CN108094898A - A kind of processing method of buckwheat crackling - Google Patents
A kind of processing method of buckwheat crackling Download PDFInfo
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- CN108094898A CN108094898A CN201711172923.5A CN201711172923A CN108094898A CN 108094898 A CN108094898 A CN 108094898A CN 201711172923 A CN201711172923 A CN 201711172923A CN 108094898 A CN108094898 A CN 108094898A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Snack food processing technique field of the present invention more particularly to a kind of processing method of buckwheat crackling, comprise the following steps：It is stock and buckwheat, drying, puffing；Buckwheat crisp chip prepared by the present invention is impregnated with special solution 1, greatly improve the flavor of buck wheat piece, then by adding in a certain proportion of solution 2, so that good fluidity and it is easy to be molded during film-making, using infrared hot-air drying process and oven drying, so that dry buck wheat piece is more complete, it is not easy to split, so that puffing obtain more complete crisp chip, so that the buckwheat crisp chip prepared further carries out quality evaluation to buckwheat crisp chip, it is found that its brittleness is up to 1336g, hardness is relatively low, only most down to 560g, expansion rate is up to 2.12ml/mL.Regular shape, surfacing, no burn is crisp, fine and smooth, in good taste, gives off a strong fragrance, and has the distinctive fragrance of buckwheat, pure, flavour is fine, long times of aftertaste.
Description
Technical field
Snack food processing technique field of the present invention more particularly to a kind of processing method of buckwheat crackling.
Background technology
Buckwheat also known as triangle wheat, black wheat, are a kind of freeze-resistant, the short season polygonaceae crop of barren environment, main in botany
There are two cultivars of duck wheat and sweet cherry roots, be catch replant crops more satisfactory in cereal crops.Because it has uniqueness
Nutritive value, be increasingly valued by people.In terms of nutritional point, buckwheat contain protein, minerals, vitamin,
Fat and carbohydrate etc., nutrition species is enriched, content balance；In terms of healthcare function, buckwheat (particularly duck wheat) contains
Special chemical constituent has special food therapy effect.Modern scientific research shows that buckwheat is full of nutrition, wherein protein and
Vitamin B1, the content of vitamin B2 are higher, and the rutin of about 65mg/kg is contained in dry powder, and rutin can influence beta Cell of islet
Function, promote the secretion of insulin, so as to reduce blood glucose；Meanwhile blood pressure can be adjusted, strengthen blood vessel, to cerebral hemorrhage, nethike embrane
Bleeding etc. has certain prevention, therapeutic effect.
Healthcare function based on buckwheat, this year are developed buckwheat as raw material compared with multi-product, there is buckwheat crackling, buckwheat
Tea, buckwheat cake, buckwheat flour etc. are all that buckwheat simply is added thereto making both to have obtained.The method of traditional processing buckwheat crackling,
Mostly using frying, the loss compared with multi-nutrient is caused, in addition, its brittleness is poor, mouthfeel is bad, it is caused to be difficult to a times consumer
Receive.
The content of the invention
Yi Shang technical problem of the invention, provides a kind of processing method of buckwheat crackling.
It is realized particular by following technical scheme：
A kind of processing method of buckwheat crackling, including following preparation process：
1) stock up：Buckwheat sieves, and cleaning adds in solution 1 in buckwheat, impregnates 2-3h, crushes, and sieving obtains buckwheat；
And buckwheat 2)：The buckwheat and solution 2 that step 1) is obtained mix, stirring, spread out piece, setting；
3) it is dry：The buck wheat piece of step 2) setting is dried；
4) it is puffing：By the buck wheat piece microwave bulking that step 3) is dry, cooling both obtained.
Further, the solution 1, including following preparation process：
1) black tea is impregnated into 10-13min in its 50-70 times of boiling water, filters, obtain filtrate 1；
2) by fennel, illiciumverum, black glutinous rice, pigskin according to mass ratio 0.3-0.45:0.1-0.2:2-3:3-4 is mixed, and is fried
System crushes, and adds in filtrate 1 and decocts 2-3h, and filtering both obtains solution 1.
