CN110613004A - Fish oil baked food and preparation method thereof - Google Patents
Fish oil baked food and preparation method thereof Download PDFInfo
- Publication number
- CN110613004A CN110613004A CN201910887550.2A CN201910887550A CN110613004A CN 110613004 A CN110613004 A CN 110613004A CN 201910887550 A CN201910887550 A CN 201910887550A CN 110613004 A CN110613004 A CN 110613004A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- fish oil
- weight portion
- baking
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
A fish oil baked food and its preparation method are provided. The invention comprises fish oil, lecithin, natural vitamin E, glycerin, lemon oil and essence mixed milk, sodium alginate, sorbitol, water, malic acid, fish oil emulsion, flour, cream, egg, salt, bulking agent, grease and dough modifier, wherein 1-300 parts of fish oil, 1-300 parts of lecithin, 0.01-3 parts of natural vitamin E, 0.5-150 parts of glycerin, 0.005-1.5 parts of lemon oil and essence mixed milk, 0.5-150 parts of sodium alginate, 0.5-150 parts of sorbitol, 25-7250 parts of water, 0.05-15 parts of malic acid, 1-500 parts of fish oil emulsion, 30-15000 parts of flour, 3-1500 parts of cream, 3.3-1650 parts of egg, 0.25-125 parts of salt, 0.35-165 parts of bulking agent, 1.5-750 parts of grease and 0.16-80 parts of dough modifier. The invention is used for fish oil bakery products.
Description
Technical Field
The invention relates to a fish oil baked food and a preparation method thereof.
Background
The fish oil contains DHA and EPA, and DHA has effects of determining formation, growth, intelligence and function of human brain, improving brain softness to a certain extent, inhibiting brain aging, and improving intelligence and nourishing brain. DHA is the most abundant polyunsaturated fatty acid in retinal photoreceptors (light-sensitive parts), is an essential substance for maintaining normal vision, and can improve retinal reflex function and prevent vision from weakening. Therefore, DHA is an important supplement for strengthening brain and maintaining eyesight for infants, children and young children.
At present, fish oil mainly appears in the forms of soft capsules, micro-capsule powder and the like, the application range of the fish oil in food is narrow, and in order to widen the application field, increase the application range of the fish oil and prepare fish oil emulsion. Chinese people like to eat delicious food and particularly like the impact of taste, the traditional fish oil capsules have fishy smell, and the fishy smell reversely flowing from the stomach is particularly uncomfortable after eating for a period of time and cannot disappear for a long time. Moreover, the prepared capsules are relatively large and are relatively difficult for children to eat. The prepared fish oil baked product, cake, bread, biscuit and other products can make people enjoy delicious food, supplement DHA and EPA, and make the people enjoy healthy food at home.
Disclosure of Invention
The invention aims to provide a fish oil baked food which is delicious and has sufficient nutrition and a preparation method thereof.
The above purpose is realized by the following technical scheme:
a fish oil baked food comprises fish oil, lecithin, natural vitamin E, glycerin, lemon oil and essence mixed milk, sodium alginate, sorbitol, water, malic acid, fish oil emulsion, flour, cream, eggs, salt, a bulking agent, grease and a dough modifier, wherein the weight portion of the fish oil is 1-300, the weight portion of the lecithin is 1-300, the weight portion of the natural vitamin E is 0.01-3, the weight portion of the glycerin is 0.5-150, the weight portion of the lemon oil and essence mixed milk is 0.005-1.5, the weight portion of the sodium alginate is 0.5-150, the weight portion of the sorbitol is 0.5-150, the weight portion of the water is 25-7250, the weight portion of the malic acid is 0.05-15, and the weight portion of the fish oil emulsion is 1-500, the flour is 30-15000 parts by weight, the cream is 3-1500 parts by weight, the egg is 3.3-1650 parts by weight, the salt is 0.25-125 parts by weight, the bulking agent is 0.35-165 parts by weight, the grease is 1.5-750 parts by weight, and the dough modifier is 0.16-80 parts by weight.
The fish oil baked food comprises, by weight, 1 part of fish oil, 1 part of lecithin, 0.01 part of natural vitamin E, 0.5 part of glycerin, 0.005 part of lemon oil essence mixed milk, 0.5 part of sodium alginate, 0.5 part of sorbitol, 25 part of water, 0.05 part of malic acid, 1 part of fish oil emulsion, 30 part of flour, 3 part of cream, 3.3 part of egg, 0.25 part of salt, 0.35 part of bulking agent, 1.5 part of grease and 0.16 part of dough improver.
