CN107361099A - A kind of zanba, roasted qingke barley flour biscuit and preparation method thereof - Google Patents

A kind of zanba, roasted qingke barley flour biscuit and preparation method thereof Download PDF

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Publication number
CN107361099A
CN107361099A CN201610308794.7A CN201610308794A CN107361099A CN 107361099 A CN107361099 A CN 107361099A CN 201610308794 A CN201610308794 A CN 201610308794A CN 107361099 A CN107361099 A CN 107361099A
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CN
China
Prior art keywords
weight
parts
zanba
roasted qingke
barley flour
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CN201610308794.7A
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Chinese (zh)
Inventor
群泽巴登
程建宏
泽仁顿珠
其美卓嘎
王成龙
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Lhorong County Luo Zong Special Products Development Co
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Lhorong County Luo Zong Special Products Development Co
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Priority to CN201610308794.7A priority Critical patent/CN107361099A/en
Publication of CN107361099A publication Critical patent/CN107361099A/en
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

The invention discloses a kind of zanba, roasted qingke barley flour biscuit and preparation method thereof.The preparation method of the zanba, roasted qingke barley flour biscuit includes S1100 highland barleys pre-treatment step, S1200 fried green highland barley, peeling, water mill step, S1300 selected high-quality zanba, roasted qingke barley flour step, S1400 preparation raw materials and face whipping step, S1500 shapings, baking, oil spout step and S1600 cooling steps.It is zanba, roasted qingke barley flour biscuit pure taste provided by the invention, nutritious, and facilitate consumer to carry.The preparation method of zanba, roasted qingke barley flour biscuit provided by the invention is capable of the mass production and sale of real zanba, roasted qingke barley flour biscuit.

Description

A kind of zanba, roasted qingke barley flour biscuit and preparation method thereof
Technical field
The present invention relates to a kind of food and preparation method thereof, more particularly to a kind of zanba, roasted qingke barley flour biscuit and its Preparation method.
Background technology
Zanba, roasted qingke barley flour be cleaned, dried by highland barley, fry after grind and form.In Tibetan area, zanba, roasted qingke barley flour is local One of staple food that the masses be unable to do without, when generally eating zanba, roasted qingke barley flour, some butter are put in bowl, pour tea, Zanba, roasted qingke barley flour is added, can be eaten with hand stirring is agglomerating.This is also the most common edible way of current zanba, roasted qingke barley flour. The shortcomings that this mode is big needs the containers such as bowl and butter and tea when being exactly edible zanba, roasted qingke barley flour.It is unfavorable for Carrying when herding, work or going on a long journey.Although in the market has the highland barley cake produced using highland barley as raw material It is dry, but the highland barley in highland barley biscuit does not fry, but it is former as production directly to wear into highland barley flour Material, the not unique mouthfeel of zanba, roasted qingke barley flour and nutrition.The biscuit produced using zanba, roasted qingke barley flour as raw material or its other party Just food, do not sell on the market.
Accordingly, it is desirable to provide it is a kind of using zanba, roasted qingke barley flour as biscuit of raw material and preparation method thereof, disappeared with facilitating The person of expense carries.
The content of the invention
Therefore, the present invention proposes a kind of at least one of new Zan that can be solved the above problems Cake biscuit and preparation method thereof.
