CN107372731A - A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof - Google Patents
A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof Download PDFInfo
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- CN107372731A CN107372731A CN201710811787.3A CN201710811787A CN107372731A CN 107372731 A CN107372731 A CN 107372731A CN 201710811787 A CN201710811787 A CN 201710811787A CN 107372731 A CN107372731 A CN 107372731A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of hawthorn Chinese chestnut walnut shortbread, and it includes the raw material of following parts by weight：90 100 parts of rice-chestnut powder, 15 20 parts of Self- raising flour, 12 20 parts of corn flour, 20 40 parts of corn oil, 10 18 parts of honey, 5 15 parts of hawthorn, 13 parts of citric acid, 24 parts of walnut kernel, 14 parts of lily petal, 25 40 parts of egg liquid, 20 30 parts of STEVIA REBAUDIANA, 37 parts of baking powder, 36 parts of saleratus power, walnut cake pure in mouth feel of the invention, just melt in the mouth, it is crisp not stick to one's teeth, hawthorn has the function that beauty slimming, anti-aging, anticancer, decompression, and lipid-loweringing is anti-oxidant, strengthen immunity, prevent liver cancer, nourishing and protecting liver and other effects, may also function as appetizing effect；It is low using honey and STEVIA REBAUDIANA substituting saccharose, sugar content；Enrich the diversity of walnut cake product, and using walnut cake is agreeably sweet, nutritious, heat is low made of Chinese chestnut, low muscle face, corn, it is smooth with nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, skin delicacy, suppress, delay wrinkle generation, reducing blood lipid, reduce the various health care functions such as serum cholesterol.
Description
Technical field
The present invention relates to food processing field, specifically a kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof.
Background technology
Walnut cake is a kind of all suitable Han nationality's characteristic snack in north and south, is one of Main Foods for lying fallow or allaying one's hunger at present.At present,
The popular walnut cake confectionary of in the market is mostly fragrant and sweet taste, more crisp, and old children is all suitable.However, the raw material of traditional walnut cake into
It is point more single, and containing substantial amounts of carbohydrate, fat, long-term consumption can threaten to health, with people's life water
Flat continuous improvement and the continuous enhancing of health care consciousness, traditional walnut cake are increasingly difficult to meet the needs of people.
The content of the invention
It is an object of the invention to provide a kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
Rice-chestnut powder 90-100 parts, Self- raising flour 15-20 parts, corn flour 12-20 parts, corn oil 20-40 parts, honey 10-18
Part, hawthorn 5-15 parts, citric acid 1-3 parts, walnut kernel 2-4 parts, lily petal 1-4 parts, egg liquid 25-40 parts, STEVIA REBAUDIANA 20-30
Part, baking powder 3-7 parts, saleratus power 3-6 parts.
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
90 parts of rice-chestnut powder, 15 parts of Self- raising flour, 12 parts of corn flour, 20 parts of corn oil, 10 parts of honey, 5 parts of hawthorn, citric acid
1 part, 2 parts of walnut kernel, 1 part of lily petal, 25 parts of egg liquid, 20 parts of STEVIA REBAUDIANA, 3 parts of baking powder, 3 parts of saleratus power.
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
100 parts of rice-chestnut powder, 20 parts of Self- raising flour, 20 parts of corn flour, 40 parts of corn oil, 18 parts of honey, 15 parts of hawthorn, lemon
3 parts of acid, 4 parts of walnut kernel, 4 parts of lily petal, 40 parts of egg liquid, 30 parts of STEVIA REBAUDIANA, 7 parts of baking powder, 6 parts of saleratus power.
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
95 parts of rice-chestnut powder, 18 parts of Self- raising flour, 16 parts of corn flour, 30 parts of corn oil, 14 parts of honey, 10 parts of hawthorn, lemon
2 parts of acid, 3 parts of walnut kernel, 2.5 parts of lily petal, 33 parts of egg liquid, 25 parts of STEVIA REBAUDIANA, 5 parts of baking powder, 4.5 parts of saleratus power.
