CN109090187A

CN109090187A - A kind of coarse cereals soda cracker and preparation method thereof

Info

Publication number: CN109090187A
Application number: CN201811352241.7A
Authority: CN
Inventors: 李芳�; 胡伟; 沈汪洋; 孙威
Original assignee: Wuhan Polytechnic University
Current assignee: Wuhan Polytechnic University
Priority date: 2018-11-14
Filing date: 2018-11-14
Publication date: 2018-12-28

Abstract

The invention discloses a miscellaneous grain soda biscuit and a preparation method thereof. The miscellaneous grain soda biscuit comprises the following components in parts by mass: 30-45 parts of wheat flour, 5-20 parts of extruded miscellaneous grain powder, 1.0-1.8 parts of active dry yeast, 0.4-0.9 parts of leavening agent, 3-8 parts of egg liquid, 8-18 parts of butter and 0.5-1.1 parts of flavoring agent. In the technical solution provided by the present invention, wheat flour, extruded miscellaneous grain powder, active dry yeast, leavening agent, egg liquid, butter and seasoning are used as raw materials to make soda biscuit, and the extruded miscellaneous grain powder after extrusion processing is selected, The edible taste of the prepared multigrain soda cracker is improved.

Description

A kind of coarse cereals soda cracker and preparation method thereof

Technical field

The present invention relates to food processing technology field, in particular to a kind of coarse cereals soda cracker and preparation method thereof.

Background technique

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, it can be with balanced human's pH value, while eater can be greatly reduced without sugar in its ingredient To the intake of sugar, more meet the theory of modern healthy food.

Using coarse cereals as multigrain biscuit made of raw material, it is widely appreciated by consumers because its nutritional ingredient is compared with horn of plenty.So And the defect for the palatability difference generally having due to coarse cereals, it can serious soda cake if soda cracker is made as raw material using it Dry eating mouth feel, so presently commercially available multigrain biscuit is mostly shortbread type biscuit, but the usual oil-containing sugar content of shortbread type biscuit compared with Height, the excessive edible Excess free enthalpy for easily causing oil, sugar, it is easier to induce the diseases such as hypertension, obesity, be unfavorable for consumer's Health.

Summary of the invention

The main object of the present invention is to propose a kind of coarse cereals soda cracker and preparation method thereof, it is intended to which improving with coarse cereals is original Expect the eating mouth feel of the coarse cereals soda cracker of preparation.

To achieve the above object, a kind of coarse cereals soda cracker proposed by the present invention, the component including following mass fraction:

30~45 parts of wheat flour squeezes 5~20 parts of coarse cereal powder, 1.0~1.8 parts of active dry yeast, leavening agent 0.4~0.9 Part, 3~8 parts of egg liquid, 8~18 parts of butter and 0.5~1.1 part of flavoring agent.

Preferably, the extruding coarse cereal powder includes at least one of squeezing highland barley flour and squeezing oatmeal.

Preferably, the wheat flour includes at least one of medium strength flour and weak strength flour.

Preferably, the leavening agent includes the baking powder of 0.2~0.4 mass parts and the sodium bicarbonate of 0.2~0.5 mass parts； And/or

The flavoring agent is salt.

To achieve the above object, the present invention also proposes a kind of preparation method of coarse cereals soda cracker as described above, including Following steps:

By wheat flour, coarse cereal powder, leavening agent and flavoring agent mixing are squeezed, forms just mixing；

Active dry yeast is added to the water after making activated yeast, adds egg liquid mixing, obtain yeast soln；

The yeast soln and dissolved butter is added into the just mixing, mixes and knead into dough, the face Group is made biscuit again after provocation and carries out baking curing, and coarse cereals soda cracker is made.

Preferably, before the step of mixing by wheat flour, extruding coarse cereal powder, leavening agent and flavoring agent, form just mixing, Further include:

Coarse cereal powder is fed after being squeezed in extruder, re-dry, grinding and sieving obtain extruding coarse cereal powder, wherein institute State the parameter setting of extruder are as follows: solid rate of feeding is 8~12kg/h, liquid feeding capacity is the solid feeding capacity 22~ 30%, screw speed is 40~60rpm, extruding temperature is 90~110 DEG C.

Preferably, coarse cereal powder is fed after being squeezed in extruder, re-dry, grinding and sieving obtain extruding coarse cereal powder The step of in:

Drying temperature when described dry is 65~70 DEG C, and drying time is 1.5~2.5h；

The sieving was 40~65 meshes.

