CN109349293A - A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof - Google Patents
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof Download PDFInfo
- Publication number
- CN109349293A CN109349293A CN201811534798.2A CN201811534798A CN109349293A CN 109349293 A CN109349293 A CN 109349293A CN 201811534798 A CN201811534798 A CN 201811534798A CN 109349293 A CN109349293 A CN 109349293A
- Authority
- CN
- China
- Prior art keywords
- parts
- sesame
- wheat bran
- short cakes
- sweet cherry
- Prior art date
- 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.)
- Withdrawn
Links
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 78
- 244000007021 Prunus avium Species 0.000 title claims abstract description 69
- 235000010401 Prunus avium Nutrition 0.000 title claims abstract description 69
- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 69
- 235000013305 food Nutrition 0.000 title claims abstract description 48
- 235000013339 cereals Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241000207961 Sesamum Species 0.000 claims abstract description 77
- 239000000843 powder Substances 0.000 claims abstract description 70
- 150000003839 salts Chemical class 0.000 claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 claims abstract description 34
- 244000208946 Arenga pinnata Species 0.000 claims abstract description 30
- 235000006549 Arenga pinnata Nutrition 0.000 claims abstract description 30
- 239000008159 sesame oil Substances 0.000 claims abstract description 24
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 24
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 19
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 210000000582 semen Anatomy 0.000 claims abstract description 19
- 239000002285 corn oil Substances 0.000 claims abstract description 18
- 235000005687 corn oil Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 5
- 244000276331 Citrus maxima Species 0.000 claims description 83
- 235000001759 Citrus maxima Nutrition 0.000 claims description 55
- 210000000952 spleen Anatomy 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 206010030113 Oedema Diseases 0.000 claims description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 210000001161 mammalian embryo Anatomy 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 241001113925 Buddleja Species 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 239000011324 bead Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 229960003512 nicotinic acid Drugs 0.000 claims description 7
- 235000001968 nicotinic acid Nutrition 0.000 claims description 7
- 239000011664 nicotinic acid Substances 0.000 claims description 7
- 230000011218 segmentation Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 235000004251 balanced diet Nutrition 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 description 20
- 238000012360 testing method Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000465 moulding Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000219051 Fagopyrum Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 235000014510 cooky Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000014612 sandwich biscuits Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002910 solid waste Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fodder In General (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sweet cherry roots wheat bran coarse food grain crisps short cakes with sesame and preparation method thereof, belong to food processing field.Sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame of the invention is made of the raw material of following parts by weight: 80-100 parts of sweet cherry roots wheat bran, 110-130 parts of Self- raising flour, 30-40 parts of gomuti palm powder, 15-25 parts of Semen sesami nigrum, 20-40 parts of oatmeal, 70-90 parts of white granulated sugar, 90-110 parts of corn oil, 50-70 parts of egg pulp, 3-5 parts of sodium bicarbonate, 1-2 parts of salt, 15-25 parts of shredded coconut stuffing, fiery sesame oil 20-30 parts.The sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame that the present invention produces, the nutrition of energy balanced diet, in good taste, color is good, long shelf-life, various people is suitble to use；And the simple process of this method manufacturing process, with short production cycle, raw material is cheap and easy to get, at low cost.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and its production side
Method.
Background technique
With the continuous improvement of people's living standards, so that people are to heat, high, protein contains the consumption on various diet
The intake of amount is high, fat content is high food and fine food increases significantly, to ignore the intake of dietary fiber, causes
Diet nutritional is uneven, and final body shows the symptom of rich people's disease (diabetes, cardiovascular disease, obesity, intestinal cancer, constipation etc.).
Buckwheat bran is remaining byproduct in Buckwheat flour process, and buckwheat bran accounts for bitter buckwheat seed dry weight about
24%, in buckwheat bran containing more protein, be rich in functional mass and various nutrients, wherein general flavone content is about buckwheat
4-5 times of flour, dietary fiber content are up to 28%, but because of its coarse mouthfeel, poorly water-soluble, be not easy to be rapidly absorbed by a human, always
Do not paid attention to sufficiently, processing and utilization rate is low at present, is commonly used for Fodder making or is dropped, and causes the very big wave of resource
Take.
