WO2020172841A1 - 一种沙米饼干的配方及其制备方法 - Google Patents

一种沙米饼干的配方及其制备方法 Download PDF

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WO2020172841A1
WO2020172841A1 PCT/CN2019/076436 CN2019076436W WO2020172841A1 WO 2020172841 A1 WO2020172841 A1 WO 2020172841A1 CN 2019076436 W CN2019076436 W CN 2019076436W WO 2020172841 A1 WO2020172841 A1 WO 2020172841A1
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parts
shami
rice
baking
sand rice
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PCT/CN2019/076436
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English (en)
French (fr)
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马小飞
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马诗歌瑞生物科技江苏有限公司
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Priority to PCT/CN2019/076436 priority Critical patent/WO2020172841A1/zh
Publication of WO2020172841A1 publication Critical patent/WO2020172841A1/zh

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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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • A61K36/536—Prunella or Brunella (selfheal)

Definitions

  • the invention relates to the field of food prepared by using shami, in particular to a formula of shami biscuits and a preparation method thereof.
  • Shami the seed of the herb Orient. It grows on sandy soil and can cook because of its name. Yuan Cheng Tinggui's "Send Pan Zhongming to Taixing” poem: "The year is rich and the rice is cheap, the river is near the net and the fish is fresh.” Ming Hu Shi “The Pearl Ship ⁇ East Wall”: "The wild of Gan, cool, silver, summer, in the sand The grass is as thin as a poppy, and it is good for rice. It is commonly known as Dengsu and is a shami.”. With the continuous development of science and technology, the domestication and cultivation of Shami has obtained remarkable results. How to apply Shami to daily food has become a very worthy research question.
  • the purpose of the present invention is to provide a formula of Shami biscuits and a preparation method thereof to solve one or more of the above-mentioned existing technical problems.
  • a formula of sand rice biscuits the weight parts of each component contained in the formula are as follows: 10-18 parts of sand rice flour, 22-30 parts of low-gluten flour, 0.5-1.8 parts of yeast, 4-10 parts of pumpkin powder, stir-fry 3-5 parts of cooked sand rice, 1-3 parts of puffed sand rice, 0.6-1.3 parts of crushed walnuts, 0.2-0.6 parts of baking soda, 1-2 parts of sesame oil, 5-7 parts of salad oil, skimmed milk 4-7 parts, 2-4 parts herbal mixed juice, 0.4-1 part salt.
  • each component contained in the formula are as follows: 12-16 parts of sand rice flour, 25-28 parts of low-gluten flour, 0.7-1.2 parts of yeast, 6-8 parts of pumpkin powder, and fried rice flour 3.5-4.5 parts, puffed sand rice 1.5-2.5 parts, walnut kernels 0.8-1 part, baking soda 0.3-0.5 parts, sesame oil 1.2-1.8 parts, salad oil 5.5-6.5 parts, skimmed milk 5-6 parts , 2.5-3.5 parts of herbal mixed juice, 0.6-0.8 parts of salt.
  • the preparation method of the herbal mixed juice includes the following steps:
  • Step 1 Prepare the herbs and add them to the ceramic pot.
  • the herbs include Pueraria vulgaris, Prunella vulgaris, wild chrysanthemum, and Apocynum venetum leaves.
  • the weight ratio of Pueraria vulgaris, Prunella vulgaris, wild chrysanthemum and Apocynum leaves is 20:1:3:1. ;
  • Step 2 Add water to the prepared herbs.
  • the weight ratio of water to herbs is 20:3. Bring to a high heat, then turn to low heat and fry slowly for 45 minutes. After filtering out the dregs, cool to room temperature to get the herbs. Mix the juice.
  • Step 1 Prepare sand rice and an iron pan, wash and dry, and preheat the iron pan with a small fire until the surface temperature reaches 40-50 degrees Celsius;
  • Step 2 Pour the dried shami into an iron pan for baking.
  • the baking is continuous stirring. After 15-20 minutes of baking, a roasted shami is obtained;
  • Step 3 Cool the once-baked sand rice to room temperature.
  • the once-baked sand rice is constantly turned over, and the cooled once-baked sand rice is re-introduced into the iron pan for frying.
  • the temperature of the frying is controlled at Stir-fry at 60-65 degrees Celsius for 5-6 minutes and then take out the shami. Cool the shami to room temperature to get the fried shami, and keep turning the shami during the cooling process.
