CN102524489B - Processing method of baked bran strip and French tasty crisp - Google Patents
Processing method of baked bran strip and French tasty crisp Download PDFInfo
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Abstract
The invention discloses a processing method of baked bran strip and French tasty crisp, which comprises the following steps: 1 a mixed forming step which comprises adding wheat to oil and water after the oil and the water are mixed and cooked at 80 DEG C to 100 DEG C, continuously heating until ripeness, adding eggs according to weight of the wheat, and forming baked bran strip blank or the French tasty crisp blank after even mixing; 2 a low-temperature barking step which comprises placing the prepared baked bran strip blank or the French tasty crisp blank in an oven, and baking for 20-45 minutes at 150 DEG C to 250 DEG C, taking out the blank after baking is finished, cooling to the normal temperature, and obtaining baked bran strip product blank or the French tasty crisp product blank; and 3 a mixing forming step which comprises enabling the baked bran strip product blank or the French tasty crisp product blank prepared through the low-temperature barking step to be mixed with low-sugar malt syrup, and after even mixing, forming and cutting to obtain a finished product of the baked bran strip or the French tasty crisp. Only a physical mixing mode is adopted, and addition of the fresh eggs enables the baked bran strip or the French tasty crisp to be soft. Compared with an existing product, the baked bran strip or the French tasty crisp improves softness by 10% and improves crisp degree by 20%, thereby being good in taste and being not oily.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of roasting cottonrose hibiscus bar, the good to eat crisp processing method of French.
Background technology
Roasting cottonrose hibiscus bar, the good to eat shortcake of French are the food that people enjoy a lot, existing processing mode all adopts the technological process productions such as fried and a large amount of leavening agents, this type of processing mode can make the blackening of grease burned, polymer dimer, tripolymer that unrighted acid wherein produces after high-temperature heating, toxicity is stronger.Especially the fried acrylamide that contains high concentration is commonly called as the third poison, is a kind of carcinogen.Another food is fried through high temperature, and many nutrients wherein are by heavy damage.High temperature also makes the protein burned go bad and reduces nutritive value, also can destroy the liposoluble vitamin in food, as vitamin A, carrotene and vitamin E, hinders human body to their absorption and utilization.In addition, the existing leavening agent that adds nearly all in addition on the market even has industrial additives such as adding borax as leavening agent.Therefore, how not adopt frying method in process, do not add that any leavening agent still makes roasting cottonrose hibiscus bar, the good to eat shortcake of French is bulk, mouthfeel good and nutritive value to enrich be the difficult problem of food processing always.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of non-fried, good to eat crisp processing method of roasting cottonrose hibiscus bar, French of not adding any leavening agent, and the roasting cottonrose hibiscus bar of processing, the good to eat shortcake of French is bulk and mouthfeel good, and unique flavor has abundant nutritive value.
In order to solve the problems of the technologies described above, roasting cottonrose hibiscus bar provided by the invention, the good to eat crisp processing method of French comprise the following steps:
1, mixed-forming step: with grease, water be in mass ratio 0.75～1: 1.1～1.2 mix after after boilings to 80 ℃～100 ℃, add wheat flour to continue to be heated to slaking, wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2, continuation adds the egg of 1.65～1.90 mass parts by the quality of wheat flour, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar or the good to eat crisp blank of French;
2, the roasted step of low temperature:
Roasting cottonrose hibiscus bar or the good to eat crisp blank of French of mixed-forming step preparation are put into baking box, under 150 ℃～250 ℃ roasted 20～45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar or the good to eat crisp product blank of French;
3, spice forming step
Roasting cottonrose hibiscus bar or the good to eat crisp product blank of French of the roasted step preparation of low temperature are mixed with the malt syrup of low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the mass ratio of the malt syrup of roasting cottonrose hibiscus bar or the good to eat crisp product blank of French and low sugar is 1: 0.2～0.3.
