CN106035494A - Low-sugar low-fat tea walnut cakes and preparation method thereof - Google Patents
Low-sugar low-fat tea walnut cakes and preparation method thereof Download PDFInfo
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- CN106035494A CN106035494A CN201610562382.6A CN201610562382A CN106035494A CN 106035494 A CN106035494 A CN 106035494A CN 201610562382 A CN201610562382 A CN 201610562382A CN 106035494 A CN106035494 A CN 106035494A
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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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- 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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- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses low-sugar low-fat tea walnut cakes and a preparation method thereof. The low-sugar low-fat tea walnut cakes are made from the following raw materials and components in parts by weight: 200-220 parts of self-raising flour, 1-3 parts of cockcomb inflorescence, 2-4 parts of aloe leaves, 8-12 parts of carp fish meat, 40-50 parts of fresh Chinese waxgourd peel, 30-40 parts of green tea, 80-100 parts of salad oil, 55-70 parts of white sugar, 40-60 parts of eggs, 4-10 parts of table salt, 2-4 parts of soda powder and 2-3 parts of baking powder. In the technology of the low-sugar low-fat tea walnut cakes disclosed by the invention, the Chinese waxgourd peel and tea leaves are skillfully used as the raw materials to be applied to the walnut cakes, so that the made walnut cakes have the health-care efficacies of being low-sugar and low-fat. In addition, crucian carp meat, the aloe leaves and the like are also added, so that the walnut cakes have the health-care efficacies of beautifying features, nourishing faces and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of low-sugar low-fat tea walnut short pastry and preparation method thereof.
Background technology
Walnut short pastry is a kind of with flour, oils and fats, the sugar traditional cake as primary raw material, well-known with dry, crisp, crisp, sweet feature.
But, along with the raising day by day of living standards of the people, the gradually enhancing of health perception, the high Prunus persicanucipersica Schneider shortcake sugared, high of tradition is the most not
Adapt to the demand in market.How to keep original local flavor of walnut short pastry, and meet consumer's demand to health food, become food
The focus of new product development.
Exocarpium Benincasae sweet in the mouth is cool in nature, rich in abundant nutrient substance, including flavone compound, polysaccharide compound, plant
Polyphenol, nicotinic acid, carotene, mineral, dietary fiber etc., have the effects such as heat clearing away, blood pressure lowering, prevention cardiovascular disease.
Folium Camelliae sinensis has control human blood-pressure blood fat, loses weight, regulates the multiple efficacies such as human immunity, and have in Folium Camelliae sinensis is comprehensive
Health care and abundant nutrition, feature the most without any side effects.
If Exocarpium Benincasae, Folium Camelliae sinensis are added in tradition walnut short pastry, it is desirable to progressively solve tradition walnut short pastry height sugar, the fraud of high oil
End, gives the unique taste of product and mouthfeel..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of low-sugar low-fat tea walnut short pastry and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of low-sugar low-fat tea walnut short pastry, the weight proportion between each raw material components is: Self-raising flour 200-220, Flos Celosiae Cristatae 1-3, reed
Luxuriant growth leaf 2-4, Cyprinus carpio meat 8-12, fresh Exocarpium Benincasae 40-50, green tea 30-40, salad oil 80-100, white sugar 55-70, egg 40-
60, Sal 4-10, soda powder 2-4, baking powder 2-3.
