CN110663742A - 一种养胃杂粮饼干及其制备方法 - Google Patents
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
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- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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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
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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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- 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
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Abstract
本发明公开了一种养胃杂粮饼干，其原料粉由以下质量份的原料组成：由小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份。制备方法为：步骤1、按照上述配比称取原料粉：将上述原料粉末混合并搅拌均匀；步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。该饼干能够养胃、有益健康。
Description
技术领域
本发明属于饼干制备技术领域，具体涉及一种养胃杂粮饼干；本发明还涉及一种养胃杂粮饼干的制备方法。
背景技术
现代人越来越多的追求科学膳食，大多白领经常加班，没办法按时吃饭，导致胃不好，科学膳食中特别强调了养胃食材、杂粮、粗粮和粗细搭配的食物，这些对人体的健康是非常有益的，饼干是深受人们喜爱的休闲食品，将养胃食材、杂粮及饼干结合，就可以满足人们对饼干更加营养、方便、风味的消费要求，也对人体的健康有益。
发明内容
本发明的目的是提供一种养胃杂粮饼干，该饼干能够养胃、有益健康。
本发明的另一个目的是提供一种养胃杂粮饼干的制备方法。
本发明所采用的技术方案是，一种养胃杂粮饼干，其原料粉由以下质量份的原料组成：由小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份。
本发明所采用的另一种技术方案是：一种养胃杂粮饼干的制备方法，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
本发明的特点还在于，
混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
和面水的温度为40℃～45℃。
发酵的温度为20-30℃，烘烤的时间为:30-40min。
本发明的有益效果为：杂粮饼干丰富了杂粮饼干食品，通过本发明的方法制备出的饼干口感酥脆、营养丰富，达到科学膳食，有益健康的目的；其中猴头菇粉、山药粉养胃，这些原料使该杂粮饼干作为健康食品的不二之选。
具体实施方式
下面结合具体实施方式对本发明进行详细说明。
本发明提供了一种养胃杂粮饼干，其原料粉由以下质量份的原料组成：由小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份。
本发明还提供了一种养胃杂粮饼干的制备方法，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
和面水的温度为40℃～45℃。
发酵的温度为20-30℃，烘烤的时间为:30-40min。
实施例1
一种养胃杂粮饼干的制备方法，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉900份，猴头菇粉50份，红薯粉50份，山药粉20份，檀香粉2份、黑豆粉2份、葛根粉2份和玉米粉2份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
和面水的温度为40℃。
发酵的温度为20℃，烘烤的时间为:40min。
实施例2
一种养胃杂粮饼干的制备方法，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉1200份，猴头菇粉70份，红薯粉80份，山药粉30份，檀香粉3份、黑豆粉4份、葛根粉4份和玉米粉4份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
和面水的温度为45℃。
发酵的温度为30℃，烘烤的时间为:40min。
实施例3
一种养胃杂粮饼干的制备方法，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉1000份，猴头菇粉60份，红薯粉60，山药粉25份，檀香粉2.5份、黑豆粉3份、葛根粉3份和玉米粉3份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
和面水的温度为42℃。
发酵的温度为25℃，烘烤的时间为:35min。
Claims (5)
1.一种养胃杂粮饼干，其特征在于，其原料粉由以下质量份的原料组成：由小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份。
2.根据权利要求1所述的一种养胃杂粮饼干的制备方法，其特征在于，包括以下步骤：
步骤1、按照以下配比称取原料粉：
小麦粉900份～1200份，猴头菇粉50份～70份，红薯粉50份～80份，山药粉20份～30份，檀香粉2份～3份、黑豆粉2份～4份、葛根粉2份～4份和玉米粉2份～4份；
将上述原料粉末混合并搅拌均匀；
步骤2、将步骤1得到的混合粉中加入白砂糖、小苏打及酵母粉，并加水搅拌均匀和成面团；
步骤3、将面团常温发酵2小时，然后经模具按压成型，成型后经烘烤，即得。
3.根据权利要求2所述的一种养胃杂粮饼干的制备方法，其特征在于，混合粉、白砂糖、小苏打、酵母粉和水依次按照重量比为200:5:20:20：125混合。
4.根据权利要求2所述的一种养胃杂粮饼干的制备方法，其特征在于，所述和面水的温度为40℃～45℃。
5.根据权利要求2所述的一种养胃杂粮饼干的制备方法，其特征在于，所述发酵的温度为20-30℃，烘烤的时间为:30-40min。
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| CN111149829A (zh) * | 2020-03-04 | 2020-05-15 | 江西农信乐农业发展有限公司 | 一种利于提升人体机能的芝麻饼及其制备方法 |
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| CN103783117A (zh) * | 2014-01-24 | 2014-05-14 | 胡安然 | 一种养胃的饼干 |
| CN108142501A (zh) * | 2018-03-10 | 2018-06-12 | 刘春娣 | 一种降血糖饼干 |
| CN108477266A (zh) * | 2018-03-10 | 2018-09-04 | 刘春娣 | 一种具有保健养生的饼干 |
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| CN103783117A (zh) * | 2014-01-24 | 2014-05-14 | 胡安然 | 一种养胃的饼干 |
| CN108142501A (zh) * | 2018-03-10 | 2018-06-12 | 刘春娣 | 一种降血糖饼干 |
| CN108477266A (zh) * | 2018-03-10 | 2018-09-04 | 刘春娣 | 一种具有保健养生的饼干 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111149829A (zh) * | 2020-03-04 | 2020-05-15 | 江西农信乐农业发展有限公司 | 一种利于提升人体机能的芝麻饼及其制备方法 |
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