CN103431015B - Unique nutrient pastry and preparation method thereof - Google Patents

Abstract

The invention discloses a flavor nutritious pastry and a preparation method thereof. It is processed from the following raw materials. The mass parts of each raw material are respectively: 65-70 parts of glutinous rice flour, dried honeysuckle buds 3 to 5 parts, 8 to 10 parts of white sugar, 2 to 4 parts of honey, 12 parts of peanuts, and 5 parts of mung bean flour; the invention uses honeysuckle and peanuts as raw materials in the production of solid food, increases the types of cakes, and endows them with unique flavors The medical value of honeysuckle, give full play to the medical value and nutritional value of raw materials, enrich the nutrition, functionality and diversity of food, and provide reference for the further standardized industrial application of honeysuckle and peanut.

Description

A flavor nutritious pastry and its preparation method

technical field

The invention relates to the field of food and processing, in particular to a flavor nutritious pastry and a preparation method thereof. the

Background technique

Peanuts are rich in nutrients, containing about 50% fat and 25% protein, and also contain vitamin B1, vitamin B2, vitamin C and vitamin E and other nutrients, which help prevent and treat arteriosclerosis, high blood pressure, and coronary heart disease. Peanut sprouts are edible like mung bean sprouts, which not only reduce fat, but also increase vitamins and some minerals, and also increase the body's absorption rate of protein. Peanut sprouts have always been eaten among the people, and they are mainly made into kimchi, which is especially popular in southwestern Anhui. the

Honeysuckle is a perennial semi-evergreen twining woody vine of the Lonicera family. It is white at first, and then turns yellow, hence the name. Honeysuckle has been hailed as a good medicine for clearing heat and detoxifying since ancient times. It is used for various heat-related diseases such as body heat, eruption, spots, heat-toxin sores, and sore throat. The effect is remarkable. the

After an extensive search, no research and related reports have been found on the combination of peanuts and honeysuckle as raw materials to make solid food. the

Contents of the invention

The present invention provides a nutritious pastry with rich nutrition and unique flavor and its production method. Its purpose is to expand the application range of honeysuckle and peanuts to the production of solid food, increase the types of pastry, endow the pastry with unique medical value, and give full play to the pastry. The medical value and nutritional value of raw materials enrich the nutrition, functionality and diversity of food. the

The object of the present invention is achieved through the following technical solutions, a flavor nutritious pastry, characterized in that it is processed from the following raw materials, and the total mass parts are 100, and the mass parts of each raw material are respectively:

65-70 parts of glutinous rice flour, 3-5 parts of dried honeysuckle buds, 8-10 parts of white sugar, 2-4 parts of honey, 12 parts of peanuts, and 5 parts of mung bean flour.

The water content of the dried honeysuckle buds is 10-14%. the

A preparation method of flavor nutritious pastry, comprising the following steps:

(a) Divide the proportion of glutinous rice flour into two parts according to 7:3, 30% of the glutinous rice flour is baked in an oven at 180-200°C until it is dark yellow, and then mixed with the 70% of the glutinous rice flour Mix evenly and set aside; (b) Wash the proportioned amount of dried honeysuckle buds and put them on the tiles to bake until burnt yellow, put them in clay pots and add boiling water to soak for 10 minutes, filter and remove the fireworks and take the honeysuckle soaking liquid, soaking liquid Clarify and cool for later use; (c) Stir-fry the proportioned amount of white sugar in the drawing state, then pour it on a clean iron plate to cool, freeze at -20°C for more than 5 hours, and grind it for later use; (d) Mix the proportioned Put the mung bean powder into the oven and bake at 160-200°C until light yellow and set aside; (e) Soak the peanuts in water at 20-26°C for 24 hours until they just germinate, change the water twice in the middle, peel off the outer skin, and wash After controlling the moisture, put it in the oven and bake it at 160-200°C until light yellow, turn it over regularly to prevent it from being burnt, cool and crush it after baking, pass through a 150-mesh sieve, and set aside; Stir the clarified liquid, powdered sugar, and peanut powder with water to form a thick paste. Put it into a steaming tray with a thickness of 0.8-1cm. Then put it into a steamer and steam it at 0.10MPa (absolute pressure) at 105°C. Take it out and let it cool. , brush the proportioned amount of honey on the surface to prevent water loss, after cutting into pieces, stick a layer of the above-mentioned mung bean powder on the surface to prevent mutual adhesion.

Further, after step (f) is completed, choose vacuum packaging and microwave sterilization, and store at 8-12°C. the

Beneficial effects of the present invention:

1. Honeysuckle among the present invention has improved the content of tannin, chlorogenic acid, total sugar, soluble sugar after high-temperature baking, has reduced bitterness simultaneously, has increased burnt taste mouthfeel, further improves the medical efficacy of honeysuckle.

