CN105166639A - Nutrient pastry and processing technology thereof - Google Patents

Nutrient pastry and processing technology thereof Download PDF

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Publication number
CN105166639A
CN105166639A CN201510491557.4A CN201510491557A CN105166639A CN 105166639 A CN105166639 A CN 105166639A CN 201510491557 A CN201510491557 A CN 201510491557A CN 105166639 A CN105166639 A CN 105166639A
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China
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parts
pastry
nutrient
powder
send
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CN201510491557.4A
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Chinese (zh)
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高焕喜
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高焕喜
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Priority to CN201510491557.4A priority Critical patent/CN105166639A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a nutrient pastry. The nutrient pastry is prepared from the following components in parts by weight: 60 parts of polished glutinous rice, 5 parts of gordon euryale seeds, 5 parts of sweet-scented osmanthus, 2 parts of jujube seeds, 1.5 parts of ass blood, 1.5 parts of eel fishbones, 2 parts of pale butterflybush flowers, 2 parts of white gourd powder, 0.3 part of fragrance oil, 0.2 part of seasoning salt, 0.2 part of purple sweet potato anthocyan, 0.2 part of tea polyphenol, 0.06 part of potassium sorbate and an appropriate amount of water. According to the nutrient pastry disclosed by the invention, the components of the sweet-scented osmanthus, the pale butterflybush flowers, the white gourds and the like are selected and used, so that the fragrance is mellow, and the nutrient pastry has definite health care effects on human bodies when being eaten; raw materials are specially treated, so that the mouth feel of products is good, the content of nutrient components is high, and the nutrient pastry is easy to absorb by the human bodies.