According to an aspect of the invention, there is provided a kind of preparation method of zanba, roasted qingke barley flour biscuit, including such as Lower step:
S1100 highland barley pre-treatment steps:Selection full grains, in the same size, nothing are gone mouldy, without sky The highland barley of shell, to highland barley washing, drying after choosing;
S1200 fried green highland barley, peeling, water mill step:The highland barley is fried, removes highland barley table afterwards Skin, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour discharges;
The selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour;
S1400 preparation raw materials and face whipping step:Raw material is provided, the raw material and water is uniform Stirring carries out and face, forms dough,
Wherein, the weight of the water is the 25~32% of the raw material gross weight;
S1500 shapings, baking, oil spout step:Split the dough, to the dough after segmentation point Not compressing, baking, uniform oil spout obtain zanba, roasted qingke barley flour biscuit;
S1600 cooling steps:Cool down the zanba, roasted qingke barley flour biscuit.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1100 steps, The highland barley is cleaned in 4-5 times, 10 minutes and completed.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1400 steps, The raw material include the parts by weight of Strong flour 35, the parts by weight of zanba, roasted qingke barley flour 15, the parts by weight of vegetable oil 8, The parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of butter 3, the parts by weight of ammonium hydrogen carbonate 0.4, The parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1400 steps, The raw material include the parts by weight of Strong flour 40, the parts by weight of zanba, roasted qingke barley flour 10, the parts by weight of vegetable oil 10, The parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of egg 3, the parts by weight of ammonium hydrogen carbonate 0.4, The parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1400 steps, The raw material include the parts by weight of Strong flour 45, the parts by weight of zanba, roasted qingke barley flour 5, the parts by weight of vegetable oil 10, The parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of milk powder 0.8, the weight of ammonium hydrogen carbonate 0.4 Part, the parts by weight of vanillic aldehyde 0.3, the parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1400 steps, The raw material include the parts by weight of Strong flour 40, the parts by weight of zanba, roasted qingke barley flour 10, the parts by weight of vegetable oil 8, The parts by weight of milk slag 5, the parts by weight of butter 2, the parts by weight of ammonium hydrogen carbonate 0.4, the weight of sodium bicarbonate 0.2 Part, the parts by weight of dry ferment 0.02.
Alternatively, according to an embodiment of the invention, it is characterised in that:In S1500 steps, Baking temperature is 200-250 DEG C.
A kind of according to an aspect of the invention, there is provided zanba, roasted qingke barley flour biscuit.
It is zanba, roasted qingke barley flour biscuit pure taste provided by the invention, nutritious, and facilitate consumer to carry. The preparation method of zanba, roasted qingke barley flour biscuit provided by the invention be capable of real zanba, roasted qingke barley flour biscuit mass production and Sale.
Brief description of the drawings
By reading the detailed description of hereafter preferred embodiment, it is various other the advantages of and benefit pair It will be clear understanding in those of ordinary skill in the art.Accompanying drawing is only used for showing preferred embodiment Purpose, and be not considered as limitation of the present invention.And in whole accompanying drawing, use identical Reference symbol represents identical part.Wherein in the accompanying drawings, the alphabetic flag after reference numeral refers to Show multiple identical parts, when referring to these parts, its last alphabetic flag will be omitted. In accompanying drawing:
Fig. 1 shows the zanba, roasted qingke barley flour biscuit preparation method of a preferred embodiment of the invention.
Embodiment
The invention provides many applicable creative concepts, the creative concept can substantial amounts of body Now in specific context.In the specific embodiment described in following embodiments of the present invention Exemplary illustration only as embodiment of the invention, without forming to the scope of the invention Limitation.
The invention will be further described with specific embodiment below in conjunction with the accompanying drawings.
As shown in figure 1, a kind of preparation method of zanba, roasted qingke barley flour biscuit provided by the invention, including following step Suddenly:
Initially enter S1100 highland barley pre-treatment steps:Select full grains, it is in the same size, without mould Become, the highland barley without ghost, to highland barley washing, drying after choosing.
In sorting step, using manual progress, full grains is selected, in the same size, nothing is gone mouldy, High-quality highland barley without ghost, kind is Himalaya 19 or local white highland barley, and is picked except wherein Flat wheat, wild plant seed, stone, other debris such as soil block go, leave full highland barley.
Automatic rinser is used during cleaning, thoroughly to clean the dust of highland barley epidermis attachment and thin Sand, to clean 4-5 times, complete within 10 minutes.
During drying, it is desirable to clean highland barley will be washed it is placed on the special threshing ground of on-site and dries, hand Work is carried out, should be a bulk of hygienic qualified on inspection on threshing ground upper berth before solarization, bibulous cloth, so Layer overlay highland barley afterwards, do not stop to stir.
