CN109588446A - A kind of quinoa biscuit and preparation method thereof - Google Patents
A kind of quinoa biscuit and preparation method thereof Download PDFInfo
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- CN109588446A CN109588446A CN201811540331.9A CN201811540331A CN109588446A CN 109588446 A CN109588446 A CN 109588446A CN 201811540331 A CN201811540331 A CN 201811540331A CN 109588446 A CN109588446 A CN 109588446A
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 92
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 16
- 239000003765 sweetening agent Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000004904 shortening Methods 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000012149 noodles Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000011844 whole wheat flour Nutrition 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 15
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000871189 Chenopodiaceae Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000554155 Andes Species 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000976924 Inca Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- HDFXRQJQZBPDLF-UHFFFAOYSA-L disodium hydrogen carbonate Chemical compound [Na+].[Na+].OC([O-])=O.OC([O-])=O HDFXRQJQZBPDLF-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- 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)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of quinoa biscuits, in parts by weight include following components: 50-60 parts of quinoa powder, 40-50 parts of wheat flour, 20-25 parts of shortening, 15-20 parts of sweetener, 10-15 parts of egg, 0.8-1.2 parts of sodium bicarbonate, 16-18 parts of sweetener.The invention using quinoa as raw material, also it is mixed with pure wholemeal, egg, it is effectively improved flavor, mouthfeel, the homogeneity etc. of quinoa biscuit, greatly improve the sensory evaluation of product, it is a very valuable formula, in addition its a variety of amino acid that can supplement needed by human body and microelement have good tonic effect.
Description
Technical field
The present invention relates to food technology fields, particularly, are related to a kind of quinoa biscuit and preparation method thereof.
Background technique
Quinoa (scientific name: Chenopodium quinoa willd) originates in South America andes region, is print plus original inhabitants
The main conventional food of resident has 5000-7000 more years edible and plantation history, since it is with unique abundant, comprehensive
Nutritive value, brought up print plus nationality, ancient times Inca be referred to as " mother of grain ".Quinoa seed color mainly have it is white, black,
Several colors such as red, nutritional ingredient are not much different, wherein white mouthfeel is best, black, red mouthfeel relative mistake is a little, seed also compared with
It is small.Space food of the quinoa in the 1980's by NASA for astronaut.FAO (Food and Agriculture Organization of the United Nation) thinks that quinoa is only
A kind of one solitary plant can substantially meet the food of human body basic nutrition demand, and formal recommendation quinoa is the complete of the optimum mankind
The wholefood of beauty.
The quinoa based food especially Biscuits promoted on the market at present, instant biscuit on the market produces in the prior art
Product are many kinds of, are mostly the instant biscuits prepared using various cereal, water fruits and vegetables as raw material, but the mouthfeel of biscuit compares
Single, nutritional ingredient is not comprehensive enough, and nutriment plyability should not also be absorbed by force by human body.
Summary of the invention
The purpose of the present invention is to provide a kind of quinoa biscuits and preparation method thereof, to solve in the prior art, biscuit
The technical issues of mouthfeel is relatively simple, and nutritional ingredient is not comprehensive enough, and nutriment plyability should not also be absorbed by force by human body.
To overcome defect in the prior art, of the invention wherein one is designed to provide a kind of quinoa biscuit, by weight
Number includes following components: 50-60 parts of quinoa powder, 40-50 parts of wheat flour, 20-25 parts of shortening, 15-20 parts of sweetener, egg
10-15 parts, 0.8-1.2 parts of sodium bicarbonate, 16-18 parts of sweetener.
Further, the quinoa powder is 52-58 parts in parts by weight.
Further, the wheat flour is wholewheat flour.
Further, the egg is 12-14 parts in parts by weight.
Further, the shortening is 22-24 parts in parts by weight.
Further, the sodium bicarbonate is 0.9-1.1 parts in parts by weight.
Further, the sodium bicarbonate is 1 part in parts by weight.
Further, the sweetener is white granulated sugar, xylitol, lactose, fructose syrup, isomaltoketose, D-sorbite
And the composition of one or both of stevioside or more.
