CN104872261A - Konjaku biscuit and manufacturing method thereof - Google Patents

Abstract

The invention relates to a konjaku biscuit and a manufacturing method thereof. The konjaku biscuit is prepared from, by weight, 1000 parts of flour, 90 parts of konjaku flour, 70 parts of bean flour, 290 parts of powered sugar, 90 parts of butter, 12.5 parts of baking powder, 12.5 parts of salt and 62.5 parts of egg fluid. The prepared konjaku biscuit is golden in color, is crispy and has the konjaku fragrance. The konjaku biscuit overcomes the defect that biscuits are high in caloric and low in density of protein, the heath care function is added, and the konjaku biscuit fills in the gap of konjaku biscuits on the market.

Description

A kind of konjaku biscuit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly a kind of konjaku biscuit and preparation method thereof.

Background technology

In recent years, the kind of China's biscuit gets more and more, but the low density defect of energy high protein is more obvious, so not only can cause obesity, and is unsuitable for old man and children eat; Secondly, functional single, traditional biscuit only focuses on taste flavor and satiety, does not but focus on functional.Konjaku proteinaceous nutrient enriched cracker not only reduces energy, improves protein content, and adds functional.

Konjaku is as the new show risen of food circle, and its main component is Glucomannan, also has the several mineral materials such as 16 seed amino acids, vitamin and abundant iron, calcium, potassium, sodium, manganese, copper.From nutrition angle, konjaku is a kind of food of low in calories, high dietary-fiber, has specific function.From health care angle, konjaku has the effects such as anticancer, reducing blood lipid, hypotensive, defaecation, fat-reducing, beauty treatment.From medical angle, there is obvious curative effect to cardiovascular and cerebrovascular disease, disease of digestive system, Tumor suppression activity etc.Product for this reason containing konjaku class is favored more, but konjaku biscuit is uncommon on the market, and therefore the research and development of konjaku biscuit have important impact.

Soybean has very high nutritive value, containing the good protein of 40%, is one of food that high-quality protein content is higher.Also contain several mineral materials (as calcium, magnesium, potassium, zinc, copper etc.) and vitamin in soybean simultaneously.In soybean containing cholesterol but containing the amino acid of 8 kinds of needed by human, and this several amino acid whose proportion of composing is more balanced is conducive to the peptic ulcer bleeding of human body to protein, and therefore soybean is the first-selected food that nutritionist recommends.In recent years, people extract the function factor that makes new advances as soyabean oligosaccharides, soybean oligopeptide and high genistin content isoflavones etc. from soybean.Current research shows, isoflavones has the effects such as protection blood vessel, the effect of similar women's female hormone and antihormones, also has the effect of bacteriostatic activity and prevention of osteoporosis disease simultaneously.

Konjaku flour and bean powder add in biscuit raw material by the present invention, have developed a kind of golden yellow color, crispy in taste have the konjaku biscuit of konjaku fragrance.This konjaku biscuit compensate for the shortcoming of biscuit high energy worst density albumen, too increases health care simultaneously, and fills up the blank of konjaku biscuit on market.

Summary of the invention

The object of the present invention is to provide a kind of golden yellow color, crispy in taste konjaku biscuit with konjaku fragrance and preparation method thereof.

The primary raw material of konjaku biscuit of the present invention is flour, konjaku flour, bean powder, Icing Sugar, butter, baking powder, salt, egg.

A preparation method for konjaku biscuit, comprises the following steps:

(1) powder is adjusted: take supplementary material, by flour, konjaku flour, soy meal mixing.The hot water dissolving of 80 DEG C used respectively by salt, Icing Sugar.The auxiliary materials such as syrup, salt solution, baking powder, egg are added in raw material after mixing, then add the warm water that shortening finally adds 22 ~ 28%, stir.The temperature of dough is generally at 36 ~ 40 DEG C, and temperature is also unsuitable too high, and too high temperature can make baking powder premature reaction.Modulation 15min.Constantly to tear dough in modulated process, reduce the viscoplasticity of dough and stop too much gluten to be formed, dough and various auxiliary material can also be made fully to mix simultaneously.Modulation terminal is that dough is neither too hard, nor too soft glossy, has certain elasticity and plasticity.The temperature that tune powder is rolled into a ball below is at 36 ~ 40 DEG C.

(2) standing, rolling: the incubator modulated dough made being put into constant temperature and humidity leaves standstill 20 ~ 25min, temperature 36 ~ 38 DEG C, humidity 80%.Leaving standstill is elasticity in order to reduce dough, weakens the expansive force of dough, increases dough plasticity.The fluffy leavening agent in dough can also be made fully to react simultaneously, dough is fully fluffy, to improve the mellowness of biscuit.Tough biscuit can roll-in, also can not roll-in, but the former is better than the latter.When roll-in, continuous 90 ° of conversion can make biscuit crispness increase, and the more important thing is can by dough brake forming shape rule and consistency of thickness, and when being conducive to baking, colouring evenly.

(3) shaping, baking: with mould by dough sheet excision forming, aperture on simultaneously pricking equably on dough sheet, avoids the produced gas that is heated of leavening agent in bake process cannot overflow and cause biscuit surface to have bubble, uneven.Dough sheet is evenly positioned on baking tray, when tough biscuit generally adopts low temperature long, bakes method, lower fiery 170 DEG C, get angry 180 DEG C, roasting 10min to biscuit surface in golden yellow.

