Pastry and making method thereof
By using oatmeal and cassava flour in desserts, combined with enzymatic decomposition and drying technology, a low-sugar pastry was developed, which solved the problem of high sugar content in desserts, achieved the effect of a healthy diet, and provided crispy outside and Q-enhancing inside. taste and health benefits.
Patent Information
- Application Number
- CN202411282172.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2024-05-20
- Filing Date
- 2024-09-13
- Publication Date
- 2024-12-06
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The high sugar content in existing desserts leads to health problems such as obesity and diabetes. The rapid increase in blood sugar after meals is not conducive to health. Foods with low glycemic index are needed to alleviate these problems.
Oatmeal and tapioca flour are used as the main ingredients, and the pasta is made by enzymatically decomposing oatmeal and drying jelly-like fillings to achieve a crispy texture on the outside and a flexible inside, while reducing the sugar content.
Effectively reduce the sugar content of pasta, reduce sugar intake, control blood sugar levels, reduce the risk of heart disease, and is suitable for healthy dietary needs.
Smart Images
Figure CN119073358A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, in particular to a noodle and a production method thereof. Background Art
[0002] With China's accelerating internationalization and rising living standards, both Chinese and Western dessert shops are becoming ubiquitous in the Chinese diet, and dessert habits are becoming ingrained in people's daily lives. However, both Chinese and Western desserts are high in sugar, calories, and protein, making long-term consumption highly susceptible to obesity and diabetes.
[0003] With the advancement of technology, the majority of people in today's society are in sub-healthy conditions. This has led to a shift in the age of onset of most diseases, shifting from the elderly to middle-aged or younger adults. For example, the age-standardized prevalence of diabetes among adults over 20 years old has reached 10%, with 25% among those under 30 years old. Therefore, both the elderly and young people need to maintain good health in addition to moderate exercise. Foods that cause a rapid increase in blood sugar after meals are detrimental to health and can easily contribute to the three highs (high blood pressure, high blood lipids, and high blood sugar). Therefore, it is important to choose foods with a low glycemic index (low GI) in your daily diet. These foods are digested and absorbed more slowly by the body, delaying the rise in blood sugar after meals. At the same time, the frequency of high glycemic index (high GI) foods can be reduced. Regular consumption of low-GI foods not only controls diabetes but also reduces the risk of heart disease and lowers cholesterol levels, significantly helping people in sub-healthy conditions maintain a healthier state.
[0004] As desserts become more and more common in our daily lives, how to improve the recipes of desserts so that they have a better taste while taking into account the effects of healthy eating is of great significance to the dietary health of Chinese people in the future. Summary of the Invention
[0005] The present invention aims to provide a pastry and a method for making the same. Oat flakes are added to the gluten flour of the dough and cassava flour is used as a core ingredient to prepare the filling, thereby greatly reducing the sugar content of the pastry. At the same time, the dried oat flakes and jelly-like filling achieve a crispy outer layer and a chewy inner layer of the pastry.
[0006] To achieve the above objectives, the present invention proposes the following technical solutions:
[0007] In a first aspect, a pastry is provided, comprising a dough and a filling, wherein the dough comprises oatmeal, wheat active gluten flour, edible corn oil, edible baking soda, eggs, salt, water, and an enzymatic hydrolysis auxiliary material xylanase, and the filling comprises cassava flour, dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, sesame seeds, and water;
[0008] The wrapper material accounts for 20-30% of the weight of the pastry material, and the filling material accounts for 70-80% of the weight of the pastry material;
[0009] The weight parts of the raw materials in the leather material are: 60-80 weight parts of oatmeal, 15-20 weight parts of wheat active gluten powder, 2-5 weight parts of edible corn oil, 5-10 weight parts of edible baking soda, 5-8 weight parts of eggs, 1-3 weight parts of salt, 15-20 weight parts of water and 8-13 weight parts of enzymatic hydrolysis auxiliary material xylanase;
[0010] The weight parts of the raw materials in the filling are: 60-80 weight parts of tapioca flour, 8-15 weight parts of dried cranberries, 8-15 weight parts of dried wolfberries, 8-15 weight parts of candied dates, 8-15 weight parts of raisins, 8-15 weight parts of sunflower seeds, 8-15 weight parts of sesame seeds and 30-50 weight parts of water.
