CN101006837A - A low-sugar vegetable cake - Google Patents

Abstract

The invention discloses a low sugar vegetable cake comprising wherein the raw material include the following constituents (by weight portion): flour 250-300 parts, salad oil 40-50 parts, table salt 5-6 parts, ammonium bicarbonate 1-1.5 parts, malt sugar syrup 20-30 parts, fresh vegetable 50-60 parts, water 40-50 parts.

Description

A kind of low-sugar vegetable cake

Technical field

The present invention relates to the processing and manufacturing of biscuit, the preparation method of specifically a kind of low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.) cake.

Background technology

Existing biscuit cooperates other certain auxiliary material and food additives by the face sugar and oil substantially, high-temperature baking (temperature usually require at 180-250 ℃) can destroy nutrient composition in raw materials (as vitamin etc.), it is rotten to cause nutriment to decompose, even can produce noxious material, may jeopardize health, because the actual nutritive value that it does not consider biscuit is decided to be junk food by the international food tissue.The nutrition epoch pursuing nutrient health are difficult to satisfy consumer's consumption demand, at the consumer existing biscuit are tending towards the psychology be weary of day by day, and in order to better meet consumer demand, the exploitation of therefore accelerating nutrient biscuit is the demand in epoch.

Summary of the invention

The object of the present invention is to provide a kind of end sugar vegetables cake that is of high nutritive value, is easy to digest and assimilate.

For achieving the above object, the technical solution used in the present invention is:

A kind of low-sugar vegetable cake is counted by weight, and its raw material consists of, flour 250-300 part, salad oil 40-50 part, malt syrup 20-30 part, salt 5-6 part, carbon ammonium 1-1.5 part, fresh vegetables 50-60 part is modulated into tack-free dough with 40-50 part water, moulding after the baking process.

Described baking temperature is 80-179 ℃, and stoving time is the 6-10 branch; Described fresh vegetables utilizes ultrafine crusher that grates vegetables is become juice before being modulated into dough.

The present invention has following advantage:

1. mouthfeel is good.The coarse mouthfeel of vegetables (tomato, celery, caraway, spinach, pumpkin etc.) fiber, the present invention adopts superfine technique, thereby vegetable fibers destroyed completely fibrocellular Dissolve things inside is discharged, solve the sensation of low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.) cake coarse mouthfeel, the local flavor that keeps low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.) cake simultaneously, make the consumer more acceptant, and help the human consumption absorption.

2. nutritious.Because existing biscuit all is to use high-temperature baking, and high-temperature baking can destroy nutrient composition in raw materials, even can produce noxious material; So the high-temperature baking technology that the present invention discards tradition, the application of cold temperature baking technology, thus make complete being retained in the product of nutritional labeling of low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.).

3. be rich in and enrich fiber, be easy to digest and assimilate.The low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.) that product of the present invention uses the northern area of China to produce, so the taste of this product has tangible low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.) local flavor, and do not use any food additives and essence, thereby the junk food ranks have been broken away from, and contain a large amount of vitamin and other trace element in the low-sugar vegetable (tomato, celery, caraway, spinach, pumpkin etc.), help human consumption and absorb.

In a word, low-sugar vegetable of the present invention (tomato, celery, caraway, spinach, pumpkin etc.) nutrition cake adopts the roasted technical merit of advanced low temperature, utilize the full-natural nutritive material, adopt superfine technique to produce simultaneously, it is of high nutritive value, and is rich in to enrich fiber, is beneficial to gastrointestinal peristalsis, be easy to digest and assimilate, belong to first-class vegetable nutrient cake; Can satisfy fashional consumption person's psychological needs.

The specific embodiment

The technological process of production: vegetables → ultra-fine grinding → vegetables juice → flour, oil → batching → accent face → moulding → baking → cooling → arrangement → packing → finished product.

1, selects quality vegetables (requiring does not have the phenomenon that rots, the fresh green vegetables of non agricultural chemical residuum), obtain the quality vegetables raw material for standby through screening and removing impurities;

2, utilize ultrafine crusher that grates vegetables is become juice;

3, high-quality dietary vegetable juice and face, sugar, other supplementary materials of wet goods are modulated into dough with dough mill;

Oil: require to use soybean salad oil, physical and chemical index requires: moisture and volatile matter content≤0.1%; Acid value≤0.3mg KOH/g; Smoke point 〉=220 ℃; Freezing requirement of experiment refrigerates clear more than 5.5 hours at 0 ℃.

