CN107258859A - The preparation method of cherry sandwich - Google Patents
The preparation method of cherry sandwich Download PDFInfo
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- CN107258859A CN107258859A CN201710470416.3A CN201710470416A CN107258859A CN 107258859 A CN107258859 A CN 107258859A CN 201710470416 A CN201710470416 A CN 201710470416A CN 107258859 A CN107258859 A CN 107258859A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation method of cherry sandwich, comprise the following steps：Step 1: prepare cherry pulp filling, Step 2: prepare cherry jam, Step 3: with face and prepare proofing of dough, Step 4: faric and prepare bread embryo, be then sent in baking box and repeatedly toast.Preparation technology of the present invention is simple, and its preparation technology is simple, obtained bread epidermis delicious and crisp, soft inner, sandwich crisp sweet tea, and with tonifying Qi, anti-aging, effect of beautifying face and moistering lotion in adjusting.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of cherry sandwich.
Background technology
Color is scarlet, exquisitely carved, nutritious when cherry is ripe, value medical health care is quite high, and its maturity period is early, there is morning
The good reputation of the fruit of spring first.There are cherry, sweet cherry, sour cherry and Nanking cherry in China as the cherry of cultivation of fruit tree.Cherry has
There is outstanding nutritive value, have special food therapy effect to the disease such as gout, arthritis, be described as " diamond in fruit ".
Bread is a kind of convenient food, in Chinese more and more welcomed by the people, and people generally regard bread as morning
One of staple food of meal, the preparation method of existing bread is to add flavoring essence, cream, strain etc. in flour to be well mixed, so
The water fermentation aftershaping high temperature that kneads is added afterwards to bakee and form.Existing bread-making methods exist less varieties, local flavor it is single,
The problems such as nutrition is unbalanced.
At present, the bread also not containing cherry pulp fourth.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of cherry sandwich, its preparation technology is simple, system
Bread epidermis delicious and crisp, soft inner, the sandwich crisp sweet tea obtained, and with tonifying Qi, anti-aging, effect of beautifying face and moistering lotion in adjusting.
In order to realize that there is provided a kind of making side of cherry sandwich according to object of the present invention and further advantage
Method, comprises the following steps：
Step 1: cherry is cleaned, is enucleated, it is divided into two parts, a copy of it is diced, obtains cherry pulp fourth, takes cherry fruit
Dipped in the parts by weight of meat cubelets 38~46 immersion honey, honey is wrapped up cherry pulp fourth surface, then will be moistened with the cherry of honey
Pulp fourth and the kahikatea dew powder of 6~11 parts by weight, the lotus leaf powder of 4~6 parts by weight, the banaina of 3~5 parts by weight, 2~4 weight
Part mayonnaise, the xylitol of 3~5 parts by weight be well mixed, then dip in immersion egg liquid, rolled in breadcrumbs successively, it
After be put into oil cauldron and fry golden yellow to surface, obtain cherry pulp filling；
Step 2: will in step one through cleaning, a cherry of residue of stoning and longan pulp, litchi pulp, jackfruit,
Mangosteen pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and cherry pulp is obtained after mashing, filtering
Slurries, addition white sesameseed, Poria cocos, locust bean gum, prebiotics, donkey-hide gelatin boil 1~1.5h through small fire in cherry pulp slurries, then
Room temperature is cooled to, cherry jam is obtained；
Step 3: take the parts by weight of wholewheat flour 50~70, the parts by weight of Strong flour 20~30, the parts by weight of tapioca starch 5~9,
The parts by weight of kudzu-vine root powder 3~5, the parts by weight of konjaku flour 4~6, the parts by weight of taro meal 3~6, the parts by weight of whole milk powder 2~4, acorn nut powder 2
~3 parts by weight, the parts by weight of lycopodium powder 1~2, the parts by weight of soda ash 5~7, the parts by weight of D-sorbite 1~2, the weight of edible salt 2~3
Measure part, pour into a mixing bowl, add 32~38 DEG C of warm water, it is 22~26% to control water content, is stirred simultaneously and into dough, and by
Dough is placed in 4~5h of fermentation in constant temperature fermentation box, further takes out and is placed in vacuum tank the 45~65min that kneads dough, and is passed through during kneading dough
Aseptic gas containing fresh flower fragrance, afterwards by the 25~30min of dough leavening mixed, obtain proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the cherry pulp filling that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into 20~24min of oven for baking, and baking temperature is 180~190 DEG C, brush one layer of egg clear liquid in surface after taking-up, then is sent
It is 200~210 DEG C to enter to control baking temperature in baking box, after 3~4min of baking, takes out what brush one layer of step 2 in surface was obtained again
Cherry jam, is fed again into 2~3min of oven for baking, and baking temperature is 195~200 DEG C, is taken out after cooling.
