CN108391688A - Peony seed oil walnut cake and preparation method thereof - Google Patents
Peony seed oil walnut cake and preparation method thereof Download PDFInfo
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- CN108391688A CN108391688A CN201810353036.6A CN201810353036A CN108391688A CN 108391688 A CN108391688 A CN 108391688A CN 201810353036 A CN201810353036 A CN 201810353036A CN 108391688 A CN108391688 A CN 108391688A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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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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Abstract
The present invention relates to food processing fields, specifically, providing a kind of peony seed oil walnut cake and preparation method thereof.According to the mass fraction, the peony seed oil walnut cake is mainly prepared from the following materials：0.1 1.0 parts of 50 60 parts of Self- raising flour, 7 15 parts of sugar, 15 25 parts of peony seed oil, 10 15 parts of egg and leavening agent.The peony seed oil walnut cake especially selects peony seed oil as walnut cake oil, peony seed oil uniqueness full of nutrition, and has medical care effect, which has the advantages that the loose tasty and refreshing, fragrant odour of mouthfeel, sweet taste is moderate, color and luster is pale brown and full of nutrition.
Description
Technical field
The present invention relates to food processing fields, in particular to a kind of peony seed oil walnut cake and preparation method thereof.
Background technology
The characteristics of walnut cake is a kind of Leping traditional characteristics snack that north and south is all suitable, sweet tea dry, crisp, crisp with it is well-known throughout the country, main
It is flour, egg, cream etc. to want ingredient.
According to legend in Tang Yuan periods, the ground peasants such as periphery county Leping, Jing Dezhen, Guixi, Yingtan go to one after another is potler, due to
It was busy with one's work at that time, being placed directly in kiln surface after having a Leping peasant to stir the flour that oneself brings at that time bakes, by
It coughs throughout the year in it, often has food peach kernel cough-relieving custom on ordinary days, therefore peach kernel powder can be added when baking.Other porcelain works are shown in this method
Edible, just numerous and confused imitation when the solid food done is convenient for daily preservation and long-distance transports porcelain, because and be named " walnut cake ".
Existing walnut cake mostly uses greatly peanut oil, corn oil or lard and makes, and walnut cake mouthfeel is single, nutritional ingredient is not complete
Face.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of peony seed oil walnut cake, which especially selects peony seeds
Oil has medical care effect as walnut cake oil, peony seed oil uniqueness full of nutrition, which has mouthfeel loose refreshing
Mouth, fragrant odour, sweet taste are moderate, color and luster is pale brown and advantage full of nutrition.
The second object of the present invention is to provide a kind of preparation method of peony seed oil walnut cake, this method processing step section
Learn, be succinct, it is easily operated, the peony seed oil being prepared through this method have the regular uniform, stomata of form uniformly, thin and thick one
Cause, silty is fine and smooth, booth splits that the loose tasty and refreshing, fragrant odour of uniform mouthfeel, sweet taste is moderate, color and luster is pale brown and advantage full of nutrition,
Walnut cake pouplarity is high, is suitble to a variety of crowds edible.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
In a first aspect, the present invention provides a kind of peony seed oil walnut cakes, according to the mass fraction, the walnut cake is mainly by following
Raw material is prepared：50-60 parts of Self- raising flour, 7-15 parts of sugar, 15-25 parts of peony seed oil, 10-15 parts of egg and leavening agent 0.1-
1.0 part.
As further preferred technical solution, according to the mass fraction, the walnut cake is mainly prepared from the following materials：It is low
0.2-0.8 parts of 51-58 parts of gluten flour, 8-14 parts of sugar, 16-24 parts of peony seed oil, 11-15 parts of egg and leavening agent.
As further preferred technical solution, according to the mass fraction, the walnut cake is mainly prepared from the following materials：It is low
0.3-0.7 parts of 51-56 parts of gluten flour, 9-13 parts of sugar, 18-24 parts of peony seed oil, 11-14 parts of egg and leavening agent.
As further preferred technical solution, according to the mass fraction, the walnut cake is mainly prepared from the following materials：It is low
0.5 part of 54 parts of gluten flour, 11 parts of sugar, 21 parts of peony seed oil, 13 parts of egg and leavening agent.
