CN111296536A - Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof - Google Patents

Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof Download PDF

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CN111296536A
CN111296536A CN202010271069.3A CN202010271069A CN111296536A CN 111296536 A CN111296536 A CN 111296536A CN 202010271069 A CN202010271069 A CN 202010271069A CN 111296536 A CN111296536 A CN 111296536A
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parts
cooked
cake
oil
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冯来申
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Shanxi Yongxiang And Wenxi Boiled Cake Food Co Ltd
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Shanxi Yongxiang And Wenxi Boiled Cake Food Co Ltd
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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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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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  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention belongs to the technical field of food, and particularly relates to a sucrose-free non-fried zero-additive digestible Wenxi boiled cake and a preparation method thereof, wherein the sucrose-free non-fried zero-additive digestible Wenxi boiled cake is mainly prepared from the following materials in parts by weight: 38-42 parts of boiled cake wrappers, 10-14 parts of stuffing, 1-2 parts of pine nut oil, 3-5 parts of ground sesame oil, 12-14 parts of corn caramel syrup, 11-13 parts of water-washed peeled sesame and 16-18 parts of juice. The invention adopts a scientific formula, and combines non-fried processing technologies such as elutriation, cooking, baking, soaking, stirring, stir-frying, kneading and the like, thereby solving the problems of too greasy, difficult digestion, excessive sweetness and easy oil leakage of the cooked cake for a long time and the problems of poor appearance and taste and short quality guarantee period caused by the problems; meanwhile, the invention has no oil smoke pollution and no waste oil generation in the production process, thereby not only protecting the environment, but also improving the working environment of workers.

Description

Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and a preparation method thereof.
Background
The fond-to-eat boiled cake belongs to special local products in Shanxi, has the history of more than 300 years so far, is a palace tribute in ancient times, and has the first reputation of eight famous points in Shanxi in modern times. The traditional Wenxi boiled cake has high sugar content, is mainly prepared by a frying method, and gradually cannot adapt to the low-sugar idea advocated by modern healthy diet; on the other hand, the traditional Wenxi boiled cake often has oil seepage phenomenon and rancid taste in the storage process, and children, old people and people with weak intestines and stomach eat the cake without good digestion, so that the beauty and the taste of the boiled cake are influenced, and the problem of short shelf life of the boiled cake is caused.
Disclosure of Invention
The invention provides a sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sucrose-free non-fried easy-to-digest sweet-sour-delight boiled cake without additives is mainly prepared from the following materials in parts by weight: 38-42 parts of boiled cake wrappers, 10-14 parts of stuffing, 1-2 parts of pine nut oil, 3-5 parts of ground sesame oil, 12-14 parts of corn caramel syrup, 11-13 parts of water-washed peeled sesame and 16-18 parts of juice.
Further, the biological preservative juice is prepared by mixing any one of hay, ginkgo leaves, fructus forsythiae or citrus peels with water in a weight ratio of 3:7 and soaking for 2 hours, wherein the biological preservative juice is 0.5-1 part.
Further, the boiled cake wrapper is prepared from the following raw materials in parts by weight: 8-12 parts of maltitol, 4-6 parts of sorbitol, 23-26 parts of cottonseed oil, 7-8 parts of water, 38-42 parts of wheat flour, 9-11 parts of wheat bran, 0.2 part of baking soda, 0.8 part of clove, 0.8 part of cinnamon and 0.2 part of salt.
Furthermore, the stuffing is divided into a base material and a seasoning, and the base material and the seasoning are divided into 11-13 parts by weight and 87-89 parts by weight.
Furthermore, the base material is prepared by uniformly mixing the following raw materials in parts by weight: 63-65 parts of oat peel, 21-23 parts of xylitol solution, 9-11 parts of palm oil, 1-2 parts of gizzard powder and 1 part of fennel.
Further, the seasonings are classified into sweet, slightly sweet, sour-sweet and salty-sweet;
the fragrant and sweet seasoning comprises, by weight, 1-2 parts of sesame oil, 1 part of honey, 1-2 parts of lotus root starch, 3-4 parts of minced date and 2 parts of cooked flour;
the slightly sweet seasoning is composed of 1-2 parts by weight of rapeseed oil, 1 part by weight of eggs, 1-2 parts by weight of sucrose-free powdered milk, 3-4 parts by weight of minced bean curd and 2-3 parts by weight of cooked noodles;
the sour and sweet seasoning is composed of 1-2 parts by weight of peanut oil, 2-3 parts by weight of cooked flour, 3-5 parts by weight of hawthorn, 1 part by weight of fructo-oligosaccharide and 1-2 parts by weight of blueberry or strawberry;
the salty and sweet seasoning comprises, by weight, 1-2 parts of soybean oil, 1 part of glucose, 2-3 parts of cooked flour, 2-3 parts of walnut kernels, 0.1 part of spiced salt, 1 part of sunflower seeds, 0.5 part of raisin, 0.5 part of pumpkin seeds and 0.8-1 part of peanuts.
Furthermore, the juice is prepared by uniformly mixing the following materials in parts by weight: 24-26 parts of maltitol, 18-22 parts of xylitol, 13-17 parts of sorbitol, 10 parts of fructo-oligosaccharide and 28-32 parts of maltose syrup; when preparing the boiled cake with the fragrant and sweet stuffing, 4-6 parts of honey is additionally added.
