阅读说明：本技术 一种柿子酥及其制备方法 (Persimmon crisp and preparation method thereof ) 是由 胡婷 王颜悦 胡郡楠 吴鹏 于 2019-12-12 设计创作，主要内容包括：本发明涉及食品加工的技术领域,具体涉及一种柿子酥及其制备方法,柿子酥包括下列重量份的原料：低筋面粉95～120份,柿子40～60份,奶粉10～20份,杏仁粉10～20份,糖60～90份,黄油50～60份,鸡蛋130～145份,白芝麻30～40份,大豆油25～30份,柠檬汁5～6份,盐7～8份,适量水。本发明的柿子酥采用罗田甜柿和低筋面粉为主要原料,和普通柿子相比,罗田甜柿为自然脱涩柿子,省去了人工脱涩的工序,简化生产工序,降低了生产成本。本发明的柿子酥口感极佳,风味突出。增大了普通酥性饼干的营养价值,具有清热生津、涩肠止痢、健脾益胃的功效。(The invention relates to the technical field of food processing, in particular to a persimmon crisp and a preparation method thereof, wherein the persimmon crisp comprises the following raw materials in parts by weight: 95-120 parts of low-gluten flour, 40-60 parts of persimmon, 10-20 parts of milk powder, 10-20 parts of almond powder, 60-90 parts of sugar, 50-60 parts of butter, 130-145 parts of eggs, 30-40 parts of white sesame seeds, 25-30 parts of soybean oil, 5-6 parts of lemon juice, 7-8 parts of salt and a proper amount of water. The persimmon shortbread adopts the Lutian sweet persimmons and the low-gluten flour as main raw materials, and compared with the common persimmons, the Lutian sweet persimmons are naturally deastringent persimmons, so that the manual deastringent process is omitted, the production process is simplified, and the production cost is reduced. The persimmon crisp disclosed by the invention is excellent in taste and prominent in flavor. Increases the nutritive value of the common crisp biscuits, and has the effects of clearing heat, promoting fluid production, astringing intestine, stopping dysentery, strengthening spleen and benefiting stomach.)

1. The persimmon shortbread is characterized by comprising the following raw materials in parts by weight: 95-120 parts of low-gluten flour, 40-60 parts of persimmon, 10-20 parts of milk powder, 10-20 parts of almond powder, 60-90 parts of sugar, 50-60 parts of butter, 130-145 parts of eggs, 30-40 parts of white sesame seeds, 25-30 parts of soybean oil, 5-6 parts of lemon juice, 7-8 parts of salt and a proper amount of water.

2. A persimmon crisp as defined in claim 1 wherein: the persimmon is luodian persimmon.

3. A persimmon crisp as defined in claim 1 wherein: the milk powder is whole milk powder.

4. A persimmon crisp as defined in claim 1 wherein: the sugar is soft white sugar.

5. A method for preparing persimmon crisps as claimed in any one of claims 1 to 4, comprising the steps of:

(1) softening butter at room temperature, scattering and pouring eggs, adding sugar, and whipping until the butter is light yellow and slightly fluffy to obtain whipped butter;

(2) mixing milk powder, semen Armeniacae amarum powder and part of weak flour uniformly to obtain powder;

(3) adding the whipped butter obtained in the step (1) into the powder obtained in the step (2) to form dough;

(4) opening the eggs, separating egg white and yolk, taking egg white, taking the remaining low-gluten flour, sequentially adding egg white, sugar, soybean oil and white sesame seeds, and uniformly mixing to obtain a batter;

(5) baking the batter obtained in the step (4) at the upper and lower fire temperatures of 170 ℃ until the batter is formed to obtain crispness;

(6) taking a proper amount of water, sequentially adding lemon juice and salt, and uniformly mixing to obtain a color fixative;

(7) cutting the persimmons into blocks, putting the persimmons into the color fixative obtained in the step (6), and soaking for color fixation;

(8) taking out the persimmons subjected to color protection in the step (7), and chopping the persimmons into paste to obtain persimmon paste;

(9) heating the persimmon paste obtained in the step (8), adding sugar, continuously stirring and concentrating to obtain persimmon stuffing;

(10) dividing the dough obtained in the step (3) into two parts, putting the first part of dough as a bottom layer, flattening, sequentially putting the crisp dough obtained in the step (5) and the persimmon stuffing obtained in the step (9), covering the second part of dough, and flattening to obtain the persimmon crisp dough;

(11) and (3) baking the persimmon crisp dough to be mature at the temperature of 175 ℃ by upper fire and lower fire, and cooling to obtain the persimmon crisp.