[0011] Furthermore, the leather material is arranged in a closed shell of the first shell and the second shell of the set, and the filling is arranged as evenly divided jelly-like particles, and the jelly-like particle filling is filled in the closed shell.
[0012] Furthermore, the pastry also includes a paste adhesive, which is applied to the inner walls of the first shell and the second shell to prevent the jelly-like granular filling from rolling in the closed shell.
[0013] Furthermore, the paste adhesive is prepared by mixing 55 to 65 parts by weight of wheat active gluten flour, 5 to 10 parts by weight of honey and 35 to 40 parts by weight of water.
[0014] Furthermore, the weight parts of the raw materials in the leather material are: 70 weight parts of oatmeal, 18 weight parts of wheat active gluten powder, 2 weight parts of edible corn oil, 6 weight parts of edible baking soda, 6 weight parts of eggs, 2 weight parts of salt, 15 weight parts of water and 10 weight parts of enzymatic hydrolysis auxiliary material xylanase.
[0015] Furthermore, the weight parts of each raw material in the filling are: 70 weight parts of tapioca flour, 10 weight parts of dried cranberries, 8 weight parts of dried wolfberries, 8 weight parts of candied dates, 8 weight parts of raisins, 10 weight parts of sunflower seeds, 8 weight parts of sesame seeds and 40 weight parts of water.
[0016] Furthermore, the paste adhesive is prepared by mixing 60 parts by weight of wheat active gluten flour, 8 parts by weight of honey and 35 parts by weight of water.
[0017] In the second aspect, a method for making pastry is proposed, comprising the following steps:
[0018] (1) Weighing: Weigh each component according to the raw material formula of the dough and filling;
[0019] (2) Leather making: Divide the leather material into at least 3 parts, and evenly mix wheat active gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase for any part of the leather material; then add oat flakes into the mixture and perform enzymatic hydrolysis for 30 minutes at a temperature of 40-60°C, a pH value of 5.5-6.5 and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixture; then, the enzymatically hydrolyzed mixture is molded into a leather mold and dried at 80-100°C to form a first shell and a second shell, and the moisture content of the first shell and the second shell after drying is 10-12wt%;
[0020] (3) preparing the filling: using 80-100° C. water to prepare cassava flour into a viscous paste, adding weighed dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stirring to prepare a filling to be dried; then pouring the filling to be dried into a filling mold and drying it at 80-100° C. until the moisture content in the filling is 25-30 wt %, thereby obtaining a jelly-like filling; finally, evenly dividing the dried jelly-like filling into jelly-like granular fillings;
[0021] (4) Making pastries: Put the jelly-like granular filling into the first shell in appropriate amounts, and then seal it with the second shell to obtain pastries.
[0022] Furthermore, before making the pastry in step (4), the method further comprises:
[0023] Preparation of a paste adhesive: Weigh 55-65 parts by weight of wheat active gluten flour, 5-10 parts by weight of honey and 35-40 parts by weight of water and stir them evenly to obtain a paste adhesive;
[0024] The process of making the pastry in step (4) is as follows: applying a paste adhesive to the inner surfaces of the first shell and the second shell, then loading the jelly-like granular filling into the first shell according to the amount, and then sealing it with the second shell, and then placing the assembled pastry to be dried at 80-100°C for 5-15 minutes to obtain the pastry.
[0025] Furthermore, after drying, the moisture content in the first shell and the second shell is 10 wt %, and the moisture content in the jelly-like filling is 28 wt %.
[0026] It can be seen from the above technical solutions that the technical solutions of the present invention have the following beneficial effects:
[0027] The present invention discloses pastries and a method for making the same, wherein the pastries are composed of a dough and a filling, wherein the dough includes oatmeal, wheat active gluten flour, edible corn oil, edible baking soda, eggs, salt, water, and an enzymatic hydrolysis auxiliary material, xylanase, and the filling includes cassava flour, dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, sesame seeds, and water; the dough accounts for 20-30% of the weight of the pastry materials, and the filling accounts for 70-80% of the weight of the pastry materials; the dough is arranged in a closed shell of a first shell and a second shell of a set, and the filling is arranged in a uniformly divided jelly-like granule, which is filled in the closed shell. During preparation, the materials are first weighed, then the dough and filling are made in sequence, and finally, they are assembled to obtain the pastries. The present invention effectively reduces the sugar content of the pastries, achieving a good taste while taking into account the effect of healthy eating.
