CN109287711A - A kind of preparation method of roasting-type whole wheat crisp chip - Google Patents
A kind of preparation method of roasting-type whole wheat crisp chip Download PDFInfo
- Publication number
- CN109287711A CN109287711A CN201811123484.3A CN201811123484A CN109287711A CN 109287711 A CN109287711 A CN 109287711A CN 201811123484 A CN201811123484 A CN 201811123484A CN 109287711 A CN109287711 A CN 109287711A
- Authority
- CN
- China
- Prior art keywords
- wholemeal
- crisp chip
- roasting
- whole wheat
- type whole
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Grain Derivatives (AREA)
Abstract
A kind of preparation method of roasting-type whole wheat crisp chip belongs to full cereal and bakes technical field.The present invention is using wholemeal as raw material, and after humid heat treatment, high temperature, which bakes, is made roasting-type whole wheat crisp chip.The present invention carries out the processing method that denaturation treatment makes roasting-type whole wheat crisp chip to wholemeal by humid heat treatment clear advantage compared with prior art:Humid heat treatment is denaturalized wholemeal, and there is no the residual of chemical reagent, denaturation method is safe and harmless；
Description
Technical field
The present invention relates to a kind of preparation methods of roasting-type whole wheat crisp chip, pass through more particularly, to one kind by raw material of wholemeal
It crosses humid heat treatment and method that baking technology prepares roasting-type whole wheat crisp chip, belongs to full cereal and bake technical field.
Background technique
Whole grain food is rich in dietary fiber, resistant starch, oligosaccharides, vitamin, microelement, phenols and phytoestrogen
For example the nutrients such as lignan, phytosterol play an important role to certain disease prevention.Benefit materials in full cereal can be with
Synergistic effect reduces cholesterol, insulin and glucose response, reduces blood pressure, and reduces knot in conjunction with carcinogenic substance as antioxidant
Intestines reduce heart disease, the risk of cancer and diabetes B by the time.After resistant starch reaches colon, fermented by intestinal flora
Short chain fatty acids such as butyrate, acetate etc. are resolved into, the reduction of these substances and serum cholesterol and the illness rate of cancer
There are much relations.It is compared with wheat flour, rich in mineral elements and VB such as dietary fiber, magnesium, selenium in wholemeal6, the vitamins such as VE.
But due to being rich in fiber in wholemeal, the quality such as manufactured crisp chip, biscuit are hard, do not get consumer reception.Therefore in order to open up
Wide wholemeal field of food application, to wholemeal carry out denaturation treatment be very it is necessary to.
Compared to chemical modification, biological degeneration method etc., the physical modifications method such as heating, shearing and radiation is answered extensively
With.Humid heat treatment is one of physical modification method, and has been widely used for the modification of starch, is also used for rice flour, wheat
The modification of powder etc., but the report for acting on wholemeal about humid heat treatment at present is very rare.
Therefore, the processing technology for developing a kind of novel roasting-type whole wheat crisp chip based on humid heat treatment meets current development
Trend.
Summary of the invention
The purpose of the present invention is overcoming above-mentioned shortcoming, a kind of preparation method of roasting-type whole wheat crisp chip is provided, is passed through
The humid heat treatment that the short time is carried out to wholemeal, is denaturalized wholemeal, and it is anti-to reduce wholemeal generation Mei Lade under high temperature action
The degree answered.Crisp chip hardness made of wholemeal after humid heat treatment substantially reduces, and brittleness is improved.
Technical solution of the present invention, a method of roasting-type whole wheat crisp chip is prepared by the modified wholemeal of humid heat treatment,
It is using wholemeal as raw material, and after humid heat treatment, high temperature, which bakes, is made roasting-type whole wheat crisp chip；The method includes walking as follows
It is rapid:
(1) it adjusts moisture: water and wholemeal being sufficiently mixed in flour blender, obtain high humidity wholemeal；
(2) humid heat treatment: high humidity wholemeal obtained in step (1) is fitted into high temperature foil bag and is sealed, in hot air drier
High temperature processing obtains modified wholemeal；
(3) dough sheet makes: modified wholemeal obtained is mixed with edible salt, white granulated sugar, water and soybean oil in step (2), rubbing
Dough is formed, dough is sent into tablet press machine, certain thickness dough sheet is made；
(4) it bakes crisp chip: dough sheet obtained in step (3) is baked in feeding baking oven to get roasting-type whole wheat crisp chip is arrived.
Preferably, in step (1), adjusting the moisture content in high humidity wholemeal is 20% ~ 28%.
Preferably, the temperature of humid heat treatment described in step (2) is 100 ~ 120 DEG C, and the time is 45 ~ 55min.
Preferably, the proportion of modified wholemeal and ingredient described in step (3) is, the modified wholemeal of every 100 ~ 150g and 1 ~
2g edible salt, 20 ~ 25g white granulated sugar, 30 ~ 35g water, the mixing of 20 ~ 30g soybean oil.
