CN107136175A - Multifilament layering cracknel and preparation method thereof - Google Patents
Multifilament layering cracknel and preparation method thereof Download PDFInfo
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- CN107136175A CN107136175A CN201710246717.8A CN201710246717A CN107136175A CN 107136175 A CN107136175 A CN 107136175A CN 201710246717 A CN201710246717 A CN 201710246717A CN 107136175 A CN107136175 A CN 107136175A
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food processing technology field, specifically the invention provides the preparation method that a kind of multifilament is layered cracknel, comprise the following steps：Musculus cutaneus, fillings A pie B are prepared using different material respectively, it is standby；Musculus cutaneus is placed in baking mould and musculus cutaneus edge sealings are used after successively alternately laying fillings A and pie B in musculus cutaneus, germule is made；Fiery baking, cooling, the demoulding, are made baking embryo up and down；It will toast and be placed on baking tray the obtained just flapjack of fiery baking above and below baking box after embryo section；First flapjack is cooled down, in first one layer of crispness retaining agent of flapjack even application, at least 5min is stood；First flapjack is entered into fiery baking above and below baking box again and both obtains product.Product structure of the invention is close, quality is loose, and fragrant and sweet agreeable to the taste, the essential trace elements of the human body content is higher, with certain healthcare function.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of multifilament layering cracknel and preparation method thereof.
Background technology
Walnut contains abundant good protein, and protein content is after 15% or so, production walnut oil, in walnut dregs
Protein content reaches more than 40%, is mainly made up of albumin, globulin, prolamin and glutelin, walnut is accounted for respectively
Tot Prot 6.81%, 17.57%, 5.33% and 70.11%, and essential amino acid content is high, can phase with meat proteins
Than, but also be that a kind of excellent food protein is former without cholesterol containing multivitamin and mineral matter needed by human
Material.In addition, also containing a variety of nutrition necessary to the human bodies such as carbohydrate, vitamin, mineral matter.The nutrition of walnut kernel is easy to absorb, tool
There are suppression blood clotting, antiallergy, improve the physiological functions such as hepatosis, reduction cholesterol, diuresis.But walnut oil expression with
Afterwards, walnut dregs color and luster is deeper, causes utilization rate very low, generally as discarded object or fertilizer, both wastes resource, ring is polluted again
Border.At present, the related product patent of walnut mainly has the nutrition such as Walnut Milk, Walnut juice, walnut drink, instand walnut powder, walnut wine
Prepared by health products, do not have walnut dregs tofu product also.Chinese yam alias is also known as sweet potato, Chinese yam.Contain much starch and egg in Chinese yam
White matter, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline, allantoin etc., mainly with
Lower physiological activity：Hypoglycemic effect, strengthening the spleen and stomach, regulation body are acted on non-specific stimulate the reaction, strengthen immunity, thorn
Swash mouse small intestine motion etc..In addition, contained nutritional ingredient is relevant with mucilaginous substance, amylase, there is tonic effect, energy is aid digestion, only
Rush down, eliminating the phlegm, be a kind of first-class health food and chinese medicine material.Because Chinese yam has edible and medicinal value, application
Extensively, to the demand of Chinese yam also in the trend increased year by year.But, because many consumers are to Escin contained in yam skin
Or the vegetable soda allergy contained in mucus, so as to influence the utilization of Chinese yam resource.Traditional bean curd is that one kind is prepared by raw material of soya bean
Bean product, be the traditional green and healthy food of China, the history away from modern existing more than 2,100 years, because containing enriching
Nutrition, the protein biological value contained can compare favourably with the flesh of fish.But it is due to that its taste is more single, children do not like typically
It is joyous edible.Also, do not occur the fragility biscuit in good taste of the various nutritional ingredients of summary also in the market.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide the preparation method that a kind of multifilament is layered cracknel, by being added in formula
The multifilament layering cracknel of the making such as appropriate walnut dregs, peeling sweet potato, analysis for soybean powder, wheat bran, caramel, fruit glue, butter, product
Close structure, quality are loose, fragrant and sweet agreeable to the taste, and the essential trace elements of the human body content is higher, with certain healthcare function.
