CN107361103A - A kind of preparation method of the anti-oxidant sandwich cake of health care - Google Patents
A kind of preparation method of the anti-oxidant sandwich cake of health care Download PDFInfo
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- CN107361103A CN107361103A CN201710789238.0A CN201710789238A CN107361103A CN 107361103 A CN107361103 A CN 107361103A CN 201710789238 A CN201710789238 A CN 201710789238A CN 107361103 A CN107361103 A CN 107361103A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
Abstract
The invention discloses a kind of preparation method of the anti-oxidant sandwich cake of health care, after walnut-meat hulling, oil expression, residue is crushed to be well mixed with other materials, after homogeneous sterilizing, obtain degreasing walnut sauce, afterwards by asparagus be made after fiber powder with after pumpkin powder cold press, digestion low temperature drying, by sodium alginate, carragheen, after konjaku flour dissolves in water, add citric acid infusion to sticky addition aloe pumpkin powder and be mixed and made into liquid with unclassified stores, both obtained after sandwich cake cooling is made, sandwich cake tasty mouthfeel prepared by the present invention, it is attractive in appearance nice, it is provided simultaneously with health care tonifying Qi, anti-oxidant anti-aging effect.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of the anti-oxidant sandwich cake of health care.
Background technology
Walnut kernel is the major part that walnut is edible and processes, and nutritive value is high, there is the ease constipation of kidney tonifying warm lung, Qiang Tijian
Brain, macrobiosis of preserving youthful looks effect, have " long live son ", " Longevity ", " intelligent promoting fruit ", " Beauty Fruits ", " jujube adds walnut, is better than ganoderma lucidum
The good reputations such as grass ", are considered as the fine work that lengthens one's life by successive dynasties physician and health scholar.Folk prescription walnut kernel among the people, Semen sesami nigrum, mulberry leaf are smashed to pieces into
Taken after mud, suitable for the more long crowd that has a sleepless night.
Aloe Liliaceae, perennial fleshiness herbaceous plant, there is the characteristics of more gravy, modern medicine study shows, reed
The clearing away heat and loosing the bowels function of luxuriant growth, can invigorating spleen and reinforcing stomach, improve a poor appetite, beneficial to excretion, prevent constipation, be eaten for a long time fresh aloe leaf or
Asparagus juice is drunk, has and improves immunity of organisms, body function is adjusted, toxin-expelling and face nourishing, improves the effect of a variety of chronic disease symptoms,
The purpose promoted longevity can be reached.
Pumpkin is planted extensively in China various regions, and annual production is quite high, and wide in variety, aboundresources, price are cheap, along with pumpkin
It is nutritious, it is a kind of valuable source of rare exploitation natural health-care products, but it is most of all for cooking.It is and current
Social economy is flourishing, and people's living standard improves, and the thing followed is the generation of various diseases, such as cardiovascular and cerebrovascular disease, sugar
Urinate disease, gall stone, high fat of blood etc..Pumpkin is rich in multiple nutritional components, contains carbohydrate, vitamin, protein, a variety of ammonia in fruit
The various active materials such as base acid, fat.
