CN107593842A - A kind of high accounting mung bean soda cracker and its processing method - Google Patents
A kind of high accounting mung bean soda cracker and its processing method Download PDFInfo
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- CN107593842A CN107593842A CN201711010585.5A CN201711010585A CN107593842A CN 107593842 A CN107593842 A CN 107593842A CN 201711010585 A CN201711010585 A CN 201711010585A CN 107593842 A CN107593842 A CN 107593842A
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Abstract
The invention discloses a kind of high accounting mung bean soda cracker and its processing method, belong to food processing technology field.This method is that the quality improvers such as endo-xylanase, glucose oxidase, alpha amylase are added in the making raw material of the mung bean soda cracker.Processing method is as follows：Dry mung bean frying removes beany flavor, crushes standby；Wheat flour mixes with high-activity yeast solution, adds water to be modulated into dough in horizontal dough mixer, carries out first time fermentation；It is another to take wheat flour to be added to mung bean flour in the above-mentioned dough fermented, addition butter, egg white solution, milk powder, flour improver, then after being well mixed in dough mixing machine, carry out second and ferment；The dough fermented is the mung bean soda cracker of high mung bean flour accounting after roll-in bag short, shaping, baking, annealing.The present invention has balanced nutrients, sanatory feature, and consumer can be met to nutrient health leisure food demand.
Description
Technical field
The present invention relates to leisure food manufacture field, more particularly to a kind of high accounting mung bean soda cracker and its processing side
Method.
Background technology
Soda cracker is different from general sweet taste biscuit, its sugar and oil content it is few, food yeast fermentation is made, it is loose can
Mouthful, it is nutritious, frequently as staple food and hobby property food.Mung bean is the traditional bean in China, has refreshing and detoxicating, diuresis
Improving eyesight and other effects.Because it has the characteristics that high-quality starch, high protein, low fat, doctor's food homology, and containing beta carotene, VE,
The functional components such as the multi mineral such as potassium, calcium, zinc, iron, magnesium, selenium prime element, flavone compound, oligosaccharide and stigmasterol,
It is worth, is loved by people with higher nutrition and health care.A kind of crispy and delicious soda cake is made by raw material of mung bean flour
It is dry, to increase the nutrition of soda cracker and feature, the category of soda cracker is enriched, is opened up a new way.
However, in the green bean biscuits of reality make, mung bean flour adding too much, to the performance indications and product of wheat flour
Quality is had a huge impact, and the silty tensile property of dough is decreased obviously, and dough strength reduction, dough processing performance is poor, production
Product coarse mouthfeel, it is not easy to be esthetically acceptable to the consumers.
The content of the invention
The invention aims to overcome the shortcomings of above-mentioned background technology, there is provided a kind of high mung bean by quality-improving
The soda cake and its processing method of powder accounting.
The present invention is realized by following technical proposal：
A kind of mung bean soda cracker of high accounting provided by the invention, in terms of mass parts, the wheat flour is 90-100 parts, mung bean
Powder 30-40 parts, butter 10-20 parts, egg white solution 10-15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, food
With sodium bicarbonate 0.1-0.6 parts, appropriate quality improver；
A kind of processing method of the mung bean soda cracker rich in dietary fiber, affiliated processing technology comprise the following steps：
(1) dry mung bean frying removing beany flavor, is crushed standby；
(2) wheat flour is added in the above-mentioned dough fermented, and is added egg white solution, milk powder, edible salt, sodium bicarbonate, flour and changed
Good dose etc., after being well mixed in dough mixing machine, carry out second and ferment；
(3) dough fermented is that mung bean flour accounting reaches more than 30% after roll-in bag short, shaping, baking, annealing
Soda cracker.
The smashing fineness of the mung bean flour is 40-80 mesh.
The quality improver includes the one or more in pentosanase, glucose oxidase, alpha-amylase.
The addition of pentosanase, glucose oxidase and alpha-amylase is followed successively by 20- in the mung bean soda cracker
120 mg/kg, 10-60 mg/kg, 10-50 mg/kg（In terms of wheat flour and mung bean flour gross mass）.
The beneficial effects of the present invention are quality-improving is carried out to mung bean soda cracker by adding enzyme preparation, improve green
The addition of mung bean flour in beans soda cracker, add the nutritive value of product.Using pentosanase, glucose oxidase and
Three kinds of modifying agents of alpha-amylase, it is added to after effective ratio compounding in mung bean soda cracker to improve the quality of biscuit.Its
In, pentosanase and alpha-amylase can soften dough, improve the extensibility and gas-holding ability of dough, improve adding for mung bean dough
Work performance.Glucose oxidase is remarkably improved formation and the stabilization time of mung bean dough, strengthens the stabilization of gluten network structure
Property, improve the toughness, ductility and gas-holding ability of dough.Above-mentioned three kinds of enzyme preparations combine through scientific matching, synergy, can make
Mung bean DOUGH PROPERTIES significantly improves the quality and flavor of high accounting mung bean soda cracker closer to the requirement of common wheat dough,
Products taste is crisp, quality is more fluffy.
Specific embodiment
Illustrate the present invention referring to specific embodiment.It will be appreciated by those skilled in the art that these embodiments are only
For illustrating the present invention, its scope not limiting the invention in any way.
