CN108684781A - A kind of flavor walnut cake - Google Patents
A kind of flavor walnut cake Download PDFInfo
- Publication number
- CN108684781A CN108684781A CN201810651284.9A CN201810651284A CN108684781A CN 108684781 A CN108684781 A CN 108684781A CN 201810651284 A CN201810651284 A CN 201810651284A CN 108684781 A CN108684781 A CN 108684781A
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- CN
- China
- Prior art keywords
- parts
- spondias axillaris
- walnut cake
- powder
- flavor
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- 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
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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)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of flavor walnut cakes, it contains Spondias axillaris skin powder, and the weight percent of each raw material is as follows:100 parts of Self- raising flour, 0.9-1.1 parts of 45-55 parts of vegetable oil, 25-35 parts of Icing Sugar, 4-8 parts of Spondias axillaris skin powder, 4-6 parts of egg liquid, 0.5-0.7 parts of ammonia bicarbonate, 0.7-0.9 parts of sodium bicarbonate and baking powder.The walnut cake mouthfeel is loose, the flavor with Spondias axillaris, non-greasy, compensates for the strong defect of traditional walnut cake sweet sense, Pericarpium Ziziphi Spinosae powder is rich in dietary fiber, to reduce the energy of walnut cake.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of flavor walnut cake and preparation method thereof.
Background technology
Walnut cake is using Self- raising flour as primary raw material, and sugar, oil, egg etc. are a kind of leisure point made of auxiliary material processing bakes
The heart, feature are dry, crisp, crisp, sweet tea, and the manufacture craft of walnut cake is simple and convenient.In order to make walnut cake that there is crisp, crisp and sweet tea mouthfeel,
It needs that more sugar and grease is added in process, therefore walnut cake is a kind of high-energy food.With people's health consciousness
Enhancing, people increasingly focus on low energy food intake.So being badly in need of a kind of walnut cake low in calories but also with good taste.
Spondias axillaris skin is the by-product produced after Spondias axillaris fruitcake, is rich in dietary fiber and polyphenol compound, the wind with Spondias axillaris
Taste.Spondias axillaris waste Spondias axillaris skin is applied among traditional walnut cake, the two is combined together, is processed into a kind of with one
The flavor walnut cake for determining nutritional ingredient, not only enriches the type of walnut cake, also compensates for traditional stronger defect of walnut cake sweet sense, can
To increase the intake of the nutrients such as dietary fiber and polyphenol compound.
Invention content
The invention aims to provide a kind of flavor walnut cake full of nutrition, in good taste, low in calories.It is above-mentioned in order to realize
Purpose, the present invention adopt the following technical scheme that:
A kind of flavor walnut cake:It is made of in parts by weight following raw material:100 parts of Self- raising flour, 45-55 parts of vegetable oil, sugar
25-35 parts of powder, 4-8 parts of Spondias axillaris skin powder, 4-6 parts of egg liquid, 0.5-0.7 parts of ammonia bicarbonate, 0.7-0.9 parts of sodium bicarbonate and baking powder
0.9-1.1 parts.
The making step of a kind of flavor walnut cake, the flavor walnut cake is:
(1) preparation of Spondias axillaris skin powder:Spondias axillaris best in quality is chosen as raw material, Spondias axillaris skin is collected and is put
Enter in baking oven and be dried, then dried Spondias axillaris skin crushed with high-speed multifunctional pulverizer to obtain Spondias axillaris skin powder;
(2) it pre-processes:Proportionally weigh supplementary material;
(3) dough preparing:Sugar, oil and egg are stirred, then by flour, Spondias axillaris skin powder and ammonia bicarbonate, little Su
It beats, baking powder whole supplementary material addition progress hybrid modulation, dough is made;
(4) it is molded:Cake shape is made in dough with walnut cake mold, is placed on coated oily baking tray, puts uniformly, and
Away from moderate;
(5) it toasts:First oven is carried out to be preheated to set point of temperature:It gets angry 200 DEG C, lower fiery 170 DEG C, then will be equipped with walnut cake
Baking tray is put into oven, and the temperature is kept to toast 20min;
(6) cooling finished product:Final cooling of coming out of the stove.