It is a still further object of the present invention to provide the preparation method that a kind of multifilament is layered cracknel, it can will make multi-fiber
The raw material of the preparation method of dimension layering cracknel is sufficiently mixed, and the hardship for the appropriate proportioning mediation walnut dregs powder for passing through other raw materials
Taste, and analysis for soybean powder and the distinctive cereal taste of wheat bran, produce that product structure is close, quality is loose, fragrant and sweet agreeable to the taste multifilament
Cracknel is layered, then is equipped with food-grade crispness retaining agent, the clear-cut degree on the surface of multifilament layering cracknel, effective Shelf-life is kept.
In order to realize that there is provided the preparation that a kind of multifilament is layered cracknel according to object of the present invention and further advantage
Method, comprises the following steps：
Step 1: counting by weight, by 5-10 parts of Strong flour, 20-30 parts of Self- raising flour, 8-12 parts of sweet potato powder of peeling
Dough is added water into after being mixed in proportion with 5-10 parts of tapioca starch, at least 10min is stood, it is standby；
Step 2: counting by weight, by 30-40 parts of Self- raising flour, 10-15 parts of walnut dregs powder, peeling sweet potato powder 3-5
Part, 8-12 parts of Fruit powder, 5-10 parts of butter and 20-30 parts of egg add water and are mixed into fillings A so that fillings A moisture content is 40-
50%, it is standby；
Step 3: counting by weight, by 10-15 parts of Plain flour, 6-10 parts of walnut dregs powder, 5-10 parts of analysis for soybean powder, food
0.3-0.5 parts and lyophilized fruit 5-10 parts of salt, which adds water, is mixed into fillings B so that fillings B moisture content is 25-35%, afterwards will
Fillings B, which is rolled, is made pie B of the thickness less than 3mm, standby；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled thickness is made less than 5mm
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall,
And the surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, exists
It is uniform on pie B to smear the food binding agent that a layer thickness is no more than 1mm；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: the baking mould with germule is put into fiery baking 10-15min above and below baking box progress, fiery baking up and down
Temperature is 120-150 DEG C, is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, and section is placed in into baking tray afterwards
On enter above and below baking box fiery baking 5-10min, baking temperature is 140-160 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand at least 5min；
Step 10: the just flapjack is entered into fiery baking 1-3min above and below baking box again, baking temperature is 100-130 DEG C.
Preferably, in the step one, the moisture content of the dough is 35-40%.
Preferably, it is described Step 1: count by weight, by 5-6 parts of Strong flour, 25-27 parts of Self- raising flour, peeling
8-10 parts of 8-10 parts of sweet potato powder and tapioca starch add water into dough after mixing in proportion, stand 10min, standby.
Preferably, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is
90-120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
Preferably, in the step 5, count by weight, the food binding agent includes following components：Caramel 5-
3-5 parts of 10 parts, 3-5 parts of honey, 10-15 parts of fruit glue and milk.
Preferably, in the step 5, count by weight, the food binding agent includes following components：Caramel 9-
5 parts of 10 parts, 4-5 parts of honey, 13-15 parts of fruit glue and milk.
Preferably, in the step 5, the laying depth 5mm of the fillings A, and laying alternately laying fillings A and filling
Cake B gross thickness is 7-8cm.
Preferably, in the step 9, count by weight, the crispness retaining agent includes following components：
18-25 parts of lemonade, 2-4 parts of honey, 15-20 parts of chitosan, 14-20 parts of Tea Polyphenols, 8-10 parts of Gluten and Pueraria lobota
3-5 parts of root powder.
Preferably, in the step 9, count by weight, the crispness retaining agent includes following components：
1 part of 35 parts of lemonade, 3 parts of honey, 20 parts of chitosan, 14 parts of Tea Polyphenols, 10 parts of Gluten and kudzu-vine root powder.
The product that a kind of preparation method of application multifilament layering cracknel is prepared.
The present invention at least includes following beneficial effect：
The invention provides the preparation method that a kind of multifilament is layered cracknel, it can will make multifilament layering cracknel
The raw material of preparation method is sufficiently mixed, and the bitter taste for the appropriate proportioning mediation walnut dregs powder for passing through other raw materials, and analysis for soybean powder
With the distinctive cereal taste of wheat bran, produce that product structure is close, quality is loose, fragrant and sweet agreeable to the taste multifilament layering cracknel, then match somebody with somebody
With food-grade crispness retaining agent, it can effectively prevent moisture in outside air from entering cookies, keep multifilament to be layered the table of cracknel
The clear-cut degree in face, effective Shelf-life.
