CN109197954A - A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof - Google Patents
A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof Download PDFInfo
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- CN109197954A CN109197954A CN201811351637.XA CN201811351637A CN109197954A CN 109197954 A CN109197954 A CN 109197954A CN 201811351637 A CN201811351637 A CN 201811351637A CN 109197954 A CN109197954 A CN 109197954A
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- soda cracker
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- coarse cereals
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
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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
- A21D2/366—Tubers, roots
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Abstract
The present invention discloses a kind of pumpkin taste coarse cereals soda cracker and preparation method thereof, and the pumpkin taste coarse cereals soda cracker includes the component of following mass fraction: 30~45 parts of wheat flour, 5~20 parts of coarse cereal powder, 1~6 part of pumpkin powder, 0.7~1.2 part of active dry yeast, 0.4~0.9 part of leavening agent, 3~8 parts of egg liquid, 8~15 parts of butter and 0.5~1.1 part of flavoring agent.In technical solution provided by the invention, soda cracker is made using wheat flour, coarse cereal powder, pumpkin powder, active dry yeast, leavening agent, egg liquid, butter and flavoring agent as raw material, by the wheat flour for replacing a part with coarse cereal powder, while maintaining soda cracker crispy texture, so that flavor and nutritive value of the soda cracker with coarse cereals, meanwhile, pass through the addition of pumpkin powder, the color for having highlighted soda cracker, the dietary fiber content being improved particularly in soda cracker.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of pumpkin taste coarse cereals soda cracker and its preparation side
Method.
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, mesh
Preceding commercially available multigrain biscuit is mostly shortbread type biscuit, but the usual oil-containing sugar content of shortbread type biscuit is higher, and excessive eat easily causes
The Excess free enthalpy of oil, sugar, it is easier to induce the diseases such as hypertension, obesity, be unfavorable for the health of consumer.And by coarse cereals system
It then can be to avoid above-mentioned shortbread type biscuit bring items problem, however, the palatability generally having due to coarse cereals at soda cracker
The defect of difference, so, to guarantee the crisp eating mouth feel of soda cracker, the additive amount of coarse cereals was not easy when preparing soda cracker
It is more, so that the dietary fiber content in manufactured coarse cereals soda cracker is lower.
Summary of the invention
The main object of the present invention is to propose a kind of pumpkin taste coarse cereals soda cracker and preparation method thereof, it is intended to improve coarse cereals
Dietary fiber content in soda cracker.
To achieve the above object, a kind of pumpkin taste coarse cereals soda cracker proposed by the present invention, including following mass fraction
Component:
30~45 parts of wheat flour, 5~20 parts of coarse cereal powder, 1~6 part of pumpkin powder, 0.7~1.2 part of active dry yeast, leavening agent
0.4~0.9 part, 3~8 parts of egg liquid, 8~15 parts of butter and 0.5~1.1 part of flavoring agent.
Preferably, the coarse cereal powder includes at least one of highland barley flour and 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 side of pumpkin taste coarse cereals soda cracker as described above
Method, comprising the following steps:
Wheat flour, coarse cereal powder, pumpkin powder, leavening agent and flavoring agent are mixed, just mixing is formed；
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 pumpkin taste coarse cereals soda cracker is made.
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 15~25 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 pumpkin taste coarse cereals soda cracker is made, institute
The step of stating provocation specifically includes: the dough is stood 20~30min of provocation at 25~30 DEG C.
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 pumpkin taste 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
15~20min.
In technical solution provided by the invention, with wheat flour, coarse cereal powder, pumpkin powder, active dry yeast, leavening agent, egg
Liquid, butter and flavoring agent are that soda cracker is made in raw material, by replacing the wheat flour of a part with coarse cereal powder, are maintaining soda
While biscuit crispy texture, so that flavor and nutritive value of the soda cracker with coarse cereals, meanwhile, pass through adding for pumpkin powder
Enter, has highlighted the color of soda cracker, especially further improved the dietary fiber content in soda cracker.
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 pumpkin taste 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.
