CN105746651A - Xinghua fragrant taro biscuits and production technology thereof - Google Patents
Xinghua fragrant taro biscuits and production technology thereof Download PDFInfo
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- CN105746651A CN105746651A CN201610255676.4A CN201610255676A CN105746651A CN 105746651 A CN105746651 A CN 105746651A CN 201610255676 A CN201610255676 A CN 201610255676A CN 105746651 A CN105746651 A CN 105746651A
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- dragon
- glycan
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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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention belongs to the technical field of food application, and particularly discloses Xinghua fragrant taro biscuits. The Xinghua fragrant taro biscuits are prepared from, by weight, 20%-30.5% of Xinghua fragrant taro powder, 3%-10.8% of milk powder, 0.8%-3% of baking soda, 10.5%-15% of white granulated sugar, 0.3%-5.5% of sodium tripolyphosphate, 0.5%-3.05% of essence, 10.8%-25.5% of eggs and 15.8%-30% of wheat flour. A production technology of the Xinghua fragrant taro biscuits has the advantages that procedures are reasonable, and the production time is shortened, and the finished Xinghua fragrant taro biscuits produced through the technology have the advantages of being good in taste, free of nutritional ingredient losses and capable of meeting the eating requirements of people of all ages.
Description
Technical field
The invention belongs to food production applied technical field, be specifically related to a kind of dragon sweet-potato biscuits and production technology thereof.
Background technology
Glycan is grown in piling up neatly Tanaka, and for Xinghua, Jiangsu local varieties, plant height 1.2～1.5m, dark green leaf, petiole is green, petiole is long, and blade and petiole connecting place have purple dizzy, female nearly spheroidal of taro, meat white, powder and fragrant, sub-taro is few, oval, and meat glues, and is deeply liked by vast urban and rural residents for a long time.Buttress Tian Town in 2008 plants " dragon glycan " more than 3000 mu altogether, and per mu yield is at about 2000 kilograms, and wholesale market price per kilogram 1.8 yuan, every mu of net income is more than 2500 yuan, and planting benefit is higher.
Along with the research and development to dragon glycan, it is found that it also has higher dietotherapy and medical value, therefore, people dragon glycan is carried out added value production and processing such as dragon glycan diet nutritional essence divide, dragon flavour taro juice beverage, dragon glycan leisure food, dragon sweet-potato biscuits, dragon glycan original plasm wine, dragon glycan mixed congee and dragon glycan toothpaste with fluoride etc..But, it is found that aborning, existing conventional cookies production technology is utilized to produce dragon sweet-potato biscuits, there is the phenomenon such as production operation time length, poor, the taste bad of end product quality in it, in the most existing production technology, dragon glycan processing procedure Middle nutrition ingredients from lossing is serious, can not meet daily food sanitation standard requirement, this is current urgently to be resolved hurrily.
Therefore, based on the problems referred to above, the present invention provides a kind of dragon sweet-potato biscuits and production technology thereof.
Summary of the invention
Goal of the invention: it is an object of the invention to provide a kind of dragon sweet-potato biscuits and production technology thereof, the finished product dragon sweet-potato biscuits features good taste of its production gained and nutritional labeling, without running off, meet the demand drunk by people of all age group.
Technical scheme: an aspect of of the present present invention provides a kind of dragon sweet-potato biscuits, it is made up of dragon glycan powder, milk powder, sodium bicarbonate, white granulated sugar, sodium tripolyphosphate, essence, egg and wheat flour, weight percentages is, dragon glycan powder 20%-30.5%, milk powder 3%-10.8%, sodium bicarbonate 0.8%-3%, white granulated sugar 10.5%-15%, sodium tripolyphosphate 0.3%-5.5%, essence 0.5%-3.05%, egg 10.8%-25.5%, wheat flour 15.8%-30%.
