阅读说明：本技术 一种牦牛奶渣饼及奶渣饼生产工艺 (Yak milk dreg cake and milk dreg cake production process ) 是由 苏清华 苏心玥 于 2021-07-28 设计创作，主要内容包括：本发明公开了一种牦牛奶渣饼及其生产工艺,包括皮料和和皮料包覆中的馅料,所述皮料包括有小麦粉、麦芽糖浆、食用植物油、鸡蛋、食用枧水,所述馅料包括有红豆沙、牦牛奶渣、青稞粉、人造黄油,生产工艺包括：分别对皮料和馅料进行加工,随后将皮料和馅料加入打饼机中打饼、再放入烤箱中烘焙制得牦牛奶渣饼,本发明的牦牛奶渣饼将饼干与牦牛奶渣相结合,口感酥脆,营养丰富,解决饼干口味单一,同时方便食用又便于携带。(The invention discloses a yak milk dreg cake and a production process thereof, the yak milk dreg cake comprises a coating and stuffing in coating of the coating, the coating comprises wheat flour, maltose syrup, edible vegetable oil, eggs and edible alkaline water, the stuffing comprises red bean paste, yak milk dreg, highland barley flour and margarine, and the production process comprises the following steps: the yak milk dreg biscuit combines the biscuit and the yak milk dreg, is crisp in taste and rich in nutrition, solves the problem of single taste of the biscuit, and is convenient to eat and carry at the same time.)

1. A yak milk dreg cake is characterized in that: the spicy and hot sauce dumpling comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises wheat flour, maltose syrup, edible vegetable oil, eggs and edible alkaline water, and the stuffing comprises red bean paste, yak milk residues, highland barley flour and margarine.

2. A yak milk dreg cake is characterized in that: the coating comprises, by weight, 70-80 parts of wheat flour, 30-40 parts of malt syrup, 10-20 parts of edible vegetable oil, 3-10 parts of eggs and 0.1-0.2 part of edible kansui, and the stuffing comprises 80-100 parts of red bean paste, 20-30 parts of yak milk residues, 8-15 parts of highland barley flour and 5-15 parts of margarine.

3. The yak milk dreg cake as claimed in claim 1, wherein: the preservative antistaling agent is added into the wrapper and the stuffing, 0.03-0.05 part of the preservative antistaling agent is added into the wrapper, and 0.005-0.02 part of the preservative antistaling agent is added into the stuffing.

4. The yak milk dreg cake as claimed in claim 3, wherein: the coating comprises 75 parts of wheat flour, 35 parts of maltose syrup, 12 parts of edible vegetable oil, 5 parts of eggs, 0.045 part of preservative and 0.12 part of edible alkaline water, and the stuffing comprises 90 parts of red bean paste, 22 parts of yak milk residues, 10 parts of highland barley flour, 8 parts of margarine and 0.01 part of preservative.

5. The yak milk dreg cake of claim 3 or claim 4, wherein: the preservative is sodium dehydroacetate.

6. A production process of a yak milk dreg cake is characterized by comprising the following steps: the method comprises the following steps: s1, processing the leather, namely adding edible vegetable oil, maltose syrup, edible alkaline water and an antiseptic preservative into a leather stirrer in sequence, and stirring and mixing; s2, adding wheat flour and eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, adding yak milk residues and purified water into a stirrer, stirring for 20-90 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 15-25 minutes; s4, adding margarine and antiseptic antistaling agent into the stuffing stirrer, stirring, adding steamed yak milk residue, and continuously stirring for 2-5 minutes; s5, adding the highland barley powder into a stuffing stirrer and stirring for 2-5 minutes; s6, adding the red bean paste into a stuffing stirrer, and stirring for 3-5 minutes to obtain stuffing for later use; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

7. The yak milk dreg cake production process as claimed in claim 6, is characterized in that: the coating comprises, by weight, 70-80 parts of wheat flour, 30-40 parts of malt syrup, 10-20 parts of edible vegetable oil, 3-10 parts of eggs and 0.1-0.2 part of edible kansui, and the stuffing comprises 80-100 parts of red bean paste, 20-30 parts of yak milk residues, 8-15 parts of highland barley flour and 5-15 parts of margarine.

8. The yak milk dreg cake production process as claimed in claim 7, is characterized in that: the preservative antistaling agent is added into the wrapper and the stuffing, 0.03-0.05 part of the preservative antistaling agent is added into the wrapper, and 0.005-0.02 part of the preservative antistaling agent is added into the stuffing.

Technical Field

The invention relates to the technical field of food, in particular to a yak milk dreg cake and a production process of the milk dreg cake.

Background

The milk residue is a fermented product, and is obtained by removing whey from milk protein and fermenting. The milk residue is extracted from milk. After the butter is separated from the milk by beating, the left milk is boiled by fire and then cooled to form the sour milk, and the sour milk is filtered and left in a bamboo funnel filter to form the milk residue.

