CN107712001A - A kind of black rice soda cracker and its processing method - Google Patents
A kind of black rice soda cracker and its processing method Download PDFInfo
- Publication number
- CN107712001A CN107712001A CN201711010746.0A CN201711010746A CN107712001A CN 107712001 A CN107712001 A CN 107712001A CN 201711010746 A CN201711010746 A CN 201711010746A CN 107712001 A CN107712001 A CN 107712001A
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- China
- Prior art keywords
- black rice
- dough
- parts
- flour
- processing method
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Classifications
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- A21D2/183—Natural gums
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention discloses a kind of black rice soda cracker and its processing method, belong to technical field of food production.The black rice soda cracker is mainly by wheat flour, black rice flour, vegetable oil, egg white solution, fresh milk, edible salt, high-activity yeast, sodium bicarbonate(edible), flour-dough improver（Gluten, Arabic gum and glucose oxidase）Composition.Processing method is as follows：Wheat flour mixes with yeast soln, adds suitable quantity of water and dough is modulated into horizontal dough mixer, carry out first time fermentation；The another mixture for taking wheat flour and extrusion black rice flour（The two ratio 2:1‑1:1）It is added in the above-mentioned dough fermented, is well mixed after addition grease, egg white solution, fresh milk, modifying agent in dough mixing machine, carries out second and ferment；The dough fermented is black rice soda cracker after roll-in bag short, shaping, baking, annealing.
Description
Technical field
The present invention relates to leisure food manufacture field, more particularly to a kind of black rice soda cracker and its processing method.
Background technology
Soda cracker ferments because the content of sugar and oil is few, and by yeast, therefore palatable crisp, nutritious, often quilt
As hobby property leisure food.Black rice, rich in thick protein, crude fat, carbohydrate, coarse ash, contained manganese, zinc, copper etc.
Inorganic salts are higher than rice 1-3 times, the spy such as the vitamin C more lacked containing rice, chlorophyll, anthocyanidin, carrotene and cardiac glycoside
Different composition, modern medicine prove, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthened the spleen and stomach, the curative effect such as qi and activate blood circulation.
A kind of crispy and delicious soda cracker is made by raw material of black rice flour, to increase the nutrition of soda cracker and function
Property, the category of soda cracker is enriched, is opened up a new way.But in the black rice soda cracker of reality makes, black rice
Powder adding too much, extension and tensile property to dough have adverse effect on, and gluten network structure is by severe weakness, face
Group's fermenting property declines, and influences the flavor and quality of product in varying degrees, mouthfeel is rougher, and palatability is poor, it is difficult to is disappeared
The person of expense receives.
The content of the invention
The present invention is directed to existing black rice soda cracker and its manufacture craft above shortcomings, and the applicant is by research
Improve, there is provided a kind of method for improving black rice soda cracker quality.The inventive method is simple and easy, and cost is cheap, can significantly change
The quality and flavor of kind black rice soda cracker, soda cracker unique flavor, black rice give off a strong fragrance, crispy in taste, quality are fluffy.
The present invention is realized by following technical proposal：
A kind of black rice soda cracker provided by the invention, in terms of mass parts, wheat flour is 90-100 parts, black rice flour 25-35 parts, planted
It is thing oil 10-20 parts, egg white solution 10-15 parts, fresh milk or milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, edible small
Soda 0.1-0.6 parts, appropriate quality improver.
A kind of processing method of black rice soda cracker, affiliated manufacture craft comprise the following steps：
(1) it is crushed to 40-60 mesh after black rice extrusion；
（2）Wheat flour mixes with high-activity yeast solution, adds suitable quantity of water, is modulated into dough in horizontal dough mixer, carries out the
One time fermentation；
(3) it is another take wheat flour and black rice flour mix after be added in the above-mentioned dough fermented, and add vegetable oil, egg white solution,
Fresh milk or milk powder, quality improver etc., after being well mixed in dough mixing machine, carry out second and ferment；
(4) dough fermented is black rice soda cracker after roll-in bag short, shaping, baking, cooling, packaging.
The flour improver includes Gluten, Arabic gum and glucose oxidase, adding proportion be followed successively by 3-6%,
0.2-0.7%、10-50 mg/kg（In terms of black rice flour and flour quality sum）.
The beneficial effects of the present invention are：By carrying out quality-improving to black rice soda cracker, improve in Black Rice Cake
The addition of black rice flour, improve the nutritive value of product.Using three kinds of Gluten, Arabic gum, glucose oxidase improvement
Agent, it is added to after effective ratio compounding in black rice soda cracker to improve the quality of biscuit.Wherein Gluten can strengthen
Gluten network structure, dough fermentation tolerance and the resistance to crimping strength of dough are improved, reduce breaking degree, while can also improve product
Hold gas, volume and hardness, so as to improve the quality of black rice soda cracker and flavor；Arabic gum is a kind of rich in solubility
The hydrophilic colloid of dietary fiber, have the characteristics that viscosity is low, water absorbing force is strong, emulsibility, tackness and good film-forming property, can conduct
Adjusting material and leavening agent are baked, reduces the water absorption rate of black rice flour；Glucose oxidase be remarkably improved mung bean dough formation and
Stabilization time, strengthen the stability of gluten network structure, improve the toughness, ductility and gas-holding ability of dough.
