CN114946912A - A series of baked products prepared from folium Nelumbinis powder as main raw material - Google Patents
A series of baked products prepared from folium Nelumbinis powder as main raw material Download PDFInfo
- Publication number
- CN114946912A CN114946912A CN202210354919.5A CN202210354919A CN114946912A CN 114946912 A CN114946912 A CN 114946912A CN 202210354919 A CN202210354919 A CN 202210354919A CN 114946912 A CN114946912 A CN 114946912A
- Authority
- CN
- China
- Prior art keywords
- lotus leaf
- powder
- leaf powder
- main raw
- composition
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 37
- 239000002994 raw material Substances 0.000 title claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 34
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 34
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 241000519695 Ilex integra Species 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 claims description 5
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 claims description 5
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000019197 fats Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
Images
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of food, in particular to the technical field of baked food, and specifically relates to a series of baked products prepared by taking lotus leaf powder as a main raw material, which is characterized by being prepared from the following raw materials: mochi premixed powder, milk powder, lotus leaf powder and sea salt. The preparation process of the baked product prepared from the main raw materials comprises the following steps: s1, mixing the flour, milk powder, lotus leaf powder and sea salt to form the composition; s2, injecting clear water and egg liquid into the composition, and stirring again by a stirring device; s3: injecting butter into S2, and kneading; s4: adding semen Sesami Niger into S3, and kneading to obtain new composition; s5: cutting the new composition in S4, baking, cooling, sterilizing, and packaging. Has the advantages that: has the effects of reducing fat and losing weight, clearing heat and reducing internal heat, preventing cardiovascular diseases and the like, and is beneficial to body health, so that the product has a special health-care function.
Description
Technical Field
The invention relates to the field of food, in particular to the technical field of baked food, and specifically relates to a series of baked products prepared by taking lotus leaf powder as a main raw material.
Background
In recent years, the annual sales growth rate of the baked food in China is kept above 10%, the growth rate of the baked food is far higher than the average speed of the food industry, the baked food industry in China is rapidly increased, and the development momentum of the baking industry is strong.
Market demand and investment consultation reports of Chinese baked snack industry in 2017-2022 show that with the gradual trend of various policies in China from high economic growth to civilian life, the consumption capacity and consumption level of Chinese consumers are continuously improved, the requirements of the consumers on the quality of food are also improved, the 'green, healthy, safe and nutritional' are the first options of the consumers for purchasing the food, and the traditional baked products generally contain higher carbohydrate, fat and heat. The current consumer demand for food products has developed from satiety to nutritional and health, with more and more consumers selecting baked products containing small amounts of carbohydrate, fat and calories.
Disclosure of Invention
The invention aims to overcome the technical defects, provides a series of baked products prepared by taking lotus leaf powder as a main raw material, and provides a baked product with the effects of reducing blood pressure and fat, clearing heat and relieving summer heat.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the preparation method is characterized by comprising the following raw materials: mochi premixed powder, milk powder, lotus leaf powder and sea salt.
The preparation process of the baked product prepared from the main raw materials comprises the following steps:
s1, mixing the flour, milk powder, lotus leaf powder and sea salt to form the composition;
s2, injecting clear water and egg liquid into the composition, and stirring again by a stirring device;
s3: injecting butter into S2, and kneading;
s4: adding semen Sesami Niger into S3, and kneading to obtain new composition;
s5: cutting the new composition in S4, baking, cooling, sterilizing, and packaging.
The lotus leaf powder is extracted by technologies of nuciferine extraction, lotus leaf superfine grinding and the like.
The invention has the advantages compared with the prior art that: has the effects of reducing fat and losing weight, clearing heat and reducing internal heat, preventing cardiovascular diseases and the like, and is beneficial to body health, so that the product has a special health-care function.
Drawings
FIG. 1 is a flow chart of a series of production processes of the baked products of the present invention using lotus leaf powder as a main raw material.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
A series of baked products prepared from lotus leaf powder as a main raw material are characterized by being prepared from the following raw materials: mochi premixed powder, milk powder, lotus leaf powder and sea salt.
The preparation process of the baked product comprises the following steps:
s1, mixing the flour, milk powder, lotus leaf powder and sea salt to form the composition;
s2, injecting clear water and egg liquid into the composition, and stirring again by a stirring device;
s3: injecting butter into S2, and kneading;
s4: adding semen Sesami Niger into S3, and kneading to obtain new composition;
s5: cutting the new composition in S4, baking, cooling, sterilizing, and packaging.
The lotus leaf powder is extracted by technologies such as nuciferine extraction, lotus leaf ultrafine grinding and the like.