The fish oil baked food is characterized in that the fish oil baked food is 300 parts by weight, the lecithin is 300 parts by weight, the natural vitamin E is 3 parts by weight, the glycerol is 150 parts by weight, the lemon oil and essence mixed milk is 1.5 parts by weight, the sodium alginate is 150 parts by weight, the sorbitol is 150 parts by weight, the water is 7250 parts by weight, the malic acid is 15 parts by weight, the fish oil milk is 500 parts by weight, the flour is 15000 parts by weight, the cream is 1500 parts by weight, the egg is 1650 parts by weight, the salt is 125 parts by weight, the bulking agent is 165 parts by weight, the grease is 750 parts by weight, and the dough improver is 80 parts by weight.
A method for preparing fish oil baked food includes such steps as mixing fish oil (1-300 wt. portions), lecithin (1-300), glycerin (0.5-150), vitamin E (0.01-3) and lemon oil (0.005-1.5) with stirring to obtain mixed milk A, mixing sodium alginate (0.5-150), sorbitol (0.5-150) and malic acid (0.05-15), adding water (25-7250), stirring in water at 40-50 deg.C until all the materials are dissolved, mixing mixed milk B, slowly adding mixed milk A to mixed liquid B, stirring, homogenizing to obtain fish oil milk, adding fish oil emulsion (1-500), flour (30-15000), cream (3-1500), egg (3.3-1650), egg (500) and baking at 35-180 deg.C, adding modifier (0.180-180) to obtain baked food, baking at 35-180 deg.C, adding hot water, baking at 35-180 deg.C, adding hot baking at 35-180 deg.C, baking at 35-180 deg.C, adding salt (5-180), baking at 35-180 deg.C, stirring, baking at 35-180 deg.C, and baking.
The preparation method of the fish oil baked food comprises the following steps of preparing mixed milk of fish oil, lecithin, natural vitamin E, glycerol and lemon oil essence: mixing and uniformly stirring 1 part by weight of fish oil, 1 part by weight of lecithin, 0.5 part by weight of glycerol, 0.01 part by weight of natural vitamin E and 0.005 part by weight of lemon oil, and marking as mixed milk A; uniformly mixing 0.5 weight part of sodium alginate, 0.5 weight part of sorbitol and 0.05 weight part of malic acid, adding 25 weight parts of water, placing in a water area at 40 ℃, and uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 1 weight part of fish oil emulsion, 30 weight parts of flour, 3 weight parts of cream, 3.3 weight parts of eggs and 500 weight parts of water, fully and uniformly stirring, adding 0.25 weight part of salt, 0.35 weight part of bulking agent, 1.5 weight parts of grease and 0.16 weight part of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 30min, rolling the mixture into a required shape, putting the mixture into an oven for baking, and finally cooling to prepare the finished product, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 180 ℃, the baking time is 60 min.
The preparation method of the fish oil baked food comprises the following steps of preparing mixed milk of fish oil, lecithin, natural vitamin E, glycerol and lemon oil essence: mixing and uniformly stirring 300 parts by weight of fish oil, 300 parts by weight of lecithin, 150 parts by weight of glycerol, 3 parts by weight of natural vitamin E and 1.5 parts by weight of lemon oil, and marking as mixed milk A; uniformly mixing 150 parts by weight of sodium alginate, 150 parts by weight of sorbitol and 15 parts by weight of malic acid, adding 7250 parts by weight of water, placing in a water area at 50 ℃, uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 500 parts by weight of fish oil emulsion, 15000 parts by weight of flour, 1500 parts by weight of cream, 1650 parts by weight of eggs and 7250 parts by weight of water, fully and uniformly stirring, adding 125 parts by weight of salt, 165 parts by weight of bulking agent, 750 parts by weight of grease and 80 parts by weight of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 45min, rolling the mixture into a required shape, putting the mixture into an oven for baking, keeping the temperature at 180 ℃ for getting on fire, keeping the temperature at 190 ℃ for getting off fire, keeping the baking time at 80min, and finally cooling to obtain the finished product.
