CN108522600A - One planting sand green onion dietary fiber soda cracker and its manufacture craft - Google Patents
One planting sand green onion dietary fiber soda cracker and its manufacture craft Download PDFInfo
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- CN108522600A CN108522600A CN201810738656.1A CN201810738656A CN108522600A CN 108522600 A CN108522600 A CN 108522600A CN 201810738656 A CN201810738656 A CN 201810738656A CN 108522600 A CN108522600 A CN 108522600A
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- green onion
- powder
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- 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
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a planting sand green onion dietary fiber soda cracker and its manufacture craft, content meter by mass percentage, including：Low muscle wheat flour 69.5% 75.0%, husky green onion powder 5.5% 5.9%, active dry yeast 1% 2%, salt 0.5% 1.5%, sodium bicarbonate 0.5% 0.9%, olive oil 11.2% 12.4%, shortening 6.6% 8.0%；By husky green onion powder that low muscle wheat flour and freeze-dried attrition grinding obtain through adjusting powder and fermentation, pressure surface, packet short, molding, baking, cooling twice and packing to obtain the final product；Manufacture craft is simple, and gained sand green onion dietary fiber soda cracker is bright in colour, crisp uniqueness, and mouthfeel is worth rich in stereovision, and with better nutritivity.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation of healthy leisure fermentation biscuit, and in particular to one
Planting sand green onion dietary fiber soda cracker and its manufacture craft.
Background technology
As the improvement of people's living standards, food consumption idea also constantly changes, do not only focus on food satisfy abdomen whether, remove
Except concern food taste, also more focus on the nutrition and health care function of food.Husky green onion, Chinese scientific name Allium mongolicum Regel, Liliaceae,
Although its is full of nutrition, it is distributed in north of China, desert, sandy ground or the arid hillside of 800-2800 meters of height above sea level is born in, does not have
Fully develop and use.Weak strength flour for powdery is mixed by using a certain amount of husky green onion mill to develop dietary fiber soda cracker,
Wherein the intake of dietary fiber can bring people's satiety, and heat is very low, people can be helped to keep good figure, also more accorded with
Modern trend is closed, the nutritional ingredient and health-care effect of biscuit can be not only improved, and keeps its flavor type diversified, enriches cake
Dry market, at present almost without the research and application of the dietary fiber soda cracker for making peculiar flavour using husky green onion as raw material.
Invention content
To overcome the drawbacks described above of the prior art, the purpose of the present invention is to provide a planting sand green onion dietary fiber soda cakes
It is dry, there is better nutritivity value and be rich in dietary fiber, be the leisure snacks of a kind of peculiar flavour, instant edible；The present invention is also
The manufacture craft of above-mentioned husky green onion dietary fiber soda cracker is provided, it is easy to operate.
The above-mentioned purpose of the present invention is achieved through the following technical solutions：
One planting sand green onion dietary fiber soda cracker, by mass percentage content meter include：
Low muscle wheat flour 69.5%-75.0%,
Husky green onion powder 5.5%-5.9%,
Active dry yeast 1%-2%,
Salt 0.5%-1.5%,
Sodium bicarbonate 0.5%-0.9%,
Olive oil 11.2%-12.4%,
Shortening 6.6%-8.0%.
Further, content meter includes above-mentioned husky green onion dietary fiber soda cracker by mass percentage：
Low muscle wheat flour 70.5%-73.5%,
Husky green onion powder 5.6%-5.8%,
Active dry yeast 1.3%-1.7%,
Salt 0.8%-1.2%,
Sodium bicarbonate 0.6%-0.8%,
Olive oil 11.6%-12.2%,
Shortening 6.9%-7.6%.
Further, content meter includes above-mentioned husky green onion dietary fiber soda cracker by mass percentage：
Low muscle wheat flour 72.1%,
Husky green onion powder 5.7%
Active dry yeast 1.5%,
Salt 1.0%,
Sodium bicarbonate 0.7%,
Olive oil 11.8%,
Shortening 7.2%.
In some preferred embodiments of the present invention, the low muscle wheat flour selection moisture content 13.8%, thick protein
9.5% low-gluten wheat flour below has nourishing heart, benefit commonly used to make a cake, biscuit, small Western-style pastry dessert, crisp skin class dessert etc.
