CN108739930A - A kind of preparation method of pumpkin red bean Pearl barley biscuit - Google Patents
A kind of preparation method of pumpkin red bean Pearl barley biscuit Download PDFInfo
- Publication number
- CN108739930A CN108739930A CN201810814827.4A CN201810814827A CN108739930A CN 108739930 A CN108739930 A CN 108739930A CN 201810814827 A CN201810814827 A CN 201810814827A CN 108739930 A CN108739930 A CN 108739930A
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- Prior art keywords
- red bean
- pumpkin
- biscuit
- powder
- dough
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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
- A21D13/06—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
- A21D2/362—Leguminous plants
Abstract
The present invention relates to a kind of preparation methods of pumpkin red bean Pearl barley biscuit, by pumpkin powder, red bean（Powder）, coixlacrymajobi powder, wheat flour, white granulated sugar, edible vegetable oil, water with a certain amount of mixing, cryogenic thermostat heating baking in progress, using biscuit made of horizontal ventilating and cooling, vacuum-packed technique.The food materials that the present invention will be taken seriously always --- pumpkin is added in the ingredient of biscuit and is made as the finished product that can be eaten immediately, increases the edible value of pumpkin；Compared to by red bean powder, the integrality of red bean particle is kept, that is, remains the husky sweet tea sense of red bean entrance, mouthfeel is more preferably.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of preparation method of pumpkin biscuits.
Background technology
Nutritive value in pumpkin is very high, is rich in activated protein, polysaccharide, amino acid, beta carotene and lot of trace
Element etc., wherein polysaccharide：Squash polyoses are a kind of nonspecific immunity strengthening agents, can improve body's immunity, are promoted thin
Intracellular cytokine generates, and various regulatory functions are played to immune system by approach such as complement activations.Beta carotene：In pumpkin
Abundant beta carotene can be converted to the vitamin A with important physiological function in body, to the growth to epithelial tissue
Differentiation maintains normal vision, the development of bone is promoted to have important physiological function.High calcium, high potassium, low sodium in pumpkin, it is especially suitable
The middle-aged and the old and hypertensive patient are closed, pre- preventing bone rarefaction and hypertension are conducive to.In addition, also contain phosphorus, magnesium, iron, copper, manganese,
The elements such as chromium, boron.
Rde bean also known as red bean, pulse family, annual herb plant.It is red rich in starch, protein and B family vitamin etc.
Beans contain more saponin, can stimulate enteron aisle, therefore it has good diuresis, can relieve the effect of alcohol, detoxify, to heart disease and kidney
Disease, oedema are beneficial；It also contain more dietary fiber, have it is good relax bowel, lowering blood pressure and blood fat, adjust blood glucose,
Detoxicating and fighting cancer, the effect for preventing calculus, body building and weight reducing.
The nutritive value of Semen Coicis is very high, " king of world grass " and " standing grain of life and health " is known as, in Japan
It is listed in anti-cancer food again recently.It boosts metabolism and reduces stomach and intestine burden because containing multivitamin and minerals
Effect, can be used as in disease or the help food of weak patients after being ill；Often edible Semen Coicis food is to chronic enteritis, indigestion
Equal diseases are also effective.Semen Coicis can enhance renal function, and have reducing fever and causing diuresis effect, therefore also effective in cure to edema patient；Through the modern times
Pharmacological research proves that Semen Coicis plays the role of anti-cancer, and the active ingredient of anticancer includes selenium element, can effectively inhibit cancer cell
Proliferation, can be used for gastric cancer, the auxiliary treatment of cervix cancer.
Pumpkin, red bean, Semen Coicis not storage tolerance, apt to deteriorate, red bean Semen Coicis Chang Yiqi is used for cooking congee, and is the good of clearing damp invigorating the spleen
Product, but cook and need regular hour and equipment.The cracker product with healthcare function again is eaten at any time if can be made, it will
Certain share can be occupied in snack market.
Invention content
The advantages of for the above food materials, the present invention is directed to invent it is a kind of have improve a poor appetite, promote to digest and with guarantor
The biscuit of strong effect.
A kind of preparation method of pumpkin red bean Pearl barley biscuit, which is mainly characterized in that：Include the following steps：
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, a or b step are then carried out：
A, moisture is filtered off, red bean is put into horizontal drying machine, 120 DEG C of drying 5min then crush the powder that 40~100 mesh are made；
B, with the water boiling 10min of 3 times of volumes, its whole grain is kept；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 40~100 mesh；
（2）Mixing：
By pumpkin powder,（Red bean powder）, coixlacrymajobi powder, wheat flour is with weight part ratio 50~80：（30）：30：40 ratio is added to mixed
3min is mixed in conjunction machine, by white granulated sugar and water with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, and addition is appropriate
Syrup, edible vegetable oil modulate dough, stand provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；
C, the 4th step is directly carried out；
D, red bean particle is sprinkled upon with 5~8 on dough；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
The purpose of the present invention is：A kind of pumpkin red bean Semen Coicis that can be stored for a long time and fully receive convenient for people is provided
The preparation method of biscuit.The daily need of people can not only be met, also there is certain healthcare function.
