Baking cake with health-care function and preparation method thereof

Abstract

The invention relates to the field of health-care food, and discloses a baked cake with a health-care function and a preparation method thereof, the baked cake comprises 43-47% of wheat flour, 3-5% of a flavoring agent, 1.5-2.5% of a bulking agent, 3-5% of linseed oil, 21-25% of a health-care raw material, 8-12% of a natural enzyme source raw material, and the balance purified water; the leavening agent comprises yeast and baking soda, and the ratio of the yeast to the baking soda is 3: 1; the health-care raw materials comprise mashed Chinese yams and crushed walnuts, and the ratio of the mashed Chinese yams to the crushed walnuts is 15: 8; the natural enzyme source raw materials comprise germinated brown rice pulp and pineapple puree, and the ratio of the germinated brown rice pulp to the pineapple puree is 7: 3. Germinated brown rice pulp and pineapple puree are introduced to form a compound enzyme system, cell wall structures of Chinese yams and walnuts are specifically destroyed, the release rate of Chinese yam mucoprotein from cells is increased, and the Chinese yam mucoprotein can make full contact with gastric mucosa; meanwhile, the absorption rates of unsaturated fatty acids and phospholipids of the walnuts are further improved, and nutrient waste of the health-care materials is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of health-care foods, in particular to a scone with health-care functions and a preparation method thereof. Background Art

[0002] As people's awareness of healthy eating increases, they pay more and more attention to the relationship between themselves and their health, and health foods have emerged. By adding Chinese medicine or functional ingredients to food or drinks, they try to combine daily diet with health conditioning to meet people's health needs of "medicine and food have the same origin".

[0003] Health foods include health-care scones. By adding yam, walnuts and other edible ingredients that are both medicinal and delicious to scones, traditional staple foods are combined with health-promoting effects. Yam is a classic stomach-nourishing ingredient, and the mucin it contains can protect the gastric mucosa; walnuts are rich in unsaturated fatty acids and phospholipids and are considered to be a good brain-boosting product. The addition of these ingredients has upgraded scones from a simple food for filling the stomach to a health-care food with conditioning functions.

[0004] However, considering that although these functional ingredients are added to the health-care scones during consumption, when the yam cell structure is intact, the mucin is wrapped in the cells and is difficult to fully contact the gastric mucosa; and the unsaturated fatty acids, phospholipids and other components of the walnuts are wrapped in hard cell walls (containing a large amount of cellulose). Even if they are simply crushed, only about 25% of the effective ingredients can be digested and absorbed by the human body, and the rest are excreted with the feces, resulting in nutrient waste and poor health effects. Summary of the Invention

[0005] In response to the deficiencies in the prior art, the present invention provides a scone with health-care functions and a preparation method thereof, which solves the problem that the healthy scone has a nutritional waste and a poor health-care effect due to the intact yam cell structure, which makes it difficult for mucin to contact the gastric mucosa, and the walnut cell wall is not effectively destroyed, resulting in an absorption rate of only about 25% of the active ingredients.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: a health-care scones and a preparation method thereof, comprising 43-47% wheat flour, 3-5% flavoring agent, 1.5-2.5% leavening agent, 3-5% sesame oil, 21-25% health-care raw materials, 8-12% natural enzyme source raw materials, and the balance made up of purified water;

[0007] The health-care raw materials include yam paste and walnut pieces, and the ratio of the yam paste to the walnut pieces is 15:8;

[0008] The natural enzyme source raw materials include germinated brown rice paste and pineapple puree, and the ratio of the germinated brown rice paste to the pineapple puree is 7:3.

[0009] Preferably, the flavoring agent includes brown sugar and white sugar, and the ratio of brown sugar to white sugar is 3:1.

[0010] Preferably, the leavening agent includes yeast and baking soda, and the ratio of yeast to baking soda is 3:1.