A preparation method of sucrose-free non-fried no-additive digestible Wenxi boiled cake comprises the following steps:
step 1, preparing a fabric: pushing the wheat flour into a steaming room, steaming the wheat flour for 6 hours by using steam to form blocky cooked noodles, airing and crushing the blocky cooked noodles, and sieving the blocky cooked noodles by using a 60-mesh sieve to obtain boiled cake fabrics;
step 2, kneading: the method specifically comprises the following steps:
step 2.1, pouring 8-12 parts of maltitol, 4-6 parts of sorbitol, 23-26 parts of cottonseed oil and 7-8 parts of water into a dough mixer, and fully stirring for 13 minutes;
step 2.2, 38-42 parts of wheat flour is poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.3, 9-11 parts of wheat bran and 0.2 part of baking soda are poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.4, pouring 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt into the dough mixer, and continuously stirring for 1 minute to finish dough kneading;
step 3, cooking and frying the stuffing: the method specifically comprises the following steps:
step 3.1, cleaning the raw materials, removing kernels of the red dates, cleaning the red dates, adding water, and boiling the red dates for 22 minutes for later use; peeling semen Phaseoli Radiati or white semen Phaseoli vulgaris, cleaning, adding water, and boiling for 22 min; removing kernels of fructus crataegi, cleaning, adding water, and boiling for 8 min; washing strawberry or blueberry, adding water, and boiling for 8 min;
step 3.2, respectively putting the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into an oven, slowly baking the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for 30 minutes at low temperature, continuously turning the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for at least 10 times, cooling the walnut kernels to be crisp, and grinding the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into particles;
step 3.3, beating the cooked dates into mashed dates by using a beating machine, beating the cooked mung beans or white kidney beans into mashed beans by using the beating machine, beating the hawthorns into hawthorn pulp by using the beating machine, beating the strawberries or blueberries into fruit pulp by using the beating machine, then respectively putting the mashed dates, the mashed beans, the hawthorn pulp and the fruit pulp into a 200-DEG C high-temperature frying pan, stirring until the mashed dates are kneaded into balls by hands and can be scattered when falling to the ground;
step 3.4, mixing 63-65 parts of oat peel, 21-23 parts of xylitol solution, 9-11 parts of palm oil, 1-2 parts of gizzard powder and 1 part of fennel together by a dough mixer to prepare a bottom material;
step 3.5, preparing the seasoning:
fragrant and sweet seasoning: 1-2 parts of sesame oil, 1 part of honey, 1-2 parts of lotus root powder, 3-4 parts of mashed date and 2 parts of cooked flour are uniformly mixed to prepare the fragrant and sweet seasoning;
slightly sweet seasoning: uniformly mixing 1-2 parts of rapeseed oil, 1 part of eggs, 1-2 parts of sucrose-free powdered milk, 3-4 parts of minced bean curd and 2-3 parts of cooked noodles to prepare a slightly sweet seasoning;
sour and sweet seasoning: 1-2 parts of peanut oil, 2-3 parts of cooked flour, 3-5 parts of hawthorn, 1 part of fructo-oligosaccharide and 1-2 parts of blueberry or strawberry are uniformly mixed to prepare the sour and sweet seasoning;
salty and sweet seasoning: 1-2 parts of soybean oil, 1 part of glucose, 2-3 parts of cooked flour, 2-3 parts of walnut kernel, 0.1 part of spiced salt, 1 part of sunflower seed kernel, 0.5 part of raisin, 0.5 part of pumpkin seed kernel and 0.8-1 part of peanut kernel are uniformly mixed to prepare the peanut kernel paste;
step 3.6, selecting 87-89 parts of different seasonings according to the required taste, and uniformly mixing the seasonings with 11-13 parts of base materials to obtain the required stuffing;
step 4, stuffing wrapping and kneading: adding the kneaded dough into a dough cover hopper of a pie maker for cooking cakes, and adding the prepared stuffing into a pie filling hopper of the pie maker for cooking cakes to prepare a cake blank;
and 5, baking and cooking: putting the cooked cake blank wrapped with the stuffing into a tunnel furnace with the length of 20 meters, and finishing three temperature zones at the speed of 1.25 meters/minute, wherein the upper temperature of the first temperature zone is 120 ℃, the lower temperature of the first temperature zone is 100 ℃, the length of the first temperature zone is 7 meters, the upper temperature of the second temperature zone is 180 ℃, the lower temperature of the second temperature zone is 160 ℃, the length of the second temperature zone is 7 meters, the upper temperature of the third temperature zone is 160 ℃, the lower temperature of the third temperature zone is 120 ℃, and the length of the third temperature zone is 6 meters;
step 6, oil spraying and hot baking: spraying pine nut oil and ground sesame seed oil on the baked cooked cake blank, wherein the oil spraying temperature is 180-200 ℃;
step 7, juice filling: soaking the cooked cake blank after being sprayed with oil and baked in the juice for 30-90 seconds, wherein the temperature of the juice is 15-35 ℃; the concentration of the juice is 70% VOL in winter, 80% VOL in summer and 75% VOL in spring and autumn;
step 8, cooling by wind: carrying out tertiary air cooling on the cooked cake blank after juice filling, wherein the primary air cooling is that an air knife is vertically blown at 90 degrees; the second air cooling is high-power axial flow fan 45-degree inclined blowing; the third air cooling is a dense low-power fan, the mesh belt is fully covered at 60 degrees, and in the air cooling process, the boiled cake moves in a rolling mode so as to round the boiled cake blank and cool the whole boiled cake blank completely and completely;
step 9, hanging syrup and sticking sesame seeds: soaking the cooled cooked cake blank in corn caramel slurry at 80-90 deg.C for 30-50 s, making the soaked cooked cake blank pass through a mesh belt, so that the redundant corn caramel slurry on the surface of the cooked cake blank falls off under the action of self gravity, and after the syrup is hung, making the cooked cake blank be stained with sesame on the surface by a sesame machine;
step 10, dehumidification and sterilization: cooling the boiled cake stuck with the sesame to room temperature by a fan, shaping into an egg-shaped shape by a shaping machine, and then putting the egg-shaped shape into a dehumidifying and sterilizing room for returning, dehumidifying and sterilizing;
step 11, filling nitrogen for internal packaging: placing the sterilized boiled cake in a nitrogen-filled packaging machine, performing secondary sterilization on the boiled cake by the packaging machine through a terminal sterilizer, filling the boiled cake into a packaging bag, vacuumizing the packaging bag, filling nitrogen into the packaging bag, and sealing to obtain the sucrose-free non-fried zero-additive digestible Wenxi boiled cake.
Compared with the prior art, the invention has the following advantages:
1. the invention adopts a scientific formula, and combines non-fried processing technologies such as elutriation, cooking, baking, soaking, stirring, stir-frying, kneading and the like, thereby solving the problems of too greasy, difficult digestion, excessive sweetness and easy oil leakage of the cooked cake for a long time and the problems of poor appearance and taste and short quality guarantee period caused by the problems; meanwhile, the invention has no oil smoke pollution and no waste oil generation in the production process, thereby not only protecting the environment, but also improving the working environment of workers; moreover, the traditional fried boiled cake often drops in oil of the boiled cake component in the making process, thereby causing the damage of the boiled cake, the yield of the boiled cake made by the method of the invention is improved by more than 8 percent, the utilization rate of the raw materials is high, and the cost is saved; the sucrose-free non-fried no-additive easy-to-digest sweet-and-happy-to-cook cake is healthy, nutritious and easy to digest, and can be eaten by diabetics and old people and children with poor digestion function; in addition, the addition of the biological fresh-keeping juice and the use of a nitrogen-filled packing machine greatly improve the fresh-keeping period and the quality guarantee period of the boiled cake, and compared with the quality guarantee period of the traditional boiled cake which is favored by smelling and tasting, the quality guarantee period of the boiled cake is greatly prolonged and can reach more than 6 months at least.