The preparation method of described low-sugar low-fat tea walnut short pastry, comprises the following steps:
One, after fresh Exocarpium Benincasae being cleaned process, after being placed in jujube juice immersion 1-2 hour, it is placed in fermentation tank, accesses lactic acid
Bacterium carries out one time fermentation, and lactobacillus inoculum amount is 2%, and liquid-solid ratio is 4:1, at 35 DEG C of bottom fermentation 36h；By the winter after one time fermentation
Melon skin is put into and is carried out 70 DEG C of hot air dryings in drying baker；
Two, dried Exocarpium Benincasae is mixed with green tea, be placed in Fructus Citri Limoniae juice immersion 2-3 hour, be placed in fermentation tank, access breast
Acid bacterium carries out ferment in second time, and lactobacillus inoculum amount is 4%, and liquid-solid ratio is 2:1, at 35 DEG C of bottom fermentation 24h；After ferment in second time
Mixture is placed in drying baker and carries out 80 DEG C of hot air dryings；Mixture after ferment in second time is placed in pulverizer pulverizing, crosses 100
After mesh sieve, obtain Exocarpium Benincasae tea powder；
Three, Flos Celosiae Cristatae, Folium Aloe, the mixing of Cyprinus carpio meat being added the water of 20-30 times, after big fire is boiled, slow fire is stewed 10-20 minute, drags for
Go out Carassius auratus meat, drying and crushing after cooling, obtain nutrient health-care powder；
Four, by soda powder, Self-raising flour, nutrient health-care powder and 80% Exocarpium Benincasae tea powder input blender is stirred mixing, stir
Mixing machine rotating speed 150 revs/min, stir 12 minutes used times, afterwards, sieve through vibrosieve, screen number is 50 mesh, it is thus achieved that mixed powder
Material, stand-by；
Five, salad oil, egg, Sal, baking powder, white sugar and 20% Exocarpium Benincasae tea powder mixing input blender will carry out secondary
Stirring mixing: blender rotating speed 120 revs/min in mixing process for the first time, stirs 6 minutes used times, and second time mixing is stirred
Blender rotating speed 220 revs/min during mixing, stir 2 minutes used times；After twice mix and blend, it is thus achieved that mixing liquid material；
Six, the mix and blend of three periods of batch (-type), each period are carried out in mixed powder and mixing liquid material being put into dough mixing machine
6 minutes mix and blend used times, intermittently 3 minutes, it is thus achieved that mixing dough；Afterwards, with beating crusher, mixing dough is smashed, it is thus achieved that dough
Bulk cargo；
Seven, by after dough bulk cargo rubbing round molding, enter in baking tray, after entering baking box baking maturation after the brush egg liquid of surface, come out of the stove cold
But finished product it is.
The invention have the advantage that in the present invention, first Exocarpium Benincasae is carried out one time fermentation, the Exocarpium Benincasae after fermentation is dried
Mix with Folium Camelliae sinensis after process and carry out fermenting for the second time, the Exocarpium Benincasae after processing sweat, change Exocarpium Benincasae organizational framework
Environment, can suppress the effect of Exocarpium Benincasae fibrosis relevant enzyme, thus fast and effeciently block the Fibrotic process of Exocarpium Benincasae,
Ensure that the Exocarpium Benincasae opaque prepared below is finer and smoother, be also beneficial to human body to the absorption of nutrient substance on Exocarpium Benincasae.
Folium Camelliae sinensis after fermentation process adds as raw material so that the walnut short pastry made has possessed more health care.Further,
After pulverizing due to the Folium Camelliae sinensis after fermentation process, for the water activity of walnut short pastry there is certain inhibitory action, and due to
The antioxygenic property of Tea Polyphenols in Tea, can suppress the activity of microorganism in walnut short pastry, extends the storage time of walnut short pastry.
In processing technology of the present invention, mixed powder and mixing liquid material are processed respectively, is to be handled differently powder and liquid
The raw material of material so that the walnut short pastry made has qualitative leap, higher degree ground to promote the mouthfeel of walnut short pastry in quality.Mixed powder and
The mix and blend of mixing three periods of batch (-type), is to make can preferably merge between raw material, uses to stir and rest and joins
The mode closed, it is to avoid dough forms gluten and the phenomenon such as go rancid, and makes walnut short pastry lose shortcake feature.
