CN110037076A - A kind of quinoa jerusalem artichoke biscuit and its production technology - Google Patents
A kind of quinoa jerusalem artichoke biscuit and its production technology Download PDFInfo
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- CN110037076A CN110037076A CN201910473905.3A CN201910473905A CN110037076A CN 110037076 A CN110037076 A CN 110037076A CN 201910473905 A CN201910473905 A CN 201910473905A CN 110037076 A CN110037076 A CN 110037076A
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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
- A21D13/04—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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a kind of quinoa jerusalem artichoke biscuit, the raw material including following parts by weight: 75-85 parts of quinoa, 20-30 parts of jerusalem artichoke, 8-15 parts of vegetable oil, 5-10 parts of lowfat milk, 2-5 parts of sodium bicarbonate, 1-2 parts of yeast, 0.5-1.5 parts of salt, 40-50 parts of water, synergy liquid 2-6 parts of self-control.Quinoa of the invention carries out homogenization with self-control synergist after wearing into flour, then it is heat-treated again, the disodium glycyrrhizinate in synergist is made by oneself as flavoring agent, the first mixing before flour ferments, can be improved the sugariness mouthfeel of biscuit, and because it is with low calorie, it is suitble to the middle-aged and the old to use, the carragheen of addition expands in flour in heat treatment stages, thus be filled into flour gap can reduce flour between porosity, improve flour between unity power.
Description
Technical field
The present invention relates to biscuit production technical fields, and in particular to a kind of quinoa jerusalem artichoke biscuit and its production technology.
Background technique
The primary raw material of biscuit is wheat flour, then adds carbohydrate, grease, egg product, the auxiliary materials such as dairy products, according to formula and life
The difference of production. art, rusk can be divided into tough biscuit and shortbread type biscuit two major classes, existing functionality biscuit developing trend more come by
It welcomes, beneficial substance is added in biscuit can be improved the health value of biscuit.
Quinoa is Quan Guquan nutrition adequate proteins base-forming food, and quality is suitable with milk powder and meat, is rich in a variety of amino acid,
Wherein there are whole 9 kinds of essential amino acids necessary to human body, ratio is appropriate and is easy to absorb, and is especially enriched in the bad ammonia lacked in plant
Acid, the mineral matter nutritionals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, rich in unsaturated fatty acid, flavonoids, B race dimension
The multiple beneficials compound such as raw element and E family vitamin, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan.
Jerusalem artichoke is many years herbaceous plant of Helianthus, and stem tuber is fragrant and sweet agreeable to the taste, and the inulin concentration in stem tuber is very high, synanthrin category
In a kind of polysaccharide low in calories, there is the growth for promoting intestinal beneficial bacterium and maintain intestinal eubiosis, and can enhance it is immune,
Blood lipid and weight-reducing and other effects are reduced, thus can be used to make candy, cake etc..
Biscuit belongs to sweet food based food, and person in middle and old age are edible to be easy to cause blood-sugar content to increase more, diabetes and other diseases, thus
The consumption for limiting biscuit, influences the productive profit of enterprise；This enterprise is dedicated to researching and developing functional biscuit field, improves biscuit
Added value, so as to improve the hot degree of happiness of consumer.
Existing Chinese patent literature notification number: CN103250948B, which is disclosed, a kind of to be produced as raw material using dregs of beans and jerusalem artichoke
Diabetic's health foodstuff series, the health foodstuff series are with vegetable protein and carbohydrate for main composition；
The vegetable protein is soybean protein；The carbohydrate be inulin or (and) oligofructose or (and) agar；The hair
Bright that health food is prepared using jerusalem artichoke and dregs of beans, the function that generation is combined between different material is different, by retrieving existing text
Do not occur also replacing wheat flour with quinoa in offering, and is aided with report of the jerusalem artichoke as biscuit basic material, thus its healthcare function
And the qualities such as mouthfeel still need to further probe into.
Summary of the invention
The purpose of the present invention is to provide a kind of quinoa jerusalem artichoke biscuit and its production technologies, to solve in above-mentioned background technique
The problem of proposition.
