CN103948020A - 一种八珍菌脆片的制作工艺 - Google Patents
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 3
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 3
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 3
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 3
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 3
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 3
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 3
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000006386 neutralization reaction Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 10
- 241000233866 Fungi Species 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 5
- 230000007774 longterm Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 239000012670 alkaline solution Substances 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000246354 Satureja Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种八珍菌脆片的制作工艺,属于食品领域,它是由下述重量份的原料组成:面粉110kg,山楂粉3kg,香菇粉12kg,砂仁110g,平菇粉12kg,白糖5.5kg,香油2.5kg,山药粉5kg,酵母1kg,小苏打105g,党参105g,碱50g,然后经面粉发酵、调制碱溶液、面粉调制、蒸制、切片、烘烤、包装工序最终获得产品。该发明的有益之处在于:提供了一种八珍菌脆片的制作工艺,解决现有市场上还缺乏一种含有食用菌粉、中药材料和面粉等原料组合的脆片的问题,是一种低脂低糖的清淡型小食品,长期食用具有健脾安神的作用,特别是对儿童的生长发育有着良好的作用。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种八珍菌脆片的制作工艺。
背景技术
食用菌是继植物性、动物性食品之后的第三类食品,菌物性食品,其味道鲜美、风味独特、口感不腻,不仅富含蛋白质、纤维素,营养成分含量及组成比例与人体需求接近,因此在国际被认为是最理想的蛋白质和营养组合来源,是二十一世纪人类最理想的食品,是世界公认的“健康食品”,但目前市场上还缺乏一种含有食用菌粉、中药材料和面粉等原料组合的脆片。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种八珍菌脆片的制作工艺,解决现有市场上还缺乏一种含有食用菌粉、中药材料和面粉等原料组合的脆片的问题。
本发明的目的是通过以下技术方案来实现:
一种八珍菌脆片的制作工艺,其包括以下步骤:
称取以下原料:面粉110kg,山楂粉3kg,香菇粉12kg,砂仁110g,平菇粉12kg,白糖5.5kg,香油2.5kg,山药粉5kg,酵母1kg,小苏打105g,党参105g,碱50g;
(1)面粉发酵:将酵母用温水调制均匀,加入十分之一的白糖,在室温下静置15-30min使其活化,然后将适量的水加入酵母液后倒入调面机中搅拌5min,再将面粉加入调面机中的酵母液里,继续搅拌均匀,在20℃条件里发酵4-6h,备用;
(2)调制碱溶液:将碱加入适量的水调成碱溶液,备用;
(3)面粉调制、拌粉:先将步骤(1)发酵好的面团加入步骤(2)调制好的碱溶液中搅拌中和,然后继续加入山楂粉、香菇粉、平菇粉、砂仁、小苏打、香油、山药粉、党参和剩下的白糖,搅拌调制成具有一定可塑性、不黏手的面团;
(4)蒸制:将步骤(3)调好的面团搓成直径为2cm,长为10cm的长圆柱形,放入蒸笼里蒸熟;
(5)切片:将蒸熟好的坯料,稍凉后切成0.5cm厚的薄片,切片要均匀,并防止碎裂;
(6)烘烤:将切好的片单层放入烤盘中烤制,烘烤温度为120-140℃,烤至脆片色泽焦黄有香味时停止;
(7)冷却、成品:将脆片通风冷却、杀菌后包装,成品。
本发明的有益效果为:提供了一种八珍菌脆片的制作工艺,解决现有市场上还缺乏一种含有食用菌粉、中药材料和面粉等原料组合的脆片的问题,按照不同的营养保健功能合理互补的原理,经科学配方和工艺制成而成的,是一种低脂低糖的清淡型小食品,长期食用具有健脾安神的作用,特别是对儿童的生长发育有着良好的作用。
具体实施方式
下面结合本发明实施例一种八珍菌脆片的制作工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种八珍菌脆片的制作工艺,其包括以下步骤:
称取以下原料:面粉110kg,山楂粉3kg,香菇粉12kg,砂仁110g,平菇粉12kg,白糖5.5kg,香油2.5kg,山药粉5kg,酵母1kg,小苏打105g,党参105g,碱50g;
(1)面粉发酵:将酵母用温水调制均匀,加入十分之一的白糖,在室温下静置15-30min使其活化,然后将适量的水加入酵母液后倒入调面机中搅拌5min,再将面粉加入调面机中的酵母液里,继续搅拌均匀,在20℃条件里发酵4-6h,备用;
(2)调制碱溶液:将碱加入适量的水调成碱溶液,备用;
