CN103503958A - Preparation method of mulberry leaf sugar-free walnut cake - Google Patents
Preparation method of mulberry leaf sugar-free walnut cake Download PDFInfo
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- CN103503958A CN103503958A CN201310420650.7A CN201310420650A CN103503958A CN 103503958 A CN103503958 A CN 103503958A CN 201310420650 A CN201310420650 A CN 201310420650A CN 103503958 A CN103503958 A CN 103503958A
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Abstract
The invention discloses a preparation method of a mulberry leaf sugar-free walnut cake. Steaming, high-temperature aroma bettering, smashing and other steps are carried out on mulberry leaves to obtain mulberry leaf powder, weak strength flour, corn modified starch, the mulberry leaf powder, xylitol, vegetable oil, egg liquid, zymin activated through warm water and baking soda are blended according to weight ratios to be fed into a walnut cake forming machine to be shaped up, and the mulberry leaf sugar-free walnut cake is obtained after baking and cooling. According to the preparation method, a traditional formula of the walnut cake is improved, the amount of oil and fats in the walnut cake is reduced, the modified starch, the mulberry leaf powder and the zymin which are of reasonable proportions are added, the problems that a common low-fat sugar-free walnut cake is dry, hard and coarse and the like are resolved, and damage of excessive chemical raising agents is avoided; the prepared mulberry leaf sugar-free walnut cake has the clean aroma and the green color of the mulberry leaves, is crispy and tasty, has the health care functions of lipid-decreasing, blood pressure reduction, diabetes resistance and the like, and is delicious, healthy and suitable for being eaten by various crowds.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of mulberry leaf sugar-free peach shortcake.
Background technology
Peach is crisp, it is one of frequent edible cake of people, well-known throughout the country with its dry, crisp, crisp, sweet feature, main component is flour, egg, grease etc., contain the mineral matters such as carbohydrate, protein, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium, instant, especially obtains liking of the elderly and child.
The crisp production of peach adopts conventional art and formula all the time, for reaching the fragrant and sweet crisp effect of product, add a large amount of oil, white sugar and chemistry leavening agent (sodium bicarbonate, ammonia bicarbonate, baking powder, alum etc.), traditional peach shortcakes such as the imperial palace peach shortcake of producing, mixed nuts crisp-fried, melon seeds shortcake, Peanut Squares, sesame cake belong to high glucose and high fat food, long-term eating can be brought out obesity, angiocardiopathies etc., threaten to health.
The crisp making of traditional peach relies on a large amount of sugar and oil to make the crisp mouthfeel crisp pastry of peach, if reduce merely grease and sugared consumption, can make product stand degree of splitting decline, glossy property declines, mouthfeel is firmly and not crisp, need to rely on the loose degree of yeast powder and effect raising peach shortcake, with the increase of yeast powder amount, the crisp internal voids of peach becomes large, coarse mouthfeel.
Along with health perception and the worry to food security that consumer strengthens day by day, the delicious food of health again must be subject to the favor in market.
Summary of the invention
The object of the present invention is to provide a kind of green health peach of delicious food crisp, mulberry leaf powder is added in peach shortcake, hypoglycemic, and substitute sucrose or the white sugar in traditional peach shortcake with xylitol, produce.
Technical scheme of the present invention is: a kind of preparation method of mulberry leaf sugar-free peach shortcake, the composition by weight of this mulberry leaf sugar-free peach shortcake: weak strength flour 100-120, modified corn starch 15-20, mulberry leaf powder 3-4, xylitol 30-40, vegetable oil 20-30, egg liquid 10-15, enzyme preparation 0.1-0.15, sodium bicarbonate 1-1.2; Its step: mulberry leaf adopt steam beating carry out deodorizing take away the puckery taste, through just drying, knead, foot is dry, high temperature Titian, more than being finally crushed to 200 orders with pulverizer, standby; Weak strength flour, modified corn starch and mulberry leaf powder are mixed, cross 120 mesh sieves as major ingredient; Enzyme preparation is dissolved in 30-40 ℃ of warm water and activates 10 minutes, add afterwards xylitol, vegetable oil, egg liquid, sodium bicarbonate to stir as auxiliary material; Main materials and auxiliary materials is mixed thoroughly, send into the crisp forming machine moulding of peach, baking, during baking, face fire temperature is controlled at 180 ℃, and fire in a stove before fuel is added temperature is controlled at 160 ℃, and baking time is 20 minutes, cooling, obtains mulberry leaf sugar-free walnut shortbread.Mulberry leaf powder removes puckery and high temperature Titian technical finesse through steam beating deodorization, and fineness is more than 200 orders.
