CN110623046A - Sandwich with weight-losing and lipid-lowering functions and making method thereof - Google Patents
Sandwich with weight-losing and lipid-lowering functions and making method thereof Download PDFInfo
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- CN110623046A CN110623046A CN201910928864.2A CN201910928864A CN110623046A CN 110623046 A CN110623046 A CN 110623046A CN 201910928864 A CN201910928864 A CN 201910928864A CN 110623046 A CN110623046 A CN 110623046A
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention relates to the technical field of bread processing, in particular to a sandwich with weight-losing and lipid-lowering functions, which comprises a seed flour, a main face, first stuffing and second stuffing, wherein the main face comprises the following components in parts by weight: 50-60 parts of flour, 8-10 parts of Fuzhuan tea powder, 2.3-2.5 parts of hawthorn powder, 2.0-2.8 parts of mulberry, 12-16 parts of water, 0.5-0.7 part of cream, 4-5 parts of xylitol, 1.6-2 parts of egg liquid, 1.3-1.5 parts of sorbitol, 0.4-0.6 part of vegetable oil, 0.4-0.6 part of edible salt, 0.18-0.2 part of modifier and 0.9-1 part of baking powder. According to the invention, the Fuzhuan tea powder, the hawthorn powder and the mulberry are added into the main surface, so that the product can promote gastric secretion, stimulate gastrointestinal peristalsis, help digestion, facilitate defaecation, decompose fat and reduce fat content in blood while ensuring high nutritive value and good bread flavor of the product, has the functions of losing weight and reducing fat, and greatly meets the requirements of modern green food pursued by people.
Description
Technical Field
The invention relates to the technical field of bread processing, in particular to a sandwich with weight-losing and lipid-lowering functions and a manufacturing method thereof.
Background
The sandwich is a common food, is deeply favored by people due to delicious taste and convenient eating, and is often used as breakfast in the fast-paced life. However, the existing sandwich in the market is high in sugar and fat, single in taste, poor in taste and unbalanced in nutrition, and can not meet the requirements of people.
Disclosure of Invention
The invention aims to overcome the defects and provide the sandwich which can promote gastric secretion, stimulate gastrointestinal peristalsis, decompose fat and reduce the fat content in blood, has the functions of losing weight and reducing fat, has soft, smooth, sweet, crisp and double mouthfeel, is rich in nutrition, and is green and healthy.
In order to achieve the purpose, the technical solution of the invention is as follows: a sandwich with weight-losing and lipid-lowering functions comprises a seed flour, a main face, first stuffing and second stuffing, wherein the seed flour comprises the following components in parts by weight: 70-90 parts of flour, 3-4 parts of egg liquid, 10-20 parts of water, 2-4 parts of xylitol and 0.02-0.04 part of baking powder, wherein the main face comprises the following components in parts by weight: 50-60 parts of flour, 8-10 parts of Fuzhuan tea powder, 2.3-2.5 parts of hawthorn powder, 2.0-2.8 parts of mulberry, 12-16 parts of water, 0.5-0.7 part of cream, 4-5 parts of xylitol, 1.6-2 parts of egg liquid, 1.3-1.5 parts of sorbitol, 0.4-0.6 part of vegetable oil, 0.4-0.6 part of edible salt, 0.18-0.2 part of modifier and 0.9-1 part of baking powder.
Preferably, the first filling comprises the following components in parts by weight: 8-10 parts of salad dressing, 2-3 parts of chicken breast meat and 0.6-1 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 8-10 parts of salad sauce, 3-4 parts of mashed potato and 1-2 parts of corn kernels.
Preferably, the Fuzhuan tea powder is obtained by crushing Fuzhuan tea through a crusher, adding 2-3 times of water, decocting for 2-3 hours, filtering, concentrating, drying, crushing, and filtering through a 100-140-mesh sieve.
Fuzhuan tea belongs to one variety of dark tea, has the reputation of 'life tea' since ancient times, and has the health-care effects of promoting digestion, removing food stagnation, harmonizing stomach, moistening intestines, relaxing bowels, inducing diuresis, reducing fat and losing weight which are beyond the health-care effects of other tea. The Fuzhuan tea comprises tea polyphenol, tea polysaccharide, tea pigment, caffeine and the like, and all of the tea has the functions of reducing fat and losing weight. Tea polyphenols are the general term of polyphenols in tea, and include catechin, anthocyanin, flavonoid, flavonol and phenolic acid, etc., wherein catechin can inhibit the synthesis of fat and cholesterol, and reduce the content of fat in blood; the tea polysaccharide and the tea pigment can promote the enzymolysis of pepsin and trypsin on protein and improve the functions of intestines and stomach of people; the stimulation effect of the caffeine can further improve the secretion of gastric juice, thereby promoting appetite and helping digestion. The special probiotics of the Fuzhuan tea, namely the Eurotium cristatum, can obviously improve the activity of the starch enzyme and the protease, and effectively inhibit the activity of the lipase, thereby being beneficial to the digestion and absorption of starch and protein and inhibiting the decomposition and absorption of fat.
