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Alfalfa pie and processing process thereof

A technology of alfalfa and pie, applied in baking, dough processing, baked food and other directions, can solve the problems of lack of health care function, unbalanced nutrition, single taste, etc., and achieve the effect of unique flavor, increasing appetite and comprehensive nutrition.

Inactive Publication Date: 2016-09-14
山东麦琪食品股份有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0005] The invention provides an alfalfa pie and its processing technology to solve the problems of single taste, unbalanced nutrition and lack of health care function in the prior art

Method used

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Embodiment Construction

[0012] A kind of alfalfa pie, including pastry, water oil crust and filling, water oil crust is made by stirring butter, wheat flour, sugar, eggs, water and alfalfa juice, pastry is made by mixing wheat flour and butter, and filling is wheat flour , water, butter, sugar, salt and alfalfa fiber are evenly stirred, in which the quality of alfalfa juice is 15%~25% of the weight of the whole formula; the quality of alfalfa fiber is 5%~15% of the weight of the whole formula.

[0013] The above-mentioned alfalfa pie processing technology uses fresh alfalfa sprouts to extract juice, separates the juice and fiber for later use; first stirs wheat flour and butter evenly to form pastry noodles and prepares pastry noodles by copy mixing method, then butter, wheat flour, sugar, eggs, Stir water and alfalfa juice to form a water-oil skin, then mix wheat flour, water, butter, sugar, salt and alfalfa fiber to form a filling, divide the two types of noodles into small doses, first roll the wat...

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Abstract

The invention provides an alfalfa pie and a processing process thereof. The alfalfa pie comprises fritelle, water-oiled crust and stuffing. The water-oiled crust is prepared by stirring butter, wheat flour, granulated sugar, eggs, water and alfalfa juice. The fritelle is prepared by stirring the wheat flour and the butter uniformly. The stuffing is prepared by uniformly stirring the wheat flour, the water, the butter, the sugar, the salt and the alfalfa fiber. The mass of the alfalfa juice accounts for 15-25% of the mass of the whole formula. The mass of the alfalfa fiber accounts for 5-15% of the mass of the whole formula. The alfalfa juice and the alfalfa fiber obtained by juicing fresh alfalfa shoots are added into the dough and the stuffing of the pie respectively, and the pie has much cruder fiber and vitamins, is environment-friendly, natural and healthy food pursued by modern people, and has the advantages of being unique in flavor and comprehensive in nutrition, promoting appetite and having a dietary therapy function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an alfalfa pie and a processing technology thereof. Background technique [0002] At present, the known pie is a traditional snack in China. Because it is crispy, sweet and delicious, it is deeply loved by the common people. Single taste, unbalanced nutrition, no health care function, can no longer satisfy people's pursuit of healthy green food. [0003] Alfalfa is a perennial leguminous plant. It is the most widely cultivated, most important and the most nutritious forage grass in the world. It is known as the "king of grasses". Alfalfa contains about 16-24% crude protein (Albrecht, 1983), rich in carbohydrates and various mineral elements and vitamins. On the same land area, planting alfalfa can harvest 2 times more digestible total nutrients, 2.5 times more digestible crude protein, and 6 times more minerals than planting various grasses; the protein yield of alfalfa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 孙秀才李冬谢涛
Owner 山东麦琪食品股份有限公司
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