CN105901090A - Pear pastry and preparation method thereof - Google Patents
Pear pastry and preparation method thereof Download PDFInfo
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- CN105901090A CN105901090A CN201610471515.9A CN201610471515A CN105901090A CN 105901090 A CN105901090 A CN 105901090A CN 201610471515 A CN201610471515 A CN 201610471515A CN 105901090 A CN105901090 A CN 105901090A
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- pear
- flour
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- unstrained spirits
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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
- 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
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- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of pastry making, in particular to a pear pastry and a preparation method thereof. After pear is pulped, and the pulped pear is mixed with flavoring fermented grains, so that the mouthfeel of the pulp is improved, and the pulp contains light mellow flavor; glutinous rice flour, green gram starch, soybean meal and rapeseed oil are added and mixed, so that the manufactured pastry is higher in nutritive value, rich in taste, sufficient in aroma and excellent in color and luster, and can strengthen the appetite of eaters.
Description
Technical field
The present invention relates to cake manufacture technology field, especially a kind of pear cake and preparation side thereof
Method.
Background technology
Cake is a kind of food.It is
Primary raw material, is equipped with various auxiliary material, fillings and flavoring, just makes type, then through steaming, roasting,
The modes such as fried, stir-fry are processed into.Cake is numerous in variety, and fancy is various there are about kind more than 3000.Month
Cake, cake, crisp short cakes with sesame etc. all belong to cake.
Along with improving constantly of people's quality of life, for cake quality requirements the most increasingly
Height, and these requirements are not only the nutrition aspect of cake, and essentially consist in cake
Mouthfeel, the requirement such as taste, and traditional cake preparation method is all raw material to be carried out mixing stir
After mixing uniformly, after being made into the various forms such as dough, sheet, by it according still further to above-mentioned
Steam, roasting, fried, fry and form so that mouthfeel and the taste of the cake of making are the most single, color and luster
Poor, have a strong impact on the appetite of eater.
In consideration of it, this researcher combines long-term exploration practice, by water content in fruit and sugary
Amount occupies high pear as raw material, and is equipped with other major ingredients and auxiliary material, carries for pastry product field
A kind of new approaches are supplied.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of pear
Cake and preparation method thereof.
It is achieved particular by techniques below scheme:
A kind of pear cake, material composition is pear 20-30 part, fragrant unstrained spirits 0.5-0.7 in parts by weight
Part, glutinous rice flour 8-10 part, mung bean flour 1-3 part, soy meal 1-3 part, rapeseed oil 3-7 part.
Described material composition be in parts by weight 25 parts of pear, fragrant unstrained spirits 0.6 part, glutinous rice flour 9 parts,
Mung bean flour 2 parts, soy meal 2 parts, rapeseed oil 5 parts.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1-3 part, corn flour 0.1-0.6 part, wheat flour
Powder 0.2-0.4 part, aroma-producing yeasts 0.01-0.03 part, thirteen spice 0.01-0.07 part.
Described fragrant unstrained spirits, its raw material consists of fermented grain 2 parts, corn flour 0.5 part, wheat flour 0.3
Part, aroma-producing yeasts 0.02 part, thirteen spice 0.05.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its at normal temperatures heat insulating culture process 10-20h, then by wheat flour, 13
Face powder adds, and stirs, is placed at temperature is 4-5 DEG C preservation,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 5-8 DEG C of placement processes 1-3 days, then will
Rapeseed oil addition stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 120-150 DEG C, below sheet
Temperature is 80-100 DEG C, and baking time is to become golden yellow above sheet,.
Compared with prior art, the technique effect of the present invention is embodied in:
After being pulled an oar by pear, with fragrant unstrained spirits mixed processing so that the mouthfeel of pulp is improved,
Make it contain light alcohol fragrance, and combine glutinous rice flour, mung bean flour, soy meal, rapeseed oil
Addition mixed processing so that the nutritive value of the cake of making is higher, rich in taste, fragrance
Relatively sufficient, color and luster is more excellent, it is possible to strengthen the appetite of eater.