The existing milk residue is inconvenient to carry and poor in taste, and the biscuit is a common snack, is convenient to eat and carry as a snack or added diet, becomes an indispensable food in daily life, and is more dazzling and disoriented by consumers along with the increasing of biscuit varieties.

Disclosure of Invention

The invention aims to provide a yak milk dreg cake and a production process of the milk dreg cake.

The purpose of the invention is realized by the following technical scheme:

a yak milk dreg cake comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises wheat flour, maltose syrup, edible vegetable oil, eggs and edible alkaline water, and the stuffing comprises red bean paste, yak milk dreg, highland barley flour and margarine.

The further technical scheme is that the coating comprises, by weight, 70-80 parts of wheat flour, 30-40 parts of malt syrup, 10-20 parts of edible vegetable oil, 3-10 parts of eggs and 0.1-0.2 part of edible alkaline water, and the stuffing comprises 80-100 parts of red bean paste, 20-30 parts of yak milk dregs, 8-15 parts of highland barley flour and 5-15 parts of margarine

A further technical scheme is that the preservative antistaling agent is added into the wrapper and the stuffing, 0.03-0.05 part of preservative antistaling agent is added into the wrapper, and 0.005-0.02 part of preservative antistaling agent is added into the stuffing

According to a further technical scheme, the wrapper comprises 75 parts of wheat flour, 35 parts of maltose syrup, 12 parts of edible vegetable oil, 5 parts of eggs, 0.045 part of an anti-corrosion preservative and 0.12 part of edible alkaline water, and the stuffing comprises 90 parts of red bean paste, 22 parts of yak milk residues, 8 parts of margarine, 10 parts of highland barley flour and 0.01 part of an anti-corrosion preservative.

The further technical scheme is that the preservative is sodium dehydroacetate.

A production process of a yak milk dreg cake comprises the following steps: s1, processing the leather, namely adding edible vegetable oil, maltose syrup, edible alkaline water and an antiseptic preservative into a leather stirrer in sequence, and stirring and mixing; s2, adding wheat flour and eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, adding yak milk residues and purified water into a stirrer, stirring for 20-90 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 15-25 minutes; s4, adding margarine and antiseptic antistaling agent into the stuffing stirrer, stirring, adding steamed yak milk residue, and continuously stirring for 2-5 minutes; s5, adding the highland barley powder into a stuffing stirrer and stirring for 2-5 minutes; s6, adding the red bean paste into a stuffing stirrer, and stirring for 3-5 minutes to obtain stuffing for later use; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

The further technical scheme is that the coating comprises, by weight, 70-80 parts of wheat flour, 30-40 parts of malt syrup, 10-20 parts of edible vegetable oil, 3-10 parts of eggs and 0.1-0.2 part of edible alkaline water, and the stuffing comprises 80-100 parts of red bean paste, 20-30 parts of yak milk dregs, 8-15 parts of highland barley flour and 5-15 parts of margarine.

According to a further technical scheme, an antiseptic preservative is added into the wrapper and the stuffing, wherein 0.03-0.05 part of the antiseptic preservative is added into the wrapper, and 0.005-0.02 part of the antiseptic preservative is added into the stuffing.

The invention has the following advantages:

the yak milk dreg biscuit combines the biscuit and the yak milk dreg, is crisp in taste and rich in nutrition, solves the problem that the biscuit is single in taste, and is convenient to eat and carry.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described in detail and completely with reference to the accompanying drawings.

Thus, the following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

In addition, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.

Example 1:

a yak milk dreg cake comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises 70 parts by weight of wheat flour, 30 parts by weight of maltose syrup, 10 parts by weight of edible vegetable oil, 3 parts by weight of eggs and 0.1 part by weight of edible alkaline water, and the stuffing comprises 80 parts by weight of red bean paste, 20 parts by weight of yak milk dreg, 8 parts by weight of highland barley flour and 5 parts by weight of margarine;

the leather is added with 0.03 part of preservative;

the stuffing is added with 0.005 part of preservative;

the preservative is sodium dehydroacetate.

A production process of a yak milk dreg cake comprises the following steps: s1, processing the cladding, namely adding 10 parts of edible vegetable oil, 30 parts of maltose syrup, 0.1 part of edible alkaline water and 0.03 part of preservative antistaling agent into a cladding stirrer in sequence, and stirring and mixing; s2, adding 70 parts of wheat flour and 3 parts of eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, adding 20 parts of yak milk residues and purified water into a stirrer, stirring for 20 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 15 minutes; s4, adding 5 parts of margarine and 0.005 part of preservative and preservative into the stuffing stirrer, stirring and mixing, adding steamed yak milk residues, and continuing stirring for 2 minutes; s5, adding 8 parts of highland barley powder into a stuffing stirrer and stirring for 2 minutes; s6, adding 80 parts of red bean paste into a stuffing stirrer to stir for 3 minutes to prepare stuffing for later use; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

Example 2

A yak milk dreg cake comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises 75 parts by weight of wheat flour, 40 parts by weight of maltose syrup, 20 parts by weight of edible vegetable oil, 8 parts by weight of eggs and 0.16 part by weight of edible alkaline water, and the stuffing comprises 88 parts by weight of red bean paste, 28 parts by weight of yak milk dreg, 12 parts by weight of highland barley flour and 10 parts by weight of margarine;

the leather is added with 0.04 part of preservative;

the stuffing is added with 0.015 part of preservative;

the preservative is sodium dehydroacetate.

