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Pastry and preparation method thereof

A cake and butter technology, applied in the field of cake and its preparation, can solve the problems of hindering digestion, low bioavailability, waste of coix seed resources, etc., and achieve the effect of improving utilization rate, increasing nutrient content, and promoting gastrointestinal digestion

Inactive Publication Date: 2017-12-08
贵州汇硕薏仁米产品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, coix seed is mostly used for cooking. Although cooking has a certain therapeutic effect, because the main component of coix seed is starch, and the starch gelatinizes during boiling, most of the active ingredients cannot be absorbed by the human body, and the bioavailability is low. It causes a waste of coix seed resources. At the same time, the cooked coix seed has a high viscosity due to starch gelatinization. Eating too much will hinder digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Formula: barley 15kg, red bean 30kg, flour 20kg, white sugar 10kg, butter 15kg, egg 3kg;

[0030] Preparation method: (1) take coix seed and red bean, soak them in water for 3 hours, cook them under high pressure, then remove them, add white sugar, and mix evenly with or without adding vegetable oil to make stuffing;

[0031] (2) Get table salt, butter and remaining white granulated sugar and pulverize respectively through a 50-mesh sieve,

[0032] (3) Add salt to white granulated sugar and mix well, then put it into an egg beater, then add butter, first stir at a slow speed until the butter melts, then stir at a medium speed to make the materials evenly mixed and the volume expands, and finally use high speed to stir Stir until the color of the material is milky white;

[0033] (4) Take the egg, beat it into egg liquid, add it to the egg beater in step (2), and stir at a medium speed until the egg liquid is completely melted into the butter;

[0034] (5) After step (...

Embodiment 2

[0042] Formula: barley 30kg, red bean 40kg, flour 50kg, white sugar 25kg, butter 20kg, egg 10kg;

[0043] Preparation method: (1) Take coix seed and red bean, soak them in water for 5 hours, cook them under high pressure, then remove them, add white sugar, and mix evenly with or without adding vegetable oil to make fillings;

[0044] (2) Get salt, butter and remaining white granulated sugar and pulverize respectively 80 mesh sieves,

[0045] (3) Add salt to white granulated sugar and mix well, then put it into an egg beater, then add butter, first stir at a slow speed until the butter melts, then stir at a medium speed to make the materials evenly mixed and the volume expands, and finally use high speed to stir Stir until the color of the material is milky white;

[0046] (4) Take the egg, beat it into egg liquid, add it to the egg beater in step (2), and stir at a medium speed until the egg liquid is completely melted into the butter;

[0047] (5) After step (4), add flour ...

Embodiment 3

[0055] Formula: barley 25kg, red bean 37kg, flour 42kg, white sugar 18kg, butter 17kg, egg 7kg;

[0056] Preparation method: (1) take coix seed and red bean, soak them in water for 4 hours, cook them under high pressure, then remove them, add white sugar, and mix evenly with or without adding vegetable oil to make stuffing;

[0057] (2) Get table salt, butter and remaining white granulated sugar and pulverize respectively through a 60-mesh sieve,

[0058](3) Add salt to white granulated sugar and mix well, then put it into an egg beater, then add butter, first stir at a slow speed until the butter melts, then stir at a medium speed to make the materials evenly mixed and the volume expands, and finally use high speed to stir Stir until the color of the material is milky white;

[0059] (4) Take the egg, beat it into egg liquid, add it to the egg beater in step (2), and stir at a medium speed until the egg liquid is completely melted into the butter;

[0060] (5) After step (4...

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Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a pastry and a preparation method thereof. Coix seeds, small red beans, flour, white granulated sugar, butter and eggs serve as raw materials and are prepared into the pastry by reasonable matching design according to process parameters, the use ratio of the coix seeds and the small red beans is increased, nutritional components in the coix seeds and the small red beans are greatly retained, and the nutrient content of the pastry is improved. The pastry is luminous yellow in appearance, has special fragrance of the coix seeds and slight aroma of the small red beans and has the functions of tonifying spleen, eliminating dampness and promoting gastrointestinal digestion.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a cake and a preparation method thereof. Background technique [0002] Coix seed is the dry mature seed kernel of the grass plant Coix, commonly known as rice kernel, also known as barley, coix seed, six-grain rice, etc. As a traditional Chinese medicine in my country, coix seed has a long history and is recorded in various medical books and pharmacopoeias, especially for the treatment of diabetes. It is said in the Chinese medicine that coix seed "warms the air and relieves thirst". According to traditional medicine, coix coix is ​​sweet and bland in nature, slightly cold, and has the effects of invigorating the spleen and nourishing the lungs, clearing away heat, reducing inflammation, diuresis, suppuration, analgesia and warming the air to control thirst (diabetes). "Compendium of Materia Medica" commented that coix seed "invigorates the spleen and stomach, nourishes...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/362A21D13/06
Inventor 刘啸虹秦培军谭仕学闫明张兴平王朝臣
Owner 贵州汇硕薏仁米产品研发有限公司
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