CN103222495A - Manufacture method for minor grain crops grain disc biscuit - Google Patents
Manufacture method for minor grain crops grain disc biscuit Download PDFInfo
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- CN103222495A CN103222495A CN2013101636857A CN201310163685A CN103222495A CN 103222495 A CN103222495 A CN 103222495A CN 2013101636857 A CN2013101636857 A CN 2013101636857A CN 201310163685 A CN201310163685 A CN 201310163685A CN 103222495 A CN103222495 A CN 103222495A
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Abstract
The invention belongs to the technical field of minor grain crops food processing, and particularly relates to a manufacture method for minor grain crops grain disc biscuit. The manufacture method comprises the following steps: 1) weighing the minor grain crops grain disc into fresh water according to weight ratio and soaking at the ordinary temperature, 2) draining the redundant moisture of the soaked minor grain crops grain disc , bringing into a clean container, adding 0.05 part of common leaven, stirring uniformly, and fermenting at the ordinary temperature, 3) adding edible saturated soda ash (NaCO3) solution in the soaked minor grain crops grain disc, stirring fully to enable the pH value of the grain disc to reach 7.4, adding edible salt, 0.005 part of potassium sorbate, ginger foam, and scallion foam, stirring uniformly, and fermenting at the condition of 30 to 40 DEG C continuously, 4) putting the continuously fermented minor grain crops grain disc in the bamboo steamer, and steaming at the condition of 100 DEG C under normal pressure, and 5) bringing the steamed minor grain crops grain disc in a cookie cutter to compress into mould, and then bringing to the micro-wave oven to bake. The manufacture method has the advantages that the sugar is reduced; the manufacture technology is simple, the color, the smell and the taste are good; the biscuit is loose and tasty; the nutrition is low; the fibre is high; and the biscuit is an ideal food for outdoor training personnel to satisfy the hunger and for fat person to lose weight.
Description
Technical field
The invention belongs to the small coarse cereals food processing technology field, be specifically related to a kind of preparation method of small coarse cereals grain lobe biscuit.
Background technology
Small coarse cereals general reference breeding time is short, cultivated area is few, the multiple grain beans of special purpose are arranged, and mainly is distributed in China highlands, is the resource of Traditional health care food and modern pollution-free food.At present, the bibliographical information of existing a few studies small coarse cereals making food is promptly made the research of drink and food about one or more small coarse cereals flour, directly make the technology of food about small coarse cereals grain lobe and do not appear in the newspapers.
Summary of the invention
The present invention is primarily aimed at the problem that small coarse cereals making food technology lacks, and a kind of preparation method of small coarse cereals grain lobe biscuit is provided.
The technical scheme that the present invention takes for achieving the above object is:
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 part of small coarse cereals grain lobe by weight and put into 3 parts of clear water, soak at room temperature 4～20 hours;
2) the small coarse cereals grain lobe drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of common leaven of emulsus with warm water to stir normal temperature fermentation 6～18 hours again;
3) add edible saturated soda ash (NaCO in the small coarse cereals grain lobe after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 30～40 ° of C conditions, continue fermentation 1 hour;
4) the small coarse cereals grain lobe after the above-mentioned continuation fermentation is put into food steamer, steamed 10～15 minutes under 100 ° of C conditions of normal pressure, make between the lobe do not have under the well-done situation inter-adhesive;
5) will steam good small coarse cereals grain lobe and insert and moved in the micro-wave oven under 105 ° of C～170 ° C baking in the cake mould after the compression moulding 5～15 minutes, and produce the burnt odor flavor and make.
Described small coarse cereals grain lobe is a kind of, two or more any combination of sorghum rice, millet, glutinous broom corn, broom corn millet rice, oat, sweet buckwheat, bitter buckwheat and kidney bean, red bean, broad bean, pea, cowpea, lens, black soya bean decortication bean cotyledon.
The present invention directly makes biscuit by adopting small coarse cereals grain lobe, can know the necessary being of seeing small coarse cereals, has avoided using small coarse cereals flour to make the phenomenon that food is mingled easily; By the way that small coarse cereals grain lobe is fermented and afterwards steams earlier, not only reduced the sugar in the grain lobe, and just can make a lobe reach rarefaction without high-temperature high-pressure swelling, can make a lobe compression moulding simultaneously; Small coarse cereals grain lobe biscuit manufacture craft is simple, but both family manufactures, but suitability for industrialized production; This biscuit is good in color, smell and taste, it is good to eat to loosen, and low nutrition, high fiber are the ultimate foods that the field exercise personnel allay one's hunger and fat people loses weight.