Present invention also offers a kind of multifilament be layered cracknel, by added in formula appropriate walnut dregs, remove the peel it is red
The multifilament layering cracknel of the making such as potato, analysis for soybean powder, wheat bran, caramel, fruit glue, butter, product structure is close, quality is loose,
Fragrant and sweet agreeable to the taste, the essential trace elements of the human body content is higher, with certain healthcare function.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of multifilament is layered the preparation method of cracknel, comprises the following steps：
Step 1: counting by weight, by 5 parts of Strong flour, 20 parts of Self- raising flour, 8 parts of sweet potato powder of peeling and tapioca starch 5
Part adds water into dough after mixing in proportion, stand 10min, standby；
Step 2: counting by weight, by 30 parts of Self- raising flour, 10 parts of walnut dregs powder, 3 parts of sweet potato powder of peeling, Fruit powder 8
20 parts of part, 5 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 40%, standby；
Step 3: count by weight, by 10 parts of Plain flour, 6 parts of walnut dregs powder, 5 parts of analysis for soybean powder, 0.3 part of salt and
Lyophilized 5 parts of fruit, which adds water, is mixed into fillings B so that fillings B moisture content is 25%, rolls fillings B thickness 2.5mm is made afterwards
Pie B, it is standby；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled and is made thickness 4.5mm's
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall, and
The surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness 8cm, wherein, fillings A laying depth 5mm, and when often laying one layer of fillings A and pie B, it is uniform on pie B
Smear a layer thickness 1mm food binding agent；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 10min, up and down fiery baking temperature
For 120 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: by it is described baking embryo cut into slices from up to down, slice thickness 5mm, section is placed on baking tray afterwards enter it is roasting
Fiery baking 5min above and below case, baking temperature is 140 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand 5min；
Step 10: the just flapjack is entered into fiery baking 1min above and below baking box again, baking temperature is 100 DEG C.
Wherein, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-
120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
In the step 5, by weight count, the food binding agent includes following components：5-10 parts of caramel, honey
3-5 parts of 3-5 parts, 10-15 parts of fruit glue and milk.
In the step 9, by weight count, the crispness retaining agent includes following components：
1 part of 35 parts of lemonade, 3 parts of honey, 20 parts of chitosan, 14 parts of Tea Polyphenols, 10 parts of Gluten and kudzu-vine root powder.
Embodiment 2
A kind of multifilament is layered the preparation method of cracknel, comprises the following steps：
Step 1: counting by weight, by 7 parts of Strong flour, 23 parts of Self- raising flour, 10 parts of sweet potato powder of peeling and tapioca starch
7 parts mix in proportion after add water into dough, stand 15min, it is standby；
Step 2: counting by weight, by 33 parts of Self- raising flour, 12 parts of walnut dregs powder, 4 parts of sweet potato powder of peeling, Fruit powder
23 parts of 10 parts, 7 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 43%, standby；
Step 3: count by weight, by 12 parts of Plain flour, 7 parts of walnut dregs powder, 9 parts of analysis for soybean powder, 0.3 part of salt and
Lyophilized 8 parts of fruit, which adds water, is mixed into fillings B so that fillings B moisture content is 28%, afterwards rolls fillings B and thickness is made is less than
3mm pie B, it is standby；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled thickness is made less than 5mm
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall,
And the surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, exists
It is uniform on pie B to smear the food binding agent that a layer thickness is no more than 1mm；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 13min, up and down fiery baking temperature
For 130 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, and section is placed in into baking tray afterwards
On enter above and below baking box fiery baking 8min, baking temperature is 140 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand at least 5min；
Step 10: the just flapjack is entered into fiery baking 2min above and below baking box again, baking temperature is 110 DEG C.
Wherein, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-
120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
In the step 5, by weight count, the food binding agent includes following components：5-10 parts of caramel, honey
3-5 parts of 3-5 parts, 10-15 parts of fruit glue and milk.
In the step 9, by weight count, the crispness retaining agent includes following components：
3 parts of 18 parts of lemonade, 2 parts of honey, 15 parts of chitosan, 14 parts of Tea Polyphenols, 8 parts of Gluten and kudzu-vine root powder.
