CN100346701C - Candied fritter and its making process - Google Patents
Candied fritter and its making process Download PDFInfo
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- CN100346701C CN100346701C CNB2004100220830A CN200410022083A CN100346701C CN 100346701 C CN100346701 C CN 100346701C CN B2004100220830 A CNB2004100220830 A CN B2004100220830A CN 200410022083 A CN200410022083 A CN 200410022083A CN 100346701 C CN100346701 C CN 100346701C
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Abstract
The present invention provides Shaqima which is formed by using tartary buckwheat flour, high strength wheat flour, wheat gluten and egg cream as ingredients. The present invention also provides a manufacturing method for the Shaqima. In the manufacturing method, maltose is used as excipient and corrigent. Through the ingredients and the manufacturing method of the present invention, the Shaqima of the present invention is nice to eat, is pleasant to the taste and is crispy and soft properly. The present invention has a long shelf life and a health care function, and thus, the present invention provides a new selection for consumers.
Description
Technical field
The invention provides a kind of saqima, relate to contain bitter buckwheat face the saqima that is feedstock production.
Background technology
Saqima is a Manchu, and former is Manchu's tradition dessert, and the title of Manchu's cake living fossil is arranged; Now be a kind of all-ages leisure food, traditional saqima is to be formed by feedstock production such as egg, flour, sugar, and raw material use in various places is different, the style difference, but nutritious, crisp fragrant characteristic.The saqima of selling on the market has two types at present, the one, based on the traditional saqima of pure wheaten food, such saqima keeps traditional composition of raw materials substantially, its preparation method has and reaches tens hours the treacle face that proofs, treacle bar process, facilities and equipment is various and technology is wayward, be the soft requirement of guaranteed quality, used chemistry leavening agent in the raw material, and the use of chemistry leavening agent influences the quality and the mouthfeel of goods, and meeting hardening gradually in storage period, stick to one's teeth, period of storage is not long, the packing instructions strictness, in addition, the tradition saqima is owing to use syrup, white granulated sugar, make and contain the sucrose amount up to 30%～40%, belong to high sugar food, easily cause obesity, cause high fat of blood, coronary heart disease, artery sclerosis, diseases such as diabetes, therefore another kind of low sugar or sugar-free appear in market, low-energy saqima, the patent No. is that CN1141879C discloses a kind of " sugar-free yolk saqima and production method thereof ", because glucide plays figuration and flavored action in saqima, use other carbohydrate substitute such as sorbierite, maltitol, algal polysaccharides etc. are replaced sucrose, mouthfeel is poor, and energy is higher, as just the substituting food of a kind of traditional saqima, be difficult to allow the consumer accept, more do not reach health-care efficacy.
Summary of the invention
Technical scheme to be solved by this invention just provides the saqima of a kind of raw material based on bitter buckwheat face, and its taste is pure, loose, soft, fragrant, crisp, sugariness is low, long shelf-life, and certain health care is arranged, another technical scheme to be solved by this invention provides the preparation method of this saqima.
The invention provides a kind of saqima, it is to be prepared from by the following weight proportion raw material:
Bitter buckwheat flour 10%～30%, high gluten wheat flour 27%～47%, Gluten 5%～10%, egg pulp 38%～43%.
Further, it is to be prepared from by the following weight proportion raw material:
Bitter buckwheat flour 10%～20%, high gluten wheat flour 30%～42%, Gluten 5%～7%, egg pulp 38%～43%.
More one go on foot ground, it is to be prepared from by the following weight proportion raw material:
Bitter buckwheat flour 15.8%, high gluten wheat flour 36.8%, Gluten 5.2%, egg pulp 42.2%.
The present invention also provides the preparation method of this saqima, and it is prepared by following step:
A, take by weighing following materials of weight proportions: bitter buckwheat flour 10%～30%, high gluten wheat flour 27%～47%, Gluten 5%～10%, egg pulp 38%～43%;
B, get bitter buckwheat flour, high gluten wheat flour, Gluten, add 0.1% the yeast that a step takes by weighing the raw material gross weight and mix, add egg pulp and dismiss, mix, fermented 3～4 hours; Described dismiss and claim beat eggs, refer to egg liquid is stirred, bleach and retrogradation to egg liquid;
C, be pressed into thick 0.5～1.5 millimeter thin slice, be cut into bar with oodle maker;
D, get vegetable oil and heat to 140 ℃～150 ℃, it is fried that time 30～40min, the bar that the c step is made pour in the vegetable oil refining into;
E, with maltose heat dissolve to temperature at 108～112 ℃, frame up stripping and slicing, cooling, packing with the bar mix of the fried system of d step.Maltose is heated the temperature of dissolving can not be low excessively, can not be too high, be lower than 108 ℃, and can not fully evaporate moisture wherein, make finished product saqima water content too high, viscosity is low, and finished product is soft excessively, and the shelf-life is shorter; Be higher than 112 ℃, moisture is low excessively, and finished product is really up to the mark, influences soft degree.By this temperature controlling, can make the saqima shelf-life of the present invention about 1 year.