The invention has the advantages that: reduce the crisp grease amount of peach, and adopt xylitol to replace sucrose, meet the feature of healthy food low fat and sugar.By adding corn sex change shallow lake and the biological enzyme formulation of rational proportion, increased functional fiber composition, overcome the crisp stiff problem such as coarse of common low fat and sugar peach, avoided the harm of excessive use chemistry leavening agent, promoted crispness and the baking fragrance of peach shortcake.Added mulberry leaf powder, the bioactive ingredients that contains a large amount of blood lipid-reducing blood sugar-decreasings, the peach shortcake of making is with the delicate fragrance of mulberry leaf, green, crisp-fried is good to eat, is of high nutritive value, and have the health cares such as blood fat-reducing blood pressure-decreasing, anti-diabetic, the crisp delicious and crisp of product peach, delicious food be health again, is applicable to various crowds edible.
Mulberry leaf contain the various active materials such as polysaccharide, flavonoids, alkaloids, amino acid, there is reducing blood lipid, anti-hypertension, anti-diabetic, prevent artery sclerosis, anti-ageing, strengthen the functions such as immunity of organisms, it is a kind of desirable healthy pollution-free food raw material, mulberry leaf being widely used in food, medicine, has developed the food such as Mulberry-leaf Tea, mulberry leaf noodle, mulberry leaf beverage, mulberry leaf jelly at present.Common mulberry leaf have a kind of unacceptable green odour and bitter taste, and the patent that our unit (Jiangxi Silkworm, Folium Mori and Teal Leaves Inst.) the obtains manufacture method of processing technology and mulberry cold tea " a kind of Mulberry leaf deodorizing take away the puckery taste " and " Mulberry leaf deodorizing astringent-taste removing equipment " have solved this problem well.Mulberry leaf through steam beating, just dry, knead, the deodorizing its deastringent process such as foot is dry, high temperature Titian, then pulverize through micronizer, the Ultra-fine Powder of Mulberry Leaves delicate fragrance of acquisition is pleasant, fineness is more than 200 orders.
Sugarfree foods is exactly to substitute with the xylitol that is difficult for being absorbed by the body or multi-sugar alcohol the simple sugars (sucrose, fructose and maltose etc.) that easily causes decayed tooth, obesity, hyperglycaemia, its effect is exactly sugared sense of taste, does not but have the energy of simple sugars simultaneously good for health again.
Converted starch is a kind of starch through modification, has good film forming, high-temperature expansion, Effect On Gelatinization Characteristics and stability.In bakery, add converted starch partly to substitute grease function, can reduce oil mass, improve the crisp brittleness of product, the crisp surface color of proterties peach, brighter more aobvious oil, can increase functional fiber composition simultaneously, extends the storage time of goods.
Enzyme preparation is a kind of food additives safely and efficiently, by the enzymatic reaction of bioactivator biology enzyme, the protein in dough is resolved into even amino acid of peptide class, thereby reduces the wet muscle degree of dough, plasticity and the physicochemical property of improvement dough.Use enzyme preparation to reduce oil and fat, sugar, leavening agent (sodium bicarbonate, carbonic hydroammonium) consumption, thereby reduce SO
2deng noxious material allowance, can also correct the impact of chemistry leavening agent on biscuit local flavor.In making peach shortcake, use and can effectively promote the crisp stand of peach to split evenly, promote crisp brittleness and the baking fragrance of peach shortcake.
The specific embodiment
Raw materials for production proportioning 1: weak strength flour 100 kg, modified corn starch 15 kg, mulberry leaf powder 3 kg, enzyme preparation 0.1kg, xylitol 30 kg, vegetable oil 25 kg, egg liquid 15 kg, sodium bicarbonate 1kg.
Raw materials for production proportioning 2: weak strength flour 110 kg, modified corn starch 18 kg, mulberry leaf powder 3.5 kg, enzyme preparation 0.1 kg, xylitol 40 kg, vegetable oil 25 kg, egg liquid 12 kg, sodium bicarbonate 1kg.
Raw materials for production proportioning 3: weak strength flour 120 kg, modified corn starch 20 kg, mulberry leaf powder 4 kg, enzyme preparation 0.15 kg, xylitol 40 kg, vegetable oil 30 kg, egg liquid 15 kg, sodium bicarbonate 1.2kg.
Production method is as follows:
One, mulberry leaf adopt steam beating carry out deodorizing take away the puckery taste, through just drying, knead, foot is dry, high temperature Titian, more than being finally crushed to 200 orders with pulverizer, standby.
Two, weak strength flour, modified corn starch, mulberry leaf powder are mixed, cross 120 mesh sieves as major ingredient.
Three, enzyme preparation is dissolved in 30-40 ℃ of warm water and activates 10min, add afterwards xylitol, vegetable oil, egg liquid, sodium bicarbonate to stir as auxiliary material.
Four, main materials and auxiliary materials is mixed thoroughly, send into the crisp forming machine moulding of peach, baking, the cooling mulberry leaf sugar-free walnut shortbread that obtains.During baking, face fire temperature is controlled at 180 ℃, and fire in a stove before fuel is added temperature is controlled at 160 ℃, and the baking time is 20 minutes, the cooling mulberry leaf sugar-free peach shortcake that obtains.