Advantageous effects
1. The fish oil emulsion is prepared by taking fish oil, lecithin, natural vitamin E, sodium alginate, glycerol, lemon oil, sorbitol, malic acid and the like as main raw materials, and then the fish oil emulsion is prepared and mixed with grease, cream, eggs and the like for preparing the baked food to prepare the corresponding baked food, wherein the baked food is delicious and comprehensive and sufficient in nutrition.
The fish oil adopted by the invention has the functions of clearing blood vessel garbage, smoothing blood vessels, assisting in reducing blood fat, regulating the normal temperature of cranial nerves and human brain, enabling cerebral vessels to work normally and effectively controlling the rise of blood pressure.
The lecithin adopted by the invention has the regulation effect on serum lipid, can reduce cholesterol level, protect liver, improve memory, and enhance immunity and anti-fatty liver activity.
The natural vitamin E adopted by the invention can maintain the elasticity of connective tissues and promote blood circulation; regulating normal secretion of hormones in vivo; controlling consumption of acid in vivo; protecting skin mucosa, moistening skin, caring skin, improving hair follicle microcirculation, supplying nutrition, and regenerating hair.
The sodium alginate adopted by the invention has the effects of anticoagulation, blood fat reduction and blood viscosity reduction.
The glycerin adopted by the invention has the effects of caring skin, relieving skin chap, caring hair and caring hands and feet.
The lemon oil adopted by the invention has the functions of dispelling wind, cleaning, promoting urination, relieving fever, promoting blood circulation, stopping bleeding, reducing blood pressure and cooling.
The sorbitol adopted by the invention has the effects of dyspepsia, abdominal distension, inappetence, constipation and the like.
The malic acid adopted by the invention has the effects of losing weight, slimming, expelling toxin, beautifying, improving human immunity, reducing cardiovascular and cerebrovascular diseases, preserving health and protecting health.
The eggs adopted by the invention have the advantages of supplementing high-quality protein, protecting eyesight and improving memory, and the lecithin contained in the eggs can release choline after being digested by human bodies, thereby promoting brain development, improving memory and preventing senile dementia.
Drawings
FIG. 1 is a flow chart of the present invention.
Fig. 2 is a first food item of the present invention.
Figure 3 is a second food item of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1
A fish oil baked food comprises fish oil, lecithin, natural vitamin E, glycerin, lemon oil and essence mixed milk, sodium alginate, sorbitol, water, malic acid, fish oil emulsion, flour, cream, eggs, salt, a bulking agent, grease and a dough modifier, wherein the weight portion of the fish oil is 1-300, the weight portion of the lecithin is 1-300, the weight portion of the natural vitamin E is 0.01-3, the weight portion of the glycerin is 0.5-150, the weight portion of the lemon oil and essence mixed milk is 0.005-1.5, the weight portion of the sodium alginate is 0.5-150, the weight portion of the sorbitol is 0.5-150, the weight portion of the water is 25-7250, the weight portion of the malic acid is 0.05-15, and the weight portion of the fish oil emulsion is 1-500, the flour is 30-15000 parts by weight, the cream is 3-1500 parts by weight, the egg is 3.3-1650 parts by weight, the salt is 0.25-125 parts by weight, the bulking agent is 0.35-165 parts by weight, the grease is 1.5-750 parts by weight, and the dough modifier is 0.16-80 parts by weight.
Example 2
The fish oil baked food of embodiment 1, the fish oil is 1 part by weight, the lecithin is 1 part by weight, the natural vitamin E is 0.01 part by weight, the glycerol is 0.5 part by weight, the lemon oil and essence mixed milk is 0.005 part by weight, the sodium alginate is 0.5 part by weight, the sorbitol is 0.5 part by weight, the water is 25 part by weight, the malic acid is 0.05 part by weight, the fish oil emulsion is 1 part by weight, the flour is 30 parts by weight, the cream is 3 parts by weight, the egg is 3.3 parts by weight, the salt is 0.25 part by weight, the bulking agent is 0.35 part by weight, the grease is 1.5 part by weight, and the dough modifying agent is 0.16 part by weight.
Example 3
The fish oil baked food provided by the embodiment 1 is characterized in that the fish oil baked food is 300 parts by weight, the lecithin is 300 parts by weight, the natural vitamin E is 3 parts by weight, the glycerol is 150 parts by weight, the lemon oil and essence mixed milk is 1.5 parts by weight, the sodium alginate is 150 parts by weight, the sorbitol is 150 parts by weight, the water is 7250 parts by weight, the malic acid is 15 parts by weight, the fish oil milk is 500 parts by weight, the flour is 15000 parts by weight, the cream is 1500 parts by weight, the egg is 1650 parts by weight, the salt is 125 parts by weight, the bulking agent is 165 parts by weight, the grease is 750 parts by weight, and the dough improver is 80 parts by weight.