After above-mentioned three kinds of modifying agents compounding, the quality and flavor of black rice soda cracker, warp are significantly improved by synergy
Test made biscuit items quality evaluation metricses（Stack weight, piling height, specific volume and disruptive force）It is very excellent, and wind
Taste uniqueness, black rice aromatic flavour, crispy in taste, quality are fluffy；The inventive method is simple and easy, and cost is cheap, has wide
Market application foreground.
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）40 mesh are crushed to after black rice extrusion；
（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 high-activity yeast and 25 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 5 min are stirred, are then placed within the environment that temperature is 37 DEG C, humidity is 75% 6 h that ferment；
（3）Second of tune powder and fermentation：10 portions of wheat flours, 25 parts of black rice 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, wherein Gluten, Arabic gum, glucose
Oxidizing ferment addition is followed successively by 3%, 0.7%, 50 mg/kg（In terms of black rice flour and flour quality sum）, mixed in dough mixing machine
After uniformly, sodium bicarbonate is added, 4 min or so are stirred in mixer, is placed in the environment that temperature is 28 DEG C, humidity is 75%% and sends out
Ferment carries out second and fermented, when a length of 3.5 h；
（4）Pressure surface and bag short：10 parts of vegetable oil, 30 portions of wheat flours and 0.5 portion of edible salt are well mixed, it is standby that short is made
With.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 pressure
To pure cunning, and dough is set to form 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；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 2：
（1）60 mesh are crushed to after black rice extrusion；
（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 high-activity yeasts and 20 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 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, 35 parts of black rice flours will be added in the dough fermented for the first time, then
Add 15 parts of egg white solutions, 10 portions of fresh milks, 2 portions of edible salts, and quality improver, wherein Gluten, Arabic gum, grape glycosyloxy
Change enzyme addition and be followed successively by 6%, 0.2%, 10 mg/kg（In terms of black rice flour and flour quality sum）, it is eventually adding 0.6 part small
Soda, 5 min or so are stirred in mixer, be 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 vegetable oil, 35 portions of wheat flours and 1 portion of edible salt are well mixed standby.Fermenting
Dough be put into oodle maker and first press 9 times, fold 4 times, wrap into short, then press 6 times, fold 4 times.Dough is depressed into pure cunning, and makes
Dough forms several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 1.5 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；
（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 (4)
- A kind of 1. black rice soda cracker, it is characterised in that：It is made up of following supplementary material：Wheat flour, black rice flour, vegetable oil, egg white Liquid, fresh milk or milk powder, edible salt, high-activity yeast, sodium bicarbonate(edible), quality improver：Gluten, Arabic gum and glucose Oxidizing ferment；In terms of mass parts, the composition of the green bean biscuits is：Wheat flour is 90-100 parts, black rice flour 25-35 parts, vegetable oil 10- 20 parts, egg white solution 10-15 parts, fresh milk or 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 black rice soda cracker, comprises the following steps：Wheat flour mixes with high-activity yeast solution, adds The water of certain volume, dough is modulated into horizontal dough mixer, carries out first time fermentation；The another mixing for taking wheat flour and black rice flour Thing is added in the above-mentioned dough fermented, addition vegetable oil, egg white solution, fresh milk or milk powder, edible salt, sodium bicarbonate(edible) and product Quality improving agent, then after being well mixed in dough mixing machine, carry out second and ferment；The dough fermented through roll-in bag short, shaping, It is Black Rice Cake after baking, cooling, packaging.
- 3. processing method according to claim 2, it is characterised in that：The black rice Powder Particle Size is 40-80 mesh.
- 4. processing method according to claim 2, it is characterised in that：The quality improver includes Gluten, Arab Glue and glucose oxidase, adding proportion is followed successively by 3-6%, 0.2-0.7%, 10-50 mg/kg, with black rice flour and flour quality Sum meter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010746.0A CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010746.0A CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
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| Publication Number | Publication Date |
|---|---|
| CN107712001A true CN107712001A (en) | 2018-02-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711010746.0A Pending CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576144A (en) * | 2018-06-27 | 2018-09-28 | 廊坊师范学院 | Mushroom saline taste soda cracker and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
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 |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| KR20150066674A (en) * | 2013-12-08 | 2015-06-17 | 우상용 | Woo Sang Yong rice cookies |
| CN107197908A (en) * | 2017-06-21 | 2017-09-26 | 湖北顺溪生物食品股份有限公司 | A kind of process of rich calcium konjaku mushroom black biscuit |
-
2017
- 2017-10-26 CN CN201711010746.0A patent/CN107712001A/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 |
| KR20150066674A (en) * | 2013-12-08 | 2015-06-17 | 우상용 | Woo Sang Yong rice cookies |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| CN107197908A (en) * | 2017-06-21 | 2017-09-26 | 湖北顺溪生物食品股份有限公司 | A kind of process of rich calcium konjaku mushroom black biscuit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576144A (en) * | 2018-06-27 | 2018-09-28 | 廊坊师范学院 | Mushroom saline taste soda cracker and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
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| PB01 | Publication | ||
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Application publication date: 20180223 |