CN108835174A - A kind of mung bean wafer and its processing technology - Google Patents
A kind of mung bean wafer and its processing technology Download PDFInfo
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- CN108835174A CN108835174A CN201810989704.4A CN201810989704A CN108835174A CN 108835174 A CN108835174 A CN 108835174A CN 201810989704 A CN201810989704 A CN 201810989704A CN 108835174 A CN108835174 A CN 108835174A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
-
- 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 invention proposes a kind of mung bean wafer and its processing technology, raw material includes following components by weight：50-80 parts of Self- raising flour, 100-130 parts of mung bean flour, 10-16 parts of cornstarch, 2-3 parts of salt, 30-40 parts of Semen sesami nigrum, 60-80 parts of white granulated sugar, 30-40 parts of butter, 180-210 parts of egg white, raw material further includes following components by weight：Fast hair powder 1-2 parts, 2-3 parts of vanilla powder, 1-2 parts of saleratus power, a kind of processing technology of mung bean wafer includes the following steps：Various raw materials are weighed by the weight ratio of raw material, and are placed spare.The mung bean wafer and its processing technology, it is full of nutrition using mung bean flour, Self- raising flour, white granulated sugar and Semen sesami nigrum as primary raw material, appetite can be enhanced, and kidney can be protected with liver protection, it can be with reducing blood lipid, to improve the health care and antiallergy effect of mung bean wafer, and the mung bean wafer, raw material is easy to get, uniformly mixed raw material is mainly carried out baking to be made, processing method is simple, and market prospects are good.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of mung bean wafer and its processing technology.
Background technique
Biscuit is not put yeast with flour and water or milk and is baked can be used as storage when travelling, navigation, mountain-climbing
Food, the wartime for army people spare food be also it is very convenient applicable, the crispbread of numerous species includes
Wheat flour, fragrance and cereal, and yeast or sour flour dough are commonly used to ferment, or even can also be added milk or sesame, it is green
The pharmacological action of beans be reducing blood lipid, norcholesterol, antiallergy, antibacterial, it is antitumor, whet the appetite, liver protection protect kidney, the prior art
Crispbread mainly has rye flour to be made, and preparation is inconvenient, and does not have health care and antianaphylactic function.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of mung bean wafer and its processing work
Skill, it is full of nutrition using mung bean flour, Self- raising flour, white granulated sugar and Semen sesami nigrum as primary raw material, it can be enhanced appetite, and can be with
Kidney is protected in liver protection, can with reducing blood lipid, to improve the health care and antiallergy effect of mung bean wafer, and the mung bean wafer,
Raw material is easy to get, and uniformly mixed raw material is mainly carried out baking and is made, processing method is simple, and market prospects are good, can effectively solve
Certainly the problems in background technique.
To achieve the above object, the present invention proposes：A kind of mung bean wafer, raw material include following components by weight：
50-80 parts of Self- raising flour, 100-130 parts of mung bean flour, 10-16 parts of cornstarch, 2-3 parts of salt, 30-40 parts of Semen sesami nigrum, white sand
It is 60-80 parts sugared, 30-40 parts of butter, 180-210 parts of egg white.
As a preferred technical solution of the present invention：Its raw material further includes following components by weight：Fast hair powder 1-2
Part, 2-3 parts of vanilla powder, 1-2 parts of saleratus power.
The present invention also provides a kind of processing technologys of mung bean wafer, include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, uses Manual egg beater
It is stirred, mixing time is 4-5 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, then reuse egg-whisk into
Row stirring, mixing time are 3-4 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and will be low after screening
Gluten flour, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and by step 5
Self- raising flour, mung bean flour and cornstarch after middle screening sequentially add inside blender, then open blender and work,
Mixing time is 15-20 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, is obtained after the completion of stirring
Batter；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, then
Secondary opening blender stirs 3-5 minutes, then takes out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, are then used
Soupspoon digs half spoon of batter, is poured on oilpaper and uniformly spreads out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and
Rapidly pressing pancake it is primary, then by pancake place room temperature is sufficient.
As a preferred technical solution of the present invention：In step 9, when preheating, adjusting oven temperature is 160 degree, in advance
The hot time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is 10-13 minutes.
Compared with prior art, the beneficial effects of the invention are as follows：The mung bean wafer, with mung bean flour, Self- raising flour, white sand
Sugar and Semen sesami nigrum are primary raw material, full of nutrition, can be enhanced appetite, and can protect kidney with liver protection, can with reducing blood lipid, thus
The health care and antiallergy effect of mung bean wafer are improved, and the mung bean wafer, raw material are easy to get, mainly by uniformly mixed original
Material carries out baking and is made, and processing method is simple, and market prospects are good.