  • the preparation process of the puffed sand rice includes the following steps:
  • Step 1 Steam the sand rice in a wooden steamer, take it out to facilitate better heat dissipation and dry on the surface of the sand rice, then knead the sand rice and sieve it with a sieve to ensure that the sand rice is separated from one grain by one;
  • Step 2 Place the separated shami in the sun until the moisture in the shami reaches 3%-5%;
  • Step 3 Preheat the iron pan with a small fire until the surface temperature of the pan reaches 30-40 degrees Celsius, and then keep the temperature constant, put the sand rice in the iron pan for baking, the volume of the sand rice in the iron pan and the capacity of the iron pan The ratio is 3:4, bake for 15-20 minutes.
  • the baking process stir the sand rice continuously to make the sand rice heat evenly.
  • the sand rice is continuously raised to facilitate the heat in the sand rice. Better heat dissipation;
  • Step 4 Fry, use high fire to preheat the iron pan until the temperature of the surface reaches 65-70 degrees Celsius, then keep the temperature unchanged, add sand rice to the iron pot and fry for 10 seconds to obtain puffed sand rice.
  • the ratio of the volume of sand rice in the iron pan to the volume of the iron pan is 1:20.
  • the preparation method of Shami biscuits includes the following steps:
  • Step 1 Sieving. Use a 100-mesh sieve to sieve sand rice flour, low-gluten flour and pumpkin powder, and then prepare sand rice flour, low-gluten flour, yeast, pumpkin powder, fried sand rice, and puffed sand rice in proportion , Walnut kernels, baking soda, sesame oil, salad oil, skim milk, herbal mixed juice, salt;
  • Step 2 One-time flour mixing and fermentation: Take half of the low-gluten flour into the mixer, add yeast and appropriate amount of water to stir, stir and mix evenly, take it out and place it at a temperature of 25-28 degrees Celsius and a humidity of 65%-70% Ferment in the environment for 3 hours to obtain a dough;
  • Step 3 Secondary mixing and fermentation: Add the remaining low-gluten flour, rice flour, pumpkin powder, and baking soda into the mixer, then add half of the skim milk and appropriate amount of water, mix and mix well, then add the dough once Stir again until it is evenly mixed, then take it out and place it in an environment with a temperature of 26-29 degrees Celsius and a humidity of 72%-74% to ferment for 2 hours to obtain a secondary dough;
  • Step 4 Add the secondary dough to the mixing and concentrated mixing. During the mixing process, add the remaining skimmed milk, sesame oil, salad oil, herbal mixed juice and salt. After mixing, take it out and place it on the pressing surface for 8 times. , Fold 5 times to make the dough pure and smooth, then add fried shami, puffed shami and walnut kernels, press again 6 times, fold 4 times, so that the thickness of the dough is pressed to 3-4 mm;
  • Step 5 Forming, baking, and cooling: The pressed dough is made into the desired shape and placed in a baking tray, and then the baking tray is placed in the oven, baked and cooled to obtain Shami biscuits;
  • Step 6 Packaging and storage: Pack the Shami biscuits in food packaging, and then store them in a dry and ventilated warehouse.
  • the baking pan uses an iron pan during baking, and a barbecue paper is arranged between the iron pan and the dough.
  • the set temperature of the oven during baking is 180-200 degrees Celsius.
  • the shami biscuits prepared in the invention have a multi-layered taste, strong satiety, fragrance when eating, and sweetness after eating, and are suitable for eating by hypertensive patients.
  • a formula of Shami biscuits the weight parts of each component included in the formula are as follows: 18 parts of sand rice flour, 30 parts of low-gluten flour, 1.8 parts of yeast, 10 parts of pumpkin powder, 5 parts of fried rice, puffed 3 parts of Shami, 1.3 parts of crushed walnuts, 0.6 parts of baking soda, 2 parts of sesame oil, 7 parts of salad oil, 7 parts of skimmed milk, 4 parts of herbal mixed juice, and 1 part of salt.
  • a formula of sand rice biscuits the weight parts of each component included in the formula are as follows: 10 parts sand rice flour, 22 parts low-gluten flour, 0.5 parts yeast, 4 parts pumpkin powder, 3 parts fried sand rice, puffed 1 part of shammi, 0.6 part of crushed walnut kernel, 0.2 part of baking soda, 1 part of sesame oil, 5 parts of salad oil, 4 parts of skim milk, 2 parts of herbal mixed juice, and 0.4 part of salt.
