CN106819023A - A kind of milk fermentation honey walnut cake and preparation method thereof - Google Patents
A kind of milk fermentation honey walnut cake and preparation method thereof Download PDFInfo
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- CN106819023A CN106819023A CN201611198931.2A CN201611198931A CN106819023A CN 106819023 A CN106819023 A CN 106819023A CN 201611198931 A CN201611198931 A CN 201611198931A CN 106819023 A CN106819023 A CN 106819023A
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- baking
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- seabuckthorn fruit
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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
- A21D2/34—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
- A21D2/362—Leguminous plants
Abstract
The invention discloses a kind of milk fermentation honey walnut cake and preparation method thereof, it is made up of following components and its weight portion：Self- raising flour 300 350, oatmeal 100 120, baking powder 13 15, seabuckthorn fruit peel slag 50 60, salt 89, bean dregs 50 60, curcumin 56, maltose 30 35, fish-bone mud 50 60, butter 20 23, yeast dry powder 3 3.5, Yoghourt 100 120, honey 30 35.A kind of milk fermentation honey walnut cake of the invention, baking is carried out through baking box segmentation, and top layer honey adheres to, and sweet mouthfeel, quality is soft, and color perfume skin is crisp, nutritious, and contained beneficiating ingredient has anti-aging, promotees digestion, strengthens the health-care effect such as immune.
Description
Technical field
The present invention relates to walnut cake food technology field, more particularly to a kind of milk fermentation honey walnut cake and preparation method thereof.
Background technology
Zhang Dongsheng exists《Seabuckthorn fruit peel slag extracting flavonoids and the application study in oil and foodstuffs》It is concerned about in one text, in China
Sea buckthorn resources very abundant, the exploitation majority that the current generation is directed to sea buckthorn fruit is for producing with healthcare function
Seabuckthorn Oil or hippophae rhamnoides beverage etc..It should be noted that having the sea-buckthorn of enormous amount in the process of manufacture of sea-buckthorn product
The clear generation of pericarp and it is considered as waste material and directly abandons, this certainly will be damaged to surrounding enviroment, while being also to resource
Serious waste.Containing more than the 30 kinds of flavones such as Isorhamnetin, sequence dish element or flavones hardship class material in seabuckthorn fruit peel slag, it is above-mentioned these
Flavonoid substances have multi-biological activity and drug effect, all if strengthening the immunity of body, blood coagulation resisting function and protection blood vessel
Etc..At the same time, good antioxidation and bacteriostatic activity are also a critical function of seabuckthorn fruit peel slag flavones.Cause
This, seabuckthorn fruit peel slag flavones possesses huge Development volue and market prospects, and the project selection is with useless in the middle of industrial production
Expect a seabuckthorn fruit peel it is whole be that raw material extract the seabuckthorn fruit peel slag flavones with important value, with raw material resources it is abundant, into
This is cheap and obtains the advantage such as easy, is, in line with twice laid, the green idea turned waste into wealth, both to have alleviated seabuckthorn fruit peel slag and given up
Material bulk deposition goes bad and causes the problem of environmental pollution, waste material can be used again and create certain economic benefit.When
It is modern in the world it is annual have 20 about percent food because it is various the reason for be depleted, and led because putrid and deteriorated
The food loss of cause has accounted for a big chunk ratio again.Thus it is possible to kill or suppress the preservative of microorganism and can hinder
The antioxidant for hindering oxidation to occur arises at the historic moment and has obtained rapid development.It is commonly used in the food industry at present
Antioxidant mainly has gallic acid third cruel (PG), the light base anisole (BHA) of butyl, the light base toluene (BHT) of dibutyl etc.；And prevent
Rotten agent is then mainly potassium sorbate etc..The above-mentioned additive that these are obtained by the method for chemical synthesis in the past few decades in
Be in absolute leading position, but, with gradually attention in the world to health problem and environmental problem, return to the Nature,
Praising highly green consumption so already turns into a kind of trend.Additionally, people are for utilizing the additive being chemically synthesized to human organism
The influence of health has doubt all the time, such as BHT is unstable in high temperature, BHA induces mice model of forestomach carcinomatous etc..In this trend
Under be further continued on a large scale use chemical addition agent it is obviously and outdated.It is natural for compared to synthetic additive
Additive security then can be some higher, and the extract of many natural plants can also have plurality kinds of health care effect and physiology to live
Property.So, multi-functional, nutrition, the development of natural and safe and reliable natural additive for foodstuff and exploitation are just provided with very
Wide market prospects and value.Under this overall situation, the extraction to seabuckthorn fruit peel slag flavones, purifying in this problem,
Performance characterization, safety evaluatio and the research contents such as application study and achievement in research will be for fructus hippophae in oil and foodstuffs
The follow-up study of skin slag flavones provides reference, while to promoting a kind of seabuckthorn fruit peel slag flavones green antioxygen of this new type natural fresh-keeping
Agent is applied to field of food with more important meaning.
