CN108684791A - A kind of sugar-free rusk and preparation method thereof - Google Patents
A kind of sugar-free rusk and preparation method thereof Download PDFInfo
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- CN108684791A CN108684791A CN201810982465.XA CN201810982465A CN108684791A CN 108684791 A CN108684791 A CN 108684791A CN 201810982465 A CN201810982465 A CN 201810982465A CN 108684791 A CN108684791 A CN 108684791A
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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
- A21D13/06—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/366—Tubers, roots
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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)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention proposes a kind of sugar-free rusk and preparation method thereof, and raw material includes following components by weight:80-130 parts of Buckwheat flour, 10-15 parts of maltitol, 20-25 parts of carrot, 20-25 parts of onion, 1-5 parts of sodium bicarbonate, 20-25 parts of olive oil, 160-260 parts of pure water, 20-25 parts of egg white, 1-5 parts of salt, raw material further include following components by weight:10-15 parts of lemon, 10-15 parts of pawpaw, lemon used are green lemon, and pawpaw used is chaenomeles lagenaria.The beneficial effects of the invention are as follows:It replaces commonly using flour being main material by using Buckwheat flour, the sugar contained in biscuit can be greatly reduced, with maltitol instead of common granulated sugar etc., the sugar in biscuit is further reduced, is conducive to consumer and especially suffers from the health of the consumers such as diabetes, while adding carrot and onion in biscuit, make biscuit that there is the fragrance of carrot and onion, crispy in taste, taste is unique, can meet the needs of consumer is to mouthfeel.
Description
Technical field
The present invention relates to food-making technology field, specially a kind of sugar-free rusk and preparation method thereof.
Background technology
Biscuit is not put yeast with flour and water or milk and is baked can be used as storage when travelling, navigation, mountain-climbing
Food, it is also very convenient applicable that the spare food of army people is used in the wartime.Existing sugar-free rusk, it is most of
The raw materials such as granulated sugar only are added without in the production process, are still contained largely derived from glucidtemns in the biscuit made
Sugar, including glucose, starch sugar, maltose etc., these sugars can be unfavorable for consumer and especially suffer from the consumers such as diabetes
Health, should not be eaten for a long time, and nutrition is less, taste is single, cannot meet consumer demand.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of sugar-free rusk and its preparation side
Method replaces commonly using flour being main material, can greatly reduce the sugar contained in biscuit, use malt by using Buckwheat flour
Sugar alcohol further reduces the sugar in biscuit instead of common granulated sugar etc., is conducive to consumer and especially suffers from diabetes
The health of equal consumers, can effectively solve the problems in background technology.
To achieve the above object, the present invention proposes:A kind of sugar-free rusk, raw material include following components by weight:
80-130 parts of Buckwheat flour, 10-15 parts of maltitol, 20-25 parts of carrot, 20-25 parts of onion, 1-5 parts of sodium bicarbonate, olive oil
20-25 parts, 160-260 parts of pure water, 20-25 parts of egg white, 1-5 parts of salt.
As a preferred technical solution of the present invention:Its raw material further includes following components by weight:Lemon 10-15
Part, 10-15 parts of pawpaw.
As a preferred technical solution of the present invention:Lemon used is green lemon, and pawpaw used is chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Compared with prior art, the beneficial effects of the invention are as follows:It replaces commonly using by using Buckwheat flour former based on flour
Material, can greatly reduce the sugar contained in biscuit, with maltitol instead of common granulated sugar etc., further reduce cake
Sugar in dry is conducive to consumer and especially suffers from the health of the consumers such as diabetes, while being added in biscuit
Carrot and onion make biscuit have the fragrance of carrot and onion, and crispy in taste, taste is unique, can meet consumer's counterpart
The demand of sense, and carrot is known as the title of " glabrousleaf asiabell root ", rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin
The nutritional ingredients such as B1, vitamin B2, anthocyanidin, calcium, iron, onion is rich in battalion such as potassium, vitamin C, folic acid, zinc, selenium and cellulosics
Element is supported, more there are two types of special nutriment, Quercetin and prostaglandin A, pre- anti-cancer and cardiovascular health can be safeguarded, have
Conducive to the health of consumer, lemon and pawpaw are low sugar fruit, in most cases can be with diabetes patients, together
When make biscuit have lemon faint scent, appetite can be promoted.