[0028] On the one hand, the present invention adds oatmeal to the dough, and after the oatmeal is mixed with the batter, it is enzymatically hydrolyzed and then dried, which not only can increase the starch content in the dough, but also can provide a crispy taste after the oatmeal is dried; on the other hand, the present invention uses cassava flour as the core component of the filling to make a jelly-like filling, which provides a chewy taste when made into pastries; the fresh combination of the filling and the dough provides a more interesting dietary flavor for the pastry as a whole, and helps to reduce sugar intake.
[0029] It should be appreciated that all combinations of the foregoing concepts, as well as additional concepts described in greater detail below, to the extent such concepts are not mutually inconsistent, can be considered to be part of the inventive subject matter of this disclosure.
[0030] The foregoing and other aspects, embodiments, and features of the present invention will be more fully understood from the following description in conjunction with the accompanying drawings. Other additional aspects of the present invention, such as features and / or beneficial effects of the exemplary embodiments, will become apparent from the following description or through practice of specific embodiments according to the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] The accompanying drawings are not drawn to scale. In the accompanying drawings, each identical or nearly identical component shown in various figures may be represented by the same reference numeral. For clarity, not every component is labeled in every figure. Embodiments of various aspects of the present invention will now be described by way of example with reference to the accompanying drawings, in which:
[0032] Figure 1 Flowchart of the pastry making method of the present invention. DETAILED DESCRIPTION
[0033] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings of the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein should be the common meanings understood by people with ordinary skills in the field to which the present invention belongs.
[0034] The words "first", "second" and similar words used in the patent application specification and claims of the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. Similarly, unless the context clearly indicates otherwise, the singular forms of "a", "an" or "the" and similar words do not indicate a quantity limitation, but rather indicate the presence of at least one. Words such as "include" or "comprises" mean that the elements or objects appearing before "include" or "comprises" cover the features, wholes, steps, operations, elements and / or components listed after "include" or "comprises", and do not exclude the existence or addition of one or more other features, wholes, steps, operations, elements, components and / or their collections.
[0035] Based on the need to maintain good health and a healthy diet, low-GI foods have gradually become popular. In response to the current situation where most Chinese and Western desserts contain high-sugar and high-protein ingredients, the present invention proposes a pastry and a production method thereof. By using low-GI oatmeal and low-energy cassava, the sugar content of the pastry is reduced while ensuring the taste.
[0036] The pastry proposed in the present invention has an outer shell and inner filling structure, wherein the outer shell is constituted by the skin material and the inner filling is constituted by the filling material. The specific structure is that the skin material is arranged in a closed shell of a first shell and a second shell of a set, and the filling is arranged as evenly divided jelly-like particles, and the jelly-like particle filling is filled in the closed shell.
[0037] Combine Figure 1 As shown, the method for making pastries disclosed in the present invention comprises the following steps:
[0038] Step S102, weighing: weighing each component according to the raw material formula of the dough and filling in the pastry; wherein the dough accounts for 20-30% of the weight of the pastry material, and the filling accounts for 70-80% of the weight of the pastry material; the weight parts of each raw material in the dough are: 60-80 weight parts of oatmeal, 15-20 weight parts of wheat active gluten powder, 2-5 weight parts of edible corn oil, 5-10 weight parts of edible baking soda, 5-8 weight parts of eggs, 1-3 weight parts of salt, 15-20 weight parts of water and 8-13 weight parts of enzymatic hydrolysis auxiliary material xylanase; the weight parts of each raw material in the filling are: 60-80 weight parts of cassava flour, 8-15 weight parts of dried cranberries, 8-15 weight parts of dried wolfberries, 8-15 weight parts of candied dates, 8-15 weight parts of raisins, 8-15 weight parts of sunflower seeds, 8-15 weight parts of sesame seeds and 30-50 weight parts of water;
[0039] Step S104, leather making: the leather material is divided into at least 3 parts, and for any one part of the leather material, wheat active gluten flour, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase are first uniformly mixed; then oat flakes are added to the mixture and enzymatic hydrolysis is carried out for 30 minutes at a temperature of 40-60° C., a pH value of 5.5-6.5, and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixed material; then the enzymatically hydrolyzed mixed material is cast in a leather mold and dried at 80-100° C. to form a first shell and a second shell, and the moisture content of the first shell and the second shell after drying is 10-12wt%, such as 10wt%;
[0040] Step S106, preparing the filling: using 80-100° C. water to prepare cassava flour into a viscous paste, adding weighed dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stirring to prepare a filling to be dried; then pouring the filling to be dried into a filling mold and drying it at 80-100° C. until the moisture content of the filling is 25-30 wt %, such as 28 wt %, to obtain a jelly-like filling; finally, dividing the dried jelly-like filling into jelly-like granular fillings;
[0041] Step S108, making pastries: putting the jelly-like granular filling into the first shell in appropriate amounts, and then sealing it with the second shell to obtain pastries.