Description

Nourishing pastry and processing technology thereof
Technical field
The present invention relates to food technology field, be specifically related to a kind of nourishing pastry and processing technology thereof.
Background technology
Cake refers to rice, face, beans etc. for primary raw material, and is equipped with various auxiliary material, fillings and flavoring, after shaped, then with drying, roasting, steam, food products that the method system such as fried is ripe.Cake contains the meaning of said in people's daily life " dessert ", thus millet cake snack in it and catering industry some distinguish.Cake both can be used as earlier, can be used as refreshment again, can also as snack during the feast.Millet cake in cake and catering industry can be described as of the same clan not of the same trade or business, and it is a kind of relatively independent foods processing technique.Cake is long in China's manufacturing history, exquisite workmanship, and the raw material that various places are used is in addition different, and taste is different, so define numerous schools.
And raw material variety selected by traditional cake is all more single, only focus on taste and have ignored nutritive value, but along with socioeconomic development, the raising of people's living standard, people more and more pay attention to quality of the life, in diet life, also more and more harsher to the requirement of food nutrition content, and nutritious, the food of health is more and more subject to pursuing of people.
Summary of the invention
It is low that technical problem to be solved by this invention is to provide a kind of cost, and mouthfeel is good, has nourishing pastry and the processing technology thereof of alimentary health-care function.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of nourishing pastry, is made up of the component of following parts by weight: 60 parts, glutinous rice, Gorgon fruit 5 parts, sweet osmanthus 5 parts, jujube core 2 parts, donkey blood 1.5 parts, mud eel bone 1.5 parts, butterflybush flower 2 parts, white gourd powder 2 parts, flavor oil 0.3 part, seasoning salt 0.2 part, purple sweet potato cyanidin 0.2 part, Tea Polyphenols 0.2 part, potassium sorbate 0.06 part, water are appropriate;
Preparation method is as follows:
1) first glutinous rice, Gorgon fruit, sweet osmanthus, jujube core, donkey blood, mud eel bone and butterflybush flower are sent into drying plant respectively, dry to moisture between 8-12%, send into grinder again, continuously grinding 2 hours, crosses 200 mesh sieves, is poured in reactor by powder and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, abundant stirring, makes material be heated evenly, and adds thermal agitation 5-8 minute; Material after heating is placed on freezing bed, under 0 DEG C of-2 DEG C of condition, refrigerates 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out; Send after the fragmentation of material block into dryer again, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, finally utilize ball mill to be milled to 400 orders, obtain ultra micro powder; By the powder that special process is processed, nutritional labeling not easily runs off, and the retention time is long, and nutrient is easy to absorb, and mouthfeel is good;
2) by white gourd powder, flavor oil, seasoning salt, purple sweet potato cyanidin, Tea Polyphenols and potassium sorbate and step 1) in ultra micro powder mix, add water appropriate, the water content of powder is made to reach 30%, be convenient to powder shaping, be unlikely to loose, then send into mould compressing, send into food steamer and cook.
The preparation method of above-mentioned flavor oil is: with parts by weight, 100 portions of rapeseed oils are heated to 180-200 DEG C, then 150-160 DEG C is cooled to, add dried orange peel 20 parts, 5 parts, Chinese prickly ash, cloves 5 parts, 2 parts, cassia bark, leek seed 5 parts, the bletilla striata 5 parts, kaempferia galamga 5 parts, gingili leaf 5 parts, 3 parts, cardamom, Chinese sorghum 10 parts, Chinese Toon Leaves 3 parts, camellia 3 parts, Folium Pterocaryae 5 parts, bitter-buckwheat embryo 5 parts, banana skin 5 parts, pomegranate seed 2 parts, hawthorn 10 parts, 2 parts, the fruit of Chinese magnoliavine, akebi 2 parts, 3 parts, water caltrop leaf, lemon-grass 2 parts, 5 parts, Radix Glycyrrhizae, Buddha's hand 2 parts, dried peppermint leaf 2 parts, marine alga 3 parts, purslane 5 parts, pumpkin seeds 5 parts, lily 5 parts and crowndaisy chrysanthemum 5 parts, the fried 5-15 minute of slow fire, raw material exploded to shortcake and do not stick with paste, namely cooling obtains flavor oil after removing slag, this salted cake fried in sesame oil taste is naturally strong.
Above-mentioned seasoning salt is made up of the component of following percentage by weight: sodium chloride 70%, potassium chloride 17.5%, vitamin C 0.05%, vinasse powder 5%, Se-enriched yeast 5%, sweet taste peptide 0.35%, flavour nucleotide disodium 0.1%, soluble polysaccharide 1.5%, salinomycin 0.5%; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, obtain graininess seasoning salt.Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with monosodium glutamate, to have opsonic action to health.
The invention has the beneficial effects as follows: the present invention selects the compositions such as sweet osmanthus, butterflybush flower, wax gourd, strong and brisk in taste, and edible have certain health-care effect to human body, by the specially treated to raw material, make products taste good, nutritional labeling is high, is easy to absorption of human body.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of nourishing pastry, is made up of the component of following parts by weight: 60 parts, glutinous rice, Gorgon fruit 5 parts, sweet osmanthus 5 parts, jujube core 2 parts, donkey blood 1.5 parts, mud eel bone 1.5 parts, butterflybush flower 2 parts, white gourd powder 2 parts, flavor oil 0.3 part, seasoning salt 0.2 part, purple sweet potato cyanidin 0.2 part, Tea Polyphenols 0.2 part, potassium sorbate 0.06 part, water are appropriate;
Preparation method is as follows:
1) first glutinous rice, Gorgon fruit, sweet osmanthus, jujube core, donkey blood, mud eel bone and butterflybush flower are sent into drying plant respectively, dry to moisture between 8-12%, send into grinder again, continuously grinding 2 hours, crosses 200 mesh sieves, is poured in reactor by powder and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, abundant stirring, makes material be heated evenly, and adds thermal agitation 5-8 minute; Material after heating is placed on freezing bed, under 0 DEG C of-2 DEG C of condition, refrigerates 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out; Send after the fragmentation of material block into dryer again, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, finally utilize ball mill to be milled to 400 orders, obtain ultra micro powder; By the powder that special process is processed, nutritional labeling not easily runs off, and the retention time is long, and nutrient is easy to absorb, and mouthfeel is good;
2) by white gourd powder, flavor oil, seasoning salt, purple sweet potato cyanidin, Tea Polyphenols and potassium sorbate and step 1) in ultra micro powder mix, add water appropriate, the water content of powder is made to reach 30%, be convenient to powder shaping, be unlikely to loose, then send into mould compressing, send into food steamer and cook.
The preparation method of above-mentioned flavor oil is: with parts by weight, 100 portions of rapeseed oils are heated to 180-200 DEG C, then 150-160 DEG C is cooled to, add dried orange peel 20 parts, 5 parts, Chinese prickly ash, cloves 5 parts, 2 parts, cassia bark, leek seed 5 parts, the bletilla striata 5 parts, kaempferia galamga 5 parts, gingili leaf 5 parts, 3 parts, cardamom, Chinese sorghum 10 parts, Chinese Toon Leaves 3 parts, camellia 3 parts, Folium Pterocaryae 5 parts, bitter-buckwheat embryo 5 parts, banana skin 5 parts, pomegranate seed 2 parts, hawthorn 10 parts, 2 parts, the fruit of Chinese magnoliavine, akebi 2 parts, 3 parts, water caltrop leaf, lemon-grass 2 parts, 5 parts, Radix Glycyrrhizae, Buddha's hand 2 parts, dried peppermint leaf 2 parts, marine alga 3 parts, purslane 5 parts, pumpkin seeds 5 parts, lily 5 parts and crowndaisy chrysanthemum 5 parts, the fried 5-15 minute of slow fire, raw material exploded to shortcake and do not stick with paste, namely cooling obtains flavor oil after removing slag, this salted cake fried in sesame oil taste is naturally strong.
Above-mentioned seasoning salt is made up of the component of following percentage by weight: sodium chloride 70%, potassium chloride 17.5%, vitamin C 0.05%, vinasse powder 5%, Se-enriched yeast 5%, sweet taste peptide 0.35%, flavour nucleotide disodium 0.1%, soluble polysaccharide 1.5%, salinomycin 0.5%; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, obtain graininess seasoning salt.Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with monosodium glutamate, to have opsonic action to health.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (3)

