CN108633958A - A kind of tomato crispbread and preparation method thereof - Google Patents

A kind of tomato crispbread and preparation method thereof Download PDF

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Publication number
CN108633958A
CN108633958A CN201810466620.2A CN201810466620A CN108633958A CN 108633958 A CN108633958 A CN 108633958A CN 201810466620 A CN201810466620 A CN 201810466620A CN 108633958 A CN108633958 A CN 108633958A
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parts
tomato
crispbread
dough
wheat flour
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CN201810466620.2A
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Chinese (zh)
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何建武
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Individual
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Priority to CN201810466620.2A priority Critical patent/CN108633958A/en
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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
    • 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
    • A21D2/34—Animal 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a kind of tomato crispbreads, include the raw material of following parts by weight：225~350 parts of wheat flour, 40~80 parts of Icing Sugar, 8~20 parts of cornstarch, 35~50 parts of palm oil, 3~10 parts of malt syrup, 0.1~0.5 part of yeast extract, 2~8 parts of salt, 0.01~0.15 part of pepper powder, 0.1~1 part of monosodium glutamate, 0.2~1.5 part of sodium bicarbonate, 0.05~0.2 part of five-spice powder, 20~40 parts of cracker meal, 0.2~0.9 part of powdered beef, 0.05~0.2 part of enzyme preparation, 0.1~0.25 part of sodium pyrosulfite, 1~3 part of beef extract, 0.1~0.4 part of tomato juice.The present invention be added in biscuit tomato juice and by with other nourishing ingredient rational proportions, enrich the taste of biscuit and keep its nutrition more rich.The present invention also provides a kind of preparation methods of tomato crispbread.

