Processing method of dendrobium stem flavor pastry

• Main Authors: LI ZHENDA, CHEN YUEWEN, ZHOU FANG, REN SHAOTIAN, XIAO YI
• Format: Patent
• Language: Chinese; English
• Published: 04.06.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a processing method of a dendrobium stem flavor pastry. Dendrobium stems and white gourds are combined as raw materials, and camellia oil, maltitol, tea polyphenols and the like are added as auxiliary materials. The prepared dendrobium stem flavor pastry is crispy and soft in taste, attractive in color and luster and rich in fragrance, the removal rate of DPPH of water-soluble extracts in the product reaches 35% or more, and the dendrobium stem flavor pastry is rich in multiple active polysaccharides, amino acids and the like and has high nutritional value, good marketprospects and broad development prospects. The camellia oil added to the stuffing has the effects of preventing cardiovascular and cerebrovascular diseases, clearing heat, diminishing inflammation, preventing sunburn, reducing wrinkles and the like, and improves the nutritional value and health value of the product. The tea polyphenols and a TBHQ antioxidant are used for performing anti-oxidationtreatment so as to keep th