CN106798065A - A kind of coarse cereals saqima and preparation method thereof - Google Patents
A kind of coarse cereals saqima and preparation method thereof Download PDFInfo
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- CN106798065A CN106798065A CN201611167582.8A CN201611167582A CN106798065A CN 106798065 A CN106798065 A CN 106798065A CN 201611167582 A CN201611167582 A CN 201611167582A CN 106798065 A CN106798065 A CN 106798065A
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- flour
- sorghum
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- naked oats
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to sorghum and the evaluation and exploration technology field of naked oats, for the problem that current sorghum and naked oats deep processing are present, make full use of China characteristic coarse cereals resource sorghum and naked oats, the supplementary materials such as science apolegamy sorghum flour, naked oats flour, Strong flour, egg, produce a kind of unique flavor, the snack food suitable for both young coarse cereals saqima that nutritious, anti-oxidation health function is strong, and provide the preparation method of coarse cereals saqima.By sorghum flour, naked oats flour, Gluten, high-strength flour, egg, baking powder, ammonium hydrogen carbonate, dusty yeast is prepared from by a certain percentage.It is a class nutrition, safety, the leisure food with healthcare function, energy, nutrition and the requirement of sense of body can simultaneously be met, and make full use of the resources advantage of Shanxi Province characteristic small coarse cereals sorghum and naked oats, kind to enriching China's leisure food, guiding consumer health's diet, drives small coarse cereals planting benefit significant.
Description
Technical field
The invention belongs to sorghum and the evaluation and exploration technology field of naked oats, and in particular to a kind of coarse cereals saqima and its preparation
Method.
Background technology
Saqima, also referred to as saqima, are one of distinctive traditional cakes of China, originate from the Manchu.Saqima is sweet and delicious,
Mouthfeel is soft, just melt in the mouth, contained carbohydrate, protein, and fat can provide substantial amounts of energy for body, meet body
To energy and the dual requirementses of nutrition, the people for being adapted to each ages eats.Saqima product is realized in TaiWan, China first
Industrial production, starts selling the eighties in 20th century interiorly.From this, China's saqima industry is developed rapidly.Because China is each
The difference of ground eating habit, saqima suffers from notable difference in formula in production method, the saqima produced also each not phase
Together.2003, ten thousand new et al. the optimizing research for having carried out Taiwan Style Sacima manufacture craft, for the making of saqima provide it is important
Reference frame.2008, after saqima national standard is put into effect, the manufacture craft of saqima and quality research just really started hair
Exhibition.
Sorghum, also referred to as grass family sorghum, chinese sorghum, hay etc., in ancient times referred to as another name for Sichuan Province sorghum.Category herbaceous plant, is planted in
Semiarid zone, is also the fifth-largest important cereal crops in the world for eating and making a kind of main cereal crop of feed.It is high
Beam is relatively strong to the tolerance that inanimate is oppressed, and is referred to as " iron crops crop " in some places.By its property point, can
It is divided into hard round-grained rice, soft waxy etc. various.In the world, the sorghum for human consumption accounts for 42%, the sorghum as animal feed
Account for 48%.In distribution on global extensively, China's plantation is relatively wide, mainly in northeast, the plantation of the ground such as Shanxi.At present, in food service industry and
Other industries largely utilize seed, rice bran, stalk of sorghum etc..Contain moisture 11.4g, protein in 100g sorghum seeds
8.4g, fatty 2.7g, carbohydrate 75.6g, crude fibre and content of ashes are relatively fewer, respectively 0.6g and 1.3g, sorghum
The content of leucine and valine is higher than corn in seed, and other amino acid contents remain basically stable with corn.Sorghum is boiled in a covered pot over a slow fire except cooking gruel
Can also be made wine outside meal, cook vinegar etc..Murekatetr Nicole et al. have studied on sorghum, soybean, corn mixed powder
Compounding nutraceutical；Sikandra and P. Boora et al. have studied the formulated food of sorghum and chick-pea.