Wherein the vegetable oil that uses of steps d is salad oil, a kind of or its miscella in soya-bean oil, rape oil, the palm oil.The temperature of the described maltose heating of e step is 110 ℃, and the fried bar of the consumption of maltose and the refining of d step is equal in weight.With maltose and the fried bar mix of d step refining, also can add dried meat floss, peanut, sesame, preserved fruit.Wherein the described bar of step c can be 2 centimeter length, little of 2 mm wides.
The raw material of saqima of the present invention uses the prescription science, wherein bitter buckwheat face: derive from polygonaceae dicotyledon duck wheat Fagopyrum tataricum Gaertn., have another name called 10000 years buckwheats, wild southern buckwheat, RHIZOMA FAGOPYRI CYMOSI etc.Duck wheat happiness is nice and cool, and is barren-resistant, is grown in high and cold mountain area more, and it mainly is distributed in mountain area, China southwest in the world, and the Yi Autonomous Prefecture of Liangshan, Sichuan Province is one of the major production areas of duck wheat and area of origin.Compendium of Material Medica record: duck wheat nature and flavor hardship, flat, cold, useful strength, continuous spirit, sharp knowledge, the effect that has the wide intestines of sending down abnormally ascending to be good for the stomach.Current clinical medicine is observed and is shown that tartary buckwheat powder and goods thereof have hypoglycemic, high fat of blood, strengthens the effect of body immunity, and patients such as diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy are had the supplemental treatment effect.These effects are all relevant with the nutritional labeling that contains in the duck wheat.And Compendium of Material Medica has and carries, and " bitter buckwheat goes out south, kind before and after the spring society.The blue or green racemosus leaf of stem, like buckwheat and point, the band of blooming is green, and is solid also like buckwheat, slightly point and corner angle are not high and steep, its bitter evil.Farmers''s mill changes to smash and is powder, steams gas is heated up in a steamer, and drip and remove yellow juice, be to be available as the cake bait to eat it look such as pork liver, person under the paddy." compare with wheat flour; the pharmacology of duck wheat report data is more; have remarkable health-care effect; to cardiovascular protective effect arranged; can prevent haemocyte cohesion, hypotensive, coronary artery dilator CBF, strengthen insulin active, quicken glycometabolism; hypoglycemic, promote effects such as fat and protein synthesize.High gluten wheat flour is made quality requirement by State Standard of the People's Republic of China GB 8607-88.Gluten claims the active face strength flour again, is the native protein that extracts from wheat (flour), form by several amino acids, and be nutritious plant protein resource, have viscosity, elasticity, extensibility, film forming and liposuction.Gluten is again a kind of good flour-dough improver, is widely used in the production of bread, noodles, instant noodles, in also available and the meat product as water-loss reducer.Gluten is used it for the production of high-strength flour, tailored flour for bread also as a kind of gluten fortifier of green flour efficiently at present, and addition is unrestricted, and Gluten still increases the effective ways of phytoprotein content in the food; The maltose figuration effect of using among the preparation method of the present invention claims maltose again, for grains such as rice, barley, wheat, grain or maize through the carbohydrate food that makes of fermentation saccharification, soft, hard branch is arranged, soft person is the dense thick liquid of yellowish-brown, viscosity is very big; Hard person be fondant through stirring, the entrained air after coagulation forms, and is the yellowish-white sugar colour cake of porous, two kinds of maltoses are all available in the inventive method, nature and flavor are sweet, warm.Have slow in, qi-restoratives, promote the production of body fluid, the effect of moisturizing, and maltose has its distinctive fragrance, it is sweet pure soft to distinguish the flavor of, sugariness than sucrose a little less than, no bitter or unhappy flavor, maltose content is 49～53%.
Saqima of the present invention, owing to adopt above-mentioned raw material proportioning, the prescription science, especially use with buckwheat, on effect, the maltose that neutralized causes the possibility that blood sugar for human body fluctuates, and makes actual sugared content low, on sugariness, since the buckwheat bitter, and the Fructus Hordei Germinatus flavour of candy is sweet, mutual restriction, maltose can reduce the bitter taste of buckwheat, make sweet taste pure, buckwheat reduces the sugariness of maltose again, and sugariness is reduced, saqima of the present invention is as food, though not needing proves that by pharmacodynamics test it possesses drug effect and since wherein contain have certain drug effect material as raw material, based on the principle of " integration of drinking and medicinal herbs ", can conclude that saqima of the present invention compares with similar saqima, have health care.