Preferably, active dry yeast is added to the water after making activated yeast, adds egg liquid mixing, obtains yeast soln Step, comprising:

Active dry yeast is dissolved in the water of 20~38 mass parts, 5~10min is then kept the temperature at 29~31 DEG C, with Active dry yeast is activated, yeast activated liquid is obtained；

Egg liquid mixing is added into the yeast activated liquid, obtains yeast soln.

Preferably, the yeast soln and dissolved butter is added into the just mixing, mixes and knead into dough, In the step of dough is made biscuit again after provocation and carries out baking curing, and coarse cereals soda cracker is made, the provocation The step of specifically include: by the dough using preservative film package after, at 25~30 DEG C stand 20~30min of provocation.

Preferably, the yeast soln and dissolved butter is added into the just mixing, mixes and knead into dough, In the step of dough is made biscuit again after provocation and carries out baking curing, and coarse cereals soda cracker is made:

Excessive internal heat temperature when the baking curing is 160~170 DEG C, and lower fire temperature is 110~120 DEG C, and baking time is 15~22min.

In technical solution provided by the invention, with wheat flour, squeeze coarse cereal powder, active dry yeast, leavening agent, egg liquid, Butter and flavoring agent are that soda cracker is made in raw material, wherein the extruding coarse cereal powder selected of coarse cereals crushing compared to being directly made Coarse cereal powder for, be using coarse cereal powder is squeezed made of extrusion process after being crushed coarse cereals, due in extrusion process By high temperature, high pressure and the effect of high shear, so that coarse cereals refine and improve the eating mouth feel of coarse cereals, so as to improve made The eating mouth feel of the coarse cereals soda cracker obtained.

Detailed description of the invention

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 technical 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 coarse cereals soda cracker provided by the invention；

Fig. 2 is the flow diagram of another embodiment of the preparation method of coarse cereals 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 embodiment

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, according to normal conditions or manufacturer builds 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.

Using coarse cereals as multigrain biscuit made of raw material, it is widely appreciated by consumers because its nutritional ingredient is compared with horn of plenty.So And due to the defect that palatability that coarse cereals generally have is poor, digestibility is low, it can be tight if soda cracker is made as raw material using it The eating mouth feel of water ash biscuit and in the intracorporal digestibility of people, so presently commercially available multigrain biscuit is mostly shortbread type biscuit, but It is that the usual oil-containing sugar content of shortbread type biscuit is higher, the excessive edible Excess free enthalpy for easily causing oil, sugar, it is easier to induce high blood The diseases such as pressure, obesity are unfavorable for the health of consumer.To solve the above problems, a kind of coarse cereals soda proposed by the present invention Biscuit improves the edible of coarse cereals soda cracker to squeeze coarse cereal powder as one of raw material to prepare coarse cereals soda cracker Mouthfeel.In an embodiment of coarse cereals soda cracker provided by the invention, the coarse cereals soda cracker includes following mass fraction Component: 30~45 parts of wheat flour, squeeze 5~20 parts of coarse cereal powder, 1.0~1.8 parts of active dry yeast, leavening agent 0.4~0.9 Part, 3~8 parts of egg liquid, 8~18 parts of butter and 0.5~1.1 part of flavoring agent.

The present invention is original with wheat flour, extruding coarse cereal powder, active dry yeast, leavening agent, egg liquid, butter and flavoring agent Soda cracker is made in material, wherein the extruding coarse cereal powder selected is for the directly coarse cereal powder made of coarse cereals crushing Using coarse cereal powder is squeezed made of extrusion process after being crushed coarse cereals, due in extrusion process by high temperature, high pressure and height The effect of shearing, so that coarse cereals refine and improve the eating mouth feel of coarse cereals, so as to improve obtained coarse cereals soda cracker Eating mouth feel；Meanwhile by squeezing coarse cereal powder made of extrusion process, the components such as starch, protein in coarse cereals occur multiple Miscellaneous biochemical reaction improves its digestibility, in addition, part insoluble diedairy fiber is converted into soluble dietary fiber, and can Soluble dietary fiber both can effectively reduce level of postprandial blood sugar, and symptom of diarrhea can also be effectively relieved, therefore, to squeeze in the present invention Coarse cereal powder is that raw material prepares soda cracker, the eating mouth feel, digestibility and nutritive value of coarse cereals soda cracker is improved, to disappear Expense person provides more healthy, delicious, convenient novel coarse grain food.

