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CN-122004275-A - Quick-frozen sugar Pi Guozi green embryo and preparation method thereof

CN122004275ACN 122004275 ACN122004275 ACN 122004275ACN-122004275-A

Abstract

The invention discloses a quick-frozen sugar Pi Guozi green embryo and a preparation method thereof, belonging to the technical field of food processing. The green embryo is of an upper-lower composite structure and is formed by combining a surface skin layer and a sugar skin layer, the sugar skin layer is partially covered on the surface skin layer, the area of the sugar skin layer is 60% -95% of the area of the surface skin layer, the thickness of the green embryo is 8-15 mm, at least one through type kerf is formed in the covered area of the sugar skin layer, and the kerf length is 1/2-4/5 of the width of the sugar skin. The raw embryo is fried and expanded uniformly, and the appearance is complete. The quick-freezing process provided by the invention ensures that ice crystals in the embryo are tiny, improves the freeze-thawing resistance and interlayer binding force, ensures that the product is not easy to break skin and adhere, ensures that sugar skin is not easy to fall off, is soft after frying, and has high taste reduction degree. The invention solves the technical problems of unstable quality, short shelf life and inapplicability to long-distance cold chain circulation of the traditional quick-frozen candy skin fruits, has simple process and is suitable for industrialized and large-scale production.

Inventors

  • LI ZHENZHEN

Assignees

  • 李振振

Dates

Publication Date
20260512
Application Date
20260324

Claims (10)

  1. 1. A quick-frozen sugar Pi Guozi green body is formed by vertically compounding a flour skin layer and a sugar skin layer, is square or round and is 8-15 mm in thickness, and is characterized in that the area of the sugar skin layer is 60-95% of the area of the flour skin layer, at least one through-type kerf is formed in the covered area of the sugar skin layer, and the kerf is 1/2-4/5 of the width of the sugar skin layer.
  2. 2. The quick-frozen confection Pi Guozi green body of claim 1, wherein the flour skin comprises low-gluten flour, water, aluminum-free leavening agent, edible salt, and a composite thickening stabilizer, and the confection skin comprises low-gluten flour, water, confection, and composite thickening stabilizer.
  3. 3. The quick-frozen sugar Pi Guozi green embryo of claim 2, wherein the composite thickening stabilizer is prepared by mixing xanthan gum and glyceryl monostearate according to a mass ratio of 1:1.0-1:1.5.
  4. 4. A quick frozen confection Pi Guozi green body as recited in claim 2, wherein the confection is one or more of maltose syrup, white sugar, or brown sugar.
  5. 5. The quick-frozen sugar Pi Guozi green embryo according to claim 2, wherein the flour skin layer comprises, by weight, 80-100 parts of low-gluten flour, 35-50 parts of water, 0.5-1.5 parts of aluminum-free leavening agents, 0.1-0.5 parts of edible salt and 1.0-4.0 parts of composite thickening stabilizers, and the flour skin layer comprises, by weight, 60-80 parts of low-gluten flour, 20-35 parts of water, 5-15 parts of sugar and 1.0-3.0 parts of composite thickening stabilizers.
  6. 6. The quick-frozen confection Pi Guozi raw embryo of claim 5, wherein the flour skin layer comprises, by weight, 90 parts of low-gluten flour, 42 parts of water, 1.0 part of an aluminum-free leavening agent, 0.3 part of edible salt, 0.7 part of xanthan gum and 0.8 part of glyceryl monostearate, and the flour skin layer comprises, by weight, 70 parts of low-gluten flour, 28 parts of water, 10 parts of maltose syrup, 0.5 part of xanthan gum and 0.7 part of glyceryl monostearate.
  7. 7. A quick frozen confection Pi Guozi embryo as set forth in claim 2, wherein the confection skin further comprises glycerin.
  8. 8. A method for preparing a quick-frozen sugar Pi Guozi green embryo according to any one of claims 1 to 7, comprising the steps of: (1) Respectively weighing the flour skin layer raw material and the sugar skin layer raw material according to a proportion, and respectively stirring for 8-12 min to prepare uniform dough; (2) Respectively placing the obtained dough with the flour skin layer and the obtained dough with the sugar skin layer into a refrigerated cabinet for precooling and relaxing for 15-30 min; (3) Respectively rolling the precooled flour skin dough and the precooled sugar skin dough to form uniform flour sheets with the thickness of 2.0-3.0 mm, and partially covering the flour skin layer sheets with the obtained sugar skin layer sheets and compacting; (4) Cutting the obtained composite dough sheet into square or round sugar Pi Guozi green blanks, and forming at least one penetrating kerf in the covered area of the sugar skin; (5) Pre-cooling and shaping the obtained sugar Pi Guozi green embryo at 0-4 ℃ for 10-20 min; (6) Carrying out fluidization quick-freezing on the obtained sugar Pi Guozi green embryo until the central temperature of the green embryo is less than or equal to-18 ℃; (7) And sealing and packaging the obtained quick-frozen sugar Pi Guozi green embryo, and freezing and storing at a temperature below-18 ℃.
  9. 9. The method for preparing quick-frozen sugar Pi Guozi green embryos according to claim 8, wherein in the step (2), the pre-cooling temperature is 2-6 ℃.
  10. 10. The method for producing a quick-frozen sugar Pi Guozi green body as claimed in claim 8, wherein in the step (6), the quick-freezing temperature is-35 ℃ to-40 ℃.

