CN103548960A - Making method of nostoc sphaeroids kutz nutritional crisps - Google Patents
Making method of nostoc sphaeroids kutz nutritional crisps Download PDFInfo
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- CN103548960A CN103548960A CN201310536523.3A CN201310536523A CN103548960A CN 103548960 A CN103548960 A CN 103548960A CN 201310536523 A CN201310536523 A CN 201310536523A CN 103548960 A CN103548960 A CN 103548960A
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Abstract
The invention discloses a making method of nostoc sphaeroids kutz nutritional crisps. The nostoc sphaeroids kutz nutritional crisps are prepared by adopting nostoc sphaeroids kutz and lotus roots as the raw materials through the steps of processing the nostoc sphaeroids kutz and the lotus roots, slicing, drying, grinding into powder, blending, carrying out roll forming processing, baking, packaging and the like. The nutritional crisps made by the making method comprise complete nutritional ingredients, are crispy and delicious, have pure flavor and have a bright color; lotus root juice replaces drinking water, which not only enriches nutrient substances of the finished products, but also reduces water content of the finished products and prolongs the expiration date of the finished products. The method is simple to operate and is easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, especially relate to a kind of preparation method of nostoc nutrition shortcake.
Background technology
Along with the raising of people's living standard, people have had higher requirement to food, not only require the safety of food, and require food to want color various, and nutritious.On market, existing peach crisp sweets confectionary has substantially still continued traditional sweet taste mouthfeel.For meeting different consumer groups' demand, it is necessary that exploitation has the crisp product of nutrition of alimentary health-care function.
Summary of the invention
The present invention is directed to the single defect of existing crisp sweets confectionary mouthfeel, a kind of preparation method of nostoc nutrition shortcake is provided, through nostoc, lotus rhizome process, cut into slices, dry, pulverize, allotment, rolling formation, baking, packaging and other steps be made, enriched the nutrition of peach shortcake, improve the mouthfeel of peach shortcake, and there is certain health care.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of nostoc nutrition shortcake, carry out as follows:
A, nostoc pretreatment: nostoc is cleaned up, make nostoc sheet;
B, oven dry: nostoc sheet is put into drying plant, make moisture be reduced to 10 ~ 15% of nostoc sheet weight, rear cooling down, makes nostoc dry plate, directly dry, and reduced the loss of nutriment;
C, mill: nostoc dry plate is placed in grinder and ground, make 100-120 object nostoc powder;
D, lotus rhizome pretreatment: peeling after lotus rhizome is cleaned, be cut into little fourth, with juice extractor, squeeze the juice, make lotus root juice;
F, allotment: the ratio in refining flour 25-30%, nostoc powder 12-15%, corn flour 8-12%, egg 4-6%, lotus root juice 15-25%, salad oil 10-13%, xylitol 10-12% is mixed, stir, rubbing makes dough, with lotus root juice, replace drinking water, both enriched the nutriment of finished product, and improved again the mouthfeel of nutrition shortcake, xylitol is as sweetener, can not raise eater's blood-sugar content, is applicable to the edible of hyperglycaemia and diabetic;
G, rolling formation: the dough after fermentation is put into mould and make its moulding, then slough mould, obtain crisp base;
H, baking: crisp base is evenly put into the brush drip pan of oil excessively, in drying plant, dry, temperature is controlled as 210-230 ℃, and time 25-30min is standing cooling after drying;
I, shaping packing: when the crisp base after drying is naturally cooled to 35-45 ℃, again after shaping, pack, make the crisp finished product of nutrition.
Beneficial effect: the crisp nutritional labeling of nutrition that the present invention makes is comprehensive, crisp-fried is good to eat, local flavor is pure, color and luster is vivid, with lotus root juice, replace drinking water, not only enriched the nutriment of finished product, reduce the water content of finished product, extended the shelf-life of finished product, this method is simple to operate, be easy to realize.
