CN114403183A - Butter milk dessert and preparation method thereof - Google Patents
Butter milk dessert and preparation method thereof Download PDFInfo
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- CN114403183A CN114403183A CN202210129372.9A CN202210129372A CN114403183A CN 114403183 A CN114403183 A CN 114403183A CN 202210129372 A CN202210129372 A CN 202210129372A CN 114403183 A CN114403183 A CN 114403183A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a butter milk snack and a preparation method thereof, wherein the preparation method comprises the following steps: s1, weighing the following raw materials in parts by weight: 15-18 parts of flour, 4-6 parts of oil, 3-6 parts of milk, 1-2 parts of acid and 4-6 parts of sugar; s2, uniformly mixing the other raw materials except the oil weighed in the S1, heating the oil to 30-35 ℃, uniformly mixing the oil with the other raw materials to obtain dough, and fermenting the dough for 30-60 min at 28-35 ℃ to obtain fermented dough; and S3, dividing the fermented dough obtained in the step S2 into the dough with the same shape and size by using a mould, placing the dough into an oven with the upper fire of 220-230 ℃ and the lower fire of 160-180 ℃ and preheating to 180 ℃ in advance, and baking for 16-18 min to obtain the finished butter milk snack. According to the preparation method of the butter milk dessert, disclosed by the invention, the common chemical small materials for fermentation are replaced by the yoghourt, so that the finished product is safer, greener and healthier, and meanwhile, the natural faint scent of the milk and the yoghourt can be brought to the finished product, the mouthfeel is richer, and the nutritional value is higher.
Description
Technical Field
The invention relates to the field of food manufacturing, and particularly relates to a butter milk snack and a preparation method thereof.
Background
The snack products on the market today are generally classified into two types, a fermented type and a non-fermented type, each of which has a short or long side.
Specifically, a non-fermented snack has a very crispy, crispy texture when it is discharged from a furnace, but usually dries and hardens after cooling for a long time, and produces an oily and rancid texture, and the texture becomes dry and astringent when it is eaten, and the flavor is no longer present.
Fermented snacks have a loose, soft mouthfeel, but also lose a large amount of water after prolonged storage, dry and hard, lose their original flavor, and are not shelf-stable compared to non-fermented snacks.
In addition, in order to improve productivity and taste of snacks, various chemically fermented seasonings and food additives are generally added by conventional fermented snacks to improve productivity, taste, flavor, and the like of snacks. The long-term eating of the pastry added with too many artificial chemical components is not acceptable to consumers psychologically and is not good for the physical health of the consumers objectively.
Disclosure of Invention
Therefore, the embodiment of the invention provides a nickel zinc ferrite material with high temperature stability, a preparation method and an application thereof, so as to solve the problems in the background art.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:
in a first aspect, an embodiment of the present invention provides a method for preparing a buttered milk snack, comprising the following steps:
s1, weighing the following raw materials in parts by weight:
15-18 parts of flour, 4-6 parts of oil, 3-6 parts of milk, 1-2 parts of yoghourt and 4-6 parts of sugar;
s2, uniformly mixing the other raw materials except the oil weighed in the S1, heating the oil to 30-35 ℃, uniformly mixing the oil with the other raw materials to obtain dough, and fermenting the dough for 30-60 min at 28-35 ℃ to obtain fermented dough;
and S3, cutting the fermented dough obtained in the step S2 into a dough with the same shape and size by using a die, placing the dough into an oven with the upper fire of 220-230 ℃ and the lower fire of 160-180 ℃ and preheating to 180 ℃ in advance, and baking for 16-18 min to obtain the finished butter milk snack.
Preferably, the flour in S1 is one or more of weak flour, medium flour and strong flour.
Preferably, the oil in S1 is one or more of lard, sesame oil, butter, vegetable oil, shortening, and corn oil.
Further, the butter is one or more of yak butter, beef butter and sheep butter.
In a second aspect, embodiments of the present invention provide a buttered milk snack obtained by the above-described method of preparation.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) according to the preparation method of the butter milk dessert, disclosed by the invention, the common chemical small materials for fermentation are replaced by the yoghourt, so that the finished product is safer, greener and healthier, and meanwhile, the natural faint scent of the milk and the yoghourt can be brought to the finished product, the mouthfeel is richer, and the nutritional value is higher.
