CN107333833A - A kind of locust wheat kernel cake and preparation method thereof - Google Patents
A kind of locust wheat kernel cake and preparation method thereof Download PDFInfo
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- CN107333833A CN107333833A CN201710719660.9A CN201710719660A CN107333833A CN 107333833 A CN107333833 A CN 107333833A CN 201710719660 A CN201710719660 A CN 201710719660A CN 107333833 A CN107333833 A CN 107333833A
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- locust
- wheat kernel
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- powder
- cake
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal 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
- 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
- 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
- A21D2/362—Leguminous plants
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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)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to food technology field, especially a kind of locust wheat kernel cake and preparation method thereof, using locust, wheat kernel, flour, analysis for soybean powder, tomato leaf and flavor enhancement raw material, pass through rational compatibility, regulation and control in conjunction with technological parameter are prepared into locust wheat kernel cake, handled by the immersion to locust and boiling, so that the utilization rate of locust improves, the peculiar smell of locust is also reduced simultaneously, pass through fermentation process so that form mutual promoting action between locust and each raw material, strengthen its health-care efficacy, increase added value of product, lift mouthfeel；Locust wheat kernel cake long-term consumption of the present invention, can strengthen body immunity, improve sleep quality, promote human consumption to absorb, its nutrient content enriches, special taste, is easy to carry about with one, and is a kind of food suitable for people of all ages.
Description
Technical field
The invention belongs to food technology field, especially a kind of locust wheat kernel cake and preparation method thereof.
Background technology
Locust also known as locust, belong to Insecta Orthoptera, adult is in green, brown or black, locust known to the whole world
There are more than 10,000 kinds, more than about 1000 kinds of the well-known locust of China's locust Superfamily, be subordinate to 8 sections；And locust and other biological resource
Compare, have the characteristics that species is more, resource quantity is big, fertility is strong, can cultivate, therefore the content of the grasshopper resource in China
Very abundant, it contains the materials such as abundant protein, amino acid, trace element, is widely applied to feed, medicine and food
In the industries such as product, there is higher value.
Wheat kernel is whole wheat grain particle, rich in dietary fiber and the mineral matter such as multivitamin and calcium, phosphorus, iron, zinc, manganese
With trace element, without cholesterol, there is work(improving hypertension, coronary heart disease, atherosclerosis and dyslipidemia etc.
Effect；It is often used as the additive of paddy product, bread or baked goods.
At present, locust based food is also in developing stage, therefore some locust based foods times so be present, such as locust
The utilization rate of worm is not high, and the peculiar smell of locust is obvious in food, and mouthfeel is undesirable；One as disclosed in patent CN201410621579.3
The manufacture craft of kind fried locust, and fried food easily causes obesity, it is carcinogenic the problems such as, the health of people is easily produced negative
Influence.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of locust wheat kernel cake and preparation method thereof.
It is achieved particular by following technical scheme：
A kind of locust wheat kernel cake, raw material is in parts by weight 40~60 parts of locust, 20~30 parts of wheat kernel, flour 80~100
Part, 10~20 parts of analysis for soybean powder, 5~10 parts of tomato leaf, 1~3 part of flavor enhancement.
Preferably, raw material is 52 parts of locust, 24 parts of wheat kernel, 92 parts of flour, 18 parts of analysis for soybean powder, tomato leaf 7 in parts by weight
Part, 2 parts of flavor enhancement.
The flavor enhancement is salt, lactose, milk according to 1：(3~5)：10 weight proportion mixes.
The flour is any in Strong flour, Plain flour.
Another object of the present invention is to improve the preparation method of the cake, is comprised the following steps：
(1) locust is placed on concentration to soak 5~8h in 5~10% saline solutions, saline solution temperature control at 30~40 DEG C,
Internal organ are removed after being dried, obtain locust material；
(2) add the water 40~60min of boiling of 6~8 times of its weight after tomato leaf is shredded, boiling temperature control for 90~
100 DEG C, water temperature is then down to 60~80 DEG C, locust material is put into, constant temperature 30~45min of boiling, locust is pulled out；
(3) after locust is pulled out, it is 20~30% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to
100~200 mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 100~200 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, be put into 60~80r/min mixer processing 5~
10min, then itself and flavor enhancement are mixed, and add yeast juice, manually carried out rubbing 3~5min of processing, be subsequently placed in stainless
50~70min of fermentation process in steel container, obtains powder ball；
(6) powder ball being placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 80~100 DEG C,
Time is 40~60min, cooling packing.
