CN104782711A - 一种防受潮饼干面粉及其制备方法 - Google Patents
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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
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- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
一种防受潮饼干面粉,其特征在于,由以下重量份的原料制成:小麦粒550~700、藕粉50~60、猪油10~12、竹盐15~20、木糖醇8~12、海苔7~10、豌豆粉12~16、生姜片15~20、柠檬汁14~18、助剂4~5和适量的水;本发明根据现在市场上的饼干特点,研制出一种抗水性强的饼干面粉,可以有效延长制得的饼干的脆性,他可以直接加水后,经和面,揉熟等工艺直接制成饼干,它是一种海苔风味的具有长期保质期的饼干,本发明避免了传统饼干面粉制备时加水混合的缺点,从工艺中先使麦粒吸水,再揉捻出麦粒表面的裂纹,通过裂纹加入调味剂,通过鼓风烘干,所得成品面粉更具原材料一切优点,毫无二次加工痕迹。
Description
技术领域
本发明是一种防受潮饼干面粉及其制备方法,属于食品中面粉的工艺领域。
背景技术
面粉是一种由小麦磨成的粉末。按面粉中蛋白质含量的多少,可以分为高筋面粉、中筋面粉、低筋面粉及无筋面粉。面粉(小麦粉)是中国北方大部分地区的主食。以面粉制成的食物品种繁多,花样百出,风味迥异。
高筋粉:颜色较深,本身较有活性且光滑,手抓不易成团状;比较适合用来做面包,以及部分酥皮类起酥点心,比如丹麦酥。在西饼中多用于在松饼(千层酥)和奶油空心饼(泡芙)中。在蛋糕方面仅限于高成分的水果蛋糕中使用。
中筋粉:颜色乳白,介于高、低粉之间,体质半松散;一般中式点心都会用到,比如包子、馒头、面条等。(注:一般市售的无特别说明的面粉,都可以视作中筋面粉使用。而且这类面粉包装上面一般都会标明,适合用来做包子、饺子、馒头、面条)
低筋粉:颜色较白,用手抓易成团;低筋面粉的蛋白质含量平均在8.5%左右,蛋白质含量低,麸质也较少,因此筋性亦弱,比较适合用来做蛋糕,松糕,饼干以及挞皮等需要蓬松酥脆口感的西点。
小麦的麦粒主要由三部分组成:麦麸包裹在外约占粒重的18%-25%;麦粒赖以发芽的麦胚只占1%-2%;胚乳约占80%。胚乳与麦麸之间还有糊粉层粘连。麦粒经过制粉工艺加工使麦麸、麦胚和胚乳分离并将胚乳磨细制成人们食用的面粉。面粉加工是物理分离过程并不改变小麦胚乳原有的化学特性和水和后的面团流变学特性。
发明内容
一种防受潮饼干面粉,其特征在于,由以下重量份的原料制成:小麦粒550~700、藕粉50~60、猪油10~12、竹盐15~20、木糖醇8~12、海苔7~10、豌豆粉12~16、生姜片15~20、柠檬汁14~18、助剂4~5和适量的水;
所述助剂由以下重量份的原料制成:焦杜仲12~15、荨麻4~6、地胆头5~8、铁包金6~8、蜂花粉4~6、荷叶8~12、玫瑰花汁8~10、生姜片4~6、淀粉30~40、黄瓜汁10~14和适量的水;制备方法是:混合焦杜仲、荨麻、地胆头、生姜片、铁包金和荷叶,加适量的水润湿表面,通过800W左右的微波熟化6~8min,然后加水至没过物料8~10cm,煎煮70~80min,过滤出汤汁并加入蜂花粉、玫瑰花汁和黄瓜汁,加热浓缩后拌入淀粉调成匀浆,最后烘干并粉碎即可。
一种防受潮饼干面粉的制备方法,其特征在于,包括以下几个步骤:
(1)先混合柠檬汁、猪油、木糖醇、生姜片、助剂及其它以下未涉及的剩余成分,加10倍左右的水煎煮熬制60~70min,过滤出汤汁,保温80℃备用;
(2)将小麦粒通过蒸笼的蒸汽熏蒸20~30min,使吸水膨胀,揉捻使麸皮破裂,将(1)的汤汁以喷雾的形式喷洒至麦粒表面,随后鼓热风40~50min烘干;
(3)将(2)的麦粒进行润麦6~8h,再进行磨粉,筛粉后得面粉;
(4)将(3)所得面粉混合藕粉、豌豆粉及磨粉的海苔即可。
发明中不常用的用料介绍如下:
焦杜仲:为杜仲科植物杜仲的干燥树皮,杜仲是高达20米的落叶乔木,顶上呈球形,在治疗肾病及降血压方面有所涉及。
地胆头:又叫地胆草,是菊科的多年生草本,切碎晒干后备用,对多种细菌有抑制作用。
铁包金:为鼠李科藤状或矮灌木,药材铁包金为鼠李科植物铁包金及同属植物光枝勾儿茶的茎藤或根,孕蕾前割取嫩茎叶,除去杂质,切碎,晒干后可入药。
