CN105961560A - Blending radix angelica sinensis crispy cake and preparing method thereof - Google Patents
Blending radix angelica sinensis crispy cake and preparing method thereof Download PDFInfo
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- CN105961560A CN105961560A CN201610634024.1A CN201610634024A CN105961560A CN 105961560 A CN105961560 A CN 105961560A CN 201610634024 A CN201610634024 A CN 201610634024A CN 105961560 A CN105961560 A CN 105961560A
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- radix angelicae
- angelicae sinensis
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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
- A21D2/366—Tubers, roots
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A21D2/34—Animal material
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- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
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- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a blending radix angelica sinensis crispy cake and a preparing method thereof. Radix angelica sinensis powder is added for blending and preparing the product based on the healthcare functions of enriching the blood, invigorating the circulation of blood, regulating menstruation, stopping pain, lubricate the intestines and relaxing bowel, vitamin C, calcium hydrophosphate and ferrous gluconate are added to carry out nutrition balancing on the cake, soybean protein isolate is used for blending, so that nutrient components of the cake are balanced, and the cake meets the Chinese resident dietary nutrition reference intake standard (adults) recommended by Chinese Society of Nutrition. Meanwhile, on the premise of nutrient balance, flavor and mouthfeel of the cake are ensured, the crispy cake is high in crispness and easy for consumers to accept, tastes fragrant and sweet, does not adhere to teeth and has good market prospects.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Radix Angelicae Sinensis crisp short cakes with sesame and preparation method thereof that is in harmonious proportion.
Background technology
Radix Angelicae Sinensis carbohydrate containing 62.7%, protein 18.2%, fat 2.4%, Total saponin 2209mg/100g, total flavones
294mg/100g, total alkaloids 9mg/100g, phytosterol total amount 94.2mg/100g.According to modern medicine study, Radix Angelicae Sinensis has
Replenishing and activating blood, regulating menstruation relieves the pain, the function of loosening bowel to relieve constipation.
Society people pursue health life style efficiently, and shortcake cake, as a kind of instant food, has obtained
Popular likes.But existing shortcake cake generally exists the problem of nutritional imbalance, it mostly is high-energy, height/oils and fats, low albumen
Matter, the nutrient content such as vitamin C, calcium, ferrum is the lowest.Additionally, existing processing technology ensure that the nutritive equilibrium of cookies, but
The most often affect local flavor and the mouthfeel of product.
Summary of the invention
The problem existed for above-mentioned background technology, the present invention provides a kind of Radix Angelicae Sinensis crisp short cakes with sesame and preparation method thereof that is in harmonious proportion.This
Radix Angelicae Sinensis powder is added in invention in crisp short cakes with sesame, to increase the health function of shortcake cake；Add soybean protein isolate, vitamin C,
Calcium hydrogen phosphate, Ferrous gluconate etc. carries out nutrition-allocated proportion, and uses sucrose ester to be in harmonious proportion crisp short cakes with sesame so that the battalion of this product
Form and point reach equilibrium, meet the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.
The present invention realizes especially by techniques below scheme:
A kind of Radix Angelicae Sinensis crisp short cakes with sesame that is in harmonious proportion, includes following components: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 1 ~ 3 part, Semen sojae atricolor separates by weight
Egg albumen powder 4 ~ 6 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, phosphoric acid hydrogen
Calcium 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate
0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
Preferably, a kind of Radix Angelicae Sinensis crisp short cakes with sesame that is in harmonious proportion, include following components by weight: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 2.2
Part, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, vegetable oil 15 parts, 10 parts of egg, vitamin C 0.03 part, calcium hydrogen phosphate
0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, sucrose ester 0.7 part,
32 parts of water.