The hawthorn Chinese chestnut walnut shortbread of the present invention, specific preparation method bag are prepared according to above-mentioned hawthorn Chinese chestnut walnut shortbread formula
Include following steps：
(1) hawthorn is handled：Hawthorn is cleaned, remove seed, stripping and slicing, be cooked；
(2) baking is crushed：The walnut kernel measured point is put into after crushing powdering in pulverizer and be put into 180 DEG C of baking boxs
Baking 10 minutes；
(3) it is stirred：Egg liquid is put into basin, the honey measured, STEVIA REBAUDIANA, citric acid is separately added into and is stirred
Uniformly, mixed liquor is made；
And face (4)：Mixed liquor is poured into dough mixing machine, and add rice-chestnut powder, Self- raising flour, corn flour, cooked hawthorn,
Corn oil, lily petal, baking powder and saleratus power are mixed, 120 revs/min of speed of agitator, mixing time 10 minutes,
Obtain dough；
(5) shaping baking：Dough bulk cargo is pressed into a diameter of 3 centimeters, 0.8 centimeter of thickness by cake mould
Circular pancake, by obtained circular pancake, walnut kernel is sprinkled, be sent into oven by heating, make product approval, bake and have
Certain flavor and color and luster；The baking temperature of shaping baking is 190 DEG C, baking time 20min；
(6) cooling packing：The walnut cake that above-mentioned shaping is toasted to obtain cooling packing under natural room temperature.Baking is come out of the stove
After must cool completely, can just be packed, product is kept distinctive moulding, and can prevent to go mouldy, in addition,
Cool down to the loose favourable of product, prevent interior heart tissue from bonding.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention walnut cake pure in mouth feel that formula and preparation method make more than, just melt in the mouth is crisp not stick to one's teeth, and matches somebody with somebody
Hawthorn is added in side, hawthorn has the function that beauty slimming, anti-aging, anticancer, decompression, and lipid-loweringing is anti-oxidant, and enhancing is immune
Power, prevent liver cancer, nourishing and protecting liver and other effects, may also function as appetizing effect；Utilize honey and STEVIA REBAUDIANA substituting saccharose, sugar content
It is low；By Chinese chestnut, corn and the walnut cake that people like is processed into, not only increases Chinese chestnut, the value of corn, and enrich
The diversity of walnut cake product, and using walnut cake is agreeably sweet, nutritious, heat is low made of Chinese chestnut, low muscle face, corn, tool
There are nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, skin delicacy smooth, suppress, delay wrinkle generation, reducing blood lipid, reduction serum cholesterol etc. more
Kind health-care efficacy；Walnut kernel and lily petal are added in formula, not only nutritious, the also light lily fragrance of a flower；This hair
It is bright to be produced using semi-mechanization, working strength is alleviated, production efficiency is improved, reduces cost, quality is easy to holding one
Cause, be suitable for middle-size and small-size food enterprise progress small lot and produce the supply of material in time.
Embodiment
Embodiment 1
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
90 parts of rice-chestnut powder, 15 parts of Self- raising flour, 12 parts of corn flour, 20 parts of corn oil, 10 parts of honey, 5 parts of hawthorn, citric acid
1 part, 2 parts of walnut kernel, 1 part of lily petal, 25 parts of egg liquid, 20 parts of STEVIA REBAUDIANA, 3 parts of baking powder, 3 parts of saleratus power.
Embodiment 2
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
100 parts of rice-chestnut powder, 20 parts of Self- raising flour, 20 parts of corn flour, 40 parts of corn oil, 18 parts of honey, 15 parts of hawthorn, lemon
3 parts of acid, 4 parts of walnut kernel, 4 parts of lily petal, 40 parts of egg liquid, 30 parts of STEVIA REBAUDIANA, 7 parts of baking powder, 6 parts of saleratus power.