6. A method of making a persimmon crisp as set forth in claim 5, characterized in that: the weight ratio of butter, sugar and eggs in the step (1) is (50-60): (20-30): (20-30).

7. A method of making a persimmon crisp as set forth in claim 5, characterized in that: in the step (2), the mass ratio of the low-gluten flour, the milk powder and the almond powder is (70-90): (10-20): (10-20).

8. A method of making a persimmon crisp as set forth in claim 5, characterized in that: the weight ratio of the low-gluten flour, the eggs, the sugar, the soybean oil and the white sesame seeds in the step (4) is (25-30): (110-115): (30-40): (25-30): (30-40).

9. The method of claim 5, wherein: in the step (6), the weight ratio of water to lemon juice to salt is (300-400): (5-6): (7-8), wherein the temperature range of the water is 50-70 ℃.

10. A method of making a persimmon crisp as set forth in claim 5, characterized in that: in the step (9), the weight ratio of the persimmon paste to the sugar is (40-60): (10-20).

Technical Field

The invention relates to the technical field of food processing, in particular to persimmon shortbread and a preparation method thereof.

Background

The crisp biscuit is made of low gluten wheat flour as main raw material and more grease and granulated sugar. The biscuit forms less gluten during dough preparation, and the dough lacks extensibility and elasticity and has good plasticity and adhesiveness. The product is crisp and easy to break, and belongs to daily leisure food. The development of the crisp biscuits with new taste can enrich the types of crisp biscuits on the market and improve the market benefits of wheat flour.

Persimmon is a berry fruit of Ebenaceae plant, and is in the mature season of about October, and has more shapes, such as spherical, oblate, approximately conical and square, and different varieties with different colors from light orange to dark orange red, the size of the persimmon is 2 cm to 10 cm, and the weight of the persimmon is 100 g to 350 g. Has the medicinal values of clearing heat and promoting fluid production, astringing intestine and stopping dysentery, and invigorating spleen and stomach. The persimmon adopted by the invention is the sweet persimmon in the Lutian, is a geographical sign product in China, and is a naturally deastringent sweet persimmon variety which can be eaten without manual deastringency. It features bright colour, round body, thin skin, thick meat, sweet and crisp taste. The sweet persimmons produced in other places generally have more than eight seeds, and the stony persimmon chipped on the stone does not exceed three seeds, so that the persimmon stone is convenient to eat and process. The invention applies the luotian persimmon to the crisp biscuit, can promote the development and utilization of the luotian persimmon, carry out the theoretical practice of accurate poverty alleviation, increase the popularity and the influence of the luotian in the country of the Chinese sweet persimmon, and promote the development of the local tourism industry and the economy of special commodities.

Disclosure of Invention

The invention aims to provide persimmon shortbread which has taste and nutrition compared with common shortbread biscuits.

The second purpose of the invention is to provide a preparation method of persimmon shortbread.

The scheme adopted by the invention for realizing one of the purposes is as follows: a persimmon crisp comprises the following raw materials in parts by weight: 95-120 parts of low-gluten flour, 40-60 parts of persimmon, 10-20 parts of milk powder, 10-20 parts of almond powder, 60-90 parts of sugar, 50-60 parts of butter, 130-145 parts of eggs, 30-40 parts of white sesame seeds, 25-30 parts of soybean oil, 5-6 parts of lemon juice, 7-8 parts of salt and a proper amount of water.

Preferably, the persimmon is luodian persimmon.

Preferably, the milk powder is whole milk powder.

Preferably, the sugar is soft white sugar.

