CN108669160A - A kind of Chinese yam biscuit and preparation method thereof - Google Patents
A kind of Chinese yam biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108669160A CN108669160A CN201810912274.6A CN201810912274A CN108669160A CN 108669160 A CN108669160 A CN 108669160A CN 201810912274 A CN201810912274 A CN 201810912274A CN 108669160 A CN108669160 A CN 108669160A
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- China
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- parts
- powder
- biscuit
- chinese yam
- milk
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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
- A21D13/06—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
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/366—Tubers, roots
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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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The present invention relates to food processing fields, provide a kind of Chinese yam biscuit, and in terms of mass fraction, raw material composition includes：10~20 parts of the weak gluten flour of 30~50 parts of Chinese yam powder, wheat, 5~10 parts of yolk, 3~6 parts of milk powder, 2~4 parts of raw milk, 5~10 parts of nut powder, salt 1~3 part, take charge of 0.2~1 part of powder, 0.2~0.5 part of ammonium hydrogen carbonate, 10~15 parts of edible oil, 10~15 parts of marine alga juice, 30~50 parts of water；The present invention has following remarkable advantage：It is added to marine alga juice and nut powder, keeps biscuit rich it will be evident that masking the flavour of Chinese yam, is suitable for consumer and receives；It is added to nut powder product, the more nutritive value compared with conventional flours biscuit；The acceptance for improving consumer opens up the consumption market of Chinese yam.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of Chinese yam biscuit and preparation method thereof.
Background technology
Conventional cookies are the loose or crisp convenience food class generation meal of the mouthfeel that is process using flour as primary raw material
Food.With the acceleration of state's Chinese yam staple food grain the process of the popularization, technology Chinese yam powder or Chinese yam starch being added in biscuit
Exploitation and application are also successively obtained with product.But Chinese yam powder biscuit processing method still has both sides problem at present.It is first
First, in the existing process of biscuit containing Chinese yam powder, it is added to main source of a large amount of sucrose as sweet taste, causes people
The zooming body burden of blood glucose after body intake.Due in Chinese yam powder its protein content can not match human body daily needed for
The demand of protein intake, therefore the content Yu quality that how to promote protein in biscuit are also required in Chinese yam powder biscuit system
It is further inquired into during making.
Invention content
It is an object of the invention to develop it is a kind of using yam flour as primary raw material, unique flavor, it is full of nutrition, be easy to make
Low-sugar biscuit and this kind of biscuit production method；While improving Chinese yam product flavor quality, connecing for consumer is improved
It is spent, opens up the consumption market of Chinese yam.
In order to achieve the above objectives, the present invention provides a kind of Chinese yam biscuits, and in terms of mass fraction, raw material composition includes：
10~20 parts of the weak gluten flour of 30~50 parts of Chinese yam powder, wheat, 5~10 parts of yolk, 3~6 parts of milk powder, raw milk 2~4
Part, 5~10 parts of nut powder, salt 1~3 part, take charge of 0.2~1 part of powder, 0.2~0.5 part of ammonium hydrogen carbonate, 10~15 parts of edible oil,
10~15 parts of marine alga juice, 30~50 parts of water.
The preparation of the Chinese yam biscuit includes the following steps：
S1, mixed liquor modulation：It is formed by the raw material, the milk powder, salt, marine alga juice is mixed with water, mixed liquor is made, it is standby
With；
S2, dough preparing：By the Chinese yam powder, the weak gluten flour of wheat, yolk, raw milk, nut powder, play department's powder, bicarbonate
Ammonium pours into dough mixing machine, and mixed liquor made from the edible oil and step S1 is added；Knead dough 10 is stirred under 70~140rpm rotating speeds
After~30min, places 5~15min and form dough/pasta；
S3, biscuit base is made：The obtained fermented doughs of step S2 are rolled into the thin slice of 3~6mm, the thin slice is folding
After roll-in 5~10 times, excision forming obtains biscuit base；
S4, baking biscuit：Biscuit base made from step S3 is put into oven baking, obtains Chinese yam powder low-sugar biscuit.
