CN109315461A - A kind of starch baking-type dilated food and preparation method thereof - Google Patents
A kind of starch baking-type dilated food and preparation method thereof Download PDFInfo
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- CN109315461A CN109315461A CN201811397493.1A CN201811397493A CN109315461A CN 109315461 A CN109315461 A CN 109315461A CN 201811397493 A CN201811397493 A CN 201811397493A CN 109315461 A CN109315461 A CN 109315461A
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to field of food, more particularly to a kind of starch baking-type dilated food and preparation method thereof, the starch baking-type dilated food, in parts by weight, it is prepared from the following raw materials: 13-20 parts of cornstarch, 8-12 parts of glutinous rice flour, 6-12 parts of potato full-powder, 6-12 parts of egg liquid, 4-8 parts of white granulated sugar, 4-8 parts of palm oil, 40-50 parts of water, 0.3-0.5 parts of sodium bicarbonate, 0.3-0.5 parts of ammonium hydrogen carbonate, 0.2-0.4 parts and soybean lecithin 0.2-0.4 parts of salt；For product of the present invention using starch raw material as main body, products'texture is crisp, has an essential difference with traditional thin pancake, and taste enriches strong, and preparation method is simple and easy.
Description
Technical field
The invention belongs to field of food more particularly to a kind of starch baking-type dilated food and preparation method thereof.
Background technique
Traditional baked product is usually using flour, white granulated sugar, egg, starch as primary raw material, by sizing mixing or beating face
Group's technique, prepares product through overmolding baking；Rarely method for product is prepared by primary raw material of starch.In a kind of patent " shallow lake
Powder bakery and its production method " in, illustrate a kind of method of the baked product of starch production, it is mixed by starch materials
It closes, by baking, then stamp and excision forming.The higher and existing Biscuits of the general moisture of product, the thin pancake of this method production
Class production method has very big difference, and product characteristic difference is very big, and taste is bad.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of starch baking-type dilated food and preparation method thereof, this
For invention product using starch raw material as main body, products'texture is crisp, has an essential difference with traditional thin pancake, taste enrich it is strong,
Preparation method is simple and easy.
The technical scheme to solve the above technical problems is that a kind of starch baking-type dilated food, with weight
Part meter, is prepared from the following raw materials: 13-20 parts of cornstarch, 8-12 parts of glutinous rice flour, 6-12 parts of potato full-powder, egg liquid 6-12
Part, 4-8 parts of white granulated sugar, 4-8 parts of palm oil, 40-50 parts of water, 0.3-0.5 parts of sodium bicarbonate, 0.3-0.5 parts of ammonium hydrogen carbonate, salt
0.2-0.4 parts and soybean lecithin 0.2-0.4 parts.
The beneficial effects of the present invention are: product of the present invention is using starch raw material as main body, products'texture is crisp, decocts with tradition
Cake has an essential difference, and taste enriches strong, and preparation method is simple and easy.
Based on the above technical solution, the present invention can also be improved as follows
Further, starch baking-type dilated food is prepared from the following raw materials in parts by weight: 17 parts of cornstarch, glutinous
8 parts of rice flour, 9 parts of potato full-powder, 9 parts of egg liquid, 4 parts of white granulated sugar, 4 parts of palm oil, 50 parts of water, 0.3 part of sodium bicarbonate, bicarbonate
0.3 part of ammonium, 0.2 part and 0.2 part of soybean lecithin of salt.
Further, starch baking-type dilated food is prepared from the following raw materials in parts by weight: 20 parts of cornstarch, glutinous
9 parts of rice flour, 6 parts of potato full-powder, 12 parts of egg liquid, 6 parts of white granulated sugar, 6 parts of palm oil, 40 parts of water, 0.3 part of sodium bicarbonate, carbonic acid
0.3 part of hydrogen ammonium, 0.2 part and 0.2 part of soybean lecithin of salt.
Further, starch baking-type dilated food is prepared from the following raw materials in parts by weight: 13 parts of cornstarch, glutinous
12 parts of rice flour, 12 parts of potato full-powder, 6 parts of egg liquid, 8 parts of white granulated sugar, 8 parts of palm oil, 40 parts of water, 0.4 part of sodium bicarbonate, carbonic acid
0.3 part of hydrogen ammonium, 0.2 part and 0.2 part of soybean lecithin of salt.
The present invention provides a kind of preparation method of starch baking-type dilated food, comprising the following steps:
A, in parts by weight, by 6-12 parts of egg liquid, 4-8 parts of white granulated sugar, 4-8 parts of palm oil, 40-50 parts of water, sodium bicarbonate
0.3-0.5 parts, 0.3-0.5 parts of ammonium hydrogen carbonate, 0.2-0.4 parts of salt stirred and evenly mixed with 0.2-0.4 parts of soybean lecithin, mixed
Object A；
B, in parts by weight, 13-20 parts of cornstarch, 8-12 parts of glutinous rice flour are mixed with potato full-powder 6-12 parts of stirring
It is even, obtain mixture B；
C, mixture B obtained in mixture A obtained in step A and step B is mixed, extrusion forming in mold is added
Afterwards, it then is toasted to get this product.