Detailed Description
In order to further illustrate the technical solution of the present invention, the present invention is further illustrated by the following examples.
Example 1
A sucrose-free non-fried easy-to-digest sweet-sour-delight boiled cake without additives is mainly prepared from the following materials in parts by weight: 40 parts of boiled cake wrappers, 12 parts of stuffing, 1 part of pine nut oil, 4 parts of ground sesame oil, 13 parts of corn caramel slurry, 12 parts of washed peeled sesame, 18 parts of slurry and 0.5 part of biological preservative juice.
The boiled cake wrapper is prepared from the following raw materials in parts by weight: 10 parts of maltitol, 5 parts of sorbitol, 25 parts of cottonseed oil, 8 parts of water, 40 parts of wheat flour, 10 parts of wheat bran, 0.2 part of baking soda, 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt.
The stuffing comprises a base material and a seasoning, wherein the base material comprises 12 parts by weight of the base material and 88 parts by weight of the seasoning.
The base material is prepared by uniformly mixing the following raw materials in parts by weight: 65 parts of oat peel, 22 parts of xylitol solution, 10 parts of palm oil, 2 parts of gizzard powder and 1 part of fennel.
The flavoring is divided into fragrant and sweet, slightly sweet, sour and sweet and salty sweet;
the fragrant and sweet seasoning comprises, by weight, 2 parts of sesame oil, 1 part of honey, 1.5 parts of lotus root powder, 3.5 parts of minced date and 2 parts of cooked flour;
the slightly sweet seasoning is composed of 1.5 parts of rapeseed oil, 1 part of eggs, 1.5 parts of sucrose-free powdered milk, 3.5 parts of minced bean curd and 2.5 parts of cooked noodles in parts by weight;
the sour and sweet seasoning is composed of 1.5 parts by weight of peanut oil, 2 parts by weight of cooked flour, 4 parts by weight of hawthorn, 1 part by weight of fructo-oligosaccharide and 1.5 parts by weight of strawberry;
the salty and sweet seasoning comprises, by weight, 1.5 parts of soybean oil, 1 part of glucose, 2.5 parts of cooked flour, 2 parts of walnut kernels, 0.1 part of spiced salt, 1 part of sunflower seeds, 0.5 part of raisins, 0.5 part of pumpkin seeds and 0.9 part of peanuts.
The juice is prepared by uniformly mixing the following materials in parts by weight: 25 parts of maltitol, 20 parts of xylitol, 15 parts of sorbitol, 10 parts of fructo-oligosaccharide and 30 parts of maltose syrup; when preparing the boiled cake with the fragrant and sweet stuffing, 5 parts of honey is additionally added.
The biological fresh-keeping juice is prepared by mixing hay and water in a weight ratio of 3:7 and soaking for 2 hours.
A preparation method of sucrose-free non-fried no-additive digestible Wenxi boiled cake comprises the following steps:
step 1, preparing a fabric: pushing the wheat flour into a steaming room, steaming the wheat flour for 6 hours by using steam to form blocky cooked noodles, airing and crushing the blocky cooked noodles, and sieving the blocky cooked noodles by using a 60-mesh sieve to obtain boiled cake fabrics;
step 2, kneading: the method specifically comprises the following steps:
step 2.1, pouring 10 parts of maltitol, 5 parts of sorbitol, 25 parts of cottonseed oil and 8 parts of water into a dough mixer, and fully stirring for 13 minutes;
step 2.2, pouring 40 parts of wheat flour into the dough mixer, and continuously stirring for 0.5 minute;
step 2.3, 10 parts of wheat bran and 0.2 part of baking soda are poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.4, pouring 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt into the dough mixer, and continuously stirring for 1 minute to finish dough kneading;
step 3, cooking and frying the stuffing: the method specifically comprises the following steps:
step 3.1, cleaning the raw materials, removing kernels of the red dates, cleaning the red dates, adding water, and boiling the red dates for 22 minutes for later use; peeling semen Phaseoli Radiati or white semen Phaseoli vulgaris, cleaning, adding water, and boiling for 22 min; removing kernels of fructus crataegi, cleaning, adding water, and boiling for 8 min; washing strawberry or blueberry, adding water, and boiling for 8 min;
step 3.2, respectively putting the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into an oven, slowly baking the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for 30 minutes at low temperature, continuously turning the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for at least 10 times, cooling the walnut kernels to be crisp, and grinding the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into particles;
step 3.3, beating the cooked dates into mashed dates by using a beating machine, beating the cooked mung beans or white kidney beans into mashed beans by using the beating machine, beating the hawthorns into hawthorn pulp by using the beating machine, beating the strawberries or blueberries into fruit pulp by using the beating machine, then respectively putting the mashed dates, the mashed beans, the hawthorn pulp and the fruit pulp into a 200-DEG C high-temperature frying pan, stirring until the mashed dates are kneaded into balls by hands and can be scattered when falling to the ground;
step 3.4, mixing 65 parts of oat peel, 22 parts of xylitol solution, 10 parts of palm oil, 2 parts of gizzard powder and 1 part of fennel together by a dough mixer to prepare a bottom material;
step 3.5, preparing the seasoning:
fragrant and sweet seasoning: uniformly mixing 2 parts of sesame oil, 1 part of honey, 1.5 parts of lotus root powder, 3.5 parts of mashed date and 2 parts of cooked flour to prepare a fragrant and sweet seasoning;
slightly sweet seasoning: uniformly mixing 1.5 parts of rapeseed oil, 1 part of eggs, 1.5 parts of sucrose-free powdered milk, 3.5 parts of minced bean curd and 2.5 parts of cooked noodles to prepare a slightly sweet seasoning;
sour and sweet seasoning: 1.5 parts of peanut oil, 2 parts of cooked flour, 4 parts of hawthorn, 1 part of fructo-oligosaccharide and 1.5 parts of strawberry are uniformly mixed to prepare the sour and sweet seasoning;
