CN113100266A - Alum-free buckwheat crisp and making process thereof - Google Patents

Alum-free buckwheat crisp and making process thereof Download PDF

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Publication number
CN113100266A
CN113100266A CN202110585043.0A CN202110585043A CN113100266A CN 113100266 A CN113100266 A CN 113100266A CN 202110585043 A CN202110585043 A CN 202110585043A CN 113100266 A CN113100266 A CN 113100266A
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product
alum
buckwheat
parts
putting
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Inventor
蒋凤明
刘辉
周罗娜
曾勇
卢扬
陈中爱
李俊
唐健波
刘嘉
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Guizhou Institute Of Biotechnology Guizhou Key Laboratory Of Biotechnology Guizhou Potato Research Institute Guizhou Food Processing Research Institute
Weining Jiangfengming Tartary Buckwheat Series Food Fatory
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Guizhou Institute Of Biotechnology Guizhou Key Laboratory Of Biotechnology Guizhou Potato Research Institute Guizhou Food Processing Research Institute
Weining Jiangfengming Tartary Buckwheat Series Food Fatory
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Priority to CN202110585043.0A priority Critical patent/CN113100266A/en
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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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a production process of alum-free buckwheat crisps. The raw materials of the invention comprise: 60-160 parts of buckwheat flour, 10-20 parts of sugar, 10-20 parts of oil, 0.1-0.4 part of baking soda, 0.2-0.5 part of dietary alkali, 2-16 parts of eggs, 6-14 parts of water, 0.2-0.4 part of sodium bicarbonate, 0.1-0.4 part of gluconic acid-delta-lactone, 0.3-0.6 part of monoglyceride stearate, 0.1-0.3 part of calcium dihydrogen phosphate, 0.2-0.4 part of xanthan gum, 0.1-0.4 part of konjac gum, 0.3-0.6 part of guar gum and 0.1-0.3 part of gluten powder. The buckwheat crisp does not contain alum, has good safety, has good crisp mouthfeel, and is not easy to loosen and easy to form in the production process of the buckwheat crisp.

Description

Alum-free buckwheat crisp and making process thereof
Technical Field
The invention relates to the field of food, in particular to alum-free buckwheat crisps and a preparation process thereof.
Background
Buckwheat crisps, also called golden crisps, are special products of Hui nationality Miao nationality of Weining Yi nationality of Guizhou province, are long-standing in the Guizhou province and are now special foods of the Guizhou province. The buckwheat crisp is mainly prepared by mixing flour with auxiliary materials such as eggs, rapeseed oil, brown sugar, baking soda, alum and the like, uniformly stirring, and then carrying out processes such as forming, baking, cooling and the like. Buckwheat is crisp and tasty, and has the characteristics of long shelf life, convenience for eating, suitability for both the old and the young, and the like.
However, the traditional buckwheat crisps generally have the problem of easy loosening in the making process, and alum is added as a leavening agent in the buckwheat crisps making process. The alum enables the buckwheat crisp to form crisp mouthfeel and unique flavor in the high-temperature baking process. The alum has the specific function in the manufacture of the buckwheat crisp that the alum reacts with carbonate to generate carbon dioxide gas, so that dough embryo is raised to form compact porous tissue, the product is fluffy, soft or crisp, the reaction speed can be controlled, and the efficiency of the leavening agent is fully improved; in addition, the pH value of the food can be adjusted. Although alum has a long history of being used as a food additive, modern researches find that alum has potential harm to human health due to the fact that alum contains aluminum ions, and mainly shows that chronic accumulation of metal element aluminum in a human body damages brain and nerve cells and possibly causes symptoms such as brain atrophy, dementia and the like.
At present, the five departments such as the national health council and the like stipulate that flour products such as steamed bread, steamed sponge cakes and the like (except fried flour products, batter for coating paste, flour coating and frying powder) can not be added with aluminum potassium sulfate and aluminum ammonium sulfate containing aluminum leavening agents. Therefore, the buckwheat crisp containing alum should be innovated.