Further, the sweetener is 17 parts in parts by weight.
Another object of the present invention is to provide a kind of preparation methods of above-mentioned quinoa biscuit, comprising the following steps:
A, the quinoa for selecting fresh high-quality, by being ground into after quinoa cleaning, peeling, elutriation 4-6 times, quinoa powder is spare, other raw materials
Quinoa powder is added again after mixing, by being sufficiently stirring and mixing to form quinoa dough；
B, by the noodle press tabletting of quinoa dough, the distance at pressure roller both ends is adjusted, quinoa dough is compressed to the face of thick 2-3mm
Then piece is formed with the stamp hand mo(u)ld for having decorative pattern；
C, molded quinoa dough sheet is put into the baking tray of baking oven, the face fire that baking oven is arranged is 140-170 DEG C, and the fire in a stove before fuel is added is
100-120 DEG C, baking tray being put into baking oven, the total time of baking is 3-5min, it can come out of the stove when biscuit surface is in brown color,
It is cooled down, is cooled to room temperature using natural cooling, labelled, case, examine, be finished product if qualified
The invention has the following advantages:
(1) the invention using quinoa as raw material, it is mixed with pure wholemeal, egg also, is effectively improved Chenopodiaceae
Wheat cake dry flavor, mouthfeel, homogeneity etc., greatly improve the sensory evaluation of product, are a very valuable formulas, separately
Its outer a variety of amino acid that can supplement needed by human body and microelement, have good tonic effect.
(2) preparation method of the embodiment of the present invention, method is simple, easily operated, generates in preparation process without waste residue, enriches
The product category of quinoa, operating condition is mild and can completely keeps the effective component in each component, reduces nutrients
The loss of matter improves the effect of the added value of quinoa simultaneously, and abandoned previous raw grain formula consume based on carry out edible original
Beginning mode, carrying is easy to use, and target user's range is wide, good and cheap, is a kind of distinctive health food of tool.
(3) the quinoa biscuit being prepared is very useful to body, amino acid rich in a variety of needed by human body and various
Microelement, it is suitable for people of all ages, have improve looks, promote regeneration, promote digestion, improve immunity, immunological regulation, resist it is tired
Labor and anti-aging and other effects.
Specific embodiment
The embodiment of the present invention is described in detail below.
Present example provides a kind of quinoa biscuit, in parts by weight includes following components: 50-60 parts of quinoa powder, small
40-50 parts of flour, 20-25 parts of shortening, 15-20 parts of sweetener, 10-15 parts of egg, 0.8-1.2 parts of sodium bicarbonate, sweetener
16-18 parts.Quinoa biscuit uses quinoa powder to be made into shortbread type biscuit for one of distinctive raw material, unique in taste fragrant and sweet, is easy to
The rich a variety of amino acid of the nutritional ingredient of quinoa and microelement can be extracted sufficiently, more be had by entrance chewing and thawing
Conducive to absorption of human body and it is easy to carry suitable for people of all ages the advantages that.
In the present invention, especially in addition to quinoa powder 50-60, the substances such as wheat flour, shortening, egg be also added, rich
The flavor for the quinoa product that richness is produced while its nutritive value is also improved, contained nutritional ingredient is also easier to be inhaled by human body
It receives, quinoa powder can also be preferably 52-58 parts, and optimal is 56 parts, such as can be 53 parts, 54 parts, 57 parts and 59 parts etc..
Wherein, it is used in the present invention for wheat flour be not common flour, using the flour of whole wheat, because it contains
The microelements such as vitamin abundant, nutritive value is higher, and the quality of quinoa biscuit can be more promoted after mixing with quinoa.
Egg itself has brain tonic and intelligence development, play the role of to nervous system and body development it is very big, wherein the choline contained can
Improve the memory of each age group, also have effects that liver-protective, human plasma protein content also can be improved, enhance human body
Metabolic function and immune function, the additive amount of egg can also be 12-14 parts, and optimal is 13 parts.In addition to this, also in raw material
Middle shortening 20-25 parts, be preferably 22-24 parts, is more preferably 23 parts, the raw material that shortening is commonly used as food processing
Grease primarily serves plasticity, caseation, shortening property, emulsibility, water imbibition etc..
