CN101548693A - Health walnut cake - Google Patents
Health walnut cake Download PDFInfo
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- CN101548693A CN101548693A CNA2009100272325A CN200910027232A CN101548693A CN 101548693 A CN101548693 A CN 101548693A CN A2009100272325 A CNA2009100272325 A CN A2009100272325A CN 200910027232 A CN200910027232 A CN 200910027232A CN 101548693 A CN101548693 A CN 101548693A
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- oligoisomaltose
- walnut cake
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Abstract
The invention relates to a health walnut cake, which contains oligoisomaltose. The weight percentage of each material is as follows: 30-45 percent of flour, 6-10 percent of egg, 15-25 percent of white sugar, 15-20 percent of plant oil and 2-15 percent of oligoisomaltose, wherein the flour is standard flour or whole wheat flour or the mixture thereof. The invention takes full advantage of physiological function of the oligoisomaltose in human bodies, gives health care function to common walnut cake, improves the colour and luster of finished products of common walnut cakes, meets the requirements of consumers on product appearance, adds new species for walnut cakes, and is particularly applicable to be leisure food with low price and high quality for the middle-aged and old people.
Description
Technical field
The present invention relates to a kind of health walnut cake, belong to the leisure food field.
Background technology
The peach shortcake is a kind of all-ages leisure food, is one of middle-aged and old food of liking very much owing to it is inexpensive.Common peach shortcake in the market is to be made by flour, egg, sugar, oil mostly, and the major defect of this common peach shortcake is the fat content height, and does not have the effect that improves body function.Because therefore problems such as current middle-aged and old ubiquity blood fat height, gastrointestinal function difference, press for a kind of suitable middle-aged and old physilogical characteristics of exploitation and the inexpensive crisp product of peach.
Summary of the invention
The objective of the invention is: provide a kind of suitable middle-aged and old physilogical characteristics and inexpensive health walnut cake, for the peach crisp food has increased new varieties.
The technical scheme that realizes the object of the invention is: a kind of health walnut cake, and it contains oligoisomaltose, and the percentage by weight of each raw material is as follows: flour 30～45%, egg 6～10%, white sugar 15～25%, vegetable oil 15～20%, oligoisomaltose 2～15%.
Flour in the above-mentioned health walnut cake is standard flour, or wholemeal, or the two mixture.
Technique effect of the present invention is: according to studies show that in recent years, oligoisomaltose has direct physiological function and indirect physiological function, and its direct physiological function comprises: 1. it is difficult to be digested by gastric enzyme, and sugariness is low, and heat is low, does not increase blood fat basically.2. it can promote the propagation of Bifidobacterium in the human body intestinal canal, can suppress to be harmful in the enteron aisle formation of bacterium and corrupt substance, increases the content of vitamin, improves immunity.3. it is not utilized by the streptococcus of carious tooth, is not decomposed by oral cavity enzyme liquid thereby can prevent carious tooth.4. it belongs to non-digestible oligosaccharide class, can play the effect of water-soluble dietary fiber; The reason of delivering a child therebetween effect comprises: 1. promote food digestion, absorption, keep the enteron aisle normal function.2. can make the enteron aisle natural bacteria during antibiotic therapy, radiation cure, the chemotherapy come to recovery.3. improve diarrhoea and constipation, suppress pathogen and spoilage organisms.4. improve immunity, play the effect of immunomodulator.5. reduce the enteron aisle carcinogen, improve serum lipids, reduce cholesterol level.6. increase the absorption of mineral matters such as calcium magnesium, help the synthetic B family vitamin of body.Owing to allocated an amount of oligoisomaltose in the raw material of health walnut cake of the present invention, therefore, edible peach shortcake of the present invention, can not only obtain the various health cares that oligoisomaltose brings, mouthfeel is good, and also finds in production practices, add the peach shortcake that oligoisomaltose obtains, it is golden yellow that its outward appearance is, and improved the color and luster of the crisp finished product of peach, satisfied the demand of consumer to product appearance.For traditional peach crisp food has increased new varieties.
The specific embodiment
Health walnut cake of the present invention contains oligoisomaltose, and the percentage by weight of each raw material is as follows: flour 30～45%, egg 6～10%, white sugar 15～25%, vegetable oil 15～20%, oligoisomaltose 2～15%.
Below in conjunction with embodiment the present invention is further described in detail, but is not limited to this.
The raw materials used food-grade commercially available product that is among the embodiment.The preparation process device therefor is the food special use, and all operation is all carried out in the workshop that meets the food processing requirement.