Description

A kind of tomato crispbread and preparation method thereof
Technical field
The present invention relates to food technology fields, and in particular to a kind of tomato crispbread and preparation method thereof.
Background technology
Biscuit industry is with a long history, and with the development of history, biscuit kind is increasingly various in style, because having resistance to storage Hide, portable, multiple tastes the features such as, it is deep to be liked by masses.Biscuit processes raw material relatively simple at present, and main nutrient composition is Carbohydrate, also protein, fat, phosphorus, iron etc., whole nutrition are not balanced enough.With the improvement of people ' s living standards, right The requirement of food is higher and higher, such as nutraceutical, functional food, pollution-free food, it has also become the hot spot in food consumption market, people The alimentary health-care function of biscuit, leisure flavor are also required, and biscuit nutritional ingredient currently on the market and taste list One, in order to meet the needs of people, provide a kind of abundant, in good taste, unique flavor biscuit of nutriment.
Invention content
It is an object of the invention to overcome above-mentioned technical deficiency, a kind of tomato crispbread and preparation method thereof, solution are proposed The single technical problem of biscuit nutritional ingredient and taste certainly currently on the market.
To reach above-mentioned technical purpose, technical scheme of the present invention provides a kind of tomato crispbread, including following weight The raw material of part：225~350 parts of wheat flour, 40~80 parts of Icing Sugar, 8~20 parts of cornstarch, 35~50 parts of palm oil, maltose It is 3~10 parts of slurry, 0.1~0.5 part of yeast extract, 2~8 parts of salt, 0.01~0.15 part of pepper powder, 0.1~1 part of monosodium glutamate, small 0.2~1.5 part of soda, 0.05~0.2 part of five-spice powder, 20~40 parts of cracker meal, 0.2~0.9 part of powdered beef, enzyme preparation 0.05~ 0.2 part, 0.1~0.25 part of sodium pyrosulfite, 1~3 part of beef extract, 0.1~0.4 part of tomato juice.
Technical scheme of the present invention additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil, yeast extract and half is uniformly mixed, is modulated into dough, in room By 20~25min of dough fermentation under temperature, it will be added in malt syrup after Icing Sugar water dissolution, add salt, pepper powder, taste Essence, sodium bicarbonate, five-spice powder, powdered beef, enzyme preparation, sodium pyrosulfite, beef extract are added after being uniformly mixed in dough, then add Enter tomato juice, cracker meal and remaining flour, stirring to dough uniform and smooth, ferment 2~3h, obtains fermented dough；
S3. by fermented dough rolling at dough sheet, baking is ripe after required biscuit shape is made, and after cooling, it is thin to obtain tomato Rusk.
Compared with prior art, beneficial effects of the present invention include：The present invention be added in biscuit tomato juice and other Nourishing ingredient and by rational proportion, not only enriches the taste of biscuit, additionally provides more vitamins, minerals and fibre Dimension element, improves the nutrition framework of biscuit, makes the nutritional ingredient of biscuit other than carbohydrate, protein, fat, also contains There is vitamin and mineral necessary to maintaining normal physiological function, nutrition is more abundant, keeps whole nutrition balanced.The present invention carries The preparation method of the tomato biscuits of confession wheat flour is added in two portions and control fermenting twice dough time it is different, not only can be with The stress in dough is eliminated, can also make that dough fermentation is moderate, uniform and smooth, the mouthfeel of biscuit is promoted, makes tomato cake obtained Dry quality is more preferably.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to Limit the present invention.
Embodiment 1：
The embodiment of the present invention 1 provides a kind of tomato crispbread, includes the raw material of following weight：High gluten wheat flour 180kg, low-gluten wheat flour 45kg, Icing Sugar 40kg, cornstarch 8kg, palm oil 35kg, malt syrup 3kg, yeast extract 0.1kg, salt 2kg, pepper powder 0.01kg, monosodium glutamate 0.1kg, sodium bicarbonate 0.2kg, five-spice powder 0.05kg, cracker meal 20kg, beef Powder 0.2kg, amylase 0.05kg, sodium pyrosulfite 0.1kg, beef extract 1kg, tomato juice 0.1kg.
The present embodiment additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
(1) it stocks up according to the weight of each raw material, in order to promote the mouthfeel and nutritive value of biscuit, wheat flour selects high muscle small The mixture of flour and low-gluten wheat flour；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, by a copy of it and cornstarch, palm oil and ferment Female extract is uniformly mixed, and is added water to be modulated into dough, at room temperature by dough fermentation 20min, will be added after Icing Sugar water dissolution To being stirred evenly in malt syrup, salt, pepper powder, monosodium glutamate, sodium bicarbonate, five-spice powder, powdered beef, amylase, Jiao Ya are added Sodium sulphate, beef extract are uniformly mixed, then the mixture of above-mentioned additive, tomato juice, cracker meal and remaining wheat flour are added Enter in dough, stirring is to dough uniform and smooth, in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, at 30 DEG C Lower fermentation 2h, obtains fermented dough；
(3) by the fermented dough rolling in step (2) at the dough sheet that thickness is 1mm, square, rectangle is made in dough sheet Or after circle, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 2min is first toasted at 185 DEG C, then cool the temperature to 160 DEG C of bakings Roasting 2min, last cooled to room temperature obtain tomato crispbread.
Embodiment 2：
The embodiment of the present invention 2 provides a kind of tomato crispbread, includes the raw material of following weight：High gluten wheat flour 200kg, low-gluten wheat flour 50kg, Icing Sugar 55kg, cornstarch 10kg, palm oil 38kg, malt syrup 4kg, yeast extract 0.15kg, salt 3kg, pepper powder 0.05kg, monosodium glutamate 0.1kg, sodium bicarbonate 0.5kg, five-spice powder 0.1kg, cracker meal 25kg, beef Powder 0.3kg, proteinase-10 .1kg, sodium pyrosulfite 0.12kg, beef extract 1.4kg, tomato juice 0.15kg.
