CN108157452A - A kind of preparation method of bean dregs coarse cereals wafer - Google Patents
A kind of preparation method of bean dregs coarse cereals wafer Download PDFInfo
- Publication number
- CN108157452A CN108157452A CN201810003972.4A CN201810003972A CN108157452A CN 108157452 A CN108157452 A CN 108157452A CN 201810003972 A CN201810003972 A CN 201810003972A CN 108157452 A CN108157452 A CN 108157452A
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- Prior art keywords
- preparation
- wafer
- bean dregs
- modulation
- parts
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Abstract
The invention discloses a kind of preparation methods of bean dregs coarse cereals wafer, including dispensing, the modulation of composite antioxidant, the pretreatment of millet, the preparation of okara powder, removal of impurities, the modulation of starch adhesive, modulation heart of filling, baking piece, apply sandwich, refrigeration waffle, slice and packaging.The present invention is up to more than 95% by modulating and adding a kind of effective composite antioxidant, antioxygenic property, can effectively solve the problems, such as that inoxidizability present in the natural of market sale is not ideal enough, while extends the wafer shelf-life；The addition of bean dregs coarse cereals, the deficiency of protein in wheat flour can be not only made up, the appropriate institutional framework for changing waffle can also increase dietary cellulosic and micro- equal size, it solves the problems, such as that wafer heat is excessively high, is especially suitable for the elderly and children eat.Simple processing of the present invention, at low cost, health and nutritive value height, convenient, long shelf-life.The present invention is suitable for the preparation of bean dregs coarse cereals wafer.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method of bean dregs coarse cereals wafer.
Background technology
Wafer is that a kind of have cellular structure, and fillings is accompanied between wafer sheet and wafer sheet and allows multilayer sandwiched cake
It is dry, there is the characteristics of crisp, just melt in the mouth.Wafer is made of monolithic biscuit and fillings two parts.Waffle cake products at present
The problems such as coordination bad there are brittle, broken, product mouthfeel, peanut more limit to the sandwich sauce of waffle making in, containing sugar and
Heat is higher, is unsuitable for some special populations and eats.Meanwhile contain grease in waffle cake products, after a period of time
Just easily there is the phenomenon that grease is aoxidized, it is not ideal enough there are inoxidizability in the natural of market sale being commonly incorporated into
The problem of.
Invention content
In order to alleviate the deficiencies in the prior art, the purpose of the present invention is to provide a kind of bean dregs coarse cereals waffles of nutrient health
The preparation method of biscuit by modulating and adding a kind of effective composite antioxidant, prepares a kind of in good taste, nutritive value
High wafer, the antioxygenic property of the composite antioxidant are up to more than 95%, can effectively solve the day of market sale
The problem of inoxidizability present in right antioxidant is not ideal enough.
