CN110859274A - Preparation method of non-fried leavened and puffed Chinese chestnut crisp chips - Google Patents
Preparation method of non-fried leavened and puffed Chinese chestnut crisp chips Download PDFInfo
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- CN110859274A CN110859274A CN201911198539.1A CN201911198539A CN110859274A CN 110859274 A CN110859274 A CN 110859274A CN 201911198539 A CN201911198539 A CN 201911198539A CN 110859274 A CN110859274 A CN 110859274A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a preparation method of non-fried puffing and bubbling type Chinese chestnut crisp chips, and belongs to the technical field of food processing. The method comprises the following steps: weighing raw materials of chestnut powder and low-gluten flour, premixing, adding water, kneading, adding sodium bicarbonate and yeast activated in advance, continuously kneading until the surface is smooth, proofing at room temperature, pressing and cutting into small cubes, cooking and curing, and performing microwave puffing for about 3 minutes. The method of the invention takes the Chinese chestnut powder and the wheat flour as raw materials, adopts a simple cooking microwave process to prepare the composite functional puffed crisp chips with complete amino acid composition and high nutritional value, and has the advantages of low oil content, good foamability, good taste and rich Chinese chestnut flavor.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a preparation method of non-fried leavened and bubbled Chinese chestnut chips.
[ background of the invention ]
The chestnut powder contains 5.3-7.96% of protein (about 4-7% of essential amino acid), 4-10% of dietary fiber and complete amino acid composition. The first limiting amino acid of wheat flour is lysine, and the contents of methionine (methionine) Met + cysteine Cys and threonine are relatively insufficient, while the contents of lysine and threonine in chestnut flour are relatively excessive. If the chestnut powder and the wheat flour are subjected to compound product development, amino acids of the mixed product can be complemented, the proportion of the amino acids is more reasonable, and the health of a human body is better enhanced. Compared with buckwheat flour, corn flour and rice flour, the chestnut flour contains more potassium, magnesium and calcium, wherein the potassium content is about 854mg/100g, the magnesium content is about 75.8mg/100g, and the calcium content is 57.6mg/100g, so that the chestnut flour is a good mineral source for human bodies. In addition, various active ingredients such as procyanidin (1 μ g/g DW counted by cyanidin), flavone (53 μ g/g DW counted by quercetin), tartrate (175 μ g/g DW counted by caffeic acid), polyphenol (3184 μ g/g DW counted by catechin), sphingolipid (48-56mg/kg), tocopherol (18-114mg/kg) and the like are found in the chestnut powder.
At present, the processing research of leisure puffed food taking chestnut powder as raw material is less, the existing crisp chips compounded by potato powder, corn starch, wheat flour, rice and the like on the market basically belong to fried type, the shape of the product is basically a common sheet structure, and the taste is not innovated.
[ summary of the invention ]
The invention aims to: in order to solve the problems, the method takes chestnut powder and wheat flour as raw materials, adopts a simple cooking microwave process to prepare the composite functional puffed crisp chips with complete amino acid composition and high nutritional value, and has the advantages of low oil content, good foamability, good taste and rich chestnut flavor.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of non-fried leavened and puffed Chinese chestnut crisp chips comprises the following steps:
s1, preparation of raw materials: the main materials are chestnut powder and low-gluten flour, the weight ratio of the chestnut powder to the low-gluten flour is 1:3, the auxiliary materials are baking soda, yeast and a proper amount of water, the weight of the baking soda is 0.5-0.7% of the weight of the main materials, and the weight of the yeast is 0.8-1.2% of the weight of the main materials; further, if necessary, a seasoning such as salt or sugar may be added;
s2, premixing the prepared chestnut flour and low-gluten flour, sieving, and activating yeast with a small amount of warm water;
s3, adding a proper amount of water, baking soda and yeast activated in advance into the sieved flour, and kneading until the dough is smooth, wherein the kneading time is controlled within 15 min;
s4, placing the dough at room temperature for proofing for 13-18 min;
s5, slightly kneading and pressing the dough which is just proofed, pressing the dough to a sheet with the thickness of 0.6-1mm, and cutting the sheet into small square pieces;
s6, cooking the small square slices with boiling water;
s7, baking the cured small square slices in a microwave oven for 175 and 185 seconds with high fire to obtain the leavened and bubbled Chinese chestnut crisp chips.
In the invention, the chestnut powder is preferably prepared by the following method: firstly, the chestnut pulp is sliced, then dried, crushed and sieved by a sieve with 100 meshes and 200 meshes.