Embodiment 3
A kind of multifilament is layered the preparation method of cracknel, comprises the following steps：
Step 1: counting by weight, by 10 parts of Strong flour, 30 parts of Self- raising flour, 12 parts of sweet potato powder of peeling and cassava
10 parts of powder adds water into dough after mixing in proportion, stand at least 10min, standby；
Step 2: counting by weight, by 40 parts of Self- raising flour, 15 parts of walnut dregs powder, 3-5 parts of sweet potato powder of peeling, fruit
30 parts of 12 parts of powder, 10 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 50%, standby；
Step 3: counting by weight, by 15 parts of Plain flour, 10 parts of walnut dregs powder, 10 parts of analysis for soybean powder, 0.5 part of salt
Added water with lyophilized 10 parts of fruit and be mixed into fillings B so that fillings B moisture content is 35%, fillings B rolls to that thickness is made is small afterwards
It is standby in 3mm pie B；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled thickness is made less than 5mm
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall,
And the surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, exists
It is uniform on pie B to smear the food binding agent that a layer thickness is no more than 1mm；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 15min, up and down fiery baking temperature
For 150 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, and section is placed in into baking tray afterwards
On enter above and below baking box fiery baking 10min, baking temperature is 160 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand at least 5min；
Step 10: the just flapjack is entered into fiery baking 3min above and below baking box again, baking temperature is 130 DEG C.
Wherein, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-
120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
In the step 5, by weight count, the food binding agent includes following components：5 parts of caramel, 3 parts of honey,
3 parts of 10 parts of fruit glue and milk.
In the step 9, by weight count, the crispness retaining agent includes following components：
5 parts of 25 parts of lemonade, 4 parts of honey, 20 parts of chitosan, 20 parts of Tea Polyphenols, 10 parts of Gluten and kudzu-vine root powder.
Embodiment 4
A kind of multifilament is layered the preparation method of cracknel, comprises the following steps：
Step 1: counting by weight, by 10 parts of Strong flour, 20 parts of Self- raising flour, 8 parts of sweet potato powder of peeling and tapioca starch
10 parts mix in proportion after add water into dough, stand at least 10min, it is standby；
Step 2: counting by weight, by 40 parts of Self- raising flour, 10 parts of walnut dregs powder, 5 parts of sweet potato powder of peeling, Fruit powder 8
30 parts of part, 10 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 40-50%, standby；
Step 3: count by weight, by 10 parts of Plain flour, 6 parts of walnut dregs powder, 10 parts of analysis for soybean powder, 0.5 part of salt and
Lyophilized 5 parts of fruit, which adds water, is mixed into fillings B so that fillings B moisture content is 35%, afterwards rolls fillings B and thickness is made is less than
3mm pie B, it is standby；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled thickness is made less than 5mm
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall,
And the surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, exists
It is uniform on pie B to smear the food binding agent that a layer thickness is no more than 1mm；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 15min, up and down fiery baking temperature
For 140 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, and section is placed in into baking tray afterwards
On enter above and below baking box fiery baking 5-10min, baking temperature is 160 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand at least 5min；
Step 10: the just flapjack is entered into fiery baking 1-3min above and below baking box again, baking temperature is 100-130 DEG C.
Wherein, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-
120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
In the step 5, by weight count, the food binding agent includes following components：5 parts of caramel, 3 parts of honey,
3 parts of 10 parts of fruit glue and milk.
In the step 9, by weight count, the crispness retaining agent includes following components：
4 parts of 22 parts of lemonade, 3 parts of honey, 18 parts of chitosan, 16 parts of Tea Polyphenols, 9 parts of Gluten and kudzu-vine root powder.
Embodiment 5
A kind of multifilament is layered the preparation method of cracknel, comprises the following steps：
Step 1: counting by weight, by 7 parts of Strong flour, 27 parts of Self- raising flour, 12 parts of sweet potato powder of peeling and tapioca starch
6 parts mix in proportion after add water into dough, stand at least 10min, it is standby；
Step 2: counting by weight, by 35 parts of Self- raising flour, 12 parts of walnut dregs powder, 4 parts of sweet potato powder of peeling, Fruit powder
25 parts of 10 parts, 8 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 45%, standby；
Step 3: count by weight, by 12 parts of Plain flour, 9 parts of walnut dregs powder, 8 parts of analysis for soybean powder, 0.5 part of salt and
Lyophilized 8 parts of fruit, which adds water, is mixed into fillings B so that fillings B moisture content is 25-35%, and fillings B rolls to that thickness is made is small afterwards
It is standby in 3mm pie B；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled thickness is made less than 5mm
Musculus cutaneus, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall,
And the surrounding of musculus cutaneus is ridden upon at the opening of the baking mould；
Step 5: fillings A and pie B is successively alternately laid in the accommodation space of the musculus cutaneus of the baking mould, laying
Gross thickness is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, exists
It is uniform on pie B to smear the food binding agent that a layer thickness is no more than 1mm；
Step 6: after the completion of fillings A and pie B laying, the musculus cutaneus for riding upon mould surrounding being kowtowed and is located at last layer of filling
Expect to seal on A or pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 15min, up and down fiery baking temperature
For 120-150 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, and section is placed in into baking tray afterwards
On enter above and below baking box fiery baking 10min, baking temperature is 150 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application,
Stand at least 5min；
Step 10: the just flapjack is entered into fiery baking 3min above and below baking box again, baking temperature is 100-130 DEG C.
