CN101006843A - A wild vegetable cake - Google Patents

Abstract

The invention relates to a process for producing biscuit food, in particular cakes containing potherb, calculated by weight ratio, the constituents of the raw material include flour 250-300 parts, salad oil 40-50 parts, table salt 4-5 parts, ammonium bicarbonate 1-2 part, sugar 40-50 parts, potherb 30-50 parts, the producing process consists of modulating into flour dough with 40-50 parts of water, modeling and baking. By employing low-temperature baking technology and pure natural nutrients, the invention can achieve high nutritive value, and meet the psychological demands for consumers.

Description

A kind of wild vegetable cake

Technical field

The present invention relates to the processing and manufacturing of biscuit, the preparation method of specifically a kind of hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn 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 wild vegetable 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 wild vegetable cake is counted by weight, and its raw material consists of, flour 250-300 part, salad oil 40-50 part, salt 4-5 part, carbon ammonium 1-2 part, sugared 40-50 part, hill dish 30-50 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 hill dish utilizes ultrafine crusher that the hill dish is ground into juice before being modulated into dough.

The present invention has following advantage:

1. mouthfeel is good.Hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.) the high coarse mouthfeel of fiber content, the present invention adopts the ultramicro grinding cell wall breaking technology, thereby vegetables are destroyed vegetable fibers completely fibrocellular Dissolve things inside is discharged, thereby solve the sensation of vegetable fibers coarse mouthfeel, the local flavor that keeps hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.) simultaneously, increase the nutritive value of vegetables, made the consumer more acceptant, and helped the human consumption absorption.

2. be rich in and enrich fiber, be easy to digest and assimilate.The present invention uses the hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.) of northern area, the taste of product has tangible hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.) local flavor, and do not use any food additives and essence, thereby broken away from the junk food ranks, and contained a large amount of vitamin and other trace element in the hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.).

3. 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 hill dish (thorn tender bud, Da Ye celery, fiddlehead, ram's horn etc.).

In a word, hill dish of the present invention (thorn tender bud, Da Ye celery, fiddlehead, ram's horn 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 natural nutrition cake.Can satisfy fashional consumption person's psychological needs.

The specific embodiment

The technological process of production: fresh wild herb → ultra-fine grinding → hill puree juice → flour, sugar, oil → batching → accent face → moulding → baking → cooling → arrangement → packing → finished product

1, selects high-quality fresh wild herb (requiring does not have the phenomenon that rots, and the fresh wild of no insect pest is dredged dish), obtain the quality vegetables raw material for standby through screening and removing impurities;

2, utilize ultrafine crusher that the hill dish is ground into juice;

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

Icing Sugar: require to use white granulated sugar, physical and chemical index requires: moisture≤0.06%, impurity≤20mg/kg;

Oil: require to use soybean salad oil, moisture and volatile matter content≤0.1%; Acid value≤0.3mg KOH/g; Smoke point 〉=220 ℃; Refrigerate 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%; Ash content＜0.55%;

Malt sugar: i.e. malt syrup, color and luster is colourless or little yellow, limpid, transparent, visible impurity fragrance of no naked eyes and flavour: do not have and smell sweet taste gentleness, free from extraneous odour.Dry: 69.5-84%.

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Sugar	Water	Fresh wild herb
								Wild vegetable cake	250-300	40-50	4-5	1-2	40-50	40-50	30-50

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
	Wild vegetable cake	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 cm	Tare weight g	Cake embryo spacing cm	The moulding requirement
					Wild vegetable cake	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 %
							Wild vegetable cake	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 wild vegetable cake

1, transfers face operation (kg/ pot)

1) the fiddlehead dish of selecting for use fresh nothing to rot is removed impurity and his foreign matter thereof, and 30 kilograms of weighings are standby;

2) load weighted fiddlehead is dropped into ultrafine crusher and be ground into juice;

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) gram salt is done in weighing 5, mixes according to 1: 8 ratio with 30 ℃ of warm water, and constantly is stirred to the abundant hydrolysis of salt, and is 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 refrigerates clear more than 5.5 hours at 0 ℃) 40 dried grams, add the good salt solution of hydrolysis again;

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, 40 kilograms of white granulated sugars continue to stir 30 minutes, 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 sugar-free vegetables	165	160	170	168	170	165	145									140

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.

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 186 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 50.5 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 4.55%, is 45.5 kg/ton thereby draw distributive value.In the middle of canvas, get 10 pages of biscuits before the oil spout, be weighed as the W348.6 gram, the 10 pages of biscuits of having weighed then are weighed as the W450.9 gram after being placed on the outside oil spout, 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 4.52 %, and distributive value is 45.2 kg/ton.Get 10 pages of biscuits from the canvas outside before the oil spout, the W5 that weighs is 48.2 grams, the W6 that weighs after the oil spout outside the 10 pages of biscuits of having weighed then are placed on is 50.6 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 4.74%, and distributive value is 47.4 kg/ton.Average fuel injection rate U is (U1+U2+U3)/3=4.60%, and average distributive value is 46.0 kg/ton.

Embodiment 2

Difference from Example 1, raw material fiddlehead wherein adopt thorn tender bud to substitute.

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Sugar	Water	Thorn tender bud
								Wild vegetable cake	250	40	4	1.5	45	40	30

The temperature of adjusting 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 sugar-free vegetables	160	165	175	170	175	170	150									155

Embodiment 3

Difference from Example 1, raw material fiddlehead wherein adopt the Da Ye celery to substitute.

The standard that feeds intake (kg/ pot)

Kind	Flour	Salad oil	Salt	The carbon ammonium	Sugar	Water	The Da Ye celery
								Wild vegetable cake	300	45	5	2	50	40	35

The temperature of adjusting 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 sugar-free vegetables	165	170	178	175	175	170	150									155

Claims (3)

1. wild 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 4-5 part, carbon ammonium 1-2 part, sugared 40-50 part, hill dish 30-50 part is modulated into tack-free dough with 40-50 part water, moulding after the baking process.

2. according to the described wild 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 wild vegetable cake of claim 1, it is characterized in that: described hill dish utilizes ultrafine crusher that the hill dish is ground into juice before being modulated into dough.