Coked cake added with celery seeds and celery leaves and preparation method thereof

Abstract

The invention discloses a scorched cake added with celery seeds and celery leaves and a preparation method of the scorched cake. The scorched cake comprises the following components: wheat flour, the celery seeds, the celery leaves, black and white sesame seeds and an additive. The preparation method comprises the following steps: slightly crushing the celery leaves subjected to fixation in a crusher to obtain celery leaf fragments; putting the pre-baked celery seeds into a crusher, fully crushing, and sieving to obtain celery seed powder for later use, or directly scattering the whole celery seeds on a flour cake for use; adding wheat flour, water, black and white sesame seeds, celery seed powder, an additive and celery leaf fragments into a dough kneading machine, and stirring and mixing to obtain a coarse flour blank; putting the coarse flour blank into a forming extruder for extrusion to obtain a dough blank, and putting the dough blank into a moisture-preserving closed space for dough standing; rolling the fermented dough into a round dough cake, and then standing for shaping; and baking the processed dough cake to obtain a finished product of the parched celery cake.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically, to a flatbread added with celery seeds and celery leaves and a preparation method thereof. Background Art

[0002] Flatbread is a traditional snack made from wheat flour through dough mixing, ingredient adding, proofing, shaping, and baking. It is a traditional pasta with both food therapy and homology that is widely loved by the people in the northern regions. Some merchants add sesame and chicken gizzard during production, and consumers generally believe that it has the effects of strengthening the spleen, promoting digestion, resolving food stagnation, and stopping enuresis. In recent years, flatbread has been widely sold in e-commerce networks and offline physical stores. Traditional flatbread is pure pasta, featuring sugar-free, oil-free, low-sodium, low-calorie, crispy and fragrant, and promoting digestion and resolving food stagnation. Due to its crispy taste and convenient storage, it is increasingly loved by people.

[0003] With economic development, consumers' requirements for living standards and physical health are constantly increasing. At the same time, the number of people with hypertension, hyperlipidemia, and hyperglycemia is increasing year by year, and the market demand for healthy foods and low-fat foods with health care functions has increased rapidly. The pharmacological effects of celery are very extensive, with high application value and no toxic side effects after long-term consumption. The main components in celery include flavonoids, volatile oil compounds, unsaturated fatty acids, coumarin derivatives, etc. In particular, the natural substance apigenin it is rich in has the effects of lowering blood pressure and expanding blood vessels, anti-tumor, anti-inflammatory, and antioxidant. Celery has a high cellulose content, and after digestion, it produces an antioxidant that can inhibit intestinal bacteria, accelerate intestinal peristalsis, promote excretion, and prevent colon cancer. Celery is rich in substances such as potassium, iron, calcium, and phosphorus, which can play the roles of strengthening bones and neutralizing uric acid.

[0004] Most people consume celery by eating the stems and discarding the leaves, resulting in a large amount of celery leaf waste. After the leaves rot and deteriorate, nitrite is easily produced, which not only pollutes the environment but also wastes resources. The total flavonoid content in the whole celery plant is about 0.5 mg / g, mainly distributed in the celery leaves, accounting for 93%-97% of the total content. Under the traditional habit of eating the stems, the intake of active ingredients is extremely low. The flavonoid content in celery seeds is about 20 mg / g, which is about 20 times that of other parts of celery. Based on the above statements, the present invention proposes a flatbread added with celery seeds and leaves and a production method thereof. Summary of the Invention

[0005] The present invention processes celery seeds and leaves through a special process to fully retain the natural active ingredients and natural aroma of celery itself, and adds other main and auxiliary raw materials to make a flatbread containing celery seeds and leaves.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme:

[0007] A flatbread added with celery seeds and celery leaves, comprising the following components:

[0008] Wheat flour, celery seeds, celery leaves, black and white sesame seeds, and additives.

