CN103155965B - Multi-layer pancake with strawberry flavor - Google Patents
Multi-layer pancake with strawberry flavor Download PDFInfo
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- CN103155965B CN103155965B CN201310076039.7A CN201310076039A CN103155965B CN 103155965 B CN103155965 B CN 103155965B CN 201310076039 A CN201310076039 A CN 201310076039A CN 103155965 B CN103155965 B CN 103155965B
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 25
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 235000012771 pancakes Nutrition 0.000 title claims abstract description 17
- 240000009088 Fragaria x ananassa Species 0.000 title description 15
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000008440 Crataegus cuneata Nutrition 0.000 claims abstract description 7
- 244000160089 Crataegus cuneata Species 0.000 claims abstract description 7
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241000220223 Fragaria Species 0.000 claims abstract 10
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 238000003475 lamination Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010019233 Headaches Diseases 0.000 abstract description 2
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 208000002173 dizziness Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 231100000869 headache Toxicity 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000008673 vomiting Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 206010000060 Abdominal distension Diseases 0.000 abstract 1
- 230000001754 anti-pyretic effect Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 201000009240 nasopharyngitis Diseases 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a multi-layer pancake with a strawberry flavor. The multi-layer pancake with the strawberry flavor is characterized by comprising the following raw materials according to parts by weights: 100-100 parts by weight of wheat, 10-20 parts by weight of peanuts, 10-20 parts by weight of Chinese hawthorn seeds, 10-20 parts by weight of palm oil, 25-30 parts by weight of strawberry, 2-4 parts by weight of pericarpium citri reticulatae, 1-2 parts by weight of chrysanthemum flowers, 1-2 parts by weight of honeysuckle flowers, 1-2 parts by weight of mulberry leaves, 0.8-1 part by weight of sodium citrate, 0.8-1 part by weight of sodium alginate, appropriate salt, appropriate monosodium glutamate (MSG) and appropriate white sugar. The produced multi-layer pancake tastes good, has the strawberry flavor and also has quite high health care value, wherein the pericarpium citri reticulatae has the effects of regulating vital energy, regulating middle energizer, eliminating dampness and reducing phlegm, and the major functions of the pericarpium citri reticulatae is for treatment of symptoms such as abdominal fullness, poor appetite, vomiting, cough and excessive phlegm; and the chrysanthemum flowers have the functions of dispelling wind, cleaning heat, tranquilizing livers and improving eyesight. The multi-layer pancake with the strawberry flavor is used for the treatment of a wind-heat type common cold, a headache, dizziness, red swollen and painful eyes and clouded flowery vision, and has tranquilization and antipyretic effects.
Description
Technical field
The present invention relates generally to a kind of Multi-layer pancake with strawberry flavor, belongs to food processing field.
Background technology
Multi-layer steamed bread is one of food of enjoying a lot of people, traditional multi-layer steamed bread has scallion oil taste, egg fragrance, sauce taste etc., along with people are for the pursuit of health food, the object that the nutritive value of multi-layer steamed bread has also become people to pay close attention to, therefore, an appearance for the height health care multi-layer steamed bread of new taste, necessarily can attract more consumer, meet the demand in market.
Summary of the invention
The object of the invention is just to provide a kind of Multi-layer pancake with strawberry flavor.
The present invention is achieved by the following technical solutions:
A kind of Multi-layer pancake with strawberry flavor, it is made up of the raw material of following weight parts:
Wheat 100-110, peanut 10-20, Chinese hawthorn seed 10-20, palm oil 10-20, strawberry 25-30, dried orange peel 2-4, chrysanthemum 1-2, honeysuckle 1-2, mulberry leaf 1-2, natrium citricum 0.8-1, sodium alginate 0.8-1, salt, monosodium glutamate, white sugar are appropriate.