[0011] A method for preparing a scones with health-care function comprises the following steps:

[0012] S1. Mixing: Add wheat flour, brown sugar, white sugar, and baking soda to a container in the order of the proportions, and use a silicone spatula to dry mix for 60-90 seconds to mix the raw materials;

[0013] Add the yam puree and chopped walnuts, and use a silicone spatula to dry mix for 30-45 seconds until the ingredients are mixed;

[0014] Add the sprouted brown rice paste and pineapple puree in three batches, stirring with chopsticks until the mixture becomes flocculent.

[0015] Then slowly add sesame oil and knead the dough with your hands for 1-2 minutes. Finally, add purified water in 3-5 times and continue kneading for 2 minutes until the dough is as soft as an earlobe.

[0016] S2. Fermenting the dough: placing the dough prepared in step S1 in a container coated with a thin layer of sesame oil, covering the surface with moistened gauze, and placing the container in a fermentation box at 32-34° C. for 50-60 minutes, until the dough volume increases to 1.5-1.8 times its original volume;

[0017] S3, manual kneading: Take out the dough fermented in step S2, place it on a chopping board sprinkled with a small amount of wheat flour, and knead the dough vigorously with the base of both hands for 3-5 minutes to expel excess carbon dioxide, and knead until the surface of the dough is smooth;

[0018] S4, let the dough rest: Cover the dough kneaded in step S3 with a wet cloth and let it rest at room temperature of 25-27°C for 10-12 minutes;

[0019] S5, rolling the dough: Place the dough that has rested in step S4 on a chopping board, and use a rolling pin to roll it out from the center to the sides into a 0.8-1.0 cm thick dough sheet;

[0020] S6, making the dough: take 1-2% sesame oil and evenly apply it on the dough sheet after rolling in step S5, and sprinkle a small amount of wheat flour. At the same time, the staff will spread the sesame oil and wheat flour evenly by hand;

[0021] S7, rolling the dough: Roll the dough from step S6 tightly from one end to the other to form a cylindrical roll, and press it lightly with your hands to fix the shape after rolling;

[0022] S8, pinching dough pieces: The staff uses a cutter to cut the dough sheet after the pancake roll in step S7 into equal weight pieces, and presses the pieces into round shapes with the cut surface facing upwards;

[0023] S9, rolling the dough: take the dough prepared in step S8, roll it into a round cake with a diameter of 7-8 cm and a thickness of 0.5-0.6 cm with a rolling pin, and press the edges lightly with your fingers to form a slightly raised shape;

[0024] S10, let the dough rest: Place the round cakes rolled out in step S9 on a baking tray lined with baking paper, with a spacing of 3-4 cm between the cakes, spray the surface with water to keep it moist, and let it rest for a second time at 30-32°C for 20-30 minutes, until the cake thickness increases to 0.7-0.8 cm;

[0025] S11, brushing with oil: After the step S10 is completed, use a brush to evenly brush a thin layer of sesame oil on the surface of the cake to enhance the release of aroma during baking and form an oil film to lock in the internal moisture;

[0026] S12, baking pancakes: Place the pancakes after brushing with oil in step S11 into the oven. The oven is divided into two stages. In the first stage, heat the oven to 160°C, place the baking tray in the middle layer, and bake for 8-10 minutes. In the second stage, heat the oven to 180°C and continue baking for 10-12 minutes until the surface turns light golden brown.

[0027] S13, taking out of the oven: immediately take out the cake baked in step S12, place it on a cooling rack, and cool it at room temperature for 15-20 minutes;

[0028] S14, storage: the completely cooled scones in step S13 are placed in a sealed fresh-keeping box and stored in a cool place below 25-28°C.

[0029] The present invention provides a health-care scones and a preparation method thereof, which have the following beneficial effects:

[0030] 1. The present invention forms a "complex enzyme system" by introducing germinated brown rice pulp and pineapple puree, which specifically destroys the cell wall structure of yam and walnut, thereby increasing the release rate of yam mucin from the cells and allowing it to fully contact the gastric mucosa; at the same time, the absorption rate of unsaturated fatty acids and phospholipids in walnuts is also further improved, reducing the nutritional waste of health care materials.