Based on the raw material of saqima of the present invention, adopt the preparation method of saqima of the present invention, the saqima of preparation has that mouthfeel is good, delicate fragrance, soft moderate, owing to use bitter buckwheat and maltose, makes saqima have health care, for the consumer provides new selection.
Obviously, according to foregoing of the present invention,,, can also make modification, replacement or the change of other various ways not breaking away under the above-mentioned basic fundamental thought of the present invention prerequisite according to the ordinary skill knowledge and the customary means of this area.
The specific embodiment of form is described in further detail foregoing of the present invention again by the following examples.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example.All technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
The specific embodiment
The preparation of embodiment 1 flour-made food of the present invention
A, take by weighing following materials of weight proportions: 30 kilograms of bitter buckwheat flours, 27 kilograms of high gluten wheat flours, 5 kilograms of Glutens, 38 kilograms of egg pulps;
B, get bitter buckwheat flour, high gluten wheat flour, Gluten, add 1 kilogram the yeast that a step takes by weighing the raw material gross weight and mix, add egg pulp and dismiss, mix, fermented 4 hours; Described dismiss and claim beat eggs, refer to egg liquid is stirred, bleach and retrogradation to egg liquid;
C, be pressed into thick 1 millimeter thin slice with oodle maker, it is long to be cut into 2cm, little of 2 mm wides;
D, get vegetable oil and heat to 140 ℃, it is fried that time 30min, the bar that the c step is made pour in the vegetable oil refining into;
E, with 50 kilograms of maltose heat dissolve to temperature at 110 ℃, frame up stripping and slicing, cooling, packing with the bar mix of the fried system of d step.
Wherein the vegetable oil that uses of steps d is salad oil, a kind of or its miscella in soya-bean oil, rape oil, the palm oil.With maltose and the fried bar mix of d step refining, also can add dried meat floss, peanut, sesame, preserved fruit.
The preparation of embodiment 2 saqimas of the present invention
The preparation method is with embodiment 1, and wherein raw material uses and is: 10 kilograms, 37 kilograms of high gluten wheat flours, 10 kilograms of Glutens, 43 kilograms of egg pulps; The vegetable oil that uses is salad oil, a kind of or its miscella in soya-bean oil, rape oil, the palm oil.The temperature that the described maltose of e step is heated is 112 ℃, and the consumption of maltose is 50 kilograms, with maltose and the fried bar mix of d step refining, also can add dried meat floss, peanut, sesame, preserved fruit etc. and form the dissimilar saqimas different with mouthfeel.
The preparation of embodiment 3 saqimas of the present invention
The preparation method is with embodiment 1, and wherein raw material uses and is: take by weighing following materials of weight proportions: 15.8 kilograms of bitter buckwheat flours, 36.8 kilograms of high gluten wheat flours, 5.2 kilograms of Glutens, 42.2 kilograms of egg pulps; The temperature that the described maltose of e step is heated is 110 ℃, and the fried bar of the consumption of maltose and the refining of d step is equal in weight.With maltose and the fried bar mix of d step refining, also can add dried meat floss, peanut, sesame, preserved fruit etc. and form the dissimilar saqimas different with mouthfeel.
The preparation of embodiment 4 saqimas of the present invention
The preparation method is with embodiment 1, and wherein raw material uses and is: take by weighing following materials of weight proportions: 20 kilograms of bitter buckwheat flours, 30 kilograms of high gluten wheat flours, 8 kilograms of Glutens, 42 kilograms of egg pulps; The temperature that the described maltose of e step is heated is 110 ℃, and the consumption of maltose is 50 kilograms.With maltose and the fried bar mix of d step refining, also can add dried meat floss, peanut, sesame, preserved fruit etc. and form the dissimilar saqimas different with mouthfeel.
Adopt said method, select the raw material of different amounts for use, can produce the saqima of different size.
Saqima by above-mentioned raw materials and method preparation, it is improvement to traditional saqima, though bitter buckwheat is acknowledged as the food with health care in food, but its bitter taste is an insoluble problem in numerous food all the time, and bitter buckwheat face is difficult for figuration, wheaten food be difficult to overcome, the present invention is used for the traditional food saqima with bitter buckwheat face, for those of ordinary skill of the present invention, is not to be conspicuous, adopt other relevant batching, comprise high gluten wheat flour, but Gluten increases the inborn nature of bitter buckwheat face, and (having another name called maltose, is medicine to adopt maltose, be again food), use with bitter buckwheat face is auxilliary mutually, make saqima mouthfeel of the present invention good, delicate fragrance, soft moderate, long shelf-life (a year), have more health-care effect, for the consumer provides new selection.
