CN110973192A - Flaxseed coarse grain walnut cakes and preparation method thereof - Google Patents
Flaxseed coarse grain walnut cakes and preparation method thereof Download PDFInfo
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- CN110973192A CN110973192A CN201911015416.XA CN201911015416A CN110973192A CN 110973192 A CN110973192 A CN 110973192A CN 201911015416 A CN201911015416 A CN 201911015416A CN 110973192 A CN110973192 A CN 110973192A
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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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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Abstract
The invention belongs to the technical field of walnut cake foods, and particularly relates to a flaxseed coarse grain walnut cake and a preparation method thereof; the flaxseed coarse grain walnut cake comprises the following components in parts by weight: 100-300 parts of coarse grain powder, 100-300 parts of low-gluten flour, 220-350 parts of powdered sugar, 300-600 parts of ghee, 50-100 parts of eggs, 3-6 parts of baking powder, 1-2 parts of stinky powder, 2-5 parts of soda powder, 100-350 parts of salad oil, 3-7 parts of salt and 3-5 parts of flaxseed. According to the flaxseed coarse grain walnut cake, flaxseed, coarse grain and walnut cake are organically combined in the traditional walnut cake processing process to prepare the nutritional flaxseed coarse grain walnut cake with good flavor and taste, and the nutritional and edible values of the walnut cake are improved by the essential fatty acid in the flaxseed, the dietary fiber in the coarse grain and other nutritional ingredients.
Description
Technical Field
The invention belongs to the technical field of walnut cakes, and particularly relates to a flaxseed coarse grain walnut cake and a preparation method thereof.
Background
The walnut cake is a traditional special snack suitable for both south and north, is famous nationwide due to the characteristics of dryness, crispness and sweetness, and mainly comprises flour, eggs, cream and the like. Most of the existing walnut cakes are made of peanut oil, corn oil or lard oil, and the walnut cakes are single in taste and incomplete in nutritional ingredients.
Flax is also called flax, is one of ten oil crops in the world and is widely distributed in many countries and regions, the flax contains various functional active ingredients, such as α -linolenic acid, omega-3 unsaturated fatty acid, flax diglycoside, flavonoid, lignan and the like, the flax seed oil is vegetable oil with the highest omega-3 content in land, is called liquid gold due to the importance to the body and can supplement brain when being eaten, and the walnut is rich in omega-3 and metabolites thereof.
The coarse grain generally refers to grains other than rice and flour, such as corn, sorghum, millet and the like, and mainly comprises corn, millet, black rice, sorghum, oat, buckwheat and wheat bran in grains, soybeans, green beans, red beans, mung beans and the like of dry beans, and sweet potatoes, Chinese yams, purple potatoes and the like of tubers, as opposed to fine grains. In terms of nutrition, coarse food grains are more nutritious than fine food grains, and in the case of corn and buckwheat, many important nutrients are distributed in embryo buds, bran and epidermis, so that the more refined the processing, the more nutrient loss is. The coarse food grain contains abundant nutrients, such as amino acids, dietary fiber, trace elements, unsaturated fatty acid, etc. Wherein the dietary fiber is beneficial to ensuring the normal operation of the digestive system, and can work with the soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in blood, increase the retention time of food in the stomach, delay the absorption speed of glucose after meals, and reduce the risks of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases; the unsaturated fatty acid can promote the formation of human tissue cells and regulate the metabolism of fat; the trace elements are beneficial to the growth, development and disease resistance of human bodies, for example, iron and selenium are essential elements for resisting fatigue, resisting aging and enriching blood of the human bodies, and particularly, selenium is called as 'anticancer king'.
Flaxseed is not currently used in combination with coarse grain; in the traditional walnut cake, if a certain amount of flaxseed and coarse grain can be added, the nutritional value of the walnut cake can be improved, and the flavor and taste of the walnut cake can be improved.
Disclosure of Invention
Based on the defects in the prior art, the invention provides a flaxseed coarse grain walnut cake and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the flaxseed coarse grain walnut cakes comprise the following components in parts by weight:
100-300 parts of coarse grain powder, 100-300 parts of low-gluten flour, 220-350 parts of powdered sugar, 300-600 parts of ghee, 50-100 parts of eggs, 3-6 parts of baking powder, 1-2 parts of stinky powder, 2-5 parts of soda powder, 100-350 parts of salad oil, 3-7 parts of salt and 3-5 parts of flaxseed.
