阅读说明：本技术 一种黑松露培根牛油果酥及其制备方法 (Black truffle bacon avocado crisp cake and preparation method thereof ) 是由 张芬 于 2021-05-27 设计创作，主要内容包括：本发明涉及糕点技术领域,尤其涉及一种黑松露培根牛油果酥及其制备方法。本发明提供的一种黑松露培根牛油果酥,其原料添加了牛油果油、培根和黑松露馅,再配合低聚麦芽糖、蛋黄液等成分,使得该黑松露培根牛油果酥形态、色泽、口感皆佳,符合消费者口味、营养价值高又兼具保健功效。本发明提供的一种黑松露培根牛油果酥的制备方法,操作简单,易推广,具有良好的市场应用前景。(The invention relates to the technical field of cakes, and in particular relates to a black pine dew bacon avocado crisp cake and a preparation method thereof. The invention provides a black pine dew bacon avocado crisp which is prepared by adding avocado oil, bacon and black pine dew filling into raw materials, and matching with low-polymer maltose, yolk liquid and other components, so that the black pine dew bacon avocado crisp is good in shape, color and taste, high in nutritive value and good in health-care effect, and meets the taste of consumers. The preparation method of the black pine dew bacon avocado crisp provided by the invention is simple to operate, easy to popularize and has a good market application prospect.)

1. The truffle bacon avocado crisp is characterized by comprising the following raw materials in parts by mass:

40-60 parts of black pine dew stuffing, 0.5-1.2 parts of beautiful snowy skin, 10-24 parts of wheat flour, 1.0-2.4 parts of whole milk powder, 10-18 parts of oligomeric maltose, 0.5-1.2 parts of whey protein powder, 2-5 parts of corn starch, 0.5-1.2 parts of potato powder, 0.1-0.24 part of cocoa powder, 0.1-0.24 part of edible salt, 5-9 parts of avocado oil, 2-5 parts of cream, 0.5-1.2 parts of bacon root, 0.1-0.24 part of yolk liquid, 0.001-0.0024 part of sodium caseinate, 0.1-0.24 part of thickening agent and 0.002-0.005 part of preservative.

2. The truffle bacon avocado crisp according to claim 1 is characterized by comprising the following raw materials in parts by mass:

45-55 parts of black pine dew stuffing, 0.7-1.0 part of beautiful snowy skin, 14-20 parts of wheat flour, 1.4-2.0 parts of whole milk powder, 12-16 parts of oligomeric maltose, 0.7-1.0 part of whey protein powder, 3-4 parts of corn starch, 0.7-1.0 part of potato powder, 0.14-0.20 part of cocoa powder, 0.14-0.20 part of edible salt, 6-8 parts of avocado oil, 3-4 parts of cream, 0.7-1.0 part of bacon root, 0.14-0.20 part of yolk liquid, 0.0014-0.0020 part of sodium caseinate, 0.14-0.20 part of thickening agent and 0.003-0.004 part of preservative.

3. The truffle bacon avocado crisp according to claim 2 is characterized by comprising the following raw materials in parts by mass:

50 parts of black pine dew stuffing, 0.85 part of snowmei skin, 17.01 parts of wheat flour, 1.7 parts of whole milk powder, 13.605 parts of oligomeric maltose, 0.85 part of whey protein powder, 3.4 parts of corn starch, 0.85 part of potato powder, 0.17 part of cocoa powder, 0.17 part of edible salt, 6.8 parts of avocado oil, 3.4 parts of cream, 0.85 part of bacon, 0.17 part of egg yolk liquid, 0.0017 part of sodium caseinate, 0.17 part of thickening agent and 0.0034 part of preservative.

4. The truffle bacon butter shortbread as claimed in claim 1 wherein the thickening agent is hydroxypropyl distarch phosphate.

5. The truffle bacon shea butter of claim 1, wherein the preservative is one or more selected from potassium sorbate, citric acid and sodium dehydroacetate.