Further, in described mixed-forming step, when described grease, water mixing, also can add milk powder, wherein the mass ratio of grease, water, milk powder is 0.75～1: 1.1～1.2: 0.25～0.35.
Further, in described mixed-forming step, boiling temperature is 100 ℃.
Further, in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
Further, in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
Further, in the mixed-forming step, described grease is a kind of in cream, salad oil, soya-bean oil.
Further, the malt syrup of described low sugar is mixed by malt syrup, white sugar, water, and wherein the mass ratio between malt syrup, white sugar, water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
The present invention bakes cottonrose hibiscus bar, the good to eat crisp processing method of French owing to only adopting physical admixture, and adds Fresh Egg to make it softer, and up to more than 10%, loose degree is high by 20% than existing product for mellowness, thereby mouthfeel is good, non-greasy.In addition, adopt the roasted nutritive value that can more effectively keep in egg in raw material, flour, cream, sugar of low temperature, the reservation of basic nutrition composition reaches more than 70%, and the fried many nutrition of traditional process high temperature are almost can't preserve.Processing method of the present invention does not adopt fried and can guarantee above-mentioned mellowness and loose degree, and it is beyond thought keeping again considerable original basic nutrition composition.
Description of drawings
Fig. 1 is the flow chart of roasting cottonrose hibiscus bar of the present invention, the good to eat crisp processing method of French.
The present invention is described in detail below in conjunction with drawings and Examples.
The specific embodiment
Referring to Fig. 1, roasting cottonrose hibiscus bar provided by the invention, the good to eat crisp processing method of French comprise the following steps:
1, mixed-forming step: with grease, water be in mass ratio 0.75～1: 1.1～1.2 mix after after boilings to 80 ℃～100 ℃, add wheat flour to continue to be heated to slaking, wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2, continuation adds the egg of 1.65～1.90 mass parts by the quality of wheat flour, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar or the good to eat crisp blank of French, it has good loose property and dilatancy;
2, the roasted step of low temperature:
Roasting cottonrose hibiscus bar or the good to eat crisp blank of French of mixed-forming step preparation are put into baking box, under 150 ℃～250 ℃ roasted 20～45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar or the good to eat crisp product blank of French; Further more improve the loose and dilatancy of roasting cottonrose hibiscus bar or the good to eat crisp product blank of French;
3, spice forming step
Roasting cottonrose hibiscus bar or the good to eat crisp product blank of French of the roasted step preparation of low temperature are mixed with the malt syrup of low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the mass ratio of the malt syrup of roasting cottonrose hibiscus bar or the good to eat crisp product blank of French and low sugar is 1: 0.2～0.3.
Further, in described mixed-forming step, when described grease, water mixing, also can add milk powder, wherein the mass ratio of grease, water, milk powder is 0.75～1: 1.1～1.2: 0.25～0.35.
Further, in described mixed-forming step, boiling temperature is 100 ℃.
Further, in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
Further, in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
Further, in the mixed-forming step, described grease is a kind of in cream, salad oil, soya-bean oil.
Further, the malt syrup of described low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
Above-mentioned conventional taste is the existing market product requirement, and food service industry is known.And the component ratio of the wheat flour of use, grease, water, milk powder and the malt syrup of low sugar are also that those skilled in the art can configure according to the conventional requirement of baking cottonrose hibiscus bar, the good to eat shortcake of French.
Embodiment 1
The preparation of roasting cottonrose hibiscus bar
Then boiling to 80 ℃ after getting cream 100g, water 120g, milk powder 30g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 180g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 150 ℃ roasted 20 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein, the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy, and after tested, original basic nutrition composition reservation reaches 85%.
Embodiment 2
The preparation of the good to eat shortcake of French
Then boiling to 80 ℃ after getting cream 90g, water 120g, milk powder 35g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 185g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 150 ℃ roasted 30 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the good to eat shortcake of end product French: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 85%.