It, can be to avoid the height of presently commercially available shortcake multigrain biscuit using coarse cereals as coarse cereals soda cracker made of raw material
The drawback of sugar, high oil, however, the defect for the palatability difference generally having due to coarse cereals, is made soda cracker using it as raw material
During, to guarantee the crisp eating mouth feel of soda cracker, the additive amount of coarse cereals is less, so lead to the meals in soda cracker
It is lower to eat fiber content.For the content for improving dietary fiber in soda cracker, a kind of pumpkin taste coarse cereals soda proposed by the present invention
Biscuit substitutes part wheat flour with coarse cereal powder, while being aided with a small amount of pumpkin powder, is guaranteeing the crisp edible mouth of coarse cereals soda cracker
While sense, the dietary fiber content of coarse cereals soda cracker is improved.Wherein, cause to avoid the additive amount of coarse cereal powder excessive
Occurs the problem of not easily molded dough or influence biscuit crispy texture in the manufacturing process of soda cracker, provided by the invention
In one embodiment of pumpkin taste coarse cereals soda cracker, the pumpkin taste coarse cereals soda cracker includes the component of following mass fraction:
30~45 parts of wheat flour, 5~20 parts of coarse cereal powder, 1~6 part of pumpkin powder, 0.7~1.2 part of active dry yeast, leavening agent 0.4~0.9
Part, 3~8 parts of egg liquid, 8~15 parts of butter and 0.5~1.1 part of flavoring agent.
Pumpkin powder carbohydrate rich in, protein, dietary fiber, vitamin, carrotene, pectin and potassium,
The microelement abundant such as iron, magnesium, in addition there are citrulling, arginine etc. and some enzymes are highly beneficial to human body, fat contains
It measures very low.Cyclopropylamino acid CTY in pumpkin can promote pancreas excreting insulin, increase the content of Glut-2, simultaneously
Zinc, chromium are the important components of insulin, and rising to insulin cell has protective effect.Pumpkin powder can make 70% patient of diabetes
The decline of person's blood pressure, 60% insulin release rise, the decline of 80% blood glucose, therefore pumpkin powder has prevention and treatment glycosuria to human body
The positive effect of disease.Pumpkin cobalt rich in all has weight to protein, fat, carbohydate metabolism, the synthesis of hemoglobin
The effect wanted, and expansible blood vessel, reduce blood pressure.In addition, cobalt can enliven the metabolism of human body, promote hematopoiesis function, and join
It is microelement necessary to human islet cell with the synthesis of vitamin B12 in human body, to prevention and treatment diabetes, reduces blood glucose
With special curative effect.Pectin in pumpkin powder can delay enteron aisle to sugar and lipid absorption, neutralize, remove internal heavy metal and
Part pesticide, and the power of regeneration of Liver and kidney function decrease patient's enhancing liver and kidney cells can be helped.Pumpkin powder contain a large amount of SOJ because
Son, have promote longevity, skin maintenance and cosmetic benefits, skin it is lush, especially have beauty, effect of weight reducing to women.
The present invention is with wheat flour, coarse cereal powder, pumpkin powder, active dry yeast, leavening agent, egg liquid, butter and flavoring agent
Soda cracker is made for raw material, by replacing the wheat flour of a part with coarse cereal powder, is maintaining the same of soda cracker crispy texture
When, so that flavor and nutritive value of the soda cracker with coarse cereals, meanwhile, by the addition of pumpkin powder, highlight soda cake
Dry color especially further improves dietary fiber content and nutritive value in soda cracker, and coarse cereal powder and pumpkin
The problem of further improving the addition due to coarse cereals and making soda cracker coarse mouthfeel is added while powder.
The coarse cereal powder can be crushed by any one coarse cereals after be made by extrusion process, such as buckwheat, highland barley, swallow
Wheat etc. includes more preferably in the present embodiment at least one of highland barley flour and oatmeal, both can be the highland barley flour
With any one in the oatmeal, it is also possible to the combination of above two coarse cereal powder, may be incorporated for preparing the present embodiment
The pumpkin taste coarse cereals soda cracker.
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 pumpkin taste coarse cereals soda cracker, it is miscellaneous to improve pumpkin taste
The nutritive value of grain soda cracker.