Cause its eating mouth feel bad since coarse cereals itself have dietary fiber abundant and be not easy to digest, although By extrusion process be made squeeze coarse cereal powder after, compared to commonly without the coarse cereal powder of extrusion process for, coarse cereals can be improved Additive amount of the powder in soda cracker, but its additive amount excessively still will affect the eating mouth feel of soda cracker or to make Occur dough in the process and be not easy the problem of forming, so by controlling the extruding coarse cereal powder relative to described small in the present embodiment The additive amount of flour, i.e., the described wheat flour is 30~45 mass parts, the extruding coarse cereal powder is 5~20 mass parts, in this way, can Make soda cracker obtained that not only there is the flavor and nutritive value of coarse cereals, but also not will lead to mouthfeel bad and easy to form.Into one Step ground, the extrudings coarse cereal powder can be by being made after the crushing of any one coarse cereals by extrusion process, for example, buckwheat, highland barley, Oat etc. more preferably includes at least one of squeezing highland barley flour and squeezing oatmeal, both can be in the present embodiment It is described to squeeze highland barley flour and any one squeezed in oatmeal, it is also possible to the above two combination for squeezing coarse cereal powder.

Wherein, highland barley is a kind of cereal crop of grass family Hordeum, has nutritive value abundant and significant doctor Medicine health-care effect, is mainly reflected in the following aspects: (1) containing a large amount of beta glucan in highland barley, according to Tibet Autonomous Region's agriculture Academy of sciences's data introduction is herded, highland barley is the highest crop of beta glucan content in wheat crops, according to detection, β-Portugal in common highland barley Glycan average content is 6.57%, and beta glucan content is average content in wheat up to 8.6% in excellent variety highland barley 25 50 times.Beta glucan has the function of improving body defenses ability, adjusts circadian rhythm, can be by reducing intestinal mucosa and causing The contact of cancer substance and inhibit the effect of carcinogenic vitamins to prevent colon cancer indirectly, the synthesis by reducing blood lipid and norcholesterol is pre- Anti- cardiovascular disease prevents and treats diabetes by control blood glucose；(2) studies have shown that in addition to beta glucan, highland barley also contains American science There is a kind of special cholesterol inhibiting factor, content is about 100~150mg/kg；(3) diet rich in is fine in highland barley Dimension, total content about 16%, wherein insoluble diedairy fiber 9.68%, soluble dietary fiber 6.37%, dietary fiber have clear Intestines defaecation, the good effects for removing vivotoxin, are the street cleaners of digestion；(4) highland barley starch component is unique, branch Content of starch is higher, and about 74~78%, 25 amylopectin of new varieties highland barley that Tibet Autonomous Region's animal husbandry academy of sciences are cultivated reaches Or close to 100%, it is in alkalescent after amylopectin heating, has inhibiting effect to hyperhydrochloria, and highland barley amylopectin is to disease Stove can play the role of alleviation and barrier protection；(5) also (contain thiamine in every 100g highland barley flour containing rare nutritional ingredient in highland barley VB₁0.32mg, riboflavin VB₂0.21mg, niacin 3.6mg, vitamin E 0.25mg) and microelement (calcium, phosphorus, iron, copper, Zinc, selenium), these substances play the role of positive, especially trace elements of selenium to the development that promotes health, it is that the United Nations defends The essential trace elements of the human body that raw tissue determines, and be the cancer-resisting element that the tissue is uniquely assert.

Oat is gramineae plant, is a kind of low sugar, high nutrition, high energy food, and nutritive value is higher, same rich in oat Containing dietary fiber, have many advantages, such as to promote enterogastric peristalsis, be conducive to defecation, heat is low, glycemic index is low, blood lipid-reducing blood sugar-decreasing, and U.S. FDA in 1997 assert that oat is functional food, has the effect of reducing cholesterol, steady blood glucose.The embodiment of the present invention In using at least one of highland barley and oat as one of the raw material for preparing coarse cereals soda cracker, improve coarse cereals soda cracker Nutritive value.

Wheat flour is that the powder worn into after wheat bran is removed 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, which is grabbed, to be easy 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, be also possible to weak strength flour and medium strength flour The mixture of the two can be used as the raw material for preparing the bean dregs soda cracker.

