CN101869131A - Production method for tempeh nutrient biscuit - Google Patents
Production method for tempeh nutrient biscuit Download PDFInfo
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- CN101869131A CN101869131A CN 201010201259 CN201010201259A CN101869131A CN 101869131 A CN101869131 A CN 101869131A CN 201010201259 CN201010201259 CN 201010201259 CN 201010201259 A CN201010201259 A CN 201010201259A CN 101869131 A CN101869131 A CN 101869131A
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- powder
- tempeh
- biscuit
- production method
- red shellfish
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Abstract
The invention provides a production method for a tempeh nutrient biscuit. Tempeh powder and flour are mixed in a mixer, added with sugar, oil, milk powder and other ingredients and uniformly mixed, the dough is rolled and then stamped, and after baking, oil spray, cooling and packaging are carried out. Since the tempeh powder as main material is mixed with a certain amount of flour, nutrition is complemented, and the produced tempeh nutrient biscuit contains rich edible cellulose, vitamins and a variety of trace elements. The product can be conveniently eaten, tastes good, has diversified shapes, and is suitable for both old people and children, and therefore a new approach is developed for the application of the tempeh powder in the production of nutrient healthy food.
Description
Technical field
The present invention relates to a kind of production method of red shellfish nutrient biscuit, belong to food processing technology field.
Technical background
Along with improving constantly of people's living standard, people begin to pay attention to nutrition, local flavor and the convenience of food.At present, biscuit is mainly prepared by science by wheat flour, egg, milk, white sugar, leavening agent etc., processes through baking.This food is of high nutritive value because of instant, and edible range is wide, and is subjected to people's favor.But the wheat flour biscuit is also unsatisfactory with regard to necessary for human body mineral matter and micronutrient levels.As direct be that the dough of raw material modulation is compared with the wheat flour dough with soy meal and wheat flour, have beany flavor and mouthfeel is poor, crackle often appears after moulding, influenced the outward appearance and the quality of finished product biscuit.
Summary of the invention
For addressing the above problem, the invention provides a kind of production method of red shellfish nutrient biscuit, red shellfish powder and the flour made through fermentation, abrasive dust, drying with soybean are the red shellfish nutrient biscuit of main material production, free from beany flavor, instant, mouthfeel are good, and nutriment is the absorption of human body of quilt easily, have good commodity, be a kind ofly be of high nutritive value, novel foodstuff with health role.
The present invention is by such realization.The amount of getting (being weight portion) by the raw material of component: red shellfish powder: 10～15%, flour: 40～50%, Icing Sugar: 6～10%, milk powder: 6～8%, palm oil: 2～4%, malt sugar: 2～4%, phosphatide: 0.5～1%, spices 1～2%, carbonic hydroammonium: 0.5～2%, water: 25～35%.Red shellfish powder and flour are added water stir in mixer, add sugar, wet goods auxiliary material simultaneously, dough is modulated to cleansing phase, the backlash of dough rolling is printed as type obtains the biscuit green compact, cooling packing is finished product after baking in 200～260 ℃, 8～10 minutes is ripe.
This has the beneficial effect of obtaining:
1, utilize in the nutrient biscuit that red shellfish makes, the beany flavor, the nutrition that have overcome the common soybeans powder are difficult for deficiencies such as absorption.
2, staple food flour and red shellfish powder are arranged in pairs or groups, be of high nutritive value, be rich in abundant string, help gastrointestinal peristalsis, promote nutritional labeling to digest and assimilate balanced nutritious structure.
3, the red shellfish biscuit that makes is a kind of high protein, low heat energy, is rich in the health care food of vitamin, lecithin and unrighted acid.
4, red shellfish nutrient biscuit has promoted the technology content based on Biscuits food, has increased the kind and the product market competitiveness of red shellfish food, has improved the utilization rate and the added value of product of soybean resource.