Mulberry has the functions of promoting the production of body fluid to quench thirst, promoting digestion, helping defecation and the like, and eating mulberry can promote gastric secretion, stimulate intestinal peristalsis and relieve dryness-heat. The mulberry is considered by Chinese medicine to be sweet and cold in nature and taste, has the effects of tonifying liver and kidney, promoting the production of body fluid and moistening intestines, blackening hair and improving eyesight and the like, and meanwhile, the mulberry can provide a large amount of fatty acid for a human body, so that the fat can be decomposed and the fat content in blood can be reduced after the fatty acid is absorbed by the human body, the toughness of blood vessels can be increased, and the incidence rate of certain cardiovascular and cerebrovascular diseases can be reduced.
Preferably, the hawthorn powder is obtained by sieving dry hawthorn, crushing and sieving by a 120-140-mesh sieve.
Haw, fructus crataegi, promotes digestion, removes stasis, and expels tapeworm. It is used for treating meat stagnation, abdominal mass, phlegm retention, abdominal distention, acid regurgitation, dysentery, intestinal wind, lumbago, infantile colic, abdominal pain, lochiorrhea, and infantile dyspepsia. Promote digestion, invigorate stomach, promote qi circulation and dissipate blood stasis. Can be used for treating dyspepsia, flatulence, dysentery, abdominal pain, blood stasis, amenorrhea, puerperal stagnation, heart and abdominal pain, hernia pain, and hyperlipidemia.
Preferably, the vegetable oil is one or a combination of more than two of camellia oil, olive oil and walnut oil.
Preferably, the salad dressing is prepared by putting 2-4 parts of milk powder, 9-11 parts of milk, 4-6 parts of white granulated sugar and 0.8-1.2 parts of pepper into a stirrer together and stirring uniformly, then adding 9-11 parts of vegetable oil and stirring for 5-7 min, adding 5-7 parts of fresh lemon juice and stirring uniformly.
Preferably, the sunflower seed kernels are obtained by shelling sunflower seeds, adding 1-2 times of honey, soaking for 1-2 hours, fishing out, baking for 1-2 hours in an oven at the temperature of 50-60 ℃, cooling, uniformly spraying with an edible film solution, and air-drying.
Preferably, the edible membrane solution is one or a combination of more than two of a soy protein isolate membrane solution, a zein membrane solution, a wheat gluten protein membrane solution and a whey protein membrane solution. The edible film has significant water resistance, can delay migration and diffusion of water, oil and other components in food, and has selectable air permeability and permeation resistance, and can prevent volatilization of flavor substances in food.
Preferably, the corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 3-5 min, fishing out, soaking in water at the temperature of 0-4 ℃ until the corn kernels are cooled thoroughly, fishing out, and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich with the functions of losing weight and reducing fat comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3-4 min, stirring rapidly for 1-2 min, taking out the stirred seed flour, placing the seed flour in a container, standing at the temperature of 38-41 ℃ and the humidity of RH 80-90%, and fermenting for 1-2 hours;
B. preparing the mulberry juice: soaking mulberries in saline water for 5-6 min, fishing out, draining, putting into a juicer for juicing, and filtering to obtain mulberry juice;
C. preparation of the main surface: placing flour, Fuzhuan tea powder, hawthorn powder, xylitol, sorbitol, a modifier and baking powder into a stirring barrel, slowly stirring for 9-10 min, adding mulberry juice, water, cream, egg liquid and vegetable oil, slowly stirring for 3-4 min, adding seed flour, slowly stirring for 3-5 min, finally adding salt, quickly stirring anticlockwise for 8-10 min, and quickly stirring clockwise for 5-6 min to obtain dough;
D. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with the particle size of 4-6 mm, adding seasonings, pickling for 10-20 min, adding starch, stirring uniformly, frying, taking out, draining oil, cooling, spraying an edible film solution, and air-drying to obtain chicken granules;
E. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
F. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
G. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 5-8 times to obtain a flour belt;
H. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
I. shaping: respectively carrying out rounding on the small dough units after cutting, enabling the outer surfaces of the small dough units to form a layer of smooth surface skin through rounding, and standing for 10-20 min;
J. secondary noodle pressing: rolling the shaped small dough units through a noodle press again to form square small dough units with the thickness of 7-9 mm;
K. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 80-120 min to obtain fermented small dough, wherein the temperature of the fermentation box is 38-41 ℃, and the humidity is RH 70-80%.