Preferably, the stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
Preferably, in step 2 white sesameseed, Poria cocos, locust bean gum, donkey-hide gelatin, the weight ratio of prebiotics is 6:2:5:2:2.
Preferably, the mesh size of the beater in step 2 is 0.8~1.6mm, and beating time is 25min.
Preferably, dough is continuously fermented twice in constant temperature fermentation box in step 3, for the first time the temperature of fermentation
For 38 DEG C, relative humidity is 82%, and fermentation time is 2h, and the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, hair
The ferment time is 2.5h.
Preferably, the aseptic gas containing fresh flower fragrance in step 3 are by Chinese flowering crabapple, chrysanthemum, gardenia, lily
Flower, rose through it is degerming, steam and obtain, specially by Chinese flowering crabapple, chrysanthemum, gardenia, lily, that rose is placed in hydrogen peroxide is dense
Spend and 40s is rinsed in the aqueous solution for 1%, then be placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, in steamer
Interior addition deionized water, and the height of deionized water does not reach steaming tray, the deionized water constantly boiling in steamer is kept, by steamer
The steam inside steamed is passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with outlet
There is pipeline, pipeline is connected with vacuum tank, Chinese flowering crabapple, chrysanthemum, gardenia, lily, the weight ratio of rose are 9:3:3:2:
2。
Preferably, bread embryo is sent into before oven for baking in step 4, first in one layer of Huang of tray surface brush of baking box
Oil, then bread embryo is placed on pallet toasted.
The present invention can at least reach following beneficial effect：
Cherry sandwich produced by the present invention is carried out to the sandwich fillings (i.e. cherry pulp filling) and dough of bread respectively
Especially processing, obtained cherry pulp filling palatable crisp, taste is fragrant and sweet, it is fermented after dough it is soft delicious, taste is micro- salty, and
During baking, egg clear liquid and cherry jam are brushed with bread surface so that obtained bread epidermis delicious and crisp, inside are soft
Soft, sandwich crisp sweet tea, the delicious mouthfeel rich in level of being taken to eater.
Cherry sandwich nutriment produced by the present invention enrich, in the atmosphere with fresh flower flavor to fermentation after
Dough is crumpled so that cavernous dough is fully contacted with the gas with fresh flower flavor in vacuum tank after fermentation so that
Gas enters inside the dough after fermentation, serves as fragrance fumette in baking process, obtained bread sweet mouthfeel, lasting fragrance,
Either in cherry pulp filling, or in dough powder, a variety of nutrient raw materials are with the addition of, obtained bread, which has in tune, to be mended
Gas, anti-aging, effect of beautifying face and moistering lotion.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
Step 1: cherry is cleaned, is enucleated, it is divided into two parts, a copy of it is diced, obtains cherry pulp fourth, takes cherry fruit
Dipped in the parts by weight of meat cubelets 38 immersion honey, honey is wrapped up cherry pulp fourth surface, then will be moistened with the cherry pulp of honey
Fourth and the kahikatea dew powder of 6 parts by weight, the lotus leaf powder of 4 parts by weight, the banaina of 3 parts by weight, the mayonnaise of 2 parts by weight, 3 weight
Part xylitol be well mixed, then dip in immersion egg liquid, rolled in breadcrumbs successively, be put into oil cauldron and fried to surface afterwards
It is golden yellow, obtain cherry pulp filling；
Step 2: will in step one through cleaning, a cherry of residue of stoning and longan pulp, litchi pulp, jackfruit,
Mangosteen pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and cherry pulp is obtained after mashing, filtering
Slurries, addition white sesameseed, Poria cocos, locust bean gum, prebiotics, donkey-hide gelatin boil 1h through small fire in cherry pulp slurries, then cool down
To room temperature, cherry jam is obtained；
Step 3: taking the parts by weight of wholewheat flour 50, the parts by weight of Strong flour 20, the parts by weight of tapioca starch 5, the weight of kudzu-vine root powder 3
Part, the parts by weight of konjaku flour 4, the parts by weight of taro meal 3, the parts by weight of whole milk powder 2, the parts by weight of acorn nut powder 2, the parts by weight of lycopodium powder 1, Soviet Union
Beat the parts by weight of powder 5, the parts by weight of D-sorbite 1, the parts by weight of edible salt 2, pour into a mixing bowl, add 32 DEG C of warm water, control contains
Water is 22%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and be placed in vacuum tank
In knead dough 45min, the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 25min mixed, are obtained
Proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the cherry pulp filling that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 20min, and baking temperature is 180 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 200 DEG C, after baking 3min, and the cherry jam that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
2min is toasted in case, baking temperature is 195 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, Poria cocos, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:2:5:2:2.