To achieve the above object, the invention provides the following technical scheme:
A kind of quinoa jerusalem artichoke biscuit, the raw material including following parts by weight:
75-85 parts of quinoa, 20-30 parts of jerusalem artichoke, 8-15 parts of vegetable oil, 5-10 parts of lowfat milk, 2-5 parts of sodium bicarbonate, yeast
1-2 parts, 0.5-1.5 parts of salt, 40-50 parts of water, synergy liquid 2-6 parts of self-control；
The self-control synergy liquid and preparation method thereof be 5-9 parts of hydroxyethyl-β-cyclodextrins are added to the water, while stirring plus
Enter, then add 3-6 parts of disodium glycyrrhizinates, continues to stir 10-20min with the slow-speed of revolution of 60-100r/min, be eventually adding 1-
2 parts of carragheens, then continue to stir 20-30min with the high revolving speed of 100-300r/min, then use frequency for the super of 20-26KHz
Sound wave is ultrasonically treated 2-6min.
Be as further scheme of the invention: the quinoa jerusalem artichoke biscuit includes the raw material of following parts by weight:
78-82 parts of quinoa, 23-28 parts of jerusalem artichoke, 9-13 parts of vegetable oil, 7-8 parts of lowfat milk, 3-4 parts of sodium bicarbonate, yeast
1.5-1.9 parts, 0.7-1.3 parts of salt, 43-49 parts of water, synergy liquid 3-5 parts of self-control.
Be as further scheme of the invention: the quinoa jerusalem artichoke biscuit includes the raw material of following parts by weight:
80 parts of quinoa, 25 parts of jerusalem artichoke, 11.5 parts of vegetable oil, 7.5 parts of lowfat milk, 3.5 parts of sodium bicarbonate, 1.5 parts of yeast, food
1 part of salt, 45 parts of water, 4 parts of synergy liquid of self-control.
It is as further scheme of the invention: the mixing that the jerusalem artichoke is stem tuber, cauline leaf is formed according to weight ratio 3:2
Object.
Be as further scheme of the invention: the jerusalem artichoke is the preparation method comprises the following steps: separate water for jerusalem artichoke stem tuber, cauline leaf
Wash, then drain surface moisture content, then be separately heated to 65 DEG C to surface moisture content be 10-20%, then respectively by jerusalem artichoke stem tuber,
Cauline leaf carries out parch processing, and parch terminates, and is subsequently placed in spread out at aeration-drying to surface and is cooled to room temperature, and is finally crushed
It sieves with 100 mesh sieve.
Be as further scheme of the invention: the jerusalem artichoke parch processing step is that jerusalem artichoke stem tuber is dried at 100-160 DEG C
3-5min is fried, jerusalem artichoke cauline leaf is in 100-130 DEG C of parch 1-2min.
Be as further scheme of the invention: the jerusalem artichoke parch processing step is jerusalem artichoke stem tuber in 135 DEG C of parch
4min, jerusalem artichoke cauline leaf is in 120 DEG C of parch 1.5min.
The present invention also provides a kind of methods for producing quinoa jerusalem artichoke biscuit, comprising the following steps:
Step 1 weighs each component raw material as required；
Then vegetable oil is added after quinoa grinds in step 2, then self-control synergy liquid homogeneous is added in mixing processing
10-20min, homogeneous revolving speed 50-70r/min, is subsequently placed at 50-60 DEG C and is heat-treated 2-4min, then cooling；
Step 3, sequentially add jerusalem artichoke, vegetable oil, lowfat milk, sodium bicarbonate, salt, water stir it is sufficiently mixed to raw material
It closes, then mixed pressure is handled,
Step 4, step 3 mixed pressure treated raw material and yeast are placed in proofing box and carry out fermentation process, fermentation temperature
Degree is 30-33 DEG C, and ferment 1-2h, fermentation ends；
Step 4 fermentation ends dough is pressed into dough sheet, molding, baking, quinoa jerusalem artichoke biscuit can be obtained by step 5.
Be as further scheme of the invention: mixed pressure processing is first using at 20-30MPa pressure constant pressure in the step 3
5-9min is managed, boosting processing is then carried out with the rate of 2-4MPa/min, boosts to 70MPa, finally completes pressure leak process.
Be as further scheme of the invention: the step 5 baking temperature is 180-200 DEG C, baking time 6-
10min。
Compared with prior art, the present invention have it is following the utility model has the advantages that
(1) biscuit of the present invention is crisp, low energy, and sugariness is moderate, has low calorie, in the case where overcoming the problems, such as the high sugar of biscuit, also
With in good taste, suitable middle-aged and the old's use, improve the hot degree of happiness of consumer, raising consumer group's range increases battalion, enterprise
Industry profit.
