CN106035521A - Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof - Google Patents
Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof Download PDFInfo
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- CN106035521A CN106035521A CN201610572184.8A CN201610572184A CN106035521A CN 106035521 A CN106035521 A CN 106035521A CN 201610572184 A CN201610572184 A CN 201610572184A CN 106035521 A CN106035521 A CN 106035521A
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- peanut
- arachidis hypogaeae
- pericarppium arachidis
- supplementing
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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
-
- 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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Abstract
The present invention discloses brain supplementing walnut kernel peanut flavored crisp biscuits based on a natural peanut flavored essence. The crisp biscuits are prepared from the following raw materials in parts by weight: 200-220 parts of low gluten flour, 25-30 parts of peanut shells, 8-12 parts of walnut kernels, 4-5 parts of armillaria mellea sporophores, 3-4 parts of Chinese yam buds, 3-4 parts of mint leaves, 2-3 parts of fructus schisandrae chinensis, 2-3 parts of edible salt, 12-15 parts of edible oil, 0.6-0.7 part of beta-cyclodextrin, 0.1-0.2 part of yeast, an appropriate amount of cellulase, an appropriate amount of proline, an appropriate amount of glycerol, and an appropriate amount of water. The walnut kernels and other accessory materials are used, so that the crisp biscuits have functions of supplementing brains and promoting intellect, supplementing kidneys and warming lungs, and relaxing intestines and relaxing bowels, and the used Chinese herbal medicines of the fructus schisandrae chinensis, etc., have efficacies of astringing lungs and nourishing kidneys, promoting salivation and arresting sweating, and calming heart and smoothing mind.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Semen Juglandis supplementing the brain based on natural peanut taste essence flower
Raw taste crisp short cakes with sesame and preparation method thereof.
Background technology
Hot reaction essence is the volatile flavor component by Maillard reaction preparation, has mellow and full, the mouth that gives off a strong fragrance
Feel mellow advantage true to nature, developed the most rapidly.At present, domestic hot reaction essence is with animal and vegetable protein water mostly
Solve liquid to be prepared as primary amino acid source, additional reducing sugar, there is not yet with Plant fiber's enzymolysis solution for mainly reducing sugar source,
Extra amino acid prepares the research report of hot reaction essence, and the domestic research report to thermal processing meat flavour is the most.
China is peanut production big country, year yield peanut 12000kt, and Pericarppium arachidis hypogaeae accounts for the 1/3 of peanut weight, at present, Semen arachidis hypogaeae
Shell is in addition to small part is used as feedstuff and fuel, and major part is dropped, and causes the significant wastage of resource.The main one-tenth of Pericarppium arachidis hypogaeae
Dividing is crude fibre, accounts for the 65%-80% of Pericarppium arachidis hypogaeae.Although the exploitation of Pericarppium arachidis hypogaeae gradually cause the weight of researcher in recent years
Depending on, but prepare natural peanut taste essence with Pericarppium arachidis hypogaeae enzymolysis solution for raw material and rarely have report.It is raw material system by Pericarppium arachidis hypogaeae enzymolysis solution
Standby natural peanut taste essence replaces Semen arachidis hypogaeae to be applied in the manufacturing process of peanut flavor goods, and nobody mentions especially.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Semen Juglandis based on natural peanut taste essence
Supplementing the brain peanut taste crisp short cakes with sesame and preparation method thereof.
The present invention is achieved by the following technical solutions:
Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence, is made up of the raw material of following weight portion:
Self-raising flour 200-220, Pericarppium arachidis hypogaeae 25-30, Semen Juglandis 8-12, Armillariella mellea 4-5, Rhizoma Dioscoreae bud 3-4, mentha leave 3-4, Fructus Schisandrae Chinensis
2-3, Sal 2-3, edible oil 12-15, cycloheptaamylose 0.6-0.7, yeast 0.1-0.2, cellulase is appropriate, proline is suitable
Measure, glycerol is appropriate, water is appropriate.
