CN108782674A - A kind of bean dregs soda cracker and preparation method thereof - Google Patents
A kind of bean dregs soda cracker and preparation method thereof Download PDFInfo
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- CN108782674A CN108782674A CN201810964159.3A CN201810964159A CN108782674A CN 108782674 A CN108782674 A CN 108782674A CN 201810964159 A CN201810964159 A CN 201810964159A CN 108782674 A CN108782674 A CN 108782674A
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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
- A21D2/362—Leguminous plants
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Abstract
The present invention discloses a kind of bean dregs soda cracker and preparation method thereof, and the bean dregs soda cracker includes the component of following mass fraction：85~95 parts of wheat flour, 5~15 parts of okara powder, 4~6 parts of milk, chive be 2~4 parts broken, 1~2 part of flavoring agent, 2~4 parts of active dry yeast, 37~43 parts of edible vegetable oil and 0.7~1.2 part of sodium bicarbonate.In technical solution provided by the invention, bean dregs are added in soda cracker, the content of lysine and dietary fiber in prepared bean dregs soda cracker are improved, to improve the nutritive value of soda cracker.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of bean dregs soda cracker and preparation method thereof.
Background technology
Biscuit is a kind of common bakery product, has the characteristics that convenient as a kind of snacks and is easy to carry about with one,
Have become a kind of food most commonly seen in modern life.Biscuit type on the market has much at present, because being formulated and making
Technique difference causes the mouthfeel of product also different, wherein soda cracker be ferment through yeast obtained by, this kind of biscuit mouthfeel pine
It is crisp, and because being added with sodium bicarbonate, can be with balanced human's acid-base value, but lysine and dietary fiber in existing soda cracker
Content is insufficient, and excessively eats the Excess free enthalpy for easily causing oil, sugar, it is easier to cause the diseases such as hypertension, obesity.
Bean dregs are that soya bean squeezes by-product after paddle, and modern nutrient research proves, bean dregs have very high nutritive value and
Health-care efficacy reduces consumption of the diabetes patient to insulin for example, edible bean dregs can reduce blood cholesterol level；And
Abundant dietary fiber is a kind of good fiber quality in soybean residue, containing abundant protein, there is the effect of preventing intestinal cancer and weight-reducing.
Invention content
The main object of the present invention is a kind of bean dregs soda cracker of proposition and preparation method thereof, it is intended to be improved in soda cracker
The content of lysine and dietary fiber.
To achieve the above object, a kind of bean dregs soda cracker proposed by the present invention, includes the component of following mass fraction：
85~95 parts of wheat flour, 5~15 parts of okara powder, 4~6 parts of milk, chive are 2~4 parts broken, 1~2 part of flavoring agent, live
Property 0.7~1.2 part of 2~4 parts of dry ferment, 37~43 parts of edible vegetable oil and sodium bicarbonate.
Preferably, the bean dregs soda cracker includes the component of following mass fraction：
85 parts of wheat flour, 15 parts of okara powder, 5 parts of milk, chive are 3 parts broken, 1.4 parts of flavoring agent, 3 parts of active dry yeast, eat
With 0.9 part of 40 parts of vegetable oil and sodium bicarbonate.
Preferably, the wheat flour is at least one of medium strength flour or weak strength flour.
Preferably, the flavoring agent is salt, and the edible vegetable oil is rapeseed oil or peanut oil.
To achieve the above object, the present invention also proposes a kind of preparation method of bean dregs soda cracker as described above, including
Following steps：
After okara powder is sieved with chive is broken mixes and crush, form mixed powder；
Wheat flour, mixed powder, sodium bicarbonate and flavoring agent are mixed, mixture is formed；
Active dry yeast is added in the mixed liquor of milk and water, and makes activated yeast and form yeast soln；
At dough, biscuit is made in dough after provocation for kneading after mixture, yeast soln and edible vegetable oil are mixed
And be baked, bean dregs soda cracker is made.
Preferably, active dry yeast is added in the mixed liquor of milk and water, and makes activated yeast and to form yeast molten
The step of liquid, specifically includes：
Milk and water are first mixed to form mixed liquor, then active dry yeast is added in the mixed liquor, in 29~
8~12min is kept the temperature at a temperature of 31 DEG C, and yeast soln is formed after making activated yeast；Wherein, in the mixed liquor water and milk matter
Amount is than being (10~15):1.