(4) cooling arranges: biscuit is naturally cooled to room temperature, it should be noted that the too fast meeting of cooling velocity causes biscuit to break.

(5) packaging and storage: pack after Product organization, in general, the optimum storage requirement of biscuit is: temperature less than 18 DEG C, relative humidity not higher than 75%, lucifuge kept dry.

The invention has the advantages that: konjaku flour and bean powder are added in biscuit raw material, have developed a kind of golden yellow color, crispy in taste there is the konjaku biscuit of konjaku fragrance.This konjaku biscuit compensate for the shortcoming of biscuit high energy worst density albumen, too increases health care simultaneously, and fills up the blank of konjaku biscuit on market.

Detailed description of the invention:

Embodiment 1: the preparation method of a kind of konjaku biscuit of the present invention, prepare according to following steps:

(1) powder is adjusted: take flour 500g, konjaku flour 45g, bean powder 35g, mix.Take salt 6.25g, Icing Sugar 145g uses the hot water dissolving of 80 DEG C respectively.The auxiliary materials such as syrup, salt solution, baking powder 6.25g, egg liquid 31.25g are added in raw material after mixing, then add the warm water that shortening finally adds 22 ~ 28%, stir.Modulation terminal is that dough is neither too hard, nor too soft glossy, has certain elasticity and plasticity.The temperature that tune powder is rolled into a ball below is at 40 DEG C.

(2) standing, rolling: the incubator modulated dough made being put into constant temperature and humidity leaves standstill 20 ~ 25min, temperature 36 ~ 38 DEG C, humidity 80%.Tough biscuit can roll-in, also can not roll-in, but the former is better than the latter.When roll-in, continuous 90 ° of conversion can make biscuit crispness increase, and the more important thing is can by dough brake forming shape rule and consistency of thickness, and when being conducive to baking, colouring evenly.

(3) shaping, baking: with mould by dough sheet excision forming, aperture on simultaneously pricking equably on dough sheet, avoids the produced gas that is heated of leavening agent in bake process cannot overflow and cause biscuit surface to have bubble, uneven.Dough sheet is evenly positioned on baking tray, when tough biscuit generally adopts low temperature long, bakes method, lower fiery 170 DEG C, get angry 180 DEG C, roasting 10min to biscuit surface in golden yellow.

(4) cooling arranges: biscuit is naturally cooled to room temperature, it should be noted that the too fast meeting of cooling velocity causes biscuit to break.

(5) packaging and storage: pack after Product organization, in general, the optimum storage requirement of biscuit is: temperature less than 18 DEG C, relative humidity not higher than 75%, lucifuge kept dry.

Claims (2)

1. a konjaku biscuit, it is characterized in that, the formula meter of this konjaku biscuit, is made up of following raw material: 1000 parts, flour, konjaku flour 90 parts, bean powder 70 parts, Icing Sugar 290 parts, 90 parts, butter, baking powder 12.5 parts, salt 12.5 parts, egg liquid 62.5 parts.

2. the preparation method of a kind of konjaku biscuit according to claim 1, comprises the following steps:

(1) powder is adjusted: take supplementary material, by flour, konjaku flour, soy meal mixing.The hot water dissolving of 80 DEG C used respectively by salt, Icing Sugar.The auxiliary materials such as syrup, salt solution, baking powder, egg are added in raw material after mixing, then add the warm water that shortening finally adds 22 ~ 28%, stir.The temperature of dough is generally at 36 ~ 40 DEG C, and temperature is also unsuitable too high, and too high temperature can make baking powder premature reaction.Modulation 15min.Constantly to tear dough in modulated process, reduce the viscoplasticity of dough and stop too much gluten to be formed, dough and various auxiliary material can also be made fully to mix simultaneously.Modulation terminal is that dough is neither too hard, nor too soft glossy, has certain elasticity and plasticity.The temperature that tune powder is rolled into a ball below is at 36 ~ 40 DEG C.

(2) standing, rolling: the incubator modulated dough made being put into constant temperature and humidity leaves standstill 20 ~ 25min, temperature 36 ~ 38 DEG C, humidity 80%.Leaving standstill is elasticity in order to reduce dough, weakens the expansive force of dough, increases dough plasticity.The fluffy leavening agent in dough can also be made fully to react simultaneously, dough is fully fluffy, to improve the mellowness of biscuit.Tough biscuit can roll-in, also can not roll-in, but the former is better than the latter.When roll-in, continuous 90 ° of conversion can make biscuit crispness increase, and the more important thing is can by dough brake forming shape rule and consistency of thickness, and when being conducive to baking, colouring evenly.

(3) shaping, baking: with mould by dough sheet excision forming, aperture on simultaneously pricking equably on dough sheet, avoids the produced gas that is heated of leavening agent in bake process cannot overflow and cause biscuit surface to have bubble, uneven.Dough sheet is evenly positioned on baking tray, when tough biscuit generally adopts low temperature long, bakes method, lower fiery 170 DEG C, get angry 180 DEG C, roasting 10min to biscuit surface in golden yellow.

(4) cooling arranges: biscuit is naturally cooled to room temperature, it should be noted that the too fast meeting of cooling velocity causes biscuit to break.

(5) packaging and storage: pack after Product organization, in general, the optimum storage requirement of biscuit is: temperature less than 18 DEG C, relative humidity not higher than 75%, lucifuge kept dry.