CN104604983A - Walnut cakes and making method thereof - Google Patents
Walnut cakes and making method thereof Download PDFInfo
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- CN104604983A CN104604983A CN201510008900.5A CN201510008900A CN104604983A CN 104604983 A CN104604983 A CN 104604983A CN 201510008900 A CN201510008900 A CN 201510008900A CN 104604983 A CN104604983 A CN 104604983A
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- walnut
- powder
- xylitol
- baking
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Classifications
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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to walnut cakes and a making method of the walnut cakes. The walnut cakes comprise wrappers and stuffing, and the weight ratio of the wrappers to the stuffing is 5:5. The wrappers comprise, by weight, 60-70 parts of cake flour, 5-10 parts of vital gluten, 20-30 parts of walnut powder, 8-10 parts of eggs, 15-25 parts of vegetable oil, 10-15 parts of xylitol, 0.3-0.5 part of baking soda, 0.3-0.5 part of baking powder and 5-8 parts of water. The stuffing comprises, by weight, 10-15 parts of walnut kernels, 25-30 parts of jujube powder, 20-30 parts of peanut kernels, 2-3 parts of xylitol, 0.1-0.2 part of bamboo polysaccharide and 4-5 parts of water. By the adoption of combination of the wrappers and the stuffing, compositions of the wrappers and compositions of the stuffing are optimized, and therefore the walnut cakes are rich in nutrient and have a prominent health care function.
Description
Technical field
The present invention relates to a kind of walnut peach shortcake and preparation method thereof, belong to food processing field.
Background technology
Peach shortcake is all suitable Han nationality's characteristic snack in a kind of north and south, well-known throughout the country with the feature that it is dry, crisp, crisp, sweet, main component is flour, egg, milk plant wet goods, containing the mineral matter such as carbohydrate, protein, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium, instant, especially obtains liking of the elderly and child.But the kind of existing peach shortcake is not also too many.Peach shortcake is produced and is adopted 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, traditional peach shortcakes such as the imperial palace peach shortcake produced, mixed nuts crisp-fried, melon are crisp, shelled peanut is crisp, sesame cake belong to high glucose and high fat food, long-term eating can bring out obesity, angiocardiopathies etc., threaten to health.
Summary of the invention
The invention provides a kind of walnut peach crisp and preparation method thereof, solve that the crisp kind of existing peach is single, oil, white sugar and chemistry leavening agent etc. containing a large amount of, to the problem that health threatens.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of walnut peach is crisp, and comprise cladding and fillings, described cladding and the weight ratio of fillings are 5:5; Described cladding is according to parts by weight, comprise Self-raising flour 60-70 part, Gluten 5-10 part, walnut powder 20-30 part, egg 8-10 part, vegetable oil 15-25 part, xylitol 10-15 part, sodium bicarbonate 0.3-0.5 part, baking powder 0.3-0.5 part and water 5-8 part, described fillings, according to parts by weight, comprises walnut kernel 10-15 part, red date powder 25-30 part, shelled peanut 20-30 part, xylitol 2-3 part, Polysaccharides in Bamboo Leaves 0.1-0.2 part and water 4-5 part.
Further, a preferred embodiment of the present invention is: described cladding according to parts by weight, Self-raising flour 65 parts, Gluten 8 parts, walnut powder 22 parts, 8 parts, egg, vegetable oil 20 parts, xylitol 12 parts, 0.4 part, sodium bicarbonate, baking powder 0.4 part and 7 parts, water.
Further, a preferred embodiment of the present invention is: described fillings, according to parts by weight, comprises walnut kernel 13 parts, red date powder 25 parts, shelled peanut 30 parts, xylitol 2 parts, Polysaccharides in Bamboo Leaves 0.1 part and 5 parts, water.
Further, a preferred embodiment of the present invention is: described vegetable oil, according to parts by weight, is made up of 10 portions of soybean oils, 5 parts of shelled peanut oil and 5 portions of sunflower oils.