Preferably, at dough, dough is made after provocation for kneading after mixture, yeast soln and edible vegetable oil being mixed
The step of at biscuit and being baked, bean dregs soda cracker be made, including：
First yeast soln is added in mixture, is mixed to form the first mixture, is then added into the first mixture
Edible vegetable oil is mixed to form the second mixture；
By the kneading of the second mixture at dough and provocation, tabletting and slice are carried out after provocation, biscuit is made；
Biscuit is positioned on baking tray and carries out baking postcooling, bean dregs soda cracker is made.
Preferably, the second mixture is kneaded into dough and provocation, tabletting and slice is carried out after provocation, the step of biscuit is made
In rapid：
The temperature of the provocation is 25~30 DEG C, and the time of provocation is 20~30min.
Preferably, in the step of biscuit being positioned on baking tray and carries out baking postcooling, bean dregs soda cracker is made：
It is painted with edible oil on the baking tray or has tinfoil.
Preferably, in the step of biscuit being positioned on baking tray and carries out baking postcooling, bean dregs soda cracker is made：
The roasted excessive internal heat temperature be 173~177 DEG C, it is lower fire temperature be 178~182 DEG C, cooking time be 9~
12min。
In technical solution provided by the invention, bean dregs are added in soda cracker, not only increase the utilization rate of bean dregs, also
The content for improving lysine and dietary fiber in prepared bean dregs soda cracker, to improve the nutriture value of soda cracker
Value.
Description of the drawings
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
The structure shown according to these attached drawings obtains other attached drawings.
Fig. 1 is the flow diagram of an embodiment of the preparation method of bean dregs soda cracker provided by the invention；
Fig. 2 is the flow diagram of another embodiment of the preparation method of bean dregs soda cracker provided by the invention.
The embodiments will be further described with reference to the accompanying drawings for the realization, the function and the advantages of the object of the present invention.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of bean dregs soda cracker proposed by the present invention, includes the component of following mass fraction：85~95 parts of wheat flour, beans
5~15 parts of ground-slag, 4~6 parts of milk, chive be 2~4 parts broken, 1~2 part of flavoring agent, 2~4 parts of active dry yeast, edible vegetable oil
37~43 parts and 0.7~1.2 part of sodium bicarbonate.Certainly, the present invention is not limited only to this, in other embodiments of the invention, also
It can selectively be added such as sesame, nut particle, be prepared into not according to the taste preference of soda cracker eater
With the bean dregs soda cracker of taste.
In technical solution provided by the invention, the bean dregs rich in lysine and dietary fiber are added in soda cracker, no
The utilization rate for improving only bean dregs also improves the content of lysine and dietary fiber in prepared bean dregs soda cracker, from
And improve the nutritive value of soda cracker.It should be noted that general in bean dregs all contain a large amount of moisture, and mostly it is in block
Shape or pie, and when as the raw material for preparing the bean dregs soda cracker, the bean dregs powder after drying should be selected, in order to
The mixing of material and the preparation of dough, wherein the bean dregs powder can be the okara powder directly bought, and can also be fresh beans
Slag crushes the okara powder of acquisition after drying and processing.
Due to containing abundant dietary fiber in bean dregs, cause its processing performance bad, and additive amount can excessively influence
The eating mouth feel of soda cracker so that therefore coarse mouthfeel when adding bean dregs into soda cracker, should not influence to revive
Under the premise of beating biscuit eating mouth feel, the additive amount of bean dregs is improved as possible, and prepared bean dregs are improved with utmostly Shangdi and are revived
Beat the content of dietary fiber in biscuit.Embodiment as one preferred, the bean dregs soda cracker include following mass fraction
Component：85 parts of wheat flour, 15 parts of okara powder, 5 parts of milk, chive are 3 parts broken, 1.4 parts of flavoring agent, 3 parts of active dry yeast, eat
0.9 part of 40 parts of vegetable oil and sodium bicarbonate.The addition of the bean dregs, the effect on raw material composition are to substitute the wheat flour of part
As main surface material, additive amount is at most up to main surface material gross mass 15% (if that is, the gross mass of wheat flour and okara powder is
100 parts, the quality of wherein okara powder is up to 15 parts), if the additive amount of the okara powder is excessive, it is easy to cause the bean dregs Soviet Union
It is not easily molded to break biscuit dough in preparation process, and the coarse mouthfeel of product.