Leavening agent, which refers to, to be made an addition in food processing in the primary raw material wheat flour of production bakery product, and in process It is thermally decomposed, generates gas, make dough starting, form dense porous tissue, so that it is bulk, soft or crisp to have product One substance is usually applied to cake, biscuit, bread, steamed bun etc. in the bakery product manufacturing process based on wheat flour, makes it Volume expansion and short texture.In the coarse cereals soda cracker provided by the invention, it is normal that this field can be selected in the leavening agent Alkaline leavening agent or duplex baking powder are preferably applied in combination with alkaline leavening agent and duplex baking powder, so that prepared Soda cracker structure is more fluffy, eating mouth feel more preferably, further, in the present embodiment, the leavening agent includes 0.2 The sodium bicarbonate of the baking powder of~0.4 mass parts and 0.2~0.5 mass parts.

Existing multigrain biscuit usually contains a large amount of sugars, and the sugar for being easy to cause eater to take in is excessive and is unfavorable for body Health selects salt as the flavoring agent, conventional sweetener is substituted, to significantly reduce system in the present embodiment Soda cracker sugar content, thus reduce eater to sugar intake, it is more healthy.

The present invention also proposes that a kind of preparation method of coarse cereals soda cracker as described above, including raw material mixing, yeast are lived Processes, the Fig. 1 such as change, kneading dough, provocation, baking curing show the preparation method of coarse cereals soda cracker provided by the invention One embodiment, referring to Fig. 1, in the present embodiment, the preparation method of shown coarse cereals soda cracker the following steps are included:

Step S10, by wheat flour, coarse cereal powder, leavening agent and flavoring agent mixing are squeezed, forms just mixing；

When step S10 is implemented, the extruding coarse cereal powder can directly be selected by squeezing coarse cereals made of extrusion process Extruding coarse cereal powder voluntarily can also be made by squeezing machining using coarse cereals as raw material, in another reality provided by the invention in powder It applies in example, preferably using coarse cereals as raw material, is ground into coarse cereal powder and carries out extrusion process later, that is, referring to Fig.2, in step S10 Before, further includes:

Step S10a, coarse cereal powder is fed after being squeezed in extruder, re-dry, grinding and sieving obtain extruding coarse cereals Powder, wherein the parameter setting of the extruder are as follows: solid rate of feeding is 8~12kg/h, liquid feeding capacity is that the solid is fed Doses 22~30%, screw speed be 40~60rpm, squeeze temperature be 90~110 DEG C.

Extrusion process technology is collection mixing, stirring, broken, heating, boiling, sterilization, extruding and is molded as one high-new Technology, is widely used in food industry, extrusion process can significantly improve cereal foods processing technology, shorten technical process, The kind of abundant cereal foods low producing cost, reduces occupied area, substantially reduces labor intensity, while also can greatly change Kind product structural state and mouthfeel improve product quality, are usually carried out by pressuring machine.The extruder can be single screw rod and squeeze Press or twin (double) screw extruder etc., preferably twin (double) screw extruder, the coarse cereal powder are squeezed in the twin-screw in the present embodiment In the extrusion process of press, following variation has occurred: (1) high temperature in extrusion process, high pressure, high shear forces can make coarse food grain Refinement destroys anti-nutrient substance, improves the mouthfeel of coarse cereals, assigns the good flavor of product；(2) starch, protein etc. in material Complicated biochemical reaction occurs for component, its digestibility can be made to improve；(3) soluble meals are converted by part insoluble diedairy fiber Fiber is eaten, and Soluble Fiber both can effectively reduce level of postprandial blood sugar, and symptom of diarrhea can also be effectively relieved.Pass through the extruding Process, improves the quality of coarse cereal powder, to improve the nutritive value of coarse cereals soda cracker, using mouthfeel and in human body Interior digestibility.

Further, dry in above-mentioned steps S10a when it is implemented, drying temperature when described dry is 65~70 DEG C Time is 1.5~2.5h；After drying, pulverizer is recycled to crush material, until smashed powder can pass through The sieve of 200 × 50GB/T6003.1-2012 of Φ, 40~65 mesh successfully obtains the extruding coarse cereals needed in above-mentioned steps S10 Powder squeezes adding for coarse cereal powder by sieving so that the partial size of the obtained extruding coarse cereal powder is more uniform to avoid bulky grain Enter and influence the eating mouth feel of soda cracker.