Naked oats, cereal generic, also referred to as scientific name naked oats, naked oats, small bell wheat etc..It is planted in cold, semiarid zone,
Category herbaceous plant.It is the Inner Mongol, the Major Foods raw material of the regional people such as Shanxi is recorded, at least 2500 according to Shanxi Province's will
History.Shanxi Province's cultivated area is about 170,000 hectares, and total output reaches 150,000 tons or so, accounts for the 10% of national yield.Naked oats
It is of high nutritive value, protein, fat, mineral matter element and unsaturated fatty acid content are occupied first of cereal, in cereal crop
Middle protein content highest, rice and wheat flour are also higher than containing 8 kinds of amino acid, particularly lysine content necessary to human body
Powder；Wherein linoleic acid content accounts for the 38.1% ~ 52.0% of amount of total fat, and linoleic acid can also reduce cholesterol, prevention heart disease.Oleic acid
Content accounts for the 30% ~ 40% of unrighted acid total amount, dietary fiber, Ca, P, Fe, VB2Content is also relatively abundanter.Naked oats have very
Protein high, but sugar content is low, and often edible naked oats also have extraordinary blood sugar reducing function to diabetic.With oat noodles plus
The ripe fried flour of work is " instant noodles " of ancient times most original, is once the Silk Road " the peaceful illiteracy business on grassland in Ming and Qing Dynasties
A kind of carry-on solid food of road " Shang Jin business camel train.The eating method of oat flour is a lot of, can say it is each has something to recommend him on local flavor.It can be processed
Into round-bottomed wicker basket, nest nest, pinch fish fish, pancake, volume grain bin grain bin, cat ear etc., it is also possible to be processed into and boil face fish, fried flour, mush, oatmeal, side
Just face etc..
Under the background that current food has various, the health perception of consumer gradually strengthens, and serious hope was both sought
Support and the food of safety, to leisure food in addition to most basic nutrient safe, in addition it is also necessary to good to eat flavour, tempting fragrance
Deng organoleptic standard higher.
The content of the invention
The purpose of the present invention is directed to the problem that current sorghum and naked oats deep processing are present, and makes full use of China's characteristic coarse cereals
The supplementary materials such as resource sorghum and naked oats, science apolegamy sorghum flour, naked oats flour, Strong flour, egg, produce a kind of local flavor only
The snack food suitable for both young coarse cereals saqima special, nutritious, anti-oxidation health function is strong, and coarse cereals saqima is provided
Preparation method.
What the present invention was realized by following technical scheme：A kind of coarse cereals saqima, is made up, sorghum of the raw material of following masses part
20 parts of flour, 10 parts of naked oats flour, 20 parts of Gluten, 50 parts of high-strength flour, 60 parts of egg, 1.4 parts of baking powder, ammonium hydrogen carbonate 0.8
Part, 0.35 part of dusty yeast.
The preparation method of coarse cereals saqima of the present invention comprises the following steps：
（1）Mixed powder：By sorghum flour, naked oats flour, Gluten, Strong flour and dusty yeast, baking powder is well mixed, standby；
（2）Beat eggs：Fresh Egg shells, and is put into container, adds ammonium hydrogen carbonate, and stirring occurs fine and closely woven uniform to egg liquid emulsification
Stop during bubble, it is standby；
（3）And face：By step（1）The mixed powder and step for preparing（2）The egg liquid mixing of preparation, is kneaded into shiny surface on chopping board
Group；
（4）Proof：The dough that will be mixed is put into proofing box, and temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（5）Press strip：Dough is taken out, one layer of edible cornstarch is spread and is applied powder, it is 1.5mm that dough is depressed into thickness with oodle maker
Dough sheet, slitting, a width of 80 × 3.0mm of length；
（6）It is secondary to proof：The above-mentioned noodles for cutting are put into proofing box, temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（7）Fried bar：The noodles that taking-up is proofed, remove face powder, carry out fried bar, and bar to be fried is in faint yellow or golden yellow, fries bar
Be can be taken off after inflation；
（8）Stir off：It is sticky to syrup and jewelry, expensive clothing and other valuables can be pulled out by mass ratio for 2: 1 white granulated sugar and fruit syrup is boiled in pot
Yellowish sugar colour silk；
（9）Mix sugar：The fried bar that will have been fried is added in pot, is stir-fried uniform, and syrup is wrapped on each fried bar, is then placed in mould
In, flatten, after cooling.