Flour: pink colour, bran star:, stop low mark by material standard sample control test.; Fineness degree CB42 number sieve all passes through; Moisture≤14%; Gluten value 24-30%; Inspect ash content＜0.55% by random samples;

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Malt syrup	Water	Fresh vegetables
								Low-sugar vegetable cake	250-300	40-50	5-6	1-1.5	20-30	40-50	50-60

4, the dough process lamination machine that modulates rolling repeatedly obtains intact musculus cutaneus, enters make-up machine; (" hundred get " the board biscuit that adopts Guangdong Province's Yangjiang City biscuit instrument factory to produce produces complete equipment)

5, the musculus cutaneus that obtains of rolling obtains qualified biscuit through the roll-forming of make-up machine and gives birth to embryo;

6, biscuit is given birth to embryo obtains maturation through the baking of baking oven biscuit;

Furnace temperature requires:

The name of an article	One district		Two districts		Three districts		Four districts
									The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added
	Low-sugar vegetable	160-170	155-165	150-165	140-150	160-179	150-170	150-160									135-150

7, the biscuit after the baking need carry out surface treatment (oil spout), and surface treated biscuit temperature still is higher, need cool off.

8, biscuit cooling back is put in order by reason cake machine, obtains orderly biscuit;

The name of an article	Single page length	Tare weight g	Cake embryo spacing cm	The moulding requirement
					Low-sugar vegetable	4.5	5.5-6.0	0.5-1	Cake embryo uniformity, indeformable, magnetic tape trailer crust, decorative pattern are not clear

Technical parameter requires:

The name of an article	Speed of a motor vehicle page or leaf/minute	Grammes per square metre g	Rise and send out degree cm	Number of pages	Distributive value kg/T	Moisture %
							Low-sugar vegetable	180-190	150	15-16	28-30	45-50	1.2-2.5

(" hundred get " the board biscuit that adopts Guangdong Province's Yangjiang City biscuit instrument factory to produce produces complete equipment)

Embodiment 1 low-sugar vegetable cake

1, transfers face operation (kg/ pot)

1) the fresh spinach of selecting for use fresh nothing to rot is removed impurity and his foreign matter thereof, and 50 kilograms of weighings are standby;

2) load weighted fresh vegetables being dropped into ultrafine crusher pulverizes;

3) weighing 1 kg of carbon ammonium (edible ammonium bicarbonate) mixes according to 1: 3 ratio with 30 ℃ of warm water, and constantly is stirred to the abundant hydrolysis of carbon ammonium, and is standby;

4) 5 kilograms of salt of weighing mix according to 1: 8 ratio with 30 ℃ of warm water, and constantly are stirred to the abundant hydrolysis of salt, and are standby;

5) carbon ammonium that hydrolysis is good add and the face pot in, add salad oil (soybean salad oil, physical and chemical index requirement: moisture and volatile matter content≤0.1% simultaneously; Acid value≤0.3mg KOH/g; Smoke point 〉=220 ℃; Freezing requirement of experiment is at 0 ℃ of refrigeration clear more than 5.5 hours) 40 kilograms, add the good salt solution of hydrolysis again; 25 kilograms of malt sugars (be malt syrup, color and luster is colourless or little yellow, limpid, transparent, the visible impurity of no naked eyes, nothing is smelt, sweet taste gentleness, free from extraneous odour, dry matter weight 69.5-84%).

6) the vegetables juice of ultra-fine grinding is added and the face pot in, carbon ammonium that hydrolysis is good slowly stirs;

7) treat back adding face (the single-minded powder) 250 kilograms that stir such as vegetables juice, salad oil, carbon ammonium, continue to stir, stir ripe (tack-free) until dough;

8) leave standstill 10 minutes behind the dough maturity to eliminate the dough internal stress.

2, molding procedure

1) will take off the face car and be pushed into the skip appropriate location after, the face pot is overturn gently, with face pour into take off in the face car after, skip is recovered normal, face is divided into homogeneous bulky, drop into feeding hopper;

2) adjust upper and lower roll, guarantee that canvas works well, adjust the rotating speed of each roll then, enter make-up machine.

3) the cake embryo occurs, weighing cake embryo grammes per square metre at this moment is 6.0 grams.

4) after the single page of cake embryo, grammes per square metre, distance all reach standard, enter the gap bridge canvas and go into stove, this moment, whole molding procedure was finished.

