CN102511532A - Waxy wheat flour baked food with rich vegetable cellulose and making method of waxy wheat flour baked food with rich vegetable cellulose - Google Patents
Waxy wheat flour baked food with rich vegetable cellulose and making method of waxy wheat flour baked food with rich vegetable cellulose Download PDFInfo
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- CN102511532A CN102511532A CN2011104231567A CN201110423156A CN102511532A CN 102511532 A CN102511532 A CN 102511532A CN 2011104231567 A CN2011104231567 A CN 2011104231567A CN 201110423156 A CN201110423156 A CN 201110423156A CN 102511532 A CN102511532 A CN 102511532A
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Abstract
The invention relates to waxy wheat flour baked food with rich vegetable cellulose and a making method of waxy wheat flour baked food with rich vegetable cellulose. The making method includes steps: screening waxy wheat flour and powdered sugar, pouring into a mixing tank and mixing well; adding beaten egg and water, mixing well with an eggbeater at the low speed to obtain liquid mixture; adding vegetable oil, continuing to mix, and fully mixing the vegetable oil with the liquid mixture; cleaning, blanching and breaking vegetable, adding into the liquid mixture, and mixing well; adding mixed material into a biscuit mould for formation, and placing the material into a baking tray to form any shape; and baking, cooling and packaging to obtain the waxy wheat flour baked food with rich vegetable cellulose. The waxy wheat flour baked food with rich vegetable cellulose made of the waxy wheat flour and the vegetable is crispy, has different vegetable flavors and colors, and is rich in vegetable cellulose. The waxy wheat flour baked food made of the waxy wheat flour has the unique structure, and comprehensive use of the waxy wheat flour is widened. Adding the vegetable not only can improve nutritional properties of the food and make the food colorful, but also reduces waste caused by improper transport and storage of vegetables.
Description
Technical field
The present invention relates to a kind of glutinous flour bakery and manufacturing approach thereof that is rich in vegetable cellulose, belong to food processing technology field.
Background technology
Glutinous wheat is the new varieties that developed in recent years.Compare with common wheat; Only contain seldom or do not contain amylose in the glutinous wheat starch; Thereby make glutinous flour have unique physicochemical property; For example the gel characteristic of its starch and the characteristic etc. of bringing back to life can change the physics and the rheological properties of dough, thereby give the food of making some special texture structure characteristics., be mainly used in the Flour product such as noodles, steamed bun, boiled dumpling at present, with through delaying the shelf life that starch retrogradation prolongs product for the utilization of glutinous flour.But its application in bakery almost still is a blank out.Therefore, exploitation is the bakery of primary raw material with glutinous flour, not only can give special local flavor of product and matter structure, and help enlarging the comprehensive utilization of glutinous flour.
Vegetables are one of food that must not lack during people live.The nutrition of vegetables can not be underestimated.As everyone knows, vegetables not only contain necessary multivitamin of human body and mineral matter, also contain abundant trace element, carbohydrate and cellulose etc.Cellulose that vegetables provided and crude fibre are that the human body growth metabolism is necessary.China's vegetables aboundresources, of a great variety.But because vegetables are not easy to transportation and preservation, the loss that causes thus is very big.Vegetables are applied to the production of bakery, can improve the nutritive peculiarity of product on the one hand; Also help on the other hand reducing because the vegetables transportation waste that preservation brought.
Summary of the invention
The purpose of this invention is to provide a kind of with glutinous flour and vegetables be raw material crisp, fragrant and pleasant to taste, have different vegetable local flavor and a color and luster; And being rich in the novel glutinous flour bakery and the manufacturing approach thereof of vegetable cellulose, is raw material with glutinous flour, gives product unique matter structure; Enlarge the comprehensive utilization of glutinous flour; And the interpolation of vegetable raw-material not only can increase the nutritive peculiarity of product, gives product various color, also reduces simultaneously because the improper waste that brings of vegetables transportation preservation.
