CN103493866A

CN103493866A - Oxidized starch corn biscuit

Info

Publication number: CN103493866A
Application number: CN201310493636.XA
Authority: CN
Inventors: 张爱标
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-21
Filing date: 2013-10-21
Publication date: 2014-01-08

Abstract

The invention provides a biscuit which is mainly made of oxidized starch flour and corn sauce. The biscuit is bright yellow in color, crisp in taste and unique in flavor, increases taste varieties and flavors of biscuits and enriches nutrition health-care content. The biscuit is reasonable in cost, bright yellow in appearance, rich in taste and the like.

Description

A kind of oxidized starch corn biscuits

Technical field

The present invention relates to field of food, be specifically related to a kind of oxidized starch corn biscuits.

Background technology

Oxidized starch is that oxidized dose of oxidation of ative starch and a kind of chemically modified starch of generating are compared with native starch, the advantage such as its color is pure white, is easier to gelatinization, and gelatinized corn starch has, and viscosity is low, stability is high, good fluidity, and permeability is strong.In acidity, alkalescence or neutral medium, ative starch can generate oxidized starch with the oxidant effect, and oxidation reaction is to occur on starch molecule glycosidic bond and hydroxyl carbon atom, and glycosidic bond is oxidized makes the starch molecular chain fracture, macromolecules degradation, starch relative molecular weight quality reduces; Hydroxyl carbon atom is oxidized to carbonyl, carboxyl or aldehyde radical.Common oxidant kind mainly contains hypochlorite, halogen, persulfate, hydrogen peroxide, permanganate, bichromate etc., and industrial what be most widely used is clorox.When clorox makes starch oxidation as oxidant, oxidation reaction occurs in the C1 of glucose molecule, C2, on the C3 atom, at first the hemiacetal hydroxyl wherein be positioned on the C1 atom is oxidized to carboxyl, C2 afterwards, secondary hydroxyl on C3 is also oxidized, and chain rupture occurs, and makes the starch molecular chain depolymerization.Ative starch, after oxidation, has been introduced new functional group, and with the difference of reaction medium pH and oxidant kind, the oxidized degree of ative starch changes thereupon, and the character of the oxidized starch of acquisition also changes with the difference of degree of oxidation.The technology character of oxidized starch is mainly manifested in that gelatinization point is low, peak viscosity is low, sticks with paste the aspects such as stability is high, retrogradation weak, good fluidity, transparency is high, cohesive force is strong, in papermaking, weaving, medical treatment and food industry, extensively uses.In food industry, oxidized starch applies in the production of varieties of food items usually used as thickener or stabilizing agent.In soft sweets are produced, oxidized starch can be used as the substitute of the edible glue such as gelatin, agar, has reduced processing cost when improving Product Safety.The researcher finds when improving toffee and the research of soft sweets quality, and while with oxidized starch, carrying out replacing gelatin, in the scope at substitution degree 30～50%, the hardness of toffee, in tolerance interval, the adding to play of oxidized starch is strengthened the frame structure that gelatin rose.In the production of condiment, the oxidized starch that adds the suboxides degree can strengthen the adhesive force of condiment on various fried foods (as fried chicken, fried duck and various steak) surface, improves the taste of food.The low viscosity characteristics of oxidized starch, can use it for the cold dish emulsion of food, or lemon junket, salad oil, mayonnaise are made thickener etc.In the production of bread, add the physical characteristic that oxidized starch can be improved dough, strengthen the gas hold facility of dough, shorten fermentation time, can increase the volume of finished product bread, the institutional framework of flesh in improvement bread, Shelf-life.

Corn is a kind of important crops, and worldwide extensively plantation is also one of Main Economic crop of China the north and southwest.According to Nutritional studies, in corn kernel, nutrient is very abundant, except carbohydrate, protein, fat, also has carrotene, phylloerythrin, sitosterol, saponin etc.Also contain iron, magnesium, calcium, phosphorus, potassium, selenium and other trace elements and Cobastab in corn ₁, B ₂, B ₆.In corn, the content of carrotene is far above rice, and the content of iron, calcium, phosphorus, potassium is also higher than wheat, and the content of fatty P elements, vitamin B2 belongs to first of cereal.At present, China's corn deep processing technology is relatively backward, and 70% corn all is used as feed, and processing capacity only accounts for total output 10%, and the research and development of corn food have broad prospects.Visible various biscuits on market, be major ingredient mainly with flour, sugar and oil at present, and mouthfeel is single, and healthy nutritive value is not outstanding yet.Make biscuit and take corn as main local flavor raw material, not only can increase cake in kind and local flavor, also enriched the nutritive and health protection components of biscuit simultaneously.