(2) quinoa carries out homogenization with self-control synergist after wearing into flour, is then heat-treated again, makes by oneself in synergist
Disodium glycyrrhizinate as flavoring agent, first the mixing before flour ferments, can be improved the sugariness mouthfeel of biscuit, and because it is with low-heat
Can, it is suitble to the middle-aged and the old to use, the carragheen of addition expands in flour in heat treatment stages, to be filled into flour gap
Can reduce porosity between flour, improve unity power between flour, at the same hydroxyethyl-β-cyclodextrin can in flour heat treatment with card
It draws glue to play synergistic effect, is dissolved into flour gap jointly, on the one hand enhance flour unity power, on the other hand in subsequent fermentation
In processing, the dissolution rate of the nutriments such as jerusalem artichoke is further increased, synergistic effect is then played.
(3) jerusalem artichoke stem tuber sugar content of the present invention is high, synanthrin and polyfructosan rich in, and jerusalem artichoke cauline leaf is rich in green original
Acid, the present invention prepare jerusalem artichoke, prior to 100-160 DEG C parch 3-5min of jerusalem artichoke stem tuber, then jerusalem artichoke cauline leaf using two step mixing methods
In 100-130 DEG C of parch 1-2min, separately the purpose of parch is promotion stem tuber, the dissolution of cauline leaf nutritional ingredient, and because of stem tuber cell wall
Structure destruction more difficult than cauline leaf can destroy cell wall and promote nutritional ingredient dissolution, and can keep chrysanthemum to need parch respectively
The taste quality of taro, thus the whole taste quality for improving biscuit；Mixed pressure processing enhancing hydroxyethyl-β-cyclodextrin, carragheen exist
The degree of involvement in flour so as to improve mouthfeels such as brittleness, the toughness of biscuit, and improves the molten of material nutrient component in biscuit
Out-degree, another part can improve attenuation degree in biscuit fermentation process, further improve the mouthfeel of biscuit.
Specific embodiment
Combined with specific embodiments below, technical scheme in the embodiment of the invention is clearly and completely described, shows
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1:
A kind of method producing quinoa jerusalem artichoke biscuit of the present embodiment, comprising the following steps:
Step 1 weighs each component raw material: quinoa 75g, jerusalem artichoke 20g, vegetable oil 8g, lowfat milk 5g, sodium bicarbonate 2g, ferment
Female 1g, salt 0.5g, water 40g, self-control synergy liquid 2g；
Self-control synergy liquid and preparation method thereof is that 5g hydroxyethyl-β-cyclodextrin is added to the water, and is added while stirring, then again
3g disodium glycyrrhizinate is added, continues to stir 10min with the slow-speed of revolution of 60r/min, is eventually adding 1g carragheen, then with 100r/min
High revolving speed continue stir 20min, then use frequency for 20KHz ultrasonic echography processing 2min；
Jerusalem artichoke the preparation method comprises the following steps: jerusalem artichoke stem tuber, cauline leaf are separately washed according to weight ratio 3:2, then drain surface water
Part, then be separately heated to 65 DEG C to surface moisture content be 10%, then respectively by jerusalem artichoke stem tuber in 100 DEG C of parch 3min, jerusalem artichoke
Cauline leaf terminates in 100 DEG C of parch 1min, parch, is subsequently placed in spread out at aeration-drying to surface and is cooled to room temperature, finally by it
Crushing sieves with 100 mesh sieve；
Then vegetable oil is added after quinoa grinds in step 2, then self-control synergy liquid homogeneous is added in mixing processing
10min, homogeneous revolving speed 50r/min, is subsequently placed at 50 DEG C and is heat-treated 2min, then cooling；
Step 3, sequentially add jerusalem artichoke, vegetable oil, lowfat milk, sodium bicarbonate, salt, water stir it is sufficiently mixed to raw material
It closes, then mixed pressure is handled, and mixed pressure processing first handles 5min using 20MPa pressure constant pressure, is then carried out with the rate of 2MPa/min
Boosting processing, boosts to 70MPa, finally completes pressure leak process；
Step 4, step 3 mixed pressure treated raw material and yeast are placed in proofing box and carry out fermentation process, fermentation temperature
Degree is 30 DEG C, and ferment 1h, fermentation ends；
Step 4 fermentation ends dough is pressed into dough sheet, molding, baking by step 5, and baking temperature is 180 DEG C, when baking
Between be 6min, quinoa jerusalem artichoke biscuit can be obtained.