The second scheme adopted by the invention for achieving the purpose is as follows: the preparation method of the persimmon shortbread comprises the following steps:

(1) softening butter at room temperature, scattering and pouring eggs, adding sugar, and whipping until the butter is light yellow and slightly fluffy to obtain whipped butter;

(2) mixing milk powder, semen Armeniacae amarum powder and part of weak flour uniformly to obtain powder;

(3) adding the whipped butter obtained in the step (1) into the powder obtained in the step (2) to form dough;

(4) opening the eggs, separating egg white and yolk, taking egg white, taking the remaining low-gluten flour, sequentially adding egg white, sugar, soybean oil and white sesame seeds, and uniformly mixing to obtain a batter;

(5) baking the batter obtained in the step (4) at the upper and lower fire temperatures of 170 ℃ until the batter is formed to obtain crispness;

(6) taking a proper amount of water, sequentially adding lemon juice and salt, and uniformly mixing to obtain a color fixative;

(7) cutting the persimmons into blocks, putting the persimmons into the color fixative obtained in the step (6), and soaking for color fixation;

(8) taking out the persimmons subjected to color protection in the step (7), and chopping the persimmons into paste to obtain persimmon paste;

(9) heating the persimmon paste obtained in the step (8), adding sugar, continuously stirring and concentrating to obtain persimmon stuffing;

(10) dividing the dough obtained in the step (3) into two parts, putting the first part of dough as a bottom layer, flattening, sequentially putting the crisp dough obtained in the step (5) and the persimmon stuffing obtained in the step (9), covering the second part of dough, and flattening to obtain the persimmon crisp dough;

(11) and (3) baking the persimmon crisp dough to be mature at the temperature of 175 ℃ by upper fire and lower fire, and cooling to obtain the persimmon crisp.

Preferably, the weight ratio of butter, sugar and eggs in the step (1) is (50-60): (20-30): (20-30).

Preferably, in the step (2), the mass ratio of the low-gluten flour, the milk powder and the almond powder is (70-90): (10-20): (10-20).

Preferably, the weight ratio of the low-gluten flour, the eggs, the sugar, the soybean oil and the white sesame seeds in the step (4) is (25-30): (110-115): (30-40): (25-30): (30-40).

Preferably, the weight ratio of the water, the lemon juice and the salt in the step (6) is (300-400): (5-6): (7-8), wherein the temperature range of the water is 50-70 ℃.

Preferably, the weight ratio of the persimmon paste to the sugar in the step (9) is (40-60): (10-20).

The invention has the following advantages and beneficial effects:

(1) the persimmon shortbread adopts the Lutian sweet persimmons and the low-gluten flour as main raw materials, and compared with the common persimmons, the Lutian sweet persimmons are naturally deastringent persimmons, so that the manual deastringent process is omitted, the production process is simplified, and the production cost is reduced.

(2) The persimmon crisp disclosed by the invention is excellent in taste and prominent in flavor. Increases the nutritive value of the common crisp biscuits, and has the effects of clearing heat, promoting fluid production, astringing intestine, stopping dysentery, strengthening spleen and benefiting stomach.

(3) The persimmon crisp disclosed by the invention is added with sesame crisp, so that the taste of the persimmon crisp is richer and more diversified, and the persimmon crisp has the functions of softness and hardness.

(4) In the preparation method, the flesh of the persimmon is naturally deastringent and has no astringent taste, and only the color fixative is used for soaking for color protection, and the peel is soaked in warm saline water for deastringent treatment, so that the astringent taste of the peel of the persimmon can be effectively reduced, and the taste of the persimmon crisp is more excellent.

(5) According to the persimmon shortbread, the Luo-tian sweet persimmons are applied to the crisp biscuits, so that the development and utilization of the Luo-tian sweet persimmons can be promoted, the theoretical practice of accurate poverty alleviation is carried out, the popularity and the influence of the Luo-tian, namely the county of the Chinese sweet persimmons, are increased, and the development of the local tourism industry and the economy of special commodities is promoted.

Detailed Description

The following examples are provided to further illustrate the present invention for better understanding, but the present invention is not limited to the following examples.