CN114128734A - 一种山茶油饼干的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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Abstract
本发明公开一种山茶油饼干的制备方法,将黄油和零卡糖粉及糖粉混合物、盐混合,山茶油和牛奶或鸡蛋液混合,两混合液边搅拌边混合打发均匀,然后筛入低筋面粉搅拌至无颗粒,装入8齿裱花嘴的裱花袋中挤入烤盘中进行烘烤至金黄色即得到饼干。本发明的饼干以山茶油为原料,不含糖,制备的饼干富含不饱和脂肪酸、单不饱和脂肪酸、维生素E、角鲨烯、茶多酚等生物活性物质,有利于增强人体各项生理指标,是一种具有保健功能的零食品。
Description
技术领域
本发明属于食品技术领域,特别涉及一种山茶油饼干的制备方法。
背景技术
油茶是我国特有的木本油料,也是我国大力发展的油料作物,含有丰富的多不饱和脂肪酸、单不饱和脂肪酸、维生素E、角鲨烯、茶多酚、山茶苷等生物活性物质,具有很高的营养价值,随着大众对高质量油茶需求的增大和要求的日益增高,高质量营养保健油茶的加工越发重要。饼干的主要原料是小麦面粉,再添加糖类,油脂,蛋品,乳品等辅料。根据配方和生产工艺的不同,甜饼干可分为韧性饼干和酥性饼干两大类。由于普通饼干原材料选取了普通淀粉和白砂糖,含糖量较高,对于减肥而不吃含糖食品的消费者而言则不会选择此类食品,因此,继续研发一种营养价值高且受大众接受的饼干。
发明内容
针对上述问题,本发明提供一种山茶油饼干及其制备方法,提高饼干的营养价值。
本发明是通过以下技术方案实现的:
一种山茶油饼干的制备方法,包括以下步骤:
(1)取软化的黄油50~65g进行打散,加入20~50g零卡糖粉及糖粉混合物、1~3g盐,搅拌打发直到到颜色发白膨胀,得到混合液a;
(2)取山茶油30~220g和牛奶30g或鸡蛋液50g中的一种进行搅拌混合,得到混合液b;
(3)将混合液b分批边搅拌打发边加入到混合液a中,每次打发均匀再加入混合液b进行打发直到打成乳膏状,得到混合液c;
(4)在混合液c中筛入低筋面粉116~400g混合搅拌至无颗粒,得到面团;
(5)将面团压拌均匀,然后装入有8齿裱花嘴的裱花袋中,挤入烤盘中成圆饼状,在165℃下烤20~25min至其表面呈金黄色,即得到山茶油饼干。
作为本发明的进一步改进,在步骤(3)的混合液c中加入葱花,其他步骤一致,可制备山茶油葱油饼干;
所述的葱花处理方式如下:将香葱洗净,切掉葱白保留绿叶部分,然后切成葱粒即可。
作为本发明的进一步改进,将核桃在150℃下烘烤10min,然后切碎得到粒径在1~2mm的核桃粒,备用;
按照步骤(2)取鸡蛋液50g、山茶油220g和绵白糖160g混合均匀成沙拉状,再按照步骤(3)过筛加入预先混合均匀的低筋面粉400g、泡打粉8g、小苏打4g、盐2g,边打发边加入并混合均匀,得到面团;
将预先备好的核桃粒加入面团中混合均匀,盖上保鲜膜松弛20min,然后将面团分成35g的小圆球并压扁,先在表面刷上蛋黄液,再撒上黑芝麻,最后于170℃下烘烤20~25min至表面金黄,得到山茶油核桃酥饼。
本发明的有益效果如下:
本发明的饼干以山茶油为原料,以零卡糖粉取代部分糖粉或细砂糖,制备的饼干低热量,富含多不饱和脂肪酸、单不饱和脂肪酸、维生素E、角鲨烯、茶多酚、山茶苷等生物活性物质,有利于增强人体各项生理指标,是一种具有保健功能的零食品。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
一种山茶油饼干的制备方法,包括以下步骤:
(1)取软化的黄油50g进行打散,加入25g零卡糖粉及糖粉混合物、和2g盐,搅拌打发直到到颜色发白膨胀,得到混合液a;
(2)取山茶油30g和牛奶30g进行搅拌混合,得到混合液b;