[0042] As an optional embodiment, in order to enhance the bonding effect between the outer shell and the filling, the pastry further includes a paste adhesive, which is applied to the inner walls of the first shell and the second shell to prevent the jelly-like granular filling from rolling in the closed shell; during production, the paste adhesive is prepared by mixing 55-65 parts by weight of wheat active gluten flour, 5-10 parts by weight of honey and 35-40 parts by weight of water.
[0043] The pastry and the production method thereof disclosed in the present invention will be further described in detail below with reference to the specific embodiments shown in the accompanying drawings.
[0044] Example 1
[0045] A noodle, wherein a wrapper accounts for 20% of the weight of the noodle material and a filling accounts for 80% of the weight of the noodle material; the weight parts of the raw materials in the wrapper are: 70 weight parts of oatmeal, 18 weight parts of wheat active gluten powder, 2 weight parts of edible corn oil, 6 weight parts of edible baking soda, 6 weight parts of eggs, 2 weight parts of table salt, 15 weight parts of water and 10 weight parts of enzymatic hydrolysis auxiliary material xylanase; the weight parts of the raw materials in the filling are: 70 weight parts of cassava flour, 10 weight parts of dried cranberries, 8 weight parts of dried wolfberries, 8 weight parts of candied dates, 8 weight parts of raisins, 10 weight parts of sunflower seeds, 8 weight parts of sesame seeds and 40 weight parts of water.
[0046] During preparation, leather material is made: first, the leather material is divided into 3 parts, and for any part of the leather material, wheat active gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase are uniformly mixed; then oat flakes are added to the mixture and enzymatic hydrolysis is carried out for 30 minutes at a temperature of 50°C, a pH value of 6, and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixture; then, the enzymatically hydrolyzed mixture is molded into a leather mold and dried at 95°C to form a first shell and a second shell of a semi-cylindrical structure, the outer diameter of the first shell being adapted to the inner diameter of the second shell, and the moisture content in the first shell and the second shell after drying is 10w t%; prepare the filling: use 95℃ water to mix cassava flour into a viscous paste, add weighed dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stir to form a filling to be dried; then pour the filling to be dried into a filling mold, and dry it at 95℃ until the moisture content in the filling is 28wt% to obtain a jelly-like filling; finally, divide the dried jelly-like filling evenly into jelly-like granular filling; prepare pastries: put the jelly-like granular filling into a first shell according to the amount, and then seal it with a second shell to obtain a cylindrical pastry, and the jelly-like granular filling fills more than 80% of the cylindrical pastry.
[0047] Example 2
[0048] A noodle, wherein a wrapper accounts for 25% of the weight of the noodle material and a filling accounts for 75% of the weight of the noodle material; the weight parts of the raw materials in the wrapper are: 80 weight parts of oatmeal, 20 weight parts of wheat active gluten powder, 5 weight parts of edible corn oil, 6 weight parts of edible baking soda, 8 weight parts of eggs, 3 weight parts of salt, 20 weight parts of water and 13 weight parts of xylanase as an enzymatic hydrolysis auxiliary material; the weight parts of the raw materials in the filling are: 75 weight parts of cassava flour, 15 weight parts of dried cranberries, 8 weight parts of dried wolfberries, 10 weight parts of candied dates, 8 weight parts of raisins, 8 weight parts of sunflower seeds, 8 weight parts of sesame seeds and 50 weight parts of water.