The present invention selects rational work according to Shanxi Province small coarse cereals sorghum and nutrition and the healthcare function composition of naked oats, science
Skill, the loss of nutritional ingredient in process and active component is preferably minimized, and develops coarse cereals saqima.Can mutually more
Fill a vacancy weary amino acid, needed for reaching body, with reference to high ferro, high microsteping and abundant these features of bioactive ingredients polyphenol,
Product is set to be provided with corresponding nutrition and healthcare function.In addition to sorghum and naked oats contain abundant nutritional ingredient, their institutes
The polyphenol compound for containing as a kind of important oxidation-resistant active ingredient, by blocking free radical caused by chain reaction delay
Or suppress the process that lipid and other biological film are aoxidized, play the health-care effect of pre- anti-aging and auxiliary treatment chronic disease.Very
Many experiments show in cereal polyphenols have it is anti-oxidant, suppress tumour, antibacterial, anti-inflammatory, detoxification and liver protection, improve memory,
The effects such as anti-diabetic complication, immune regulation, reduction cholesterol, and to angiocardiopathy, organism endocrine and metabolism, cell
Have an impact, it is often edible to contribute to the various chronic diseases such as prevention of cardiovascular disease, 2- patients with type Ⅰ DM, colon cancer.Other oats
β-glucan in wheat has good result to maintaining blood glucose balance and suppressing the absorption of cholesterol.
Use the inventive method produce coarse cereals saqima physical and chemical index for：(1) moisture≤12.0%, by GB 50093-
2010 determine.(2) total reducing sugar≤28.0%, is determined by GB/T 5009.7-2008.(3) crude fat≤35.0mg/kg, by GB/
T5009.6-2003 is determined.(4) protein >=4.0mg/kg, is determined by GB5009.5-2010.
Use the inventive method produce coarse cereals saqima organoleptic indicator for：(1) outward appearance：Pale yellow to golden yellow, outward
Shape is neat, in the same size.(2) flavour smell：Sweet taste is moderate, there is egg fragrance and coarse cereals peculiar taste, free from extraneous odour.(3) tissue matter
Ground：Tissue looseness, soft, the not dry heart is not half-cooked, and hand pressure does not dissipate firmly.(4) impurity：The impurity being visible by naked eyes.
The coarse cereals saqima of present invention production is a class nutrition, safety, the leisure food with healthcare function, can be expired simultaneously
The energy of sufficient body, nutrition and requirement of sense, and the resources advantage of Shanxi Province characteristic small coarse cereals sorghum and naked oats is made full use of,
Kind to enriching China's leisure food, guides consumer health's diet, drives small coarse cereals planting benefit significant.
Brief description of the drawings
Fig. 1 is influence result figure of the sorghum flour addition to product sensory quality；Fig. 2 is naked oats flour addition to producing
The influence result figure of product organoleptic quality；Fig. 3 is influence result figure of the Gluten addition to product sensory quality；Fig. 4 is carbonic acid
Influence result figure of the hydrogen ammonia addition to product sensory quality；Fig. 5 is influence knot of the baking powder addition to product sensory quality
Fruit is schemed；Fig. 6 is influence result figure of the sodium bicarbonate addition to product sensory quality；Fig. 7 is dusty yeast addition to product sensory
The influence result figure of quality；Fig. 8 is influence result figure of the proofing temperature to product sensory quality；Fig. 9 is proofing period to product
The influence result figure of organoleptic quality.
