CN106982903A - A kind of highland barley cheese cake is dry and preparation method thereof - Google Patents
A kind of highland barley cheese cake is dry and preparation method thereof Download PDFInfo
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- CN106982903A CN106982903A CN201710198052.8A CN201710198052A CN106982903A CN 106982903 A CN106982903 A CN 106982903A CN 201710198052 A CN201710198052 A CN 201710198052A CN 106982903 A CN106982903 A CN 106982903A
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- highland barley
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- cheese cake
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- water surface
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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
- A21D2/34—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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention belongs to food production technical field, it is related to a kind of highland barley cheese cake dry and preparation method thereof.A kind of highland barley cheese cake is done, and the highland barley cheese cake is dry to be formed by two wrapped rollings of dough of water surface group and pasta group, roll-forming, freezing, section shaping, baking, cooling packing, and the weight ratio that water surface group's compound and pasta roll into a ball compound is 3:2 to 2:3；Calculate by weight, the primary raw material composition of water surface group is：100 parts of Strong flour, 0 10 parts of Icing Sugar, 40 60 parts of water；The primary raw material of pasta group, which is constituted, is：80 100 parts of highland barley flour, 40 60 parts of butter, broken 0 20 parts of cheese, 10 40 parts of Icing Sugar.The highland barley cheese cake of the present invention is dry with outer layer crisp fritter, the crisp continuous multiple texture of nexine, and the traditional milk slag in the similar Tibet of mouthfeel, on the basis of barley nutritional health-care effect is retained, improve mouthfeel and local flavor, accomplish that nutrition has concurrently with local flavor, health coexists with delicious food, adds the species of highland barley biscuit.
Description
Technical field
The invention belongs to food production technical field, it is related to a kind of highland barley cheese cake dry and preparation method thereof.
Background technology
Highland barley as Tibetan people staple food crop, in addition to basic nutrition composition, also containing it is a variety of have it is special
The composition of efficacy effect, such as beta glucan, γ-aminobutyric acid, Flavonoid substances, the food that it is processed are not only nutritious,
And with characteristics such as high microsteping, high oxidation composition, low cholesterol, low fat.Highland Barley In Xizang is due to Qinghai-Tibet natural conditions
Uniqueness, environmental pollution is small, is also increasingly favored as " green " nutrition organic food by people, great Development volue and good
Good market prospects.
Biscuit is a kind of public leisure food suitable for all ages, is being the preferred food of people earlier and in afternoon tea, and
Popular biscuit on the market, especially using highland barley as the biscuit of primary raw material, single varieties, mouthfeel is generally single shortcake or tough
Property, and increase local flavor by adding various flavoring essences, preservative more, extends the shelf life, this with people now increasingly
The health idea of growth is disagreed, and wastes Highland Barley In Xizang as the proper value of " green " nutrition organic food.
Therefore the present invention is single for highland barley biscuit species on the market, many problems such as containing additive, based on Highland Barley In Xizang
High nutrition, high health care, high added value feature, develop the crisp silk floss of a outer layer crisp fritter, nexine, have multiple texture, the similar west of mouthfeel
Traditional milk slag is hidden, and without other additives, it is pure natural pollution-free, meet the novel highland barley cake of modern's health demand
It is dry.
The content of the invention
It is dry and preparation method thereof object of the present invention is to provide a kind of highland barley cheese cake, it is made by this method
Highland barley cheese cake is dry with outer layer crisp fritter, the crisp continuous multiple texture of nexine, and the traditional milk slag in the similar Tibet of mouthfeel, blue or green retaining
On the basis of highland barley nutrition health-care functions, improve mouthfeel and local flavor, accomplish that nutrition has concurrently with local flavor, health coexists with delicious food, increase
The species of highland barley biscuit.