Wherein, the fineness of the peeling sweet potato powder, the tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-
120 mesh, the particle diameter of the lyophilized fruit is no more than 3mm.
In the step 5, by weight count, the food binding agent includes following components：8 parts of caramel, 4 parts of honey,
4 parts of 13 parts of fruit glue and milk.
In the step 9, by weight count, the crispness retaining agent includes following components：
1 part of 35 parts of lemonade, 3 parts of honey, 20 parts of chitosan, 14 parts of Tea Polyphenols, 10 parts of Gluten and kudzu-vine root powder.
Embodiment 6
Product I that the preparation method of Application Example 1-5 described multifilament layering cracknel is prepared, product II,
Product III, product IV and product V.
Sensory evaluation
Sensory evaluation is carried out to product in embodiment 6：
The specific evaluation method of sensory evaluation：It is sensitive and sense organ is constituted to baked food experienced person commented by 5 sense of taste
Determine group, according to color and luster (20%), form (20%), palatability (30%), it is many that flavour (30%) makes to the inventive method
Fiber fractionation cracknel is scored.Standards of grading see the table below 1, and evaluation result is as shown in table 2 below.
The multifilament of table 1 is layered cracknel sensory evaluation scores standard
The multifilament of table 2 layering cracknel sense organ comments score
As shown in table 2, the product that prepared by Application Example 1-5, Analyses Methods for Sensory Evaluation Results is color and luster and form palatability and taste
Fraction difference less, has blocked the bitter taste of walnut dregs powder on taste, has reconciled cereal taste, highlights the perfume (or spice) of fruit, egg and butter
Taste.In summary, the evaluation result of multifilament layering cracknel is good for palatability, and has strong fragrance, fragrant and sweet pure.
Moisture content compares
Product prepared by any one of Application Example 1-5 method, is divided into experimental group and control group, and experimental group
Three groups of parallel respectively experimental group 1, experimental group 2, experimental group 3, control group 1, control group 2 and control groups 3 are respectively set with control group,
Wherein, control group does not spray crispness retaining agent in cooking process；
Afterwards, directly the cookies of experimental group and control group is placed at room temperature, relative humidity is 50% interior,
The rate of change of the moisture content of the cookies of identical weight in experimental group of detection and control group is sampled every 12h：Moisture content
Method of testing be oven drying method, be to dry sample to constant weight in temperature is 100-105 DEG C of Electric heat oven.
Wherein, in different time experimental group and the water-cut variation rate of control group see table 3 below
The water-cut variation rate of multifilament layering cracknel is significantly high in upper table 3, control group without any processing
The water-cut variation rate of cookies in experimental group, crispness retaining agent can quickly form one layer of guarantor on multifilament layering cracknel surface
Cuticula, prevents oxygen from entering, it is to avoid the Oxidation of Fat and Oils in multifilament layering cracknel goes bad, and Shelf-life keeps multi-fiber for a long time
The brittleness of dimension layering cracknel.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from explanation and equivalency range, the present invention is not limited to spy
Fixed details and shown here as the embodiment with description.