2. After the white sugar in the present invention is fried, the taste becomes softer, and it has the effects of clearing fire, detoxification and moistening the lungs. the

3. The honey in the present invention has the functions of nourishing the spleen and stomach, relieving spasms and relieving pain, moistening the lungs and relieving cough, laxative, moisturizing the skin and promoting muscle growth, detoxification, etc., and can beautify the skin and improve human immunity. the

4. The roasted mung bean powder in the present invention has the effects of nourishing the five internal organs, harmonizing the spleen and stomach, promoting body fluid and clearing away heat, invigorating the spleen and replenishing qi, nourishing blood and stopping bleeding, and is easy to digest and absorb. the

5. After baking, the glutinous rice flour in the present invention reduces the viscosity and increases the flavor, and its property also changes from cold to warm. the

6. After the peanuts in the present invention germinate, the protein is hydrolyzed into amino acids, which is easy for the human body to absorb, part of the fat is converted into heat, the fat content is reduced, the resveratrol content is increased, and the health care value is extremely high. the

7. The present invention uses peanuts and honeysuckle as main auxiliary materials in glutinous rice food to develop a functional food with high medical value, rich nutrition and unique flavor, which provides reference for further standardized industrial applications of honeysuckle and peanuts. the

Detailed ways

Example 1

The mass ratio of raw materials: calculated as 100 total mass parts, wherein, 70 parts of glutinous rice flour, 3 parts of dried honeysuckle buds, 8 parts of white sugar, 2 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 14%.

Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 190°C until it turns brown, let it cool and mix it with the 70% glutinous rice flour, set aside ;

Dry the proportioned amount of dried honeysuckle buds, put them on the tiles and bake until they are burnt yellow, put them into a clay pot and add about 225 grams of boiling water to brew for 10 minutes, filter to remove the firecrackers, clarify and cool to obtain the honeysuckle soaking liquid for use;

Put the proportioned amount of white sugar and a little water into the frying pan, stir continuously and heat to melt into a light yellow color until it is drawn into filaments and pour it out. Spread it on a clean iron plate to cool, and then put it in a freezer at -20°C for more than 5 hours. Take out and crush into powdered sugar, set aside;

Soak the proportioned amount of peanuts in water at 26°C for 22 hours until they just germinate, peel off the outer skin, wash and dry the water, put it in a baking tray and bake it at 160°C until light yellow, cool and crush, pass through a 150-mesh sieve, stand-by;

Put the proportioned amount of mung bean powder into the oven, bake at 180°C until light yellow, and set aside;

Mix the glutinous rice flour, powdered sugar, honeysuckle soaking liquid and peanut powder after the above treatment with water to form a thick paste, pour it into the whole plate, control the thickness to 1cm, then put it into a steamer, use 0.10MPa pressure, and the temperature is 105℃ Steam it, take it out, let it cool, cut it into small pieces, and brush honey on the surface to stick a layer of light yellow mung bean powder. Finally, it is vacuum-packed and microwave sterilized, and stored at about 10°C.

Example 2

The mass ratio of raw materials: calculated as 100 total mass parts, wherein, 65 parts of glutinous rice flour, 5 parts of dried honeysuckle buds, 10 parts of white sugar, 3 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 10%.

Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 200°C until it turns brown, let it cool and mix it with the 70% glutinous rice flour, and set aside ;

Dry the proportioned amount of dried honeysuckle buds and put them on the tiles to bake until they are burnt yellow. Put them into a pottery pot and add about 240 grams of boiling water to brew for 10 minutes. Filter and remove the firecrackers. After clarification and cooling, the honeysuckle soaking liquid is obtained for use;

Put the proportioned amount of white sugar and a little water into the frying pan, stir continuously and heat to melt into a light yellow color until it is drawn into filaments and pour it out. Spread it on a clean iron plate to cool, and then put it in a freezer at -20°C for more than 5 hours. Take out and crush into powdered sugar, set aside;

Soak the proportioned amount of peanuts in water at 24°C for 23 hours until they just germinate, peel off the outer skin, wash and dry the water, put it in a baking tray and bake it at 190°C until light yellow, cool and crush, pass through a 150-mesh sieve, stand-by;

Put the proportioned amount of mung bean powder into the oven, bake at 200°C until light yellow, and set aside;

Mix the above treated glutinous rice flour, fried sugar powder, honeysuckle soaking liquid, and roasted peanut bud powder evenly into a thick paste, pour it into the whole plate, control the thickness at 0.8cm, then put it into the steamer, and use 0.10MPa pressure, Steam at a temperature of 105°C, take it out, let it cool, cut it into small pieces, brush the surface with honey and stick a layer of light yellow roasted mung bean powder, and finally carry out vacuum-filled packaging and microwave sterilization, and store at 8-12°C.