The specific embodiment
The specific embodiment of the production method of a kind of red shellfish nutrient biscuit of the present invention is described with Figure of description below:
According to the following listed material of getting: flour: 42%, red shellfish powder: 10%, Icing Sugar: 6%, palm oil: 3%, milk powder: 8%, malt sugar: 2%, phosphatide: 1%, fragrant Chinese catalpa material tax 1.5%, carbonic hydroammonium: 1%, water: 25%.With red shellfish powder, palm oil, the good bicarbonate of malt sugar, hydrolysis by etc. raw material stir with dough mill, add flour again, in dough mixing machine, be modulated into dough, after dough stirring maturation reaches cleansing phase, leaves standstill 15 minutes, the dough that modulates is obtained the biscuit green compact through stacked, calendering, moulding; Again green compact are obtained ripe biscuit after tunnel oven baking, oven temperatures was controlled at 200 ℃, 5 minutes, change into afterwards 260 ℃ 3 minutes.Baking oven is after cooling packing can obtain finished product.
Claims (3)
1. the production method of a red shellfish nutrient biscuit, its thing is levied and is: the amount of getting of various raw materials in the product (weight portion) is respectively: red shellfish powder is 10～15%, flour is 46～50%, and Icing Sugar is 6～10%, and palm oil is 2～4%, milk powder is 6～8%, malt sugar is 2～4%, and phosphatide is 0.5～1%, and fragrant Chinese catalpa material is 1～3%, carbonic hydroammonium is 0.5～2%, and water is 25～35%; Earlier red shellfish powder and flour are added water and in mixer, stir, add sugar, wet goods auxiliary material simultaneously, dough is modulated to cleansing phase, the backlash of dough rolling is printed as type obtains the biscuit green compact, cool off through baking and obtain finished product.
2. weigh the production method of 1 described a kind of red shellfish nutrient biscuit according to right, its thing is levied and is: add the red shellfish powder of making through fermented soybean in product.
3. weigh the production method of 1 described a kind of red shellfish nutrient biscuit according to right, its thing is levied and is: the baking temperature of biscuit is 200～260 ℃, and the time is 8～10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010201259 CN101869131A (en) | 2010-06-08 | 2010-06-08 | Production method for tempeh nutrient biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010201259 CN101869131A (en) | 2010-06-08 | 2010-06-08 | Production method for tempeh nutrient biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101869131A true CN101869131A (en) | 2010-10-27 |
Family
ID=42994361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010201259 Pending CN101869131A (en) | 2010-06-08 | 2010-06-08 | Production method for tempeh nutrient biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869131A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535409A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Nutritious biscuit and processing method thereof |
| CN107410504A (en) * | 2016-05-23 | 2017-12-01 | 袁维理 | Its shellfish milk（Powder） |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263715A (en) * | 2000-01-31 | 2000-08-23 | 顾东风 | Soybean protein crackers |
| CN1714654A (en) * | 2004-06-28 | 2006-01-04 | 于永鹏 | Bean powder protein biscuit and its preparing method |
-
2010
- 2010-06-08 CN CN 201010201259 patent/CN101869131A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263715A (en) * | 2000-01-31 | 2000-08-23 | 顾东风 | Soybean protein crackers |
| CN1714654A (en) * | 2004-06-28 | 2006-01-04 | 于永鹏 | Bean powder protein biscuit and its preparing method |
Non-Patent Citations (3)
| Title |
|---|
| 《中国乡镇企业信息》 19960430 无 丹贝(Tempe)粉宝 第19页 1～3 , 第4期 2 * |
| 《安徽农业技术师范学院学报》 19950331 吴定 丹贝发酵食品研究进展 第7～11页 1～3 第9卷, 第1期 2 * |
| 《科技通报》 20090131 兰菲等 丹贝(Tempe)发酵过程中的成分变化及其功能性 第61页第1段，第65页第1～2段 1～3 第25卷, 第1期 2 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535409A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Nutritious biscuit and processing method thereof |
| CN107410504A (en) * | 2016-05-23 | 2017-12-01 | 袁维理 | Its shellfish milk（Powder） |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101027 |