Claims (10)
1. a kind of multifilament is layered the preparation method of cracknel, it is characterised in that comprise the following steps：
Step 1: counting by weight, by 5-10 parts of Strong flour, 20-30 parts of Self- raising flour, 8-12 parts of sweet potato powder of peeling and wood
5-10 parts of potato powder adds water into dough after mixing in proportion, stand at least 10min, standby；
Step 2: counting by weight, by 30-40 parts of Self- raising flour, 10-15 parts of walnut dregs powder, 3-5 parts of sweet potato powder of peeling, water
20-30 parts of 8-12 parts of fruit powder, 5-10 parts of butter and egg add water and are mixed into fillings A so that fillings A moisture content is 40-50%,
It is standby；
Step 3: counting by weight, by 10-15 parts of Plain flour, 6-10 parts of walnut dregs powder, 5-10 parts of analysis for soybean powder, salt
0.3-0.5 parts and lyophilized fruit 5-10 part, which add water, is mixed into fillings B so that fillings B moisture content is 25-35%, afterwards by filling
Material B, which is rolled, is made pie B of the thickness less than 3mm, standby；
Step 4: in baking mould one layer of vegetable oil of brush, afterwards, the dough after standing is rolled be made thickness be less than 5mm face
Skin, musculus cutaneus is spread out and is placed in baking mould so that the bottom of musculus cutaneus is fitted with the bottom of the baking mould and inwall, and face
The surrounding of skin is ridden upon at the opening of the baking mould；
Step 5: successively alternately laying fillings A and pie B in the accommodation space of the musculus cutaneus of the baking mould, total thickness is laid
Degree is no more than 8cm, wherein, fillings A laying depth is no more than 5mm, and when often laying one layer of fillings A and pie B, in pie
The upper uniform smearing a layer thickness of B is no more than 1mm food binding agent；
Step 6: fillings A and pie B laying after the completion of, the musculus cutaneus for riding upon mould surrounding is kowtowed be located at last layer of fillings A or
Sealed on pie B, germule is made；
Step 7: by the baking mould with germule be put into baking box carry out above and below fiery baking 10-15min, up and down fiery baking temperature
For 120-150 DEG C, it is cooled to less than 50 DEG C, is stripped, baking embryo is made；
Step 8: the baking embryo is cut into slices from up to down, slice thickness is no more than 5mm, is placed on baking tray by section afterwards
Fiery baking 5-10min above and below baking box, baking temperature is 140-160 DEG C, and just flapjack is made；
Step 9: the just flapjack is cooled to less than 40 DEG C, afterwards in described just flapjack one layer of crispness retaining agent of even application, stand
At least 5min；
Step 10: the just flapjack is entered into fiery baking 1-3min above and below baking box again, baking temperature is 100-130 DEG C.
2. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that described in the step one
The moisture content of dough is 35-40%.
3. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that described Step 1: by weight
Number meter, 8-10 parts of 5-6 parts of Strong flour, 25-27 parts of Self- raising flour, 8-10 parts of sweet potato powder of peeling and tapioca starch are mixed in proportion
Dough is added water into after conjunction, 10min is stood, it is standby.
4. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that the peeling sweet potato powder, institute
The fineness for stating tapioca starch, the walnut dregs powder and the analysis for soybean powder is 90-120 mesh, and the particle diameter of the lyophilized fruit is no more than
3mm。
5. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that in the step 5, by weight
Number meter is measured, the food binding agent includes following components：5-10 parts of caramel, 3-5 parts of honey, 10-15 parts of fruit glue and milk
3-5 parts.
6. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that in the step 5, by weight
Number meter is measured, the food binding agent includes following components：9-10 parts of caramel, 4-5 parts of honey, 13-15 parts of fruit glue and milk 5
Part.
7. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that in the step 5, described
Fillings A laying depth 5mm, and laying alternately lays fillings A and pie B gross thickness for 7-8cm.
8. multifilament as claimed in claim 1 is layered the preparation method of cracknel, it is characterised in that in the step 9, by weight
Number meter is measured, the crispness retaining agent includes following components：
18-25 parts of lemonade, 2-4 parts of honey, 15-20 parts of chitosan, 14-20 parts of Tea Polyphenols, 8-10 parts of Gluten and kudzu-vine root powder
3-5 parts.
9. multifilament as claimed in claim 8 is layered the preparation method of cracknel, it is characterised in that in the step 9, by weight
Number meter is measured, the crispness retaining agent includes following components：
1 part of 35 parts of lemonade, 3 parts of honey, 20 parts of chitosan, 14 parts of Tea Polyphenols, 10 parts of Gluten and kudzu-vine root powder.
What 10. a kind of preparation method for applying multifilament as claimed in any one of claims 1-9 wherein to be layered cracknel was prepared
Product.
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Application publication date: 20170908 |