L, baking: placing the fermented small dough into an oven to bake for 25-35 min, and setting the temperature of the oven to be 210-230 ℃ to form bread slices;
m, cooling: cooling the baked bread slices for 3-5 hours in an environment with the room temperature of 14-18 ℃;
n, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
o, slitting: slicing the laminated bread slices into triangles;
p, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
By adopting the technical scheme, the invention has the beneficial effects that: according to the invention, the Fuzhuan tea powder, the hawthorn powder and the mulberry are added into the dough, so that the Fuzhuan tea powder is added while the high nutritional value and the good bread flavor of the product are ensured. Under the synergistic effect of the hawthorn powder and the mulberry, the hawthorn fruit powder and the mulberry fruit can promote gastric secretion, stimulate gastrointestinal peristalsis, help digestion, relieve constipation and promote diuresis, decompose fat, reduce the fat content in blood, so that the product has the functions of losing weight and reducing fat, and greatly meets the modern green food pursued by people. The invention is provided with two kinds of stuffing, which is matched with meat and vegetables, has balanced nutrition, soft, smooth, fragrant, sweet and crisp dual taste, so that the product has multiple flavors, is rich in probiotics, has low fat and low sugar, and is beneficial to digestion and absorption of people. The preparation method is simple, the prepared product has the functions of losing weight and reducing fat, is full of soft, smooth, fragrant, sweet and crisp dual tastes, greatly improves the quality, enriches the diversity of taste bud layers, increases the nutritional value and accords with the green and healthy pursuit of people for life.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1
A sandwich with weight-losing and lipid-lowering functions comprises a seed flour, a main face, first stuffing and second stuffing, wherein the seed flour comprises the following components in parts by weight: 70 parts of flour, 3 parts of egg liquid, 10 parts of water, 2 parts of xylitol and 0.02 part of baking powder, wherein the main face comprises the following components in parts by weight: 50 parts of flour, 8 parts of Fuzhuan tea powder, 2.3 parts of hawthorn powder, 2.0 parts of mulberry, 12 parts of water, 0.5 part of cream, 4 parts of xylitol, 1.6 parts of egg liquid, 1.3 parts of sorbitol, 0.4 part of camellia oil, 0.4 part of edible salt, 0.18 part of modifier and 0.9 part of baking powder.
The first stuffing comprises the following components in parts by weight: 8 parts of salad dressing, 2 parts of chicken breast meat and 0.6 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 8 parts of salad sauce, 3 parts of mashed potato and 1 part of corn kernels.
The Fuzhuan tea powder is obtained by crushing Fuzhuan tea through a crusher, adding 2 times of water, decocting for 2 hours, filtering, concentrating, drying, crushing, and filtering through a 100-mesh sieve.
The hawthorn powder is obtained by sieving dry hawthorn, crushing and sieving with a 120-mesh sieve.
The salad dressing is prepared by putting 2 parts of milk powder, 9 parts of milk, 4 parts of white granulated sugar and 0.8 part of pepper into a stirrer together, uniformly stirring, adding 9 parts of vegetable oil, stirring for 5min, adding 5 parts of fresh lemon juice, and uniformly stirring.
The sunflower seed kernel is prepared by peeling sunflower seeds, adding 1 time of honey, soaking for 1h, taking out, baking in an oven at 50 ℃ for 1h, cooling, uniformly spraying with a soybean protein isolate membrane solution, and air drying.
The corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 3min, fishing out, soaking in water at the temperature of 1 ℃ until the corn kernels are cool, fishing out and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich with the functions of losing weight and reducing fat comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3min, stirring rapidly for 1min, taking out the stirred seed flour, placing in a container, standing at 38 deg.C and RH 80%, and fermenting for 2 hr;
B. preparing the mulberry juice: soaking Mori fructus in saline water for 5min, taking out, draining, juicing in a juicer, and filtering to obtain Mori fructus juice;
C. preparation of the main surface: placing flour, Fuzhuan tea powder, hawthorn powder, xylitol, sorbitol, a modifier and baking powder into a stirring barrel, stirring for 9min at a slow speed, adding mulberry juice, water, cream, egg liquid and camellia oil, stirring for 3min at a slow speed, adding seed flour, stirring for 3min at a slow speed, adding salt, stirring for 8min at a fast speed in a counterclockwise direction, and stirring for 5min at a fast speed in a clockwise direction to obtain dough;
D. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with particle size of 4mm, adding flavoring, pickling for 10min, adding starch, stirring, frying, taking out, draining oil, cooling, spraying soybean protein separation membrane solution, and air drying to obtain chicken granules;
E. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
F. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
G. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 5 times to obtain a flour belt;
H. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
I. shaping: rounding the small dough units after cutting respectively, forming a layer of smooth skin on the outer surfaces of the small dough units through rounding, and standing for 10 min;
J. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units with the thickness of 7 mm;
K. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 80min to obtain fermented small dough, wherein the temperature of the fermentation box is 38 ℃ and the humidity is RH 70%.