  • a formula of sand rice biscuits the weight parts of each component included in the formula are as follows: 16 parts of sand rice flour, 28 parts of low-gluten flour, 1.2 parts of yeast, 8 parts of pumpkin powder, 4.5 parts of fried rice, puffed Sand rice 2.5 parts, walnut kernel 1 part, baking soda 0.5 part, sesame oil 1.8 parts, salad oil 6.5 parts, skimmed milk 6 parts, herbal mixed juice 3.5 parts, salt 0.8 parts.
  • a formula of sand rice biscuits the weight parts of each component included in the formula are as follows: 12 parts of sand rice flour, 25 parts of low-gluten flour, 0.7 parts of yeast, 6 parts of pumpkin powder, 3.5 parts of fried rice, puffed 1.5 parts of sand rice, 0.8 parts of crushed walnuts, 0.3 parts of baking soda, 1.2 parts of sesame oil, 5.5 parts of salad oil, 5 parts of skimmed milk, 2.5 parts of herbal mixed juice, and 0.6 parts of salt.
  • a formula of sand rice biscuits the weight parts of each component included in the formula are as follows: 14 parts of sand rice flour, 26 parts of low-gluten flour, 0.9 parts of yeast, 7 parts of pumpkin powder, 4 parts of fried rice, puffed 2 parts of Shami, 0.9 parts of crushed walnuts, 0.4 parts of baking soda, 1.5 parts of sesame oil, 6 parts of salad oil, 5.5 parts of skimmed milk, 3 parts of herbal mixed juice, 0.7 parts of salt.
  • the preparation method of the herbal mixed juice described in Examples 1 to 5 includes the following steps:
  • Step 1 Prepare the herbs and add them to the ceramic pot.
  • the herbs include Pueraria vulgaris, Prunella vulgaris, wild chrysanthemum, and Apocynum venetum leaves.
  • the weight ratio of Pueraria vulgaris, Prunella vulgaris, wild chrysanthemum and Apocynum leaves is 20:1:3:1. ;
  • Step 2 Add water to the prepared herbs.
  • the weight ratio of water to herbs is 20:3. Bring to a high heat, then turn to low heat and fry slowly for 45 minutes. After filtering out the dregs, cool to room temperature to get the herbs. Mix the juice.
  • Pueraria lobata has the effect of reducing blood sugar, blood lipids and anti-inflammatory.
  • Prunella vulgaris has the effect of relieving liver-clearing, dispersing nodules, and diuresis; curing blast, breast carbuncle, eye pain, jaundice, gonorrhea, hypertension and other diseases.
  • Wild chrysanthemum has the effect of clearing away heat and detoxifying.
  • Apocynum venetum leaves have the effect of reducing blood pressure and strengthening the heart.
  • Step 1 Prepare sand rice and an iron pan, wash and dry, and preheat the iron pan with a small fire until the surface temperature reaches 40-50 degrees Celsius;
  • Step 2 Pour the dried shami into an iron pan for baking.
  • the baking is continuous stirring. After 15-20 minutes of baking, a roasted shami is obtained;
  • Step 3 Cool the once-baked sand rice to room temperature.
  • the once-baked sand rice is constantly turned over, and the cooled once-baked sand rice is re-introduced into the iron pan for frying.
  • the temperature of the frying is controlled at Stir-fry at 60-65 degrees Celsius for 5-6 minutes and then take out the shami. Cool the shami to room temperature to get the fried shami, and keep turning the shami during the cooling process.
  • the preparation process of the puffed Shami described in Examples 1 to 5 includes the following steps:
  • Step 1 Steam the sand rice in a wooden steamer, take it out to facilitate better heat dissipation and dry on the surface of the sand rice, then knead the sand rice and sieve it with a sieve to ensure that the sand rice is separated from one grain by one;
  • Step 2 Place the separated shami in the sun until the moisture in the shami reaches 3%-5%;
  • Step 3 Preheat the iron pan with a small fire until the surface temperature of the pan reaches 30-40 degrees Celsius, and then keep the temperature constant, put the sand rice in the iron pan for baking, the volume of the sand rice in the iron pan and the capacity of the iron pan The ratio is 3:4, bake for 15-20 minutes.
  • the baking process stir the sand rice continuously to make the sand rice heat evenly.