Domestic market biscuit is many kinds of, is divided into shortbread type biscuit, tough biscuit, fermentation cake by the processing technology of biscuit
It is dry, cookies, sandwich biscuits, wafer, bubble biscuit etc..It shows according to market survey, based on shortbread type biscuit therein
Artificial delivery product, but the crisp brittleness mouthfeel of many shortbread type biscuits is bad at present, is not well positioned to meet consumer demand.Various biscuits
It is loved by consumers as snack food, but with the improvement of living standards, the diet structure and eating habit of people are sent out
Given birth to huge variation, high heat, high protein, high-fat and fine food intake greatly increase, the intake of dietary fiber
Amount is opposite to be reduced, and biscuit is used as high sugar, and food high in fat also brings negative effect to the body of people, largely limits
People's edible biscuits are made.In addition, the also generally existing product surface of current crisp short cakes with sesame is coarse, matt, mouthfeel is not good enough, easily greasy
Mouthful, shelf lives are short, easily soften the problems such as rotten.
Summary of the invention
The purpose of the present invention is to solve the above problems of the existing technology, and it is crisp to provide a kind of sweet cherry roots wheat bran coarse food grain
Cake and preparation method thereof, the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame that the present invention produces, can balanced diet nutrition, in good taste, color is good,
Long shelf-life is suitble to various people to use；And the simple process of this method manufacturing process, with short production cycle, raw material is inexpensively easy
, it is at low cost.
In order to achieve the above object, technical scheme is as follows:
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 80-100 parts of sweet cherry roots wheat bran, low
110-130 parts of gluten flour, 30-40 parts of gomuti palm powder, 15-25 parts of Semen sesami nigrum, 20-40 parts of oatmeal, 70-90 parts of white granulated sugar, corn
It is 90-110 parts oily, 50-70 parts of egg pulp, 3-5 parts of sodium bicarbonate, 1-2 parts of salt, 15-25 parts of shredded coconut stuffing, fiery sesame oil 20-30 parts.
Preferably, the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made: sweet cherry roots wheat bran of the raw material of following parts by weight
90 parts, 120 parts of Self- raising flour, 35 parts of gomuti palm powder, 20 parts of Semen sesami nigrum, 30 parts of oatmeal, 80 parts of white granulated sugar, 100 parts of corn oil, entirely
60 parts of egg liquid, 4 parts of sodium bicarbonate, 1.5 parts of salt, 20 parts of shredded coconut stuffing, 25 parts of fiery sesame oil.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
S1, ingredient:
A, pomelo peel is shredded, is added to the water, while salt is added, be heated to 80-90 DEG C, keep 10-20min, filtered,
Filtrate is taken, the shaddock severe edema due to hypofunction of the spleen is obtained；White granulated sugar and fiery sesame oil are added in the shaddock severe edema due to hypofunction of the spleen, after being uniformly dissolved, obtains feed liquid；
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, be then added and be ground into smalls
Sweet cherry roots wheat bran and oat, Self- raising flour, gomuti palm powder, Semen sesami nigrum and shredded coconut stuffing, obtained after mixing crisp short cakes with sesame production material, in crisp short cakes with sesame system
Feed liquid is added in condiments, then is modulated into dough in dough mixing machine；
S2, forming: dough stands 5-10min, and segmentation rubs circle with the hands into 20-30g/ beads, is put into stamp by flat, pressure
It is real, it is demoulded after molding, obtains cake embryo；
S3, baking: the cake embryo after demoulding is put into oven cooking cycle, temperature is 170-180 DEG C fiery up and down, baking 10-
20min is packed after being cooled to room temperature, is put in storage.
Further, in step A, the pomelo peel, salt, water mass ratio be 8-10:0.1-0.2:20-30.
Further, when carrying out ingredient, first the flesh in pomelo peel is separated and is taken out, then pomelo peel is modulated into pomelo peel
Water；The shaddock flesh isolated from pomelo peel after powder is made, obtains shaddock flesh powder, when configuring crisp short cakes with sesame production material, is additionally added
Shaddock flesh powder, the additional amount of the shaddock flesh powder are the 5-10% of crisp short cakes with sesame production material total weight.
Further, during preparing the shaddock severe edema due to hypofunction of the spleen, when pomelo peel powder is added to the water, it is also added into butterflybush flower,
The additional amount of the butterflybush flower is the 20-30% of water weight.
Further, the shaddock severe edema due to hypofunction of the spleen, further includes another preparation method, specifically comprises the following steps:
(1) pomelo peel is cleaned up, powder is made after drying, sieves with 100 mesh sieve, obtains shaddock peel powder；
(2) niacin, vitamin C, salt are added to the water dissolution, shaddock peel powder is then added and mixes, each raw material is pressed
Parts by weight meter is as follows: 60-70 parts of shaddock peel powder, 200-300 parts of water, 0.2-0.4 parts of vitamin C, 2-4 parts of niacin, salt
0.3-0.5 parts；Ultrasonic wave extraction 20-50min again, ultrasonic power 400-500W, operating temperature are 70-80 DEG C, and filtering takes filter
Liquid；
(3) pH of filtrate is adjusted to 5.0-6.0, and is cooled to 10-15 DEG C, stood 5-8h, obtain mixed liquor；
(4) mixed liquor is taken to be centrifuged, supernatant is the shaddock severe edema due to hypofunction of the spleen.