(2) According to the preparation method of the butter milk snack disclosed by the invention, the taste of the finished product can be adjusted by adding different types of oil with different flavors, and a chemical additive for adjusting the flavor of food is not used, so that the finished product is more green and healthy; meanwhile, the pastry prepared by adding the butter and the like and combining with a specific baking and fermentation process can have the crispy taste of a non-fermented pastry and the soft taste of a fermented pastry, and is unique in flavor and long in aftertaste.
(3) The butter milk snack disclosed by the invention has the advantages that due to the specific preparation process, the prepared snack does not generate oily taste even if being placed for a long time, and can keep oily for a long time, so that the original taste and flavor can be completely kept after the butter milk snack is stored for a period of time.
(4) The preparation method of the butter milk dessert disclosed by the invention has no excessive limitation on the types of flour, no matter what kind of flour is used, the butter milk dessert with unique flavor and rich taste can be prepared, and for common consumers who are not familiar with various flour types and respective characteristics, the preparation method disclosed by the invention is very simple and feasible, and can enjoy delicious taste at home without entanglement during material purchase.
(5) The preparation method of the butter milk snack disclosed by the invention is simple in preparation process, low in raw material cost and suitable for large-scale commercial popularization.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the description of the present invention, if there are any variations of the terms "comprise", "have" and their derivatives, they are intended to cover non-exclusive inclusions, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements specifically listed, but may include other steps or elements not specifically listed but inherent to such process, method, article, or apparatus, or added steps or elements based on further optimization of the inventive concept.
Example 1
This example provides a buttered milk snack having a golden color. The preparation method comprises the following steps:
s1, weighing 15 parts of high gluten flour, 4 parts of butter, 3 parts of milk, 1 part of yoghourt and 4 parts of sugar according to the parts by weight;
s2, heating the beef crisp oil to 35 ℃, uniformly mixing the beef crisp oil with other raw materials to form dough, and fermenting the dough in an environment at 28 ℃ for 30min to obtain fermented dough;
s3, cutting the fermented dough obtained in the step S2 into a dough with the same shape and size by using a die, placing the dough into an oven with the temperature of 220 ℃ on the upper fire and 180 ℃ on the lower fire, preheating to 180 ℃ in advance, and baking for 18min to obtain the finished butter milk snack.
Example 2
This example provides a buttered milk snack having a golden color. The preparation method comprises the following steps:
s1, weighing the following raw materials in parts by weight:
18 parts of low-gluten flour, 3 parts of sheep shortening, 3 parts of corn oil, 6 parts of milk, 2 parts of yoghourt and 6 parts of sugar;
s2 heating corn oil to 30 deg.C, mixing with other raw materials, stirring, kneading into dough, and fermenting at 35 deg.C for 60min to obtain fermented dough;
s3, cutting the fermented dough obtained in S2 into a dough with the same shape and size by using a die, placing the dough into an oven with the upper fire of 225 ℃, the lower fire of 170 ℃ and the preheating of 180 ℃ in advance, and baking for 16min to obtain the finished butter milk snack.
Example 3
This example provides a buttered milk snack having a golden color. The preparation method comprises the following steps:
s1, weighing the following raw materials in parts by weight:
17 parts of medium gluten flour, 5 parts of oil, 3 parts of milk, 1 part of yoghourt and 5 parts of sugar;
s2, kneading into dough, and fermenting the dough for 45min at 32 ℃ to obtain fermented dough;
s4, cutting the fermented dough obtained in the step S3 into a dough with the same shape and size by using a die, placing the dough into an oven with the temperature of 230 ℃ at the upper fire and 160 ℃ at the lower fire, preheating to 180 ℃ in advance, and baking for 17min to obtain the finished butter milk snack.
Example 4
This example provides a buttered milk snack having a golden color. The preparation method is basically the same as that of example 1, except that:
in S1, the oil used is 2 parts of corn oil and 2 parts of linseed oil.
Example 5
This example provides a buttered milk snack having a golden color. The preparation method is basically the same as that of example 1, except that:
in S1, the oil used is 2 parts of lard and 2 parts of beef shortbread.
Example 6
This example provides a buttered milk snack having a golden color. The preparation method is basically the same as that of example 1, except that:
in S1, the used oil is mutton butter 3 parts and butter 1 part.
Example 7
This example provides a buttered milk snack having a golden color. The preparation method is basically the same as that of example 1, except that:
in S1, the flour used is low gluten flour.
Example 8
This example provides a buttered milk snack having a golden color. The preparation method is basically the same as that of example 1, except that:
in S1, the flour is medium gluten flour.