  • the sand rice is continuously raised to facilitate the heat in the sand rice. Better heat dissipation;
  • Step 4 Fry, use high fire to preheat the iron pan until the temperature of the surface reaches 65-70 degrees Celsius, then keep the temperature unchanged, add sand rice to the iron pot and fry for 10 seconds to obtain puffed sand rice.
  • the ratio of the volume of sand rice in the iron pan to the volume of the iron pan is 1:20.
  • the preparation method of Shami biscuits includes the following steps:
  • Step 1 Sieving. Use a 100-mesh sieve to sieve sand rice flour, low-gluten flour and pumpkin powder, and then prepare sand rice flour, low-gluten flour, yeast, pumpkin powder, fried sand rice, and puffed sand rice in proportion , Walnut kernels, baking soda, sesame oil, salad oil, skim milk, herbal mixed juice, salt;
  • Step 2 One-time flour mixing and fermentation: Take half of the low-gluten flour into the mixer, add yeast and appropriate amount of water to stir, stir and mix evenly, take it out and place it at a temperature of 25-28 degrees Celsius and a humidity of 65%-70% Ferment in the environment for 3 hours to obtain a dough;
  • Step 3 Secondary mixing and fermentation: Add the remaining low-gluten flour, rice flour, pumpkin powder, and baking soda into the mixer, then add half of the skim milk and appropriate amount of water, mix and mix well, then add the dough once Stir again until it is evenly mixed, then take it out and place it in an environment with a temperature of 26-29 degrees Celsius and a humidity of 72%-74% to ferment for 2 hours to obtain a secondary dough;
  • Step 4 Add the secondary dough to the mixing and concentrated mixing. During the mixing process, add the remaining skimmed milk, sesame oil, salad oil, herbal mixed juice and salt. After mixing, take it out and place it on the pressing surface for 8 times. , Fold 5 times to make the dough pure and smooth, then add fried shami, puffed shami and walnut kernels, press again 6 times, fold 4 times, so that the thickness of the dough is pressed to 3-4 mm;
