CN104012614A - An alfalfa dietary fiber cracker and production method thereof - Google Patents
An alfalfa dietary fiber cracker and production method thereof Download PDFInfo
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Abstract
The invention relates to an alfalfa dietary fiber cracker and a production method thereof. The cracker comprises the following raw materials by weight: 100-120 parts of wheat flour, 60-80 parts of oat flour, 8-10 parts of soybeans, 3-4 parts of dry alfalfas with high active dietary fibers, 30-40 parts of water, 18-30 parts of white granulated sugar, 2-6 parts of malt sugar, 2-14 parts of grease, 2-8 parts of eggs, 0.002-0.025 parts of vanillin, 0.01-0.08 parts of vanilla oil, 0.25-0.5 parts of salt, 0.8-1 parts of sodium bicarbonate, 0.4-0.8 parts of ammonium bicarbonate, 0.001-0.002 parts of antioxidants HBT, 0.002-0.004 parts of citric acid and 0.003-0.004 parts of acid sodium metabisulfite. The production method comprises: materials sorting, high active alfalfa dietary fibers producing, soybeans soaking, refining and filtrating, dough kneading, and crackers producing using cracker machine. The crackers have balanced nutritions, low acid content and other advantages.
Description
Technical field
The present invention relates to a kind of wheaten food and processing method thereof, especially a kind of biscuit using clover and wheat flour as primary raw material and preparation method thereof.
Background technology
Known, dietary fiber is the polysaccharide carbohydrate do not digested and not assimilated for human body and the general name of lignin, is called as " the seventh-largest nutrient ", can be divided into water-soluble dietary fiber and Water insoluble dietary fiber by its dissolubility.Prove through lot of experiments; dietary fiber is the indispensable nutrient of human and livestock health diet; the wall of digestive of dietary fiber in can clean animal body also strengthens digestive function; dietary fiber has the interior carcinogen of dilution body and adds the function that in food, noxious material removes, alimentary canal and the prevent colon cancer of protection people and animals fragility.Dietary fiber can also slow down digestion rate and the fastest excretion of cholesterol, so can allow blood sugar and cholesterol in blood be controlled at optimal level.
At present, Biscuits food is one of favorite wheaten food of the mankind.Present biscuit is all using wheat flour as main material, then adds fatty acid cane sugar ester, xylitol, tertiary sodium phosphate, saccharin sodium, leavening agent, salt, yeast powder and essence etc. additive to be mixed and made into dough, finally sends into biscuit manufacture and makes biscuit.But present biscuit acid content is larger, and lacks adding of dietary fiber, if be not careful in one's diet nutrition arrangement, too much edible acid biscuit will certainly cause human body acid-base degree unbalance, forms sub-health state, affects digestion health.
Summary of the invention
The object of this invention is to provide that a kind of soda acid equilibrium, mouthfeel are crisp, complementary diets fiber and do not affect alfalfa food fiber biscuit of digestive system and preparation method thereof.
A kind of alfalfa food fiber biscuit of the present invention, pressing the raw material of row weight portion makes: 100～120 parts of wheat flours, 60～80 parts of oatmeals, 8～10 parts of soybean, make 3～4 parts of the dry clovers of HAFA, 30～40 parts, water, 18～30 parts of white granulated sugars, 2～6 parts of maltoses, 2～14 parts of greases, 2～8 parts, egg, 0.002～0.025 part of vanillic aldehyde, 0.01～0.08 part of vanilla sesame oil, 0.25～0.5 part of salt, 0.8～1 part of sodium acid carbonate, 0.4～0.8 part, carbonic hydroammonium, antioxidant HBT0.001～0.002 part, 0.002～0.004 part of citric acid, 0.003～0.004 part of acid sodium pyrosulfite.