Description of the drawings
Fig. 1 is a kind of preparation flow figure of sugar-free rusk of the present invention.
In figure:S1 handles carrot and onion, S2 processing lemons and pawpaw, S3 knead doughs, S4 are stood, S5 bakings, S6 are cooling,
S7 slices, S8 quality inspections, S9 packagings.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides following technical scheme:
Embodiment one:A kind of sugar-free rusk, raw material include following components by weight:80 parts of Buckwheat flour, malt
10 parts of sugar alcohol, 20 parts of carrot, 20 parts of onion, 1 part of sodium bicarbonate, 20 parts of olive oil, 160 parts of pure water, 20 parts of egg white, salt 1
Part, raw material further includes following components by weight:10 parts of lemon, 10 parts of pawpaw, lemon used are green lemon, and pawpaw used is
Chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Embodiment two:A kind of sugar-free rusk, raw material include following components by weight:90 parts of Buckwheat flour, malt
11 parts of sugar alcohol, 21 parts of carrot, 21 parts of onion, 2 parts of sodium bicarbonate, 21 parts of olive oil, 180 parts of pure water, 21 parts of egg white, salt 2
Part, raw material further includes following components by weight:11 parts of lemon, 11 parts of pawpaw, lemon used are green lemon, and pawpaw used is
Chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Embodiment three:A kind of sugar-free rusk, raw material include following components by weight:100 parts of Buckwheat flour, malt
12 parts of sugar alcohol, 22 parts of carrot, 22 parts of onion, 3 parts of sodium bicarbonate, 22 parts of olive oil, 200 parts of pure water, 22 parts of egg white, salt 3
Part, raw material further includes following components by weight:12 parts of lemon, 12 parts of pawpaw, lemon used are green lemon, and pawpaw used is
Chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Example IV:A kind of sugar-free rusk, raw material include following components by weight:110 parts of Buckwheat flour, malt
13 parts of sugar alcohol, 23 parts of carrot, 23 parts of onion, 4 parts of sodium bicarbonate, 23 parts of olive oil, 220 parts of pure water, 23 parts of egg white, salt 4
Part, raw material further includes following components by weight:13 parts of lemon, 13 parts of pawpaw, lemon used are green lemon, and pawpaw used is
Chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Embodiment five:A kind of sugar-free rusk, raw material include following components by weight:130 parts of Buckwheat flour, malt
15 parts of sugar alcohol, 25 parts of carrot, 25 parts of onion, 5 parts of sodium bicarbonate, 25 parts of olive oil, 260 parts of pure water, 25 parts of egg white, salt 5
Part, raw material further includes following components by weight:15 parts of lemon, 15 parts of pawpaw, lemon used are green lemon, and pawpaw used is
Chaenomeles lagenaria.
The present invention also provides a kind of preparation methods of sugar-free rusk:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, by carrot and onion
It is crushed and smashes as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, input food is with squeezing the juice
It squeezes the juice in machine, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt is mixed evenly,
In whipping process, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, in dough mixing machine into
Row knead dough;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Benefit of the present invention:It replaces commonly using flour being main material by using Buckwheat flour, institute in biscuit can be greatly reduced
The sugar contained further reduces the sugar in biscuit, is conducive to consumer with maltitol instead of common granulated sugar etc.
The health of the consumers such as diabetes is especially suffered from, while adding carrot and onion in biscuit, biscuit is made to have recklessly
The fragrance of radish and onion, crispy in taste, taste is unique, can meet the needs of consumer is to mouthfeel, and carrot is known as " person of low position
The title of ginseng ", rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron etc.
Nutritional ingredient, onion is rich in nutrients such as potassium, vitamin C, folic acid, zinc, selenium and cellulosics, and more there are two types of special nutrients
Matter, Quercetin and prostaglandin A pre- anti-cancer and can safeguard cardiovascular health, be conducive to the health of consumer, lemon
It is low sugar fruit with pawpaw, in most cases can be with diabetes patients, while making faint scent of the biscuit with lemon, it can
To promote appetite.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of sugar-free rusk, it is characterised in that:Its raw material includes following components by weight:80-130 parts of Buckwheat flour,
10-15 parts of maltitol, 20-25 parts of carrot, 20-25 parts of onion, 1-5 parts of sodium bicarbonate, 20-25 parts of olive oil, pure water 160-
260 parts, 20-25 parts of egg white, 1-5 parts of salt.