All the technical features of the above embodiments can be combined arbitrarily, and for simplicity of description, all possible combinations of the technical features of the above embodiments are not described; these examples, which are not explicitly described, should be considered to be within the scope of the present description.
The present invention has been described in considerable detail by the general description and the specific examples given above. It should be noted that, without departing from the inventive concept, several variations and modifications of this specific embodiment are possible, all falling within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. A preparation method of a butter milk snack is characterized by comprising the following steps:
s1, weighing the following raw materials in parts by weight:
15-18 parts of flour, 4-6 parts of oil, 3-6 parts of milk, 1-2 parts of yoghourt and 4-6 parts of sugar;
s2, uniformly mixing the other raw materials except the oil weighed in the S1, heating the oil to 30-35 ℃, uniformly mixing the oil with the other raw materials to obtain dough, and fermenting the dough in an environment at 28-35 ℃ for 30-60 min to obtain fermented dough;
and S3, cutting the fermented dough obtained in the step S2 into a dough with the same shape and size by using a die, placing the dough into an oven with the upper fire of 220-230 ℃ and the lower fire of 160-180 ℃ and preheating to 180 ℃ in advance, and baking for 16-18 min to obtain the finished butter milk snack.
2. The method of claim 1, wherein the flour of S1 is one or more of weak flour, medium flour, and strong flour.
3. The method of claim 1, wherein the oil of S1 is one or more of lard, sesame oil, butter, vegetable oil, shortening, and corn oil.
4. The method of claim 3, wherein the shortening is one or more of yak shortening, beef shortening, and sheep shortening.
5. A buttered milk snack characterized by being obtained by the method of preparing a buttered milk snack according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210129372.9A CN114403183A (en) | 2022-02-11 | 2022-02-11 | Butter milk dessert and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210129372.9A CN114403183A (en) | 2022-02-11 | 2022-02-11 | Butter milk dessert and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114403183A true CN114403183A (en) | 2022-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210129372.9A Pending CN114403183A (en) | 2022-02-11 | 2022-02-11 | Butter milk dessert and preparation method thereof |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2451627A1 (en) * | 2003-12-01 | 2005-06-01 | Garry Taranoff | Healthy puff pastry |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN105961500A (en) * | 2016-07-22 | 2016-09-28 | 新疆农业科学院农产品贮藏加工研究所 | Potato Uighur pancake and preparation method thereof |
| CN108271846A (en) * | 2018-04-11 | 2018-07-13 | 陕西安康花旗食品有限公司 | A kind of mulberry leaf biscuit and process of preparing |
| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
| CN110150353A (en) * | 2019-06-06 | 2019-08-23 | 福建省卡尔顿食品有限公司 | A kind of fermentation bread and preparation method thereof |
| CN110896978A (en) * | 2019-11-19 | 2020-03-24 | 上海匠造食品有限公司 | Additive-free bread and preparation method thereof |
| CN111134162A (en) * | 2020-02-21 | 2020-05-12 | 福建省慕兰卡食品有限公司 | Bread embryo and preparation method thereof |
| CN112155032A (en) * | 2020-09-16 | 2021-01-01 | 萨仁高娃 | Butter pancake and preparation method thereof |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
| CN113545379A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Xinjiang food carrilama and preparation method thereof |
-
2022
- 2022-02-11 CN CN202210129372.9A patent/CN114403183A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2451627A1 (en) * | 2003-12-01 | 2005-06-01 | Garry Taranoff | Healthy puff pastry |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN105961500A (en) * | 2016-07-22 | 2016-09-28 | 新疆农业科学院农产品贮藏加工研究所 | Potato Uighur pancake and preparation method thereof |
| CN108271846A (en) * | 2018-04-11 | 2018-07-13 | 陕西安康花旗食品有限公司 | A kind of mulberry leaf biscuit and process of preparing |
| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
| CN110150353A (en) * | 2019-06-06 | 2019-08-23 | 福建省卡尔顿食品有限公司 | A kind of fermentation bread and preparation method thereof |
| CN110896978A (en) * | 2019-11-19 | 2020-03-24 | 上海匠造食品有限公司 | Additive-free bread and preparation method thereof |
| CN111134162A (en) * | 2020-02-21 | 2020-05-12 | 福建省慕兰卡食品有限公司 | Bread embryo and preparation method thereof |
| CN112155032A (en) * | 2020-09-16 | 2021-01-01 | 萨仁高娃 | Butter pancake and preparation method thereof |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
| CN113545379A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Xinjiang food carrilama and preparation method thereof |
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