CN102388933A - Biscuit with fruit and vegetable taste and preparation method thereof - Google Patents
Biscuit with fruit and vegetable taste and preparation method thereof Download PDFInfo
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Abstract
本发明公开了一种果蔬风味饼干，它主要由以下重量份数的原料制成：果蔬酒糟或果蔬醋糟5-50、起酥油或色拉油10-75、小苏打0.4-4、小麦粉或小米粉或杂粮粉中的至少一种5-250。本发明利用果蔬酒糟或果蔬醋糟与小麦粉或小米粉或杂粮粉、植物油、等经过配料、调制、成型、烘烤、冷却、包装来生产果蔬渣（酒糟）饼干、果蔬渣（酒糟）杂粮饼干，不仅富含膳食纤维、而且营养丰富。The invention discloses a fruit and vegetable flavored biscuit, which is mainly made of the following raw materials in parts by weight: 5-50 parts of fruit and vegetable distiller's grains or fruit and vegetable vinegar grains, 10-75 parts of shortening or salad oil, 0.4-4 parts of baking soda, wheat flour or baking soda At least one of rice flour or miscellaneous grain flour 5-250. The present invention uses fruit and vegetable distiller's grains or fruit and vegetable vinegar grains, wheat flour or millet flour or miscellaneous grain powder, vegetable oil, etc. to produce fruit and vegetable dregs (distiller's grains) biscuits and fruit and vegetable dregs (distiller's grains) biscuits through batching, preparation, molding, baking, cooling, and packaging , not only rich in dietary fiber, but also rich in nutrition.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of fruit-vegetable flavor biscuit and preparation method thereof.
Food processing factory such as fruits and vegetables brewery, fruits and vegetable vinegar factory do not have the slag formula or subtract slag formula production technology.Through appropriate design technology, increase processed facility to fruits and vegetables slag (vinasse), can realize the no scorification of fruit and vegetable wine fruits and vegetable vinegar factory or subtract scorification production, increase new product type simultaneously.With fruit and vegetable wine, fruits and vegetable vinegar factory fruits and vegetables vinasse (slag) is raw material, through batching, modulation, moulding, baking, cooling, packing, waits the method for fruits and vegetables vinasse (slag) the coarse cereals dietary-fiber biscuit that is made nutritious.
Background technology
Fruit production generally has the branch in dull season and busy season, because moisture content very high (being generally 65% ~ 95%), very easily rot under microbial action as if untimely processing in busy season results back.Developed country relatively payes attention to the process technology in postpartum, and the product proportion of goods damageds generally are controlled between 5% ~ 20%.China is one of maximum in the world fruit producing country, but because the place of production has inconvenient traffic and the restriction of process technology, and post-harvest loss is quite serious, surpasses 30% usually.Even in storage period, because the continuation of vital movement still causes the consumption gradually of nutriment.If through processing, vital movement is no longer carried out with fruit, the preservation time of processed goods is than high several times of conserving fresh time.With at least a in fruit, the vegetables be raw material brew fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar, the deep processing and the comprehensive utilization that can be these fruit, vegetables resource provide a valid approach.Yet being that raw material is brewageed in the production process of fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar and will inevitably be produced fruits and vegetables slag, fruits and vegetables vinasse or fruits and vegetables acid-sludge with fruit, vegetables, if it is directly abandoned, contaminated environment not only, and also waste is serious.
Through appropriate design technology, increase processed facility to fruits and vegetables slag (being pickled with grains or in wine), can realize the no scorification of fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar factory or subtract scorification production, increase new product type simultaneously.The fruits and vegetables slag that in the brewing process of fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar, produces contains rich dietary fiber; Remove during fruits and vegetables are poor and contain rich dietary fiber; Also containing abundant Yeast protein, is that raw material can obtain quality product through rational formula, processing with it therefore.
