CN103155967A - Cyperusesculentus biscuit and preparation method thereof - Google Patents
Cyperusesculentus biscuit and preparation method thereof Download PDFInfo
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- CN103155967A CN103155967A CN201110420939XA CN201110420939A CN103155967A CN 103155967 A CN103155967 A CN 103155967A CN 201110420939X A CN201110420939X A CN 201110420939XA CN 201110420939 A CN201110420939 A CN 201110420939A CN 103155967 A CN103155967 A CN 103155967A
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- sha
- oily sha
- bean
- cyperusesculentus
- soya
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Abstract
The invention discloses a cyperusesculentus biscuit and a preparation method of the cyperusesculentus biscuit, and belongs to food manufacturing industries. The cyperusesculentus biscuit is prepared from cyperusesculentus powder, wheat flour, edible vegetable oil, yeast, edible salt and water. The invention further discloses the preparation method of the cyperusesculentus biscuit. The preparation method comprises the steps of stirring and mixing the cyperusesculentus powder, the wheat flour, the water and the edible salt, enabling the yeast to be dissolved in water, stirring the mixed materials, conducting fermentation twice in the environment where temperature is 28 DEG C and humidity is 70%-80%, shaping and baking. Then, the nutritious and delicious cyperusesculentus biscuit is prepared.
Description
Technical field
The present invention relates to a kind of oily Sha's soya-bean cake and do and preparation method thereof, belong to the food manufacturing industry.
Background technology
Health products on current market are various in style, a feast for the eyes.Great majority have the effect of certain reinforcement nutrition to human body; Human body is the most basic, nutritional labeling requisite, without any side effects but overall shortage is replenished, amino acids as indispensable in human body, crude fibre class.Wherein dietary fiber is one of seven large nutritional factors of human body, and it all plays an important role to prevention diabetes, cardiovascular and cerebrovascular diseases, disease of digestive tract, intestinal cancer, obesity controlling etc.
Modern nutrient research proves: oily Sha's beans are rich in high nutritive value, and wherein protein 7%, fat 25%, cellulose 14%, the trace elements such as multivitamin and calcium, iron, potassium; Wherein dietary fiber is thought that by the nutritionist the seventh-largest nutrient, dietary fiber after vitamin, protein, fat, sugar, mineral matter and water will be 21 century to dominate one of food.Clinical testing also proves: oily Sha's bean powder has hypoglycemic, reduces cholesterol, prevents and treats hypertension, heart disease, and intestinal cancer and artery sclerosis relax bowel, toxin expelling, the effects such as clearing lung-heat prevention of obesity.Along with raising and increasing of " three height " " accurate three height " crowd and the popularizing of healthcare knowledge of living standards of the people, the typical local food of making take oily Sha's bean powder as raw material will progressively be subject to scientific worker and numerous person in middle and old age consumer's favor.But oily Sha's bean powder go husky problem and with the low use that has shown oily Sha's beans of wheat flour affinity
Summary of the invention
The purpose of this invention is to provide and a kind ofly be rich in oily Sha's soya-bean cake that the processes such as crude fibre, protein, vitamin smoke and do and preparation method thereof.
The dried various compositions useful to human body such as dietary fiber and vitamin that are rich in of oily Sha's soya-bean cake provided by the invention, adopt fresh oily Sha's beans by grind, classification sieves, use scientific formula to be equipped with wheat, the food plant wet goods is accomplished the adequate nutrition collocation, produce the high diet fiber health-care food of nutrition, health, fragrance, delicious food, these product color, smell, taste and shape are various, mouthfeel is crisp, 6 months lower shelf-lifves of normal temperature.This product not only contains calcium, iron, phosphorus of a certain amount of protein, vitamin and needed by human etc., to cardiovascular and cerebrovascular diseases, disease of digestive tract, diabetes and obesity etc. by prevention effect preferably.
Oily Sha's soya-bean cake provided by the present invention is done, and is made by the material of following weight percentage:
Oil Sha bean powder: 40%～80%
Wheat flour: 40%～20%
Edible vegetable oil: 5%～15%
Yeast: 0.25～0.40%
Edible salt: appropriate
Water: appropriate
Wherein said oily Sha's bean powder is that oily Sha's beans are powdered through sieving through pulverizing.
Oily Sha's soya-bean cake of the present invention is done, and it is most preferably filled a prescription and is: the material by following percentage by weight is made:
Oil Sha bean powder: 57.5%
Wheat flour: 23.2%
Edible vegetable oil: 8.8%
Yeast: 0.9%
Edible salt: appropriate
Water: appropriate
The invention has the beneficial effects as follows dried abundant nutriment and the dietary fiber of containing of made oily Sha's soya-bean cake.
