CN105580862A - Low-sugar pineapple and lemon flaky pastry and making method thereof - Google Patents
Low-sugar pineapple and lemon flaky pastry and making method thereof Download PDFInfo
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- CN105580862A CN105580862A CN201510982354.5A CN201510982354A CN105580862A CN 105580862 A CN105580862 A CN 105580862A CN 201510982354 A CN201510982354 A CN 201510982354A CN 105580862 A CN105580862 A CN 105580862A
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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
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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
- A21D2/362—Leguminous plants
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Abstract
The invention provides a low-sugar pineapple and lemon flaky pastry and a making method thereof. The low-sugar pineapple and lemon flaky pastry is made from a water-oiled crust, a pastry body and stuffing, wherein the water-oiled crust is made from, by weight, 80-90 parts of soybean meal, 10-15 parts of buckwheat powder, 10-15 parts of oat powder, 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, the pastry body is made from, by weight, 80-90 parts of soybean meal, 10-15 parts of buckwheat powder, 10-15 parts of oat powder and 100-110 parts of butter, and the stuffing is made from, by weight, 30-40 parts of pineapples, 15-20 parts of lemon, 20-30 parts of xylitol, 5-8 parts of fructose, 0.1-0.15 part of calcium chloride, 0.3-0.5 part of low-methoxy pectin and 0.05-0.1 part of citric acid. Low-sugar type food materials are selected, the sugar content of the flaky pastry is decreased, the food materials and the flaky pastry are perfectly combined through the scientific processing technology, and the made nutritious flaky pastry is fragrant and sweet in taste and suitable for being eaten by people suffering from diabetes.
Description
Technical field
The invention belongs to bakery product field, be specifically related to a kind of low-sugar pineapple lemon puff and preparation method thereof.
Background technology
Pineapple contains abundant nutriment, in the pulp of pineapple, contains abundant fructose, amino acid, hasThe multiple nutrients materials such as machine acid, protein, crude fibre, calcium, phosphorus, iron, carrotene, wherein vitamin CContent is 5 times of apple, contains in addition the human bodies such as vitamin A, Cobastab, fat, bromelainNecessary nutriment is rich in proteinase simultaneously, can help the conversion of human body to protein, and have fineFood therapy health effect, in pineapple protease can dissolve cause heart attack thrombus, can be greatlyReduce heart patient's the death rate; Protease and dietary fibers a large amount of in pineapple can help human body stomach to disappearChange, have the greasy function that disappears; And because dietary fiber volume in pineapple is larger, excellent adsorption, can take away intestinesUnnecessary fat and other harmful substances in road, have obvious effect for prevention, relief of constipation symptom.
Lemon be rich in vitamin C, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid,Citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc., to peopleBody is very useful. Lemon have the relieving summer-heat of promoting the production of body fluid appetizing, can angiocardiopathy preventing, clearing heat and eliminating phlegm, anti-inflammation,Delay senility and suppress Pigmented function. Because citric acid becomes a kind of solubility in human body with calcium bindingComplex compound, has thereby alleviate calcium ion the effect that promotes blood clotting. Therefore, hypertension, Patients With Myocardial InfarctionNormal drink lemonade, has very large benefit to improving symptom.
The most taste of crisp short cakes with sesame of selling is in the market single, can not meet different crowd to different taste crisp short cakes with sesameDemand, and crisp short cakes with sesame is on the market mostly high heat, high protein, high oil, high sugar food, and health is hadHarmful effect, is more not suitable for high sugar and diabetic population edible. Therefore develop a kind of low sugar with high-quality mouthfeelCrisp short cakes with sesame is significant.
Summary of the invention
According to problems of the prior art, the invention provides a kind of low-sugar pineapple lemon puff.
The technical solution used in the present invention is:
A kind of low-sugar pineapple lemon puff, 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, butter 30-35Part, 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 100-110Part;
(2) fillings:
Pineapple 30-40 part, lemon 15-20 part, xylitol 20-30 part, fructose 5-8 part, calcium chloride 0.1-0.15Part, LM 0.3-0.5 part, citric acid 0.05-0.1 part.