Example 4
A method for preparing fish oil baked food includes such steps as mixing fish oil (1-300 wt. portions), lecithin (1-300), glycerin (0.5-150), vitamin E (0.01-3) and lemon oil (0.005-1.5) with stirring to obtain mixed milk A, mixing sodium alginate (0.5-150), sorbitol (0.5-150) and malic acid (0.05-15), adding water (25-7250), stirring in water at 40-50 deg.C until all the materials are dissolved, mixing mixed milk B, slowly adding mixed milk A to mixed liquid B, stirring, homogenizing to obtain fish oil milk, adding fish oil emulsion (1-500), flour (30-15000), cream (3-1500), egg (3.3-1650), egg (500) and baking at 35-180 deg.C, adding modifier (0.180-180) to obtain baked food, baking at 35-180 deg.C, adding hot water, baking at 35-180 deg.C, adding hot baking at 35-180 deg.C, baking at 35-180 deg.C, adding salt (5-180), baking at 35-180 deg.C, stirring, baking at 35-180 deg.C, and baking.
Example 5
The preparation method of the fish oil baked food in the embodiment 4 comprises the following steps of: mixing and uniformly stirring 1 part by weight of fish oil, 1 part by weight of lecithin, 0.5 part by weight of glycerol, 0.01 part by weight of natural vitamin E and 0.005 part by weight of lemon oil, and marking as mixed milk A; uniformly mixing 0.5 weight part of sodium alginate, 0.5 weight part of sorbitol and 0.05 weight part of malic acid, adding 25 weight parts of water, placing in a water area at 40 ℃, and uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 1 weight part of fish oil emulsion, 30 weight parts of flour, 3 weight parts of cream, 3.3 weight parts of eggs and 500 weight parts of water, fully and uniformly stirring, adding 0.25 weight part of salt, 0.35 weight part of bulking agent, 1.5 weight parts of grease and 0.16 weight part of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 30min, rolling the mixture into a required shape, putting the mixture into an oven for baking, and finally cooling to prepare the finished product, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 180 ℃, the baking time is 60 min.
Example 6
The preparation method of the fish oil baked food in the embodiment 4 comprises the following steps of: mixing and uniformly stirring 300 parts by weight of fish oil, 300 parts by weight of lecithin, 150 parts by weight of glycerol, 3 parts by weight of natural vitamin E and 1.5 parts by weight of lemon oil, and marking as mixed milk A; uniformly mixing 150 parts by weight of sodium alginate, 150 parts by weight of sorbitol and 15 parts by weight of malic acid, adding 7250 parts by weight of water, placing in a water area at 50 ℃, uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 500 parts by weight of fish oil emulsion, 15000 parts by weight of flour, 1500 parts by weight of cream, 1650 parts by weight of eggs and 7250 parts by weight of water, fully and uniformly stirring, adding 125 parts by weight of salt, 165 parts by weight of bulking agent, 750 parts by weight of grease and 80 parts by weight of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 45min, rolling the mixture into a required shape, putting the mixture into an oven for baking, keeping the temperature at 180 ℃ for getting on fire, keeping the temperature at 190 ℃ for getting off fire, keeping the baking time at 80min, and finally cooling to obtain the finished product.
Example 7
The preparation method of the fish oil baked food in the embodiment 4 comprises the following steps of: mixing and uniformly stirring 1 part of fish oil, 1 part of lecithin, 0.5-1 part of glycerol, 0.01 part of natural vitamin E and 0.005 part of lemon oil, and marking as mixed milk A; accurately weighing 0.5 part of sodium alginate, 0.5 part of sorbitol and 0.05 part of malic acid, uniformly mixing, adding 15 times of water by mass, placing in a water area of 40-50 ℃, uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain the fish oil emulsion.
The production method comprises the following steps of mixing the fish oil emulsion, the flour, the cream, the egg and the water according to parts by weight, stirring uniformly, adding 0.25 part of salt, 0.35 part of bulking agent, 1.5 parts of grease and 0.16 part of dough improver, uniformly mixing in a dough mixer, standing for 30-45min, rolling into a corresponding shape, baking in an oven at the temperature of 170 ~ 180 ℃ at the temperature of 70 ℃ at the temperature of 180 ~ 190 ℃ for 60 ~ 80min, and cooling.