[0031] 2. The present invention uses natural enzyme sources to replace chemical enzyme preparations to avoid residual risks, and the raw materials are all medicinal and edible ingredients such as yam and walnut, which are highly safe. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a perspective view of the present invention. DETAILED DESCRIPTION

[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0034] Please see the attached Figure 1 The embodiment of the present invention provides a scones with health-care functions, comprising 43-47% wheat flour, 3-5% flavoring agent, 1.5-2.5% leavening agent, 3-5% sesame oil, 21-25% health-care raw materials, 8-12% natural enzyme source raw materials, and the balance made up of purified water;

[0035] The wheat flour is used as the skeleton material of the pancake, providing gluten protein and starch to ensure the ductility and formability of the dough;

[0036] The flavoring agent includes brown sugar and white sugar, and the ratio of brown sugar to white sugar is 3:1, and the flavoring agent plays a role in flavoring;

[0037] The leavening agent includes yeast and baking soda, and the ratio of yeast to baking soda is 3:1. The leavening agent produces carbon dioxide through fermentation, which forms loose pores in the dough, making the pancakes soft and easy to chew.

[0038] The health-care ingredients include mashed yam and chopped walnuts, with the ratio of mashed yam to chopped walnuts being 15:8. The mashed yam is rich in mucin, which can form a protective film on the surface of the gastric mucosa and relieve digestive pressure. The chopped walnuts are rich in unsaturated fatty acids, phospholipids, and zinc, which can nourish nerves, improve memory, and assist in regulating blood cholesterol.

[0039] The natural enzyme source raw materials include germinated brown rice paste and pineapple puree. The ratio of the germinated brown rice paste to the pineapple puree is 7:3. The germinated brown rice paste has a large number of endogenous enzymes, including cellulase, amylase and protease, which can actively destroy the cell wall structure of wheat flour, yam and walnut, thereby improving the nutrient release rate; the pineapple puree has bromelain and pectinase, which can decompose the protein in walnuts, the mucin in yam and the gluten protein in wheat flour, and form a "complex enzyme system" with the enzymes in the germinated brown rice paste, which can specifically destroy different types of cell walls and macromolecular substances, thereby improving the absorption rate of health-care ingredients.

[0040] A method for preparing a scones with health-care function comprises the following steps:

[0041] S1. Mixing the dough: Add wheat flour, brown sugar, white sugar, and baking soda to a container in the order of the proportions, and use a silicone spatula to dry mix for 60 seconds to mix the raw materials;

[0042] Add yam puree and chopped walnuts, and use a silicone spatula to dry mix for 30 seconds until the ingredients are mixed;

[0043] Add the sprouted brown rice paste and pineapple puree in three batches, stirring with chopsticks until the mixture becomes flocculent.

[0044] Then slowly add sesame oil and knead the dough with your hands for 1 minute. Finally, add purified water in 5 times and continue kneading for 2 minutes until the dough is as soft as an earlobe.

[0045] S2. Fermentation: Based on the dough prepared in step S1, place the dough in a container coated with a thin layer of sesame oil, cover the surface with moistened gauze, and place the container in a fermentation box at 32° C. for 60 minutes to increase the volume of the dough to 1.5 times its original volume;

[0046] S3, manual kneading: Take out the dough fermented in step S2, place it on a chopping board sprinkled with a small amount of wheat flour, and knead the dough vigorously with the base of both hands for 3 minutes to expel excess carbon dioxide, until the dough surface is smooth;

[0047] S4, let the dough rest: Cover the dough kneaded in step S3 with a wet cloth and let it stand at room temperature of 25°C for 10 minutes;

[0048] S5, rolling the dough: Place the dough that has rested in step S4 on a chopping board, and use a rolling pin to roll it out from the center to the sides into a 0.8 cm thick dough sheet;

[0049] S6, making the dough: take 1% sesame oil and evenly apply it on the dough sheet after rolling in step S5, and sprinkle a small amount of wheat flour. At the same time, the staff will spread the sesame oil and wheat flour evenly by hand;

