CN105557935A - Low-sugar fig and orange flaky pastry and preparation method thereof - Google Patents
Low-sugar fig and orange flaky pastry and preparation method thereof Download PDFInfo
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- CN105557935A CN105557935A CN201510982337.1A CN201510982337A CN105557935A CN 105557935 A CN105557935 A CN 105557935A CN 201510982337 A CN201510982337 A CN 201510982337A CN 105557935 A CN105557935 A CN 105557935A
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- musculus cutaneus
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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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a low-sugar fig and orange flaky pastry and a preparation method thereof. The low-sugar fig and orange flaky pastry comprises the following raw materials in parts by weight, wherein the water-oiled crust comprises 80-90 parts of soybean flour, 10-15 parts of buckwheat flour, 10-15 parts of oat flour, 5-10 parts of Chinese yam flour, 30-35 parts of butter, 30-35 parts of xylitol, 1-1.5 parts of active dry yeast and 50-60 parts of rose tea water; the shortening comprises 80-90 parts of soybean flour, 10-15 parts of buckwheat flour, 10-15 parts of oat flour and 100-110 parts of butter; and the stuffing comprises 25-30 parts of fig, 25-30 parts of orange, 20-30 parts of xylitol, 5-8 parts of fructose, 0.5-1 part of xanthan gum, 0.5-1 part of sodium carboxymethyl cellulose and 0.05-0.1 part of citric acid. Low-sugar food materials are selected, the sugar content of the flaky pastry is lowered, the food materials are perfectly combined with the flaky pastry through scientific processing technology, and the prepared nutritional flaky pastry is fragrant and sweet in taste and suitable for people with diabetes.
Description
Technical field
The invention belongs to bakery product field, be specifically related to a kind of low sugar fig orange crisp short cakes with sesame and preparation method thereof.
Background technology
Fig contains malic acid, citric acid, lipase, protease, hydrolase etc., and human body can be helped the digestion of food, promotes appetite, again because it contains multiple lipid, therefore has the effect relaxed bowel.Lipase, hydrolase etc. contained in fig have the function reducing blood fat Sum decomposition blood fat, therefore can reduce fat in endovascular deposition, and then play hypotensive, the effect of prevention coronary heart disease, the equal edible of population.Particularly indigestion person, hyperlipemic patients, hyperpietic, diabetes, arteriosclerotic.
Orange is containing hesperidine, citric acid, malic acid, butanedioic acid, carbohydrate, pectin etc.Orange is rich in multiple organic acid, vitamin, adjustable human metabolism, especially to the elderly and cardiovascular patient very useful.Containing tartaric acid in orange peel, can appetite be promoted, can help digest the people of hydrochloric acid in gastric juice deficiency.Cellulose in orange can help defaecation and reduce cholesterol.Containing abundant vitamin C in orange, there is protective effect on cancer risk.The sugar content of orange is low, and normal food contributes to prevention diabetes and builds up resistance, and also has good improvement effect to the thirsty symptom of diabetic.
The most taste of the crisp short cakes with sesame sold in the market is single, the demand of different crowd to different taste crisp short cakes with sesame can not be met, and crisp short cakes with sesame is on the market mostly high heat, high protein, high oil, high sugar food, has harmful effect to health, be more not suitable for high sugar and diabetic population eats.Therefore a kind of low sugar crisp short cakes with sesame with high-quality mouthfeel is developed significant.
Summary of the invention
According to problems of the prior art, the invention provides a kind of low sugar fig orange crisp short cakes with sesame.
The technical solution used in the present invention is:
A kind of low sugar fig orange crisp short cakes with sesame, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 80-90 part, buckwheat 10-15 part, oatmeal 10-15 part, yam flour 5-10 part, butter 30-35 part, xylitol 30-35 part, active dry yeast 1-1.5 part, rose tea 50-60 part;
B, short: analysis for soybean powder 80-90 part, buckwheat 10-15 part, oatmeal 10-15 part, butter 100-110 part;
(2) fillings:
Fig 25-30 part, orange 25-30 part, xylitol 20-30 part, fructose 5-8 part, xanthans 0.5-1 part, sodium carboxymethylcellulose 0.5-1 part, citric acid 0.05-0.1 part.
