CN104839296A - Lanha Tai soda biscuit and production method thereof - Google Patents
Lanha Tai soda biscuit and production method thereof Download PDFInfo
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- CN104839296A CN104839296A CN201510293428.4A CN201510293428A CN104839296A CN 104839296 A CN104839296 A CN 104839296A CN 201510293428 A CN201510293428 A CN 201510293428A CN 104839296 A CN104839296 A CN 104839296A
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a Lanha Tai soda biscuit and a making method thereof. The Lanha Tai soda biscuit comprises, by weight, 40 parts of low-gluten wheat flour, 84 parts of high-gluten flour, 3 parts of dry yeast, 42 parts of butter, 1.8 parts of salt, 30 parts of milk powder, 0.7 part of sodium bicarbonate, 0.25 to 1 part of powder of blue clam peptide, 36 parts of low-gluten flour, and the proper amount of water. The Lanha Tai soda biscuit is good and unique in taste and has balanced nutrition, rich in blue clam peptide and various amino acids.
Description
Technical field
The invention belongs to aquatic products intensive processing field, be specifically related to a kind of blue clam peptide soda cracker and preparation method thereof.
Background technology
Biscuit is a kind of common food, due to its instant, easily preserves, the features such as multiple tastes, very popular.Traditional biscuit is mainly primary raw material with wheat, adds sugar, grease and other raw material, and through sizing mixing, being shaped, the technique such as baking makes.Therefore, the processing taste that biscuit is traditional is based on fragrant and sweet.Along with the raising of people's living standard, consumers in general no longer only have enough for the demand of food, more pursue healthy and delicious.
Clam, also referred to as clam, freshwater mussel, cycle of sixty years, is the molluscan general designation of Bivalvia, and its delicious meat is incomparable, is called as " the first under heaven is fresh ", " hats of hundred tastes ".The nutritional characteristic of clam is high protein, high-micro-element, high ferro, high calcium, few fat.Blue clam abounds with the important low value seashells of one in China coast, be rich in multiple good protein in blue clam, and content is up to 60%, amino acid composition comprehensively, its total amino acid content and TEAA are all suitable with mussel, not only nutritious but also local flavor is splendid.Because blue clam individuality is less, many reasons such as edibility is little, how by as prawn living bait, cause abundant blue clam resource to be underutilized.There are some researches prove that blue clam peptide has ACE inhibitory activity, have and alleviate hypertensive effect, and active peptide has the effects such as anti-fosterization, fatigue-relieving and raising immunity, therefore adds blue clam Gly-His-Lys to the local flavor kind not only having enriched biscuit in biscuit but also the effect enhancing biscuit.
Summary of the invention
The present invention, in order to solve the deficiencies in the prior art, provides a kind of blue clam peptide soda cracker and preparation method thereof.
For realizing above-mentioned goal of the invention, the embodiment that the present invention takes is as follows:
A kind of blue clam peptide soda cracker, it is made up of the component of following weight portion:
Interarea group: low-gluten wheat flour 40 parts, Strong flour 60 parts, 3 parts, dry ferment, 20 parts, butter, salt 0.8 part, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 0.25-1 part, water is appropriate;
Oil-mixed dough: Self-raising flour 36 parts, Strong flour 24 parts, 22 parts, butter, salt 1 part, water is appropriate;
The preparation method of described blue clam peptide soda cracker, comprises the following steps:
(1) rub together by main dough material, be kneaded into dough, cover preservative film, room temperature fermentation about 20-30 minute, volume slightly becomes large;
(2) short material is also rubbed up together, be kneaded into dough;
(3) dough material rolls rectangularity dough sheet;
(4) by while roll over from 1/3 to centre;
(5) also rolled over from 1/3 to centre by another side, this is the first round three folding before wrapping into short;
(6) three dough sheets rolled well close up down, and repeat 4-6 step twice, namely roll out, three foldings, roll out again, roll over repeatedly, carry out altogether three-wheel three folding, until topsheet surface is shinny;
(7), after three-wheel three folding, dough sheet is rolled rectangularity, and short is put in centre;
(8) short is flattened, then press with rolling pin, allow short slabbing;
(9) musculus cutaneus is on one side turned over, cover in short;
(10) musculus cutaneus of another side also turns over, and covers in short;
(11) with hand, two ends are killed by a pinch, such short is whole to be wrapped in dough sheet;
(12) after wrapping, then repeat 4-6 and walk three times, after namely wrapping into short, carry out three-wheel three folding again;
(13) three-wheel three folding complete after dough sheet, roll into the rectangle that thickness is about 0.2cm, cut corner, and at once with fork uniform aperture in thorn above;
(14) uniform square is divided into, each block not too big (length of side is no more than 8cm);
(15) swing in baking tray, be placed on warm place and finally ferment, 20-30 minute, ferment to dough sheet is slightly thickening and can put preheated baking box into and cure.
