CN104413110A - Cake containing five kinds of coarse grains - Google Patents
Cake containing five kinds of coarse grains Download PDFInfo
- Publication number
- CN104413110A CN104413110A CN201310366592.4A CN201310366592A CN104413110A CN 104413110 A CN104413110 A CN 104413110A CN 201310366592 A CN201310366592 A CN 201310366592A CN 104413110 A CN104413110 A CN 104413110A
- Authority
- CN
- China
- Prior art keywords
- coarse grains
- skin
- kinds
- cake
- coarse cereals
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a cake food - cake containing five kinds of coarse grains. Skin of five kinds of coarse grains (soy beans, mung beans, corn, peanut and red beans) which is peeled off in the deep processing process is milled into fine powder of about 400 mesh, and the skin powder of the coarse grains, flour, sugar, other food raw materials and some essential additives are subjected to mixing, kneading, pressing, standing, brushing with oil, adding of the skin powder, molding and baking to produce the cake, wherein the addition amount of the skin powder of the coarse grains does not exceed 10%. The skin of the coarse grains which is generated during the processing of the coarse grains is effectively utilized so as to provide a support for eating the coarse grains and balance the human nutrition.
Description
Technical field
The present invention relates to a kind of cake food, especially add a kind of cake that five kinds of coarse cereals skins (Testa Glycines, green gram spermoderm, maize peel, peanut skin, red bean skin) carry out curing.
Background technology
Along with expanding economy, people's nutrition consciousness progressively improves, and the reasonability of diet structure, balance have had basic change, and people require to become thickness collocation with " keeping on improving ", multielement nutrition to food.Higher fatty acid, high protein diet can increase the weight of stomach load, and meals are uneven, and healthy balance will tilt.So balancing human body nutrition is a cardinal principle of keeping fit.Coarse cereals have distinctive nutritive effect, are the most natural health product, can provide multiple Different Nutrition for human body, be very useful, also more and more paid attention to the effect of health human nutrition equilibrium.And the trophism often ignored in the utilization of coarse cereals skin, because coarse cereals skin is unfavorable for processing, and eating mouth feel is bad separately, in production coarse cereals and coarse cereals goods, is often removed, as feed.But these coarse cereals leatherwares have higher nutritive value, containing a large amount of dietary fibers that other foods cannot replace to human body is useful and some inorganic salts, vitamin etc.Through investigation, also to make cake product with coarse cereals skins as raw material in the market.
Based on above reason, require to utilize coarse cereals skin and other raw-food materials to make attractive in appearance and agreeable to the taste, the food that people like is necessary.
Summary of the invention
The object of this invention is to provide a kind of five kinds of coarse cereals skins (soya bean, mung bean, corn, peanut, red bean) will taken off in coarse cereals process, according to certain proportion, and a kind of cake food of some other auxiliary material through curing.The skin produced in effectively utilizing coarse cereals to process, makes a kind of carrier for people eat coarse cereals leather, to reach effect of balancing human body nutrition.
The technical solution adopted in the present invention is, by the skin taken off in above-mentioned five kinds of coarse cereals deep-processing process (be milled into and can cross about 400 object fine-powdered) and flour, sugar and other raw-food materials, add some necessary additives, coarse cereals skin addition is no more than 10 ﹪.Through batch mixing and face, pressure surface, leave standstill, brush oil, add five skin powders, shaping, then carry out curing forming.
Advantage of the present invention and good effect: adding of coarse cereals skin, can play hypoglycemic, and increase the object of dietary fiber, be beneficial to human consumption, improve action of enterogastric function, special green gram spermoderm, has heat reliving and toxin-eliminating, detumescence function of improving eyesight; Peanut skin not only can prevent and treat hyperlipidemia, atherosclerotic and coronary heart disease, can promote thrombocytopoiesis.
Basic technology method of the present invention is:
batching: wheat flour (high-strength flour, weak strength flour), five kinds of coarse cereals skins
(soya bean, mung bean, corn, peanut, red bean), edible oil, egg, sugar, salt, baking powder, modifying agent, fresh milk.Wherein whether fresh milk can add according to specific product Fruit variety.
First wheat flour, sugar, salt, baking powder, modifying agent mixes by a certain percentage, add a certain amount of edible oil, egg, (product had can not add fresh milk, replacing with water not with fresh milk), with mixer with become dough, pressure surface is carried out through oodle maker, then dough is temperature 40 DEG C, humidity 60 ﹪ is quiet puts 10 minutes, then automatic moulding mechanism embryo forming is used, shortening in surface brush, then five skin powders (making and adding method are shown in next section) are added, oven cooking cycle is entered after automatic moulding machine is shaping, baking temperature is for getting angry 220 DEG C, the fire in a stove before fuel is added 200 DEG C, time is 20 minutes, centre brushes egg liquid makes surface play yellow.Finally come out of the stove, place Turnover Box and be cooled to room temperature, pack.
Mill above-mentioned five seed coats taken off through beating powder, mistake about 400 mesh sieves, slaking 20 minutes at 150 DEG C in an oven, then adds appropriate sugar, vegetable oil mixes thoroughly.Can be placed on middle as fillings during interpolation, also can put into the volume layer of every layer, also can be coated in top layer.Above adding method can be used alone, also can be used in combination, mainly determines according to product variety.
The crisp profiles of five skins are mainly wheat head type and stripe, size be long 135CM, wide 40CM, thick be 25CM, every bar net weight 100-120 gram.
Claims (1)
1. cake food five skin is crisp, it is characterized in that mill and can cross 400 mesh sieve fine-powdered, its addition is no more than 10 ﹪ in manufacturing process by five kinds of coarse cereals skins (soya bean, peanut, mung bean, corn, red bean).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366592.4A CN104413110A (en) | 2013-08-21 | 2013-08-21 | Cake containing five kinds of coarse grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366592.4A CN104413110A (en) | 2013-08-21 | 2013-08-21 | Cake containing five kinds of coarse grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413110A true CN104413110A (en) | 2015-03-18 |
Family
ID=52964042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310366592.4A Pending CN104413110A (en) | 2013-08-21 | 2013-08-21 | Cake containing five kinds of coarse grains |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413110A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770427A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Red date coarse cereal crisp cake and preparation method thereof |
| CN104770444A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | High dietary fiber oat crisp cake and preparation method thereof |
| CN104770445A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
-
2013
- 2013-08-21 CN CN201310366592.4A patent/CN104413110A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770427A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Red date coarse cereal crisp cake and preparation method thereof |
| CN104770444A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | High dietary fiber oat crisp cake and preparation method thereof |
| CN104770445A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |