CN113767950A - Formula and making process of bean pulp walnut cake - Google Patents
Formula and making process of bean pulp walnut cake Download PDFInfo
- Publication number
- CN113767950A CN113767950A CN202110979973.4A CN202110979973A CN113767950A CN 113767950 A CN113767950 A CN 113767950A CN 202110979973 A CN202110979973 A CN 202110979973A CN 113767950 A CN113767950 A CN 113767950A
- Authority
- CN
- China
- Prior art keywords
- walnut cake
- bean pulp
- cake
- baking
- walnut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 127
- 235000020234 walnut Nutrition 0.000 title claims abstract description 127
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 52
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title description 3
- 230000008569 process Effects 0.000 title description 2
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 126
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 40
- 239000004455 soybean meal Substances 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 37
- 235000010469 Glycine max Nutrition 0.000 claims description 37
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 18
- 244000299461 Theobroma cacao Species 0.000 claims description 16
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 14
- 235000010447 xylitol Nutrition 0.000 claims description 14
- 239000000811 xylitol Substances 0.000 claims description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 14
- 229960002675 xylitol Drugs 0.000 claims description 14
- 241000220223 Fragaria Species 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 8
- 239000004519 grease Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000010419 fine particle Substances 0.000 claims description 6
- 238000010304 firing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000021012 strawberries Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 230000008558 metabolic pathway by substance Effects 0.000 abstract description 2
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 10
- 235000013325 dietary fiber Nutrition 0.000 description 8
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 7
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 7
- 235000008696 isoflavones Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 201000007741 female breast cancer Diseases 0.000 description 1
- 201000002276 female breast carcinoma Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 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
- 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
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a formula of a bean pulp walnut cake, which comprises the following components in part by weight: the walnut cake is prepared by processing and manufacturing 55% of soft sugar, 45% -60% of soybean meal, 2% of baking powder, 1.2% of sodium bicarbonate, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of total edible oil as a reference, and can reduce the fat and sugar content in the walnut cake, improve the nutritional value of the walnut cake, promote gastrointestinal motility, prevent constipation and promote metabolism of substances in a body while ensuring that the original flavor and taste of the walnut cake are not changed.
Description
Technical Field
The invention relates to the technical field of cake food preparation, in particular to a formula and a preparation process of a soybean meal walnut cake.
Background
The walnut cake is a folk traditional cake food taking flour, grease and sugar as main raw materials and has the characteristics of high blood fat, high blood sugar and high calorie. With the continuous progress of society and the continuous improvement of living standard, people are more and more attentive to the scientificity, trophism and health care of eating. The harm of animal fat and sugar to health is generally attracted by people for a long time, most consumers know the mutual relation between health and fat and sugar intake, so that the contents of fat and sugar in the walnut cake are reduced while the original flavor and taste of the walnut cake are kept unchanged, and a new nutritional value is given to the walnut cake, and the walnut cake becomes a new subject for development of the walnut cake. The bean pulp is added into the walnut cake because the bean pulp is rich in nutrient components such as isoflavone, dietary fiber and the like, so that the walnut cake is richer in taste, the utilization rate of the bean pulp is improved, and the nutrition and the health care performance of the walnut cake are improved.
Disclosure of Invention
The invention aims to overcome the technical defects and provide a formula and a preparation process of a bean pulp walnut cake with balanced nutrition and good health care performance.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the formula of the bean pulp walnut cake comprises the following components: the low-gluten flour is prepared by processing and manufacturing 55% of soft white sugar, 45% -60% of soybean meal, 2% of baking powder, 1.2% of sodium bicarbonate, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of edible oil as a reference.
Further, the total amount of 60g of edible oil comprises 48% of vegetable oil and 12% of butter.
Furthermore, cocoa powder is added into the bean pulp walnut cake to form the cocoa bean pulp walnut cake, the addition amount of the cocoa powder in the cocoa bean pulp walnut cake is 6-14% of that of the low-gluten flour 100g, and the addition amounts of other raw materials are unchanged.
Furthermore, the cocoa powder can be replaced by strawberries to form a strawberry bean pulp walnut cake, the addition amount of the strawberries in the strawberry bean pulp walnut cake is 30-50% of that based on 100g of low-gluten flour, and the addition amounts of other raw materials are unchanged.
Further, the soft sugar can be replaced by xylitol to form a xylitol bean pulp walnut cake, the addition amount of the xylitol in the xylitol bean pulp walnut cake is 45-60% of that of 100g of low-gluten flour, and the addition amounts of other raw materials are unchanged.
The invention further discloses a preparation process of the bean pulp walnut cake, which comprises the following specific preparation process steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the soft sugar according to the required dosage to fully melt the soft sugar until no fine particles exist;
3) making dough, namely mixing and stirring the mixed baking soda, baking powder and milk powder with soybean meal powder, low-gluten flour, oil, soft sugar and egg liquid to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
After the scheme is adopted, the invention has the following advantages:
1. the bean pulp contains various dietary fibers, and the dietary fibers can not provide energy for a person who takes the bean pulp like fat, but can increase satiety, play a role in losing weight and losing weight, reduce the absorption of carbohydrates by intestinal tracts and the content of sterol in blood, and simultaneously can promote gastrointestinal peristalsis, prevent constipation and promote metabolism of substances in a body.
2. After the soybean meal is extracted or squeezed from soybeans, the crude protein content reaches about 43 percent, the price of the soybean meal protein is low, and the nutritional value is higher than that of animal protein resources.
3. The soybean meal contains soybean isoflavone, soybean dietary fiber and soybean peptide, the three components play roles of reducing blood fat, reducing blood pressure, resisting oxidation, resisting tumors and preventing cardiovascular diseases in human bodies, the soybean peptide mainly containing protein has the capability of eliminating free radical activity of soybean protein after the enzymatic hydrolysis in human bodies increased by 3-5 times compared with the capability of eliminating free radicals of human bodies by common soybean protein, so that the effects of preventing cardiovascular diseases, cancers, diabetes and the like and reducing blood sugar, blood fat and cholesterol are achieved, and in addition, the antioxidant effect of the soybean polypeptide can have the effect of delaying the aging of the human bodies.
4. The soybean isoflavone in the bean pulp is also called as 'phytoestrogen' because of the similar structural function of the estrogen, and the probability of suffering from cancer can be reduced by frequently eating the bean product, and the effect is obvious particularly for preventing female breast cancer.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Specific example 1: the formula of the bean pulp walnut cake comprises the following components: the low-gluten flour is prepared by processing and manufacturing 55% of soft sugar, 45% of soybean meal, 2% of baking powder, 1.2% of baking soda, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of total amount of edible oil as a reference.
It should be noted that: the formula is the optimal formula of the bean pulp walnut cake, the bean pulp walnut cake prepared by the formula has the advantages of complete appearance, uniform surface, uniform golden yellow upper and lower surfaces, sweetness, crisp and pure fragrance, no obvious particle impurities, good mouthfeel, crisp and pure taste of the walnut cake, small hardness, moderate other texture indexes, 0.204mg/g of isoflavone content and 0.315g/100g of dietary fiber content, and is respectively increased by 36.8% and 42.54% compared with the bean pulp-free walnut cake.
The specific manufacturing process comprises the following steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the soft sugar according to the required dosage to fully melt the soft sugar until no fine particles exist;
3) making dough, namely mixing and stirring the mixed baking soda, baking powder and milk powder with soybean meal powder, low-gluten flour, oil, soft sugar and egg liquid to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
Specific example 2: the formula of the bean pulp walnut cake comprises the following components: the low-gluten flour is prepared by processing and manufacturing 55% of soft sugar, 45% of bean pulp, 10% of cocoa powder, 2% of baking powder, 1.2% of baking soda, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of total amount of added edible oil as a reference.
It should be noted that: the formula is the optimal formula of the cocoa bean pulp walnut cake, the cocoa bean pulp walnut cake prepared by the formula has no beany flavor, has the flavor of the bean pulp walnut cake, is flat in appearance, has no obvious granular sensation, has proper cocoa flavor, is crisp, has light chocolate color and good elasticity, but has larger chewiness, the isoflavone content is 0.209mg/g, the dietary fiber content is 0.272g/100g, and is respectively increased by 38.28% and 33.46% compared with the bean pulp-free walnut cake.
The specific manufacturing process comprises the following steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the soft sugar according to the required dosage to fully melt the soft sugar until no fine particles exist;
3) making dough, namely mixing the mixed baking soda, baking powder and milk powder with soybean meal powder, cocoa powder, low-gluten flour, oil, soft sugar and egg liquid and stirring to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
Specific example 3: the formula of the bean pulp walnut cake comprises the following components: the low-gluten flour is prepared by processing and manufacturing 55% of soft sugar, 45% of soybean meal, 35% of strawberry, 2% of baking powder, 1.2% of sodium bicarbonate, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of total amount of added edible oil as a reference.
It should be noted that: the formula is the optimal formula of the strawberry bean pulp walnut cake, the strawberry bean pulp walnut cake prepared by the formula has no beany flavor, has the flavor due to the bean pulp walnut cake, is relatively flat in appearance, slightly fine and smooth in taste, slightly strawberry flavor, relatively crisp, light yellow in color, uniform in upper and lower surface colors, relatively good in cohesiveness, relatively low in hardness, 0.211mg/g in isoflavone content and 0.287g/100g in dietary fiber content, and is respectively increased by 38.86% and 36.93% compared with the non-bean pulp walnut cake.
The specific manufacturing process comprises the following steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the soft sugar according to the required dosage to fully melt the soft sugar until no fine particles exist;
3) making dough, namely mixing the mixed baking soda, baking powder and milk powder with soybean meal powder, strawberries, low-gluten flour, oil, soft sugar and egg liquid and stirring to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
Specific example 4: the formula of the bean pulp walnut cake comprises the following components: the low-gluten flour is prepared by processing and manufacturing 100g of low-gluten flour, 60g of total edible oil, 45% of xylitol, 45% of soybean meal, 2% of baking powder, 1.2% of baking soda, 1.5% of milk powder and an egg.
It should be noted that: the formula is the optimal formula of the xylitol meal walnut cake, the xylitol bean meal walnut cake prepared by the formula has uniform color and luster, slightly abnormal burnt edges, no beany flavor, crisp and fragrant taste due to the walnut cake, crisp and fine taste, moderate sweetness, better cohesion, moderate other texture indexes, 0.205mg/g of isoflavone content and 0.330g/100g of dietary fiber content, and is respectively increased by 37.07 percent and 45.15 percent compared with the walnut cake without the bean meal.
The specific manufacturing process comprises the following steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the xylitol according to the required dosage to fully melt the xylitol until no fine particles exist;
3) making dough, namely mixing and stirring the mixed baking soda, baking powder and milk powder with soybean meal powder, low-gluten flour, oil, xylitol and egg liquid to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
The present invention and its embodiments have been described above, but the description is not limited thereto, and what is shown in the examples is only one of the embodiments of the present invention, and the actual arrangement method is not limited thereto. In summary, those skilled in the art should appreciate that the invention is not limited to the specific embodiments disclosed herein, and that other embodiments may be devised without departing from the spirit and scope of the invention.
Claims (6)
1. The formula of the bean pulp walnut cake is characterized in that: the formula of the bean pulp walnut cake is as follows: the low-gluten flour is prepared by processing and manufacturing 55% of soft white sugar, 45% -60% of soybean meal, 2% of baking powder, 1.2% of sodium bicarbonate, 1.5% of milk powder and an egg by taking 100g of low-gluten flour and 60g of edible oil as a reference.
2. The formula of the bean pulp walnut cake as claimed in claim 1, wherein the formula comprises the following components in percentage by weight: the total amount of the edible oil is 60g, wherein the vegetable oil accounts for 48%, and the butter accounts for 12%.
3. The formula of the bean pulp walnut cake as claimed in claim 1, wherein the formula comprises the following components in percentage by weight: adding cocoa powder into the bean pulp walnut cake to form the cocoa bean pulp walnut cake, wherein the addition amount of the cocoa powder in the cocoa bean pulp walnut cake is 6-14% of that of the low-gluten flour 100g, and the addition amounts of other raw materials are unchanged.
4. The formula of the bean pulp walnut cake as claimed in claim 3, wherein the formula comprises the following components in percentage by weight: the cocoa powder can be replaced by strawberries to form a strawberry bean pulp walnut cake, the addition amount of the strawberries in the strawberry bean pulp walnut cake is 30-50% of that of 100g of low-gluten flour, and the addition amounts of other raw materials are unchanged.
5. The formula of the bean pulp walnut cake as claimed in claim 1, wherein the formula comprises the following components in percentage by weight: the soft white sugar can be replaced by xylitol to form a xylitol bean pulp walnut cake, the addition amount of the xylitol in the xylitol bean pulp walnut cake is 45-60% of that of the low-gluten flour 100g, and the addition amounts of other raw materials are unchanged.
6. The manufacturing process of the bean pulp walnut cake as claimed in any one of claims 1 to 5, which is characterized in that:
the specific manufacturing process comprises the following steps:
1) preparing soybeans, namely rinsing the soybeans with clear water, removing rotten and deteriorated parts in the soybeans and screening sand stones in the soybeans, crushing the soybeans to squeeze grease, fully drying the residual soybean meal at 80 ℃, grinding the residual soybean meal into powder, and stirring the sieved soybean meal for 5 minutes at 80 ℃, so that the resistant factors in the soybean meal can be reduced and the beany flavor can be reduced;
2) preparing auxiliary materials, namely fully and uniformly stirring the baking soda, the baking powder and the milk powder according to the dosage, and simultaneously heating the soft sugar according to the required dosage to fully melt the soft sugar until no fine particles exist;
3) making dough, namely mixing and stirring the mixed baking soda, baking powder and milk powder with soybean meal powder, low-gluten flour, oil, soft sugar and egg liquid to form dough;
4) molding, spreading the fully mixed dough on a panel, pressing into pieces, uniformly spreading sesame, splicing into thick pieces of about 1cm, and buckling a cake blank by using a round-mouth mold, wherein the diameter of each walnut cake is controlled to be 4-5 cm;
5) baking, wherein the standing time of the formed walnut cake cannot exceed two minutes, enough gaps are reserved between the walnut cake and the walnut cake when the formed walnut cake is conveyed into an oven, oil is brushed on a baking tray, and only the same kind of walnut cake can be baked each time; when baking, the furnace temperature is 170 ℃ at the upper fire and 160 ℃ at the lower fire for about 15 minutes. Before the walnut cake is put into an oven, the oven is preheated to 210 ℃, and when the dough enters the oven, the upper fire is opened and the bottom fire is closed, so that the walnut cake dough is fully spread and cracked; after baking for 7-8 minutes, opening the upper fire and the lower fire simultaneously to ensure that the walnut cake is shaped thoroughly; finally, only firing for two minutes to color the upper surface, wherein the bottom is not easy to be burnt, and finally, the walnut cake is golden in color and can be taken out of the furnace;
6) cooling, standing the baked walnut cake for ten minutes and cooling;