Specific embodiment
Embodiment 1：A kind of coarse cereals saqima, is made up of the raw material of following masses, sorghum flour 20g, naked oats flour 10g,
Gluten 20g, high-strength flour 50g, egg 60g, baking powder 1.4 parts of g, ammonium hydrogen carbonate 0.8g, dusty yeast 0.35g；
The preparation method of coarse cereals saqima comprises the following steps：
（1）Mixed powder：By sorghum flour, naked oats flour, Gluten, Strong flour and dusty yeast, baking powder is well mixed, standby；
（2）Beat eggs：Fresh Egg shells, and is put into container, adds ammonium hydrogen carbonate, slowly stirs to egg liquid emulsification, occurs many thin
Stop during close uniform bubble, it is standby；
（3）And face：By step（1）The mixed powder and step for preparing（2）The egg liquid mixing of preparation, is easy to make dough light with face
It is sliding, a small amount of cold boiling water can be added, slowly mix thoroughly, smooth dough is kneaded on chopping board；
（4）Proof：The dough that will be mixed is put into proofing box, and temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（5）Press strip：Dough is taken out, one layer of edible cornstarch is spread and is applied powder, oodle maker is used in the adhesion for preventing saqima from cutting
Dough is depressed into the dough sheet that thickness is 1.5mm, slitting, a width of 80 × 3.0mm of length；
（6）It is secondary to proof：The above-mentioned noodles for cutting are put into proofing box, temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（7）Fried bar：The noodles that taking-up is proofed, sieving treatment removes the face powder of excess surface, carries out fried bar, and bar to be fried is in yellowish
Color or golden yellow, can be taken off after fried bar inflation；
（8）Stir off：It is sticky to syrup and jewelry, expensive clothing and other valuables can be pulled out by mass ratio for 2: 1 white granulated sugar and fruit syrup is boiled in pot
Yellowish sugar colour silk；
（9）Mix sugar：The fried bar that will have been fried is added in pot, is stir-fried uniform, each fried bar is wrapped syrup substantially, to ensure
Mouthfeel, is then placed in mould, flattens, after cooling.
Experimental example 1：Saqima sensory evaluation：The saqima sample random number that will be made.With reference to national standard, with table
1 carries out sensory evaluation scores for standard.
Table 1：Saqima sensory evaluation standard
Experimental example 2：Experiment of single factor：Control other conditions it is constant in the case of, respectively it is single increase sorghum flour, naked oats flour,
Gluten, ammonium hydrogencarbonate, baking powder, sodium bicarbonate, dusty yeast, improve proofing temperature, extend proofing period, and above-mentioned finger is detected respectively
Mark the influence to the sensory evaluation scores of prepared coarse cereals saqima.
Testing result shows：
Influence of the sorghum flour to product quality：Result is shown in Fig. 1, and with the increase of sorghum flour addition, sensory evaluation scores are in first to rise
The trend reduced after height, when sorghum flour addition is 20%, sensory evaluation scores highest（88 points）, organoleptic quality is preferably also, and works as sorghum
When the addition of powder is higher than 35%, fried noodle dilation and mellowness are all poor, and blast the bar for coming firmly, color depth, easily
Disconnected, sensory evaluation scores decline.Therefore sorghum flour is scheduled on 20% by the addition of sorghum flour between 5%-35% by single factor experiment.
Influence of the naked oats flour to product quality：Result is shown in Fig. 2, and the naked oats of same amount are added while sorghum flour is reduced
Flour, does not change the amount of addition high-strength flour, and with the increase of naked oats flour addition, sensory evaluation scores are in first to increase becoming of reducing afterwards
Gesture, because sorghum flour and naked oats flour belong to Self- raising flour, it is in order that husky fine jade to reduce sorghum flour and add naked oats flour
Agate nutrition is more rich.When naked oats flour addition is 10%, sensory evaluation scores highest（86 points）, organoleptic quality is preferably also.Work as naked oats
When flour addition is more than 25%, fried noodles out equally occur in that bulkiness and mellowness are all poor, and bar is hard, easily broken,
But lighter, and sensory evaluation scores are similarly on a declining curve, thus can determine that the addition of naked oats flour in 5%-
Between 15%, by single factor experiment oat noodles fen-ting 10%.
Influence of the Gluten to product quality：Result is shown in Fig. 3, and with the increase of Gluten addition, sensory evaluation scores are in first
Downward trend after rising, the saqima sensory evaluation scores highest in 20%-25%（87 points）, with the face that the increase of Gluten is blasted
Bar is gradually thicker, and noodles mellowness also increases, but addition be more than 35% when, because gluten content is high, the noodles for blasting occur back
Contracting phenomenon, addition is bigger, and rebound phenomenon is more obvious, and the bar for blasting is rough, surface irregularity.So passing through Dan Yin
The amount of Gluten is scheduled on 20% by element experiment, and high-strength flour accounts for 50%.