[0009] Preferably, a kind of flat cake added with celery seeds and celery leaves comprises the following components in parts by weight:

[0010] 50-70 parts of wheat flour, 3-5 parts of celery seeds, 18-30 parts of celery leaves, 1-2 parts of black and white sesame seeds, 2-4 parts of additives.

[0011] Preferably, a kind of flat cake added with celery seeds and celery leaves comprises the following components in parts by weight:

[0012] 60 parts of wheat flour, 4 parts of celery seeds, 24 parts of celery leaves, 2 parts of black and white sesame seeds, 3 parts of additives.

[0013] Preferably, the additive is one or a mixture of more of edible salt, ginger powder, garlic powder, Chinese prickly ash powder or chili powder.

[0014] A preparation method of a flat cake added with celery seeds and celery leaves comprises the following steps:

[0015] (1) Put the blanched celery leaves into a crusher and slightly crush them to obtain celery leaf fragments;

[0016] (2) Put the pre-baked celery seeds into a crusher, fully crush them and sieve them to obtain celery seed powder for standby, or directly sprinkle the whole celery seeds on the noodle cake for use;

[0017] (3) Put wheat flour, water, black and white sesame seeds, celery seed powder, additives, and celery leaf fragments into a dough mixer and stir and mix them to obtain a rough flour embryo;

[0018] (4) Put the rough flour embryo into a forming extruder to extrude to obtain a noodle embryo, and put it into a moisturizing and airtight space for proofing;

[0019] (5) Roll the proofed noodle cake into a regular round noodle cake, and then let it stand for shaping;

[0020] (6) Bake the processed noodle cake as described above to obtain the finished celery flat cake.

[0021] Preferably, in step (1), the blanching is carried out by combining microwave and infrared methods for the combined blanching and baking treatment of celery leaves. The microwave equipment is set at a power of 6 KW / kg and the treatment time is 8 - 10 s; the infrared equipment is set at 110 °C and the treatment time is 20 - 30 s; the particle size of the celery leaf fragments is 1 - 2 mm; the moisture content of the celery leaf fragments is 20% - 30%. If the moisture is too low, burning will occur during the baking of the bread cake. If the moisture is too high, the moisture content of the finished product will exceed the standard. The appropriate moisture content of the celery leaf fragments can ensure that the finished product has the flavor of celery while maintaining the crispy and fragrant taste of the burnt cake and being easy to store.

[0022] Preferably, in step (2), the pre-baking is to wash the celery seeds and then put them into an oven for pre-baking at 120 °C for 2.5 min, which can not only dry the moisture but also improve the crispness of the celery seeds, enrich the taste of the finished product, and highlight the special aroma of the celery seeds; the sieving is through a 100 - 150 mesh sieve.

[0023] Preferably, in step (3), the amount of water added is 10 - 25 parts by weight; the stirring and mixing time is 10 min.

[0024] Preferably, in step (4), the temperature in the moisturizing and airtight space is 25 °C and the dough proofing time is 25 - 30 min. This is to improve the ductility and elasticity of the bread cake.

[0025] Preferably, in step (6), the baking is carried out at 140 - 160 °C for 2 - 4 min, and the moisture content of the celery burnt cake is 0 - 5%.

[0026] As can be seen from the above technical solutions, compared with the prior art, the present invention has the following technical effects:

[0027] 1. The present invention combines microwave and infrared methods to carry out the combined blanching and baking treatment of celery leaves. According to the physicochemical properties of the main active ingredients in celery leaves, through special process treatment and precise adjustment of temperature and time, while retaining the active ingredients in the raw materials, the chlorophyll and biological enzymes in the leaves are destroyed, and the moisture in the leaves is appropriately evaporated, fully achieving both the retention of active ingredients and facilitating subsequent production;

[0028] 2. The dough proofing process proposed by the present invention can fully extend the protein network structure in wheat flour, improve the ductility and elasticity of the dough, and improve the commerciality and taste of the finished product;