The present invention especially combines defining of the processing parameter in preparation technology so that the cake of making
Point is loose, continuous refreshing, and without adding substantial amounts of sugar composition and other additive, reduces
The cost that cake makes, improves the quality of cake.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of pear cake, material composition be pear 20kg, perfume unstrained spirits 0.5kg, glutinous by weight
Ground rice 8kg, mung bean flour 1kg, soy meal 1kg, rapeseed oil 3kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1kg, corn flour 0.1kg, wheat flour
0.2kg, aroma-producing yeasts 0.01kg, thirteen spice 0.01kg.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its heat insulating culture process at normal temperatures 10h, then by wheat flour, 13 perfume
Powder adds, and stirs, and being placed on temperature is to preserve at 4 DEG C,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 8 DEG C of placements process 3 days, then by dish
The addition of seed oil stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 120 DEG C, the temperature below sheet
Being 80 DEG C, baking time is to become golden yellow above sheet,.
Embodiment 2
A kind of pear cake, material composition be pear 30kg, perfume unstrained spirits 0.7kg, glutinous by weight
Ground rice 10kg, mung bean flour 3kg, soy meal 3kg, rapeseed oil 7kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 3kg, corn flour 0.6kg, wheat flour
0.4kg, aroma-producing yeasts 0.03kg, thirteen spice 0.07kg.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its heat insulating culture process at normal temperatures 20h, then by wheat flour, 13 perfume
Powder adds, and stirs, and being placed on temperature is to preserve at 5 DEG C,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 8 DEG C of placements process 3 days, then by dish
The addition of seed oil stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 150 DEG C, the temperature below sheet
Being 100 DEG C, baking time is to become golden yellow above sheet,.
Embodiment 3
A kind of pear cake, material composition be pear 25kg, perfume unstrained spirits 0.6kg, glutinous by weight
Ground rice 9kg, mung bean flour 2kg, soy meal 2kg, rapeseed oil 5kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 2kg, corn flour 0.5kg, wheat flour
0.3kg, aroma-producing yeasts 0.02kg, thirteen spice 0.05kg.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its heat insulating culture process at normal temperatures 15h, then by wheat flour, 13 perfume
Powder adds, and stirs, and being placed on temperature is to preserve at 4.5 DEG C,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 6 DEG C of placements process 2 days, then by dish
The addition of seed oil stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 140 DEG C, the temperature below sheet
Being 90 DEG C, baking time is to become golden yellow above sheet,.
Embodiment 4
A kind of pear cake, material composition be pear 20kg, perfume unstrained spirits 0.7kg, glutinous by weight
Ground rice 9kg, mung bean flour 1kg, soy meal 2kg, rapeseed oil 7kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1kg, corn flour 0.6kg, wheat flour
0.3kg, aroma-producing yeasts 0.02kg, thirteen spice 0.06kg.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its heat insulating culture process at normal temperatures 10h, then by wheat flour, 13 perfume
Powder adds, and stirs, and being placed on temperature is to preserve at 5 DEG C,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 5 DEG C of placements process 3 days, then by dish
The addition of seed oil stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 150 DEG C, the temperature below sheet
Being 80 DEG C, baking time is to become golden yellow above sheet,.
Embodiment 5
A kind of pear cake, material composition be pear 25kg, perfume unstrained spirits 0.5kg, glutinous by weight
Ground rice 9kg, mung bean flour 3kg, soy meal 1kg, rapeseed oil 4kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1kg, corn flour 0.5kg, wheat flour
0.2kg, aroma-producing yeasts 0.01kg, thirteen spice 0.06kg.
Described fragrant unstrained spirits, its preparation method be fermented grain is mixed with corn flour after, add raw
Fragrant yeast, and by its heat insulating culture process at normal temperatures 20h, then by wheat flour, 13 perfume
Powder adds, and stirs, and being placed on temperature is to preserve at 5 DEG C,.