To achieve the above object, present invention employs following technical scheme：
A kind of highland barley cheese cake is done, and the highland barley cheese cake is dry to be rolled into a ball two wrapped rollings of dough by water surface group and pasta, rolls into
Type, freezing, section shaping, baking, cooling packing are formed, and the weight ratio that water surface group's compound rolls into a ball compound with pasta is 3:
2 to 2:3；Calculate by weight, the primary raw material composition of water surface group is：100 parts of Strong flour, 0-10 parts of Icing Sugar, water 40-60
Part；The primary raw material of pasta group, which is constituted, is：80-100 parts of highland barley flour, 40-60 parts of butter, cheese is broken 0-20 parts, Icing Sugar 10-40
Part.
Preferably, described butter is one or both of salt-free butter and fermentation butter.
Preferably, described pasta group also includes highland barley monascus, highland barley monascus is 1 ~ 10 part.
As further preferably, the preparation method of described highland barley monascus is as follows：Highland barley is taken, 1/2 is crushed to smaller, soaks 5-8
Hour, drain, boiling 1 hour；Digested highland barley quick-meal stall is opened, 25-35 DEG C is cooled to；It is inoculated with monascus ruber, fermentation；
Highland barley monascus is made, shines or 30 ~ 40 DEG C of dry for standby.
Preferably, the rich in taste degree to increase product, described pasta group also includes local flavor fragment.As excellent again
Choosing, described chocolate is broken, the one or more in nut fragment and coconut.
Preferably, the preparation method of described highland barley flour is as follows：Highland barley is screened by impurity elimination, water 25-30%, mill is controlled
Powder, obtained 100 mesh or the highland barley flour more than 100 mesh.
Preferably, described water surface group and pasta group is close layer by layer adjoint, and arrange in the shape of a spiral.
The beneficial effects of the invention are as follows there is provided a kind of outer layer crisp fritter, the crisp continuous multiple texture of tool of nexine, the similar Tibet of mouthfeel
Traditional milk slag, and without other additives, pure natural pollution-free, the novel highland barley cheese cake for meeting modern's health demand is done
And preparation method thereof, highland barley biscuit single varieties on the market are solved, many problems such as containing additive, are beneficial to fully demonstrate green grass or young crops
The value of highland barley " green " nutrition organic food, be conducive to highland barley intensive processing and development, drive highland barley industry development and increment
Synergy.
Embodiment
Highland barley cheese cake is drying to make raw material preparation.Highland barley flour：Hullessbarley seed is ground after being dried through screening, impurity elimination, cleaning
Powder, to solve the problems, such as highland barley coarse mouthfeel, highland barley powder fineness should reach 100 mesh, and so obtained product internal layer mouthfeel is more preferably thin
It is greasy continuous sliding, and the fragrance that other materials is distributed can be fully absorbed in baking process, make that its fragrance is denseer, taste is better.
Water surface group：Added in 100 portions of Strong flours, 0-10 portions of Icing Sugar 40-60 part water be stirred, rubbing, obtained water
Dough, and water surface group is stood 1 hour at a temperature of 20-30 DEG C, carry out face of waking up., can to make water surface group more flexible
Pasta group is fully wrapped up, the rubbing time of water surface group should be 20-30min.Pasta group：By 80-100 parts of highland barley flours, 40-60 parts yellow
Oil, 0-20 parts of cheeses are broken, and 10-40 portions of Icing Sugar are stirred, rubbing, and pasta group is made.
The preparation method of highland barley monascus is as follows：Highland barley is taken, 1/2 is crushed to smaller, soaks 5-8 hours, drain, boiling 1 is small
When；Digested highland barley quick-meal stall is opened, 25-35 DEG C is cooled to；It is inoculated with monascus ruber, fermentation；Be made highland barley monascus, shine or
30 ~ 40 DEG C of dry for standby.
To increase the rich in taste degree of product, pasta group can intension other local flavor fragment such as chocolates are broken, nut fragment, coconut palm
The one or more therein such as son.
