阅读说明：本技术 一种柚子菠萝包 (Grapefruit and pineapple steamed stuffed bun ) 是由 郭翥 潘威 张瑨 黄梅爱 于 2019-11-25 设计创作，主要内容包括：本发明属于面包制作领域,具体涉及一种柚子菠萝包。由以下重量份原料组成：面团的原料组成为：高粉900-1100、水350-450、大豆低聚糖150-200、麦芽糊精40-50、鸡蛋80-120、柚子酱100-150、奶油80-90、奶粉30-50、酵母8-12、食盐8-12、乳清蛋白粉3-6。菠萝皮原料组成为：低粉200-300、大豆卵磷脂0.3-0.6、单硬脂酸甘油酯1-1.5、牛油100-130、酥油30-50、鸡蛋40-60、甜菊糖苷120-160。所得的菠萝包表皮金黄酥脆,内质细腻软弹,营养丰富,香甜可口,减轻了食用的消化负担,安全健康。(The invention belongs to the field of bread making, and particularly relates to a grapefruit pineapple bun. The composition is characterized by comprising the following raw materials in parts by weight: the dough comprises the following raw materials: 900-1100 parts of high flour, 350-450 parts of water, 150-200 parts of soybean oligosaccharide, 40-50 parts of maltodextrin, 80-120 parts of eggs, 100-150 parts of grapefruit jam, 80-90 parts of cream, 30-50 parts of milk powder, 8-12 parts of yeast, 8-12 parts of salt and 3-6 parts of whey protein powder. The pineapple peel comprises the following raw materials: 200-300 of low-powder, 0.3-0.6 of soybean lecithin, 1-1.5 of glyceryl monostearate, 100-130 of beef tallow, 30-50 of butter, 40-60 of eggs and 120-160 of stevioside. The obtained pineapple bun has golden and crisp surface, fine and soft texture, rich nutrition, sweet and delicious taste, reduced digestion burden, and good safety and health.)

1. The grapefruit pineapple bag is characterized by being prepared from the following raw materials in parts by weight:

the dough comprises the following raw materials: 900-1100 parts of high flour, 350-450 parts of water, 150-200 parts of soybean oligosaccharide, 40-50 parts of maltodextrin, 80-120 parts of eggs, 100-150 parts of grapefruit sauce, 80-90 parts of cream, 30-50 parts of milk powder, 8-12 parts of yeast, 8-12 parts of salt and 3-6 parts of whey protein powder;

the pineapple peel comprises the following raw materials: 200-300 of low-powder, 0.3-0.6 of soybean lecithin, 1-1.5 of glyceryl monostearate, 100-130 of beef tallow, 30-50 of butter, 40-60 of eggs and 120-160 of stevioside.

2. The pomelo and pineapple bag of claim, wherein the pomelo sauce comprises, by weight, 50-70 parts of pomelo, 50-80 parts of sesame, 10-20 parts of shiitake mushroom, 100 parts of beef, 50-80 parts of soybean, 10-20 parts of garlic, 10-15 parts of chilli powder, 3-6 parts of dried pomelo peel and 2-3 parts of pepper.

3. The grapefruit pineapple bag of claim 2, wherein the grapefruit sauce is prepared by a method comprising:

the method comprises the following steps: peeling fructus Citri Grandis, sun drying pericarp, adding equal amount of saline water into pulp, mixing, and pulverizing to obtain mixture A;

step two: cutting beef, boiling in boiling water for 1-2min, adding salt, and pickling for 20-30 min;

step three: fermenting soybeans;

step four: grinding dried pericarpium Citri Grandis, Lentinus Edodes, Bulbus Allii, and Capsici fructus powder, decocting in water for 1-1.5 hr, and adding Chinese liquor to obtain mixture B;

step five: mixing the mixture A and the mixture B, and fermenting together for 15-20h to obtain a mixture C;

step six: pouring the beef and the fermented soybean into a container, adding a proper amount of water, decocting with slow fire for 3-4 hours, adding the mixture C, decocting for 1-2 hours until the water content is 23-30%, and cooling.

4. The pineapple bag of claim 1, wherein the dough is prepared from:

(1) adding 1/3 high flour, 1/2 maltodextrin, egg, 1/2 milk powder, yeast and salt into a dough mixer, and slowly stirring until no particles exist;

(2) adding cream and water equivalent to the cream into a dough mixer, slowly stirring for 10-15min, rapidly stirring for 1h, adding the cream, and continuously stirring for 1-1.5 h;

(3) taking out the dough, and beating for 10-15 min;

(4) adding 1/3 high flour, the rest maltodextrin, and water with the same amount as the high flour, stirring to remove granules, mixing with the dough, stirring slowly for 15-20min, and repeating the beating step (3);

(5) adding the rest high flour, stirring, cutting into 30-45g dough, covering with preservative film, and standing at room temperature for 20-30 min.