A production process of a yak milk dreg cake comprises the following steps: s1, processing the cladding, namely adding 20 parts of edible vegetable oil, 40 parts of maltose syrup, 0.16 part of edible alkaline water and 0.04 part of preservative antistaling agent into a cladding stirrer in sequence, and stirring and mixing; s2, adding 75 parts of wheat flour and 8 parts of eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, namely adding the yak milk residues 28 and purified water into a stirrer, stirring for 60 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 18 minutes; s4, adding 10 parts of margarine and 0.015 part of preservative antistaling agent into a stuffing stirrer, stirring and mixing, adding steamed yak milk residues, and continuously stirring for 4 minutes; s5, adding 12 parts of highland barley powder into a stuffing stirrer and stirring for 4 minutes; s6, adding 88 parts of red bean paste into a stuffing stirrer to stir for 4 minutes to prepare stuffing for standby; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

Example 3

A yak milk dreg cake comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises, by weight, 80 parts of wheat flour, 40 parts of maltose syrup, 20 parts of edible vegetable oil, 10 parts of eggs and 0.2 part of edible alkaline water, and the stuffing comprises 100 parts of red bean paste, 30 parts of yak milk dreg, 15 parts of highland barley flour and 15 parts of margarine;

the leather is added with 0.05 part of preservative;

the stuffing is added with 0.02 part of preservative;

the preservative is sodium dehydroacetate.

A production process of a yak milk dreg cake comprises the following steps: s1, processing the cladding, namely adding 20 parts of edible vegetable oil, 40 parts of maltose syrup, 0.2 part of edible alkaline water and 0.05 part of preservative antistaling agent into a cladding stirrer in sequence, and stirring and mixing; s2, adding 80 parts of wheat flour and 10 parts of eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, namely adding 30 parts of yak milk residues and purified water into a stirrer, stirring for 90 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 25 minutes; s4, adding 15 parts of margarine and 0.02 part of preservative and fresh-keeping agent into the stuffing stirrer, stirring and mixing, adding steamed yak milk residues, and continuing stirring for 5 minutes; s5, adding 15 parts of highland barley powder into a stuffing stirrer and stirring for 5 minutes; s6, adding 100 parts of red bean paste into a stuffing stirrer to stir for 5 minutes to prepare stuffing for later use; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

Example 4

A yak milk dreg cake comprises a wrapper and stuffing coated with the wrapper, wherein the wrapper comprises 75 parts by weight of wheat flour, 35 parts by weight of maltose syrup, 12 parts by weight of edible vegetable oil, 5 parts by weight of eggs and 0.12 part by weight of edible alkaline water, and the stuffing comprises 90 parts by weight of red bean paste, 22 parts by weight of yak milk dreg, 10 parts by weight of highland barley flour and 8 parts by weight of margarine;

the leather is added with preservative 0.045 parts;

the stuffing is added with 0.01 part of preservative;

the preservative is sodium dehydroacetate.

A production process of a yak milk dreg cake comprises the following steps: s1, processing the cladding, namely adding 12 parts of edible vegetable oil, 35 parts of maltose syrup, 0.12 part of edible alkaline water and 0.045 part of preservative antistaling agent into a cladding stirrer in sequence, and stirring and mixing; s2, adding 75 parts of wheat flour and 5 parts of eggs into the leather stirrer, and uniformly stirring to obtain leather for later use; s3, processing stuffing, adding the yak milk residues 22 and purified water into a stirrer, stirring for 70 seconds, taking out the yak milk residues, putting the yak milk residues into a steam box, and exhausting for 20 minutes; s4, adding 8 parts of margarine and 0.01 part of preservative antistaling agent into the stuffing stirrer, stirring and mixing, adding steamed yak milk residues, and continuously stirring for 4 minutes; s5, adding 10 parts of highland barley powder into a stuffing stirrer and stirring for 3 minutes; s6, adding 90 parts of red bean paste into a stuffing stirrer to stir for 4 minutes to prepare stuffing for later use; s7, adding the skin material and the stuffing into a cake making machine for making cakes, and then putting into an oven for baking to obtain the yak milk dreg cake.

The yak milk dreg biscuit combines the biscuit and the yak milk dreg, is crisp in taste and rich in nutrition, solves the problem that the biscuit is single in taste, and is convenient to eat and carry.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.