CN115669700A - Safflower bud seedling baked food and preparation method thereof - Google Patents
Safflower bud seedling baked food and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food and processing methods thereof, and discloses a safflower bud seedling baked food and a preparation method thereof, wherein the safflower bud seedling baked food comprises the following components in parts by weight: the proportion of the main material is 33 to 39 percent, and the proportion of the auxiliary material is 2 to 4 percent; 15 to 21 percent of safflower seed oil; the preparation method comprises the following steps of (by weight percentage) crushing safflower seedlings 2-4%, salt 1-2%, sugar 6-9%, milk 6-9% and eggs 21-27%, wherein the preparation method comprises the following steps: s1, preparing safflower seedlings for later use; s2, preparing flour, sequentially adding the flour according to the proportion, uniformly mixing, and molding to obtain a cake blank; s3, baking: placing the food prepared from the flour on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature; the biscuit prepared by the invention is convenient to eat and carry, the nutritive value and the health efficacy of baked food can be effectively improved, and the preparation method of the biscuit is simple and convenient, is beneficial to popularization and has good market application value.
Description
Technical Field
The invention relates to the technical field of food and processing methods thereof, in particular to a safflower bud seedling baked food and a preparation method thereof.
Background
Safflower is a special economic crop which is not fully utilized, the seedling of the safflower contains rich natural bioactive components such as flavone, adenosine and the like, and the safflower seed oil contains 60-70% of linoleic acid and has the effects of reducing blood pressure, promoting blood circulation, removing weakness, beautifying, reducing blood fat and the like.
In recent years, with the improvement of living standard, health consciousness of people is gradually enhanced, health food and nutrition-enriched food are concerned by more and more people, biscuits are baked food which takes flour as a main material and takes sugar, grease, egg products, dairy products and the like as auxiliary materials, and are prepared by processing steps of mixing, stirring, kneading, baking and the like.
Thus, the prior art is deficient and needs improvement.
Disclosure of Invention
The invention solves the problems that: at present, safflower needs to be decocted or dried for making tea for drinking in eating, and is inconvenient for people going out.
In order to solve the problems, the invention provides a safflower bud seedling baked food and a preparation method thereof.
The technical literature provided by the invention is provided with,
in a first aspect: a safflower bud seedling baked food comprises the following components in parts by weight: the proportion of the main material is 33 to 39 percent, and the proportion of the auxiliary material is 2 to 4 percent; the safflower seed oil accounts for 15 to 21 percent; the weight percentage of the safflower seedlings is 2-4%, the weight percentage of salt is 1-2%, the weight percentage of sugar is 6-9%, the weight percentage of milk is 6-9%, and the weight percentage of eggs is 21-27%.
According to the preferable technical scheme, the main material comprises low-gluten flour and main and auxiliary materials, and the ratio of the low-gluten flour to the main and auxiliary materials is 10-12.
According to the preferable technical scheme, the main and auxiliary materials are yam flour, kudzuvine root powder, white hyacinth bean powder, gordon euryale seed powder, red bean powder, malt powder, fine yellow powder, sword bean powder, lily powder, poria cocos powder or coix seed powder.
According to the preferable technical scheme, the safflower seedling is crushed and needs to be freeze-dried; the freeze-drying conditions are as follows: freezing the safflower seedling at-40- -60 deg.C for 2-6 hr, and lyophilizing for 10-15 hr.
In a second aspect: a preparation method of a safflower bud seedling baked food comprises the following steps:
s1, preparing safflower seedlings for later use;
s2, preparing flour, sequentially adding the flour according to the proportion of the first aspect, uniformly mixing, and molding to obtain a cake blank;
s3, baking: putting the prepared cake blank on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature.
According to the preferable technical scheme, S1, preparing safflower seedlings, crushing for later use, and selecting and washing tender and fresh safflower seedlings with the growth period of 43-46 days; freeze-drying safflower seedling, and cutting into small pieces of 1-5 cm.
In the preferable technical scheme S3, the baking time is 15min at 200 ℃ of upper fire and 180 ℃ of lower fire in the baking process.
According to the preferable technical scheme, in the step S2, the weight of the low gluten flour is 60g, the weight of the yam flour is 5g, the weight of the red bean powder is 4g, the weight of the safflower seed oil is 32g, the weight of the milk is 15g, the weight of the safflower seedling is 5g, the weight of the salt is 2g, the weight of the sugar is 10g, and the weight of the egg is 40g.