90~100 DEG C of boiling stage control pressure are 0.02~0.05MPa in the step (2), and the constant temperature boiling stage presses
Strong control is 0.01~0.03MPa.
The yeast juice raw material is water 50~60% by weight percentage, dusty yeast 25~35%, glucose 15~
20%.
Beneficial effect
The present invention uses locust, wheat kernel, flour, analysis for soybean powder, tomato leaf and flavor enhancement raw material, by rational compatibility, then
The regulation and control of combined process parameter are prepared into locust wheat kernel cake, are handled by the immersion to locust and boiling so that the utilization of locust
Rate is improved, while also reduces the peculiar smell of locust, passes through fermentation process so that work of mutually promoting is formed between locust and each raw material
With strengthening its health-care efficacy, increase added value of product, lift mouthfeel；Locust wheat kernel cake long-term consumption of the present invention, can strengthen people
Body immunity, improve sleep quality, promote human consumption to absorb, its nutrient content enriches, special taste, is easy to carry about with one, and is one
Kind food suitable for people of all ages.
Compliance test result：Healthy mice similar in 90 body weight of subjects, every group is randomly divided into 45, and test group uses
Cake prepared by the present invention program is fed；Control group is fed using the patent CN201410621579.3 cakes prepared, point
Do not allow small white mouse free choice feeding, by the 30d nursing cycle, the daily spirit and active situation for observing small white mouse, respectively at the
15d and 30d carries out venous blood collection to small white mouse afterbody, measures its IgG and IgM content, as a result such as following table：
By 30d experiment, the spirit and active situation of test group and control group mice are normal；By above-mentioned result of the test
Understand, IgG the and IgM contents of test group small white mouse are apparently higher than control group.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
Formula：Locust 4kg, wheat kernel 2kg, flour 8kg, analysis for soybean powder 1kg, tomato leaf 0.5kg, flavor enhancement 0.1kg；
Preparation method：(1) locust is placed on concentration to soak 5~8h in 5% saline solution, saline solution temperature control is 30
DEG C, internal organ are removed after being dried, obtain locust material；
(2) the water boiling 40min of 6 times of its weight is added after tomato leaf is shredded, boiling temperature control is 90 DEG C, then will
Water temperature is down to 60 DEG C, is put into locust material, constant temperature boiling 30min, locust is pulled out；
(3) after locust is pulled out, it is 20% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 100
Mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 100 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, is put into 60r/min mixer and handles 5min, so
Itself and flavor enhancement are mixed afterwards, and add yeast juice, rubbing processing 3min is manually carried out, is subsequently placed in rustless steel container and ferments
50min is handled, obtains powder ball；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 80 DEG C, the time
For 40min, cooling packing.
The flavor enhancement is salt, lactose, milk according to 1：3：10 weight proportion mixes.
The flour is Strong flour.
90 DEG C of boiling stage control pressure are 0.02MPa in the step (2), and the control of constant temperature boiling stage pressure is
0.01MPa。
The yeast juice raw material is water 60% by weight percentage, dusty yeast 35%, glucose 15%.
Embodiment 2
Formula：Locust 6kg, wheat kernel 3kg, flour 10kg, analysis for soybean powder 2kg, tomato leaf 1kg, flavor enhancement 0.3kg；
Preparation method：(1) locust is placed on concentration to soak 8h in 10% saline solution, saline solution temperature control at 40 DEG C,
Internal organ are removed after being dried, obtain locust material；
(2) the water boiling 60min of 8 times of its weight is added after tomato leaf is shredded, boiling temperature control is 100 DEG C, then
Water temperature is down to 80 DEG C, locust material is put into, constant temperature boiling 45min, locust is pulled out；
(3) after locust is pulled out, it is 30% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 200
Mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 200 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, is put into 80r/min mixer and handles 10min, so
Itself and flavor enhancement are mixed afterwards, and add yeast juice, rubbing processing 5min is manually carried out, is subsequently placed in rustless steel container and ferments
70min is handled, obtains powder ball；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 100 DEG C, the time
For 60min, cooling packing.
The flavor enhancement is salt, lactose, milk according to 1：5：10 weight proportion mixes.
The flour is any in Plain flour.
