CN111513117A - Fructus cannabis crisp chips and preparation method thereof - Google Patents
Fructus cannabis crisp chips and preparation method thereof Download PDFInfo
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- CN111513117A CN111513117A CN202010446934.3A CN202010446934A CN111513117A CN 111513117 A CN111513117 A CN 111513117A CN 202010446934 A CN202010446934 A CN 202010446934A CN 111513117 A CN111513117 A CN 111513117A
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- fructus cannabis
- raw materials
- crisp
- trehalose
- egg
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- 238000002360 preparation method Methods 0.000 title claims description 44
- 240000004308 marijuana Species 0.000 title 1
- 241000218236 Cannabis Species 0.000 claims abstract description 104
- 239000002994 raw material Substances 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 235000013601 eggs Nutrition 0.000 claims abstract description 48
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 46
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 46
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 42
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 42
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 42
- 235000014121 butter Nutrition 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 24
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 24
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000014103 egg white Nutrition 0.000 claims abstract description 19
- 210000000969 egg white Anatomy 0.000 claims abstract description 19
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 52
- 238000003756 stirring Methods 0.000 claims description 47
- 229910052742 iron Inorganic materials 0.000 claims description 26
- 238000004806 packaging method and process Methods 0.000 claims description 25
- 244000025254 Cannabis sativa Species 0.000 claims description 14
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 14
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 14
- 235000009120 camo Nutrition 0.000 claims description 14
- 235000005607 chanvre indien Nutrition 0.000 claims description 14
- 239000011487 hemp Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 230000005484 gravity Effects 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000015895 biscuits Nutrition 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 108010039327 maltooligosyl trehalose synthase Proteins 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 238000012216 screening Methods 0.000 description 6
- 235000020247 cow milk Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000005286 illumination Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 230000002040 relaxant effect Effects 0.000 description 1
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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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
Abstract
The invention discloses fructus cannabis crisp chips, which comprise the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose. The egg white, the fructus cannabis, the butter, the flour and the trehalose are fully stirred by the egg beater, so that the raw materials of the fructus cannabis thin and crisp primary pulp are more uniform, and the impurities in egg white can be prevented from being mixed into the fructus cannabis thin and crisp primary pulp by matching with the arrangement of a dense mesh screen.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to fructus cannabis crisp chips and a preparation method thereof.
Background
Fructus cannabis has the effect of relaxing bowel, is usually used for blood deficiency and body fluid deficiency and constipation due to intestinal dryness, is a medicinal and edible plant with several nutritional values, and can be seen in food frequently, however, the taste of the traditional fructus cannabis food is difficult to guarantee after the preparation is completed, the poor taste also indirectly causes the very low per capita intake of fructus cannabis, and no healthy food causes a large amount of edible fried food and the like for people, so that people are excessively obese, and the sub-health is also accompanied.
Therefore, the fructus cannabis food which can change the healthy diet of people and has excellent taste is needed by the long-term and the public.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the fructus cannabis crisp food and the preparation method thereof, the fructus cannabis crisp food has the advantages of crisp taste and the like, and the problem that the traditional fructus cannabis food has poor taste and indirectly influences the intake of fructus cannabis is solved.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the fructus cannabis crisp biscuit comprises the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose.
2. The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:
1) selecting raw materials:
selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;
2) mixing raw materials:
sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, stirring at the temperature of 26-30 ℃ at the stirring speed of 60-80 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1-2 minutes, further heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose are fully fused with the butter and flour, wherein the stirring time is 2-4 minutes, standing the slurry in the egg beater for 1-2 minutes after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 50-60 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;
3) pulp squeezing:
injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 1-3mm, so that pulp extrusion of the raw materials is completed for later use;
4) baking:
putting the squeezed raw materials into an oven together with an iron plate, and baking at 140-160 ℃ for 13-17 minutes in a low-temperature slow baking manner for later use;
5) cooling and demolding:
cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;
6) packaging:
and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.
Preferably, the egg white liquid is fresh native eggs, the egg white liquid in the native eggs is poured into a sterilized stainless steel container, the egg white and the egg yolk are separated to obtain egg white liquid, the egg white liquid is filtered through a dense-mesh screen, the hole pitch of the dense-mesh screen is 0.2mm-0.8mm, the filtered egg white liquid is filled into the sterilized container again, and therefore the preparation of the egg white liquid is completed.