According to the preferable technical scheme, in the step S2, the weight of the low-gluten flour is 100-110g, the weight of the safflower seed oil is 13-15g, the weight of the salt is 0.7-1g, and the weight of the water is 35-45g.
According to the preferable technical scheme, in the dough preparation process, the safflower seed oil and the safflower seedling are required to be added in equal amount for three times, the safflower seed oil and the safflower seedling powder are firstly added each time, and the dough is kept still for half an hour after the safflower seedling powder is added each time.
Compared with the prior art, the beneficial effects are that: the safflower bud food prepared by the invention is convenient to eat and carry, has nutrient components such as flavone and adenosine, has the nutritional health effects of enhancing immunity, resisting fatigue and aging, preventing and treating atherosclerosis, enhancing histocyte nutrition, improving microcirculation and the like, can be eaten as daily food for a long time by adding the crushed safflower bud into baked foods such as biscuits and bread by using the method, effectively improves the nutritional value and the health effect of baked foods, is simple and convenient in preparation method, is beneficial to popularization, and has good market application value.
Detailed Description
The technical features mentioned above are combined with each other to form various embodiments which are not listed above, and all of them are regarded as the scope of the present invention described in the specification; further, modifications and variations may be suggested to those skilled in the art in light of the above teachings, and it is intended to cover all such modifications and variations as fall within the scope of the appended claims.
In order that the invention may be more readily understood, reference will now be made in detail to the following examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
In the description herein, references to "an embodiment," "one embodiment," and "one implementation," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or implementation is included in at least one embodiment or implementation of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or implementation. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or implementations.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The present invention will be described in detail below.
The safflower bud baked food is not limited to biscuits, bread, cakes, cookies, toasts and the like.
Embodiment 1 of the present invention: the safflower bud biscuit is prepared from the following raw materials in parts by weight: 60g of low-gluten flour, 5g of yam flour, 4g of phaseolus calcaratus powder, 32g of safflower seed oil, 15g of milk, 5g of crushed safflower seedling, 2g of salt, 10g of sugar and 40g of egg.
In this example, the safflower seedling pieces were frozen and dried; the cold drying conditions are as follows: freezing the safflower seedling at-40 deg.C for 2 hr, and lyophilizing for 12 hr.
According to the proportion of the raw materials, the safflower bud seedling biscuit is prepared by the following preparation method:
s1, preparing safflower seedlings for later use;
s2, preparing flour, sequentially adding the flour according to the proportion, uniformly mixing, and molding to obtain a cake blank;
s3, baking: placing the food prepared from the flour on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature.
It should be noted that: in this example, the specific steps for preparing the safflower seedling pieces in step S1 include: taking needed safflower seedling vegetables from an experimental field, preferably, the growth cycle of the safflower seedling vegetables is 43 days, selecting tender and fresh safflower seedlings, washing the safflower seedlings, putting the safflower seedlings into the temperature of minus 40 ℃ for freezing for 2 hours, freeze-drying for 12 hours, and cutting the freeze-dried safflower seedlings to ensure that the cut size of the safflower seedlings is 2cm for standby; and S3, baking at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃ for 15min, and cooling to room temperature.
In step S2, the low-gluten flour, the yam flour, the red bean powder, the milk, the salt, the sugar and the egg liquid are mixed uniformly, about 1/3 of the total amount of the safflower seed oil is poured, and the mixture is kneaded into dough and kept stand for 0.5 hour.
Scattering 1/3 of the total amount of the safflower seedling fragments on the dough for the second time until the safflower seedling fragments are distributed in the dough, and standing for 0.5h;
thirdly, uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the crushed safflower sprouts with the dough in sequence according to the method, and standing for 0.5h;
finally, uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the crushed safflower sprouts with the dough in sequence according to the method.
The safflower bud biscuit prepared by the formula and the preparation method is yellow, medium and green in color, has the functions of strengthening the spleen and stomach, relaxing the bowels and reducing weight, is fragrant and crisp, and is suitable for people of all ages and especially suitable for lying-in women.