The content of the invention
The present invention provides a kind of preparation method of the anti-oxidant sandwich cake of health care, and sandwich cake mouthfeel prepared by the present invention is fresh
U.S., it is attractive in appearance nice, it is provided simultaneously with health care tonifying Qi, anti-oxidant anti-aging effect.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the anti-oxidant sandwich cake of health care, it is characterised in that comprise the following steps：
（1）The preparation of degreasing walnut sauce
5-15 parts by weight walnut kernel is dried after 80-90 DEG C, 3%NaOH solution submergence immersion 1-3 minutes, removing Cortex walnut, it
Walnut kernel is extracted oil afterwards, residue is carried out to crushed 100-200 mesh sieves, afterwards the maltodextrin with 0.1-1 parts by weight, 1-
2 parts by weight white granulated sugars, 0.1-0.3 parts by weight milk powder, 0.1-0.2 parts by weight sodium polyphosphates, add the mixing of 20-50 parts by weight water
Uniformly, in 40MPa homogeneous 2-3 times, 2-8 parts by weight xanthans is added, after stirring after high-temperature sterilization, degreasing walnut sauce is obtained and treats
With；
（2）The preparation of aloe pumpkin powder
Cut into slices after 2-5 parts by weight asparagus clear water is washed, carry out crushed 100-200 mesh after drying, add 20-50 parts by weight water
After 30-40 DEG C of 60-90 minute being incubated with 0.1-0.5 part by weight of cellulose enzyme, high temperature enzyme deactivation, the little Su of addition 50-60 parts by weight
Fetch water and 25-45 minutes are stirred after mixing, after collecting powder after spray drying, after adding the pumpkin powder cold press of 10-15 parts by weight, through 80-
It is 90 DEG C of temperature digestion 20-25 minutes, stand-by after low temperature drying；
（3）Compound the preparation of colloid
1-2 parts by weight sodium alginate, 0.5-1 parts by weight carragheen, 1-2 parts by weight konjaku flour are added to the water of 20-40 parts by weight
Middle immersion, then 30-60 DEG C of heating 10-20 minute of water-bath, after being completely dissolved, it is incubated and 1-2 parts by weight of lemon acid is added into water
Infusion 5-25 minutes, stop heating after solution is sticky, it is stand-by；
（4）The preparation of sandwich cake
By step（2）Gains mixing 10-15 parts by weight wheat bran adds step with 20-30 parts by weight ground rice（3）Gained is sticky molten
In liquid, add after appropriate water stirs, put well mixed liquid injection well step（1）In the mould of walnut cream,
It is put into baking box and is toasted, after the completion of baking, is put in and sprays a small amount of materialization water upset at room temperature and be allowed to cool down, obtain described
The anti-oxidant sandwich cake of health care.
Described oil expression is to be extracted oil with small-sized hydraulic oil press, actuating pressure 5-10MPa, minute time 5-15, controls core
Byproduct of the oil yield of peach kernel after 30% or so, oil expression is the degreasing walnut dregs of rice.
Described pumpkin powder is to be dried after pumpkin is cleaned into peeling stripping and slicing to water content below 5%, with hammer crusher by south
Green tea produced in Anhui Province crush, and obtain pumpkin coarse powder, are crushed through supersonic airstream rotary collision formula pulverizer, collect powder and both obtain.
To be squeezed through cold pressing expeller, technological parameter is distiller grains outlet aperture 4-8mm, preheating time 60- for described cold press
180s, screw speed 60-120r/min.
The baking is to be carried out in vapor baking, and it is 70-100 DEG C to bake the temperature inside the box, toasts 60-120 minutes.
It is an advantage of the invention that：
The present invention oil expression, crushes after walnut-meat hulling residue and is well mixed with other materials, after homogeneous sterilizing, obtains degreasing core
Peach butter, afterwards by asparagus be made after fiber powder with after pumpkin powder cold press, digestion low temperature drying, by sodium alginate, carragheen, evil spirit
After taro powder dissolves in water, add citric acid infusion to sticky addition aloe pumpkin powder and be mixed and made into liquid with unclassified stores, make
After being cooled down into sandwich cake both, using walnut kernel as raw material, partial fat is first sloughed using the method for Hydraulic oil press, then by degreasing
Walnut dregs are processed into walnut cream, maintain the nutritive and health protection components of walnut, also with good stability, xanthans is in walnut
The effect of product quality is not only improved in sauce, while also stable emulsifying acts on.Afterwards using the reed of enzyme alkali process extraction
Bamboo shoot dietary fiber, possesses expansive force, absorption cholesterol and inoxidizability, fiber powder good quality, during cold press extruding with it is local
In the presence of high temperature, there occurs Maillard reaction between the protein and sugar between aloe and pumpkin powder, improve the function of protein
Property, compounded using sodium alginate, carragheen, konjaku flour, reached after swelling by intermolecular synergistic function
Complementation, effect is preferable, using baking box, to promote the shaping of sandwich cake, and keeps its stable shape to greatest extent.This hair
The sandwich cake tasty mouthfeel of bright preparation, it is attractive in appearance nice, it is provided simultaneously with health care tonifying Qi, anti-oxidant anti-aging effect.