Embodiment 3
A kind of hawthorn Chinese chestnut walnut shortbread, it includes the raw material of following parts by weight：
95 parts of rice-chestnut powder, 18 parts of Self- raising flour, 16 parts of corn flour, 30 parts of corn oil, 14 parts of honey, 10 parts of hawthorn, lemon
2 parts of acid, 3 parts of walnut kernel, 2.5 parts of lily petal, 33 parts of egg liquid, 25 parts of STEVIA REBAUDIANA, 5 parts of baking powder, 4.5 parts of saleratus power.
The hawthorn Chinese chestnut walnut shortbread of the present invention is prepared according to hawthorn Chinese chestnut walnut shortbread formula described in embodiment 1-3, specifically
Preparation method comprises the following steps：
(1) hawthorn is handled：Hawthorn is cleaned, remove seed, stripping and slicing, be cooked；
(2) baking is crushed：The walnut kernel measured point is put into after crushing powdering in pulverizer and be put into 180 DEG C of baking boxs
Baking 10 minutes；
(3) it is stirred：Egg liquid is put into basin, the honey measured, STEVIA REBAUDIANA, citric acid is separately added into and is stirred
Uniformly, mixed liquor is made；
And face (4)：Mixed liquor is poured into dough mixing machine, and add rice-chestnut powder, Self- raising flour, corn flour, cooked hawthorn,
Corn oil, lily petal, baking powder and saleratus power are mixed, 120 revs/min of speed of agitator, mixing time 10 minutes,
Obtain dough；
(5) shaping baking：Dough bulk cargo is pressed into a diameter of 3 centimeters, 0.8 centimeter of thickness by cake mould
Circular pancake, by obtained circular pancake, walnut kernel is sprinkled, be sent into oven by heating, make product approval, bake and have
Certain flavor and color and luster；The baking temperature of shaping baking is 190 DEG C, baking time 20min；
(6) cooling packing：The walnut cake that above-mentioned shaping is toasted to obtain cooling packing under natural room temperature.Baking is come out of the stove
After must cool completely, can just be packed, product is kept distinctive moulding, and can prevent to go mouldy, in addition,
Cool down to the loose favourable of product, prevent interior heart tissue from bonding.
Claims (5)
1. a kind of hawthorn Chinese chestnut walnut shortbread, it is characterised in that it includes the raw material of following parts by weight：
Rice-chestnut powder 90-100 parts, Self- raising flour 15-20 parts, corn flour 12-20 parts, corn oil 20-40 parts, honey 10-18 parts, mountain
Short, bristly hair or beard 5-15 parts, citric acid 1-3 parts, walnut kernel 2-4 parts, lily petal 1-4 parts, egg liquid 25-40 parts, STEVIA REBAUDIANA 20-30 parts, bubble
Beat powder 3-7 parts, saleratus power 3-6 parts.
2. hawthorn Chinese chestnut walnut shortbread according to claim 1, it is characterised in that it includes the raw material of following parts by weight：
90 parts of rice-chestnut powder, 15 parts of Self- raising flour, 12 parts of corn flour, 20 parts of corn oil, 10 parts of honey, 5 parts of hawthorn, 1 part of citric acid,
2 parts of walnut kernel, 1 part of lily petal, 25 parts of egg liquid, 20 parts of STEVIA REBAUDIANA, 3 parts of baking powder, 3 parts of saleratus power.
3. hawthorn Chinese chestnut walnut shortbread according to claim 1, it is characterised in that it includes the raw material of following parts by weight：
100 parts of rice-chestnut powder, 20 parts of Self- raising flour, 20 parts of corn flour, 40 parts of corn oil, 18 parts of honey, 15 parts of hawthorn, citric acid 3
Part, 4 parts of walnut kernel, 4 parts of lily petal, 40 parts of egg liquid, 30 parts of STEVIA REBAUDIANA, 7 parts of baking powder, 6 parts of saleratus power.
