the process of the Baofume strips are optimized, and brown sugar is used for replacing white granulated sugar to form unique taste, so that the problem of single taste of the original caramel treats is solved, and the nutritional value of the caramel treats is increased; cream is added during the hot noodle making process, so that the caramel treats has more layering and novel taste, and is beneficial to expanding the sale market of the caramel treats.)

1. A brown sugar soft puff caramel treats and a preparation method thereof are characterized in that: the specific manufacturing process flow is as follows: hot-pressing → extruding → baking → cooling → sugar cooking → mixing syrup → shaping → inner wrapping and outer wrapping, the specific manufacturing method comprises the following steps:

(1) ironing: heating water and cream in proportion until the cream is completely dissolved and boiled to obtain a mixed solution, adding low-gluten flour and food additives into the mixed solution, uniformly stirring to obtain a flour mixture, pouring the flour mixture into a stirrer, adding egg liquid at a constant speed, and stirring until no particles exist to obtain mixed batter;

(2) extruding strips: extruding the mixed paste obtained in the step (1) into noodles with the diameter of 5 mm;

(3) baking: baking the noodles obtained in the step (2) for 25min to golden yellow to obtain fruit strips;

(4) and (3) cooling: dividing the fruit strips obtained in the step (3) into small segments, and cooling the small segments in an environment with the temperature of 20-30 ℃ and the humidity of 30-50%;

(5) boiling sugar: mixing water, brown sugar, maltose syrup and honey in proportion, and decocting at 120-125 deg.C to obtain pasty syrup;

(6) mixing syrup: uniformly spraying the syrup obtained in the step (5) onto the surfaces of the fruit strips;

(7) molding: spreading in a container, spreading nuts, dried fruits, etc., flattening, cooling, cutting into blocks with length of 7cm, width of 4cm and height of 2cm to obtain caramel treats semi-finished product;

(8) inner wrapping and outer wrapping: and (4) carrying out inner and outer packaging forming on the caramel treats semi-finished product obtained in the step (7) through a packaging bag to obtain a caramel treats finished product, wherein the packaging bag is subjected to ozone sterilization for 1-2 hours before packaging.

2. The brown sugar soft puff caramel treats as claimed in claim 1, and the preparation method thereof is characterized in that: the proportion of the water, the cream, the low-gluten flour and the egg liquid is 3: 2: 2: 5, the rotating speed of the stirrer is 2500-.

3. The brown sugar soft puff caramel treats as claimed in claim 1, and the preparation method thereof is characterized in that: the baking temperature is 130 ℃ of primer and 170 ℃ of surface fire.

4. The brown sugar soft puff caramel treats as claimed in claim 1, and the preparation method thereof is characterized in that: the proportion of the water, the brown sugar, the maltose syrup and the honey is 3: 4: 9: 2.

Technical Field

The invention relates to the technical field of food processing, in particular to brown sugar soft puff caramel treats and a preparation method thereof.

Background

At present, the commercial caramel treats have high sugar and fat contents, rarely have health care efficacy, have excessively sweet taste and unbalanced nutrition, and cannot meet the requirements of people on nutrition and health care.

Most of caramel treats sold in the market have single taste and flat mouthfeel change, the requirements of different people on the caramel treats with different tastes cannot be met, and the caramel treats with special tastes are added, so that loss of nutrient components is easily caused in the preparation process; or no preservative is added for improving health, so that the shelf life is shortened. The traditional caramel treats is fried in oil, so that the oil content of the caramel treats is high, and the pursuit of people for healthy diet is not facilitated.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the brown sugar soft caramel treats and the preparation method thereof, which optimize and upgrade the common baked caramel treats into the brown sugar soft caramel treats, and are superior in both mouthfeel and nutrition.

The technical scheme of the invention is as follows: a brown sugar soft puff caramel treats and a preparation method thereof are characterized in that: the specific manufacturing process flow is as follows: hot-pressing → extruding → baking → cooling → sugar cooking → mixing syrup → shaping → inner wrapping and outer wrapping, the specific manufacturing method comprises the following steps:

(1) ironing: heating water and cream in proportion until the cream is completely dissolved and boiled to obtain a mixed solution, adding low-gluten flour and food additives into the mixed solution, uniformly stirring to obtain a flour mixture, pouring the flour mixture into a stirrer, adding egg liquid at a constant speed, and stirring until no particles exist to obtain mixed batter;

(2) extruding strips: extruding the mixed paste obtained in the step (1) into noodles with the diameter of 5 mm;

(3) baking: baking the noodles obtained in the step (2) for 25min to golden yellow to obtain fruit strips;

(4) and (3) cooling: dividing the fruit strips obtained in the step (3) into small segments, and cooling the small segments in an environment with the temperature of 20-30 ℃ and the humidity of 30-50%;

(5) boiling sugar: mixing water, brown sugar, maltose syrup and honey in proportion, and decocting at 120-125 deg.C to obtain pasty syrup;

(6) mixing syrup: uniformly spraying the syrup obtained in the step (5) onto the surfaces of the fruit strips;

(7) molding: spreading in a container, spreading nuts, dried fruits, etc., flattening, cooling, cutting into blocks with length of 7cm, width of 4cm and height of 2cm to obtain caramel treats semi-finished product;

(8) inner wrapping and outer wrapping: and (4) carrying out inner and outer packaging forming on the caramel treats semi-finished product obtained in the step (7) through a packaging bag to obtain a caramel treats finished product, wherein the packaging bag is subjected to ozone sterilization for 1-2 hours before packaging.

The proportion of the water, the cream, the low-gluten flour and the egg liquid is 3: 2: 2: 5, the rotating speed of the stirrer is 2500-.

The baking temperature is 130 ℃ of primer and 170 ℃ of surface fire.

The proportion of the water, the brown sugar, the maltose syrup and the honey is 3: 4: 9: 2.

preferably, the nuts and dried fruits are one or more of almonds, dried walnuts, pumpkin seeds, sunflower seeds, pistachios, pine nuts, cashews, raisins, dried strawberries, dried mangoes and yellow peaches.

Preferably, the food additive is potassium sorbate.

Preferably, the concentration of the maltose syrup is 78%.

Has the advantages that: the invention has fine formula, changes the traditional fried caramel treats preparation process into baking type, effectively reduces the oil content of the caramel treats, and accords with the current healthy eating habits of people; the raw materials and the process of the Baofume strips are optimized, and brown sugar is used for replacing white granulated sugar to form unique taste, so that the problem of single taste of the original caramel treats is solved, and the nutritional value of the caramel treats is increased; cream is added during the hot noodle making process, so that the caramel treats has more layering and novel taste, and is beneficial to expanding the sale market of the caramel treats.

Detailed Description