Subsequently into S1200 fried green highland barley, peeling, water mill step:The highland barley is fried, is gone afterwards Except highland barley epidermis, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour discharges.
Preferably, highland barley cooked the time as 5 minutes, temperature control at 500-600 DEG C, this Highland barley mouthfeel that temperature is fried out is more simple and honest, smell is more aromatic.
Preferably, fried green highland barley uses fried green highland barley machine.One highland barley that fry must well, with a jorum It can just load, very white, each and every one is as many edelweiss;Smell fragrant, be able to eat one Crisp sweet, surpass the popcorn for collapsing.
Skinning machine is used during peeling, as skinning machine removes highland barley epidermis.
Preferably, 6 cubes of stone mills are used during water mill, stone mill starts to start outer stone mill charging after rotating Mouth launches peeling highland barley;Any auxiliary material is not added in grinding process, the highland barley of peeling is milled into powder Discharged after last shape;The zanba, roasted qingke barley flour ground can add highland barley after thoroughly discharging and be ground.It is preferred that Ground, the rotating speed of water mill are maintaining 3000-3600 turns/hour, and grinding 1 jin of highland barley needs 20s-25s.
Subsequently enter the selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour.The zanba, roasted qingke barley flour of mill will be gone out Screening through sifting out, choose good quality, the zanba, roasted qingke barley flour of pure in mouth feel carries out next step operation.
Proceed immediately to S1400 preparation raw materials and face whipping step:Raw material is provided, by the original Material is carried out with water uniform stirring and face, forms dough, wherein, the weight of the water is the raw material The 25~32% of gross weight.
Preferably, make original flavor zanba, roasted qingke barley flour biscuit when, the raw material include the parts by weight of Strong flour 35, The parts by weight of zanba, roasted qingke barley flour 15, the parts by weight of vegetable oil 8, the parts by weight of white granulated sugar 7, the parts by weight of syrup 3, The parts by weight of butter 3, the parts by weight of ammonium hydrogen carbonate 0.4, the parts by weight of sodium bicarbonate 0.2, dry ferment 0.02 Parts by weight.
Strong flour (bread flour strong flour) finger protein matter content average out to 13.5% or so Flour, usual protein content can be called Strong flour more than 11.5%.Strong flour face Color is deeper, and itself is more active and smooth, and hand, which is grabbed, is not easy into bulk;Because protein content is high, institute It is strong with muscle degree, it is commonly used to make flexible and chews bread, noodles of sense etc..
Zanba, roasted qingke barley flour, it is one of Tibetan Herdsmen tradition staple food." zanba, roasted qingke barley flour " is the Tibetan language transliteration of fried flour, and it is The staple food that Tibetan people must be eaten everyday, visits in compatriot man of Tibetan, and owner is bound to give you both hands end Take " Qula " (casein), the sugar of fragrant milk tea and parched highland barley flour, golden yellow butter and milk Huang Folded lamination layer occupies table.Zanba, roasted qingke barley flour be highland barley is cleaned, dried, fry after the flour worn into, eat When stirred with a small amount of buttered tea, milk slag, sugar etc., pinched with hand agglomerating.It is not only just It is nutritious, heat is high, is well suited for stopping hunger and resist cold in edible, it is also convenient for carrying and stores.
Vegetable oil, it is the compound being bound up by unrighted acid and glycerine, is distributed widely in It is the grease obtained from the fruit, seed, plumule of plant in nature.Such as peanut oil, beans Oil, linseed oil, castor oil, rape seed oil etc..The main component of vegetable oil is straight chain higher fatty acids With the ester of glycerine generation, aliphatic acid is in addition to palmitic acid, stearic acid and oleic acid, also containing a variety of insatiable hungers And acid, such as erucic acid, eleostearic acid, castor oil acid.Vegetable oil mainly contain vitamin E, K, The mineral matters such as calcium, iron, phosphorus, potassium, aliphatic acid etc..Aliphatic acid in vegetable oil can make skin moisturizing It is glossy.