1. a nourishing pastry, it is characterized in that, be made up of the component of following parts by weight: 60 parts, glutinous rice, Gorgon fruit 5 parts, sweet osmanthus 5 parts, jujube core 2 parts, donkey blood 1.5 parts, mud eel bone 1.5 parts, butterflybush flower 2 parts, white gourd powder 2 parts, flavor oil 0.3 part, seasoning salt 0.2 part, purple sweet potato cyanidin 0.2 part, Tea Polyphenols 0.2 part, potassium sorbate 0.06 part, water are appropriate;
Preparation method is as follows:
1) first glutinous rice, Gorgon fruit, sweet osmanthus, jujube core, donkey blood, mud eel bone and butterflybush flower are sent into drying plant respectively, dry to moisture between 8-12%, send into grinder again, continuously grinding 2 hours, crosses 200 mesh sieves, is poured in reactor by powder and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, abundant stirring, makes material be heated evenly, and adds thermal agitation 5-8 minute; Material after heating is placed on freezing bed, under 0 DEG C of-2 DEG C of condition, refrigerates 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out; Send after the fragmentation of material block into dryer again, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, finally utilize ball mill to be milled to 400 orders, obtain ultra micro powder;
2) by white gourd powder, flavor oil, seasoning salt, purple sweet potato cyanidin, Tea Polyphenols and potassium sorbate and step 1) in ultra micro powder mix, add water appropriate, the water content of powder is made to reach 30%, be convenient to powder shaping, be unlikely to loose, then send into mould compressing, send into food steamer and cook.
2. nourishing pastry according to claim 1, it is characterized in that, the preparation method of above-mentioned flavor oil is: with parts by weight, 100 portions of rapeseed oils are heated to 180-200 DEG C, then 150-160 DEG C is cooled to, add dried orange peel 20 parts, 5 parts, Chinese prickly ash, cloves 5 parts, 2 parts, cassia bark, leek seed 5 parts, the bletilla striata 5 parts, kaempferia galamga 5 parts, gingili leaf 5 parts, 3 parts, cardamom, Chinese sorghum 10 parts, Chinese Toon Leaves 3 parts, camellia 3 parts, Folium Pterocaryae 5 parts, bitter-buckwheat embryo 5 parts, banana skin 5 parts, pomegranate seed 2 parts, hawthorn 10 parts, 2 parts, the fruit of Chinese magnoliavine, akebi 2 parts, 3 parts, water caltrop leaf, lemon-grass 2 parts, 5 parts, Radix Glycyrrhizae, Buddha's hand 2 parts, dried peppermint leaf 2 parts, marine alga 3 parts, purslane 5 parts, pumpkin seeds 5 parts, lily 5 parts and crowndaisy chrysanthemum 5 parts, the fried 5-15 minute of slow fire, raw material exploded to shortcake and do not stick with paste, namely cooling obtains flavor oil after removing slag.
3. nourishing pastry according to claim 1, it is characterized in that, above-mentioned seasoning salt is made up of the component of following percentage by weight: sodium chloride 70%, potassium chloride 17.5%, vitamin C 0.05%, vinasse powder 5%, Se-enriched yeast 5%, sweet taste peptide 0.35%, flavour nucleotide disodium 0.1%, soluble polysaccharide 1.5%, salinomycin 0.5%; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, obtain graininess seasoning salt.
CN201510491557.4A 2015-08-07 2015-08-07 Nutrient pastry and processing technology thereof Pending CN105166639A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510491557.4A CN105166639A (en) 2015-08-07 2015-08-07 Nutrient pastry and processing technology thereof