Step S20, active dry yeast is added to the water after making activated yeast, adds egg liquid mixing, obtains yeast soln；

Active dry yeast, which refers to, still keeps strong fermentability after squeezing drying and dehydrating by the yeast cake of specific culture Dry ferment product preferably (also known as sends out active dry yeast, instant using high activity dried yeast in the present embodiment Active dry yeast), compared with active dry yeast, moisture content 4%~6%, with that particle is small, fermenting speed is fast is excellent Point.The active dry yeast needs first to be activated when in use, and then is used for subsequent induction dough leavening, in this implementation In example, step S20 includes: to be dissolved in active dry yeast in the water of 20~38 mass parts in the specific implementation, then 29~ 5~10min is kept the temperature at 31 DEG C, so that active dry yeast activates, obtains yeast activated liquid；Chicken is added into the yeast activated liquid again Egg liquid mixing, obtains yeast soln.

It should be noted that the sequencing of step S10 and step S20 are not especially limited, step S10 can be in step Carried out before or after S20, progress can also be synchronized, it is only necessary to before carrying out step S30, be respectively completed it is described just mixing and The preparation of the yeast soln.

Step S30, the yeast soln and dissolved butter is added into the just mixing, mixes and kneads into face Group, the dough are made biscuit again after provocation and carry out baking curing, and coarse cereals soda cracker is made.

In the present embodiment, the step of provocation in step S30 specifically includes: by the dough using preservative film packet After wrapping up in, 20~30min of provocation is stood at 25~30 DEG C.After completing the provocation, then biscuit is made in the dough after provocation, Method can be carried out by the method for this field routine, such as roll out or use tablet press machine with rolling pin for the dough after provocation It suppresses flaky, biscuit is then sliced and be made with knife or wafer cutting die, wherein the shape of biscuit should regard reality It depending on demand, is not specifically limited, can be the arbitrary shapes such as round, rectangular, heart-shaped or diamond shape.In the present embodiment, with institute State the shape of biscuit and carry out under type such as can be used the step of being illustrated for diamond shape, biscuit is made: the dough is completed After provocation, using noodle press according to sequence thin after first thickness, the dough is pressed into thickness uniformly and with a thickness of the thin of 2mm Then the thin slice suppressed is divided into uniform fritter diamond shape by piece, then the uniform acanthopore on diamond shape thin slice, that is, is made described Two pieces or muti-piece diamond shape can also be superimposed by biscuit when necessary, form the biscuit with layer structure.

After the preparation for completing the biscuit, the biscuit is put into oven for baking curing, can be prepared by coarse cereals soda cake It is dry, cooling is taken out after baking, it can be served, or is packaged using modes such as vacuum packagings, coarse cereals soda is made Cracker product, convenient for storage and transport.In the present embodiment, the biscuit carries out excessive internal heat temperature when baking cures in an oven It is 160~170 DEG C, lower fire temperature is 110~120 DEG C, and baking time is 15~22min, more preferably completes the baking After curing, stopping the biscuit continuation after making to cure after heating, stewing 3~5min is further taken out in an oven, in this way, soda cake obtained Dry eating mouth feel is more preferably.Further, when the biscuit is toasted in being put into oven, preferably the biscuit is placed Be painted with edible oil or baking tray with tinfoil on (when baking tray external coating edible oil, select rapeseed oil, peanut oil or other Common edible oil), it is then placed in oven and is baked, is adhered in baking process to avoid the biscuit described roasting It is not easy to take on disk, even results in the appearance for damaging the coarse cereals soda cracker.

The coarse cereals soda cracker of the preparation method preparation provided through the invention has the characteristics that sugar-free, low oil, and has The flavor of multigrain biscuit and delicate mouthfeel is not coarse, change the product form of existing multigrain biscuit, improve since coarse cereals are suitable The defect that mouthful property is poor, digestibility is low, and the eating mouth feel for the multigrain biscuit that it is made it is coarse, in the digested rate of human body Low problem.

Technical solution 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 only to explain the present invention, is not intended to limit the present invention.

Embodiment 1

(1) highland barley flour is fed in twin (double) screw extruder and is squeezed, the parameter setting of twin (double) screw extruder are as follows: solid is fed Expect speed be 10kg/h, 26% that liquid feeding capacity is the solid feeding capacity, screw speed 50rpm, squeeze temperature be 100 ℃；Then product after extruding is put into the baking oven that temperature setting is 68 DEG C and dries 2h, then the material after drying is crushed Machine is crushed, until smashed powder can be made and be squeezed by the sieve of 200 × 50GB/T6003.1-2012 of Φ, 60 mesh Highland barley flour, it is spare；

(2) it weighs weak strength flour 40g, squeeze highland barley flour 10g, salt 0.7g, sodium bicarbonate 0.3g and baking powder 0.3g, mixing Uniformly, just mixing is obtained；

