A kind of ready-to-eat cistanche-flavored sanzi and its preparation method

A technology for naan seeds and cistanche, which is applied in the field of ready-to-eat cistanche-flavored naan and its production, can solve the problems of high fat content and low nutritional value in the naan, and can adjust fat metabolism, provide dietary fiber, and have a crisp and sweet taste. Effect

Active Publication Date: 2018-11-06
INNER MONGOLIA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production of existing sanzi, most of them use wheat noodles or rice noodles as raw materials, which have low nutritional value, and after the sanzi are formed, they are made by frying in suet, butter or vegetable oil. The fat content of the sanzi is higher, which is different from that of Modern low-fat diet ideas contradict

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of ready-to-eat cistanche-flavored cistanche, which comprises the following components by weight: 3 parts of fresh cistanche, 260 parts of pea powder, 240 parts of wheat flour, 0.07 part of wormwood seed powder, 4 parts of eggs, 1.5 parts of fresh red dates, 1 part of fresh wolfberry 40 parts of white sugar, 30 parts of rock sugar, 9 parts of honey and 2 parts of table salt.

Embodiment 2

[0031] Utilize the prescription of a kind of instant cistanche-flavored sanzi in embodiment 1, the method for making instant cistanche-flavored sanzi, it comprises the following steps: a) squeezing the juice; b) preparing the dough; c) waking up the noodles; d) forming the sanzi ; e) soaking the cooked sanzi-shaped noodles in cool and seasoning; f) baking the finished sanzi.

[0032] Step a) Juicing: Weigh 3 parts of fresh cistanche, 1.5 parts of fresh red dates, and 1 part of fresh wolfberry, add warm water at 40°C to mix and squeeze the juice, and then filter to obtain nutrient juice. The mass ratio of mass is 5:1;

[0033] Step b) Prepare dough: Weigh 260 parts of pea flour, 240 parts of wheat flour, 0.07 part of artemisia seed powder, 2 parts of salt, 40 parts of white granulated sugar and 4 parts of eggs, stir and mix with the nutrient juice to prepare dough;

[0034] Step c) wake up: leave the dough for 40 minutes, knead the dough every 10 minutes to wake up;

[0035] ...

Embodiment 3

[0039] A kind of ready-to-eat cistanche-flavored sanzi, which comprises the following components by weight: 2 parts of fresh cistanche, 250 parts of pea flour, 250 parts of wheat flour, 0.06 part of wormwood seed powder, 3 parts of eggs, 1 part of fresh red dates, and 1 part of fresh wolfberry 35 parts of white sugar, 35 parts of rock sugar, 7 parts of honey and 1.5 parts of table salt.

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PUM

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Abstract

The invention discloses an instant cistanche-flavored sanzi and a preparation method thereof. The instant cistanche-flavored sanzi comprises the following components in parts by weight: 1-3 parts of cistanche, 240-260 parts of pea flour, and 240-240 parts of wheat flour 260 parts, 0.05-0.07 parts of Artemisia seed powder, 2-4 parts of eggs, 0.5-1.5 parts of red dates, 0.5-1 parts of wolfberry, 30-40 parts of white sugar, 30-40 parts of rock sugar, 4-9 parts of honey and 1 part of table salt ‑2 parts, using steps a) squeezing juice; b) making dough; c) resting noodles; d) forming sanzi; e) soaking cooked sanzi-shaped noodles and seasoning; f) baking to make finished sanzi . The cistanche-flavored sanzi is bright and attractive in color, crisp and sweet in taste, low in fat content, and integrates the nutritional value of raw materials such as cistanche cistanche, pea, honey, jujube, wolfberry, etc., and is a delicious and nutritious special food.

Description

Technical field: [0001] The invention relates to a flavored sanzi and a preparation method thereof, in particular to an instant cistanche-flavored sanzi and a preparation method thereof. Background technique: [0002] Cistanche, also known as Dayun, Cistanche, Goblin, Golden Bamboo, etc., belongs to the order of tubular flowers of Liedanaceae, and is mainly distributed in Inner Mongolia, Gansu, Qinghai, Xinjiang and other places in my country. Cistanche grows in desert grasslands and lake basin lowlands, salinized lowlands, and sandy Haloxylon forests in desert grasslands and desert areas. It is parasitic on the roots of Haloxylon and tamarix. Medicinal value. Cistanche deserticola has been used as medicine for a long time. It is a traditional precious Chinese medicinal material in my country, and it is also one of the most frequently used tonic medicines in the prescriptions of tonifying kidney and strengthening yang in the past dynasties. It is sweet and warm in nature, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/13A23L33/105A23L33/10A23L11/00A23L21/25
Inventor 郭爱平
Owner INNER MONGOLIA NORMAL UNIVERSITY
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