Claims (8)
1, the preparation method of saqima is characterized in that: it is prepared by following step:
A, take by weighing following materials of weight proportions: bitter buckwheat flour 10%～30%, high gluten wheat flour 27%～47%, Gluten 5%～10%, egg pulp 38%～43%;
B, get bitter buckwheat flour, high gluten wheat flour, Gluten, add 0.1% the yeast that a step takes by weighing the raw material gross weight and mix, add egg pulp and dismiss, mix, fermented 3～4 hours;
C, be pressed into thick 0.5～1.5 millimeter thin slice, be cut into bar with oodle maker;
D, get vegetable oil and heat to 140 ℃～150 ℃, it is fried that time 30～40min, the bar that the c step is made pour in the vegetable oil refining into;
E, with maltose heat dissolve to temperature at 108～112 ℃, frame up stripping and slicing, cooling, packing with the bar mix of the fried system of d step.
2, the preparation method of saqima according to claim 1 is characterized in that, described step a is for taking by weighing the following weight proportion raw material:
Bitter buckwheat flour 10%～20%, high gluten wheat flour 30%～42%, Gluten 5%～7%, egg pulp 38%～43%.
3, the preparation method of saqima according to claim 2 is characterized in that: described step a is for taking by weighing the following weight proportion raw material:
Bitter buckwheat flour 15.8%, high gluten wheat flour 36.8%, Gluten 5.2%, egg pulp 42.2%.
4, the preparation method of saqima according to claim 1 is characterized in that: the vegetable oil that steps d is used is salad oil, a kind of or its miscella in soya-bean oil, rape oil, the palm oil.
5, the preparation method of saqima according to claim 1 is characterized in that: the temperature that the described maltose of e step is heated is 110 ℃.
6, the preparation method of saqima according to claim 1 is characterized in that: the fried bar of the consumption of e step maltose and the refining of d step is equal in weight.
7, the preparation method of saqima according to claim 1 is characterized in that: during e step bar mix that the refining of maltose and d step is fried, also add dried meat floss, peanut, sesame, preserved fruit.
8, each described method preparation of claim 1～7 and saqima.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100220830A CN100346701C (en) | 2004-03-22 | 2004-03-22 | Candied fritter and its making process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100220830A CN100346701C (en) | 2004-03-22 | 2004-03-22 | Candied fritter and its making process |
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| CN100346701C true CN100346701C (en) | 2007-11-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386949A (en) * | 2016-08-31 | 2017-02-15 | 兴化名沙食品有限公司 | Yeast caramel treats and production technology thereof |
| CN111165526A (en) * | 2020-03-08 | 2020-05-19 | 贵州问候自然食品有限公司 | Caramel treats and preparation method thereof |
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| CN101856127A (en) * | 2010-06-22 | 2010-10-13 | 西昌航飞苦荞科技发展有限公司 | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof |
| CN101983577A (en) * | 2010-10-27 | 2011-03-09 | 蔡顺荣 | Coarse grain sachima |
| CN102165985B (en) * | 2011-05-10 | 2012-10-31 | 华南理工大学 | Preparation method of high-aroma type sachima |
| CN102919315A (en) * | 2012-10-30 | 2013-02-13 | 耿卫东 | Baked-type sandwich sachima and production method of same |
| CN102870854A (en) * | 2012-10-31 | 2013-01-16 | 陈斌 | Sorghum caramel treat and preparation method thereof |
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| CN107927289A (en) * | 2017-12-15 | 2018-04-20 | 天津阿尔发保健品有限公司 | The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient |
| CN108541797A (en) * | 2018-03-30 | 2018-09-18 | 普安县舒鑫食品厂 | A kind of saqima and preparation method thereof |
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| CN1457674A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Grain food |
| CN1460416A (en) * | 2003-06-20 | 2003-12-10 | 范国乾 | Glutinous corn sagima and its production method |
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| CN1457674A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Grain food |
| CN1460416A (en) * | 2003-06-20 | 2003-12-10 | 范国乾 | Glutinous corn sagima and its production method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386949A (en) * | 2016-08-31 | 2017-02-15 | 兴化名沙食品有限公司 | Yeast caramel treats and production technology thereof |
| CN111165526A (en) * | 2020-03-08 | 2020-05-19 | 贵州问候自然食品有限公司 | Caramel treats and preparation method thereof |
| CN111165526B (en) * | 2020-03-08 | 2022-03-18 | 贵州问候自然食品有限公司 | Caramel treats and preparation method thereof |
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| CN1672525A (en) | 2005-09-28 |
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