In the present invention, it is preferable that the water content in the step S3 is 42 to 50% of the main material, and the water content is too high, so that the dough is difficult to be formed.
In the present invention, it is preferable that the temperature of the warm water is 25 to 28 ℃ in the step S2, and the yeast is dissolved in the warm water in an amount sufficient for the purpose.
In the present invention, in the step S2, the screen used for the sieving is preferably 100 mesh.
In the present invention, in step S5, the size of the small square pieces is preferably (2-3) cm X (2-3) cm.
In the present invention, in step S7, the microwave output power of the high fire gear in the microwave oven is preferably 800W, and the microwave operating frequency is preferably 2450 MHz.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the method takes chestnut powder and wheat flour as main raw materials, adopts yeast fermentation and baking soda for leavening, and the chestnut chips are cooked in advance and then cooked by microwave during cooking, so that the obtained chestnut chips are golden yellow in color, leavened and bubbled in shape, continuous and uniform in surface, few in bubbles, crispy in taste and rich in chestnut flavor, and are a novel product which does not exist in the market.
2. The product obtained by the method of the invention is cooked by microwave after cooking and precooking, and does not need to be fried, so the product has less oil content, complete amino acid composition and high nutritive value, and is a nutrient, healthy and delicious food.
[ description of the drawings ]
FIG. 1 shows crisps made in accordance with examples 1-3 of the present invention;
figure 2 shows the crisp made in comparative example 1.
Figure 3 shows the crisp made in comparative example 2.
Figure 4 shows the crisp made in comparative example 3.
Figure 5 shows the crisp made in comparative example 4.
Figure 6 shows the crisp made in comparative example 5.
Figure 7 shows the crisp made in comparative example 6.
[ detailed description ] embodiments
In order that the invention may be more clearly expressed, the invention will now be further described by way of specific examples.
In some embodiments of the invention, the chestnut flour is prepared by the following method: firstly, the chestnut pulp is sliced, then dried, crushed and sieved by a sieve with 100 meshes and 200 meshes. The low gluten flour is commercially available flour, and the yeast is commercially available yeast such as Angel brand high activity dry yeast.
Example 1
A preparation method of non-fried leavened and puffed Chinese chestnut crisp chips comprises the following steps:
s1, preparation of raw materials: the main materials are chestnut powder and low-gluten flour, the weight ratio of the chestnut powder to the low-gluten flour is 1:3, the auxiliary materials are baking soda, yeast and a proper amount of water, the weight of the baking soda is 0.5% of that of the main materials, and the weight of the yeast is 1.2% of that of the main materials; the water addition amount is 42 percent of the main material; and adding 1% of salt by weight of the main material.
S2, premixing the prepared chestnut powder and low-gluten flour, sieving with a 100-mesh sieve, and activating yeast with a small amount of warm water at 25 ℃; the warm water can be used for dissolving the yeast;
s3, adding a proper amount of water, baking soda and yeast activated in advance into the sieved flour, and kneading until the dough is smooth, wherein the kneading time is controlled within 15 min;
s4, placing the dough at room temperature for proofing for 13 min;
s5, slightly kneading and pressing the just proofed dough to form a sheet with the thickness of 0.6-1mm, and cutting the sheet into small square pieces with the size of (2-3) cm multiplied by (2-3) cm;
s6, cooking the small square slices with boiling water;
and S7, baking the cured small square slices in a microwave oven for 175S with high fire to obtain the puffed crisp Chinese chestnut slices, wherein the microwave output power is 800W, and the microwave working frequency is 2450 MHz.
Example 2
A preparation method of non-fried leavened and puffed Chinese chestnut crisp chips comprises the following steps:
s1, preparation of raw materials: the main materials are chestnut powder and low-gluten flour, the weight ratio of the chestnut powder to the low-gluten flour is 1:3, the auxiliary materials are baking soda, yeast and a proper amount of water, the weight of the baking soda is 0.6% of that of the main materials, and the weight of the yeast is 1.0% of that of the main materials; the water addition amount is 48 percent of the main material;
s2, pre-mixing the prepared chestnut powder and the low-gluten flour, sieving the mixture by a 100-mesh sieve, and activating the yeast by a small amount of warm water at the temperature of 26 ℃; the warm water can be used for dissolving the yeast;
s3, adding a proper amount of water, baking soda and yeast activated in advance into the sieved flour, and kneading until the dough is smooth, wherein the kneading time is controlled within 15 min;
s4, placing the dough at room temperature for proofing for 15 min;
s5, slightly kneading and pressing the just proofed dough to form a sheet with the thickness of 0.6-1mm, and cutting the sheet into small square pieces with the size of (2-3) cm multiplied by (2-3) cm;
s6, cooking the small square slices with boiling water;
and S7, baking the cured small square slices in a microwave oven for 180S with high fire to obtain the puffed crisp Chinese chestnut slices, wherein the microwave output power is 800W, and the microwave working frequency is 2450 MHz.
