CN104770427A - Red date coarse cereal crisp cake and preparation method thereof - Google Patents
Red date coarse cereal crisp cake and preparation method thereof Download PDFInfo
- Publication number
- CN104770427A CN104770427A CN201510171861.0A CN201510171861A CN104770427A CN 104770427 A CN104770427 A CN 104770427A CN 201510171861 A CN201510171861 A CN 201510171861A CN 104770427 A CN104770427 A CN 104770427A
- Authority
- CN
- China
- Prior art keywords
- parts
- red date
- powder
- egg
- coarse cereal
- 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
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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a red date coarse cereal crisp cake and a preparation method thereof. The recipe of the red date coarse cereal crisp cake consists of the following raw materials in parts by weight: 37-42 parts of low-gluten flour, 2.0-2.75 parts of soybean skin meal, 3.0-4.5 parts of mung bean skin meal, 4-14 parts of red date powder, 1.5-2.25 parts of sweet potato skin powder, 25-30 parts of shortening, 12-16 parts of soybean oil, 30-35 parts of white granulated sugar, 0.4-0.6 parts of ammonium bicarbonate, 0.2-0.4 parts of sodium bicarbonate and 14-19 parts of eggs. The above materials are made processed into a novel red date coarse cereal biscuit. The red date coarse cereal crisp cake is crisp and delicious, has mellow red date fragrance, and has certain health-care functions of supplementing blood, beautifying features, and improving human gastrointestinal tract.
Description
Technical field
The present invention relates to a kind of red date coarse cereals shortcake and preparation method thereof, belong to food technology field.
Background technology
Red date nutrient enriches, be rich in the physiological activators such as protein, fat, carbohydrate, vitamin and mineral matter, have blood-enriching face-nourishing, anti-oxidant, delay senility and the health care such as develop immunitypty, wherein vitamin content is high, has the good reputation of " natural complex ball ".The coarse cereals such as mung bean, soya bean and Ipomoea batatas can produce a large amount of skin in process, and the application of current coarse cereals skin is mainly as feed, and added value is not high.Containing abundant dietary fiber in coarse cereals skin, there is the function well improving human gastrointestinal tract.Green gram spermoderm, Testa Glycines and sweet potato skin are pulverized by micronizer by this invention, prepare together with red date that a kind of color and luster is pale brown, palatable crisp, sugariness are moderate, there is blood-enriching face-nourishing and improve the Novel red jujube coarse cereals of human gastrointestinal tract function crisp, realize the comprehensive utilization of agricultural byproducts, increase value-added content of product, the exploitation for food grains other than rice and wheat provides a kind of new approach.
Summary of the invention
The object of the present invention is to provide a kind of red date coarse cereals crisp and preparation method thereof.
The primary raw material of red date coarse cereals shortcake of the present invention is green gram spermoderm powder, Testa Glycines powder, sweet potato skin powder and red date powder.
A preparation method for red date coarse cereals shortcake, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines, sweet potato skin, red date micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
Weak strength flour, Testa Glycines powder, green gram spermoderm powder, red date powder, sweet potato skin powder, carbonic hydroammonium and sodium acid carbonate are mixed according to certain amount, makes composite powder for subsequent use;
2) auxiliary material pretreatment
White granulated sugar, soybean oil and shortening are mixed, heating water bath melts, and adds egg liquid after being cooled to room temperature, and is constantly stirred to and mixes;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is divided the green compact plucking into about 15g, be pressed into the oblate biscuit of thick about 1cm;
6) balance
Swung in the baking tray of coated oil by biscuit, set rear cake surface brush setting egg(s) slurry, after egg slurry is slightly dry, brush egg is starched again, can enter bake oven and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking 18min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
The crisp fully cooling of red date coarse cereals, namely makes finished product after packaging.
The invention has the advantages that: utilize superfine communication technique green gram spermoderm, Testa Glycines, sweet potato skin and red date to be pulverized, make the crisp delicate mouthfeel of the red date coarse cereals of preparation, palatable crisp, aromatic strongly fragrant, the easy to digest absorption of jujube.
Detailed description of the invention:
Embodiment 1: the preparation method of a kind of red date coarse cereals of the present invention shortcake, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines, sweet potato skin, red date micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
37g weak strength flour, 2g Testa Glycines powder, 3g green gram spermoderm powder, 4g red date powder, 1.5g sweet potato skin powder, 0.4g carbonic hydroammonium and 0.2g sodium acid carbonate are mixed, makes composite powder for subsequent use;
3) auxiliary material pretreatment
30g white granulated sugar, 12g soybean oil and 25g shortening are mixed, heating water bath melts, and adds 14g egg liquid after being cooled to room temperature, and is constantly stirred to and mixes;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is divided the green compact plucking into about 15g, be pressed into the oblate biscuit of thick about 1cm;
6) balance
Swung in the baking tray of coated oil by biscuit, set rear cake surface brush setting egg(s) slurry, after egg slurry is slightly dry, brush egg is starched again, can enter bake oven and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking 18min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
The crisp fully cooling of red date coarse cereals, namely makes finished product after packaging.