Traditional wine brewing system vinegar production model is to adopt the unidirectional straight line production process of " raw material → product → discarded object ", and the product of production is many more, and the raw material of consumption and the discarded object of generation are also many more, and is also just big more to the pollution of environment.The present invention has mainly solved the handling problem of the solid-state castoff that produces in fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, the fruit-vegetable flavor vinegar production process; Through in the middle of the production link of fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar, increasing the sterilization of fruits and vegetables slag, biscuit processing facility one cover; Realize that fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar factory do not have scorification (when raw material all is the edibility raw material) or subtract scorification (when raw material partly is the edibility raw material) production, also do not have this kind technology in fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar factory at present.
Aspect the comprehensive utilization of fruits and vegetables vinasse (slag), Chinese patent CN101756001A discloses a kind of method of utilizing fermentation of apple pulp to produce fermented livestock feed, and pomace and the former dew of EM, wheat bran and brown sugar are mixed; Chinese patent CN101756001A discloses a kind of through the fermentative Production fermented livestock feed; It is the method for raw material production edible colorful bacterial cellulose with abandoned fruit juice or pomace that Chinese patent CN101805765A discloses a kind of; As culture medium, inoculation acetobacter xylinum, saccharomycete or lactic acid bacteria carry out the production of bacteria cellulose with abandoned fruit juice or pomace or its mixture; Chinese patent CN101756120A discloses a kind of method that fig slag enzymolysis is prepared dietary fiber; But utilize the investment of pomace production feed higher, and value-added content of product is lower, utilizes the pomace production of cellulose can produce more waste water, waste gas in process of production once more, contaminated environment with production cost.
Summary of the invention
It is the method for raw material production fruit-vegetable flavor biscuit that the technical problem that the present invention will solve provides a kind of being pickled with grains or in wine with fruits and vegetables vinasse and fruits and vegetable vinegar.
Technical scheme of the present invention is: a kind of fruit-vegetable flavor biscuit, it is mainly processed by the raw material of following parts by weight: fruits and vegetables vinasse or the fruits and vegetable vinegar at least a 5-250 in 5-50, shortening or salad oil 10-75, sodium bicarbonate 0.4-4, wheat flour or millet powder or the coarse cereals powder that is pickled with grains or in wine.
It also comprises the yeast of 0.05-2 parts by weight.
It also comprises the raw material of following parts by weight: carbonic hydroammonium 0-2, white granulated sugar 0-65, salt 0-4.
It also comprises an amount of flour-dough improver, sweetener, anti-oxidant, flavorant, spice.
Said fruits and vegetables vinasse are that grape vinasse, apple vinasse, Kiwi berry vinasse, pear wine are poor, mulberries vinasse, strawberry vinasse, oranges and tangerines vinasse, honey peach vinasse, sea-buckthorn vinasse, watermelon vinasse, carrot vinasse, tomato vinasse, pumpkin vinasse; Said fruits and vegetable vinegar is poor for grape vinegar is poor, apple vinegar is poor, Chinese gooseberry vinegar is poor, pears vinegar is poor, mulberry fruit vinegar is poor, strawberry vinegar is poor, oranges and tangerines vinegar is poor, sea-buckthorn vinegar is poor, honey peach vinegar is poor, watermelon vinegar is poor, carrot vinegar is poor, tomato vinegar is poor, pumpkin vinegar is poor.
Said coarse cereals powder is sorghum flour, bean powder, glutinous rice flour, oatmeal, corn flour, buckwheat, lotus-seed-heart powder, pearling cone meal, broomcorn millet powder.
The preparation method of described fruit-vegetable flavor biscuit, with raw material add water modulation agglomerating after, leave standstill 0-60min, put into the moulding of roll marks make-up machine, under 160-300 ℃ condition, toast 3-30min.