Patent CN103125564 discloses that to the invention provides a kind of five fruitcakes dry, comprises following composition: flour 500g, Icing Sugar 300g, instant coffee 75g, egg 250g, butter 500g, chocolate chips 80g, castor sugar 150g, vanilla powder 60g, corn flour 80g, vegetable oil 100g, peanut powder 80g, refined salt 50g, cocoa power 80g.This invents the local flavor raw material of the jam of comprehensive five kinds of mouthfeels as biscuit, has multiple fruit-like flavour in theory in a biscuit, can easily not produce because taste is single bored sensation.After but in fact multiple jam mixes, whether its flavor substance and nutritional labeling can interact, interact through operations such as overbaking, evaporations together, whether can produce new material, thereby can the desirable taste that cause final finished reach initial design be all the problem that is worth discussion, and comprehensive multiple jam like this, whether reasonable, also be worth very much inquiring into if from the production cost angle, considering.

Therefore provide a kind of rich in taste, the rational corn taste of cost biscuit to there is extremely important meaning.

Summary of the invention

For the existing technical problem existed of producing, the purpose of this invention is to provide a kind of rich in taste, the rational shaddock taste of cost biscuit.

The technical solution used in the present invention is specially:

A kind of oxidized starch corn biscuits, composition comprises: oxidized starch flour 250 weight portions, corn steep liquor 110 weight portions, egg 40 weight portions, white granulated sugar 80 weight portions, sesame oil 50 weight portions, shortening 80 weight portions, milk powder 50 weight portions, sodium bicarbonate 13 weight portions.

It is that primary raw material is made biscuit that oxidized starch flour and corn sauce are take in the present invention, and color cadmium yellow, mouthfeel are crisp, have peculiar flavour, have not only increased mouthfeel kind and the local flavor of biscuit, have also enriched the nutritive and health protection components of biscuit simultaneously.The present invention has the advantages such as cost is reasonable, outward appearance is vivid, rich in taste.

The specific embodiment

Below with reference to specific embodiment, the present invention is described in further details.

Major ingredient: oxidized starch flour 250g, corn steep liquor 110g

Auxiliary material: egg 40g, white granulated sugar 80g, sesame oil 50g, shortening 80g, milk powder 50g, sodium bicarbonate 13g

Operating procedure:

1), select fresh, quality iblet preferably, clean, then break into slurry, with standby;

2), first the white granulated sugar water dissolved to auxiliary materials such as adding again sodium bicarbonate and stir, finally adding oxidized starch flour 250g, corn steep liquor 110g is stirred again, is stirred to the dough even tissue, the soft or hard appropriateness, and elasticity is moderate, till not touching with one's hand;

3), by the dough rolling and forming, thickness evenly, the size appropriateness, the baking tray of packing into;

4), after the cake embryo sends into far infrared type baking box baking, adopt the higher fire in a stove before fuel is added, lower face fire early stage, the later stage adopts higher face fire, the lower fire in a stove before fuel is added, and temperature range is controlled at 200 ℃～230 ℃.Till baking and being even foresythia to the biscuit surface, by biscuit baking molding biscuit, be placed in room temperature and be cooled to 15 ℃～20 ℃, be finished product.

The corn biscuits golden yellow color made is even, there is no overfocus or excessively white phenomenon; Surface is loose smooth, and profile is complete, and thickness is substantially even, indeformable, without excessive bubble space; Free from extraneous odour, have strong corn fragrance; The sweet exquisiteness of mouthfeel, have strong corn fragrance, loose, not glutinous tooth.

Claims

1. an oxidized starch corn biscuits, be characterised in that composition comprises: oxidized starch flour 250 weight portions, corn steep liquor 110 weight portions, egg 40 weight portions, white granulated sugar 80 weight portions, sesame oil 50 weight portions, shortening 80 weight portions, milk powder 50 weight portions, sodium bicarbonate 13 weight portions.