Wheat flour is to remove the powder worn into after wheat bran by wheat, by wherein protein content number, can be divided into
Strong flour, Plain flour, Self- raising flour and without gluten flour, wherein the color of high-strength flour is deep, more active and light
Sliding, hand, which is grabbed, is not easy into bulk, is adapted to make bread and part crisp skin class shortening dessert；Milky white, Jie is presented in the color of medium strength flour
Between high and low powder, constitution belongs to half loosely, and general dim sum can be used, such as steamed stuffed bun, steamed bun, noodles；The face of weak strength flour
Color ratio is whiter, and hand is grabbed easy to be agglomerating, and protein content is low, and seitan is also less, therefore muscle is also weak, is adapted to make a cake, pine
Cake, biscuit and the Western-style pastry for flogging skin etc. and needing fluffy crispy texture.In embodiments of the present invention, the wheat flour be medium strength flour or
At least one of weak strength flour can select any one in medium strength flour or weak strength flour, can also be weak strength flour and medium strength flour
The mixture of the two, can be as the raw material for preparing the bean dregs soda cracker.
A large amount of sugars and butter are usually contained in existing soda cracker, are easy to cause the sugar and cholesterol of eater's intake
Content is excessive, and is easy to cause the diseases such as hypertension, obesity, and in an embodiment provided by the invention, the flavoring agent is food
Salt, the edible vegetable oil are rapeseed oil or peanut oil.Wherein, it is that flavoring agent substitutes the high flavoring agent of sugar content to select salt,
It selects edible rapeseed oil or peanut oil to substitute simultaneously and makes the higher butter of the common cholesterol level of soda cracker so that is made
Oil, sugared content in standby soda cracker is less, reduces intake of the eater to sugar and butter, more healthy, reduces
Cause the hidden danger of the diseases such as hypertension, obesity, while butter is substituted using rapeseed oil or peanut oil, but also the mouth of soda cracker
Feel and taste is better.
Active dry yeast is that the dry of strong fermentability is still kept after squeezing drying and dehydrating by the yeast cake of specific culture
Yeast product, in one embodiment of this invention preferably be suitable for high activity dried yeast (also known as i.e. hair active dry yeast,
Instantactivedryyeast), compared with active dry yeast, moisture content 4%~6% has that particle is small, fermenting speed is fast
The advantages of.
The present invention also proposes that a kind of preparation method of bean dregs soda cracker, Fig. 1 are bean dregs soda cracker provided by the invention
Preparation method an embodiment.Referring to Fig. 1, in the present embodiment, the preparation method of the bean dregs soda cracker include with
Lower step：
Step S10, after okara powder being sieved with chive is broken mixes and crush, form mixed powder；
After taking okara powder to cross 80~100 mesh sieve, obtain the uniform okara powder of particle diameter distribution, then with chive it is broken mix it is equal
It is even, then okara powder and the broken compound powder of chive are broken to without apparent chive clast, pale green powder is formed, is being embodied
When, high speed disintegrator progress can be used in crushing operation, and mixed material is put into and crushes 10s or so in high speed disintegrator
(when the amount of material to be comminuted is more, grinding time can also be appropriately extended).In this way, after okara powder is sieved with chive it is broken together into
Row high speed crushes, and the dispersion that not only chive can be made broken evenly, so that chive flavor is evenly, while can also make bean dregs
The granularity of powder is thinner so that the mouthfeel of prepared bean dregs soda cracker is more preferably.
Step S20, wheat flour, mixed powder, sodium bicarbonate and flavoring agent are mixed, forms mixture；
After the okara powder and the broken co-grinding of chive are first formed the mixed powder, then by the mixed powder with it is small
Flour, sodium bicarbonate and flavoring agent stir and evenly mix, and form mixture, and in the specific implementation, the stirring operation can be to stir manually
It mixes, or mechanical agitation, preferably mechanical agitation, stir speed (S.S.) and mixing time do not limit, and need to only material be made to fill
Divide and is uniformly mixed.