The dry complete process process of highland barley cheese cake include the parcel rolling, roll-forming that the water surface is rolled into a ball and pasta is rolled into a ball, freezing,
Section shaping, baking, cooling packing.Specific manufacturing process and points for attention are as follows.Wrap up rolling：With water surface group parcel pasta
Group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm dough sheet, the thickness of dough sheet determines the mouthfeel and profile of finished product, mistake
Thick mouthfeel is really up to the mark, and too thin then finished product is frangible.Roll-forming：By obtained dough sheet roll-forming, a diameter of 3-4cm.Freezing：Will volume
The face embryo of type is made, and to be put into temperature be that -15 to -20 DEG C of refrigerating chamber is freezed, and cooling time is 0.5-1.0 hours.It is sliced into
Type：By the face embryo section shaping freezed, thickness is 4-5mm.Baking：By the highland barley cheese cake for shaping of cutting into slices it is dry be put into it is rotary
180 DEG C of baking 18-21min of baking oven, make its water content reach 2%-5%.Cooling packing：After baking is finished, using natural cooling
Cooled down, then packed.
The crisp continuous multiple texture of tool of the dry outer layer crisp fritter of highland barley cheese cake, nexine of the present invention, the traditional milk slag in the similar Tibet of mouthfeel,
And without other additives, pure natural pollution-free, the novel highland barley cheese cake for meeting modern's health demand is done and its made
Method, solves highland barley biscuit single varieties on the market, many problems such as containing additive, is beneficial to fully demonstrate highland barley " green "
The value of nutrition organic food, be conducive to highland barley intensive processing and development, drive highland barley industry development and appreciate and enlarge.
Illustrate below by various embodiments：
Embodiment 1：Water surface group：100 parts of Strong flour, 50 parts of water；100 parts of highland barley flour, 40 parts of butter, 10 parts of Icing Sugar.Water surface group
It is 3 with the weight ratio that pasta is rolled into a ball:2.The each component that the water surface is rolled into a ball and pasta is rolled into a ball is stirred respectively, water surface group and oil is made in rubbing
Dough.With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm dough sheet, and roll-forming, then
It is put into after the refrigerating chamber that temperature is -15 to -20 DEG C freezes 1 hour, it is 4-5mm to carry out section type thickness, then section is molded
Highland barley cheese cake it is dry be put into 180 DEG C of rotary drying baking 18-21min, its water content is reached 2%-5%, wrap after cooling
What is filled arrives finished product.（The dry outer layer mouthfeel of highland barley cheese cake that this embodiment is obtained is harder, and nexine fragrance is low, and sugariness is low）
Embodiment 2：Water surface group：100 parts of Strong flour, 50 parts of water, 10 parts of Icing Sugar；100 parts of highland barley flour, 50 parts of butter, Icing Sugar 40
Part.Water surface group is 1 with the weight ratio that pasta is rolled into a ball:1.By each component that the water surface is rolled into a ball and pasta is rolled into a ball is stirred respectively, rubbing is made
Water surface group and pasta group.With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm dough sheet, and roll up
Type is made, is then placed in after the refrigerating chamber that temperature is -15 to -20 DEG C freezes 1 hour, it is 4-5mm to carry out section type thickness, then
Dry 180 DEG C of the rotary drying that is put into of the highland barley cheese cake for shaping of cutting into slices is toasted into 18-21min, its water content is reached 2%-5%,
That packs after cooling arrives finished product.（The dry outer layer mouthfeel thickness of highland barley cheese cake that this embodiment is obtained is moderate, mouthfeel crisp fritter, outside
Sight is neat complete, and nexine gives off a strong fragrance, and sugariness is higher）
Embodiment 3：Water surface group：100 parts of Strong flour, 50 parts of water, 10 parts of Icing Sugar；100 parts of highland barley flour, 1 part of highland barley monascus, butter
60 parts, 20 parts of Icing Sugar.Water surface group is 2 with the weight ratio that pasta is rolled into a ball:3.The each component that the water surface is rolled into a ball and pasta is rolled into a ball is stirred respectively