Embodiment 2:
A kind of method producing quinoa jerusalem artichoke biscuit of the present embodiment, comprising the following steps:
Step 1, weigh each component raw material: quinoa 85g, jerusalem artichoke 30g, vegetable oil 15g, lowfat milk 10g, sodium bicarbonate 5g,
Yeast 2g, salt 1.5g, water 50g, self-control synergy liquid 6g；
Self-control synergy liquid and preparation method thereof is that 9g hydroxyethyl-β-cyclodextrin is added to the water, and is added while stirring, then again
6g disodium glycyrrhizinate is added, continues to stir 20min with the slow-speed of revolution of 100r/min, is eventually adding 2g carragheen, then with 300r/
The high revolving speed of min continues to stir 30min, and frequency is then used to handle 6min for the ultrasonic echography of 26KHz；
Jerusalem artichoke the preparation method comprises the following steps: jerusalem artichoke stem tuber, cauline leaf are separately washed according to weight ratio 3:2, then drain surface water
Part, then be separately heated to 65 DEG C to surface moisture content be 20%, then respectively by jerusalem artichoke stem tuber in 160 DEG C of parch 5min, jerusalem artichoke
Cauline leaf terminates in 130 DEG C of parch 2min, parch, is subsequently placed in spread out at aeration-drying to surface and is cooled to room temperature, finally by it
Crushing sieves with 100 mesh sieve；
Then vegetable oil is added after quinoa grinds in step 2, then self-control synergy liquid homogeneous is added in mixing processing
20min, homogeneous revolving speed 70r/min, is subsequently placed at 60 DEG C and is heat-treated 4min, then cooling；
Step 3, sequentially add jerusalem artichoke, vegetable oil, lowfat milk, sodium bicarbonate, salt, water stir it is sufficiently mixed to raw material
It closes, then mixed pressure is handled, and mixed pressure processing first handles 9min using 30MPa pressure constant pressure, is then carried out with the rate of 4MPa/min
Boosting processing, boosts to 70MPa, finally completes pressure leak process；
Step 4, step 3 mixed pressure treated raw material and yeast are placed in proofing box and carry out fermentation process, fermentation temperature
Degree is 33 DEG C, and ferment 2h, fermentation ends；
Step 4 fermentation ends dough is pressed into dough sheet, molding, baking by step 5, and baking temperature is 200 DEG C, when baking
Between be 10min, quinoa jerusalem artichoke biscuit can be obtained.
Embodiment 3:
A kind of method producing quinoa jerusalem artichoke biscuit of the present embodiment, comprising the following steps:
Step 1 weighs each component raw material: quinoa 80g, jerusalem artichoke 25g, vegetable oil 11.5g, lowfat milk 7.5g, sodium bicarbonate
3.5g, yeast 1.5g, salt 1.0g, water 45g, self-control synergy liquid 4g；
Self-control synergy liquid and preparation method thereof is that 7g hydroxyethyl-β-cyclodextrin is added to the water, and is added while stirring, then again
4.5g disodium glycyrrhizinate is added, continues to stir 15min with the slow-speed of revolution of 60-100r/min, is eventually adding 1.5g carragheen, then with
The high revolving speed of 200r/min continues to stir 25min, and frequency is then used to handle 4min for the ultrasonic echography of 23KHz；
Jerusalem artichoke the preparation method comprises the following steps: jerusalem artichoke stem tuber, cauline leaf are separately washed according to weight ratio 3:2, then drain surface water
Part, then be separately heated to 65 DEG C to surface moisture content be 15%, then respectively by jerusalem artichoke stem tuber in 100-160 DEG C of parch 4min,
Jerusalem artichoke cauline leaf terminates in 120 DEG C of parch 1.5min, parch, is subsequently placed in spread out at aeration-drying to surface and is cooled to room temperature, most
It is crushed and is sieved with 100 mesh sieve afterwards；
Then vegetable oil is added after quinoa grinds in step 2, then self-control synergy liquid homogeneous is added in mixing processing
15min, homogeneous revolving speed 60r/min, is subsequently placed at 55 DEG C and is heat-treated 3min, then cooling；
Step 3, sequentially add jerusalem artichoke, vegetable oil, lowfat milk, sodium bicarbonate, salt, water stir it is sufficiently mixed to raw material
It closes, then mixed pressure is handled, and mixed pressure processing first handles 7min using 25MPa pressure constant pressure, is then carried out with the rate of 3MPa/min
Boosting processing, boosts to 70MPa, finally completes pressure leak process；
Step 4, step 3 mixed pressure treated raw material and yeast are placed in proofing box and carry out fermentation process, fermentation temperature
Degree is 31.5 DEG C, and ferment 1.5h, fermentation ends；
Step 4 fermentation ends dough is pressed into dough sheet, molding, baking by step 5, and baking temperature is 190 DEG C, when baking
Between be 8min, quinoa jerusalem artichoke biscuit can be obtained.