salty and sweet seasoning: 1.5 parts of soybean oil, 1 part of glucose, 2.5 parts of cooked flour, 2 parts of walnut kernel, 0.1 part of spiced salt, 1 part of sunflower seed kernel, 0.5 part of raisin, 0.5 part of pumpkin seed kernel and 0.9 part of peanut kernel are uniformly mixed to prepare the peanut kernel paste;
step 3.6, selecting 88 parts of different seasonings according to the required taste, and uniformly mixing the 88 parts of different seasonings with 12 parts of base materials to obtain the required stuffing;
step 4, stuffing wrapping and kneading: adding the kneaded dough into a dough cover hopper of a pie maker for cooking cakes, and adding the prepared stuffing into a pie filling hopper of the pie maker for cooking cakes to prepare a cake blank;
and 5, baking and cooking: putting the cooked cake blank wrapped with the stuffing into a tunnel furnace with the length of 20 meters, and finishing three temperature zones at the speed of 1.25 meters/minute, wherein the upper temperature of the first temperature zone is 120 ℃, the lower temperature of the first temperature zone is 100 ℃, the length of the first temperature zone is 7 meters, the upper temperature of the second temperature zone is 180 ℃, the lower temperature of the second temperature zone is 160 ℃, the length of the second temperature zone is 7 meters, the upper temperature of the third temperature zone is 160 ℃, the lower temperature of the third temperature zone is 120 ℃, and the length of the third temperature zone is 6 meters;
step 6, oil spraying and hot baking: spraying pine nut oil and ground sesame seed oil on the baked cooked cake blank, wherein the oil spraying temperature is 190 ℃;
step 7, juice filling: soaking the cooked cake blank after being sprayed with oil and baked in the juice for 60 seconds, wherein the temperature of the juice is 25 ℃; the concentration of the juice is 70% VOL in winter, 80% VOL in summer and 75% VOL in spring and autumn;
step 8, cooling by wind: carrying out tertiary air cooling on the cooked cake blank after juice filling, wherein the primary air cooling is that an air knife is vertically blown at 90 degrees; the second air cooling is high-power axial flow fan 45-degree inclined blowing; the third air cooling is a dense low-power fan, the mesh belt is fully covered at 60 degrees, and in the air cooling process, the boiled cake moves in a rolling mode so as to round the boiled cake blank and cool the whole boiled cake blank completely and completely;
step 9, hanging syrup and sticking sesame seeds: soaking the cooled cooked cake blank in corn caramel slurry for 30 seconds, wherein the temperature of the corn caramel slurry is 80 ℃, enabling the soaked cooked cake blank to pass through a mesh belt, so that redundant corn caramel slurry on the surface of the cooked cake blank falls off under the action of self gravity, and after the syrup hanging is finished, soaking sesame seeds on the surface of the cooked cake blank by a sesame machine;
step 10, dehumidification and sterilization: cooling the boiled cake stuck with the sesame to room temperature by a fan, shaping into an egg-shaped shape by a shaping machine, and then putting the egg-shaped shape into a dehumidifying and sterilizing room for returning, dehumidifying and sterilizing;
step 11, filling nitrogen for internal packaging: placing the sterilized boiled cake in a nitrogen-filled packaging machine, performing secondary sterilization on the boiled cake by the packaging machine through a terminal sterilizer, filling the boiled cake into a packaging bag, vacuumizing the packaging bag, filling nitrogen into the packaging bag, and sealing to obtain the sucrose-free non-fried zero-additive digestible Wenxi boiled cake.
Example 2
A sucrose-free non-fried easy-to-digest sweet-sour-delight boiled cake without additives is mainly prepared from the following materials in parts by weight: 38 parts of boiled cake wrappers, 10 parts of stuffing, 1 part of pine nut oil, 3 parts of ground sesame oil, 12 parts of corn caramel syrup, 12 parts of washed peeled sesame, 16 parts of juice and 0.8 part of biological preservative juice.
The boiled cake wrapper is prepared from the following raw materials in parts by weight: 8 parts of maltitol, 4 parts of sorbitol, 23 parts of cottonseed oil, 7 parts of water, 38 parts of wheat flour, 9 parts of wheat bran, 0.2 part of baking soda, 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt.
The stuffing comprises 11 parts of base material and 87 parts of seasoning according to parts by weight.
The base material is prepared by uniformly mixing the following raw materials in parts by weight: 63 parts of oat peel, 21 parts of xylitol solution, 9 parts of palm oil, 1 part of gizzard powder and 1 part of fennel.
The flavoring is divided into fragrant and sweet, slightly sweet, sour and sweet and salty sweet;
the fragrant and sweet seasoning comprises, by weight, 1 part of sesame oil, 1 part of honey, 1 part of lotus root powder, 3 parts of minced date and 2 parts of cooked flour;
the slightly sweet seasoning is composed of 1 part of rapeseed oil, 1 part of eggs, 1 part of sucrose-free powdered milk, 3 parts of minced bean curd and 2 parts of cooked noodles in parts by weight;
the sour and sweet seasoning is composed of 1 part of peanut oil, 2.5 parts of cooked noodles, 3 parts of hawthorn, 1 part of fructo-oligosaccharide and 1 part of blueberry in parts by weight;
the salty and sweet seasoning comprises, by weight, 1 part of soybean oil, 1 part of glucose, 2 parts of cooked flour, 2.5 parts of walnut kernels, 0.1 part of spiced salt, 1 part of sunflower seeds, 0.5 part of raisins, 0.5 part of pumpkin seeds and 0.8 part of peanuts.
The juice is prepared by uniformly mixing the following materials in parts by weight: 24 parts of maltitol, 18 parts of xylitol, 13 parts of sorbitol, 10 parts of fructo-oligosaccharide and 28 parts of maltose syrup; when preparing the boiled cake with the fragrant and sweet stuffing, 4 parts of honey is additionally added.
The biological fresh-keeping juice is prepared by mixing ginkgo leaves and water in a weight ratio of 3:7 and soaking for 2 hours.