The preparation method of described fruit-vegetable flavor biscuit, it may further comprise the steps: with at least a and yeast in wheat flour or ground rice or coarse cereals powder modulation agglomerating after, be 25-32 ℃ in temperature; Humidity is under the condition of 70-85%, and fermentation 2-10 h adds all the other raw materials again; After pouring mixer into and stirring,, carry out the fermentation second time under the humidity 70-85% at 25 ℃-33 ℃; Fermentation 0-5 h, behind the fermenting-ripening dough in roller mill rolling repeatedly, rolling is back folder short well; Folding and half-twist rolling again, develop and print or after roller is cut into type, is to toast 3-30min under 200 ℃-300 ℃ the condition in temperature.
Concrete production technology:
Method one: at least a in the above fruits and vegetables of 8 one-tenth of selective maturation degree be raw material, through washing, fragmentation, squeeze the juice after the fruit juice, carry out fruit and vegetable wine or fruits and vegetable vinegar ferments with fruit juice; Or amyloid other raw materials mix with Juice through liquefaction, after the saccharification and carry out fruit-vegetable flavor wine/vinegar fermentation.Separate the fruits and vegetables slag and be used to produce local flavor meals biscuit.
Method two: at least a in 8 one-tenth above fruits and vegetables of selective maturation degree is raw material, and washing, fragmentation insert saccharomycetes to make fermentation; Or amyloid other raw materials mix with fruit, vegetable juice through liquefaction, after the saccharification and carry out fruit-vegetable flavor wine/vinegar fermentation.Alcoholic fermentation finishes the back filters, and gets into the fruit and vegetable wine after fermentation and produces fruit and vegetable wine or get into fruits and vegetable vinegar acetic fermentation explained hereafter fruits and vegetable vinegar; Separation fruit wine is pickled with grains or in wine and is used to produce local flavor meals biscuit.
Method three: at least a in 8 one-tenth above fruits and vegetables of selective maturation degree is raw material, and wheat bran, cavings are admixed in washing, fragmentation, carries out the fruits and vegetable vinegar fermentation.Separation fruits and vegetables vinasse or fruits and vegetable vinegar are pickled with grains or in wine and are used to produce local flavor meals biscuit.
The invention has the beneficial effects as follows: the present invention is directed at present to be that raw material carries out edible fruit and vegetable vinasse or the poor problem of fruits and vegetable vinegar that fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar produce in producing in fruit, the vegetables, propose a kind of method of producing the meals biscuit; The solid-state fruits and vegetables slag that separate to obtain in the sweat is through sterilization, preliminary treatment, allocate Direct Production fruits and vegetables slag/fruits and vegetables vinasse biscuit or fruits and vegetables slag/fruits and vegetables vinasse coarse cereals biscuit with flour or coarse cereals face, vegetable oil, sugar etc.The present invention utilize fruits and vegetables slag (vinasse) that fruit and vegetable wine, fruits and vegetable vinegar, fruit-vegetable flavor wine, fruit-vegetable flavor vinegar produce in producing and millet (or other coarse cereals), vegetable oil, etc. process batching, modulation, moulding, baking, cooling, packing produce fruits and vegetables slag (vinasse) biscuit, fruits and vegetables slag (vinasse) coarse cereals biscuit, not only be rich in dietary fiber but also nutritious.The accessory substance fruits and vegetables vinasse of fruit wine factory or fruit vinegar factory or fruits and vegetable vinegar are poor is fully used, and reaches the effect of energy-saving and emission-reduction.