Disclosure of Invention
The invention aims to provide a preparation process of alum-free buckwheat crisps. The buckwheat crisp does not contain alum, has good safety, has good crisp mouthfeel, and is not easy to loosen and easy to form in the production process of the buckwheat crisp.
The technical scheme of the invention is as follows: a preparation process of alum-free buckwheat crisps comprises the following raw materials in parts by weight: 60-160 parts of buckwheat flour, 10-20 parts of sugar, 10-20 parts of oil, 0.1-0.4 part of baking soda, 0.2-0.5 part of dietary alkali, 2-16 parts of eggs, 6-14 parts of water, 0.2-0.4 part of sodium bicarbonate, 0.1-0.4 part of gluconic acid-delta-lactone, 0.3-0.6 part of monoglyceride stearate, 0.1-0.3 part of calcium dihydrogen phosphate, 0.2-0.4 part of xanthan gum, 0.1-0.4 part of konjac gum, 0.3-0.6 part of guar gum and 0.1-0.3 part of gluten powder.
In the alum-free buckwheat cake, the raw materials comprise: 80-100 parts of buckwheat flour, 12-18 parts of sugar, 13-17 parts of oil, 0.2-0.3 part of baking soda, 0.3-0.4 part of dietary alkali, 6-12 parts of eggs, 8-12 parts of water, 0.25-0.35 part of sodium bicarbonate, 0.2-0.3 part of gluconic acid-delta-lactone, 0.4-0.5 part of stearic acid monoglyceride, 0.15-0.25 part of calcium dihydrogen phosphate, 0.25-0.35 part of xanthan gum, 0.2-0.3 part of konjac gum, 0.4-0.5 part of guar gum and 0.15-0.25 part of gluten powder.
In the alum-free buckwheat cake, the raw materials comprise: 90 parts of buckwheat flour, 15 parts of sugar, 15 parts of oil, 0.25 part of baking soda, 0.35 part of dietary alkali, 9 parts of eggs, 10 parts of water, 0.3 part of sodium bicarbonate, 0.25 part of gluconic acid-delta-lactone, 0.45 part of stearic acid monoglyceride, 0.2 part of monocalcium phosphate, 0.3 part of xanthan gum, 0.25 part of konjac glucomannan, 0.45 part of guar gum and 0.2 part of gluten powder.
In the alum-free buckwheat crisp, the sugar is white sugar, rock candy and brown sugar in any ratio.
In the alum-free buckwheat cake, the oil is rapeseed oil, peanut oil, corn oil, olive oil, camellia oil, palm oil, sunflower seed oil, soybean oil, sesame oil and walnut oil in any ratio.
In the alum-free buckwheat cake, the egg is an egg, a duck egg or a goose egg.
A preparation process of alum-free buckwheat crisps comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) heating and boiling sugar in a pan to obtain product A;
(3) adding the oil into the product A, and decocting for 6-10 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing sodium bicarbonate, gluconic acid-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) fermenting the product E in a fermentation barrel for 4-10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) placing the product G into an oven, and baking for 3-5min at the temperature of 270-310 ℃ to obtain a finished product.
In the preparation process of the alum-free buckwheat crisp, the step (3) is to add the oil into the product A and boil the oil for 8 minutes to obtain a product B.
In the preparation process of the alum-free buckwheat crisp, the step (8) is to put the product E into a fermentation barrel to ferment for 7 hours to obtain a product F.
In the preparation process of the alum-free buckwheat crisp, the product F is uniformly stirred by a stirrer and then is put into a forming machine to be pressed into a cake shape, and fresh meat, ham, fresh flowers, lotus paste, fruits and/or sweetened bean paste stuffing is added into the cake to obtain the product G.