Preferably, the fructus cannabis is selected from full-grain fructus cannabis, the fructus cannabis is dried in a sunshine mode, the sunshine duration is 3-5 hours per day, the period is 2-3 days until the moisture content in the fructus cannabis is reduced to be below 5%, then a huller is used for hulling the fructus cannabis, the fructus cannabis is screened after hulling is completed, broken grains and powder are screened out, then the fructus cannabis is subjected to light sterilization by using an ultraviolet sterilization lamp, sterilization is carried out for 3-5 hours frequently, and then the preparation of the fructus cannabis is completed.
Preferably, the butter is fresh cow milk, the fresh cow milk is stirred, thick objects on the upper layer of the fresh cow milk are taken to filter out partial water, the filtered grease is subjected to pasteurization, the sterilization time is 3-5 hours, and the preparation of the butter is completed.
Preferably, the flour is prepared by shelling white-skin wheat and then grinding, and the wheat is shelled and then ground into powdery particles with the diameter of less than 0.02 mm, so that the flour is prepared;
the trehalose is produced by fermenting together with maltooligosyl trehalose synthase and maltooligosyl trehalose hydrolase using starch as a substrate.
(III) advantageous effects
Compared with the prior art, the invention provides the fructus cannabis crisp food and the preparation method thereof, and the fructus cannabis crisp food has the following beneficial effects:
1. according to the fructus cannabis crisp chip and the preparation method thereof, the protein liquid, the fructus cannabis, the butter, the flour and the trehalose are fully stirred by the egg beater, so that the raw materials of the fructus cannabis crisp chip are more uniform, and the impurities in the egg white can be prevented from being mixed into the fructus cannabis crisp chip by matching with the arrangement of the dense-mesh screen, and the fructus cannabis crisp chip is uniformly mixed.
2. According to the fructus cannabis crisp and the preparation method thereof, due to the arrangement of the trehalose, excessive sugar intake of eaters can be avoided under the condition that the sweetness of the fructus cannabis crisp is ensured, so that the problem that a diabetic cannot eat the fructus cannabis crisp is effectively avoided, and the stirring temperature of the protein is 26-30 ℃, and the stirring speed is 60-80 rpm, so that the protein does not generate foam while being stirred with the trehalose, the original property of the protein is further reduced, and the taste of the fructus cannabis crisp is ensured.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the fructus cannabis crisp biscuit comprises the following raw materials in parts by weight: 30% of protein liquid, 25% of fructus cannabis, 15% of butter, 11% of flour and 19% of trehalose.
The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:
1) selecting raw materials:
selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;
2) mixing raw materials:
the protein liquid and the trehalose are poured into the egg beater in turn, the trehalose and the protein liquid are fully mixed by the egg beater (a mixer of YC-20A type produced by Shanghai Yechang food machinery Co., Ltd.), the stirring speed of the egg beater is 60 r/min at the stirring temperature of 26 ℃ until the protein liquid and the trehalose are fully mixed, the stirring time is 2 min, heating and melting butter, pouring the melted butter and flour into an egg-breaking machine, fully stirring until the protein liquid and trehalose solution are fully fused with the butter and flour, wherein the stirring time is 2 minutes, standing the slurry in the egg-breaking machine for 1 minute after the stirring is completed, adding fructus Cannabis into the egg beater, stirring for 1 min at 50 rpm, mixing the raw materials, and placing the mixed raw materials into a container;
3) pulp squeezing:
injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 2mm, so that pulp extrusion of the raw materials is completed for later use;
4) baking:
putting the squeezed raw materials into an oven together with an iron plate, and baking at 150 ℃ for 15 minutes in a low-temperature slow baking manner for later use;
5) cooling and demolding:
cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;
6) packaging:
and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.
A fructus cannabis crisp food and a preparation method thereof are characterized in that fresh native eggs are adopted as protein liquid, the egg liquid in the native eggs is poured into a sterilized stainless steel container, egg white and egg yolk are separated to obtain egg white liquid, the egg liquid is filtered through a dense-mesh screen, the hole pitch of the dense-mesh screen is 0.5mm, and the filtered egg liquid is filled into the sterilized container again to finish the preparation of the protein liquid.
The preparation method of the fructus cannabis crisp and thin product comprises the steps of selecting the fructus cannabis with full grains, drying the fructus cannabis in a sunshine mode, wherein the sunshine duration is 4 hours per day, the period is 2 days, until the moisture content in the fructus cannabis is reduced to be below 5%, then carrying out shelling treatment on the fructus cannabis by using a sheller, screening the fructus cannabis after shelling is finished, screening out broken grains and powder, further carrying out illumination sterilization on the fructus cannabis by using an ultraviolet sterilization lamp, and often sterilizing for 3 hours, thereby completing the preparation of the fructus cannabis.