Another aspect of the present invention provides the production technology of a kind of dragon sweet-potato biscuits, comprise the following steps, step (1), first to dragon glycan raw material carry out selection, cleaning, select production cycle length, bulky dragon glycan, imperial glycan raw material after cleaning again utilizes skinning machine to remove dragon glycan skin, it is carried out again removing dragon glycan surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freeze drier to process the imperial glycan raw material diced in step (1), obtain 500 mesh dragon glycan powder.Step (3), the imperial glycan powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinization processes, and adds auxiliary material.Step (4), the emulsification dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence.Step (5), the emulsification obtained mixing dragon flavour taro juice is carried out the most molten, homogeneous process in step (4), utilize high pressure homogenizer to carry out homogeneous process.It is to be installed that emulsification mixing dragon flavour taro juice after step (6), the homogeneous first step (5) obtained squeezes into buffer tank, filling feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour are added water and carry out mix and blend by step (7), recycling mixing and blending machine, and emulsification mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsification mixing dragon flavour taro juice while stirring.Step (8), imperial glycan flour mixed with adulterants block step (7) obtained, be squeezed into biscuit shape to be produced first with forming machine, and recycling curer toasts, and finally cools down, detects, packs.
The technical program; first dragon glycan powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinization; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinization, repeat operation；Being added by white granulated sugar in the dragon glycan powder solution completely of gelatinization, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.
The technical program, utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogeneous operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogeneous operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The technical program, in described step (6), filling feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
Compared with prior art, a kind of dragon flavour taro juice biscuit of the present invention and having the beneficial effects that of production technology thereof: the technological process of production is reasonable, the production time shortens, its finished product dragon sweet-potato biscuits features good taste producing gained and nutritional labeling, without running off, meet the eating requirements of all age group crowd.
Detailed description of the invention
Below in conjunction with specific embodiment, it is further elucidated with the present invention.
Embodiment one
An aspect of of the present present invention provides a kind of dragon sweet-potato biscuits, it is made up of dragon glycan powder, milk powder, sodium bicarbonate, white granulated sugar, sodium tripolyphosphate, essence, egg and wheat flour, weight percentages is, dragon glycan powder 20%, milk powder 3%, sodium bicarbonate 0.8%, white granulated sugar 10.5, sodium tripolyphosphate 0.3%, essence 0.5%, egg 10.8%, wheat flour 15.8%.
Another aspect of the present invention provides the production technology of a kind of dragon sweet-potato biscuits, comprise the following steps, step (1), first to dragon glycan raw material carry out selection, cleaning, select production cycle length, bulky dragon glycan, imperial glycan raw material after cleaning again utilizes skinning machine to remove dragon glycan skin, it is carried out again removing dragon glycan surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freeze drier to process the imperial glycan raw material diced in step (1), obtain 500 mesh dragon glycan powder.Step (3), the imperial glycan powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinization processes, and adds auxiliary material.Step (4), the emulsification dragon flavour taro juice obtained in step (3) is squeezed into blending vat and added essence; wherein; first dragon glycan powder is poured in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius; shut down after shearing 25 minutes and carry out gelatinization, gelatinization time 25 minutes, wherein; stop start stirring in 5 minutes 1 minute during gelatinization, repeat operation；Being added by white granulated sugar in the dragon glycan powder solution completely of gelatinization, water temperature is 85 degrees Celsius, high speed shear 20 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (5), the emulsification obtained mixing dragon flavour taro juice is carried out the most molten, homogeneous process in step (4), high pressure homogenizer is utilized to carry out homogeneous process, wherein, utilizing high pressure homogenizer homogenizing temperature is 80 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogeneous operational pressure be 350Pa, the time be 10 minutes, for the second time homogeneous operational pressure be 400Pa, the time be 15 minutes.It is to be installed that emulsification mixing dragon flavour taro juice after step (6), the homogeneous first step (5) obtained squeezes into buffer tank, filling feed temperature is 75 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius, sterilization time is 30 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour are added water and carry out mix and blend by step (7), recycling mixing and blending machine, and emulsification mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsification mixing dragon flavour taro juice while stirring.Step (8), imperial glycan flour mixed with adulterants block step (7) obtained, be squeezed into biscuit shape to be produced first with forming machine, and recycling curer toasts, and finally cools down, detects, packs.
Embodiment two
An aspect of of the present present invention provides a kind of dragon sweet-potato biscuits, it is made up of dragon glycan powder, milk powder, sodium bicarbonate, white granulated sugar, sodium tripolyphosphate, essence, egg and wheat flour, weight percentages is, dragon glycan powder 28%, milk powder 8.8%, sodium bicarbonate 1.5%, white granulated sugar 12.5%, sodium tripolyphosphate 1.5%, essence 2.55%, egg 20%, wheat flour 25%.
