阅读说明：本技术 一种脐橙味冰皮及其制作方法 (Navel orange flavored ice rind and preparation method thereof ) 是由 曾亮生 于 2019-10-21 设计创作，主要内容包括：本发明属于糕点制作技术领域,具体公开了一种脐橙味冰皮及其制作方法,由以下质量份数的原料配比而成：冰皮预拌粉2份-5份、奶油芝士2份-5份、幼砂糖5份-8份、度酒0份-4份、海藻糖玉米淀粉2份-6份、全脂纯牛奶0份-2份；在制作原料里加入浓缩橙汁、香橙果皮果酱、香橙果粒果酱制成脐橙馅,脐橙营养丰富,含有人体所必需的各类营养成份,脐橙含有大量维生素C和胡萝卜素,有助于抑制致癌物质的形成,还能软化和保护血管,脐橙还含有大量维生素C和β-胡萝卜素,有助于抑制致癌物质的形成,还能软化和保护血管,促进血液循环,预防胆囊疾病丰富的维生素,能够预防坏血病的发生,提高了冰皮的营养成分,具有一定的食疗效果。(The invention belongs to the technical field of cake making, and particularly discloses navel orange flavored ice sheets and a making method thereof, wherein the navel orange flavored ice sheets are prepared from the following raw materials in parts by mass: 2-5 parts of ice rind premixed flour, 2-5 parts of cream cheese, 5-8 parts of young granulated sugar, 0-4 parts of strong liquor, 2-6 parts of trehalose corn starch and 0-2 parts of full-cream pure milk; the navel orange stuffing is prepared by adding concentrated orange juice, orange peel jam and orange grain jam into the preparation raw materials, the navel orange is rich in nutrition and contains various nutritional components necessary for a human body, the navel orange contains a large amount of vitamin C and carotene, which are beneficial to inhibiting the formation of carcinogenic substances and softening and protecting blood vessels, the navel orange also contains a large amount of vitamin C and beta-carotene, which are beneficial to inhibiting the formation of carcinogenic substances and softening and protecting blood vessels, the blood circulation is promoted, abundant vitamins for preventing gallbladder diseases can be used, the occurrence of scurvy can be prevented, the nutritional components of the ice rind are improved, and a certain food therapy effect is achieved.)

1. The navel orange flavor ice rind is characterized in that: the material is prepared from the following raw materials in parts by mass: 2-5 parts of ice rind premixed flour, 2-5 parts of cream cheese, 5-8 parts of young granulated sugar, 0-4 parts of liqueur, 2-6 parts of trehalose corn starch, 0-2 parts of full-cream pure milk, 2-11 parts of concentrated orange juice, 1-5 parts of unsalted butter, 0-3 parts of malt syrup, 2-5 parts of non-dairy fat light milk, 1-4 parts of gelatin, 0-1 part of full-cream milk powder, 0-2 parts of concentrated whey protein, 0-3 parts of whey powder, 0-5 parts of orange peel jam and 1-6 parts of orange grain jam.

2. The navel orange flavored ice rind, as claimed in claim 1, wherein: the temperature of the maltose syrup is 84 degrees.

3. The method for making navel orange flavor ice rind according to claim 1, characterized in that: the method comprises the following steps:

s1, stirring 2-5 parts of cream cheese by Microsoft, and heating and softening the cream cheese in a water-proof manner until no particles exist;

s2, 2-5 parts of non-dairy fat light milk and 1-5 parts of light cream are weighed according to a proportion and stirred uniformly, and then the mixed light milk is poured into a jar;

s3, setting the parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 100-105;

s4, uniformly stirring the cheese softened in the S1, adding 5-8 parts of weighed young granulated sugar, uniformly stirring, adding 1-4 parts of gelatin water, uniformly stirring, adding 0-4 parts of liqueur, uniformly stirring, adding 2-11 parts of new concentrated orange juice, uniformly stirring, adding fermented light milk in the S3, and uniformly stirring;

s5, uniformly stirring 0-5 parts of orange peel jam and 1-6 parts of orange grain jam in proportion, adding the mixture prepared in S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 33-36 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and troweling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 24-28 parts;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

4. The method for making navel orange flavor ice rind according to claim 3, wherein the method comprises the following steps: the agitation speed of the mousse line in the S3 is 250-260.

5. The method for making navel orange flavor ice rind according to claim 3, wherein the method comprises the following steps: and adjusting the temperature of the intermediate-speed freezer at S7 to-20 ℃.