Kidney, except heat, quench the thirst and other effects；The sand green onion powder be purchased from the fresh husky green onion of Huhehaote City through drying, smash it through 200 mesh sieve
Remove husky green onion powder obtained from oversized particles；The active dry yeast is selected from commercially available Angel high activity dried yeast；The olive oil
It is to be formed by the fresh direct cold press of olive fruit, not heated and chemical treatment retains natural nutrient component；The little Su
Beat, shortening and salt are conventional commercial product, and be generally employed to produce biscuit, cake, steamed bun and bread etc..
The second aspect of the present invention is the manufacture craft of above-mentioned husky green onion dietary fiber soda cracker, specifically, including with
Lower step：
Step 1: preparing husky green onion powder；
Step 2: adjusting powder, fermentation for the first time；
Step 3: second is adjusted powder, fermentation；
Step 4: pressure surface, packet short；
Step 5: molding, baking；
Step 6: cooling, packaging；Wherein,
The preparation process of the sand green onion powder is：For 24 hours in -80 DEG C of freeze-dryings by fresh husky green onion, then attrition grinding is to visually
Without visible husky onion parts, then 200 mesh sieve is crossed to get husky green onion powder after grinding 30s；
The first time tune powder and fermentation are：Described in the mixed powder addition of husky green onion powder described in 40%-60% and wheat flour
In 25 DEG C of ferment at constant temperature 6.5h after active dry yeast kneading is uniform；
Second of tune powder and fermentation are：The mixed powder of husky green onion powder and wheat flour described in remaining 40%-60% is added
To through the first time tune powder and fermentation after dough in kneading it is uniform after in 25 DEG C of ferment at constant temperature 3h.
In some preferred embodiments, the manufacture craft of above-mentioned husky green onion dietary fiber soda cracker is specially：It will be new
For 24 hours, attrition grinding to naked eyes crosses 200 mesh sieve without visible husky onion parts, then after grinding 30s, obtains husky green onion for fresh -80 DEG C of freeze-dryings of sand green onion
Powder；50% is poured by the mixed powder after the low muscle wheat flour and husky green onion powder mixing in round, water is added and activates ferment
Female powder, slowly adding water, kneading is uniform and tack-free to dough repeatedly, and ferment at constant temperature in 25 DEG C of ovens is placed in preservative film sealing
6.5h keeps certain humidity, until above-mentioned dough body product subsides a little after being inflated gradually to maximum；Above-mentioned mixed powder surplus is added again
Enter in the dough to after fermentation, the olive oil, salt and sodium bicarbonate is added, addition suitable quantity of water kneading is to dough surface without dry and cracked
And it is tack-free, it is placed in ferment at constant temperature 3h in 25 DEG C of ovens with preservative film sealing, keeps certain humidity, until above-mentioned dough body product is gradual
There is falling after being expanded into maximum；It is 1.5-2.5mm that dough after fermentation, which is rolled to musculus cutaneus thickness, uniformly applies shortening and rolls pressure repeatedly
It folds at least four times, obtains the pure cunning in surface, the uniform thin layer musculus cutaneus of internal short interlayer；Shortening is applied again and is cut into the baking of biscuit embryo
Molding waits for that the biscuit embryo surface is light ink green, stops toasting and take out, cooling, packaging；Wherein, the baking process is divided into
Three phases：Early period, upper and lower fire temperature is respectively 220 DEG C, 230 DEG C, time 5min；Mid-term, upper and lower fire temperature are respectively
230 DEG C, 220 DEG C, time 5min；Later stage, upper and lower fire temperature are all 220 DEG C, time 2min.
Compared with prior art, the beneficial effects of the present invention are：
One, husky green onion is added in the present invention, husky green onion removes in terms of nutrition grades basic nutrition containing protein, fat, fiber, ash
Outside substance, also contain a large amount of dietary fibers (account for about dry weight 30.90%), (Fe, K content are common with respect to other for mineral matter element
It is relatively high for vegetables), various amino acid (essential amino acids content accounts for the 27.47% of total amino acid content), wherein protein is
Belong to complete protein, the EAA/TAA contained in husky green onion meets the ideal protein pattern that WHO and FAO is proposed close to 1/2；Wind
Husky green onion not only contains sulfur-containing compound specific to allium in terms of taste, while not having containing leek, onion, garlic also
2- hexenoic aldehydes, higher 2- hexenes aldehyde make husky green onion have unique faint scent, the special fragrant of this planting sand green onion and face
The fragrance that group fermented is combined together so that biscuit flavor type diversification, mouthfeel is rich in stereovision.