Example 3
A preparation method of non-fried leavened and puffed Chinese chestnut crisp chips comprises the following steps:
s1, preparation of raw materials: the main materials are chestnut powder and low-gluten flour, the weight ratio of the chestnut powder to the low-gluten flour is 1:3, the auxiliary materials are baking soda, yeast and a proper amount of water, the weight of the baking soda is 0.7% of that of the main materials, and the weight of the yeast is 0.8% of that of the main materials; the water addition amount is 50 percent of the main material; adding 2% of white granulated sugar by weight as the main material;
s2, pre-mixing the prepared chestnut powder and the low-gluten flour, sieving the mixture by a 100-mesh sieve, and activating the yeast by a small amount of warm water at the temperature of 28 ℃; the warm water can be used for dissolving the yeast;
s3, adding a proper amount of water, baking soda and yeast activated in advance into the sieved flour, and kneading until the dough is smooth, wherein the kneading time is controlled within 15 min;
s4, placing the dough at room temperature for proofing for 18 min;
s5, slightly kneading and pressing the just proofed dough to form a sheet with the thickness of 0.6-1mm, and cutting the sheet into small square pieces with the size of (2-3) cm multiplied by (2-3) cm;
s6, cooking the small square slices with boiling water;
and S7, baking the cured small square slices in a microwave oven for 185S with high fire to obtain the puffed crisp Chinese chestnut slices with the microwave output power of 800W and the microwave working frequency of 2450 MHz.
Referring to fig. 1, the morphology of the product prepared in examples 1 to 3 is golden yellow, the appearance of the Chinese chestnut crisp is fluffy and bubbling, the surface of the Chinese chestnut crisp is continuous and uniform, bubbles are few, the taste of the Chinese chestnut crisp is fragrant and crisp, and the strong flavor of the Chinese chestnut is retained. In the process of developing the product, the inventor of the present application adjusts the formulation and the process, and makes many attempts to make a scheme, and no product with the same form as the example is obtained, and in order to better describe the product of the present invention, the scheme and the result of the related research are introduced as follows:
comparative example 1
This comparative example produced pure wheat flour crisps. That is, the whole chestnut powder is replaced by low-gluten flour, and other raw materials and processes are the same as those in example 2. The shape of the finally obtained product is shown in figure 2, and the product is white in color, uneven bubbles are generated in the middle, the appearance is not attractive to food, and the taste is hard and half-cooked.
Comparative example 2
This comparative example prepared non-fried chestnut flour-wheat flour crisps, with the same ingredients as in example 2 but lacking the steaming step of step S6, and after making the cubes, they were directly put into a microwave oven for cooking. The shape of the finally obtained product is shown in figure 3, and the finally obtained product is uniform and white in color and luster, has no bubbles on the surface, has the flavor of Chinese chestnuts, but has harder mouthfeel and undercooked.
Comparative example 3
This comparative example prepared fried chestnut flour-wheat flour crisps, the ingredients of the product were the same as in example 2, and the cooking in step S6 and the microwave treatment in step S7 were replaced by frying, i.e. direct frying without cooking. Referring to the figure 4, the finally obtained product is golden in color and relatively uniform in color, but the puffing bubbles are not successful, the frying bubbles are small, the surface of the frying bubbles is broken, the product is flaky, the taste is relatively crisp, and the taste of the Chinese chestnut is not obvious when the Chinese chestnut is eaten.
Comparative example 4
This comparative example also produced fried type chestnut flour-wheat flour crisps, the ingredients of which were the same as in example 2, and the process was carried out by frying instead of microwave treatment in step S7, i.e. precooking followed by frying. The shape of the finally obtained product is shown in figure 5, and the product is golden yellow in color and relatively uniform in color, but does not successfully puff and bubble, is not smooth in surface, is flaky, is relatively crisp in taste and is not obvious in chestnut taste when being eaten.