Detailed description of the invention
Fig. 1 is the production flow diagram of a kind of mung bean wafer of the present invention and its processing technology.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：A kind of mung bean wafer, raw material include following components by weight：50 parts of Self- raising flour, mung bean
100 parts of powder, 10 parts of cornstarch, 2 parts of salt, 30 parts of Semen sesami nigrum, 60 parts of white granulated sugar, 30 parts of butter, 180 parts of egg white.
Its raw material further includes following components by weight：1 part of fast hair powder, 2 parts of vanilla powder, 1 part of saleratus power.
The present invention also provides a kind of processing technologys of mung bean wafer, include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, uses Manual egg beater
It is stirred, mixing time is 4 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, then reuse egg-whisk into
Row stirring, mixing time are 3 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and will be low after screening
Gluten flour, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and by step 5
Self- raising flour, mung bean flour and cornstarch after middle screening sequentially add inside blender, then open blender and work,
Mixing time is 15 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, and face is obtained after the completion of stirring
Paste；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, then
Secondary opening blender stirs 3 minutes, then takes out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, are then used
Soupspoon digs half spoon of batter, is poured on oilpaper and uniformly spreads out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted, when preheating, is adjusted
Saving oven temperature is 160 degree, and preheating time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is 10 points
Clock；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and
Rapidly pressing pancake it is primary, then by pancake place room temperature is sufficient.
Embodiment two：
A kind of mung bean wafer, raw material include following components by weight：It is 60 parts of Self- raising flour, 110 parts of mung bean flour, beautiful
12 parts of rice starch, 2 parts of salt, 33 parts of Semen sesami nigrum, 66 parts of white granulated sugar, 33 parts of butter, 190 parts of egg white.
Its raw material further includes following components by weight：1 part of fast hair powder, 2 parts of vanilla powder, 1 part of saleratus power.
The present invention also provides a kind of processing technologys of mung bean wafer, include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, uses Manual egg beater
It is stirred, mixing time is 4 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, then reuse egg-whisk into
Row stirring, mixing time are 3 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and will be low after screening
Gluten flour, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and by step 5
Self- raising flour, mung bean flour and cornstarch after middle screening sequentially add inside blender, then open blender and work,
Mixing time is 16 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, and face is obtained after the completion of stirring
Paste；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, then
Secondary opening blender stirs 4 minutes, then takes out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, are then used
Soupspoon digs half spoon of batter, is poured on oilpaper and uniformly spreads out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted, when preheating, is adjusted
Saving oven temperature is 160 degree, and preheating time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is 11 points
Clock；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and
Rapidly pressing pancake it is primary, then by pancake place room temperature is sufficient.
Embodiment three：
A kind of mung bean wafer, raw material include following components by weight：It is 70 parts of Self- raising flour, 120 parts of mung bean flour, beautiful
14 parts of rice starch, 3 parts of salt, 36 parts of Semen sesami nigrum, 73 parts of white granulated sugar, 36 parts of butter, 200 parts of egg white.
Its raw material further includes following components by weight：2 parts of fast hair powder, 3 parts of vanilla powder, 2 parts of saleratus power.
The present invention also provides a kind of processing technologys of mung bean wafer, include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, uses Manual egg beater
It is stirred, mixing time is 5 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, then reuse egg-whisk into
Row stirring, mixing time are 4 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and will be low after screening
Gluten flour, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and by step 5
Self- raising flour, mung bean flour and cornstarch after middle screening sequentially add inside blender, then open blender and work,
Mixing time is 18 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, and face is obtained after the completion of stirring
Paste；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, then
Secondary opening blender stirs 4 minutes, then takes out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, are then used
Soupspoon digs half spoon of batter, is poured on oilpaper and uniformly spreads out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted, when preheating, is adjusted
Saving oven temperature is 160 degree, and preheating time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is 12 points
Clock；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and
Rapidly pressing pancake it is primary, then by pancake place room temperature is sufficient.
Example IV：
A kind of mung bean wafer, raw material include following components by weight：It is 80 parts of Self- raising flour, 130 parts of mung bean flour, beautiful
16 parts of rice starch, 3 parts of salt, 40 parts of Semen sesami nigrum, 80 parts of white granulated sugar, 40 parts of butter, 210 parts of egg white.