Description

Quick-frozen sugar Pi Guozi green embryo and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a quick-frozen sugar Pi Guozi green embryo and a preparation method thereof. Background The candy skin fruit is a traditional fried snack with the outer crisp and the inner soft and covered with the candy skin on the surface, is sweet and delicious, and is often eaten as breakfast or snack. At present, the sugar skin fruits are mainly fried at present in the market, and after natural cooling, the taste is hard, the eating experience is poor, and the sugar skin fruits are not suitable for long-term storage. Meanwhile, the existing sugar Pi Guozi green embryo can be subjected to changes such as adhesion, deformation, fracture and the like after being frozen, the sugar skin layer is easy to fall off, and the problems of hard taste, slag falling and the like seriously affecting eating exist after frying, so that the method is not suitable for industrial preparation and cold chain transportation. In addition, along with continuous scale and linkage development of the sugar skin fruit food store, the demand of the current market for quick-frozen sugar Pi Guozi raw embryos is also stronger. Therefore, there is a need to develop a more efficient quick frozen sugar Pi Guozi green embryo and a method for preparing the same. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a quick-frozen sugar Pi Guozi green body which is formed by compounding a surface skin layer and a sugar skin layer up and down and is square or round in sheet shape with the thickness of 8-15 mm, and is characterized in that the area of the sugar skin layer is 60-95% of the area of the surface skin layer, at least one through-type kerf is formed in the covered area of the sugar skin layer, and the kerf is 1/2-4/5 of the width of the sugar skin layer. Preferably, the flour skin layer comprises low-gluten flour, water, aluminum-free leavening agent, edible salt and composite thickening stabilizer, and the sugar skin layer comprises low-gluten flour, water, sugar and composite thickening stabilizer. Preferably, the composite thickening stabilizer is formed by mixing xanthan gum and glyceryl monostearate according to a mass ratio of 1:1.0-1:1.5. Preferably, the sugar is one or more of maltose syrup, white granulated sugar or brown sugar. The flour skin comprises, by weight, 80-100 parts of low-gluten flour, 35-50 parts of water, 0.5-1.5 parts of aluminum-free leavening agents, 0.1-0.5 parts of edible salt and 1.0-4.0 parts of composite thickening stabilizers, wherein the flour skin comprises, by weight, 60-80 parts of low-gluten flour, 20-35 parts of water, 5-15 parts of sugar and 1.0-3.0 parts of composite thickening stabilizers. The flour sheet comprises, by weight, 90 parts of low-gluten flour, 42 parts of water, 1.0 part of aluminum-free leavening agents, 0.3 part of edible salt, 0.7 part of xanthan gum and 0.8 part of glyceryl monostearate, and the flour sheet comprises, by weight, 70 parts of low-gluten flour, 28 parts of water, 10 parts of maltose syrup, 0.5 part of xanthan gum and 0.7 part of glyceryl monostearate. Preferably, the sugar cortex further comprises glycerol. On the other hand, the invention discloses a preparation method of quick-frozen sugar Pi Guozi green embryos, which is characterized by comprising the following steps: (1) Respectively weighing the flour skin layer raw materials and the sugar skin layer raw materials according to the proportion, and respectively stirring for 8-12 min to prepare uniform dough; (2) Respectively placing the obtained dough with the flour skin layer and the obtained dough with the sugar skin layer into a refrigerated cabinet for precooling and relaxing for 15-30 min; (3) Respectively rolling the precooled flour skin dough and the precooled sugar skin dough to form uniform flour sheets with the thickness of 2.0-3.0 mm, and partially covering the flour skin layer sheets with the obtained sugar skin layer sheets and compacting; (4) Cutting the obtained composite dough sheet into square or round blanks, and forming at least one penetrating slit in the covered area of the sugar skin. (5) Pre-cooling and shaping the obtained sugar Pi Guozi green embryo at 0-4 ℃ for 10-20 min; (6) Carrying out fluidization quick-freezing on the obtained sugar Pi Guozi green embryo until the central temperature of the green embryo is less than or equal to-18 ℃; (7) And sealing and packaging the obtained quick-frozen sugar Pi Guozi green embryo, and freezing and storing at a temperature below-18 ℃. Preferably, in the step (2), the pre-cooling temperature is 2-6 ℃. Preferably, in the step (6), the quick-freezing temperature is minus 35 ℃ to minus 40 ℃. The invention has the beneficial effects that: (1) The quick-frozen sugar Pi Guozi green embryo adopts a sugar skin layer and a surface skin layer upper and lower covering