CN105994483A - Preparation method of lychee-aroma thin pancakes - Google Patents
Preparation method of lychee-aroma thin pancakes Download PDFInfo
- Publication number
- CN105994483A CN105994483A CN201610357926.5A CN201610357926A CN105994483A CN 105994483 A CN105994483 A CN 105994483A CN 201610357926 A CN201610357926 A CN 201610357926A CN 105994483 A CN105994483 A CN 105994483A
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- CN
- China
- Prior art keywords
- preparation
- fructus litchi
- lychee
- citric acid
- aroma
- 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.)
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of lychee-aroma thin pancakes. The preparation method of the lychee-aroma thin pancakes comprises the following preparation steps: a, peeling the lychee fruits and taking the pulp, and beating the pulp into lychee juice by using a beating machine for later use; b, mixing the lychee juice prepared in the Step a with oat flour, black sugar, cream, pectin powder and citric acid, uniformly stirring the mixture, kneading the uniformly stirred mixture so as to prepare dough, making cubic cakes by using the dough, and toasting the cubic cakes in an oven at 250-300 DEG C for 3-5 minutes for later use; and c, mixing the lychee juice prepared in the Step a with sour milk, starch, citric acid, honey, cream, egg white and water, uniformly stirring the mixture so as to prepare paste, pouring the paste into a food mold, uniformly spreading a layer of the cubic cakes toasted in the Step b onto the paste in the food mold, and carrying out toasting in an oven at 220-270 DEG C for 5-10 minutes. The lychee-aroma thin pancakes prepared by the preparation method are rich in nutrition as well as unique in flavor and taste; moreover, the preparation method of the lychee-aroma thin pancakes is simple and highly effective, so that the production efficiency of the lychee-aroma thin pancakes can be greatly improved.
Description
Technical field
The present invention relates to food processing field, be specifically related to the preparation method of a kind of Fructus Litchi fragrance pancake.
Background technology
Pancake is that a kind of leisure is little to be had some.In China, though pancake is referred to as instant food or belongs to cake etc, but along with
The development of national economy, the raising of living standards of the people, pancake has occupied the biggest proportion in the dietetic life of our people.
The wafer category of China is various at present, but it uses raw material essentially identical, with wheat flour as base stock, adds other adjuvants,
Add water and be modulated into dough, through culture propagation, shaping, shape and bake etc. what operation completed.Its raw material used is basic
Identical, it is only that different tastes adds different additives.Pancake in the market is less because of raw material variety, and nutritive value has
Certain limitation, and mouthfeel is single, and manufacture method is complex.
Summary of the invention
It is an object of the invention to provide the system that a kind of abundant nutrition has again the Fructus Litchi fragrance pancake of peculiar flavour and mouthfeel
Preparation Method.
A kind of preparation method of the Fructus Litchi fragrance pancake of the present invention, including following preparation process:
Fructus Litchi is removed the peel, is taken meat by a, puts into that to break into Fructus Litchi juice in beater standby；
B takes in step a the same oatmeal of Fructus Litchi juice of preparation, nigecose, butter, jelly powder, citric acid mixing stir evenly, and is kneaded into dough
Shape, then making square cake, to put into baking molding in 3-5 minute in the baking box of 250-300 DEG C stand-by；
C takes in step a the same Yoghourt of Fructus Litchi juice of preparation again, starch, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing stir evenly into
Slurry injects in food die, more uniformly spreads the square cake of baking molding in last layer step b, is finally putting into 220-270 DEG C
Baking 5-10 minute in baking box.
In step b, the percentage by weight of square cake raw material is: Fructus Litchi juice 30-40%, oatmeal 25-35%, nigecose 10-
16%, butter 5-10%, jelly powder 5-10%, citric acid 0.05-0.2%.
In step c, the percentage by weight of slurry feedstock is: Fructus Litchi juice 40-50%, Yoghourt 6-16%, starch 2-6%, Fructus Citri Limoniae
Acid 0.05-0.2%, Mel 6-10%, butter 5-10%, Ovum Gallus domesticus album 5-10%, water 8-10%.
Described starch is sorghum starch or sweet potato starch.
The invention has the beneficial effects as follows: the Fructus Litchi fragrance pancake made according to the method for the present invention can be at utmost
The nutritional labeling keeping each raw material, by the formula of science of the present invention and rational synergism between technique, effectively
Avoid raw material nutrition leak in preparation process and the change of local flavor, the present invention by first prepare square cake again with preparation
Good slurry compositions baking, can effectively keep original local flavor and nutritional labeling during making pancake, the proportioning knot of science
Close unique technique, increased, for market, the typical local food that a kind of old children all likes newly；The manufacture method of the present invention is simply efficient simultaneously,
Substantially increase production efficiency.
Detailed description of the invention
Preparation method below in conjunction with specific embodiment Fructus Litchi a kind of to present invention fragrance pancake is described further.
Embodiment 1:
The preparation method of the present invention a kind of Fructus Litchi fragrance pancake, including following preparation process:
Fructus Litchi is removed the peel, is taken meat by a, puts into that to break into Fructus Litchi juice in beater standby；
B takes in step a the same oatmeal of Fructus Litchi juice of preparation, nigecose, butter, jelly powder, citric acid mixing stir evenly, and is kneaded into dough
Shape, then making square cake, to put into baking molding in 3-5 minute in the baking box of 250-300 DEG C stand-by；Wherein, the weight of each raw material of square cake
Amount percentage ratio is: Fructus Litchi juice 40%, oatmeal 35%, nigecose 10%, butter 5%, jelly powder 9.95%, citric acid 0.05%.