A preparation method of sucrose-free non-fried no-additive digestible Wenxi boiled cake comprises the following steps:
step 1, preparing a fabric: pushing the wheat flour into a steaming room, steaming the wheat flour for 6 hours by using steam to form blocky cooked noodles, airing and crushing the blocky cooked noodles, and sieving the blocky cooked noodles by using a 60-mesh sieve to obtain boiled cake fabrics;
step 2, kneading: the method specifically comprises the following steps:
step 2.1, pouring 8 parts of maltitol, 4 parts of sorbitol, 23 parts of cottonseed oil and 7 parts of water into a dough mixer, and fully stirring for 13 minutes;
step 2.2, 38 parts of wheat flour is poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.3, 9 parts of wheat bran and 0.2 part of baking soda are poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.4, pouring 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt into the dough mixer, and continuously stirring for 1 minute to finish dough kneading;
step 3, cooking and frying the stuffing: the method specifically comprises the following steps:
step 3.1, cleaning the raw materials, removing kernels of the red dates, cleaning the red dates, adding water, and boiling the red dates for 22 minutes for later use; peeling semen Phaseoli Radiati or white semen Phaseoli vulgaris, cleaning, adding water, and boiling for 22 min; removing kernels of fructus crataegi, cleaning, adding water, and boiling for 8 min; washing strawberry or blueberry, adding water, and boiling for 8 min;
step 3.2, respectively putting the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into an oven, slowly baking the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for 30 minutes at low temperature, continuously turning the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for at least 10 times, cooling the walnut kernels to be crisp, and grinding the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into particles;
step 3.3, beating the cooked dates into mashed dates by using a beating machine, beating the cooked mung beans or white kidney beans into mashed beans by using the beating machine, beating the hawthorns into hawthorn pulp by using the beating machine, beating the strawberries or blueberries into fruit pulp by using the beating machine, then respectively putting the mashed dates, the mashed beans, the hawthorn pulp and the fruit pulp into a 180-DEG high-temperature frying pan, stirring until the mashed dates are kneaded into balls by hands and can be scattered when falling to the ground;
step 3.4, mixing 63 parts of oat peel, 21 parts of xylitol solution, 9 parts of palm oil, 1 part of gizzard powder and 1 part of fennel together by a dough mixer to prepare a bottom material;
step 3.5, preparing the seasoning:
fragrant and sweet seasoning: uniformly mixing 1 part of sesame oil, 1 part of honey, 1 part of lotus root powder, 3 parts of mashed date and 2 parts of cooked flour to prepare a fragrant and sweet seasoning;
slightly sweet seasoning: uniformly mixing 1 part of rapeseed oil, 1 part of eggs, 1 part of sucrose-free powdered milk, 3 parts of minced bean curd and 2 parts of cooked noodles to prepare a slightly sweet seasoning;
sour and sweet seasoning: 1 part of peanut oil, 2.5 parts of cooked flour, 3 parts of hawthorn, 1 part of fructo-oligosaccharide and 1 part of blueberry are uniformly mixed to prepare a sour-sweet seasoning;
salty and sweet seasoning: 1 part of soybean oil, 1 part of glucose, 2 parts of cooked flour, 2.5 parts of walnut kernel, 0.1 part of spiced salt, 1 part of sunflower seed, 0.5 part of raisin, 0.5 part of pumpkin seed kernel and 0.8 part of peanut kernel are uniformly mixed to prepare the peanut kernel paste;
step 3.6, selecting 87 parts of different seasonings according to the required taste, and uniformly mixing the seasonings with 11 parts of base materials to obtain the required stuffing;
step 4, stuffing wrapping and kneading: adding the kneaded dough into a dough cover hopper of a pie maker for cooking cakes, and adding the prepared stuffing into a pie filling hopper of the pie maker for cooking cakes to prepare a cake blank;
and 5, baking and cooking: putting the cooked cake blank wrapped with the stuffing into a tunnel furnace with the length of 20 meters, and finishing three temperature zones at the speed of 1.25 meters/minute, wherein the upper temperature of the first temperature zone is 120 ℃, the lower temperature of the first temperature zone is 100 ℃, the length of the first temperature zone is 7 meters, the upper temperature of the second temperature zone is 180 ℃, the lower temperature of the second temperature zone is 160 ℃, the length of the second temperature zone is 7 meters, the upper temperature of the third temperature zone is 160 ℃, the lower temperature of the third temperature zone is 120 ℃, and the length of the third temperature zone is 6 meters;
step 6, oil spraying and hot baking: spraying pine nut oil and ground sesame seed oil on the baked cooked cake blank, wherein the oil spraying temperature is 180 ℃;
step 7, juice filling: soaking the cooked cake blank after being sprayed with oil and baked in the juice for 30 seconds, wherein the temperature of the juice is 35 ℃; the concentration of the juice is 70% VOL in winter, 80% VOL in summer and 75% VOL in spring and autumn;
step 8, cooling by wind: carrying out tertiary air cooling on the cooked cake blank after juice filling, wherein the primary air cooling is that an air knife is vertically blown at 90 degrees; the second air cooling is high-power axial flow fan 45-degree inclined blowing; the third air cooling is a dense low-power fan, the mesh belt is fully covered at 60 degrees, and in the air cooling process, the boiled cake moves in a rolling mode so as to round the boiled cake blank and cool the whole boiled cake blank completely and completely;
step 9, hanging syrup and sticking sesame seeds: soaking the cooled cooked cake blank in corn caramel slurry for 40 seconds, wherein the temperature of the corn caramel slurry is 85 ℃, enabling the soaked cooked cake blank to pass through a mesh belt, so that redundant corn caramel slurry on the surface of the cooked cake blank falls off under the action of self gravity, and after the syrup hanging is finished, soaking sesame seeds on the surface of the cooked cake blank by a sesame machine;
step 10, dehumidification and sterilization: cooling the boiled cake stuck with the sesame to room temperature by a fan, shaping into an egg-shaped shape by a shaping machine, and then putting the egg-shaped shape into a dehumidifying and sterilizing room for returning, dehumidifying and sterilizing;
step 11, filling nitrogen for internal packaging: placing the sterilized boiled cake in a nitrogen-filled packaging machine, performing secondary sterilization on the boiled cake by the packaging machine through a terminal sterilizer, filling the boiled cake into a packaging bag, vacuumizing the packaging bag, filling nitrogen into the packaging bag, and sealing to obtain the sucrose-free non-fried zero-additive digestible Wenxi boiled cake.
Example 3
A sucrose-free non-fried easy-to-digest sweet-sour-delight boiled cake without additives is mainly prepared from the following materials in parts by weight: 42 parts of boiled cake wrappers, 14 parts of stuffing, 2 parts of pine nut oil, 5 parts of ground sesame oil, 14 parts of corn caramel syrup, 13 parts of washed peeled sesame, 17 parts of juice and 1 part of biological preservative juice.
The boiled cake wrapper is prepared from the following raw materials in parts by weight: 12 parts of maltitol, 6 parts of sorbitol, 26 parts of cottonseed oil, 7.5 parts of water, 42 parts of wheat flour, 11 parts of wheat bran, 0.2 part of baking soda, 0.8 part of clove, 0.8 part of cinnamon and 0.2 part of salt.
The stuffing comprises 13 parts of bottom material and 89 parts of seasoning according to the parts by weight.
The base material is prepared by uniformly mixing the following raw materials in parts by weight: 64 parts of oat peel, 23 parts of xylitol solution, 11 parts of palm oil, 1.5 parts of gizzard powder and 1 part of fennel.