The technical solution adopted by the present invention is that：
A kind of pumpkin red bean Pearl barley biscuit, it is original that it, which is by pumpkin, red bean, coixlacrymajobi powder, wheat flour, edible vegetable oil, white granulated sugar,
Material is effectively avoided biscuit and is split suddenly caused by temperature shock with part firmly by the roasted instant biscuit of middle cryogenic thermostat
Spend high phenomenon.
The beneficial effects of the invention are as follows：
The nutrition of pumpkin, red bean and Semen Coicis is fully combined, protein abundance, nutritive value is high, can store for a long time, not variable
Matter；And can also eliminating dampness and expelling toxin, invigorating spleen and reinforcing stomach, body-building and weight-reducing, improve the immunity of the human body, prevent diabetes and hypertension, have
Good edible health value.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail.
Embodiment 1
A kind of pumpkin red bean Pearl barley biscuit, is made by following steps：
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, moisture is then filtered off, red bean is put into horizontal drying machine, 120
DEG C drying 5min, then crushes and the powder of 40~60 mesh is made；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 40~60 mesh；
（2）Mixing：
By pumpkin powder, red bean powder, coixlacrymajobi powder, wheat flour with weight part ratio 50：30：30：40 ratio, which is added in mixing machine, mixes
3min is closed, by white granulated sugar and water with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds appropriate syrup, food
With vegetable oil, dough is modulated, stands provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
Embodiment 2
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, moisture is then filtered off, red bean is put into horizontal drying machine, 120
DEG C drying 5min, then crushes and the powder of 80~100 mesh is made；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 80~100 mesh；
（2）Mixing：
By pumpkin powder, red bean powder, coixlacrymajobi powder, wheat flour with weight part ratio 80：30：30：40 ratio, which is added in mixing machine, mixes
3min is closed, by white granulated sugar and water with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds appropriate syrup, food
With vegetable oil, dough is modulated, stands provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
Embodiment 3
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, then with the water boiling 10min of 3 times of volumes, keeps it complete
Particle；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 40~60 mesh；
（2）Mixing：
By pumpkin powder, coixlacrymajobi powder, wheat flour with weight part ratio 50：30：40 ratio, which is added in mixing machine, mixes 3min, will be white
Granulated sugar and water are with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds appropriate syrup, edible vegetable oil, adjust
Dough making stands provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；Red bean particle is sprinkled upon with 5~8 on dough；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
Embodiment 4
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, then with the water boiling 10min of 3 times of volumes, keeps it complete
Particle；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 80~100 mesh；
（2）Mixing：
By pumpkin powder, coixlacrymajobi powder, wheat flour with weight part ratio 50：30：40 ratio, which is added in mixing machine, mixes 3min, will be white
Granulated sugar and water are with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds appropriate syrup, edible vegetable oil, adjust
Dough making stands provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；Red bean particle is sprinkled upon with 5~8 on dough；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
Embodiment 5
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, then with the water boiling 10min of 3 times of volumes, keeps it complete
Particle；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 40~60 mesh；
（2）Mixing：
By pumpkin powder, coixlacrymajobi powder, wheat flour with weight part ratio 80：30：40 ratio, which is added in mixing machine, mixes 3min, will be white
Granulated sugar and water are with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds appropriate syrup, edible vegetable oil, adjust
Dough making stands provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；Red bean particle is sprinkled upon with 5~8 on dough；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
Pumpkin red bean Pearl barley biscuit made from the method for the invention, the granularity of red bean powder are answered appropriate big, can more be protected
The husky sense of red bean is stayed, and excessively high adhesiveness will not be generated in oral cavity causes mouthfeel to decline；Object of the Semen Coicis due to itself
Rationality matter, granularity should be controlled in smaller range, can provide more mouthfeel.Also, the red bean of whole particle is spread on biscuit surface,
Not only appearance is more gratifying, and mouthfeel is also more preferable.Three kinds of primary raw materials：Pumpkin, red bean and Semen Coicis and optimization to processing characteristics
Also give the higher edible value of this product.
