CN113207924A - Production process of wheat seedling powder pastry - Google Patents
Production process of wheat seedling powder pastry Download PDFInfo
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- CN113207924A CN113207924A CN202110530769.4A CN202110530769A CN113207924A CN 113207924 A CN113207924 A CN 113207924A CN 202110530769 A CN202110530769 A CN 202110530769A CN 113207924 A CN113207924 A CN 113207924A
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- seedling powder
- wheat seedling
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- 239000000843 powder Substances 0.000 title claims abstract description 97
- 241000209140 Triticum Species 0.000 title claims abstract description 87
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000014594 pastries Nutrition 0.000 title claims description 13
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 40
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 31
- 239000010699 lard oil Substances 0.000 claims abstract description 28
- 239000003651 drinking water Substances 0.000 claims abstract description 25
- 235000020188 drinking water Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 19
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 16
- 229940035436 maltitol Drugs 0.000 claims abstract description 15
- 235000010449 maltitol Nutrition 0.000 claims abstract description 15
- 239000000845 maltitol Substances 0.000 claims abstract description 15
- 239000010985 leather Substances 0.000 claims abstract description 13
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 4
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 42
- 239000003921 oil Substances 0.000 claims description 29
- 235000019198 oils Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 14
- 238000005096 rolling process Methods 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 7
- 238000004904 shortening Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000002596 correlated effect Effects 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012536 packaging technology Methods 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- -1 whole wheat flour Chemical compound 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 206010010774 Constipation Diseases 0.000 abstract description 8
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000002641 glycemic effect Effects 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 2
- CYTYCFOTNPOANT-UHFFFAOYSA-N Perchloroethylene Chemical compound ClC(Cl)=C(Cl)Cl CYTYCFOTNPOANT-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D13/30—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
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a production process of wheat seedling powder cakes, which comprises the following steps: the method comprises the following steps: the formulas of several wheat seedling powder sugar alcohol moon cakes or cake products are as follows: the formula of the Yunnan ham moon cake and the Yunnan fresh flower moon cake or cake product comprises the following components: 1) the formula of the leather material comprises: 750g of whole wheat flour (protein 8-12%); 550g of lard oil; 300g of wheat seedling powder; about 250g of drinking water; maltitol 150 g; odorous powder (edible ammonium bicarbonate) 10 g; the treatment of the new process improves the technical problem that constipation people can not suffer from constipation due to eating the product and can inhibit the rapid rise of the glycemic index of a diabetic within two hours after meal to a certain extent; and the effective limit is not reduced; the maltitol (I) is directly used for replacing white granulated sugar from the source of raw materials, and is more suitable for diabetics to eat; the wheat seedling powder which is a high dietary fiber product is added into a moon cake or a cake product, so that the problem that people with constipation cannot suffer from constipation due to eating the product is solved to a certain extent.
Description
Technical Field
The invention belongs to the technical field of food preparation processes, and particularly relates to a production process of wheat seedling powder cakes.
Background
Moon cakes also called moon cakes, small cakes, full-grown cakes, round cakes and the like are season foods in mid-autumn festival. The pastry is one of the favorite traditional foods. Take crisp pastries which are particularly preferred by people as an example: the crisp cake uses more grease and sugar to be prepared into plastic dough or prepared into the pastry dough wrapped by the water and oil wrapper dough, and the pastry dough is subjected to primary crisping and secondary crisping; rolling, wrapping, shaping and baking to obtain the Chinese cake with layered or non-layered texture, and loose and slag-melted mouthfeel.
The crisp cake is produced by adding flour, sugar and oil into small amount of water and chemical leavening agent, and utilizing fermented powder, edible stinky powder, etc. to produce carbon dichloride in the dough to loosen the internal structure and expand the volume of the product. The cake has no sugar on the surface, most products do not contain stuffing, the sugar content is high, some varieties are usually fed with nuts, the surface color is golden, natural cracks exist, and the concave parts of the cracks have light color. The cake has loose and soft taste, fragrant and sweet taste and oily mouthfeel.
The pastry is made up through such technological steps as mixing wheat flour, oil, sugar, egg and water to obtain water-oil wrapper, mixing wheat flour, anhydrous butter or lard to obtain oil cake, wrapping the water-oil wrapper with oil cake, cold storage or not, making dough, and shaping and baking. The cake has well-arranged crust and stuffing with the characteristics of the product.
We find that with the introduction of modern food processing elements in the industrialized production of moon cakes (or cakes), the moon cakes (or cakes) have the characteristics of high-salt, high-oil and high-sugar products with delicious taste, and are not suitable for people with high blood sugar, high blood sugar and high blood sugar, which is a defect of the prior art.
Disclosure of Invention
The invention aims to provide a production process of wheat seedling powder cakes, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of wheat seedling powder cakes comprises the following steps:
the method comprises the following steps: the formulas of several wheat seedling powder sugar alcohol moon cakes or cake products are as follows:
the formula of the Yunnan ham moon cake and the Yunnan fresh flower moon cake or cake product comprises the following components:
1) the formula of the leather material comprises: 750g of whole wheat flour (protein 8-12%); 550g of lard oil; 300g of wheat seedling powder; about 250g of drinking water; maltitol 150 g; odorous powder (edible ammonium bicarbonate) 10 g;
2) the formula of the stuffing materials is as follows:
cloud leg stuffing: 1000g of cooked Yunnan ham dices; 800g of maltitol solution; cooked whole wheat flour 100-; 250g of lard oil; 200-350g of wheat seedling powder;
fresh flower stuffing: 1600g of maltitol; 1000g of food-grade rose; 900g of lard oil; cooked whole wheat flour 600-800 g; 200-400g of wheat seedling powder;
3) the operation method comprises the following steps:
A. uniformly stirring the Yunnan ham stuffing or the fresh flower stuffing according to the formula, and standing for 4-6 hours for later use;
B. respectively taking one third of whole wheat flour and drinking water, and stirring until the whole wheat flour and the drinking water become soft for later use;
C. adding the odor powder into the rest drinking water, and stirring;
D. adding maltitol, the substance for later use in the step C and lard oil into the substance for later use in the step B in sequence and stirring uniformly;
E. adding the wheat seedling powder and the rest whole wheat powder into the substance prepared in the step D, uniformly stirring and standing for 30 minutes for later use;
F. cutting the dough prepared by the step E, and wrapping 30 g of cut Yunnan ham stuffing or 35g of fresh flower stuffing into each dough for later use;
the formula of the wheat seedling powder sugar alcohol Su-type moon cake or cake product comprises the following components:
1) the formula of the stuffing materials is as follows: mixing 12-15% of wheat seedling powder and a proper amount of lard with the stuffing which is mainly purchased in the market;
2) the formula of the leather material comprises:
the formula of the oil skin comprises: 750-900g of whole wheat flour; 400g of lard oil; 250-370g of drinking water; 150-300g of maltitol solution; 100-300g of wheat seedling powder;
the formula of the pastry is as follows: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
3) the operation method comprises the following steps:
A. and (3) shortening treatment: mixing whole wheat flour and wheat seedling flour, adding lard, and kneading until the flour oil is completely mixed; putting the uniformly stirred crisps into a refrigerator with the temperature of 5-15 ℃ for refrigerating for 2 hours for later use; taking out the fried crisp and dividing into 7.5 g of tablets for later use;
B. treatment of the oil skin: uniformly stirring maltitol and lard, adding a proper amount of water, uniformly stirring, adding the uniformly stirred wheat seedling powder and whole wheat powder, and stirring until the mixture becomes soft for later use; standing for 30 minutes, and dividing into 7.5 g of pills for later use;
C. wrapping the oil core with the oil skin, uniformly rolling and splitting the oil core, and performing three-fold rolling for later use;
D. adding 15% of wheat seedling powder into commercially available stuffing, and stirring uniformly for later use; cutting into 45 g of stuffing;
E. rolling the wrapper prepared by the step C open and wrapping the wrapper prepared by the step C into the stuffing prepared by the step D for later use;
the formula of the wheat seedling powder sugar alcohol crisp cake wife cake product comprises the following components:
1) the formula of the stuffing materials is as follows: 600-750g of three cake powder; 100-250g of wheat seedling powder; 120g of shredded desiccated coconut; 250g of sucrose-free white gourd sugar; 400g of maltitol solution; 50g of milk powder; 100g of liquid butter; 150g of vegetable oil;
2) the formula of the leather material oil leather comprises: 2000 g of whole wheat flour 2400 g; 100-500g of wheat seedling powder; 150g of maltitol solution; 200g of lard oil; 100g of eggs; 15g of edible salt; a proper amount of drinking water;
3) the formula of the wrapper fried bread comprises the following steps: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
4) the operation method comprises the following steps:
A. treating the fried crisp with Su type moon cake;
B. adding appropriate amount of maltitol solution, egg, whole wheat flour, wheat seedling powder and drinking water, stirring to get tendon, adding adeps Sus Domestica, and stirring;