Further, in step, the mixing time is 1-5mi n.
Further, in stepb, the mixing time is 1-5mi n.
Further, in step C, the baking control time is in 5-8mi n.
Further, in step C, the baking temperature control is at 160-190 DEG C.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, by egg liquid 9kg, white granulated sugar 4kg, palm oil 4kg, water 50kg, sodium bicarbonate 0.3kg, ammonium hydrogen carbonate 0.3kg, food
Salt 0.2kg and soybean lecithin 0.2kg stirring 2mi n is mixed, and obtains mixture A；
B, cornstarch 17kg, glutinous rice flour 8kg, potato full-powder 9kg stirring 1mi n are mixed, obtains mixture B；
C, mixture B obtained in mixture A obtained in step A and step B is mixed, is put into pancake-baking machine, adjusted
7 grams/piece of grouting amount, pancake-baking machine temperature setting is 160 DEG C, toasts 5mi n, and demoulding is cooling to get this product.
Embodiment 2
A, by egg liquid 12kg, white granulated sugar 6kg, palm oil 6kg, water 40kg, sodium bicarbonate 0.3kg, ammonium hydrogen carbonate 0.3kg,
Salt 0.2kg and soybean lecithin 0.2kg stirring 5mi n is mixed, and obtains mixture A；
B, cornstarch 20kg, glutinous rice flour 9kg, potato full-powder 6kg stirring 3mi n are mixed, obtains mixture B；
C, mixture B obtained in mixture A obtained in step A and step B is mixed, is put into pancake-baking machine, adjusted
10 grams/piece of grouting amount, pancake-baking machine temperature setting is 190 DEG C, toasts 8mi n, and demoulding is cooling to get this product.
Embodiment 3
A, by egg liquid 6kg, white granulated sugar 8kg, palm oil 8kg, water 40kg, sodium bicarbonate 0.4kg, ammonium hydrogen carbonate 0.3kg, food
Salt 0.2kg and soybean lecithin 0.2kg stirring 2mi n is mixed, and obtains mixture A；
B, cornstarch 13kg, glutinous rice flour 12kg, potato full-powder 12kg stirring 2mi n are mixed, obtains mixture B；
C, mixture B obtained in mixture A obtained in step A and step B is mixed, is put into pancake-baking machine, adjusted
8 grams/piece of grouting amount, pancake-baking machine temperature setting is 180 DEG C, toasts 7mi n, and demoulding is cooling to get this product.
Baking-type dilated food prepared by 1-3 of the embodiment of the present invention, with Cabbeen bear stamp thin pancake, indulge in the bar small rusk into
Row comparative experiments:
The age is randomly selected between 20-60 years old, totally 200 people, every group of 40 people, first group of people are edible by the unlimited people of men and women
The baking dilated food of embodiment 1, second group of people eat the baking dilated food of embodiment 2, and the people of third group is edible to implement
The baking dilated food of example 3, the 4th group of people eat Cabbeen bear stamp thin pancake, and the edible small rusk of indulging in the bar of the 5th group of people obtains
Divider is then are as follows: pure taste, crisp 90-100 point, the general 70-89 of taste mouthfeel points, full marks 100 divide, and evaluate and test by mouth, knot
Fruit is as follows:
| Group sequence | Participation number (people) | Taste score | Mouthfeel score | Comprehensive score |
| First group | 40 | 90 | 94 | 92 |
| Second group | 40 | 93 | 95 | 93 |
| Third group | 40 | 92 | 94 | 91 |
| 4th group | 40 | 88 | 83 | 84 |
| 5th group | 40 | 85 | 81 | 82 |
From the results, it was seen that embodiment sample is better than and stamp thin pancake, the small rusk of coarse food grain on taste and mouthfeel.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of starch baking-type dilated food, which is characterized in that in parts by weight, be prepared from the following raw materials: cornstarch
13-20 parts, 8-12 parts of glutinous rice flour, 6-12 parts of potato full-powder, 6-12 parts of egg liquid, 4-8 parts of white granulated sugar, 4-8 parts of palm oil, water
40-50 parts, 0.3-0.5 parts of sodium bicarbonate, 0.3-0.5 parts of ammonium hydrogen carbonate, 0.2-0.4 parts and soybean lecithin 0.2-0.4 parts of salt.
2. a kind of starch baking-type dilated food according to claim 1, which is characterized in that in parts by weight, by following
Raw material is made: 17 parts of cornstarch, 8 parts of glutinous rice flour, 9 parts of potato full-powder, 9 parts of egg liquid, 4 parts of white granulated sugar, 4 parts of palm oil,
50 parts of water, 0.3 part of sodium bicarbonate, 0.3 part of ammonium hydrogen carbonate, 0.2 part and 0.2 part of soybean lecithin of salt.