Under preferred embodiment, the yolk is artificial yolk；The milk powder is whole milk powder；The weak gluten flour of wheat it is wet
Gluten value is 15~21wt%；
The marine alga juice is to be mixed into juice made from raw material with one or more of kelp, seaweed, undaria pinnitafida；
The nut powder is that one or more of pine nut, peanut, walnut, almond are mixed to prepare.
The present invention also provides a kind of preparation methods of above-mentioned Chinese yam powder low-sugar biscuit, include the following steps：
S1, mixed liquor modulation：In terms of mass fraction, by 3~6 portions of milk powder, 1~3 portion of salt, 10~15 parts of marine alga juices and 30~50
Part water mixing, is made mixed liquor, spare；
S2, dough preparing：By 30~50 parts of Chinese yam powders, the weak gluten flour of 10~20 portions of wheats, 5~10 parts of yolk, 2~4 parts of lifes
Cow's milk, 5~10 parts of nut powders, 0.2~1 part department's powder, 0.2~0.5 part of ammonium hydrogen carbonate pour into dough mixing machine, are added 10~15 parts
Mixed liquor made from edible oil and step S1；After stirring 10~30min of knead dough under 70~140rpm rotating speeds, 5~15min shapes are placed
At dough/pasta；
S3, biscuit base is made：The obtained fermented doughs of step S2 are rolled into the thin slice of 3~6mm, the thin slice is folding
After roll-in 5~10 times, excision forming obtains biscuit base；
S4, baking biscuit：Biscuit base made from step S3 is put into oven baking, obtains Chinese yam powder low-sugar biscuit.
Under preferred embodiment, the milk powder described in step S1 is whole milk powder；The marine alga juice is with kelp, seaweed, opotism
One or more of dish is mixed into juice made from raw material.
The present invention has following remarkable advantage：
It is added to marine alga juice and nut powder in biscuit provided by the invention, keeps biscuit rich it will be evident that masking the spy of Chinese yam
Different flavor is suitable for consumer and receives；It is added to nut powder product, the more nutritive value compared with conventional flours biscuit；It improves
The acceptance of consumer, opens up the consumption market of Chinese yam.
Specific implementation mode
The method of the present invention is illustrated below by specific embodiment, but the present invention is not limited thereto.
Embodiment 1
A kind of Chinese yam powder low-sugar biscuit, is made of the raw material components of following parts by weight：35 parts of Chinese yam powder, the weak gluten flour of wheat
20 parts, 10 parts of artificial yolk, 6 parts of whole milk powder, 4 parts of raw milk, salt 3 part, take charge of 0.5 part of powder, 0.4 part of ammonium hydrogen carbonate, food
With 12 parts of oil, 15 parts of marine alga juice, 30 parts of water.
The production method of the Chinese yam powder low-sugar biscuit, including step in detail below：
1) nut is cleaned, the laggard cutmixer of 2% salt is added and fritters to form powder, is refrigerated under the conditions of 10 DEG C spare；
2) seaweed juice raw material chooses kelp, and kelp warm water soaking and washing contains the kelp piece for being chopped into 5cm sizes addition
(the kelp block weight in the solution of 2% citric acid:Liquor capacity=1:1.5) 8min is boiled in heating, and keeps the temperature 60min at 85 DEG C
Deodorant is cured, the kelp block for curing deodorant is beaten to and is added 85 DEG C of hot water extraction 2h of 12 times of volumes, leaching liquor is cooled to 15
It is DEG C spare；
3) whole milk powder, salt, kelp juice made from water and step 2) are weighed by formula, is uniformly mixed at 15 DEG C, it is fully molten
It solves spare；
4) it weighs obtained rise of the weak gluten flour of Chinese yam powder, wheat, artificial yolk, raw milk, step 1) by formula and takes charge of powder, carbonic acid
Hydrogen ammonium etc. is added sequentially dough mixing machine, and mixed liquor made from step 3) is added, and knead dough 15min is stirred under 80rpm rotating speeds, makes items
Raw material is sufficiently mixed uniformly, is placed 5min and is formed dough/pasta；
It 5), will be after roll-in with mold by dough brake obtained by step 4) at the thin slice of 5mm, and by the folding roll-in of thin slice 10 times
Thin slice biscuit base is made, be placed into and coat the baking tray of edible oil and be put into oven, 180 DEG C of face fire temperature, 150 DEG C of fire in a stove before fuel is added temperature,
Baking is to biscuit surface in golden yellow, cooled to room temperature.