(3) it takes high activity dried yeast 1.5g to be dissolved in 28g water, and keeps the temperature 8min at 30 DEG C, so that active dry yeast Activation, then egg liquid 3.5g is added thereto, it is mixed to get yeast soln；

(4) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 15g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 25min is stood at 28 DEG C；

(5) thin slice after the dough after provocation being pressed into 2mm with noodle press, is then split into uniform diamond shape, and Uniform acanthopore, is made biscuit on diamond shape thin slice；

(6) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 165 DEG C, lower fiery temperature is After 120 DEG C of oven for baking 18min, then stop heating and continue to boil in a covered pot over a slow fire 3min in an oven, further take out cooling, obtains highland barley Soviet Union Buy biscuit.

Embodiment 2

(1) highland barley flour is fed in twin (double) screw extruder and is squeezed, the parameter setting of twin (double) screw extruder are as follows: solid is fed Expect speed be 8kg/h, 22% that liquid feeding capacity is the solid feeding capacity, screw speed 40rpm, squeeze temperature be 110 ℃；Then product after extruding is put into temperature setting is that 2.5h is dried in 65 DEG C of baking oven, then by the material powder after drying Broken machine is crushed, until smashed powder can be made and be squeezed by the sieve of 200 × 50GB/T6003.1-2012 of Φ, 40 mesh Highland barley flour is pressed, it is spare；

(2) it weighs weak strength flour 35g, squeeze highland barley flour 15g, salt 0.8g, sodium bicarbonate 0.3g and baking powder 0.35g, mix It closes uniformly, obtains just mixing；

(3) it takes high activity dried yeast 1.4g to be dissolved in 30g water, and keeps the temperature 10min at 29 DEG C, so that active dry yeast Activation, then egg liquid 4g is added thereto, it is mixed to get yeast soln；

(4) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 12g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 30min is stood at 25 DEG C；

(6) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 160 DEG C, lower fiery temperature is After 110 DEG C of oven for baking 20min, then stop heating and continue to boil in a covered pot over a slow fire 4min in an oven, further take out cooling, obtains highland barley Soviet Union Buy biscuit.

Embodiment 3

(1) highland barley flour is fed in twin (double) screw extruder and is squeezed, the parameter setting of twin (double) screw extruder are as follows: solid is fed Expect speed be 12kg/h, 30% that liquid feeding capacity is the solid feeding capacity, screw speed 60rpm, squeeze temperature be 90 ℃；Then product after extruding is put into temperature setting is that 1.5h is dried in 70 DEG C of baking oven, then by the material powder after drying Broken machine is crushed, until smashed powder can be made and be squeezed by the sieve of 200 × 50GB/T6003.1-2012 of Φ, 65 mesh Highland barley flour is pressed, it is spare；

(3) it takes high activity dried yeast 1.5g to be dissolved in 31g water, and keeps the temperature 5min at 31 DEG C, so that active dry yeast Activation, then egg liquid 3g is added thereto, it is mixed to get yeast soln；

(4) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 10g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 20min is stood at 30 DEG C；

(6) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 160 DEG C, lower fiery temperature is After 115 DEG C of oven for baking 19min, then stop heating and continue to boil in a covered pot over a slow fire 5min in an oven, further take out cooling, obtains highland barley Soviet Union Buy biscuit.

Embodiment 4

(1) oatmeal is fed in twin (double) screw extruder and is squeezed, the parameter setting of twin (double) screw extruder are as follows: solid is fed Expect speed be 10kg/h, 25% that liquid feeding capacity is the solid feeding capacity, screw speed 45rpm, squeeze temperature be 105 ℃；Then product after extruding is put into the baking oven that temperature setting is 68 DEG C and dries 2h, then the material after drying is crushed Machine is crushed, until smashed powder can be made and be squeezed by the sieve of 200 × 50GB/T6003.1-2012 of Φ, 60 mesh Oatmeal, it is spare；

(2) it weighs medium strength flour 30g, squeeze oatmeal 5g, salt 0.5g, sodium bicarbonate 0.2g and baking powder 0.2g, mixing Uniformly, just mixing is obtained；

(3) it takes high activity dried yeast 1.0g to be dissolved in 20g water, and keeps the temperature 7min at 30 DEG C, so that active dry yeast Activation, then egg liquid 5g is added thereto, it is mixed to get yeast soln；

(4) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 8g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 22min is stood at 28 DEG C；

(6) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 170 DEG C, lower fiery temperature is After 118 DEG C of oven for baking 15min, then stop heating and continue to boil in a covered pot over a slow fire 3min in an oven, further take out cooling, obtains oat Soviet Union Buy biscuit.