L, baking: placing the fermented small dough in an oven to bake for 25min, and setting the temperature of the oven at 210 ℃ to form bread slices;
m, cooling: cooling the baked bread slice at room temperature of 14 deg.C for 5 hr;
n, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
o, slitting: slicing the laminated bread slices into triangles;
p, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
Example 2
A sandwich with weight-losing and lipid-lowering functions comprises a seed flour, a main face, first stuffing and second stuffing, wherein the seed flour comprises the following components in parts by weight: 80 parts of flour, 3.5 parts of egg liquid, 15 parts of water, 3 parts of xylitol and 0.03 part of baking powder, wherein the main face comprises the following components in parts by weight: 55 parts of flour, 9 parts of Fuzhuan tea powder, 2.4 parts of hawthorn powder, 2.4 parts of mulberry, 14 parts of water, 0.6 part of cream, 4.5 parts of xylitol, 1.8 parts of egg liquid, 1.4 parts of sorbitol, 0.5 part of olive oil, 0.5 part of edible salt, 0.19 part of modifier and 0.95 part of baking powder.
The first stuffing comprises the following components in parts by weight: 9 parts of salad dressing, 2.5 parts of chicken breast and 0.8 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 9 parts of salad dressing, 3.5 parts of mashed potato and 1.5 parts of corn kernels.
The Fuzhuan tea powder is obtained by crushing Fuzhuan tea through a crusher, adding 2.5 times of water for decocting for 2.5 hours, filtering, concentrating, drying, crushing, sieving with a 120-mesh sieve and filtering.
The hawthorn powder is obtained by sieving dry hawthorn, crushing and sieving with a 130-mesh sieve.
The salad sauce is prepared by putting 3 parts of milk powder, 10 parts of milk, 5 parts of white granulated sugar and 1 part of pepper into a stirrer together, uniformly stirring, adding 10 parts of vegetable oil, stirring for 6min, adding 6 parts of fresh lemon juice, and uniformly stirring.
The sunflower seed kernel is prepared by peeling sunflower seeds, adding 1.5 times of honey, soaking for 1.5h, taking out, baking in an oven at 55 deg.C for 1.5h, cooling, uniformly spraying zein film solution, and air drying.
The corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 4min, fishing out, soaking in water at the temperature of 3 ℃ until the corn kernels are cool, fishing out and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich with the functions of losing weight and reducing fat comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3.5min, stirring rapidly for 1.5min, taking out the stirred seed flour, placing in a container, standing at 39 deg.C and RH 85%, and fermenting for 1.5 hr;
B. preparing the mulberry juice: soaking Mori fructus in saline water for 5.5min, taking out, draining, juicing in a juicer, and filtering to obtain Mori fructus juice;
C. preparation of the main surface: placing flour, Fuzhuan tea powder, hawthorn powder, xylitol, sorbitol, a modifier and baking powder into a stirring barrel, slowly stirring for 9.5min, adding mulberry juice, water, cream, egg liquid and olive oil, slowly stirring for 3.5min, adding seed flour, slowly stirring for 3.5min, finally adding salt, quickly stirring counterclockwise for 9min, quickly stirring clockwise for 5.5min, and making dough;
D. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with particle size of 5mm, adding flavoring, pickling for 15min, adding starch, stirring, frying, taking out, draining oil, cooling, spraying zein film solution, and air drying to obtain chicken granules;
E. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
F. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
G. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 6 times to obtain a flour belt;
H. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
I. shaping: rounding the small dough units after cutting respectively, forming a layer of smooth skin on the outer surfaces of the small dough units through rounding, and standing for 15 min;
J. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units with the thickness of 8 mm;
K. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 100min to obtain fermented small dough, wherein the temperature of the fermentation box is 39 ℃, and the humidity is RH 75%.
L, baking: placing the fermented small dough in an oven to bake for 30min, wherein the temperature of the oven is set to 220 ℃, and forming bread slices;
m, cooling: cooling the baked bread slice at room temperature of 16 deg.C for 4 hr;
n, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
o, slitting: slicing the laminated bread slices into triangles;
p, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
Example 3
A sandwich with weight-losing and lipid-lowering functions comprises a seed flour, a main face, first stuffing and second stuffing, wherein the seed flour comprises the following components in parts by weight: 90 parts of flour, 4 parts of egg liquid, 20 parts of water, 4 parts of xylitol and 0.04 part of baking powder, wherein the main face comprises the following components in parts by weight: 60 parts of flour, 10 parts of Fuzhuan tea powder, 2.5 parts of hawthorn powder, 2.8 parts of mulberry, 16 parts of water, 0.7 part of cream, 5 parts of xylitol, 2 parts of egg liquid, 1.5 parts of sorbitol, 0.6 part of walnut oil, 0.6 part of edible salt, 0.2 part of modifier and 1 part of baking powder.
The first stuffing comprises the following components in parts by weight: 10 parts of salad dressing, 3 parts of chicken breast meat and 1 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 10 parts of salad sauce, 4 parts of mashed potato and 2 parts of corn kernels.
The Fuzhuan tea powder is obtained by crushing Fuzhuan tea through a crusher, adding 3 times of water, decocting for 3 hours, filtering, concentrating, drying, crushing, and filtering through a 140-mesh sieve.
The hawthorn powder is obtained by sieving dry hawthorn, crushing and sieving with a 140-mesh sieve.