The utility model has the advantages that
1, the present invention is that coarse food grain crisp short cakes with sesame is made by reasonable ratio compounding in sweet cherry roots wheat bran and other components, can not only
Increase the intake of eater's dietary fiber, the shortcomings that overcoming conventional cookies to be unable to balanced diet nutrition, and sweet cherry roots wheat bran is honest and clean
Valence is easy to get, and greatly reduces the cost of manufacture of crisp short cakes with sesame, in addition can also increase new varieties for sweet cherry roots bran product and biscuit.By sweet tea
Buckwheat bran dietary fiber is added in crisp short cakes with sesame as fat substitute, and sweet cherry roots wheat bran fibre can promote intestines peristalsis, adds
The fast speed for excluding the harmful substance in food, declines blood cholesterol level, maintains the normal level of blood glucose and insulin,
The proliferation for promoting intestinal probiotics, plays a role in health care；In addition sweet cherry roots wheat bran is sweet in flavor, cool in nature, energy invigorating the spleen dehumidifying, disperse accumulation drop
Gas is made crisp short cakes with sesame with other components cooperation, can adjust the hot gas of crisp short cakes with sesame, is suitable for that various people are edible.
2, the present invention joined gomuti palm powder in the feed, and gomuti palm powder is famous one of the four big powder in Guangxi, not only nutrition
It is abundant, and there are clearing damp heat and nourishing effects, the crude protein and crude fat content of gomuti palm powder are lower, and wherein crude fat contains only
0.43%, it is suitble to requirement of the modern to food low fat.In addition, dietary fiber content is higher in gomuti palm powder, to promote digestion and
Excretion solid waste etc. plays a significant role.Gomuti palm powder is because of its special property, after the present invention is added, cooperates making for fiery sesame oil
With, it can improve because demoulding is difficult when dough molding caused by sweet cherry roots wheat bran is added, the problems such as cake embryo splits when demoulding, and
It can solve manufactured crisp short cakes with sesame product and the problems such as secretly splitting, mouthfeel is hard, rough surface easily occur because sweet cherry roots wheat bran is added.
3, the present invention joined the shaddock severe edema due to hypofunction of the spleen in blending process, and pomelo peel has faint scent, is fabricated to after addition
Crisp short cakes with sesame not only has light fragrant, promotes mouthfeel, and can also solve greasy；The shaddock flesh of addition can make crisp short cakes with sesame more bulk, can be comprehensive
It is waxy to close gluing for adjusting gomuti palm powder；The shaddock severe edema due to hypofunction of the spleen replaces traditional clear water to use, moreover it is possible to extend the shelf life, solve conventional method system
The problem of crisp short cakes with sesame shelf-life obtained is short, is easy mildew；Pomelo peel it is crisp can to integrate baking with fall fire gas, inhibition canker sore etc.
Cake eats more the problem of easily getting angry.The shaddock severe edema due to hypofunction of the spleen more faint scent after the extraction such as niacin, vitamin C, salt, can go hardship, make crisp short cakes with sesame
Shelf-life it is longer.
4, the present invention cooperates the use of fiery sesame oil by addition butterflybush flower, can be in the case where adding coloring agent
It can make the bright of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, improve the not good enough problem of conventional cookies color.The present invention uses sweet tea buckwheat
Crisp short cakes with sesame rough surface made of wheat bran skin is dim, but passes through the improvement of the cooperation of each raw material and butterflybush flower and fiery sesame oil, system
At the color that finally presents of crisp short cakes with sesame be bright yellow, consumer can be excited to eat desire, while the crisp short cakes with sesame being fabricated to is without sweet taste
The additives such as agent, antistaling agent, coloring agent are a kind of healthy food.In addition butterflybush flower has clearing heat-fire, the function to nourish the liver to improve visual acuity
Effect can assist in the internal heat of removal crisp short cakes with sesame, keep sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame for a wider population, edible more to trust.
Specific embodiment
Below with reference to specific embodiment, the invention will be further described.
