CN105211168A - A kind of citrus pulp crisp short cakes with sesame and preparation method thereof - Google Patents

Abstract

The invention discloses a citrus residue shortbread and a preparation method thereof. The citrus dregs shortbread mainly consists of pastry, water-oil skin and citrus fruit pomace filling, the pastry contains wheat flour and oil; the water-oil skin contains wheat flour, water, oil and baking soda; the citrus pomace filling contains citrus fruit pomace, glutinous rice flour , Edible sugar. Weigh an appropriate amount of wheat flour, mix it with oil, water, baking soda, and salt, knead it into a dough to obtain a water-oil skin, wrap the water-oil skin with pastry to obtain a dough skin, and then put the filling on the dough skin to wrap and shape it, and finally bake it. Citrus Shortbread. The present invention not only utilizes the peel residue in the citrus fruit juice residue, but also utilizes the pulp residue in the citrus fruit residue, so that the citrus fruit residue is fully utilized. The essence of the present invention is the waste of the citrus fruit processing residue Utilization has the most essential difference from the utilization of citrus fruits themselves.

Description

A kind of citrus residue shortbread and preparation method thereof

technical field

The invention relates to a shortbread, in particular to a citrus residue shortbread using citrus fruits as raw materials and a preparation method thereof.

Background technique

Citrus is the largest category of fruit in the world, and it is cultivated in more than 140 countries and regions in the world, mainly concentrated in Brazil, China, the United States and the countries along the Mediterranean Sea. my country is a big citrus producing country. Since 2008, my country's citrus planting area and annual output have ranked first in the world. Hunan is a large province of citrus processing in my country. There are more than 20 large-scale citrus processing enterprises, among which Yongzhou Xike, Shaoyang Liwen and Huaihua Huiyuan are the largest.

The whole fruit of citrus fruits is often used in food processing, and a large amount of citrus residues will be produced during the processing process, especially after the fruit is juiced, the whole fruit will produce about 30-50% pomace. These pomace are rich in dietary fiber and pectin substances, which have significant effects in stimulating human intestinal peristalsis, promoting digestion and excreting harmful substances in the body. In addition, citrus pomace also contains minerals such as vitamins, carotene, flavonoid natural antioxidants and calcium, phosphorus and iron. These substances have antioxidant activity, anti-cancer, prevention of circulatory system diseases, anti-inflammation, anti-allergic and antibacterial effects , is of great benefit to the human body.

As the largest by-product left in the citrus processing industry, citrus pomace is usually directly landfilled or processed into primary feed products, which not only leads to low processing added value, waste of resources, but also pollutes the environment.

Contents of the invention

The object of the present invention is to provide a citrus pomace shortbread and a preparation method thereof, so that not only the pomace of citrus fruits can be effectively utilized, but also the processing added value of citrus fruits can be improved, and the utilization rate of resources can be improved.

In order to achieve the above object, the present invention adopts the following technical solutions:

A kind of citrus residue shortbread, is made up of cake skin and cake filling, and cake skin comprises water oil skin and pastry, is characterized in that it is prepared from the following raw materials by weight percentage:

Water oil skin: oil 19.6%, wheat flour 78.3%, baking soda 0.8%, salt 1.3%,

Pastry: oil: 33.3%, wheat flour: 66.7%,

Filling: citrus fruit pomace 40-50%, edible sugar 20-30%, glutinous rice flour 20-30%, salt 0.2-0.8%; the citrus fruit pomace includes citrus fruit peel and citrus fruit pulp pomace .

The preparation method of above-mentioned citrus dregs shortbread, comprises the steps:

(1) First weigh the raw materials according to the following weight percentages:

Water oil skin: oil 19.6%, wheat flour 78.3%, baking soda 0.8%, salt 1.3%,

Pastry: oil 33.3%, wheat flour 66.7%,

Filling: citrus fruit pomace 40-50%, edible sugar 20-30%, glutinous rice flour 20-30%, salt 0.2-0.8%

(2) Crush the citrus fruit pomace, add water and cook at 90-100°C for 2-3 minutes, filter to obtain the filter residue for later use;

(3) Weigh the filling materials according to the above filling ratio, mix them, and then knead them into a ball to obtain the fillings;

(4) Mix the raw materials of water oil skin and shortbread evenly and knead them into a ball, wrap them in a fresh-keeping bag and put them on the operating table to proof for 25-30 minutes, and set aside;

(5) Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a round dough;

(6) Add the prepared stuffing to the dough, wrap it and lightly press it with your hands;

(7) Bake the shortbread at 140-150°C for 15-20 minutes to prepare the citrus residue shortbread.

Preferably, the edible sugar is one or more of white granulated sugar, maltose, xylitol and fructose syrup.

Preferably, the citrus fruit is one or more of sweet orange, mandarin orange or pomelo.