The mesh size of beater in step 2 is 0.8mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose
Through it is degerming, steam and obtain, be specially that Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose are placed in into hydrogen peroxide concentration is 1%
The aqueous solution in rinse 40s, then be placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, added in steamer
Deionized water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, will be steamed in steamer
Steam be passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipe with outlet
Road, pipeline is connected with vacuum tank, and Chinese flowering crabapple, chrysanthemum, gardenia, lily, the weight ratio of rose are 9:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Embodiment 2>
Step 1: cherry is cleaned, is enucleated, it is divided into two parts, a copy of it is diced, obtains cherry pulp fourth, takes cherry fruit
Dipped in the parts by weight of meat cubelets 42 immersion honey, honey is wrapped up cherry pulp fourth surface, then will be moistened with the cherry pulp of honey
Fourth and the kahikatea dew powder of 8 parts by weight, the lotus leaf powder of 5 parts by weight, the banaina of 4 parts by weight, the mayonnaise of 3 parts by weight, 4 weight
Part xylitol be well mixed, then dip in immersion egg liquid, rolled in breadcrumbs successively, be put into oil cauldron and fried to surface afterwards
It is golden yellow, obtain cherry pulp filling；
Step 2: will in step one through cleaning, a cherry of residue of stoning and longan pulp, litchi pulp, jackfruit,
Mangosteen pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and cherry pulp is obtained after mashing, filtering
Slurries, addition white sesameseed, Poria cocos, locust bean gum, prebiotics, donkey-hide gelatin boil 1.5h, Ran Houleng through small fire in cherry pulp slurries
But to room temperature, cherry jam is obtained；
Step 3: taking the parts by weight of wholewheat flour 60, the parts by weight of Strong flour 25, the parts by weight of tapioca starch 7, the weight of kudzu-vine root powder 4
Part, the parts by weight of konjaku flour 5, the parts by weight of taro meal 5, the parts by weight of whole milk powder 3, the parts by weight of acorn nut powder 3, the parts by weight of lycopodium powder 2,
The parts by weight of soda ash 6, the parts by weight of D-sorbite 2, the parts by weight of edible salt 3 are poured into a mixing bowl, add 36 DEG C of warm water, and control contains
Water is 24%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and be placed in vacuum tank
In knead dough 55min, the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 28min mixed, are obtained
Proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the cherry pulp filling that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 22min, and baking temperature is 185 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 205 DEG C, after baking 3min, and the cherry jam that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
2min is toasted in case, baking temperature is 198 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, Poria cocos, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:2:5:2:2.