C takes in step a the same Yoghourt of Fructus Litchi juice of preparation again, sorghum starch, citric acid, Mel, butter, Ovum Gallus domesticus album, water mix
Conjunction stirs evenly form slurry and injects in food die, more uniformly spreads the square cake of baking molding in last layer step b, is finally putting into 220-
Baking 5-10 minute in the baking box of 270 DEG C.The addition of square cake can adjust according to concrete taste；Wherein, in slurry
The percentage by weight of each raw material is: Fructus Litchi juice 50%, Yoghourt 16%, starch 4%, citric acid 0.1%, Mel 9.9%, butter 5%, egg
Clear 7%, water 8%.
Embodiment 2:
The preparation method of the present invention a kind of Fructus Litchi fragrance pancake, including following preparation process:
Fructus Litchi is removed the peel, is taken meat by a, puts into that to break into Fructus Litchi juice in beater standby；
B takes in step a the same oatmeal of Fructus Litchi juice of preparation, nigecose, butter, jelly powder, citric acid mixing stir evenly, and is kneaded into dough
Shape, then making square cake, to put into baking molding in 3-5 minute in the baking box of 250-300 DEG C stand-by；Wherein, the weight of each raw material of square cake
Amount percentage ratio is: Fructus Litchi juice 35%, oatmeal 30%, nigecose 15%, butter 10%, jelly powder 9.8%, citric acid 0.2%.
C takes in step a the same Yoghourt of Fructus Litchi juice of preparation again, sweet potato starch, citric acid, Mel, butter, Ovum Gallus domesticus album, water mix
Conjunction stirs evenly form slurry and injects in food die, more uniformly spreads the square cake of baking molding in last layer step b, is finally putting into 220-
Baking 5-10 minute in the baking box of 270 DEG C.The addition of square cake can adjust according to concrete taste；Wherein, in slurry
The percentage by weight of each raw material is: Fructus Litchi juice 45%, Yoghourt 10%, starch 6%, citric acid 0.05%, Mel 10%, butter
9.95%, Ovum Gallus domesticus album 9%, water 10%.
Embodiment 3:
The preparation method of the present invention a kind of Fructus Litchi fragrance pancake, including following preparation process:
Fructus Litchi is removed the peel, is taken meat by a, puts into that to break into Fructus Litchi juice in beater standby；
B takes in step a the same oatmeal of Fructus Litchi juice of preparation, nigecose, butter, jelly powder, citric acid mixing stir evenly, and is kneaded into dough
Shape, then making square cake, to put into baking molding in 3-5 minute in the baking box of 250-300 DEG C stand-by；Wherein, the weight of each raw material of square cake
Amount percentage ratio is: Fructus Litchi juice 30%, oatmeal 35%, nigecose 15%, butter 10%, jelly powder 9.8%, citric acid 0.2%.
C takes in step a the same Yoghourt of Fructus Litchi juice of preparation again, sorghum starch, citric acid, Mel, butter, Ovum Gallus domesticus album, water mix
Conjunction stirs evenly form slurry and injects in food die, more uniformly spreads the square cake of baking molding in last layer step b, is finally putting into 220-
Baking 5-10 minute in the baking box of 270 DEG C.The addition of square cake can adjust according to concrete taste；Wherein, in slurry
The percentage by weight of each raw material is: Fructus Litchi juice 48%, Yoghourt 7%, starch 6%, citric acid 0.05%, Mel 10%, butter 9.95%,
Ovum Gallus domesticus album 10%, water 9%.
Claims (4)
1. a preparation method for Fructus Litchi fragrance pancake, including following preparation process:
Fructus Litchi is removed the peel, is taken meat by a, puts into that to break into Fructus Litchi juice in beater standby；
B takes in step a the same oatmeal of Fructus Litchi juice of preparation, nigecose, butter, jelly powder, citric acid mixing stir evenly, and is kneaded into dough
Shape, then making square cake, to put into baking molding in 3-5 minute in the baking box of 250-300 DEG C stand-by；
C takes in step a the same Yoghourt of Fructus Litchi juice of preparation again, starch, citric acid, Mel, butter, Ovum Gallus domesticus album, water mixing stir evenly into
Slurry injects in food die, more uniformly spreads the square cake of baking molding in last layer step b, is finally putting into 220-270 DEG C
Baking 5-10 minute in baking box.
The preparation method of Fructus Litchi fragrance pancake the most according to claim 1, it is characterised in that: square cake raw material in step b
Percentage by weight be: Fructus Litchi juice 30-40%, oatmeal 25-35%, nigecose 10-16%, butter 5-10%, jelly powder 5-10%,
Citric acid 0.05-0.2%.
The preparation method of Fructus Litchi fragrance pancake the most according to claim 1, it is characterised in that: slurry feedstock in step c
Percentage by weight is: Fructus Litchi juice 40-50%, Yoghourt 6-16%, starch 2-6%, citric acid 0.05-0.2%, Mel 6-10%, butter
5-10%, Ovum Gallus domesticus album 5-10%, water 8-10%.
4. according to the preparation method of the Fructus Litchi fragrance pancake described in claim 1 or 3, it is characterised in that: described starch is high
Fine strain of millet starch or sweet potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610357926.5A CN105994483A (en) | 2016-05-26 | 2016-05-26 | Preparation method of lychee-aroma thin pancakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610357926.5A CN105994483A (en) | 2016-05-26 | 2016-05-26 | Preparation method of lychee-aroma thin pancakes |
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| Publication Number | Publication Date |
|---|---|
| CN105994483A true CN105994483A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610357926.5A Pending CN105994483A (en) | 2016-05-26 | 2016-05-26 | Preparation method of lychee-aroma thin pancakes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976280A (en) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of litchi flavored rice crusts |
-
2016
- 2016-05-26 CN CN201610357926.5A patent/CN105994483A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976280A (en) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of litchi flavored rice crusts |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
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Application publication date: 20161012 |