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CN-121986813-A - Dried orange peel and Chinese yam soft Europe and preparation process thereof

CN121986813ACN 121986813 ACN121986813 ACN 121986813ACN-121986813-A

Abstract

The invention relates to the technical field of food processing, in particular to dried orange peel and Chinese yam soft europe and a preparation process thereof, which are used for improving the health-preserving effect of the soft europe bag, improving the raw materials of the soft europe bag and the preparation process thereof, adding dried orange peel and Chinese yam components into the raw materials, replacing part of flour when preparing dough, adding Chinese yam mud into the dough, not only can increase part of Chinese yam flavor for the dough, but also can play a part of seed scalding role, improve the taste of the bread dough and promote the water retention and moisture retention of the dough, and in order to avoid the defect of insufficient baking expansion of bread caused by the reduction of gluten support force due to the addition of Chinese yam mud, and on the basis, the dried orange peel powder is added into the traditional soft europe stuffing, so that the greasy phenomenon caused by over-sweet oil of the traditional stuffing can be effectively improved, and the taste of the dried orange peel powder is improved.

Inventors

  • LI LIJUN
  • WEN JINYING
  • ZHAO DEHONG

Assignees

  • 广西傲楚健康管理咨询有限公司

Dates

Publication Date
20260508
Application Date
20250912

Claims (6)

  1. 1. The dried orange peel and Chinese yam soft Europe is characterized by comprising bread dough and stuffing; The bread dough bag comprises, by weight, 180-240 parts of high gluten flour, 40-80 parts of Chinese yam paste, 3-6.5 parts of wheat gluten, 3-4.5 parts of yeast, 20-30 parts of white granulated sugar, 20-25 parts of butter, 1.8-3 parts of salt, 0.5-0.9 part of vanilla extract and 90-110 parts of clear water The stuffing comprises 400-500 parts of milk, 15-25 parts of butter, 90-100 parts of cream cheese, 15-30 parts of white granulated sugar, 120-140 parts of Kashida powder, 5-15 parts of dried orange peel powder and 1-2 parts of salt.
  2. 2. The dried orange peel and Chinese yam soft Europe of claim 1, wherein the preparation method of the Chinese yam paste is as follows: Washing and peeling the Chinese yam, steaming for 30-45 min, cooling to room temperature, pressing the Chinese yam into mud, sieving to remove particles, and obtaining the Chinese yam mud.
  3. 3. A method for preparing dried orange peel and Chinese yam soft europe according to any one of claims 1-2, which is characterized by comprising the following steps: s1, preparing bread dough; s11, respectively weighing high-gluten flour, yam paste, wheat gluten, yeast, white granulated sugar, butter, salt, vanilla extract and clear water according to the formula proportion for later use; S12, adding high gluten flour, yam paste, wheat gluten and salt into a dough mixer, stirring and mixing for 3-5 minutes, adding yeast, clear water and white granulated sugar into the dough mixer, continuously stirring for 12-18 minutes, taking out dough, cooling to 2-4 ℃ and refrigerating and preserving heat for 2-4 hours, adding the dough into the dough mixer again, adding butter and vanilla extract, stirring and kneading for 5-15 minutes, taking out, and fermenting the film to twice as large to obtain bread dough; S2, preparing stuffing; Respectively weighing milk, butter, cream cheese, white granulated sugar, kashida powder, dried orange peel powder and salt according to the formula proportion, uniformly mixing, and cooling to a constant temperature of 0-4 ℃ for later use; S3, taking out the bread dough, pressing and exhausting, dividing the bread dough into uniform flour agents, uniformly dividing the stuffing according to the number of the flour agents, taking the flour agents, rolling the flour agents, wrapping the uniformly divided stuffing materials in the flour agents, shaping to obtain a required shape, putting the required shape in an oven, carrying out relaxation fermentation for 15-20 min, baking for 10min, brushing egg liquid on the upper surface of the baked bread dough, and continuously baking for 10-20 min to obtain the dried orange peel and Chinese yam soft Europe.
  4. 4. The method for preparing the dried orange peel and Chinese yam soft europe according to claim 3, which is characterized in that in the step S12, the fermentation temperature is 30-35 ℃ during film-coating fermentation.
  5. 5. The method for preparing the dried orange peel and Chinese yam soft europe according to claim 3, characterized in that in the step S3, after the bread dough is taken out, the bread dough is subjected to subsequent step treatment after being covered with a film and kept stand for 15-30 min at room temperature.
  6. 6. The method for preparing dried orange peel and Chinese yam soft europe according to claim 3, which is characterized in that in the step S3, the upper and lower fire temperature is 170-180 ℃ during baking.