Embodiment 1
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 90 parts of sweet cherry roots wheat bran, low muscle face
It is 120 parts of powder, 35 parts of gomuti palm powder, 20 parts of Semen sesami nigrum, 30 parts of oatmeal, 80 parts of white granulated sugar, 100 parts of corn oil, 60 parts of egg pulp, small
4 parts of soda, 1.5 parts of salt, 20 parts of shredded coconut stuffing, 25 parts of fiery sesame oil.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
S1, ingredient:
A, the flesh separation in pomelo peel is taken out and powder is made, obtain shaddock flesh powder, it is spare；
Prepare the shaddock severe edema due to hypofunction of the spleen:
(1) pomelo peel of flesh will have been gone to clean up, powder is made after drying, sieves with 100 mesh sieve, obtains shaddock peel powder；
(2) niacin, vitamin C, salt are added to the water dissolution, shaddock peel powder is then added and mixes, each raw material is pressed
Parts by weight meter is as follows: 65 parts of shaddock peel powder, 250 parts of water, 0.3 part of vitamin C, 3 parts of niacin, and 0.4 part of salt；Ultrasonic wave again
20min, ultrasonic power 450W are extracted, operating temperature is 75 DEG C, and filtering takes filtrate；
(3) pH of filtrate is adjusted to 5.5 with vinegar, and is cooled to 10-15 DEG C, stood 6h, obtain mixed liquor；
(4) mixed liquor is taken to be centrifuged, supernatant is the shaddock severe edema due to hypofunction of the spleen.
White granulated sugar and fiery sesame oil are added in the shaddock severe edema due to hypofunction of the spleen, after being uniformly dissolved, obtains feed liquid；The amount of taking of the shaddock severe edema due to hypofunction of the spleen can
Rule of thumb take appropriate, when experience deficiency can be slightly a small amount of, be supplemented the shaddock severe edema due to hypofunction of the spleen when modulating dough water shortage in the later period.
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, be then added and be ground into smalls
Sweet cherry roots wheat bran and oatmeal, Self- raising flour, gomuti palm powder, Semen sesami nigrum, shredded coconut stuffing and step A made from shaddock flesh powder, mix
Crisp short cakes with sesame production material is obtained after even, the additional amount of the shaddock flesh powder is the 8% of crisp short cakes with sesame production material total weight；It makes and expects in crisp short cakes with sesame
Middle addition feed liquid, then dough is modulated into dough mixing machine；
S2, forming: dough stands 8min, and segmentation rubs circle with the hands into 25g/ beads, is put into stamp by flat, compacting, molding
It is demoulded afterwards, obtains cake embryo；
S3, baking: being put into oven cooking cycle for the cake embryo after demoulding, and temperature is to get angry 175 DEG C, and lower fiery 175 DEG C, baking
15min is packed after being cooled to room temperature, is put in storage.
Embodiment 2
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 95 parts of sweet cherry roots wheat bran, low muscle face
It is 125 parts of powder, 38 parts of gomuti palm powder, 22 parts of Semen sesami nigrum, 35 parts of oatmeal, 86 parts of white granulated sugar, 105 parts of corn oil, 65 parts of egg pulp, small
4.5 parts of soda, 1.8 parts of salt, 22 parts of shredded coconut stuffing, 28 parts of fiery sesame oil.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
S1, ingredient:
A, the flesh separation in pomelo peel is taken out and powder is made, obtain shaddock flesh powder, it is spare；
The pomelo peel of flesh will have been gone to shred, be added to the water, while salt is added, the pomelo peel, salt, water mass ratio
For 8:0.1:20；When pomelo peel powder is added to the water, it is also added into butterflybush flower, the additional amount of the butterflybush flower is water weight
25%；80 DEG C are heated to, 20min is kept, filtering takes filtrate, obtains the shaddock severe edema due to hypofunction of the spleen；White granulated sugar and fire are added in the shaddock severe edema due to hypofunction of the spleen
Sesame oil after being uniformly dissolved, obtains feed liquid；
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, be then added and be ground into smalls
Sweet cherry roots wheat bran and oat, Self- raising flour, gomuti palm powder, Semen sesami nigrum, shredded coconut stuffing and step A made from shaddock flesh powder, mix
After obtain crisp short cakes with sesame production material, the additional amount of the shaddock flesh powder is the 5% of crisp short cakes with sesame production material total weight；In crisp short cakes with sesame production material
Feed liquid is added, then is modulated into dough in dough mixing machine；
S2, forming: dough stands 5min, and segmentation rubs circle with the hands into 20g/ beads, is put into stamp by flat, compacting, molding
It is demoulded afterwards, obtains cake embryo；
S3, baking: the cake embryo after demoulding is put into oven cooking cycle, temperature is that 170 DEG C of fire, baking 20min are cooled to up and down
It packs, be put in storage after room temperature.