A preparation method for Multi-layer pancake with strawberry flavor, comprises the following steps:
(1) degerming: the wheat of above-mentioned weight portion, peanut, Chinese hawthorn seed mixing to bacterial remover, are removed surperficial various der Pilz after screening machine;
(2) abrasive dust: by the above-mentioned batch mixing constant temperature 220-230 DEG C process after degerming, naturally cool to normal temperature after going out perfume (or spice), mistake-10--20 DEG C of water-cooleds leachings enter flour mill after 2-4 minute and are milled to 80-100 object powdered granule;
(3) system batching:
In vinegar, soak 10-20 minute by after above-mentioned dried orange peel chopping, after taking-up drains, put into pot, fry to surface is coke yellow with moderate heat, add above-mentioned natrium citricum and sodium alginate mixing grinding, must a be expected;
Above-mentioned chrysanthemum, honeysuckle, mulberry leaf were mixed 60-70 DEG C dryly after steam treatment 2-4 minute to grind, must b be expected;
Above-mentioned strawberry to be cleaned after squeezing the juice with above-mentioned material a, expect that b mixes, add the distiller's yeast of compound weight 2-3%, to ferment 3-4 days at 26-30 DEG C of lower seal after stirring, after fermentation ends, suction filtration removing filtrate, with above-mentioned palm oil mixing and stirring after being pulverized by filtration cakes torrefaction, obtains described batching;
(4) extrude: after above-mentioned powdered granule and above-mentioned ingredients being stirred, put paramount pressure extruder, through high pressure by compound uniform pack in lamination machine;
(5) toast: material complete for lamination is entered segmented oven after mould is continuously shaped, through moment 300-320 DEG C high-temperature baking, nature cooling is entered again after making the rapid expanded layering of material, cooling is as after normal temperature, again through 210-220 DEG C of high-temperature baking 10-30 minute, obtain described Multi-layer pancake with strawberry flavor.
Advantage of the present invention is:
The multi-layer steamed bread mouthfeel that the present invention produces is good, has strawberry flavor, but also has higher health value, and wherein dried orange peel has and regulates the flow of vital energy, in tune, and eliminating dampness, the effect of reducing phlegm, cures mainly fullness and oppression of chest and abdomen, do not feel like eating, vomiting hiccup, coughing with a lot of sputum etc.; Chrysanthemum can fall apart wind heat-clearing, flat liver improving eyesight.For anemopyretic cold, have a headache dizzy, red eye, swell pain, eyes is dim-sighted.There are calmness, refrigeration function.
Detailed description of the invention
Embodiment 1
A kind of Multi-layer pancake with strawberry flavor, it is made up of the raw material of following weight parts (kilogram):
Wheat 110, peanut 20, Chinese hawthorn seed 20, palm oil 20, strawberry 30, dried orange peel 4, chrysanthemum 1, honeysuckle 2, mulberry leaf 2, natrium citricum 0.8, sodium alginate 0.8, salt, monosodium glutamate, white sugar are appropriate.
A preparation method for Multi-layer pancake with strawberry flavor, comprises the following steps:
(1) degerming: the wheat of above-mentioned weight portion, peanut, Chinese hawthorn seed mixing to bacterial remover, are removed surperficial various der Pilz after screening machine;
(2) abrasive dust: by the above-mentioned batch mixing constant temperature 230 DEG C process after degerming, naturally cool to normal temperature after going out perfume (or spice), enter flour mill after mistake-20 DEG C of water-cooleds soak 4 minutes and be milled to 100 object powdered granules;
(3) system batching:
Soak after above-mentioned dried orange peel chopping 20 minutes in vinegar, after taking-up drains, put into pot, fry to surface is coke yellow with moderate heat, add above-mentioned natrium citricum and sodium alginate mixing grinding, must a be expected;
Above-mentioned chrysanthemum, honeysuckle, mulberry leaf were mixed the dry grinding after 4 minutes of 70 DEG C of steam treatment, must b be expected;
By above-mentioned strawberry clean squeeze the juice after with above-mentioned material a, expect that b mixes, add the distiller's yeast of compound weight 3%, ferment 4 days at 30 DEG C of lower seals after stirring, after fermentation ends, suction filtration removing filtrate, with above-mentioned palm oil mixing and stirring after being pulverized by filtration cakes torrefaction, obtains described batching;
(4) extrude: after above-mentioned powdered granule and above-mentioned ingredients being stirred, put paramount pressure extruder, through high pressure by compound uniform pack in lamination machine;
(5) toast: material complete for lamination is entered segmented oven after mould is continuously shaped, through moment 320 DEG C of high-temperature bakings, enter nature cooling after making the rapid expanded layering of material again, cool as after normal temperature, again through 220 DEG C of high-temperature bakings 30 minutes, obtain described Multi-layer pancake with strawberry flavor.
