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Scallion oil rice bran walnut cake and preparation method thereof

A technology of rice bran and peach crisp, which is applied in the field of scallion oil rice bran peach crisp and its preparation, can solve the problems of low level of rice bran, achieve the effects of increasing crispness, uniform color, and facilitating human body absorption

Inactive Publication Date: 2017-03-29
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, the in-depth development and application of rice bran and the research on corresponding theories are still at a relatively low level.

Method used

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  • Scallion oil rice bran walnut cake and preparation method thereof
  • Scallion oil rice bran walnut cake and preparation method thereof
  • Scallion oil rice bran walnut cake and preparation method thereof

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preparation example Construction

[0027] A preparation method of scallion oil rice bran peach cake, which comprises the following steps:

[0028] Mix and emulsify lard, sweetener, egg liquid, salt and stinky powder to form the first dough; mix rice bran, baking soda, low-gluten flour and the first dough evenly to form a semi-finished dough, then mix the semi-finished dough with chopped green onion, The chopped walnuts are mixed evenly to form a soft and hard dough.

[0029]The lard, sweetener, egg liquid, salt and stinky powder are first mixed to avoid the direct contact of the egg liquid with the flour to produce too strong gluten, so as to increase the crispness of the scallion oil rice bran peach crisp. Mix the semi-finished dough with chopped green onion and chopped walnuts instead of rice bran, baking soda, and low-gluten flour directly with the initial dough, which can avoid uneven mixing with other raw materials due to the large particles of chopped green onion and chopped walnuts.

[0030] Preferably,...

Embodiment 1

[0035] A scallion oil rice bran peach crisp, the raw materials include: 75 parts of low-gluten flour, 25 parts of rice bran, 50 parts of lard, 20 parts of egg liquid, 40 parts of sugar powder, 1.4 parts of baking soda, 0.7 parts of stinky powder, 1.2 parts of table salt, 7.5 parts of chopped green onion and 10 parts of chopped walnuts.

[0036] The preparation method of the above-mentioned scallion oil rice bran peach cake comprises the following steps: mixing lard, powdered sugar, egg liquid, salt and stinky powder to emulsify and form the first product of dough; mixing rice bran, baking soda, low-gluten flour and dough The first product is mixed evenly to form a semi-finished dough, and then the semi-finished dough is mixed with chopped green onion and walnuts to form a finished dough with suitable hardness. The finished dough is made into a round cake with a thickness of 0.5 cm and a diameter of 5 cm, and baked for 15 minutes at a temperature of 185 ° C and 130 ° C for 15 m...

Embodiment 2

[0038] A scallion oil rice bran peach crisp, the raw materials include: 80 parts of low-gluten flour, 30 parts of rice bran, 53 parts of lard, 25 parts of egg liquid, 50 parts of powdered sugar, 2 parts of baking soda, 0.6 parts of stinky powder, 1.8 parts of table salt, 9 parts of chopped green onion and 11 parts of chopped walnuts.

[0039] The preparation method of the above-mentioned scallion oil rice bran peach cake comprises the following steps: mixing lard, powdered sugar, egg liquid, salt and stinky powder to emulsify and form the first product of dough; mixing rice bran, baking soda and low-gluten flour The mixed powder is obtained by sieving, and the mixed powder is evenly mixed with the first dough product to form a semi-finished dough, and then the semi-finished dough is evenly mixed with chopped green onion and chopped walnuts to form a finished dough with suitable hardness. The finished dough is made into a round cake with a thickness of 0.6 cm and a diameter of ...

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Abstract

The invention discloses a scallion oil rice bran walnut cake and a preparation method thereof, and relates to the field of food processing. The cake is prepared from the following raw materials: low-gluten flour, rice bran, lard oil, egg liquid, a sweetener, a bulking agent, salt, minced scallion and chopped walnuts. The cake has the characteristics of rich nutrition, crispness and oiliness, and rich scallion flavor. The preparation method of the scallion oil rice bran walnut cake comprises the following steps of mixing, stirring and emulsifying the lard oil, the sweetener, the egg liquid, the salt and ammonia powder to form a primary dough; mixing the rice bran, baking soda, the low-gluten flour and the primary dough uniformly to form a semi-finished dough; mixing the semi-finished dough with the minced scallion and the chopped walnuts uniformly to form a finished dough; and making the finished dough into dough slices with the thickness of 0.5-0.8cm, and baking the dough slices for 10-20 minutes under the temperature condition that the upper fire temperature is 170-190 DEG C and the lower fire temperature is 130-150 DEG C. The preparation method is simple and easy in operation, and can be used for preparing the scallion-flavored and crispy scallion oil rice bran walnut cake.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a scallion oil rice bran peach cake and a preparation method thereof. Background technique [0002] Peach Crisp is one of the main crispy snacks in Chinese pastry, which is sweet and delicious, crispy and slag-melting. However, in terms of taste, the traditional sweetness is basically continued. In order to meet the needs of people of different ages and groups, it is necessary to develop a peach cake with a unique taste. [0003] Rice is the largest cereal crop in the world, and rice bran is an important by-product of rice processing, which consists of exocarp, mesocarp, cross-linked layer, seed coat and aleurone layer. At present, there are tens of millions of tons of rice bran resources in the world every year, while the annual output of rice bran in my country exceeds 10 million tons, which is a renewable resource with a large output. Studies have shown that although rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/14
CPCA21D2/145A21D2/36A21D2/364
Inventor 钟志惠孙俊秀徐向波贾洪锋
Owner SICHUAN TOURISM UNIV
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