Mediation Radix Angelicae Sinensis crisp short cakes with sesame of the present invention is prepared by the following method:
(1) by Self-raising flour, Radix Angelicae Sinensis powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the pie shortcake cake base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to；
Described raw material weight proportioning is: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 1 ~ 3 part, soybean protein isolate powder 4 ~ 6 parts, cane sugar powder 25
~ 30 parts, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, gluconic acid
Ferrous 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~
0.8 part, 28 ~ 34 parts of water.
The present invention has the advantage that: (1) present invention is adding Radix Angelicae Sinensis powder so that this product has replenishing and activating blood, and regulating menstruation is only
Pain, has carried out on the basis of the health-care effect of function of relaxing bowel being in harmonious proportion and has prepared so that the nutritional labeling of this product has reached equilibrium,
Energy in every 100 grams of products: protein: oils and fats: carbohydrate: sodium: vitamin C: calcium: ferrum=1680KJ:12g:12g:
60g:400mg:20mg:160mg:3mg.Meet the RNIs mark that Chinese Soclety of Nutrition is recommended
Accurate (adult), nutritional labeling is denoted as the percentage ratio NRV% that every 100 grams of each nutritional labelings of product account for nutrient reference value and is respectively as follows:
Energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate 20% ± 0.4%, sodium 20% ± 0.4%,
Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for
The percentage ratio of nutrient reference value (NRV) is 20% ± 0.4%.(2) solve and affect product because product carries out nutritive equilibrium
Local flavor and the technical barrier of mouthfeel.
Detailed description of the invention
By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only right
The explanation of the inventive method, and limit remaining content that the present invention discloses never in any form.
[embodiment 1] a kind of Radix Angelicae Sinensis crisp short cakes with sesame that is in harmonious proportion, raw material is: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 2.2 parts, soybean separation protein
5 parts of white lead, cane sugar powder 28 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0
Part, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, vegetable oil 15 parts, 10 parts of egg, sucrose ester 0.7 part, 32 parts of water.
Making step is:
(1) by Self-raising flour, Radix Angelicae Sinensis powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the pie shortcake cake base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
[embodiment 2] a kind of Radix Angelicae Sinensis crisp short cakes with sesame that is in harmonious proportion, raw material is: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 2.0 parts, soybean separation protein
5.2 parts of white lead, cane sugar powder 29 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal
0.9 part, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.4 part, vegetable oil 14.5 parts, 9 parts of egg, sucrose ester 0.8 part, 33 parts of water.
Preparation process is same as in Example 1.
[embodiment 3] a kind of Radix Angelicae Sinensis crisp short cakes with sesame that is in harmonious proportion, raw material is: Self-raising flour 100 parts, Radix Angelicae Sinensis powder 2.4 parts, soybean separation protein
4.8 parts of white lead, cane sugar powder 30 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal
1.1 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.5 part, vegetable oil 15.5 parts, 11 parts of egg, sucrose ester 0.76 part, 34 parts of water.
Preparation process is same as in Example 1.
[embodiment 4] sensory evaluation
For product of the present invention carry out sensation evaluation, determine product quality by 5 factors composition, i.e. form, color and luster, mouthfeel, tissue,
Impurity, to the evaluation of each factor by excellent, good, in, differ from 4 grades and evaluate, 10 people form subjective appreciation group, evaluate
Personnel are according to sensory's standard, and subjective appreciation standard is shown in Table 1, use a certain comment pair in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described, and computing formula is: total score=form 20%+ color and luster 20%+ mouthfeel 40%+ organizes 10%+ impurity 10%.