Above-mentioned pear cake preparation method, comprises the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 8 DEG C of placements process 3 days, then by dish
The addition of seed oil stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
Described baking molding, its temperature controlled above sheet is 120 DEG C, the temperature below sheet
Being 100 DEG C, baking time is to become golden yellow above sheet,.
Claims (7)
1. a pear cake, it is characterised in that material composition is pear 20-30 in parts by weight
Part, fragrant unstrained spirits 0.5-0.7 part, glutinous rice flour 8-10 part, mung bean flour 1-3 part, soy meal 1-3 part, dish
Seed oil 3-7 part.
2. pear cake as claimed in claim 1, it is characterised in that described material composition
It is 25 parts of pear, fragrant unstrained spirits 0.6 part, glutinous rice flour 9 parts, mung bean flour 2 parts, soybean in parts by weight
2 parts of powder, rapeseed oil 5 parts.
3. pear cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits,
Its raw material consists of fermented grain 1-3 part, corn flour 0.1-0.6 part, wheat flour 0.2-0.4 part, raw perfume
Yeast 0.01-0.03 part, thirteen spice 0.01-0.07 part.
4. pear cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits,
Its raw material consists of fermented grain 2 parts, corn flour 0.5 part, wheat flour 0.3 part, aroma-producing yeasts 0.02
Part, thirteen spice 0.05.
5. pear cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits,
Its preparation method be fermented grain is mixed with corn flour after, add aroma-producing yeasts, and by its
Under normal temperature, heat insulating culture processes 10-20h, then wheat flour, thirteen spice is added, and stirring is all
Even, it is placed at temperature is 4-5 DEG C preservation,.
6. the pear cake preparation method as described in any one of claim 1-5, it is characterised in that
Comprise the following steps:
(1) pear is broken into slurry, obtain pulp；
(2) being mixed with fragrant unstrained spirits by pulp, being placed in temperature is that 5-8 DEG C of placement processes 1-3 days, then will
Rapeseed oil addition stirs, and obtains batch mixing；
(3) glutinous rice flour, mung bean flour, soy meal are mixed, obtain mixed powder；
(4) batch mixing is mixed with mixed powder, and add water and stir into dough, and made
Make in flakes, to be placed in baking molding in baking box.
7. pear cake preparation method as claimed in claim 6, it is characterised in that described
Baking molding, its temperature controlled above sheet is 120-150 DEG C, and the temperature below sheet is
80-100 DEG C, baking time is to become golden yellow above sheet,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471515.9A CN105901090A (en) | 2016-06-24 | 2016-06-24 | Pear pastry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471515.9A CN105901090A (en) | 2016-06-24 | 2016-06-24 | Pear pastry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901090A true CN105901090A (en) | 2016-08-31 |
Family
ID=56759480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610471515.9A Pending CN105901090A (en) | 2016-06-24 | 2016-06-24 | Pear pastry and preparation method thereof |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263714A (en) * | 2000-02-23 | 2000-08-23 | 崔文安 | Flour food containing vegetable and fruit and its preparing process |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN104365762A (en) * | 2014-11-05 | 2015-02-25 | 青岛悦邦达机械有限公司 | Nutrient health care cookie and preparation method thereof |
| CN104430779A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Snow pear biscuit |
| CN105265547A (en) * | 2015-11-23 | 2016-01-27 | 重庆三峡学院 | Preparation method of fermented grain dietary fiber biscuit |
-
2016
- 2016-06-24 CN CN201610471515.9A patent/CN105901090A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263714A (en) * | 2000-02-23 | 2000-08-23 | 崔文安 | Flour food containing vegetable and fruit and its preparing process |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN104365762A (en) * | 2014-11-05 | 2015-02-25 | 青岛悦邦达机械有限公司 | Nutrient health care cookie and preparation method thereof |
| CN104430779A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Snow pear biscuit |
| CN105265547A (en) * | 2015-11-23 | 2016-01-27 | 重庆三峡学院 | Preparation method of fermented grain dietary fiber biscuit |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160831 |