Embodiment
A kind of preparation method of the anti-oxidant sandwich cake of health care, it is characterised in that comprise the following steps：
（1）The preparation of degreasing walnut sauce
10 parts by weight walnut kernel are soaked 2 minutes in 85 DEG C, the submergence of 3%NaOH solution, dried after removing Cortex walnut, afterwards by core
Peach kernel is extracted oil, and residue is carried out to crushed 150 mesh sieves, afterwards the maltodextrin with 0.5 parts by weight, 1.5 parts by weight white sands
Sugar, 0.2 parts by weight milk powder, 0.15 parts by weight sodium polyphosphate, add 35 parts by weight water and be well mixed, in 40MPa homogeneous 2 times,
5 parts by weight xanthans are added, after stirring after high-temperature sterilization, it is stand-by to obtain degreasing walnut sauce；
（2）The preparation of aloe pumpkin powder
Cut into slices after 3 parts by weight asparagus clear water are washed, carry out crushed 150 mesh after drying, add 30 parts by weight water and 0.3 weight
Part cellulase was incubated 35 DEG C after 70 minutes, high temperature enzyme deactivation, stir 30 minutes after adding the sodium bicarbonate water mixing of 55 parts by weight, spray
After mist collects powder after drying, after adding the pumpkin powder cold press of 12 parts by weight, through 85 DEG C of temperature digestion 23 minutes, after low temperature drying,
It is stand-by；
（3）Compound the preparation of colloid
1.5 parts by weight sodium alginates, 0.8 parts by weight carragheen, 1.5 parts by weight konjaku flours are added in the water of 25 parts by weight and soaked
Bubble, then 45 DEG C of water-bath are heated 15 minutes, after being completely dissolved, are incubated and 1.5 parts by weight of lemon acid infusion 15 minutes is added into water,
Stop heating after solution is sticky, it is stand-by；
（4）The preparation of sandwich cake
By step（2）Gains mix 12 parts by weight wheat brans and 25 parts by weight ground rice add step（3）In gained viscous solution, add
Enter after appropriate water stirs, put well mixed liquid injection well step（1）In the mould of walnut cream, baking box is put into
In toasted, after the completion of baking, be put in and spray a small amount of materialization water upset at room temperature and be allowed to cool down, obtain described health care and resist
Aoxidize sandwich cake.
Described oil expression is to be extracted oil with small-sized hydraulic oil press, actuating pressure 8MPa, 10 minutes time, controls walnut kernel
Byproduct of the oil yield after 30% or so, oil expression is the degreasing walnut dregs of rice.
Described pumpkin powder is to be dried after pumpkin is cleaned into peeling stripping and slicing to water content below 5%, with hammer crusher by south
Green tea produced in Anhui Province crush, and obtain pumpkin coarse powder, are crushed through supersonic airstream rotary collision formula pulverizer, collect powder and both obtain.
Described cold press is is squeezed through cold pressing expeller, and technological parameter is distiller grains outlet aperture 6mm, preheating time 120s, spiral shell
Bar rotating speed 90r/min.
The baking is to be carried out in vapor baking, and it is 80 DEG C to bake the temperature inside the box, is toasted 100 minutes.