Compared with the prior art, the invention has the following beneficial effects:
1. the sodium bicarbonate, the gluconic acid-delta-lactone, the stearic acid monoglyceride and the calcium dihydrogen phosphate in the formula of the buckwheat cake replace alum in the existing buckwheat cake, so that the safety of the buckwheat cake is guaranteed, and the prepared buckwheat cake still has good crispy mouthfeel.
2. The xanthan gum, the konjac glucomannan, the guar gum and the wheat gluten which are adopted in the buckwheat crisp formula are used as hydrophilic colloids to improve the gelatinization characteristic of buckwheat batter, the stability of dough is improved, and the buckwheat crisp is not easy to loosen and easy to form in the production process.
In summary, the following steps: the buckwheat crisp does not contain alum, has good safety, has good crisp mouthfeel, and is not easy to loosen and easy to form in the production process of the buckwheat crisp.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1. An alum-free buckwheat crisp comprises the following raw materials: 60kg of buckwheat flour, 10kg of white sugar, 10kg of rapeseed oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of eggs, 6kg of water, 0.2kg of sodium bicarbonate, 0.1kg of glucono-delta-lactone, 0.3kg of stearic acid monoglyceride, 0.1kg of calcium dihydrogen phosphate, 0.25kg of sodium bicarbonate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 2. An alum-free buckwheat crisp comprises the following raw materials: 160kg of buckwheat flour, 20kg of white sugar, 20kg of rapeseed oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of eggs, 14kg of water, 0.4kg of sodium bicarbonate, 0.4kg of glucono-delta-lactone, 0.6kg of stearic acid monoglyceride, 0.3kg of calcium dihydrogen phosphate, 0.25kg of sodium bicarbonate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 3. An alum-free buckwheat crisp comprises the following raw materials: 80kg of buckwheat flour, 12kg of white sugar, 13kg of rapeseed oil, 0.2kg of baking soda, 0.3kg of dietary alkali, 6kg of eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.25kg of sodium bicarbonate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.45kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 4. An alum-free buckwheat crisp comprises the following raw materials: 100kg of buckwheat flour, 18kg of white sugar, 17kg of rapeseed oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium biphosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 5. An alum-free buckwheat crisp comprises the following raw materials: 90kg of buckwheat flour, 15kg of white sugar, 15kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 6. An alum-free buckwheat crisp comprises the following raw materials: 60kg of buckwheat flour, 10kg of brown sugar, 10kg of peanut oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of duck eggs, 6kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) boiling brown sugar in a pan to obtain product A;
(3) adding peanut oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shells of duck eggs to obtain duck egg liquid;
(6) mixing duck egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 7. An alum-free buckwheat crisp comprises the following raw materials: 120kg of buckwheat flour, 20kg of brown sugar, 20kg of peanut oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of duck eggs, 14kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) boiling brown sugar in a pan to obtain product A;
(3) adding peanut oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shells of duck eggs to obtain duck egg liquid;
(6) mixing duck egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 8. An alum-free buckwheat crisp comprises the following raw materials: 80kg of buckwheat flour, 12kg of brown sugar, 13kg of peanut oil, 0.2kg of baking soda, 0.3kg of dietary alkali, 6kg of duck eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.4kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) boiling brown sugar in a pan to obtain product A;
(3) adding peanut oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shells of duck eggs to obtain duck egg liquid;
(6) mixing duck egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 9. An alum-free buckwheat crisp comprises the following raw materials: 100kg of buckwheat flour, 18kg of brown sugar, 17kg of peanut oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of duck eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) boiling brown sugar in a pan to obtain product A;
(3) adding peanut oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shells of duck eggs to obtain duck egg liquid;
(6) mixing duck egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 10. An alum-free buckwheat crisp comprises the following raw materials: 90kg of buckwheat flour, 15kg of brown sugar, 15kg of peanut oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of duck eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) boiling brown sugar in a pan to obtain product A;
(3) adding peanut oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shells of duck eggs to obtain duck egg liquid;
(6) mixing duck egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 11. An alum-free buckwheat crisp comprises the following raw materials: 60kg of buckwheat flour, 10kg of rock candy, 10kg of olive oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of goose eggs, 6kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling crystal sugar in a pan to obtain product A;
(3) adding oleum Olivarum into product A, and decocting for 6 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of goose egg to obtain goose egg liquid;