The specific embodiment
Embodiment 1
The selective maturation degree is more than 8 one-tenth, and the abundant Kiwi berry of juice containing amount is a raw material, and washing, fragmentation insert saccharomycetes to make fermentation, and alcoholic fermentation finishes the back filters, and the inoculation acetic acid bacteria carries out the fruit vinegar fermentation in the filtrating.Separate the Kiwi berry slag and be used to produce Kiwi berry vinasse biscuit; Load weighted wheat flour 200g, millet powder 50g, Kiwi berry vinasse 50g are put into vertical mixer; Pour dissolving good water, sodium bicarbonate 0.4g into; The mixture of white granulated sugar 10g, shortening 20g, leavening agent and salt 2g; Start agitating device and stir 1 min, transfer the powder temperature to be controlled to be 22-28 ℃.Whether the dough temperature should not be too high be gone rancid preventing, detect the auxiliary material mixture and transfer powder to put in place, and the material powder of having held in hand commonly used is firmly held again and unclamped in the production, and is agglomerating basically not loose then feasible as if dough; If being loose shape should continue to stir 10-20s, transfer the good dough of powder to adopt the mode that leaves standstill, be controlled at 18-20 min; The dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, requires the moulding rule, and decorative pattern is clear; Smooth surface, flawless does not have incomplete; Control time and temperature during baking well, and observe the biscuit color often, prevent that finished product from turning white or burnt generation of sticking with paste phenomenon; Face fire temperature is controlled at 170-180 ℃, and fire in a stove before fuel is added temperature is controlled at 160-170 ℃, and the time is 15-17 min; The semi-finished product of baking molding are placed be cooled to 35-40 ℃ under the natural conditions; Time 45-60 min fully evaporates moisture, prevents the biscuit distortion.
Embodiment 2
Berry such as Kiwi berry or persimmon, mulberries or fruits and vegetables such as carrot, tomato, cleaning, making beating, alcoholic fermentation separate that wine liquid and fruits and vegetables vinasse are laggard goes into after fermentation, produce through operations such as ageing, allotments that the inoculation acetic acid bacteria is used to produce fruits and vegetable vinegar in fruit and vegetable wine or the wine liquid; Fruits and vegetables vinasse 6g, white granulated sugar 28g, salt 2g, shortening or salad oil 11g; Sodium bicarbonate 0.4g, carbonic hydroammonium 1g, phosphatide, water are an amount of; After pouring mixer into and stirring, admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g, dough making; Leave standstill 10-30min, the dough that leaves standstill can directly be put into and develop and print the make-up machine moulding, under 220-260 ℃ condition, toasts 4-10min.
Embodiment 3
Berry such as Kiwi berry or persimmon, mulberries or fruits and vegetables such as carrot, tomato, cleaning, making beating, alcoholic fermentation separate that wine liquid and fruits and vegetables vinasse are laggard goes into after fermentation; The inoculation acetic acid bacteria is used to produce fruits and vegetable vinegar, fruits and vegetables vinasse 10g, maltitol 25g in operations such as ageing, allotment production fruit and vegetable wine or wine liquid; Salt 2g, shortening or salad oil 11g, sodium bicarbonate 1g; Flour-dough improver 2g, phosphatide, water are an amount of, after pouring mixer into and stirring; Admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g, dough making leaves standstill 10-30min.The dough that leaves standstill can directly be put into and develop and print the make-up machine moulding, under 220-260 ℃ condition, toasts 4-10min.
Embodiment 4
Berry such as Kiwi berry or persimmon, mulberries or fruits and vegetables such as carrot, tomato, cleaning, making beating, alcoholic fermentation separate that wine liquid and fruits and vegetables vinasse are laggard goes into after fermentation; The inoculation acetic acid bacteria is used to produce fruits and vegetable vinegar, fruits and vegetables vinasse 50g, white granulated sugar 64g in operations such as ageing, allotment production fruit and vegetable wine or wine liquid; Shortening or salad oil 48g, sodium bicarbonate 4g, carbonic hydroammonium 0.6g; Phosphatidase 15 g, water is an amount of, after pouring mixer into and stirring; Admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g, dough making leaves standstill 10-15min.The dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, toasts 3-5min under 260-300 ℃ the condition.
