CN104082387A

CN104082387A - Method for processing edible tulip walnut cake

Info

Publication number: CN104082387A
Application number: CN201410335046.9A
Authority: CN
Inventors: 柴华
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-07-15
Filing date: 2014-07-15
Publication date: 2014-10-08

Abstract

The invention discloses a method for processing an edible tulip walnut cake, and belongs to the field of food processing. The method is characterized in that the edible tulip walnut cake is formed by processing the edible tulip serving as part of raw materials and auxiliary ingredients such as wheatmeal and edible oil, and beating, enzymolysis, blending, cutting, drying, shaping, packaging and other steps are carried out on the edible tulip to obtain the edible tulip walnut cake. The edible tulip is processed into the walnut cake which is a favorite of people, the edibleness of the edible tulip is improved, the varieties of edible tulip products are enriched, the residues obtained after beating of the edible tulip serve as auxiliary materials to continue to be used, the utilization efficiency of the edible tulip is improved, and the walnut cake is more delicious, tasty and rich in nutrient and has the health care effects of reducing phlegm and clearing away heat and toxic materials.

Description

The processing method of edible tulip peach shortcake

Technical field

The invention belongs to food processing technology field, specifically refer to a kind of processing method of edible tulip peach shortcake.

Background technology

Edible tulip is the dry pseudobulb of orchid Cremastra appendiculata, pleione bulbocodioides and Pleione yunnanensis, and the former practises title " PSEUDOBULBUS CREMASTRAE APPENDICULATAE ", and the latter two are practised and claim " pleionebulbocodioides rolfe ".Be distributed widely in the ground such as areas to the south, the Yangtze river basin and Shanxi, Shaanxi, Gansu.< < Compendium of Materia Medica > > records: " main malignant boil is swollen, attacks malicious broken skin.Separate all poison, snakeworm, mad dog wound." there is the effects such as clearing heat and detoxicating, reducing phlegm and resolving masses; be usually used in the swollen serious case of furuncle of carbuncle; scrofula tuberculosis; scrofula; snakeworm such as bites at the treatment of symptom; edible tulip has been used widely as traditional Chinese medical science Chinese herbal medicine for preventing, the good efficacy particularly clinically malignant tumours such as breast cancer, cancer of the esophagus, cancer of the stomach, leukaemia being shown in recent years and receiving much concern.And using edible tulip as all-ages, the appetizing peach shortcake of Raw material processing one-tenth, there is not yet relevant report and launch.

Summary of the invention

Technical problem to be solved by this invention is to take edible tulip as raw material, adopt raw material preparation, enzyme to process, filter, prepare burden, cut the steps such as base, baking and be processed into edible tulip peach shortcake, a kind of processing method of edible tulip peach shortcake is provided, improve the utilization rate of edible tulip, enriched the kind of edible tulip product.

The technical solution adopted for the present invention to solve the technical problems:

A processing method for edible tulip peach shortcake, it adopts following steps:

1., raw material is prepared: select ripe edible tulip, edible tulip is cleaned to chopping, with disintegrating apparatus, pull an oar, to the pectase that adds the protease of weight 0.02-0.03%, the cellulase of 0.1-0.2% and 0.06-0.08% in edible tulip slurries, environment second line of a couplet Heshui solution 40-60min at 40-45 ℃, make edible tulip slurries, by enzymolysis, make edible tulip decomposite more nutriment;

2., filter: the edible tulip slurries after enzymolysis are crossed to 100-120 object screen filtration, filter and obtain edible tulip juice and edible tulip slag;

3., batching: mix in the ratio of wheat flour 35-45 weight portion, glutinous rice flour 6-8 weight portion, edible tulip juice 15-20 weight portion, egg 10-12 weight portion, vegetable oil 8-10 weight portion, xylosic alcohol powder 5-8 weight portion, edible tulip slag 3-5 weight portion, oligoisomaltose 2-3 weight portion, stir and the synthetic dough of artificial rubbing, using xylitol, oligoisomaltose as sweetener, make the crisp patients with diabetes mellitus that is applicable to of peach, dough is crumpled by hand, makes dough organize homogeneous;