Dry clover is made HAFA.The preparation method of HAFA is as follows:
A, the preparation of cloverleaf slag, pulverize fresh and tender alfalfa stem and leaf, and making beating obtains cloverleaf slag after squeezing;
B, the pre-treatment of cloverleaf slag, cloverleaf slag is placed in the water of 36～40 DEG C and soaks 1.5～2 hours, control the concentration of leaf slag in 12%～20% scope, in the NaOH that is then 0.5%～2% by the cloverleaf slag soaking after rinsing in concentration or potassium hydroxide or calcium hydroxide or sodium bicarbonate solution, boiling removes careless taste for 20～40 minutes; Carry out bleaching again, in the liquor natrii hypochloritis who is 40%, process 40～60 minutes the clover fiber that removes careless taste at mass fraction, controlling temperature is 38～42 DEG C, and liquor natrii hypochloritis's consumption is 1～1.3 times of clover fiber; Above-mentioned bleaching process is processed after two to three times, then adopts high speed ultra shearing homogenization process to carry out refinement homogeneous, dehydrates the clover fiber that rear acquisition water content is 6%～8%;
C, activation processing, clover fiber after dehydrating is put into Double-screw secondary extruder and carry out activation processing, it is invariable that control inlet amount remains on 30kg/h, and inflow changes in 30%～60% scope, and screw rod rotating speed changes within the scope of 220～280r/min;
D, ultramicro grinding, in ultrahigh speed airslide disintegrating mill, utilizing air force and ultrahigh speed airflow collision breaking method to obtain particle diameter is that 2～4 microns, fineness are 1300～1500 object HAFAs.
Raw material can be made into gluten by following weight portion, 110 portions of wheat flours, 70 portions of oatmeals, 9 portions of soybean, 4 parts of dry clovers and 31 parts of water, 24 parts of white granulated sugars, 5 parts of maltoses, 14 parts of greases, 4 parts, egg, 0.002～0.02 part of vanillic aldehyde, 0.08 part of vanilla sesame oil, 0.3 part of salt, 0.8 part of sodium acid carbonate, 0.4 part, carbonic hydroammonium, antioxidant HBT0.001 part, 0.002 part of citric acid, 0.003 part of acid sodium pyrosulfite.
Described grease is cream or margarine or high-quality leaf fat.
A kind of alfalfa food fiber biscuit preparation method that the present invention is mentioned, making step is as follows,
A, choose raw material, 100～120 parts of wheat flours, 60～80 parts of oatmeals, 8～10 parts of soybean, 3～4 parts of dry clovers, 30～40 parts, water, 18～30 parts of white granulated sugars, 2～6 parts of maltoses, 2～14 parts of greases, 2～8 parts, egg, 0.002～0.025 part of vanillic aldehyde, 0～0.08 part of vanilla sesame oil, 0.25～0.5 part of salt, 0.8～1 part of sodium acid carbonate, 0.4～0.8 part, carbonic hydroammonium, antioxidant HBT0.001～0.002 part, 0.002～0.004 part of citric acid, 0.003～0.004 part of acid sodium pyrosulfite.
B, dry clover is made to HAFA;
C, soybean is screened after, soybean is soaked in water 24 hours, the weight ratio of water and soybean is 3:1;
D, the soybean after soaking is carried out to defibrination and filtration treatment, collect defibrination filtrate for subsequent use;
E, first wheat flour, oatmeal, water, soybean defibrination filtrate and HAFA, white granulated sugar, maltose, egg, salt are put into dough mixing machine mix, add again leaf fat to stir, then add vanillic aldehyde, vanilla sesame oil, sodium acid carbonate, carbonic hydroammonium, citric acid, acid sodium pyrosulfite fully to stir, finally add antioxidant HBT to stir and be modulated into dough; The dough temperature modulating is advisable with 38～40 DEG C, and the moisture of the dough modulating is 18%～20%; Leave standstill 10～20 minutes;
F, question handler rise after sending out and send into rolling in biscuit manufacture, shape, cure and make described alfalfa food fiber biscuit.