[0029] 3. In the production process of the present invention, celery seeds and celery leaves treated through special processes are added. Celery seeds have a unique celery aroma, and after reasonable baking treatment, the aroma is more prominent, making the finished product more commercially unique. The active ingredients such as apigenin contained in celery seeds are 50 times that of the leaf stems, which can better highlight the traditional health care function of the burnt cake. Detailed implementation manners

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0031] Example 1

[0032] This embodiment provides a method for making celery flatbread, which includes the following steps:

[0033] (1) Use the microwave-infrared combined method to carry out the combined treatment of blanching and baking on celery leaves. The power of the microwave equipment is set at 6KW / kg, and the treatment time is 9s; the infrared equipment is set at 110°C, and the treatment time is 25s. Put the blanched celery leaves into a crusher and slightly crush them to obtain 2mm celery leaf fragments. Pay attention to controlling the crushing time to avoid excessive crushing of the leaves, which will affect the commerciality. Pay attention to keeping the moisture content of the crushed leaves at 30%. If the moisture is too low, it will cause burning during baking of the bread cake; if the moisture is too high, it will cause the moisture content of the finished product to exceed the standard. The appropriate moisture content of the celery leaf fragments can ensure that the finished product has the flavor of celery while maintaining the crispy and fragrant taste of the flatbread and is easy to store.

[0034] (2) Wash the celery seeds and then put them into an oven for pre-baking treatment at 120°C for 2.5 minutes; put the pre-baked celery seeds into a crusher, fully crush them, and then pass through a 150-mesh sieve to obtain celery seed powder for standby.

[0035] (3) Add 60 parts of wheat flour, 15 parts of drinking water, 1 part of black and white sesame seeds, 3 parts of celery seed powder, 3 parts of additives, and 15 parts of celery leaf fragments to a kneading machine and stir and mix for 10 minutes to obtain a rough flour embryo mixture.

[0036] (4) Put the aforementioned rough flour embryo into a forming extruder to extrude a 20*50mm dough embryo, and put it into a moisturizing and airtight space at 25°C for proofing. Pay attention to controlling the proofing time within 25-30 minutes to improve the ductility and elasticity of the bread cake.

[0037] (5) Roll the proofed dough embryo into a round bread cake with a thickness of 2mm, and then let it stand for 5 minutes to set the shape.

[0038] (6) Put the processed bread cake into an oven and bake it at 150°C for 3 minutes. The moisture content of the finished product is 1%, and the finished celery flatbread is obtained.

[0039] Example 2

[0040] This embodiment provides a method for making celery flatbread, which includes the following steps:

[0041] (1) The celery leaves are subjected to combined blanching and baking treatment by microwave-infrared combined method. The power of the microwave equipment is set at 6 KW / kg and the treatment time is 9 s; the infrared equipment is set at 110 °C and the treatment time is 25 s. The blanched celery leaves are put into a crusher and slightly crushed to obtain celery leaf fragments of 1-2 mm. Pay attention to controlling the crushing time to avoid excessive crushing of the leaves, which may affect the marketability. Also, pay attention to keeping the moisture content of the crushed leaves at 20%-30%. Too low moisture content will cause scorching during baking of the noodle cake, while too high moisture content will lead to the moisture content of the finished product exceeding the standard. The appropriate moisture content of the celery leaf fragments can ensure that the finished product has the celery flavor while maintaining the crispy and fragrant taste of the crispy cake and is easy to store.

[0042] (2) The celery seeds are washed and then put into an oven for pre-baking treatment at 120 °C for 2.5 min; the pre-baked celery seeds are put into a crusher, fully crushed and then sieved through a 100-mesh sieve to obtain celery seed powder for standby.

[0043] (3) 50 parts of wheat flour, 10 parts of drinking water, 1 part of black and white sesame seeds, 3 parts of celery seed powder, 2 parts of additives, and 18 parts of celery leaf fragments are added to a kneading machine and stirred and mixed for 10 minutes to obtain a rough flour embryo mixture.