Influence of the ammonium hydrogencarbonate to product quality：Result is shown in Fig. 4, sensory evaluation scores highest during ammonium hydrogencarbonate addition 0.8%
（83 points）, when ammonium hydrogencarbonate addition is to 0.2%, the noodles bubble for blasting is not obvious, and compares in the saqima mouthfeel being made
Harder, when addition is more than 1.0g, the product of making has a kind of offensive odour.So passing through single factor experiment handle
Ammonium hydrogencarbonate addition is scheduled on 0.8%.
Influence of the baking powder to product quality：Result is shown in Fig. 5, and with the increase of baking powder addition, sensory evaluation scores first go up
Tended to be steady after rising, when baking powder addition is 1.4%, sensory evaluation scores highest（80 points）, organoleptic quality is preferably also.Now, wake up
Noodles after hair can find out obvious bubble, and it is fried go out noodles neat appearance, bubble is uniform, and pale yellow is good in taste.
The amount of baking powder is further added by, and change is not also obvious, so selection is 1.4%.
Influence of the sodium bicarbonate to product quality：Result is shown in Fig. 6, it will be appreciated from fig. 6 that when the addition of sodium bicarbonate is continuously increased,
Sensory evaluation scores are in the trend fallen after rising, the sensory evaluation scores highest when sodium bicarbonate addition is 0.8%（83 points）, organoleptic quality
It is best.When sodium bicarbonate addition is relatively low, fried noodles dilation and mellowness out is all poor, when sodium bicarbonate addition exceedes
When 1.0%, it is serious that noodles are bulk, and profile is irregular, surface blistering, and saline taste substantially, 0.8% is selected by single factor experiment.
Influence of the dusty yeast to product quality, is as a result shown in Fig. 7, and with the increase of dusty yeast addition, sensory evaluation scores are in first
The trend that tends towards stability after rising, the addition of dusty yeast at 0.35%, sensory evaluation scores highest（81 points）, organoleptic quality is preferably also.
With the increase of dusty yeast amount, the dilation of dough also in increase, but gradually gently, will not thereby determine that the addition of dusty yeast
Amount is 0.35%.
Influence of the proofing temperature to product quality, is as a result shown in Fig. 8, as proofing temperature is constantly raised, the sense organ of saqima
The trend that scoring is gradually increasing and tends towards stability, proofing temperature sensory evaluation scores highest at 40 DEG C.Organoleptic quality is preferably also.Blast
Noodles volume ratio it is larger, mouthfeel preferably, temperature is raised again, and volume will not also increase.Test result and show that proofing temperature exists
It is best at 40 DEG C.
Influence of the proofing period to product quality, is as a result shown in Fig. 9, and with the extension of proofing period, the sense organ of saqima is commented
Divide and no longer change substantially after first significantly improving, when proofing period is 2h twice, sensory evaluation scores highest（88 points）, organoleptic quality
It is best.Now fried noodles have good swollen hair, then extend proofing period, and volume will not also occur obvious change, institute
To determine that proofing period is 2h twice.
Experimental example 3：Orthogonal experiment determines coarse cereals saqima production technology：With mixed powder ratio（Sorghum flour：Naked oats flour：Paddy
Protein powder：High-strength flour）, ammonium hydrogencarbonate, baking powder, proofing period determines that the optimal of coarse cereals saqima is matched somebody with somebody as orthogonal test factor
Side.With sensory evaluation scores as index, using L9(34) orthogonal arrage carries out orthogonal test, finds out optimum test data.Experimental factor and water
Flat such as table 2, orthogonal experiments are as shown in table 3.
Table 2：Orthogonal test factor and level
Table 3：Orthogonal experiments
Orthogonal result carries out variance analysis, and analysis result is shown in Table 4.
Table 4：Variance analysis
The result drawn from orthogonal test is it is known that mixed powder ratio, proofing period, the addition of ammonium hydrogencarbonate, baking powder
Addition the organoleptic quality of saqima is had a significant impact.And can draw influence saqima sense organ product from variance analysis
Matter single factor test order be：Mixed powder ratio>Proofing period>Ammonium hydrogencarbonate addition>Baking powder addition, wherein influence is notable
Factor be mixed powder ratio.The theoretical optimised process for drawing coarse cereals saqima is A2B2C3D2, theoretical value and actual value have one
Fixed difference, optimal processing parameter, i.e. mixed powder ratio are drawn by checking test（Sorghum flour：Naked oats flour：Gluten：
High-strength flour）=20：10：20：50, first time and second proofing period are 2h, and baking powder addition is 1.4%, ammonium hydrogencarbonate
Addition is 0.8%, and the saqima golden yellow color of making, soft fragrant and sweet, just melt in the mouth, and the spy with coarse cereals are formulated with this
There is grain fragrance.