Syrup, be by boil or other technologies made of, sticky, containing high concentration sugared solution. The raw material for manufacturing syrup can be syrup, sugar-cane juice, fruit juice or other plant juices etc..Due to Syrup sugar content is very high, and it need not be refrigerated when can also preserve long in sealed states Between.Syrup can be used for modulation beverage or cook sweet food.
Butter, be the elite of Tibetan's food, high protoplast from not it.Butter is like the one of butter Kind dairy products, are the fat extracted from milk, goat milk.The production of the Tibetan area people most eating yak Butter.Summer, Qiu Liangji yak butter are originated in, color and luster cadmium yellow, taste is fragrant and sweet, excellent taste, Winter is in then faint yellow.Sheep butter is white, and gloss, nutritive value are not as good as ox butter, mouth Also inferior ox butter one is raised for sense.Butter moistening intestine and stomach, and spleen middle benefit gas, containing multivitamin, nutriture value Value is quite high.In the better simply Tibetan area of food configuration, many needs of human body can be supplemented.Butter In Tibetan area, purposes is wide, as many as function, is witnessed in person Ru non-, simply incredible.
Ammonium hydrogen carbonate, ammonium hydrogen carbonate are a kind of white compounds, in pelletized form, tabular or column crystallization. It can be used as food sophisticated fermentation agent.Share that can to make bread, biscuit, thin pancake etc. bulk with sodium acid carbonate The raw material of agent, also act as the raw material of foaming powder fruit juice.The blanchings such as green vegetables, bamboo shoots are additionally operable to, And medicine and reagent.
Sodium bicarbonate, it is sodium acid carbonate (NaHCO3) (Sodium Bicarbonate) popular name. White fine crystals, the solubility in water are less than sodium carbonate.It is a kind of chemicals for industrial use, it is low Poison.More than 50 DEG C of solid starts gradually to decompose generation sodium carbonate, carbon dioxide and water, at 440 DEG C Decompose completely.Sodium acid carbonate is the acid salt generated after highly basic neutralizes with weak acid, is presented when being dissolved in water Alkalescent.This characteristic can make it as the leavening agent in food product making process.Sodium acid carbonate is acting on After can remain sodium carbonate, using excessively finished product being made to have alkali taste.
Dry ferment, a kind of thalline, for fermenting, dry ferment of the present invention includes prior art Dry ferment, the dry ferment also provided including WeiLai Technology.
Preferably, when making egg flavor zanba, roasted qingke barley flour biscuit, the raw material includes the weight of Strong flour 40 Part, the parts by weight of zanba, roasted qingke barley flour 10, the parts by weight of vegetable oil 10, the parts by weight of white granulated sugar 7, the weight of syrup 3 Part, the parts by weight of egg 3, the parts by weight of ammonium hydrogen carbonate 0.4, the parts by weight of sodium bicarbonate 0.2, dry ferment 0.02 parts by weight.
Preferably, when making milk flavor zanba, roasted qingke barley flour biscuit, the raw material includes the weight of Strong flour 45 Part, the parts by weight of zanba, roasted qingke barley flour 5, the parts by weight of vegetable oil 10, the parts by weight of white granulated sugar 7, the weight of syrup 3 Part, the parts by weight of milk powder 0.8, the parts by weight of ammonium hydrogen carbonate 0.4, the parts by weight of vanillic aldehyde 0.3, sodium bicarbonate 0.2 parts by weight, the parts by weight of dry ferment 0.02.
Milk powder, it is by manufactured powder after milk removing moisture content, its suitable preservation.Milk powder is with new Fresh milk or goat milk are raw material, with the method for freezing or heating, remove most moisture in breast, The reconstituted food that appropriate vitamin, mineral matter etc. are process is added after drying.
Vanillic aldehyde (Vanillin), also known as vanillic aldehyde, it is a kind of widely used edible spices, It can be found in the seed of vanilla, can also be artificial synthesized, there is strong milk breath.Fortune extensively In the various blending food for needing to increase milk breath, such as cake, cold drink, chocolate, sugar Fruit;It can be additionally used in perfumed soap, toothpaste, perfume, rubber, plastics, pharmaceuticals.