Step S30, active dry yeast is added in the mixed liquor of milk and water, and makes activated yeast and to form yeast molten
Liquid；
The active dry yeast needs first to carry out activation process when in use, and then for subsequently inducing dough leavening,
In the present embodiment, the activating treatment method of the active dry yeast is：Milk and water are first mixed to form mixed liquor, then will be lived
Property dry ferment be added in the mixed liquor, at a temperature of 29~31 DEG C keep the temperature 8~12min, preferably protected at a temperature of 30 DEG C
Warm 10min forms yeast soln after making activated yeast；Wherein, the mass ratio of water and milk is (10~15) in the mixed liquor:
1, preferably 10:1.It should be noted that step S30 is carried out before step S10 or step S20 is carried out later, only
It needs before the step S40, is respectively completed the preparation of the mixture and the yeast soln.
Step S40, kneading is at dough after mixing mixture, yeast soln and edible vegetable oil, and dough is after provocation
Biscuit is made and is baked, bean dregs soda cracker is made.
The mixture got ready, yeast soln and edible vegetable oil are mixed, then according to preparing the normal of soda cracker
Rule technique kneaded dough, provocation, excision forming, the flows such as bakes, you can completes the preparation of the bean dregs soda cracker, technique letter
It is single and easy to operation.
In another embodiment provided by the invention, referring to Fig. 2, step S40 is in the specific implementation, it can be by following
Mode carries out：
Step S41, first yeast soln is added in mixture, is mixed to form the first mixture, then to the first mixing
Edible vegetable oil is added in material, is mixed to form the second mixture；
The yeast soln is mixed with the mixture first, is finally mixed, is compared with the edible vegetable oil again
In the method that the edible vegetable oil is first added, after the mixture is easier to be sufficiently mixed with the yeast soln and be conducive to
Continuous dough leavening is smoothed out.
Step S42, the second mixture is kneaded into dough and provocation, tabletting and slice is carried out after provocation, biscuit is made；
It should be noted that second mixture during kneading is at dough, needs to regard temperature, environment and material
Amount number situations such as add suitable moisture, dry material is smoothly kneaded and forms smooth dough, in the present embodiment,
The additive amount of water is preferably 40~45 mass parts (the weighing benchmark of wherein water is identical as the weighing benchmark of other all raw materials), and
It is divided into multiple addition during being kneaded into dough.
Further, the second mixture is kneaded and is at the specific implementation method of progress provocation after dough：By described second
After mixture kneading is at dough, 20~30min is placed at a temperature of 25~30 DEG C to carry out provocation, preferably at a temperature of 28 DEG C
20~30min is placed, until 1.5 times to initial volume of the volume expansion of the dough, that is, complete the provocation.
Tabletting and slice, the method that biscuit is made are carried out to the dough to carry out by the method for this field routine,
Such as by the dough after provocation rolled out with rolling pin or with tablet press machine suppress it is flaky, then with knife or wafer cutting die
Be sliced and be made biscuit, the wherein shape of biscuit should be not specifically limited depending on actual demand, can be it is round,
The arbitrary shapes such as rectangular, heart-shaped.In the present embodiment, it is illustrated so that the shape of the biscuit is square as an example, step S50
Under type such as can be used to carry out：After the dough completes provocation, using noodle press according to sequence thin after first thickness, by the dough
It is pressed into thickness uniformly and thickness is the thin slice of 2mm, the thin slice suppressed is then divided into uniform small square, is then existed
Uniform acanthopore in square sheets, that is, be made the biscuit, when necessary, can also two pieces or polylith square be superimposed upon one
It rises, forms the biscuit with layer structure.
Step S43, biscuit is positioned on baking tray and carries out baking postcooling, bean dregs soda cracker is made.
After the preparation for completing the biscuit, the biscuit is put into oven for baking curing, you can bean dregs soda cake is made
It is dry, cooling is taken out after baking, you can it is edible, or be packaged using modes such as vacuum packagings, bean dregs soda is made
Cracker product, convenient for storage and transport.In the present embodiment, preferably the biscuit is placed on and is painted with edible oil or has
(when baking tray external coating edible oil, rapeseed oil, peanut oil or other common edible oils are selected on the baking tray of tinfoil), then
It is put into oven and is baked, to avoid the biscuit is adhered in baking process on the baking tray and is not easy to take, even
Lead to the appearance for damaging the bean dregs soda cracker.