5. The grapefruit pineapple bag of claim 1, wherein the pineapple peel is prepared by:

(1) adding cream and stevioside into a whisk, stirring at low speed, adding egg liquid for 3-4 times, and mixing;

(2) sieving the low powder, adding the uniformly mixed substance, and slowly stirring until no particles exist;

(3) and (3) putting the soybean lecithin, the glyceryl monostearate and the beef tallow into a container, melting with hot water, stirring uniformly, adding the powder obtained in the step (2) for a few times, stirring slowly until the mixture is completely mixed uniformly, turning and pressing for 5-10min, adding the butter, stirring uniformly, cutting into small dough of 15-20g, and covering with a preservative film for later use.

6. The pineapple bag of claim 1, wherein the pineapple bag is produced by:

(1) dividing the dough into three equal parts, brushing 1-2g of pomelo jam on two parts of dough patterns, stacking the three parts of dough, placing the dough without brushing the pomelo jam on the upper layer, compacting and kneading;

(2) rolling pineapple peel to 5-8cm in diameter, covering on the dough, marking out grid lines, and brushing egg liquid;

(3) placing into the middle layer of oven, baking at 190 deg.C and 170 deg.C for 12-14min, and cooling.

7. The grapefruit pineapple package of claim 2, wherein said soy fermentation is: soaking semen glycines, swelling by 1.5-2 times, pulverizing for 3-5min, sterilizing, mixing with 0.5-1.5 wt% of lactobacillus and Geotrichum candidum, and fermenting for 2-5 days.

Technical Field

The invention belongs to the field of bread making, and particularly relates to a grapefruit pineapple bun.

Background

The pineapple bag is a classic hongkong food, is famous because the surface of the pineapple bag is fragrant and crisp and golden yellow after being baked, and has the soul of fragrant and crisp surface, soft bag body and sweet taste, thus being popular with consumers. However, with the improvement of living standard and the change of eating habits, consumers have new expectations for food.

A large amount of butter and sugar are usually added into the baked food in the preparation process, and the baked food and flour are baked and puffed at high temperature, so that the dessert has unique fragrance. However, the combination of butter and a large amount of sugar, together with the high fat content, high calorie content and high GI content of carbohydrates, brings about a feeling of satisfaction in taste for consumers and also brings an annoyance of obesity, so that it is important to make a relatively healthy pineapple bun with good taste at present.

Patent No. 201510572952.5 provides a method for preparing pineapple steamed stuffed bun, which comprises substituting white sugar with soybean oligosaccharide and xylitol, and adding Lentinus Edodes and semen Phaseoli for preventing obesity, dental caries, constipation and hypertension, and loosening bowel to relieve constipation. However, the pineapple bun provided by the document has a little more shiitake mushroom, so that the baked pineapple bun has a more obvious special flavor and taste of shiitake mushroom, and has a limited appeal to customers.

Therefore, the pineapple steamed stuffed bun which is good in taste and high in nutritional value and does not bring excessive burden to human bodies is needed in the current market.

Disclosure of Invention

The invention provides a grapefruit pineapple bag for solving the technical problems. The method is realized by the following technical scheme:

the grapefruit pineapple bun is prepared from the following raw materials in parts by weight:

the dough comprises the following raw materials: 900-1100 parts of high flour, 350-450 parts of water, 150-200 parts of soybean oligosaccharide, 40-50 parts of maltodextrin, 80-120 parts of eggs, 100-150 parts of grapefruit sauce, 80-90 parts of cream, 30-50 parts of milk powder, 8-12 parts of yeast, 8-12 parts of salt and 3-6 parts of whey protein powder;

the pineapple peel comprises the following raw materials: 200-300 of low-powder, 0.3-0.6 of soybean lecithin, 1-1.5 of glyceryl monostearate, 100-130 of beef tallow, 30-50 of butter, 40-60 of eggs and 120-160 of stevioside;

the grapefruit sauce comprises, by weight, 50-70 parts of grapefruit, 50-80 parts of sesame, 10-20 parts of mushroom, 100 parts of beef, 50-80 parts of soybean, 10-20 parts of garlic, 10-15 parts of chili powder, 3-6 parts of dried grapefruit peel and 2-3 parts of pepper.

The preparation method of the grapefruit jam comprises the following steps:

the method comprises the following steps: peeling fructus Citri Grandis, sun drying pericarp, adding equal amount of saline water into pulp, mixing, and pulverizing to obtain mixture A;

step two: cutting beef, boiling in boiling water for 1-2min, adding salt, and pickling for 20-30 min;

step three: fermenting soybeans;

step four: grinding dried pericarpium Citri Grandis, Lentinus Edodes, Bulbus Allii, and Capsici fructus powder, decocting in water for 1-1.5 hr, and adding Chinese liquor to obtain mixture B;

step five: mixing the mixture A and the mixture B, and fermenting together for 15-20h to obtain a mixture C;

step six: pouring the beef and the fermented soybean into a container, adding a proper amount of water, decocting with slow fire for 3-4 hours, adding the mixture C, decocting for 1-2 hours until the water content is 23-30%, and cooling.

The soybean fermentation method comprises the following steps: soaking semen glycines, swelling by 1.5-2 times, pulverizing for 3-5min, sterilizing, mixing with 0.5-1.5 wt% of lactobacillus and Geotrichum candidum, and fermenting for 2-5 days.