(6) mixing goose egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 12. An alum-free buckwheat crisp comprises the following raw materials: 120kg of buckwheat flour, 20kg of rock candy, 20kg of olive oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of goose eggs, 14kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling crystal sugar in a pan to obtain product A;
(3) adding oleum Olivarum into product A, and decocting for 10 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of goose egg to obtain goose egg liquid;
(6) mixing goose egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 13. An alum-free buckwheat crisp comprises the following raw materials: 80kg of buckwheat flour, 12kg of rock candy, 13kg of olive oil, 0.2kg of baking soda, 0.3kg of dietary alkali, 6kg of goose eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.4kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling crystal sugar in a pan to obtain product A;
(3) adding oleum Olivarum into product A, and decocting for 6 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of goose egg to obtain goose egg liquid;
(6) mixing goose egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 14. An alum-free buckwheat crisp comprises the following raw materials: 100kg of buckwheat flour, 18kg of rock candy, 17kg of olive oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of goose eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling crystal sugar in a pan to obtain product A;
(3) adding oleum Olivarum into product A, and decocting for 10 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of goose egg to obtain goose egg liquid;
(6) mixing goose egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 15. An alum-free buckwheat crisp comprises the following raw materials: 90kg of buckwheat flour, 15kg of rock candy, 15kg of olive oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of goose eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling crystal sugar in a pan to obtain product A;
(3) adding oleum Olivarum into product A, and decocting for 8 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of goose egg to obtain goose egg liquid;
(6) mixing goose egg, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 16. An alum-free buckwheat crisp comprises the following raw materials: 70kg of buckwheat flour, 2kg of white sugar, 12kg of rapeseed oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of eggs, 6kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6.5 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3.5min at 275 ℃ to obtain a finished product.
Example 17. An alum-free buckwheat crisp comprises the following raw materials: 118kg of buckwheat flour, 13kg of white sugar, 17kg of rapeseed oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of eggs, 14kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium biphosphate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 9 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel, and fermenting for 9h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 4min at the temperature of 300 ℃ to obtain a finished product.
Example 18. An alum-free buckwheat crisp comprises the following raw materials: 90kg of buckwheat flour, 17kg of white sugar, 13.5kg of rapeseed oil, 0.2kg of baking soda, 0.3kg of dietary alkali, 6kg of eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.4kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 5h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 279 ℃ to obtain a finished product.
Example 19. An alum-free buckwheat crisp comprises the following raw materials: 98kg of buckwheat flour, 16kg of white sugar, 17.5kg of rapeseed oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 20. An alum-free buckwheat crisp comprises the following raw materials: 95kg of buckwheat flour, 17kg of white sugar, 15kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.40kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8.5 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 21. An alum-free buckwheat crisp comprises the following raw materials: 77kg of buckwheat flour, 13kg of white sugar, 12kg of corn oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of eggs, 6kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding corn oil into product A, and decocting for 6 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 22. An alum-free buckwheat crisp comprises the following raw materials: 110kg of buckwheat flour, 18kg of white sugar, 20kg of camellia oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of eggs, 14kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding camellia oil into the product A, and decocting for 9 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 23. An alum-free buckwheat crisp comprises the following raw materials: 76kg of buckwheat flour, 15kg of white sugar, 3kg of camellia oil, 3kg of palm oil, 3kg of sunflower seed oil, 0.2kg of baking soda, 0.3kg of edible alkali, 6kg of eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of monoglyceride stearate, 0.2kg of monocalcium phosphate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.4kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding the oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 24. An alum-free buckwheat crisp comprises the following raw materials: 92kg of buckwheat flour, 17kg of white sugar, 5kg of soybean oil, 5kg of sesame oil and walnut oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium biphosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding the oil into the product A, and decocting for 10 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at the temperature of 300 ℃ to obtain a finished product.