Another aspect of the present invention provides the production technology of a kind of dragon sweet-potato biscuits, comprise the following steps, step (1), first to dragon glycan raw material carry out selection, cleaning, select production cycle length, bulky dragon glycan, imperial glycan raw material after cleaning again utilizes skinning machine to remove dragon glycan skin, it is carried out again removing dragon glycan surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freeze drier to process the imperial glycan raw material diced in step (1), obtain 500 mesh dragon glycan powder.Step (3), the imperial glycan powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinization processes, and adds auxiliary material.Step (4), the emulsification dragon flavour taro juice obtained in step (3) is squeezed into blending vat and added essence; wherein; first dragon glycan powder is poured in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 95 degrees Celsius; shut down after shearing 28 minutes and carry out gelatinization, gelatinization time 27 minutes, wherein; stop start stirring in 5 minutes 1 minute during gelatinization, repeat operation；Being added by white granulated sugar in the dragon glycan powder solution completely of gelatinization, water temperature is 88 degrees Celsius, high speed shear 25 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (5), the emulsification obtained mixing dragon flavour taro juice is carried out the most molten, homogeneous process in step (4), high pressure homogenizer is utilized to carry out homogeneous process, wherein, utilizing high pressure homogenizer homogenizing temperature is 83 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogeneous operational pressure be 352Pa, the time be 15 minutes, for the second time homogeneous operational pressure be 402Pa, the time be 20 minutes.It is to be installed that emulsification mixing dragon flavour taro juice after step (6), the homogeneous first step (5) obtained squeezes into buffer tank, filling feed temperature is 80 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 123 degrees Celsius, sterilization time is 33 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour are added water and carry out mix and blend by step (7), recycling mixing and blending machine, and emulsification mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsification mixing dragon flavour taro juice while stirring.Step (8), imperial glycan flour mixed with adulterants block step (7) obtained, be squeezed into biscuit shape to be produced first with forming machine, and recycling curer toasts, and finally cools down, detects, packs.
Embodiment three
An aspect of of the present present invention provides a kind of dragon sweet-potato biscuits, it is made up of dragon glycan powder, milk powder, sodium bicarbonate, white granulated sugar, sodium tripolyphosphate, essence, egg and wheat flour, weight percentages is, dragon glycan powder 30.5%, milk powder 10.8%, 3%, white granulated sugar 15%, sodium tripolyphosphate 5.5%, essence 3.05%, egg 25.5%, wheat flour 30%.
Another aspect of the present invention provides the production technology of a kind of dragon sweet-potato biscuits, comprise the following steps, step (1), first to dragon glycan raw material carry out selection, cleaning, select production cycle length, bulky dragon glycan, imperial glycan raw material after cleaning again utilizes skinning machine to remove dragon glycan skin, it is carried out again removing dragon glycan surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freeze drier to process the imperial glycan raw material diced in step (1), obtain 500 mesh dragon glycan powder.Step (3), the imperial glycan powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinization processes, and adds auxiliary material.Step (4), the emulsification dragon flavour taro juice obtained in step (3) is squeezed into blending vat and added essence; wherein; first dragon glycan powder is poured in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 100 degrees Celsius; shut down after shearing 30 minutes and carry out gelatinization, gelatinization time 35 minutes, wherein; stop start stirring in 5 minutes 1 minute during gelatinization, repeat operation；Being added by white granulated sugar in the dragon glycan powder solution completely of gelatinization, water temperature is 90 degrees Celsius, high speed shear 30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (5), the emulsification obtained mixing dragon flavour taro juice is carried out the most molten, homogeneous process in step (4), high pressure homogenizer is utilized to carry out homogeneous process, wherein, utilizing high pressure homogenizer homogenizing temperature is 85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogeneous operational pressure be 355Pa, the time be 20 minutes, for the second time homogeneous operational pressure be 405Pa, the time be 25 minutes.It is to be installed that emulsification mixing dragon flavour taro juice after step (6), the homogeneous first step (5) obtained squeezes into buffer tank, filling feed temperature is 90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 125 degrees Celsius, sterilization time is 35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour are added water and carry out mix and blend by step (7), recycling mixing and blending machine, and emulsification mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsification mixing dragon flavour taro juice while stirring.Step (8), imperial glycan flour mixed with adulterants block step (7) obtained, be squeezed into biscuit shape to be produced first with forming machine, and recycling curer toasts, and finally cools down, detects, packs.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (5)
1. an imperial sweet-potato biscuits, it is characterized in that: be made up of dragon glycan powder, milk powder, sodium bicarbonate, white granulated sugar, sodium tripolyphosphate, essence, egg and wheat flour, weight percentages is, dragon glycan powder 20%-30.5%, milk powder 3%-10.8%, sodium bicarbonate 0.8%-3%, white granulated sugar 10.5%-15%, sodium tripolyphosphate 0.3%-5.5%, essence 0.5%-3.05%, egg 10.8%-25.5%, wheat flour 15.8%-30%.