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 pumpkin taste coarse cereals soda cracker provided by the invention, this is can be selected in the leavening agent
Field commonly alkaline leavening agent or duplex baking powder, are preferably applied in combination with alkaline leavening agent and duplex baking powder, so that
The structure of prepared soda cracker is more fluffy, eating mouth feel more preferably, further, in the present embodiment, the leavening agent
The sodium bicarbonate of baking powder and 0.2~0.5 mass parts including 0.2~0.4 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 a kind of preparation method of pumpkin taste coarse cereals soda cracker as described above, including raw material mixing,
Processes, the Fig. 1 such as activated yeast, kneading dough, provocation, baking curing show pumpkin taste coarse cereals soda cracker provided by the invention
Preparation method an embodiment, referring to Fig. 1, in the present embodiment, the preparation method of shown pumpkin taste coarse cereals soda cracker
The following steps are included:
Step S10, wheat flour, coarse cereal powder, pumpkin powder, leavening agent and flavoring agent are mixed, forms just mixing；
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 15~25 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 pumpkin taste coarse cereals soda cracker is made.
In the present embodiment, the step of provocation in step S30 specifically includes: by the dough at 25~30 DEG C
Stand 20~30min of provocation.After completing the provocation, then biscuit is made in the dough after provocation, method can pass through ability
The method of domain routine carries out, for example, the dough after provocation is rolled out with rolling pin or suppressed with tablet press machine it is flaky, so
Biscuit is sliced and is made with knife or wafer cutting die afterwards, wherein the shape of biscuit should not be done and have depending on actual demand
Body limits, and can be the arbitrary shapes such as round, rectangular, heart-shaped or diamond shape.In the present embodiment, using the shape of the biscuit as water chestnut
The step of being illustrated for shape, biscuit is made can be used under type such as and carry out: after the dough completes provocation, using noodle press
According to thin sequence after first thick, the dough is pressed into thickness uniformly and with a thickness of the thin slice of 2mm, it is then thin by what is suppressed
Piece is divided into uniform fritter diamond shape, and then the uniform acanthopore on diamond shape thin slice, that is, be made the biscuit, when necessary, can also be with
Two pieces or muti-piece diamond shape are superimposed, the biscuit with layer structure is formed.
After the preparation for completing the biscuit, the biscuit is put into oven for baking curing, can be prepared by pumpkin taste coarse cereals
Soda cracker takes out cooling after baking, it can be served, or is packaged using modes such as vacuum packagings, south is made
Melon taste coarse cereals soda cracker product, convenient for storage and transport.In the present embodiment, the biscuit carries out baking curing in an oven
When excessive internal heat temperature be 160~170 DEG C, it is lower fire temperature be 110~120 DEG C, baking time be 15~20min, more preferably exist
After completing the baking curing, the biscuit continuation after curing is made after stopping heating being boiled in a covered pot over a slow fire 3~5min in an oven and is further taken out, in this way,
The eating mouth feel of soda cracker obtained is more preferably.Further, when the biscuit is toasted in being put into oven, preferably will
The biscuit be placed on and be painted on edible oil or baking tray with tinfoil (when baking tray external coating edible oil, select rapeseed oil,
Peanut oil or other common edible oils), it is then placed in oven and is baked, to avoid the biscuit in baking process
It is adhered on the baking tray and is not easy to take, even result in the appearance for damaging the pumpkin taste coarse cereals soda cracker.
The pumpkin taste coarse cereals soda cracker of the preparation method preparation provided through the invention has sugar-free, low oil, high diet
It is the characteristics of fiber content, not coarse with the flavor and delicate mouthfeel of multigrain biscuit, change the product of existing multigrain biscuit
Form improves due to coarse cereals palatability difference and makes its additive amount in coarse cereals soda cracker less, and then caused Soviet Union is miscellaneous
Grain beats the lower problem of dietary fiber content in biscuit.
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 is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
(1) weak strength flour 40g, highland barley flour 10g, pumpkin powder 3g, salt 0.7g, sodium bicarbonate 0.3g and baking powder are weighed
0.3g is uniformly mixed, and obtains just mixing；
(2) it takes high activity dried yeast 0.9g to be dissolved in 20g 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；
(3) yeast soln and dissolved butter made from step (2) is added into first mixing made from step (1)
10g mixes and kneads into dough, then obtained dough is stood to provocation 25min at 28 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 120 DEG C of oven for baking 18min, then stops heating and continue to boil in a covered pot over a slow fire 3min in an oven, further take out cooling, obtain pumpkin taste
Highland barley soda cracker.