A preparation method for low sugar fig orange crisp short cakes with sesame, comprises the following steps:
A, face of the water outermost layer of skin, short being become reconciled respectively, cover preservative film, fermentation 25-30min;
B, by the water outermost layer of skin and short decile respectively, get a water outermost layer of skin and roll into disc-shaped musculus cutaneus, by flat and roll strip profile skin after described musculus cutaneus wraps up a short, strip musculus cutaneus is rolled into spherical from one to other end, again by it by flat and roll strip profile skin, again strip musculus cutaneus is rolled into other end spherical from one, finally covers preservative film treacle face 30-35min, obtained cladding;
C, by fig, orange peeling, be cut into block, slurry is broken into beater, 5-10min is boiled with very hot oven after making slurry, heat 15-20min with slow fire again, divide in heating process and add xylitol 3 times, finally add fructose, xanthans, sodium carboxymethylcellulose, citric acid, be stirred to evenly, obtained fillings;
D, cladding is rolled into disc-shaped musculus cutaneus, wrap into fillings and make cake, musculus cutaneus closes up at the bottom of cake, and described fillings and musculus cutaneus weight ratio are 1:1-1:1.2;
E, cake is put into the baking tray being covered with oilpaper, baking 15-20min, temperature controls at 180-190 DEG C, baking middle turning once face;
F, cooling, packaging, obtained a kind of low sugar fig orange crisp short cakes with sesame.
Beneficial effect of the present invention is: select analysis for soybean powder, buckwheat, oatmeal, yam flour to substitute wheat flour, replace sucrose with xylitol, reduce the sugar content of crisp short cakes with sesame; And add the low-carbohydrate such as fig, orange food as fillings, enrich the mouthfeel of crisp short cakes with sesame.And by the processing technology of science, by itself and crisp short cakes with sesame perfect adaptation, make nutrient crisp cake sweet mouthfeel, and be suitable for high sugared personage and patients with diabetes mellitus.
Detailed description of the invention
Set forth technical scheme further below in conjunction with specific embodiments of the invention, but be not only confined to following preferred embodiment.
Embodiment 1
A kind of low sugar fig orange crisp short cakes with sesame, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 80 parts, buckwheat 10 parts, oatmeal 10 parts, yam flour 5 parts, 30 parts, butter, xylitol 30 parts, active dry yeast 1 part, rose tea 50 parts;
B, short: analysis for soybean powder 80 parts, buckwheat 10 parts, oatmeal 10 parts, 100 parts, butter;
(2) fillings:
Fig 25 parts, orange 25 parts, xylitol 20 parts, 5 parts, fructose, xanthans 0.5 part, sodium carboxymethylcellulose 0.5 part, citric acid 0.05 part.
A preparation method for low sugar fig orange crisp short cakes with sesame, comprises the following steps:
A, face of the water outermost layer of skin, short being become reconciled respectively, cover preservative film, fermentation 25min;
B, by the water outermost layer of skin and short decile respectively, get a water outermost layer of skin and roll into disc-shaped musculus cutaneus, by flat and roll strip profile skin after described musculus cutaneus wraps up a short, strip musculus cutaneus is rolled into spherical from one to other end, again by it by flat and roll strip profile skin, again strip musculus cutaneus is rolled into other end spherical from one, finally covers preservative film treacle face 30min, obtained cladding;
C, by fig, orange peeling, be cut into block, break into slurry with beater, boil 5min with very hot oven after making slurry, then heat 15min with slow fire, divide in heating process and add xylitol 3 times, finally add fructose, xanthans, sodium carboxymethylcellulose, citric acid, be stirred to evenly, obtained fillings;
D, cladding is rolled into disc-shaped musculus cutaneus, wrap into fillings and make cake, musculus cutaneus closes up at the bottom of cake, and described fillings and musculus cutaneus weight ratio are 1:1;
E, cake is put into the baking tray being covered with oilpaper, baking 15min, temperature controls at 180 DEG C, baking middle turning once face;
F, cooling, packaging, obtained a kind of low sugar fig orange crisp short cakes with sesame.
