CN106305934A - Kiwi fruit flavor flaky pastry and manufacturing method thereof - Google Patents
Kiwi fruit flavor flaky pastry and manufacturing method thereof Download PDFInfo
- Publication number
- CN106305934A CN106305934A CN201610685962.4A CN201610685962A CN106305934A CN 106305934 A CN106305934 A CN 106305934A CN 201610685962 A CN201610685962 A CN 201610685962A CN 106305934 A CN106305934 A CN 106305934A
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- CN
- China
- Prior art keywords
- parts
- powder
- kiwi fruit
- actinidiae chinensis
- flaky pastry
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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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/261—Animal proteins
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a kiwi fruit flavor flaky pastry and a manufacturing method of the kiwi fruit flavor flaky pastry. The kiwi fruit flavor flaky pastry is prepared from the following raw materials: kiwi fruit pulp, low-gluten flour, fish oil, coix seed oil, fruit wine, ox bone soup, nutritional seasonings and chili sauce. The manufacturing method comprises the following steps of (1) making the kiwi fruit pulp; (2) making the nutritional seasonings; (3) mixing all the raw materials, and kneading the mixture into dough; (4) dividing the dough, shaping and baking the divided dough to obtain a final product. The kiwi fruit flavor flaky pastry provided by the invention has the advantages that the kiwi fruit pulp is taken as a flaky pastry raw material, the nutritional seasonings, such as almond powder, collagen powder, bighead atractylodes rhizome powder and the like, are added into the raw material, and the mixture is mixed with tender dough and then is baked for forming the flaky pastry; the flaky pastry is crisp and delicious, is unforgettable and is rich in nutritional value, nutritional ingredients are furthest prevented from being lost, and a modern food production concept of healthiness and nutrition is met; the technology is simple, and standardized production is easily realized.
Description
Technical field
The present invention relates to a kind of food and manufacture method, specifically refer to a kind of Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof.
Background technology
Crisp short cakes with sesame is ironed shortcake by special fat and gains the name, and feature is golden yellow, clear layer, crisp and the most broken, oily but not greasy, crisp-fried
Agreeable to the taste.Existing crisp short cakes with sesame based article is of a great variety, and composition is different, and taste is different, brings cuisines and enjoys.China bakes food
The product market space is wide, along with rapid economic development, urbanization process quickening and all-round well-off society and new countryside construction
Deepening continuously, living standards of the people will significantly improve, and life style and consumption structure also will significantly change.This will bake to China
The development further of industry brings challenges and opportunity.
At present, the crisp short cakes with sesame food variety of market processing is the abundantest, especially as the raising of modern life level, health care
The continuous enhancing of consciousness, can arrange in pairs or groups scientifically and rationally by multiple food variety, develops various with certain guarantor
The crisp short cakes with sesame of strong effect so that it is unique flavor, nutritious, it is satisfied with the needs of health of people life.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof, its unique flavor,
Nutritious, there is certain health-care effect.
For solving above-mentioned technical problem, the technical scheme is that
A kind of Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: macaque
Peach pulp juice 30～60 parts, Self-raising flour 60～100 parts, fish oil 3～10 parts, coix seed oil 2～6 parts, fruit wine 3～7 parts, Galbitang 3
～7 parts, nutrient condiments 8～15 parts, Fructus Capsici sauce 0.5～1 part；Described nutrient condiments includes the former of following weight
Material: almond meal 5～10 parts, collagen protein powder 5～10 parts, Rhizoma Atractylodis Macrocephalae powder 0.3～0.8 part, ginkgo powder 0.3～0.8 part, xylitol
2～5 parts, Sal 3～8 parts, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) by Fructus actinidiae chinensis remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus actinidiae chinensis juice and treat
With；
(2) almond meal, collagen protein powder, Rhizoma Atractylodis Macrocephalae powder, ginkgo powder, xylitol, Sal and monosodium glutamate are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Fructus actinidiae chinensis juice, coix seed oil, fruit wine, Galbitang,
The nutrient condiments that Fructus Capsici sauce and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
Preferably, the warm water temperature of described step (2) controls at 28～40 DEG C.
Preferably, the baking temperature of described step (4) controls at 140～180 DEG C, and baking time is 25～40 minutes.
Beneficial effect:
The present invention is using Fructus actinidiae chinensis juice as crisp short cakes with sesame raw material, and adds the nutrition such as almond meal, collagen protein powder, Rhizoma Atractylodis Macrocephalae powder
Flavouring agent, makes with the mixing of soft fabric, baking, and it is crisp fragrant good to eat, makes people's aftertaste, rich in nutritive value, keeps away to greatest extent
Exempt from the loss of nutrition, meet health, nutrition modern food production theory；Present invention process is simple, and technology is easily mastered,
Small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with specific embodiment, the present invention is made the most in detail
Describe.