Compared with the prior art, beneficial effect of the present invention is:
1, balanced in nutrition, contain a large amount of dietary fibers, help and strengthen human body digestive function;
2, reduce biscuit acid content, after eating, can not cause human body acid-base degree unbalance.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1: alfalfa food fiber biscuit of the present invention, press row weight portion and choose raw material:
100 parts of wheat flours, 70 parts of oatmeals, 9 parts of soybean, 0.4 part, 0.8 part of 0.5 part of 0.03 part of 0.02 part of 5 parts, 14 parts of 3 parts of 20 parts of 31 parts, 4 parts of dry clovers, water, white granulated sugars, maltoses, leaf fats, egg, vanillic aldehyde, vanilla sesame oil, salt, sodium acid carbonate, carbonic hydroammonium making HAFA, antioxidant HBT0.001 part, 0.002 part of citric acid, 0.003 part of acid sodium pyrosulfite.
Choose after raw material, dry clover is made to HAFA; After soybean is screened, soybean is soaked in water 24 hours, the weight ratio of water and soybean is 3:1; Soybean after soaking is carried out to defibrination and filtration treatment, and collection defibrination filtrate is for subsequent use; First wheat flour, oatmeal, water, soybean defibrination filtrate and HAFA, white granulated sugar, maltose, egg, salt being put into dough mixing machine mixes, add again leaf fat to stir, then add vanillic aldehyde, vanilla sesame oil, sodium acid carbonate, carbonic hydroammonium, citric acid, acid sodium pyrosulfite fully to stir, finally add antioxidant HBT to stir and be modulated into dough; The dough temperature modulating is 40 DEG C, and the moisture of the dough modulating is 18%; Leave standstill 20 minutes; Question handler rises after sending out and sends into rolling in biscuit manufacture, shapes, cures and make described alfalfa food fiber biscuit.
Claims (5)
1. an alfalfa food fiber biscuit, it is characterized in that the raw material of pressing row weight portion makes: 100～120 parts of wheat flours, 60～80 parts of oatmeals, 8～10 parts of soybean, make 3～4 parts of the dry clovers of HAFA, 30～40 parts, water, 18～30 parts of white granulated sugars, 2～6 parts of maltoses, 2～14 parts of greases, 2～8 parts, egg, 0.002～0.025 part of vanillic aldehyde, 0.01～0.08 part of vanilla sesame oil, 0.25～0.5 part of salt, 0.8～1 part of sodium acid carbonate, 0.4～0.8 part, carbonic hydroammonium, antioxidant HBT0.001～0.002 part, 0.002～0.004 part of citric acid, 0.003～0.004 part of acid sodium pyrosulfite, after mixing, above-mentioned all raw materials make described biscuit.
2. a kind of alfalfa food fiber biscuit according to claim 1, is characterized in that, the preparation method that dry clover is made HAFA is as follows:
A, the preparation of cloverleaf slag, pulverize fresh and tender alfalfa stem and leaf, and making beating obtains cloverleaf slag after squeezing;
B, the pre-treatment of cloverleaf slag, cloverleaf slag is placed in the water of 36～40 DEG C and soaks 1.5～2 hours, control the concentration of leaf slag in 12%～20% scope, in the NaOH that is then 0.5%～2% by the cloverleaf slag soaking after rinsing in concentration or potassium hydroxide or calcium hydroxide or sodium bicarbonate solution, boiling removes careless taste for 20～40 minutes; Carry out bleaching again, in the liquor natrii hypochloritis who is 40%, process 40～60 minutes the clover fiber that removes careless taste at mass fraction, controlling temperature is 38～42 DEG C, and liquor natrii hypochloritis's consumption is 1～1.3 times of clover fiber; Above-mentioned bleaching process is processed after two to three times, then adopts high speed ultra shearing homogenization process to carry out refinement homogeneous, dehydrates the clover fiber that rear acquisition water content is 6%～8%;
C, activation processing, clover fiber after dehydrating is put into Double-screw secondary extruder and carry out activation processing, it is invariable that control inlet amount remains on 30kg/h, and inflow changes in 30%～60% scope, and screw rod rotating speed changes within the scope of 220～280r/min;
D, ultramicro grinding, in ultrahigh speed airslide disintegrating mill, utilizing air force and ultrahigh speed airflow collision breaking method to obtain particle diameter is that 2～4 microns, fineness are 1300～1500 object HAFAs.