[0050] S7, rolling the dough: Roll the dough from step S6 tightly from one end to the other to form a cylindrical roll, and press it lightly with your hands to fix the shape after rolling;

[0051] S8, pinching dough pieces: The staff uses a cutter to cut the dough sheet after the pancake roll in step S7 into equal weight pieces, and presses the pieces into round shapes with the cut surface facing upwards;

[0052] S9, rolling the dough: take the dough prepared in step S8, roll it into a round cake with a diameter of 8 cm and a thickness of 0.6 cm using a rolling pin, and press the edges lightly with your fingers into a slightly raised shape;

[0053] S10, let the dough rest: Place the round cakes rolled out in step S9 on a baking tray lined with baking paper, with a spacing of 3 cm between the cakes, spray the surface with water to keep it moist, and let it rest for a second time at 30°C for 20 minutes until the cake thickness reaches 0.8 cm;

[0054] S11, brushing with oil: After the step S10 is completed, use a brush to evenly brush a thin layer of sesame oil on the surface of the cake to enhance the release of aroma during baking and form an oil film to lock in the internal moisture;

[0055] S12, baking pancakes: Place the pancakes after brushing with oil in step S11 into the oven. The oven is divided into two stages. In the first stage, heat the oven to 160°C, place the baking tray in the middle layer, and bake for 8 minutes. In the second stage, heat the oven to 180°C and continue baking for 10 minutes until the surface turns light golden brown.

[0056] S13, taking out of the oven: immediately take out the cake baked in step S12, place it on a cooling rack, and cool it at room temperature for 15 minutes;

[0057] S14, storage: the scones after being completely cooled in step S13 are placed in a sealed fresh-keeping box and stored in a cool place below 25°C.

[0058] Example 1: A scone with health-care function, comprising 43% wheat flour, 2.25% brown sugar, 0.75% white sugar, 1.125% yeast, 0.375% baking soda, 3% sesame oil, 13.5% yam puree, 7.2% walnut pieces, 5.6% germinated brown rice slurry, 2.4% pineapple puree, and the balance made up with purified water;

[0059] Example 1 is the minimum ratio scheme in the specification, and Example 1 has the following advantages:

[0060] Low calorie and low burden: It contains the lowest sesame oil (3%) and sugar (3%) content, reducing fat intake by 20%. It is suitable for people who control fat and sugar (such as obese people and those with prediabetes). It has a light taste and highlights the natural flavor of yam and walnuts.

[0061] Mild enzymatic hydrolysis: The natural enzyme source raw material (8%) has the lowest content, and the enzymatic hydrolysis is relatively mild, avoiding excessive damage to the raw material cell wall and causing a loose taste. The texture of the scones is firmer, suitable for consumers who prefer a chewy taste.

[0062] Controllable costs: Health-care ingredients (21%) account for the lowest proportion, the use of high-priced raw materials such as walnuts is reduced, and production costs are reduced by about 15%, making it suitable for promotion in the mass affordable market.

[0063] Example 2: A scone with health-care function, comprising 45% wheat flour, 3% brown sugar, 1% white sugar, 1.5% yeast, 0.5% baking soda, 4% sesame oil, 15% yam puree, 8% chopped walnuts, 7% germinated brown rice paste, 3% pineapple puree, and the balance made up with purified water;

[0064] The second embodiment is a medium-value ratio scheme in the specification. The second embodiment has the following advantages:

[0065] Balanced health and taste: The proportions of various ingredients are in the middle value. Wheat flour (45%) ensures dough stability, sesame oil (4%) promotes the absorption of walnut unsaturated fatty acids, and natural enzyme source (10%) has moderate enzymatic hydrolysis efficiency. This makes the pancakes soft and easy to chew, while releasing sufficient yam mucin (for stomach nourishment) and walnut phospholipids (for brain health), making them suitable for daily consumption by the whole family.

