Pumpkin short bread and making method thereof

A production method and pumpkin technology are applied in the directions of baking, baked goods with modified ingredients, dough processing, etc., to achieve the effect of preventing obesity and enriching nutrition.

Inactive Publication Date: 2015-11-18
ANQING JIANGAN YIPINXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pumpkin with health benefits is rich in vitamin A, vitamin C, calcium and cellulose, and also contains unknown

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of pumpkin shortbread and its preparation method, the raw material weight ratio of described pumpkin shortbread is, pumpkin 20 parts, low-gluten flour 60 parts, cocoa powder 1 part, sesame oil 3 parts, ghee 3 parts, lard 3 parts, nutrition 2 parts of additives, 10 parts of fructose, 5 parts of dried meat floss;

[0017] Its production steps are:

[0018] (1) Squeeze the pumpkin into puree;

[0019] (2) Add sesame oil and meat floss to the pumpkin puree for seasoning;

[0020] (3) Add cocoa powder, fructose, ghee, lard, nutritional additives, a small amount of water and the spare materials in step (2) to the flour in turn, knead into dough after stirring evenly;

[0021] (4) dividing and forming the dough uniformly mixed in the step (3);

[0022] (5) The finished product is baked.

[0023] The baking temperature in step (5) is controlled at 200° C., and the baking time is 30 minutes.

Embodiment 2

[0025] A kind of pumpkin shortbread and its preparation method, the raw material weight ratio of described pumpkin shortbread is, pumpkin 30 parts, low-gluten flour 80 parts, cocoa powder 5 parts, sesame oil 6 parts, ghee 7 parts, lard 7 parts, nutrition 5 parts of additives, 15 parts of fructose, 10 parts of dried meat floss;

[0026] Its preparation step is the same as embodiment 1

[0027] The baking temperature in step (5) is controlled at 140° C., and the baking time is 40 minutes.

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Abstract

The invention relates to pumpkin short bread and a making method thereof. The pumpkin short bread comprises the following raw materials in parts by weight: 20-30 parts of pumpkins, 60-80 parts of low-gluten flour, 1-5 parts of cocoa, 3-6 parts of sesame oil, 3-7 parts of shortening, 3-7 parts of lard, 2-5 parts of a nutrition additive, 10-15 parts of levulose, and 5-10 parts of dried meat floss. The making method comprises the following making steps of (1) squeezing the pumpkins into pumpkin puree; (2) adding the sesame oil and the dried meat floss for seasoning; (3) adding the cocoa and the levulose, then adding the shortening, the lard, the nutrition additive, a little water and standby materials, and kneading the pumpkin puree, the sesame oil, the dried meat floss, the cocoa, the levulose, the butter, the lard, the nutrition additive, the water and the standby materials to obtain dough; (4) cutting and shaping the dough; and (5) baking the shaped dough so as to obtain finished products. According to the pumpkin short bread and the making method thereof, disclosed by the invention, the pumpkins are used as the raw material of the short bread; the sesame oil, the dried meat floss and the like are added for seasoning; the short bread is prepared by mixing and baking the soft and crisp materials so that the short bread is crisp, fragrant and delicious; in the making process, the special taste of the pumpkins is reserved furthest; the pumpkins can prevent obesity, diabetes, high blood lipid and high cholesterolemia, and have a good effect of preventing cancer.

Description

technical field [0001] The invention relates to a food and a preparation method, in particular to a pumpkin shortbread and a preparation method thereof. Background technique [0002] Existing shortbread products are of a great variety, with different ingredients and different tastes, which bring food enjoyment to people. With the continuous improvement of people's living standards and the continuous enhancement of health awareness, various shortbreads with certain health effects have emerged as the times require. Pumpkin with health benefits is rich in vitamin A, vitamin C, calcium and cellulose, and also contains unknown ingredients that inhibit the carcinogen tryptophan-P, but there are few products that add pumpkin to shortbread. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a pumpkin shortbread and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technic...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/14A21D2/34A21D13/06
Inventor 江新祥
Owner ANQING JIANGAN YIPINXIANG FOOD CO LTD
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