Further, the pigskin is to clean fresh porcine skin, and 2-3min is baked on carbon fire, adds in 5-10% pigskin quality
Vegetable oil, 0.01-0.1% garlics, the onion of 0.2-0.4%, by pigskin in 110-120 DEG C of roasting 30-35min in oven,
Pigskin is taken out, adds in the beer of 2-3% pigskin quality immediately, -10~-15 DEG C are placed 20-30min, 70-80 DEG C of roasting 10-20min
Both.
Further, the addition of solution 1 is 0.5-0.7 times of buckwheat quality.
Further, the solution 2 is to mix salt, white granulated sugar, sodium bicarbonate, water, and the addition of salt is buckwheat
The 1-3% of flour quality, white granulated sugar 5.5-7%, sodium bicarbonate 0.3-0.6%, clear water 130-150%.
Further, the drying, is dried using infrared hot wind, and parameter is arranged to, and 50-55 DEG C of heating temperature, radiation are strong
Spend 0.37-0.41W/cm2, heating distance 8.8-9.2m, wind speed 0.9-1.1m/s, dry 60-70min turn off infrared, adopt
With drying, buck wheat piece is dried into 40-50min under the conditions of 45-50 DEG C and was both obtained.
Further, the microwave bulking, the power of microwave is 700-780w, puffing time 65-80min.
Advantageous effect, buckwheat crisp chip prepared by the present invention are impregnated with special solution 1, greatly improve buckwheat
The flavor of piece, then by adding in a certain proportion of solution 2 so that good fluidity and it is easy to be molded during film-making, it is red using hot wind
Outer drying process and oven drying so that dry buck wheat piece is more complete, it is not easy to split so that it is puffing obtain more completely it is crisp
Piece so that the buckwheat crisp chip prepared further carries out quality evaluation to buckwheat crisp chip, it is found that its brittleness is up to 1336g, firmly
Spend relatively low, only most down to 560g, expansion rate is up to 2.12ml/mL.Regular shape, surfacing, no burn is crisp, fine and smooth,
It is in good taste, it gives off a strong fragrance, there is the distinctive fragrance of buckwheat, pure, flavour is fine, long times of aftertaste.Further, since processing technology compared with
Simplicity, safety, greatly ensure that the nutritive value of buckwheat.
Specific embodiment
The specific embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Scope.
Embodiment 1
A kind of processing method of buckwheat crackling, including following preparation process：
1) stock up：Buckwheat sieves, and cleaning adds in solution 1 in buckwheat, impregnates 2h, crushes, and sieving obtains buckwheat；
And buckwheat 2)：The buckwheat and solution 2 that step 1) is obtained mix, stirring, spread out piece, setting；
3) it is dry：The buck wheat piece of step 2) setting is dried；
4) it is puffing：By the buck wheat piece microwave bulking that step 3) is dry, cooling both obtained.
Further, the solution 1, including following preparation process：
1) black tea is impregnated into 10min in its 50 times of boiling water, filters, obtain filtrate 1；
2) by fennel, illiciumverum, black glutinous rice, pigskin according to mass ratio 0.3:0.1:2:3 mixing, frying crush, and add in filtrate
2h is decocted in 1, filtering both obtains solution 1.
The pigskin is to clean fresh porcine skin, and 2min is baked on carbon fire, adds in the vegetable oil of 5% pigskin quality,
Pigskin is taken out pigskin, adds in 2% pigskin immediately by 0.01% garlic, 0.2% onion in oven in 110 DEG C of roasting 30min
The beer of quality, -10 DEG C of placements 20min, 70 DEG C of roasting 10min were both obtained.
The addition of the solution 1 is 0.5 times of buckwheat quality.
The solution 2 is to mix salt, white granulated sugar, sodium bicarbonate, water, and the addition of salt is buckwheat quality
1%, white granulated sugar 5.5%, sodium bicarbonate 0.3%, clear water 130%.