[0044] (4) The aforementioned rough flour embryo is put into a forming extruder to be extruded into a noodle embryo of 20*50 mm, and then put into a moisturizing and airtight space at 25 °C for proofing. Pay attention to controlling the proofing time within 25-30 minutes to improve the ductility and elasticity of the noodle cake.

[0045] (5) The proofed noodle blank is rolled into a round noodle cake with a thickness of 2 mm, and then left standing for 5 minutes for shaping.

[0046] (6) The processed noodle cake is put into an oven and baked at 150 °C for 3 minutes. The moisture content of the finished product is 3%, and the finished celery crispy cake is obtained.

[0047] Example 3

[0048] This example provides a method for making celery crispy cake, including the following steps:

[0049] (1) The celery leaves are subjected to combined blanching and baking treatment by microwave-infrared combined method. The power of the microwave equipment is set at 6 KW / kg and the treatment time is 9 s; the infrared equipment is set at 110 °C and the treatment time is 25 s. The blanched celery leaves are put into a crusher and slightly crushed to obtain 1 mm celery leaf fragments. Pay attention to controlling the crushing time to avoid excessive crushing of the leaves, which may affect the marketability. Also, pay attention to keeping the moisture content of the crushed leaves at 20%. Too low moisture content will cause scorching during baking of the noodle cake, while too high moisture content will lead to the moisture content of the finished product exceeding the standard. The appropriate moisture content of the celery leaf fragments can ensure that the finished product has the celery flavor while maintaining the crispy and fragrant taste of the crispy cake and is easy to store.

[0050] (2) Clean the celery seeds and then put them into an oven for pre-treatment by baking at 120°C for 2.5 minutes. Put the pre-baked celery seeds into a pulverizer, fully pulverize them, and then sieve them through a 100-mesh sieve to obtain celery seed powder for standby.

[0051] (3) Add 70 parts of wheat flour, 25 parts of drinking water, 3 parts of black and white sesame seeds, 5 parts of celery seed powder, 4 parts of additives, and 30 parts of celery leaf fragments into a dough mixer and stir and mix for 10 minutes to obtain a crude flour embryo mixture.

[0052] (4) Put the aforementioned crude flour embryo into a forming extruder to extrude a noodle embryo of 20*50 mm, and put it into a moisturizing and airtight space at 25°C for proofing, and pay attention to controlling the proofing time within 25 minutes to improve the ductility and elasticity of the noodle cake.

[0053] (5) Roll the proofed noodle embryo into a round noodle cake with a thickness of 2 mm, and then let it stand for 5 minutes to set the shape.

[0054] (6) Put the processed noodle cake into an oven and bake it at 150°C for 3 minutes. The moisture content of the finished product is 5%, and the finished celery crispy cake is obtained.

[0055] For a long time, in China, when people consume celery, they mostly eat its stems and discard its leaves, resulting in a large amount of celery leaf waste. The discarded celery leaves are prone to rot and produce toxic nitrites, which not only cause waste but also pollute the environment. However, the effective components in celery leaves, such as flavonoids, volatile oil compounds, unsaturated fatty acids, coumarin derivatives, etc., are rich in content. In particular, the content of apigenin, which has the effect of reducing blood pressure and lowering the three highs, is 3-5 times that of celery stems. The present invention makes full use of the residual value of celery leaves and turns waste into treasure. And through kneading and processing with other raw materials, a celery-flavored crispy cake is obtained. The celery-flavored crispy cake obtained by the present invention is rich and balanced in nutrition, has a crispy and fragrant taste, and has a strong celery fragrance. The celery seeds and Chinese celery added to the formula have the effects of strengthening the stomach, diuretic, cleansing the blood and regulating menstruation, lowering blood pressure, and lowering blood lipid, etc., and can reduce the content of cholesterol, fat, and triglycerides in the plasma, reduce blood lipid and blood viscosity, etc. This formula is sugar-free, low-sodium, low-fat, high-fiber, and high-apigenin. Long-term consumption of the celery-flavored crispy cake prepared by the present invention can effectively prevent and treat hypertension, hyperlipidemia, and hyperglycemia, and has no side effects, and is worthy of promotion.