6. The truffle bacon avocado crisp of claim 5 wherein the preservatives are potassium sorbate, citric acid and sodium dehydroacetate;

the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

7. The method for preparing the ebony and bacon avocado crisp as claimed in any one of claims 1 to 6, comprising the following steps:

a) weighing raw materials according to a mass ratio, uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

b) and (3) taking the skin blank to wrap the black pine dew filling, and then sequentially forming and baking to obtain the black pine dew bacon avocado crisp.

8. The preparation method of the Pinus thunbergii and bacon butter shortbread as claimed in claim 7, wherein the baking temperature in the step b) is 210-250 ℃, the baking temperature is 160-200 ℃, and the baking time is 8-12 min.

9. The method for preparing the Pinus thunbergii and bacon butter shortbread as claimed in claim 8, wherein the baking temperature in step b) is 230 ℃, the baking temperature is 180 ℃, and the baking time is 10 min.

10. The method for preparing the ebony rosette and bacon butter as claimed in claim 7, wherein after the baking, before the obtaining of the ebony rosette and bacon butter, the method further comprises: and (6) cooling.

Technical Field

The invention relates to the technical field of cakes, and in particular relates to a black pine dew bacon avocado crisp cake and a preparation method thereof.

Background

The cake is prepared from one or more of cereals, beans, potatoes, oil, sugar, eggs, etc. as main raw materials, optionally adding other raw materials, and processing by concocting, molding, and cooking. Before or after cooking, cream, albumen, cocoa, jam, etc. are often added to the surface of the product or to the inside of the product after cooking. With the improvement of living standard and the upgrade of health concept of people, higher requirements are put forward on cakes, and the existing cakes lack the effects of nutrition and health care. Crisp pastries are one of the pastries, and are no exception.

Therefore, it is necessary to provide a crisp cake which is delicious and has the effects of nutrition and health care.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide the truffle bacon avocado crisp, which is prepared by adding the avocado oil, the bacon and the truffle stuffing into the raw materials, so that the truffle bacon avocado crisp is delicious and has the effects of nutrition and health care.

The second purpose of the invention is to provide the preparation method of the Pinus thunbergii schott-bacon avocado crisp, which is simple to operate, easy to popularize and good in market application prospect.

One of the purposes of the invention is realized by adopting the following technical scheme:

the truffle bacon avocado crisp comprises the following raw materials in parts by mass:

40-60 parts of black pine dew stuffing, 0.5-1.2 parts of beautiful snowy skin, 10-24 parts of wheat flour, 1.0-2.4 parts of whole milk powder, 10-18 parts of oligomeric maltose, 0.5-1.2 parts of whey protein powder, 2-5 parts of corn starch, 0.5-1.2 parts of potato powder, 0.1-0.24 part of cocoa powder, 0.1-0.24 part of edible salt, 5-9 parts of avocado oil, 2-5 parts of cream, 0.5-1.2 parts of bacon root, 0.1-0.24 part of yolk liquid, 0.001-0.0024 part of sodium caseinate, 0.1-0.24 part of thickening agent and 0.002-0.005 part of preservative.

In the invention, avocado, kuli and butter fruit are named as forest butter, are rich in oil and fat mainly containing unsaturated fatty acid, various mineral substances, vitamins and the like, do not contain cholesterol, have low sugar content, contain rich vitamin E and carotene, have good skin-care, sun-screening and health-care effects, can prevent arteriosclerosis and cerebral apoplexy, prevent anemia, and can beautify, resist aging, reduce cholesterol and blood fat, protect cardiovascular and cerebrovascular systems, protect liver, protect uterus and cervix and improve hair quality. The bacon contains protein, calcium, phosphorus, potassium, sodium and vitamin E, and has effects of supplementing energy, invigorating, promoting digestion, stimulating appetite, resolving food stagnation, maintaining acid-base balance, dispelling cold, supplementing nutrition, and increasing choline. The black truffle contains abundant proteins, 18 amino acids (including 8 essential amino acids which can not be synthesized by human bodies), unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, and a large amount of metabolites such as sphingolipids, cerebroside, ceramide, triterpenes, male ketones, adenosine, truffle acid, sterols, truffle polysaccharide, truffle polypeptide and the like, and has extremely high nutritional and health-care values.