Preferably, dough sheet described in step (3) with a thickness of 1 ~ 2mm；
Preferably, it is 190 ~ 200 DEG C that oven temperature described in step (4), which is upper oven temperature, and lower oven temperature is 200 ~ 210
DEG C, baking time is 10 ~ 20min.
Beneficial effects of the present invention: the present invention carries out denaturation treatment to wholemeal by humid heat treatment and makes roasting-type whole wheat
The processing method of crisp chip has clear advantage compared with prior art:Humid heat treatment is denaturalized wholemeal, and there is no chemistry examinations
The residual of agent, denaturation method are safe and harmless；Crisp chip hardness made of wholemeal after humid heat treatment substantially reduces, without addition
Leavening agent can be such that brittleness is improved, better than being mostly used currently on the market by wholemeal and wheat flour or corn flour etc. by one
Certainty ratio mixing, and add the processing method of duplex baking powder production whole wheat crisp chip.
Specific embodiment
Embodiment 1
A kind of preparation method of roasting-type whole wheat crisp chip, includes the following steps:
(1) it adjusts moisture: mixing water with wholemeal in flour blender, the moisture of adjustment high humidity wholemeal is to 20%；
(2) humid heat treatment: high humidity wholemeal obtained in step (1) is fitted into high temperature foil bag and is sealed, in hot air drier
In 100 DEG C of high-temperature process 55min, obtain modified wholemeal；
(3) dough sheet makes: the modified wholemeal of every 100g and 1g edible salt, 20g white granulated sugar, 30g water, 20g will be made in step (2)
Soybean oil mixing, rubbing form dough, dough are sent into tablet press machine, the dough sheet of 1mm thickness is made；
(4) it bakes crisp chip: dough sheet obtained in step (3) being sent into baking oven, upper oven temperature is being arranged to 190 DEG C, lower baking
Box temperature degree is arranged to 210 DEG C, toasts 10min, and roasting-type whole wheat crisp chip is made.
Embodiment 2
A kind of preparation method of roasting-type whole wheat crisp chip, includes the following steps:
(1) it adjusts moisture: mixing water with wholemeal in flour blender, the moisture in adjustment high humidity wholemeal to 24%；
(2) humid heat treatment: high humidity wholemeal obtained in step (1) is fitted into high temperature foil bag and is sealed, in hot air drier
In 110 DEG C of high-temperature process 50min, obtain modified wholemeal；
(3) dough sheet makes: it will be made the modified wholemeal of every 120g and 1.5g edible salt in step (2), 23g white granulated sugar, and 33g water,
The mixing of 25g soybean oil, rubbing form dough, dough are sent into tablet press machine, the dough sheet of 1.5mm thickness is made；
(4) it bakes crisp chip: dough sheet obtained in step (3) being sent into baking oven, upper oven temperature is being arranged to 200 DEG C, lower baking
Box temperature degree is arranged to 210 DEG C, toasts 15min, and roasting-type whole wheat crisp chip is made.
Embodiment 3
A kind of preparation method of roasting-type whole wheat crisp chip, includes the following steps:
(1) it adjusts moisture: mixing water with wholemeal in flour blender, the moisture of adjustment high humidity wholemeal is to 28%；
(2) humid heat treatment: high humidity wholemeal obtained in step (1) is fitted into high temperature foil bag and is sealed, in hot air drier
In 120 DEG C of high-temperature process 45min, obtain modified wholemeal；
(3) dough sheet makes: the modified wholemeal of every 150g and 2g edible salt, 25g white granulated sugar, 35g water, 30g will be made in step (2)
Soybean oil mixing, rubbing form dough, dough are sent into tablet press machine, the dough sheet of 2mm thickness is made；
(4) it bakes crisp chip: dough sheet obtained in step (3) is being sent into baking oven, by upper baking oven temperature, degree is arranged to 190 DEG C, lower baking
Box temperature degree is arranged to 200 DEG C, toasts 20min, and roasting-type whole wheat crisp chip is made.
Claims (6)
1. a kind of preparation method of roasting-type whole wheat crisp chip, it is characterised in that: it is using wholemeal as raw material, after humid heat treatment,
High temperature, which bakes, is made roasting-type whole wheat crisp chip；Specific step is as follows:
(1) it adjusts moisture: water and wholemeal being sufficiently mixed in flour blender, obtain high humidity wholemeal；
(2) humid heat treatment: high humidity wholemeal obtained in step (1) is fitted into high temperature foil bag and is sealed, in hot air drier
High temperature processing obtains modified wholemeal；
(3) dough sheet makes: modified wholemeal obtained is mixed with edible salt, white granulated sugar, water and soybean oil in step (2), rubbing
Dough is formed, dough is sent into tablet press machine, certain thickness dough sheet is made；
(4) it bakes crisp chip: dough sheet obtained in step (3) is baked in feeding baking oven to get roasting-type whole wheat crisp chip is arrived.