Example 3

The mass ratio of raw materials: Calculated according to the total mass fraction of 100, including 67 parts of glutinous rice flour, 4 parts of dried honeysuckle buds, 8 parts of white sugar, 4 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 12%.

Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 180°C until it becomes brownish-yellow, let it cool, mix it with the 70% glutinous rice flour, and set aside ;

Dry the proportioned amount of dried honeysuckle buds and put them on the tiles to bake until they are burnt yellow. Put them into a pottery pot and add about 240 grams of boiling water to brew for 10 minutes. Filter and remove the firecrackers. After clarification and cooling, the honeysuckle soaking liquid is obtained for use;

Put the proportioned amount of white sugar and a little water into the frying pan, stir continuously and heat to melt into a light yellow color until it is drawn into filaments and pour it out. Spread it on a clean iron plate to cool, and then put it in a freezer at -20°C for more than 5 hours. Take out and crush into powdered sugar, set aside;

Soak the proportioned amount of peanuts in water at 20°C for 24 hours until they just germinate, peel off the outer skin, wash and dry the water, put them in a baking tray and bake at 200°C until light yellow, cool and crush, pass through a 150-mesh sieve, stand-by;

Put the proportioned amount of mung bean powder into the oven, bake at 180°C until light yellow, and set aside;

Mix the glutinous rice flour, powdered sugar, honeysuckle soaking liquid and peanut powder after the above treatment with water to form a thick paste. Steam it at ℃, take it out, let it cool, cut it into small pieces, and brush honey on the surface to stick a layer of light yellow mung bean powder, and finally carry out vacuum-filled packaging and microwave sterilization, and store at 8-12°C.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any form; any person skilled in the art can use the above disclosure without departing from the scope of the technical solution of the present invention. Methods and Technical Contents Many possible changes and modifications are made to the technical solution of the present invention, or modified into equivalent embodiments with equivalent changes. Therefore, any simple modifications, equivalent replacements, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention, which do not deviate from the technical solutions of the present invention, still fall within the protection scope of the technical solutions of the present invention. the

Claims (3)

1. A flavor nutritious pastry, characterized in that it is processed from the following raw materials, and the total mass parts are 100, and the mass parts of each raw material are respectively: 65-70 parts of glutinous rice flour, 3 parts of dried honeysuckle buds ～5 parts, 8～10 parts of white sugar, 2～4 parts of honey, 12 parts of peanuts, 5 parts of mung bean powder; the production of the flavor nutritious pastry includes the following steps: (a) mix the glutinous rice flour in the ratio of 7:3 Divide it into two parts, put 30% of the glutinous rice flour into the oven and bake it at 180-200℃ until it is dark yellow, let it cool and mix it with the 70% of the glutinous rice flour, and set aside; After washing the dried honeysuckle buds, put them on the tiles and bake until they are burnt yellow, put them into a clay pot and soak them in boiling water for 10 minutes, filter and remove the buds and take the honeysuckle soaking liquid, and the soaking liquid is cleared and cooled for later use; (c) mix the proportion of Stir fry the white sugar and pour it on a clean iron plate to cool it, freeze it at -20°C for more than 5 hours, and grind it for later use; (d) put the proportioned amount of mung bean powder into the oven and bake at 160-200°C (e) Soak the peanuts in water at 20-26°C for 24 hours until they just germinate, change the water twice in the middle, peel off the outer skin, wash and dry the water, put it in an oven and bake it at 160-200°C until Light yellow, turn it regularly to prevent it from being burnt, cool and crush it after baking, pass through a 150-mesh sieve, and set aside; (f) Mix the above-mentioned processed glutinous rice flour, honeysuckle clarification liquid, sugar powder, and peanut powder with water to form a thick paste , put it into a steaming tray, the thickness is controlled at 0.8-1cm, then send it into a steamer to steam at 0.10MPa, 105°C, take it out and let it cool, and brush the proportioned amount of honey on the surface to prevent water loss, cut into pieces , the surface is coated with a layer of mung bean flour treated above to prevent mutual adhesion. 2. A kind of flavor nutritious pastry according to claim 1, characterized in that, the water content of the dried honeysuckle buds is 10-14%. 3. A flavored nutritious pastry according to claim 1 or 2, characterized in that vacuum packaging and microwave sterilization are selected after step (f) is completed, and stored at 8-12°C.