Embodiment 2 of the present invention: the safflower bud seedling biscuit is prepared from the following raw materials in parts by weight: 60g of low-gluten flour, 2g of dried orange peel powder, 2g of sealwort powder, 5g of white hyacinth bean powder, 28g of safflower seed oil, 15g of milk, 4g of crushed safflower seedlings, 2g of salt, 10g of sugar and 40g of eggs.
In this example, the safflower seedlings are crushed and frozen and dried; the cold drying conditions are as follows: the safflower seedlings are frozen for 2 hours at the temperature of-40 ℃ and then freeze-dried for 12 hours.
According to the proportion of the raw materials, the safflower bud seedling biscuit is prepared by the following preparation method:
s1, preparing safflower seedlings for later use;
s2, preparing flour, sequentially adding the flour according to the proportion, uniformly mixing, and molding to obtain a cake blank;
s3, baking: placing the food prepared from the flour on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature.
It should be noted that: in this example, the specific steps for preparing the safflower seedling pieces in step S1 include: taking needed safflower seedling vegetables from an experimental field, preferably, the growth cycle of the safflower seedling vegetables is 4 days, selecting tender and fresh safflower seedlings, selecting and washing the fresh safflower seedlings, putting the safflower seedlings into the temperature of minus 40 ℃ for freezing for 2 hours, then carrying out freeze-drying for 12 hours, and cutting the freeze-dried safflower seedlings to ensure that the cut size of the freeze-dried safflower seedlings is 2cm for standby; and S3, baking at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃ for 15min, and cooling to room temperature.
In step S2, the low-gluten flour, the yam flour, the red bean powder, the milk, the salt, the sugar and the egg liquid are mixed uniformly, and then the safflower seed oil with the total amount of about 1/3 is poured to be mixed into dough, and the dough is kept still for 0.5h.
Uniformly dispersing 1/3 of the total amount of the safflower seedlings on the dough for the second time until the safflower seedlings are uniformly distributed in the dough, and standing for 0.5h;
thirdly, uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the crushed safflower sprouts with the dough in sequence according to the method, and standing for 0.5h;
finally, sequentially and uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the smashed safflower bud seedling with the dough according to the method.
The safflower bud seedling biscuit prepared by the formula and the preparation method is red and green in color, has the effects of tonifying spleen and stimulating appetite, moistening lung and tonifying kidney, is fragrant and crisp, and is suitable for people of all ages.
Example 3: the safflower bud seedling biscuit is prepared from the following raw materials in parts by weight: 60g of low-gluten flour, 2g of lily powder, 2g of white hyacinth bean powder, 30g of safflower seed oil, 20g of milk, 6g of crushed safflower seedlings, 2g of salt, 15g of sugar and 40g of eggs.
According to the proportion of the raw materials, the safflower bud biscuit is prepared by the following preparation method:
s1, preparing safflower seedling fragments for later use;
s2, preparing flour, sequentially adding the flour according to the proportion, uniformly mixing, and molding to obtain a cake blank;
s3, baking: placing the food prepared from the flour on an oil-coated baking tray, performing proofing and baking according to the conventional biscuit making process, and cooling to room temperature.
It should be noted that: in this example, the safflower seedlings are crushed and frozen and dried; the cold drying condition is as follows: the safflower seedlings are frozen for 2 hours at the temperature of-40 ℃ and then freeze-dried for 12 hours.
It should be noted that: in this example, the specific steps for preparing the safflower seedling pieces in step S1 include: taking needed safflower seedling vegetables from an experimental field, preferably, the growth cycle of the safflower seedling vegetables is 4 days, selecting tender and fresh safflower seedlings, washing the safflower seedlings, putting the safflower seedlings into the temperature of minus 40 ℃ for freezing for 2 hours, freeze-drying for 12 hours, and cutting the freeze-dried safflower seedlings to ensure that the cut size of the safflower seedlings is 2cm for standby; and S3, baking at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃ for 15min, and cooling to room temperature.
In step S2, the low-gluten flour, the yam flour, the red bean powder, the milk, the salt, the sugar and the egg liquid are mixed uniformly, about 1/3 of the total amount of the safflower seed oil is added, and the mixture is kneaded into dough manually and stands for 0.5 hour.