Embodiment 1
A kind of Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: macaque
30 parts of peach pulp juice, Self-raising flour 60 parts, 3 parts of fish oil, coix seed oil 2 parts, 3 parts of fruit wine, Galbitang 3 parts, nutrient condiments 8 parts, peppery
0.5 part of green pepper beans；Described nutrient condiments includes the raw material of following weight: almond meal 5 parts, collagen protein powder 5 parts, white
0.3 part of art powder, ginkgo powder 0.3 part, xylitol 2 parts, Sal 3 parts, monosodium glutamate 0.3 part；
Its manufacture method comprises the following steps:
(1) by Fructus actinidiae chinensis remove impurity, clean, take meat, add 2 times of pure water and enter in beater to pull an oar, obtain Fructus actinidiae chinensis juice stand-by；
(2) almond meal, collagen protein powder, Rhizoma Atractylodis Macrocephalae powder, ginkgo powder, xylitol, Sal and monosodium glutamate are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Fructus actinidiae chinensis juice, coix seed oil, fruit wine, Galbitang,
The nutrient condiments that Fructus Capsici sauce and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
The warm water temperature of described step (2) controls at 30 DEG C.
The baking temperature of described step (4) controls at 150 DEG C, and baking time is 40 minutes.
Embodiment 2
A kind of Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: macaque
60 parts of peach pulp juice, Self-raising flour 100 parts, 10 parts of fish oil, coix seed oil 6 parts, 7 parts of fruit wine, Galbitang 7 parts, nutrient condiments 15 parts,
Fructus Capsici sauce 1 part；Described nutrient condiments includes the raw material of following weight: almond meal 10 parts, collagen protein powder 10 parts,
0.8 part of Rhizoma Atractylodis Macrocephalae powder, ginkgo powder 0.8 part, xylitol 5 parts, Sal 8 parts, monosodium glutamate 0.5 part；
Its manufacture method comprises the following steps:
(1) by Fructus actinidiae chinensis remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus actinidiae chinensis juice and treat
With；
(2) almond meal, collagen protein powder, Rhizoma Atractylodis Macrocephalae powder, ginkgo powder, xylitol, Sal and monosodium glutamate are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Fructus actinidiae chinensis juice, coix seed oil, fruit wine, Galbitang,
The nutrient condiments that Fructus Capsici sauce and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
The warm water temperature of described step (2) controls at 35 DEG C.
The baking temperature of described step (4) controls at 180 DEG C, and baking time is 25 minutes.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. Fructus actinidiae chinensis taste crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: Fructus actinidiae chinensis
Juice 30～60 parts, Self-raising flour 60～100 parts, fish oil 3～10 parts, coix seed oil 2～6 parts, fruit wine 3～7 parts, Galbitang 3～7
Part, nutrient condiments 8～15 parts, Fructus Capsici sauce 0.5～1 part；Described nutrient condiments includes the raw material of following weight: flat
Peach kernel powder 5～10 parts, collagen protein powder 5～10 parts, Rhizoma Atractylodis Macrocephalae powder 0.3～0.8 part, ginkgo powder 0.3～0.8 part, xylitol 2～5
Part, Sal 3～8 parts, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) by Fructus actinidiae chinensis remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus actinidiae chinensis juice stand-by；
(2) almond meal, collagen protein powder, Rhizoma Atractylodis Macrocephalae powder, ginkgo powder, xylitol, Sal and monosodium glutamate are added the mixing of appropriate warm water
Uniformly become cement paste, obtain nutrient condiments；
(3) mix with Self-raising flour after fish oil being heated, be sequentially added into Fructus actinidiae chinensis juice, coix seed oil, fruit wine, Galbitang, Fructus Capsici
The nutrient condiments that beans and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
A kind of Fructus actinidiae chinensis taste crisp short cakes with sesame the most according to claim 1 and preparation method thereof, it is characterised in that described step (2)
Warm water temperature control at 28～40 DEG C.
A kind of Fructus actinidiae chinensis taste crisp short cakes with sesame the most according to claim 1 and preparation method thereof, it is characterised in that described step (4)
Baking temperature control at 140～180 DEG C, baking time is 25～40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685962.4A CN106305934A (en) | 2016-08-16 | 2016-08-16 | Kiwi fruit flavor flaky pastry and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685962.4A CN106305934A (en) | 2016-08-16 | 2016-08-16 | Kiwi fruit flavor flaky pastry and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106305934A true CN106305934A (en) | 2017-01-11 |
Family
ID=57743383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610685962.4A Withdrawn CN106305934A (en) | 2016-08-16 | 2016-08-16 | Kiwi fruit flavor flaky pastry and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106305934A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912713A (en) * | 2017-11-21 | 2018-04-17 | 宋波 | Kitchen product is helped for resist fat contamination |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
-
2016
- 2016-08-16 CN CN201610685962.4A patent/CN106305934A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912713A (en) * | 2017-11-21 | 2018-04-17 | 宋波 | Kitchen product is helped for resist fat contamination |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
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| WW01 | Invention patent application withdrawn after publication |