Embodiment 3
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 80 parts of sweet cherry roots wheat bran, low muscle face
It is 110 parts of powder, 30 parts of gomuti palm powder, 15 parts of Semen sesami nigrum, 20 parts of oatmeal, 70 parts of white granulated sugar, 90 parts of corn oil, 50 parts of egg pulp, small
3 parts of soda, 1 part of salt, 15 parts of shredded coconut stuffing, 20 parts of fiery sesame oil.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
S1, ingredient:
A, the flesh separation in pomelo peel is taken out and powder is made, obtain shaddock flesh powder, it is spare；
The pomelo peel of flesh will have been gone to shred, be added to the water, while salt is added, the pomelo peel, salt, water mass ratio
For 9:0.1:25；85 DEG C are heated to, 15min is kept, filtering takes filtrate, obtains the shaddock severe edema due to hypofunction of the spleen；White sand is added in the shaddock severe edema due to hypofunction of the spleen
Sugar and fiery sesame oil, after being uniformly dissolved, obtain feed liquid；
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, be then added and be ground into smalls
Sweet cherry roots wheat bran and oat, Self- raising flour, gomuti palm powder, Semen sesami nigrum, shredded coconut stuffing and step A made from shaddock flesh powder, mix
After obtain crisp short cakes with sesame production material, the additional amount of the shaddock flesh powder is the 10% of crisp short cakes with sesame production material total weight；It makes and expects in crisp short cakes with sesame
Middle addition feed liquid, then dough is modulated into dough mixing machine；
S2, forming: dough stands 10min, and segmentation rubs circle with the hands into 30g/ beads, is put into stamp by flat, compacting, molding
It is demoulded afterwards, obtains cake embryo；
S3, baking: the cake embryo after demoulding is put into oven cooking cycle, temperature is that 180 DEG C of fire, baking 10min are cooled to up and down
It packs, be put in storage after room temperature.
Embodiment 4
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 100 parts of sweet cherry roots wheat bran, low muscle
130 parts of flour, 40 parts of gomuti palm powder, 25 parts of Semen sesami nigrum, 40 parts of oatmeal, 90 parts of white granulated sugar, 110 parts of corn oil, 70 parts of egg pulp,
5 parts of sodium bicarbonate, 2 parts of salt, 25 parts of shredded coconut stuffing, 30 parts of fiery sesame oil.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
S1, ingredient:
A, pomelo peel is shredded, is added to the water, while salt is added, the pomelo peel, salt, water mass ratio be 10:
0.2:30；90 DEG C are heated to, 10min is kept, filtering takes filtrate, obtains the shaddock severe edema due to hypofunction of the spleen；In the shaddock severe edema due to hypofunction of the spleen be added white granulated sugar and
Fiery sesame oil after being uniformly dissolved, obtains feed liquid；
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, be then added and be ground into smalls
Sweet cherry roots wheat bran and oat, Self- raising flour, gomuti palm powder, Semen sesami nigrum and shredded coconut stuffing, obtained after mixing crisp short cakes with sesame production material, in crisp short cakes with sesame system
Feed liquid is added in condiments, then is modulated into dough in dough mixing machine；
S2, forming: dough stands 10min, and segmentation rubs circle with the hands into 25g/ beads, is put into stamp by flat, compacting, molding
It is demoulded afterwards, obtains cake embryo；
S3, baking: the cake embryo after demoulding is put into oven cooking cycle, temperature is that 175 DEG C of fire, baking 15min are cooled to up and down
It packs, be put in storage after room temperature.
Comparative example
A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, is made of the raw material of following parts by weight: 90 parts of sweet cherry roots wheat bran, low muscle face
150 parts of powder, 20 parts of Semen sesami nigrum, 30 parts of oatmeal, 80 parts of white granulated sugar, 100 parts of corn oil, 60 parts of egg pulp, 3 parts of sodium bicarbonate, salt 2
Part, 20 parts of shredded coconut stuffing.
The production method of the sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, includes the following steps:
(1) ingredient: first egg pulp, white granulated sugar, corn oil are beaten uniformly in basin, adds salt, sodium bicarbonate stirs evenly, so
Sweet cherry roots wheat bran, Self- raising flour, Semen sesami nigrum, oatmeal and shredded coconut stuffing are added together afterwards, dough is modulated into dough mixing machine；
(2) shape: dough stands 10min, and segmentation rubs circle with the hands into 25g/ beads, is put into stamp by flat, compacting, molding
It is demoulded afterwards；
(3) it toasts: the cake embryo after demoulding being put into oven cooking cycle, temperature is 170-180 DEG C fiery up and down, baking about 15min
Can be mature, it packs, be put in storage after being cooled to room temperature.
Sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame made from Example and comparative example, referring to the detection method of Biscuits Food Texture
It is detected, sensory evaluation scores are referring to shortbread type biscuit sense organ in National Standard of the People's Republic of China " GB/T20980-2007 biscuit "
Index makes sense organ evaluating meter.Each group sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame is by 50 persons of foretasting from color (20%), shape
(30%), (30%) four flavor (20%), mouthfeel aspect carry out sensory evaluation, and standards of grading are shown in Table 1.
Table 1
Table 2 is the testing result of sensory score result (being averaged) and hardness, crisp brittleness, adhesiveness.
Table 2
| Group | Sensory evaluation scores/point | Hardness/N | Crisp brittleness/N | Adhesiveness/mJ |
| Embodiment 1 | 91.3 | 286.3 | 188.5 | 0.55 |
| Embodiment 2 | 90.5 | 271.0 | 200.3 | 0.50 |
| Embodiment 3 | 87.8 | 265.1 | 193.7 | 0.46 |
| Embodiment 4 | 84.0 | 253.6 | 153.9 | 0.58 |
| Comparative example | 72.5 | 478.1 | 109.0 | 0.31 |
As the data of table 2 it is found that crisp short cakes with sesame sensory evaluation scores highest made from embodiment 1, embodiment 2 are not much different, embodiment 3
Slightly reduce, it is slightly inferior in terms of color because butterflybush flower is not added for it, therefore sensory evaluation scores are declined；Embodiment 4 is not because
Using butterflybush flower, it is added without shaddock flesh, so the scoring of color, shape and mouthfeel is declined.And comparative example is directly to make
Crisp short cakes with sesame is prepared together with sweet cherry roots wheat bran and other raw materials, and gomuti palm powder is not added and fiery sesame oil is deployed, close illiteracy is not added yet
Flower improves color, therefore differs larger than embodiment in terms of shape, flavor, mouthfeel and color.
Hardness indicates that object deforms required power, and biscuit hardness then shows as coughing up tooth degree on sense organ, and hardness is bigger,
It is deeper to cough up tooth degree, it is more difficult to chew, is not crisp；Hardness is too small, packed and transported that is non-seismic, being unfavorable for product.The hardness mistake of biscuit
The big or too small mouthfeel that will affect biscuit, the hardness of general shortbread type biscuit are advisable in 250-400N.
In texture, bursting force is called crisp brittleness, indicates power required for crushed product, crisp brittleness can be certain
The mouthfeel of crisp short cakes with sesame is showed in degree, the crisp brittleness of general shortbread type biscuit is advisable with 150-350N.
Adhesiveness removes power required for them when indicating that foodstuff surface and other objects (tongue, tooth, oral cavity) adhere to.Cake
Dry adhesion shows as its degree of sticking to one's teeth on sense organ, and adhesiveness is bigger, and degree of sticking to one's teeth is bigger, when adhesiveness is too small, mouthfeel crispness
Bad, the adhesiveness of general shortbread type biscuit is advisable in 0.45-0.60mJ.
It, can be very by the data comparison of table 2 it is found that the present invention by being added the raw materials such as gomuti palm powder, fiery sesame oil in the feed
Hardness, crisp brittleness, the adhesiveness etc. of good adjustment sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame final finished, guarantee have used sweet cherry roots wheat bran
It is in shape that crisp short cakes with sesame as raw material is also able to maintain various aspects of performance.
Inventor has also done the additional amount comparative test of gomuti palm powder, base stock are as follows: sweet cherry roots wheat bran 90g, Self- raising flour
150g, Semen sesami nigrum 20g, oatmeal 30g, white granulated sugar 80g, corn oil 100g, egg pulp 60g, sodium bicarbonate 3g, salt 2g, shredded coconut stuffing
20g, fiery sesame oil 25g；Production method is the same as embodiment 1；It the results are shown in Table 3；
Table 3
By the data of table 3 it is found that the production for sweet cherry roots wheat bran crisp short cakes with sesame, the additive amount strong influence finished product of gomuti palm powder
Mouthfeel, and gomuti palm powder additional amount need be suitable for.
Inventor has also done the additional amount comparative test of fiery sesame oil, base stock are as follows: sweet cherry roots wheat bran 90g, Self- raising flour
150g, Semen sesami nigrum 20g, oatmeal 30g, gomuti palm powder 35g, white granulated sugar 80g, corn oil 100g, egg pulp 60g, sodium bicarbonate 3g, salt
2g, shredded coconut stuffing 20g；Production method is the same as embodiment 1；It the results are shown in Table 4.
