CN112544656A - 一种青稞藜麦饼干的配方及其制作方法 - Google Patents
一种青稞藜麦饼干的配方及其制作方法 Download PDFInfo
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 30
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 23
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 6
- 239000001099 ammonium carbonate Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 3
- 229920002498 Beta-glucan Polymers 0.000 abstract description 3
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- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000871189 Chenopodiaceae Species 0.000 description 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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Classifications
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种青稞藜麦饼干的配方,包括以下重量组分,青稞面粉:60g、藜麦粉:40g、白砂糖:10g、谷朊粉:3g、奶粉:25g、植物油:12g、精盐:8g、食品添加剂、香料适量。采用上述技术方案制作的青稞藜麦饼干,融合青稞和藜麦两种食物的优点,既具备了藜麦所含氨基酸、维生素和和矿物元素等多种营养成分,也具备了青稞含有大量的膳食纤维及β‑葡聚糖等优点;同时,上述饼干的制作方法简单,成本低廉,适宜生产推广使用。
Description
技术领域
本发明涉及食品领域,特别涉及一种青稞藜麦饼干的配方及其制作方法。
背景技术
藜麦的营养价值超过任何一种传统的粮食作物,藜麦是一种全谷全营养完全蛋白碱性食物,藜麦作为一种藜科植物其蛋白质含量与牛肉相当,其品质也不亚于肉源蛋白与奶源蛋白。藜麦所含氨基酸种类丰富,除了人类必须的9种必须氨基酸,还含有许多非必须氨基酸,特别是富集多数作物没有的赖氨酸,并且含有种类丰富且含量较高的矿物元素,以及多种人体正常代谢所需要的维生素,不含胆固醇与麸质,糖含量、脂肪含量与热量都属于较低水平。
青稞在青藏高原上种植已有400万年的历史,是藏族人民的主要粮食。由于含有大量的膳食纤维及β-葡聚糖等,青稞有着广泛的药用和营养价值。
基于上述原因,一种青稞藜麦饼干的配方及其制作方法成为本领域技术人员亟待解决的技术问题.
发明内容
本发明的一种青稞藜麦饼干的配方,包括以下重量组分,青稞面粉:60g、藜麦粉:40g、白砂糖:10g、谷朊粉:3g、奶粉:25g、植物油:12g、精盐:8g、食品添加剂、香料适量。
进一步地,包括以下制作步骤
(1)原料预处理:白砂糖加水加热溶化备用。碳酸氢钠、碳酸氢铵、精盐用水溶解备用,青稞面粉、藜麦粉、奶粉过筛备用。
(2)面团调制:将所有原辅料一起放入面缸,搅拌,制成软硬适中的面团,面团温度一般在36~40℃。
(3)静置:经面团静置10~20min。
(4)成型:将调制好的面团分成小块,通过压面机压成面片,旋转90度,折叠再压成面片,如此8~12次,用印模制成一定形状的饼坯。
(5)烘烤、冷却将饼坯装入烤盘、放入烤炉,面火160℃、低火130℃烘烤8min,冷却至室温。
进一步地,所述食品添加剂包括碳酸氢铵:0.15g、碳酸氢钠:0.3g、柠檬酸:0.25g.
进一步地,所述步骤(2)中搅拌时间为30~35min。
采用以上技术方案,具有以下技术效果:采用上述技术方案制作的青稞藜麦饼干,融合青稞和藜麦两种食物的优点,既具备了藜麦所含氨基酸、维生素和和矿物元素等多种营养成分,也具备了青稞含有大量的膳食纤维及β-葡聚糖等优点;同时,上述饼干的制作方法简单,成本低廉,适宜生产推广使用。
具体实施方式
为了使本发明的技术手段、创造特征、达成目的与功效易于明白了解,下面进一步阐明本发明。
一种青稞藜麦饼干的配方,包括以下重量组分,青稞面粉:60g、藜麦粉:40g、白砂糖:10g、谷朊粉:3g、奶粉:25g、植物油:12g、精盐:8g、食品添加剂、香料适量。
制备方法,包括以下制作步骤:
(1)原料预处理:白砂糖加水加热溶化备用。碳酸氢钠、碳酸氢铵、精盐用水溶解备用,青稞面粉、藜麦粉、奶粉过筛备用。
(2)面团调制:将所有原辅料一起放入面缸,搅拌,制成软硬适中的面团,面团温度一般在36~40℃。
(3)静置:经面团静置10~20min。
(4)成型:将调制好的面团分成小块,通过压面机压成面片,旋转90度,折叠再压成面片,如此8~12次,用印模制成一定形状的饼坯。
(5)烘烤、冷却将饼坯装入烤盘、放入烤炉,面火160℃、低火130℃烘烤8min,冷却至室温。
作为本发明的进一步阐述,所述食品添加剂包括碳酸氢铵:0.15g、碳酸氢钠:0.3g、柠檬酸:0.25g.
作为本发明的进一步阐述,所述步骤(2)中搅拌时间为30~35min。
以上描述了本发明的基本原理和主要特征,本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内,发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种青稞藜麦饼干的配方,其特征在于,包括以下重量组分,青稞面粉:60g、藜麦粉:40g、白砂糖:10g、谷朊粉:3g、奶粉:25g、植物油:12g、精盐:8g、食品添加剂、香料适量。
2.根据权利要求1所述的一种青稞藜麦饼干的配方及其制作方法,其特征在于,包括以下制作步骤
(1)原料预处理:白砂糖加水加热溶化备用,碳酸氢钠、碳酸氢铵、精盐用水溶解备用,青稞面粉、藜麦粉、奶粉过筛备用;
(2)面团调制:将所有原辅料一起放入面缸,搅拌,制成软硬适中的面团,面团温度一般在36~40℃;
(3)静置:经面团静置10~20min;
(4)成型:将调制好的面团分成小块,通过压面机压成面片,旋转90度,折叠再压成面片,如此8~12次,用印模制成一定形状的饼坯;
(5)烘烤、冷却将饼坯装入烤盘、放入烤炉,面火160℃、低火130℃烘烤8min,冷却至室温。
3.根据权利要求1所述的一种青稞藜麦饼干的配方,其特征在于,所述食品添加剂包括碳酸氢铵:0.15g、碳酸氢钠:0.3g、柠檬酸:0.25g。
4.根据权利要求2所述的一种青稞藜麦饼干的配方及其制作方法,其特征在于,所述步骤(2)中搅拌时间为30~35min。
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CN115152932A (zh) * | 2022-06-30 | 2022-10-11 | 青海卫生职业技术学院 | 一种具有高原特色的青稞燕麦营养早餐食品及其制作工艺 |
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CN109349292A (zh) * | 2018-12-06 | 2019-02-19 | 四川农业大学 | 一种青稞藜麦粗粮饼干及其制备方法 |
CN110050810A (zh) * | 2019-03-14 | 2019-07-26 | 四川喜之郎食品有限公司 | 一种藜麦马铃薯饼干及其制作方法 |
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CN1586221A (zh) * | 2004-07-10 | 2005-03-02 | 铁顺良 | 青稞饼干及其制作方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN115152932A (zh) * | 2022-06-30 | 2022-10-11 | 青海卫生职业技术学院 | 一种具有高原特色的青稞燕麦营养早餐食品及其制作工艺 |
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