The specific embodiment
Embodiment 1
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 part of naked oats grain (being oat) that removes the awn of wheat by weight and put into 3 parts of clear water, soak at room temperature 12 hours;
2) the naked oats grain drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 12 hours again;
3) add edible saturated soda ash (NaCO in the naked oats grain after fermentation
3) solution, fully stir, make naked oats grain pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 40 ° of C conditions, continue fermentation 1 hour;
4) the naked oats grain after the above-mentioned continuation fermentation is put into food steamer, normal pressure steamed 15 minutes under 100 ° of C conditions, make between the oat do not have under the well-done situation inter-adhesive;
5) will steam good small coarse cereals grain lobe and insert and moved in the micro-wave oven under 170 ° of C baking in the cake mould after the compression moulding 15 minutes, and produce the burnt odor flavor and make.
Embodiment 2
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 portion of pea decortication bean cotyledon by weight and put into 3 parts of clear water, soak at room temperature 20 hours;
2) the bean cotyledon drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 18 hours again;
3) add edible saturated soda ash (NaCO in the bean cotyledon after fermentation
3) solution, fully stir, make bean cotyledon pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 32 ° of C conditions, continue fermentation 1 hour;
4) bean cotyledon after the above-mentioned continuation fermentation is put into food steamer, steamed 10 minutes under normal pressure, 100 ° of C conditions, make between the pea grain lobe do not have under the well-done situation inter-adhesive;
The small coarse cereals grain lobe that 5) will steam is inserted and is moved into micro-wave oven in the cake mould after the compression moulding in 150 ° of C bakings 10 minutes, and generation burnt odor flavor is made.
Embodiment 3
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 part of decortication duck wheat grain by weight and put into 3 parts of clear water, soak at room temperature 4 hours;
2) the duck wheat grain drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 7 hours again;
3) add edible saturated soda ash (NaCO in the duck wheat grain after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 30 ° of C conditions, continue fermentation 1 hour;
4) the duck wheat grain after the above-mentioned continuation fermentation is put into food steamer, normal pressure steamed 10 minutes under 100 ° of C conditions, make between the duck wheat grain do not have under the well-done situation inter-adhesive;
The duck wheat grain that 5) will steam is inserted and is moved into micro-wave oven in the cake mould after the compression moulding in 120 ° of C bakings 5-10 minute, and generation burnt odor flavor is made.
Embodiment 4
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 portion of sorghum rice by weight and put into 3 parts of clear water, soak at room temperature 8 hours;
2) the sorghum rice drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 11 hours again;
3) add edible saturated soda ash (NaCO in the sorghum rice after fermentation
3) solution, fully stir, make sorghum rice pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 36 ° of C conditions, continue fermentation 1 hour;
4) sorghum rice after the above-mentioned continuation fermentation is put into food steamer, steamed 15 minutes under normal pressure, 100 ° of C conditions, make between the sorghum rice do not have under the well-done situation inter-adhesive;
5) sorghum rice that will steam is inserted and is moved into micro-wave oven in the cake mould after the compression moulding in 150 ° of C-160 ° of C bakings 15 minutes, and generation burnt odor flavor is made.
Embodiment 5
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 part of small coarse cereals grain lobe (millet of equivalent, glutinous broom corn, broom corn millet rice, sweet buckwheat, bitter buckwheat) by weight and put into 3 parts of clear water, soak at room temperature 6 hours;
2) the small coarse cereals grain lobe drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 8 hours again;
3) add edible saturated soda ash (NaCO in the small coarse cereals grain lobe after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 35 ° of C conditions, continue fermentation 1 hour;
4) the small coarse cereals grain lobe after the above-mentioned continuation fermentation is put into food steamer, normal pressure steamed 10 minutes under 100 ° of C conditions, make between the lobe do not have under the well-done situation inter-adhesive;
The small coarse cereals grain lobe that 5) will steam is inserted and is moved into micro-wave oven in the cake mould after the compression moulding in 160 ° of C bakings 13 minutes, and generation burnt odor flavor promptly be can be made into.