Example 8
The preparation method of the fish oil baked food in the embodiment 4 comprises the following steps of: mixing 30g of fish oil, 30g of lecithin, 15g of glycerol, 0.3-3g of natural vitamin E and 0.15-g of lemon oil, and stirring uniformly to obtain mixed milk A; accurately weighing 15g of sodium alginate, 15g of sorbitol and 1.5g of malic acid, uniformly mixing, adding 225g of water, placing in a water area of 40-50 ℃, uniformly stirring until the sodium alginate and the sorbitol are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain the fish oil emulsion.
The production method comprises the following steps of fully and uniformly stirring fish oil emulsion, 1500g of flour, 150g of cream, 165g of eggs and 500g of water, adding 12.5 parts of salt, 16.5g of bulking agent, 75g of grease and 8g of dough improver, uniformly preparing in a dough mixer, standing for 30-45min, rolling into corresponding shapes, baking in an oven at the upper fire temperature of 170 ~ 180 ℃, the lower fire temperature of 180 ~ 190 ℃, the baking time of 60 ~ 80min, and finally cooling.
Example 9
The preparation method of the fish oil baked food in the embodiment 4 comprises the following steps of: mixing 300g of fish oil, 300g of lecithin, 150g of glycerol, 3g of natural vitamin E and 1.5g of lemon oil, and stirring uniformly to obtain mixed milk A; accurately weighing 150g of sodium alginate, 150g of sorbitol and 15g of malic acid, uniformly mixing, adding 2250g of water, placing in a water area of 40-50 ℃, uniformly stirring until all the sodium alginate and the sorbitol are dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain the fish oil emulsion.
The production method comprises the following steps of stirring the fish oil emulsion, 15000g of flour, 1500g of cream, 1650g of eggs and 5000g of water uniformly, adding 125 parts of salt, 165g of bulking agent, 750g of grease and 80g of dough improver, uniformly preparing in a dough mixer, standing for 30-45min, rolling into corresponding shapes, scattering 120g of nuts, baking in an oven at the temperature of 170 ~ 180 ℃ on the upper fire, 180 ~ 190 ℃ on the lower fire for 60 ~ 80min, and finally cooling.
The prepared baked product, bread, is given to employees and family members of the factory to test for eating, 45 people are selected to taste, only 1 person tastes the bread with light fish oil taste, and the rest people do not taste the bread, all say that the bread tastes good and indicates that the bread is very willing to eat. The 45 people include 30 women and 15 men, and the ages are from 8 to 48 years, and the range is wide, and represent all ages.
Omega 3, in particular EPA and DHA, are involved in the structure and function of cells in your body-from first to last. Over 3 million studies on EPA and DHA Omega 3 have been reported, focusing on the positive impact of high Omega 3 consumption on heart, brain and eye health. The fish oil baked product we prepared was able to supplement more than 200mg of DHA and EPA per day when enjoying 200 g.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (6)
1. A fish oil baked food comprises fish oil, lecithin, natural vitamin E, glycerol, lemon oil and essence mixed milk, sodium alginate, sorbitol, water, malic acid, fish oil emulsion, flour, cream, eggs, salt, a bulking agent, grease and a dough improver, and is characterized in that the weight portion of the fish oil is 1-300, the weight portion of the lecithin is 1-300, the weight portion of the natural vitamin E is 0.01-3, the weight portion of the glycerol is 0.5-150, the weight portion of the lemon oil and essence mixed milk is 0.005-1.5, the weight portion of the sodium alginate is 0.5-150, the weight portion of the sorbitol is 0.5-150, the weight portion of the water is 25-7250, and the weight portion of the malic acid is 0.05-15, the weight portion of the fish oil emulsion is 1-500, the weight portion of the flour is 30-15000, the weight portion of the cream is 3-1500, the weight portion of the egg is 3.3-1650, the weight portion of the salt is 0.25-125, the weight portion of the bulking agent is 0.35-165, the weight portion of the grease is 1.5-750, and the weight portion of the dough modifying agent is 0.16-80.