The hemp seed crisp food is prepared with fresh milk as butter, and through stirring, filtering out partial water from the thick matter in the upper layer, and pasteurizing for 3 hr.
A fructus Cannabis crisp and its preparation method, flour is made by hulling white skin wheat and grinding, hulling wheat and grinding into powder granule with diameter less than 0.02 mm, and then completing the preparation of flour;
trehalose is produced by fermentation using a maltooligosyl trehalose synthase together with a maltooligosyl trehalose hydrolase, using starch as a substrate.
Example two:
the fructus cannabis crisp biscuit comprises the following raw materials in parts by weight: 35% of protein liquid, 25% of fructus cannabis, 10% of butter, 12% of flour and 18% of trehalose.
2. The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:
1) selecting raw materials:
selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;
2) mixing raw materials:
sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, fully stirring at the temperature of 28 ℃ at the stirring speed of 70 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1.5 minutes, heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose are fully fused with the butter and flour, wherein the stirring time is 3 minutes, standing the slurry in the egg beater for 1.5 minutes after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 55 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;
3) pulp squeezing:
injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 1.5mm, so that pulp extrusion of the raw materials is completed for later use;
4) baking:
putting the squeezed raw materials into an oven together with an iron plate, and baking at 160 ℃ for 13 minutes in a low-temperature slow baking manner for later use;
5) cooling and demolding:
cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;
6) packaging:
and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.
A fructus cannabis crisp food and a preparation method thereof are characterized in that fresh native eggs are adopted as protein liquid, the egg liquid in the native eggs is poured into a sterilized stainless steel container, egg white and egg yolk are separated to obtain egg white liquid, the egg liquid is filtered through a dense-mesh screen, the hole pitch of the dense-mesh screen is 0.6mm, and the filtered egg liquid is filled into the sterilized container again to finish the preparation of the protein liquid.
The preparation method of the fructus cannabis crisp and thin product comprises the steps of selecting the fructus cannabis with full grains, drying the fructus cannabis in a sunshine mode, wherein the sunshine duration is 3 hours per day, the period is 3 days until the moisture content in the fructus cannabis is reduced to be below 5%, then shelling the fructus cannabis by using a sheller, screening the fructus cannabis after shelling is finished, screening out broken grains and powder, further carrying out illumination sterilization on the fructus cannabis by using an ultraviolet sterilization lamp, and often sterilizing for 3 hours, thereby completing the preparation of the fructus cannabis.
The hemp seed crisp is prepared by adopting fresh milk as butter, stirring the fresh milk, taking a thick object on the upper layer of the fresh milk, filtering partial water, carrying out pasteurization on the filtered grease for 3.5 hours, and finishing the preparation of the butter.
A fructus Cannabis crisp and its preparation method, flour is made by hulling white skin wheat and grinding, hulling wheat and grinding into powder granule with diameter less than 0.02 mm, and then completing the preparation of flour;
trehalose is produced by fermentation using a maltooligosyl trehalose synthase together with a maltooligosyl trehalose hydrolase, using starch as a substrate.
Example three:
the fructus cannabis crisp biscuit comprises the following raw materials in parts by weight: 33% of protein liquid, 22% of fructus cannabis, 15% of butter, 11.5% of flour and 18.5% of trehalose.
The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:
1) selecting raw materials:
selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;
2) mixing raw materials:
sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, stirring at the temperature of 28 ℃ at the stirring speed of 62 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1 minute, heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose solution are fully fused with the butter and flour, wherein the stirring time is 3 minutes, standing the slurry in the egg beater for 1 minute after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 50 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;
3) pulp squeezing:
injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 3mm, so that pulp extrusion of the raw materials is completed for later use;
4) baking:
putting the squeezed raw materials into an oven together with an iron plate, and baking at 140 ℃ for 13 minutes in a low-temperature slow baking manner for later use;
5) cooling and demolding:
cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;
6) packaging:
and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.
A fructus cannabis crisp food and a preparation method thereof are characterized in that fresh native eggs are adopted as protein liquid, the egg liquid in the native eggs is poured into a sterilized stainless steel container, egg white and egg yolk are separated to obtain egg white liquid, the egg liquid is filtered through a dense-mesh screen, the hole pitch of the dense-mesh screen is 0.2mm, and the filtered egg liquid is filled into the sterilized container again to finish the preparation of the protein liquid.