Comparative example 1:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that being not added with OK a karaoke club in self-control synergist
Glue.
Comparative example 2:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that being not added with Radix Glycyrrhizae in self-control synergist
Acid disodium.
Comparative example 3:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that self-control synergy liquid does not use after being added
Heat treatment.
Comparative example 4:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that not handled using mixed pressure.
Comparative example 5
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that not using at parch in jerusalem artichoke preparation
Reason.
Comparative example 6
Use Chinese patent literature notification number: CN103250948B, which is disclosed, a kind of to be produced using dregs of beans and jerusalem artichoke as raw material
1 raw material of diabetic's health foodstuff series embodiment and method.
Comparative example 7
Brand biscuit is selected as a comparison using nice.
The test of Cookie quality
It randomly chooses 50 people and carries out sense organ criticism experiment, 50 people, the age 15-65 years old, are used reality by male 25 respectively by female 25
The biscuit for applying a 1-3 and comparative example 1-3 preparation is tested, and obtains that test result is as follows
Test index
Embodiment 1-3 and comparative example 1-6 sensory evaluation scores performance test
1-3 of the embodiment of the present invention and comparative example 1-5 are obtained, are not added with carragheen, and form obtains 8 points, are not added with glycyrrhizic acid two
Sodium, flavour and mouthfeel obtain 32 points, are not divided using mixed pressure processing tissue morphology 8, form 8 is divided, and can then be obtained, carragheen is in Re Chu
The reason stage expands in flour, thus be filled into flour gap can reduce flour between porosity, improve flour between unity power,
Improve crisp effect, the degree of involvement of mixed pressure processing enhancing hydroxyethyl-β-cyclodextrin, carragheen in flour, so as to improve cake
The mouthfeels such as dry brittleness, toughness.
Determination of glycemic index:
According to a kind of preparation side of the slow-digestion starch class recombination rice of low-glycemic of Chinese patent CN109393333A
Determination of glycemic index method carries out external glycemic index test to 1-3 of the embodiment of the present invention and comparative example 1-5 biscuit in method:
| Group | Glycemic index |
| Embodiment 1 | 60.56 |
| Embodiment 2 | 60.32 |
| Embodiment 3 | 60.05 |
| Comparative example 1 | 61.21 |
| Comparative example 2 | 61.45 |
| Comparative example 3 | 62.04 |
| Comparative example 4 | 62.32 |
| Comparative example 5 | 63.24 |
| Comparative example 6 | 64.56 |
| Comparative example 7 | 68.22 |
3 glycemic index of the embodiment of the present invention is 60.05, and 6 glycemic index of comparative example is 64.56, and 7 glycemic index of comparative example is
68.22, the present invention can effectively overcome the problems, such as the high sugar of biscuit.
Biscuit of the present invention is crisp, low energy, and sugariness is moderate, has low calorie, in the case where overcoming the problems, such as the high sugar of biscuit, also has
It is in good taste, it is suitble to the middle-aged and the old to use, improves the hot degree of happiness of consumer, improve consumer group's range, increases enterprise's business benefit
Profit.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of quinoa jerusalem artichoke biscuit, which is characterized in that the raw material including following parts by weight:
75-85 parts of quinoa, 20-30 parts of jerusalem artichoke, 8-15 parts of vegetable oil, 5-10 parts of lowfat milk, 2-5 parts of sodium bicarbonate, yeast 1-2
Part, 0.5-1.5 parts of salt, 40-50 parts of water, synergy liquid 2-6 parts of self-control；
The self-control synergy liquid and preparation method thereof is that 5-9 parts of hydroxyethyl-β-cyclodextrins are added to the water, and is added while stirring, with
After add 3-6 parts of disodium glycyrrhizinates, with the slow-speed of revolution of 60-100r/min continue stir 10-20min, be eventually adding 1-2 parts of cards
Glue is drawn, then continues to stir 20-30min with the high revolving speed of 100-300r/min, then uses frequency for the ultrasonic wave of 20-26KHz
It is ultrasonically treated 2-6min.