Modern pathological research shows that internal free radical and a variety of diseases has close relation, and such as artery is athero-
Hardening, body aging, cancer etc..Further, since some synthetized oxidation preventive agents such as BHT, TBHQ, BHA etc. are in animal reality at present
Test middle shown security not high, or even with toxicity, therefore look for natural, environmentally friendly and safe antioxidant
So turn into current study hotspot.Under this overall background, the present invention seabuckthorn fruit peel slag flavones has been carried out DPPH and
O2-Two important tests in antioxygenic property research of clearance test are so as to investigate its antioxidant activity in vitro with regard to great meaning
Justice.In addition, the investigation by carrying out fungistatic effect and minimum inhibitory concentration to seabuckthorn fruit peel slag flavones, as a result all shows its suppression
The ability of growth of microorganism processed is very strong；At the same time, it has inoxidizability again.So in sum, seabuckthorn fruit peel slag flavones
With obviously removing DPPH, O2-And play a part of antioxidation in vitro and preferably suppress to cause food spoilage
The growth of the rotten microorganism of arch-criminal one, this allows for it has extraordinary application prospect and broad mass market.
Containing abundant calcium and phosphorus in fish-bone, and fish-bone calcium-phosphorus ratio is approached with into the calcium phosphorus in human organism.While fish-bone
It is a kind of high nutrition low calorie, high-ash food, calcium therein is extremely easy to be absorbed and utilized by the body, therefore fish-bone is considered as
It is natural Creta Preparata.At present, what is mainly added in supplementary calcium food is inorganic calcium, and human absorptivity is low, and in skeleton
Calcium, phosphorus have certain proportion, and it is also unfavorable too to replenish the calcium merely to human body.Containing protein, moisture, fatty and rich in fish-bone
Rich organic calcium, phosphorus and other trace elements, such as iron, zinc, saw, copper element.Fish-bone appearance quality is hard, and inner hollow contains
There is marrow.
Wasp exists《The production technology of tea walnut cake and its quality research》It is Tea Industry that development Vegetable and Tea Food is mentioned in paper
A significant opportunity of development is obtained, its necessity is very obvious：First be Tea Industry in itself the need for, tea industry need
Obtain further development；Second be demand due to the growing health idea of people and to healthy food and for
The true needs of such health food.From for science angle, the mode of the mode better than common tea leaf of " eating tea ".Pass
In the bubble drink mode of system, people can only obtain wherein water miscible nutriment, but be present in the liposoluble vitamin in tealeaves
Deng nutriment, even if we are also difficult to be brewed out with boiling water.In general, most protein is not all dissolved in tealeaves
Water, so when drinking tea, it is also difficult to brewed out, is present in the tea grounds abandoned by us.In sum, because traditional drinks
Tea mode, it is usually unconscious to have lost tealeaves most nutriment in itself, and eat tea this new edible way, can be with
The nutritional ingredient in tealeaves is more fully obtained, the healthy nutritive value that tealeaves has in itself is made full use of.This paper is abundant
The characteristics of using tea raw material, it is added into traditional walnut cake, it is desirable to the drawbacks of progressively solving traditional walnut cake sugar high, oil high,
Assign the unique taste of product and mouthfeel.Due to the effect of Tea Polyphenols, make the not only easy preservation of tea walnut cake, with more certain health care
Function.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of milk fermentation honey walnut cake.