2. a kind of sugar-free rusk according to claim 1, it is characterised in that:Its raw material further includes with the following group by weight
Point:10-15 parts of lemon, 10-15 parts of pawpaw.
3. a kind of sugar-free rusk according to claim 2, it is characterised in that:Lemon used is green lemon, pawpaw used
For chaenomeles lagenaria.
4. a kind of preparation method of sugar-free rusk, it is characterised in that:Include the following steps:
S1 carrot and onion) are handled:The carrot and onion for selecting high-quality health, after cleaning up, carrot and onion are crushed
And smash as mashed carrot and onion mud, dry 6h, breaks up spare later at a temperature of 60-70 DEG C;
S2 lemon and pawpaw) are handled:Good lemon and pawpaw are selected, is removed the peel after cleaning up, in input food juice extractor
It squeezes the juice, it is spare after mixing;
S3) knead dough:By flour, maltitol, sodium bicarbonate, olive oil, pure water, egg white and salt are mixed evenly, are stirring
During mixing, be added it is dry after mashed carrot and onion mud, and mixed lemon juice and Chinese flowering quince juice, carried out in dough mixing machine with
Face;
S4 it) stands:Preservative film is wrapped outside the dough become reconciled, and stands 30min;
S5 it) toasts:Dough after standing is put into mold, is placed into oven after making respective shapes, after preheating
20min is toasted at a temperature of 180-200 DEG C;
S6) cooling:Raw material after baking is cooled to room temperature;
S7 it) is sliced:Raw material is sliced, biscuit finished product is made;
S8) quality inspection:Quality testing is carried out to biscuit finished product;
S9 it) packs:It will enter bag by the biscuit finished product packing of quality inspection using foods packing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810982465.XA CN108684791A (en) | 2018-08-27 | 2018-08-27 | A kind of sugar-free rusk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810982465.XA CN108684791A (en) | 2018-08-27 | 2018-08-27 | A kind of sugar-free rusk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108684791A true CN108684791A (en) | 2018-10-23 |
Family
ID=63841373
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| CN201810982465.XA Pending CN108684791A (en) | 2018-08-27 | 2018-08-27 | A kind of sugar-free rusk and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934674A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Biscuit with low glycemic index and preparation method thereof |
| CN105248595A (en) * | 2015-11-21 | 2016-01-20 | 福州大世界橄榄有限公司 | Sugar-free olive high-fiber biscuit and making method thereof |
| CN105994504A (en) * | 2016-04-26 | 2016-10-12 | 陶章菊 | A biscuit capable of curing hyperlipidemia, hypertension and hyperglycemia |
| CN107927089A (en) * | 2017-11-17 | 2018-04-20 | 湖州美果汇食品有限公司 | A kind of preparation method for the low fat biscuit that can quickly supplement physical efficiency |
| CN108271842A (en) * | 2018-01-03 | 2018-07-13 | 杨春建 | A kind of preparation method of buckwheat peanut wafer |
-
2018
- 2018-08-27 CN CN201810982465.XA patent/CN108684791A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934674A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Biscuit with low glycemic index and preparation method thereof |
| CN105248595A (en) * | 2015-11-21 | 2016-01-20 | 福州大世界橄榄有限公司 | Sugar-free olive high-fiber biscuit and making method thereof |
| CN105994504A (en) * | 2016-04-26 | 2016-10-12 | 陶章菊 | A biscuit capable of curing hyperlipidemia, hypertension and hyperglycemia |
| CN107927089A (en) * | 2017-11-17 | 2018-04-20 | 湖州美果汇食品有限公司 | A kind of preparation method for the low fat biscuit that can quickly supplement physical efficiency |
| CN108271842A (en) * | 2018-01-03 | 2018-07-13 | 杨春建 | A kind of preparation method of buckwheat peanut wafer |
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