The salad dressing is prepared by putting 4 parts of milk powder, 11 parts of milk, 6 parts of white granulated sugar and 1.2 parts of pepper into a stirrer together, uniformly stirring, adding 11 parts of vegetable oil, stirring for 7min, adding 7 parts of fresh lemon juice, and uniformly stirring.
The sunflower seed kernel is prepared by peeling sunflower seeds, adding 2 times of honey, soaking for 2h, taking out, baking in an oven at 60 ℃ for 2h, cooling, uniformly spraying with a wheat gluten protein film solution, and air drying.
The corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 5min, fishing out, soaking in water at the temperature of 4 ℃ until the corn kernels are cool, fishing out and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich with the functions of losing weight and reducing fat comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 4min, stirring rapidly for 2min, taking out the stirred seed flour, placing in a container, standing at 41 deg.C and RH 90%, and fermenting for 2 hr;
B. preparing the mulberry juice: soaking Mori fructus in saline water for 6min, taking out, draining, juicing in a juicer, and filtering to obtain Mori fructus juice;
C. preparation of the main surface: placing flour, Fuzhuan tea powder, hawthorn powder, xylitol, sorbitol, a modifier and baking powder into a stirring barrel, slowly stirring for 10min, adding mulberry juice, water, cream, egg liquid and walnut oil, slowly stirring for 4min, adding seed flour, slowly stirring for 5min, finally adding salt, quickly stirring anticlockwise for 10min, and quickly stirring clockwise for 6min to obtain dough;
D. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with particle size of 6mm, adding flavoring, pickling for 20min, adding starch, stirring, frying, taking out, draining oil, cooling, spraying wheat gluten protein film solution, and air drying to obtain chicken granules;
E. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
F. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
G. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 8 times to obtain a flour belt;
H. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
I. shaping: rounding the small dough units after cutting respectively, forming a layer of smooth skin on the outer surfaces of the small dough units through rounding, and standing for 20 min;
J. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units with the thickness of 9 mm;
K. fermentation: and placing the small dough units in a fermentation box for fermentation for 120min to obtain fermented small dough, wherein the temperature of the fermentation box is 41 ℃, and the humidity is RH 80%.
L, baking: placing the fermented small dough in an oven to bake for 35min, wherein the temperature of the oven is set to 230 ℃, and forming bread slices;
m, cooling: cooling the baked bread slice at room temperature of 18 deg.C for 5 hr;
n, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
o, slitting: slicing the laminated bread slices into triangles;
p, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
Example 4
A sandwich comprises a seed flour, a main face, a first filling and a second filling, wherein the seed flour comprises the following components in parts by weight: 80 parts of flour, 3.5 parts of egg liquid, 15 parts of water, 3 parts of xylitol and 0.03 part of baking powder, wherein the main face comprises the following components in parts by weight: 55 parts of flour, 14 parts of water, 0.6 part of cream, 4.5 parts of xylitol, 1.8 parts of egg liquid, 1.4 parts of sorbitol, 0.5 part of olive oil, 0.5 part of edible salt, 0.19 part of modifier and 0.95 part of baking powder.
The first stuffing comprises the following components in parts by weight: 9 parts of salad dressing, 2.5 parts of chicken breast and 0.8 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 9 parts of salad dressing, 3.5 parts of mashed potato and 1.5 parts of corn kernels.
The salad sauce is prepared by putting 3 parts of milk powder, 10 parts of milk, 5 parts of white granulated sugar and 1 part of pepper into a stirrer together, uniformly stirring, adding 10 parts of vegetable oil, stirring for 6min, adding 6 parts of fresh lemon juice, and uniformly stirring.
The sunflower seed kernel is prepared by peeling sunflower seeds, adding 1.5 times of honey, soaking for 1.5h, taking out, baking in an oven at 55 deg.C for 1.5h, cooling, uniformly spraying zein film solution, and air drying.
The corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 4min, fishing out, soaking in water at the temperature of 3 ℃ until the corn kernels are cool, fishing out and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich, comprising the steps of:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3.5min, stirring rapidly for 1.5min, taking out the stirred seed flour, placing in a container, standing at 39 deg.C and RH 85%, and fermenting for 1.5 hr;
B. preparation of the main surface: placing flour, xylitol, sorbitol, modifier and baking powder together in a stirring barrel, slowly stirring for 9.5min, adding water, butter, egg liquid and olive oil, slowly stirring for 3.5min, adding seed flour, slowly stirring for 3.5min, adding salt, rapidly stirring counterclockwise for 9min, and rapidly stirring clockwise for 5.5min to obtain dough;
C. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with particle size of 5mm, adding flavoring, pickling for 15min, adding starch, stirring, frying, taking out, draining oil, cooling, spraying zein film solution, and air drying to obtain chicken granules;
D. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
E. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
F. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 6 times to obtain a flour belt;
G. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
H. shaping: rounding the small dough units after cutting respectively, forming a layer of smooth skin on the outer surfaces of the small dough units through rounding, and standing for 15 min;
I. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units with the thickness of 8 mm;
J. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 100min to obtain fermented small dough, wherein the temperature of the fermentation box is 39 ℃, and the humidity is RH 75%.