Two, in the husky green onion dietary fiber soda cracker manufacturing process of the present invention, not only generate dough up to nearly 10h fermentations big
Gas is measured, and generates a large amount of organic acids (mainly lactic acid) and flavor precursor matter is (such as：Amino acid etc.), assign husky green onion diet
Fiber soda cracker is unique, the mouthfeel rich in stereovision, and processing technology is relatively easy, industrialized production easy to implement, cost
It is relatively low, improve husky green onion added value.
Three, the husky green onion dietary fiber soda cracker of the present invention has tempting color and luster, compares, shows light with tradition soda cracker
Green or light ink green, attract consumer, especially contain a large amount of dietary fiber, also comply with nowadays people from the appearance
For the consumption idea of food.
Description of the drawings
Fig. 1 is husky green onion dietary fiber soda cracker fabrication processing figure of the invention.
Specific implementation mode
The technical solution that the invention will now be described in detail with reference to the accompanying drawings, but protection scope of the present invention is not limited to following realities
Example is applied, the experimental method in following embodiment is conventional method unless otherwise specified, and reagent is with material without the equal city of specified otherwise
Selling can obtain.
Be implemented as follows in mode it is raw materials used be specially：Low-gluten wheat flour, hundred bore board sodium bicarbonate, Audemars Pigeut promise extra virgin olive
Olive oil, Angel high activity dried yeast, salt, shortening are buying gained, and husky green onion powder is made by fresh husky green onion drying and crushing；
Equipment and its model are mainly：Glanz (Galanz) oven, iK2 (JD) freeze drier, pulverizer.
The preparation process of husky green onion dietary fiber soda cracker is as shown in Fig. 1, and specific preparation process is：
1. the preparation of husky green onion powder
Fresh husky green onion is first placed in -80 DEG C of refrigerator freezings, freeze drier is then put in again and is freeze-dried, lasted
For 24 hours, the husky onion parts being lyophilized is taken out from freeze drier, is put in pulverizer and is ground, and being ground to naked eyes can not
See husky onion parts, then grind 30s stoppings, crossing 200 mesh and weed out except undesirable excessive husky green onion particle, obtain uniform careful husky green onion
Powder, dress hermetic bag are spare.
2. the 1st time is adjusted powder and fermentation
It is put in glass bowl 1. weighing 100g wheat flours and suitable husky green onion powder being added, obtains mixed powder；
2. weigh total mixed powder 50% pours into round, yeast powder (dry ferment 2g, water that addition is activated with water
5ml, room temperature), and slowly add water into round, kneading dough, question handler moisten completely repeatedly, without extra dry powder, observation
Dough color and luster substantially uniformity, and tack-free rear stopping kneading；
3. the sealing of dough preservative film is placed in the oven with ferment at constant temperature function the 6.5h that ferments.Temperature is set as 25
DEG C or so, and certain humidity is kept (to place the warm water of more than half in baking tray, oven preheats 30min, and is protected in baking tray always
Hold the state of water), observe that the volume of dough is inflated gradually to maximum during the fermentation, then the volume of dough is slightly returned
It falls, fermentation is completed for the first time at this time.
3. the 2nd time is adjusted powder and fermentation
1. remaining 50% mixed powder is added in the dough of the first time fermentation fermented, olive is added
Oil, salt, sodium bicarbonate are put into round and use hand kneading, is properly added a certain amount of water, kneading uniformly to complete moistening and
Without fecula, and dough surface stops without dry and cracked trace and when tack-free dough；
2. dough is placed in round, preservative film is used in combination to seal, then places the round for being placed with dough
Ferment 3h again in oven, and temperature is set as 25 DEG C or so, and keeps certain humidity, and the volume expansion of question handler to maximum and has
It falls after rise, dough is taken out from oven, it is loose porous structure to shut down dough and can see internal, and with strong husky green onion
When the unique smell that fragrant and dough fermentation generates, completes second and ferment.
4. pressure surface and packet short
1. it is spare to take appropriate shortening to be melted into liquid；
2. the dough after secondary fermentation is put on chopping block, it is 2mm or so to be rolled to musculus cutaneus thickness with rolling pin, with silica gel oil
Shortening is uniformly applied to by brush to be rolled on the musculus cutaneus made, then by musculus cutaneus folded into registration, is repeated above step, is rolled backfin repeatedly
It is four times folded, it arranges；
3. it is last, dough rolled to the musculus cutaneus for being pressed into consistency of thickness, the uniform pure cunning in musculus cutaneus surface so that knot is formed inside dough
The uniform short interlayer of structure.