Claims (3)
1. a kind of Chinese yam biscuit, which is characterized in that in terms of mass fraction, raw material composition includes：
10~20 parts of the weak gluten flour of 30~50 parts of Chinese yam powder, wheat, 5~10 parts of yolk, 3~6 parts of milk powder, raw milk 2~4
Part, 5~10 parts of nut powder, salt 1~3 part, take charge of 0.2~1 part of powder, 0.2~0.5 part of ammonium hydrogen carbonate, 10~15 parts of edible oil,
10~15 parts of marine alga juice, 30~50 parts of water.
2. a kind of preparation method of the biscuit of Chinese yam according to claim 1, which is characterized in that include the following steps：
S1, mixed liquor modulation：It is formed by the raw material, the milk powder, salt, marine alga juice is mixed with water, mixed liquor is made, it is standby
With；
S2, dough preparing：By the Chinese yam powder, the weak gluten flour of wheat, yolk, raw milk, nut powder, play department's powder, bicarbonate
Ammonium pours into dough mixing machine, and mixed liquor made from the edible oil and step S1 is added；Knead dough 10 is stirred under 70~140rpm rotating speeds
After~30min, places 5~15min and form dough/pasta；
S3, biscuit base is made：The obtained fermented doughs of step S2 are rolled into the thin slice of 3~6mm, the thin slice is folding
After roll-in 5~10 times, excision forming obtains biscuit base；
S4, baking biscuit：Biscuit base made from step S3 is put into oven baking, obtains Chinese yam powder low-sugar biscuit.
3. the preparation method of Chinese yam biscuit according to claim 2, which is characterized in that the yolk is artificial yolk；Institute
It is whole milk powder to state milk powder；The wet gluten value of the weak gluten flour of wheat is 15~21wt%；
The marine alga juice is to be mixed into juice made from raw material with one or more of kelp, seaweed, undaria pinnitafida；
The nut powder is that one or more of pine nut, peanut, walnut, almond are mixed to prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810912274.6A CN108669160A (en) | 2018-08-11 | 2018-08-11 | A kind of Chinese yam biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810912274.6A CN108669160A (en) | 2018-08-11 | 2018-08-11 | A kind of Chinese yam biscuit and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108669160A true CN108669160A (en) | 2018-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810912274.6A Pending CN108669160A (en) | 2018-08-11 | 2018-08-11 | A kind of Chinese yam biscuit and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757548A (en) * | 2019-02-19 | 2019-05-17 | 广州鹰金钱企业集团公司 | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof |
| CN111513118A (en) * | 2020-05-08 | 2020-08-11 | 襄阳农博源农业有限公司 | Preparation method of yam and nut shortbread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105815413A (en) * | 2016-03-30 | 2016-08-03 | 大连工业大学 | Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof |
| CN107006575A (en) * | 2017-05-11 | 2017-08-04 | 许昌学院 | A kind of preparation method of purple potato biscuit |
-
2018
- 2018-08-11 CN CN201810912274.6A patent/CN108669160A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105815413A (en) * | 2016-03-30 | 2016-08-03 | 大连工业大学 | Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof |
| CN107006575A (en) * | 2017-05-11 | 2017-08-04 | 许昌学院 | A kind of preparation method of purple potato biscuit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757548A (en) * | 2019-02-19 | 2019-05-17 | 广州鹰金钱企业集团公司 | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof |
| CN109757548B (en) * | 2019-02-19 | 2022-07-29 | 广州鹰金钱食品集团有限公司 | Red fermented bean curd and seaweed nutrient toughness biscuits and preparation method thereof |
| CN111513118A (en) * | 2020-05-08 | 2020-08-11 | 襄阳农博源农业有限公司 | Preparation method of yam and nut shortbread |
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Application publication date: 20181019 |