4., cut base: the dough mixing up is spread out on panel, rolled and press the thick sheet of 0.8-1.2cm, be cut into the crisp base of peach;

5., balance: green compact are put into the oily baking tray that nuzzles up, and discharge evenly;

6., baking: the temperature of roasting plant is adjusted to 210-230 ℃, then baking tray is sent in roasting plant and toasted, surface forms the big and small aging crack of many lobes, can come out of the stove when color and luster is wheat yellow, makes edible tulip peach crisp;

7., packing: edible tulip peach is crisp standing cooling, treat the crisp hardening of peach, after shaping, with food stage packaging material, pack, enter in dry, ventilated environment and store.

Beneficial effect: the present invention adds by edible tulip the peach shortcake that workpeople likes, not only improved the edibility of edible tulip, and enriched the kind of edible tulip product, using the slag after edible tulip making beating as auxiliary material, continue to use, improve the utilization ratio of edible tulip, made peach shortcake tastier, nutritious, there is the dispersing swelling and dissipating binds of edible tulip, reduce phlegm, clearing heat and detoxicating health-care efficacy.

The specific embodiment

Embodiment mono-: a kind of processing method of edible tulip peach shortcake, and it adopts following steps:

1., raw material is prepared: select ripe edible tulip, remove the part of rotting, edible tulip is cleaned to chopping, with disintegrating apparatus, pull an oar, to the pectase that adds the protease of 0.002kg, the cellulase of 0.01kg and 0.006kg in 10kg edible tulip slurries, the environment second line of a couplet Heshui solution 60min at 40 ℃, makes edible tulip slurries, by enzymolysis, make edible tulip decomposite more nutriment;

2., filter: the edible tulip slurries after enzymolysis are crossed to 100 object screen filtrations, filter and obtain edible tulip juice and edible tulip slag;

3., batching: press wheat flour 4kg, glutinous rice flour 0.6kg, edible tulip juice 2kg, egg 1.2kg, vegetable oil 1kg, xylitol 0.5kg, edible tulip slag 0.5kg, oligoisomaltose 0.2kg mixing, stir and the synthetic dough of artificial rubbing, using xylitol, oligoisomaltose as sweetener, make the crisp patients with diabetes mellitus that is applicable to of peach, dough is crumpled by hand, makes dough organize homogeneous;

4., cut base: the dough mixing up is spread out on panel, rolled and press the thick sheet of 0.8cm, be cut into the crisp base of peach;

6., baking: the temperature of roasting plant is adjusted to 210 ℃, then baking tray is sent in roasting plant and toasted, surface forms the big and small aging crack of many lobes, can come out of the stove when color and luster is wheat yellow, makes edible tulip peach crisp;

Embodiment bis-: a kind of processing method of edible tulip peach shortcake, and it adopts following steps:

1., raw material is prepared: select ripe edible tulip, remove the part of rotting, edible tulip is cleaned to chopping, with disintegrating apparatus, pull an oar, to the pectase that adds the protease of 0.0025kg, the cellulase of 0.015kg and 0.007kg in 10kg edible tulip slurries, the environment second line of a couplet Heshui solution 50min at 42 ℃, makes edible tulip slurries, by enzymolysis, make edible tulip decomposite more nutriment;

2., filter: the edible tulip slurries after enzymolysis are crossed to 110 object screen filtrations, filter and obtain edible tulip juice and edible tulip slag;

3., select ripe complete Cinnamomum kanahirai hay mushroom, remove surface impurity, after cleaning out, be cut into the thin slice of 0.5cm, 0.5kg Cinnamomum kanahirai hay mushroom sheet is placed in the water of 1kg and decocts, it is 80 ℃ that temperature is controlled, boiling 20min, repeat to decoct 4 times, decoction liquor is mixed, filter and make Cinnamomum kanahirai hay mushroom extract and Cinnamomum kanahirai hay mushroom slag;