本发明的有益效果:本发明根据现在市场上的饼干特点,研制出一种抗水性强的饼干面粉,可以有效延长制得的饼干的脆性,他可以直接加水后,经和面,揉熟等工艺直接制成饼干,它是一种海苔风味的具有长期保质期的饼干,本发明避免了传统饼干面粉制备时加水混合的缺点,从工艺中先使麦粒吸水,再揉捻出麦粒表面的裂纹,通过裂纹加入调味剂,通过鼓风烘干,所得成品面粉更具原材料一切优点,毫无二次加工痕迹。
具体实施方式
实施例1:
一种防受潮饼干面粉,其特征在于,由以下重量份(g)的原料制成:小麦粒600、藕粉500、猪油12、竹盐15、木糖醇12、海苔7、豌豆粉16、生姜片15、柠檬汁14、助剂5和适量的水;
所述助剂由以下重量份的原料制成:焦杜仲15、荨麻4、地胆头8、铁包金6、蜂花粉4、荷叶12、玫瑰花汁8、生姜片6、淀粉30、黄瓜汁14和适量的水;制备方法是:混合焦杜仲、荨麻、地胆头、生姜片、铁包金和荷叶,加适量的水润湿表面,通过800W左右的微波熟化6~8min,然后加水至没过物料8~10cm,煎煮70~80min,过滤出汤汁并加入蜂花粉、玫瑰花汁和黄瓜汁,加热浓缩后拌入淀粉调成匀浆,最后烘干并粉碎即可。
一种防受潮饼干面粉的制备方法,其特征在于,包括以下几个步骤:
(1)先混合柠檬汁、猪油、木糖醇、生姜片、助剂及其它以下未涉及的剩余成分,加10倍左右的水煎煮熬制60~70min,过滤出汤汁,保温80℃备用;
(2)将小麦粒通过蒸笼的蒸汽熏蒸20~30min,使吸水膨胀,揉捻使麸皮破裂,将(1)的汤汁以喷雾的形式喷洒至麦粒表面,随后鼓热风40~50min烘干;
(3)将(2)的麦粒进行润麦6~8h,再进行磨粉,筛粉后得面粉;
(4)将(3)所得面粉混合藕粉、豌豆粉及磨粉的海苔即可。
Claims (2)
1.一种防受潮饼干面粉,其特征在于,由以下重量份的原料制成:小麦粒550~700、藕粉50~60、猪油10~12、竹盐15~20、木糖醇8~12、海苔7~10、豌豆粉12~16、生姜片15~20、柠檬汁14~18、助剂4~5和适量的水;
所述助剂由以下重量份的原料制成:焦杜仲12~15、荨麻4~6、地胆头5~8、铁包金6~8、蜂花粉4~6、荷叶8~12、玫瑰花汁8~10、生姜片4~6、淀粉30~40、黄瓜汁10~14和适量的水;制备方法是:混合焦杜仲、荨麻、地胆头、生姜片、铁包金和荷叶,加适量的水润湿表面,通过800W左右的微波熟化6~8min,然后加水至没过物料8~10cm,煎煮70~80min,过滤出汤汁并加入蜂花粉、玫瑰花汁和黄瓜汁,加热浓缩后拌入淀粉调成匀浆,最后烘干并粉碎即可。
2.根据权利要求1所述一种防受潮饼干面粉的制备方法,其特征在于,包括以下几个步骤:
(1)先混合柠檬汁、猪油、木糖醇、生姜片、助剂及其它以下未涉及的剩余成分,加10倍左右的水煎煮熬制60~70min,过滤出汤汁,保温80℃备用;
(2)将小麦粒通过蒸笼的蒸汽熏蒸20~30min,使吸水膨胀,揉捻使麸皮破裂,将(1)的汤汁以喷雾的形式喷洒至麦粒表面,随后鼓热风40~50min烘干;
(3)将(2)的麦粒进行润麦6~8h,再进行磨粉,筛粉后得面粉;
(4)将(3)所得面粉混合藕粉、豌豆粉及磨粉的海苔即可。
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Citations (3)
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CN103168813A (zh) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | 一种红景天苦荞饼干及其制作方法 |
CN104256269A (zh) * | 2014-07-23 | 2015-01-07 | 安徽省一诚食品有限公司 | 一种做馒头用的面粉及其制备方法 |
CN104336481A (zh) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | 一种高韧性饺子粉及其制备方法 |
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CN103168813A (zh) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | 一种红景天苦荞饼干及其制作方法 |
CN104256269A (zh) * | 2014-07-23 | 2015-01-07 | 安徽省一诚食品有限公司 | 一种做馒头用的面粉及其制备方法 |
CN104336481A (zh) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | 一种高韧性饺子粉及其制备方法 |
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