Second aspect, the present invention provides a kind of preparation methods of above-mentioned peony seed oil walnut cake, include the following steps：It weighs
Each raw material of formula ratio → take egg liquid → mixing egg liquid, sugar, peony seed oil and leavening agent to uniformly → plus Self- raising flour →
It is uniformly mixed and → point plucks and → to be molded → baking → and cool down → finished product.
As further preferred technical solution, the quality for the green compact being molded is 45-55 grams.
Further include the steps that top finishing after shaping as further preferred technical solution, the upper surface of green compact according to
Two layers of egg liquid of secondary brushing, is then toasted again.
As further preferred technical solution, when top finishing, first in the upper surface brushing first layer egg liquid of green compact,
The brushing second layer egg liquid again after the drying of first layer egg liquid.
Further include dispensing the step of sesame in the upper surface of green compact after top finishing as further preferred technical solution
Suddenly, it is then toasted again.
As further preferred technical solution, baking condition is：Lower 155-165 DEG C of temperature, 175-185 DEG C of upper temperature, time 15-
20 minutes.
Compared with prior art, beneficial effects of the present invention are：
Peony seed oil walnut cake provided by the invention especially selects peony seed oil as walnut cake oil, and peony seed oil is full of nutrition
Uniqueness, and there is medical care effect, it is the grease that human nutrition is most suitable in the grease found so far, nutritive value
Highest, constituent structure are most reasonable, and formula is scientific and reasonable for the walnut cake formed by peony seed oil and remaining each raw material, is prepared
The loose tasty and refreshing, fragrant odour of peony seed oil walnut cake mouthfeel, sweet taste is moderate, color and luster is pale brown and full of nutrition, be very suitable for children, in
It is young and designed for old people.
It is the preparation method processing step science of peony seed oil walnut cake provided by the invention, succinct, it is easily operated, through this method
The peony seed oil being prepared have form it is regular it is uniform, that stomata is uniform, thin and thick is consistent, silty is fine and smooth, uniform mouthfeel is split at booth is crisp
Comfortable mouth, fragrant odour, sweet taste are moderate, color and luster is pale brown and advantage full of nutrition, and walnut cake pouplarity is high, are suitble to a variety of people
Group is edible.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.
In a first aspect, a kind of peony seed oil walnut cake is provided in some embodiments, and according to the mass fraction, the walnut cake master
It is prepared from the following materials：50-60 parts of Self- raising flour, 7-15 parts of sugar, 15-25 parts of peony seed oil, 10-15 parts of egg and swollen
Loose agent 0.1-1.0 parts.
Self- raising flour abbreviation self raising flour, is called cake mix, and Japanese is known as weak flour, and Self- raising flour refers to moisture content 13.8%, thick
9.5% flour below of protein, commonly used to make a cake, biscuit, small Western-style pastry dessert, crisp skin class dessert etc..In the present invention, press
Mass fraction meter, the typical but non-limiting content of Self- raising flour be 50 parts, 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts,
57 parts, 58 parts, 59 parts or 60 parts.
Sugar is primarily used to adjustment walnut cake sweet taste, and sugar includes but not limited to soft white sugar, sugar nibs, berry sugar, rock sugar, red sand
Sugar, syrup, Icing Sugar or frosting etc..In the present invention, according to the mass fraction, the typical but non-limiting content of sugar is 7 parts, 8 parts, 9
Part, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
Peony seed oil (peony seed oil) is the vegetable oil extracted by peony seeds, is the distinctive woody nut of China
Oil because its is full of nutrition and unique, and has medical care effect, is known as " best oil in the world " by relevant expert, is plant
Treasure in oil, and Chinese exclusive health care edible oil and fat.Peony seeds are the essence crystallizations of peony plant, have been passed on male
Outside all characteristics that pellet has in itself, it is by shell and kind shell that it, which more has oneself unique medicine and nutritional ingredient, Paeonia suffruticosa seed,
The nut of double shielding has natural " longevity " gene.Peony seed oil is that people is most suitable in the grease found so far
The grease of body nutrition, is the total nutritive value highest of all edible oil, and constituent structure is most rational.Peony seed oil contains relatively rich
Unsaturated fatty acid, for nutritive value considerably beyond " oil of human health " olive oil is referred to as, linolenic acid content is olive oil
More than 200 times, many index is also all higher than other oil kind, and is not easy oxide deposition in human vas wall, heart coronary artery etc.