In present invention process, dexterously Exocarpium Benincasae and Folium Camelliae sinensis are applied in walnut short pastry as raw material so that the walnut short pastry made
Having the health-care effect of low-sugar low-fat, the interpolation of Carassius auratus meat, Folium Aloe etc. also adds the health cares such as looks improving and the skin nourishing for walnut short pastry in addition
Effect.
Detailed description of the invention
A kind of low-sugar low-fat tea walnut short pastry, the weight proportion between each raw material components is: Self-raising flour 200, Flos Celosiae Cristatae 1, Aloe
Leaf 2, Cyprinus carpio meat 8, fresh Exocarpium Benincasae 40, green tea 30, salad oil 80, white sugar 55, egg 40, Sal 4, soda powder 2, baking powder 2.
The preparation method of described low-sugar low-fat tea walnut short pastry, comprises the following steps:
One, after fresh Exocarpium Benincasae being cleaned process, after being placed in jujube juice immersion 1 hour, it is placed in fermentation tank, accesses lactic acid bacteria
Carrying out one time fermentation, lactobacillus inoculum amount is 2%, and liquid-solid ratio is 4:1, at 35 DEG C of bottom fermentation 36h；By the Fructus Benincasae after one time fermentation
Skin is put into and is carried out 70 DEG C of hot air dryings in drying baker；
Two, dried Exocarpium Benincasae is mixed with green tea, be placed in Fructus Citri Limoniae juice immersion 2 hours, be placed in fermentation tank, access lactic acid
Bacterium carries out ferment in second time, and lactobacillus inoculum amount is 4%, and liquid-solid ratio is 2:1, at 35 DEG C of bottom fermentation 24h；By mixing after ferment in second time
Compound is placed in drying baker and carries out 80 DEG C of hot air dryings；Mixture after ferment in second time is placed in pulverizer pulverizing, crosses 100 mesh
After sieve, obtain Exocarpium Benincasae tea powder；
Three, Flos Celosiae Cristatae, Folium Aloe, the mixing of Cyprinus carpio meat being added the water of 20 times, after big fire is boiled, slow fire is stewed 10 minutes, pulls Carassius auratus out
Meat, drying and crushing after cooling, obtain nutrient health-care powder；
Four, by soda powder, Self-raising flour, nutrient health-care powder and 80% Exocarpium Benincasae tea powder input blender is stirred mixing, stir
Mixing machine rotating speed 150 revs/min, stir 12 minutes used times, afterwards, sieve through vibrosieve, screen number is 50 mesh, it is thus achieved that mixed powder
Material, stand-by；
Five, salad oil, egg, Sal, baking powder, white sugar and 20% Exocarpium Benincasae tea powder mixing input blender will carry out secondary
Stirring mixing: blender rotating speed 120 revs/min in mixing process for the first time, stirs 6 minutes used times, and second time mixing is stirred
Blender rotating speed 220 revs/min during mixing, stir 2 minutes used times；After twice mix and blend, it is thus achieved that mixing liquid material；
Six, the mix and blend of three periods of batch (-type), each period are carried out in mixed powder and mixing liquid material being put into dough mixing machine
6 minutes mix and blend used times, intermittently 3 minutes, it is thus achieved that mixing dough；Afterwards, with beating crusher, mixing dough is smashed, it is thus achieved that dough
Bulk cargo；
Seven, by after dough bulk cargo rubbing round molding, enter in baking tray, after entering baking box baking maturation after the brush egg liquid of surface, come out of the stove cold
But finished product it is.
Claims (2)
1. a low-sugar low-fat tea walnut short pastry, it is characterised in that: the weight proportion between each raw material components is: Self-raising flour 200-220,
Flos Celosiae Cristatae 1-3, Folium Aloe 2-4, Cyprinus carpio meat 8-12, fresh Exocarpium Benincasae 40-50, green tea 30-40, salad oil 80-100, white sugar 55-
70, egg 40-60, Sal 4-10, soda powder 2-4, baking powder 2-3.
