CN107712001A - A kind of black rice soda cracker and its processing method - Google Patents
A kind of black rice soda cracker and its processing method Download PDFInfo
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 44
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 37
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 5
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 5
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000137 annealing Methods 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000446 fuel Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940097217 cardiac glycoside Drugs 0.000 description 1
- 239000002368 cardiac glycoside Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000002788 crimping Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000003051 glycosyloxy group Chemical group 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229930002534 steroid glycoside Natural products 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of black rice soda cracker and its processing method, belong to technical field of food production.The black rice soda cracker is mainly by wheat flour, black rice flour, vegetable oil, egg white solution, fresh milk, edible salt, high-activity yeast, sodium bicarbonate(edible), flour-dough improver（Gluten, Arabic gum and glucose oxidase）Composition.Processing method is as follows：Wheat flour mixes with yeast soln, adds suitable quantity of water and dough is modulated into horizontal dough mixer, carry out first time fermentation；The another mixture for taking wheat flour and extrusion black rice flour（The two ratio 2:1‑1:1）It is added in the above-mentioned dough fermented, is well mixed after addition grease, egg white solution, fresh milk, modifying agent in dough mixing machine, carries out second and ferment；The dough fermented is black rice soda cracker after roll-in bag short, shaping, baking, annealing.
Description
Technical field
The present invention relates to leisure food manufacture field, more particularly to a kind of black rice soda cracker and its processing method.
Background technology
Soda cracker ferments because the content of sugar and oil is few, and by yeast, therefore palatable crisp, nutritious, often quilt
As hobby property leisure food.Black rice, rich in thick protein, crude fat, carbohydrate, coarse ash, contained manganese, zinc, copper etc.
Inorganic salts are higher than rice 1-3 times, the spy such as the vitamin C more lacked containing rice, chlorophyll, anthocyanidin, carrotene and cardiac glycoside
Different composition, modern medicine prove, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthened the spleen and stomach, the curative effect such as qi and activate blood circulation.
A kind of crispy and delicious soda cracker is made by raw material of black rice flour, to increase the nutrition of soda cracker and function
Property, the category of soda cracker is enriched, is opened up a new way.But in the black rice soda cracker of reality makes, black rice
Powder adding too much, extension and tensile property to dough have adverse effect on, and gluten network structure is by severe weakness, face
Group's fermenting property declines, and influences the flavor and quality of product in varying degrees, mouthfeel is rougher, and palatability is poor, it is difficult to is disappeared
The person of expense receives.
The content of the invention
The present invention is directed to existing black rice soda cracker and its manufacture craft above shortcomings, and the applicant is by research
Improve, there is provided a kind of method for improving black rice soda cracker quality.The inventive method is simple and easy, and cost is cheap, can significantly change
The quality and flavor of kind black rice soda cracker, soda cracker unique flavor, black rice give off a strong fragrance, crispy in taste, quality are fluffy.
The present invention is realized by following technical proposal：
A kind of black rice soda cracker provided by the invention, in terms of mass parts, wheat flour is 90-100 parts, black rice flour 25-35 parts, planted
It is thing oil 10-20 parts, egg white solution 10-15 parts, fresh milk or milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, edible small
Soda 0.1-0.6 parts, appropriate quality improver.
A kind of processing method of black rice soda cracker, affiliated manufacture craft comprise the following steps：
(1) it is crushed to 40-60 mesh after black rice extrusion；
（2）Wheat flour mixes with high-activity yeast solution, adds suitable quantity of water, is modulated into dough in horizontal dough mixer, carries out the
One time fermentation；
(3) it is another take wheat flour and black rice flour mix after be added in the above-mentioned dough fermented, and add vegetable oil, egg white solution,
Fresh milk or milk powder, quality improver etc., after being well mixed in dough mixing machine, carry out second and ferment；
(4) dough fermented is black rice soda cracker after roll-in bag short, shaping, baking, cooling, packaging.
The flour improver includes Gluten, Arabic gum and glucose oxidase, adding proportion be followed successively by 3-6%,
0.2-0.7%、10-50 mg/kg（In terms of black rice flour and flour quality sum）.
The beneficial effects of the present invention are：By carrying out quality-improving to black rice soda cracker, improve in Black Rice Cake
The addition of black rice flour, improve the nutritive value of product.Using three kinds of Gluten, Arabic gum, glucose oxidase improvement
Agent, it is added to after effective ratio compounding in black rice soda cracker to improve the quality of biscuit.Wherein Gluten can strengthen
Gluten network structure, dough fermentation tolerance and the resistance to crimping strength of dough are improved, reduce breaking degree, while can also improve product
Hold gas, volume and hardness, so as to improve the quality of black rice soda cracker and flavor；Arabic gum is a kind of rich in solubility
The hydrophilic colloid of dietary fiber, have the characteristics that viscosity is low, water absorbing force is strong, emulsibility, tackness and good film-forming property, can conduct
Adjusting material and leavening agent are baked, reduces the water absorption rate of black rice flour；Glucose oxidase be remarkably improved mung bean dough formation and
Stabilization time, strengthen the stability of gluten network structure, improve the toughness, ductility and gas-holding ability of dough.
After above-mentioned three kinds of modifying agents compounding, the quality and flavor of black rice soda cracker, warp are significantly improved by synergy
Test made biscuit items quality evaluation metricses（Stack weight, piling height, specific volume and disruptive force）It is very excellent, and wind
Taste uniqueness, black rice aromatic flavour, crispy in taste, quality are fluffy；The inventive method is simple and easy, and cost is cheap, has wide
Market application foreground.
Specific embodiment
Illustrate the present invention referring to specific embodiment.It will be appreciated by those skilled in the art that these embodiments are only
For illustrating the present invention, its scope not limiting the invention in any way.