C. uniformly stirring the stuffing and standing for 2 hours for later use; cutting into 30 g for later use;
D. wrapping 13 g of the fried dough sheet with 12 g of the fried dough sheet, and opening the fried dough sheet for later use;
e.25 g of the wrapper is wrapped with 30 g of the stuffing for standby;
the formula of the wheat seedling powder sugar alcohol steamed bun product comprises the following components:
1) the formula of the ingredients is as follows: 700 g of whole wheat flour and 900g of whole wheat flour; 500g of drinking water 450-; 100-300g of wheat seedling powder; 35g of lard oil; 35-50g of maltitol solution; 5-8g of yeast; 1g of edible salt;
2) the operation method comprises the following steps:
A. adding the ingredient formula into a stirring cylinder and stirring into dough with smooth and ribbed surface;
B. fermenting the dough for 2-3 hours at a constant temperature of 28-32 ℃ until the volume is doubled and the inner pulp is in a honeycomb shape to knead the dough to the air-exhausting dough with a smooth surface;
C. dividing the dough into 50g dough pieces after exhausting, and rounding the dough pieces until the surface is smooth for later use;
D. fermenting for 15 minutes in a food steamer for 20-25 times, and simultaneously boiling water in another pot to prepare steaming;
E. steaming the boiled water in a cage for 25 minutes after the boiled water is aerated;
step two: the moon cake or cake forming and making process comprises the following steps:
1) products which can be molded by mechanical equipment can be molded by mechanical die processing;
2) the product which can not be molded by machine is molded by hand;
step three: moon cake or cake baking process:
according to the requirements of the product, a layer type oven, a rotary oven and a tunnel oven are adopted for baking and cooking;
step four: moon cake or cake packaging technology:
according to the requirements of the product, the product is sealed and packaged by adopting hot packaging or normal-temperature deoxidizing agent;
step five: and (3) finished product: and putting the mixture into a box or a bag or a gift box.
Preferably, the lard used in the first step is in liquid form, and the temperature of the lard needs to be maintained at 30-35 ℃.
Preferably, a preservative film is used for film-covering and sealing during dough proofing in the preparation process of the wheat seedling powder sugar alcohol steamed bread.
Preferably, the refrigerating time in the shortening treatment is positively correlated with the volume of a refrigerator and the refrigerating amount of the shortening.
Preferably, the crisp-opening process of the wheat seedling powder sugar mellow pastry wife cake is consistent with the crisp-opening process of the Su-style moon cake.
Compared with the prior art, the invention has the beneficial effects that: the treatment of the new process improves the technical problem that constipation people can not suffer from constipation due to eating the product and can inhibit the rapid rise of the glycemic index of a diabetic within two hours after meal to a certain extent; and the effective limit is not reduced; the maltitol (I) is directly used for replacing white granulated sugar from the source of raw materials, and is more suitable for diabetics to eat; the wheat seedling powder which is a high dietary fiber product is added into a moon cake or a cake product, so that the problem that people with constipation cannot suffer from constipation due to eating the product is solved to a certain extent.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: a production process of wheat seedling powder cakes comprises the following steps:
the method comprises the following steps: the formulas of several wheat seedling powder sugar alcohol moon cakes or cake products are as follows:
the formula of the Yunnan ham moon cake and the Yunnan fresh flower moon cake or cake product comprises the following components:
1) the formula of the leather material comprises: 750g of whole wheat flour (protein 8-12%); 550g of lard oil; 300g of wheat seedling powder; about 250g of drinking water; maltitol 150 g; odorous powder (edible ammonium bicarbonate) 10 g;
2) the formula of the stuffing materials is as follows:
cloud leg stuffing: 1000g of cooked Yunnan ham dices; 800g of maltitol solution; cooked whole wheat flour 100-; 250g of lard oil; 200-350g of wheat seedling powder;
fresh flower stuffing: 1600g of maltitol; 1000g of food-grade rose; 900g of lard oil; cooked whole wheat flour 600-800 g; 200-400g of wheat seedling powder;
3) the operation method comprises the following steps:
A. uniformly stirring the Yunnan ham stuffing or the fresh flower stuffing according to the formula, and standing for 4-6 hours for later use;
B. respectively taking one third of whole wheat flour and drinking water, and stirring until the whole wheat flour and the drinking water become soft for later use;
C. adding the odor powder into the rest drinking water, and stirring;
D. adding maltitol, the substance for later use in the step C and lard oil into the substance for later use in the step B in sequence and stirring uniformly;