7) and (6) packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110979973.4A CN113767950A (en) | 2021-08-25 | 2021-08-25 | Formula and making process of bean pulp walnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110979973.4A CN113767950A (en) | 2021-08-25 | 2021-08-25 | Formula and making process of bean pulp walnut cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113767950A true CN113767950A (en) | 2021-12-10 |
Family
ID=78839126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110979973.4A Pending CN113767950A (en) | 2021-08-25 | 2021-08-25 | Formula and making process of bean pulp walnut cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113767950A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831155A (en) * | 2022-05-24 | 2022-08-02 | 广东省外语艺术职业学院 | Chickpea low-sugar low-oil emulsion walnut cakes and preparation method thereof |
| CN115956592A (en) * | 2023-02-28 | 2023-04-14 | 泸溪河食品(南京)有限公司 | Production and processing method of small walnut cakes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265548A (en) * | 2015-11-24 | 2016-01-27 | 香驰控股有限公司 | Soybean hull fiber walnut cake and manufacturing method thereof |
| CN105660797A (en) * | 2016-03-10 | 2016-06-15 | 黑龙江八一农垦大学 | Low-purine defatted soybean meal walnut cake and making method thereof |
| CN107156228A (en) * | 2017-05-17 | 2017-09-15 | 山东省农业科学院 | A kind of dregs of beans biscuit and preparation method thereof |
-
2021
- 2021-08-25 CN CN202110979973.4A patent/CN113767950A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265548A (en) * | 2015-11-24 | 2016-01-27 | 香驰控股有限公司 | Soybean hull fiber walnut cake and manufacturing method thereof |
| CN105660797A (en) * | 2016-03-10 | 2016-06-15 | 黑龙江八一农垦大学 | Low-purine defatted soybean meal walnut cake and making method thereof |
| CN107156228A (en) * | 2017-05-17 | 2017-09-15 | 山东省农业科学院 | A kind of dregs of beans biscuit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙瑞等: "豆粕酥性饼干的加工制作", 《粮食与食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831155A (en) * | 2022-05-24 | 2022-08-02 | 广东省外语艺术职业学院 | Chickpea low-sugar low-oil emulsion walnut cakes and preparation method thereof |
| CN115956592A (en) * | 2023-02-28 | 2023-04-14 | 泸溪河食品(南京)有限公司 | Production and processing method of small walnut cakes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100353860C (en) | Health-care nutrition non-washing rice, and its prodn. method | |
| CN102106361B (en) | Bean dregs biscuit and preparation method thereof | |
| CN101305781B (en) | Tangerine peed dumpling and its production method | |
| CN105011170A (en) | Black soybean cake processing method | |
| CN113767950A (en) | Formula and making process of bean pulp walnut cake | |
| CN106212590A (en) | A kind of bean flour cake of press and preparation method thereof | |
| CN101223957A (en) | Green tea yellow rice cake and preparing method thereof | |
| CN102429231A (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN101548693A (en) | Health walnut cake | |
| CN103222532B (en) | Chicory and rice cushion | |
| KR101215889B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and mulberry | |
| CN103749603A (en) | Mulberry leaf cake premixing powder and preparation method and application thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN103315030A (en) | Anti-cancer cake containing papayas, figs and soybeans and preparing method of anti-cancer cake | |
| CN109793034A (en) | A kind of coarse cereals moon cake and preparation method thereof | |
| CN105685173A (en) | Crisp kelp biscuits having functional characteristics of slowly digestible starch and making method thereof | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN105211214A (en) | Dried orange peel red bean cocoa biscuit | |
| CN1209954A (en) | Aloe vera food and preparation thereof | |
| CN107296080A (en) | Soft cake of high dietary-fiber Hericium erinaceus Chinese yam and preparation method thereof | |
| CN102365984B (en) | Trehalose bean dregs fiber biscuit and preparation method thereof | |
| CN109892374A (en) | A kind of secret fruity bronze gong burning processing technology | |
| CN104304376A (en) | Method for manufacturing coarse grain bread | |
| CN111184043A (en) | Low-sugar crisp biscuit and preparation method thereof | |
| CN110720492A (en) | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211210 |