Scattering 1/3 of the total amount of the safflower seedling fragments on the dough for the second time until the safflower seedling fragments are uniformly distributed in the dough, and standing for 0.5h;
thirdly, uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the crushed safflower sprouts with the dough in sequence according to the method, and standing for 0.5h;
finally, sequentially and uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the smashed safflower bud seedling with the dough according to the method.
The safflower bud seedling biscuit prepared by the formula and the preparation method is golden yellow, decorates the safflower green seedlings, has the effects of nourishing yin, moistening the lung, clearing away the heart fire, soothing the nerves, is crispy and crisp, melts in the mouth and is suitable for people of all ages.
Example 4: the safflower bud seedling biscuit is prepared from the following raw materials in parts by weight: 60g of low-gluten flour, 2g of yam flour, 2g of white hyacinth bean powder, 30g of safflower seed oil, 1g of sesame, 20g of milk, 6g of crushed safflower seedlings, 2g of salt, 15g of sugar and 40g of eggs.
According to the proportion of the raw materials, the safflower bud seedling biscuit is prepared by the following preparation method:
s1, preparing safflower seedlings for later use;
s2, preparing flour, sequentially adding the flour according to the proportion, uniformly mixing, and molding to obtain a cake blank;
s3, baking: placing the food prepared from the flour on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature.
It should be noted that: in this example, the safflower seedling pieces were freeze-dried; the cold drying condition is as follows: the safflower seedlings are frozen for 2 hours at the temperature of-40 ℃ and then freeze-dried for 12 hours.
It should be noted that: in this example, the specific steps for preparing the safflower seedling pieces in step S1 include: taking needed safflower seedling vegetables from an experimental field, preferably, the growth cycle of the safflower seedling vegetables is 4 days, selecting tender and fresh safflower seedlings, washing the safflower seedlings, putting the safflower seedlings into the temperature of minus 40 ℃ for freezing for 2 hours, freeze-drying for 12 hours, and cutting the freeze-dried safflower seedlings to ensure that the cut size of the safflower seedlings is 2cm for standby; and S3, baking at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃ for 15min, and cooling to room temperature.
In step S2, uniformly mixing the low-gluten flour, the yam flour, the red bean powder, the milk, the salt, the sugar and the egg liquid, pouring about 1/3 of the total amount of the safflower seed oil, uniformly mixing the mixture into dough, and standing for 0.5h.
Scattering 1/3 of the total amount of the safflower seedlings on the dough for the second time until the safflower seedlings are uniformly distributed in the dough, and standing for 0.5h;
thirdly, uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the crushed safflower sprouts with the dough in sequence according to the method, and standing for 0.5h;
finally, sequentially and uniformly mixing 1/3 of the total amount of the safflower seed oil and 1/3 of the total amount of the smashed safflower bud seedling with the dough according to the method.
The safflower bud seedling biscuit prepared by the formula and the preparation method is green and yellow in peel, has the effects of tonifying spleen and stomach, reducing blood sugar and benefiting strength, is crispy in taste and can be instantly melted in the mouth.
In the above examples 1-4, in the dough preparation process, the safflower seed oil and the safflower seedling pieces need to be added in equal amounts in three times, the safflower seed oil and the safflower seedling pieces are added first each time, and the safflower seedling pieces are added each time, and then the dough is left for half an hour after the safflower seedling pieces are added, if the order is not correct, the color of the kneaded dough and the safflower seedling pieces are dark, and the safflower seedling pieces are easily oxidized.
The preparation method of the biscuit does not use any chemical leavening agent, no chemical leavening agent or chemical leavening agent reaction product residue is generated, the biscuit is more natural and safer, the biscuit prepared by the preparation method also has nutrient components such as flavone, adenosine and linoleic acid, and has the nutritional and health effects of enhancing immunity, resisting fatigue, resisting aging, expanding blood vessels, enhancing histocyte nutrition, improving microcirculation and the like.
The production period of the seedling vegetable of safflower is 1-2 months generally, more than 3 crops can be produced in one year, and the yield of the seedling vegetable of safflower per crop is 2000-3000 kg/666.7m2. Calculated by 2 yuan/kg, the economic benefit of the safflower seedling vegetable is 4000-6000 yuan/666.7m2, the income of the safflower seedling vegetable can reach 12000-18000 yuan/666.7m2 according to 3 crops in one year, the labor production cost is deducted, and the pure income is at least 6000 yuan-8000 yuan/666.7m2. If the safflower seedlings are used as new food raw materials, deep processing of safflower seedling vegetable series products is carried out, so that the added value of safflower industry chain products is improved, the economic benefit is increased by times, and the income of farmers is increased.