The invention provides a kind of preparation method of described walnut peach shortcake, comprise the following steps:
The preparation of the first step, cladding: first egg is shelled, break into egg slurry, Self-raising flour, Gluten part, walnut powder, xylitol, sodium bicarbonate and baking powder are mixed, egg slurry, vegetable oil and water are joined mixed raw material successively and stirs, obtain dough, dough is put into the awake face 20-30min of 4 DEG C of refrigerators;
Then dough is taken out and rub 30-40min, then put into the awake face 20-30min of 4 DEG C of refrigerators, repeatedly 3-4 time, awake face; Finally by dough piecemeal, be pressed into dough sheet for subsequent use;
The preparation of second step, fillings: walnut kernel, red date powder, shelled peanut, xylitol, Polysaccharides in Bamboo Leaves and water mix, for subsequent use;
3rd step, shaping: fillings to be wrapped into cladding, then compression molding;
4th step, baking: the crisp short cakes with sesame of the 3rd step compression molding is put into baking box, baking, obtains walnut peach crisp.
Further, a preferred embodiment of the present invention is: described baking is specially: 160-180 DEG C, baking 30-50min.
Beneficial effect of the present invention:
The present invention adopts the combination of cladding and fillings, and optimizes the composition of cladding and fillings, makes the peach shortcake of production nutritious.Walnut contains abundant Cobastab and E, can prevent cell senescence, can divide brain tonic, strengthens memory and delay senility.Walnut is also widely used in the illnesss such as treatment neurasthenia, hypertension, coronary heart disease, pulmonary emphysema, stomachache, the health of useful people.Adopt walnut as the main component of peach shortcake, the nutritive value of peach shortcake can be improved.
The present invention is optimized grease in addition, adopts 10 portions of soybean oils, 5 parts of shelled peanut oil and 5 parts of sunflower oil compositions, makes grease more meet the nutritional need of human body and healthy standard.
The present invention adopts xylitol as sweetener.Xylitol does the sweetener of diabetes patient, nutritious supplementary pharmaceutical and auxiliary therapeutical agent: xylitol is the intermediate of human body carbohydate metabolism, lack under insulin affects glycometabolism situation in vivo, need not promote by insulin, xylitol also can permeate through cell membranes, be absorbed by tissue utilization, promote liver glycogen synthesis, for cell with nutrition and energy, and blood glucose value can not be caused to raise, eliminate the symptom more than three after diabetic to take (many foods, many drinks, diuresis), be best suited for the sugar substitutes of the trophism of patients with diabetes mellitus.The anti-caries characteristic of xylitol effect in all sweeteners is best in addition, is first that xylitol can not be produced cariogenic bacterial fermentation and utilizes in oral cavity, suppresses the generation of streptococcus growth and acid; Secondly when chewing xylitol, salivary secretion can be promoted, saliva is many both can rinse bacterium in oral cavity, tooth, also can increase saliva and carious tooth spot place's basic amino acid and ammonia density, slow down pH value in oral cavity simultaneously and decline, the acidic materials of injury tooth are neutralized dilution, inhibit bacterium in the absorption of dental surface, thus decrease the acid etching of tooth, prevent the generation of carious tooth and minimizing dental plaque, consolidate tooth.Adopt xylitol as sweetener, make the peach shortcake prepared by the present invention more healthy.
The mode that this employing adopts Polysaccharides in Bamboo Leaves and grease to combine, effectively can prevent Oxidation of Fat and Oils, reduce the danger of grease to greatest extent.Polysaccharides in Bamboo Leaves has and comprises the health-care effects such as immunological regulation, antitumor, hypoglycemic, reducing blood lipid, radioresistance, anti-bacteria and anti-virus, protection liver in addition, can improve the health care of peach shortcake.
The extracting method of Polysaccharides in Bamboo Leaves of the present invention: adopt water extraction, ground by the leaf of bamboo, 85 DEG C, lixiviate 100min, solid-to-liquid ratio l:20, lixiviate 3 times, then merge the extract of three times, Vacuum Concentration is dry, obtains Polysaccharides in Bamboo Leaves.
Detailed description of the invention
Below in conjunction with the specific embodiment of the invention, be clearly and completely described technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of walnut peach is crisp, and comprise cladding and fillings, described cladding and the weight ratio of fillings are 5:5; Described cladding is according to parts by weight, comprise Self-raising flour 65 parts, Gluten 8 parts, walnut powder 22 parts, 8 parts, egg, vegetable oil 20 parts, xylitol 12 parts, 0.4 part, sodium bicarbonate, baking powder 0.4 part and 7 parts, water, described fillings, according to parts by weight, comprises walnut kernel 13 parts, red date powder 25 parts, shelled peanut 30 parts, xylitol 2 parts, Polysaccharides in Bamboo Leaves 0.1 part and 5 parts, water;
Its preparation method, comprises the following steps:
The preparation of the first step, cladding: first egg is shelled, break into egg slurry, Self-raising flour, Gluten part, walnut powder, xylitol, sodium bicarbonate and baking powder are mixed, egg slurry, vegetable oil and water are joined mixed raw material successively and stirs, obtain dough, dough is put into the awake face 20-30min of 4 DEG C of refrigerators;
Then dough is taken out and rub 30-40min, then put into the awake face 20-30min of 4 DEG C of refrigerators, repeatedly 3-4 time, awake face; Finally by dough piecemeal, be pressed into dough sheet for subsequent use;
The preparation of second step, fillings: walnut kernel, red date powder, shelled peanut, xylitol, Polysaccharides in Bamboo Leaves and water mix, for subsequent use;
3rd step, shaping: fillings to be wrapped into cladding, then compression molding;
4th step, baking: the crisp short cakes with sesame of the 3rd step compression molding is put into baking box, baking, obtain walnut peach crisp, described baking is specially: 160-180 DEG C, baking 30-50min.
Embodiment 2
Substantially the same manner as Example 1, difference is: cladding is according to parts by weight, comprise Self-raising flour 60 parts, Gluten 10 parts, walnut powder 30 parts, 9 parts, egg, 7.5 portions of soybean oils, 3.75 parts of shelled peanut oil, 3.75 parts of sunflower oils, xylitol 10 parts, 0.3 part, sodium bicarbonate, baking powder 0.5 part and 8 parts, water.
Embodiment 3
Substantially the same manner as Example 1, difference is: cladding is according to parts by weight, comprise Self-raising flour 70 parts, Gluten 5 parts, walnut powder 20 parts, 10 parts, egg, 12.5 portions of soybean oils, 6.25 parts of shelled peanut oil, 6.25 parts of sunflower oils, xylitol 15 parts, 0.5 part, sodium bicarbonate, baking powder 0.3 part and 5 parts, water.
Embodiment 4
Substantially the same manner as Example 2, difference is: fillings, according to parts by weight, comprises walnut kernel 10 parts, red date powder 28 parts, shelled peanut 25 parts, xylitol 3 parts, Polysaccharides in Bamboo Leaves 0.2 part and 4 parts, water.
Embodiment 5
Substantially the same manner as Example 3, difference is: fillings, according to parts by weight, comprises walnut kernel 15 parts, red date powder 30 parts, shelled peanut 20 parts, xylitol 2.5 parts, Polysaccharides in Bamboo Leaves 0.1 part and 5 parts, water.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a walnut peach is crisp, and comprise cladding and fillings, described cladding and the weight ratio of fillings are 5:5; Described cladding is according to parts by weight, comprise Self-raising flour 60-70 part, Gluten 5-10 part, walnut powder 20-30 part, egg 8-10 part, vegetable oil 15-25 part, xylitol 10-15 part, sodium bicarbonate 0.3-0.5 part, baking powder 0.3-0.5 part and water 5-8 part, described fillings, according to parts by weight, comprises walnut kernel 10-15 part, red date powder 25-30 part, shelled peanut 20-30 part, xylitol 2-3 part, Polysaccharides in Bamboo Leaves 0.1-0.2 part and water 4-5 part.