The acquisition of blue clam Gly-His-Lys can the method preparation of referenced patent " a kind of preparation method of blue clam protein sources ace inhibitory peptide " (application number 201410857104.4) or " a kind of method utilizing endogenous enzymes to prepare blue clam protein sources ace inhibitory peptide " (application number 201510074989.5).
The invention has the beneficial effects as follows: on common biscuit raw material basis, with the addition of blue clam Gly-His-Lys, add the nutritive value of biscuit, not only effectively utilize resource, and make biscuit have unique local flavor.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is set forth further, but be not limited thereto.
Embodiment one:
Interarea group: low-gluten wheat flour 40 parts, Strong flour 60 parts, 3 parts, dry ferment, 20 parts, butter, salt 0.8 part, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 0.25 part, water is appropriate;
Oil-mixed dough: Self-raising flour 36 parts, Strong flour 24 parts, 22 parts, butter, salt 1 part, water is appropriate;
Preparation method comprises the following steps:
(1) rub together by main dough material, be kneaded into dough, cover preservative film, room temperature fermentation about 20-30 minute, volume slightly becomes large;
(2) short material is also rubbed up together, be kneaded into dough;
(3) dough material rolls rectangularity dough sheet;
(4) by while roll over from 1/3 to centre;
(5) also rolled over from 1/3 to centre by another side, this is the first round three folding before wrapping into short;
(6) three dough sheets rolled well close up down, and repeat 4-6 step twice, namely roll out, three foldings, roll out again, roll over repeatedly.Carry out altogether three-wheel three folding.Until topsheet surface is shinny;
(7), after three-wheel three folding, dough sheet is rolled rectangularity, and short is put in centre;
(8) short is flattened, then press with rolling pin, allow short slabbing;
(9) musculus cutaneus is on one side turned over, cover in short;
(10) musculus cutaneus of another side also turns over, and covers in short;
(11) with hand, two ends are killed by a pinch, such short is whole to be wrapped in dough sheet;
(12) after wrapping, then repeat 4-6 and walk three times, after namely wrapping into short, carry out three-wheel three folding again;
(13) three-wheel three folding complete after dough sheet, roll into the rectangle that thickness is about 0.2cm, cut corner, and at once with fork uniform aperture in thorn above;
(14) uniform square is divided into, each block not too big (length of side is no more than 8cm);
(15) swing in baking tray, be placed on warm place and finally ferment, 20 minutes, ferment to dough sheet is slightly thickening and can put preheated baking box into and cure.