Embodiment 5
Berry such as Kiwi berry or persimmon, mulberries or fruits and vegetables such as carrot, tomato, cleaning, making beating, alcoholic fermentation separate that wine liquid and fruits and vegetables vinasse are laggard goes into after fermentation; The inoculation acetic acid bacteria is used to produce fruits and vegetable vinegar, fruits and vegetables vinasse 25g, white granulated sugar 40g in operations such as ageing, allotment production fruit and vegetable wine or wine liquid; Salt 1g, shortening or salad oil 20g, sodium bicarbonate 2g; Carbonic hydroammonium 1g, phosphatide, water are an amount of, after pouring mixer into and stirring; Admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g, dough making.Leave standstill 10-15min, the dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, under 240-260 ℃ condition, toasts 3-5min.
Embodiment 6
Cuttings such as apple or hawthorn, pears, apricot separate fruit stone and pulp.Pulp is produced fruit wine or fruit vinegar through the making beating after fermentation.The poor sterilization of isolated fruit wine back is subsequent use, the fruit wine 5g that is pickled with grains or in wine, white granulated sugar 28g, salt 1g; Shortening or salad oil 10g, sodium bicarbonate 0.4g, carbonic hydroammonium 2g, phosphatide, water are an amount of; After pouring mixer into and stirring, admix oatmeal (or in the coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour one or more) 100g, dough making; Leave standstill 10-30min, the dough that leaves standstill can directly be put into and develop and print the make-up machine moulding, under 210-250 ℃ condition, toasts 4-10min.
Embodiment 7
Cuttings such as apple or hawthorn, pears, apricot separate fruit stone and pulp, and pulp is produced fruit wine or fruit vinegar through the making beating after fermentation.The poor sterilization of isolated fruit wine back is subsequent use, the fruit wine 50g that is pickled with grains or in wine, white granulated sugar 65g, shortening or salad oil 50g; Sodium bicarbonate 4g, carbonic hydroammonium 0.6g, phosphatide, water are an amount of; After pouring mixer into and stirring, admix oatmeal (or in the coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour one or more) 100g, dough making; Leave standstill 10-15min, the dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, under 240-260 ℃ condition, toasts 3.5-5min.
Embodiment 8
Cuttings such as apple or hawthorn, pears, apricot separate fruit stone and pulp, and pulp is produced fruit wine or fruit vinegar through the making beating after fermentation.The poor sterilization of isolated fruit wine back is subsequent use, the fruit wine 20g that is pickled with grains or in wine, white granulated sugar 35g, salt 2g; Shortening or salad oil 17g, sodium bicarbonate 2g, carbonic hydroammonium 1g, phosphatide, water are an amount of; After pouring mixer into and stirring, admix oatmeal (or in the coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour one or more) 100g, dough making; Leave standstill 10-15min, the dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, toasts 3-5min under 260-300 ℃ the condition.
Embodiment 9
Kiwi berry or apple, hawthorn, pears, apricot, persimmon etc. separate fruit vinegar behind alcoholic fermentation, acetic fermentation poor, and acid adjustment is to neutral, and the sterilization back is subsequent use.Fruit vinegars such as Kiwi berry or apple, hawthorn, pears, apricot, the persimmon 50g that is pickled with grains or in wine, white granulated sugar 65g, salt 0.5g, shortening or salad oil 55g; Sodium bicarbonate 4g, carbonic hydroammonium 2g, sucrose ester 0.2g, water are an amount of; After pouring mixer into and stirring, admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g, dough making; Leave standstill 10-15min, the dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, toasts 3-5min under 260-300 ℃ the condition.
Embodiment 10
Kiwi berry or apple, hawthorn, pears, apricot, persimmon etc. separate fruit vinegar behind alcoholic fermentation, acetic fermentation poor, and acid adjustment is to neutral, and the sterilization back is subsequent use.Fruit vinegars such as Kiwi berry or apple, hawthorn, pears, apricot, the persimmon 25g that is pickled with grains or in wine, white granulated sugar 40g, salt 2g; Shortening or salad oil 20g, sodium bicarbonate 2g, carbonic hydroammonium 1g; Sucrose ester 0.2g, water are an amount of, after pouring mixer into and stirring, admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g; Dough making leaves standstill 10-15min.The dough that leaves standstill can directly be put into the moulding of roll marks make-up machine, toasts 3-5min under 260-300 ℃ the condition.