Preferably, the flaxseed coarse grain walnut cake comprises the following components in parts by weight:
100-200 parts of coarse grain powder, 200-300 parts of low-gluten flour, 300-350 parts of powdered sugar, 350-450 parts of butter, 60-80 parts of eggs, 5-6 parts of baking powder, 1.5-2 parts of stinky powder, 4-5 parts of soda powder, 250-320 parts of salad oil, 4-6 parts of salt and 4-5 parts of flaxseed.
Preferably, the flaxseed coarse grain walnut cake comprises the following components in parts by weight:
150 parts of coarse grain powder, 300 parts of low-gluten flour, 350 parts of powdered sugar, 400 parts of butter, 60 parts of eggs, 6 parts of baking powder, 2 parts of stinky powder, 5 parts of soda powder, 280 parts of salad oil, 5 parts of salt and 5 parts of flaxseed.
The invention also provides a preparation method of the flaxseed coarse grain walnut cake, which comprises the following steps:
(1) detoxifying and perfuming flaxseed;
(2) mixing sugar powder, salad oil, egg, soda powder and odorous powder, adding butter, and stirring;
(3) adding coarse grain powder, low-gluten flour, baking powder and salt, kneading, relaxing for a first predetermined time, and dividing into a plurality of small dough; and continuously loosening for a second preset time, kneading and flattening the small dough, putting the dough into a baking tray, spraying the flaxseeds, brushing egg liquid, putting the baked dough into an oven for baking, and obtaining the flaxseed coarse grain walnut cakes after baking.
Preferably, the step (1) specifically comprises:
preheating an oven, heating to 150-180 ℃, heating to 140-170 ℃, putting the flaxseeds into the oven, baking for 5-15 minutes, and naturally cooling after baking.
Preferably, the baking process in the step (3) comprises:
placing the baking tray in the middle layer of an oven, heating the baking tray for 20 minutes at an upper temperature and a lower temperature, then heating the baking tray, placing the baking tray in the upper layer, coloring the baking tray for 3 minutes, and taking the baking tray out of the oven for cooling.
Preferably, the first predetermined time period is 5-15 minutes.
Preferably, the second predetermined time period is 15-25 minutes.
Preferably, the weight of the small dough is 30-40 g.
Compared with the prior art, the invention has the beneficial effects that:
according to the flaxseed coarse grain walnut cake, flaxseed, coarse grain and walnut cake are organically combined in the traditional walnut cake processing process to prepare the nutritional flaxseed coarse grain walnut cake with good flavor and taste, and the nutritional and edible values of the walnut cake are improved by the essential fatty acid in the flaxseed, the dietary fiber in the coarse grain and other nutritional ingredients.
Detailed Description
The technical solution of the present invention is further described below by means of specific examples.
Example 1:
the preparation method of the flaxseed coarse grain walnut cake comprises the following steps:
(1) detoxifying and perfuming flaxseed; specifically, the method comprises the steps of preheating an oven, heating to 160 ℃ and heating to 140 ℃, and then putting 3 parts of flaxseeds into the oven to bake for 10 minutes for later use;
(2) putting 220 parts of sugar powder, 280 parts of salad oil, 60 parts of eggs, 5 parts of soda powder and 2 parts of stinky powder into a basin, stirring uniformly, adding 300 parts of butter and then continuously stirring uniformly;
(3) then continuously adding 300 parts of coarse grain powder, 300 parts of low-gluten flour, 6 parts of baking powder and 3 parts of salt, kneading, relaxing for 10 minutes, and dividing into a plurality of small dough with the weight of about 35 g;
and (3) continuously loosening for 20 minutes, kneading and flattening the small dough, discharging in a baking tray, spraying the flaxseeds obtained in the step (1), brushing egg liquid, then putting in an oven for baking, and finally obtaining the flaxseed coarse grain walnut cakes.