The numerical value gone out given in embodiment is not limited to the concrete numerical value being previously mentioned, can be in claim and invention content
Arbitrarily change within the scope of pointed respective value.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (9)
1. a kind of production method of pumpkin red bean Pearl barley biscuit, which is mainly characterized in that：Include the following steps：
（1）The processing of raw material：
Step 1：It removes skin, remove the pumpkin after flesh, remove seed, through smashing, drying, grinds；
Step 2：The water of 1.5 times of volumes of red bean is eluriated twice, a or b step are then carried out：
Moisture is filtered off, red bean is put into horizontal drying machine, 120 DEG C of drying 5min then crush the powder that 40~100 mesh are made；
With the water boiling 10min of 3 times of volumes, its whole grain is kept；
Step 3：Semen Coicis impregnates 2h, takes out, is put into parcher, 150 DEG C of parch 15min after elimination moisture, then control crushes grain
Degree is in 40~100 mesh；
（2）Mixing：
By pumpkin powder, red bean powder, coixlacrymajobi powder, wheat flour with weight part ratio 50~80：30：30：40 ratio is added to mixing machine
Middle mixing 3min, by white granulated sugar and water with 1：15 ratio mixing, is then delivered to dough mixing machine by mixed powder, adds proper amount of sugar
Water, edible vegetable oil modulate dough, stand provocation；
（3）Molding：
Dough is transferred to extruder, setting cutter rotating velocity makes extrusion dough account for 80% or so of circular die volume, and mold shakes bottom two
It is secondary that dough is made to be laid in mold naturally；
Directly carry out the（4）Step；
Red bean particle is sprinkled upon with 5~8 on dough；
（4）Baking：
Mold is placed in 120 DEG C of ovens, 180 DEG C are warming up to 10 DEG C/min, then constant temperature toasts 10min；
（5）It is cooling：
Mold is crossed horizontal type cooler by biscuit after coming out of the stove, and waits for that temperature is down to natural temperature；
（6）Packaging：
Biscuit is vacuum-packed in such a way that 10 pieces of sides are folded, finished product.
2. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：To avoid pumpkin
Mix it is uneven, not directly select crushed pumpkin, but by pumpkin drying powder is made.
3. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：It is adopted in step 2
Two kinds of red bean processing methods, one kind are taken to be formed into red bean powder, another kind is to retain red bean whole grain, is largely remained red
The husky sweet tea mouthfeel of beans.
4. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：It will in step 2
Red bean progress is water boiled, and red bean is made to become loose.
5. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：Step 3 is by the heart of a lotus seed
Meter Jin Hang parch cures, and keeps the mouthfeel of Semen Coicis softer.
6. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：The（3）In step,
Step c is directly to mix red bean powder, and red bean is sprinkling upon biscuit surface by step d.
7. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：The（4）Step is adopted
It is heated up with middle cryogenic thermostat, avoids the phenomenon that biscuit generates fragmentation due to temperature shock, largely reduce product
Lose.
8. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：(5) step is adopted
Cooling rather than natural cooling is carried out with horizontal type cooler, highly shortened the finished product time of product.
9. a kind of preparation method of pumpkin red bean Pearl barley biscuit as claimed in claim 1, it is characterised in that：(6) step is adopted
With vacuum packaging, the holding time of food is not only extended, the shape of biscuit can also be kept not to be damaged to a certain extent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810814827.4A CN108739930A (en) | 2018-07-23 | 2018-07-23 | A kind of preparation method of pumpkin red bean Pearl barley biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810814827.4A CN108739930A (en) | 2018-07-23 | 2018-07-23 | A kind of preparation method of pumpkin red bean Pearl barley biscuit |
Publications (1)
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| CN108739930A true CN108739930A (en) | 2018-11-06 |
Family
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| CN201810814827.4A Pending CN108739930A (en) | 2018-07-23 | 2018-07-23 | A kind of preparation method of pumpkin red bean Pearl barley biscuit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111066850A (en) * | 2019-12-30 | 2020-04-28 | 江苏经贸职业技术学院 | Health food suitable for hyperglycemia and diabetes patients and preparation process thereof |
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|---|---|---|---|---|
| CN102461635A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Coix seed red bean biscuits and preparation method thereof |
| CN106417465A (en) * | 2016-08-30 | 2017-02-22 | 河南梦想食品有限公司 | Coix seed-red bean biscuits and preparation method thereof |
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2018
- 2018-07-23 CN CN201810814827.4A patent/CN108739930A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461635A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Coix seed red bean biscuits and preparation method thereof |
| CN106417465A (en) * | 2016-08-30 | 2017-02-22 | 河南梦想食品有限公司 | Coix seed-red bean biscuits and preparation method thereof |
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| 甘智荣: "《很滋补的汤粥面》", 31 March 2016, 黑龙江科学技术出版社 * |
| 甘智荣: "《电饭煲：一"键"轻松做出美食》", 30 September 2015, 山东电子音像出版社 * |
| 胡维勤: "《防癌抗癌营养护理全书》", 30 June 2016, 新疆人民卫生出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111066850A (en) * | 2019-12-30 | 2020-04-28 | 江苏经贸职业技术学院 | Health food suitable for hyperglycemia and diabetes patients and preparation process thereof |
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