100 DEG C of boiling stage control pressure are 0.05MPa in the step (2), and the control of constant temperature boiling stage pressure is
0.03MPa。
The yeast juice raw material is water 55% by weight percentage, dusty yeast 25%, glucose 20%.
Embodiment 3
Formula：Locust 5.2kg, wheat kernel 2.4kg, flour 9.2kg, analysis for soybean powder 1.8kg, tomato leaf 0.7kg, flavor enhancement
0.2kg；
Preparation method：(1) locust is placed on concentration to soak 6h in 7% saline solution, saline solution temperature control, will at 35 DEG C
It removes internal organ after drying, and obtains locust material；
(2) the water boiling 45min of 7 times of its weight is added after tomato leaf is shredded, boiling temperature control is 95 DEG C, then will
Water temperature is down to 75 DEG C, is put into locust material, constant temperature boiling 40min, locust is pulled out；
(3) after locust is pulled out, it is 25% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 180
Mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 160 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, is put into 70r/min mixer and handles 8min, so
Itself and flavor enhancement are mixed afterwards, and add yeast juice, rubbing processing 4min is manually carried out, is subsequently placed in rustless steel container and ferments
60min is handled, obtains powder ball；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 92 DEG C, the time
For 55min, cooling packing.
The flavor enhancement is salt, lactose, milk according to 1：4：10 weight proportion mixes.
The flour is Strong flour.
98 DEG C of boiling stage control pressure are 0.04MPa in the step (2), and the control of constant temperature boiling stage pressure is
0.02MPa。
The yeast juice raw material is water 50% by weight percentage, dusty yeast 30%, glucose 20%.
Embodiment 4
Formula：Locust 4kg, wheat kernel 3kg, flour 10kg, analysis for soybean powder 1kg, tomato leaf 0.5kg, flavor enhancement 0.3kg；
Preparation method：(1) locust is placed on concentration to soak 8h in 5% saline solution, saline solution temperature control, will at 30 DEG C
It removes internal organ after drying, and obtains locust material；
(2) the water boiling 40min of 8 times of its weight is added after tomato leaf is shredded, boiling temperature control is 100 DEG C, then
Water temperature is down to 60 DEG C, locust material is put into, constant temperature boiling 45min, locust is pulled out；
(3) after locust is pulled out, it is 20% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 200
Mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 100 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, is put into 80r/min mixer and handles 5min, so
Itself and flavor enhancement are mixed afterwards, and add yeast juice, rubbing processing 5min is manually carried out, is subsequently placed in rustless steel container and ferments
50min is handled, obtains powder ball；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 100 DEG C, the time
For 40min, cooling packing.
The flavor enhancement is salt, lactose, milk according to 1：3：10 weight proportion mixes.
The flour is Plain flour.
90 DEG C of boiling stage control pressure are 0.02MPa in the step (2), and the control of constant temperature boiling stage pressure is
0.01MPa。
The yeast juice raw material is water 60% by weight percentage, dusty yeast 25%, glucose 15%.
Embodiment 5
Formula：Locust 6kg, wheat kernel 2kg, flour 8kg, analysis for soybean powder 2kg, tomato leaf 0.5kg, flavor enhancement 0.2kg；
Preparation method：(1) locust is placed on concentration to soak 5h in 10% saline solution, saline solution temperature control at 40 DEG C,
Internal organ are removed after being dried, obtain locust material；
(2) the water boiling 60min of 6 times of its weight is added after tomato leaf is shredded, boiling temperature control is 90 DEG C, then will
Water temperature is down to 80 DEG C, is put into locust material, constant temperature boiling 30min, locust is pulled out；
(3) after locust is pulled out, it is 30% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 100
Mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 100 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, is put into 80r/min mixer and handles 10min, so
Itself and flavor enhancement are mixed afterwards, and add yeast juice, rubbing processing 3min is manually carried out, is subsequently placed in rustless steel container and ferments
50min is handled, obtains powder ball；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 100 DEG C, the time
For 40min, cooling packing.
The flavor enhancement is salt, lactose, milk according to 1：5：10 weight proportion mixes.
The flour is any in Strong flour, Plain flour.
90 DEG C of boiling stage control pressure are 0.03MPa in the step (2), and the control of constant temperature boiling stage pressure is
0.01MPa。
The yeast juice raw material is water 58% by weight percentage, dusty yeast 26%, glucose 16%.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (7)
1. a kind of locust wheat kernel cake, it is characterised in that raw material is 40~60 parts of locust, 20~30 parts of wheat kernel, face in parts by weight
80~100 parts of powder, 10~20 parts of analysis for soybean powder, 5~10 parts of tomato leaf, 1~3 part of flavor enhancement.