Embodiment 2
A kind of low sugar fig orange crisp short cakes with sesame, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 90 parts, buckwheat 15 parts, oatmeal 15 parts, yam flour 10 parts, 35 parts, butter, xylitol 35 parts, active dry yeast 1.5 parts, rose tea 60 parts;
B, short: analysis for soybean powder 90 parts, buckwheat 15 parts, oatmeal 15 parts, 110 parts, butter;
(2) fillings:
Fig 30 parts, orange 30 parts, xylitol 30 parts, 8 parts, fructose, xanthans 1 part, sodium carboxymethylcellulose 1 part, citric acid 0.1 part.
A preparation method for low sugar fig orange crisp short cakes with sesame, comprises the following steps:
A, face of the water outermost layer of skin, short being become reconciled respectively, cover preservative film, fermentation 30min;
B, by the water outermost layer of skin and short decile respectively, get a water outermost layer of skin and roll into disc-shaped musculus cutaneus, by flat and roll strip profile skin after described musculus cutaneus wraps up a short, strip musculus cutaneus is rolled into spherical from one to other end, again by it by flat and roll strip profile skin, again strip musculus cutaneus is rolled into other end spherical from one, finally covers preservative film treacle face 35min, obtained cladding;
C, by fig, orange peeling, be cut into block, break into slurry with beater, boil 10min with very hot oven after making slurry, then heat 20min with slow fire, divide in heating process and add xylitol 3 times, finally add fructose, xanthans, sodium carboxymethylcellulose, citric acid, be stirred to evenly, obtained fillings;
D, cladding is rolled into disc-shaped musculus cutaneus, wrap into fillings and make cake, musculus cutaneus closes up at the bottom of cake, and described fillings and musculus cutaneus weight ratio are 1:1.2;
E, cake is put into the baking tray being covered with oilpaper, baking 20min, temperature controls at 190 DEG C, baking middle turning once face;
F, cooling, packaging, obtained a kind of low sugar fig orange crisp short cakes with sesame.
Claims (4)
1. a low sugar fig orange crisp short cakes with sesame, is characterized in that, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 80-90 part, buckwheat 10-15 part, oatmeal 10-15 part, yam flour 5-10 part, butter 30-35 part, xylitol 30-35 part, active dry yeast 1-1.5 part, rose tea 50-60 part;
B, short: analysis for soybean powder 80-90 part, buckwheat 10-15 part, oatmeal 10-15 part, butter 100-110 part;
(2) fillings:
Fig 25-30 part, orange 25-30 part, xylitol 20-30 part, fructose 5-8 part, xanthans 0.5-1 part, sodium carboxymethylcellulose 0.5-1 part, citric acid 0.05-0.1 part.
2. a kind of low sugar fig orange crisp short cakes with sesame according to claim 1, is characterized in that, comprise the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 80 parts, buckwheat 10 parts, oatmeal 10 parts, yam flour 5 parts, 30 parts, butter, xylitol 30 parts, active dry yeast 1 part, rose tea 50 parts;
B, short: analysis for soybean powder 80 parts, buckwheat 10 parts, oatmeal 10 parts, 100 parts, butter;
(2) fillings:
Fig 25 parts, orange 25 parts, xylitol 20 parts, 5 parts, fructose, xanthans 0.5 part, sodium carboxymethylcellulose 0.5 part, citric acid 0.05 part.