  • Step 5 Forming, baking, and cooling:
  • the pressed dough is made into the desired shape and placed in a baking tray, and then the baking tray is placed in the oven, and it is baked and cooled to obtain shami biscuits.
  • the baking tray is baked When using an iron plate, there is a barbecue paper between the iron plate and the dough, and the oven is set to a temperature of 180-200 degrees Celsius during baking;
  • Step 6 Packaging and storage: Pack the Shami biscuits with food packaging, and then store them in a dry and ventilated warehouse.
  • Shami biscuits prepared according to the formulas of Examples 1 to 5 were distributed to people with hypertension for consumption.
  • the number of people eating each type of Shami biscuits was 50, and the biscuits consumed per day did not exceed 200 grams. People with high blood pressure do not eat other snacks during the eating process, and the eating effect after half a year is shown in Table 1.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明公开了一种沙米饼干的配方及其制备方法，其中配方中包含沙米粉、低筋面粉、酵母、南瓜粉、炒熟的沙米、膨化的沙米、核桃仁碎、小苏打、苏子油、色拉油、脱脂牛奶、草药混合汁液、盐。通过筛分准备；一次调粉、发酵；二次调粉、发酵；对二次面团加入到搅拌集中搅拌混合压制；成型、烘烤、冷却；包装、贮藏得到沙米饼干。本发明中的沙米饼干的配方合理，具有层次感与饱腹感强、口感清香回甘、适于高血压患者食用的优点。

Description

一种沙米饼干的配方及其制备方法 技术领域
本发明涉及利用沙米制备的食品领域，尤其涉及一种沙米饼干的配方及其制备方法。
背景技术
沙米，草本植物东蘠的子。多生长于沙地，可以做饭，因名。元成廷珪《送潘仲明之泰兴》诗：“年丰沙米贱，江近网鱼鲜。”明胡侍《真珠船·东墙》：“甘、凉、银、夏之野，沙中生草子，细如罌粟，堪作饭，俗名登粟，一名沙米。”。随着科技的不断发展，沙米的驯化种植得到了得到了显著的成果，如何将沙米运用到日常食品中成为了一个非常值得研究的问题。
发明内容
本发明的目的是在于提供一种沙米饼干的配方及其制备方法，解决上述现有技术问题中的一个或多个。
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉10-18份、低筋面粉22-30份、酵母0.5-1.8份、南瓜粉4-10份、炒熟的沙米3-5份、膨化的沙米1-3份、核桃仁碎0.6-1.3份、小苏打0.2-0.6份、苏子油1-2份、色拉油5-7份、脱脂牛奶4-7份、草药混合汁液2-4份、盐0.4-1份。
其中，所述配方中包含的各个组分的重量份数如下：沙米粉12-16份、低筋面粉25-28份、酵母0.7-1.2份、南瓜粉6-8份、炒熟的沙米3.5-4.5份、膨化的沙米1.5-2.5份、核桃仁碎0.8-1份、小苏打0.3-0.5份、苏子油1.2-1.8份、色拉油5.5-6.5份、脱脂牛奶5-6份、草药混合汁液2.5-3.5份、盐0.6-0.8份。
其中，所述草药混合汁液的制备方法包括如下步骤：
步骤1、准备草药加入到陶瓷罐中，草药中包含葛根、夏枯草、野菊花、罗布麻叶，葛根、夏枯草、野菊花、罗布麻叶的重量份数比为20:1:3:1；