The flavoring is divided into fragrant and sweet, slightly sweet, sour and sweet and salty sweet;
the fragrant and sweet seasoning comprises, by weight, 1.5 parts of sesame oil, 1 part of honey, 2 parts of lotus root powder, 4 parts of minced date and 2 parts of cooked flour;
the slightly sweet seasoning is composed of 2 parts by weight of rapeseed oil, 1 part by weight of eggs, 2 parts by weight of sucrose-free powdered milk, 4 parts by weight of minced bean curd and 3 parts by weight of cooked noodles;
the sour and sweet seasoning is composed of 2 parts by weight of peanut oil, 3 parts by weight of cooked flour, 5 parts by weight of hawthorn, 1 part by weight of fructo-oligosaccharide and 2 parts by weight of strawberry;
the salty and sweet seasoning comprises 2 parts by weight of soybean oil, 1 part by weight of glucose, 3 parts by weight of cooked flour, 3 parts by weight of walnut kernel, 0.1 part by weight of spiced salt, 1 part by weight of sunflower seed kernel, 0.5 part by weight of raisin, 0.5 part by weight of pumpkin seed kernel and 1 part by weight of peanut.
The juice is prepared by uniformly mixing the following materials in parts by weight: 26 parts of maltitol, 22 parts of xylitol, 17 parts of sorbitol, 10 parts of fructo-oligosaccharide and 30 parts of maltose syrup; when preparing the boiled cake with the fragrant and sweet stuffing, 6 parts of honey is additionally added.
The biological fresh-keeping juice is prepared by mixing citrus peel and water in a weight ratio of 3:7 and soaking for 2 hours.
A preparation method of sucrose-free non-fried no-additive digestible Wenxi boiled cake comprises the following steps:
step 1, preparing a fabric: pushing the wheat flour into a steaming room, steaming the wheat flour for 6 hours by using steam to form blocky cooked noodles, airing and crushing the blocky cooked noodles, and sieving the blocky cooked noodles by using a 60-mesh sieve to obtain boiled cake fabrics;
step 2, kneading: the method specifically comprises the following steps:
step 2.1, pouring 12 parts of maltitol, 6 parts of sorbitol, 26 parts of cottonseed oil and 7.5 parts of water into a dough mixer, and fully stirring for 13 minutes;
step 2.2, adding 42 parts of wheat flour into the dough mixer, and continuously stirring for 0.5 minute;
step 2.3, 11 parts of wheat bran and 0.2 part of baking soda are poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.4, pouring 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt into the dough mixer, and continuously stirring for 1 minute to finish dough kneading;
step 3, cooking and frying the stuffing: the method specifically comprises the following steps:
step 3.1, cleaning the raw materials, removing kernels of the red dates, cleaning the red dates, adding water, and boiling the red dates for 22 minutes for later use; peeling semen Phaseoli Radiati or white semen Phaseoli vulgaris, cleaning, adding water, and boiling for 22 min; removing kernels of fructus crataegi, cleaning, adding water, and boiling for 8 min; washing strawberry or blueberry, adding water, and boiling for 8 min;
step 3.2, respectively putting the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into an oven, slowly baking the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for 30 minutes at low temperature, continuously turning the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for at least 10 times, cooling the walnut kernels to be crisp, and grinding the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into particles;
step 3.3, beating the cooked dates into mashed dates by using a beating machine, beating the cooked mung beans or white kidney beans into mashed beans by using the beating machine, beating the hawthorns into hawthorn pulp by using the beating machine, beating the strawberries or blueberries into fruit pulp by using the beating machine, then respectively putting the mashed dates, the mashed beans, the hawthorn pulp and the fruit pulp into a 180-DEG high-temperature frying pan, stirring until the mashed dates are kneaded into balls by hands and can be scattered when falling to the ground;
step 3.4, mixing 64 parts of oat peel, 23 parts of xylitol solution, 11 parts of palm oil, 1.5 parts of gizzard powder and 1 part of fennel together by a dough mixer to prepare a bottom material;
step 3.5, preparing the seasoning:
fragrant and sweet seasoning: 1.5 parts of sesame oil, 1 part of honey, 2 parts of lotus root powder, 4 parts of mashed date and 2 parts of cooked flour are uniformly mixed to prepare the fragrant and sweet seasoning;
slightly sweet seasoning: uniformly mixing 2 parts of rapeseed oil, 1 part of eggs, 2 parts of sucrose-free powdered milk, 4 parts of minced bean curd and 3 parts of cooked noodles to prepare a slightly sweet seasoning;
sour and sweet seasoning: uniformly mixing 2 parts of peanut oil, 3 parts of cooked flour, 5 parts of hawthorn, 1 part of fructo-oligosaccharide and 2 parts of strawberry to prepare a sour-sweet seasoning;
salty and sweet seasoning: 2 parts of soybean oil, 1 part of glucose, 3 parts of cooked flour, 3 parts of walnut kernel, 0.1 part of spiced salt, 1 part of sunflower seed, 0.5 part of raisin, 0.5 part of pumpkin seed kernel and 1 part of peanut kernel are uniformly mixed to prepare the peanut kernel paste;
step 3.6, selecting 89 parts of different seasonings according to the required taste, and uniformly mixing the 89 parts of different seasonings with 13 parts of base materials to obtain the required stuffing;
step 4, stuffing wrapping and kneading: adding the kneaded dough into a dough cover hopper of a pie maker for cooking cakes, and adding the prepared stuffing into a pie filling hopper of the pie maker for cooking cakes to prepare a cake blank;
and 5, baking and cooking: putting the cooked cake blank wrapped with the stuffing into a tunnel furnace with the length of 20 meters, and finishing three temperature zones at the speed of 1.25 meters/minute, wherein the upper temperature of the first temperature zone is 120 ℃, the lower temperature of the first temperature zone is 100 ℃, the length of the first temperature zone is 7 meters, the upper temperature of the second temperature zone is 180 ℃, the lower temperature of the second temperature zone is 160 ℃, the length of the second temperature zone is 7 meters, the upper temperature of the third temperature zone is 160 ℃, the lower temperature of the third temperature zone is 120 ℃, and the length of the third temperature zone is 6 meters;
step 6, oil spraying and hot baking: spraying pine nut oil and ground sesame seed oil on the baked cooked cake blank, wherein the oil spraying temperature is 200 ℃;
step 7, juice filling: soaking the cooked cake blank after being sprayed with oil and baked in the juice for 90 seconds, wherein the temperature of the juice is 15 ℃; the concentration of the juice is 70% VOL in winter, 80% VOL in summer and 75% VOL in spring and autumn;
step 8, cooling by wind: carrying out tertiary air cooling on the cooked cake blank after juice filling, wherein the primary air cooling is that an air knife is vertically blown at 90 degrees; the second air cooling is high-power axial flow fan 45-degree inclined blowing; the third air cooling is a dense low-power fan, the mesh belt is fully covered at 60 degrees, and in the air cooling process, the boiled cake moves in a rolling mode so as to round the boiled cake blank and cool the whole boiled cake blank completely and completely;
step 9, hanging syrup and sticking sesame seeds: soaking the cooled cooked cake blank in corn caramel slurry for 50 seconds, wherein the temperature of the corn caramel slurry is 90 ℃, enabling the soaked cooked cake blank to pass through a mesh belt, so that redundant corn caramel slurry on the surface of the cooked cake blank falls under the action of self gravity, and after the syrup hanging is finished, soaking sesame seeds on the surface of the cooked cake blank by a sesame machine;
step 10, dehumidification and sterilization: cooling the boiled cake stuck with the sesame to room temperature by a fan, shaping into an egg-shaped shape by a shaping machine, and then putting the egg-shaped shape into a dehumidifying and sterilizing room for returning, dehumidifying and sterilizing;
step 11, filling nitrogen for internal packaging: placing the sterilized boiled cake in a nitrogen-filled packaging machine, performing secondary sterilization on the boiled cake by the packaging machine through a terminal sterilizer, filling the boiled cake into a packaging bag, vacuumizing the packaging bag, filling nitrogen into the packaging bag, and sealing to obtain the sucrose-free non-fried zero-additive digestible Wenxi boiled cake.