6. The method for making navel orange flavor ice rind according to claim 3, wherein the method comprises the following steps: and a layer of oiled paper is required to be placed between each layer in the S7 to separate the formed mousse.

Technical Field

The invention belongs to the technical field of cake making, and particularly relates to navel orange flavored ice sheets and a making method thereof.

Background

The snowy crust is the crust of a mooncake with the Chinese characteristic cake, belongs to mid-autumn and mid-autumn food, the traditional mooncake is made of syrup, the color is golden yellow, part of raw materials of the snowy crust is sticky rice, the made mooncake is white in appearance and is stored in a freezer, the mooncake is stored in a freezer when sold, the snowy crust is steamed and is completely cooled, then stuffing is wrapped, otherwise hands are stuck, the snowy crust is still slightly stuck to the hands after being cooled, the problem that the hands are stuck with a proper amount of cake powder can be solved, if the mooncake is still very stuck to the hands after being cooled, one possibility that the bowls are not covered with a preservative film during steaming to cause excessive water is caused, and the other possibility that the snowy crust is not completely steamed to cause stickiness.

The traditional ice sheet is generally made of glutinous rice, sticky rice powder or specially-made ice sheet powder, has single taste and single function, and only has the effects of attractive appearance and soft glutinous eating.

Disclosure of Invention

The invention aims to provide navel orange flavored ice rind and a preparation method thereof, and aims to solve the problems in the background art.

In order to achieve the purpose, the invention adopts the following technical scheme: the navel orange flavored ice rind and the preparation method thereof are prepared from the following raw materials in parts by mass: 2-5 parts of ice rind premixed flour, 2-5 parts of cream cheese, 5-8 parts of young granulated sugar, 0-4 parts of liqueur, 2-6 parts of trehalose corn starch, 0-2 parts of full-cream pure milk, 2-11 parts of concentrated orange juice, 1-5 parts of unsalted butter, 0-3 parts of malt syrup, 2-5 parts of non-dairy fat light milk, 1-4 parts of gelatin, 0-1 part of full-cream milk powder, 0-2 parts of concentrated whey protein, 0-3 parts of whey powder, 0-5 parts of orange peel jam and 1-6 parts of orange grain jam.

Preferably, the temperature of the maltose syrup is 84 degrees.

A method for preparing navel orange flavor ice skin comprises the following steps:

s1, stirring 2 parts of cream cheese by Microsoft, heating and softening the cheese in a water-proof manner until no particles exist;

s2, 2 parts of non-dairy fat light milk and 1 part of light cream are weighed according to a proportion and stirred uniformly, and then the mixed light milk is poured into a jar;

s3, setting the parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 100-105;

s4, uniformly stirring the cheese softened in the S1, adding 5-8 parts of weighed young granulated sugar, uniformly stirring, adding 1 part of gelatin water, uniformly stirring, adding 1 part of alcohol, uniformly stirring, adding 2 parts of new concentrated orange juice, uniformly stirring, adding the fermented light milk in the S3, and uniformly stirring;

s5, uniformly mixing 1 part of the orange peel jam and 1 part of the orange grain jam in proportion, adding the mixture prepared in the S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 33-36 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and troweling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 24-28 parts;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

Preferably, the stirring speed of the mousse line in S3 is 250-260.

Preferably, the temperature of the freezer in the S7 is adjusted to-20 ℃.

Preferably, a layer of oiled paper is placed between each layer in the step S7 to separate the formed mousse.

The invention has the technical effects and advantages that: compared with the prior art, the navel orange stuffing is prepared by adding concentrated orange juice, orange peel jam and orange grain jam into the preparation raw materials, the navel orange is rich in nutrition and contains various nutritional ingredients necessary for a human body, the navel orange contains a large amount of vitamin C and carotene, is beneficial to inhibiting the formation of carcinogenic substances, can soften and protect blood vessels, promotes blood circulation, is beneficial to reducing cholesterol and blood fat, reducing the possibility of suffering from heart diseases and preventing gallbladder diseases, and also contains a large amount of vitamin C and beta-carotene, is beneficial to inhibiting the formation of carcinogenic substances, can soften and protect blood vessels, promotes blood circulation, is beneficial to reducing cholesterol and blood fat, reducing the possibility of suffering from heart diseases, prevents rich vitamins of gallbladder diseases, can prevent the occurrence of scurvy, improves the nutritional ingredients of ice rind, is rich in nutrition and has a certain food therapy effect, the oil cells of the mature navel orange fruit peel and the juice cells of the mature navel orange fruit flesh contain high-grade alcohol, aldehyde, ketone, volatile organic acid and terpenes, can emit attractive fragrance, are placed in a faint fragrance room to fill the mouth with faint scent, and can be added into the ice skin to improve the edible taste of the ice skin.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. 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.