The mesh size of beater in step 2 is 1.3mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose
Through it is degerming, steam and obtain, be specially that Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose are placed in into hydrogen peroxide concentration is 1%
The aqueous solution in rinse 40s, then be placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, added in steamer
Deionized water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, will be steamed in steamer
Steam be passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipe with outlet
Road, pipeline is connected with vacuum tank, and Chinese flowering crabapple, chrysanthemum, gardenia, lily, the weight ratio of rose are 9:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Embodiment 3>
Step 1: cherry is cleaned, is enucleated, it is divided into two parts, a copy of it is diced, obtains cherry pulp fourth, takes cherry fruit
Dipped in the parts by weight of meat cubelets 46 immersion honey, honey is wrapped up cherry pulp fourth surface, then will be moistened with the cherry pulp of honey
Fourth and the kahikatea dew powder of 11 parts by weight, the lotus leaf powder of 6 parts by weight, the banaina of 5 parts by weight, the mayonnaise of 4 parts by weight, 5 weight
Part xylitol be well mixed, then dip in immersion egg liquid, rolled in breadcrumbs successively, be put into oil cauldron and fried to surface afterwards
It is golden yellow, obtain cherry pulp filling；
Step 2: will in step one through cleaning, a cherry of residue of stoning and longan pulp, litchi pulp, jackfruit,
Mangosteen pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and cherry pulp is obtained after mashing, filtering
Slurries, addition white sesameseed, Poria cocos, locust bean gum, prebiotics, donkey-hide gelatin boil 1.5h, Ran Houleng through small fire in cherry pulp slurries
But to room temperature, cherry jam is obtained；
Step 3: taking the parts by weight of wholewheat flour 70, the parts by weight of Strong flour 30, the parts by weight of tapioca starch 9, the weight of kudzu-vine root powder 5
Part, the parts by weight of konjaku flour 6, the parts by weight of taro meal 6, the parts by weight of whole milk powder 4, the parts by weight of acorn nut powder 3, the parts by weight of lycopodium powder 2,
The parts by weight of soda ash 7, the parts by weight of D-sorbite 2, the parts by weight of edible salt 3, pour into a mixing bowl, add 38 DEG C of warm water, control
Water content is 26%, stirs simultaneously and is placed in constant temperature fermentation box the 4.5h that ferments into dough, and by dough, further takes out and is placed in vacuum appearance
Kneaded dough 65min in device, and the aseptic gas containing fresh flower fragrance are passed through during kneading dough, afterwards by the dough leavening 30min mixed, are obtained
To proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and it is pressed into respectively
Pancake shape, the cherry pulp filling that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, then will
It sends into oven for baking 24min, and baking temperature is 190 DEG C, and brush one layer of egg clear liquid in surface after taking-up is re-fed into baking box and controlled
Baking temperature processed is 210 DEG C, after baking 4min, and the cherry jam that brush one layer of step 2 in surface is obtained is taken out again, is fed again into roasting
3min is toasted in case, baking temperature is 200 DEG C, is taken out after cooling.
Wherein：
The stir speed (S.S.) of mixer is 70r/min in step one, and mixing time is 30min.
The weight ratio of white sesameseed, Poria cocos, locust bean gum, donkey-hide gelatin, prebiotics in step 2 is 6:2:5:2:2.
The mesh size of beater in step 2 is 1.3mm, and beating time is 25min.
Dough is continuously fermented twice in constant temperature fermentation box in step 3, and the temperature of fermentation is 38 DEG C, phase for the first time
It is 82% to humidity, fermentation time is 2h, the temperature of second of fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is
2.5h。
The aseptic gas containing fresh flower fragrance in step 3 are by Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose
Through it is degerming, steam and obtain, be specially that Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose are placed in into hydrogen peroxide concentration is 1%
The aqueous solution in rinse 40s, then be placed on the steaming tray of steamer after rinsing 2min, taking-up in deionized water, added in steamer
Deionized water, and the height of deionized water does not reach steaming tray, keeps the deionized water constantly boiling in steamer, will be steamed in steamer
Steam be passed through in vacuum tank, wherein, the pot cover of steamer is provided with the outlet passed through for steam, and is connected with pipe with outlet
Road, pipeline is connected with vacuum tank, and Chinese flowering crabapple, chrysanthemum, gardenia, lily, the weight ratio of rose are 9:3:3:2:2.
Bread embryo is sent into before oven for baking in step 4, first in one layer of butter of tray surface brush of baking box, then by face
Bag embryo is placed on pallet and toasted.
<Contrast test>
Comparative example 1：In step one directly by cherry kernel removing, dice, cherry pulp filling, remaining step and parameter and reality is made
Apply example 2 identical；
Comparative example 2：Without the processing of step 2, common jam is brushed in step 4, remaining step and parameter and embodiment 2
It is identical；
Comparative example 3：Direct proofing of dough, is not passed through fresh flower flavor in vacuum environment and dough is entered after being fermented in step 3
Row rubs processing, and remaining step and parameter are same as Example 2.