[0066] Strong process adaptability: There is no need to adjust the fermentation parameters (32°C, 60 minutes) and baking temperature (160-180°C), the dough ferments evenly, the pores are fine after baking, and the qualified rate is over 95%, which is suitable for industrial mass production;

[0067] Rich flavor layers: the sweet and sour balance of brown sugar (3%) and pineapple puree (3%), the fusion of sesame oil and walnut nutty aroma, the taste is sweet and not greasy, and it is acceptable to all age groups.

[0068] Example 3: wheat flour 47%, brown sugar 3.75%, white sugar 1.25%, yeast 1.875%, baking soda 0.625%, sesame oil 5%, yam puree 16.5%, walnut pieces 8.8%, germinated brown rice slurry 8.4%, pineapple puree 3.6%, and purified water to make up the balance;

[0069] The third embodiment is the maximum ratio scheme in the specification. The third embodiment has the following advantages:

[0070] Enhanced health benefits: yam paste (16.5%) and chopped walnuts (8.8%) have the highest content, and the total amount of mucin and unsaturated fatty acids is increased by about 20% compared with Example 1. Combined with a high proportion of natural enzyme source (12%), the absorption rate of active ingredients is increased to 35%, making it suitable for people who need to focus on nourishing the stomach and brain (such as the elderly and students);

[0071] The fluffiest: The content of leavening agent (2.5%) and yeast (1.875%) is the highest. The volume of the dough after fermentation increases by 30% compared with Example 1. The texture of the pancake is soft and melts in the mouth, which is suitable for people with weak gastrointestinal function.

[0072] Rich and long-lasting aroma: Sesame oil (5%) and brown sugar (3.75%) account for the highest proportion. When baked, the caramel aroma is fully integrated with the fruity aroma (3.6% pineapple puree) and nutty aroma, and the flavor is rich. The aroma loss rate during the shelf life (5 days) is less than 10%.

[0073] Comparative experiment:

[0074] To verify the advantages of the present invention, the following comparative experiments were conducted with Example 2 (medium ratio) as the experimental group and the health-care scones made by traditional techniques as the control group. Each experiment was repeated 3 times and the average value was taken.

[0075] 1. Experimental Sample Preparation

[0076] Experimental group: prepared according to the formula and preparation method of Example 2 of the present invention, with the following key parameters: adding germinated brown rice slurry (7%) and pineapple puree (3%), fermenting at 32°C for 60 minutes, and baking in stages (160°C for 8 minutes + 180°C for 10 minutes).

[0077] Control group: The raw materials are the same as those of the experimental group (45% wheat flour, 15% yam puree, 8% walnut pieces, etc.), but no germinated brown rice paste and pineapple puree are added, and the traditional process is used: fermentation temperature 28°C (no temperature control), baking temperature 200°C for 15 minutes, and the remaining steps (mixing, kneading, etc.) are the same as those of the experimental group.

[0078] 2. Experimental indicators and detection methods

[0079]

[0080]

[0081] 3. Experimental Results

[0082]

[0083]

[0084]

[0085] 4. Experimental Conclusion

[0086] Through the synergistic cell wall breaking of natural enzyme sources and optimization of process parameters, this invention significantly outperforms traditional processes in terms of core health-care ingredient release rate, absorption rate, sensory experience, and stability:

[0087] The bioavailability of functional ingredients (yam mucin and walnut unsaturated fatty acids) is increased by 43%-180%, truly achieving "effectiveness as soon as it is added";

[0088] The softness and flavor of the food are improved by more than 40%, solving the problem of traditional health-care scones being "rough and bland";

[0089] Heat-sensitive ingredients are more fully retained, the quality is more stable during the shelf life, and it is suitable for long-term consumption and industrial promotion.

[0090] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A scone with health-care function, characterized in that: It includes 43-47% wheat flour, 3-5% flavoring agent, 1.5-2.5% leavening agent, 3-5% sesame oil, 21-25% health care raw materials, 8-12% natural enzyme source raw materials, and purified water to make up the balance; The health-care raw materials include yam paste and walnut pieces, and the ratio of the yam paste to the walnut pieces is 15:8; The natural enzyme source raw materials include germinated brown rice paste and pineapple puree, and the ratio of the germinated brown rice paste to the pineapple puree is 7:

3.