The addition of food additives includes sodium bicarbonate sodium bicarbonate and sweetener, and sodium bicarbonate can be with due to unique performance
Come as leavening agent using the dosage of sodium bicarbonate is preferably 0.9-1.1 parts, is more preferably 1 part in food product making process.Sweet tea
Taste agent include one of white granulated sugar, xylitol, lactose, fructose syrup, isomaltoketose, D-sorbite and stevioside or
Several combination, these sweetener category Common materials, can be bought by commercially available, for diabetic or need to take in
The small crowd of sugar amount, preferably with the low sugar sweetener such as xylitol.The dosage of sweetener is preferably 16-18 parts, is more preferably 17
Part.
Although each raw material used in quinoa biscuit of the invention belongs to production biscuit, the common raw material of cake,
But the quinoa biscuit produced for raw material is formulated with this there are no a kind of in the prior art, due to making Chenopodiaceae by major ingredient of quinoa
Wheat cake is dry, and the dosage of each raw material is that its nutritive value and the fitness of mouthfeel are standard after considering to mix with quinoa
It is considered, is not arbitrarily to add.Unique formula of the invention belongs to unique product in food processing field,
The formula that can refer to and specific dosage are provided for subsequent production quinoa biscuit, there is certain reference value, and should
Product has extraordinary effect, and benefit is the more for human body.
The present invention additionally provides a kind of preparation method of above-mentioned quinoa biscuit in addition to providing a kind of formula of quinoa biscuit,
Include the following steps:
Quinoa powder is worn into after quinoa is pre-processed, other starting material with water add the quinoa powder again after being uniformly mixed, pass through
Roller is pricked, after pressing mold molding and baking procedure, and cooling, hand cut to obtain the final product.
The preparation method of the embodiment of the present invention, method is simple, easily operated, generates, enriches without waste residue in preparation process
The product category of quinoa, operating condition is mild and can completely keeps the effective component in each component, reduces nutriment
Loss improve simultaneously quinoa added value effect, and abandoned previous raw grain formula consume based on carry out it is edible original
Mode, operation is more standardized, improves its economic benefit.
Before by quinoa grinds, a series of pretreatment is first carried out, the pretreated method of quinoa preferably includes: will
After quinoa cleaning, peeling, after eluriating 4-6 times and dry.In this way the impurity in quinoa is eluriated clean, more can guarantee and prepare
The quality of product.
Roller is pricked in step, forms the thickness control of tabletting in 2-3mm, and thickness cannot be blocked up, increases subsequent baking difficulty, and one
As by adjusting pressure roller both ends distance to come the thickness that controls tabletting.
Preferably, when baking the control of face fire temperature at 140-170 DEG C, the control of fire in a stove before fuel is added temperature at 100-120 DEG C, baking it is total
Time control can come out of the stove in 3-5min when biscuit surface is in brown color.
Preferably, cooling temperature is controlled at 20-30 DEG C, generally by the way of natural cooling, is cooled to room temperature degree
, natural cooling will not influence the quality of product, and treatment process is milder.
Cooled down subsequent work also: vanning, inspection etc. are finished product if qualified, can directly be sold, when eating
It is not required to do any processing, belongs to instant product.
Embodiment 1
1) from the quinoa for buying fresh high-quality on the market, it is spare after quinoa cleaning, peeling, after eluriating 4 times to be ground into quinoa powder,
Other raw materials add quinoa powder again after mixing, by being sufficiently stirring and mixing to form quinoa dough；
2) by the noodle press tabletting of quinoa dough, the distance at pressure roller both ends is adjusted, compacting makes dough sheet thickness about 2-3mm, then with having
The stamp hand mo(u)ld of decorative pattern forms, and firmly to guarantee uniformly；
3) the face fire that baking oven is arranged is 170 DEG C, and the fire in a stove before fuel is added is 120 DEG C, and baking tray is put into baking oven, 3-5min is toasted, when biscuit table
Face can come out of the stove when being in brown color, cooled down, be cooled to room temperature using natural cooling, labelled, case, examine, such as qualified
It is then finished product.