The drying, is dried using infrared hot wind, and parameter is arranged to, 50 DEG C of heating temperature, radiation intensity 0.37W/
cm2, heating distance 8.8m, wind speed 0.9m/s, dry 60min turn off infrared, using drying, by buck wheat piece in 45 DEG C of conditions
Lower baking 40min was both obtained.
The microwave bulking, the power of microwave is 700w, puffing time 65min.
Embodiment 2
A kind of processing method of buckwheat crackling, including following preparation process：
1) stock up：Buckwheat sieves, and cleaning adds in solution 1 in buckwheat, impregnates 2.5h, crushes, and sieving obtains buckwheat；
And buckwheat 2)：The buckwheat and solution 2 that step 1) is obtained mix, stirring, spread out piece, setting；
3) it is dry：The buck wheat piece of step 2) setting is dried；
4) it is puffing：By the buck wheat piece microwave bulking that step 3) is dry, cooling both obtained.
The solution 1, including following preparation process：
1) black tea is impregnated into 12min in its 60 times of boiling water, filters, obtain filtrate 1；
2) by fennel, illiciumverum, black glutinous rice, pigskin according to mass ratio 0.4:0.15:2.3:3.4 mixing, frying are crushed, added
Enter and 2.3h is decocted in filtrate 1, filtering both obtains solution 1.
The pigskin is to clean fresh porcine skin, and 2.3min is baked on carbon fire, adds in the vegetable oil of 7% pigskin quality,
Pigskin is taken out pigskin, adds in 2.3% pig immediately by 0.06% garlic, 0.3% onion in oven in 115 DEG C of roasting 33min
The beer of cortex amount, -13 DEG C of placements 25 min, 75 DEG C of roasting 15min were both obtained.
The addition of solution 1 is 0.6 times of buckwheat quality.
The solution 2 is to mix salt, white granulated sugar, sodium bicarbonate, water, and the addition of salt is buckwheat quality
2%, white granulated sugar 6.0%, sodium bicarbonate 0.4%, clear water 140%.
The drying, is dried using infrared hot wind, and parameter is arranged to, 53 DEG C of heating temperature, radiation intensity 0.39W/
cm2, heating distance 9.0m, wind speed 0.96m/s, dry 65min turn off infrared, using drying, by buck wheat piece in 48 DEG C of conditions
Lower baking 45min was both obtained.
The microwave bulking, the power of microwave is 750w, puffing time 75min.
Embodiment 3
A kind of processing method of buckwheat crackling, including following preparation process：
1) stock up：Buckwheat sieves, and cleaning adds in solution 1 in buckwheat, impregnates 3h, crushes, and sieving obtains buckwheat；
And buckwheat 2)：The buckwheat and solution 2 that step 1) is obtained mix, stirring, spread out piece, setting；
3) it is dry：The buck wheat piece of step 2) setting is dried；
4) it is puffing：By the buck wheat piece microwave bulking that step 3) is dry, cooling both obtained.
The solution 1, including following preparation process：
1) black tea is impregnated into 13min in its 70 times of boiling water, filters, obtain filtrate 1；
2) by fennel, illiciumverum, black glutinous rice, pigskin according to mass ratio 0.45:0.2:3:4 mixing, frying crush, and add in filter
3h is decocted in liquid 1, filtering both obtains solution 1.
The pigskin is to clean fresh porcine skin, and 3min is baked on carbon fire, adds in the vegetable oil of 10% pigskin quality,
Pigskin is taken out pigskin, adds in 3% pigskin immediately by 0.1% garlic, 0.4% onion in oven in 120 DEG C of roasting 35min
The beer of quality, -15 DEG C of placements 30min, 80 DEG C of roasting 20min were both obtained.
The addition of solution 1 is 0.7 times of buckwheat quality.
The solution 2 is to mix salt, white granulated sugar, sodium bicarbonate, water, and the addition of salt is buckwheat quality
3%, white granulated sugar 7%, sodium bicarbonate 0.6%, clear water 150%.