Claims (1)
1. a Multi-layer pancake with strawberry flavor, is characterized in that it is made up of the raw material of following weight parts:
Wheat 100-110, peanut 10-20, Chinese hawthorn seed 10-20, palm oil 10-20, strawberry 25-30, dried orange peel 2-4, chrysanthemum 1-2, honeysuckle 1-2, mulberry leaf 1-2, natrium citricum 0.8-1, sodium alginate 0.8-1, salt, monosodium glutamate, white sugar are appropriate;
The preparation method of described Multi-layer pancake with strawberry flavor, comprises the following steps:
(1) degerming: the wheat of above-mentioned weight portion, peanut, Chinese hawthorn seed mixing to bacterial remover, are removed surperficial various der Pilz after screening machine;
(2) abrasive dust: by the above-mentioned batch mixing constant temperature 220-230 DEG C process after degerming, naturally cool to normal temperature after going out perfume (or spice), mistake-10--20 DEG C of water-cooleds leachings enter flour mill after 2-4 minute and are milled to 80-100 object powdered granule;
(3) system batching:
In vinegar, soak 10-20 minute by after above-mentioned dried orange peel chopping, after taking-up drains, put into pot, fry to surface is coke yellow with moderate heat, add above-mentioned natrium citricum and sodium alginate mixing grinding, must a be expected;
Above-mentioned chrysanthemum, honeysuckle, mulberry leaf were mixed 60-70 DEG C dryly after steam treatment 2-4 minute to grind, must b be expected;
By above-mentioned strawberry clean squeeze the juice after with above-mentioned material a, expect that b mixes, add the distiller's yeast of compound weight 2-3%, at 26-30 DEG C of lower seal fermentation 3-4 days after stirring, after fermentation ends, suction filtration removing filtrate, with above-mentioned palm oil mixing and stirring after being pulverized by filtration cakes torrefaction, namely obtain described batching;
(4) extrude: after above-mentioned powdered granule and above-mentioned ingredients being stirred, put paramount pressure extruder, through high pressure by compound uniform pack in lamination machine;
(5) toast: material complete for lamination is entered segmented oven after mould is continuously shaped, through moment 300-320 DEG C high-temperature baking, nature cooling is entered again after making the rapid expanded layering of material, after being cooled to normal temperature, again through 210-220 DEG C of high-temperature baking 10-30 minute, obtain described Multi-layer pancake with strawberry flavor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310076039.7A CN103155965B (en) | 2013-03-11 | 2013-03-11 | Multi-layer pancake with strawberry flavor |
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| CN201310076039.7A CN103155965B (en) | 2013-03-11 | 2013-03-11 | Multi-layer pancake with strawberry flavor |
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| CN103155965A CN103155965A (en) | 2013-06-19 |
| CN103155965B true CN103155965B (en) | 2015-05-27 |
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| CN103549518A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Kiwi-fruit melon-seed cake |
| CN103652600A (en) * | 2013-11-21 | 2014-03-26 | 青岛佰众化工技术有限公司 | Production method for multi-layer steamed bread |
| CN106307251A (en) * | 2016-10-25 | 2017-01-11 | 颍上县管氏面制品有限公司 | Stomach-nourishing sweet potato pastry |
| CN106561767A (en) * | 2016-10-25 | 2017-04-19 | 颍上县管氏面制品有限公司 | Eyesight-improvement type cookie with shepherd's purse |
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| CN106417473A (en) * | 2016-10-25 | 2017-02-22 | 颍上县管氏面制品有限公司 | Bowel-relaxing sesame cake |
| CN106538804A (en) * | 2016-10-25 | 2017-03-29 | 颍上县管氏面制品有限公司 | A kind of Tonnae Sinensiss appetizing cake |
| CN106386959A (en) * | 2016-11-02 | 2017-02-15 | 芜湖市好亦快食品有限公司三山分公司 | Propolis cakes capable of beautifying faces |
| CN106720062A (en) * | 2016-11-02 | 2017-05-31 | 芜湖市好亦快食品有限公司三山分公司 | A kind of tonifying Qi thorn tender bud cake |
| CN106386953A (en) * | 2016-11-02 | 2017-02-15 | 芜湖市好亦快食品有限公司三山分公司 | Tibetan tea oat cakes for reducing blood pressure |
| CN106577921A (en) * | 2016-11-02 | 2017-04-26 | 芜湖市好亦快食品有限公司三山分公司 | Dandelion cakes capable of reducing internal heat |
| CN106417474A (en) * | 2016-11-02 | 2017-02-22 | 芜湖市好亦快食品有限公司三山分公司 | Artemisia stelleriana hangover relief cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1044963C (en) * | 1995-11-01 | 1999-09-08 | 王美生 | Multi-layer creamy pancake and its production |
| CN100469259C (en) * | 2006-01-09 | 2009-03-18 | 冉光奇 | A kind of longevity health instant noodles and preparation method thereof |
| CN102599218A (en) * | 2012-03-24 | 2012-07-25 | 蒋定君 | Multi-layer bread with spirulina and making method thereof |
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Denomination of invention: A Strawberry Flavored Thousand Layer Cake Granted publication date: 20150527 Pledgee: Fuyang Yingdong financing Company limited by guarantee Pledgor: ANHUI MENGNIU FOOD Co.,Ltd. Registration number: Y2024980010439 |
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