A preparation method for low-sugar pineapple lemon puff, comprises the following steps:
A, by the water outermost layer of skin, the short face of becoming 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, described musculus cutaneus bagWrap up in after a short by flat and roll strip profile skin, strip musculus cutaneus is rolled into other end from one spherical,Again by it by flat and roll strip profile skin, then strip musculus cutaneus is rolled into spherical, last to other end from oneCover preservative film treacle face 30-35min, make cladding;
C, by the peeling of pineapple, lemon, be cut into piece, break into slurry with beater, make after slurry and boil with very hot oven5-10min, then heat 15-20min with slow fire, point adds xylitol 3 times in heating process, finally adds fruitSugar, calcium chloride, LM, citric acid, be stirred to evenly, makes 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, described fillingMaterial is 1:1-1:1.2 with musculus cutaneus weight ratio;
E, cake is put into the baking tray that is covered with oilpaper, baking 15-20min, temperature is controlled at 180-190 DEG C,Once face of baking middle turning;
F, cooling, packaging, make a kind of low-sugar pineapple lemon puff.
Beneficial effect of the present invention is: select analysis for soybean powder, buckwheat, oatmeal to substitute wheat flour, use wood sugarAlcohol replaces sucrose, has reduced the sugar content of crisp short cakes with sesame; And add the low-carbohydrate food conducts such as pineapple, lemon, fructoseFillings, has enriched 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, makeNutrient crisp cake mouthfeel is fragrant and sweet, and is suitable for high sugared personage and patients with diabetes mellitus.
Detailed description of the invention
Further set forth technical scheme below in conjunction with specific embodiments of the invention, but be not only confined to followingPreferred embodiment.
Embodiment 1
A kind of low-sugar pineapple lemon puff, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: 80 parts of analysis for soybean powder, 10 parts of buckwheats, 10 parts of oatmeals, 30 parts, butter, wood sugar30 parts of alcohol, 1 part of active dry yeast, 50 parts of rose tea;
B, short: 80 parts of analysis for soybean powder, 10 parts of buckwheats, 10 parts of oatmeals, 100 parts, butter;
(2) fillings:
30 parts, pineapple, 15 parts, lemon, 20 parts of xylitols, 5 parts, fructose, 0.1 part, calcium chloride, low methoxy0.3 part of base pectin, 0.05 part of citric acid.
A preparation method for low-sugar pineapple lemon puff, comprises the following steps:
A, by the water outermost layer of skin, the short face of becoming 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, described musculus cutaneus bagWrap up in after a short by flat and roll strip profile skin, strip musculus cutaneus is rolled into other end from one spherical,Again by it by flat and roll strip profile skin, then strip musculus cutaneus is rolled into spherical, last to other end from oneCover preservative film treacle face 30min, make cladding;
C, by the peeling of pineapple, lemon, be cut into piece, break into slurry with beater, make after slurry and boil 5min with very hot oven,Heat 15min with slow fire again, in heating process, point add xylitol 3 times, finally add fructose, calcium chloride,LM, citric acid, be stirred to evenly, makes 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, described fillingMaterial is 1:1 with musculus cutaneus weight ratio;
E, cake is put into the baking tray that is covered with oilpaper, baking 15min, temperature is controlled at 180 DEG C, in the middle of bakingTurn over once face;
F, cooling, packaging, make a kind of low-sugar pineapple lemon puff.
Embodiment 2
A kind of low-sugar pineapple lemon puff, comprises the raw material of following parts by weight:
(1) cladding:
A, the water outermost layer of skin: 90 parts of analysis for soybean powder, 15 parts of buckwheats, 15 parts of oatmeals, 35 parts, butter, wood sugar35 parts of alcohol, 1.5 parts of active dry yeasts, 60 parts of rose tea;
B, short: 90 parts of analysis for soybean powder, 15 parts of buckwheats, 15 parts of oatmeals, 110 parts, butter;
(2) fillings:
40 parts, pineapple, 20 parts, lemon, 30 parts of xylitols, 8 parts, fructose, 0.15 part, calcium chloride, low methoxy0.5 part of base pectin, 0.1 part of citric acid.
A preparation method for low-sugar pineapple lemon puff, comprises the following steps:
A, by the water outermost layer of skin, the short face of becoming 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, described musculus cutaneus bagWrap up in after a short by flat and roll strip profile skin, strip musculus cutaneus is rolled into other end from one spherical,Again by it by flat and roll strip profile skin, then strip musculus cutaneus is rolled into spherical, last to other end from oneCover preservative film treacle face 35min, make cladding;
C, by the peeling of pineapple, lemon, be cut into piece, break into slurry with beater, make after slurry and boil 10min with very hot oven,Heat 20min with slow fire again, in heating process, point add xylitol 3 times, finally add fructose, calcium chloride,LM, citric acid, be stirred to evenly, makes 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, described fillingMaterial is 1:1.2 with musculus cutaneus weight ratio;
E, cake is put into the baking tray that is covered with oilpaper, baking 20min, temperature is controlled at 190 DEG C, in the middle of bakingTurn over once face;
F, cooling, packaging, make a kind of low-sugar pineapple lemon puff.