K. Baking: placing the fermented small dough in an oven to bake for 30min, wherein the temperature of the oven is set to 220 ℃, and forming bread slices;
l, cooling: cooling the baked bread slice at room temperature of 16 deg.C for 4 hr;
m, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
n, slitting: slicing the laminated bread slices into triangles;
o, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
The biggest difference between this example and examples 1 to 3 is that: in the embodiment, the Fuzhuan tea powder, the hawthorn powder and the mulberry are not added.
Example 5
A sandwich comprises a seed flour, a main face, a first filling and a second filling, wherein the seed flour comprises the following components in parts by weight: 70 parts of flour, 3 parts of egg liquid, 10 parts of water, 2 parts of xylitol and 0.02 part of baking powder, wherein the main face comprises the following components in parts by weight: 50 parts of flour, 12 parts of water, 0.5 part of cream, 4 parts of xylitol, 1.6 parts of egg liquid, 1.3 parts of sorbitol, 0.4 part of camellia oil, 0.4 part of edible salt, 0.18 part of modifying agent and 0.9 part of baking powder.
The first stuffing comprises the following components in parts by weight: 8 parts of salad dressing, 2 parts of chicken breast meat and 0.6 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 8 parts of salad sauce, 3 parts of mashed potato and 1 part of corn kernels.
The salad dressing is prepared by putting 2 parts of milk powder, 9 parts of milk, 4 parts of white granulated sugar and 0.8 part of pepper into a stirrer together, uniformly stirring, adding 9 parts of vegetable oil, stirring for 5min, adding 5 parts of fresh lemon juice, and uniformly stirring.
The sunflower seed kernel is prepared by peeling sunflower seeds, adding 1 time of honey, soaking for 1h, taking out, baking in an oven at 50 ℃ for 1h, cooling, uniformly spraying with a soybean protein isolate membrane solution, and air drying.
The corn kernels are obtained by pouring fresh corn kernels into boiling water for boiling for 3min, fishing out, soaking in water at the temperature of 1 ℃ until the corn kernels are cool, fishing out and draining. The corn kernels which are boiled with water are soaked in ice water, so that the crispness of the corn kernels is improved, and the chewing strength is increased.
A method for making a sandwich with the functions of losing weight and reducing fat comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3min, stirring rapidly for 1min, taking out the stirred seed flour, placing in a container, standing at 38 deg.C and RH 80%, and fermenting for 2 hr;
B. preparation of the main surface: placing flour, xylitol, sorbitol, modifier and baking powder together in a stirring barrel, stirring slowly for 9min, adding water, butter, egg liquid and camellia oil, stirring slowly for 3min, adding seed flour, stirring slowly for 3min, adding salt, stirring rapidly and anticlockwise for 8min, and stirring rapidly and clockwise for 5min to obtain dough;
C. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with particle size of 4mm, adding flavoring, pickling for 10min, adding starch, stirring, frying, taking out, draining oil, cooling, spraying soybean protein separation membrane solution, and air drying to obtain chicken granules;
D. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
E. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
F. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 5 times to obtain a flour belt;
G. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
H. shaping: rounding the small dough units after cutting respectively, forming a layer of smooth skin on the outer surfaces of the small dough units through rounding, and standing for 10 min;
I. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units with the thickness of 7 mm;
J. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 80min to obtain fermented small dough, wherein the temperature of the fermentation box is 38 ℃ and the humidity is RH 70%.
K. Baking: placing the fermented small dough in an oven to bake for 25min, and setting the temperature of the oven at 210 ℃ to form bread slices;
l, cooling: cooling the baked bread slice at room temperature of 14 deg.C for 5 hr;
m, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, then covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
n, slitting: slicing the laminated bread slices into triangles;
o, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
The biggest difference between this example and examples 1 to 3 is that: in the embodiment, the Fuzhuan tea powder, the hawthorn powder and the mulberry are not added.
Sensory evaluation of the present invention:
the sandwiches prepared in examples 1-3 were placed on clean, dry white porcelain plates, visually inspected for morphology and color, then cut open with a knife in quarters, observed for texture and impurities, tasted for flavor and mouthfeel, and scored according to the scoring criteria of table 1.
TABLE 1 Scoring standards
10 panelists were randomly selected to perform sensory test scores on each item of the sandwiches manufactured in examples 1 to 3, and then the average score was calculated, and the sensory test score results are shown in table 2.
TABLE 2 sensory test Scoring results
As can be seen from Table 2, the sandwiches produced in examples 1 to 3 of the present invention were evaluated in terms of their shape, surface color, texture, taste and texture.