Example 2, comparative example 1, comparative example 2, cherry sandwich made from comparative example 3 carry out sensory evaluation survey respectively
Examination, evaluation criterion is shown in Table 1, and estimator is evaluated it according to the hobby of oneself, and main according to difference to the evaluation of result
The people of occupation or different age group carries out sensory evaluation.Cherry sandwich to be evaluated is randomly assigned to estimator respectively,
It is 50 people to participate in pricer number, and evaluation result is shown in Table 2.
The evaluation criterion of table 1
The evaluation result of table 2
From Tables 1 and 2, the cherry cappellettis of embodiments of the invention 2 be surrounded by 96% people think its profile it is complete,
It is full well-balanced；98% people thinks that there is the sweet taste of delicate fragrance at its sandwich place, and surface layer has pure and fresh fresh flower fragrance；100% people thinks
The crisp sweet tea of its epidermis, surface layer is soft, sandwich crisp sweet tea.It follows that the popular cherry sandwich for the present invention is in form, perfume (or spice)
Degree of recognition on taste, mouthfeel is above 90%, and is correspondingly above than comparative example 1,2,3.Therefore, cherry produced by the present invention
Sandwich is especially handled the sandwich fillings (i.e. cherry pulp filling) and dough of bread respectively, and obtained bread epidermis is crisp
Sweet tea, surface layer is soft, sandwich crisp sweet tea, the delicious mouthfeel rich in level of being taken to eater.
In addition, cherry sandwich made from embodiment 2, comparative example 1, comparative example 2, comparative example 3 is respectively placed in into ventilation
Well, in external condition identical environment, after 4 days, sensory evaluation is carried out to fragrance again by 50 people for participating in evaluating, wherein,
The people for having 96% still thinks that there is the sweet taste of delicate fragrance at the sandwich place of cherry sandwich made from embodiment 2, and surface layer has pure and fresh
Fresh flower fragrance, the people for having 82% thinks that there is the sweet taste of delicate fragrance at the sandwich place of bread made from comparative example 2, and surface layer has pure and fresh fresh flower
Fragrance, nobody think comparative example 1 and comparative example 3 made from bread there is fragrance.It follows that cherry folder produced by the present invention
Heart bread is crumpled in the atmosphere with fresh flower flavor to the dough after fermentation so that cavernous dough holds with vacuum after fermentation
The gas with fresh flower flavor in device is fully contacted so that gas enters inside the dough after fermentation, is filled in baking process
Work as fragrance fumette, obtained bread sweet mouthfeel, lasting fragrance.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (7)
1. a kind of preparation method of cherry sandwich, it is characterised in that comprise the following steps：
Step 1: cherry is cleaned, is enucleated, it is divided into two parts, a copy of it is diced, obtains cherry pulp fourth, take cherry pulp fourth
Dipped in 38~46 parts by weight immersion honey, honey is wrapped up cherry pulp fourth surface, then will be moistened with the cherry pulp of honey
The kahikatea dew powder of fourth and 6~11 parts by weight, the lotus leaf powder of 4~6 parts by weight, the banaina of 3~5 parts by weight, 2~4 parts by weight
Mayonnaise, the xylitol of 3~5 parts by weight are well mixed, then are dipped in immersion egg liquid, rolled in breadcrumbs successively, Zhi Houfang
Enter and fry golden yellow to surface in oil cauldron, obtain cherry pulp filling；
Step 2: a cherry of residue and longan pulp, litchi pulp, jackfruit, mangosteen cleaned, be enucleated will be passed through in step one
Pulp, yacon pulp are using weight ratio as 13:3:1:2:2:2 are added in beater, and cherry parchment is obtained after mashing, filtering
Liquid, addition white sesameseed, Poria cocos, locust bean gum, prebiotics, donkey-hide gelatin boil 1~1.5h, Ran Houleng through small fire in cherry pulp slurries
But to room temperature, cherry jam is obtained；
Step 3: taking the parts by weight of wholewheat flour 50~70, the parts by weight of Strong flour 20~30, the parts by weight of tapioca starch 5~9, the root of kudzu vine