Embodiment 11
Kiwi berry or apple, hawthorn, pears, apricot, persimmon etc. separate fruit vinegar behind alcoholic fermentation, acetic fermentation poor, and acid adjustment is to neutral, and the sterilization back is subsequent use.Fruit vinegars such as Kiwi berry or apple, hawthorn, pears, apricot, the persimmon 5g that is pickled with grains or in wine, white granulated sugar 20g, salt 2g; Shortening or salad oil 10g, sodium bicarbonate 1g, carbonic hydroammonium 1g; Sucrose ester 0.2g, water are an amount of, after pouring mixer into and stirring, admix oatmeal (or coarse cereals powder such as sorghum flour, millet powder, bean powder, glutinous rice flour) 100g; Dough making leaves standstill 10-30min.The dough that leaves standstill can directly be put into and develop and print the make-up machine moulding, toasts 4-10min under 220-250 ℃ the condition.
Embodiment 12
White granulated sugar 35g, maltose 0.6g etc. is added water heat and dissolve, be boiled into syrup and filter subsequent use.With syrup, vegetable oil 11g, phosphatidase 11 g, anti-oxidant is an amount of, and mixing and emulsifying is even, adds sieve flour 100g and the poor 20g of fruit wine, sodium bicarbonate 0.5g, carbonic hydroammonium 0.3g, salt 0.6g, fruity flavor a little, the modulation dough.It is in blocks that the dough that modulates is sent in the roller mill rolling, gets into make-up machine then, processes the biscuit green compact of various styles and pattern.The biscuit green compact that make are sent into 240-270 ℃ of baking 2-10min in the baking oven, after the biscuit that baking is good is come out of the stove, when being cooled to 30-40 ℃, can pack sale.
Embodiment 13
Kiwi berry or apple, hawthorn, pears, apricot, persimmon etc. are through making beating, fermenting and producing fruit wine or fruit vinegar.Separate the poor warp oven dry of fruit wine and be ground into powder, subsequent use.The fruit wine powder 5g that is pickled with grains or in wine, flour 100g, mixing.Add grease 20g, granulated sugar 20g, sodium bicarbonate 1g, carbonic hydroammonium 0.8g, glucolactone 0.5g, water is an amount of, stirs the modulation dough.It is in blocks that the dough that modulates is sent in the roller mill rolling, gets into make-up machine then, processes the biscuit green compact of various styles and pattern; The biscuit green compact that make are sent into 240-270 ℃ of baking 2-10min in the baking oven; After the biscuit that baking is good is come out of the stove, when being cooled to 30-40 ℃, can pack sale.
Embodiment 14 (fermented type biscuit)
Flour 50g, yeast 1g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 2-6h; To remain flour 50g, corn flour or other coarse cereals powder 60g put in the dough that has fermented, add the poor 50g of fruit wine that fermentations such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon obtain again; Salt 4g, shortening or salad oil 40g, sodium bicarbonate 4g; Carbonic hydroammonium 2g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 85% time, fermentation 3-4h.Behind the fermenting-ripening dough in roller mill rolling repeatedly, rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough, develops and prints or roller is cut into type, under 260 ℃-280 ℃ of oven temperatures, is baked to golden yellow.Cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 15 (fermented type biscuit)
Flour 50g, yeast 0.5g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 6-10h; To remain flour 50g, corn flour or other coarse cereals powder 20g put in the dough that has fermented, add the poor 25g of fruit wine that fermentations such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon obtain again, white granulated sugar 4g; Salt 2g, shortening or salad oil 20g, sodium bicarbonate 2g; Carbonic hydroammonium 1g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Rolling is repeatedly in roller mill for dough behind the fermenting-ripening; Rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough; Develop and print or roller is cut into type; Under 260 ℃-280 ℃ of oven temperatures, be baked to golden yellow, cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 16 (fermented type biscuit)
Flour 50g, yeast 0.5g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 6-10h; To remain flour 50g, corn flour or other coarse cereals powder 20g put in the dough that has fermented, add the poor 25g of fruit wine that fermentations such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon obtain again, maltitol 25g; Salt 2g, shortening or salad oil 6g, sodium bicarbonate 2g; Flour-dough improver 2g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Rolling is repeatedly in roller mill for dough behind the fermenting-ripening; Rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough; Develop and print or roller is cut into type; Under 260 ℃-280 ℃ of oven temperatures, be baked to golden yellow, cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 17 (fermented type biscuit)
Flour 50g, yeast 0.1g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 6-10h; To remain flour 50g, corn flour or other coarse cereals powder 40g put in the dough that has fermented, add the poor 5g of fruit wine that fermentations such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon obtain again, white granulated sugar 10g; Salt 1.5g, shortening or salad oil 25g, sodium bicarbonate 0.6g; Carbonic hydroammonium 0.6g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Rolling is repeatedly in roller mill for dough behind the fermenting-ripening; Rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough; Develop and print or roller is cut into type; Under 260 ℃-280 ℃ of oven temperatures, be baked to golden yellow, cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 18 (fermented type biscuit)
Flour 50g, ground rice or other coarse cereals powder 50g, yeast 0.5g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 2-6h; Residue flour, ground rice or other coarse cereals powder 50g are put in the dough that has fermented, add the poor or fruits and vegetables vinasse 50g such as carrot, tomato of fruit wine such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon again, white granulated sugar 8g; Salt 3g, shortening or salad oil 20g, sodium bicarbonate 2g; Carbonic hydroammonium 2g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Rolling is repeatedly in roller mill for dough behind the fermenting-ripening; Rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough; Develop and print or roller is cut into type; Under 260 ℃-280 ℃ of oven temperatures, be baked to golden yellow, cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 19 (fermented type biscuit)
Coarse cereals powder 50g such as little rice and flour or Chinese sorghum face, corn flour, yeast 0.25g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 8-10h; To remain little rice and flour or coarse cereals powder 50g such as Chinese sorghum face, corn flour, put in the dough that has fermented, add the poor 20g of fruit wine such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon, apple again, white granulated sugar 4g; Salt 2g, shortening or salad oil 15g, sodium bicarbonate 1g; Carbonic hydroammonium 1g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Behind the fermenting-ripening dough in roller mill rolling repeatedly, rolling is back folder short well, fold also half-twist rolling again; Reach the smooth exquisiteness of dough; Develop and print or roller is cut into type, be baked to golden yellow for 260 ℃-300 ℃ in oven temperatures, biscuit come out of the stove back cooling, arrangement naturally, pack and become finished product.
Embodiment 20 (fermented type biscuit)
Flour 50g, yeast 1g, water is an amount of, modulation dough, 25-32 ℃, humidity 70%-75%, fermentation 8-10h; 50g millet powder or other coarse cereals powder are put in the dough that has fermented, added the poor or fruits and vegetables vinasse 5g such as carrot, tomato of fruit wine such as kiwi fruit vinasse or hawthorn, pears, apricot, persimmon again, white granulated sugar 1g; Salt 2g, shortening or salad oil 10g, sodium bicarbonate 0.4g; Carbonic hydroammonium 0.4g, vanilla powder, water are an amount of, after pouring mixer into and stirring; At 25 ℃-33 ℃, humidity is carried out the fermentation second time for 75% time, fermentation 3-4h.Rolling is repeatedly in roller mill for dough behind the fermenting-ripening; Rolling is back folder short well, fold also half-twist rolling again, reaches the smooth exquisiteness of dough; Develop and print or roller is cut into type; Under 260 ℃-280 ℃ of oven temperatures, be baked to golden yellow, cooling naturally, arrangement, packing became finished product after biscuit was come out of the stove.