The specific embodiment
Embodiment 1
Oily Sha's beans are broken into particle, more oily Sha's beans particle is clayed into power, cross 100 orders and 120 purposes sieve, obtaining granular size is oily Sha's bean powder end of 120 μ m.
Oily Sha's bean powder end, wheat flour, 6.3% (mass percent) water of 25% (quality percentage composition), 0.9% (mass percent) edible salt of getting 55.8% (quality percentage composition) stir, after with 1.7% water, 0.3% (quality percentage composition) yeast being dissolved in container fully, solution is poured in the material of above-mentioned mixing and fully stirred, change over to after stirring in yeast vessel, the fermenting cellar constant in 28 ℃ of humidity 70% of temperature fermented in standing 4～5 hours for the first time.
Take out for the first time material after the fermentation and put into mixer, add 10% to use vegetable oil fully to stir, until each material can fully be bonded together, hold agglomerating the getting final product of energy; Then ferment for the second time in the constant fermenting cellar of 28 ℃ of temperature 75% of temperature; Ferment after 1～3 hour, then moulding is on demand sent into oven baking and is obtained oily Sha's soya-bean cake and do.
Embodiment 2
Oily Sha's beans are broken into particle, more oily Sha's beans particle is clayed into power, cross 110 orders and 130 purposes sieve, obtaining granular size is that 113 μ m oil Sha bean powderes are last.Oily Sha's bean powder end, wheat flour, 7% (mass percent) water of 30% (quality percentage composition), 0.7% (mass percent) edible salt of getting 52% (quality percentage composition) fully stir, rear use 1.9% water that stirs dissolves 0.5% (quality percentage composition) yeast in container fully, pour in the said mixture material and fully stir, changing over to after stirring in yeast vessel and place, is that 28 ℃, humidity are to ferment in standing 4～5 hours in 70% fermenting cellar in temperature.Take out for the first time material after the fermentation and put into mixer, add 7.9% edible vegetable oil fully to stir, until dough is with slowly scattering after holding, and then in the constant fermenting cellar of 28 ℃ of humidity 75% of temperature, ferment for the second time, ferment after 1～3 hour, put into oven after the making moulding and toast, obtain oily Sha's soya-bean cake and do.
Embodiment 3
Oily Sha's beans are broken into particle, more oily Sha's beans particle is clayed into power, cross 100 orders and 120 purposes sieve, obtaining granular size is oily Sha's bean powder end of 120 μ m.Oily Sha's bean powder end, wheat flour, 7% (mass percent) water of 23.2% (quality percentage composition), 0.8% (mass percent) edible salt of getting 57.5% (quality percentage composition) stir, with 1.8% water, 0.9% (quality percentage composition) yeast is dissolved in container fully, solution is poured in the material of above-mentioned mixing and fully stirred, change in yeast vessel standingly after stirring, constant in temperature, humidity is to carry out fermentation in 4～5 hours in 28 ℃, 70% fermenting cellar.Take out for the first time material after the fermentation and put into mixer, add 8.8% edible vegetable oil fully to stir, until dough is with slowly scattering after holding, and then ferment for the second time in fermenting cellar, fermentation temperature, humidity are controlled at respectively under 28 ℃, 75% constant environment, after the fermentation of 1～3 hour, moulding enters that bake oven is roasting to be obtained oily Sha's soya-bean cake and do.
The biscuit that oil Sha bean powder is made contains abundant nutriment, its nutritional labeling except protein, delta-tocopherol, riboflavin, manganese,, other nutritional labeling of oily Sha's beans all is better than wheat, especially alpha-tocopherol, γ-vitamin E, V
B1, sodium, magnesium, selenium, iron, potassium, calcium, copper, selenium, zinc etc.; And these elements are all needed by human, have extremely important effect for improving body immunity.
Above embodiment is described the preferred embodiment of the present invention; be not that scope of the present invention is limited; under the prerequisite that does not break away from spirit of the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the protection domain that claims of this case determine.
Claims (4)
1. oily Sha's soya-bean cake is done, and it is characterized in that: the material by following percentage by weight is made:
Oil Sha bean powder: 40%～80%
Wheat flour: 20%～40%
Edible vegetable oil: 5%～15%
Yeast: 0.25～0.40%
Edible salt: appropriate
Water: appropriate
Wherein said oily Sha's bean powder is that oily Sha's bean dregs are milled to Powdered after toasting drying.