Example 25. An alum-free buckwheat crisp comprises the following raw materials: 118kg of buckwheat flour, 5kg of white sugar, 9kg of brown sugar, 15kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of edible alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of gluconic acid-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating and boiling the sugar in a pot to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 26. An alum-free buckwheat crisp comprises the following raw materials: 60kg of buckwheat flour, 10kg of white sugar, 10kg of rapeseed oil, 0.1kg of baking soda, 0.2kg of dietary alkali, 2kg of eggs, 6kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.2kg of xanthan gum, 0.1kg of konjac glucomannan, 0.3kg of guar gum and 0.1kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, putting the product F into a forming machine, pressing the product F into a cake shape, and filling fresh meat stuffing into the cake to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 27. An alum-free buckwheat crisp comprises the following raw materials: 120kg of buckwheat flour, 20kg of white sugar, 20kg of rapeseed oil, 0.4kg of baking soda, 0.5kg of dietary alkali, 16kg of eggs, 14kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.4kg of xanthan gum, 0.4kg of konjac glucomannan, 0.6kg of guar gum and 0.3kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, then putting the product F into a forming machine to be pressed into a cake shape, and filling ham stuffing into the cake to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 28. An alum-free buckwheat crisp comprises the following raw materials: 80kg of buckwheat flour, 12kg of white sugar, 13kg of rapeseed oil, 0.2kg of baking soda, 0.3kg of dietary alkali, 6kg of eggs, 8kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.25kg of xanthan gum, 0.2kg of konjac glucomannan, 0.4kg of guar gum and 0.15kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 6 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 4h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, putting the product F into a forming machine, pressing the product F into a cake shape, and filling fresh flower stuffing into the cake to obtain a product G;
(10) and putting the product G into an oven, and baking for 3min at 270 ℃ to obtain a finished product.
Example 29. An alum-free buckwheat crisp comprises the following raw materials: 100kg of buckwheat flour, 18kg of white sugar, 17kg of rapeseed oil, 0.3kg of baking soda, 0.4kg of dietary alkali, 12kg of eggs, 12kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium biphosphate, 0.35kg of xanthan gum, 0.3kg of konjac glucomannan, 0.5kg of guar gum and 0.25kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 10 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, putting the product F into a forming machine, pressing the product F into a cake shape, and filling the cake with lotus paste and fruit stuffing to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 5min at 310 ℃ to obtain a finished product.
Example 30. An alum-free buckwheat crisp comprises the following raw materials: 90kg of buckwheat flour, 15kg of white sugar, 15kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 7h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and putting the product G into an oven, and baking for 4min at 290 ℃ to obtain a finished product.
Example 31. An alum-free buckwheat crisp comprises the following raw materials: 95kg of buckwheat flour, 17kg of white sugar, 12kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel, and fermenting for 9h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, then putting the product F into a forming machine to be pressed into a cake shape, and filling fresh meat and ham stuffing into the cake to obtain a product G;
(10) and (5) putting the product G into an oven, and baking for 4min at 295 ℃ to obtain a finished product.
Example 32. An alum-free buckwheat crisp comprises the following raw materials: 88kg of buckwheat flour, 12kg of white sugar, 11kg of rapeseed oil, 0.25kg of baking soda, 0.35kg of dietary alkali, 9kg of eggs, 10kg of water, 0.25kg of sodium bicarbonate, 0.2kg of glucono-delta-lactone, 0.45kg of stearic acid monoglyceride, 0.2kg of calcium dihydrogen phosphate, 0.3kg of xanthan gum, 0.25kg of konjac glucomannan, 0.45kg of guar gum and 0.2kg of gluten powder.