Embodiment two:
Interarea group: low-gluten wheat flour 40 parts, Strong flour 60 parts, 3 parts, dry ferment, 20 parts, butter, salt 0.8 part, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 0.5 part, water is appropriate;
Oil-mixed dough: Self-raising flour 36 parts, Strong flour 24 parts, 22 parts, butter, salt 1 part, water is appropriate;
Preparation method comprises the following steps:
(1) rub together by main dough material, be kneaded into dough, cover preservative film, room temperature fermentation about 20-30 minute, volume slightly becomes large;
(2) short material is also rubbed up together, be kneaded into dough;
(3) dough material rolls rectangularity dough sheet;
(4) by while roll over from 1/3 to centre;
(5) also rolled over from 1/3 to centre by another side, this is the first round three folding before wrapping into short;
(6) three dough sheets rolled well close up down, and repeat 4-6 step twice, namely roll out, three foldings, roll out again, roll over repeatedly, carry out altogether three-wheel three folding.Until topsheet surface is shinny;
(7), after three-wheel three folding, dough sheet is rolled rectangularity, and short is put in centre;
(8) short is flattened, then press with rolling pin, allow short slabbing;
(9) musculus cutaneus is on one side turned over, cover in short;
(10) musculus cutaneus of another side also turns over, and covers in short;
(11) with hand, two ends are killed by a pinch, such short is whole to be wrapped in dough sheet;
(12) after wrapping, then repeat 4-6 and walk three times, after namely wrapping into short, carry out three-wheel three folding again;
(13) three-wheel three folding complete after dough sheet, roll into the rectangle that thickness is about 0.2cm, cut corner, and at once with fork uniform aperture in thorn above;
(14) uniform square is divided into, each block not too big (length of side is no more than 8cm);
(15) swing in baking tray, be placed on warm place and finally ferment, 25 minutes, ferment to dough sheet is slightly thickening and can put preheated baking box into and cure.
Embodiment three:
Interarea group: low-gluten wheat flour 40 parts, Strong flour 60 parts, 3 parts, dry ferment, 20 parts, butter, salt 0.8 part, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 1 part, water is appropriate;
Oil-mixed dough: Self-raising flour 36 parts, Strong flour 24 parts, 22 parts, butter, salt 1 part, water is appropriate;
Preparation method comprises the following steps:
(1) rub together by main dough material, be kneaded into dough, cover preservative film, room temperature fermentation about 20-30 minute, volume slightly becomes large;
(2) short material is also rubbed up together, be kneaded into dough;
(3) dough material rolls rectangularity dough sheet;
(4) by while roll over from 1/3 to centre;
(5) also rolled over from 1/3 to centre by another side, this is the first round three folding before wrapping into short;
(6) three dough sheets rolled well close up down, and repeat 4-6 step twice, namely roll out, three foldings, roll out again, roll over repeatedly, carry out altogether three-wheel three folding, until topsheet surface is shinny;
(7), after three-wheel three folding, dough sheet is rolled rectangularity, and short is put in centre;
(8) short is flattened, then press with rolling pin, allow short slabbing;
(9) musculus cutaneus is on one side turned over, cover in short;
(10) musculus cutaneus of another side also turns over, and covers in short;
(11) with hand, two ends are killed by a pinch, such short is whole to be wrapped in dough sheet;
(12) after wrapping, then repeat 4-6 and walk three times, after namely wrapping into short, carry out three-wheel three folding again;
(13) three-wheel three folding complete after dough sheet, roll into the rectangle that thickness is about 0.2cm, cut corner, and at once with fork uniform aperture in thorn above;
(14) uniform square is divided into, each block not too big (length of side is no more than 8cm);
(15) swing in baking tray, be placed on warm place and finally ferment, 30 minutes, ferment to dough sheet is slightly thickening and can put preheated baking box into and cure.