Preferably, make sugar-free zanba, roasted qingke barley flour biscuit when, the raw material include the parts by weight of Strong flour 40, The parts by weight of zanba, roasted qingke barley flour 10, the parts by weight of vegetable oil 8, the parts by weight of milk slag 5, the parts by weight of butter 2, carbon The sour parts by weight of hydrogen ammonium 0.4, the parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
Then enter back into S1500 shapings, baking, oil spout step:Split the dough, to segmentation Rear dough is compressing respectively, baking, uniform oil spout obtain zanba, roasted qingke barley flour biscuit;
Preferably, in S1500 steps, baking temperature is 200-250 DEG C.The baking temperature is The temperature of face fire.It is highly preferred that in this step, the temperature of baking box raises and is stabilized to face fire 220 DEG C, after 190 DEG C of the fire in a stove before fuel is added, it is possible to the biscuit that pressing mold is molded is toasted.Biscuit is by conveyer belt Baking box is sent into, line speed maintains 1.2-1.3 ms/min.
Finally enter S1600 cooling steps:Cool down the zanba, roasted qingke barley flour biscuit.
After the cooling step, further comprise screening, pack and outbound step.
Screening:Substandard product is shaved into blanking, qualified products are through row the next step.
Packaging:It will be packed respectively by specification after finished product cooling detection.
Outbound:Qualified products are examined just to be sold with outbound.
Preparation method provided by the invention is further illustrated below by way of specific embodiment:
Embodiment 1:
As shown in figure 1, the preparation of original flavor zanba, roasted qingke barley flour biscuit:Initially enter S1100 highland barleys pretreatment step Suddenly:Selection full grains, in the same size, nothing are gone mouldy, the highland barley without ghost, right after choosing The highland barley washing, dry.Subsequently into S1200 fried green highland barley, peeling, water mill step:Fry The highland barley, highland barley epidermis is removed afterwards, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour goes out Material.Subsequently enter the selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour.Proceed immediately to S1400 preparation raw materials and face whipping step:Raw material is provided, by the raw material and water uniform stirring Progress and face, dough is formed, wherein, the weight of the water is the 25% of the raw material gross weight. The raw material include the parts by weight of Strong flour 35, the parts by weight of zanba, roasted qingke barley flour 15, the parts by weight of vegetable oil 8, The parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of butter 3, the parts by weight of ammonium hydrogen carbonate 0.4, The parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.Then enter back into S1500 shaping, baking, Oil spout step:Split the dough, to after segmentation dough difference it is compressing, baking, uniformly Oil spout obtains zanba, roasted qingke barley flour biscuit.In S1500 steps, baking temperature is 200 DEG C.Finally enter S1600 Cooling step:Cool down the zanba, roasted qingke barley flour biscuit.
Embodiment 2:
As shown in figure 1, the preparation of egg flavor zanba, roasted qingke barley flour biscuit:Initially enter the pretreatment of S1100 highland barleys Step:Selection full grains, in the same size, nothing are gone mouldy, the highland barley without ghost, after choosing To highland barley washing, dry;In S1100 steps, the highland barley is cleaned 4-5 times, 10 minutes Interior completion.Subsequently into S1200 fried green highland barley, peeling, water mill step:The highland barley is fried, it Highland barley epidermis is removed afterwards, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour discharges.Subsequently enter The selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour.Proceed immediately to S1400 preparation raw materials, With face whipping step:Raw material is provided, by the raw material and water uniform stirring carries out and face, forming face Group, wherein, the weight of the water is the 32% of the raw material gross weight.The raw material includes high muscle The parts by weight of flour 40, the parts by weight of zanba, roasted qingke barley flour 10, the parts by weight of vegetable oil 10, the parts by weight of white granulated sugar 7, The parts by weight of syrup 3, the parts by weight of egg 3, the parts by weight of ammonium hydrogen carbonate 0.4, the weight of sodium bicarbonate 0.2 Part, the parts by weight of dry ferment 0.02.Then enter back into S1500 shapings, baking, oil spout step: Split the dough, to the dough after segmentation respectively it is compressing, baking, uniform oil spout obtain Zan Cake biscuit;In S1500 steps, baking temperature is 250 DEG C.Finally enter S1600 cooling steps: Cool down the zanba, roasted qingke barley flour biscuit.