The preparation method of described Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence, comprises the following steps:
(1) Pericarppium arachidis hypogaeae is carried out pretreatment: after Pericarppium arachidis hypogaeae is cleaned 3 times, 105 DEG C of drying, cross 80 mesh sieves after pulverizing, then with gentle
Alkali oxidative treatment, adjusts pH to neutral, then is centrifuged after centrifugal, washing, will be deposited in 105 DEG C dry, pulverize, 100 mesh sieves, close
Envelope preserves, standby；
(2) Pericarppium arachidis hypogaeae carrying out enzymolysis: take pretreated peanut hull meal, add distilled water, making solid-to-liquid ratio is 1:15, regulates PH
To neutral, being warmed up to 50 DEG C, the cellulase adding volume fraction 0.08% carries out enzymolysis 120min；After enzymolysis terminates, boiling water bath
Enzyme denaturing 20min, makes enzyme inactivate, natural cooling, and 3000r/min is centrifuged 20min, and gained supernatant is Pericarppium arachidis hypogaeae enzymolysis solution；
(3) take Pericarppium arachidis hypogaeae enzymolysis solution, add proline, the glycerol of 1.0% that volume fraction is 1.0%, adjust PH to 5.0, be warmed up to
150 DEG C, carry out response time 55-60min, obtain natural peanut taste essence；
(4) by mentha leave, Fructus Schisandrae Chinensis mixing, water carries 2-3 time, and merging filtrate obtains herb liquid；
(5) by Armillariella mellea, the mixing of Rhizoma Dioscoreae bud, adding herb liquid making beating, gained serosity and Semen Juglandis are mixed into pot, and slow fire infusion is to water
Dry, pull Semen Juglandis out and be placed in baking box drying moisture, be pressed into Semen Juglandis broken；
(6) cycloheptaamylose, yeast are added water and be configured to the aqueous solution that concentration is 4-5%；
(7) raw material that step (3), (5), (6) gained material are not used with above-mentioned technique is mixed pour in agitator, add appropriate
Water, stirs into pasty state, is poured into by pastel in the crisp short cakes with sesame mould on baking tray, then baking tray is sent into baking box, baking at 205 DEG C
Discharging after 8-10min, to obtain final product.
The invention have the advantage that the present invention, by processing discarded Pericarppium arachidis hypogaeae, obtains natural peanut taste essence,
To in the processing procedure of Pericarppium arachidis hypogaeae: first Pericarppium arachidis hypogaeae is carried out pretreatment, clean, dry, use gentle alkali oxidizing process (NaOH-
H2O2) process, be centrifuged, dry, pulverize, obtain peanut hull meal；Peanut hull meal is carried out enzymolysis again, selects cellulase, obtain
Pericarppium arachidis hypogaeae enzymolysis solution；The amino acid source of excellent thermal-reactive peanut taste essence is produced owing to Pericarppium arachidis hypogaeae enzymolysis solution is not provided that,
So external source single amino acid must be added, and selection makes reactant good stability, the solvent conduct of fragrance retention time length
Reaction medium, therefore, then adds proline, the glycerol of 1.0% that volume fraction is 1.0% in Pericarppium arachidis hypogaeae enzymolysis solution, carries out
Maillard reacts, and obtains natural peanut taste essence；Add in Self-raising flour more natural peanut taste essence, cycloheptaamylose,
Yeast and multiple auxiliary materials, make crisp short cakes with sesame, the cycloheptaamylose that wherein adds, yeast, can be moistureproof, bulk；Additionally, the present invention
The adjuvants such as the Semen Juglandis used have the medium-height grass medical instruments such as brain-nourishing intelligence-benefiting, the kidney invigorating warming the lung, the function of loosening bowel to relieve constipation, the Fructus Schisandrae Chinensis of employing
There are nourishing kidney of astringing the lung, the arresting sweating that promotes the production of body fluid, effect of mind tranquilizing and the heart calming.
Detailed description of the invention
Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence, is made up of the raw material of following weight portion:
Self-raising flour 200, Pericarppium arachidis hypogaeae 25, Semen Juglandis 8, Armillariella mellea 4, Rhizoma Dioscoreae bud 3, mentha leave 3, Fructus Schisandrae Chinensis 2, Sal 2, edible oil
12, beta-cyclodextrin 0.6, yeast 0.1, cellulase is appropriate, proline is appropriate, glycerol is appropriate, water is appropriate.
The preparation method of described Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence, comprises the following steps:
(1) Pericarppium arachidis hypogaeae is carried out pretreatment: after Pericarppium arachidis hypogaeae is cleaned 3 times, 105 DEG C of drying, cross 80 mesh sieves after pulverizing, then with gentle
Alkali oxidative treatment, adjusts pH to neutral, then is centrifuged after centrifugal, washing, will be deposited in 105 DEG C dry, pulverize, 100 mesh sieves, close
Envelope preserves, standby；
(2) Pericarppium arachidis hypogaeae carrying out enzymolysis: take pretreated peanut hull meal, add distilled water, making solid-to-liquid ratio is 1:15, regulates PH
To neutral, being warmed up to 50 DEG C, the cellulase adding volume fraction 0.08% carries out enzymolysis 120min；After enzymolysis terminates, boiling water bath
Enzyme denaturing 20min, makes enzyme inactivate, natural cooling, and 3000r/min is centrifuged 20min, and gained supernatant is Pericarppium arachidis hypogaeae enzymolysis solution；
(3) take Pericarppium arachidis hypogaeae enzymolysis solution, add proline, the glycerol of 1.0% that volume fraction is 1.0%, adjust PH to 5.0, be warmed up to
150 DEG C, carry out response time 55min, obtain natural peanut taste essence；
(4) by mentha leave, Fructus Schisandrae Chinensis mixing, water carries 2 times, and merging filtrate obtains herb liquid；
(5) by Armillariella mellea, the mixing of Rhizoma Dioscoreae bud, adding herb liquid making beating, gained serosity and Semen Juglandis are mixed into pot, and slow fire infusion is to water
Dry, pull Semen Juglandis out and be placed in baking box drying moisture, be pressed into Semen Juglandis broken；
(6) beta-cyclodextrin, yeast are added water and be configured to the aqueous solution that concentration is 4%；
(7) raw material that step (3), (5), (6) gained material are not used with above-mentioned technique is mixed pour in agitator, add appropriate
Water, stirs into pasty state, is poured into by pastel in the crisp short cakes with sesame mould on baking tray, then baking tray is sent into baking box, baking at 205 DEG C
Discharging after 8min, to obtain final product.