Embodiment 1 preparation health walnut cake of the present invention
Concrete operations are as follows:
1. take by weighing each raw material by following proportioning: flour 4.0Kg, egg 0.6Kg, white sugar 2.0Kg, vegetable oil 2.0Kg, oligoisomaltose 1.4Kg;
Wherein: flour is standard flour, and egg is a fresh hen egg, and white sugar is soft white sugar, and vegetable oil is a soybean oil;
2. above-mentioned soft white sugar, soybean oil are poured in the agitator, stirred 30 minutes, add fresh hen egg, flour, oligoisomaltose while stirring, stirring after 20 minutes again and take out, is that portion is cut apart by 50g, makes recessed circle, send into baking oven, came out of the stove in 25 minutes in 200 ℃ of bakings, cooling makes health walnut cake finished product of the present invention after the packing.
Embodiment 2 preparations health walnut cake of the present invention
Concrete operations are as follows:
1. take by weighing each raw material by following proportioning: flour 4.0Kg, egg 1.0Kg, white sugar 2.5Kg, vegetable oil 1.5Kg, oligoisomaltose 1.0Kg;
Wherein: flour is wholemeal, and egg is a fresh hen egg, and white sugar is soft white sugar, and vegetable oil is a peanut oil;
2. press the method operation of embodiment 1, make health walnut cake finished product of the present invention.
Embodiment 3 preparations health walnut cake of the present invention
Concrete operations are substantially the same manner as Example 2, and its difference is: raw flour is that weight ratio is 2: 1 the wholemeal and the mixture of standard flour.
Embodiment 2 and 3 health walnut cake of the present invention can satisfy the demand of different crowd owing to used the wholemeal that contains wheat bran.
Claims (2)
1, a kind of health walnut cake is characterized in that, it contains oligoisomaltose, and the percentage by weight of each raw material is as follows: flour 30～45%, egg 6～10%, white sugar 15～25%, vegetable oil 15～20%, oligoisomaltose 2～15%.
2, health walnut cake according to claim 1 is characterized in that, described flour is standard flour, or wholemeal, or the two mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100272325A CN101548693A (en) | 2009-05-26 | 2009-05-26 | Health walnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100272325A CN101548693A (en) | 2009-05-26 | 2009-05-26 | Health walnut cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101548693A true CN101548693A (en) | 2009-10-07 |
Family
ID=41153369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100272325A Pending CN101548693A (en) | 2009-05-26 | 2009-05-26 | Health walnut cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101548693A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318656A (en) * | 2011-08-26 | 2012-01-18 | 吉林紫鑫药业股份有限公司 | Genseng fiber peach shortcake and production technology thereof |
| CN103548961A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Processing method of chicory walnut cake |
| CN103636704A (en) * | 2013-08-12 | 2014-03-19 | 杨茹芹 | Method for manufacturing shelled melon-seed walnut cake for lowering blood pressure |
| CN103651704A (en) * | 2013-12-12 | 2014-03-26 | 齐齐哈尔市绿业食品研究所 | Walnut cakes containing purple potatoes, pueraria and black soybeans and making method thereof |
| CN103891851A (en) * | 2014-04-04 | 2014-07-02 | 宁波草湖食品有限公司 | Walnut cake making method |
| CN104082387A (en) * | 2014-07-15 | 2014-10-08 | 柴华 | Method for processing edible tulip walnut cake |
| CN104222238A (en) * | 2014-10-11 | 2014-12-24 | 石涛 | Golden cake making method |
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
| CN106035538A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Malt flaky pastry and preparation method thereof |
-
2009
- 2009-05-26 CN CNA2009100272325A patent/CN101548693A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318656A (en) * | 2011-08-26 | 2012-01-18 | 吉林紫鑫药业股份有限公司 | Genseng fiber peach shortcake and production technology thereof |
| CN102318656B (en) * | 2011-08-26 | 2013-02-06 | 吉林紫鑫药业股份有限公司 | Ginseng fiber walnut cake and production technology thereof |
| CN103636704A (en) * | 2013-08-12 | 2014-03-19 | 杨茹芹 | Method for manufacturing shelled melon-seed walnut cake for lowering blood pressure |
| CN103548961A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Processing method of chicory walnut cake |
| CN103651704A (en) * | 2013-12-12 | 2014-03-26 | 齐齐哈尔市绿业食品研究所 | Walnut cakes containing purple potatoes, pueraria and black soybeans and making method thereof |
| CN103651704B (en) * | 2013-12-12 | 2016-01-20 | 齐齐哈尔市绿业食品研究所 | A kind of purple potato peach is crisp |
| CN103891851A (en) * | 2014-04-04 | 2014-07-02 | 宁波草湖食品有限公司 | Walnut cake making method |
| CN103891851B (en) * | 2014-04-04 | 2016-01-20 | 宁波草湖食品有限公司 | A kind of preparation method of peach shortcake |
| CN104082387A (en) * | 2014-07-15 | 2014-10-08 | 柴华 | Method for processing edible tulip walnut cake |
| CN104222238A (en) * | 2014-10-11 | 2014-12-24 | 石涛 | Golden cake making method |
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
| CN106035538A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Malt flaky pastry and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091007 |