In order to overcome above-mentioned technical problem, the technical solution adopted by the present invention is as follows：A kind of bean dregs coarse cereals wafer
Preparation method comprises the steps of：
(1) dispensing：The composition of raw materials for preparing bean dregs coarse cereals wafer includes by weight：Buckwheat 40-80, millet
25-40, soya bean 25-50, leavening agent 0.5-1.0, cream 15-30, vegetable oil 5-10, white granulated sugar 20-30, composite antioxidant
0.01-0.1, and material is weighed by above-mentioned formula, it is spare；
(2) modulation of composite antioxidant：The raw material of modulation composite antioxidant includes by weight：5 parts of rosemary,
3 parts of green tea, 10 parts of Radix Glycyrrhizae, 4 parts of the leaf of bamboo, 2 parts of anhydrous citric acid, 1.5 parts of lecithin, vitamin C are 4 parts, are being made sweet respectively
Grass, the active ingredient extracting solution of rosemary and green tea and after uniformly mixing, then into mixed liquor addition vitamin C, lecithin and
Anhydrous citric acid is spray-dried after stirring and can be prepared by composite antioxidant；
(3) pretreatment of millet：It is sieved after millet immersion wet-milling is broken into starch adhesive；
(4) preparation of okara powder：Fresh, full soya bean is selected, is squeezed soya bean with soy bean milk making machine after immersion, after filtering
Wet bean dregs, by wet bean dregs first 160 DEG C~180 DEG C baking about 2h, then be cooled to 60 DEG C of baking 3h, during which interruption is stirred repeatedly, makes to be heated
Uniformly, moisture loss；The bean dregs of drying are crushed and sieved for subsequent use；
(5) it cleans：Refined buckwheat is chosen, and carries out screening removal of impurities；
(6) modulation of starch adhesive：By the above-mentioned raw material through obtained by step (3), through the okara powder obtained by step (4) and through step
(5) the buckwheat input blender obtained by, adds water to stir evenly, then puts into leavening agent and continue to stir 7-9min to mixing, i.e.,
Obtain starch adhesive；
(7) heart of filling is modulated：After white granulated sugar is worn into Icing Sugar and is sieved, the compound antioxygen through step (2) modulation gained is added in
Agent is simultaneously uniformly mixed with cream, obtains heart of filling；
(8) piece is dried：Grilled mold in automatic baking machine is subjected to pre-heating temperature elevation to covering with paint or varnish plant in grilled mold after 100-120 DEG C
On, after the vegetable oil in grilled mold is done can inject starch adhesive is toasted, and obtains baking piece；
(9) it applies sandwich：Baking on piece obtained by the above-mentioned heart of filling through obtained by step (7) is uniformly applied to through step (8) so that
Multilayer is evenly coated with heart of filling between drying piece, obtains semi-finished product；
(10) waffle is refrigerated：By the above-mentioned preservation waffle 20- in 8 DEG C of low-temp. refrigerators of the semi-finished product through obtained by step (8)
30min；
(11) stripping and slicing and packaging：It is fitted into packaging bag immediately after the above-mentioned semi-finished product through obtained by step (8) are carried out stripping and slicing,
After sealing and casing, finished product is obtained.
As being further improved for said program, the leavening agent is alum.
As being further improved for said program, the licorice extract by Radix Glycyrrhizae by drying, crushing, being added in after degreasing
In water, and obtained after refluxing extraction 2.5-4.5h at 70-75 DEG C.
As being further improved for said program, the rosemary extracting solution by soaking into the water after rosemary is crushed
1.5-3.5h is steeped, Rosemary Oil is first distilled off, adds 5-8 times of glycerine and at 45-65 DEG C after refluxing extraction 1-3h
It obtains.
As being further improved for said program, the green tea extractive liquor by into green tea plus 2-4 times of water, and
30~50min of refluxing extraction, obtains green tea extractive liquor at 90-100 DEG C.
As being further improved for said program, the extract solution of bamboo leaves by into the leaf of bamboo plus 3-5 times of water, and
It is i.e. available after 30~50min of refluxing extraction at 90-95 DEG C.
As being further improved for said program, sieved in the step (4) used in be 100 mesh stainless steel
Sieve.
As being further improved for said program, cream and Icing Sugar in the step (7) are 1:1.
Beneficial effects of the present invention are as follows：The present invention provides a kind of preparation method of wafer, wherein, pass through modulation
With add a kind of effective composite antioxidant, prepare it is a kind of it is in good taste, nutritive value is high and is not easy the waffle aoxidized
Dry, the antioxygenic property of the composite antioxidant is up to more than 95%, can effectively solve the natural of market sale
Present in inoxidizability it is not ideal enough the problem of, while extend the wafer shelf-life；The addition of bean dregs coarse cereals, not only may be used
To make up the deficiency of protein in wheat flour, the appropriate institutional framework for changing waffle can also increase dietary cellulosic and micro-
Secondary element equal size solves the problems, such as that wafer heat is excessively high, is especially suitable for the elderly and children eat.Present invention processing letter
Just, at low cost, health and nutritive value is high, features good taste is convenient, long shelf-life and is conducive to health, meets people
Requirement.The present invention is suitable for the preparation of bean dregs coarse cereals wafer.