Claims (2)
1. a preparation method for mulberry leaf sugar-free peach shortcake, is characterized in that: the composition by weight of this mulberry leaf sugar-free peach shortcake: weak strength flour 100-120, modified corn starch 15-20, mulberry leaf powder 3-4, xylitol 30-40, vegetable oil 20-30, egg liquid 10-15, enzyme preparation 0.1-0.15, sodium bicarbonate 1-1.2;
Its step: mulberry leaf adopt steam beating carry out deodorizing take away the puckery taste, through just drying, knead, foot is dry, high temperature Titian, more than being finally crushed to 200 orders with pulverizer, standby; Weak strength flour, modified corn starch and mulberry leaf powder are mixed, cross 120 mesh sieves as major ingredient; Enzyme preparation is dissolved in 30-40 ℃ of warm water and activates 10 minutes, add afterwards xylitol, vegetable oil, egg liquid, sodium bicarbonate to stir as auxiliary material; Main materials and auxiliary materials is mixed thoroughly, send into the crisp forming machine moulding of peach, baking, during baking, face fire temperature is controlled at 180 ℃, and fire in a stove before fuel is added temperature is controlled at 160 ℃, and baking time is 20 minutes, cooling, obtains mulberry leaf sugar-free walnut shortbread.
2. the preparation method of mulberry leaf sugar-free peach shortcake according to claim 1, is characterized in that: mulberry leaf powder is through steam beating deodorization except puckery and high temperature Titian technical finesse, and fineness is more than 200 orders.
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| CN201310420650.7A CN103503958A (en) | 2013-09-16 | 2013-09-16 | Preparation method of mulberry leaf sugar-free walnut cake |
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| CN201310420650.7A CN103503958A (en) | 2013-09-16 | 2013-09-16 | Preparation method of mulberry leaf sugar-free walnut cake |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206491A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Xylitol and mulberry leaf shortbread and preparation method thereof |
| CN104430718A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Lily soft and fragrant crispy cake and making method thereof |
| CN104430683A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Original taste fragrant and soft crispy pastry and making method thereof |
| CN104472627A (en) * | 2014-10-22 | 2015-04-01 | 安徽一闻香清真食品有限公司 | Sugar-free Mianxiangsu cake and production method thereof |
| CN108455072A (en) * | 2018-01-14 | 2018-08-28 | 名沙食品（江苏）有限公司 | A kind of brown sugar taste oat shortbread and manufacture craft |
| CN110089607A (en) * | 2019-04-22 | 2019-08-06 | 山东圣源绿色食品科技有限公司 | A kind of mulberries pressed candy and preparation method thereof |
| CN110839882A (en) * | 2019-12-02 | 2020-02-28 | 重庆糕美糕食品有限公司 | Production method of mulberry branch and leaf sugar-free health food |
| CN112127010A (en) * | 2020-10-19 | 2020-12-25 | 杜利梅 | Preparation method applied to silkworm fiber material |
| CN114271436A (en) * | 2021-12-29 | 2022-04-05 | 重庆市蚕业科学技术研究院 | Mulberry leaf fine dried noodles and making method thereof |
Citations (1)
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| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
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2013
- 2013-09-16 CN CN201310420650.7A patent/CN103503958A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
Non-Patent Citations (1)
| Title |
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| 唐长波等: "桑叶保健饼干的研制", 《食品研究与开发》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206491A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Xylitol and mulberry leaf shortbread and preparation method thereof |
| CN104430718A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Lily soft and fragrant crispy cake and making method thereof |
| CN104430683A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Original taste fragrant and soft crispy pastry and making method thereof |
| CN104472627A (en) * | 2014-10-22 | 2015-04-01 | 安徽一闻香清真食品有限公司 | Sugar-free Mianxiangsu cake and production method thereof |
| CN108455072A (en) * | 2018-01-14 | 2018-08-28 | 名沙食品（江苏）有限公司 | A kind of brown sugar taste oat shortbread and manufacture craft |
| CN110089607A (en) * | 2019-04-22 | 2019-08-06 | 山东圣源绿色食品科技有限公司 | A kind of mulberries pressed candy and preparation method thereof |
| CN110839882A (en) * | 2019-12-02 | 2020-02-28 | 重庆糕美糕食品有限公司 | Production method of mulberry branch and leaf sugar-free health food |
| CN112127010A (en) * | 2020-10-19 | 2020-12-25 | 杜利梅 | Preparation method applied to silkworm fiber material |
| CN114271436A (en) * | 2021-12-29 | 2022-04-05 | 重庆市蚕业科学技术研究院 | Mulberry leaf fine dried noodles and making method thereof |
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Application publication date: 20140115 |