Table 4
The fiery sesame oil that the present invention is added mainly is added according to gomuti palm powder, the characteristic of sweet cherry roots wheat bran, can reconcile gomuti palm powder
With the mouthfeel of sweet cherry roots wheat bran, gomuti palm powder is cooperated to adjust hardness, the crisp brittleness etc. of crisp short cakes with sesame, by the data of table 4 it is found that fiery sesame oil
Additional amount being capable of the final product quality of large effect sweet cherry roots wheat bran crisp short cakes with sesame.
Inventor has also done the comparative test of shelf-life, and sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame obtained is placed in 20-25 DEG C
It is stored in environment and observes situation of change；Test group 1 is sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame made from embodiment 1；Test group 2 is real
Apply sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame made from example 2；The preparation method of sweet cherry roots the wheat bran coarse food grain crisp short cakes with sesame and embodiment 1 of test group 3
It is essentially identical, the difference is that: the shaddock severe edema due to hypofunction of the spleen is not used, is directly replaced with clear water；Specific test result is shown in Table 5.
Table 5
| Group | After 1 month | After 2 months | After 3 months | After 6 months |
| Test group 1 | It is unchanged | It is unchanged | It is unchanged | Fragrance is thin out, and appearance is normal |
| Test group 2 | It is unchanged | It is unchanged | It is unchanged | Fragrance is thin out, and appearance is normal |
| Test group 3 | It is unchanged | It darkens, surface softens | There is subtle mildew on surface | Surface mildew is serious, there is stain covering |
By the test result of table 5 it is found that in the case where not adding other preservatives, the homemade pomelo peel water energy of the present invention
Enough shelf-lifves for effectively extending sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this field skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification and perfect therefore of the invention protection model can be made
It encloses to work as and subject to the definition of the claims.
Claims (7)
1. a kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame, which is characterized in that be made of the raw material of following parts by weight: sweet cherry roots wheat bran
80-100 parts, 110-130 parts of Self- raising flour, 30-40 parts of gomuti palm powder, 15-25 parts of Semen sesami nigrum, 20-40 parts of oatmeal, white granulated sugar
70-90 parts, 90-110 parts of corn oil, 50-70 parts of egg pulp, 3-5 parts of sodium bicarbonate, 1-2 parts of salt, 15-25 parts of shredded coconut stuffing, fiery sesame oil
20-30 parts.
2. sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as described in claim 1, which is characterized in that by the raw material system of following parts by weight
At: 90 parts of sweet cherry roots wheat bran, 120 parts of Self- raising flour, 35 parts of gomuti palm powder, 20 parts of Semen sesami nigrum, 30 parts of oatmeal, 80 parts of white granulated sugar,
100 parts of corn oil, 60 parts of egg pulp, 4 parts of sodium bicarbonate, 1.5 parts of salt, 20 parts of shredded coconut stuffing, 25 parts of fiery sesame oil.
3. the production method of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as claimed in claim 1 or 2, which is characterized in that including walking as follows
It is rapid:
S1, ingredient:
A, pomelo peel is shredded, is added to the water, while salt is added, be heated to 80-90 DEG C, keep 10-20min, filtering takes filter
Liquid obtains the shaddock severe edema due to hypofunction of the spleen；White granulated sugar and fiery sesame oil are added in the shaddock severe edema due to hypofunction of the spleen, after being uniformly dissolved, obtains feed liquid；
B, egg pulp, corn oil are mixed and is beaten uniformly, add salt, sodium bicarbonate stirs evenly, the sweet tea for being ground into smalls is then added
Buckwheat bran and oat, Self- raising flour, gomuti palm powder, Semen sesami nigrum and shredded coconut stuffing obtain crisp short cakes with sesame production material, make and expect in crisp short cakes with sesame after mixing
Middle addition feed liquid, then dough is modulated into dough mixing machine；
S2, forming: dough stands 5-10min, and segmentation rubs circle with the hands into the bead of 20-30g/, is put into stamp by flat, compacting, at
It is demoulded after type, obtains cake embryo；
S3, baking: the cake embryo after demoulding is put into oven cooking cycle, temperature is upper and lower 170-180 DEG C of fire, is baked 10-20min, cold
But to packaging, storage after room temperature.
4. the production method of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as claimed in claim 3, it is characterised in that: in step A, the shaddock
Sub- skin, salt, water mass ratio be 8-10:0.1-0.2:20-30.
5. the production method of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as claimed in claim 3, it is characterised in that: when carrying out ingredient,
First the flesh in pomelo peel is separated and is taken out, then pomelo peel is modulated into the shaddock severe edema due to hypofunction of the spleen；The shaddock flesh isolated from pomelo peel, is made
After powder, shaddock flesh powder is obtained, when configuring crisp short cakes with sesame production material, is also added into shaddock flesh powder, the shaddock flesh powder
Additional amount is the 5-10% of crisp short cakes with sesame production material total weight.