2. locust wheat kernel cake as claimed in claim 1, it is characterised in that the raw material is in parts by weight 52 parts of locust, wheat kernel
24 parts, 92 parts of flour, 18 parts of analysis for soybean powder, 7 parts of tomato leaf, 2 parts of flavor enhancement.
3. locust wheat kernel cake as claimed in claim 1, it is characterised in that the flavor enhancement is salt, lactose, milk according to 1：(3
~5)：10 weight proportion mixes.
4. locust wheat kernel cake as claimed in claim 1, it is characterised in that the flour is any in Strong flour, Plain flour
Kind.
5. the preparation method of locust wheat kernel cake as claimed in claim 1, it is characterised in that comprise the following steps：
(1) locust is placed on concentration to soak 5~8h in 5~10% saline solutions, saline solution temperature control is at 30~40 DEG C, by it
Internal organ are removed after drying, obtain locust material；
(2) the water 40~60min of boiling of 6~8 times of its weight is added after tomato leaf is shredded, boiling temperature control is 90~100
DEG C, water temperature is then down to 60~80 DEG C, locust material is put into, constant temperature 30~45min of boiling, locust is pulled out；
(3) after locust is pulled out, it is 20~30% to put it into baking oven and be baked to weight-loss ratio, is put into pulverizer and is crushed to 100
~200 mesh, obtain locust powder；
(4) wheat kernel is put into pulverizer and is crushed to 100~200 mesh, obtain wheat kernel powder；
(5) locust powder, wheat kernel powder, flour and analysis for soybean powder are mixed, be put into 60~80r/min mixer processing 5~
10min, then itself and flavor enhancement are mixed, and add yeast juice, manually carried out rubbing 3~5min of processing, be subsequently placed in stainless
50~70min of fermentation process in steel container, obtains dough；
(6) powder ball is placed in forming machine and is pressed into cake, be then placed in stove and toasted, temperature control is 80~100 DEG C, the time
For 40~60min, cooling packing.
6. the preparation method of locust wheat kernel cake as claimed in claim 5, it is characterised in that 90~100 DEG C of steamings in the step (2)
It is 0.02~0.05MPa to boil stage control pressure, and the control of constant temperature boiling stage pressure is 0.01~0.03MPa.
7. the preparation method of locust wheat kernel cake as claimed in claim 5, it is characterised in that the yeast juice raw material is with weight percent
Than being calculated as water 50~60%, dusty yeast 25~35%, glucose 15~20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710719660.9A CN107333833A (en) | 2017-08-21 | 2017-08-21 | A kind of locust wheat kernel cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710719660.9A CN107333833A (en) | 2017-08-21 | 2017-08-21 | A kind of locust wheat kernel cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107333833A true CN107333833A (en) | 2017-11-10 |
Family
ID=60214778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710719660.9A Pending CN107333833A (en) | 2017-08-21 | 2017-08-21 | A kind of locust wheat kernel cake and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178224A (en) * | 2011-04-11 | 2011-09-14 | 天津商业大学 | Method for making acridid food |
| CN105325510A (en) * | 2015-10-23 | 2016-02-17 | 富川富兴果蔬有限责任公司 | Vegetable biscuit and preparation method thereof |
| CN106720118A (en) * | 2017-01-03 | 2017-05-31 | 刘奇 | A kind of biscuit and cake for adding insect |
| CN106819031A (en) * | 2017-02-23 | 2017-06-13 | 莫玉明 | A kind of preparation method of locust nutrition cake |
-
2017
- 2017-08-21 CN CN201710719660.9A patent/CN107333833A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178224A (en) * | 2011-04-11 | 2011-09-14 | 天津商业大学 | Method for making acridid food |
| CN105325510A (en) * | 2015-10-23 | 2016-02-17 | 富川富兴果蔬有限责任公司 | Vegetable biscuit and preparation method thereof |
| CN106720118A (en) * | 2017-01-03 | 2017-05-31 | 刘奇 | A kind of biscuit and cake for adding insect |
| CN106819031A (en) * | 2017-02-23 | 2017-06-13 | 莫玉明 | A kind of preparation method of locust nutrition cake |
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Application publication date: 20171110 |
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