Embodiment 6
A kind of preparation method of small coarse cereals grain lobe biscuit may further comprise the steps:
1) takes by weighing 1 part of small coarse cereals grain lobe (decortication bean cotyledons such as the kidney bean of equivalent, red bean, broad bean, pea, cowpea, lens, black soya bean) by weight and put into 3 parts of clear water, soak at room temperature 20 hours;
2) the small coarse cereals grain lobe drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of normal domestic use leaven of emulsus with warm water to stir normal temperature fermentation 18 hours again;
3) add edible saturated soda ash (NaCO in the small coarse cereals grain lobe after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 40 ° of C conditions, continue fermentation 1 hour;
4) the small coarse cereals grain lobe after the above-mentioned continuation fermentation is put into food steamer, steamed 15 minutes under normal pressure, 100 ° of C conditions, make between the lobe do not have under the well-done situation inter-adhesive;
The small coarse cereals grain lobe that 5) will steam is inserted and is moved into micro-wave oven in the cake mould after the compression moulding in 170 ° of C bakings 15 minutes, and generation burnt odor flavor promptly be can be made into.
Embodiment 7
1) take by weighing 1 portion of sorghum rice, millet, glutinous broom corn, broom corn millet rice, oat, sweet buckwheat, bitter buckwheat and kidney bean, red bean, broad bean, pea, cowpea, lens, black soya bean decortication bean cotyledon combination by weight and small coarse cereals grain lobe put into 3 parts of clear water, soak at room temperature 20 hours;
2) the small coarse cereals grain lobe drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of common leaven of emulsus with warm water to stir normal temperature fermentation 18 hours again;
3) add edible saturated soda ash (NaCO in the small coarse cereals grain lobe after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 40 ° of C conditions, continue fermentation 1 hour;
4) the small coarse cereals grain lobe after the above-mentioned continuation fermentation is put into food steamer, normal pressure steamed 15 minutes under 100 ° of C conditions, make between the lobe do not have under the well-done situation inter-adhesive;
5) will steam good small coarse cereals grain lobe and insert and moved in the micro-wave oven under 170 ° of C baking in the cake mould after the compression moulding 15 minutes, and make to produce the burnt odor flavor and make.
Claims (2)
1. the preparation method of a small coarse cereals grain lobe biscuit is characterized in that may further comprise the steps:
1) takes by weighing 1 part of small coarse cereals grain lobe by weight and put into 3 parts of clear water, soak at room temperature 4～20 hours;
2) the small coarse cereals grain lobe drop after will soaking removes excessive moisture, inserts in the clean container, adds to dissolve to 0.05 part of common leaven of emulsus with warm water to stir normal temperature fermentation 6～18 hours again;
3) add edible saturated soda ash (NaCO in the small coarse cereals grain lobe after fermentation
3) solution, fully stir, make a lobe pH value reach 7.4, add 0.02 part of edible salt, 0.005 part of potassium sorbate, 0.03 part of ginger foam, 0.05 part of green onion foam again, stir, under 30～40 ° of C conditions, continue fermentation 1 hour;
4) the small coarse cereals grain lobe after the above-mentioned continuation fermentation is put into food steamer, steamed 10～15 minutes under 100 ° of C conditions of normal pressure, make between the lobe do not have under the well-done situation inter-adhesive;
5) will steam good small coarse cereals grain lobe and insert and moved in the micro-wave oven under 105 ° of C～170 ° C baking in the cake mould after the compression moulding 5～15 minutes, and produce the burnt odor flavor and make.
2. the preparation method of a kind of small coarse cereals grain lobe biscuit according to claim 1 is characterized in that: described small coarse cereals grain lobe is a kind of, two or more any combination of sorghum rice, millet, glutinous broom corn, broom corn millet rice, oat, sweet buckwheat, bitter buckwheat and kidney bean, red bean, broad bean, pea, cowpea, lens, black soya bean decortication bean cotyledon.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430784A (en) * | 2014-12-31 | 2015-03-25 | 赵永贵 | Broad bean and barley cookies having health care function on diabetic patient and production method thereof |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
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2013
- 2013-05-02 CN CN2013101636857A patent/CN103222495A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430784A (en) * | 2014-12-31 | 2015-03-25 | 赵永贵 | Broad bean and barley cookies having health care function on diabetic patient and production method thereof |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
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Application publication date: 20130731 |