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Application Number Priority Date Filing Date Title
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CN105166639A true CN105166639A (en) 2015-12-23

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106472989A (en) * 2016-10-08 2017-03-08 黄保成 A kind of preparation method of local flavor Oryza glutinosa rice ball

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101057655A (en) * 2007-03-19 2007-10-24 杜春梅 Flavoring edible plant oil and its preparation method
CN101073330A (en) * 2007-06-15 2007-11-21 吴江市方霞企业信息咨询有限公司 Appetizing Baxian cake
CN102138671A (en) * 2010-02-02 2011-08-03 孔赟荣 Formula and preparation method of ginseng health-care cake containing eight delicacies
CN104367809A (en) * 2014-11-17 2015-02-25 徐畅 Nine-steamed-dried product as well as preparation method and application
CN104643006A (en) * 2015-01-29 2015-05-27 安徽强旺生物工程有限公司 Flavored low-sodium seasoning salt

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101057655A (en) * 2007-03-19 2007-10-24 杜春梅 Flavoring edible plant oil and its preparation method
CN101073330A (en) * 2007-06-15 2007-11-21 吴江市方霞企业信息咨询有限公司 Appetizing Baxian cake
CN102138671A (en) * 2010-02-02 2011-08-03 孔赟荣 Formula and preparation method of ginseng health-care cake containing eight delicacies
CN104367809A (en) * 2014-11-17 2015-02-25 徐畅 Nine-steamed-dried product as well as preparation method and application
CN104643006A (en) * 2015-01-29 2015-05-27 安徽强旺生物工程有限公司 Flavored low-sodium seasoning salt

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106472989A (en) * 2016-10-08 2017-03-08 黄保成 A kind of preparation method of local flavor Oryza glutinosa rice ball

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Application publication date: 20151223