In the particular practice of the present invention,
the team skillfully integrates the lotus leaves and food by technologies of nuciferine extraction, lotus leaf superfine grinding and the like and related cooking knowledge, not only enriches the taste of the food, but also can perfectly exert beneficial ingredients such as nuciferine, total flavonoids and the like in the lotus leaves, thereby achieving the effects of reducing fat and losing weight, clearing heat and reducing internal heat, preventing cardiovascular diseases and the like, benefiting the health, and enabling the product of the team to have a special health-care function.
The sea salt lotus leaf mochi is a representative of the baked products, is a snack which is mainly baked by mochi premixed powder and lotus leaf powder, and is innovative in that the lotus leaf powder with high quality is added on the basis of the traditional mochi. The lotus leaves are grown in the midsummer and stand on the water-wet part, so that the lotus leaves have the effects of clearing summer heat, resolving dampness, promoting hair growth and clearing yang, and the mochi added with the lotus leaf powder has the advantages of moistening mouthfeel compared with the traditional mochi, having faint scent of light lotus leaves, and playing the roles of removing oil, removing greasy feeling and balancing mouthfeel. The product has small and exquisite appearance, presents light lotus leaf green, is sprinkled with black sesame for decoration, has crisp outer layer and chewy Q elasticity, not only has the color value of brightening human eyeball, but also has unique taste. The sea salt lotus leaf mochi is used as a leisure snack which is deoiled, greasy-removing, low-fat and low-calorie, and can meet the diversified scene consumption requirements of consumers.
The result shows that the invention provides a baked product with the effects of reducing blood pressure and fat, clearing away heat and relieving summer-heat.
The present invention and the embodiments thereof have been described above without limitation, and it is within the scope of the present invention that those skilled in the art should be able to devise similar structural modes and embodiments without inventive changes without departing from the spirit and scope of the present invention.
Claims (3)
1. A series of baked products prepared from lotus leaf powder as a main raw material are characterized by being prepared from the following raw materials: mochi premixed powder, milk powder, lotus leaf powder and sea salt.
2. The preparation process of the series of baked products prepared by using lotus leaf powder as a main raw material according to claim 1 is as follows:
s1, mixing the flour, milk powder, lotus leaf powder and sea salt to form the composition;
s2, injecting clear water and egg liquid into the composition, and stirring again by a stirring device;
s3: injecting butter into S2, and kneading;
s4: adding semen Sesami Niger into S3, and kneading to obtain new composition;
s5: cutting the new composition in S4, baking, cooling, sterilizing, and packaging.
3. A series of baked products made from lotus leaf powder as main raw material according to claim 1, wherein: the lotus leaf powder is extracted by technologies of nuciferine extraction, lotus leaf superfine grinding and the like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210354919.5A CN114946912A (en) | 2022-04-06 | 2022-04-06 | A series of baked products prepared from folium Nelumbinis powder as main raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210354919.5A CN114946912A (en) | 2022-04-06 | 2022-04-06 | A series of baked products prepared from folium Nelumbinis powder as main raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114946912A true CN114946912A (en) | 2022-08-30 |
Family
ID=82977603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210354919.5A Pending CN114946912A (en) | 2022-04-06 | 2022-04-06 | A series of baked products prepared from folium Nelumbinis powder as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114946912A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396117A (en) * | 2008-10-24 | 2009-04-01 | 宁波大学 | Puffed food containing lotus-leaf constituent |
| CN101438724A (en) * | 2008-12-11 | 2009-05-27 | 宁波大学 | Lotus leaf cake |
| CN101438825A (en) * | 2008-12-11 | 2009-05-27 | 宁波大学 | Lotus leaf egg roll |
| CN108124931A (en) * | 2017-12-19 | 2018-06-08 | 上海海洋大学 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste class snack food of the powder containing bamboo shoots and preparation method thereof |
| CN113519591A (en) * | 2021-07-28 | 2021-10-22 | 上海万物有样餐饮管理有限公司 | Preparation method of grape mochi |
-
2022
- 2022-04-06 CN CN202210354919.5A patent/CN114946912A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396117A (en) * | 2008-10-24 | 2009-04-01 | 宁波大学 | Puffed food containing lotus-leaf constituent |
| CN101438724A (en) * | 2008-12-11 | 2009-05-27 | 宁波大学 | Lotus leaf cake |
| CN101438825A (en) * | 2008-12-11 | 2009-05-27 | 宁波大学 | Lotus leaf egg roll |
| CN108124931A (en) * | 2017-12-19 | 2018-06-08 | 上海海洋大学 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste class snack food of the powder containing bamboo shoots and preparation method thereof |
| CN113519591A (en) * | 2021-07-28 | 2021-10-22 | 上海万物有样餐饮管理有限公司 | Preparation method of grape mochi |
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| 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: 20220830 |