Position, exactly these ingredients make it play important function in medicine and nutrition and become ideal edible oil.Not overstatedly
It says, the nutrition and health care effect of peony seed oil is that other edible oils are incomparable, using peony seed oil as the food of Raw material processing
Also it is increasingly subject to the favor of consumer.In the present invention, according to the mass fraction, the typical but non-limiting content of peony seed oil is 15
Part, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts or 25 parts.
Egg is rich in cholesterol, and full of nutrition, an egg weighs about 50 grams, contains about 12.7 grams of protein, 11.2 grams of fat.
The amino acid ratio of egg protein is well suited for Human Physiology needs, is easily body absorption, and utilization rate is up to 98% or more, nutrition
Value is very high, is one of the food of mankind's often feeding.Egg white in egg primarily serves the effect of balance walnut cake batter humidity, together
Egg white content is higher in Shi Ruguo batters, and mouthfeel can be more crisp；Lecithin in yolk can speed up emulsification, make moisture and grease
Fully fusion, while the nutritional ingredient in egg can also be complementary well with the other compositions in walnut cake, keeps walnut cake both delicious
Nutrition again.In the present invention, according to the mass fraction, the typical but non-limiting content of egg be 10 parts, 10.5 parts, 11 parts, 11.5
Part, 12 parts, 12.5 parts, 13 parts, 13.5 parts, 14 parts, 14.5 parts or 15 parts.
Leavening agent refers to being made an addition in food processing in the primary raw material wheat flour of production bakery product, and in process
In thermally decomposed, generate gas, so that dough is risen, form dense porous tissue, to make product have it is bulk, soft or crisp
A substance；It is usually applied in the bakery product manufacturing process based on wheat flour such as cake, biscuit, bread, steamed bun, makes
Its volume expansion and short texture.Leavening agent includes but not limited to that biological species leavening agent, chemical classes leavening agent or complex class are bulk
Agent.Biological species leavening agent includes but not limited to yeast.Chemical classes leavening agent includes but not limited to sodium bicarbonate, ammonium hydrogencarbonate, carbonic acid
Ammonium or calcium carbonate etc..Complex class leavening agent is usually made of 3 kinds of ingredients, i.e. other substances such as carbonate, acidic materials and starch,
Wherein carbonate and acidic materials effect can generate carbon dioxide, and face embryo is made to rise, acidic materials can also in and in carbon dioxide
The effects that being formed by the speed that basic salt and regulation of carbon dioxide generate during generating, keeping bubble distribution uniform.This hair
In bright, according to the mass fraction, the typical but non-limiting content of leavening agent be 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part,
0.6 part, 0.7 part, 0.8 part, 0.9 part or 1.0 parts.
Above-mentioned peony seed oil walnut cake especially selects peony seed oil oily as walnut cake, peony seed oil uniqueness full of nutrition, and
With medical care effect, be in the grease found so far be most suitable for human nutrition grease, nutritive value highest, at
Separation structure is most reasonable, and formula is scientific and reasonable for the walnut cake formed by peony seed oil and remaining each raw material, the peony seeds being prepared
The loose tasty and refreshing, fragrant odour of nectarine shortcake mouthfeel, sweet taste is moderate, color and luster is pale brown and full of nutrition, be very suitable for children, the young and the middle aged and
It is designed for old people.
Preferably, it is sodium bicarbonate that leavening agent, which selects sodium bicarbonate, sodium bicarbonate, and sodium bicarbonate is raw after highly basic is neutralized with weak acid
At acid salt, be presented alkalescent when being dissolved in water, toasted heating generates carbon dioxide, is formed in food product uniform, fine and close
Permeability tissue, volume increase, keep walnut cake loose, it is in good taste.