Further, in the cooking process of the biscuit, wait for that the biscuit is baked to surface in yellow and with certain
Hardness, you can take out, it is preferable that in the present embodiment, the roasted excessive internal heat temperature be 173~177 DEG C, it is lower fire temperature be
178~182 DEG C, cooking time is 9~12min.
Technical scheme of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
(1) raw material weighs：Weak strength flour 90g, okara powder 10g, milk 4g, the broken 4g of chive, salt 1.2g, high activity dried yeast
3.5g, rapeseed oil 37g, sodium bicarbonate 0.7 and water 80g, it is spare；
(2) after okara powder being sieved with 100 mesh sieve with chive is broken is uniformly mixed, the mixture of formation is crushed with high speed disintegrator
10s obtains absinthe-green mixed powder；Then weak strength flour, mixed powder, sodium bicarbonate and salt are uniformly mixed, are formed
Mixture, it is spare；
(3) by water and milk according to 10:1 mass ratio (water 40g, milk 4g) is mixed to form mixed liquor, then that height is living
Property dry ferment is added in mixed liquor, and 10min is kept the temperature at a temperature of 30 DEG C, makes activated yeast and forms yeast soln, spare；
(4) yeast soln got ready is added into mixture, adds rapeseed oil, and mixing again after mixing, so
Afterwards plus water (40g water is added several times) is kneaded into smooth dough, provocation 24min at a temperature of 28 DEG C；
(5) thin slice after the good dough of provocation being pressed into 2mm with noodle press is then split into uniform small square,
And the uniform acanthopore in small square sheets, biscuit is made；
(6) biscuit is placed on and is painted on edible oil or baking tray with tinfoil, it is 175 to be put into excessive internal heat temperature
DEG C, lower fiery temperature be 180 DEG C oven in after baking 10min, take out cooling, bean dregs soda cracker be made.
Embodiment 2
(1) raw material weighs：Weak strength flour 85g, okara powder 15g, milk 5g, the broken 3g of chive, salt 1.4g, high activity dried yeast
3g, peanut oil 40g, sodium bicarbonate 0.9g and water 100g, it is spare；
(2) after okara powder being sieved with 100 mesh sieve with chive is broken is uniformly mixed, the mixture of formation is crushed with high speed disintegrator
10s obtains absinthe-green mixed powder；Then weak strength flour, mixed powder, sodium bicarbonate and salt are uniformly mixed, are formed
Mixture, it is spare；
(3) by water and milk according to 12:1 mass ratio (water 60g, milk 5g) is mixed to form mixed liquor, then that height is living
Property dry ferment is added in mixed liquor, and 10min is kept the temperature at a temperature of 30 DEG C, makes activated yeast and forms yeast soln, spare；
(4) yeast soln got ready is added into mixture, adds peanut oil, and mixing again after mixing, so
Afterwards plus water (40g water is added several times) is kneaded into smooth dough, provocation 25min at a temperature of 28 DEG C；
(5) thin slice after the good dough of provocation being pressed into 2mm with noodle press is then split into uniform small square,
And the uniform acanthopore in small square sheets, biscuit is made；
(6) biscuit is placed on and is painted on edible oil or baking tray with tinfoil, it is 175 to be put into excessive internal heat temperature
DEG C, lower fiery temperature be 180 DEG C oven in after baking 12min, take out cooling, bean dregs soda cracker be made.
Embodiment 3
(1) raw material weighs：Weak strength flour 88g, okara powder 12g, milk 6g, the broken 4g of chive, salt 1.8g, high activity dried yeast
4g, peanut oil 43g, sodium bicarbonate 1.2g and water 135g, it is spare；
(2) by okara powder cross after 80~100 mesh sieve with chive is broken is uniformly mixed, the mixture high speed disintegrator powder of formation
Broken 10s obtains absinthe-green mixed powder；Then weak strength flour, mixed powder, sodium bicarbonate and salt are uniformly mixed, shape
It is spare at mixture；
(3) by water and milk according to 15:1 mass ratio (water 90g, milk 6g) is mixed to form mixed liquor, then that height is living
Property dry ferment is added in mixed liquor, and 10min is kept the temperature at a temperature of 30 DEG C, makes activated yeast and forms yeast soln, spare；
(4) yeast soln got ready is added into mixture, adds peanut oil, and mixing again after mixing, so
Afterwards plus water (45g water is added several times) is kneaded into smooth dough, provocation 28min at a temperature of 28 DEG C；
(5) thin slice after the good dough of provocation being pressed into 2mm with noodle press is then split into uniform small square,
And the uniform acanthopore in small square sheets, biscuit is made；
(6) biscuit is placed on and is painted on edible oil or baking tray with tinfoil, it is 175 to be put into excessive internal heat temperature
DEG C, lower fiery temperature be 180 DEG C oven in after baking 10min, take out cooling, bean dregs soda cracker be made.