Claims (1)
1. a blue clam peptide soda cracker, it is characterized in that, it is made up of the component of following weight portion: low-gluten wheat flour 40 parts, Strong flour 84 parts, 3 parts, dry ferment, 42 parts, butter, salt 1.8 parts, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 0.25-1 part, Self-raising flour 36 parts, water is appropriate;
Its preparation method comprises the following steps:
(1) interarea group (low-gluten wheat flour 40 parts, Strong flour 60 parts, dry ferment, 20 parts, butter, salt 0.8 part, milk powder 30 parts, sodium acid carbonate 0.7 part, blue clam Gly-His-Lys 0.25-1 part, water appropriate) material is rubbed together, be kneaded into dough, cover preservative film, room temperature fermentation about 20-30 minute, volume slightly becomes large;
(2) short material (Self-raising flour 36 parts, Strong flour 24 parts, 22 parts, butter, salt 1 point, water are appropriate) is also rubbed up together, be kneaded into dough;
(3) dough material rolls rectangularity dough sheet;
(4) by while roll over from 1/3 to centre;
(5) also rolled over from 1/3 to centre by another side, this is the first round three folding before wrapping into short;
(6) three dough sheets rolled well close up down, and repeat 4-6 step twice, that is, roll out, three foldings, roll out again, roll over repeatedly, carry out altogether three-wheel three folding, until topsheet surface is shinny;
(7), after three-wheel three folding, dough sheet is rolled rectangularity, and short is put in centre;
(8) short is flattened, then press with rolling pin, allow short slabbing;
(9) musculus cutaneus is on one side turned over, cover in short;
(10) musculus cutaneus of another side also turns over, and covers in short;
(11) with hand, two ends are killed by a pinch, such short is whole to be wrapped in dough sheet;
(12) after wrapping, then repeat 4-6 and walk three times, after namely wrapping into short, carry out three-wheel three folding again;
(13) three-wheel three folding complete after dough sheet, roll into the rectangle that thickness is about 0.2cm, cut corner, and at once with fork uniform aperture in thorn above;
(14) uniform square is divided into, each block not too big (length of side is no more than 8cm);
(15) swing in baking tray, be placed on warm place and finally ferment, 20-30 minute, ferment to dough sheet is slightly thickening and can put preheated baking box into and cure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510293428.4A CN104839296A (en) | 2015-05-27 | 2015-05-27 | Lanha Tai soda biscuit and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510293428.4A CN104839296A (en) | 2015-05-27 | 2015-05-27 | Lanha Tai soda biscuit and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104839296A true CN104839296A (en) | 2015-08-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510293428.4A Pending CN104839296A (en) | 2015-05-27 | 2015-05-27 | Lanha Tai soda biscuit and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689302A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Themeda triandra seedling flavor salsola ruthenica lljin soda biscuit |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383726A (en) * | 2001-04-27 | 2002-12-11 | 陆晓民 | Polypeptide biscuit |
| CN101103819A (en) * | 2007-07-24 | 2008-01-16 | 马庆发 | Selenium germanium peptide biscuit |
| CN103609639A (en) * | 2013-11-22 | 2014-03-05 | 张莲娥 | Biscuit suitable for nursing stomachs of medical workers |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| CN104593462A (en) * | 2014-12-31 | 2015-05-06 | 渤海大学 | Preparation method of blue clam protein source ACE inhibition peptide |
-
2015
- 2015-05-27 CN CN201510293428.4A patent/CN104839296A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383726A (en) * | 2001-04-27 | 2002-12-11 | 陆晓民 | Polypeptide biscuit |
| CN101103819A (en) * | 2007-07-24 | 2008-01-16 | 马庆发 | Selenium germanium peptide biscuit |
| CN103609639A (en) * | 2013-11-22 | 2014-03-05 | 张莲娥 | Biscuit suitable for nursing stomachs of medical workers |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| CN104593462A (en) * | 2014-12-31 | 2015-05-06 | 渤海大学 | Preparation method of blue clam protein source ACE inhibition peptide |
Non-Patent Citations (1)
| Title |
|---|
| LILI: "奶盐苏打饼干", 《HTTP://BLOG.SINA.COM.CN/LILITAITAI》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689302A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Themeda triandra seedling flavor salsola ruthenica lljin soda biscuit |
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Application publication date: 20150819 |
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