Wherein, the baking process comprises the following steps: placing the baking tray in the middle layer of an oven, heating the baking tray for 20 minutes at an upper temperature and a lower temperature, then heating the baking tray, placing the baking tray in the upper layer, coloring the baking tray for 3 minutes, and taking the baking tray out of the oven for cooling.
Comparing the flaxseed roughage walnut cake of this example with a conventional walnut cake, and using the smell, texture, mouthfeel, color and appearance of the walnut cake as the basis for sensory evaluation, the sensory evaluation of overall acceptability of the flaxseed roughage walnut cake of this example with the conventional walnut cake was performed using a 9-point profile of preference, which was: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees (5 men and women) of the company to score the walnut cake, the sensory evaluation results are shown in table 1, and as can be seen from table 1, the flaxseed coarse grain walnut cake of the embodiment is higher in the taste, color, appearance, texture and the like than the conventional walnut cake.
TABLE 1 sensory evaluation table for traditional walnut cake and flaxseed coarse grain walnut cake
Example 2:
the preparation method of the flaxseed coarse grain walnut cake comprises the following steps:
(1) detoxifying and perfuming flaxseed; specifically, the method comprises the steps of preheating an oven, heating to 180 ℃ and heating to 170 ℃, and then putting 5 parts of flaxseeds into the oven to bake for 15 minutes for later use;
(2) putting 300 parts of powdered sugar, 280 parts of salad oil, 60 parts of eggs, 5 parts of soda powder and 2 parts of stinky powder into a basin, stirring uniformly, adding 300 parts of butter and then continuously stirring uniformly;
(3) continuously adding 200 parts of coarse grain powder, 300 parts of low-gluten flour, 6 parts of baking powder and 7 parts of salt, kneading, relaxing for 10 minutes, and dividing into a plurality of small dough with the weight of about 35 g;
and (3) continuously loosening for 20 minutes, kneading and flattening the small dough, discharging in a baking tray, spraying the flaxseeds obtained in the step (1), brushing egg liquid, then putting in an oven for baking, and finally obtaining the flaxseed coarse grain walnut cakes.
Wherein, the baking process comprises the following steps: placing the baking tray in the middle layer of an oven, heating the baking tray for 20 minutes at an upper temperature and a lower temperature, then heating the baking tray, placing the baking tray in the upper layer, coloring the baking tray for 3 minutes, and taking the baking tray out of the oven for cooling.
Comparing the flaxseed roughage walnut cake of this example with a conventional walnut cake, and using the smell, texture, mouthfeel, color and appearance of the walnut cake as the basis for sensory evaluation, the sensory evaluation of overall acceptability of the flaxseed roughage walnut cake of this example with the conventional walnut cake was performed using a 9-point profile of preference, which was: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees (5 men and women) of the company to score the walnut cake, the sensory evaluation results are shown in table 2, and as can be seen from table 2, the flaxseed coarse grain walnut cake of the present example is higher in taste, color, appearance, texture, etc. than the conventional walnut cake.
TABLE 2 sensory evaluation table for traditional walnut cake and flaxseed coarse grain walnut cake
Example 3:
the preparation method of the flaxseed coarse grain walnut cake comprises the following steps:
(1) detoxifying and perfuming flaxseed; specifically, the method comprises the steps of preheating an oven, heating to 160 ℃ and heating to 150 ℃, and then putting 5 parts of flaxseeds into the oven to bake for 15 minutes for later use;
(2) putting 350 parts of powdered sugar, 280 parts of salad oil, 60 parts of eggs, 5 parts of soda powder and 2 parts of stinky powder into a basin, uniformly stirring, adding 400 parts of butter and continuously stirring uniformly;
(3) continuously adding 150 parts of coarse grain powder, 300 parts of low-gluten flour, 6 parts of baking powder and 5 parts of salt, kneading, relaxing for 10 minutes, and dividing into a plurality of small dough with the weight of about 35 g;
and (3) continuously loosening for 20 minutes, kneading and flattening the small dough, discharging in a baking tray, spraying the flaxseeds obtained in the step (1), brushing egg liquid, then putting in an oven for baking, and finally obtaining the flaxseed coarse grain walnut cakes.