Embodiment 2: the preparation method of a kind of red date coarse cereals of the present invention shortcake, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines, sweet potato skin, red date micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
42g weak strength flour, 2.5g Testa Glycines powder, 4.5g green gram spermoderm powder, 10g red date powder, 2.2g sweet potato skin powder, 0.6g carbonic hydroammonium and 0.3g sodium acid carbonate are mixed, makes composite powder for subsequent use;
3) auxiliary material pretreatment
35g white granulated sugar, 16g soybean oil and 30g shortening are mixed, heating water bath melts, and adds 18g egg liquid after being cooled to room temperature, and is constantly stirred to and mixes;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is divided the green compact plucking into about 15g, be pressed into the oblate biscuit of thick about 1cm;
6) balance
Swung in the baking tray of coated oil by biscuit, set rear cake surface brush setting egg(s) slurry, after egg slurry is slightly dry, brush egg is starched again, can enter bake oven and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking 18min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
The crisp fully cooling of red date coarse cereals, namely makes finished product after packaging.
Claims (2)
1. red date coarse cereals are crisp, it is characterized in that, by weight, be made up of following raw material: red date powder 4 ~ 14 parts, weak strength flour 37 ~ 42 parts, 2.0 ~ 2.75 parts, Testa Glycines powder, 3.0 ~ 4.5 parts, green gram spermoderm powder, 1.5 ~ 2.25 parts, sweet potato skin powder, shortening 25 ~ 30 parts, soybean oil 12 ~ 16 parts, white granulated sugar 30 ~ 35 parts, 0.4 ~ 0.6 part, carbonic hydroammonium, sodium acid carbonate 0.2 ~ 0.4 part, 14 ~ 19 parts, egg.
2. the preparation method of a kind of red date coarse cereals shortcake according to claim 1, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines, sweet potato skin and red date micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
Weak strength flour, Testa Glycines powder, green gram spermoderm powder, red date powder, sweet potato skin powder, carbonic hydroammonium and sodium acid carbonate are mixed according to certain amount, makes composite powder for subsequent use;
3) auxiliary material pretreatment
White granulated sugar, soybean oil and shortening are mixed, heating water bath melts, and adds egg liquid after being cooled to room temperature, and is constantly stirred to and mixes;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is divided the green compact plucking into about 15g, be pressed into the oblate biscuit of thick about 1cm;
6) balance
Swung in the baking tray of coated oil by biscuit, set rear cake surface brush setting egg(s) slurry, after egg slurry is slightly dry, brush egg is starched again, can enter bake oven and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking 18min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
The crisp fully cooling of red date coarse cereals, namely makes finished product after packaging.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510171861.0A CN104770427A (en) | 2015-04-13 | 2015-04-13 | Red date coarse cereal crisp cake and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510171861.0A CN104770427A (en) | 2015-04-13 | 2015-04-13 | Red date coarse cereal crisp cake and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104770427A true CN104770427A (en) | 2015-07-15 |
Family
ID=53612451
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510171861.0A Pending CN104770427A (en) | 2015-04-13 | 2015-04-13 | Red date coarse cereal crisp cake and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104770427A (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101023758A (en) * | 2007-02-15 | 2007-08-29 | 陈坤 | Method for preparing crisp cake |
CN103719207A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Red jujube sweet osmanthus cake |
CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
CN104161086A (en) * | 2014-07-08 | 2014-11-26 | 许昌学院 | Coarse cereal shortbread and preparation method thereof |
CN104413110A (en) * | 2013-08-21 | 2015-03-18 | 河南百安粮油有限公司 | Cake containing five kinds of coarse grains |
-
2015
- 2015-04-13 CN CN201510171861.0A patent/CN104770427A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101023758A (en) * | 2007-02-15 | 2007-08-29 | 陈坤 | Method for preparing crisp cake |
CN104413110A (en) * | 2013-08-21 | 2015-03-18 | 河南百安粮油有限公司 | Cake containing five kinds of coarse grains |
CN103719207A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Red jujube sweet osmanthus cake |
CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
CN104161086A (en) * | 2014-07-08 | 2014-11-26 | 许昌学院 | Coarse cereal shortbread and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102894055A (en) | Recipe and preparation method of low-sugar type chickpea biscuit | |
CN102919314A (en) | Corn ultramicro tea powder cookie biscuit and making method thereof | |
CN107616207A (en) | A kind of black five cereals nutrient biscuit and its processing method | |
CN102125146B (en) | Method for preparing bean dreg health-care grain tea | |
CN104770445A (en) | Coarse cereal biscuits with high dietary fibers and a preparation method thereof | |
CN103548928A (en) | Whole-wheat bread premix powder | |
CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
CN103783114B (en) | Wheat whole-grain-powder biscuit | |
CN104082586A (en) | Catfish feed with wormwood aroma and manufacturing method thereof | |
CN105557878A (en) | Method for making cocoa bread | |
CN102763805B (en) | Flavored steamed bun and preparation method thereof | |
CN104757054A (en) | High-dietary-fiber cereal bread and making method thereof | |
CN101455395A (en) | Medicated diet roasted-cake and production technique thereof | |
CN104920567B (en) | A kind of red rice nutrition Layer cake and preparation method thereof | |
CN103749603A (en) | Mulberry leaf cake premixing powder and preparation method and application thereof | |
CN104082584A (en) | Catfish feed with functions of pressure reduction and bacteria resistance and manufacturing method thereof | |
CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
CN104161086A (en) | Coarse cereal shortbread and preparation method thereof | |
CN101791090A (en) | Functional convenient buckwheat food and method for making same | |
CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
CN104770444A (en) | High dietary fiber oat crisp cake and preparation method thereof | |
CN101564129B (en) | Frozen oat flour dough and production method thereof | |
CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
CN107296080A (en) | Soft cake of high dietary-fiber Hericium erinaceus Chinese yam and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150715 |
|
RJ01 | Rejection of invention patent application after publication |