Embodiment 5

(1) it will be squeezed in oatmeal and highland barley flour feeding twin (double) screw extruder respectively, the parameter of twin (double) screw extruder Setting are as follows: solid rate of feeding is 10kg/h, liquid feeding capacity is the solid feeding capacity 28%, screw speed 55rpm, Squeezing temperature is 95 DEG C；Then product after extruding is put into the baking oven that temperature setting is 68 DEG C and dries 2h, then will be after drying Material crushed with pulverizer, until smashed powder can pass through 200 × 50GB/T6003.1-2012 of Φ, 60 purpose Sieve, corresponding be made squeezes oatmeal and squeezes highland barley flour, spare；

(2) weak strength flour 25g, medium strength flour 20g are weighed, oatmeal 10g is squeezed, squeezes highland barley flour 10g, salt 1.1g, little Su 0.5g and baking powder 0.4g is beaten, is uniformly mixed, just mixing is obtained；

(3) it takes high activity dried yeast 1.8g to be dissolved in 38g water, and keeps the temperature 6min at 30 DEG C, so that active dry yeast Activation, then egg liquid 8g is added thereto, it is mixed to get yeast soln；

(4) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 18g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 28min is stood at 28 DEG C；

(6) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 165 DEG C, lower fiery temperature is After 112 DEG C of oven for baking 22min, then stops heating and continue to boil in a covered pot over a slow fire 4min in an oven, further take out cooling, obtain compound miscellaneous Grain soda cracker.

Comparative example 1

(1) highland barley flour 15g, salt 0.8g, sodium bicarbonate 0.3g and the baking powder for weighing weak strength flour 35g, not squeezing 0.35g is uniformly mixed, and obtains just mixing；

(2) it takes high activity dried yeast 1.5g to be dissolved in 31g water, and keeps the temperature 5min at 31 DEG C, so that active dry yeast Activation, then egg liquid 3g is added thereto, it is mixed to get yeast soln；

(3) yeast soln and dissolved butter made from step (3) is added into first mixing made from step (2) 10g mixes and kneads into dough, and after then wrapping up obtained dough using preservative film, provocation 20min is stood at 30 DEG C；

(4) thin slice after the dough after provocation being pressed into 2mm with noodle press, is then split into uniform diamond shape, and Uniform acanthopore, is made biscuit on diamond shape thin slice；

(5) biscuit is placed on the baking tray for being painted with edible oil, is put into that excessive internal heat temperature is 160 DEG C, lower fiery temperature is After 115 DEG C of oven for baking 19min, then stop heating and continue to boil in a covered pot over a slow fire 5min in an oven, further take out cooling, obtains highland barley Soviet Union Buy biscuit.

Comparative example 2

Step is identical as comparative example 1, the difference is that, the highland barley flour not squeezed is substituted for the oatmeal not squeezed, Corresponding obtained oat soda cracker.

The soda cracker prepared respectively to above-described embodiment 1 to 5 and comparative example 1 to 2 carries out texture analysis, analyzes parameter packet Hardness, brittleness, viscosity, elasticity, cohesion, restorative, adhesivity and the resistance to nozzle for including soda cracker pass through texture analyser It measures, test method can refer to " influence of the inulin to dough rheology characteristic and sugar-free shortbread type biscuit baking quality " (food work Industry, 2016,37 (7): 11-15) and " development of wheat germ shortbread type biscuit " (grain and grease, 2016,29 (11): 21-23) in Disclosed test method, specific measuring method are as follows: using Texture instrument TPA mode, select the matter of P100 probe measurement biscuit Structure characteristic, test parameters are speed 1.0mm/s, test speed 1.5mm/s before surveying, speed 1.0mm/s, compression degree after survey 30%, pop one's head in depression distance 10mm, trigger force 0.05N, data acquiring frequency 500Hz.Texture analyzes measurement result such as the following table 1 institute Show.