3. a kind of low sugar fig orange crisp short cakes with sesame according to claim 1, is characterized in that, comprise the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: analysis for soybean powder 90 parts, buckwheat 15 parts, oatmeal 15 parts, yam flour 10 parts, 35 parts, butter, xylitol 35 parts, active dry yeast 1.5 parts, rose tea 60 parts;
B, short: analysis for soybean powder 90 parts, buckwheat 15 parts, oatmeal 15 parts, 110 parts, butter;
(2) fillings:
Fig 30 parts, orange 30 parts, xylitol 30 parts, 8 parts, fructose, xanthans 1 part, sodium carboxymethylcellulose 1 part, citric acid 0.1 part.
4. a preparation method for the low sugar fig orange crisp short cakes with sesame described in any one of claim 1-3, is characterized in that, comprise the following steps:
A, face of the water outermost layer of skin, short being become reconciled respectively, cover preservative film, fermentation 25-30min;
B, by the water outermost layer of skin and short decile respectively, get a water outermost layer of skin and roll into disc-shaped musculus cutaneus, by flat and roll strip profile skin after described musculus cutaneus wraps up a short, strip musculus cutaneus is rolled into spherical from one to other end, again by it by flat and roll strip profile skin, again strip musculus cutaneus is rolled into other end spherical from one, finally covers preservative film treacle face 30-35min, obtained cladding;
C, by fig, orange peeling, be cut into block, slurry is broken into beater, 5-10min is boiled with very hot oven after making slurry, heat 15-20min with slow fire again, divide in heating process and add xylitol 3 times, finally add fructose, xanthans, sodium carboxymethylcellulose, citric acid, be stirred to evenly, obtained fillings;
D, cladding is rolled into disc-shaped musculus cutaneus, wrap into fillings and make cake, musculus cutaneus closes up at the bottom of cake, and described fillings and musculus cutaneus weight ratio are 1:1-1:1.2;
E, cake is put into the baking tray being covered with oilpaper, baking 15-20min, temperature controls at 180-190 DEG C, baking middle turning once face;
F, cooling, packaging, obtained a kind of low sugar fig orange crisp short cakes with sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510982337.1A CN105557935A (en) | 2015-12-23 | 2015-12-23 | Low-sugar fig and orange flaky pastry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510982337.1A CN105557935A (en) | 2015-12-23 | 2015-12-23 | Low-sugar fig and orange flaky pastry and preparation method thereof |
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| CN105557935A true CN105557935A (en) | 2016-05-11 |
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| CN201510982337.1A Pending CN105557935A (en) | 2015-12-23 | 2015-12-23 | Low-sugar fig and orange flaky pastry and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851131A (en) * | 2016-06-15 | 2016-08-17 | 岭南师范学院 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
| WO2021077413A1 (en) * | 2019-10-21 | 2021-04-29 | 赣州市倞华菲尔雪食品有限公司 | Navel orange shortbread and method for manufacturing same |
Citations (4)
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| CN102461623A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ficus carica linn-brown sugar roughage cookies and preparation method thereof |
| CN104604980A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Chinese yam walnut cake and preparation method thereof |
| CN104757085A (en) * | 2015-04-29 | 2015-07-08 | 崔子扬 | Purple sweet potato flaky pastry and making method thereof |
| CN104814095A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Coarse grain biscuit and preparation method thereof |
-
2015
- 2015-12-23 CN CN201510982337.1A patent/CN105557935A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461623A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ficus carica linn-brown sugar roughage cookies and preparation method thereof |
| CN104604980A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Chinese yam walnut cake and preparation method thereof |
| CN104814095A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Coarse grain biscuit and preparation method thereof |
| CN104757085A (en) * | 2015-04-29 | 2015-07-08 | 崔子扬 | Purple sweet potato flaky pastry and making method thereof |
Non-Patent Citations (1)
| Title |
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| 沙拉 刘易斯: "《诱惑甜品屋》", 28 February 2012, 广州：新世纪出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851131A (en) * | 2016-06-15 | 2016-08-17 | 岭南师范学院 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
| WO2021077413A1 (en) * | 2019-10-21 | 2021-04-29 | 赣州市倞华菲尔雪食品有限公司 | Navel orange shortbread and method for manufacturing same |
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Application publication date: 20160511 |
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