2. a kind of quinoa jerusalem artichoke biscuit according to claim 1, which is characterized in that the quinoa jerusalem artichoke biscuit includes following
The raw material of parts by weight:
78-82 parts of quinoa, 23-28 parts of jerusalem artichoke, 9-13 parts of vegetable oil, 7-8 parts of lowfat milk, 3-4 parts of sodium bicarbonate, yeast 1.5-
1.9 parts, 0.7-1.3 parts of salt, 43-49 parts of water, synergy liquid 3-5 parts of self-control.
3. a kind of quinoa jerusalem artichoke biscuit according to claim 2, which is characterized in that the quinoa jerusalem artichoke biscuit includes following
The raw material of parts by weight:
80 parts of quinoa, 25 parts of jerusalem artichoke, 11.5 parts of vegetable oil, 7.5 parts of lowfat milk, 3.5 parts of sodium bicarbonate, 1.5 parts of yeast, salt 1
Part, 45 parts of water, 4 parts of synergy liquid of self-control.
4. a kind of quinoa jerusalem artichoke biscuit according to claim 1, which is characterized in that the jerusalem artichoke be stem tuber, cauline leaf according to
The mixture of weight ratio 3:2 composition.
5. a kind of quinoa jerusalem artichoke biscuit according to claim 4, which is characterized in that the jerusalem artichoke the preparation method comprises the following steps: will
Jerusalem artichoke stem tuber, cauline leaf are separately washed, and surface moisture content is then drained, then be separately heated to 65 DEG C to surface moisture content be 10-20%,
Then jerusalem artichoke stem tuber, cauline leaf are subjected to parch processing respectively, parch terminates, and is subsequently placed at aeration-drying and spreads out to surface cooling
To room temperature, is finally crushed and sieved with 100 mesh sieve.
6. a kind of quinoa jerusalem artichoke biscuit according to claim 5, which is characterized in that the jerusalem artichoke parch processing step is chrysanthemum
Taro stem tuber is in 100-160 DEG C of parch 3-5min, and jerusalem artichoke cauline leaf is in 100-130 DEG C of parch 1-2min.
7. a kind of quinoa jerusalem artichoke biscuit according to claim 6, which is characterized in that the jerusalem artichoke parch processing step is chrysanthemum
Taro stem tuber is in 135 DEG C of parch 4min, and jerusalem artichoke cauline leaf is in 120 DEG C of parch 1.5min.
8. a kind of method of production such as described in any item quinoa jerusalem artichoke biscuits of claim 1-7, which is characterized in that including following
Step:
Step 1 weighs each component raw material as required；
Then vegetable oil is added after quinoa grinds in step 2, then self-control synergy liquid homogeneous 10- is added in mixing processing
20min, homogeneous revolving speed 50-70r/min, is subsequently placed at 50-60 DEG C and is heat-treated 2-4min, then cooling；
Step 3 sequentially adds jerusalem artichoke, vegetable oil, lowfat milk, sodium bicarbonate, salt, water and stirs to raw material and be sufficiently mixed, so
Mixed pressure is handled afterwards,
Step 4, step 3 mixed pressure treated raw material and yeast are placed in proofing box and carry out fermentation process, and fermentation temperature is
30-33 DEG C, ferment 1-2h, fermentation ends；
Step 4 fermentation ends dough is pressed into dough sheet, molding, baking, quinoa jerusalem artichoke biscuit can be obtained by step 5.
9. a kind of production method of quinoa jerusalem artichoke biscuit according to claim 8, which is characterized in that mixed in the step 3
Pressure processing first handles 5-9min using 20-30MPa pressure constant pressure, then carries out boosting processing with the rate of 2-4MPa/min, rises
It is depressed into 70MPa, finally completes pressure leak process.
10. a kind of production method of quinoa jerusalem artichoke biscuit according to claim 8, which is characterized in that the step 5 is dried
Roasting temperature is 180-200 DEG C, baking time 6-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910473905.3A CN110037076A (en) | 2019-06-02 | 2019-06-02 | A kind of quinoa jerusalem artichoke biscuit and its production technology |
Applications Claiming Priority (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988874A (en) * | 2014-05-30 | 2014-08-20 | 佘延英 | Biscuits nourishing stomach and making method of biscuits |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988874A (en) * | 2014-05-30 | 2014-08-20 | 佘延英 | Biscuits nourishing stomach and making method of biscuits |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
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