4., pulverize: Cinnamomum kanahirai hay mushroom slag is adopted to ultra-fine grinding, make Cinnamomum kanahirai hay mushroom powder;

5., batching: press wheat flour 3.5kg, glutinous rice flour 0.8kg, edible tulip juice 1.5kg, Antrodia camphorata extract 1kg, egg 1kg, vegetable oil 0.8kg, xylosic alcohol powder 0.6kg, edible tulip slag 0.4kg, Cinnamomum kanahirai hay mushroom powder 0.2kg, oligoisomaltose 0.2kg mixing, stir and the synthetic dough of artificial rubbing, using xylitol, oligoisomaltose as sweetener, make the crisp patients with diabetes mellitus that is applicable to of peach, dough is crumpled by hand, makes dough organize homogeneous;

6., cut base: the dough mixing up is spread out on panel, rolled and press the thick sheet of 1cm, be cut into the crisp base of peach;

7., balance: green compact are put into the oily baking tray that nuzzles up, and discharge evenly;

8., baking: the temperature of roasting plant is adjusted to 220 ℃, then baking tray is sent in roasting plant and toasted, surface forms the big and small aging crack of many lobes, can come out of the stove when color and luster is wheat yellow, makes edible tulip peach crisp;

9., packing: edible tulip peach is crisp standing cooling, treat the crisp hardening of peach, after shaping, with food stage packaging material, pack, enter in dry, ventilated environment and store.

Embodiment tri-: a kind of processing method of edible tulip peach shortcake, and it adopts following steps:

1., raw material is prepared: select ripe edible tulip, coprinus comatus, remove the part of rotting, raw material is cleaned to chopping, 8kg edible tulip is mixed with 2kg coprinus comatus and with disintegrating apparatus, pull an oar afterwards, to the pectase that adds the protease of 0.003kg, the cellulase of 0.02kg and 0.008kg in 10kg slurries, the environment second line of a couplet Heshui solution 40min at 45 ℃, makes edible tulip slurries, by enzymolysis, make edible tulip decomposite more nutriment;

2., filter: the edible tulip slurries after enzymolysis are crossed to 120 object screen filtrations, filter and obtain edible tulip juice and edible tulip slag;

3., batching: press wheat flour 4kg, corn flour 0.7kg, buckwheat 0.5kg, edible tulip juice 1.7kg, egg 1.1kg, vegetable oil 0.9kg, xylitol 0.5kg, edible tulip slag 0.3kg, oligoisomaltose 0.3kg mixing, stir and the synthetic dough of artificial rubbing, using xylitol, oligoisomaltose as sweetener, make the crisp patients with diabetes mellitus that is applicable to of peach, dough is crumpled by hand, makes dough organize homogeneous;

4., cut base: the dough mixing up is spread out on panel, rolled and press the thick sheet of 1.2cm, be cut into the crisp base of peach;

6., baking: the temperature of roasting plant is adjusted to 230 ℃, then baking tray is sent in roasting plant and toasted, surface forms the big and small aging crack of many lobes, can come out of the stove when color and luster is wheat yellow, makes edible tulip peach crisp;

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims

1. a processing method for edible tulip peach shortcake, it adopts following steps:

1., raw material is prepared: select ripe edible tulip, edible tulip is cleaned to chopping, with disintegrating apparatus, pull an oar, to the pectase that adds the protease of weight 0.02-0.03%, the cellulase of 0.1-0.2% and 0.06-0.08% in edible tulip slurries, environment second line of a couplet Heshui solution 40-60min at 40-45 ℃, makes edible tulip slurries;

3., batching: mix in the ratio of wheat flour 35-45 weight portion, glutinous rice flour 6-8 weight portion, edible tulip juice 15-20 weight portion, egg 10-12 weight portion, vegetable oil 8-10 weight portion, xylosic alcohol powder 5-8 weight portion, edible tulip slag 3-5 weight portion, oligoisomaltose 2-3 weight portion, stir and the synthetic dough of artificial rubbing;