The technical features mentioned above are combined with each other to form various embodiments which are not listed above, and all of them are regarded as the scope of the present invention described in the specification; further, modifications and variations may be suggested to those skilled in the art in light of the above teachings, and it is intended to cover all such modifications and variations as fall within the scope of the appended claims.
Claims (10)
1. The safflower bud seedling baked food is characterized by comprising the following components in parts by weight: the proportion of the main material is 33 to 39 percent, and the proportion of the auxiliary material is 2 to 4 percent; 15 to 21 percent of safflower seed oil; the weight percentage of the safflower seedlings is 2-4%, the weight percentage of salt is 1-2%, the weight percentage of sugar is 6-9%, the weight percentage of milk is 6-9%, and the weight percentage of eggs is 21-27%.
2. The baked safflower bud seedling food as claimed in claim 1, wherein the main material comprises low-gluten flour and main and auxiliary materials, and the ratio of the low-gluten flour to the main and auxiliary materials is 10-12.
3. The baked food of safflower bud seedling of claim 2, wherein the main and auxiliary materials are yam flour, kudzu root powder, white hyacinth bean powder, gordon euryale seed powder, red bean powder, malt powder, yellow fine powder, sword bean powder, lily powder, poria cocos powder, coix seed powder or dried orange peel powder.
4. The baked food of safflower sprouts of claim 1, wherein said safflower sprouts are crushed and freeze-dried; the freeze-drying conditions are as follows: freezing the safflower seedlings for 2 to 6 hours at the temperature of between 40 ℃ below zero and 60 ℃ below zero, and then freeze-drying for 10 to 15 hours.
5. A preparation method of a safflower bud seedling baked food is characterized by comprising the following steps:
s1, preparing safflower seedlings for later use;
s2, preparing flour, sequentially adding the flour according to the proportion of any one of claims 1 to 4, uniformly mixing, and molding to obtain a cake blank;
s3, baking: placing the food prepared from the flour on an oil-coated baking tray, fermenting and baking according to the conventional biscuit making process, and cooling to room temperature.
6. The method for preparing a safflower sprout baked food according to claim 5, wherein S1, preparing safflower sprout pieces for later use, selecting and washing fresh safflower sprouts which have a growth cycle of 43-46 days; freeze-drying safflower seedling, and cutting into small pieces of 1-5 cm.
7. The method for preparing a baked safflower sprout product according to claim 5, wherein the baking time in the step S3 is 15min at 200 ℃ for the upper fire and 180 ℃ for the lower fire.
8. The method of claim 5, wherein in step S2, the weight of the weak flour is 60g, the weight of yam flour is 5g, the weight of red bean powder is 4g, the weight of safflower seed oil is 32g, the weight of milk is 15g, the weight of safflower seedling is 5g, the weight of salt is 2g, the weight of sugar is 10g, and the weight of egg is 40g.
9. The preparation method of safflower sprout biscuits according to claim 5, wherein in step S2, the weight of the weak flour is 100-110g, the weight of the safflower seed oil is 13-15g, the weight of the salt is 0.7-1g, and the weight of the water is 35-45g.
10. The preparation method of the safflower sprout biscuit according to claim 5, wherein in the dough preparation process, the safflower seed oil and the safflower sprout pieces are added in three equal amounts, the safflower seed oil and the safflower sprout powder are added in each time, and after the safflower sprout pieces are added in each time, the dough is kept still for half an hour.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053138A (en) * | 2015-09-02 | 2015-11-18 | 河南科技学院 | Preparation method of safflower seedling biscuit |
| CN105123836A (en) * | 2015-10-23 | 2015-12-09 | 河南科技学院 | Preparation method of safflower carthamus sprout bread |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053138A (en) * | 2015-09-02 | 2015-11-18 | 河南科技学院 | Preparation method of safflower seedling biscuit |
| CN105123836A (en) * | 2015-10-23 | 2015-12-09 | 河南科技学院 | Preparation method of safflower carthamus sprout bread |
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