Mix, water surface group and pasta group is made in rubbing.With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm
Dough sheet, and roll-forming is then placed in after the refrigerating chamber that temperature is -15 to -20 DEG C freezes 1 hour, carries out section type thick
Spend and toast 18-21min for 4-5mm, then dry 180 DEG C of the rotary drying that is put into of highland barley cheese cake that section is molded, make its aqueous
Amount reaches 2%-5%, and that packs after cooling arrives finished product.（The dry outer layer mouthfeel of highland barley cheese cake that this embodiment is obtained is relatively thin, finished product
Frangible, nexine gives off a strong fragrance, and sugariness is moderate）
Embodiment 4：Water surface group：100 parts of Strong flour, 50 parts of water, 10 parts of Icing Sugar；100 parts of highland barley flour, 50 parts of butter, Icing Sugar 20
Part.Water surface group is 1 with the weight ratio that pasta is rolled into a ball:1.By each component that the water surface is rolled into a ball and pasta is rolled into a ball is stirred respectively, rubbing is made
Water surface group and pasta group.With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm dough sheet, and roll up
Type is made, is then placed in after the refrigerating chamber that temperature is -15 to -20 DEG C freezes 1 hour, it is 4-5mm to carry out section type thickness, then
Dry 180 DEG C of the rotary drying that is put into of the highland barley cheese cake for shaping of cutting into slices is toasted into 18-21min, its water content is reached 2%-5%,
That packs after cooling arrives finished product.（The dry outer layer mouthfeel thickness of highland barley cheese cake that this embodiment is obtained is moderate, mouthfeel crisp fritter, outside
Sight is neat complete, and nexine gives off a strong fragrance, and sugariness is moderate）
Embodiment 5：Water surface group：100 parts of Strong flour, 50 parts of water, 10 parts of Icing Sugar；100 parts of highland barley flour, 50 parts of butter, Icing Sugar 20
Part, broken 20 parts of cheese.Water surface group is 1 with the weight ratio that pasta is rolled into a ball:1.The each component that the water surface is rolled into a ball and pasta is rolled into a ball is stirred respectively
Mix, water surface group and pasta group is made in rubbing.With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm
Dough sheet, and roll-forming is then placed in after the refrigerating chamber that temperature is -15 to -20 DEG C freezes 1 hour, carries out section type thick
Spend and toast 18-21min for 4-5mm, then dry 180 DEG C of the rotary drying that is put into of highland barley cheese cake that section is molded, make its aqueous
Amount reaches 2%-5%, and that packs after cooling arrives finished product.（The dry outer layer mouthfeel thickness of highland barley cheese cake that this embodiment is obtained is moderate,
Mouthfeel crisp fritter, outward appearance is neatly complete, and nexine gives off a strong fragrance, and sugariness is moderate, rich in taste）
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made excessively herein in embodiments of the invention, scheme
Description.It should be pointed out that for those skilled in the art, without departing from the structure of the invention, can also make
Several modifications and improvements, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention
And practical applicability.The scope of protection required by this application should be based on the content of the claims, specific in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (9)
1. a kind of highland barley cheese cake is done, the highland barley cheese cake is dry to be rolled into a ball two wrapped rollings of dough by water surface group and pasta, rolls
Shaping, freezing, section shaping, baking, cooling packing are formed, it is characterised in that：Water surface group's compound is mixed with pasta group
The weight ratio of material is 3:2 to 2:3；Calculate by weight, the primary raw material composition of water surface group is：100 parts of Strong flour, Icing Sugar
0-10 parts, 40-60 parts of water；The primary raw material of pasta group, which is constituted, is：80-100 parts of highland barley flour, 40-60 parts of butter, the broken 0-20 of cheese
Part, 10-40 parts of Icing Sugar.
2. highland barley cheese cake according to claim 1 is done, it is characterised in that：Selected butter is salt-free butter and fermentation butter
One or both of.