The invention relates to a method for measuring weight-losing and lipid-lowering functions, which comprises the following steps:
immediately extracting 15 healthy men with the weight of 160-180 jin and 15 healthy women with the weight of 110-130 jin, dividing the healthy men and women into 5 groups, wherein 6 people in each group and half men and women respectively eat the sandwich prepared in the embodiments 1-5 and 250 ml of pure milk, continuously eating for 5 days, fixing the foods at 8 points, 12 points, 16 points and 20 points every day, normally drinking water, fixing the foods at 7 points every day, weighing half, and then the registration conditions of the weights from the first group to the second group are shown in tables 3-7:
TABLE 3 weight enrollment table for first group
As can be seen from Table 3, the first group of people continuously eaten the sandwich of example 1, and the weight of the people decreased significantly by the sixth day, with the decrease of 2.5-3.3 jin. The sandwich of example 1 of the present invention has significant weight and lipid reducing effects.
Table 4 second group weight register table
As can be seen from Table 4, the second group of people continuously eaten the sandwich of example 2, and the weight of the second group of people is obviously reduced by the sixth day, wherein the reduction range is 2.4-3.4 jin. The sandwich of example 2 of the present invention has significant weight and lipid reducing effects.
Table 5 weight registration table of the third group
As can be seen from Table 5, the third group of people continuously eaten the sandwich of example 3, and the weight of the third group of people is obviously reduced by the sixth day, wherein the reduction range is 2.1-2.8 jin. The sandwich of the embodiment 3 of the invention has obvious functions of losing weight and reducing fat.
Table 6 table for weight registration of the fourth group
As can be seen from Table 6, the persons in the fourth group continuously ate the sandwiches in example 4, and the body weight did not change significantly until the sixth day. The sandwich of example 4 of the present invention has no significant weight-reducing and lipid-lowering effect.
TABLE 7 weight registration Table for the fifth group
As can be seen from Table 7, the fifth group of people continuously ate the sandwiches of example 5, and the body weight did not change significantly by the sixth day. The sandwich of example 5 of the present invention has no significant weight-reducing and lipid-lowering effect.
In summary, as can be seen from tables 3 to 7, examples 1 to 3 of the present invention have an obvious weight and lipid reducing function, while examples 4 to 5 do not have an obvious weight and lipid reducing function, because the fu brick tea powder, the hawthorn powder, and the mulberry are added in examples 1 to 3 of the present invention, under the synergistic effect of the three components, the components in the sandwich can promote gastric secretion, stimulate gastrointestinal motility, help digestion, relieve constipation, promote urination, decompose fat, and reduce the fat content in blood, thereby playing a role in weight reduction and lipid reduction.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the scope of the invention, and all equivalent changes and modifications made in the claims of the present invention should be included in the scope of the present invention.
Claims (10)
1. A sandwich with weight-losing and lipid-lowering functions is characterized in that: the bread comprises a seed dough, a main surface, a first filling and a second filling, wherein the seed dough comprises the following components in parts by weight: 70-90 parts of flour, 3-4 parts of egg liquid, 10-20 parts of water, 2-4 parts of xylitol and 0.02-0.04 part of baking powder, wherein the main face comprises the following components in parts by weight: 50-60 parts of flour, 8-10 parts of Fuzhuan tea powder, 2.3-2.5 parts of hawthorn powder, 2.0-2.8 parts of mulberry, 12-16 parts of water, 0.5-0.7 part of cream, 4-5 parts of xylitol, 1.6-2 parts of egg liquid, 1.3-1.5 parts of sorbitol, 0.4-0.6 part of vegetable oil, 0.4-0.6 part of edible salt, 0.18-0.2 part of modifier and 0.9-1 part of baking powder.
2. The sandwich with the function of losing weight and reducing fat according to claim 1, wherein: the first stuffing comprises the following components in parts by weight: 8-10 parts of salad dressing, 2-3 parts of chicken breast meat and 0.6-1 part of sunflower seed kernel, wherein the second stuffing comprises the following components in parts by weight: 8-10 parts of salad sauce, 3-4 parts of mashed potato and 1-2 parts of corn kernels.
3. The sandwich with the function of losing weight and reducing fat according to claim 1, wherein: the Fuzhuan tea powder is obtained by smashing Fuzhuan tea through a smashing machine, adding 2-3 times of water, boiling for 2-3 hours, filtering, concentrating, drying, smashing, and filtering through a 100-140-mesh sieve.
4. The sandwich with the function of losing weight and reducing fat according to claim 1, wherein: the hawthorn powder is obtained by sieving dry hawthorn, crushing and sieving with a 120-140-mesh sieve.
5. The sandwich with the function of losing weight and reducing fat according to claim 1, wherein: the vegetable oil is one or more of oleum Camelliae Japonicae, oleum Olivarum, and oleum Juglandis.
6. The sandwich with the function of losing weight and reducing fat according to claim 2, wherein: the salad sauce is prepared by putting 2-4 parts of milk powder, 9-11 parts of milk, 4-6 parts of white granulated sugar and 0.8-1.2 parts of pepper into a stirrer together and stirring uniformly, then adding 9-11 parts of vegetable oil and stirring for 5-7 min, adding 5-7 parts of fresh lemon juice and stirring uniformly.
