CN104522126A - 一种诸葛菜饼干及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种诸葛菜饼干及其制备方法，由以下重量百分比原料组成：诸葛菜5-10％、胡萝卜2-3％、海藻酸钠2-3％、发酵剂2-3％、山梨酸钾2-3％、木糖醇2-3％、精盐2-3％、其余为豆粉和小麦面粉。其制备方法为：切分；软化；拌料；均质；印模；烘烤；包装。本发明的特点是：本产品保留了诸葛菜的风味和营养成分，具有低钠、低脂、低热量、无蔗糖的特点，清脆可口，风味奇特。
Description
技术领域
本发明属于一种饼干加工领域，具体涉及一种诸葛菜饼干及其制备方法。
背景技术
饼干作为主要焙烤食品之一，具有口感酥松，体积轻，储运方便，保质期长等特点，是休闲或充饥的较好食品，已被越来越多的人所喜爱。近年来随着我国人民生活水平的不断提高，烘焙工艺技术和设备的不断发展和更新，饼干的花色品种越来越多，新产品层出不穷。然而，传统的饼干大多由面粉、白砂糖、植物油等高糖高脂肪食品制成，长期食用易导致肥胖，高脂血症和冠心病等，营养不均衡，影响人体健康。高糖高脂肪食品更不适合糖尿病人食用。诸葛菜中含有蛋白质、糖类、粗纤维及维生素(B、C)、胡萝卜素、维生素P等多种维生素，含有人体所需的八种氨基酸。虽然脂肪含量较低，但亚麻酸的含量很高，占全脂的51.4％。诸葛菜中矿物质含量也很丰富，可以补充人体钙、镁、铁等微量元素，是最优良的减肥保健菜。故常食诸葛菜有滋养强身之效，具有很好的保健作用。本发明人是将诸葛菜作为饼干的原料之一，同时添加豆粉，制作的诸葛菜饼干，具有低脂、低钠、低热量、无蔗糖的特点，是人们休闲或充饥的健康食品，也是糖尿病人的营养及休闲的最佳食品。
发明内容
本发明要解决的技术问题是提供一种诸葛菜饼干，用豆粉作为主料，饼干的营养价值更高。
本发明采用如下技术方案完成：
一种诸葛菜饼干，其特征在于由下列重量百分比的原料组成，诸葛菜5-10％、胡萝卜2-3％、海藻酸钠2-3％、发酵剂2-3％、山梨酸钾2-3％、木糖醇2-3％、精盐2-3％，其余为豆粉和小麦面粉。所述的豆粉可以是黄豆或绿豆，所述小麦面粉和豆粉的比例为1∶1。
所述发酵剂为碳酸氢钠或酵母；所述的豆粉是黄豆粉或绿豆粉。
按以下步骤制备：
(1)切分：将诸葛菜切成8-12mm的段条，并将梗和叶分开存放；将胡萝卜切成10mm×10mm的小块；
(2)软化：将诸葛菜梗放入沸水中漂烫2min，叶漂烫0.5min，迅速捞出投到凉水中冷却凉透；将胡萝卜投入沸水中漂烫4min，迅速捞出投入凉水中冷却；
(3)拌料：往漂烫过的诸葛菜叶和诸葛菜梗中添加海藻酸钠、发酵剂，搅拌均匀；再往漂烫过的胡萝卜中添加海藻酸钠、发酵剂，搅拌均匀；
(4)均质：将诸葛菜、胡萝卜打成糊状，然后加入木糖醇，山梨酸钾，精盐，豆粉、小麦面粉，和面时控制面团的含水量为30％左右，和面后于30℃静置30min左右；
(5)印模；将调制好的面团辊轧10-15次，印模成型；
(6)烘烤；将上述成型的饼干，放入炉中焙烤，采用105℃温度烘烤30min，烤至淡黄色出炉，然后自然冷却至室温。
(7)包装：烘干后，将产品装入复合袋，抽真空封口，并在袋内放入一小袋干燥剂。
具体实施方式
一种诸葛菜饼干，其特征在于由下列重量百分比的原料组成，诸葛菜5-10％、胡萝卜2-3％、海藻酸钠2-3％、发酵粉2-3％、山梨酸钾2-3％、木糖醇2-3％、精盐2-3％，其余为豆粉和小麦面粉。所述的豆粉可以是黄豆或绿豆，所述豆粉和小麦面粉的比例为1∶1。
所述发酵剂为碳酸氢钠或酵母。
按以下步骤制备：
(1)切分：将诸葛菜切成8-12mm的段条，并将梗和叶分开存放；将胡萝卜切成10mm×10mm的小块；
(2)软化：将诸葛菜梗放入沸水中漂烫2min，叶漂烫0.5min，迅速捞出投到凉水中冷却凉透；将胡萝卜投入沸水中漂烫4min，迅速捞出投入凉水中冷却；
(3)拌料：往漂烫过的诸葛菜叶和诸葛菜梗中添加海藻酸钠、发酵剂，搅拌均匀；再往漂烫过的胡萝卜中添加海藻酸钠、发酵剂，搅拌均匀；
(4)均质：将诸葛菜、胡萝卜打成糊状，然后加入木糖醇、山梨酸钾、精盐、豆粉、小麦面粉，和面时控制面团的含水量为30％左右，和面后于30℃静置30min左右；
(5)印模；将调制好的面团辊轧10-15次，印模成型；
(6)烘烤；将上述成型的饼干，放入炉中焙烤，采用105℃温度烘烤30min，烤至淡黄色出炉，然后自然冷却至室温。
(7)包装：烘干后，将产品装入复合袋，抽真空封口，并在袋内放入一小袋干燥剂。
Claims (2)
1.一种诸葛菜饼干，其特征在于，以重量百分比原料组成，诸葛菜5-10％、胡萝卜2-3％、海藻酸钠2-3％、发酵剂2-3％、山梨酸钾2-3％、木糖醇2-3％、精盐2-3％，其余为豆粉和小麦面粉。
2.如权利要求1所述的一种诸葛菜饼干，其特征在于包括以下制备步骤：
(1)切分：将诸葛菜切成8-12mm的段条，并将梗和叶分开存放；将胡萝卜切成10mm×10mm的小块；
(2)软化：将诸葛菜梗放入沸水中漂烫2min，叶漂烫0.5min，迅速捞出投到凉水中冷却凉透；将胡萝卜投入沸水中漂烫4min，迅速捞出投入凉水中冷却；
(3)拌料：往漂烫过的诸葛菜叶和诸葛菜梗中添加海藻酸钠、发酵剂，搅拌均匀；再往漂烫过的胡萝卜中添加海藻酸钠、发酵剂，搅拌均匀；
(4)均质：将诸葛菜、胡萝卜打成糊状，然后加入木糖醇，山梨酸钾，精盐，豆粉和小麦面粉，和面时控制面团的含水量为30％左右，和面后于30℃静置30min左右；
(5)印模；将调制好的面团辊轧10-15次，印模成型；
(6)烘烤；将上述成型的饼干，放入炉中焙烤，采用105℃温度烘烤30min，烤至淡黄色出炉，然后自然冷却至室温。
(7)包装：烘干后，将产品装入复合袋，抽真空封口，并在袋内放入一小袋干燥剂。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452546A (zh) * | 2018-11-28 | 2019-03-12 | 新疆艾力努尔农业科技开发有限公司 | 一种恰玛古配方面粉及其生产工艺 |
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