The present embodiment additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, by a copy of it and cornstarch, palm oil and ferment Female extract is uniformly mixed, and is added water to be modulated into dough, at room temperature by dough fermentation 20min, will be added after Icing Sugar water dissolution To being stirred evenly in malt syrup, salt, pepper powder, monosodium glutamate, sodium bicarbonate, five-spice powder, powdered beef, protease, Jiao Ya are added Sodium sulphate, beef extract are uniformly mixed, then the mixture of above-mentioned additive, tomato juice, cracker meal and remaining wheat flour are added Enter in dough, stirs to dough uniform and smooth, ferment 2h at 35 DEG C, obtains fermented dough；
(3) by the fermented dough rolling in step (2) at the dough sheet that thickness is 2mm, square, rectangle is made in dough sheet Or after circle, 1min is toasted at 190 DEG C, then cools the temperature to 170 DEG C of baking 2min, and last cooled to room temperature obtains Tomato crispbread.
Embodiment 3：
The embodiment of the present invention 3 provides a kind of tomato crispbread, includes the raw material of following weight：High gluten wheat flour 225kg, low-gluten wheat flour 75kg, Icing Sugar 60kg, cornstarch 12.5kg, palm oil 40kg, malt syrup 5kg, yeast extraction Object 0.2kg, salt 4kg, pepper powder 0.07kg, monosodium glutamate 0.3kg, sodium bicarbonate 0.8kg, five-spice powder 0.12kg, cracker meal 30kg, ox Digested tankage 0.5kg, amylase 0.06kg, proteinase-10 .06kg, sodium pyrosulfite 0.15kg, beef extract 1.5kg, tomato juice 0.2kg.
The present embodiment additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, by a copy of it and cornstarch, palm oil and ferment Female extract is uniformly mixed, and is added water to be modulated into dough, at room temperature by dough fermentation 25min, will be added after Icing Sugar water dissolution To being stirred evenly in malt syrup, salt, pepper powder, monosodium glutamate, sodium bicarbonate, five-spice powder, powdered beef, amylase, albumen are added Enzyme, sodium pyrosulfite, beef extract are uniformly mixed, then the mixture of above-mentioned additive, tomato juice, cracker meal and residue is small Flour is added in dough, stirs to dough uniform and smooth, ferment 2.5h at 37 DEG C, obtains fermented dough；
(3) the fermented dough rolling in step (2) dough sheet is made square, rectangular at the dough sheet that thickness is 1.5mm After shape or circle, 2min is toasted at 185 DEG C, then cools the temperature to 165 DEG C of baking 2min, and last cooled to room temperature obtains To tomato crispbread.
Embodiment 4：
The embodiment of the present invention 4 provides a kind of tomato crispbread, includes the raw material of following weight：High gluten wheat flour 240kg, low-gluten wheat flour 80kg, Icing Sugar 70kg, cornstarch 15kg, palm oil 45kg, malt syrup 7kg, yeast extract 0.3kg, salt 5kg, pepper powder 0.1kg, monosodium glutamate 0.5kg, sodium bicarbonate 1kg, five-spice powder 0.15kg, cracker meal 35kg, powdered beef 0.6kg, amylase 0.1kg, cellulase 0.05kg, sodium pyrosulfite 0.2kg, beef extract 2kg, tomato juice 0.3kg.
The present embodiment additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, by a copy of it and cornstarch, palm oil and ferment Female extract is uniformly mixed, and is added water to be modulated into dough, at room temperature by dough fermentation 25min, will be added after Icing Sugar water dissolution To being stirred evenly in malt syrup, salt, pepper powder, monosodium glutamate, sodium bicarbonate, five-spice powder, powdered beef, amylase, fiber are added Plain enzyme, sodium pyrosulfite, beef extract are uniformly mixed, then by the mixture of above-mentioned additive, tomato juice, cracker meal and residue Wheat flour is added in dough, stirs to dough uniform and smooth, ferment 3h at 32 DEG C, obtains fermented dough；
(3) the fermented dough rolling in step (2) dough sheet is made square, rectangular at the dough sheet that thickness is 1.5mm After shape or circle, 1min is toasted at 190 DEG C, then cools the temperature to 160 DEG C of baking 3min, and last cooled to room temperature obtains To tomato crispbread.
Embodiment 5：
The embodiment of the present invention 5 provides a kind of tomato crispbread, includes the raw material of following weight：High gluten wheat flour 280kg, low-gluten wheat flour 70kg, Icing Sugar 80kg, cornstarch 20kg, palm oil 50kg, malt syrup 10kg, yeast extract 0.5kg, salt 8kg, pepper powder 0.15kg, monosodium glutamate 1kg, sodium bicarbonate 1.5kg, five-spice powder 0.2kg, cracker meal 40kg, powdered beef 0.9kg, amylase 0.2kg, sodium pyrosulfite 0.25kg, beef extract 3kg, tomato juice 0.4kg.
The present embodiment additionally provides a kind of preparation method of tomato crispbread, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, by a copy of it and cornstarch, palm oil and ferment Female extract is uniformly mixed, and is added water to be modulated into dough, at room temperature by dough fermentation 20min, will be added after Icing Sugar water dissolution To being stirred evenly in malt syrup, salt, pepper powder, monosodium glutamate, sodium bicarbonate, five-spice powder, powdered beef, amylase, Jiao Ya are added Sodium sulphate, beef extract are uniformly mixed, then the mixture of above-mentioned additive, tomato juice, cracker meal and remaining wheat flour are added Enter in dough, stirs to dough uniform and smooth, ferment 2.5h at 40 DEG C, obtains fermented dough；
(3) the fermented dough rolling in step (2) dough sheet is made square, rectangular at the dough sheet that thickness is 1.5mm After shape or circle, 2min is toasted at 185 DEG C, then cools the temperature to 165 DEG C of baking 2min, and last cooled to room temperature obtains To tomato crispbread.
Test example
In 12h after biscuit baking, asks 10 professional judging panels (each 5 of men and women) with reference to the sense organ evaluating meter of biscuit, adopt Synthesis is carried out with 100 points of point systems processed in organoleptic examination to the form, institutional framework and mouthfeel of tomato crispbread to comment It is fixed.Standards of grading are shown in Table 1, make even and are divided into final result, the results are shown in Table 2.
1 standards of grading of table
2 appraisal result of table
Project Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5
Form 9 9 9.2 9 8
Institutional framework 8 8 9 8.5 8.7
Mouthfeel 8 9.2 9.5 9.3 8
Total score 8.2 8.8 9.29 9 8.21
As can be seen from Table 2, form, institutional framework and the mouthfeel for the tomato crispbread that the embodiment of the present invention 1~5 provides All relatively good, the form of the tomato crispbread wherein provided in embodiment 3, institutional framework and mouthfeel are best.
The specific implementation mode of present invention described above, is not intended to limit the scope of the present invention..Any basis The various other corresponding changes and deformation that the technical concept of the present invention is made, should be included in the guarantor of the claims in the present invention It protects in range.