Use the inventive method produce coarse cereals saqima physical and chemical index for：(1) moisture≤12.0%, by GB 50093-
2010 determine.(2) total reducing sugar≤28.0%, is determined by GB/T 5009.7-2008.(3) crude fat≤35.0mg/kg, by GB/
T5009.6-2003 is determined.(4) protein >=4.0mg/kg, is determined by GB5009.5-2010.
Use the inventive method produce coarse cereals saqima organoleptic indicator for：(1) outward appearance：Pale yellow to golden yellow, outward
Shape is neat, in the same size.(2) flavour smell：Sweet taste is moderate, there is egg fragrance and coarse cereals peculiar taste, free from extraneous odour.(3) tissue matter
Ground：Tissue looseness, soft, the not dry heart is not half-cooked, and hand pressure does not dissipate firmly.(4) impurity：The impurity being visible by naked eyes.
Claims (2)
1. a kind of coarse cereals saqima, it is characterised in that：It is made up of the raw material of following masses part, 20 parts of sorghum flour, naked oats flour
10 parts, 20 parts of Gluten, 50 parts of high-strength flour, 60 parts of egg, 1.4 parts of baking powder, 0.8 part of ammonium hydrogen carbonate, 0.35 part of dusty yeast.
2. a kind of coarse cereals saqima according to claim 1, it is characterised in that：Preparation method comprises the following steps：
（1）Mixed powder：By sorghum flour, naked oats flour, Gluten, Strong flour and dusty yeast, baking powder is well mixed, standby；
（2）Beat eggs：Fresh Egg shells, and is put into container, adds ammonium hydrogen carbonate, and stirring occurs fine and closely woven uniform to egg liquid emulsification
Stop during bubble, it is standby；
（3）And face：By step（1）The mixed powder and step for preparing（2）The egg liquid mixing of preparation, is kneaded into shiny surface on chopping board
Group；
（4）Proof：The dough that will be mixed is put into proofing box, and temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（5）Press strip：Dough is taken out, one layer of edible cornstarch is spread and is applied powder, it is 1.5mm that dough is depressed into thickness with oodle maker
Dough sheet, slitting, a width of 80 × 3.0mm of length；
（6）It is secondary to proof：The above-mentioned noodles for cutting are put into proofing box, temperature is 40 DEG C of humidity for 80% proofs 2 hours；
（7）Fried bar：The noodles that taking-up is proofed, remove face powder, carry out fried bar, and bar to be fried is in faint yellow or golden yellow, fries bar
Be can be taken off after inflation；
（8）Stir off：It is sticky to syrup and jewelry, expensive clothing and other valuables can be pulled out by mass ratio for 2: 1 white granulated sugar and fruit syrup is boiled in pot
Yellowish sugar colour silk；
（9）Mix sugar：Mix sugar：The fried bar that will have been fried is added in pot, is stir-fried uniform, and syrup is wrapped on each fried bar, is then placed in
In mould, flatten, after cooling.
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| CN108338251A (en) * | 2018-01-31 | 2018-07-31 | 柳州市鱼峰区尹小姐饼屋 | A kind of lees of yellow wine saqima and preparation method thereof |
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| CN108770981A (en) * | 2018-05-18 | 2018-11-09 | 中玺（天津）枣业技术工程中心 | Jujube saqima and its manufacture craft |
| CN110353074A (en) * | 2019-05-16 | 2019-10-22 | 吉林福源馆食品集团有限责任公司 | A kind of crow meter Jin Si cake and preparation method thereof |
| CN111557325A (en) * | 2020-04-20 | 2020-08-21 | 沈阳市新民福源食品有限公司 | Low-calorie leisure cake, preparation process thereof and equipment for preparing cake |
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Application publication date: 20170606 |