2. A fish oil bakery product according to claim 1, characterized in that: the weight portion of the fish oil is 1, the weight portion of the lecithin is 1, the weight portion of the natural vitamin E is 0.01, the weight portion of the glycerin is 0.5, the weight portion of the lemon oil and essence mixed milk is 0.005, the weight portion of the sodium alginate is 0.5, the weight portion of the sorbierite is 0.5, 25 parts of water, 0.05 part of malic acid, 1 part of fish oil emulsion, the flour is 30 parts by weight, the cream is 3 parts by weight, the egg is 3.3 parts by weight, the weight portion of the salt is 0.25, the weight portion of the bulking agent is 0.35, the weight portion of the grease is 1.5, and the weight portion of the dough improver is 0.16.
3. A fish oil bakery product according to claim 1, characterized in that: the weight portion of the fish oil is 300, 300 parts of lecithin, 3 parts of natural vitamin E, the weight portion of the glycerin is 150, the weight portion of the lemon oil essence mixed milk is 1.5, the weight portion of the sodium alginate is 150, the weight portion of the sorbierite is 150, 7250 parts of water, 15 parts of malic acid, 500 parts of fish oil milk, the weight portion of the flour is 15000, the weight portion of the cream is 1500, 1650 parts of the eggs, 125 parts of the salt, 165 parts of the bulking agent, the weight portion of the grease is 750, and the weight portion of the dough improver is 80.
4. A method for preparing fish oil baked food is characterized by preparing fish oil, lecithin, natural vitamin E, glycerin and lemon oil essence mixed milk, mixing and uniformly stirring 1-300 parts by weight of fish oil, 1-300 parts by weight of lecithin, 0.5-150 parts by weight of glycerin, 0.01-3 parts by weight of natural vitamin E and 0.005-1.5 parts by weight of lemon oil to obtain mixed milk A, uniformly mixing 0.5-150 parts by weight of sodium alginate, 0.5-150 parts by weight of sorbitol and 0.05-15 parts by weight of malic acid, adding 25-7250 parts by weight of water, placing the mixed milk A in a water area of 40-50 ℃ to uniformly stir until the sodium alginate is completely dissolved to obtain mixed liquid B, slowly adding the mixed milk A into the mixed liquid B, continuously stirring, passing through a homogenizer to obtain fish oil milk, taking 1-500 parts by weight of fish oil emulsion, 30-15000 parts by weight of flour, 3-1500 parts by weight of cream, 3.3-1650 parts by weight of the mixed liquid B, placing the mixed liquid A in a baking oven for baking, uniformly stirring, placing the baking dough for baking, stirring for baking, and uniformly baking at the baking temperature of 180-180 min, adding 0.5-180 parts by weight of brine, adding the baking dough for baking, uniformly, adding 0.35-180 parts by weight of modifier, stirring, homogenizing, adding the baking temperature of brine for baking, homogenizing, adding the dough for baking, and uniformly.
5. The method for preparing fish oil baked food as claimed in claim 4, wherein the method for preparing the fish oil baked food comprises the following steps: mixing and uniformly stirring 1 part by weight of fish oil, 1 part by weight of lecithin, 0.5 part by weight of glycerol, 0.01 part by weight of natural vitamin E and 0.005 part by weight of lemon oil, and marking as mixed milk A; uniformly mixing 0.5 weight part of sodium alginate, 0.5 weight part of sorbitol and 0.05 weight part of malic acid, adding 25 weight parts of water, placing in a water area at 40 ℃, and uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 1 weight part of fish oil emulsion, 30 weight parts of flour, 3 weight parts of cream, 3.3 weight parts of eggs and 500 weight parts of water, fully and uniformly stirring, adding 0.25 weight part of salt, 0.35 weight part of bulking agent, 1.5 weight parts of grease and 0.16 weight part of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 30min, rolling the mixture into a required shape, putting the mixture into an oven for baking, and finally cooling to prepare the finished product, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 180 ℃, the baking time is 60 min.
