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CN-122004337-A - Non-fried caramel treats and preparation method thereof

CN122004337ACN 122004337 ACN122004337 ACN 122004337ACN-122004337-A

Abstract

The invention belongs to the technical field of food processing, and discloses a non-fried caramel treats and a preparation method thereof. The raw materials comprise dough, syrup and yolk liquid, wherein the weight ratio is 1:0.5-0.6:0.02-0.04; the preparation method of the flour dough comprises the steps of dividing low-gluten flour into two parts, adding 90-100 ℃ butter-water mixture into one part for dough kneading, adding whole egg liquid and porous starch into the other part for dough kneading, then kneading the two parts of dough uniformly, adding glutamine transaminase for enzyme catalysis treatment, adding maltose, trehalose and salt into water, boiling into slurry, adding butter and maltodextrin, mixing uniformly, and coating the solid content of the egg yolk liquid on the surface of the flour dough after baking and before syrup hanging. The invention effectively solves the technical pain points that the existing non-fried caramel treats dough is weak in bonding with syrup and the finished product is easy to loosen, and simultaneously gives consideration to the loose taste and health attributes of the product.

Inventors

  • ZHAO ZHIFENG
  • LI ZHUOYUAN
  • ZHANG YONGJI
  • JIANG CHENGLI
  • YANG ZHENGFANG
  • WANG CUILING

Assignees

  • 绵阳鸾翔凤集食品有限公司

Dates

Publication Date
20260512
Application Date
20260327

Claims (10)

  1. 1. A non-fried caramel treats is characterized in that the raw materials comprise dough, syrup and egg yolk liquid, wherein the weight ratio of the dough to the syrup to the egg yolk liquid is 1:0.5-0.6:0.02-0.04; dividing low-gluten flour into two parts, adding 90-100 ℃ butter-water mixture into one part for dough kneading, adding whole egg liquid and porous starch into the other part for dough kneading, kneading the two parts of dough uniformly, and adding glutamine transaminase for enzyme catalysis treatment; the preparation method of the syrup comprises adding maltose, trehalose and salt into water, decocting to obtain slurry, adding butter and maltodextrin, and mixing; the solid content of the egg yolk liquid is 30-40%, and the egg yolk liquid is coated on the surface of the dough after the dough is baked and before syrup is hung.
  2. 2. The non-fried caramel treats of claim 1, wherein the enzyme catalyzed treatment is at a temperature of from 50 ℃ to 55 ℃ for a time of from 30 to 40 min.
  3. 3. The non-fried caramel treats of claim 1, wherein the egg yolk liquid is obtained by mixing egg yolk with water and heating to a temperature of 50-60 ℃.
  4. 4. The non-fried caramel treats of claim 1, wherein the dough comprises, by weight, 100-120 parts of low gluten flour, 30-35 parts of butter-water mixture, 25-30 parts of whole egg liquid, 3-6 parts of porous starch, and 0.1-0.2 part of glutamine transaminase.
  5. 5. The non-fried caramel treats of claim 1, wherein the syrup comprises, by weight, 30-50 parts of maltose, 20-30 parts of trehalose, 1-3 parts of salt, 10-20 parts of water, 8-15 parts of butter, and 3-6 parts of maltodextrin.
  6. 6. The method of preparing a non-fried caramel treats as claimed in any one of claims 1-5, comprising the steps of: Processing the dough into strips and performing first baking treatment to obtain cured dough; Coating the egg yolk liquid on the surface of the cured dough, performing vacuum treatment, performing second baking treatment, mixing with syrup, molding, and cooling and shaping.
  7. 7. The method of manufacturing according to claim 6, wherein the first baking process is a two-stage baking process.
  8. 8. The method according to claim 7, wherein the two-stage baking process is performed at a temperature of 170 to 190 ℃ for a time of 4 to 6 min, and at a temperature of 150 to 160 ℃ for a time of 4 to 8 min.
  9. 9. The method according to claim 6, wherein the vacuum degree of the vacuum treatment is-0.09 to-0.06 MPa for 2-5 min.
  10. 10. The method of claim 6, wherein the second baking treatment is performed at a temperature of 90-100 ℃ for a time of 1-2 min.