Embodiment 4
(1) raw material weighs：Medium strength flour 92g, okara powder 8g, milk 4.5g, the broken 2g of chive, salt 2g, high activity dried yeast
2g, rapeseed oil 38g, sodium bicarbonate 1g and water 87g, it is spare；
(2) by okara powder cross after 80~100 mesh sieve with chive is broken is uniformly mixed, the mixture high speed disintegrator powder of formation
Broken 10s obtains absinthe-green mixed powder；Then weak strength flour, mixed powder, sodium bicarbonate and salt are uniformly mixed, shape
It is spare at mixture；
(3) by water and milk according to 10:1 mass ratio (water 45g, milk 4.5g) is mixed to form mixed liquor, then will be high
Active dry yeast is added in mixed liquor, is kept the temperature 12min at a temperature of 29 DEG C, is made activated yeast and form yeast soln, spare；
(4) yeast soln got ready is added into mixture, adds rapeseed oil, and mixing again after mixing, so
Afterwards plus water (42g is added several times) is kneaded into smooth dough, provocation 30min at a temperature of 25 DEG C；
(5) thin slice after the good dough of provocation being pressed into 2mm with noodle press is then split into uniform small square,
And the uniform acanthopore in small square sheets, biscuit is made；
(6) biscuit is placed on and is painted on edible oil or baking tray with tinfoil, it is 177 to be put into excessive internal heat temperature
DEG C, lower fiery temperature be 182 DEG C oven in after baking 9min, take out cooling, bean dregs soda cracker be made.
Embodiment 5
(1) raw material weighs：Medium strength flour 95g, okara powder 5g, milk 5.5g, the broken 3.5g of chive, salt 1g, the dry ferment of high activity
Female 2.5g, rapeseed oil 42g, sodium bicarbonate 0.8g and water 122g, it is spare；
(2) by okara powder cross after 80~100 mesh sieve with chive is broken is uniformly mixed, the mixture high speed disintegrator powder of formation
Broken 10s obtains absinthe-green mixed powder；Then weak strength flour, mixed powder, sodium bicarbonate and salt are uniformly mixed, shape
It is spare at mixture；
(3) by water and milk according to 14:1 mass ratio (water 77g, milk 5.5g) is mixed to form mixed liquor, then will be high
Active dry yeast is added in mixed liquor, is kept the temperature 8min at a temperature of 31 DEG C, is made activated yeast and form yeast soln, spare；
(4) yeast soln got ready is added into mixture, adds rapeseed oil, and mixing again after mixing, so
Afterwards plus water (45g water is added several times) is kneaded into smooth dough, provocation 20min at a temperature of 30 DEG C；
(5) thin slice after the good dough of provocation being pressed into 2mm with noodle press is then split into uniform small square,
And the uniform acanthopore in small square sheets, biscuit is made；
(6) biscuit is placed on and is painted on edible oil or baking tray with tinfoil, it is 173 to be put into excessive internal heat temperature
DEG C, lower fiery temperature be 178 DEG C oven in after baking 12min, take out cooling, bean dregs soda cracker be made.
Comparative example 1
Raw material and preparation method are same as Example 2, the difference is that, weak strength flour 85g, okara powder 15g are substituted for
Weak strength flour 84g, okara powder 16g.
Comparative example 2
Raw material and preparation method are same as Example 2, the difference is that, weak strength flour 85g, okara powder 15g are substituted for
Weak strength flour 80g, okara powder 20g.
With commercially available peaceful soda cracker (chive flavor) as a comparison case 3, testing example 1 to 5 and comparative example 1 to 3 are made
Dietary fiber content in standby soda cracker, test method is with reference to GB5009.88-2014《The measurement of dietary fiber in food》Into
Row, test result is as follows shown in table 1.