The present invention is achieved by the following technical solutions：
A kind of milk fermentation honey walnut cake, it is made up of following components and its weight portion：
Self- raising flour 300-350, oatmeal 100-120, baking powder 13-15, seabuckthorn fruit peel slag 50-60, salt 8-9, bean dregs 50-
60th, curcumin 5-6, maltose 30-35, fish-bone mud 50-60, butter 20-23, yeast dry powder 3-3.5, Yoghourt 100-120, honey
30-35。
A kind of described milk fermentation honey walnut cake, is made up of the following steps：
1）, by seabuckthorn fruit peel slag be placed in thermostatic drying chamber under the conditions of 55-60 DEG C dry to close to constant weight, use Universalpulverizer
80-100 mesh sieves are crossed after dry peel residue is crushed, seabuckthorn fruit peel ground-slag end is obtained, by the ethanol solution of 60-70% and sea-buckthorn
Peel residue powder is with 1：The solid-liquid ratio mixing of 10-15, it is 8-10/s, electric-field intensity that high-pressure pulse electric is installed on umber of pulse
Extracted 10-15 minutes under the conditions of 18-20kV/cm, reclaim Extraction solvent, seabuckthorn fruit peel slag flavones crude product is obtained by spray drying
Powder；
2）, by butter heat melt after and step 1 gained seabuckthorn fruit peel slag flavones crude powder, Self- raising flour, oatmeal, baking powder,
Salt, yeast dry powder, Yoghourt mixing, beat uniformly, add suitable quantity of water it is kneaded into chewy dough, then knead repeatedly, make its matter
Ground is uniform, and cross section is smooth, and room temperature is placed 35-40 minutes；
3）, bean dregs are soaked 5-10 minute with clear water, drip removes excessive moisture, baking high fiery 3-5 minutes in baking box, with fish after taking-up
Bone mud, curcumin, maltose mixing, add 2-3 times to measure water, and heating melts maltose, is then beaten with juice extractor, standby；
4）, by step 2 gained dough take out, knead repeatedly, extrude bubble, then compressing tablet, step 3 gained mixture is uniformly brushed
To thereon, rolled from one side, it is horizontal to cut into chunks, carried out rubbing agglomerating, plasticity in former, stand 20-25 minutes；
5）, step 4 gains are put into baking tray, enter 100-120 DEG C of baking box baking 10-12 minutes, take out and uniformly painted in surface
One layer of honey, continues 160-180 DEG C baking 5-7 minutes, last 200-220 DEG C of baking 10-12 seconds.
It is an advantage of the invention that：
1st, a kind of milk fermentation honey walnut cake of the invention, will be enriched in the seabuckthorn fruit peel slag of various nutriments through high-voltage pulse at
Reason, extraction concentration is carried out by active ingredient, reduces coarse mouthfeel, while avoiding pericarp pigment to overall influence.
2nd, a kind of milk fermentation honey walnut cake of the invention, Self- raising flour, oatmeal and baking powder, yeast dry powder, Yoghourt
Deng mixed fermentation, promote the mutual fusion of storeroom, make dough loose fragrant and sweet, bean dregs, the addition of fish-bone mud make its more level
Sense, abundant nutrition.
3rd, a kind of milk fermentation honey walnut cake of the invention, the Flavonoid substances in sea-buckthorn are by its removing superoxide anion
The good lipid peroxidation inhibition activity such as free radical and complexation of metal ions, can effectively slow down the polymerization of life macromolecule, and
The accumulation of lipofuscin, slows down aging；Flavonoid substances because its there are the chelating properties of metal ion and for by copper ion or
LDL oxidations caused by huge mouth cell have very strong suppression again, the free radical on LDL surfaces can be effectively caught, so as to improve blood
The function of pipe, and then accomplish the preventing and treating for atherosclerosis.
4th, a kind of milk fermentation honey walnut cake of the invention, baking is carried out through baking box segmentation, and top layer honey attachment, mouthfeel is fragrant
Sweet, quality is soft, and color perfume skin is crisp, nutritious, and there is contained beneficiating ingredient the health cares such as anti-aging, rush digest, enhancing is immune to make
With.
Specific embodiment
A kind of milk fermentation honey walnut cake, it is made up of following components and its weight portion：
Self- raising flour 300, oatmeal 100, baking powder 13, seabuckthorn fruit peel slag 50, salt 8, bean dregs 50, curcumin 5, maltose
30th, fish-bone mud 50, butter 20, yeast dry powder 3, Yoghourt 100, honey 30.
A kind of described milk fermentation honey walnut cake, is made up of the following steps：
1）, seabuckthorn fruit peel slag be placed in thermostatic drying chamber under the conditions of 55 DEG C dry to close to constant weight, will with Universalpulverizer
Dry peel residue crosses 80 mesh sieves after crushing, and obtains seabuckthorn fruit peel ground-slag end, by 60% ethanol solution and seabuckthorn fruit peel ground-slag end
With 1：10 solid-liquid ratio mixing, high-pressure pulse electric is installed on umber of pulse for 8/s, is extracted under the conditions of electric-field intensity 18kV/cm
10 minutes, Extraction solvent is reclaimed, seabuckthorn fruit peel slag flavones crude powder is obtained by spray drying；
2）, by butter heat melt after and step 1 gained seabuckthorn fruit peel slag flavones crude powder, Self- raising flour, oatmeal, baking powder,
Salt, yeast dry powder, Yoghourt mixing, beat uniformly, add suitable quantity of water it is kneaded into chewy dough, then knead repeatedly, make its matter
Ground is uniform, and cross section is smooth, and room temperature is placed 35 minutes；
3）, bean dregs are soaked 5 minutes with clear water, drip removes excessive moisture, fire high baking 3 minutes in baking box, after taking-up with fish-bone mud,
Curcumin, maltose mixing, add 2 times of amount water, and heating is melted maltose, then beaten with juice extractor, standby；
4）, by step 2 gained dough take out, knead repeatedly, extrude bubble, then compressing tablet, step 3 gained mixture is uniformly brushed
To thereon, rolled from one side, it is horizontal to cut into chunks, carried out rubbing agglomerating, plasticity in former, stand 20 minutes；
5）, step 4 gains are put into baking tray, enter the baking 10 minutes of 100 DEG C of baking box, take out in the uniform brush last layer honeybee in surface
Honey, 160 DEG C of continuation baking 5 minutes, last 200 DEG C of bakings 10 seconds.