The preparation method of low-sugar low-fat tea walnut short pastry the most according to claim 1, it is characterised in that comprise the following steps:
One, after fresh Exocarpium Benincasae being cleaned process, after being placed in jujube juice immersion 1-2 hour, it is placed in fermentation tank, accesses lactic acid
Bacterium carries out one time fermentation, and lactobacillus inoculum amount is 2%, and liquid-solid ratio is 4:1, at 35 DEG C of bottom fermentation 36h；By the winter after one time fermentation
Melon skin is put into and is carried out 70 DEG C of hot air dryings in drying baker；
Two, dried Exocarpium Benincasae is mixed with green tea, be placed in Fructus Citri Limoniae juice immersion 2-3 hour, be placed in fermentation tank, access breast
Acid bacterium carries out ferment in second time, and lactobacillus inoculum amount is 4%, and liquid-solid ratio is 2:1, at 35 DEG C of bottom fermentation 24h；After ferment in second time
Mixture is placed in drying baker and carries out 80 DEG C of hot air dryings；Mixture after ferment in second time is placed in pulverizer pulverizing, crosses 100
After mesh sieve, obtain Exocarpium Benincasae tea powder；
Three, Flos Celosiae Cristatae, Folium Aloe, the mixing of Cyprinus carpio meat being added the water of 20-30 times, after big fire is boiled, slow fire is stewed 10-20 minute, drags for
Go out Carassius auratus meat, drying and crushing after cooling, obtain nutrient health-care powder；
Four, by soda powder, Self-raising flour, nutrient health-care powder and 80% Exocarpium Benincasae tea powder input blender is stirred mixing, stir
Mixing machine rotating speed 150 revs/min, stir 12 minutes used times, afterwards, sieve through vibrosieve, screen number is 50 mesh, it is thus achieved that mixed powder
Material, stand-by；
Five, salad oil, egg, Sal, baking powder, white sugar and 20% Exocarpium Benincasae tea powder mixing input blender will carry out secondary
Stirring mixing: blender rotating speed 120 revs/min in mixing process for the first time, stirs 6 minutes used times, and second time mixing is stirred
Blender rotating speed 220 revs/min during mixing, stir 2 minutes used times；After twice mix and blend, it is thus achieved that mixing liquid material；
Six, the mix and blend of three periods of batch (-type), each period are carried out in mixed powder and mixing liquid material being put into dough mixing machine
6 minutes mix and blend used times, intermittently 3 minutes, it is thus achieved that mixing dough；Afterwards, with beating crusher, mixing dough is smashed, it is thus achieved that dough
Bulk cargo；
Seven, by after dough bulk cargo rubbing round molding, enter in baking tray, after entering baking box baking maturation after the brush egg liquid of surface, come out of the stove cold
But finished product it is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610562382.6A CN106035494A (en) | 2016-07-18 | 2016-07-18 | Low-sugar low-fat tea walnut cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610562382.6A CN106035494A (en) | 2016-07-18 | 2016-07-18 | Low-sugar low-fat tea walnut cakes and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106035494A true CN106035494A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610562382.6A Withdrawn CN106035494A (en) | 2016-07-18 | 2016-07-18 | Low-sugar low-fat tea walnut cakes and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
| CN103891851A (en) * | 2014-04-04 | 2014-07-02 | 宁波草湖食品有限公司 | Walnut cake making method |
-
2016
- 2016-07-18 CN CN201610562382.6A patent/CN106035494A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
| CN103891851A (en) * | 2014-04-04 | 2014-07-02 | 宁波草湖食品有限公司 | Walnut cake making method |
Non-Patent Citations (2)
| Title |
|---|
| 李娜等: "低糖低脂冬瓜皮粉桃酥的研制", 《包装与食品机械》 * |
| 胡峰等: "茶桃酥的生产工艺及其品质研究", 《农产品加工（学刊）》 * |
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Application publication date: 20161026 |
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