The dietary fiber content measurement result of 1 embodiment of table and comparative example middle soda biscuit
By the analysis result in table 1 it is found that compared with commercially available soda cracker, the embodiment of the present invention 1 to embodiment 5 and
The dietary fiber content of bean dregs soda cracker prepared by comparative example 1 and comparative example 2 is significantly higher, illustrates through the embodiment of the present invention
Bean dregs soda cracker prepared by the formula and method of offer, improves the content of dietary fiber in soda cracker, improves soda
The nutritive value of biscuit and the more conducively health of eater, avoid the hidden danger for causing the diseases such as hypertension, obesity.
To the carry out Physical Property Analysis of bean dregs soda cake obtained in embodiment and comparative example, analysis parameter includes soda cracker
Hardness, brittleness and shortcake, measured by texture analyser, test method can refer to《Inulin to dough rheology characteristic and
The influence of sugar-free shortbread type biscuit baking quality》(food industry, 2016,37 (7):11-15)；And《Wheat germ shortbread type biscuit is ground
System》(grain and grease, 2016,29 (11):Test method disclosed in 21-23), specific assay method are as follows：Using texture
Instrument TPA patterns, select P100 probes to measure the texture characteristic of biscuit, and test parameters is speed 1.0mm/s before surveying, test speed
1.5mm/s, speed 1.0mm/s after survey, compression degree 30%, pop one's head in depression distance 10mm, trigger force 0.05N, data acquisition frequency
Rate 500Hz.Physical Property Analysis measurement result is as shown in table 2 below.
The Physical Property Analysis measurement result of 2 embodiment of table and comparative example middle soda biscuit
| Hardness/N | Brittleness/N | Shortcake | |
| Embodiment 1 | 10610 | 3962 | 0.58 |
| Embodiment 2 | 7014 | 1295 | 0.50 |
| Embodiment 3 | 9398 | 2285 | 0.57 |
| Embodiment 4 | 12618 | 6530 | 0.65 |
| Embodiment 5 | 17910 | 9865 | 0.68 |
| Comparative example 1 | 6028 | 1190 | 0.50 |
| Comparative example 2 | 5074 | 859 | 0.35 |
By the measurement result in table 2 it is found that for comparative example 1 and 2 of the additive amount of bean dregs higher than 15%, bean dregs
Additive amount control hardness, brittleness and the shortcake of bean dregs soda cracker obtained by 5~15% embodiment 1 to 5 more preferably,
Eating mouth feel is more excellent, moreover, comparative example 1 and 2 is in the preparation process of bean dregs soda cracker, dough is not easily molded, prepares
The soda cracker eating mouth feel that goes out is coarse, has fine particle sense.
In summary as a result, when adding okara powder replacement part wheat flour into soda cracker as main surface material, addition
Amount preferably the 5~15% of the main surface material gross mass in order to control, can not only significantly improve lysine and diet in soda cracker
The content of fiber, and the preparation process and eating mouth feel of biscuit are not influenced.
The foregoing is merely the preferred embodiment of the present invention, are not intended to limit the scope of the invention, every at this
Under the inventive concept of invention, using equivalent structure transformation made by description of the invention and accompanying drawing content, or directly/use indirectly
In the scope of patent protection that other related technical areas are included in the present invention.
Claims (10)
1. a kind of bean dregs soda cracker, which is characterized in that include the component of following mass fraction：
85~95 parts of wheat flour, 5~15 parts of okara powder, 4~6 parts of milk, chive be 2~4 parts broken, 1~2 part of flavoring agent, activity are dry
0.7~1.2 part of 2~4 parts of yeast, 37~43 parts of edible vegetable oil and sodium bicarbonate.
2. bean dregs soda cracker as described in claim 1, which is characterized in that include the component of following mass fraction：
85 parts of wheat flour, 15 parts of okara powder, 5 parts of milk, chive are 3 parts broken, 1.4 parts of flavoring agent, 3 parts of active dry yeast, eat and plant
Object oil 40 parts and 0.9 part of sodium bicarbonate.
3. bean dregs soda cracker as claimed in claim 1 or 2, which is characterized in that the wheat flour is medium strength flour or weak strength flour
At least one of.
4. bean dregs soda cracker as claimed in claim 1 or 2, which is characterized in that the flavoring agent is salt, the edible plant
Object oil is rapeseed oil or peanut oil.