2. a kind of walnut peach according to claim 1 is crisp, it is characterized in that: described cladding according to parts by weight, Self-raising flour 65 parts, Gluten 8 parts, walnut powder 22 parts, 8 parts, egg, vegetable oil 20 parts, xylitol 12 parts, 0.4 part, sodium bicarbonate, baking powder 0.4 part and 7 parts, water.
3. a kind of walnut peach according to claim 1 is crisp, it is characterized in that: described fillings, according to parts by weight, comprises walnut kernel 13 parts, red date powder 25 parts, shelled peanut 30 parts, xylitol 2 parts, Polysaccharides in Bamboo Leaves 0.1 part and 5 parts, water.
4. a kind of walnut peach according to any one of claim 1-3 is crisp, it is characterized in that: described vegetable oil, according to parts by weight, is made up of 10 portions of soybean oils, 5 parts of shelled peanut oil and 5 portions of sunflower oils.
5. a preparation method for the walnut peach shortcake described in any one of claim 1-4, is characterized in that, comprise the following steps:
The preparation of the first step, cladding: first egg is shelled, break into egg slurry, Self-raising flour, Gluten part, walnut powder, xylitol, sodium bicarbonate and baking powder are mixed, egg slurry, vegetable oil and water are joined mixed raw material successively and stirs, obtain dough, dough is put into the awake face 20-30min of 4 DEG C of refrigerators;
Then dough is taken out and rub 30-40min, then put into the awake face 20-30min of 4 DEG C of refrigerators, repeatedly 3-4 time, awake face; Finally by dough piecemeal, be pressed into dough sheet for subsequent use;
The preparation of second step, fillings: walnut kernel, red date powder, shelled peanut, xylitol, Polysaccharides in Bamboo Leaves and water mix, for subsequent use;
3rd step, shaping: fillings to be wrapped into cladding, then compression molding;
4th step, baking: the crisp short cakes with sesame of the 3rd step compression molding is put into baking box, baking, obtains walnut peach crisp.
6. the preparation method of a kind of walnut peach shortcake according to claim 5, is characterized in that: described baking is specially: 160-180 DEG C, baking 30-50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008900.5A CN104604983A (en) | 2015-01-08 | 2015-01-08 | Walnut cakes and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510008900.5A CN104604983A (en) | 2015-01-08 | 2015-01-08 | Walnut cakes and making method thereof |
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| CN104604983A true CN104604983A (en) | 2015-05-13 |
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| CN201510008900.5A Pending CN104604983A (en) | 2015-01-08 | 2015-01-08 | Walnut cakes and making method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962439A (en) * | 2017-04-16 | 2017-07-21 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
| CN107136175A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107136177A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Papaya milk multilayer morning refreshment and preparation method thereof |
| CN108514005A (en) * | 2018-03-02 | 2018-09-11 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube walnut cake and processing method |
| CN108617730A (en) * | 2018-01-08 | 2018-10-09 | 合肥美其食食品科技有限公司 | A kind of production method of walnut shortbread |
| CN110973189A (en) * | 2019-12-11 | 2020-04-10 | 赣州市倞华菲尔雪食品有限公司 | Tea oil crisp cake and preparation method thereof |
| CN112772834A (en) * | 2020-12-31 | 2021-05-11 | 广州市汇沣园食品有限公司 | Finger-sucking walnut bag and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962439A (en) * | 2017-04-16 | 2017-07-21 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
| CN107136175A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107136177A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Papaya milk multilayer morning refreshment and preparation method thereof |
| CN108617730A (en) * | 2018-01-08 | 2018-10-09 | 合肥美其食食品科技有限公司 | A kind of production method of walnut shortbread |
| CN108514005A (en) * | 2018-03-02 | 2018-09-11 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube walnut cake and processing method |
| CN110973189A (en) * | 2019-12-11 | 2020-04-10 | 赣州市倞华菲尔雪食品有限公司 | Tea oil crisp cake and preparation method thereof |
| CN112772834A (en) * | 2020-12-31 | 2021-05-11 | 广州市汇沣园食品有限公司 | Finger-sucking walnut bag and preparation method thereof |
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Application publication date: 20150513 |