2. the preparation method of roasting-type whole wheat crisp chip according to claim 1, it is characterised in that: in step (1), adjust high humidity
Moisture content in wholemeal is 20% ~ 28%.
3. the preparation method of roasting-type whole wheat crisp chip according to claim 1, it is characterised in that: damp and hot described in step (2)
The temperature of processing is 100 ~ 120 DEG C, and the time is 45 ~ 55min.
4. the preparation method of roasting-type whole wheat crisp chip according to claim 1, it is characterised in that: modified described in step (3)
The proportion of wholemeal and ingredient is, the modified wholemeal of every 100 ~ 150g and 1 ~ 2g edible salt, 20 ~ 25g white granulated sugar, 30 ~ 35g water and
The mixing of 20 ~ 30g soybean oil.
5. the preparation method of roasting-type whole wheat crisp chip according to claim 1, it is characterised in that: dough sheet described in step (3)
With a thickness of 1 ~ 2mm.
6. the preparation method of roasting-type whole wheat crisp chip according to claim 1, it is characterised in that: baking oven described in step (4)
Temperature is that upper oven temperature is 190 ~ 200 DEG C, and lower oven temperature is 200 ~ 210 DEG C, and baking time is 10 ~ 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811123484.3A CN109287711A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of roasting-type whole wheat crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811123484.3A CN109287711A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of roasting-type whole wheat crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109287711A true CN109287711A (en) | 2019-02-01 |
Family
ID=65164369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811123484.3A Pending CN109287711A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of roasting-type whole wheat crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109287711A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101500432A (en) * | 2006-09-15 | 2009-08-05 | 日清食品株式会社 | Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour |
| CN105961554A (en) * | 2016-07-21 | 2016-09-28 | 四川大农和农业开发有限公司 | Germinated brown rice biscuits and preparation method thereof |
| CN106998766A (en) * | 2015-01-26 | 2017-08-01 | 日清食品株式会社 | It is heat-treated the manufacture method of wheat flour and the manufacture method of bakery compound |
| CN107509949A (en) * | 2017-09-20 | 2017-12-26 | 江南大学 | A kind of method that wheat flour raw material makes potato chips class leisure food |
-
2018
- 2018-09-26 CN CN201811123484.3A patent/CN109287711A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101500432A (en) * | 2006-09-15 | 2009-08-05 | 日清食品株式会社 | Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour |
| CN106998766A (en) * | 2015-01-26 | 2017-08-01 | 日清食品株式会社 | It is heat-treated the manufacture method of wheat flour and the manufacture method of bakery compound |
| CN105961554A (en) * | 2016-07-21 | 2016-09-28 | 四川大农和农业开发有限公司 | Germinated brown rice biscuits and preparation method thereof |
| CN107509949A (en) * | 2017-09-20 | 2017-12-26 | 江南大学 | A kind of method that wheat flour raw material makes potato chips class leisure food |
Non-Patent Citations (1)
| Title |
|---|
| 杨磊等: "全麦粉加工技术进展", 《粮食加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104431771B (en) | The method that a kind of high dietary-fiber noodles and complete utilization wheat bran and wheat-middlings make high dietary-fiber noodles | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN104397539A (en) | Dietary fiber sheet and preparation method thereof | |
| CN107997178A (en) | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch | |
| CN104770445A (en) | Coarse cereal biscuits with high dietary fibers and a preparation method thereof | |
| CN109588451A (en) | A kind of preparation method of high kudzuvine root starch content nutrient biscuit | |
| US20070098846A1 (en) | Method for the production of food with slowed release of nutriments | |
| CN105145722A (en) | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof | |
| CN109805055A (en) | Black fungus rice bran composite fermentation slag crisp chip and preparation method thereof | |
| CN105248548A (en) | Preparation process for yam and vegetable biscuit | |
| CN104170937A (en) | Low-fat high-fiber biscuit and preparing method thereof | |
| CN104366256A (en) | Health steamed buns containing bean dregs | |
| CN109287711A (en) | A kind of preparation method of roasting-type whole wheat crisp chip | |
| CN102271533A (en) | Product to reduce glycemic response of carbohydrate based foods | |
| CN107296080B (en) | High-dietary-fiber hericium erinaceus and Chinese yam soft cake and preparation method thereof | |
| CN104770444A (en) | High dietary fiber oat crisp cake and preparation method thereof | |
| CN109479929A (en) | A kind of inulin tremella low-sugar biscuit and preparation method thereof | |
| CN114794189A (en) | Low-starch digestible chickpea biscuit and preparation method thereof | |
| Trindade et al. | Development and characterization of biscuits with olive pomace | |
| CN107006575A (en) | A kind of preparation method of purple potato biscuit | |
| CN102754838A (en) | Low-calorie hunger-resisting food and manufacture method thereof | |
| CN107252043A (en) | A kind of remote mountains Konjak fine dried noodle and preparation method thereof | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| CN105325528A (en) | Fermented biscuits with high nutritive value |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190201 |
|
| RJ01 | Rejection of invention patent application after publication |