The drying, is dried using infrared hot wind, and parameter is arranged to, 55 DEG C of heating temperature, radiation intensity 0.41W/
cm2, heating distance 9.2m, wind speed 1.1m/s, dry 70min turn off infrared, using drying, by buck wheat piece in 50 DEG C of conditions
Lower baking 50min was both obtained.
The microwave bulking, the power of microwave is 780w, puffing time 80min.
Embodiment 4
Difference lies in replace real solution 1, other procedure of processings are identical to embodiment 4 with clear water with embodiment 3.
Embodiment 5
Difference lies in embodiment 6 is added without pigskin, others processing to embodiment 6 when preparing solution 1 with embodiment 3
Step is identical.
Embodiment 7
Embodiment 7 and embodiment 3 difference lies in, the drying, using heated-air drying, hot blast temperature is 60-70 DEG C,
Dry 3h.
Embodiment 8-12 is as shown in table 1 to the addition of solution 2.
1 embodiment 8-12 solution 2 of table matches
The preparation method of embodiment 8-12 is same as Example 3.
Embodiment 13
Embodiment 13 is to crush buckwheat, adds in solution 2 according to the ratio of embodiment 3, mixing, film-making is dry, and frying was both
.
Experimental example
1st, sensory evaluation
Method according to embodiment 1-13 prepares buckwheat crackling, carries out sensory evaluation according to the evaluation criterion of table 2, takes 20
Syndic is evaluated, and takes its average value.
2 sensory evaluation standard of table
3 embodiment 1-13 sensory evaluation standards of table
| Shape | Mouthfeel | Flavor | Flavour | Total score | |
| Embodiment 1 | 8.4 | 9.1 | 8.0 | 8.1 | 33.6 |
| Embodiment 2 | 8.3 | 8.9 | 8.2 | 8.6 | 34 |
| Embodiment 3 | 8.4 | 8.8 | 7.9 | 8.4 | 33.5 |
| Embodiment 4 | 8.0 | 7.0 | 6.2 | 6.1 | 27.3 |
| Embodiment 5 | 8.1 | 6.8 | 5.8 | 6.3 | 27 |
| Embodiment 6 | 7.8 | 7.5 | 6.0 | 7.1 | 28.4 |
| Embodiment 7 | 5.3 | 6.5 | 7.2 | 7.3 | 26.3 |
| Embodiment 8 | 6.2 | 7.1 | 7.4 | 6.5 | 27.2 |
| Embodiment 9 | 5.8 | 5.8 | 6.5 | 6.8 | 24.9 |
| Embodiment 10 | 4.9 | 5.4 | 7.2 | 5.4 | 22.9 |
| Embodiment 11 | 6.4 | 5.3 | 7.5 | 5.3 | 24.5 |
| Embodiment 12 | 5.0 | 5.8 | 5.8 | 5.0 | 21.6 |
| Embodiment 13 | 4.7 | 4.0 | 5.1 | 4.3 | 18.1 |
2nd, quality evaluation
Buckwheat crisp chip prepared by embodiment 1-13 carries out quality evaluation, brittleness and hardness test, and test method is with reference to text
Offer report method (Yang Fulian, blue sea otter, Huang Jie buckwheat crisp chips microwave processing technology research [J] Chinese foods add
Add agent, 2013 (4):120-124.) each examples measure is averaged for 3 times.