Its raw material further includes following components by weight：2 parts of fast hair powder, 3 parts of vanilla powder, 2 parts of saleratus power.
The present invention also provides a kind of processing technologys of mung bean wafer, include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, uses Manual egg beater
It is stirred, mixing time is 5 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, then reuse egg-whisk into
Row stirring, mixing time are 4 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and will be low after screening
Gluten flour, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and by step 5
Self- raising flour, mung bean flour and cornstarch after middle screening sequentially add inside blender, then open blender and work,
Mixing time is 20 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, and face is obtained after the completion of stirring
Paste；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, then
Secondary opening blender stirs 5 minutes, then takes out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, are then used
Soupspoon digs half spoon of batter, is poured on oilpaper and uniformly spreads out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted, when preheating, is adjusted
Saving oven temperature is 160 degree, and preheating time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is 13 points
Clock；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and
Rapidly pressing pancake it is primary, then by pancake place room temperature is sufficient.
Benefit of the present invention：The mung bean wafer, using mung bean flour, Self- raising flour, white granulated sugar and Semen sesami nigrum as primary raw material, battalion
Support abundant, appetite can be enhanced, and kidney can be protected with liver protection, can with reducing blood lipid, thus improve mung bean wafer health care and
Antiallergy effect, and the mung bean wafer, raw material are easy to get, and uniformly mixed raw material is mainly carried out baking and is made, processing side
Method is simple, and market prospects are good
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of mung bean wafer, it is characterised in that：Its raw material includes following components by weight：It is 50-80 parts of Self- raising flour, green
100-130 parts of bean powder, 10-16 parts of cornstarch, 2-3 parts of salt, 30-40 parts of Semen sesami nigrum, 60-80 parts of white granulated sugar, butter 30-40
Part, 180-210 parts of egg white.
2. a kind of mung bean wafer according to claim 1, it is characterised in that：Its raw material further includes with the following group by weight
Point：Fast hair powder 1-2 parts, 2-3 parts of vanilla powder, 1-2 parts of saleratus power.
3. a kind of processing technology of mung bean wafer, it is characterised in that：Include the following steps：
1) it stocks up：Various raw materials are weighed by the weight ratio of raw material, and are placed spare；
2) carburetion：Butter is put into heating and melting in micro-wave oven, is then placed the butter after thawing spare；
3) mixed once：Egg white is put into container, white granulated sugar and salt are then sequentially added, is carried out using Manual egg beater
Stirring, mixing time are 4-5 minutes；
4) secondary mixing：Rear spare butter will be dissolved to be put into the container of step 3, egg-whisk is then reused and stirred
It mixes, mixing time is 3-4 minutes；
5) it screens：Self- raising flour, mung bean flour and cornstarch are screened respectively using sieve, and by the low muscle face after screening
Powder, mung bean flour and cornstarch are placed spare respectively；
6) it mixes three times：Mixed raw material secondary in step 4 is put into the blender after disinfection, and will be sieved in step 5
Self- raising flour, mung bean flour and cornstarch after choosing sequentially add inside blender, then open blender and work, stir
Time is 15-20 minutes, and when stirring ten minutes, Semen sesami nigrum is put into inside blender, and batter is obtained after the completion of stirring；
7) four mixing：Fast hair powder, vanilla powder and saleratus power are sequentially placed into the batter after step 6 stirring, beaten again
It opens blender to stir 3-5 minutes, then take out batter spare；
8) oily booth face is brushed：Oilpaper or oilcloth are spread on baking tray, and paints one layer of vegetable oil in oilpaper or oilcloth, then use soupspoon
Half spoon of batter is dug, be poured on oilpaper and is uniformly spread out, keeps the thickness of batter uniform；
9) it toasts：First oven is preheated, then baking tray is placed on inside oven and is toasted；
10) finished product is made：Baking tray is taken out after the completion of baking, and is scraped pancake from the bottom of pancake using scraper plate, and rapidly
Press pancake it is primary, then by pancake place room temperature is sufficient.
4. a kind of processing technology of mung bean wafer according to claim 3, it is characterised in that：In step 9, it preheats
When, adjusting oven temperature is 160 degree, and preheating time is 2 minutes, when baking, and adjusting oven temperature is 200 degree, and baking time is
10-13 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110881507A (en) * | 2019-12-12 | 2020-03-17 | 黄冈师范学院 | Persimmon crisp and preparation method thereof |
| CN111513117A (en) * | 2020-05-25 | 2020-08-11 | 云南良食汇食品有限公司 | Fructus cannabis crisp chips and preparation method thereof |
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