2. The health-care scones according to claim 1, characterized in that: The flavoring agent includes brown sugar and white sugar, and the ratio of brown sugar to white sugar is 3:

1.

3. The health-care scones according to claim 1, characterized in that: The leavening agent includes yeast and baking soda, and the ratio of the yeast to baking soda is 3:

1.

4. The method for preparing a health-care scones according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1. Mixing: Add wheat flour, brown sugar, white sugar, and baking soda to a container in the order of the proportions, and use a silicone spatula to dry mix for 60-90 seconds to mix the raw materials; Add the yam puree and chopped walnuts, and use a silicone spatula to dry mix for 30-45 seconds until the ingredients are mixed; Add the sprouted brown rice paste and pineapple puree in three batches, and stir with chopsticks until it becomes flocculent during the addition process; Then slowly add sesame oil and knead the dough with your hands for 1-2 minutes. Finally, add purified water in 3-5 times and continue kneading for 2 minutes until the dough is as soft as an earlobe. S2. Fermenting the dough: placing the dough prepared in step S1 in a container coated with a thin layer of sesame oil, covering the surface with moistened gauze, and placing the container in a fermentation box at 32-34° C. for 50-60 minutes, until the dough volume increases to 1.5-1.8 times its original volume; S3, manual kneading: Take out the dough fermented in step S2, place it on a chopping board sprinkled with a small amount of wheat flour, and knead the dough vigorously with the base of both hands for 3-5 minutes to expel excess carbon dioxide, and knead until the surface of the dough is smooth; S4, let the dough rest: Cover the dough kneaded in step S3 with a wet cloth and let it rest at room temperature of 25-27°C for 10-12 minutes; S5, rolling the dough: Place the dough that has rested in step S4 on a chopping board, and use a rolling pin to roll it out from the center to the sides into a 0.8-1.0 cm thick dough sheet; S6, making the dough: take 1-2% sesame oil and evenly apply it on the dough sheet after rolling in step S5, and sprinkle a small amount of wheat flour. At the same time, the staff will spread the sesame oil and wheat flour evenly by hand; S7, rolling the dough: Roll the dough from step S6 tightly from one end to the other to form a cylindrical roll, and press it lightly with your hands to fix the shape after rolling; S8, pinching dough pieces: The staff uses a cutter to cut the dough sheet after the pancake roll in step S7 into equal-weight pieces, and presses the pieces into round shapes with the cut surface facing upwards; S9, rolling the dough: take the dough prepared in step S8, roll it into a round cake with a diameter of 7-8 cm and a thickness of 0.5-0.6 cm with a rolling pin, and press the edges lightly with your fingers into a slightly raised shape; S10, let the dough rest: Place the round cakes rolled out in step S9 on a baking tray lined with baking paper, with a spacing of 3-4 cm between the cakes, spray the surface with water to keep it moist, and let it rest for a second time at 30-32°C for 20-30 minutes, until the cake thickness increases to 0.7-0.8 cm; S11, brushing with oil: After the step S10 is completed, use a brush to evenly brush a thin layer of sesame oil on the surface of the cake to enhance the release of aroma during baking and form an oil film to lock in the internal moisture; S12, baking pancakes: Place the pancakes after brushing with oil in step S11 into the oven. The oven is divided into two stages. In the first stage, heat the oven to 160°C, place the baking tray in the middle layer, and bake for 8-10 minutes. In the second stage, heat the oven to 180°C and continue baking for 10-12 minutes until the surface turns light golden brown. S13, taking out of the oven: immediately take out the cake baked in step S12, place it on a cooling rack, and cool it at room temperature for 15-20 minutes; S14, storage: the completely cooled scones in step S13 are placed in a sealed fresh-keeping box and stored in a cool place below 25-28°C.

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