Description

Dried orange peel and Chinese yam soft Europe and preparation process thereof Technical Field The invention relates to the technical field of food processing, in particular to a dried orange peel and Chinese yam soft Europe and a preparation process thereof. Background Soft European bread has gained popularity by virtue of a soft mouthfeel and unique flavor. However, most of traditional soft European bread is made of basic food materials, and can only meet the requirements of people on taste and satiety, and a remarkable short plate exists in the nutrition and health care functions. Today, health consciousness of consumers is continuously enhanced, and demands for foods having both delicious experience and health-preserving effects are continuously rising. In this context, the incorporation of food and pharmaceutical ingredients into baked goods has become an important direction of industry development. Disclosure of Invention The invention aims to provide a dried orange peel and Chinese yam soft Europe and a preparation process thereof, so as to solve the problems in the background technology. In order to solve the technical problems, the invention provides the following technical scheme that the dried orange peel and Chinese yam soft Europe is characterized in that the dried orange peel and Chinese yam soft Europe consists of bread dough and stuffing; The bread dough bag comprises, by weight, 180-240 parts of high gluten flour, 40-80 parts of Chinese yam paste, 3-6.5 parts of wheat gluten, 3-4.5 parts of yeast, 20-30 parts of white granulated sugar, 20-25 parts of butter, 1.8-3 parts of salt, 0.5-0.9 part of vanilla extract and 90-110 parts of clear water The stuffing comprises 400-500 parts of milk, 15-25 parts of butter, 90-100 parts of cream cheese, 15-30 parts of white granulated sugar, 120-140 parts of Kashida powder, 5-15 parts of dried orange peel powder and 1-2 parts of salt. Further, the preparation method of the yam puree comprises the following steps: Washing and peeling the Chinese yam, steaming for 30-45 min, cooling to room temperature, pressing the Chinese yam into mud, sieving to remove particles, and obtaining the Chinese yam mud. Further, the preparation method of the dried orange peel and Chinese yam soft europe comprises the following steps: s1, preparing bread dough; s11, respectively weighing high-gluten flour, yam paste, wheat gluten, yeast, white granulated sugar, butter, salt, vanilla extract and clear water according to the formula proportion for later use; S12, adding high gluten flour, yam paste, wheat gluten and salt into a dough mixer, stirring and mixing for 3-5 minutes, adding yeast, clear water and white granulated sugar into the dough mixer, continuously stirring for 12-18 minutes, taking out dough, cooling to 2-4 ℃ and refrigerating and preserving heat for 2-4 hours, adding the dough into the dough mixer again, adding butter and vanilla extract, stirring and kneading for 5-15 minutes, taking out, and fermenting the film to twice as large to obtain bread dough; S2, preparing stuffing; Respectively weighing milk, butter, cream cheese, white granulated sugar, kashida powder, dried orange peel powder and salt according to the formula proportion, uniformly mixing, and cooling to a constant temperature of 0-4 ℃ for later use; S3, taking out the bread dough, pressing and exhausting, dividing the bread dough into uniform flour agents, uniformly dividing the stuffing according to the number of the flour agents, taking the flour agents, rolling the flour agents, wrapping the uniformly divided stuffing materials in the flour agents, shaping to obtain a required shape, putting the required shape in an oven, carrying out relaxation fermentation for 15-20 min, baking for 10min, brushing egg liquid on the upper surface of the baked bread dough, and continuously baking for 10-20 min to obtain the dried orange peel and Chinese yam soft Europe. Further, in step S12, the fermentation temperature is 30-35 ℃ during the film-coating fermentation. In step S3, after the bread dough is taken out, the bread dough is covered with a film and kept stand for 15-30 min at room temperature, and then the subsequent steps are carried out. Further, in step S3, the upper and lower fire temperatures are 170-180 ℃ during baking. Compared with the prior art, the invention has the following beneficial effects: In order to improve the health-preserving effect of the soft European package, the invention improves the raw materials of the soft European package and the preparation process thereof, and the dried orange peel and the Chinese yam components are added in the raw materials, when the dough is prepared, the invention uses Chinese yam mud to replace part of flour, and because the Chinese yam mud is steamed at high temperature in the preparation process, the starch is gelatinized in a high-temperature and high-humidity environment, and when the starch is added into the dough, the flavor of part of Chinese ya