Embodiment 3
The preparation of roasting cottonrose hibiscus bar
Then boiling to 100 ℃ after getting cream 80g, water 120g, milk powder 25g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 170g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 180 ℃ roasted 45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 78%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 80%.
Embodiment 4
The preparation of the good to eat shortcake of French
Then boiling to 100 ℃ after getting salad oil 100g, water 120g, milk powder 35g and mixing adds the 100g wheat flour to continue to be heated to slaking, add after slaking? 190 Fresh Eggs are mixed aftershaping thoroughly and are become roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 180 ℃ roasted 30 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the good to eat shortcake of end product French: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 88%.
Embodiment 5
The preparation of roasting cottonrose hibiscus bar
Then boiling to 100 ℃ after getting soya-bean oil 90g, water 120g, milk powder 35g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 180g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 180 ℃ roasted 45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank is mixed with the malt syrup of 25g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.25: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 88%.
Embodiment 6
The preparation of roasting cottonrose hibiscus bar
Then boiling to 100 ℃ after getting cream 75g, water 120g, milk powder 30g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 165g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 200 ℃ roasted 40 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 25g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.25: 0.3, and malt syrup is the malt syrup of maltose mass content 80%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 80%.
Embodiment 7
The preparation of the good to eat shortcake of French
Then boiling to 100 ℃ after getting cream 85g, water 120g, milk powder 30g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 170g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 250 ℃ roasted 45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 20g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.2: 0.3, and malt syrup is the malt syrup of maltose mass content 76%.
The characteristic of the good to eat shortcake of end product French: loose degree is high especially, and mouthfeel is fabulous, non-greasy.After tested, original basic nutrition composition reservation reaches 82%.
Embodiment 8
The preparation of the good to eat shortcake of French
Then boiling to 80 ℃ after getting cream 90g, water 110g, milk powder 30g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 165g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 250 ℃ roasted 45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%.
The characteristic of the last good to eat shortcake of French: loose degree is high, and mouthfeel is good, non-greasy.After tested, original basic nutrition composition reservation reaches 82%.
Embodiment 9
The preparation of roasting cottonrose hibiscus bar
Then boiling to 100 ℃ after getting cream 90g, water 120g, milk powder 25g and mixing adds the 100g wheat flour to continue to be heated to slaking, adds the 170g Fresh Egg after slaking, mixes aftershaping thoroughly and becomes roasting cottonrose hibiscus bar blank; To bake cottonrose hibiscus bar blank and put into baking box, under 250 ℃ roasted 45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank; Roasting cottonrose hibiscus bar product blank 100g is mixed with the malt syrup of 30g low sugar, and after mixing, roasting cottonrose hibiscus bar or the good to eat crisp finished product of French are cut to get in moulding; Wherein the malt syrup of low sugar is mixed by malt syrup, white sugar, water, and the mass ratio between malt syrup, white sugar, water is 1: 0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 78%.
The characteristic of the roasting cottonrose hibiscus bar of end product: loose degree is also high especially, and mouthfeel is fabulous, non-greasy.After tested, original basic nutrition composition reservation reaches 83%.
It is pointed out that the loose degree of above-mentioned what is called is high, mouthfeel is well to have product to compare height or 10% than receiving, and loose degree is also high especially, and mouthfeel is fabulous, and being has more than product compares height or 15% than receiving.