步骤2、在准备好的草药中加入水，水与草药的重量份数比为20:3，大火烧开，然后转小火慢煎45分钟，滤出药渣后冷却至室温即可得到草药混合汁液。
其中，所述炒熟的沙米的制备工艺如下：
步骤1、准备沙米和铁锅，洗净，晾干，利用小火将铁锅预热至锅面温度达到40-50摄氏度；
步骤2、将晾干的沙米倒入铁锅中进行烘焙，烘焙是不断的搅拌，烘焙15-20分钟后得到一次烘焙的沙米；
步骤3、将一次烘焙的沙米冷却至室温，冷却过程中不断的翻动一次烘焙的沙米，将冷却好的一次烘焙的沙米重新导入铁锅中进行炒制，炒制是的温度控制在60-65摄氏度，炒制5-6分钟然后取出沙米，将沙米却至室温即可得到炒熟的沙米，冷却过程中不断的翻动沙米。
其中，所述膨化的沙米的制备工艺包括如下步骤：
步骤1、将沙米利用木质蒸笼蒸熟，取出拨开便于沙米表面更好的散热收干，然后揉开沙米，并用筛子筛分，保证沙米一粒一粒的分开；
步骤2、将分开后的沙米放置阳光下暴晒，直至沙米内的水分将至3％-5％；
步骤3、利用小火将铁锅预热至锅面温度达到30-40摄氏度，然后保持温度不变，将沙米放置到铁锅中进行烘焙，铁锅中沙米的体积与铁锅的容量比为3:4，烘焙15-20分钟，烘焙过程中不断的搅动沙米，使得沙米受热均匀，然后取出沙米冷却至室温，冷却过程中不断扬起沙米，便于沙米中的热气更好的散热；
步骤4、炒制，利用大火将铁锅预热至锅面温度达到65-70摄氏度，然后保持温度不变，在铁锅中加入沙米进行炒制10秒，即可得到膨化的沙米，炒制时铁锅中沙米的体积与铁锅的体积比为1:20。
按照沙米饼干的配方进行制备，沙米饼干制备方法包括如下步 骤：
步骤1、筛分，利用100目的网筛筛分沙米粉、低筋面粉以及南瓜粉，然后按比例准备好沙米粉、低筋面粉、酵母、南瓜粉、炒熟的沙米、膨化的沙米、核桃仁碎、小苏打、苏子油、色拉油、脱脂牛奶、草药混合汁液、盐；
步骤2、一次调粉、发酵：取一半的低筋面粉入搅拌机中，加入酵母和适量的水进行搅拌，搅拌混合均匀后取出放置到温度为25-28摄氏度、湿度为65％-70％的环境中发酵3小时，得到一次面团；
步骤3、二次调粉、发酵：将剩余的低筋面粉、沙米粉、南瓜粉、小苏打加入到搅拌机中，然后取一半的脱脂牛奶和适量的水加入搅拌集中搅拌均匀，然后加入一次面团再次搅拌直至搅拌均匀，然后取出放置到温度为26-29摄氏度、湿度为72％-74％的环境中发酵2小时，得到二次面团；
步骤4、将二次面团加入到搅拌集中搅拌，搅拌的过程中加入剩余的脱脂牛奶、苏子油、色拉油、草药混合汁液以及盐，搅拌均匀后取出放置到放入压面集中压8次，折叠5次使得面团纯滑，然后加入炒熟的沙米、膨化的沙米以及核桃仁碎，再次压制6次，折叠4次，使得面团的厚度压制到3-4毫米；
步骤5、成型、烘烤、冷却：将压好的面团制成所需的形状，放入烤盘中，然后将烤盘放入烤箱中，烤熟冷却得到沙米饼干；
步骤6、包装、贮藏：将沙米饼干用食品包装物进行包装，然后贮存到干燥通风的仓库中即可。
其中，所述烤盘在烤制时使用的是铁盘，铁盘与面团之间设有烤肉纸。
其中，所述烤箱在烘烤时设定的温度为180-200摄氏度。
本发明的优点为：本发明中所制取的沙米饼干具有多层次口感，饱腹感强，食用时清香，食用后回甘，适于高血压患者食用。
具体实施方式
下面通过实施例对本发明作进一步详细说明。
实施例1
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉18份、低筋面粉30份、酵母1.8份、南瓜粉10份、炒熟的沙米5份、膨化的沙米3份、核桃仁碎1.3份、小苏打0.6份、苏子油2份、色拉油7份、脱脂牛奶7份、草药混合汁液4份、盐1份。
实施例2
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉10份、低筋面粉22份、酵母0.5份、南瓜粉4份、炒熟的沙米3份、膨化的沙米1份、核桃仁碎0.6份、小苏打0.2份、苏子油1份、色拉油5份、脱脂牛奶4份、草药混合汁液2份、盐0.4份。
实施例3
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉16份、低筋面粉28份、酵母1.2份、南瓜粉8份、炒熟的沙米4.5份、膨化的沙米2.5份、核桃仁碎1份、小苏打0.5份、苏子油1.8份、色拉油6.5份、脱脂牛奶6份、草药混合汁液3.5份、盐0.8份。
实施例4
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉12份、低筋面粉25份、酵母0.7份、南瓜粉6份、炒熟的沙米3.5份、膨化的沙米1.5份、核桃仁碎0.8份、小苏打0.3份、苏子油1.2份、色拉油5.5份、脱脂牛奶5份、草药混合汁液2.5份、盐0.6份。