Specific embodiment
The present invention is specifically described with reference to embodiment, in order to technical field personnel to the present invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, it is impossible to be interpreted as to this
The limitation of invention protection domain, fields person skilled in the art, according to foregoing invention content to non-made by the present invention
The modifications and adaptations of matter should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified,
For commercial product；It is processing step known to a person skilled in the art that the processing step or preparation method not referred in detail, which are,
Or preparation method.
A kind of preparation method of bean dregs coarse cereals wafer, comprises the steps of：
(1) dispensing：The composition of raw materials for preparing bean dregs coarse cereals wafer includes by weight：Buckwheat 40-80, millet
25-40, soya bean 25-50, leavening agent 0.5-1.0, cream 15-30, vegetable oil 5-10, white granulated sugar 20-30, composite antioxidant
0.01-0.1, and material is weighed by above-mentioned formula, it is spare；
(2) modulation of composite antioxidant：The raw material of modulation composite antioxidant includes by weight：5 parts of rosemary,
3 parts of green tea, 10 parts of Radix Glycyrrhizae, 4 parts of the leaf of bamboo, 2 parts of anhydrous citric acid, 1.5 parts of lecithin, vitamin C are 4 parts, are being made sweet respectively
Grass, the active ingredient extracting solution of rosemary and green tea and after uniformly mixing, then into mixed liquor addition vitamin C, lecithin and
Anhydrous citric acid is spray-dried after stirring and can be prepared by composite antioxidant；
(3) pretreatment of millet：It is sieved after millet immersion wet-milling is broken into starch adhesive；
(4) preparation of okara powder：Fresh, full soya bean is selected, is squeezed soya bean with soy bean milk making machine after immersion, after filtering
Wet bean dregs, by wet bean dregs first 160 DEG C~180 DEG C baking about 2h, then be cooled to 60 DEG C of baking 3h, during which interruption is stirred repeatedly, makes to be heated
Uniformly, moisture loss；The bean dregs of drying are crushed and sieved for subsequent use；
(5) it cleans：Refined buckwheat is chosen, and carries out screening removal of impurities；
(6) modulation of starch adhesive：By the above-mentioned raw material through obtained by step (3), through the okara powder obtained by step (4) and through step
(5) the buckwheat input blender obtained by, adds water to stir evenly, then puts into leavening agent and continue to stir 7-9min to mixing, i.e.,
Obtain starch adhesive；
(7) heart of filling is modulated：After white granulated sugar is worn into Icing Sugar and is sieved, the compound antioxygen through step (2) modulation gained is added in
Agent is simultaneously uniformly mixed with cream, obtains heart of filling；
(8) piece is dried：Grilled mold in automatic baking machine is subjected to pre-heating temperature elevation to covering with paint or varnish plant in grilled mold after 100-120 DEG C
On, after the vegetable oil in grilled mold is done can inject starch adhesive is toasted, and obtains baking piece；
(9) it applies sandwich：Baking on piece obtained by the above-mentioned heart of filling through obtained by step (7) is uniformly applied to through step (8) so that
Multilayer is evenly coated with heart of filling between drying piece, obtains semi-finished product；
(10) waffle is refrigerated：By the above-mentioned preservation waffle 20- in 8 DEG C of low-temp. refrigerators of the semi-finished product through obtained by step (8)
30min；
(11) stripping and slicing and packaging：It is fitted into packaging bag immediately after the above-mentioned semi-finished product through obtained by step (8) are carried out stripping and slicing,
After sealing and casing, finished product is obtained.
As further preferred embodiment, the leavening agent is alum.