Embodiment 21
A kind of fruit-vegetable flavor biscuit, it is mainly processed by the raw material of following parts by weight: fruits and vegetables vinasse or the fruits and vegetable vinegar at least a 5-250 g in 5-50 g, shortening or salad oil 10-75 g, sodium bicarbonate 0.4-4 g, wheat flour or millet powder or the coarse cereals powder that is pickled with grains or in wine.Said fruits and vegetables vinasse are that grape vinasse, apple vinasse, Kiwi berry vinasse, pear wine are poor, mulberries vinasse, strawberry vinasse, oranges and tangerines vinasse, honey peach vinasse, sea-buckthorn vinasse, watermelon vinasse, carrot vinasse, tomato vinasse, pumpkin vinasse; Said fruits and vegetable vinegar is poor for grape vinegar is poor, apple vinegar is poor, Chinese gooseberry vinegar is poor, pears vinegar is poor, mulberry fruit vinegar is poor, strawberry vinegar is poor, oranges and tangerines vinegar is poor, sea-buckthorn vinegar is poor, honey peach vinegar is poor, watermelon vinegar is poor, carrot vinegar is poor, tomato vinegar is poor, pumpkin vinegar is poor.Said coarse cereals powder is sorghum flour, bean powder, glutinous rice flour, oatmeal, corn flour, buckwheat, lotus-seed-heart powder, pearling cone meal, broomcorn millet powder.The preparation method of described fruit-vegetable flavor biscuit, with raw material add water modulation agglomerating after, leave standstill 0-60min, put into the moulding of roll marks make-up machine, under 160-300 ℃ condition, toast 3-30min.
Embodiment 22
A kind of fruit-vegetable flavor biscuit, it is mainly processed by the raw material of following parts by weight: fruits and vegetables vinasse or the fruits and vegetable vinegar at least a 5-250 g in 5-50 g, shortening or salad oil 10-75 g, sodium bicarbonate 0.4-4 g, yeast 0.05-2g, wheat flour or millet powder or the coarse cereals powder that is pickled with grains or in wine.Said fruits and vegetables vinasse are that grape vinasse, apple vinasse, Kiwi berry vinasse, pear wine are poor, mulberries vinasse, strawberry vinasse, oranges and tangerines vinasse, honey peach vinasse, sea-buckthorn vinasse, watermelon vinasse, carrot vinasse, tomato vinasse, pumpkin vinasse; Said fruits and vegetable vinegar is poor for grape vinegar is poor, apple vinegar is poor, Chinese gooseberry vinegar is poor, pears vinegar is poor, mulberry fruit vinegar is poor, strawberry vinegar is poor, oranges and tangerines vinegar is poor, sea-buckthorn vinegar is poor, honey peach vinegar is poor, watermelon vinegar is poor, carrot vinegar is poor, tomato vinegar is poor, pumpkin vinegar is poor.Said coarse cereals powder is sorghum flour, bean powder, glutinous rice flour, oatmeal, corn flour, buckwheat, lotus-seed-heart powder, pearling cone meal, broomcorn millet powder.The preparation method of described fruit-vegetable flavor biscuit, it may further comprise the steps: with at least a and yeast in wheat flour or ground rice or coarse cereals powder modulation agglomerating after, be 25-32 ℃ in temperature; Humidity is under the condition of 70-85%, and fermentation 2-10 h adds all the other raw materials again; After pouring mixer into and stirring,, carry out the fermentation second time under the humidity 70-85% at 25 ℃-33 ℃; Fermentation 0-5 h, behind the fermenting-ripening dough in roller mill rolling repeatedly, rolling is back folder short well; Folding and half-twist rolling again, develop and print or after roller is cut into type, is to toast 3-30min under 200 ℃-300 ℃ the condition in temperature.
Claims (7)
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Application publication date: 20120328 |