Description

Non-fried caramel treats and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a non-fried caramel treats and a preparation method thereof. Background The caramel treats is a traditional characteristic dessert in China, and is deeply favored by consumers due to the soft, sweet and soft taste and rich egg flavor. The traditional caramel treats manufacturing process generally comprises the steps of dough kneading, proofing, slitting, frying for leavening, syrup hanging, forming and the like. The deep-frying procedure of the noodle blank is key to endowing the product with crisp taste, but brings about a plurality of defects that starch food is easy to generate substances such as acrylamide and the like which are possibly harmful to human bodies under high-temperature deep-frying, and a large amount of grease can be absorbed in the deep-frying process, and the fat content of the finished product is usually up to 20-30%, so that the noodle blank is easy to generate greasy taste and does not accord with the trend of modern healthy diet. To overcome the above drawbacks, the prior art attempts to replace the frying process in the conventional process with hot air drying or ordinary baking. However, the simple replacement of frying by these methods often faces a new technical bottleneck that firstly, the heat transfer mode of the non-frying process is different from frying, which is easy to cause excessive dissipation of water, the dough is difficult to form a porous structure which is uniform and loose like frying, the finished product tastes hard and dry, and secondly, the surface of the non-fried dough is dry and rough, the porosity is high, but the pore wall is thin, which leads to syrup to be excessively permeated (sugar shortage on the surface is caused in a sucked hole) or to be not firmly adhered (sugar layer is fallen off after cooling), and the finished product is easy to loose. On the premise of not adopting frying, the special crisp taste of the caramel treats can be maintained, and firm and uniform bonding of the non-fried dough and syrup can be realized, so that the method is a technical problem which exists in the field for a long time and cannot be solved. In view of this, the invention is specifically proposed. Disclosure of Invention The invention aims to provide a non-fried caramel treats and a preparation method thereof, wherein the non-fried caramel treats are crispy in taste, soft in inner core, moderate in sweetness and free from greasy feeling, and the content of fat and acrylamide is greatly reduced. In order to achieve the above object, the first technical scheme adopted by the present invention is as follows: A non-fried caramel treats comprises dough, syrup and yolk liquid at a weight ratio of 1:0.5-0.6:0.02-0.04; dividing low-gluten flour into two parts, adding 90-100 ℃ butter-water mixture into one part for dough kneading, adding whole egg liquid and porous starch into the other part for dough kneading, kneading the two parts of dough uniformly, and adding glutamine transaminase for enzyme catalysis treatment; the preparation method of the syrup comprises adding maltose, trehalose and salt into water, decocting to obtain slurry, adding butter and maltodextrin, and mixing; the solid content of the egg yolk liquid is 30-40%, and the egg yolk liquid is coated on the surface of the dough after the dough is baked and before syrup is hung. Further, the temperature of the enzyme catalytic treatment is 50-55 ℃ and the time is 30-40 min. Further, the yolk liquid is obtained by mixing yolk and water and heating to 50-60 ℃. Further, the raw materials for preparing the dough comprise, by weight, 100-120 parts of low gluten flour, 30-35 parts of butter-water mixture, 25-30 parts of whole egg liquid, 3-6 parts of porous starch and 0.1-0.2 part of glutamine transaminase. Further, the raw materials for preparing the syrup comprise, by weight, 30-50 parts of maltose, 20-30 parts of trehalose, 1-3 parts of salt, 10-20 parts of water, 8-15 parts of butter and 3-6 parts of maltodextrin. The second technical scheme adopted by the invention is as follows: a method of preparing a non-fried caramel treats as described above comprising the steps of: Processing the dough into strips and performing first baking treatment to obtain cured dough; Coating the egg yolk liquid on the surface of the cured dough, performing vacuum treatment, performing second baking treatment, mixing with syrup, molding, and cooling and shaping. Further, the first baking process is a two-stage baking process. Further, in the two-stage baking treatment, the temperature of the first stage baking is 170-190 ℃ for 4-6 min, and the temperature of the second stage baking is 150-160 ℃ for 4-8 min. Further, the vacuum degree of the vacuum treatment is-0.09 to-0.06 MPa, and the time is 2-5 min. Further, the temperature of the second baking treatment is 90-100 ℃ and the ti