As further preferred embodiment, the licorice extract by Radix Glycyrrhizae by drying, crushing, being added in after degreasing
In water, and obtained after refluxing extraction 2.5-4.5h at 70-75 DEG C.
As further preferred embodiment, the rosemary extracting solution by soaking into the water after rosemary is crushed
1.5-3.5h is steeped, Rosemary Oil is first distilled off, adds 5-8 times of glycerine and at 45-65 DEG C after refluxing extraction 1-3h
It obtains.
As further preferred embodiment, the green tea extractive liquor by into green tea plus 2-4 times of water, and
30~50min of refluxing extraction, obtains green tea extractive liquor at 90-100 DEG C.
As further preferred embodiment, the extract solution of bamboo leaves by into the leaf of bamboo plus 3-5 times of water, and
It is i.e. available after 30~50min of refluxing extraction at 90-95 DEG C.
As further preferred embodiment, sieved in the step (4) used in be 100 mesh stainless steel
Sieve.
As further preferred embodiment, cream and Icing Sugar in the step (7) are 1:1.
For those of ordinary skill in the art to which the present invention belongs, without departing from the inventive concept of the premise also
Several simple deduction or replace can be made, without having to go through creative labor.Therefore, those skilled in the art are according to this hair
Bright announcement, the simple modifications made to the present invention all should be within protection scope of the present invention.Above-described embodiment is this hair
Bright preferred embodiment, it is all with similar technique of the invention and the equivalence changes made, the protection category of the present invention should all be belonged to.
Claims (8)
1. a kind of preparation method of bean dregs coarse cereals wafer, it is characterised in that comprise the steps of：
(1) dispensing：The composition of raw materials for preparing bean dregs coarse cereals wafer includes by weight：Buckwheat 40-80, millet 25-
40th, soya bean 25-50, leavening agent 0.5-1.0, cream 15-30, vegetable oil 5-10, white granulated sugar 20-30, composite antioxidant 0.01-
0.1, and material is weighed by above-mentioned formula, it is spare；
(2) modulation of composite antioxidant：The raw material of modulation composite antioxidant includes by weight：5 parts of rosemary, green tea
3 parts, 10 parts of Radix Glycyrrhizae, 4 parts of the leaf of bamboo, 2 parts of anhydrous citric acid, 1.5 parts of lecithin, vitamin C be 4 parts, respectively be made Radix Glycyrrhizae, fan
Repeatedly fragrant and green tea active ingredient extracting solution and after uniformly mixing, then addition vitamin C, lecithin and anhydrous lemon into mixed liquor
Lemon acid is spray-dried after stirring and can be prepared by composite antioxidant；
(3) pretreatment of millet：It is sieved after millet immersion wet-milling is broken into starch adhesive；
(4) preparation of okara powder：Fresh, full soya bean is selected, is squeezed soya bean with soy bean milk making machine after immersion, wet beans are obtained after filtering
Slag, by wet bean dregs first 160 DEG C~180 DEG C baking about 2h, then be cooled to 60 DEG C of baking 3h, during which interruption is stirred repeatedly, makes to be heated evenly,
Moisture loss；The bean dregs of drying are crushed and sieved for subsequent use；
(5) it cleans：Refined buckwheat is chosen, and carries out screening removal of impurities；
(6) modulation of starch adhesive：By the above-mentioned raw material through obtained by step (3), through the okara powder obtained by step (4) and through step (5)
Gained buckwheat input blender, water is added to stir evenly, then put into leavening agent and continue stir 7-9min to mixing to get to
Starch adhesive；
(7) heart of filling is modulated：After white granulated sugar is worn into Icing Sugar and is sieved, the composite antioxidant through step (2) modulation gained is added in
And be uniformly mixed with cream, obtain heart of filling；
(8) piece is dried：Grilled mold in automatic baking machine is subjected to pre-heating temperature elevation to covering with paint or varnish plant in grilled mold after 100-120 DEG C,
Starch adhesive can be injected after the vegetable oil in grilled mold is done to be toasted, and obtain baking piece；
(9) it applies sandwich：Baking on piece obtained by the above-mentioned heart of filling through obtained by step (7) is uniformly applied to through step (8) so that multilayer
Heart of filling is evenly coated between baking piece, obtains semi-finished product；
(10) waffle is refrigerated：By the above-mentioned preservation waffle 20-30min in 8 DEG C of low-temp. refrigerators of the semi-finished product through obtained by step (8)；
(11) stripping and slicing and packaging：It is fitted into packaging bag, seals immediately after the above-mentioned semi-finished product through obtained by step (8) are carried out stripping and slicing
And after casing, obtain finished product.