2. the production technology of an imperial sweet-potato biscuits, it is characterised in that: comprise the following steps,
Step (1), first to dragon glycan raw material carry out selection, cleaning, select production cycle length, bulky dragon glycan, imperial glycan raw material after cleaning again utilizes skinning machine to remove dragon glycan skin, then is carried out removing dragon glycan surface residue, dices finally by dicer；
Step (2), utilize superhigh temperature freeze drier to process the imperial glycan raw material diced in step (1), obtain 500 mesh dragon glycan powder；
Step (3), the imperial glycan powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinization processes, and adds auxiliary material；
Step (4), the emulsification dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence；
Step (5), the emulsification obtained mixing dragon flavour taro juice is carried out the most molten, homogeneous process in step (4), utilize high pressure homogenizer to carry out homogeneous process；
It is to be installed that emulsification mixing dragon flavour taro juice after step (6), the homogeneous first step (5) obtained squeezes into buffer tank, filling feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby；
Egg, wheat flour are added water and carry out mix and blend by step (7), recycling mixing and blending machine, and emulsification mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsification mixing dragon flavour taro juice while stirring；Step (8), imperial glycan flour mixed with adulterants block step (7) obtained, be squeezed into biscuit shape to be produced first with forming machine, and recycling curer toasts, and finally cools down, detects, packs.
The production technology of a kind of dragon sweet-potato biscuits the most according to claim 1; it is characterized in that: first dragon glycan powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinization; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinization, repeat operation；Being added by white granulated sugar in the dragon glycan powder solution completely of gelatinization, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.
The production technology of a kind of dragon sweet-potato biscuits the most according to claim 1, it is characterized in that: utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogeneous operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogeneous operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The production technology of a kind of dragon sweet-potato biscuits the most according to claim 1, it is characterised in that: in described step (6), filling feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610255676.4A CN105746651A (en) | 2016-04-25 | 2016-04-25 | Xinghua fragrant taro biscuits and production technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610255676.4A CN105746651A (en) | 2016-04-25 | 2016-04-25 | Xinghua fragrant taro biscuits and production technology thereof |
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| CN105746651A true CN105746651A (en) | 2016-07-13 |
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| CN201610255676.4A Pending CN105746651A (en) | 2016-04-25 | 2016-04-25 | Xinghua fragrant taro biscuits and production technology thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306950A (en) * | 2016-08-22 | 2017-01-11 | 毛灵 | Longxiang taro health-maintenance beverage and preparation method thereof |
| CN107094845A (en) * | 2017-05-04 | 2017-08-29 | 沈前 | A kind of imperial glycan moon cake and preparation method thereof |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
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| CN1981580A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Sweet-potato biscuits and their production |
| CN104187495A (en) * | 2014-08-22 | 2014-12-10 | 沈前 | Longxiang taro processing technology |
| CN105265551A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp taro biscuit |
| CN105475445A (en) * | 2016-02-16 | 2016-04-13 | 湖南城市学院 | Lysimachia capillipes hemsl biscuits and processing method |
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2016
- 2016-04-25 CN CN201610255676.4A patent/CN105746651A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981580A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Sweet-potato biscuits and their production |
| CN104187495A (en) * | 2014-08-22 | 2014-12-10 | 沈前 | Longxiang taro processing technology |
| CN105265551A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp taro biscuit |
| CN105475445A (en) * | 2016-02-16 | 2016-04-13 | 湖南城市学院 | Lysimachia capillipes hemsl biscuits and processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306950A (en) * | 2016-08-22 | 2017-01-11 | 毛灵 | Longxiang taro health-maintenance beverage and preparation method thereof |
| CN107094845A (en) * | 2017-05-04 | 2017-08-29 | 沈前 | A kind of imperial glycan moon cake and preparation method thereof |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
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