Beneficial effects of the present invention
(1) present invention is added to Spondias axillaris skin powder in traditional walnut cake, crisp suitable compared with traditional walnut cake, color and luster
In yellowish-brown, sugariness is moderate, also has natural Spondias axillaris skin peculiar taste;
(2) being compared than traditional walnut cake has lower heat, and fat content declines, more nutritive value, increases meals
The content for eating the nutrients such as fiber and polyphenol compound, improves its nutritive value.
Specific implementation mode
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of flavor walnut cake, the parts by weight of each raw material:100 parts of Self- raising flour, 45 parts of vegetable oil, 30 parts of Icing Sugar, south acid
1.0 parts of 4 parts of fructus corni powder, 5 parts of egg liquid, 0.6 part of ammonia bicarbonate, 0.8 part of sodium bicarbonate and baking powder.
The making step of the flavor walnut cake is:
(1) preparation of Spondias axillaris skin powder:Spondias axillaris best in quality is chosen as raw material, Spondias axillaris skin is collected and is put
Enter in baking oven and be dried, then dried Spondias axillaris skin crushed with high-speed multifunctional pulverizer to obtain Spondias axillaris skin powder;
(2) it pre-processes:Proportionally weigh supplementary material;
(3) dough preparing:Sugar, oil and egg are stirred, then by flour, Spondias axillaris skin powder and ammonia bicarbonate, little Su
It beats, baking powder whole supplementary material addition progress hybrid modulation, dough is made;
(4) it is molded:Cake shape is made in dough with walnut cake mold, is placed on coated oily baking tray, puts uniformly, and
Away from moderate;
(5) it toasts:First oven is carried out to be preheated to set point of temperature:It gets angry 200 DEG C, lower fiery 170 DEG C, then will be equipped with walnut cake
Baking tray is put into oven, and the temperature is kept to toast 20min;
(6) cooling finished product:Final cooling of coming out of the stove.
Embodiment 2:
A kind of flavor walnut cake, the weight percent of each raw material are as follows:100 parts of Self- raising flour, 55 parts of vegetable oil, Icing Sugar 35
Part, 8 parts of Spondias axillaris skin powder, 6 parts of egg liquid, 0.7 part of ammonia bicarbonate, 0.9 part of sodium bicarbonate and 1.1 parts of baking powder;Remaining making step is same
Embodiment 1.
Embodiment 3
A kind of flavor walnut cake, the weight percent of each raw material are as follows:100 parts of Self- raising flour, 50 parts of vegetable oil, Icing Sugar 30
Part, 6 parts of Spondias axillaris skin powder, 5 parts of egg liquid, 0.6 part of ammonia bicarbonate, 0.8 part of sodium bicarbonate and 1.0 parts of baking powder;Remaining making step is same
Embodiment 1.
Embodiment 4
A kind of flavor walnut cake, the weight percent of each raw material are as follows:100 parts of Self- raising flour, 40 parts of vegetable oil, Icing Sugar 20
Part, 5 parts of Spondias axillaris skin powder, 3 parts of egg liquid, 0.8 part of ammonia bicarbonate, 0.5 part of sodium bicarbonate and 0.5 part of baking powder;Remaining making step is same
Embodiment 1.
Comparative example 1
A kind of flavor walnut cake, the weight percent of each raw material are as follows:100 parts of Self- raising flour, 50 parts of vegetable oil, Icing Sugar 30
Part, 5 parts of egg liquid, 0.6 part of ammonia bicarbonate, 0.8 part of sodium bicarbonate and 1.0 parts of baking powder;Remaining making step is the same as embodiment 1.