The raw materials of the ebony juice bacon avocado crisp are added with the avocado oil, the bacon and the ebony juice filling, and then the components such as the malto-oligosaccharide, the yolk liquid and the like are matched, so that the ebony juice bacon avocado crisp is good in shape, color and taste, meets the taste of consumers, is high in nutritional value and has a health-care effect.

Preferably, the feed comprises the following raw materials in parts by mass:

45-55 parts of black pine dew stuffing, 0.7-1.0 part of beautiful snowy skin, 14-20 parts of wheat flour, 1.4-2.0 parts of whole milk powder, 12-16 parts of oligomeric maltose, 0.7-1.0 part of whey protein powder, 3-4 parts of corn starch, 0.7-1.0 part of potato powder, 0.14-0.20 part of cocoa powder, 0.14-0.20 part of edible salt, 6-8 parts of avocado oil, 3-4 parts of cream, 0.7-1.0 part of bacon root, 0.14-0.20 part of yolk liquid, 0.0014-0.0020 part of sodium caseinate, 0.14-0.20 part of thickening agent and 0.003-0.004 part of preservative.

Preferably, the feed comprises the following raw materials in parts by mass:

50 parts of black pine dew stuffing, 0.85 part of snowmei skin, 17.01 parts of wheat flour, 1.7 parts of whole milk powder, 13.605 parts of oligomeric maltose, 0.85 part of whey protein powder, 3.4 parts of corn starch, 0.85 part of potato powder, 0.17 part of cocoa powder, 0.17 part of edible salt, 6.8 parts of avocado oil, 3.4 parts of cream, 0.85 part of bacon, 0.17 part of egg yolk liquid, 0.0017 part of sodium caseinate, 0.17 part of thickening agent and 0.0034 part of preservative.

Preferably, the thickener is hydroxypropyl distarch phosphate.

Preferably, the preservative is one or more selected from potassium sorbate, citric acid and sodium dehydroacetate.

Preferably, the preservative is potassium sorbate, citric acid and sodium dehydroacetate;

the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The second purpose of the invention is realized by adopting the following technical scheme:

a preparation method of a black pine dew bacon avocado crisp comprises the following steps:

a) weighing raw materials according to a mass ratio, uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

b) and (3) taking the skin blank to wrap the black pine dew filling, and then sequentially forming and baking to obtain the black pine dew bacon avocado crisp.

Preferably, the firing temperature of the baking in the step b) is 210-250 ℃, the firing temperature of the baking is 160-200 ℃, and the baking time is 8-12 min.

Preferably, the firing temperature of the baking in the step b) is 230 ℃, the firing temperature of the baking is 180 ℃, and the baking time is 10 min.

Preferably, after the baking, before the obtaining of the ebony and truffle bacon butter shortbread, the method further comprises the following steps: and (6) cooling.

In the present invention, prior to step a), all the instruments used in the preparation process are cleaned and sterilized, preferably with 75% alcohol; when weighing raw materials in the step a), accurately checking all the raw materials and accurately weighing all the materials; the step a) is uniformly mixed, namely uniformly stirred and mixed; step b) molding specifically by adopting a mold; the step b) cooling is specifically cooling and standing for 1-2 h at the temperature of 20-30 ℃ in an air-conditioned room; after cooling in step b), packaging is preferably carried out, and then sealed and refrigerated for storage.

Compared with the prior art, the invention has the beneficial effects that:

the invention provides a black pine dew bacon avocado crisp, which is prepared by adding avocado oil, bacon and black pine dew filling into raw materials, wherein the avocado is rich in oil mainly containing unsaturated fatty acid, multiple mineral substances, vitamins and the like, the bacon contains protein, calcium, phosphorus, potassium, sodium and vitamin E, the black pine dew contains rich protein, 18 amino acids (including 8 essential amino acids which can not be synthesized by human body), unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, and a large amount of metabolites such as sphingolipid, cerebroside, ceramide, triterpene, male ketone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide, etc., and is matched with components such as oligomeric maltose, yolk liquid, etc., the black pine dew bacon avocado crisp is good in shape, color and taste, accords with the taste of consumers, is high in nutritive value and has a health-care effect.