Claims (2)
1. Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence, it is characterised in that by the raw material system of following weight portion
Become:
Self-raising flour 200-220, Pericarppium arachidis hypogaeae 25-30, Semen Juglandis 8-12, Armillariella mellea 4-5, Rhizoma Dioscoreae bud 3-4, mentha leave 3-4, Fructus Schisandrae Chinensis
2-3, Sal 2-3, edible oil 12-15, cycloheptaamylose 0.6-0.7, yeast 0.1-0.2, cellulase is appropriate, proline is suitable
Measure, glycerol is appropriate, water is appropriate.
The preparation method of Semen Juglandis supplementing the brain peanut taste crisp short cakes with sesame based on natural peanut taste essence the most according to claim 1, its
It is characterised by comprising the following steps:
(1) Pericarppium arachidis hypogaeae is carried out pretreatment: after Pericarppium arachidis hypogaeae is cleaned 3 times, 105 DEG C of drying, cross 80 mesh sieves after pulverizing, then with gentle
Alkali oxidative treatment, adjusts pH to neutral, then is centrifuged after centrifugal, washing, will be deposited in 105 DEG C dry, pulverize, 100 mesh sieves, close
Envelope preserves, standby；
(2) Pericarppium arachidis hypogaeae carrying out enzymolysis: take pretreated peanut hull meal, add distilled water, making solid-to-liquid ratio is 1:15, regulates PH
To neutral, being warmed up to 50 DEG C, the cellulase adding volume fraction 0.08% carries out enzymolysis 120min；After enzymolysis terminates, boiling water bath
Enzyme denaturing 20min, makes enzyme inactivate, natural cooling, and 3000r/min is centrifuged 20min, and gained supernatant is Pericarppium arachidis hypogaeae enzymolysis solution；
(3) take Pericarppium arachidis hypogaeae enzymolysis solution, add proline, the glycerol of 1.0% that volume fraction is 1.0%, adjust PH to 5.0, be warmed up to
150 DEG C, carry out response time 55-60min, obtain natural peanut taste essence；
(4) by mentha leave, Fructus Schisandrae Chinensis mixing, water carries 2-3 time, and merging filtrate obtains herb liquid；
(5) by Armillariella mellea, the mixing of Rhizoma Dioscoreae bud, adding herb liquid making beating, gained serosity and Semen Juglandis are mixed into pot, and slow fire infusion is to water
Dry, pull Semen Juglandis out and be placed in baking box drying moisture, be pressed into Semen Juglandis broken；
(6) cycloheptaamylose, yeast are added water and be configured to the aqueous solution that concentration is 4-5%；
(7) raw material that step (3), (5), (6) gained material are not used with above-mentioned technique is mixed pour in agitator, add appropriate
Water, stirs into pasty state, is poured into by pastel in the crisp short cakes with sesame mould on baking tray, then baking tray is sent into baking box, baking at 205 DEG C
Discharging after 8-10min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572184.8A CN106035521A (en) | 2016-07-20 | 2016-07-20 | Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572184.8A CN106035521A (en) | 2016-07-20 | 2016-07-20 | Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof |
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| CN106035521A true CN106035521A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610572184.8A Withdrawn CN106035521A (en) | 2016-07-20 | 2016-07-20 | Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689034A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Agaric and black sesame puff pastry |
| CN104489789A (en) * | 2014-11-06 | 2015-04-08 | 湖北永信食品有限公司 | A processing method for shelled peanuts |
| CN105660785A (en) * | 2014-11-20 | 2016-06-15 | 重庆鸿谦农业开发有限责任公司 | Walnut flaky pastries and making method thereof |
-
2016
- 2016-07-20 CN CN201610572184.8A patent/CN106035521A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689034A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Agaric and black sesame puff pastry |
| CN104489789A (en) * | 2014-11-06 | 2015-04-08 | 湖北永信食品有限公司 | A processing method for shelled peanuts |
| CN105660785A (en) * | 2014-11-20 | 2016-06-15 | 重庆鸿谦农业开发有限责任公司 | Walnut flaky pastries and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘朝龙等: "利用花生壳酶解液制备热反应型花生味香精", 《中国食品学报》 * |
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Application publication date: 20161026 |
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| WW01 | Invention patent application withdrawn after publication |