Claims (9)

1. a kind of tomato crispbread, which is characterized in that include the raw material of following parts by weight：225~350 parts of wheat flour, Icing Sugar 40~80 parts, 8~20 parts of cornstarch, 35~50 parts of palm oil, 3~10 parts of malt syrup, 0.1~0.5 part of yeast extract, 2~8 parts of salt, 0.01~0.15 part of pepper powder, 0.1~1 part of monosodium glutamate, 0.2~1.5 part of sodium bicarbonate, five-spice powder 0.05~0.2 Part, 20~40 parts of cracker meal, 0.2~0.9 part of powdered beef, 0.05~0.2 part of enzyme preparation, 0.1~0.25 part of sodium pyrosulfite, ox 1~3 part of meat extract, 0.1~0.4 part of tomato juice.
2. tomato crispbread according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 250~320 parts, 55~70 parts of Icing Sugar, 10~15 parts of cornstarch, 38~45 parts of palm oil, 4~7 parts of malt syrup, yeast carry Take 0.15~0.3 part of object, 3~5 parts of salt, 0.05~0.1 part of pepper powder, 0.1~0.5 part of monosodium glutamate, 0.5~1 part of sodium bicarbonate, five 0.1~0.15 part of face powder, 25~35 parts of cracker meal, 0.3~0.6 part of powdered beef, 0.1~0.15 part of enzyme preparation, sodium pyrosulfite 0.12~0.2 part, 1.4~2 parts of beef extract, 0.15~0.3 part of tomato juice.
3. tomato crispbread according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 300 parts, 60 parts of Icing Sugar, 12.5 parts of cornstarch, 40 parts of palm oil, 5 parts of malt syrup, 0.2 part of yeast extract, 4 parts of salt, 0.07 part of pepper powder, 0.3 part of monosodium glutamate, 0.8 part of sodium bicarbonate, 0.12 part of five-spice powder, 30 parts of cracker meal, 0.5 part of powdered beef, enzyme preparation 0.12 part, 0.15 part of sodium pyrosulfite, 1.5 parts of beef extract, 0.2 part of tomato juice.
4. according to claims 1 to 3 any one of them tomato crispbread, which is characterized in that the wheat flour includes high muscle Wheat flour and low-gluten wheat flour, and high gluten wheat flour and the weight ratio of low-gluten wheat flour are 3~4：1.
5. according to claims 1 to 3 any one of them tomato crispbread, which is characterized in that the enzyme preparation be amylase, At least one of protease, cellulase.
6. a kind of preparation method of tomato crispbread, which is characterized in that include the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil, yeast extract and half is uniformly mixed, is modulated into dough, at room temperature It by 20~25min of dough fermentation, will be added in malt syrup after Icing Sugar water dissolution, and add salt, pepper powder, monosodium glutamate, small Soda, five-spice powder, powdered beef, enzyme preparation, sodium pyrosulfite, beef extract are added after being uniformly mixed in dough, add kind Tomato juice, cracker meal and remaining flour, stirring to dough uniform and smooth, ferment 2~3h, obtains fermented dough；
S3. by fermented dough rolling at dough sheet, baking is ripe after required biscuit shape is made, and after cooling, obtains tomato wafer It is dry.
7. the preparation method of tomato crispbread according to claim 6, the fermentation temperature of fermented dough is in step S2 30~40 DEG C.
8. the preparation method of tomato crispbread according to claim 6, sheet thickness is 1~2mm in step S3.
9. the preparation method of tomato crispbread according to claim 6, when dough sheet toasts in step S3 first 185~ 1~2min is toasted at 190 DEG C, then cools the temperature to 160~170 DEG C of 2~3min of baking.
CN201810466620.2A 2018-05-16 2018-05-16 A kind of tomato crispbread and preparation method thereof Withdrawn CN108633958A (en)

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CN201810466620.2A CN108633958A (en) 2018-05-16 2018-05-16 A kind of tomato crispbread and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201810466620.2A CN108633958A (en) 2018-05-16 2018-05-16 A kind of tomato crispbread and preparation method thereof

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Publication Number Publication Date
CN108633958A true CN108633958A (en) 2018-10-12

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Application publication date: 20181012