Table 1 sensory evaluation index
| Grade | Excellent (90 ~ 100) | Good (70 ~ 90) | In (50 ~ 70) | Difference (0 ~ 50) |
| Form | Decorative pattern completely clear, thickness uniformly, without concave bottom | Decorative pattern is substantially complete, thickness no significant difference | Pattern blurring, concave bottom in uneven thickness, a small amount of | Decorative pattern hardly visual, concave bottom is serious |
| Color and luster | Purple is uniform, without white lead | Purple is basically identical | Purple turns white, has white lead group | Purple is abnormal, a large amount of white lead groups |
| Mouthfeel | Fragrant and sweet, loose, do not stick to one's teeth | Fragrant and sweet, without strange taste | Sweet greasy, a little stick to one's teeth | Stick to one's teeth, sweet greasy |
| Tissue | Section porous, fine and closely woven | Section porous, fineness are uneven | Section hole is rare and not of uniform size | Section hole is rare, plastid is stiff |
| Impurity | Without greasy dirt, free from extraneous odour | Without greasy dirt | A small amount of greasy dirt, there is abnormal flavour | Greasy dirt is touched with one's hand |
Rated, the mediation Radix Angelicae Sinensis crisp short cakes with sesame of the embodiment of the present invention 1 ~ 3 preparation completely clear, thickness no significant difference, purple uniformly,
Fragrant and sweet, loose, do not stick to one's teeth, section porous, fine and closely woven, without greasy dirt and abnormal flavour, concrete scoring event is shown in Table 2:
Table 2 Analyses Methods for Sensory Evaluation Results
| Packet | Mark |
| Embodiment 1 | 95 |
| Embodiment 2 | 91 |
| Embodiment 3 | 92 |
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises one
Individual independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should will say
Bright book can also form those skilled in the art permissible through appropriately combined as an entirety, the technical scheme in each embodiment
Other embodiments understood.
Claims (4)
1. a mediation Radix Angelicae Sinensis crisp short cakes with sesame, it is characterised in that be made by the raw material of following weight portion: Self-raising flour 100 parts,
Radix Angelicae Sinensis powder 1 ~ 3 part, soybean protein isolate powder 4 ~ 6 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin
C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, bicarbonate
Ammonium 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
Mediation Radix Angelicae Sinensis crisp short cakes with sesame the most according to claim 1, it is characterised in that be made by the raw material of following weight portion:
Self-raising flour 100 parts, Radix Angelicae Sinensis powder 2.2 parts, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, vegetable oil 15 parts, 10 parts of egg, dimension
Raw element C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, carbonic acid
0.6 part of hydrogen sodium, sucrose ester 0.7 part, 32 parts of water.
The every 100 grams of each nutritional labelings of product of mediation Radix Angelicae Sinensis crisp short cakes with sesame the most according to claim 1 account for the hundred of nutrient reference value
Proportion by subtraction NRV% is respectively as follows: energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, and carbohydrate 20% ±
0.4%, sodium 20% ± 0.4%, Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%；Contained by the most every 100 grams of products respectively
Kind main nutrient composition accounts for the percentage ratio of nutrient reference value (NRV) and is 20% ± 0.4%.
The manufacture method of mediation Radix Angelicae Sinensis crisp short cakes with sesame the most according to claim 1, it is characterised in that comprise the following steps:
(1) by Self-raising flour, Radix Angelicae Sinensis powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the pie shortcake cake base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
Priority Applications (1)
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| CN201610634024.1A CN105961560A (en) | 2016-08-05 | 2016-08-05 | Blending radix angelica sinensis crispy cake and preparing method thereof |
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| CN201610634024.1A CN105961560A (en) | 2016-08-05 | 2016-08-05 | Blending radix angelica sinensis crispy cake and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114557371A (en) * | 2022-03-16 | 2022-05-31 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
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| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN104970062A (en) * | 2015-07-31 | 2015-10-14 | 庞锦浩 | Crispy cake recipe and preparation method thereof |
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2016
- 2016-08-05 CN CN201610634024.1A patent/CN105961560A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN104970062A (en) * | 2015-07-31 | 2015-10-14 | 庞锦浩 | Crispy cake recipe and preparation method thereof |
Non-Patent Citations (1)
| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114557371A (en) * | 2022-03-16 | 2022-05-31 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
| CN114557371B (en) * | 2022-03-16 | 2022-12-27 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
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Application publication date: 20160928 |