5. molding and baking
1. being uniformly coated with one layer of shortening on musculus cutaneus surface, then moves and put to silicone oil paper, finally cut with mold
At shape of uniform size, and the extra musculus cutaneus of surrounding is arranged and is removed；
2. being put into togerther in baking tray by silicone oil paper and with the musculus cutaneus of mold well cutting, then with card punch uniformly in biscuit
The hole that proper density is stamped on embryo (musculus cutaneus cut) is conducive to the heated deflation of sodium bicarbonate, makes biscuit internal defect；
3. waiting until that baking tray to predetermined temperature, is put into oven for baking, early period, upper and lower fire temperature is respectively by oven heat
220 DEG C, 230 DEG C, time 5min；Mid-term, upper and lower fire temperature is respectively 230 DEG C, 220 DEG C, time 5min；Later stage, upper,
Lower fire temperature is all 220 DEG C, waits for that biscuit surface becomes light ink green, stops baking and take out.
6. cooling and packaging
The biscuit of taking-up is put in room temperature cooling, after temperature is fallen completely, burned or unformed biscuit is rejected, protects
It stays that shape is good, brightly painted biscuit, packs.
Embodiment 1-5
Husky green onion dietary fiber soda cracker is prepared according to above-mentioned preparation process, embodiment 1-5 is the difference is that raw material
Proportioning is different, and specific dispensing mass percentage content is as shown in table 1.
Comparative example
Husky green onion dietary fiber soda cracker is prepared according to above-mentioned preparation process, the difference is that without sand in raw material proportioning
Green onion powder, remaining component is same as Example 3 in addition to low muscle wheat flour, and specific dispensing mass percentage content is as shown in table 1.
Table 1：Feed proportioning table
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example |
| Low muscle wheat flour | 74.7% | 73.2% | 72.1% | 70.7% | 69.3% | 80.2% |
| Husky green onion powder | 5.5% | 5.6% | 5.7% | 5.8% | 5.9% | 0 |
| Active dry yeast | 1% | 1.3% | 1.5% | 1.7% | 2% | 1.5% |
| Salt | 0.5% | 0.8% | 1.0% | 1.2% | 1.5% | 1.0% |
| Sodium bicarbonate | 0.5% | 0.6% | 0.7% | 0.8% | 0.9% | 0.7% |
| Olive oil | 11.2% | 11.6% | 11.8% | 12.2% | 12.4% | 11.8% |
| Shortening | 6.6% | 6.9% | 7.2% | 7.6% | 8.0% | 7.2% |
Common biscuit made from husky green onion dietary fiber soda cracker made from above-described embodiment 1-5 and comparative example is felt
Official's evaluation test, nutrition content and hardness (being tested using Texture instrument) are measured, as a result as shown in Table 3-5.
Table 2：Subjective appreciation standard scale
Table 3：Sense organ overall merit statistical form
From table 2 and 3 as can be seen that compared to comparative example, the addition of embodiment 1-5 sand green onion powder can significantly improve biscuit
Mouthfeel, flavor, but addition can excessively influence dough ductility, be unfavorable for biscuit molding, and color and luster is also relatively deep.
Table 4：Nutrition content
As can be seen from Table 4, compared to comparative example, embodiment 1-5 increases the soda cracker of husky green onion, and dietary fiber contains
Amount increases considerably, and amplification is all higher than 50%, shows to add husky green onion powder to the improvement of soda cracker nutritive value with important
Effect.
Table 5：Biscuit hardness
| Serial number | Hardness (g) |
| Embodiment 1 | 1902.502 |
| Embodiment 2 | 1924.369 |
| Embodiment 3 | 1996.425 |
| Embodiment 4 | 1994.523 |
| Embodiment 5 | 1924.568 |
| Comparative example | 1986.724 |
The brittleness of soda cracker is to evaluate one of the principal element of its quality quality, using Texture instrument by the crisp of soda cracker
Property quantization, be used in combination hardness to indicate, the soda cracker for increasing husky green onion as can be seen from Table 4 compared to comparative example, in embodiment 3 is broken
Hardness is big when broken, illustrates that the fracture peak of biscuit is higher, brittleness is better.
The above is presently preferred embodiments of the present invention, but the present invention should not be limited to disclosed in the embodiment
Content.So every do not depart from the lower equivalent or modification completed of spirit disclosed in this invention, the model that the present invention protects is both fallen within
It encloses.