2. preparation method according to claim 1, it is characterised in that：The leavening agent is alum.
3. preparation method according to claim 1, it is characterised in that：The licorice extract is by the way that Radix Glycyrrhizae is dried, powder
It is added to the water after broken, degreasing, and is obtained after refluxing extraction 2.5-4.5h at 70-75 DEG C.
4. preparation method according to claim 1, it is characterised in that：The rosemary extracting solution is by the way that rosemary is crushed
Impregnate 1.5-3.5h into the water afterwards, Rosemary Oil be first distilled off, add 5-8 times of glycerine and at 45-65 DEG C next time
It is obtained after stream extraction 1-3h.
5. preparation method according to claim 1, it is characterised in that：The green tea extractive liquor is by adding 2-4 into green tea
Water again, and 30~50min of refluxing extraction at 90-100 DEG C, obtain green tea extractive liquor.
6. preparation method according to claim 1, it is characterised in that：The extract solution of bamboo leaves is by adding 3-5 into the leaf of bamboo
Water again, and it is i.e. available after 30~50min of refluxing extraction at 90-95 DEG C.
7. preparation method according to claim 1, it is characterised in that：It is used in being sieved in the step (4)
The stainless steel sieve of 100 mesh.
8. preparation method according to claim 1, it is characterised in that：Cream and Icing Sugar in the step (7) are 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003972.4A CN108157452A (en) | 2018-01-03 | 2018-01-03 | A kind of preparation method of bean dregs coarse cereals wafer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003972.4A CN108157452A (en) | 2018-01-03 | 2018-01-03 | A kind of preparation method of bean dregs coarse cereals wafer |
Publications (1)
| Publication Number | Publication Date |
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| CN108157452A true CN108157452A (en) | 2018-06-15 |
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|---|---|---|---|
| CN201810003972.4A Pending CN108157452A (en) | 2018-01-03 | 2018-01-03 | A kind of preparation method of bean dregs coarse cereals wafer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152816A (en) * | 2022-06-20 | 2022-10-11 | 金果园老农（北京）食品股份有限公司 | Wafer wrapper with high protein content and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN105145767A (en) * | 2015-09-24 | 2015-12-16 | 南陵县石斛产业协会 | Processing method for tremella and milk wafer biscuit |
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2018
- 2018-01-03 CN CN201810003972.4A patent/CN108157452A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN105145767A (en) * | 2015-09-24 | 2015-12-16 | 南陵县石斛产业协会 | Processing method for tremella and milk wafer biscuit |
Non-Patent Citations (5)
| Title |
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| 刘恩岐等: "《粮油食品加工技术》", 30 September 2006, 中国社会出版社 * |
| 吉鹤立: "《中国食品添加剂及配料使用手册》", 30 June 2016, 中国质检出版社 * |
| 夏文水: "《食品工艺学》", 31 January 2007, 中国轻工业出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152816A (en) * | 2022-06-20 | 2022-10-11 | 金果园老农（北京）食品股份有限公司 | Wafer wrapper with high protein content and preparation method thereof |
| CN115152816B (en) * | 2022-06-20 | 2023-11-14 | 金果园老农（北京）食品股份有限公司 | Wafer crust with high protein content and preparation method thereof |
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