The pumpkin seeds of the above examples 1 to 3 may be replaced with watermelon seeds.
While there have been shown and described what are at present considered to be the essential features and advantages of the invention, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (8)

1. A sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without addition is characterized in that: the material is mainly prepared from the following materials in parts by weight: 38-42 parts of boiled cake wrappers, 10-14 parts of stuffing, 1-2 parts of pine nut oil, 3-5 parts of ground sesame oil, 12-14 parts of corn caramel syrup, 11-13 parts of water-washed peeled sesame and 16-18 parts of juice.
2. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 1, wherein: and the biological preservative juice is prepared by mixing any one of hay, ginkgo leaves, fructus forsythiae or citrus peels with water in a weight ratio of 3:7 and soaking for 2 hours.
3. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 2, wherein: the boiled cake wrapper is prepared from the following raw materials in parts by weight: 8-12 parts of maltitol, 4-6 parts of sorbitol, 23-26 parts of cottonseed oil, 7-8 parts of water, 38-42 parts of wheat flour, 9-11 parts of wheat bran, 0.2 part of baking soda, 0.8 part of clove, 0.8 part of cinnamon and 0.2 part of salt.
4. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 3, wherein: the stuffing comprises 11-13 parts of bottom material and 87-89 parts of seasoning according to parts by weight.
5. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 4, wherein: the base material is prepared by uniformly mixing the following raw materials in parts by weight: 63-65 parts of oat peel, 21-23 parts of xylitol solution, 9-11 parts of palm oil, 1-2 parts of gizzard powder and 1 part of fennel.
6. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 5, wherein: the flavoring is divided into fragrant and sweet, slightly sweet, sour and sweet and salty sweet;
the fragrant and sweet seasoning comprises, by weight, 1-2 parts of sesame oil, 1 part of honey, 1-2 parts of lotus root starch, 3-4 parts of minced date and 2 parts of cooked flour;
the slightly sweet seasoning is composed of 1-2 parts by weight of rapeseed oil, 1 part by weight of eggs, 1-2 parts by weight of sucrose-free powdered milk, 3-4 parts by weight of minced bean curd and 2-3 parts by weight of cooked noodles;
the sour and sweet seasoning is composed of 1-2 parts by weight of peanut oil, 2-3 parts by weight of cooked flour, 3-5 parts by weight of hawthorn, 1 part by weight of fructo-oligosaccharide and 1-2 parts by weight of blueberry or strawberry;
the salty and sweet seasoning comprises, by weight, 1-2 parts of soybean oil, 1 part of glucose, 2-3 parts of cooked flour, 2-3 parts of walnut kernels, 0.1 part of spiced salt, 1 part of sunflower seeds, 0.5 part of raisin, 0.5 part of pumpkin seeds and 0.8-1 part of peanuts.
7. The sucrose-free non-fried zero-additive digestible Wenxi cooked cake as claimed in claim 6, wherein: the juice is prepared by uniformly mixing the following materials in parts by weight: 24-26 parts of maltitol, 18-22 parts of xylitol, 13-17 parts of sorbitol, 10 parts of fructo-oligosaccharide and 28-32 parts of maltose syrup; when preparing the boiled cake with the fragrant and sweet stuffing, 4-6 parts of honey is additionally added.
8. A method for preparing the sucrose-free non-fried no-additive digestible Wenxi boiled cake as claimed in claim 7, which is characterized in that: the method comprises the following steps:
step 1, preparing a fabric: pushing the wheat flour into a steaming room, steaming the wheat flour for 6 hours by using steam to form blocky cooked noodles, airing and crushing the blocky cooked noodles, and sieving the blocky cooked noodles by using a 60-mesh sieve to obtain boiled cake fabrics;
step 2, kneading: the method specifically comprises the following steps:
step 2.1, pouring 8-12 parts of maltitol, 4-6 parts of sorbitol, 23-26 parts of cottonseed oil and 7-8 parts of water into a dough mixer, and fully stirring for 13 minutes;
step 2.2, 38-42 parts of wheat flour is poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.3, 9-11 parts of wheat bran and 0.2 part of baking soda are poured into the dough mixer and continuously stirred for 0.5 minute;
step 2.4, pouring 0.8 part of clove, 0.8 part of cassia bark and 0.2 part of salt into the dough mixer, and continuously stirring for 1 minute to finish dough kneading;
step 3, cooking and frying the stuffing: the method specifically comprises the following steps:
step 3.1, cleaning the raw materials, removing kernels of the red dates, cleaning the red dates, adding water, and boiling the red dates for 22 minutes for later use; peeling semen Phaseoli Radiati or white semen Phaseoli vulgaris, cleaning, adding water, and boiling for 22 min; removing kernels of fructus crataegi, cleaning, adding water, and boiling for 8 min; washing strawberry or blueberry, adding water, and boiling for 8 min;
step 3.2, respectively putting the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into an oven, slowly baking the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for 30 minutes at low temperature, continuously turning the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts for at least 10 times, cooling the walnut kernels to be crisp, and grinding the walnut kernels, the pumpkin seed kernels, the sunflower seeds and the peanuts into particles;
step 3.3, beating the cooked dates into mashed dates by using a beating machine, beating the cooked mung beans or white kidney beans into mashed beans by using the beating machine, beating the hawthorns into hawthorn pulp by using the beating machine, beating the strawberries or blueberries into fruit pulp by using the beating machine, then respectively putting the mashed dates, the mashed beans, the hawthorn pulp and the fruit pulp into a 200-DEG C high-temperature frying pan, stirring until the mashed dates are kneaded into balls by hands and can be scattered when falling to the ground;