2. oily Sha's soya-bean cake according to claim 1 is done, and it is characterized in that: the material by following percentage by weight is made:
Oil Sha bean powder: 57.5%
Wheat flour: 23.2%
Edible vegetable oil: 8.8%
Yeast: 0.9%
Edible salt: appropriate
Water: appropriate
3. oily Sha's soya-bean cake according to claim 1 and 2 is done, and it is characterized in that: described oily Sha's bean powder is oily Sha's beans to be smashed sieve, and crosses respectively the sieve of 100 orders and 120, and the oily Sha's bean powder granular size after removal impurity is the powder of 110～120 μ m.
4. the preparation method that does of the described oily Sha's soya-bean cake of claim 1-3 any one, it is characterized in that: comprise the steps: oily Sha's bean powder, wheat flour, water and edible salt are mixed, stir with the above-mentioned material that mixes with the yeast water with after dissolving, laugh in 28 ℃ of humidity 70～80% of temperature; Take out for the first time material and edible vegetable oil stirring after the fermentation, then ferment for the second time in 28 ℃ of humidity 70～80% of temperature, the aftershaping that ferments for the second time baking obtains oily Sha's soya-bean cake and does.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110420939XA CN103155967A (en) | 2011-12-14 | 2011-12-14 | Cyperusesculentus biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110420939XA CN103155967A (en) | 2011-12-14 | 2011-12-14 | Cyperusesculentus biscuit and preparation method thereof |
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| CN103155967A true CN103155967A (en) | 2013-06-19 |
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| CN201110420939XA Pending CN103155967A (en) | 2011-12-14 | 2011-12-14 | Cyperusesculentus biscuit and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053137A (en) * | 2015-08-31 | 2015-11-18 | 新疆阿尔曼清真食品工业集团有限公司 | Cyperus esculentus cookie and preparation method thereof |
| CN105123854A (en) * | 2015-09-09 | 2015-12-09 | 安徽徽普生物科技有限责任公司 | Depressurizing and qi-nourishing biscuit and preparation method thereof |
| CN107950616A (en) * | 2018-01-16 | 2018-04-24 | 中国农业科学院油料作物研究所 | A kind of high microsteping type cyperue esculentus bean dreg biscuit and preparation method |
| CN108029723A (en) * | 2018-01-16 | 2018-05-15 | 中国农业科学院油料作物研究所 | A kind of shortcake cyperue esculentus bean dreg biscuit and preparation method |
| CN110353012A (en) * | 2019-07-11 | 2019-10-22 | 唐山市油莎草农业科技有限公司 | A kind of tiger nut ship biscuit and preparation method thereof |
| CN113142573A (en) * | 2021-05-14 | 2021-07-23 | 刘爱华 | Sugar-reducing, lipid-lowering and blood-viscosity purely natural plant tablet candy and preparation method thereof |
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| CN102038180A (en) * | 2009-10-14 | 2011-05-04 | 菁华昱创（北京）新技术发展有限公司 | Tigernut paste |
| CN102106361A (en) * | 2011-01-26 | 2011-06-29 | 淮南市平圩牧工商有限责任公司 | Bean dregs biscuit and preparation method thereof |
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| CN102038180A (en) * | 2009-10-14 | 2011-05-04 | 菁华昱创（北京）新技术发展有限公司 | Tigernut paste |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053137A (en) * | 2015-08-31 | 2015-11-18 | 新疆阿尔曼清真食品工业集团有限公司 | Cyperus esculentus cookie and preparation method thereof |
| CN105053137B (en) * | 2015-08-31 | 2019-01-01 | 新疆阿尔曼清真食品工业集团有限公司 | A kind of chufa cookies and preparation method thereof |
| CN105123854A (en) * | 2015-09-09 | 2015-12-09 | 安徽徽普生物科技有限责任公司 | Depressurizing and qi-nourishing biscuit and preparation method thereof |
| CN107950616A (en) * | 2018-01-16 | 2018-04-24 | 中国农业科学院油料作物研究所 | A kind of high microsteping type cyperue esculentus bean dreg biscuit and preparation method |
| CN108029723A (en) * | 2018-01-16 | 2018-05-15 | 中国农业科学院油料作物研究所 | A kind of shortcake cyperue esculentus bean dreg biscuit and preparation method |
| CN110353012A (en) * | 2019-07-11 | 2019-10-22 | 唐山市油莎草农业科技有限公司 | A kind of tiger nut ship biscuit and preparation method thereof |
| CN113142573A (en) * | 2021-05-14 | 2021-07-23 | 刘爱华 | Sugar-reducing, lipid-lowering and blood-viscosity purely natural plant tablet candy and preparation method thereof |
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Application publication date: 20130619 |