Embodiment 3
As shown in figure 1, the preparation of milk flavor zanba, roasted qingke barley flour biscuit:Initially enter the pretreatment of S1100 highland barleys Step:Selection full grains, in the same size, nothing are gone mouldy, the highland barley without ghost, after choosing To highland barley washing, dry.Subsequently into S1200 fried green highland barley, peeling, water mill step:Fry The ripe highland barley, highland barley epidermis is removed afterwards, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour Discharging.Subsequently enter the selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour.Proceed immediately to S1400 preparation raw materials and face whipping step:Raw material is provided, by the raw material and water uniform stirring Progress and face, dough is formed, wherein, the weight of the water is the 28% of the raw material gross weight. In S1400 steps, the raw material includes the parts by weight of Strong flour 45, the parts by weight of zanba, roasted qingke barley flour 5, planted 10 parts by weight of thing oil, the parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of milk powder 0.8, carbon The sour parts by weight of hydrogen ammonium 0.4, the parts by weight of vanillic aldehyde 0.3, the parts by weight of sodium bicarbonate 0.2, dry ferment 0.02 Parts by weight.Then enter back into S1500 shapings, baking, oil spout step:Split the dough, it is right Dough after segmentation is compressing respectively, baking, uniform oil spout obtain zanba, roasted qingke barley flour biscuit;S1500 is walked In rapid, baking temperature is 220 DEG C.Finally enter S1600 cooling steps:Cool down the zanba, roasted qingke barley flour cake It is dry.
Embodiment 4
As shown in figure 1, the preparation of sugar-free zanba, roasted qingke barley flour biscuit:Initially enter S1100 highland barley pre-treatment steps: Selection full grains, in the same size, nothing are gone mouldy, the highland barley without ghost, to described after choosing Highland barley washing, dry.Subsequently into S1200 fried green highland barley, peeling, water mill step:Fry described Highland barley, highland barley epidermis is removed afterwards, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour discharges. Subsequently enter the selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour.Proceed immediately to S1400 Preparation raw material and face whipping step:Raw material is provided, the raw material and water uniform stirring are carried out and Face, dough is formed, wherein, the weight of the water is the 30% of the raw material gross weight.S1400 In step, the raw material includes the parts by weight of Strong flour 40, the parts by weight of zanba, roasted qingke barley flour 10, vegetable oil 8 Parts by weight, the parts by weight of milk slag 5, the parts by weight of butter 2, the parts by weight of ammonium hydrogen carbonate 0.4, sodium bicarbonate 0.2 parts by weight, the parts by weight of dry ferment 0.02.Then enter back into S1500 shapings, baking, oil spout Step:Split the dough, baking compressing to the dough difference after segmentation, uniform oil spout Obtain zanba, roasted qingke barley flour biscuit;In S1500 steps, baking temperature is 220 DEG C.It is cold to finally enter S1600 But step:Cool down the zanba, roasted qingke barley flour biscuit.
Embodiment 1-4 preparation method is capable of the mass production and sale of real zanba, roasted qingke barley flour biscuit.Root It is the zanba, roasted qingke barley flour biscuit pure taste prepared according to embodiment 1-4 preparation method, nutritious, and side Just consumer carries.
Zanba, roasted qingke barley flour be cleaned, dried by highland barley, fry after grind and form.Its Main Ingredients and Appearance have protein, The various trace elements such as fat, carbohydrate, amino acid, inorganic salts and calcium, iron, zinc, Also rich in vitamin B1 etc., function of the long-term consumption with difficult and complicated cases such as prevention diabetes. Tibetan area, zanba, roasted qingke barley flour is one of staple food that the local masses be unable to do without, and when generally eating zanba, roasted qingke barley flour, one is put in bowl A little butter, pour tea, add zanba, roasted qingke barley flour, can be eaten with hand stirring is agglomerating.This is also current Zan The most common edible way of cake.The shortcomings that this mode is big needs the containers such as bowl when being exactly edible zanba, roasted qingke barley flour With butter and tea.Carrying when being unfavorable for herding, work or going on a long journey.Although in the market has with green grass or young crops Highland barley is the highland barley biscuit of raw material production, but the highland barley in highland barley biscuit does not fry, but directly Highland barley flour is worn into as raw materials for production, the not unique mouthfeel of zanba, roasted qingke barley flour and nutrition.Meanwhile zanba, roasted qingke barley flour The powder worn into for the highland barley fried, compared to flour, its viscosity is relatively low, so it is difficult to pressing mold is molded. But the viscosity of Strong flour is strong, as long as so ratio is appropriate, it is possible to increase the viscosity of zanba, roasted qingke barley flour, then Appropriate addition vegetable oil, white granulated sugar, butter, syrup, food additives (sodium bicarbonate, lemon Acid, ammonium hydrogen carbonate) etc. auxiliary material, with reference to modern biscuit production equipment, it is possible to be fabricated to an only nothing Two zanba, roasted qingke barley flour biscuit, and ratio science, the taste of zanba, roasted qingke barley flour and nutrition still can preserve.
The present invention,, will by exploring repeatedly with reference to modern biscuit producing process using zanba, roasted qingke barley flour as raw material The same Strong flour of zanba, roasted qingke barley flour, vegetable oil, white granulated sugar, butter, syrup, food additives (sodium bicarbonate, Citric acid, ammonium hydrogen carbonate) etc. auxiliary material according to science ratio prepare, by stirring, being compression molded into The processes such as type, high-temperature baking, oil spout, cooling are special into zanba, roasted qingke barley flour biscuit, then after detection is packed List marketing.Zanba, roasted qingke barley flour biscuit is made with frying the powder that highland barley is worn into, and has been sufficiently reserved the nutrition of zanba, roasted qingke barley flour And mouthfeel, and it is easily portable and edible.And compared to other biscuits of market sale, first, category In coarse grain biscuit, nutrition very abundant;Second, there are the unique oral sensations of zanba, roasted qingke barley flour.
Preferably, the preferable process conditions of zanba, roasted qingke barley flour biscuit include:1. sorting process:Himalaya No. 19 and local white highland barley, all it is a kind of improved seeds of the local plantation highland barley in Tibet, in brief It is exactly highland barley, simply two kinds of different highland barley kinds, so name is with regard to different.During processing, choosing Select full grains, in the same size, nothing is gone mouldy, the highland barley without ghost, mass of 1000 kernel 50g or so.2. Cook process:Highland barley cooked the time as 5 minutes, and temperature general control is at 500-600 DEG C.3. Grinding process:Can adds the good highland barley of parch and ground after water mill stabilization of speed, general water The rotating speed of mill maintaining 3000-3600 turn/hour, grind 1 jin of highland barley need 20s or so when Between.After 4. the temperature of baking box raises and is stabilized to 220 DEG C of face fire, 190 DEG C of the fire in a stove before fuel is added, it is possible to will press The biscuit of mold forming is toasted.Baking box amounts to 16 meters of length, and biscuit is sent into baking box by conveyer belt, Line speed maintains 1.2 ms/min or so, i.e. biscuit enters and exits baking box and taken time altogether 13 points Clock or so.
There is provided it is worth noting that, the items of equipment mentioned by the present invention not only includes prior art , also provided including WeiLai Technology.The not specifically mentioned process conditions of the present invention include existing What technology provided.