实施例5
一种沙米饼干的配方，配方中包含的各个组分的重量份数如下：沙米粉14份、低筋面粉26份、酵母0.9份、南瓜粉7份、炒熟的沙米4份、膨化的沙米2份、核桃仁碎0.9份、小苏打0.4份、苏子油1.5份、色拉油6份、脱脂牛奶5.5份、草药混合汁液3份、盐0.7份。
实施例1至实施例5中所述草药混合汁液的制备方法包括如下步 骤：
步骤1、准备草药加入到陶瓷罐中，草药中包含葛根、夏枯草、野菊花、罗布麻叶，葛根、夏枯草、野菊花、罗布麻叶的重量份数比为20:1:3:1；
步骤2、在准备好的草药中加入水，水与草药的重量份数比为20:3，大火烧开，然后转小火慢煎45分钟，滤出药渣后冷却至室温即可得到草药混合汁液。
葛根具有将血糖、血脂，抗炎的功效。
夏枯草具有缓解清肝、散结、利尿；治瘟病、乳痈、目痛、黄疸、淋病、高血压等症的功效。
野菊花具有清热解毒的功效。
罗布麻叶具有降压强心的作用。
实施例1至实施例5中所述炒熟的沙米的制备工艺如下：
步骤1、准备沙米和铁锅，洗净，晾干，利用小火将铁锅预热至锅面温度达到40-50摄氏度；
步骤2、将晾干的沙米倒入铁锅中进行烘焙，烘焙是不断的搅拌，烘焙15-20分钟后得到一次烘焙的沙米；
步骤3、将一次烘焙的沙米冷却至室温，冷却过程中不断的翻动一次烘焙的沙米，将冷却好的一次烘焙的沙米重新导入铁锅中进行炒制，炒制是的温度控制在60-65摄氏度，炒制5-6分钟然后取出沙米，将沙米却至室温即可得到炒熟的沙米，冷却过程中不断的翻动沙米。
实施例1至实施例5中所述膨化的沙米的制备工艺包括如下步骤：
步骤1、将沙米利用木质蒸笼蒸熟，取出拨开便于沙米表面更好的散热收干，然后揉开沙米，并用筛子筛分，保证沙米一粒一粒的分开；
步骤2、将分开后的沙米放置阳光下暴晒，直至沙米内的水分将至3％-5％；
步骤3、利用小火将铁锅预热至锅面温度达到30-40摄氏度，然后保持温度不变，将沙米放置到铁锅中进行烘焙，铁锅中沙米的体积 与铁锅的容量比为3:4，烘焙15-20分钟，烘焙过程中不断的搅动沙米，使得沙米受热均匀，然后取出沙米冷却至室温，冷却过程中不断扬起沙米，便于沙米中的热气更好的散热；
步骤4、炒制，利用大火将铁锅预热至锅面温度达到65-70摄氏度，然后保持温度不变，在铁锅中加入沙米进行炒制10秒，即可得到膨化的沙米，炒制时铁锅中沙米的体积与铁锅的体积比为1:20。
按照实施例1至实施例5中沙米饼干的配方进行制备，沙米饼干制备方法包括如下步骤：
步骤1、筛分，利用100目的网筛筛分沙米粉、低筋面粉以及南瓜粉，然后按比例准备好沙米粉、低筋面粉、酵母、南瓜粉、炒熟的沙米、膨化的沙米、核桃仁碎、小苏打、苏子油、色拉油、脱脂牛奶、草药混合汁液、盐；
步骤2、一次调粉、发酵：取一半的低筋面粉入搅拌机中，加入酵母和适量的水进行搅拌，搅拌混合均匀后取出放置到温度为25-28摄氏度、湿度为65％-70％的环境中发酵3小时，得到一次面团；
步骤3、二次调粉、发酵：将剩余的低筋面粉、沙米粉、南瓜粉、小苏打加入到搅拌机中，然后取一半的脱脂牛奶和适量的水加入搅拌集中搅拌均匀，然后加入一次面团再次搅拌直至搅拌均匀，然后取出放置到温度为26-29摄氏度、湿度为72％-74％的环境中发酵2小时，得到二次面团；
步骤4、将二次面团加入到搅拌集中搅拌，搅拌的过程中加入剩余的脱脂牛奶、苏子油、色拉油、草药混合汁液以及盐，搅拌均匀后取出放置到放入压面集中压8次，折叠5次使得面团纯滑，然后加入炒熟的沙米、膨化的沙米以及核桃仁碎，再次压制6次，折叠4次，使得面团的厚度压制到3-4毫米；
步骤5、成型、烘烤、冷却：将压好的面团制成所需的形状，放入烤盘中，然后将烤盘放入烤箱中，烤熟冷却得到沙米饼干，烤盘在烤制时使用的是铁盘，铁盘与面团之间设有烤肉纸，烤箱在烘烤时设定的温度为180-200摄氏度；
步骤6、包装、贮藏：将沙米饼干用食品包装物进行包装，然后 贮存到干燥通风的仓库中即可。
将按照实施例1至实施例5的配方制取的沙米饼干分别发给高血压人群食用，每种沙米饼干的食用人数为50人，每天食用的饼干不超过200克。食用过程中高血压人群不食用其他零食，半年后的食用效果如下表1所示。
表1
Figure PCTCN2019076436-appb-000001
以上所述仅是本发明的优选方式，应当指出，对于本领域普通技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干相似的变形和改进，这些也应视为本发明的保护范围之内。

Claims (8)