Claims (2)
1. a kind of milk fermentation honey walnut cake, it is characterised in that it is made up of following components and its weight portion：
Self- raising flour 300-350, oatmeal 100-120, baking powder 13-15, seabuckthorn fruit peel slag 50-60, salt 8-9, bean dregs 50-
60th, curcumin 5-6, maltose 30-35, fish-bone mud 50-60, butter 20-23, yeast dry powder 3-3.5, Yoghourt 100-120, honey
30-35。
2. a kind of milk fermentation honey walnut cake according to claim 1, it is characterised in that be made up of the following steps：
1）, by seabuckthorn fruit peel slag be placed in thermostatic drying chamber under the conditions of 55-60 DEG C dry to close to constant weight, use Universalpulverizer
80-100 mesh sieves are crossed after dry peel residue is crushed, seabuckthorn fruit peel ground-slag end is obtained, by the ethanol solution of 60-70% and sea-buckthorn
Peel residue powder is with 1：The solid-liquid ratio mixing of 10-15, it is 8-10/s, electric-field intensity that high-pressure pulse electric is installed on umber of pulse
Extracted 10-15 minutes under the conditions of 18-20kV/cm, reclaim Extraction solvent, seabuckthorn fruit peel slag flavones crude product is obtained by spray drying
Powder；
2）, by butter heat melt after and step 1 gained seabuckthorn fruit peel slag flavones crude powder, Self- raising flour, oatmeal, baking powder,
Salt, yeast dry powder, Yoghourt mixing, beat uniformly, add suitable quantity of water it is kneaded into chewy dough, then knead repeatedly, make its matter
Ground is uniform, and cross section is smooth, and room temperature is placed 35-40 minutes；
3）, bean dregs are soaked 5-10 minute with clear water, drip removes excessive moisture, baking high fiery 3-5 minutes in baking box, with fish after taking-up
Bone mud, curcumin, maltose mixing, add 2-3 times to measure water, and heating melts maltose, is then beaten with juice extractor, standby；
4）, by step 2 gained dough take out, knead repeatedly, extrude bubble, then compressing tablet, step 3 gained mixture is uniformly brushed
To thereon, rolled from one side, it is horizontal to cut into chunks, carried out rubbing agglomerating, plasticity in former, stand 20-25 minutes；
5）, step 4 gains are put into baking tray, enter 100-120 DEG C of baking box baking 10-12 minutes, take out and uniformly painted in surface
One layer of honey, continues 160-180 DEG C baking 5-7 minutes, last 200-220 DEG C of baking 10-12 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611198931.2A CN106819023A (en) | 2016-12-22 | 2016-12-22 | A kind of milk fermentation honey walnut cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611198931.2A CN106819023A (en) | 2016-12-22 | 2016-12-22 | A kind of milk fermentation honey walnut cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106819023A true CN106819023A (en) | 2017-06-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611198931.2A Withdrawn CN106819023A (en) | 2016-12-22 | 2016-12-22 | A kind of milk fermentation honey walnut cake and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598296A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Small oat Chinese walnut cookie |
| CN105753828A (en) * | 2016-04-01 | 2016-07-13 | 吉林大学 | Method for quickly extracting vitis amurensis rupr seed procyanidin |
| CN106035502A (en) * | 2016-07-18 | 2016-10-26 | 合肥市香口福工贸有限公司 | Low-sugar low-fat dried small shrimp and tea walnut cakes capable of enriching calcium and preparation method of low-sugar low-fat dried small shrimp and tea walnut cakes |
-
2016
- 2016-12-22 CN CN201611198931.2A patent/CN106819023A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598296A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Small oat Chinese walnut cookie |
| CN105753828A (en) * | 2016-04-01 | 2016-07-13 | 吉林大学 | Method for quickly extracting vitis amurensis rupr seed procyanidin |
| CN106035502A (en) * | 2016-07-18 | 2016-10-26 | 合肥市香口福工贸有限公司 | Low-sugar low-fat dried small shrimp and tea walnut cakes capable of enriching calcium and preparation method of low-sugar low-fat dried small shrimp and tea walnut cakes |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170613 |
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