Embodiment 2
(1) weak strength flour 35g, highland barley flour 15g, pumpkin powder 2.5g, salt 0.9g, sodium bicarbonate 0.3g and baking powder are weighed
0.35g is uniformly mixed, and obtains just mixing；
(2) it takes high activity dried yeast 1.1g to be dissolved in 19g 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；
(3) yeast soln and dissolved butter made from step (2) is added into first mixing made from step (1)
11g mixes and kneads into dough, then obtained dough is stood to provocation 30min at 25 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 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) weak strength flour 35g, highland barley flour 15g, pumpkin powder 4g, salt 0.8g, sodium bicarbonate 0.35g and baking powder are weighed
0.33g is uniformly mixed, and obtains just mixing；
(2) it takes high activity dried yeast 1.0g to be dissolved in 22g 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 (2) is added into first mixing made from step (1)
9g mixes and kneads into dough, then obtained dough is stood to provocation 20min 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.
Embodiment 4
(1) medium strength flour 30g, oatmeal 5g, pumpkin powder 1g, salt 0.8g, sodium bicarbonate 0.2g and baking powder 0.2g are weighed,
It is uniformly mixed, obtains just mixing；
(2) it takes high activity dried yeast 0.7g to be dissolved in 15g 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；
(3) yeast soln and dissolved butter made from step (2) is added into first mixing made from step (1)
8g mixes and kneads into dough, then obtained dough is stood to provocation 22min at 28 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 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) weak strength flour 35g, medium strength flour 10g, oatmeal 10g, highland barley flour 10g, pumpkin powder 6g, salt 1.1g, little Su are weighed
0.5g and baking powder 0.4g is beaten, is uniformly mixed, just mixing is obtained；
(2) it takes high activity dried yeast 1.2g to be dissolved in 25g 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；
(3) yeast soln and dissolved butter made from step (2) is added into first mixing made from step (1)
15g mixes and kneads into dough, then obtained dough is stood to provocation 28min at 28 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 165 DEG C, lower fiery temperature is
After 112 DEG C of oven for baking 20min, 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 south
Melon taste coarse cereals soda cracker.
Comparative example 1
Step is same as Example 1, the difference is that, the quality of highland barley flour is 25g.
Comparative example 2
Step is same as Example 1, the difference is that, do not add pumpkin powder.
With commercially available soda cracker (chive flavor, not miscellaneous cereal-containing) as a comparison case 3, testing example 1 to 5 and comparative example 1
Dietary fiber content and texture characteristic into 3 soda cracker, wherein the test method reference of dietary fiber content
GB5009.88-2014 " measurement of dietary fiber in food " is carried out, and test result is as shown in table 1；Texture characteristic analyzes parameter packet
Hardness, brittleness, viscosity, elasticity, cohesion, restorative, adhesivity and the chewiness 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 2 institute of table
Show.
The dietary fiber content measurement result of each embodiment of table 1 and comparative example middle soda biscuit
Each embodiment of table 2 and the texture of comparative example middle soda biscuit analyze measurement result
In conjunction with Tables 1 and 2 measurement result it is found that compared with commercially available soda cracker, the embodiment of the present invention 1 to embodiment 5
The dietary fiber content of the pumpkin taste coarse cereals soda cracker of preparation is significantly higher, illustrates the formula provided through the embodiment of the present invention
With the pumpkin taste coarse cereals soda cracker of method preparation, the content of dietary fiber in soda cracker is improved, soda cracker is improved
Nutritive value and more conducively eater health, avoid the hidden danger for causing hypertension, the diseases such as obesity.With coarse cereal powder
The comparative example 1 of adding too much, and do not add the comparative example 2 of pumpkin powder and compare, added in the embodiment of the present invention by coarse cereal powder
The control of dosage and the common addition of pumpkin powder and coarse cereal powder, obtained soda cracker reaches on texture characteristic and city
Level similar in soda cracker is sold, ensure that the crisp eating mouth feel of coarse cereals soda cracker.On the other hand, coarse cereal powder additive amount mistake
More comparative examples 1 are in the preparation process of soda cracker, and dough is not easily molded and manufactured biscuit mouthfeel is more coarse, are not added with
The eating mouth feel of soda cracker made from the comparative example 2 of pumpkin powder is also more coarse, and passes through pumpkin powder in embodiment 1 to 5
Addition is more conducive to cause the appetite of consumer, and mouthfeel is more fine and smooth so that the color of coarse cereals soda cracker is more yellow bright.