In a preferred embodiment, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Low muscle
0.2-0.8 parts of 51-58 parts of flour, 8-14 parts of sugar, 16-24 parts of peony seed oil, 11-15 parts of egg and leavening agent.
In a preferred embodiment, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Low muscle
0.3-0.7 parts of 51-56 parts of flour, 9-13 parts of sugar, 18-24 parts of peony seed oil, 11-14 parts of egg and leavening agent.
Pass through the content proportioning for optimizing each raw material in above-mentioned preferred embodiment so that the mouthfeel of walnut cake is more preferable, nutrition at
Divide and more enrich uniformly, taste is better.
In a preferred embodiment, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Low muscle
0.5 part of 54 parts of flour, 11 parts of sugar, 21 parts of peony seed oil, 13 parts of egg and leavening agent.This preferred embodiment is most preferred peach
Shortcake formula, the mouthfeel of the peony seed oil walnut cake obtained using the formula, flavor, color and luster and nutrition are best, and taste is the purest.
Second aspect provides a kind of preparation method of above-mentioned peony seed oil walnut cake in some embodiments, including following
Step：Each raw material of formula ratio → taking egg liquid → mixing egg liquid, sugar, peony seed oil and leavening agent to uniformly → is weighed to add low
Gluten flour → be uniformly mixed → point is plucked and → to be molded → baking → and cool down → finished product.It is above-mentioned preparation method processing step science, succinct,
It is easily operated, the peony seed oil being prepared through this method have form it is regular it is uniform, stomata is uniform, thin and thick is consistent, silty is thin
Split that the loose tasty and refreshing, fragrant odour of uniform mouthfeel, sweet taste is moderate, color and luster is pale brown and advantage full of nutrition, walnut cake are welcome in greasy, booth
Degree is high, is suitble to a variety of crowds edible.
In a preferred embodiment, the quality for the green compact being molded is 45-55 grams.The quality of above-mentioned green compact is typical
But unrestricted is 45 grams, 46 grams, 47 grams, 48 grams, 49 grams, 50 grams, 51 grams, 52 grams, 53 grams, 54 grams or 55 grams.Work as green compact
Quality be 45-55 grams when, the size and thickness for the single walnut cake being prepared are moderate, more easily make and instant edible.
In a preferred embodiment, further include the steps that top finishing after shaping, the upper surface of green compact successively
Two layers of egg liquid is brushed, is then toasted again.After top finishing, the color and luster on peony seed oil walnut cake surface is more preferable, surface
Color and luster and baking after the color and lusters of cracks be contrasted so that the appearance of walnut cake is more preferable.
It should be noted that in order to enable, egg liquid is stable in the presence of the surface of green compact and in order to subsequently toast when gives birth to
The expansion uniformity of base, preferably presses green compact center.
In a preferred embodiment, it when top finishing, first in the upper surface brushing first layer egg liquid of green compact, waits for
Brushing second layer egg liquid again after the drying of first layer egg liquid.
In a preferred embodiment, further include the steps that dispensing sesame in the upper surface of green compact after top finishing,
Then it is toasted again.The aesthetics of walnut cake can be further enhanced by dispensing sesame, and the mouth of walnut cake is enriched while having additional nutrients
Taste.Sesame can be Semen sesami nigrum and/or white sesameseed.
In a preferred embodiment, baking condition is：Lower 155-165 DEG C of temperature, 175-185 DEG C of upper temperature, time 15-20
Minute.It is 155 DEG C that above-mentioned upper temperature is typical but non-limiting, 156 DEG C, 157 DEG C, 158 DEG C, 159 DEG C, 160 DEG C, 161 DEG C, 162
DEG C, 163 DEG C, 164 DEG C or 165 DEG C；It is 175 DEG C that above-mentioned lower temperature is typical but non-limiting, 176 DEG C, 177 DEG C, 178 DEG C, 179
DEG C, 180 DEG C, 181 DEG C, 182 DEG C, 183 DEG C, 184 DEG C or 185 DEG C；The typical but non-limiting above-mentioned time is 15 minutes, 16 points
Clock, 17 minutes, 18 minutes, 19 minutes or 20 minutes.Above-mentioned upper temperature refers to the temperature of upper heating tube in oven or oven, and lower temperature is
Refer to the temperature of lower heating tube in oven or oven, above-mentioned baking condition setting is scientific and reasonable, is not in roasting not yet done or burned
Phenomenon, and be baked after walnut cake it is loose it is palatable, surface is pale brown, bubble is uniform, spread out split it is uniform, not crooked, do not collapse.
With reference to embodiment and comparative example, the present invention will be further described in detail.
Embodiment 1
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 50 parts, 7 parts of Icing Sugar, 15 parts of peony seed oil, 10 parts of egg and baking powder.
Embodiment 2
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
1.0 parts of 60 parts, 15 parts of Icing Sugar, 25 parts of peony seed oil, 15 parts of egg and sodium bicarbonate.
Embodiment 3
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.3 part of 51 parts, 9 parts of Icing Sugar, 18 parts of peony seed oil, 11 parts of egg and yeast.
Embodiment 4
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.7 part of 56 parts, 13 parts of Icing Sugar, 24 parts of peony seed oil, 14 parts of egg and sodium bicarbonate.
Embodiment 5
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.5 part of 54 parts, 11 parts of Icing Sugar, 21 parts of peony seed oil, 13 parts of egg and sodium bicarbonate.
Embodiment 6-10
A kind of preparation method of peony seed oil walnut cake, includes the following steps：Respectively formula is weighed by the formula of embodiment 1-5
Each raw material of amount → take egg liquid → mixing egg liquid, Icing Sugar, peony seed oil and leavening agent (sodium bicarbonate, yeast or baking powder) extremely
Uniformly → plus → uniformly mixed → point of Self- raising flour is plucked and → is molded → baking → and cools down → finished product, wherein the green compact being molded
Quality be 60 grams, baking condition is：150 DEG C of lower temperature, 170 DEG C of upper temperature, 30 minutes time.
Embodiment 11
A kind of preparation method of peony seed oil walnut cake, includes the following steps：The each of formula ratio is weighed by the formula of embodiment 5
Raw material → take egg liquid → mixing egg liquid, Icing Sugar, peony seed oil and leavening agent (sodium bicarbonate) to uniformly → plus Self- raising flour →
It is uniformly mixed and → point plucks and → to be molded → baking → and cool down → finished product, wherein the quality for the green compact being molded is 30 grams, baking item
Part is：170 DEG C of lower temperature, 170 DEG C of upper temperature, 25 minutes time.
As different from Example 10, the quality of green compact and baking condition and embodiment 10 have difference in the present embodiment
It is different.
Embodiment 12
A kind of preparation method of peony seed oil walnut cake, includes the following steps：The each of formula ratio is weighed by the formula of embodiment 5
Raw material → take egg liquid → mixing egg liquid, Icing Sugar, peony seed oil and leavening agent (sodium bicarbonate) to uniformly → plus Self- raising flour →
It is uniformly mixed and → point plucks and → to be molded → baking → and cool down → finished product, wherein the quality for the green compact being molded is 50 grams, baking item
Part is：160 DEG C of lower temperature, 180 DEG C of upper temperature, 18 minutes time.
As different from Example 10, the quality of green compact and baking condition are currently preferred quality in the present embodiment
And condition.
Embodiment 13
A kind of preparation method of peony seed oil walnut cake, includes the following steps：The each of formula ratio is weighed by the formula of embodiment 5
Raw material → take egg liquid → mixing egg liquid, Icing Sugar, peony seed oil and leavening agent (sodium bicarbonate) to uniformly → plus Self- raising flour →
Be uniformly mixed → point pluck → be molded → top finishing → in the upper surface of green compact dispenses Semen sesami nigrum → baking → cooling → finished product,
In, the quality of the green compact being molded is 50 grams, when top finishing, first in the upper surface brushing first layer egg liquid of green compact,
Brushing second layer egg liquid, baking condition are again after the drying of first layer egg liquid：160 DEG C of lower temperature, 180 DEG C of upper temperature, time 18
Minute.