7. The sandwich with the function of losing weight and reducing fat according to claim 2, wherein: the sunflower seed kernel is prepared by the steps of peeling sunflower seeds, adding 1-2 times of honey, soaking for 1-2 hours, fishing out, baking for 1-2 hours in an oven at the temperature of 50-60 ℃, cooling, uniformly spraying with an edible film solution, and air-drying.
8. The sandwich with the function of losing weight and reducing fat according to claim 2, wherein: the corn kernels are obtained by pouring fresh corn kernels into boiling water, boiling for 3-5 min, fishing out, soaking in water at the temperature of 0-4 ℃ until the corn kernels are cool, fishing out and draining.
9. A method for making a sandwich according to any one of claims 1-8 having the function of reducing weight and fat, comprising: the method comprises the following steps:
A. making of the seed noodles: placing flour, baking powder and xylitol in a stirring barrel, stirring uniformly, adding egg liquid and water into the stirring barrel, stirring slowly for 3-4 min, stirring rapidly for 1-2 min, taking out the stirred seed flour, placing the seed flour in a container, standing at the temperature of 38-41 ℃ and the humidity of RH 80-90%, and fermenting for 1-2 hours;
B. preparing the mulberry juice: soaking mulberries in saline water for 5-6 min, fishing out, draining, putting into a juicer for juicing, and filtering to obtain mulberry juice;
C. preparation of the main surface: placing flour, Fuzhuan tea powder, hawthorn powder, xylitol, sorbitol, a modifier and baking powder into a stirring barrel, slowly stirring for 9-10 min, adding mulberry juice, water, cream, egg liquid and vegetable oil, slowly stirring for 3-4 min, adding seed flour, slowly stirring for 3-5 min, finally adding salt, quickly stirring anticlockwise for 8-10 min, and quickly stirring clockwise for 5-6 min to obtain dough;
D. preparing chicken granules: cleaning chicken breast, draining, cutting into chicken pieces with the particle size of 4-6 mm, adding seasonings, pickling for 10-20 min, adding starch, stirring uniformly, frying, taking out, draining oil, cooling, spraying an edible film solution, and air-drying to obtain chicken granules;
E. preparing a first filling material: putting salad sauce, chicken granules and sunflower seed kernel together in a stirring barrel, stirring uniformly, and sterilizing;
F. and (3) preparing a second filling material: putting salad sauce, mashed potato and corn kernels into a stirring barrel, stirring uniformly, and sterilizing;
G. primary noodle pressing: rolling the dough through a dough rolling machine, and repeatedly rolling for 5-8 times to obtain a flour belt;
H. splitting the noodles: cutting the dough belt into small dough units with required weight through a dough cutting machine;
I. shaping: respectively carrying out rounding on the small dough units after cutting, enabling the outer surfaces of the small dough units to form a layer of smooth surface skin through rounding, and standing for 10-20 min;
J. secondary noodle pressing: rolling the shaped small dough units by a noodle press again to form square small dough units;
K. fermentation: and (3) placing the small dough units in a fermentation box for fermentation for 80-120 min to obtain fermented small dough, wherein the temperature of the fermentation box is 38-41 ℃, and the humidity is RH 70-80%.
L, baking: placing the fermented small dough into an oven to bake for 25-35 min, and setting the temperature of the oven to be 210-230 ℃ to form bread slices;
m, cooling: cooling the baked bread slices for 3-5 hours in an environment with the room temperature of 14-18 ℃;
n, grouting: pouring out and uniformly coating the first filling material on the cooled bread slices through a filling machine, covering a layer of bread slices, pouring out and uniformly coating the second filling material on the bread slices, and finally covering a layer of bread slices to obtain laminated bread slices;
o, slitting: slicing the laminated bread slices into triangles;
p, packaging: and packaging the sliced bread slices, and filling nitrogen gas to obtain a finished product.
10. The method for making a sandwich with weight-reducing and lipid-lowering functions as claimed in claim 9, wherein: and J, the thickness of the small surface belt unit is 7-9 mm.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107518048A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of nutrition meat particle Toast and preparation method thereof |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| US20190029271A1 (en) * | 2016-03-22 | 2019-01-31 | Fushun Yang | Bread made of vegetables, fruits, flour, eggs or milk, and method for making same |
| CN109430345A (en) * | 2019-01-02 | 2019-03-08 | 大连民族大学 | A kind of whole wheat dark green tea bread and preparation method thereof with fat reducing and weight reducing function |
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- 2019-09-28 CN CN201910928864.2A patent/CN110623046A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20190029271A1 (en) * | 2016-03-22 | 2019-01-31 | Fushun Yang | Bread made of vegetables, fruits, flour, eggs or milk, and method for making same |
| CN107518048A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of nutrition meat particle Toast and preparation method thereof |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| CN109430345A (en) * | 2019-01-02 | 2019-03-08 | 大连民族大学 | A kind of whole wheat dark green tea bread and preparation method thereof with fat reducing and weight reducing function |
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Application publication date: 20191231 |