3. a kind of alfalfa food fiber biscuit according to claim 1, it is characterized in that: described raw material is made gluten by following weight portion 110 portions of wheat flours, 70 portions of oatmeals, 9 portions of soybean, 4 parts of dry clovers and 31 parts of water, 24 parts of white granulated sugars, 5 parts of maltoses, 14 parts of greases, 4 parts, egg, 0.002～0.02 part of vanillic aldehyde, 0.08 part of vanilla sesame oil, 0.3 part of salt, 0.8 part of sodium acid carbonate, 0.4 part, carbonic hydroammonium, antioxidant HBT0.001 part, 0.002 part of citric acid, 0.003 part of acid sodium pyrosulfite.
4. a kind of alfalfa food fiber biscuit according to claim 1, is characterized in that: described grease is cream or margarine or high-quality leaf fat.
5. a preparation method for alfalfa food fiber biscuit, is characterized in that: making step is as follows,
A, choose raw material, 100～120 parts of wheat flours, 60～80 parts of oatmeals, 8～10 parts of soybean, 3～4 parts of dry clovers, 30～40 parts, water, 18～30 parts of white granulated sugars, 2～6 parts of maltoses, 2～14 parts of greases, 2～8 parts, egg, 0.002～0.025 part of vanillic aldehyde, 0～0.08 part of vanilla sesame oil, 0.25～0.5 part of salt, 0.8～1 part of sodium acid carbonate, 0.4～0.8 part, carbonic hydroammonium, antioxidant HBT0.001～0.002 part, 0.002～0.004 part of citric acid, 0.003～0.004 part of acid sodium pyrosulfite;
B, dry clover is made to HAFA;
C, soybean is screened after, soybean is soaked in water 24 hours, the weight ratio of water and soybean is 3:1;
D, the soybean after soaking is carried out to defibrination and filtration treatment, collect defibrination filtrate for subsequent use;
E, first wheat flour, oatmeal, water, soybean defibrination filtrate and HAFA, white granulated sugar, maltose, egg, salt are put into dough mixing machine mix, add again leaf fat to stir, then add vanillic aldehyde, vanilla sesame oil, sodium acid carbonate, carbonic hydroammonium, citric acid, acid sodium pyrosulfite fully to stir, finally add antioxidant HBT to stir and be modulated into dough; The dough temperature modulating is advisable with 38～40 DEG C, and the moisture of the dough modulating is 18%～20%; Leave standstill 10～20 minutes;
F, question handler rise after sending out and send into rolling in biscuit manufacture, shape, cure and make described alfalfa food fiber biscuit.
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Cited By (5)
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| CN104247739A (en) * | 2014-09-09 | 2014-12-31 | 秋实草业有限公司 | Sugar-free clover cookie and making method thereof |
| CN108308232A (en) * | 2018-03-29 | 2018-07-24 | 重庆西大魔芋科技开发有限公司 | A kind of konjaku biscuit and preparation method thereof |
| CN108669163A (en) * | 2018-08-22 | 2018-10-19 | 大连民族大学 | A kind of preparation method of medlar health preserving biscuit |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
| CN113057195A (en) * | 2021-04-28 | 2021-07-02 | 高州市金蒂源食品有限公司 | Coarse grain sugar-free low-fat biscuit and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104247739A (en) * | 2014-09-09 | 2014-12-31 | 秋实草业有限公司 | Sugar-free clover cookie and making method thereof |
| CN108308232A (en) * | 2018-03-29 | 2018-07-24 | 重庆西大魔芋科技开发有限公司 | A kind of konjaku biscuit and preparation method thereof |
| CN108669163A (en) * | 2018-08-22 | 2018-10-19 | 大连民族大学 | A kind of preparation method of medlar health preserving biscuit |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
| CN113057195A (en) * | 2021-04-28 | 2021-07-02 | 高州市金蒂源食品有限公司 | Coarse grain sugar-free low-fat biscuit and preparation method thereof |
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Application publication date: 20140903 |