Nutritional pastry and preparation method thereof

A pastry and nutritional technology, applied in the field of nutritious pastry and its preparation, can solve the problems of single nutritional components, lack of lung clearing, anti-smog, etc., and achieve the effect of simple preparation process, not easy to lose, and rich nutrition

Inactive Publication Date: 2018-04-20
广西下火堂餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the pastry in the above report has a single nutritional component, and does not have the effect of clearing the lungs and anti-smog

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] As a preferred solution, the present invention also provides a preparation method of nutritious pastry, comprising the steps of: selecting 30-60 parts by weight of apples, 20-40 parts by weight of peaches, 60-90 parts by weight of kiwifruit, 90-120 parts by weight of pears, 10 parts by weight - 30 parts by weight of Shaguo, 20-40 parts by weight of broccoli, crushed, squeezed and mixed to obtain compound fruit and vegetable juice; The leaves are soaked in water, decocted, filtered, and concentrated to obtain a decoction; 200-400 parts by weight of wheat flour, 10-30 parts by weight of peanut powder, 10-30 parts by weight of sesame, 10-30 parts by weight of rape flower honey, 10 parts by weight of - Mix 50 parts by weight of yogurt and 30-80 parts by weight of eggs, add compound fruit and vegetable juice and decoction liquid, stir to obtain a dough, then add water, fully stir to form a paste dough; roll the paste dough, and let it stand , pressed into billets, baked, and...

Embodiment 1

[0032] Select fresh 50g apples, 30g peaches, 80g kiwifruit, 100g pears, 20g sand fruit, 30g broccoli, crush and squeeze the juice to obtain apple juice, peach juice, kiwi fruit juice, pear juice, sand fruit juice, broccoli, mix, Obtain compound fruit and vegetable juice;

[0033] Mix 30g of lily, 20g of aloe leaves, and 15g of chestnut leaves, soak in water for 5 hours, decoct for 5 hours, filter, and concentrate to obtain a decoction;

[0034] Mix 300g of wheat flour, 20g of peanut flour, 20g of sesame, 10g of rape flower honey, 30g of yogurt, and 50g of eggs, add compound fruit and vegetable juice and decoction liquid, stir to obtain a dough, then add water, and fully stir to form a pasty dough;

[0035] Roll the pasty dough and let it stand for 3 hours, put it into a biscuit machine and press it into a green body, bake it in an oven, and cool it to obtain a nutritious pastry. The baking temperature is 120°C.

Embodiment 2

[0037]Select fresh 30g apples, 40g peaches, 70g kiwifruit, 120g pears, 20g sand fruit, and 30g broccoli, crush them, and squeeze the juice to obtain apple juice, peach juice, kiwi juice, pear juice, sand juice, and broccoli, and mix them. Obtain compound fruit and vegetable juice;

[0038] Mix 30g of lily, 20g of aloe leaves, and 15g of chestnut leaves, soak in water for 5 hours, decoct for 5 hours, filter, and concentrate to obtain a decoction;

[0039] Mix 300g of wheat flour, 30g of peanut flour, 10g of sesame, 10g of rape flower honey, 30g of yogurt, and 50g of eggs, add compound fruit and vegetable juice and decoction, and stir to obtain a dough, then add water, and fully stir to form a paste dough;

[0040] Roll the pasty dough and let it stand for 3 hours, put it into a biscuit machine and press it into a green body, bake it in an oven, and cool it to obtain a nutritious pastry. The baking temperature is 120°C.

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PUM

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Abstract

The invention provides a nutritional pastry and a preparation method thereof. The nutritional pastry is prepared from raw materials as follows: 30-60 parts by weight of apples, 20-40 parts by weight of peaches, 60-90 parts by weight of kiwifruits, 90-120 parts by weight of pears, 10-30 parts by weight of crabapples, 20-40 parts by weight of broccolis, 20-40 parts by weight of lily bulbs, 10-30 parts by weight of aloe leaves, 10-20 parts by weight of Chinese chestnut leaves, 200-400 parts by weight of wheat flour, 10-30 parts by weight of peanut powder, 10-30 parts by weight of sesame, 10-30 parts by weight of rape flower honey, 10-50 parts by weight of yoghourt and 30-80 parts by weight of eggs. Compared with the prior art, the nutritional pastry is prepared from purely natural and green plants, contains rich nutrients and tastes good; all the components have synergistic interaction and have the functions of clearing away lung-heat and preventing haze impacts. Besides, the preparationprocess is simple and nutrient ingredients cannot be lost easily.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nutritious pastry and a preparation method thereof. Background technique [0002] Staple food is the main provider of "energy" required by people's life activities, and is the main food that human beings rely on for survival, including rice, steamed buns made of grains, potatoes, and beans, and various kinds of rice, Noodles and other foods, which are rich in nutrients, such as starch, protein, vitamins and so on. In recent years, with the continuous improvement of people's living standards in our country, the ingredients have decreased, and cakes have entered people's lives more and more. [0003] However, the various cakes produced and sold on the market currently use traditional production methods, common flour, and the production method of adding food additives, and the added raw materials are single, and the produced cakes have a poor mouthfeel, lack of chewiness, and lack o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/36A21D2/364
Inventor 黄强
Owner 广西下火堂餐饮管理有限公司
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