4 buckwheat crisp chip quality evaluation of table
| Brittleness g | Hardness g | Expansion rate ml/mL | |
| Embodiment 1 | 1336 | 598 | 2.12 |
| Embodiment 2 | 1298 | 560 | 2.08 |
| Embodiment 3 | 1307 | 573 | 2.03 |
| Embodiment 4 | 1285 | 624 | 1.70 |
| Embodiment 5 | 1300 | 637 | 1.82 |
| Embodiment 6 | 1261 | 648 | 1.86 |
| Embodiment 7 | 1240 | 680 | 1.90 |
| Embodiment 8 | 875 | 867 | 1.11 |
| Embodiment 9 | 861 | 802 | 1.34 |
| Embodiment 10 | 788 | 834 | 1.27 |
| Embodiment 11 | 900 | 851 | 1.29 |
| Embodiment 12 | 924 | 940 | 1.39 |
| Embodiment 13 | 1200 | 635 | 1.70 |
By analyzing above and carrying out solution 2 and craft screening experiment in embodiment, embodiment 1-3 is optimization formula,
Buckwheat crisp chip prepared by the present invention is impregnated with special solution 1, is greatly improved the flavor of buck wheat piece, is then passed through
Add in a certain proportion of solution 2 so that good fluidity and be easy to be molded during film-making, be done using infrared hot-air drying process with baking oven
It is dry so that dry buck wheat piece is more complete, it is not easy to split so that it is puffing to obtain more complete crisp chip, so that prepare
Buckwheat crisp chip further to buckwheat crisp chip carry out quality evaluation, it is found that its brittleness is up to 1336g, hardness is relatively low, only most down to
560g, expansion rate are up to 2.12ml/mL.Regular shape, surfacing, no burn is crisp, fine and smooth, in good taste, gives off a strong fragrance,
With the distinctive fragrance of buckwheat, pure, flavour is fine, long times of aftertaste.Further, since processing technology is easier, safety, greatly
It ensure that the nutritive value of buckwheat.
Claims (7)
1. a kind of processing method of buckwheat crackling, which is characterized in that including following preparation process：
1) stock up：Buckwheat sieves, and cleaning adds in solution 1 in buckwheat, impregnates 2-3h, crushes, and sieving obtains buckwheat；
And buckwheat 2)：The buckwheat and solution 2 that step 1) is obtained mix, stirring, spread out piece, setting；
3) it is dry：The buck wheat piece of step 2) setting is dried；
4) it is puffing：By the buck wheat piece microwave bulking that step 3) is dry, cooling both obtained.
2. the processing method of buckwheat crackling as described in claim 1, which is characterized in that the solution 1, including following preparation
Step：
1) black tea is impregnated into 10-13min in its 50-70 times of boiling water, filters, obtain filtrate 1；
2) by fennel, illiciumverum, black glutinous rice, pigskin according to mass ratio 0.3-0.45:0.1-0.2:2-3:3-4 is mixed, frying, powder
It is broken, it adds in filtrate 1 and decocts 2-3h, filtering both obtains solution 1.
3. the processing method of buckwheat crackling as claimed in claim 2, which is characterized in that the pigskin is by fresh porcine skin
It cleans, 2-3min is baked on carbon fire, add in the vegetable oil of 5-10% pigskin quality, 0.01-0.1% garlics, the ocean of 0.2-0.4%
Pigskin is taken out pigskin, adds in the beer of 2-3% pigskin quality immediately by green onion in oven in 110-120 DEG C of roasting 30-35min ,-
10~-15 DEG C of placements 20-30min, 70-80 DEG C of roasting 10-20min were both obtained.
4. the processing method of buckwheat crackling as described in claim 1, which is characterized in that the addition of solution 1 is buckwheat quality
0.5-0.7 times.
5. the processing method of buckwheat crackling as described in claim 1, which is characterized in that the solution 2 is by salt, white sand
Sugar, sodium bicarbonate, water mix, and the addition of salt is the 1-3% of buckwheat quality, white granulated sugar 5.5-7%, and sodium bicarbonate is
0.3-0.6%, clear water 130-150%.
6. the processing method of buckwheat crackling as described in claim 1, which is characterized in that the drying, using infrared hot wind
Dry, parameter is arranged to, 50-55 DEG C of heating temperature, radiation intensity 0.37-0.41W/cm2, heating distance 8.8-9.2m, wind speed
0.9-1.1m/s, dry 60-70min, turns off infrared, using drying, buck wheat piece is dried 40-50min under the conditions of 45-50 DEG C
Both.
7. the processing method of buckwheat crackling as described in claim 1, which is characterized in that the microwave bulking, microwave
Power is 700-780w, puffing time 65-80min.
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| CN111317095A (en) * | 2020-03-20 | 2020-06-23 | 洽洽食品股份有限公司 | Tartary buckwheat crisp chips and processing method thereof |
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