3. highland barley cheese cake according to claim 1 is done, it is characterised in that：Pasta group also includes highland barley monascus, and highland barley is red
Song is 1 ~ 10 part.
4. highland barley cheese cake according to claim 3 is done, it is characterised in that the preparation method of highland barley monascus is as follows：Take green grass or young crops
Highland barley, crushes 1/2 to smaller, soaks 5-8 hours, drain, boiling 1 hour；Digested highland barley quick-meal stall is opened, 25- is cooled to
35℃；It is inoculated with monascus ruber, fermentation；Highland barley monascus is made, shines or 30 ~ 40 DEG C of dry for standby.
5. highland barley cheese cake according to claim 1 is done, it is characterised in that：Pasta group also includes local flavor fragment.
6. highland barley cheese cake according to claim 4 is done, it is characterised in that：Local flavor fragment is that chocolate is broken, nut fragment
With the one or more in coconut.
7. highland barley cheese cake according to claim 1 is done, it is characterised in that the preparation method of highland barley flour is as follows：Highland barley is passed through
Impurity elimination screening is crossed, water 25-30% is controlled, milling obtained 100 mesh or the highland barley flour more than 100 mesh.
8. highland barley cheese cake according to claim 1 is done, it is characterised in that：Water surface group and pasta group are close layer by layer adjoint,
And arrange in the shape of a spiral.
9. a kind of dry method of highland barley cheese cake prepared described in claim 1, it is characterised in that this method includes following step
Suddenly：
Step 1：Added in 100 portions of Strong flours, 0-10 portions of Icing Sugar 40-60 part water be stirred, rubbing, obtained water surface group,
And water surface group is stood 1 hour at a temperature of 20-30 DEG C, carry out face of waking up；
Step 2：By 80-100 parts of highland barley flours, 40-60 parts of butter, 0-20 parts of cheeses are broken, and 10-40 portions of Icing Sugar are stirred, rubbing,
Pasta group is made；
Step 3：With parcel pasta group of water surface group, and rolling 10-15 times, obtained thickness about 2.5-3.0mm dough sheet, and roll into
Type, a diameter of 3-4cm；
Step 4：The face embryo of step 3 roll-forming is put into the refrigerating chamber that temperature is -15 to -20 DEG C to be freezed, cooling time
For 0.5-1.0 hours；
Step 5：The face embryo section shaping that step 4 is freezed, thickness is 4-5mm；
Step 6：Dry 180 DEG C of the rotary drying that is put into of the highland barley cheese cake for shaping of cutting into slices is toasted into 18-21min, makes its water content
2%-5% is reached, that packs after cooling arrives finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710198052.8A CN106982903A (en) | 2017-03-29 | 2017-03-29 | A kind of highland barley cheese cake is dry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710198052.8A CN106982903A (en) | 2017-03-29 | 2017-03-29 | A kind of highland barley cheese cake is dry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106982903A true CN106982903A (en) | 2017-07-28 |
Family
ID=59413029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710198052.8A Pending CN106982903A (en) | 2017-03-29 | 2017-03-29 | A kind of highland barley cheese cake is dry and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341898A (en) * | 2008-08-27 | 2009-01-14 | 食品行业生产力促进中心 | High-fine sugar-free thick juice highland barley biscuit and its processing method |
| CN104026196A (en) * | 2014-06-30 | 2014-09-10 | 孙丽君 | Highland barley biscuit and making method thereof |
-
2017
- 2017-03-29 CN CN201710198052.8A patent/CN106982903A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341898A (en) * | 2008-08-27 | 2009-01-14 | 食品行业生产力促进中心 | High-fine sugar-free thick juice highland barley biscuit and its processing method |
| CN104026196A (en) * | 2014-06-30 | 2014-09-10 | 孙丽君 | Highland barley biscuit and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周鸿媛: "《烘焙来了 曹大师的私房烘焙清单》", 31 May 2015, 青岛出版社 * |
| 王大勇等: "《中西式面点技术》", 31 October 2016, 北岳文艺出版社 * |
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