Wherein, the baking process comprises the following steps: placing the baking tray in the middle layer of an oven, heating the baking tray for 20 minutes at an upper temperature and a lower temperature, then heating the baking tray, placing the baking tray in the upper layer, coloring the baking tray for 3 minutes, and taking the baking tray out of the oven for cooling.
Comparing the flaxseed roughage walnut cake of this example with a conventional walnut cake, and using the smell, texture, mouthfeel, color and appearance of the walnut cake as the basis for sensory evaluation, the sensory evaluation of overall acceptability of the flaxseed roughage walnut cake of this example with the conventional walnut cake was performed using a 9-point profile of preference, which was: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees (5 men and women) of the company to score the walnut cake, the sensory evaluation results are shown in table 3, and as can be seen from table 3, the flaxseed coarse grain walnut cake of the present example is higher in taste, color, appearance, texture, etc. than the conventional walnut cake.
TABLE 3 sensory evaluation table for traditional walnut cake and flaxseed coarse grain walnut cake
In the above examples and their alternatives, the powdered sugar may also be in the amount of 230, 250, 260, 300, 320, 340, etc.
In the above embodiments and alternatives, the salad oil may also be present in 100 parts, 150 parts, 200 parts, 250 parts, 300 parts, 320 parts, 350 parts, and so on, by weight.
In the above embodiments and alternatives, the eggs may also be in parts by weight of 50 parts, 55 parts, 70 parts, 80 parts, 90 parts, 100 parts, etc.
In the above embodiments and alternatives, the weight parts of soda powder may also be 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 4.8 parts, etc.
In the above examples and alternatives, the odorous powder may also be present in 1 part, 1.2 parts, 1.4 parts, 1.5 parts, 1.8 parts, 1.9 parts, etc.
In the above embodiments and alternatives, the weight parts of the ghee can also be 320 parts, 350 parts, 420 parts, 450 parts, 500 parts, 550 parts, 600 parts, etc.
In the above embodiments and alternatives, the coarse food grain powder may also be in the amount of 100 parts, 120 parts, 160 parts, 180 parts, 220 parts, 250 parts, 280 parts, etc.
In the above examples and alternatives, the parts by weight of the weak flour may also be 100 parts, 150 parts, 200 parts, 250 parts, 280 parts, etc.
In the above examples and alternatives, the salt may also be present in 3.5 parts, 4 parts, 4.5 parts, 5.5 parts, 6 parts, 6.5 parts, etc.
In the above examples and alternatives, the parts by weight of flaxseed may also be 3.2 parts, 3.5 parts, 4 parts, 4.5 parts, 4.8 parts, etc.
In the above embodiments and alternatives, the firing temperature in step (1) may also be 155 ℃, 165 ℃, 175 ℃, etc.; the temperature of the lower fire can be 140 deg.C, 145 deg.C, 155 deg.C, 165 deg.C, 170 deg.C, etc.; the roasting time of the flaxseed in the oven may be 5 minutes, 6 minutes, 8 minutes, 12 minutes, 13 minutes, 15 minutes, etc.
In the above embodiments and alternatives thereof, the first predetermined period of time may also be 5 minutes, 6 minutes, 8 minutes, 12 minutes, 13 minutes, 15 minutes, and so on.
In the above embodiments and alternatives thereof, the second predetermined period of time may also be 15 minutes, 18 minutes, 21 minutes, 22 minutes, 24 minutes, 25 minutes, and so on.
In the above embodiments and alternatives, the small dough may also weigh 30g, 32g, 36g, 40g, etc.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.
Claims (9)
1. The flaxseed coarse grain walnut cake is characterized by comprising the following components in parts by weight:
100-300 parts of coarse grain powder, 100-300 parts of low-gluten flour, 220-350 parts of powdered sugar, 300-600 parts of ghee, 50-100 parts of eggs, 3-6 parts of baking powder, 1-2 parts of stinky powder, 2-5 parts of soda powder, 100-350 parts of salad oil, 3-7 parts of salt and 3-5 parts of flaxseed.