According to above-described embodiment, the present invention bakes cottonrose hibiscus bar, the good to eat crisp processing method of French owing to only adopting physical admixture, and adds Fresh Egg to make it softer, and up to more than 10%, loose degree is high by 20% than existing product for mellowness, thereby mouthfeel is good, non-greasy.In addition, adopt the roasted nutritive value that can more effectively keep in egg in raw material, flour, cream, sugar of low temperature, the reservation of basic nutrition composition reaches more than 70%, and the fried many nutrition of traditional process high temperature are almost can't preserve.Processing method of the present invention does not adopt fried and can guarantee above-mentioned mellowness and loose degree, and it is beyond thought keeping again considerable original basic nutrition composition, is that prior art does not have disclosed, can not obtain the technology enlightenment from prior art yet.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. roasting cottonrose hibiscus bar processing method, is characterized in that, makes according to following steps processing:
1], mixed-forming step: with grease, water be in mass ratio 0.75～1: 1.1～1.2 mix after after boilings to 80 ℃～100 ℃, add wheat flour to continue to be heated to slaking, wherein the mass ratio of wheat flour, grease, water is 1: 0.75～1: 1.1～1.2, continuation adds the egg of 1.65～1.90 mass parts by the quality of wheat flour, mix aftershaping thoroughly and become roasting cottonrose hibiscus bar blank;
2], the roasted step of low temperature:
The roasting cottonrose hibiscus bar blank of mixed-forming step preparation is put into baking box, under 150 ℃～250 ℃ roasted 20～45 minutes; Roasted complete rear taking-up is cooled to normal temperature must bake cottonrose hibiscus bar product blank;
3], spice forming step
The roasting cottonrose hibiscus bar product blank of the roasted step preparation of low temperature is mixed with the malt syrup of low sugar, and after mixing, roasting cottonrose hibiscus bar finished product is cut to get in moulding; Wherein the mass ratio of the malt syrup of roasting cottonrose hibiscus bar product blank and low sugar is 1: 0.2～0.3.
2. roasting cottonrose hibiscus bar processing method as claimed in claim 1, it is characterized in that, in described mixed-forming step, 0.75～1: 1.1～1.2 to mix the mass ratio replace with grease, water, milk powder be 0.75～1: 1.1～1.2 in mass ratio grease, water: 0.25～0.35 mixes.
3. roasting cottonrose hibiscus bar processing method as claimed in claim 1 or 2, is characterized in that, in described mixed-forming step, boiling temperature is 100 ℃.
4. roasting cottonrose hibiscus bar processing method as claimed in claim 1 or 2, is characterized in that, in the roasted step of low temperature, the roasted temperature of low temperature is 180 ℃.
5. roasting cottonrose hibiscus bar processing method as claimed in claim 1 or 2, is characterized in that, in the roasted step of low temperature, the roasted time of low temperature is 45 minutes.
6. roasting cottonrose hibiscus bar processing method as claimed in claim 1 or 2, is characterized in that, in the mixed-forming step, described grease is a kind of in cream, salad oil, soya-bean oil.
7. roasting cottonrose hibiscus bar processing method as claimed in claim 1 or 2, it is characterized in that, the malt syrup of described low sugar is mixed by malt syrup, white sugar, water, wherein the mass ratio between malt syrup, white sugar, water is 1: 0.2～0.3: 0.3, and malt syrup is the malt syrup of maltose mass content 75%～80%.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548971B (en) * | 2013-11-22 | 2015-03-18 | 南京红森林食品有限公司 | Production process of French type crispy cakes |
| CN104273198A (en) * | 2014-10-27 | 2015-01-14 | 贵州薏仁集团兴仁薏仁科技有限责任公司 | Making method of coix seed and xylitol baked cake and coix seed and xylitol baked cake |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN109197955A (en) * | 2018-09-14 | 2019-01-15 | 成都市彭州银裕食品有限公司 | A kind of roasting cottonrose hibiscus item and preparation method thereof |
| CN111109326A (en) * | 2019-12-26 | 2020-05-08 | 青海圣和源土特产有限公司 | Highland barley baked puff strip |
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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 |
| CN101185457A (en) * | 2007-12-14 | 2008-05-28 | 刘怀昌 | Non-fried saqima foodstuff |
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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 |
| CN101185457A (en) * | 2007-12-14 | 2008-05-28 | 刘怀昌 | Non-fried saqima foodstuff |
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