Claims (4)
1. a low-sugar pineapple lemon puff, 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, butter 30-35Part, 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 100-110Part;
(2) fillings:
Pineapple 30-40 part, lemon 15-20 part, xylitol 20-30 part, fructose 5-8 part, calcium chloride 0.1-0.15Part, LM 0.3-0.5 part, citric acid 0.05-0.1 part.
2. a kind of low-sugar pineapple lemon puff according to claim 1, is characterized in that, comprises following weightThe raw material of umber:
(1) cladding:
A, the water outermost layer of skin: 80 parts of analysis for soybean powder, 10 parts of buckwheats, 10 parts of oatmeals, 30 parts, butter, wood sugar30 parts of alcohol, 1 part of active dry yeast, 50 parts of rose tea;
B, short: 80 parts of analysis for soybean powder, 10 parts of buckwheats, 10 parts of oatmeals, 100 parts, butter;
(2) fillings:
30 parts, pineapple, 15 parts, lemon, 20 parts of xylitols, 5 parts, fructose, 0.1 part, calcium chloride, low methoxy0.3 part of base pectin, 0.05 part of citric acid.
3. a kind of low-sugar pineapple lemon puff according to claim 1, is characterized in that, comprises following weightThe raw material of umber:
(1) cladding:
A, the water outermost layer of skin: 90 parts of analysis for soybean powder, 15 parts of buckwheats, 15 parts of oatmeals, 35 parts, butter, wood sugar35 parts of alcohol, 1.5 parts of active dry yeasts, 60 parts of rose tea;
B, short: 90 parts of analysis for soybean powder, 15 parts of buckwheats, 15 parts of oatmeals, 110 parts, butter;
(2) fillings:
40 parts, pineapple, 20 parts, lemon, 30 parts of xylitols, 8 parts, fructose, 0.15 part, calcium chloride, low methoxy0.5 part of base pectin, 0.1 part of citric acid.
4. a preparation method for the low-sugar pineapple lemon puff described in claim 1-3 any one, is characterized in that,Comprise the following steps:
A, by the water outermost layer of skin, the short face of becoming 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, described musculus cutaneus bagWrap up in after a short by flat and roll strip profile skin, strip musculus cutaneus is rolled into other end from one spherical,Again by it by flat and roll strip profile skin, then strip musculus cutaneus is rolled into spherical, last to other end from oneCover preservative film treacle face 30-35min, make cladding;
C, by the peeling of pineapple, lemon, be cut into piece, break into slurry with beater, make after slurry and boil with very hot oven5-10min, then heat 15-20min with slow fire, point adds xylitol 3 times in heating process, finally adds fruitSugar, calcium chloride, LM, citric acid, be stirred to evenly, makes 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, described fillingMaterial is 1:1-1:1.2 with musculus cutaneus weight ratio;
E, cake is put into the baking tray that is covered with oilpaper, baking 15-20min, temperature is controlled at 180-190 DEG C,Once face of baking middle turning;
F, cooling, packaging, make a kind of low-sugar pineapple lemon puff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510982354.5A CN105580862A (en) | 2015-12-23 | 2015-12-23 | Low-sugar pineapple and lemon flaky pastry and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510982354.5A CN105580862A (en) | 2015-12-23 | 2015-12-23 | Low-sugar pineapple and lemon flaky pastry and making method thereof |
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| CN105580862A true CN105580862A (en) | 2016-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510982354.5A Pending CN105580862A (en) | 2015-12-23 | 2015-12-23 | Low-sugar pineapple and lemon flaky pastry and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699713A (en) * | 2019-02-26 | 2019-05-03 | 南宁万国食品有限公司 | A kind of multilayer heart of filling crisp short cakes with sesame and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 CN201510982354.5A patent/CN105580862A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| 徐丹 等: ""低糖菠萝柠檬保健复合果酱的研制"", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699713A (en) * | 2019-02-26 | 2019-05-03 | 南宁万国食品有限公司 | A kind of multilayer heart of filling crisp short cakes with sesame and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160518 |