[0049] During preparation, leather material is made: first, the leather material is divided into 4 parts, and for any part of the leather material, wheat active gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase are evenly mixed; then oat flakes are added to the mixture and enzymatic hydrolysis is carried out for 30 minutes at a temperature of 50°C, a pH value of 6, and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixture; then, the enzymatically hydrolyzed mixture is molded into a leather mold and dried at 95°C to form a first shell and a second shell of a hemispherical structure, the outer diameter of the first shell being adapted to the inner diameter of the second shell, and the moisture content in the first shell and the second shell after drying is 10w t%; prepare the filling: use 95℃ water to mix cassava flour into a viscous paste, add weighed dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stir to prepare the filling to be dried; then pour the filling to be dried into a filling mold, and dry it at 95℃ until the moisture content in the filling is 28wt% to obtain a jelly-like filling; finally, divide the dried jelly-like filling evenly into jelly-like granular filling; prepare pastries: put the jelly-like granular filling into the first shell according to the amount, and then seal it with the second shell to obtain spherical pastries, and the jelly-like granular filling fills more than 80% of the spherical pastries.
[0050] Example 3
[0051] A noodle, wherein a wrapper accounts for 30% of the weight of the noodle material and a filling accounts for 70% of the weight of the noodle material; the weight parts of the raw materials in the wrapper are: 68 weight parts of oatmeal, 20 weight parts of wheat active gluten powder, 2 weight parts of edible corn oil, 8 weight parts of edible baking soda, 8 weight parts of eggs, 3 weight parts of salt, 20 weight parts of water and 8 weight parts of xylanase as an enzymatic hydrolysis auxiliary material; the weight parts of the raw materials in the filling are: 80 weight parts of cassava flour, 10 weight parts of dried cranberries, 8 weight parts of dried wolfberries, 15 weight parts of candied dates, 10 weight parts of raisins, 10 weight parts of sunflower seeds, 10 weight parts of sesame seeds and 45 weight parts of water.
[0052] During preparation, leather material is made: first, the leather material is divided into 3 parts, and for any part of the leather material, wheat active gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase are evenly mixed; then oat flakes are put into the mixture and enzymatic hydrolysis is carried out for 30 minutes at a temperature of 50°C, a pH value of 6, and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixture; then, the enzymatically hydrolyzed mixture is molded into a leather mold and dried at 95°C to form a first shell with an open top and a second shell with an open bottom. Both the first shell and the second shell are set to a square structure, and the first shell is adapted to the inside of the second shell. After drying, the first shell and the second shell are The moisture content is 12wt%; preparing the filling: using 95°C water to mix cassava flour into a viscous paste, adding weighed dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stirring to form a filling to be dried; then pouring the filling to be dried into a filling mold and drying it at 95°C until the moisture content in the filling is 25wt% to obtain a jelly-like filling; finally, evenly dividing the dried jelly-like filling into jelly-like granular filling; making pastries: adding the jelly-like granular filling according to the amount into a first shell, and then sealing it with a second shell to obtain a square-shaped pastry, and filling the spherical pastry with the jelly-like granular filling to more than 80%.
[0053] Example 4
[0054] The difference between Example 4 and Example 1 is that a paste adhesive is also prepared and applied to the inner walls of the first shell and the second shell. The paste adhesive is prepared by mixing 60 parts by weight of wheat active gluten powder, 8 parts by weight of honey and 35 parts by weight of water.
[0055] After the dough and filling are made, a paste adhesive is applied to the inner surfaces of the first shell and the second shell of the semi-cylindrical structure, and then the jelly-like granular filling is loaded into the first shell according to the amount, and then sealed with the second shell. Subsequently, the assembled pastry to be dried is placed in an oven at 80-100°C for 5-15 minutes to obtain the pastry.
[0056] The pastries prepared in the above embodiments 1-4 all have a crispy outer shell and a chewy inner filling, and are not lacking in nutrients. They are a kind of snack with low sugar and protein content. After consumption, they effectively slow down digestion and absorption in the human body, avoiding the phenomenon of rapid increase in blood sugar after a meal.
[0057] While the present invention has been disclosed above with reference to preferred embodiments, this is not intended to limit the present invention. Persons skilled in the art will readily appreciate that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention shall be determined by the claims.
Claims
1. A pastry, characterized in that: The invention is composed of a skin material and a filling material, wherein the skin material includes oatmeal, active wheat gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic auxiliary material xylanase, and the filling material includes cassava flour, dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, sesame seeds and water; The skin material accounts for 20-30% of the weight of the pastry material, and the filling material accounts for 70-80% of the weight of the pastry material; The weight parts of the raw materials in the leather material are: 60-80 weight parts of oatmeal, 15-20 weight parts of wheat active gluten powder, 2-5 weight parts of edible corn oil, 5-10 weight parts of edible baking soda, 5-8 weight parts of eggs, 1-3 weight parts of salt, 15-20 weight parts of water and 8-13 weight parts of enzymatic auxiliary material xylanase; The weight parts of the raw materials in the filling are: 60-80 weight parts of cassava flour, 8-15 weight parts of dried cranberries, 8-15 weight parts of dried wolfberries, 8-15 weight parts of candied dates, 8-15 weight parts of raisins, 8-15 weight parts of sunflower seeds, 8-15 weight parts of sesame seeds and 30-50 weight parts of water.