The preparation method of the ebony juice bacon avocado crisp provided by the invention comprises the steps of uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding avocado oil and butter, uniformly mixing, adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, uniformly mixing to obtain a skin embryo, taking the skin embryo to wrap the ebony juice filling, and finally sequentially forming and baking to obtain the ebony juice bacon avocado crisp.

Detailed Description

The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment. The following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified.

Example 1

In this example, the preparation of the souffle bacon avocado crisp includes the following raw materials in parts by mass: 40 parts of black pine dew stuffing, 0.5 part of snowmei skin, 10 parts of wheat flour, 1.0 part of whole milk powder, 10 parts of oligomeric maltose, 0.5 part of whey protein powder, 2 parts of corn starch, 0.5 part of potato powder, 0.1 part of cocoa powder, 0.1 part of edible salt, 5 parts of avocado oil, 2 parts of cream, 0.5 part of bacon, 0.1 part of yolk liquid, 0.001 part of sodium caseinate, 0.1 part of hydroxypropyl distarch phosphate and 0.002 part of preservative. Wherein the preservative is potassium sorbate, citric acid and sodium dehydroacetate, and the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The preparation method comprises the following steps:

1) uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

2) taking a skin blank to wrap the black pine dew filling, forming by adopting a mould, baking for 12min at the upper fire temperature of 210 ℃ and the lower fire temperature of 160 ℃, cooling and standing for 1h in an air-conditioned room at the temperature of 20 ℃, packaging, sealing, refrigerating and storing to obtain the black pine dew bacon avocado crisp.

Example 2

In this example, the preparation of the souffle bacon avocado crisp includes the following raw materials in parts by mass: 45 parts of black pine dew filling, 0.7 part of snowmei skin, 14 parts of wheat flour, 1.4 parts of whole milk powder, 12 parts of oligomeric maltose, 0.7 part of whey protein powder, 3 parts of corn starch, 0.7 part of potato powder, 0.14 part of cocoa powder, 0.14 part of edible salt, 6 parts of avocado oil, 3 parts of cream, 0.7 part of bacon, 0.14 part of yolk liquid, 0.0014 part of sodium caseinate, 0.14 part of hydroxypropyl distarch phosphate and 0.003 part of preservative. Wherein the preservative is potassium sorbate, citric acid and sodium dehydroacetate, and the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The preparation method comprises the following steps:

1) uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

2) and (3) wrapping the black pine dew filling with a wrapper blank, forming by using a mold, baking for 8min at the upper fire temperature of 250 ℃ and the lower fire temperature of 200 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the black pine dew bacon avocado crisp.

Example 3

In this example, the preparation of the souffle bacon avocado crisp includes the following raw materials in parts by mass: 50 parts of black pine dew stuffing, 0.85 part of snowmei skin, 17.01 parts of wheat flour, 1.7 parts of whole milk powder, 13.605 parts of malto-oligosaccharide, 0.85 part of whey protein powder, 3.4 parts of corn starch, 0.85 part of potato powder, 0.17 part of cocoa powder, 0.17 part of edible salt, 6.8 parts of avocado oil, 3.4 parts of cream, 0.85 part of bacon, 0.17 part of egg yolk liquid, 0.0017 part of sodium caseinate, 0.17 part of hydroxypropyl distarch phosphate and 0.0034 part of preservative. Wherein the preservative is potassium sorbate, citric acid and sodium dehydroacetate, and the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The preparation method comprises the following steps:

1) uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

2) and (3) wrapping the black pine dew filling with a wrapper blank, forming by using a mold, baking for 10min at an upper fire temperature of 230 ℃ and a lower fire temperature of 180 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the black pine dew bacon avocado crisp.