The making process of the alum-free buckwheat crisp comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) heating white sugar in a pot, and boiling to obtain product A;
(3) adding rapeseed oil into the product A, and decocting for 8 minutes to obtain a product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing ovum gallus Domesticus, sodium bicarbonate, glucono-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac gum, guar gum, wheat gluten, product B and product C to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) putting the product E into a fermentation barrel to ferment for 8 hours to obtain a product F;
(9) uniformly stirring the F product by a stirrer, putting the F product into a forming machine to be pressed into a cake shape, and filling the cake with sweetened bean paste stuffing to obtain a G product;
(10) and (5) putting the product G into an oven, and baking for 4min at the temperature of 300 ℃ to obtain a finished product.

Claims (10)

1. An alum-free buckwheat crisp cake is characterized in that: the raw materials comprise the following components in parts by weight: 60-160 parts of buckwheat flour, 10-20 parts of sugar, 10-20 parts of oil, 0.1-0.4 part of baking soda, 0.2-0.5 part of dietary alkali, 2-16 parts of eggs, 6-14 parts of water, 0.2-0.4 part of sodium bicarbonate, 0.1-0.4 part of gluconic acid-delta-lactone, 0.3-0.6 part of monoglyceride stearate, 0.1-0.3 part of calcium dihydrogen phosphate, 0.2-0.4 part of xanthan gum, 0.1-0.4 part of konjac gum, 0.3-0.6 part of guar gum and 0.1-0.3 part of gluten powder.
2. The alum-free buckwheat crisp of claim 1, wherein: the raw materials comprise: 80-100 parts of buckwheat flour, 12-18 parts of sugar, 13-17 parts of oil, 0.2-0.3 part of baking soda, 0.3-0.4 part of dietary alkali, 6-12 parts of eggs, 8-12 parts of water, 0.25-0.35 part of sodium bicarbonate, 0.2-0.3 part of gluconic acid-delta-lactone, 0.4-0.5 part of stearic acid monoglyceride, 0.15-0.25 part of calcium dihydrogen phosphate, 0.25-0.35 part of xanthan gum, 0.2-0.3 part of konjac gum, 0.4-0.5 part of guar gum and 0.15-0.25 part of gluten powder.
3. The alum-free buckwheat crisp of claim 2, wherein: the raw materials comprise: 90 parts of buckwheat flour, 15 parts of sugar, 15 parts of oil, 0.25 part of baking soda, 0.35 part of dietary alkali, 9 parts of eggs, 10 parts of water, 0.3 part of sodium bicarbonate, 0.25 part of gluconic acid-delta-lactone, 0.45 part of stearic acid monoglyceride, 0.2 part of monocalcium phosphate, 0.3 part of xanthan gum, 0.25 part of konjac glucomannan, 0.45 part of guar gum and 0.2 part of gluten powder.
4. The alum-free buckwheat crisp of claim 1, wherein: the sugar is white sugar, crystal sugar and brown sugar in any proportion.
5. The alum-free buckwheat crisp of claim 1, wherein: the oil is selected from oleum Rapae, oleum Arachidis Hypogaeae, oleum Maydis, oleum Olivarum, oleum Camelliae Japonicae, palm oil, oleum Helianthi, soybean oil, oleum Sesami and oleum Juglandis.