step 3.4, mixing 63-65 parts of oat peel, 21-23 parts of xylitol solution, 9-11 parts of palm oil, 1-2 parts of gizzard powder and 1 part of fennel together by a dough mixer to prepare a bottom material;
step 3.5, preparing the seasoning:
fragrant and sweet seasoning: 1-2 parts of sesame oil, 1 part of honey, 1-2 parts of lotus root powder, 3-4 parts of mashed date and 2 parts of cooked flour are uniformly mixed to prepare the fragrant and sweet seasoning;
slightly sweet seasoning: uniformly mixing 1-2 parts of rapeseed oil, 1 part of eggs, 1-2 parts of sucrose-free powdered milk, 3-4 parts of minced bean curd and 2-3 parts of cooked noodles to prepare a slightly sweet seasoning;
sour and sweet seasoning: 1-2 parts of peanut oil, 2-3 parts of cooked flour, 3-5 parts of hawthorn, 1 part of fructo-oligosaccharide and 1-2 parts of blueberry or strawberry are uniformly mixed to prepare the sour and sweet seasoning;
salty and sweet seasoning: 1-2 parts of soybean oil, 1 part of glucose, 2-3 parts of cooked flour, 2-3 parts of walnut kernel, 0.1 part of spiced salt, 1 part of sunflower seed kernel, 0.5 part of raisin, 0.5 part of pumpkin seed kernel and 0.8-1 part of peanut kernel are uniformly mixed to prepare the peanut kernel paste;
step 3.6, selecting 87-89 parts of different seasonings according to the required taste, and uniformly mixing the seasonings with 11-13 parts of base materials to obtain the required stuffing;
step 4, stuffing wrapping and kneading: adding the kneaded dough into a dough cover hopper of a pie maker for cooking cakes, and adding the prepared stuffing into a pie filling hopper of the pie maker for cooking cakes to prepare a cake blank;
and 5, baking and cooking: putting the cooked cake blank wrapped with the stuffing into a tunnel furnace with the length of 20 meters, and finishing three temperature zones at the speed of 1.25 meters/minute, wherein the upper temperature of the first temperature zone is 120 ℃, the lower temperature of the first temperature zone is 100 ℃, the length of the first temperature zone is 7 meters, the upper temperature of the second temperature zone is 180 ℃, the lower temperature of the second temperature zone is 160 ℃, the length of the second temperature zone is 7 meters, the upper temperature of the third temperature zone is 160 ℃, the lower temperature of the third temperature zone is 120 ℃, and the length of the third temperature zone is 6 meters;
step 6, oil spraying and hot baking: spraying pine nut oil and ground sesame seed oil on the baked cooked cake blank, wherein the oil spraying temperature is 180-200 ℃;
step 7, juice filling: soaking the cooked cake blank after being sprayed with oil and baked in the juice for 30-90 seconds, wherein the temperature of the juice is 15-35 ℃; the concentration of the juice is 70% VOL in winter, 80% VOL in summer and 75% VOL in spring and autumn;
step 8, cooling by wind: carrying out tertiary air cooling on the cooked cake blank after juice filling, wherein the primary air cooling is that an air knife is vertically blown at 90 degrees; the second air cooling is high-power axial flow fan 45-degree inclined blowing; the third air cooling is a dense low-power fan, the mesh belt is fully covered at 60 degrees, and in the air cooling process, the boiled cake moves in a rolling mode so as to round the boiled cake blank and cool the whole boiled cake blank completely and completely;
step 9, hanging syrup and sticking sesame seeds: soaking the cooled cooked cake blank in corn caramel slurry at 80-90 deg.C for 30-50 s, making the soaked cooked cake blank pass through a mesh belt, so that the redundant corn caramel slurry on the surface of the cooked cake blank falls off under the action of self gravity, and after the syrup is hung, making the cooked cake blank be stained with sesame on the surface by a sesame machine;
step 10, dehumidification and sterilization: cooling the boiled cake stuck with the sesame to room temperature by a fan, shaping into an egg-shaped shape by a shaping machine, and then putting the egg-shaped shape into a dehumidifying and sterilizing room for returning, dehumidifying and sterilizing;
step 11, filling nitrogen for internal packaging: placing the sterilized boiled cake in a nitrogen-filled packaging machine, performing secondary sterilization on the boiled cake by the packaging machine through a terminal sterilizer, filling the boiled cake into a packaging bag, vacuumizing the packaging bag, filling nitrogen into the packaging bag, and sealing to obtain the sucrose-free non-fried zero-additive digestible Wenxi boiled cake.
CN202010271069.3A 2020-04-08 2020-04-08 Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof Pending CN111296536A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112293660A (en) * 2020-11-04 2021-02-02 闻喜县任诚意煮饼食品开发有限公司 Method and equipment for making boiled cake
CN112715602A (en) * 2020-12-29 2021-04-30 山西永祥和闻喜煮饼食品有限责任公司 Coarse grain sugar-free sweet-and-happy boiled cake and preparation method thereof
CN115669697A (en) * 2022-11-04 2023-02-03 山西永祥和闻喜煮饼食品有限责任公司 Method for making biscuits capable of being cooked in a happy state

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CN106577949A (en) * 2016-12-13 2017-04-26 福泉市龙昌赵仕梅月饼厂 Pumpkin and red bean moon cake and preparation method thereof
CN109953091A (en) * 2019-03-28 2019-07-02 张怀铎 16 benevolence moon cakes and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106577949A (en) * 2016-12-13 2017-04-26 福泉市龙昌赵仕梅月饼厂 Pumpkin and red bean moon cake and preparation method thereof
CN109953091A (en) * 2019-03-28 2019-07-02 张怀铎 16 benevolence moon cakes and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112293660A (en) * 2020-11-04 2021-02-02 闻喜县任诚意煮饼食品开发有限公司 Method and equipment for making boiled cake
CN112715602A (en) * 2020-12-29 2021-04-30 山西永祥和闻喜煮饼食品有限责任公司 Coarse grain sugar-free sweet-and-happy boiled cake and preparation method thereof
CN115669697A (en) * 2022-11-04 2023-02-03 山西永祥和闻喜煮饼食品有限责任公司 Method for making biscuits capable of being cooked in a happy state

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Application publication date: 20200619