5. a kind of preparation method of bean dregs soda cracker as described in Claims 1-4 any one, which is characterized in that including
Following steps：
After okara powder is sieved with chive is broken mixes and crush, form mixed powder；
Wheat flour, mixed powder, sodium bicarbonate and flavoring agent are mixed, mixture is formed；
Active dry yeast is added in the mixed liquor of milk and water, and makes activated yeast and form yeast soln；
At dough, biscuit is made after provocation and goes forward side by side for dough for kneading after mixture, yeast soln and edible vegetable oil are mixed
Row baking, is made bean dregs soda cracker.
6. the preparation method of bean dregs soda cracker as claimed in claim 5, which is characterized in that active dry yeast is added to ox
In the mixed liquor of milk and water, and the step of making activated yeast and forming yeast soln, it specifically includes：
Milk and water are first mixed to form mixed liquor, then active dry yeast is added in the mixed liquor, in 29~31 DEG C
At a temperature of keep the temperature 8~12min, form yeast soln after making activated yeast；Wherein, in the mixed liquor water and milk mass ratio
For (10~15):1.
7. the preparation method of bean dregs soda cracker as claimed in claim 5, which is characterized in that by mixture, yeast soln and
At dough, dough is made biscuit and is baked after provocation for kneading after edible vegetable oil mixing, and bean dregs soda cracker is made
The step of, including：
First yeast soln is added in mixture, is mixed to form the first mixture, is then added into the first mixture edible
Vegetable oil is mixed to form the second mixture；
By the kneading of the second mixture at dough and provocation, tabletting and slice are carried out after provocation, biscuit is made；
Biscuit is positioned on baking tray and carries out baking postcooling, bean dregs soda cracker is made.
8. the preparation method of bean dregs soda cracker as claimed in claim 7, which is characterized in that kneading the second mixture at face
In group and provocation carry out tabletting and slice, biscuit are made after provocation the step of：
The temperature of the provocation is 25~30 DEG C, and the time of provocation is 20~30min.
9. the preparation method of bean dregs soda cracker as claimed in claim 7, which is characterized in that it is enterprising that biscuit is positioned over baking tray
In the step of row baking postcooling, obtained bean dregs soda cracker：
It is painted with edible oil on the baking tray or has tinfoil.
10. the preparation method of bean dregs soda cracker as claimed in claim 7, which is characterized in that biscuit to be positioned on baking tray
In the step of carrying out baking postcooling, bean dregs soda cracker be made：
The roasted excessive internal heat temperature is 173~177 DEG C, and lower fire temperature is 178~182 DEG C, and cooking time is 9~12min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090187A (en) * | 2018-11-14 | 2018-12-28 | 武汉轻工大学 | A kind of coarse cereals soda cracker and preparation method thereof |
| CN109197954A (en) * | 2018-11-14 | 2019-01-15 | 武汉轻工大学 | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof |
| CN110393201A (en) * | 2019-07-22 | 2019-11-01 | 安徽顶康食品有限公司 | A kind of processing technology of blackberry, blueberry taste breakfast biscuits |
| CN114027343A (en) * | 2021-12-02 | 2022-02-11 | 高州市喜巢食品有限公司 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN105557950A (en) * | 2016-01-21 | 2016-05-11 | 凤阳瑞诚食品科技有限公司 | Bean dreg biscuit for controlling blood glucose and preparation method thereof |
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2018
- 2018-08-22 CN CN201810964159.3A patent/CN108782674A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN105557950A (en) * | 2016-01-21 | 2016-05-11 | 凤阳瑞诚食品科技有限公司 | Bean dreg biscuit for controlling blood glucose and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090187A (en) * | 2018-11-14 | 2018-12-28 | 武汉轻工大学 | A kind of coarse cereals soda cracker and preparation method thereof |
| CN109197954A (en) * | 2018-11-14 | 2019-01-15 | 武汉轻工大学 | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof |
| CN110393201A (en) * | 2019-07-22 | 2019-11-01 | 安徽顶康食品有限公司 | A kind of processing technology of blackberry, blueberry taste breakfast biscuits |
| CN114027343A (en) * | 2021-12-02 | 2022-02-11 | 高州市喜巢食品有限公司 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
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