Claims (7)
1. a planting sand green onion dietary fiber soda cracker, which is characterized in that content meter by mass percentage, including：Low muscle wheat flour
Powder 69.5%-75.0%, husky green onion powder 5.5%-5.9%, active dry yeast 1%-2%, salt 0.5%-1.5%, sodium bicarbonate
0.5%-0.9%, olive oil 11.2%-12.4%, shortening 6.6%-8.0%.
2. sand green onion dietary fiber soda cracker as described in claim 1, which is characterized in that content meter by mass percentage, including：
Low muscle wheat flour 70.5%-73.5%, husky green onion powder 5.6%-5.8%, active dry yeast 1.3%-1.7%, salt 0.8%-
1.2%, sodium bicarbonate 0.6%-0.8%, olive oil 11.6%-12.2%, shortening 6.9%-7.6%.
3. sand green onion dietary fiber soda cracker as claimed in claim 1 or 2, which is characterized in that content meter by mass percentage, packet
It includes：Low muscle wheat flour 72.1%, husky green onion powder 5.7%, active dry yeast 1.5%, salt 1.0%, sodium bicarbonate 0.7%, olive oil
11.8%, shortening 7.2%.
4. sand green onion dietary fiber soda cracker as described in claim 1, which is characterized in that the sand green onion powder is to be sieved by 200 mesh
Powder after tailing over.
5. the manufacture craft of husky green onion dietary fiber soda cracker as described in claim any one of 1-4, which is characterized in that including with
Lower step：
Step 1: preparing husky green onion powder；
Step 2: adjusting powder, fermentation for the first time；
Step 3: second is adjusted powder, fermentation；
Step 4: pressure surface, packet short；
Step 5: molding, baking；
Step 6: cooling, packaging；Wherein,
It is described sand green onion powder preparation process be：For 24 hours in -80 DEG C of freeze-dryings by fresh husky green onion, attrition grinding to naked eyes is without visible sand
Onion parts, then cross 200 mesh sieve after grinding 30s and obtain；
The first time tune powder, fermentation process are：By 40%-60% by mixed after the low muscle wheat flour, husky green onion powder mixing
It closes powder and 25 DEG C of ferment at constant temperature 6.5h after the active dry yeast kneading uniformly is added；
Second of tune powder, fermentation process are：The mixed powder surplus is added to kneading in the dough after step 2 fermentation
Uniformly and in 25 DEG C of ferment at constant temperature 3h.
6. the manufacture craft of sand green onion dietary fiber soda cracker as claimed in claim 5, which is characterized in that the baking process point
For three phases：
Early period, upper and lower fire temperature is respectively 220 DEG C, 230 DEG C, baking time 5min；
Mid-term, upper and lower fire temperature is respectively 230 DEG C, 220 DEG C, baking time 5min；
In the later stage, upper and lower fire temperature is 220 DEG C, baking time 2min.
7. the manufacture craft of husky green onion dietary fiber soda cracker as described in claim 5 or 6, which is characterized in that specifically made
Cheng Wei：
For 24 hours, attrition grinding to naked eyes crosses 200 mesh sieve without visible husky onion parts, then after grinding 30s for fresh -80 DEG C of freeze-dryings of sand green onion,
Obtain husky green onion powder；
The low muscle wheat flour and husky green onion powder mixing, to 50% by the low muscle wheat flour and above-mentioned husky green onion powder mixing after
In mixed powder be added water activated yeast powder, slowly plus water kneading is uniform and tack-free to dough repeatedly, seal and certain humidity,
25 DEG C of ferment at constant temperature 6.5h, until above-mentioned dough body product subsides a little after being inflated gradually to maximum；Above-mentioned mixed powder surplus is added again
Enter in the dough to after fermentation, the olive oil, salt and sodium bicarbonate is added, addition suitable quantity of water kneading is to dough surface without dry and cracked
And it is tack-free, it seals and in certain humidity, 25 DEG C of ferment at constant temperature 3h, has back until above-mentioned dough body accumulates after being inflated gradually to maximum
It falls；
It is 1.5-2.5mm that dough after fermentation, which is rolled to musculus cutaneus thickness, uniformly applies the shortening and rolls backfin repeatedly and be stacked to and lacks four
It is secondary, the pure cunning in surface, the uniform thin layer musculus cutaneus of internal short interlayer are obtained, then apply the shortening, be cut into biscuit embryo baking molding, waited for
The biscuit embryo surface is light ink green, stops baking and takes out, cooling, packaging to get.
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Cited By (1)
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| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
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| CN104255876A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Chive soda biscuit |
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