(3)面粉调制、拌粉:先将步骤(1)发酵好的面团加入步骤(2)调制好的碱溶液中搅拌中和,然后继续加入山楂粉、香菇粉、平菇粉、砂仁、小苏打、香油、山药粉、党参和剩下的白糖,搅拌调制成具有一定可塑性、不黏手的面团;
(4)蒸制:将步骤(3)调好的面团搓成直径为2cm,长为10cm的长圆柱形,放入蒸笼里蒸熟;
(5)切片:将蒸熟好的坯料,稍凉后切成0.5cm厚的薄片,切片要均匀,并防止碎裂;
(6)烘烤:将切好的片单层放入烤盘中烤制,烘烤温度为120-140℃,烤至脆片色泽焦黄有香味时停止;
(7)冷却、成品:将脆片通风冷却、杀菌后包装,成品。
本发明提供了一种八珍菌脆片的制作工艺,解决现有市场上还缺乏一种含有食用菌粉、中药材料和面粉等原料组合的脆片的问题,按照不同的营养保健功能合理互补的原理,经科学配方和工艺制成而成的,是一种低脂低糖的清淡型小食品,长期食用具有健脾安神的作用,特别是对儿童的生长发育有着良好的作用。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1.一种八珍菌脆片的制作工艺,其特征在于以下步骤:
称取以下原料:面粉110kg,山楂粉3kg,香菇粉12kg,砂仁110g,平菇粉12kg,白糖5.5kg,香油2.5kg,山药粉5kg,酵母1kg,小苏打105g,党参105g,碱50g;
(1)面粉发酵:将酵母用温水调制均匀,加入五分之一的白糖,在室温下静置15-30min使其活化,然后将适量的水加入酵母液后倒入调面机中搅拌5min,再将面粉加入调面机中的酵母液里,继续搅拌均匀,在20℃条件里发酵4-6h,备用;
(2)调制碱溶液:将碱加入适量的水调成碱溶液,备用;
(3)面粉调制、拌粉:先将步骤(1)发酵好的面团加入步骤(2)调制好的碱溶液中搅拌中和,然后继续加入山楂粉、香菇粉、平菇粉、砂仁、小苏打、香油、山药粉、党参和剩下的白糖,搅拌调制成具有一定可塑性、不黏手的面团;
(4)蒸制:将步骤(3)调好的面团搓成直径为2cm,长为10cm的长圆柱形,放入蒸笼里蒸熟;
(5)切片:将蒸熟好的坯料,稍凉后切成0.5cm厚的薄片,切片要均匀,并防止碎裂;
(6)烘烤:将切好的片单层放入烤盘中烤制,烘烤温度为120-140℃,烤至脆片色泽焦黄有香味时停止;
(7)冷却、成品:将脆片通风冷却、杀菌后包装,成品。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397680A (zh) * | 2014-12-05 | 2015-03-11 | 黑龙江众生生物工程有限公司 | 一种烘焙牛肝菌食品及其制备方法 |
CN109964983A (zh) * | 2019-04-25 | 2019-07-05 | 卢智 | 一种香菇馍片及其制备方法 |
CN110859274A (zh) * | 2019-11-29 | 2020-03-06 | 广西壮族自治区农业科学院 | 一种非油炸型膨松鼓泡式板栗脆片的制备方法 |
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CN1701686A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种牛膝保健面条 |
CN101803622A (zh) * | 2009-02-12 | 2010-08-18 | 王亦坤 | 一种面粉食品的加工方法 |
ES2382966A1 (es) * | 2010-07-09 | 2012-06-15 | Manufacturas Pibernat, S.L | Procedimiento y composicion de un producto alimenticio vegetal no tratado por calor. |
CN103494074A (zh) * | 2013-08-27 | 2014-01-08 | 郭腾霖 | 一种紫薯味健胃馒头及其制备方法 |
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- 2014-04-27 CN CN201410170775.3A patent/CN103948020A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1701686A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种牛膝保健面条 |
CN101803622A (zh) * | 2009-02-12 | 2010-08-18 | 王亦坤 | 一种面粉食品的加工方法 |
ES2382966A1 (es) * | 2010-07-09 | 2012-06-15 | Manufacturas Pibernat, S.L | Procedimiento y composicion de un producto alimenticio vegetal no tratado por calor. |
CN103494074A (zh) * | 2013-08-27 | 2014-01-08 | 郭腾霖 | 一种紫薯味健胃馒头及其制备方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397680A (zh) * | 2014-12-05 | 2015-03-11 | 黑龙江众生生物工程有限公司 | 一种烘焙牛肝菌食品及其制备方法 |
CN109964983A (zh) * | 2019-04-25 | 2019-07-05 | 卢智 | 一种香菇馍片及其制备方法 |
CN110859274A (zh) * | 2019-11-29 | 2020-03-06 | 广西壮族自治区农业科学院 | 一种非油炸型膨松鼓泡式板栗脆片的制备方法 |
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