Claims (5)
1. a kind of preparation method of the anti-oxidant sandwich cake of health care, it is characterised in that comprise the following steps：
(1) preparation of degreasing walnut sauce
5-15 parts by weight walnut kernel is dried after 80-90 DEG C, 3%NaOH solution submergence immersion 1-3 minutes, removing Cortex walnut, it
Walnut kernel is extracted oil afterwards, residue is carried out to crushed 100-200 mesh sieves, afterwards the maltodextrin with 0.1-1 parts by weight, 1-
2 parts by weight white granulated sugars, 0.1-0.3 parts by weight milk powder, 0.1-0.2 parts by weight sodium polyphosphates, add the mixing of 20-50 parts by weight water
Uniformly, in 40MPa homogeneous 2-3 times, 2-8 parts by weight xanthans is added, after stirring after high-temperature sterilization, degreasing walnut sauce is obtained and treats
With；
(2) preparation of aloe pumpkin powder
Cut into slices after 2-5 parts by weight asparagus clear water is washed, carry out crushed 100-200 mesh after drying, add 20-50 parts by weight water
After 30-40 DEG C of 60-90 minute being incubated with 0.1-0.5 part by weight of cellulose enzyme, high temperature enzyme deactivation, the little Su of addition 50-60 parts by weight
Fetch water and 25-45 minutes are stirred after mixing, after collecting powder after spray drying, after adding the pumpkin powder cold press of 10-15 parts by weight, through 80-
It is 90 DEG C of temperature digestion 20-25 minutes, stand-by after low temperature drying；
（3）Compound the preparation of colloid
1-2 parts by weight sodium alginate, 0.5-1 parts by weight carragheen, 1-2 parts by weight konjaku flour are added to the water of 20-40 parts by weight
Middle immersion, then 30-60 DEG C of heating 10-20 minute of water-bath, after being completely dissolved, it is incubated and 1-2 parts by weight of lemon acid is added into water
Infusion 5-25 minutes, stop heating after solution is sticky, it is stand-by；
The preparation of sandwich cake
By step（2）Gains mixing 10-15 parts by weight wheat bran adds step with 20-30 parts by weight ground rice（3）Gained is sticky molten
In liquid, add after appropriate water stirs, put well mixed liquid injection well step（1）In the mould of walnut cream,
It is put into baking box and is toasted, after the completion of baking, is put in and sprays a small amount of materialization water upset at room temperature and be allowed to cool down, obtain described
The anti-oxidant sandwich cake of health care.
A kind of 2. preparation method of the anti-oxidant sandwich cake of health care according to claim 1, it is characterised in that described squeezing
Oil is to be extracted oil with small-sized hydraulic oil press, actuating pressure 5-10MPa, minute time 5-15, controls the oil yield of walnut kernel 30%
Left and right, the byproduct after oil expression are the degreasing walnut dregs of rice.
A kind of 3. preparation method of the anti-oxidant sandwich cake of health care according to claim 1, it is characterised in that described south
Melon powder is that will dry to water content below 5%, to crush pumpkin slice with hammer crusher, obtain south after the clean peeling stripping and slicing of pumpkin
Melon coarse powder, crushed through supersonic airstream rotary collision formula pulverizer, collect powder and both obtained.
4. the preparation method of the anti-oxidant sandwich cake of a kind of health care according to claim 1, it is characterised in that described is cold
Squeeze to be squeezed through cold pressing expeller, technological parameter is distiller grains outlet aperture 4-8mm, preheating time 60-180s, screw speed 60-
120r/min。
A kind of 5. preparation method of the anti-oxidant sandwich cake of health care according to claim 1, it is characterised in that the baking
To be carried out in vapor baking, it is 70-100 DEG C to bake the temperature inside the box, toasts 60-120 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710789238.0A CN107361103A (en) | 2017-09-05 | 2017-09-05 | A kind of preparation method of the anti-oxidant sandwich cake of health care |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710789238.0A CN107361103A (en) | 2017-09-05 | 2017-09-05 | A kind of preparation method of the anti-oxidant sandwich cake of health care |
Publications (1)
| Publication Number | Publication Date |
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| CN107361103A true CN107361103A (en) | 2017-11-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710789238.0A Pending CN107361103A (en) | 2017-09-05 | 2017-09-05 | A kind of preparation method of the anti-oxidant sandwich cake of health care |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050064080A1 (en) * | 2003-09-24 | 2005-03-24 | Creighton Dean W. | High fiber high protein ready-to-eat cereal |
| CN1836525A (en) * | 2006-04-12 | 2006-09-27 | 江南大学 | Leisure food-high protein walnut cookies and its production method |
| CN101061863A (en) * | 2006-04-28 | 2007-10-31 | 巩欣 | Health-care food producting method |
| CN101874641A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut protein sauce |
-
2017
- 2017-09-05 CN CN201710789238.0A patent/CN107361103A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050064080A1 (en) * | 2003-09-24 | 2005-03-24 | Creighton Dean W. | High fiber high protein ready-to-eat cereal |
| CN1836525A (en) * | 2006-04-12 | 2006-09-27 | 江南大学 | Leisure food-high protein walnut cookies and its production method |
| CN101061863A (en) * | 2006-04-28 | 2007-10-31 | 巩欣 | Health-care food producting method |
| CN101874641A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut protein sauce |
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Application publication date: 20171121 |