CN102972487A - Manufacturing method of grain pretzel - Google Patents
Manufacturing method of grain pretzel Download PDFInfo
- Publication number
- CN102972487A CN102972487A CN 201210518865 CN201210518865A CN102972487A CN 102972487 A CN102972487 A CN 102972487A CN 201210518865 CN201210518865 CN 201210518865 CN 201210518865 A CN201210518865 A CN 201210518865A CN 102972487 A CN102972487 A CN 102972487A
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- China
- Prior art keywords
- cereal
- grain
- flake
- thin slice
- grains
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a manufacturing method of a grain pretzel, which belongs to the field of food. In well known pretzel manufacturing procedures, a grain flake, flour and other adjuvants are mixed in the powder mixing procedure, wherein the grain flake is 10% to 20% of the flour by weight percent. The grain flake is processed by the following steps that grains are washed with clean water, then the grains are input into a steam box, and steam is led for 30 minutes to 60 minutes, so that grain starch is fully gelatinized; and when grain moisture is increased to 18% to 20%, the grains are put into a roller which is preheated, so that the grains are rolled into the flake, and then the flake is dried and ground into chips with an area of one to five square centimeters. A special grain processing mode is adopted, so that the manufactured pretzel contains a crackling coarse grain component and has a special mouthfeel and higher nutritive value.
Description
Technical field
The present invention relates to the preparation method of cereal rusk, it belongs to field of food.
Background technology
Along with people's living standard improves constantly, also more and more higher to the nutritional requirement of diet, five cereals become people's new lover, and often edible coarse cereals can avoid eating for a long time the polished rice fine flour, " rich man's disease " that the chicken and duck flesh of fish causes.The biscuit mouthfeel that adopts conventional method to produce is more single, and the exploitation plurality of cereals is that the biscuit that raw material makes has higher nutritive value and health care.
Summary of the invention
In view of the defective that prior art exists, the purpose of this invention is to provide the preparation method of cereal rusk.Adopt special cereal processing mode, so that contain the coarse cereals composition of crackling formula in the biscuit of making, have special mouthfeel and higher nutritive value.
For achieving the above object, the technology used in the present invention solution is in known biscuit manufacturing procedure, and the cereal thin slice mixes with flour and other auxiliary material in its accent powder operation, and wherein the cereal thin slice accounts for the 10-20% of flour weight.The processing technology of described cereal thin slice is to eluriate cereal clean with clear water, the input steam chest, passed into steam 30 minutes-60 minutes, make the abundant gelatinization of cereal starch, when grain moisture is brought up to 18%-20%, enter again the roll that heated in advance and roll into thin slice, dry again, pulverize the fragment into area 1-5 square centimeter.Described cereal is one or more the mixing in glutinous rice, rice, highland barley, corn, the black rice.
The invention has the beneficial effects as follows and adopt special cereal processing mode, so that contain the coarse cereals composition of crackling formula in the biscuit of making, have special mouthfeel and higher nutritive value.
The specific embodiment
Embodiment
The preparation method of cereal rusk, in known biscuit manufacturing procedure, the cereal thin slice mixes with flour and other auxiliary material in its accent powder operation, and wherein the cereal thin slice accounts for the 10-20% of flour weight.The processing technology of described cereal cereal thin slice is to eluriate cereal clean with clear water, the input steam chest, passed into steam 30 minutes-60 minutes, make the abundant gelatinization of cereal starch, when grain moisture is brought up to 18%-20%, enter again the roll that heated in advance and roll into thin slice, dry again, pulverize the fragment into area 1-5 square centimeter.Described cereal is one or more the mixing in glutinous rice, rice, highland barley, corn, the black rice.
The present invention adopts special cereal processing mode, so that contain the coarse cereals composition of crackling formula in the biscuit of making, has special mouthfeel and higher nutritive value.
Claims (3)
1. the preparation method of cereal rusk is characterized in that: in known biscuit manufacturing procedure, transfer at it that the cereal thin slice mixes with flour and other auxiliary material in powder operation, wherein the cereal thin slice accounts for the 10-20% of flour weight.
2. the preparation method of cereal rusk according to claim 1, it is characterized in that: the processing technology of described cereal thin slice is to eluriate cereal clean with clear water, the input steam chest, passed into steam 30 minutes-60 minutes, make the abundant gelatinization of cereal starch, when grain moisture is brought up to 18%-20%, enter again the roll that heated in advance and roll into thin slice, dry again, pulverize the fragment into area 1-5 square centimeter.
3. the preparation method of cereal rusk according to claim 1 is characterized in that: described cereal is one or more the mixing in glutinous rice, rice, highland barley, corn, the black rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210518865 CN102972487A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of grain pretzel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210518865 CN102972487A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of grain pretzel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972487A true CN102972487A (en) | 2013-03-20 |
Family
ID=47847062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210518865 Pending CN102972487A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of grain pretzel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972487A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518801A (en) * | 2013-10-09 | 2014-01-22 | 雷鸣 | Crispy highland-barley biscuits and manufacturing method thereof |
| CN105285681A (en) * | 2015-10-22 | 2016-02-03 | 滨州麒林农牧机械有限公司 | Preparation method of nutritional complete crop tablet |
| CN106962786A (en) * | 2017-02-28 | 2017-07-21 | 四川徽记食品股份有限公司 | Fresh flower series dilated food and preparation method thereof |
-
2012
- 2012-12-06 CN CN 201210518865 patent/CN102972487A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518801A (en) * | 2013-10-09 | 2014-01-22 | 雷鸣 | Crispy highland-barley biscuits and manufacturing method thereof |
| CN103518801B (en) * | 2013-10-09 | 2015-05-27 | 雷鸣 | Crispy highland-barley biscuits and manufacturing method thereof |
| CN105285681A (en) * | 2015-10-22 | 2016-02-03 | 滨州麒林农牧机械有限公司 | Preparation method of nutritional complete crop tablet |
| CN106962786A (en) * | 2017-02-28 | 2017-07-21 | 四川徽记食品股份有限公司 | Fresh flower series dilated food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |