CN117652545A - Vegetable garden fruit and vegetable pizza and making method thereof - Google Patents
Vegetable garden fruit and vegetable pizza and making method thereof Download PDFInfo
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- CN117652545A CN117652545A CN202311734444.3A CN202311734444A CN117652545A CN 117652545 A CN117652545 A CN 117652545A CN 202311734444 A CN202311734444 A CN 202311734444A CN 117652545 A CN117652545 A CN 117652545A
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- 238000000034 method Methods 0.000 title claims description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000013351 cheese Nutrition 0.000 claims abstract description 18
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960000583 acetic acid Drugs 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 239000000787 lecithin Substances 0.000 claims abstract description 4
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- 235000010445 lecithin Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
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- 238000003825 pressing Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 5
- 235000012470 frozen dough Nutrition 0.000 claims description 4
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- 241001391944 Commicarpus scandens Species 0.000 claims description 3
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- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000037208 balanced nutrition Effects 0.000 abstract description 3
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 3
- 230000002641 glycemic effect Effects 0.000 abstract description 3
- 239000003607 modifier Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000005491 wire drawing Methods 0.000 abstract 1
- 239000000811 xylitol Substances 0.000 abstract 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract 1
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- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a vegetable garden fruit and vegetable pizza and a manufacturing method thereof, wherein the pizza is prepared from flour embryo, stuffing and oat cheese according to the weight ratio of 100:45-49:12-15, wherein the flour embryo consists of low gluten flour, high gluten flour, buckwheat flour, barley flour, yeast, modifier, enzyme preparation, xylitol, edible salt and water, the stuffing consists of mixed fruits, kashida powder, mushrooms, corn and green beans, and the oat cheese consists of oat flour, drinking water, wire drawing powder, lecithin, edible vinegar and citric acid. When the dough is manufactured, the dough is frozen quickly, then thawed, pressed into cake blanks, and then proofed to form dough blanks, and the stuffing and the oat cheese are respectively and uniformly stirred and then put on the surface of the dough blanks for baking. The invention has rich taste and balanced nutrition, and avoids the excessive glycemic index.
Description
Technical Field
The invention relates to a vegetable garden fruit and vegetable pizza and a making method thereof, belonging to the technical field of food processing.
Background
With the rising health consciousness of people, more people advocate vegetarian food. The vegetarian food has the advantages of prolonging life, reducing cholesterol, reducing cancer chances, reducing parasitic infection, reducing kidney burden and the like.
Pizza is a food introduced from Italy, but the current vegetarian pizza variety is less, most of which are durian pizza, and is unsuitable for people with weight loss or diabetics.
Disclosure of Invention
The invention aims to overcome the defects of single taste and insufficient nutrition of the conventional vegetarian pizza, and provides the vegetarian garden fruit and vegetable pizza with rich taste and balanced nutrition.
The invention also aims to provide a manufacturing method of the vegetable garden fruit and vegetable pizza.
The invention aims at realizing the following technical scheme:
a vegetable garden fruit and vegetable pizza is characterized by comprising flour dough, stuffing and oat cheese in a weight ratio of 100:45-49:12-15, wherein the dough consists of the following components in parts by weight:
the stuffing consists of the following components in parts by weight:
the oat cheese consists of the following components in parts by weight:
the manufacturing method of the vegetable garden fruit and vegetable pizza is characterized by comprising the following steps of:
s1, making dough
Placing dough raw materials except edible salt into a dough kneading machine for stirring, then placing the edible salt into the dough kneading machine for stirring uniformly, stirring uniformly again until the dough is pulled by hand and is not easy to break and can form a net surface layer of gluten, dividing dough into groups, rapidly freezing the dough at the temperature of minus 35 ℃ until the central temperature of the product reaches minus 18 ℃, thawing the frozen dough, placing the dough into a dough pressing machine for pressing the dough to prepare a cake blank, placing the cake blank into a pizza die, punching the surface of the cake blank, and proofing for 25-35 minutes at the temperature of 28 ℃ to obtain the dough blank;
s2, preparing stuffing
Stirring all the raw materials of the stuffing uniformly in a container;
s3, making oat cheese
Boiling drinking water, adding oat flour, stirring, cooling to below 50deg.C, adding lecithin, edible vinegar and citric acid, stirring, and cooling to obtain oat cheese;
s4, baking
Placing the prepared stuffing on the surface of dough embryo according to a certain proportion, adding the prepared oat cheese to prepare a raw embryo, baking the raw embryo in an oven for 10-12 minutes, setting the temperature of the oven to be 230 ℃ and the bottom fire to be 180 ℃, and cutting the discharged pizza into blocks for eating or packaging.
The modifier is Huahui S-500 modifier.
In the invention, when the dough is manufactured, the frozen dough is placed in the thawing cabinet for thawing, so that the toughness of the dough can be reduced, and the extensibility and plasticity of the dough can be increased; the surface of the cake blank is perforated, which is beneficial to fermentation and ventilation; and proofing the cake blank until the thickness is 0.5-1.0cm, and finishing proofing.
When large bubbles appear in the green embryo in the baking process, the green embryo needs to be eliminated by a tool in real time, so that uneven color is avoided; after cheese is melted, the surface color is golden yellow, and the green embryo is baked until the bottom cake blank is golden yellow, and no burnt black or white condition exists.