4. hawthorn Chinese chestnut walnut shortbread according to claim 1, it is characterised in that it includes the raw material of following parts by weight：
95 parts of rice-chestnut powder, 18 parts of Self- raising flour, 16 parts of corn flour, 30 parts of corn oil, 14 parts of honey, 10 parts of hawthorn, citric acid 2
Part, 3 parts of walnut kernel, 2.5 parts of lily petal, 33 parts of egg liquid, 25 parts of STEVIA REBAUDIANA, 5 parts of baking powder, 4.5 parts of saleratus power.
5. the hawthorn Chinese chestnut walnut shortbread preparation method as described in claim any one of 1-4, it is characterised in that including following step
Suddenly：
(1) hawthorn is handled：Hawthorn is cleaned, remove seed, stripping and slicing, be cooked；
(2) baking is crushed：The walnut kernel measured point is put into after crushing powdering in pulverizer and is put into 180 DEG C of oven for baking
10 minutes；
(3) it is stirred：Egg liquid is put into basin, the honey measured, STEVIA REBAUDIANA, citric acid is separately added into and is stirred
It is even, mixed liquor is made；
And face (4)：Mixed liquor is poured into dough mixing machine, and adds rice-chestnut powder, Self- raising flour, corn flour, cooked hawthorn, corn
Oil, lily petal, baking powder and saleratus power are mixed, 120 revs/min of speed of agitator, mixing time 10 minutes, are obtained
Dough；
(5) shaping baking：Dough bulk cargo is pressed into a diameter of 3 centimeters, the circle of 0.8 centimeter of thickness by cake mould
Pancake, by obtained circular pancake, walnut kernel is sprinkled, be sent into oven by heating, made product approval, bake and with certain
Flavor and color and luster；The baking temperature of shaping baking is 190 DEG C, and baking time is 20mi n；
(6) cooling packing：The walnut cake that above-mentioned shaping is toasted to obtain cooling packing under natural room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710811787.3A CN107372731A (en) | 2017-09-11 | 2017-09-11 | A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710811787.3A CN107372731A (en) | 2017-09-11 | 2017-09-11 | A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107372731A true CN107372731A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710811787.3A Pending CN107372731A (en) | 2017-09-11 | 2017-09-11 | A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152814A (en) * | 2022-08-12 | 2022-10-11 | 刘姚汐 | Chinese chestnut biscuits and preparation method thereof |
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| CN105638835A (en) * | 2016-04-06 | 2016-06-08 | 安徽师范大学 | Health-care puff pastry containing pollen pini and production process of health-care pull pastry |
| CN105661316A (en) * | 2016-01-08 | 2016-06-15 | 潜山县金福农业科技有限公司 | Snakegourd seed crisp and preparation technology thereof |
| CN106234512A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of the kidney invigorating walnut shortbread and preparation method thereof |
| CN106729363A (en) * | 2016-11-15 | 2017-05-31 | 赖沛杰 | A kind of walnut shortbread for treating the proliferation of mammary gland |
-
2017
- 2017-09-11 CN CN201710811787.3A patent/CN107372731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661316A (en) * | 2016-01-08 | 2016-06-15 | 潜山县金福农业科技有限公司 | Snakegourd seed crisp and preparation technology thereof |
| CN105519654A (en) * | 2016-01-26 | 2016-04-27 | 金华默香食品连锁有限公司 | Crispy biscuits and preparation method thereof |
| CN105638835A (en) * | 2016-04-06 | 2016-06-08 | 安徽师范大学 | Health-care puff pastry containing pollen pini and production process of health-care pull pastry |
| CN106234512A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of the kidney invigorating walnut shortbread and preparation method thereof |
| CN106729363A (en) * | 2016-11-15 | 2017-05-31 | 赖沛杰 | A kind of walnut shortbread for treating the proliferation of mammary gland |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152814A (en) * | 2022-08-12 | 2022-10-11 | 刘姚汐 | Chinese chestnut biscuits and preparation method thereof |
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Application publication date: 20171124 |
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