Example 1

The invention provides navel orange flavored ice rind which is prepared from the following raw materials in parts by weight: the formula comprises the following raw materials, by weight, 2 parts of ice rind premixed powder, 2 parts of cream cheese, 5 parts of young granulated sugar, 1 part of strong liquor, 2 parts of trehalose corn starch, 1 part of whole pure milk, 2 parts of concentrated orange juice, 1 part of unsalted butter, 1 part of maltose syrup, 2 parts of non-dairy fat unsalted milk, 1 part of gelatin water, 1 part of whole milk powder, 1 part of concentrated whey protein, 1 part of whey powder, 1 part of orange peel jam and 1 part of orange fruit grain jam.

Specifically, the temperature of the maltose syrup is 84 degrees.

A method for preparing navel orange flavor ice skin comprises the following steps:

s1, stirring 2 parts of cream cheese by Microsoft, heating and softening the cheese in a water-proof manner until no particles exist;

s2, 2 parts of non-dairy fat light milk and 1 part of light cream are weighed according to a proportion and stirred uniformly, and then the mixed light milk is poured into a jar;

s3, setting parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 100;

s4, uniformly stirring the cheese softened in the S1, adding 5 parts of weighed young granulated sugar, uniformly stirring, adding 1 part of gelatin water, uniformly stirring, adding 1 part of alcohol, uniformly stirring, adding 2 parts of new concentrated orange juice, uniformly stirring, adding the fermented light milk in the S3, and uniformly stirring;

s5, uniformly mixing 1 part of the orange peel jam and 1 part of the orange grain jam in proportion, adding the mixture prepared in the S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 33 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and trowelling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 24 parts per mould;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

Specifically, the agitation speed of the mousse line in S3 was 250.

Specifically, the temperature of the freezer is adjusted to-20 ℃ in S7.

Specifically, in S7, a layer of oiled paper is required to be placed between each layer to separate the formed mousse.

Example 2

The invention provides navel orange flavored ice rind which is prepared from the following raw materials in parts by weight: the formula comprises, by weight, 3 parts of ice rind premixed flour, 3 parts of cream cheese, 6 parts of young granulated sugar, 2 parts of strong liquor, 4 parts of trehalose corn starch, 1 part of whole milk, 6 parts of concentrated orange juice, 3 parts of unsalted butter, 2 parts of maltose syrup, 3 parts of non-dairy fat and unsalted milk, 2 parts of gelatin, 1 part of whole milk powder, 1 part of concentrated whey protein, 2 parts of whey powder, 3 parts of orange peel jam and 4 parts of orange fruit grain jam.

Specifically, the temperature of the maltose syrup is 84 degrees.

A method for preparing navel orange flavor ice skin comprises the following steps:

s1, stirring 2 parts of cream cheese by Microsoft, heating and softening the cheese in a water-proof manner until no particles exist;

s2, 3 parts of non-dairy fat light milk and 3 parts of light cream are weighed according to a proportion and stirred evenly, and then the mixed light milk is poured into a jar;

s3, setting parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 103;

s4, uniformly stirring the cheese softened in the S1, adding 5 parts of weighed young granulated sugar, uniformly stirring, adding 2 parts of gelatin water, uniformly stirring, adding 1 part of alcohol, uniformly stirring, adding 6 parts of new concentrated orange juice, uniformly stirring, adding the fermented light milk in the S3, and uniformly stirring;

s5, uniformly mixing 3 parts of orange peel jam and 4 parts of orange grain jam in proportion, adding the mixture prepared in the S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 34 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and trowelling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 26 parts per mould;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

Specifically, the agitation speed of the mousse line in S3 is 255.

Specifically, the temperature of the freezer is adjusted to-20 ℃ in S7.

Specifically, in S7, a layer of oiled paper is required to be placed between each layer to separate the formed mousse.