The preparation method of the dough comprises the following steps:

(1) adding 1/3 high flour, 1/2 maltodextrin, egg, 1/2 milk powder, yeast and salt into a dough mixer, and slowly stirring until no particles exist;

(2) adding cream and water equivalent to the cream into a dough mixer, slowly stirring for 10-15min, rapidly stirring for 1h, adding the cream, and continuously stirring for 1-1.5 h;

(3) taking out the dough, and beating for 10-15 min;

(4) adding 1/3 high flour, the rest maltodextrin, and water with the same amount as the high flour, stirring to remove granules, mixing with the dough, stirring slowly for 15-20min, and repeating the beating step (3);

(5) adding the rest high flour, stirring, cutting into 30-45g dough, covering with preservative film, and standing at room temperature for 20-30 min.

The pineapple peel is prepared by the following steps:

(1) adding cream and stevioside into a whisk, stirring at low speed, adding egg liquid for 3-4 times, and mixing;

(2) sieving the low powder, adding the uniformly mixed substance, and slowly stirring until no particles exist;

(3) and (3) putting the soybean lecithin, the glyceryl monostearate and the beef tallow into a container, melting with hot water, stirring uniformly, adding the powder obtained in the step (2) for a few times, stirring slowly until the mixture is completely mixed uniformly, turning and pressing for 5-10min, adding the butter, stirring uniformly, cutting into small dough of 15-20g, and covering with a preservative film for later use.

The manufacturing method of the pineapple bag comprises the following steps:

(1) dividing the dough into three equal parts, brushing 1-2g of pomelo jam on two parts of dough patterns, stacking the three parts of dough, placing the dough without brushing the pomelo jam on the upper layer, compacting and kneading;

(2) rolling pineapple peel to 5-8cm in diameter, covering on the dough, marking out grid lines, and brushing egg liquid;

(3) placing into the middle layer of oven, baking at 190 deg.C and 170 deg.C for 12-14min, and cooling.

Has the advantages that:

the pomelo and pineapple steamed stuffed bun provided by the invention is rich in nutrition, golden in color, fragrant, sweet and delicious, crisp in skin, fine, soft and elastic in inner quality; the stevioside replaces white granulated sugar, so that the sweetness is moderate, and the sugar intake of consumers is reduced; the pomelo has the effects of promoting digestion and decomposing fat, is rich in vitamin content, tastes sour, sweet and fresh, and is added into the pineapple bread to help relieve sweet and greasy feeling brought by desserts; in the document, the pomelo is made into jam and is wrapped inside the pineapple bag, the sauce permeates into the surrounding dough during baking, the dough is puffed along with the rise of temperature, and the fresh scent of the pomelo is diffused inside the bread. When the grapefruit jam is prepared, various nutritional ingredients are added, and the grapefruit peel is added, so that the bitter taste of the grapefruit peel is removed in the processing process, but the fragrance of the grapefruit and glycoside substances capable of decomposing fat later are retained, and multiple purposes are achieved.

The dough is the main part of pineapple package, and high flour is added three times when making the dough, can fully mix with other raw materials to stir when high flour content is different, pat the dough after the stirring, help the dough go out the muscle, improve the elasticity and the fineness of dough, improve the taste. The soybean fermented product contains abundant soybean peptide, and has effects of keeping moisture and preventing bread aging; and the bread is an excellent nutrient substance of the yeast, so that the yeast can be fermented vigorously, and the bread is soft, thereby playing a role in improving the quality of the bread. The addition of lactobacillus and geotrichum candidum in the fermentation of the soybeans can accelerate the fermentation process of the soybeans, and the soybeans can promote the propagation of the lactobacillus, the geotrichum candidum and bifidobacterium after being fermented, promote the micro-ecological balance of human bodies, promote the gas production effect of yeast and enable bread to be fluffy and porous.

The pineapple peel is the soul of the pineapple steamed stuffed bun and influences the appearance and the taste of the pineapple steamed stuffed bun. The butter increases the flavor of the pineapple peel, and the butter makes the pineapple peel crisp; the soybean lecithin and the glyceryl monostearate are used as modifiers of the bread in the preparation process, and the soybean lecithin has the characteristics of safe source and oxidation resistance, and can be combined with protein to maintain the fluffy state of the bread; in addition, the soybean lecithin and the glycerin monostearate act together to serve as an emulsifier, so that the contact area between the oil-phase raw materials and the water-phase raw materials is increased, the raw materials can be uniformly mixed, and the phenomenon of caking in bread baking is avoided.

Finally, the pomelo jam is coated on the dough layer by layer when the pineapple steamed stuffed bun is made, so that the pomelo jam is more uniformly distributed and has moderate content, the sweet and greasy taste caused by the accumulation of a large amount of the pomelo jam is avoided, and the problem of bread collapse or large gaps caused by the accumulation of a large amount of the pomelo jam is also avoided.

In a word, the grapefruit pineapple bun provided by the document is golden and crisp in surface, fine and soft in internal texture, rich in nutrition, sweet and delicious, and safe and healthy, and the digestion burden of eating is relieved.

Detailed Description

The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.