E. adding the wheat seedling powder and the rest whole wheat powder into the substance prepared in the step D, uniformly stirring and standing for 30 minutes for later use;
F. cutting the dough prepared by the step E, and wrapping 30 g of cut Yunnan ham stuffing or 35g of fresh flower stuffing into each dough for later use;
the formula of the wheat seedling powder sugar alcohol Su-type moon cake or cake product comprises the following components:
1) the formula of the stuffing materials is as follows: mixing 12-15% of wheat seedling powder and a proper amount of lard with the stuffing which is mainly purchased in the market;
2) the formula of the leather material comprises:
the formula of the oil skin comprises: 750-900g of whole wheat flour; 400g of lard oil; 250-370g of drinking water; 150-300g of maltitol solution; 100-300g of wheat seedling powder;
the formula of the pastry is as follows: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
3) the operation method comprises the following steps:
A. and (3) shortening treatment: mixing whole wheat flour and wheat seedling flour, adding lard, and kneading until the flour oil is completely mixed; putting the uniformly stirred crisps into a refrigerator with the temperature of 5-15 ℃ for refrigerating for 2 hours for later use; taking out the fried crisp and dividing into 7.5 g of tablets for later use;
B. treatment of the oil skin: uniformly stirring maltitol and lard, adding a proper amount of water, uniformly stirring, adding the uniformly stirred wheat seedling powder and whole wheat powder, and stirring until the mixture becomes soft for later use; standing for 30 minutes, and dividing into 7.5 g of pills for later use;
C. wrapping the oil core with the oil skin, uniformly rolling and splitting the oil core, and performing three-fold rolling for later use;
D. adding 15% of wheat seedling powder into commercially available stuffing, and stirring uniformly for later use; cutting into 45 g of stuffing;
E. rolling the wrapper prepared by the step C open and wrapping the wrapper prepared by the step C into the stuffing prepared by the step D for later use;
the formula of the wheat seedling powder sugar alcohol crisp cake wife cake product comprises the following components:
1) the formula of the stuffing materials is as follows: 600-750g of three cake powder; 100-250g of wheat seedling powder; 120g of shredded desiccated coconut; 250g of sucrose-free white gourd sugar; 400g of maltitol solution; 50g of milk powder; 100g of liquid butter; 150g of vegetable oil;
2) the formula of the leather material oil leather comprises: 2000 g of whole wheat flour 2400 g; 100-500g of wheat seedling powder; 150g of maltitol solution; 200g of lard oil; 100g of eggs; 15g of edible salt; a proper amount of drinking water;
3) the formula of the wrapper fried bread comprises the following steps: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
4) the operation method comprises the following steps:
A. treating the fried crisp with Su type moon cake;
B. adding appropriate amount of maltitol solution, egg, whole wheat flour, wheat seedling powder and drinking water, stirring to get tendon, adding adeps Sus Domestica, and stirring;
C. uniformly stirring the stuffing and standing for 2 hours for later use; cutting into 30 g for later use;
D. wrapping 13 g of the fried dough sheet with 12 g of the fried dough sheet, and opening the fried dough sheet for later use;
e.25 g of the wrapper is wrapped with 30 g of the stuffing for standby;
the formula of the wheat seedling powder sugar alcohol steamed bun product comprises the following components:
1) the formula of the ingredients is as follows: 700 g of whole wheat flour and 900g of whole wheat flour; 500g of drinking water 450-; 100-300g of wheat seedling powder; 35g of lard oil; 35-50g of maltitol solution; 5-8g of yeast; 1g of edible salt;
2) the operation method comprises the following steps:
A. adding the ingredient formula into a stirring cylinder and stirring into dough with smooth and ribbed surface;
B. fermenting the dough for 2-3 hours at a constant temperature of 28-32 ℃ until the volume is doubled and the inner pulp is in a honeycomb shape to knead the dough to the air-exhausting dough with a smooth surface;
C. dividing the dough into 50g dough pieces after exhausting, and rounding the dough pieces until the surface is smooth for later use;
D. fermenting for 15 minutes in a food steamer for 20-25 times, and simultaneously boiling water in another pot to prepare steaming;
E. steaming the boiled water in a cage for 25 minutes after the boiled water is aerated;
step two: the moon cake or cake forming and making process comprises the following steps:
1) products which can be molded by mechanical equipment can be molded by mechanical die processing;
2) the product which can not be molded by machine is molded by hand;
step three: moon cake or cake baking process:
according to the requirements of the product, a layer type oven, a rotary oven and a tunnel oven are adopted for baking and cooking;
step four: moon cake or cake packaging technology:
according to the requirements of the product, the product is sealed and packaged by adopting hot packaging or normal-temperature deoxidizing agent;
step five: and (3) finished product: and putting the mixture into a box or a bag or a gift box.