Product mouthfeel smell compares
Several indexs are carried out to walnut cake prepared by the present invention by 10 valuation officers and carry out mode of appearance, color and luster, knot of tissue
Structure, flavour smell and greasy feeling are described, and scoring uses ten point system, and score value is higher to illustrate that this index of walnut cake is higher, 10
Valuation officer's scoring is averaged, and the results are shown in Table 1:
Table 1
The present invention can effectively reduce walnut cake by adding walnut cake prepared by Spondias axillaris skin powder as can be seen from the above table
Greasy feeling promotes the food-intake of eater.
Walnut cake prepared by embodiment 1-4 comparative examples 1 is subjected to Analysis of Nutritive Composition, main component contains in every 100g walnut cakes
Amount is shown in Table 2.
Table 2
It can significantly find out that the Spondias axillaris skin powder that the present invention adds can effectively increase dietary fiber from above-mentioned data
Content, and fat content can be reduced, increase micronutrient levels, nutritive value is abundant.
The upper only presently preferred embodiments of the present invention, is not intended to limit the invention, all spirit and original in the present invention
In then, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (2)
1. a kind of flavor walnut cake, it is characterised in that:It is made of in parts by weight following raw material:100 parts of Self- raising flour, vegetable oil
45-55 parts, 25-35 parts of Icing Sugar, 4-8 parts of Spondias axillaris skin powder, 4-6 parts of egg liquid, 0.5-0.7 parts of ammonia bicarbonate, sodium bicarbonate 0.7-0.9
0.9-1.1 parts of part and baking powder.
2. a kind of flavor walnut cake according to claim 1, which is characterized in that the making step of the flavor walnut cake is:
(1) preparation of Spondias axillaris skin powder:Spondias axillaris best in quality is chosen as raw material, Spondias axillaris skin is collected and puts it into baking
It is dried in case, then dried Spondias axillaris skin is crushed with high-speed multifunctional pulverizer to obtain Spondias axillaris skin powder;
(2) it pre-processes:Proportionally weigh supplementary material;
(3) dough preparing:Sugar, oil and egg are stirred, then by flour, Spondias axillaris skin powder and ammonia bicarbonate, sodium bicarbonate, bubble
It beats powder whole supplementary material and progress hybrid modulation is added, dough is made;
(4) it is molded:Cake shape is made in dough with walnut cake mold, is placed on coated oily baking tray, puts uniformly, and spacing is suitable
In;
(5) it toasts:First oven is carried out to be preheated to set point of temperature:It gets angry 200 DEG C, lower fiery 170 DEG C, then by the baking tray equipped with walnut cake
It is put into oven, the temperature is kept to toast 20min;
(6) cooling finished product:Final cooling of coming out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810651284.9A CN108684781A (en) | 2018-06-22 | 2018-06-22 | A kind of flavor walnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810651284.9A CN108684781A (en) | 2018-06-22 | 2018-06-22 | A kind of flavor walnut cake |
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| Publication Number | Publication Date |
|---|---|
| CN108684781A true CN108684781A (en) | 2018-10-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810651284.9A Pending CN108684781A (en) | 2018-06-22 | 2018-06-22 | A kind of flavor walnut cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973192A (en) * | 2019-10-24 | 2020-04-10 | 杭州耐雀生物科技有限公司 | Flaxseed coarse grain walnut cakes and preparation method thereof |
| CN111296524A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony walnut cake and making process thereof |
| CN112790217A (en) * | 2019-10-24 | 2021-05-14 | 赣州市倞华菲尔雪食品有限公司 | Arabinose walnut cake and making method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041133A (en) * | 2018-01-24 | 2018-05-18 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris biscuit |
-
2018
- 2018-06-22 CN CN201810651284.9A patent/CN108684781A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041133A (en) * | 2018-01-24 | 2018-05-18 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris biscuit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973192A (en) * | 2019-10-24 | 2020-04-10 | 杭州耐雀生物科技有限公司 | Flaxseed coarse grain walnut cakes and preparation method thereof |
| CN112790217A (en) * | 2019-10-24 | 2021-05-14 | 赣州市倞华菲尔雪食品有限公司 | Arabinose walnut cake and making method thereof |
| CN111296524A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony walnut cake and making process thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181023 |
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