The beneficial effects of the present invention are:

(1) The present invention not only utilizes the pericarp in the citrus fruit juice residue, but also utilizes the pulp residue in the citrus fruit residue, so that the citrus fruit residue is fully utilized. The essence of the present invention is the citrus fruit processing residue The utilization of citrus fruits has the most essential difference with the utilization of citrus fruits itself; the processing of traditional citrus fruits usually directly utilizes the pulp or squeezes the pulp for juice utilization, while the present invention uses the pomace after squeezing the juice as raw material, Realized the utilization of waste.

(2) The present invention selects citrus fruit pomace as raw material, and the yield of citrus fruit is abundant, and about 30-50% of the pomace in its processing industry chain can be utilized as resources, thereby obtaining considerable economic value.

(3) The citrus pomace shortbread of the present invention has a good taste, is healthy and nutritious, and is suitable for frequent consumption. It can promote the peristalsis of the human intestinal tract to facilitate digestion and help eliminate harmful substances in the body. In addition, it is convenient to prepare and easy to achieve mass production.

detailed description

The present invention will be described in further detail below in conjunction with specific examples, but the present invention is not limited thereto, and sweet orange pomace is mainly used as raw material to prepare sweet orange pomace shortcake below, and the operation of other citrus fruit pomaces as raw material is exactly the same.

Example 1

A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

B: Accurately weigh 40g of xylitol, 40g of glutinous rice flour, and 0.5g of salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

H: Bake the shortbread at 150°C for 20 minutes to prepare the sweet orange pomace shortbread.

Example 2

A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

B: Accurately weigh 50g of xylitol, 50g of glutinous rice flour, and 1g of salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

H: Bake the shortbread at 150°C for 20 minutes to prepare the sweet orange pomace shortbread.

Example 3

A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

B: Accurately weigh 60g of white granulated sugar, 60g of glutinous rice flour, and 1.5g of table salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

H: Bake the shortbread at 150°C for 20 minutes to prepare the sweet orange pomace shortbread.

Example 4

A: Accurately weigh 80 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

B: Accurately weigh 40g of white granulated sugar, 50g of glutinous rice flour, and 1.5g of table salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

H: Bake the shortbread at 150°C for 20 minutes to prepare the sweet orange pomace shortbread.

Claims (5)

1. a citrus pulp crisp short cakes with sesame, be made up of cake skin and cake filling, cake suitcase draws together the water outermost layer of skin and short, it is characterized in that being prepared from by following raw material by weight percentage;

The water outermost layer of skin: oil 19.6%, wheat flour 78.3%, sodium bicarbonate 0.8%, salt 1.3%,

Short: oil 33.3%, wheat flour 66.7%,

Fillings: citrus fruit slag 40-50%, table sugar 20-30%, glutinous rice flour 20-30%, salt 0.2-0.8%.

2. citrus pulp crisp short cakes with sesame according to claim 1, is characterized in that: described citrus fruit cinder ladle draws together citrus fruit peels and citrus fruit pulp slag.

3. a preparation method for the citrus pulp crisp short cakes with sesame described in claim 1 or 2, is characterized in that comprising the steps:

(1) first raw material is taken respectively as following weight percent:

The water outermost layer of skin: oil 19.6%, wheat flour 78.3%, sodium bicarbonate 0.8%, salt 1.3%,

Short: oil 33.3%, wheat flour 66.7%,

Fillings: citrus fruit slag 40-50%, table sugar 20-30%, glutinous rice flour 20-30%, salt 0.2-0.8%;

(2) by the infusion 2-3min at 90-100 DEG C that adds water after broken for citrus fruit ground-slag, filter, leave filter residue for subsequent use;

(3) take fillings raw material in above-mentioned fillings ratio, mixing, then kneading is agglomerating, obtains fillings;

(4) raw material of the water outermost layer of skin, short is mixed respectively knead, be placed on operating desk with freshness protection package parcel and proof 25-30min, for subsequent use;

(5) the water outermost layer of skin dough made is rolled into the consistent musculus cutaneus of thickness, short is wrapped in wherein, is rolled into musculus cutaneus gently with rolling pin, then repeat to fold, grinding operation, make circular musculus cutaneus;

(6) fillings made is joined musculus cutaneus, parcel, molded with have gentle hands;

(7) crisp short cakes with sesame is toasted 15-20min at 140-150 DEG C, obtained citrus pulp crisp short cakes with sesame.

4. the preparation method of citrus pulp crisp short cakes with sesame according to claim 3, is characterized in that: described table sugar be white granulated sugar, maltose, xylitol, HFCS one or more.

5. the preparation method of citrus pulp crisp short cakes with sesame according to claim 3, is characterized in that: described citrus fruit is one or more in sweet orange, wide skin oranges and tangerines or shaddock.