[0056] In this specification, each embodiment is described in a progressive manner. The key point of each embodiment is to illustrate the differences from other embodiments. For the same and similar parts between each embodiment, reference can be made to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and for the relevant parts, reference can be made to the description in the method part.

[0057] The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A crispy cake added with celery seeds and celery leaves, characterized in that, It includes the following components: Wheat flour, celery seeds, celery leaves, black and white sesame seeds, and additives.

2. The pancake with celery seeds and celery leaves added according to claim 1, characterized in that, It includes the following components by weight: 50 - 70 parts of wheat flour, 3 - 5 parts of celery seeds, 18 - 30 parts of celery leaves, 1 - 2 parts of black and white sesame seeds, and 2 - 4 parts of additives.

3. A pancake added with celery seeds and celery leaves according to claim 1, characterized in that, It includes the following components by weight: 60 parts of wheat flour, 4 parts of celery seeds, 24 parts of celery leaves, 2 parts of black and white sesame seeds, and 3 parts of additives.

4. The celery seed and celery leaf added pancake according to any one of claims 1-3, characterized in that, The additive is one or a mixture of edible salt, ginger powder, garlic powder, Chinese prickly ash powder, or chili powder.

5. A preparation method of the pancake added with celery seeds and celery leaves as described in claim 4, characterized in that, It includes the following steps: (1) Put the blanched celery leaves into a crusher and slightly crush them to obtain celery leaf fragments; (2) Put the pre-baked celery seeds into a crusher, fully crush them and then sieve them to obtain celery seed powder for standby, or directly sprinkle the whole celery seeds on the noodle cake for use; (3) Add wheat flour, water, black and white sesame seeds, celery seed powder, additives, and celery leaf fragments into a dough mixer and stir and mix them to obtain a rough flour embryo; (4) Put the rough flour embryo into a forming extruder to extrude a noodle embryo, and put it into a moisture-proof and airtight space for proofing; (5) Roll the proofed noodle blank into a regular round noodle cake, and then let it stand for shaping; (6) Bake the processed noodle cake as described above to obtain the finished celery pancake.

6. The preparation method of a flat cake added with celery seeds and celery leaves according to claim 5, characterized in that, In step (1), the blanching is to conduct a combined blanching and baking treatment on the celery leaves by using a microwave-infrared combined method. The microwave equipment is set at a power of 6 KW / kg and a treatment time of 8 - 10 s; the infrared equipment is set at 110 °C and a treatment time of 20 - 30 s; the particle size of the celery leaf fragments is 1 - 2 mm; the moisture content of the celery leaf fragments is 20% - 30%.

7. The preparation method of a pancake added with celery seeds and celery leaves according to claim 5, characterized in that, In step (2), the pre-baking is to wash the celery seeds and then put them into an oven for a pre-treatment at 120 °C for 2.5 min; the sieving is through a 100 - 150 mesh sieve.

8. The preparation method of a crispy cake added with celery seeds and celery leaves according to claim 5, characterized in that In step (3), the added amount of water is 10 - 25 parts by weight; the stirring and mixing time is 10 min.

9. The preparation method of a crispy cake added with celery seeds and celery leaves according to claim 5, characterized in that, In step (4), the temperature in the moisture-proof and airtight space is 25 °C, and the proofing time is 25 - 30 min.

10. The preparation method of a flatbread added with celery seeds and celery leaves according to claim 5, characterized in that, In step (6), the baking is at 140 - 160 °C for 2 - 4 min, and the moisture content of the celery pancake is 0 - 5%.