It should be noted that the present invention will be described rather than the present invention is carried out for above-described embodiment Limitation, and those skilled in the art can set without departing from the scope of the appended claims Count out alternative embodiment.In the claims, should not be by any reference symbol between bracket It is configured to limitations on claims.Word "comprising" does not exclude the presence of not listed in the claims Element or step.Word "a" or "an" before element does not exclude the presence of multiple such Element.The use of word first, second, and third does not indicate that any order.Can be by these Word is construed to title.

Claims (8)

1. a kind of preparation method of zanba, roasted qingke barley flour biscuit, comprises the following steps:
S1100 highland barley pre-treatment steps:Selection full grains, in the same size, nothing are gone mouldy, without sky The highland barley of shell, to highland barley washing, drying after choosing;
S1200 fried green highland barley, peeling, water mill step:The highland barley is fried, removes highland barley table afterwards Skin, the highland barley of peeling is inserted in stone mill, until zanba, roasted qingke barley flour discharges;
The selected high-quality zanba, roasted qingke barley flour steps of S1300:Screen the zanba, roasted qingke barley flour;
S1400 preparation raw materials and face whipping step:Raw material is provided, the raw material and water is uniform Stirring carries out and face, forms dough,
Wherein, the weight of the water is the 25~32% of the raw material gross weight;
S1500 shapings, baking, oil spout step:Split the dough, to the dough after segmentation point Not compressing, baking, uniform oil spout obtain zanba, roasted qingke barley flour biscuit;
S1600 cooling steps:Cool down the zanba, roasted qingke barley flour biscuit.
2. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1100 In step, the highland barley is cleaned in 4-5 times, 10 minutes and completed.
3. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1400 In step, the raw material includes the parts by weight of Strong flour 35, the parts by weight of zanba, roasted qingke barley flour 15, vegetable oil 8 Parts by weight, the parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of butter 3, ammonium hydrogen carbonate 0.4 Parts by weight, the parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
4. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1400 In step, the raw material includes the parts by weight of Strong flour 40, the parts by weight of zanba, roasted qingke barley flour 10, vegetable oil 10 Parts by weight, the parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of egg 3, ammonium hydrogen carbonate 0.4 Parts by weight, the parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
5. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1400 In step, the raw material includes the parts by weight of Strong flour 45, the parts by weight of zanba, roasted qingke barley flour 5, vegetable oil 10 Parts by weight, the parts by weight of white granulated sugar 7, the parts by weight of syrup 3, the parts by weight of milk powder 0.8, ammonium hydrogen carbonate 0.4 parts by weight, the parts by weight of vanillic aldehyde 0.3, the parts by weight of sodium bicarbonate 0.2, the parts by weight of dry ferment 0.02.
6. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1400 In step, the raw material includes the parts by weight of Strong flour 40, the parts by weight of zanba, roasted qingke barley flour 10, vegetable oil 8 Parts by weight, the parts by weight of milk slag 5, the parts by weight of butter 2, the parts by weight of ammonium hydrogen carbonate 0.4, sodium bicarbonate 0.2 parts by weight, the parts by weight of dry ferment 0.02.
7. the preparation method of zanba, roasted qingke barley flour biscuit according to claim 1, it is characterised in that:S1500 In step, baking temperature is 200-250 DEG C.
A kind of 8. zanba, roasted qingke barley flour biscuit that any one preparation method is prepared in 1-7 according to claim.
CN201610308794.7A 2016-05-12 2016-05-12 A kind of zanba, roasted qingke barley flour biscuit and preparation method thereof Pending CN107361099A (en)

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Publication number Priority date Publication date Assignee Title
CN107960438A (en) * 2017-11-30 2018-04-27 黄桂月 A kind of highland barley tsamba and preparation method thereof
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CN108419999A (en) * 2018-04-09 2018-08-21 西藏雅鲁藏布食品有限公司 A kind of highland barley sugar-free ship biscuit and preparation method
CN109349294A (en) * 2018-12-19 2019-02-19 四川托岗食品有限公司 A kind of nourishing the stomach highland barley morning refreshment and preparation method thereof

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