Example 3

The invention provides navel orange flavored ice rind which is prepared from the following raw materials in parts by weight: the formula comprises the following raw materials, by weight, 5 parts of ice rind premixed powder, 5 parts of cream cheese, 8 parts of young granulated sugar, 4 parts of strong liquor, 6 parts of trehalose corn starch, 2 parts of whole milk, 11 parts of concentrated orange juice, 5 parts of unsalted butter, 3 parts of maltose syrup, 5 parts of non-dairy fat unsalted milk, 4 parts of gelatin water, 1 part of whole milk powder, 2 parts of concentrated whey protein, 3 parts of whey powder, 5 parts of orange peel jam and 6 parts of orange fruit grain jam.

Specifically, the temperature of the maltose syrup is 84 degrees.

A method for preparing navel orange flavor ice skin comprises the following steps:

s1, stirring 5 parts of cream cheese by Microsoft, heating and softening the cheese in a water-proof manner until no particles exist;

s2, 5 parts of non-dairy fat light milk and 5 parts of light cream are weighed according to a proportion and stirred uniformly, and then the mixed light milk is poured into a jar;

s3, setting parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 105;

s4, uniformly stirring the cheese softened in the S1, adding 8 parts of weighed young granulated sugar, uniformly stirring, adding 4 parts of gelatin water, uniformly stirring, adding 4 parts of alcohol, uniformly stirring, adding 11 parts of new concentrated orange juice, uniformly stirring, adding the fermented light milk in the S3, and uniformly stirring;

s5, uniformly mixing 5 parts of orange peel jam and 6 parts of orange grain jam in proportion, adding the mixture prepared in the S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 36 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and trowelling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 28 parts;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

Specifically, the agitation speed of the mousse line in S3 is 260.

Specifically, the temperature of the freezer is adjusted to-20 ℃ in S7.

Specifically, in S7, a layer of oiled paper is required to be placed between each layer to separate the formed mousse.

Example 4

The invention provides navel orange flavored ice rind which is prepared from the following raw materials in parts by weight: 4 parts of ice rind premixed flour, 4 parts of cream cheese, 7 parts of young granulated sugar, 3 parts of strong liquor, 5 parts of trehalose corn starch, 1 part of whole milk, 10 parts of concentrated orange juice, 4 parts of unsalted butter, 2 parts of maltose syrup, 4 parts of non-dairy fat unsalted milk, 3 parts of gelatin, 1 part of whole milk powder, 1 part of concentrated whey protein, 2 parts of whey powder, 4 parts of orange peel jam and 5 parts of orange fruit grain jam.

Specifically, the temperature of the maltose syrup is 84 degrees.

A method for preparing navel orange flavor ice skin comprises the following steps:

s1, stirring 4 parts of cream cheese by Microsoft, heating and softening the cheese in a water-proof manner until no particles exist;

s2, 4 parts of non-dairy fat light milk and 4 parts of light cream are weighed according to a proportion and stirred evenly, and then the mixed light milk is poured into a jar;

s3, setting parameters of the mousse production line, adding the cream in the S2 into the production line, and whipping, wherein the specific gravity of the whipped cream is 105;

s4, uniformly stirring the cheese softened in the S1, adding 7 parts of weighed young granulated sugar, uniformly stirring, adding 3 parts of gelatin water, uniformly stirring, adding 3 parts of alcohol, uniformly stirring, adding 10 parts of new concentrated orange juice, uniformly stirring, adding the fermented light milk in the S3, and uniformly stirring;

s5, uniformly mixing 4 parts of orange peel jam and 5 parts of orange grain jam in proportion, adding the mixture prepared in the S4, and uniformly stirring, wherein the temperature of the prepared navel orange stuffing is 36 ℃;

s6, putting 4 mousse moulds in a baking tray, filling the navel orange stuffing in the S5 mould in each mould, and trowelling the navel orange stuffing by using a scraper plate, wherein the weight of each mould is 28 parts;

and S7, adjusting the temperature of the quick-freezing warehouse, putting the mousse formed in the S6 into the quick-freezing warehouse, filling a layer of oil paper in a white frame, demoulding, and putting 3 layers in each frame, wherein 14 × 9-126 mousse layers are put in each frame.

Specifically, the agitation speed of the mousse line in S3 is 260.

Specifically, the temperature of the freezer is adjusted to-20 ℃ in S7.

Specifically, in S7, a layer of oiled paper is required to be placed between each layer to separate the formed mousse.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.