Author: Xu Xiangbo, You Xiangling, Liu Yixuan, Zhou Hang
Keywords: trehalose; Fillings; Orthogonal test
Abstract:In order to explore the influence of trehalose on the quality of Sichuan-style shallot puff pastry filling, trehalose is added to the sichuan-style shallot puff pastry filling in a certain proportion and used
Univariate test and orthogonal test, using sensory evaluation method, to determine the optimal formula is: 20g of caster sugar, 40g of trehalose, 100g of cooked powder, 100g of medium gluten powder,
80g salad oil, 50g minced chives, 5g salt, 3g peppercorns, 16g caramel, 1.6g baking soda, 2g monosodium glutamate, 16g eggs and 50g soda biscuit powder, here
The sichuan-style shallot oil puff pastry produced by the recipe is complete in shape, golden in color, crisp in taste, and the filling is rich in onion, crisp and delicious, and the quality is the best.
As a safe and reliable natural sugar, trehalose is widely present in many edible animal and plant ingredients and some common foods, and is known as the "sugar of life" in the scientific community. Adding trehalose to protein-rich foods can inhibit the denaturation of proteins under certain temperature and humidity conditions, can well protect the protein structure, maintain product quality, especially applied to baked goods, can inhibit starch aging, and keep the product moist taste. Trehalose taste soft, refreshing, good permeability, and sucrose mixed use, the sweetness of the product has a good optimization effect, and the sweetness is only 45% of the sucrose, this paper through the one-factor test, to determine the best amount of trehalose, cooked powder, chopped chives, salad oil, according to the one-factor test design L9 (3) orthogonal test, to determine the best recipe for shallot oil crisp filling. ”
1 Materials and methods
1.1 Test materials
Medium Gluten Flour, Langfang Kite Flour Co., Ltd.; Trehalose, Henan Wanbang Industrial Co., Ltd.; Lard, Yihai Kerry Grains & Oils Limited; Caster Sugar, Swire Sugar China Limited; Salad Oil, Yihai Kerry Grains & Oils Limited; Peppercorn powder, Sichuan Youjia Food Co., Ltd.; Caramel, Guilin Shunlaiyi Food Co., Ltd.; Baking soda, New Cai Yi Kitchen Food Co., Ltd.; MSG, Shanghai Tai Tai Le Group Co., Ltd.; Soda Biscuits, Garton Food Trading (China) Co., Ltd.; Eggs, chives, and salt are all commercially available.
1.2 Instruments and Equipment
DFY-1000 high-speed universal crusher, Wenling Linda Machinery Co., Ltd.; Scout SE Electronic Balance (0.01 g), OHAUS Instruments GmbH; Yarn screen, Chengdu Qihang Co., Ltd.
1.3 Test methods
1.3.1 Preprocessing
Cooked flour: pour 500g of medium gluten flour into a baking tray, spread out, spread out, put people at a temperature of 200 ° C in an oven, bake for 10min, take out, the color is slightly yellow, after cooling, and then sift through the screen with a 425um pore size, and finally put it into a dry storage bottle to seal the storage.
Soda biscuit powder: Crush soda biscuits into powder with a pulverizer and sift through a 425 μm pore size for later use.
1.3.2 Recipes
Flour, sugar, oil and water recipe: 100g of medium gluten powder, 16g of granulated sugar, 30g of lard, 58g of water.
Pastry recipe: 65g of medium gluten flour, 35g of lard.
Filling basic recipe: 60g of caster sugar (trehalose), 90g of cooked flour, 100g of gluten powder, 60g of salad oil, 35g of chives, 5g of salt, 3g of pepper powder, 16g of caramel, 1.6g of baking soda, 2g of monosodium glutamate, 16g of eggs, 50g of baking soda biscuit powder (Note: At the time of experimentation, the total amount of sugar and trehalose mixed was 60g).
1.3.3 Process Flow
(1) Let the gluten flour, lard → pastry → stand → pieces of puff pastry
(2) Granulated sugar (trehalose), cooked flour, tendon powder, salad oil, chives, salt, peppercorn powder, caramel, baking soda, monosodium glutamate, egg and soda biscuit powder → filling
(3) Let the gluten flour, sugar, lard, water → water and oil noodles → stand → and → roll out thin slices→ wrap the puff pastry → → roll out the round slices→ wrap the filling→ flatten → bake the finished product →
1.3.4 Operational Points
Water and oil noodle preparation: Mix the medium gluten powder sugar lard with water, make a soft and hard dough, and let it sit for later.
Pastry preparation: Mix the medium gluten flour and lard, rub and mix into puff pastry, let stand and set aside.
Filling preparation: Mix the fine sugar cooked powder, medium gluten powder, salt, pepper powder, baking soda, monosodium glutamate and baking soda biscuit powder, add salad oil, minced chives, caramel, egg liquid, stir well, knead into balls, and then divide into pieces, each 15g.
Puff Pastry: Roll out the puff pastry with water and oil bread into a 0.5 cm thick square, fold in half into a rectangle, roll out a rectangle with a thickness of 0.5 cm and twice the length of the width. Roll up along the long edges to form a puff pastry roll and set aside.