According to technical scheme provided by the invention; A kind of glutinous flour bakery that is rich in vegetable cellulose; Characteristic is; Comprise following component, the component ratio is counted by weight: 15～30 parts of glutinous flours, 10～20 parts of Icing Sugar, 8～20 parts of egg white solutions, 10～15 parts in water, 5～15 parts of vegetable oil, 25～40 parts of vegetables, 0.5～2 part of salt, 0.2～1.5 part of sodium glutamate, plain 0.2～1.5 part of pungent, 0.02～1 part of flavoring essence, 0.02～1 part of yeast extract, 0.02～1 part of emulsifying agent; 0.01～0.05 part of anti-oxidant;
Get glutinous flour and Icing Sugar and sieve, pour in a mixing bowl and mix; Add egg white solution and water then, become uniform liquefied mixture with the egg-whisk stirring at low speed; Add vegetable oil again, continue to stir, vegetable oil and liquefied mixture are fully merged; Then with vegetables clean, blanching, smash after, add in the admixed liquid mixture, mix; Get the material that mixes, add the Biscuit mold moulding, or wholely in baking tray be arbitrary shape; Cure then, cool off, pack, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
Said vegetables are fresh vegetables or the refrigerated vegetables that thaw, comprise Chinese cabbage, cucumber, cabbage, little green vegetables, celery, spinach, carrot, capsicum etc.
The present invention also protects a kind of manufacturing approach that is rich in the glutinous flour bakery of vegetable cellulose, and characteristic is, may further comprise the steps, and the component ratio is counted by weight:
(1) gets 15～30 portions of glutinous flours and 10～20 portions of Icing Sugar are crossed 20 mesh sieves, pour in a mixing bowl to mix;
(2) in step (1) powder, add 8～20 parts of egg white solutions and 10～15 parts of water, become uniform liquefied mixture with egg-whisk stirring at low speed (80～180 rev/mins, 1～3 minute);
(3) in above-mentioned liquefied mixture, add 5～15 parts of vegetable oil again, continue to stir (80～180 rev/mins, 3～8 minutes), vegetable oil and liquefied mixture are fully merged;
(4) get 25～40 portions of fresh vegetables or thaw after refrigerated vegetables clean, blanching (90～100 ℃, 5～15 minutes), smash (10000～25000 rev/mins, 1～3 minute) after, add in the said mixture of step (3), mix and be pastel;
(5) get pastel in the step (4), add in the Biscuit mold and carry out moulding, or wholely in baking tray be arbitrary shape;
(6) cure (fire is 150～180 ℃ up and down, 15～20 minutes), cooling, packing at last, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
The present invention compares with existing procucts and has the following advantages: the present invention is that raw material is made a kind of glutinous flour bakery that is rich in vegetable cellulose with glutinous flour and vegetables, and it is crisp, fragrant and pleasant to taste, have different vegetable local flavor and color and luster, and is rich in vegetable cellulose; With glutinous flour is raw material, gives product unique matter structure, enlarges the comprehensive utilization of glutinous flour; And the interpolation of vegetable raw-material not only can increase the nutritive peculiarity of product, gives product various color, also reduces simultaneously because the improper waste that brings of vegetables transportation preservation.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Employed vegetables are fresh or freezing vegetables among the present invention, comprise Chinese cabbage, cucumber, cabbage, little green vegetables, celery, spinach, carrot, capsicum etc.
This method is carried out sterilising and enzyme inactivating through blanching to vegetables, makes vegetables can keep original color preferably; Through the use of emulsifying agent, vegetable oil and water melt mutually in promoting to fill a prescription, and improve the quality and the mouthfeel of product; Be used for suppressing the oxidation of vegetable oil composition in depositing process in the formula for a product through making of anti-oxidant, prolong shelf life of products.
Embodiment one:
Get 15 parts of glutinous flours, 20 parts of Icing Sugar, 12.5 parts of egg white solutions, 10 parts in water, 10 parts of vegetable oil, 30 parts in fresh Chinese cabbage, 0.5 part of salt, 0.5 part of sodium glutamate, plain 0.9 part of pungent, 0.04 part of flavoring essence, 0.03 part of yeast extract, 0.5 part of emulsifying agent in the embodiment of the invention; 0.03 part of anti-oxidant.
