Pastry using perigord truffle as raw material and preparation technology thereof

A preparation process and a technology for cakes, which are applied in the field of cakes and their preparation technology to achieve the effects of preventing senile dementia, good curative effect and enhancing resistance

Inactive Publication Date: 2018-08-10
王辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing pastry ingredients on the market, there is no black truffle.

Method used

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  • Pastry using perigord truffle as raw material and preparation technology thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention provides a kind of pastry with black truffle as raw material, which is composed of the following components in parts by weight: 4g of black truffle polysaccharide, 100g of wheat flour, 60g of shortening, 20g of cheese powder, 6g of bulking agent, 30g of egg liquid, 30g of cream, 3g of starter, 80g of jam, 20g of refined white sugar.

[0020] The present invention also provides a kind of preparation technology of the pastry that takes black truffle as raw material, and this preparation technology specifically comprises the following steps:

[0021] S1: Put wheat flour, black truffle polysaccharide, cheese powder and baking powder into the pot, then put the loosening agent, egg liquid, cream and jam into the pot, add water and stir evenly, let it ferment for 15 minutes;

[0022] S2: Pour shortening and white sugar into the fermented dough, and knead it by hand to make it evenly mixed until the surface of the dough is smooth;

[0023] S3: placing the prepare...

Embodiment 2

[0026] The invention provides a cake with black truffle as raw material, which is composed of the following components in parts by weight: 6g of black truffle polysaccharide, 120g of wheat flour, 80g of shortening, 40g of cheese powder, 8g of bulking agent, 40g of egg liquid, 40g of cream, 5g of starter, 100g of jam, 30g of refined white sugar.

[0027] The present invention also provides a kind of preparation technology of the pastry that takes black truffle as raw material, and this preparation technology specifically comprises the following steps:

[0028] S1: Put wheat flour, black truffle polysaccharide, cheese powder and baking powder into the pot, then put the loosening agent, egg liquid, cream and jam into the pot, add water and stir evenly, let it ferment for 20 minutes;

[0029] S2: Pour shortening and white sugar into the fermented dough, and knead it by hand to make it evenly mixed until the surface of the dough is smooth;

[0030] S3: placing the prepared dough o...

Embodiment 3

[0033] The invention provides a cake with black truffle as raw material, which is composed of the following components in parts by weight: 5 g of black truffle polysaccharide, 110 g of wheat flour, 70 g of shortening, 30 g of cheese powder, 7 g of bulking agent, 35 g of egg liquid, 35 g of cream, 4g starter, 90g jam, 25g refined white sugar.

[0034] The present invention also provides a kind of preparation technology of the pastry that takes black truffle as raw material, and this preparation technology specifically comprises the following steps:

[0035] S1: Put wheat flour, black truffle polysaccharide, cheese powder and baking powder into a pot, then put loosening agent, egg liquid, cream and jam into the pot, add water and stir evenly, leave to ferment for 17 minutes;

[0036] S2: Pour shortening and white sugar into the fermented dough, and knead it by hand to make it evenly mixed until the surface of the dough is smooth;

[0037] S3: placing the prepared dough on a mol...

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Abstract

The present invention discloses a pastry using perigord truffle as a raw material and a preparation technology thereof. The pastry is prepared from the following components by weight: 4-6 g of perigord truffle polysaccharides, 100-120 g of wheat flour, 60-80 g of shortening, 20-40 g of cheese powder, 6-8 g of a loosening agent, 30-40 g of egg liquid, 30-40 g of cream, 3-5 g of a fermentation agent, 80-100 g of jam and 20-30 g of refined white granulated sugar. The perigord truffle extract, namely the perigord truffle polysaccharides, is merged into the raw materials of the pastry, so that thepastry has effects on enhancing resistance and nourishing menstrual blood, and has good curative effects on waist soreness, back pains, frequent urination, urgent urination and senile dementia after along-term consumption.

Description

technical field [0001] The invention discloses a pastry using black truffle as a raw material and a preparation process thereof, specifically in the technical field of food processing. Background technique [0002] Modern scientific research data show that black truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, multivitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements , and a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc., have extremely high nutritional and health value. Androsterone has the remarkable effect of helping Yang and regulating endocrine; sphingolipid compounds have obvious activities in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/18
CPCA21D13/062A21D2/181
Inventor 王辉
Owner 王辉
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