In this embodiment, the lard used in the first step is preferably in a liquid state, and the temperature of the lard needs to be maintained at 30 ℃ to 35 ℃.
In the embodiment, preferably, a preservative film is used for coating and sealing dough in the proofing process of the wheat seedling powder sugar alcohol steamed bread.
In this embodiment, the refrigerating time in the shortening treatment is preferably positively correlated with the volume of the refrigerator and the amount of the shortening to be refrigerated.
In the embodiment, the crisp-opening process of the wheat seedling powder sugar mellow pastry wife cake is preferably consistent with the crisp-opening process of the Su-style moon cake.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A production process of wheat seedling powder cakes is characterized by comprising the following steps: the production process comprises the following steps:
the method comprises the following steps: the formulas of several wheat seedling powder sugar alcohol moon cakes or cake products are as follows:
the formula of the Yunnan ham moon cake and the Yunnan fresh flower moon cake or cake product comprises the following components:
1) the formula of the leather material comprises: 750g of whole wheat flour (protein 8-12%); 550g of lard oil; 300g of wheat seedling powder; about 250g of drinking water; maltitol 150 g; odorous powder (edible ammonium bicarbonate) 10 g;
2) the formula of the stuffing materials is as follows:
cloud leg stuffing: 1000g of cooked Yunnan ham dices; 800g of maltitol solution; cooked whole wheat flour 100-; 250g of lard oil; 200-350g of wheat seedling powder;
fresh flower stuffing: 1600g of maltitol; 1000g of food-grade rose; 900g of lard oil; cooked whole wheat flour 600-800 g; 200-400g of wheat seedling powder;
3) the operation method comprises the following steps:
A. uniformly stirring the Yunnan ham stuffing or the fresh flower stuffing according to the formula, and standing for 4-6 hours for later use;
B. respectively taking one third of whole wheat flour and drinking water, and stirring until the whole wheat flour and the drinking water become soft for later use;
C. adding the odor powder into the rest drinking water, and stirring;
D. adding maltitol, the substance for later use in the step C and lard oil into the substance for later use in the step B in sequence and stirring uniformly;
E. adding the wheat seedling powder and the rest whole wheat powder into the substance prepared in the step D, uniformly stirring and standing for 30 minutes for later use;
F. cutting the dough prepared by the step E, and wrapping 30 g of cut Yunnan ham stuffing or 35g of fresh flower stuffing into each dough for later use;
the formula of the wheat seedling powder sugar alcohol Su-type moon cake or cake product comprises the following components:
1) the formula of the stuffing materials is as follows: mixing 12-15% of wheat seedling powder and a proper amount of lard with the stuffing which is mainly purchased in the market;
2) the formula of the leather material comprises:
the formula of the oil skin comprises: 750-900g of whole wheat flour; 400g of lard oil; 250-370g of drinking water; 150g-300g of maltitol solution; 100-300g of wheat seedling powder;
the formula of the pastry is as follows: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
3) the operation method comprises the following steps:
A. and (3) shortening treatment: mixing whole wheat flour and wheat seedling flour, adding lard, and kneading until the flour oil is completely mixed; putting the uniformly stirred crisps into a refrigerator with the temperature of 5-15 ℃ for refrigerating for 2 hours for later use; taking out the fried crisp and dividing into 7.5 g of tablets for later use;
B. treatment of the oil skin: uniformly stirring maltitol and lard, adding a proper amount of water, uniformly stirring, adding the uniformly stirred wheat seedling powder and whole wheat powder, and stirring until the mixture becomes soft for later use; standing for 30 minutes, and dividing into 7.5 g of pills for later use;
C. wrapping the oil core with the oil skin, uniformly rolling and splitting the oil core, and performing three-fold rolling for later use;
D. adding 15% of wheat seedling powder into commercially available stuffing, and stirring uniformly for later use; cutting into 45 g of stuffing;
E. rolling the wrapper prepared by the step C open and wrapping the wrapper prepared by the step C into the stuffing prepared by the step D for later use;
the formula of the wheat seedling powder sugar alcohol crisp cake wife cake product comprises the following components:
1) the formula of the stuffing materials is as follows: 600-750g of three cake powder; 100-250g of wheat seedling powder; 120g of shredded desiccated coconut; 250g of sucrose-free white gourd sugar; 400g of maltitol solution; 50g of milk powder; 100g of liquid butter; 150g of vegetable oil;
2) the formula of the leather material oil leather comprises: 2000 g of whole wheat flour 2400 g; 100-500g of wheat seedling powder; 150g of maltitol solution; 200g of lard oil; 100g of eggs; 15g of edible salt; a proper amount of drinking water;
3) the formula of the wrapper fried bread comprises the following steps: whole wheat flour 240-270 g; 150g of lard oil; 30-60g of wheat seedling powder;
4) the operation method comprises the following steps:
A. treating the fried crisp with Su type moon cake;
B. adding appropriate amount of maltitol solution, egg, whole wheat flour, wheat seedling powder and drinking water, stirring to get tendon, adding adeps Sus Domestica, and stirring;
C. uniformly stirring the stuffing and standing for 2 hours for later use; cutting into 30 g for later use;
D. wrapping 13 g of the fried dough sheet with 12 g of the fried dough sheet, and opening the fried dough sheet for later use;
e.25 g of the wrapper is wrapped with 30 g of the stuffing for standby;
the formula of the wheat seedling powder sugar alcohol steamed bun product comprises the following components:
1) the formula of the ingredients is as follows: 700 g of whole wheat flour and 900g of whole wheat flour; 500g of drinking water 450-; 100-300g of wheat seedling powder; 35g of lard oil; 35-50g of maltitol solution; 5-8g of yeast; 1g of edible salt;
2) the operation method comprises the following steps:
A. adding the ingredient formula into a stirring cylinder and stirring into dough with smooth and ribbed surface;
B. fermenting the dough for 2-3 hours at a constant temperature of 28-32 ℃ until the volume is doubled and the inner pulp is in a honeycomb shape to knead the dough to the air-exhausting dough with a smooth surface;
C. dividing the dough into 50g dough pieces after exhausting, and rounding the dough pieces until the surface is smooth for later use;
D. fermenting for 15 minutes in a food steamer for 20-25 times, and simultaneously boiling water in another pot to prepare steaming;
E. steaming the boiled water in a cage for 25 minutes after the boiled water is aerated;
step two: the moon cake or cake forming and making process comprises the following steps:
1) products which can be molded by mechanical equipment can be molded by mechanical die processing;
2) the product which can not be molded by machine is molded by hand;
step three: moon cake or cake baking process:
according to the requirements of the product, a layer type oven, a rotary oven and a tunnel oven are adopted for baking and cooking;
step four: moon cake or cake packaging technology:
according to the requirements of the product, the product is sealed and packaged by adopting hot packaging or normal-temperature deoxidizing agent;
step five: and (3) finished product: and putting the mixture into a box or a bag or a gift box.
2. The production process of wheat seedling powder cakes as claimed in claim 1, which is characterized in that: the lard used in the first step is in a liquid state, and the temperature of the lard needs to be kept at 30-35 ℃.
3. The production process of wheat seedling powder cakes as claimed in claim 1, which is characterized in that: during the preparation process of the wheat seedling powder sugar alcohol steamed bun, a preservative film is required to be used for film-covering and sealing during dough fermentation.
4. The production process of wheat seedling powder cakes as claimed in claim 1, which is characterized in that: the refrigerating time in the treatment of the crisps is positively correlated with the volume of a refrigerator and the refrigerating amount of the crisps.
5. The production process of wheat seedling powder cakes as claimed in claim 1, which is characterized in that: the crisp-opening process of the wheat seedling powder sugar mellow pastry wife cake is consistent with the crisp-opening process of the Su-style moon cake.
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| CN112369563A (en) * | 2020-10-16 | 2021-02-19 | 江苏大学 | Barley seedling powder green ball and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101461409A (en) * | 2007-12-21 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free wife cookies and method for producing the same |
| CN104137872A (en) * | 2014-07-11 | 2014-11-12 | 昆明市喜庆红联食品厂 | Goose oil moon cake making method |
| CN108244207A (en) * | 2016-12-28 | 2018-07-06 | 西藏天麦力健康品有限公司 | A kind of biscuit for improving hyperglycemia and weight-reducing and preparation method thereof and purposes |
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Application publication date: 20210806 |