Among the present invention, get 15 portions of glutinous flours and 20 portions of Icing Sugar are crossed 20 mesh sieves, pour in a mixing bowl to mix; Add 12.5 parts of egg white solutions and 10 parts of water then, became uniform liquefied mixture in 5 minutes with egg-whisk stirring at low speed (80 rev/mins); Add 10 parts of vegetable oil again, continue to stir (100 rev/mins) 5 minutes, vegetable oil and liquefied mixture are fully merged; Get that fresh Chinese cabbage is cleaned, blanching (90 ℃, 10 minutes), smash (100000 rev/mins, 3 minutes) after, add in the said mixture, mix and be pastel; Last pastel adds in the Biscuit mold and carries out moulding, or wholely in baking tray is arbitrary shape; Through curing (fire is 180 ℃ up and down, 15 minutes), cooling, packing, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
Embodiment two:
Get 30 parts of glutinous flours, 10 parts of Icing Sugar, 17.7 parts of egg white solutions, 10 parts in water, 5 parts of vegetable oil, 0.2 part of 0.5 part of 25 parts of freezing cucumber, salt, sodium glutamate thawing, plain 0.5 part of pungent, 0.2 part of flavoring essence, 0.5 part of yeast extract, 0.39 part of emulsifying agent in the embodiment of the invention; 0.01 part of anti-oxidant.
Among the present invention, get 30 portions of glutinous flours and 10 portions of Icing Sugar are crossed 20 mesh sieves, pour in a mixing bowl to mix; Add 17.7 parts of egg white solutions and 10 parts of water then, became uniform liquefied mixture in 4 minutes with egg-whisk stirring at low speed (120 rev/mins); Add 5 parts of vegetable oil again, continue to stir (120 rev/mins) 4 minutes, vegetable oil and liquefied mixture are fully merged; Get that the freezing cucumber of thawing is cleaned, blanching (100 ℃, 7 minutes), smash (20000 rev/mins, 1.5 minutes) after, add in the said mixture, mix and be pastel; Get pastel at last, add in the Biscuit mold and carry out moulding, or wholely in baking tray be arbitrary shape; Through curing (fire is 170 ℃ up and down, 16 minutes), cooling, packing, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
Embodiment three:
Get 20 parts of glutinous flours, 10 parts of Icing Sugar, 8 parts of egg white solutions, 12 parts in water, 6.5 parts of vegetable oil, 40 parts of fresh chillis, 1 part of salt, 0.5 part of sodium glutamate, plain 0.7 part of pungent, 0.5 part of flavoring essence, 0.07 part of yeast extract, 0.7 part of emulsifying agent in the embodiment of the invention; 0.03 part of anti-oxidant.
Among the present invention, get 20 portions of glutinous flours and 10 portions of Icing Sugar are crossed 20 mesh sieves, pour in a mixing bowl to mix; Add 8 parts of egg white solutions and 12 parts of water then, became uniform liquefied mixture in 2 minutes with egg-whisk stirring at low speed (180 rev/mins); Add 6.5 parts of vegetable oil again, continue to stir (180 rev/mins) 4 minutes, vegetable oil and liquefied mixture are fully merged; Get that fresh chilli cleans, blanching (100 ℃, 5 minutes), smash (25000 rev/mins, 1 minute) after, add in the said mixture, mix and be pastel; Get pastel at last, add in the Biscuit mold and carry out moulding, or wholely in baking tray be arbitrary shape; Through curing (fire is 175 ℃ up and down, 17 minutes), cooling, packing, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
That the glutinous flour bakery of making by above-mentioned three Example formulations and production technology that is rich in vegetable cellulose has is crisp, fragrant and pleasant to taste, be rich in cellulose; With characteristics such as unique flavors; For people provide a novel glutinous wheat and vegetable food, enlarged the comprehensive utilization of glutinous flour and vegetables resource simultaneously.