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 (8)
1. a kind of pumpkin taste coarse cereals soda cracker, which is characterized in that the component including following mass fraction:
30~45 parts of wheat flour, 5~20 parts of coarse cereal powder, 1~6 part of pumpkin powder, 0.7~1.2 part of active dry yeast, leavening agent 0.4
~0.9 part, 3~8 parts of egg liquid, 8~15 parts of butter and 0.5~1.1 part of flavoring agent.
2. pumpkin taste coarse cereals soda cracker as described in claim 1, which is characterized in that the coarse cereal powder includes highland barley flour and swallow
At least one of flour.
3. pumpkin taste coarse cereals soda cracker as described in claim 1, which is characterized in that the wheat flour includes medium strength flour and low
At least one of strength flour.
4. pumpkin taste coarse cereals soda cracker as described in claim 1, which is characterized in that the leavening agent includes 0.2~0.4 matter
Measure the baking powder of part and the sodium bicarbonate of 0.2~0.5 mass parts；And/or
The flavoring agent is salt.
5. a kind of preparation method of the pumpkin taste coarse cereals soda cracker as described in Claims 1-4 any one, feature exist
In, comprising the following steps:
Wheat flour, coarse cereal powder, pumpkin powder, leavening agent and flavoring agent are mixed, just mixing is formed；
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 dough warp
It crosses after provocation and biscuit is made again and carries out baking curing, pumpkin taste coarse cereals soda cracker is made.
6. the preparation method of pumpkin taste coarse cereals soda cracker as claimed in claim 5, which is characterized in that by active dry yeast plus
The step of entering after making activated yeast in water, adding egg liquid mixing, obtain yeast soln, comprising:
Active dry yeast is dissolved in the water of 15~25 mass parts, 5~10min is then kept the temperature at 29~31 DEG C, so that living
Property dry ferment activation, obtain yeast activated liquid；
Egg liquid mixing is added into the yeast activated liquid, obtains yeast soln.
7. the preparation method of pumpkin taste coarse cereals soda cracker as claimed in claim 5, which is characterized in that into the just mixing
The yeast soln and dissolved butter is added, mixes and knead into dough, biscuit is made in the dough again after provocation
And in the step of carrying out baking curing, pumpkin taste coarse cereals soda cracker is made, the step of provocation, is specifically included: by the face
Group stands 20~30min of provocation at 25~30 DEG C.
8. the preparation method of pumpkin taste coarse cereals soda cracker as claimed in claim 5, which is characterized in that into the just mixing
The yeast soln and dissolved butter is added, mixes and knead into dough, biscuit is made in the dough again after provocation
And in the step of carrying out baking curing, pumpkin taste coarse cereals soda cracker is made:
It is described baking curing when excessive internal heat temperature be 160~170 DEG C, it is lower fire temperature be 110~120 DEG C, baking time be 15~
20min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074332A (en) * | 2019-05-27 | 2019-08-02 | 湖北中医药大学 | A kind of compacted ration and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782674A (en) * | 2018-08-22 | 2018-11-13 | 武汉轻工大学 | A kind of bean dregs soda cracker and preparation method thereof |
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2018
- 2018-11-14 CN CN201811351637.XA patent/CN109197954A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782674A (en) * | 2018-08-22 | 2018-11-13 | 武汉轻工大学 | A kind of bean dregs soda cracker and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074332A (en) * | 2019-05-27 | 2019-08-02 | 湖北中医药大学 | A kind of compacted ration and preparation method thereof |
| CN110074332B (en) * | 2019-05-27 | 2022-05-24 | 湖北中医药大学 | Compressed dry grain and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
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