Example 4

In this example, the preparation of the souffle bacon avocado crisp includes the following raw materials in parts by mass: 55 parts of black pine dew stuffing, 1.0 part of snowmei skin, 20 parts of wheat flour, 2.0 parts of whole milk powder, 16 parts of oligomeric maltose, 1.0 part of whey protein powder, 4 parts of corn starch, 1.0 part of potato powder, 0.20 part of cocoa powder, 0.20 part of edible salt, 8 parts of shea butter, 4 parts of butter, 1.0 part of bacon root, 0.20 part of yolk liquid, 0.0020 part of sodium caseinate, 0.20 part of hydroxypropyl distarch phosphate and 0.004 part of preservative. Wherein the preservative is potassium sorbate, citric acid and sodium dehydroacetate, and the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The preparation method comprises the following steps:

1) uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

2) and (3) wrapping the black pine dew filling with a wrapper blank, forming by using a mold, baking for 10min at an upper fire temperature of 230 ℃ and a lower fire temperature of 180 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the black pine dew bacon avocado crisp.

Example 5

In this example, the preparation of the souffle bacon avocado crisp includes the following raw materials in parts by mass: 60 parts of black pine dew filling, 1.2 parts of snowmei skin, 24 parts of wheat flour, 2.4 parts of whole milk powder, 18 parts of oligomeric maltose, 1.2 parts of whey protein powder, 5 parts of corn starch, 1.2 parts of potato powder, 0.24 part of cocoa powder, 0.24 part of edible salt, 9 parts of shea butter, 5 parts of cream, 1.2 parts of bacon, 0.24 part of yolk liquid, 0.0024 part of sodium caseinate, 0.24 part of hydroxypropyl distarch phosphate and 0.005 part of preservative. Wherein the preservative is potassium sorbate, citric acid and sodium dehydroacetate, and the mass ratio of the potassium sorbate to the citric acid to the sodium dehydroacetate is 800:841: 9.

The preparation method comprises the following steps:

1) uniformly mixing wheat flour, whole milk powder, oligomeric maltose, whey protein powder, corn starch, potato powder, cocoa powder and edible salt, adding shea butter and cream, uniformly mixing, then adding a thickening agent, a preservative and sodium caseinate, uniformly mixing, adding bacon, Xuamei skin and yolk liquid, and uniformly mixing to obtain a skin embryo;

2) and (3) wrapping the black pine dew filling with a wrapper blank, forming by using a mold, baking for 10min at an upper fire temperature of 230 ℃ and a lower fire temperature of 180 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the black pine dew bacon avocado crisp.

Comparative example 1

Comparative example 1 differs from example 3 in that: the black pine dew stuffing is not added.

Comparative example 2

Comparative example 2 differs from example 3 in that: bacon was not added to the preparation of the embryos.

Comparative example 3

Comparative example 3 differs from example 3 in that: no malto-oligosaccharide was added to the preparation of the skin germ.

Comparative example 4

Comparative example 4 differs from example 3 in that: egg yolk liquid was not added to the preparation of the embryos.

Performance detection and effect evaluation:

1. the test method comprises the following steps:

referring to table 1 Sensory evaluation standard (GB/T20977-.

TABLE 1 sensory Scoring criteria

2. Selection of test population:

and (4) distributing the finished product on site, randomly selecting 10 persons in the finished product, and scoring, wherein the average value of all the scores is each sensory score of the product.

3. The scoring results are shown in table 2 below.

In table 2, the sensory scores of examples 1 to 5 were all high, and particularly the sensory score of example 3 was the highest. Compared with the example 3, the sensory scores of the peri-truffle bacon avocado crisps or the peri-truffle avocado crisps in the comparative examples 1 to 4 are lower, and the results show that the peri-truffle bacon avocado crisps are good in shape, color and taste by adding the avocado oil, the bacon and the peri-truffle filling into the raw materials of the peri-truffle bacon avocado crisps and matching with the low-maltose and the egg yolk liquid.

TABLE 2 EXAMPLES 1-5 AND COMPARATIVE EXAMPLES 1-4 PERSONAL PERFORATE BUTTEROSA OR PERFORATE TRIFOOD Scoring results

Safety index detection

Safety index detection is carried out on the avocado crisp of the black pine dew bacon in example 3 according to GB/T20977-2007, and the result is shown in Table 3.

Table 3 test results of safety indexes of the avocado crisps of the black pine dew bacon of example 3

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.