Next agent: Divide the puff pastry roll into 25g small pieces, divide the shallot oil filling into 25 grams each, roll out the puff pastry roll into round pieces, about 8 cm in diameter, and wrap people
After filling, close the mouth down, flatten, roll out into an oval shape, thickness of 0.8cm.
Baking: 190°C on high heat, 175°C on lower heat, bake for 14min.
1.3.5 Univariate testing
According to the formula, the four influencing factors of trehalose cooked powder, chives and salad oil were selected to design a one-way experiment, and in the one-factor test, the total amount of trehalose and granulated sugar was 60g, the amount of trehalose was 20, 30, 40, 50 and 60g, the amount of cooked powder was 80, 90, 100, 110, 120g, the amount of chives was 20, 30, 40, 5060g, and the amount of salad oil was 60, 70, 80, 90 and 100g. The dosage of other excipients is consistent with the blank control group formula, and the test is carried out to determine the optimal amount of addition of each raw material based on sensory evaluation, and to determine the upper and lower limits within the appropriate range.
1.3.6 Orthogonal design
On the basis of the one-factor test, trehalose (A), cooked powder (B), chives (C), and salad oil (D) were selected as the four influencing factors of the orthogonal test, and the four-factor three-level orthogonal test was designed to determine the best process formula, and the L9 (3) orthogonal design was shown in Table 1.
1.4 Sensory assessment
A tasting panel of 10 food professionals assesses the fillings by their senses. Under the premise of excluding the corresponding interference factors, the sensory score is carried out according to the sensory evaluation criteria, and the total score is 100 points, which is taken as the average. The sensory scoring criteria are shown in Table 2.
1.5 Data Processing
Data analysis was performed using Excel 2019 SPSS 21.0 data processing software.
2 Results and analysis
2.1 Determination of the amount of trehalose added
As can be seen from Figure 1, the sensory score was highest when the amount of trehalose added was at 40 g. When the amount of trehalose added is less than 40g, the filling is relatively sweet and has a poor flavor. When the amount of trehalose added is greater than 40g, the pretzel flavor of the filling is prominent, and the comprehensive flavor is not good, and the comprehensive consideration is determined to be 40g of trehalose added.
2.2 Determination of the amount of cooked powder added
As can be seen from Figure 2, the sensory score is highest when the amount of cooked powder is added at 100 g. When the amount of cooked powder is less than 100g, the filling is hard, the taste is not crisp enough, and when the amount of cooked powder is greater than 100g, the filling is dry and easy to disperse. Considering comprehensively, it was determined that the amount of cooked powder was 100 g.
2.3 Determination of the amount of chives added
As can be seen from Figure 3, the sensory score was highest when the amount of chives added was at 50 g. When chives are less than 50 g, the filling flavor is lighter and the overall trend tends to be gentle. When the chives are larger than 50g, the chives are too strong, affecting the overall flavor of the filling. Considering all, it is determined that the amount of chives added is 50g.
2.4 Determination of the amount of salad oil added
As can be seen from Figure 4, when the amount of salad oil added is 80 g, the sensory score is the highest, when the amount of salad oil added is less than 80 g, the filling is relatively loose, the processing process is not easy to form a clump, when the amount of salad oil is added is greater than 80g, the filling processing engineering due to the adsorption of grease, the filling is dry and hard, the cake blank processing process is easy to roll, comprehensive consideration, the amount of salad oil added is 80g.
2.5 Orthogonal test results and analysis
Taking sensory evaluation as the investigation index, the optimal formula of trehalose Sichuan-style shallot oil puff pastry filling was determined, and the analysis of the orthogonal test results is shown in Table 3.
From the extremely poor analysis in Table 3, it can be seen that the factors are in order of D>C>A>B, that is, the salad oil has the greatest sensory effect on the filling, followed by chives, then cooked powder, and finally trehalose. The theoretical optimal combination was A2B2C2D2, the highest sensory score of the experiment was 81.4, and the optimal combination was A1B2C2D2, and the combined A2B2C2D2 score was 81.4 points by comparing the optimal combination of the experiment and the theoretical optimal combination. Therefore, the optimal formula was determined to be A2B2C2D2, that is, 40g of trehalose, 100g of cooked powder, 50g of chives, and 80g of salad oil.
The three factors with the greatest influencing factors were selected, namely cooked flour, chives and salad oil, and the results were analyzed as shown in Table 4.
As can be seen from Table 4, the effect of salad oil is significant. The effects of cooked powder and chives are not significant.
3 Conclusion
Through univariate test and orthogonal test optimization, the optimal formula of shallot oil crisp filling was determined: 20g of fine sugar, 40g of trehalose, 100g of cooked powder, 100g of medium gluten powder, 80g of salad oil, 50 g of chives, 5g of salt, 3 g of peppercorn powder, 16 g of caramel, 1.6 g of baking soda, 2 g of monosodium glutamate, 16g of eggs and 50g of baking soda biscuit powder, and the Sichuan-style shallot oil crisp made under this formula has a complete shape, golden color, crisp taste, rich flavor of shallots, crispy and delicious, and the best quality.