  1. 一种沙米饼干的配方，其特征在于，配方中包含的各个组分的重量份数如下：沙米粉10-18份、低筋面粉22-30份、酵母0.5-1.8份、南瓜粉4-10份、炒熟的沙米3-5份、膨化的沙米1-3份、核桃仁碎0.6-1.3份、小苏打0.2-0.6份、苏子油1-2份、色拉油5-7份、脱脂牛奶4-7份、草药混合汁液2-4份、盐0.4-1份。
  2. 根据权力要求1所述一种沙米饼干的配方，其特征在于，所述配方中包含的各个组分的重量份数如下：沙米粉12-16份、低筋面粉25-28份、酵母0.7-1.2份、南瓜粉6-8份、炒熟的沙米3.5-4.5份、膨化的沙米1.5-2.5份、核桃仁碎0.8-1份、小苏打0.3-0.5份、苏子油1.2-1.8份、色拉油5.5-6.5份、脱脂牛奶5-6份、草药混合汁液2.5-3.5份、盐0.6-0.8份。
  3. 根据权利要求2所述一种沙米饼干的配方，其特征在于，所述草药混合汁液的制备方法包括如下步骤：
    步骤1、准备草药加入到陶瓷罐中，草药中包含葛根、夏枯草、野菊花、罗布麻叶，葛根、夏枯草、野菊花、罗布麻叶的重量份数比为20:1:3:1；
    步骤2、在准备好的草药中加入水，水与草药的重量份数比为20:3，大火烧开，然后转小火慢煎45分钟，滤出药渣后冷却至室温即可得到草药混合汁液。
  4. 根据权利要求2所述的一种沙米饼干的配方，其特征在于，所述炒熟的沙米的制备工艺如下：
    步骤1、准备沙米和铁锅，洗净，晾干，利用小火将铁锅预热至锅面温度达到40-50摄氏度；
    步骤2、将晾干的沙米倒入铁锅中进行烘焙，烘焙是不断的搅拌，烘焙15-20分钟后得到一次烘焙的沙米；
    步骤3、将一次烘焙的沙米冷却至室温，冷却过程中不断的翻动一次烘 焙的沙米，将冷却好的一次烘焙的沙米重新导入铁锅中进行炒制，炒制是的温度控制在60-65摄氏度，炒制5-6分钟然后取出沙米，将沙米却至室温即可得到炒熟的沙米，冷却过程中不断的翻动沙米。
  5. 根据权力要求2所述的一种沙米饼干的配方，其特征在于，所述膨化的沙米的制备工艺包括如下步骤：
    步骤1、将沙米利用木质蒸笼蒸熟，取出拨开便于沙米表面更好的散热收干，然后揉开沙米，并用筛子筛分，保证沙米一粒一粒的分开；
    步骤2、将分开后的沙米放置阳光下暴晒，直至沙米内的水分将至3％-5％；
    步骤3、利用小火将铁锅预热至锅面温度达到30-40摄氏度，然后保持温度不变，将沙米放置到铁锅中进行烘焙，铁锅中沙米的体积与铁锅的容量比为3:4，烘焙15-20分钟，烘焙过程中不断的搅动沙米，使得沙米受热均匀，然后取出沙米冷却至室温，冷却过程中不断扬起沙米，便于沙米中的热气更好的散热；
    步骤4、炒制，利用大火将铁锅预热至锅面温度达到65-70摄氏度，然后保持温度不变，在铁锅中加入沙米进行炒制10秒，即可得到膨化的沙米，炒制时铁锅中沙米的体积与铁锅的体积比为1:20。
  6. 按照权利要求1或2所述的一种沙米饼干的配方进行制备的沙米饼干制备方法，其特征在于，制备方法包括如下步骤：
    步骤1、筛分，利用100目的网筛筛分沙米粉、低筋面粉以及南瓜粉，然后按比例准备好沙米粉、低筋面粉、酵母、南瓜粉、炒熟的沙米、膨化的沙米、核桃仁碎、小苏打、苏子油、色拉油、脱脂牛奶、草药混合汁液、盐；
    步骤2、一次调粉、发酵：取一半的低筋面粉入搅拌机中，加入酵母和适量的水进行搅拌，搅拌混合均匀后取出放置到温度为25-28摄氏度、湿度为65％-70％的环境中发酵3小时，得到一次面团；
    步骤3、二次调粉、发酵：将剩余的低筋面粉、沙米粉、南瓜粉、小苏打加入到搅拌机中，然后取一半的脱脂牛奶和适量的水加入搅拌集中搅拌 均匀，然后加入一次面团再次搅拌直至搅拌均匀，然后取出放置到温度为26-29摄氏度、湿度为72％-74％的环境中发酵2小时，得到二次面团；
    步骤4、将二次面团加入到搅拌集中搅拌，搅拌的过程中加入剩余的脱脂牛奶、苏子油、色拉油、草药混合汁液以及盐，搅拌均匀后取出放置到放入压面集中压8次，折叠5次使得面团纯滑，然后加入炒熟的沙米、膨化的沙米以及核桃仁碎，再次压制6次，折叠4次，使得面团的厚度压制到3-4毫米；
    步骤5、成型、烘烤、冷却：将压好的面团制成所需的形状，放入烤盘中，然后将烤盘放入烤箱中，烤熟冷却得到沙米饼干；
    步骤6、包装、贮藏：将沙米饼干用食品包装物进行包装，然后贮存到干燥通风的仓库中即可。
  7. 根据权力要求6所述的沙米饼干制备方法，其特征在于：所述烤盘在烤制时使用的是铁盘，铁盘与面团之间设有烤肉纸。
  8. 根据权力要求6所述的沙米饼干制备方法，其特征在于：所述烤箱在烘烤时设定的温度为180-200摄氏度。
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