Embodiment 1：
（1）Dry mung bean removes beany flavor through high temperature frying, and it is standby to be crushed to 40 mesh；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 1 part of yeast and 25 parts of water（Yeast is prior
Dissolved with suitable quantity of water）, 5 min are stirred, are then placed within the environment that temperature is 37 DEG C, humidity is 78% 5.0h that ferments；
（3）Second of tune powder and fermentation：10 portions of wheat flours, 30 parts of mung bean flours will be added in the dough fermented for the first time, then
Add 10 parts of egg white solutions, 5 parts of milk powder, 0.5 portion of edible salt, and quality improver（Pentosanase, glucose oxidase and α-
The addition of amylase is followed successively by 20 mg/kg, 60mg/kg, 10mg/kg, is dissolved with water）, 0.1 part of sodium bicarbonate is eventually adding, and
Add a certain amount of conditioning dough softness, 4 min or so stirred in mixer, be placed in temperature be 28 DEG C, humidity be
Ferment 3.5 h in 78% environment；
（4）Pressure surface and bag short：10 parts of butter, 30 portions of wheat flours and 0.5 portion of edible salt are well mixed, it is standby that short is made.
The dough fermented is put into oodle maker and first pressed 9 times, folds 4 times, wraps into short, then is pressed 6 times, is folded 4 times.Dough is depressed into pure
It is sliding, and dough is formed several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 2 mm, strip of uniform size is then cut into, puts into baking tray,
The pin hole being evenly distributed is stamped on dough sheet again, is put into baker and is toasted.The fire in a stove before fuel is added is adjusted to 250 DEG C, face fire by baking initial stage
For 220 DEG C, mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, final stage the fire in a stove before fuel is added and face fire all
200 DEG C are down to, toasts about 12 min, to biscuit in golden yellow；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 2：
（1）Dry mung bean removes beany flavor through high temperature frying, and it is standby to be crushed to 80 mesh；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 3 parts of yeast and 20 parts of water（Yeast is prior
Dissolved with suitable quantity of water）, 5 min are stirred, are then placed within the environment that temperature is 28 DEG C, humidity is 80% 5 h that ferment；
（3）Second of tune powder and fermentation：15 portions of wheat flours, 40 parts of mung bean flours will be added in the dough fermented for the first time, then
Add 15 parts of egg white solutions, 10 parts of milk powder, 2 portions of edible salts, and quality improver（Pentosanase, glucose oxidase and α-
The addition of amylase is followed successively by 120 mg/kg, 10 mg/kg, 50 mg/kg, is dissolved with water）, it is eventually adding 0.6 part of little Su
Beat, 5 min or so are stirred in mixer, are placed in the environment that temperature is 28 DEG C, humidity is 80% 4 h that ferment；
（4）Pressure surface and bag short：20 parts of butter, 35 portions of wheat flours and 1 portion of edible salt are well mixed standby.What is fermented
Dough, which is put into oodle maker, first presses 9 times, folds 4 times, wraps into short, then presses 6 times, folds 4 times.Dough is depressed into pure cunning, and makes face
Group forms several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 2.5 mm, strip of uniform size is then cut into, puts baking tray into
In, then the pin hole being evenly distributed is stamped on dough sheet, it is put into baker and is toasted.Baking initial stage the fire in a stove before fuel is added be adjusted to 250 DEG C,
Face fire is 220 DEG C, and mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, and final stage is the fire in a stove before fuel is added and face
Fire is all down to 200 DEG C, toasts about 10 min, to biscuit in golden yellow；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Obviously, those skilled in the art can carry out the essence of various changes and modification without departing from the present invention to the present invention
God and scope.So, if these modifications and variations of the present invention belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising including these changes and modification.
The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (5)
- A kind of 1. high accounting mung bean soda cracker, it is characterised in that：It is made up of following supplementary material：Wheat flour, mung bean flour, butter, Egg white solution, milk powder, edible salt, high-activity yeast, sodium bicarbonate(edible), quality improver composition；In terms of mass parts, the composition of the green bean biscuits is：Wheat flour is 90-100 parts, mung bean flour 30-40 parts, butter 10-20 Part, egg white solution 10-15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, sodium bicarbonate(edible) 0.1-0.6 parts, Appropriate quality improver.
- 2. a kind of processing method of high accounting mung bean soda cracker, comprises the following steps：Dry mung bean frying removes beany flavor, crushes It is standby；Wheat flour is mixed with high-activity yeast solution, adjusts moisture, and dough is modulated into horizontal dough mixer, is carried out for the first time Fermentation；Separately take the mixture of wheat flour and mung bean flour to be added in the above-mentioned dough fermented, addition egg white solution, milk powder, eat Salt, high-activity yeast, sodium bicarbonate(edible), quality improver, then after being well mixed in dough mixing machine, carry out second and ferment；Hair The good dough of ferment is the mung bean soda cracker of high ratio after roll-in bag short, shaping, baking, annealing.
- 3. processing method according to claim 2, it is characterised in that：The smashing fineness of the mung bean flour is 40-80 mesh.
- 4. the processing method according to Claims 2 or 3, it is characterised in that：The quality improver includes inscribe xylan One or more in enzyme, glucose oxidase, alpha-amylase.
- 5. the processing method according to claim 2 or 4, it is characterised in that：With wheat flour in the mung bean soda cracker and Mung bean flour gross weight meter, the adding proportion of the endo-xylanase, glucose oxidase and alpha-amylase are followed successively by 20- 120 mg/kg, 10-60 mg/kg, 10-50 mg/kg.
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| CN201711010585.5A CN107593842A (en) | 2017-10-26 | 2017-10-26 | A kind of high accounting mung bean soda cracker and its processing method |
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| CN201711010585.5A CN107593842A (en) | 2017-10-26 | 2017-10-26 | A kind of high accounting mung bean soda cracker and its processing method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| JP2016165236A (en) * | 2015-03-09 | 2016-09-15 | 不二製油株式会社 | Manufacturing method of hard cookie |
-
2017
- 2017-10-26 CN CN201711010585.5A patent/CN107593842A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| JP2016165236A (en) * | 2015-03-09 | 2016-09-15 | 不二製油株式会社 | Manufacturing method of hard cookie |
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Application publication date: 20180119 |