6. The method for preparing fish oil baked food as claimed in claim 4, wherein the method for preparing the fish oil baked food comprises the following steps: mixing and uniformly stirring 300 parts by weight of fish oil, 300 parts by weight of lecithin, 150 parts by weight of glycerol, 3 parts by weight of natural vitamin E and 1.5 parts by weight of lemon oil, and marking as mixed milk A; uniformly mixing 150 parts by weight of sodium alginate, 150 parts by weight of sorbitol and 15 parts by weight of malic acid, adding 7250 parts by weight of water, placing in a water area at 50 ℃, uniformly stirring until the sodium alginate, the sorbitol and the malic acid are completely dissolved, and marking as a mixed solution B; slowly adding the mixed milk A into the mixed liquid B, continuously stirring, and passing through a homogenizer to obtain fish oil milk; taking 500 parts by weight of fish oil emulsion, 15000 parts by weight of flour, 1500 parts by weight of cream, 1650 parts by weight of eggs and 7250 parts by weight of water, fully and uniformly stirring, adding 125 parts by weight of salt, 165 parts by weight of bulking agent, 750 parts by weight of grease and 80 parts by weight of dough improver, putting the mixture into a dough mixer for uniform preparation, standing for 45min, rolling the mixture into a required shape, putting the mixture into an oven for baking, keeping the temperature at 180 ℃ for getting on fire, keeping the temperature at 190 ℃ for getting off fire, keeping the baking time at 80min, and finally cooling to obtain the finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910887550.2A CN110613004A (en) | 2019-11-18 | 2019-11-18 | Fish oil baked food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910887550.2A CN110613004A (en) | 2019-11-18 | 2019-11-18 | Fish oil baked food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110613004A true CN110613004A (en) | 2019-12-27 |
Family
ID=68923729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910887550.2A Pending CN110613004A (en) | 2019-11-18 | 2019-11-18 | Fish oil baked food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110613004A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100092617A1 (en) * | 2006-12-18 | 2010-04-15 | Brian Anthony Whittle | Compositions comprising polyunsaturated fatty acids |
| US20150133553A1 (en) * | 2012-05-21 | 2015-05-14 | Croda International Plc | Emulsion comprising polyunsaturated fatty acids |
| CN106106643A (en) * | 2016-06-27 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of acne-removing beauty benefit disappears cookies and preparation method thereof |
-
2019
- 2019-11-18 CN CN201910887550.2A patent/CN110613004A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100092617A1 (en) * | 2006-12-18 | 2010-04-15 | Brian Anthony Whittle | Compositions comprising polyunsaturated fatty acids |
| US20150133553A1 (en) * | 2012-05-21 | 2015-05-14 | Croda International Plc | Emulsion comprising polyunsaturated fatty acids |
| CN106106643A (en) * | 2016-06-27 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of acne-removing beauty benefit disappears cookies and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824107B (en) | One seed oyster algal biscuit is dry and preparation method thereof | |
| CN106259731A (en) | A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine | |
| CN104686624A (en) | Passion fruit egg tart and preparation method thereof | |
| CN103734743A (en) | Food for adsorbing phytosterol and making method thereof | |
| CN107198106A (en) | A kind of brawn pinenut health steamed stuffed bun | |
| CN105165959A (en) | Low-sugar fruit-flavored bun | |
| CN103053663B (en) | Wheat bran biscuit rich in a-linolenic acid and preparation method | |
| CN104222213A (en) | Bread and preparing method thereof | |
| CN109699717A (en) | A kind of preparation method at pizza bottom | |
| CN106418185A (en) | Pumpkin sticky rice cake and making method thereof | |
| CN110613004A (en) | Fish oil baked food and preparation method thereof | |
| KR101905514B1 (en) | Manufacturing method of rice korokke and korokke using the same | |
| CN107897296A (en) | Spiced fried dough twist and preparation method thereof | |
| CN108935592A (en) | A kind of rose flavor pumpkin pie and preparation method thereof | |
| CN105594806A (en) | Selenium-rich purple sweet potato cake and preparation method | |
| KR20200015686A (en) | Roll cake containing vegetable or fruit and Method for producing the same | |
| CN110477080A (en) | A kind of daily nut saqima and preparation method of suitable office office worker | |
| CN105660789A (en) | Method for manufacturing red raspberry jam core-injection chiffon cake | |
| CN104381356A (en) | Yolk-flavor bread | |
| CN104663840A (en) | Production method for female-only biscuits | |
| CN104381378A (en) | Eyesight protecting biscuits and preparation method thereof | |
| CN104381379A (en) | Eye protecting biscuit | |
| CN110037082A (en) | A kind of mango core orange peel hawthorn low sugar batter cake and its preparation process | |
| CN107821519A (en) | A kind of selenium-rich jujube Chinese medicine health-care cake | |
| KR102336182B1 (en) | Health bread manufacturing method using allulose and it health bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191227 |