2. The noodle dish according to claim 1, characterized in that: The leather material is arranged in a closed shell body of a first shell body and a second shell body, the filling material is arranged in the form of evenly divided jelly-like particles, and the jelly-like particle filling material is filled in the closed shell body.
3. The noodle dish according to claim 2, characterized in that: The pastry also includes a paste adhesive, which is applied to the inner walls of the first shell and the second shell to prevent the jelly-like granular filling from rolling in the closed shell.
4. The noodle dish according to claim 3, characterized in that: The paste adhesive is prepared by mixing 55-65 parts by weight of wheat active gluten flour, 5-10 parts by weight of honey and 35-40 parts by weight of water.
5. The noodle dish according to claim 1, characterized in that: The weight parts of the raw materials in the leather material are: 70 weight parts of oatmeal, 18 weight parts of wheat active gluten powder, 2 weight parts of edible corn oil, 6 weight parts of edible baking soda, 6 weight parts of eggs, 2 weight parts of salt, 15 weight parts of water and 10 weight parts of enzymatic hydrolysis auxiliary material xylanase.
6. The noodle dish according to claim 1, characterized in that: The weight parts of the raw materials in the filling are: 70 weight parts of cassava flour, 10 weight parts of dried cranberries, 8 weight parts of dried wolfberries, 8 weight parts of candied dates, 8 weight parts of raisins, 10 weight parts of sunflower seeds, 8 weight parts of sesame seeds and 40 weight parts of water.
7. The noodle dish according to claim 4, characterized in that: The paste adhesive is prepared by mixing 60 parts by weight of wheat active gluten flour, 8 parts by weight of honey and 35 parts by weight of water.
8. A method for making pastry, characterized in that: The steps include: (1) Weighing: Weigh each component according to the raw material formula of the dough and filling in the pastry; (2) Leather making: Divide the leather material into at least 3 parts, and evenly mix wheat active gluten powder, edible corn oil, edible baking soda, eggs, salt, water and enzymatic hydrolysis auxiliary material xylanase for any part of the leather material; then put oat flakes into the mixed material and perform enzymatic hydrolysis for 30 minutes at a temperature of 40 to 60° C., a pH value of 5.5 to 6.5, and an ultrasonic frequency of 750W to obtain an enzymatically hydrolyzed mixed material; then, the enzymatically hydrolyzed mixed material is molded into a leather mold and dried at 80 to 100° C. to form a first shell and a second shell, and the moisture content in the first shell and the second shell after drying is 10 to 12 wt%; (3) preparing the filling: using 80-100° C. water to prepare cassava flour into a viscous paste, weighing dried cranberries, dried wolfberries, candied dates, raisins, sunflower seeds, and sesame seeds into the viscous paste and stirring to prepare a filling to be dried; then pouring the filling to be dried into a filling mold, and drying at 80-100° C. until the moisture content in the filling is 25-30 wt %, to obtain a jelly-like filling; finally, evenly dividing the dried jelly-like filling into jelly-like granular fillings; (4) Making pastry: Add a certain amount of jelly-like granular filling into the first shell, and then seal it with the second shell to obtain pastry.
9. The method for making pastry according to claim 8, characterized in that: Before step (4) of making the pastry, the method further comprises: Preparation of a paste adhesive: weigh 55-65 parts by weight of wheat active gluten flour, 5-10 parts by weight of honey and 35-40 parts by weight of water, and stir them evenly to obtain a paste adhesive; The process of making the pastry in step (4) is as follows: applying a paste adhesive to the inner surfaces of the first shell and the second shell, then loading a jelly-like granular filling into the first shell according to the amount, and then sealing it with the second shell, and then drying the assembled pastry to be dried at 80-100°C for 5-15 minutes to obtain the pastry.
10. The method for making pastry according to claim 8, characterized in that: After drying, the moisture content in the first shell and the second shell is 10wt%, and the moisture content in the jelly-like filling is 28wt%.