6. the production method of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as claimed in claim 3, it is characterised in that: preparing the shaddock severe edema due to hypofunction of the spleen
In the process, when pomelo peel powder being added to the water, it is also added into butterflybush flower, the additional amount of the butterflybush flower is the 20- of water weight
30%.
7. the production method of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame as claimed in claim 3, it is characterised in that: the shaddock severe edema due to hypofunction of the spleen
Preparation method includes the following steps:
(1) pomelo peel is cleaned up, powder is made after drying, sieves with 100 mesh sieve, obtains shaddock peel powder；
(2) niacin, vitamin C, salt are added to the water dissolution, shaddock peel powder is then added and mixes, each raw material is by weight
Number meter is as follows: 60-70 parts of shaddock peel powder, 200-300 parts of water, 0.2-0.4 parts of vitamin C, 2-4 parts of niacin, salt 0.3-
0.5 part；Ultrasonic wave extraction 20-50min again, ultrasonic power 400-500W, operating temperature are 70-80 DEG C, and filtering takes filtrate；
(3) pH of filtrate is adjusted to 5.0-6.0, and is cooled to 10-15 DEG C, stood 5-8h, obtain mixed liquor；
(4) mixed liquor is taken to be centrifuged, supernatant is the shaddock severe edema due to hypofunction of the spleen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811534798.2A CN109349293A (en) | 2018-12-14 | 2018-12-14 | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811534798.2A CN109349293A (en) | 2018-12-14 | 2018-12-14 | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349293A true CN109349293A (en) | 2019-02-19 |
Family
ID=65329681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811534798.2A Withdrawn CN109349293A (en) | 2018-12-14 | 2018-12-14 | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349293A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037085A (en) * | 2019-04-22 | 2019-07-23 | 贵州博欣生态农业科技有限公司 | A kind of production method of blackcurrant pigment crisp short cakes with sesame |
| CN114600932A (en) * | 2022-03-23 | 2022-06-10 | 天津科技大学 | Frozen buckwheat coarse cereal naan and preparation method thereof |
-
2018
- 2018-12-14 CN CN201811534798.2A patent/CN109349293A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037085A (en) * | 2019-04-22 | 2019-07-23 | 贵州博欣生态农业科技有限公司 | A kind of production method of blackcurrant pigment crisp short cakes with sesame |
| CN114600932A (en) * | 2022-03-23 | 2022-06-10 | 天津科技大学 | Frozen buckwheat coarse cereal naan and preparation method thereof |
| CN114600932B (en) * | 2022-03-23 | 2024-05-07 | 天津科技大学 | Frozen buckwheat and multi-grain naan and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564344B (en) | Coarse cereal instant rice and preparation method thereof | |
| CN105594811B (en) | A kind of no seitan cassava nutrient biscuit and preparation method thereof | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| CN106857761A (en) | A kind of full powder cookies of jackfruit seed and preparation method thereof | |
| KR101675379B1 (en) | Method for making of jujube rice-bread | |
| CN104365810A (en) | High-resistance starch lotus seed biscuit and processing method thereof | |
| CN101069525A (en) | Five-colour delicious glutinous rice cake | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN105166895A (en) | Processing method of whole potato flour rice dumplings | |
| CN109349293A (en) | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN103875756B (en) | The crisp Chewy bread of a kind of local flavor is crisp and preparation method thereof | |
| CN104431720A (en) | Coarse grain healthy glutinous rice cake and production method thereof | |
| CN109588445A (en) | A kind of dietary fiber crisp short cakes with sesame and preparation method thereof | |
| CN107136175A (en) | Multifilament layering cracknel and preparation method thereof | |
| CN106689307A (en) | Preserved egg cookies | |
| CN106035483A (en) | Tartary buckwheat pumpkin biscuits and making method thereof | |
| CN101828722A (en) | Uncooked cake of highland barley and yak meat and processing method thereof | |
| CN106172621A (en) | A kind of Potato Cake and preparation method thereof | |
| CN103461441A (en) | Barley green cookie and making method thereof | |
| CN109392983A (en) | A kind of black highland barley cake and preparation method thereof with functions of loosening bowel relieving constipation | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN109645330A (en) | A kind of hemp seed buns and preparation method thereof | |
| CN108029723A (en) | A kind of shortcake cyperue esculentus bean dreg biscuit and preparation method | |
| KR101229744B1 (en) | The mixed composition and barley bread with it and its product method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190219 |
|
| WW01 | Invention patent application withdrawn after publication |