The specific embodiment
Embodiment 1: a kind of preparation method of nostoc nutrition shortcake, carry out as follows:
A, nostoc pretreatment: nostoc is cleaned up, make nostoc sheet;
B, oven dry: nostoc sheet is put into drying plant, make moisture be reduced to 10% of nostoc sheet weight, rear cooling down, makes nostoc dry plate, directly dry, and reduced the loss of nutriment;
C, mill: nostoc dry plate is placed in grinder and ground, make 100 object nostoc powder;
D, lotus rhizome pretreatment: peeling after lotus rhizome is cleaned, be cut into little fourth, with juice extractor, squeeze the juice, make lotus root juice;
F, allotment: get refining flour 2.5kg, nostoc powder 1.2kg, corn flour 1.2kg, egg 0.6kg, lotus root juice 2kg, salad oil 1.3kg, xylitol 1.2kg and mix, stir, rubbing makes dough, with lotus root juice, replace drinking water, both enriched the nutriment of finished product, and improved again the mouthfeel of nutrition shortcake, xylitol is as sweetener, can not raise eater's blood-sugar content, is applicable to the edible of hyperglycaemia and diabetic;
G, rolling formation: the dough after fermentation is put into mould and make its moulding, then slough mould, obtain crisp base;
H, baking: crisp base is evenly put into the brush drip pan of oil excessively, in drying plant, dry, it is 210 ℃ that temperature is controlled, time 30min is standing cooling after drying;
I, shaping packing: when the crisp base after drying is naturally cooled to 35 ℃, again after shaping, pack, make the crisp finished product of nutrition.
Embodiment 2: a kind of preparation method of nostoc nutrition shortcake, carry out as follows:
A, nostoc pretreatment: nostoc is cleaned up, make nostoc sheet;
B, oven dry: nostoc sheet is put into drying plant, make moisture be reduced to 12% of nostoc sheet weight, rear cooling down, makes nostoc dry plate, directly dry, and reduced the loss of nutriment;
C, mill: get that 7kg nostoc dry plate and 2kg peony are dry, 1kg sweet osmanthus is dry mixed to close to place in grinder and grinds, make 110 object nostoc powder;
D, lotus rhizome pretreatment: peeling after lotus rhizome is cleaned, be cut into little fourth, with juice extractor, squeeze the juice, make lotus root juice;
F, allotment: get refining flour 2.7kg, nostoc powder 1.3kg, corn flour 1kg, egg 0.5kg, lotus root juice 2.3kg, salad oil 1.2kg, xylitol 1kg and mix, stir, rubbing makes dough, with lotus root juice, replace drinking water, both enriched the nutriment of finished product, and improved again the mouthfeel of nutrition shortcake, xylitol is as sweetener, can not raise eater's blood-sugar content, is applicable to the edible of hyperglycaemia and diabetic;
G, rolling formation: the dough after fermentation is put into mould and make its moulding, then slough mould, obtain crisp base;
H, baking: crisp base is evenly put into the brush drip pan of oil excessively, in drying plant, dry, it is 220 ℃ that temperature is controlled, time 28min is standing cooling after drying;
I, shaping packing: when the crisp base after drying is naturally cooled to 40 ℃, again after shaping, pack, make the crisp finished product of nutrition.
Embodiment 3: a kind of preparation method of nostoc nutrition shortcake, carry out as follows:
A, nostoc pretreatment: nostoc is cleaned up, make nostoc sheet;
B, oven dry: nostoc sheet is put into drying plant, make moisture be reduced to 15% of nostoc sheet weight, rear cooling down, makes nostoc dry plate, directly dry, and reduced the loss of nutriment;
C, mill: get 8kg nostoc dry plate and mix with 2kg dried lily bulb to place in grinder and grind, make 120 object nostoc powder;
D, lotus rhizome pretreatment: peeling after lotus rhizome is cleaned, be cut into little fourth, get the lotus root fourth of 6kg and the water chestnut fourth of 4kg and mix and with juice extractor, squeeze the juice afterwards, make lotus root juice;
F, allotment: get refining flour 3kg, nostoc powder 1.5kg, sorghum flour 0.9kg, egg 0.4kg, lotus root juice 1.9kg, salad oil 1.1kg, fructose syrup 1.2kg and mix, stir, rubbing makes dough, with lotus root juice, replace drinking water, both enriched the nutriment of finished product, and improved again the mouthfeel of nutrition shortcake, xylitol is as sweetener, can not raise eater's blood-sugar content, is applicable to the edible of hyperglycaemia and diabetic;
G, rolling formation: the dough after fermentation is put into mould and make its moulding, then slough mould, obtain crisp base;