Each embodiment of table 1 and the texture of comparative example middle soda biscuit analyze measurement result

By the measurement result in table 1 it is found that compared to make soda without the highland barley flour of extrusion process or oatmeal For the comparative example 1 and 2 of biscuit, using the extruding highland barley flour or extruding oatmeal after extrusion process in the embodiment of the present invention Manufactured highland barley soda cracker, oat soda cracker and the compound soda cracker of barley and oat, are not much different in hardness, but It is not squeezed significantly larger than in the brittleness of biscuit, and the resistance to nozzle of coarse cereals soda cracker after extruding is than the soda cracker that does not squeeze Low, such biscuit is easy for digesting in a short time.In summary as a result, by being squeezed to coarse cereals in the embodiment of the present invention Pressure processing, improves the eating mouth feel and digestibility of coarse cereals, so that obtained extruding coarse cereals soda cracker is with miscellaneous While grain flavor and its nutritive value, eating mouth feel is preferable, digestibility is higher.

The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all 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 It is included in other related technical areas in scope of patent protection of the invention.

Claims

1. A miscellaneous grain soda biscuit, is characterized in that, comprises the component of following mass parts:

30-45 parts of wheat flour, 5-20 parts of extruded miscellaneous grain powder, 1.0-1.8 parts of active dry yeast, 0.4-0.9 parts of leavening agent, 3-8 parts of egg liquid, 8-18 parts of butter and 0.5-1.1 parts of flavoring agent .

2. The multigrain soda cracker according to claim 1, wherein the extruded multigrain flour comprises at least one of extruded highland barley flour and extruded oat flour.

3. The multigrain soda cracker according to claim 1, wherein the wheat flour comprises at least one of medium-gluten flour and low-gluten flour.

4. The multigrain soda biscuit according to claim 1, wherein the leavening agent comprises 0.2-0.4 parts by mass of baking powder and 0.2-0.5 parts by mass of baking soda; and/or,

The flavoring agent is table salt.

5. A method for preparing the multigrain soda cracker according to any one of claims 1 to 4, characterized in that it comprises the following steps:

Mix wheat flour, extruded miscellaneous grain powder, leavening agent and flavoring agent to form primary mixture;

Add active dry yeast to water to activate the yeast, then add egg liquid and mix to obtain yeast solution;

The yeast solution and the dissolved butter are added to the primary mix, mixed and kneaded to form a dough, and the dough is proofed and then made into a cake base and baked to obtain a multigrain soda biscuit.

6. the preparation method of miscellaneous grain soda biscuit as claimed in claim 5 is characterized in that, wheat flour, extruding miscellaneous grain flour, leavening agent and flavoring agent are mixed, and before the step of forming primary mix, also comprise:

Feed the miscellaneous grain powder into the extruder for extrusion, then dry, crush and sieve to obtain the extruded miscellaneous grain powder, wherein the parameters of the extruder are set as follows: the solid feeding speed is 8-12kg/h , the liquid feeding amount is 22-30% of the solid feeding amount, the screw speed is 40-60 rpm, and the extrusion temperature is 90-110°C.

7. The preparation method of miscellaneous grain soda biscuit as claimed in claim 6, is characterized in that, after miscellaneous grain powder is fed in extruder and is extruded, then is dried, crushed and sieved, and in the step of extruding miscellaneous grain powder :

The drying temperature during the drying is 65-70° C., and the drying time is 1.5-2.5 hours;

The sieving is through a 40-65 mesh sieve.

8. The preparation method of multigrain soda biscuits as claimed in claim 5, characterized in that, after adding active dry yeast into water to activate the yeast, then adding egg liquid and mixing to obtain the yeast solution, comprising:

dissolving active dry yeast in 20-38 parts by mass of water, and then incubating at 29-31°C for 5-10 minutes to activate the active dry yeast to obtain a yeast activation solution;

Egg liquid is added to the yeast activation solution and mixed to obtain a yeast solution.

9. The preparation method of multigrain soda biscuit as claimed in claim 5, is characterized in that, adds described yeast solution and the butter after dissolving in described primary mix, mixes and kneads to form dough, and described dough is waked up In the step of preparing the multigrain soda biscuit by making the cake base after proofing and baking and curing, the step of proofing specifically includes: wrapping the dough with a plastic wrap, and standing it at 25-30°C to wake up Hair 20 ~ 30min.

10. The preparation method of multigrain soda biscuits as claimed in claim 5, characterized in that, the yeast solution and dissolved butter are added to the primary mix, mixed and kneaded to form a dough, and the dough is waked After fermenting, the biscuit is made into a base and baked, and the steps of making the multigrain soda biscuit are as follows:

The heating temperature during the baking and aging is 160-170° C., the lowering temperature is 110-120° C., and the baking time is 15-22 minutes.