As different from Example 12, top finishing is increased in the present embodiment and dispenses Semen sesami nigrum in the upper surface of green compact
The step of.
Comparative example 1
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 50 parts, 7 parts of Icing Sugar, 10 parts of peony seed oil, 10 parts of egg and baking powder.
As different from Example 1, in this comparative example the content of peony seed oil not in range provided by the present invention.
Comparative example 2
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 45 parts, 20 parts of Icing Sugar, 15 parts of peony seed oil, 10 parts of egg and baking powder.
As different from Example 1, in this comparative example the content of Self- raising flour and Icing Sugar not in model provided by the present invention
In enclosing.
Comparative example 3
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
1.5 parts of 65 parts, 20 parts of Icing Sugar, 10 parts of peony seed oil, 20 parts of egg and baking powder.
As different from Example 1, in this comparative example the content of each raw material not in range provided by the present invention.
Comparative example 4
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 50 parts, 7 parts of Icing Sugar, 15 parts of peanut oil, 10 parts of egg and baking powder.
As different from Example 1, peony seed oil is replaced for peanut oil in this comparative example.
Comparative example 5
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 50 parts, 7 parts of Icing Sugar, 15 parts of corn oil, 10 parts of egg and baking powder.
As different from Example 1, peony seed oil is replaced for corn oil in this comparative example.
Comparative example 6
A kind of peony seed oil walnut cake, according to the mass fraction, the walnut cake is mainly prepared from the following materials：Self- raising flour
0.1 part of 50 parts, 7 parts of Icing Sugar, 15 parts of butter, 10 parts of egg and baking powder.
As different from Example 1, peony seed oil is replaced for butter in this comparative example.
Comparative example 7
The commercially available strange sesame walnut cake of three tastes.
Subjective appreciation
Form evaluation group (each 50 people of men and women) by 100 people, respectively to the walnut cake in embodiment 1-13 and comparative example 1-7 into
Row sensory evaluation carries out evaluation marking to walnut cake according to subjective appreciation standard, and is counted to result, obtains average mark, comments
Calibration standard is shown in Table 1, and evaluation result is shown in Table 2.
1 walnut cake subjective appreciation standard of table
2 walnut cake results of sensory evaluation of table
By the evaluation result of table 2 it is found that every score of the peony seed oil walnut cake in embodiment 1-13 is above comparative example
Walnut cake score in 1-3 illustrates that formula is scientific and reasonable for peony seed oil walnut cake provided by the invention, the loose tasty and refreshing, smell of mouthfeel
Fragrance, sweet taste are moderate, are liked by eater, adjust the content of raw material or the type of feed change or the equal nothing of existing walnut cake
Method has the characteristics that be better than walnut cake of the present invention.
Further analysis shows that every score of the peony seed oil walnut cake of embodiment 5 is above embodiment 1-4, explanation is adopted
The performance optimal of obtained walnut cake is most preferably formulated with the present invention.Every score of the peony seed oil walnut cake of embodiment 6-10 is equal
Respectively higher than embodiment 1-5 illustrates that preparation method using the present invention can further play the unique advantage of each raw material so that
The appearance and mouthfeel of walnut cake get a promotion.Every score of the peony seed oil walnut cake of embodiment 12 is higher than embodiment 10 and implements
Example 11 illustrates the quality that walnut cake can be further promoted using the quality and baking condition of currently preferred green compact.Embodiment
Every score of 13 peony seed oil walnut cake is higher than embodiment 12, illustrates to increase top finishing and be dispensed in the upper surface of green compact black
Sesame can further enrich the taste of walnut cake, have additional nutrients, and appearance is more preferable.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of peony seed oil walnut cake, which is characterized in that according to the mass fraction, the walnut cake mainly prepared by following raw material and
At：0.1-1.0 parts of 50-60 parts of Self- raising flour, 7-15 parts of sugar, 15-25 parts of peony seed oil, 10-15 parts of egg and leavening agent.