(3)将混合液b分批边搅拌打发边加入到混合液a中,每次打发均匀再加入混合液b进行打发直到打成乳膏状,得到混合液c;
(4)在混合液c中筛入低筋面粉116g混合搅拌至无颗粒,得到面团;
(5)将面团压拌均匀,然后装入有8齿裱花嘴的裱花袋中,挤入烤盘中成圆饼状,在165℃下烤20~25min至其表面呈金黄色,即得到山茶油饼干。
实施例2
一种山茶油葱油饼干的制备方法,包括以下步骤:
(1)取软化的黄油65g进行打散,加入50g零卡糖粉及糖粉混合物、和3g盐,搅拌打发直到到颜色发白膨胀,得到混合液a;
(2)取山茶油85g和鸡蛋液50g进行搅拌混合,得到混合液b;
(3)将混合液b分批边搅拌打发边加入到混合液a中,每次打发均匀再加入混合液b进行打发直到打成乳膏状,再将香葱洗净,切掉葱白保留绿叶部分,然后切成葱粒加入到混合液c中均匀打发,得到混合液c;
(4)在混合液c中筛入低筋面粉200g混合搅拌至无颗粒,得到面团;
(5)将面团压拌均匀,然后装入有8齿裱花嘴的裱花袋中,挤入烤盘中成圆饼状,在165℃下烤20~25min至其表面呈金黄色,即得到山茶油饼干。
实施例3
一种山茶油核桃酥饼的制备方法,包括以下步骤:
(1)取山茶油220g、鸡蛋液50g和绵白糖160g混合均匀成沙拉状,得到混合液a;
(2)在混合液a中过筛加入预先混合均匀的低筋面粉400g、泡打粉8g、小苏打4g、盐2g,边打发边加入并混合均匀,得到面团;
(3)所述的核桃粒为将核桃在150℃下烘烤10min,然后切碎得到,粒径在1~2mm的核桃粒;
(4)在面团中加入预先核桃粒,混合均匀,盖上保鲜膜松弛20min,然后将面团分成35g的小圆球并压扁,先在表面刷上蛋黄液,再撒上黑芝麻,最后于170℃下烘烤25min至表面金黄,得到山茶油核桃酥饼。
以上实施例仅为本发明的示例性实施例,不用于限制本发明,本发明的保护范围由权利要求书限定。本领域人员可以在本发明的实质和保护范围内,对本发明做出各种修改或等同替换,这种修改或等同替换也应视为落在本发明的保护范围内。
Claims (3)
1.一种山茶油饼干的制备方法,其特征在于,包括以下步骤:
(1)取软化的黄油50~65g进行打散,加入20~50g零卡糖粉及糖粉混合物、1~3g盐,搅拌打发直到到颜色发白膨胀,得到混合液a;
(2)取山茶油30~220g和牛奶30g或鸡蛋液50g中的一种进行搅拌混合,得到混合液b;
(3)将混合液b分批边搅拌打发边加入到混合液a中,每次打发均匀再加入混合液b进行打发直到打成乳膏状,得到混合液c;
(4)在混合液c中筛入低筋面粉116~400g混合搅拌至无颗粒,得到面团;
(5)将面团压拌均匀,然后装入有8齿裱花嘴的裱花袋中,挤入烤盘中成圆饼状,在165℃下烤20~25min至其表面呈金黄色,即得到山茶油饼干。
2.根据权利要求1所述的山茶油饼干的制备方法,其特征在于:在步骤(3)的混合液c中加入葱花,其他步骤一致,可制备山茶油葱油饼干;
所述的葱花处理方式如下:将香葱洗净,切掉葱白保留绿叶部分,然后切成葱粒即可。
3.根据权利要求1所述的山茶油饼干的制备方法,其特征在于:将核桃在150℃下烘烤10min,然后切碎得到粒径在1~2mm的核桃粒,备用;
按照步骤(2)取鸡蛋液50g、山茶油220g和绵白糖160g混合均匀成沙拉状,再按照步骤(3)过筛加入预先混合均匀的低筋面粉400g、泡打粉8g、小苏打4g、盐2g,边打发边加入并混合均匀,得到面团;
将预先备好的核桃粒加入面团中混合均匀,盖上保鲜膜松弛20min,然后将面团分成35g的小圆球并压扁,先在表面刷上蛋黄液,再撒上黑芝麻,最后于170℃下烘烤20~25min至表面金黄,得到山茶油核桃酥饼。
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