Embodiment 2
1) from the quinoa for buying fresh high-quality on the market, it is spare after quinoa cleaning, peeling, after eluriating 6 times to be ground into quinoa powder,
Other raw materials add quinoa powder again after mixing, by being sufficiently stirring and mixing to form quinoa dough；
2) by the noodle press tabletting of quinoa dough, the distance at pressure roller both ends is adjusted, compacting makes dough sheet thickness about 2-3mm, then with having
The die hand mo(u)ld of decorative pattern forms, and firmly to guarantee uniformly；
3) be arranged baking oven face fire be 140 DEG C, the fire in a stove before fuel is added be 100 DEG C, baking tray is put into baking oven, toast 2-3min, when biscuit
Molding and edge in it is yellowish when, baking tray is taken out, baking tray is turned around, prevents the irregular shadow unfavorable caused by biscuit of oven temperature
It rings, continues to toast 1-2min, can come out of the stove when biscuit surface is in brown color, be cooled down, be cooled to using natural cooling
Room temperature, labeling, are examined vanning, are finished product if qualified.
The preparation method of quinoa biscuit, this method have method simple, easily operated, can pass through we in preparation process
Method promotes the mouthfeel and nutrient absorption of quinoa biscuit, operating condition is mild and can completely keep in each component it is effective at
Point, the advantages that reducing the loss of nutriment while improving the added value of quinoa.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention；For the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of quinoa biscuit, which is characterized in that in parts by weight include following components:
50-60 parts of quinoa powder, 40-50 parts of wheat flour, 20-25 parts of shortening, 15-20 parts of sweetener, 10-15 parts of egg, carbonic acid
0.8-1.2 parts of hydrogen sodium, 16-18 parts of sweetener.
2. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The quinoa powder is 52-58 parts in parts by weight.
3. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The wheat flour is wholewheat flour.
4. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The egg is 12-14 parts in parts by weight.
5. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The shortening is 22-24 parts in parts by weight.
6. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The sodium bicarbonate is 0.9-1.1 parts in parts by weight.
7. a kind of quinoa biscuit according to claim 6, it is characterised in that:
The sodium bicarbonate is 1 part in parts by weight.
8. a kind of quinoa biscuit according to claim 1, it is characterised in that:
The sweetener is in white granulated sugar, xylitol, lactose, fructose syrup, isomaltoketose, D-sorbite and stevioside
One or two or more composition.
9. a kind of quinoa biscuit according to claim 8, it is characterised in that:
The sweetener is 17 parts in parts by weight.
10. the preparation method of quinoa biscuit as claimed in any one of claims 1-9 wherein, which comprises the following steps:
A, the quinoa for selecting fresh high-quality, by being ground into after quinoa cleaning, peeling, elutriation 4-6 times, quinoa powder is spare, other raw materials
Quinoa powder is added again after mixing, by being sufficiently stirring and mixing to form quinoa dough；
B, by the noodle press tabletting of quinoa dough, the distance at pressure roller both ends is adjusted, quinoa dough is compressed to the face of thick 2-3mm
Then piece is formed with the stamp hand mo(u)ld for having decorative pattern；
C, molded quinoa dough sheet is put into the baking tray of baking oven, the face fire that baking oven is arranged is 140-170 DEG C, and the fire in a stove before fuel is added is
100-120 DEG C, baking tray being put into baking oven, the total time of baking is 3-5min, it can come out of the stove when biscuit surface is in brown color,
It is cooled down, is cooled to room temperature using natural cooling, labelled, case, examine, be finished product if qualified.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110742109A (en) * | 2019-11-18 | 2020-02-04 | 大连大万食品有限公司 | Quinoa biscuit and preparation method thereof |
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| CN107347958A (en) * | 2017-09-20 | 2017-11-17 | 田晓露 | A kind of quinoa biscuit |
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