2. The flaxseed coarse grain walnut cake as claimed in claim 1, which comprises the following components in parts by weight:
100-200 parts of coarse grain powder, 200-300 parts of low-gluten flour, 300-350 parts of powdered sugar, 350-450 parts of butter, 60-80 parts of eggs, 5-6 parts of baking powder, 1.5-2 parts of stinky powder, 4-5 parts of soda powder, 250-320 parts of salad oil, 4-6 parts of salt and 4-5 parts of flaxseed.
3. The flaxseed coarse grain walnut cake as claimed in claim 2, which comprises the following components in parts by weight:
150 parts of coarse grain powder, 300 parts of low-gluten flour, 350 parts of powdered sugar, 400 parts of butter, 60 parts of eggs, 6 parts of baking powder, 2 parts of stinky powder, 5 parts of soda powder, 280 parts of salad oil, 5 parts of salt and 5 parts of flaxseed.
4. The method of making flaxseed coarse grain walnut cakes according to any one of claims 1 to 3, comprising the steps of:
(1) detoxifying and perfuming flaxseed;
(2) mixing sugar powder, salad oil, egg, soda powder and odorous powder, adding butter, and stirring;
(3) adding coarse grain powder, low-gluten flour, baking powder and salt, kneading, relaxing for a first predetermined time, and dividing into a plurality of small dough; and continuously loosening for a second preset time, kneading and flattening the small dough, putting the dough into a baking tray, spraying the flaxseeds, brushing egg liquid, putting the baked dough into an oven for baking, and obtaining the flaxseed coarse grain walnut cakes after baking.
5. The preparation method according to claim 4, wherein the step (1) specifically comprises:
preheating an oven, heating to 150-180 ℃, heating to 140-170 ℃, putting the flaxseeds into the oven, baking for 5-15 minutes, and naturally cooling after baking.
6. The method according to claim 4, wherein the baking process in the step (3) comprises:
placing the baking tray in the middle layer of an oven, heating the baking tray for 20 minutes at an upper temperature and a lower temperature, then heating the baking tray, placing the baking tray in the upper layer, coloring the baking tray for 3 minutes, and taking the baking tray out of the oven for cooling.
7. The method of claim 4, wherein the first predetermined period of time is 5 to 15 minutes.
8. The method of claim 4, wherein the second predetermined period of time is 15 to 25 minutes.
9. The method of claim 4, wherein the dough has a weight of 30 to 40 g.
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| CN201911015416.XA CN110973192A (en) | 2019-10-24 | 2019-10-24 | Flaxseed coarse grain walnut cakes and preparation method thereof |
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| CN201911015416.XA CN110973192A (en) | 2019-10-24 | 2019-10-24 | Flaxseed coarse grain walnut cakes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838253A (en) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | Nutritional digestible potato-flavored steamed bread slices and preparation method thereof |
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| CN106889150A (en) * | 2017-04-20 | 2017-06-27 | 江西蓓蕾食品有限公司 | Suppress postprandial plasma glucose level walnut cake and preparation method thereof |
| CN108142503A (en) * | 2018-03-13 | 2018-06-12 | 江苏诺普乐生物科技有限公司 | A kind of high calcium coarse grain biscuit and preparation method thereof |
| CN108684781A (en) * | 2018-06-22 | 2018-10-23 | 江西农业大学 | A kind of flavor walnut cake |
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2019
- 2019-10-24 CN CN201911015416.XA patent/CN110973192A/en active Pending
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| CN1433702A (en) * | 2003-03-07 | 2003-08-06 | 清华大学 | Method for preparing flaxseed foods using flaxseed as raw material |
| CN105685170A (en) * | 2014-11-28 | 2016-06-22 | 广西大学 | A sugar-free low-fat coarse food grain biscuit |
| CN105901512A (en) * | 2016-05-05 | 2016-08-31 | 广东轻工职业技术学院 | Flaxseed coarse grain crust and preparation method thereof |
| CN106889150A (en) * | 2017-04-20 | 2017-06-27 | 江西蓓蕾食品有限公司 | Suppress postprandial plasma glucose level walnut cake and preparation method thereof |
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| CN111838253A (en) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | Nutritional digestible potato-flavored steamed bread slices and preparation method thereof |
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Application publication date: 20200410 |