CN104839281A - High-fiber fruit and vegetable crisp biscuit flour and making method thereof - Google Patents
High-fiber fruit and vegetable crisp biscuit flour and making method thereof Download PDFInfo
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- CN104839281A CN104839281A CN201510187264.7A CN201510187264A CN104839281A CN 104839281 A CN104839281 A CN 104839281A CN 201510187264 A CN201510187264 A CN 201510187264A CN 104839281 A CN104839281 A CN 104839281A
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Abstract
The invention discloses high-fiber fruit and vegetable crisp biscuit flour. The high-fiber fruit and vegetable crisp biscuit flour is characterized by being made from raw materials including, by weight, 300-400 parts of flour, 0.6-0.8 part of Angel dried yeast powder, 15-19 parts of ginger, 4-6 parts of edible salt, 20-28 parts of kiwi fruits, 30-40 parts of carrots, 8-12 parts of palm oil and an appropriate quantity of water. In the making process of the biscuit flour, the yeast powder is added, dough is kneaded, fermented and smashed into flour again, and therefore the obtained biscuit flour can be directly used for making biscuits without waiting for fermentation, and production time is saved; added ginger water has alkalinity and can neutralize acidic materials generated by the yeast powder in the fermentation process, and the acidic materials are prevented from affecting taste; the added kiwi fruits and the added carrots can increase the content of nutrient substances such as cellulose in the biscuit flour and increase the nutritive value of the biscuit flour; the palm oil is added in the dough kneading process and can permeate into the flour, and therefore the biscuits are crisper.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of high microsteping fruits and vegetables shortbread type biscuit powder and preparation method thereof.
Background technology
The features such as biscuit, as one of main bakery product, has consumption figure large, and accumulating is convenient, long shelf-life, and old children is all suitable, the better food being leisure or allaying one's hunger.The main raw material(s) added produced by current domestic biscuit is wheat flour and part coarse cereals flour, wheat flour adopts finishing technology, take wheat as raw material, the operation such as passed through pulverizing, sieve, eliminate wheat bran and skin portion, make the nutrient component damages such as the dietary fiber in the middle of raw material seed, various trace elements, multivitamin serious, cause contained nutrient in current biscuit relatively less, the nutritive value of cracker product is not high.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of high microsteping fruits and vegetables shortbread type biscuit powder and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of high microsteping fruits and vegetables shortbread type biscuit powder, it is characterized in that, be made up of the raw material of following weight portion: flour 300-400, Angel dried yeast powder 0.6-0.8, ginger 15-19, edible salt 4-6, Chinese grooseberry 20-28, carrot 30-40, palm oil 8-12, water are appropriate.
The preparation method of described a kind of high microsteping fruits and vegetables shortbread type biscuit powder, is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) by Chinese grooseberry, carrot clean, peeling after be cut into sheet, put into drying machine and be dried to water content at 20-30%, driedly evenly put into Bulking tank afterwards, adjustment bulking pressure is 0.2-0.4MPa, temperature 80-100 DEG C, relief valve is opened instantaneously after 30-40min, obtain fruit and vegetable dilated after cooling, after pulverizing, obtain fruit and vegetable dilated powder;
(3) flour is poured in dough mixing machine, add Angel dried yeast powder, palm oil, salty gingerade, fruit and vegetable dilated powder and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 30-40 DEG C, humidity be the condition of 35-45% under slaking 20-30min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains high microsteping fruits and vegetables shortbread type biscuit powder.
Beneficial effect of the present invention:
Cracker meal of the present invention first adds dusty yeast in manufacturing process to carry out again beating powder again with face fermentation, the cracker meal obtained can be made directly to use when making biscuit, need in wait fermentation, save the production time, the gingerade added is owing to having alkalescence, can in and the acidic materials that produce during the fermentation of dusty yeast, prevent it from affecting taste, the Chinese grooseberry of adding, carrots etc. can increase the content of other nutriments such as cellulose in cracker meal, improve the nutritive value of cracker meal, the palm oil added is adding with during face, can penetrate in flour, the biscuit of such making is more crisp.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of high microsteping fruits and vegetables shortbread type biscuit powder of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): flour 300-400, Angel dried yeast powder 0.6-0.8, ginger 15-19, edible salt 4-6, Chinese grooseberry 20-28, carrot 30-40, palm oil 8-12, water are appropriate.
The preparation method of described a kind of high microsteping fruits and vegetables shortbread type biscuit powder, is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) by Chinese grooseberry, carrot clean, peeling after be cut into sheet, put into drying machine and be dried to water content 25%, driedly evenly put into Bulking tank afterwards, adjustment bulking pressure is 0.3MPa, temperature 90 DEG C, relief valve is opened instantaneously after 35min, obtain fruit and vegetable dilated after cooling, after pulverizing, obtain fruit and vegetable dilated powder;
(3) flour is poured in dough mixing machine, add Angel dried yeast powder, palm oil, salty gingerade, fruit and vegetable dilated powder and appropriate water, with face 6min under the rotating speed of 80r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 30 DEG C, humidity is proof 4h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 35 DEG C, humidity be the condition of 40% under slaking 25min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 45 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 140 mesh sieves, obtains high microsteping fruits and vegetables shortbread type biscuit powder.
Claims (2)
1. a high microsteping fruits and vegetables shortbread type biscuit powder, it is characterized in that, be made up of the raw material of following weight portion: flour 300-400, Angel dried yeast powder 0.6-0.8, ginger 15-19, edible salt 4-6, Chinese grooseberry 20-28, carrot 30-40, palm oil 8-12, water are appropriate.
2. the preparation method of a kind of high microsteping fruits and vegetables shortbread type biscuit powder according to claim 1, is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) by Chinese grooseberry, carrot clean, peeling after be cut into sheet, put into drying machine and be dried to water content at 20-30%, driedly evenly put into Bulking tank afterwards, adjustment bulking pressure is 0.2-0.4MPa, temperature 80-100 DEG C, relief valve is opened instantaneously after 30-40min, obtain fruit and vegetable dilated after cooling, after pulverizing, obtain fruit and vegetable dilated powder;
(3) flour is poured in dough mixing machine, add Angel dried yeast powder, palm oil, salty gingerade, fruit and vegetable dilated powder and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 30-40 DEG C, humidity be the condition of 35-45% under slaking 20-30min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains high microsteping fruits and vegetables shortbread type biscuit powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187264.7A CN104839281A (en) | 2015-04-21 | 2015-04-21 | High-fiber fruit and vegetable crisp biscuit flour and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187264.7A CN104839281A (en) | 2015-04-21 | 2015-04-21 | High-fiber fruit and vegetable crisp biscuit flour and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839281A true CN104839281A (en) | 2015-08-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510187264.7A Withdrawn CN104839281A (en) | 2015-04-21 | 2015-04-21 | High-fiber fruit and vegetable crisp biscuit flour and making method thereof |
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| CN (1) | CN104839281A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305905A (en) * | 2016-08-15 | 2017-01-11 | 安庆市江岸品香食品有限责任公司 | Kiwi fruit-flavored crisp cakes and manufacture method thereof |
| CN107173682A (en) * | 2017-07-03 | 2017-09-19 | 安徽双鹿面粉有限公司 | A kind of high microsteping flour and preparation method thereof |
| CN113207926A (en) * | 2021-04-20 | 2021-08-06 | 徐州恒星面业有限公司 | High-fiber fruit and vegetable biscuit powder |
-
2015
- 2015-04-21 CN CN201510187264.7A patent/CN104839281A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305905A (en) * | 2016-08-15 | 2017-01-11 | 安庆市江岸品香食品有限责任公司 | Kiwi fruit-flavored crisp cakes and manufacture method thereof |
| CN107173682A (en) * | 2017-07-03 | 2017-09-19 | 安徽双鹿面粉有限公司 | A kind of high microsteping flour and preparation method thereof |
| CN113207926A (en) * | 2021-04-20 | 2021-08-06 | 徐州恒星面业有限公司 | High-fiber fruit and vegetable biscuit powder |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150819 |