The preparation method of the fructus cannabis crisp and thin product comprises the steps of selecting the fructus cannabis with full grains, drying the fructus cannabis in a sunshine mode, wherein the sunshine duration is 5 hours per day, the period is 2 days until the moisture content in the fructus cannabis is reduced to be below 5%, then shelling the fructus cannabis by using a sheller, screening the fructus cannabis after shelling is finished, screening out broken grains and powder, further carrying out illumination sterilization on the fructus cannabis by using an ultraviolet sterilization lamp, and often sterilizing for 3 hours, thereby completing the preparation of the fructus cannabis.
The hemp seed crisp food is prepared with fresh milk as butter, and through stirring, filtering out partial water from the thick matter in the upper layer, and pasteurizing for 3 hr.
A fructus Cannabis crisp and its preparation method, flour is made by hulling white skin wheat and grinding, hulling wheat and grinding into powder granule with diameter less than 0.02 mm, and then completing the preparation of flour;
trehalose is produced by fermentation using a maltooligosyl trehalose synthase together with a maltooligosyl trehalose hydrolase, using starch as a substrate.
The invention has the beneficial effects that: the fructus cannabis crisp chip and the preparation method thereof fully stir protein liquid, fructus cannabis, butter, flour and trehalose through a eggbeater, so that the raw materials of the fructus cannabis crisp chip are more uniform, the impurities in egg white can be prevented from being mixed into the fructus cannabis crisp chip by matching with the arrangement of a dense mesh screen, and the fructus cannabis crisp chip is also uniformly mixed, and the other characteristic is that the raw materials can be ensured to be automatically spread into a round cake shape through the self gravity after dropping on an iron plate, so that the thin and crisp section of the fructus cannabis is thinner, the taste is better, the fructus cannabis crisp chip is enabled to be crisp and not crisp by matching with the use of the butter, the taste is further improved, the sugar content of eaters can be prevented from being excessively taken under the condition that the sweetness of the fructus cannabis crisp chip is ensured, and the problem that a diabetic cannot eat is effectively avoided, and the stirring temperature of the protein is 26-30 ℃, and the stirring speed is 60-80 revolutions per minute, so that the protein and the trehalose are stirred without generating foam, the original property of the protein is further restored, and the crispy mouthfeel of the fructus cannabis is ensured.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The fructus cannabis crisp biscuit is characterized by comprising the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose.
2. The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:
1) selecting raw materials:
selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;
2) mixing raw materials:
sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, stirring at the temperature of 26-30 ℃ at the stirring speed of 60-80 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1-2 minutes, further heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose are fully fused with the butter and flour, wherein the stirring time is 2-4 minutes, standing the slurry in the egg beater for 1-2 minutes after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 50-60 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;
3) pulp squeezing:
injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 1-3mm, so that pulp extrusion of the raw materials is completed for later use;
4) baking:
putting the squeezed raw materials into an oven together with an iron plate, and baking at 140-160 ℃ for 13-17 minutes in a low-temperature slow baking manner for later use;
5) cooling and demolding:
cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;
6) packaging:
and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.
3. A fructus cannabis crisp as claimed in claim 1, wherein the protein liquid is prepared by taking fresh native eggs, pouring the egg liquid from the native eggs into a sterilized stainless steel container, separating egg white from egg yolk to obtain egg white liquid, filtering the egg liquid through a dense mesh screen with a hole pitch of 0.2mm-0.8mm, and filling the filtered egg liquid into the sterilized container again.
4. A hemp seed crisp according to claim 1, wherein the hemp seed is selected from a full-grain hemp seed, the hemp seed is dried by sunshine for 3-5 hours per day for 2-3 days until the moisture content in the hemp seed is reduced to below 5%, then the hemp seed is hulled by a huller, the hemp seed is screened after hulling is completed, broken grains and powder are screened out, and then the hemp seed is sterilized by light with an ultraviolet sterilizing lamp for 3-5 hours, so that the preparation of the hemp seed is completed.
5. A hemp seed crisp according to claim 1, wherein the butter is fresh milk, the fresh milk is stirred, thick objects on the upper layer of the fresh milk are taken to remove part of water, the filtered oil is pasteurized, and the preparation of the butter is completed within 3-5 hours.
6. A hemp seed crisp according to claim 1, wherein the flour is obtained by hulling white skin wheat and then grinding, and hulling the wheat and then grinding into powder particles with a diameter of less than 0.02 mm, thereby completing the preparation of the flour;
the trehalose is produced by fermenting together with maltooligosyl trehalose synthase and maltooligosyl trehalose hydrolase using starch as a substrate.
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Application publication date: 20200811 |