2. peony seed oil walnut cake according to claim 1, which is characterized in that according to the mass fraction, the walnut cake mainly by
Following raw material is prepared：51-58 parts of Self- raising flour, 8-14 parts of sugar, 16-24 parts of peony seed oil, 11-15 parts of egg and leavening agent
0.2-0.8 parts.
3. peony seed oil walnut cake according to claim 1, which is characterized in that according to the mass fraction, the walnut cake mainly by
Following raw material is prepared：51-56 parts of Self- raising flour, 9-13 parts of sugar, 18-24 parts of peony seed oil, 11-14 parts of egg and leavening agent
0.3-0.7 parts.
4. according to claim 1-3 any one of them peony seed oil walnut cakes, which is characterized in that according to the mass fraction, the peach
Shortcake is mainly prepared from the following materials：54 parts of Self- raising flour, 11 parts of sugar, 21 parts of peony seed oil, 13 parts of egg and leavening agent 0.5
Part.
5. the preparation method of claim 1-4 any one of them peony seed oil walnut cakes, which is characterized in that include the following steps：
It weighs each raw material of formula ratio → taking egg liquid → mixing egg liquid, sugar, peony seed oil and leavening agent to uniformly → and adds low muscle face
Powder → be uniformly mixed → point is plucked and → to be molded → baking → and cool down → finished product.
6. the preparation method of peony seed oil walnut cake according to claim 5, which is characterized in that the matter for the green compact being molded
Amount is 45-55 grams.
7. the preparation method of peony seed oil walnut cake according to claim 5, which is characterized in that further include surface after shaping
The step of covering with paint, brushes two layers of egg liquid in the upper surface of green compact, is then toasted again successively.
8. the preparation method of peony seed oil walnut cake according to claim 7, which is characterized in that when top finishing, exist first
The upper surface brushing first layer egg liquid of green compact, the brushing second layer egg liquid again after the drying of first layer egg liquid.
9. the preparation method of peony seed oil walnut cake according to claim 7, which is characterized in that further include after top finishing
In the step of upper surface of green compact dispenses sesame, then toasted again.
10. according to the preparation method of claim 5-9 any one of them peony seed oil walnut cakes, which is characterized in that baking condition
For：Lower 155-165 DEG C of temperature, 175-185 DEG C of upper temperature, time 15-20 minute.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110623037A (en) * | 2019-09-26 | 2019-12-31 | 山西农业大学 | Production formula and production process of Chinese yam and coix seed biscuits |
| CN114097859A (en) * | 2021-11-01 | 2022-03-01 | 山西农业大学 | Traditional Chinese medicine fried dough twist containing peony seed oil and preparation method thereof |
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| CN104938567A (en) * | 2014-03-31 | 2015-09-30 | 陈德军 | Flavor walnut cookies |
| CN105557903A (en) * | 2014-10-08 | 2016-05-11 | 朱婷 | Walnut cake with special flavor and preparation method for same |
| CN107156234A (en) * | 2017-06-30 | 2017-09-15 | 广东国方医药科技有限公司 | A kind of face skin nourishing intelligence promoting health edible flowers shortcake and preparation method thereof |
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| CN101530117A (en) * | 2009-04-15 | 2009-09-16 | 常州市鑫灿食品有限公司 | Walnut cake and production method thereof |
| CN104938567A (en) * | 2014-03-31 | 2015-09-30 | 陈德军 | Flavor walnut cookies |
| CN105557903A (en) * | 2014-10-08 | 2016-05-11 | 朱婷 | Walnut cake with special flavor and preparation method for same |
| CN107156234A (en) * | 2017-06-30 | 2017-09-15 | 广东国方医药科技有限公司 | A kind of face skin nourishing intelligence promoting health edible flowers shortcake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110623037A (en) * | 2019-09-26 | 2019-12-31 | 山西农业大学 | Production formula and production process of Chinese yam and coix seed biscuits |
| CN114097859A (en) * | 2021-11-01 | 2022-03-01 | 山西农业大学 | Traditional Chinese medicine fried dough twist containing peony seed oil and preparation method thereof |
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