3. a kind of starch baking-type dilated food according to claim 1, which is characterized in that in parts by weight, by following
Raw material is made: 20 parts of cornstarch, 9 parts of glutinous rice flour, 6 parts of potato full-powder, 12 parts of egg liquid, 6 parts of white granulated sugar, 6 parts of palm oil,
40 parts of water, 0.3 part of sodium bicarbonate, 0.3 part of ammonium hydrogen carbonate, 0.2 part and 0.2 part of soybean lecithin of salt.
4. a kind of starch baking-type dilated food according to claim 1, which is characterized in that in parts by weight, by following
Raw material is made: 13 parts of cornstarch, 12 parts of glutinous rice flour, 12 parts of potato full-powder, 6 parts of egg liquid, 8 parts of white granulated sugar, palm oil 8
Part, 40 parts of water, 0.4 part of sodium bicarbonate, 0.3 part of ammonium hydrogen carbonate, 0.2 part and 0.2 part of soybean lecithin of salt.
5. a kind of preparation method of starch baking-type dilated food, which comprises the following steps:
A, in parts by weight, by 6-12 parts of egg liquid, 4-8 parts of white granulated sugar, 4-8 parts of palm oil, 40-50 parts of water, sodium bicarbonate 0.3-
0.5 part, 0.3-0.5 parts of ammonium hydrogen carbonate, 0.2-0.4 parts of salt stirred and evenly mixed with 0.2-0.4 parts of soybean lecithin, obtain mixture A；
B, 13-20 parts of cornstarch, 8-12 parts of glutinous rice flour are stirred and evenly mixed with 6-12 parts of potato full-powder in parts by weight, are obtained
To mixture B；
C, mixture B obtained in mixture A obtained in step A and step B is mixed, is added in mold after extrusion forming,
It is toasted again to get this product.
6. a kind of preparation method of starch baking-type dilated food according to claim 5, which is characterized in that in step A
In, the mixing time is 1-5min.
7. a kind of preparation method of starch baking-type dilated food according to claim 5, which is characterized in that in step B
In, the mixing time is 1-5min.
8. a kind of preparation method of starch baking-type dilated food according to claim 5, which is characterized in that in step C
In, the baking control time is in 5-8min.
9. a kind of preparation method of starch baking-type dilated food according to claim 5, which is characterized in that in step C
In, the baking temperature control is at 160-190 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811397493.1A CN109315461A (en) | 2018-11-22 | 2018-11-22 | A kind of starch baking-type dilated food and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811397493.1A CN109315461A (en) | 2018-11-22 | 2018-11-22 | A kind of starch baking-type dilated food and preparation method thereof |
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| CN109315461A true CN109315461A (en) | 2019-02-12 |
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| CN201811397493.1A Pending CN109315461A (en) | 2018-11-22 | 2018-11-22 | A kind of starch baking-type dilated food and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903910A (en) * | 2020-08-21 | 2020-11-10 | 湖北省农业科学院农产品加工与核农技术研究所 | Microwave puffed food of crayfish shells and preparation method thereof |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
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| CN101703082A (en) * | 2009-11-11 | 2010-05-12 | 陈世翰 | Starch bakery food and producing method thereof |
| CN105211249A (en) * | 2015-11-18 | 2016-01-06 | 张立涛 | A kind of nourishing beauty treatment biscuit and preparation method thereof |
| CN105394769A (en) * | 2015-11-23 | 2016-03-16 | 北京德青源蛋品安全工程技术研究有限公司 | Baking type egg chips and preparation method thereof |
| CN106614939A (en) * | 2015-10-30 | 2017-05-10 | 青岛鹏通瑞德电气科技有限公司 | Sandwich thin pancake crisp fritters |
| CN107319432A (en) * | 2017-07-04 | 2017-11-07 | 福建达利食品科技有限公司 | A kind of preparation method for bakeing potato bubble |
-
2018
- 2018-11-22 CN CN201811397493.1A patent/CN109315461A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703082A (en) * | 2009-11-11 | 2010-05-12 | 陈世翰 | Starch bakery food and producing method thereof |
| CN106614939A (en) * | 2015-10-30 | 2017-05-10 | 青岛鹏通瑞德电气科技有限公司 | Sandwich thin pancake crisp fritters |
| CN105211249A (en) * | 2015-11-18 | 2016-01-06 | 张立涛 | A kind of nourishing beauty treatment biscuit and preparation method thereof |
| CN105394769A (en) * | 2015-11-23 | 2016-03-16 | 北京德青源蛋品安全工程技术研究有限公司 | Baking type egg chips and preparation method thereof |
| CN107319432A (en) * | 2017-07-04 | 2017-11-07 | 福建达利食品科技有限公司 | A kind of preparation method for bakeing potato bubble |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903910A (en) * | 2020-08-21 | 2020-11-10 | 湖北省农业科学院农产品加工与核农技术研究所 | Microwave puffed food of crayfish shells and preparation method thereof |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
| CN112674134B (en) * | 2020-12-09 | 2024-03-12 | 四川米老头食品工业集团股份有限公司 | Method for preparing baked product from rice |
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Application publication date: 20190212 |