The parts by weight of powder 3~5, the parts by weight of konjaku flour 4~6, the parts by weight of taro meal 3~6, the parts by weight of whole milk powder 2~4, acorn nut powder 2~3
Parts by weight, the parts by weight of lycopodium powder 1~2, the parts by weight of soda ash 5~7, the parts by weight of D-sorbite 1~2, the parts by weight of edible salt 2~3,
Pour into a mixing bowl, add 32~38 DEG C of warm water, it is 22~26% control water content, is stirred simultaneously and into dough, and by dough
Be placed in 4~5h of fermentation in constant temperature fermentation box, further take out and be placed in vacuum tank the 45~65min that kneads dough, be passed through during kneading dough containing
The aseptic gas of fresh flower fragrance, afterwards by the 25~30min of dough leavening mixed, obtain proofing of dough；
Step 4: the proofing of dough that step 3 is obtained is divided into the impartial small dough of multiple weight, and pancake is pressed into respectively
Shape, the cherry pulp filling that step one is obtained is wrapped into the small dough of pancake shape, is kneaded into the bread embryo of elliposoidal, is then sent
Enter 20~24min of oven for baking, baking temperature is 180~190 DEG C, and one layer of egg clear liquid of surface brush, is re-fed into roasting after taking-up
It is 200~210 DEG C that baking temperature is controlled in case, after 3~4min of baking, and the cherry that brush one layer of step 2 in surface is obtained is taken out again
Sauce, is fed again into 2~3min of oven for baking, and baking temperature is 195~200 DEG C, is taken out after cooling.
2. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that the stirring of mixer in step one
Speed is 70r/min, and mixing time is 30min.
3. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that white sesameseed, Fu in step 2
Siberian cocklebur, locust bean gum, donkey-hide gelatin, the weight ratio of prebiotics are 6:2:5:2:2.
4. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that the sieve of the beater in step 2
Screen distance is 0.8~1.6mm, and beating time is 25min.
5. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that dough is sent out in constant temperature in step 3
Continuously fermented twice in ferment case, the temperature of fermentation is 38 DEG C for the first time, and relative humidity is 82%, and fermentation time is 2h, the
The temperature of secondary fermentation is 42 DEG C, and relative humidity is 87%, and fermentation time is 2.5h.
6. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that contain fresh flower virtue in step 3
Fragrant aseptic gas be by Chinese flowering crabapple, chrysanthemum, gardenia, lily, rose through it is degerming, steam and obtain, specially by Malus spectabilis
Flower, chrysanthemum, gardenia, lily, rose are placed in the aqueous solution that hydrogen peroxide concentration is 1% and rinse 40s, then in deionized water
Middle rinsing 2min, is placed on the steaming tray of steamer after taking-up, and deionized water is added in steamer, and the height of deionized water is not reached
Steaming tray, keeps the deionized water constantly boiling in steamer, the steam steamed in steamer is passed through in vacuum tank, wherein, steamer
Pot cover be provided with the outlet passed through for steam, and be connected with pipeline with outlet, pipeline is connected with vacuum tank, Chinese flowering crabapple, chrysanthemum
Flower, gardenia, lily, the weight ratio of rose are 9:3:3:2:2.
7. the preparation method of cherry sandwich as claimed in claim 1, it is characterised in that send into bread embryo in step 4
Before oven for baking, first in one layer of butter of tray surface brush of baking box, then bread embryo is placed on pallet toasted.
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| CN107821537A (en) * | 2017-12-07 | 2018-03-23 | 甘宗梦 | The preparation method of dragon fruit bread |
| CN107897262A (en) * | 2017-12-07 | 2018-04-13 | 甘宗梦 | The production method of durian bread |
| CN107927070A (en) * | 2017-12-07 | 2018-04-20 | 甘宗梦 | The production method of blueberry bread |
| CN107969455A (en) * | 2017-12-07 | 2018-05-01 | 甘宗梦 | The production method of butter fruit bread |
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| CN107897262A (en) * | 2017-12-07 | 2018-04-13 | 甘宗梦 | The production method of durian bread |
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Application publication date: 20171020 |