H, baking: crisp base is evenly put into the brush drip pan of oil excessively, in drying plant, dry, it is 230 ℃ that temperature is controlled, time 25min is standing cooling after drying;
I, shaping packing: when the crisp base after drying is naturally cooled to 45 ℃, again after shaping, pack, make the crisp finished product of nutrition.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for nostoc nutrition shortcake, is characterized in that: adopt following steps:
A, nostoc pretreatment: nostoc is cleaned up, make nostoc sheet;
B, oven dry: nostoc sheet is put into drying plant, make moisture be reduced to 10 ~ 15% of nostoc sheet weight, rear cooling down, makes nostoc dry plate;
C, mill: nostoc dry plate is placed in grinder and ground, make 100-120 object nostoc powder;
D, lotus rhizome pretreatment: peeling after lotus rhizome is cleaned, be cut into little fourth, with juice extractor, squeeze the juice, make lotus root juice;
F, allotment: the ratio in refining flour 25-30%, nostoc powder 12-15%, corn flour 8-12%, egg 4-6%, lotus root juice 15-25%, salad oil 10-13%, xylitol 10-12% is mixed, and stirs, and rubbing makes dough;
G, rolling formation: the dough after fermentation is put into mould and make its moulding, then slough mould, obtain crisp base;
H, baking: crisp base is evenly put into the brush drip pan of oil excessively, in drying plant, dry, temperature is controlled as 210-230 ℃, and time 25-30min is standing cooling after drying;
I, shaping packing: when the crisp base after drying is naturally cooled to 35-45 ℃, again after shaping, pack, make the crisp finished product of nutrition.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310536523.3A CN103548960A (en) | 2013-11-04 | 2013-11-04 | Making method of nostoc sphaeroids kutz nutritional crisps |
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| CN201310536523.3A CN103548960A (en) | 2013-11-04 | 2013-11-04 | Making method of nostoc sphaeroids kutz nutritional crisps |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843853A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Making method of purslane seed cake |
| CN104585287A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Method for making nutritive shortcake containing rhopilema esculentum |
| CN105851174A (en) * | 2016-06-12 | 2016-08-17 | 张俊辉 | Method for processing allium hookeri thwaites flaky pastries |
| CN105994514A (en) * | 2016-06-09 | 2016-10-12 | 张俊辉 | Making method of nutritive heartleaf houttuynia herb cakes |
| CN107136171A (en) * | 2017-07-17 | 2017-09-08 | 周兆平 | A kind of crisp preparation method of cervus elaphus linnaeus nutrition |
| CN107307032A (en) * | 2017-06-29 | 2017-11-03 | 彭超昀莉 | A kind of crisp preparation method of sealwort tuber of dwarf lilyturf nutrition |
| CN110012957A (en) * | 2019-05-09 | 2019-07-16 | 青岛浩然海洋科技有限公司 | A kind of production technology of nostoc pressed candy |
| CN111296524A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony walnut cake and making process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843853A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Making method of purslane seed cake |
| CN105248600A (en) * | 2014-03-30 | 2016-01-20 | 张俊辉 | Method for making purslane fragrant pastry |
| CN105248523A (en) * | 2014-03-30 | 2016-01-20 | 张俊辉 | Method for making purslane fragrant pastry |
| CN103843853B (en) * | 2014-03-30 | 2016-05-11 | 南陵宝恒野生葛种植专业合作社 | The preparation method of the fragrant cake of a kind of purslane |
| CN104585287A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Method for making nutritive shortcake containing rhopilema esculentum |
| CN105994514A (en) * | 2016-06-09 | 2016-10-12 | 张俊辉 | Making method of nutritive heartleaf houttuynia herb cakes |
| CN105851174A (en) * | 2016-06-12 | 2016-08-17 | 张俊辉 | Method for processing allium hookeri thwaites flaky pastries |
| CN107307032A (en) * | 2017-06-29 | 2017-11-03 | 彭超昀莉 | A kind of crisp preparation method of sealwort tuber of dwarf lilyturf nutrition |
| CN107136171A (en) * | 2017-07-17 | 2017-09-08 | 周兆平 | A kind of crisp preparation method of cervus elaphus linnaeus nutrition |
| CN110012957A (en) * | 2019-05-09 | 2019-07-16 | 青岛浩然海洋科技有限公司 | A kind of production technology of nostoc pressed candy |
| CN111296524A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony walnut cake and making process thereof |
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Application publication date: 20140205 |