Compared with the prior art, the invention has the following advantages:
the vegetable garden fruit and vegetable pizza developed by the invention is prepared by matching fresh fruits and vegetables, beans, corn, mushrooms and other raw materials with coarse cereal flour products, so that the pursuit of consumers on vegetable is met, and meanwhile, enough energy is provided; the buckwheat flour and the barley flour are used for replacing most of the wheat flour, so that delicious dishes with rich taste and balanced nutrition are brought to light food lovers, obese people and vegetarian people, and the glycemic index exceeding standard is avoided.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The parts by weight of the components of examples 1-4 are shown in Table 1.
Table 1:
the weight ratio of dough, filling and oat flour of example 1 was 100:45: the dough, filling and oat flour of example 2 were in a weight ratio of 100:45: the dough, filling and oat flour of example 3 were in a weight ratio of 100:49:14, the weight ratio of dough, filling and oat flour of example 4 is 100:47:13 the method of making examples 1-4 is as follows:
s1, making dough
Placing dough raw materials except edible salt into a dough kneading machine for stirring, then placing the edible salt into the dough kneading machine for stirring uniformly, stirring again until the dough is not easy to break by hand and a net surface layer of gluten can be formed, dividing dough into 70g portions, directly placing the dough into a quick freezer at about minus 35 ℃ for freezing for about 50 minutes until the central temperature of the product reaches minus 18 ℃, after thawing the frozen dough, placing the dough into a dough pressing machine for pressing dough into a cake blank, placing the cake blank into a pizza die, punching on the surface of the cake blank, and proofing for 25-35 minutes at 28 ℃ until the thickness of the dough blank is 0.5-1.0 cm;
s2, preparing stuffing
Stirring all the raw materials of the stuffing uniformly in a container;
s3, making oat cheese
Boiling drinking water, adding oat flour, stirring, cooling to below 50deg.C, adding lecithin, edible vinegar and citric acid, stirring, and cooling to obtain oat cheese;
s4, baking
Placing the prepared stuffing on the surface of the dough embryo according to a certain proportion, adding the prepared oat cheese to prepare a raw embryo, baking the raw embryo in an oven for 10-12 minutes, setting the temperature of the oven to 230 ℃ for the dough fire and 180 ℃ for the primer, baking until the cheese is golden in color, discharging the cake blank from the oven under the condition of no scorched black or white, and cutting the discharged pizza into blocks for eating or packaging.
The vegetable garden fruit and vegetable pizza manufactured by the invention has fluffy and soft mouthfeel, is crispy outside and soft inside after being baked, has slightly lower mouthfeel toughness than the overall powder pizza, is favorable for people with poor teeth, has low glycemic index when eating one pizza one quarter to three minutes for people with abnormal sugar tolerance, can control blood sugar within 7.8mmol/L after meal for people with diabetes, and can control blood sugar within 10.0mmol/L after meal for most of 2 hours after meal.
Claims (5)
1. A vegetable garden fruit and vegetable pizza is characterized by comprising flour dough, stuffing and oat cheese in a weight ratio of 100:45-49:12-15, wherein the dough consists of the following components in parts by weight:
the stuffing consists of the following components in parts by weight:
the oat cheese consists of the following components in parts by weight:
2. a method for making a vegetarian garden fruit and vegetable pizza as set forth in claim 1, comprising the steps of:
s1, making dough
Placing dough raw materials except edible salt into a dough kneading machine for stirring, then placing the edible salt into the dough kneading machine for stirring uniformly, stirring uniformly again until the dough is pulled by hand and is not easy to break and can form a net surface layer of gluten, dividing dough into groups, rapidly freezing the dough at the temperature of minus 35 ℃ until the central temperature of the product reaches minus 18 ℃, thawing the frozen dough, placing the dough into a dough pressing machine for pressing the dough to prepare a cake blank, placing the cake blank into a pizza die, punching the surface of the cake blank, and proofing for 25-35 minutes at the temperature of 28 ℃ to obtain the dough blank;
s2, preparing stuffing
Stirring all the raw materials of the stuffing uniformly in a container;
s3, making oat cheese
Boiling drinking water, adding oat flour, stirring, cooling to below 50deg.C, adding lecithin, edible vinegar and citric acid, stirring, and cooling to obtain oat cheese;
s4, baking
Placing the prepared stuffing on the surface of dough embryo according to a certain proportion, adding the prepared oat cheese to prepare a raw embryo, baking the raw embryo in an oven for 10-12 minutes, setting the temperature of the oven to be 230 ℃ and the bottom fire to be 180 ℃, and cutting the discharged pizza into blocks for eating or packaging.
3. The method for preparing vegetable garden fruit and vegetable pizza according to claim 2, wherein the proofing is completed when the dough is proofed to a thickness of 0.5-1.0 cm.
4. The method for preparing vegetable garden fruit and vegetable pizza according to claim 2, wherein the blank is removed by a tool when large bubbles appear during baking.
5. The method for preparing vegetable garden fruit and vegetable pizza according to claim 2, wherein the green embryo is baked until the bottom cake blank is golden yellow, and no scorch or white is caused.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311734444.3A CN117652545A (en) | 2023-12-15 | 2023-12-15 | Vegetable garden fruit and vegetable pizza and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311734444.3A CN117652545A (en) | 2023-12-15 | 2023-12-15 | Vegetable garden fruit and vegetable pizza and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117652545A true CN117652545A (en) | 2024-03-08 |
Family
ID=90082487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311734444.3A Pending CN117652545A (en) | 2023-12-15 | 2023-12-15 | Vegetable garden fruit and vegetable pizza and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117652545A (en) |
-
2023
- 2023-12-15 CN CN202311734444.3A patent/CN117652545A/en active Pending
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