6. The alum-free buckwheat crisp of claim 1, wherein: the egg is egg, duck egg or goose egg.
7. A process for making alum-free buckwheat crisps as claimed in any one of claims 1 to 3, wherein: the method comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) heating and boiling sugar in a pan to obtain product A;
(3) adding the oil into the product A, and decocting for 6-10 min to obtain product B;
(4) dissolving edible alkali in water to obtain product C;
(5) removing shell of egg to obtain egg liquid;
(6) mixing egg liquid, sodium bicarbonate, gluconic acid-delta-lactone, monoglyceride stearate, calcium dihydrogen phosphate, xanthan gum, konjac glucomannan, guar gum, wheat gluten, product B and product C uniformly to obtain product D;
(7) adding product D into buckwheat flour, and kneading to obtain product E;
(8) fermenting the product E in a fermentation barrel for 4-10h to obtain a product F;
(9) uniformly stirring the product F by a stirrer, and then putting the product F into a forming machine to be pressed into a cake shape to obtain a product G;
(10) and (5) placing the product G into an oven, and baking for 3-5min at the temperature of 270-310 ℃ to obtain a finished product.
8. The manufacture process of the alum-free buckwheat cake as claimed in claim 7, is characterized in that: and (3) adding the oil into the product A, and decocting for 8 minutes to obtain a product B.
9. The manufacture process of the alum-free buckwheat cake as claimed in claim 7, is characterized in that: and (8) putting the product E into a fermentation barrel for fermentation for 7h to obtain a product F.
10. The manufacture process of the alum-free buckwheat cake as claimed in claim 7, is characterized in that: and (9) uniformly stirring the product F by using a stirrer, putting the product F into a forming machine, pressing the product F into a cake shape, and filling fresh meat, ham, fresh flowers, lotus paste, fruits and/or sweetened bean paste into the cake to obtain a product G.
CN202110585043.0A 2021-05-27 2021-05-27 Alum-free buckwheat crisp and making process thereof Withdrawn CN113100266A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994515A (en) * 2016-06-29 2016-10-12 吴凯仪 Flaky tartary buckwheat pastries and making method thereof
CN107232274A (en) * 2017-07-10 2017-10-10 广西驰胜农业科技有限公司 A kind of passion fruit mixed nuts roast pork moon cake and preparation method thereof
CN108522585A (en) * 2018-05-28 2018-09-14 威宁县蒋凤明苦荞系列食品厂 A kind of buckwheat is crisp and its processing method
CN108669184A (en) * 2018-07-20 2018-10-19 威宁县蒋凤明苦荞系列食品厂 A kind of fresh flower buckwheat shortcake and preparation method thereof
CN108684779A (en) * 2018-07-20 2018-10-23 威宁县蒋凤明苦荞系列食品厂 A kind of buckwheat shortcake and preparation method thereof
CN108850085A (en) * 2018-07-20 2018-11-23 威宁县蒋凤明苦荞系列食品厂 A kind of mixed nuts buckwheat shortcake and preparation method thereof
CN110881503A (en) * 2019-12-17 2020-03-17 安徽神农素食品有限公司 Egg yolk crisp cake and preparation process thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994515A (en) * 2016-06-29 2016-10-12 吴凯仪 Flaky tartary buckwheat pastries and making method thereof
CN107232274A (en) * 2017-07-10 2017-10-10 广西驰胜农业科技有限公司 A kind of passion fruit mixed nuts roast pork moon cake and preparation method thereof
CN108522585A (en) * 2018-05-28 2018-09-14 威宁县蒋凤明苦荞系列食品厂 A kind of buckwheat is crisp and its processing method
CN108669184A (en) * 2018-07-20 2018-10-19 威宁县蒋凤明苦荞系列食品厂 A kind of fresh flower buckwheat shortcake and preparation method thereof
CN108684779A (en) * 2018-07-20 2018-10-23 威宁县蒋凤明苦荞系列食品厂 A kind of buckwheat shortcake and preparation method thereof
CN108850085A (en) * 2018-07-20 2018-11-23 威宁县蒋凤明苦荞系列食品厂 A kind of mixed nuts buckwheat shortcake and preparation method thereof
CN110881503A (en) * 2019-12-17 2020-03-17 安徽神农素食品有限公司 Egg yolk crisp cake and preparation process thereof

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Application publication date: 20210713