3, the operation of coming out of the stove

1), adjusting each temperature of distinguishing of body of heater is:

The name of an article	One district		Two districts		Three districts		Four districts
									The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added
	The spinach cake	160	159	140	130	135	145	160									150

2), biscuit takes out biscuit after advancing stove in the peep hole in one, two, three districts, observe biscuit rise send out, color and luster, moisture size etc., can not touch when observing special circumstances around the burner hearth in time notice operation advanced processing when noting sampling and avoid making the bigger loss in city.

3), open gap bridge guipure, oil-injection machine, cooling line transportation canvas, be convenient to the biscuit transportation.Gap bridge guipure registration position 20.8, oil-injection machine registration 19.5, cooling line transportation canvas registration 20.5.

4) observe biscuit color and luster, form and every index such as following table after, biscuit is come out of the stove:

Form	Profile is complete, and decorative pattern is clear, and thickness is even substantially, does not shrink, and is indeformable, non-foaming, and bigger or more concave bottom must not be arranged.
		Color and luster	Be golden yellow, color and luster is even substantially, white phenomenon.
Flavour and mouthfeel	Have the due fragrance of this kind, the surface is glossy, no white powder, no overfocus, the white phenomenon of mistake, free from extraneous odour.The crisp exquisiteness of mouthfeel does not stick to one's teeth
		Tissue	Section structure is cellular, and is fine and closely woven, no macroscopic void
Impurity	No greasy dirt, no foreign matter

5), utilize Chronograph to measure the biscuit speed of a motor vehicle, measurement result is 185 pages/minute.

6), utilizing accuracy is electronic scale weighing 150 gram, 29 pages of 1 gram.

7), divide relatively according to transportation canvas position in, in, outer three groups.Get 10 pages of biscuits from the canvas inner edge before the oil spout, the W1 that weighs is 48.2 grams, the W2 that weighs after the oil spout outside the 10 pages of biscuits of having weighed then are placed on is 50.1 grams, adopt formula, weight W 2 after fuel injection rate=(the preceding weight W 1 of weight W 2-oil spout after the oil spout)/oil spout, recording fuel injection rate U1 is 3.79%, is 37.9 kg/ton thereby draw distributive value.In the middle of canvas, get 10 pages of biscuits before the oil spout, being weighed as W3 is 47.0 grams, being weighed as W4 outside the 10 pages of biscuits of having weighed then are placed on after the oil spout is 50.2 grams, adopt formula, weight W 4 after fuel injection rate=(the preceding weight W 3 of weight W 4-oil spout after the oil spout)/oil spout, recording fuel injection rate U2 is 63.7%, and distributive value is 63.7 kg/ton.Get 10 pages of biscuits from the canvas outside before the oil spout, the W5 that weighs is 47.6 grams, the W6 that weighs after the oil spout outside the 10 pages of biscuits of having weighed then are placed on is 49.8 grams, adopt formula, weight W 6 after fuel injection rate=(the preceding weight W 5 of weight W 6-oil spout after the oil spout)/oil spout, recording fuel injection rate U3 is 4.42%, and distributive value is 44.2 kg/ton.Average fuel injection rate U is (U1+U2+U3)/3=4.86%, and average distributive value is 48.6 kg/ton.

Embodiment 2

Difference from Example 1, raw material spinach wherein adopt pumpkin to substitute.

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Malt syrup	Water	Pumpkin
								Pumpkin pie	250	40	5	1.5	20	40	50

The temperature in each district of body of heater is:

The name of an article	One district		Two districts		Three districts		Four districts
									The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added
	Pumpkin pie	165	160	170	175	175	160	160									150

Embodiment 3

Difference from Example 1, raw material spinach wherein adopt tomato to substitute.

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Malt syrup	Water	Tomato
								The tomato cake	250	45	5	1	25	40	55

The temperature in each district of body of heater is:

The name of an article	One district		Two districts		Three districts		Four districts
									The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added	The face fire	The fire in a stove before fuel is added
	The tomato cake	160	165	178	175	175	160	160									150

Claims (3)

1. low-sugar vegetable cake is characterized in that: meter by weight, and its raw material consists of, flour 250-300 part, salad oil 40-50 part, salt 5-6 part, carbon ammonium 1-1.5 part, fresh vegetables 50-60 part is modulated into tack-free dough with 40-50 part water, moulding after the baking process.

2. according to the described low-sugar vegetable cake of claim 1, it is characterized in that: described baking temperature is 80-179 ℃, and stoving time is the 6-10 branch.

3. according to the described low-sugar vegetable cake of claim 1, it is characterized in that: described fresh vegetables utilizes ultrafine crusher that grates vegetables is become juice before being modulated into dough.