Claims (3)
1. glutinous flour bakery that is rich in vegetable cellulose; Characteristic is; Comprise following component, the component ratio is counted by weight: 15～30 parts of glutinous flours, 10～20 parts of Icing Sugar, 8～20 parts of egg white solutions, 10～15 parts in water, 5～15 parts of vegetable oil, 25～40 parts of vegetables, 0.5～2 part of salt, 0.2～1.5 part of sodium glutamate, plain 0.2～1.5 part of pungent, 0.02～1 part of flavoring essence, 0.02～1 part of yeast extract, 0.02～1 part of emulsifying agent; 0.01～0.05 part of anti-oxidant;
Get glutinous flour and Icing Sugar and sieve, pour in a mixing bowl and mix; Add egg white solution and water then, become uniform liquefied mixture with the egg-whisk stirring at low speed; Add vegetable oil again, continue to stir, vegetable oil and liquefied mixture are fully merged; Then with vegetables clean, blanching, smash after, add in the admixed liquid mixture, mix; Get the material that mixes, add the Biscuit mold moulding, or wholely in baking tray be arbitrary shape; Cure then, cool off, pack, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
2. as 1 described a kind of glutinous flour bakery that is rich in vegetable cellulose, it is characterized in that: said vegetables are fresh vegetables or the refrigerated vegetables that thaw, comprise Chinese cabbage, cucumber, cabbage, little green vegetables, celery, spinach, carrot, capsicum etc.
3. a manufacturing approach that is rich in the glutinous flour bakery of vegetable cellulose is characterized in that, may further comprise the steps, the component ratio is counted by weight:
(1) gets 15～30 portions of glutinous flours and 10～20 portions of Icing Sugar are crossed 20 mesh sieves, pour in a mixing bowl to mix;
(2) in step (1) powder, add 8～20 parts of egg white solutions and 10～15 parts of water, become uniform liquefied mixture with egg-whisk stirring at low speed (80～180 rev/mins, 1～3 minute);
(3) in above-mentioned liquefied mixture, add 5～15 parts of vegetable oil again, continue to stir (80～180 rev/mins, 3～8 minutes), vegetable oil and liquefied mixture are fully merged;
(4) get 25～40 portions of fresh vegetables or thaw after refrigerated vegetables clean, blanching (90～100 ℃, 5～15 minutes), smash (10000～25000 rev/mins, 1～3 minute) after, add in the said mixture of step (3), mix and be pastel;
(5) get pastel in the step (4), add in the Biscuit mold and carry out moulding, or wholely in baking tray be arbitrary shape;
(6) cure (fire is 150～180 ℃ up and down, 15～20 minutes), cooling, packing at last, promptly obtain a kind of glutinous flour bakery that is rich in vegetable cellulose.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907479A (en) * | 2012-10-16 | 2013-02-06 | 江苏里下河地区农业科学研究所 | Baked waxy wheat food and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009151422A1 (en) * | 2008-06-13 | 2009-12-17 | General Mills Marketing, Inc. | Dough compositions and methods including starch having a low, high-temperature viscosity |
| CN101744193A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Whole oat four paper-mould baked food rich in vegetable cellulose and manufacturing method thereof |
| CN101744192A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Method for using transglutaminase to strengthen adhesive property of high fiber vegetable paper-mache food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009151422A1 (en) * | 2008-06-13 | 2009-12-17 | General Mills Marketing, Inc. | Dough compositions and methods including starch having a low, high-temperature viscosity |
| CN101744193A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Whole oat four paper-mould baked food rich in vegetable cellulose and manufacturing method thereof |
| CN101744192A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Method for using transglutaminase to strengthen adhesive property of high fiber vegetable paper-mache food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907479A (en) * | 2012-10-16 | 2013-02-06 | 江苏里下河地区农业科学研究所 | Baked waxy wheat food and making method thereof |
| CN102907479B (en) * | 2012-10-16 | 2015-02-25 | 江苏里下河地区农业科学研究所 | Baked waxy wheat food and making method thereof |
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Application publication date: 20120627 |