Comparative example 5
The formulation of the non-fried chestnut flour-wheat flour crisps prepared in this comparative example was different from that of example 2 in that no baking soda was added and the other raw materials and processes were the same as in example 2. Referring to the figure 6, the shape of the finally obtained product can be seen that the product is brown, uneven in color, not successfully puffed, uneven bubble-shaped objects are formed on the surface, the product is still flaky, the taste is hard, and the chestnut flavor is achieved when the product is eaten.
Comparative example 6
The ingredients of the non-fried chestnut flour-wheat flour crisp chips prepared by the comparative example are different from those of the example 2 in that the weight ratio of the chestnut flour to the low-gluten flour is 1:1, and other raw materials and processes are the same as those of the example 2. Referring to the figure 7, the finally obtained product is in white with brown, uneven in color, but not successfully puffed, swollen and big bubbles, uneven small bubble-shaped objects on the surface, still flaky, crisp in taste and obvious in chestnut taste when eaten.
As can be seen from the above examples and comparative examples, although the process of the present invention is simple, the individual steps are indispensable, such as adding the controlled weight ratio of the chestnut flour to the weak flour, adding a proper amount of baking soda, such as cooking first and then microwave, and lacking or changing these processes, the puffed chestnut chips with leavening cannot be obtained, only the product with flaky, broken bubbles or uneven bubbles can be obtained, the color and appearance are not as good as that of the present application, and the product taste is not as good as that of the present application. Therefore, the invention adopts a simple process to obtain unexpected technical effect, obtains a new snack product and has popularization value.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. A preparation method of non-fried leavened and puffed Chinese chestnut crisp chips is characterized by comprising the following steps:
s1, preparation of raw materials: the main materials are chestnut powder and low-gluten flour, the weight ratio of the chestnut powder to the low-gluten flour is 1:3, the auxiliary materials are baking soda, yeast and a proper amount of water, the weight of the baking soda is 0.5-0.7% of the weight of the main materials, and the weight of the yeast is 0.8-1.2% of the weight of the main materials;
s2, premixing the prepared chestnut flour and low-gluten flour, sieving, and activating yeast with a small amount of warm water;
s3, adding a proper amount of water, baking soda and yeast activated in advance into the sieved flour, and kneading until the dough is smooth, wherein the kneading time is controlled within 15 min;
s4, placing the dough at room temperature for proofing for 13-18 min;
s5, slightly kneading and pressing the dough which is just proofed, pressing the dough to a sheet with the thickness of 0.6-1mm, and cutting the sheet into small square pieces;
s6, cooking the small square slices with boiling water;
s7, baking the cured small square slices in a microwave oven for 175 and 185 seconds with high fire to obtain the leavened and bubbled Chinese chestnut crisp chips.
2. The method according to claim 1, wherein the chestnut flour is prepared by: firstly, the chestnut pulp is sliced, then dried, crushed and sieved by a sieve with 100 meshes and 200 meshes.
3. The method of claim 1, wherein: in the step S3, the water addition amount is 42-50% of the main material.
4. The method of claim 1, wherein: in the step S2, the temperature of the warm water is 25-28 ℃, and the warm water is used for dissolving the yeast.
5. The method of claim 1, wherein: in step S2, the screen used for screening is 100 mesh.
6. The method of claim 1, wherein: in step S5, the size of the small square piece is (2-3) cm x (2-3) cm.
7. The method of claim 1, wherein: in the step S7, the microwave output power of the high fire gear in the microwave oven is 800W, and the microwave operating frequency is 2450 MHz.
8. The method of claim 1, wherein: in step S1, seasoning is further included.
9. Non-fried leavened bubbled chestnut crisps prepared from any one of claims 1-8.
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| EP1174033A2 (en) * | 2000-07-19 | 2002-01-23 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
| CN103948020A (en) * | 2014-04-27 | 2014-07-30 | 马国丰 | Preparation process of crisp mixed mushroom chips |
| CN107495213A (en) * | 2017-09-18 | 2017-12-22 | 浙江万里学院 | A kind of processing method of instant taro crisp chip |
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2019
- 2019-11-29 CN CN201911198539.1A patent/CN110859274A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1174033A2 (en) * | 2000-07-19 | 2002-01-23 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
| CN103948020A (en) * | 2014-04-27 | 2014-07-30 | 马国丰 | Preparation process of crisp mixed mushroom chips |
| CN107495213A (en) * | 2017-09-18 | 2017-12-22 | 浙江万里学院 | A kind of processing method of instant taro crisp chip |
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