Embodiment 1：
（1）40 mesh are crushed to after black rice extrusion；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 1 part of high-activity yeast and 25 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 5 min are stirred, are then placed within the environment that temperature is 37 DEG C, humidity is 75% 6 h that ferment；
（3）Second of tune powder and fermentation：10 portions of wheat flours, 25 parts of black rice flours will be added in the dough fermented for the first time, then
Add 10 parts of egg white solutions, 5 parts of milk powder, 0.5 portion of edible salt, and quality improver, wherein Gluten, Arabic gum, glucose
Oxidizing ferment addition is followed successively by 3%, 0.7%, 50 mg/kg（In terms of black rice flour and flour quality sum）, mixed in dough mixing machine
After uniformly, sodium bicarbonate is added, 4 min or so are stirred in mixer, is placed in the environment that temperature is 28 DEG C, humidity is 75%% and sends out
Ferment carries out second and fermented, when a length of 3.5 h；
（4）Pressure surface and bag short：10 parts of vegetable oil, 30 portions of wheat flours and 0.5 portion of edible salt are well mixed, it is standby that short is made
With.The dough fermented is put into oodle maker and first pressed 9 times, folds 4 times, wraps into short, then is pressed 6 times, is folded 4 times.Dough pressure
To pure cunning, and dough is set to form several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 2 mm, strip of uniform size is then cut into, puts into baking tray,
The pin hole being evenly distributed is stamped on dough sheet again, is put into baker and is toasted.The fire in a stove before fuel is added is adjusted to 250 DEG C, face fire by baking initial stage
For 220 DEG C, mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, final stage the fire in a stove before fuel is added and face fire all
200 DEG C are down to, toasts about 12 min；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 2：
（1）60 mesh are crushed to after black rice extrusion；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 3 parts of high-activity yeasts and 20 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 5 min are stirred, are then placed within the environment that temperature is 28 DEG C, humidity is 80% 5 h that ferment；
（3）Second of tune powder and fermentation：15 portions of wheat flours, 35 parts of black rice flours will be added in the dough fermented for the first time, then
Add 15 parts of egg white solutions, 10 portions of fresh milks, 2 portions of edible salts, and quality improver, wherein Gluten, Arabic gum, grape glycosyloxy
Change enzyme addition and be followed successively by 6%, 0.2%, 10 mg/kg（In terms of black rice flour and flour quality sum）, it is eventually adding 0.6 part small
Soda, 5 min or so are stirred in mixer, be placed in the environment that temperature is 28 DEG C, humidity is 80% 4 h that ferment；
（4）Pressure surface and bag short：20 parts of vegetable oil, 35 portions of wheat flours and 1 portion of edible salt are well mixed standby.Fermenting
Dough be put into oodle maker and first press 9 times, fold 4 times, wrap into short, then press 6 times, fold 4 times.Dough is depressed into pure cunning, and makes
Dough forms several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 1.5 mm, strip of uniform size is then cut into, puts baking tray into
In, then the pin hole being evenly distributed is stamped on dough sheet, it is put into baker and is toasted.Baking initial stage the fire in a stove before fuel is added be adjusted to 250 DEG C,
Face fire is 220 DEG C, and mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, and final stage is the fire in a stove before fuel is added and face
Fire is all down to 200 DEG C, toasts about 10 min；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Obviously, those skilled in the art can carry out the essence of various changes and modification without departing from the present invention to the present invention
God and scope.So, if these modifications and variations of the present invention belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising including these changes and modification.
The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (4)
- A kind of 1. black rice soda cracker, it is characterised in that：It is made up of following supplementary material：Wheat flour, black rice flour, vegetable oil, egg white Liquid, fresh milk or milk powder, edible salt, high-activity yeast, sodium bicarbonate(edible), quality improver：Gluten, Arabic gum and glucose Oxidizing ferment；In terms of mass parts, the composition of the green bean biscuits is：Wheat flour is 90-100 parts, black rice flour 25-35 parts, vegetable oil 10- 20 parts, egg white solution 10-15 parts, fresh milk or milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, sodium bicarbonate(edible) 0.1-0.6 parts, appropriate quality improver.
- 2. a kind of processing method of black rice soda cracker, comprises the following steps：Wheat flour mixes with high-activity yeast solution, adds The water of certain volume, dough is modulated into horizontal dough mixer, carries out first time fermentation；The another mixing for taking wheat flour and black rice flour Thing is added in the above-mentioned dough fermented, addition vegetable oil, egg white solution, fresh milk or milk powder, edible salt, sodium bicarbonate(edible) and product Quality improving agent, then after being well mixed in dough mixing machine, carry out second and ferment；The dough fermented through roll-in bag short, shaping, It is Black Rice Cake after baking, cooling, packaging.
- 3. processing method according to claim 2, it is characterised in that：The black rice Powder Particle Size is 40-80 mesh.
- 4. processing method according to claim 2, it is characterised in that：The quality improver includes Gluten, Arab Glue and glucose oxidase, adding proportion is followed successively by 3-6%, 0.2-0.7%, 10-50 mg/kg, with black rice flour and flour quality Sum meter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711010746.0A CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711010746.0A CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
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| CN107712001A true CN107712001A (en) | 2018-02-23 |
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| CN201711010746.0A Pending CN107712001A (en) | 2017-10-26 | 2017-10-26 | A kind of black rice soda cracker and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576144A (en) * | 2018-06-27 | 2018-09-28 | 廊坊师范学院 | Mushroom saline taste soda cracker and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
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| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
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| CN108576144A (en) * | 2018-06-27 | 2018-09-28 | 廊坊师范学院 | Mushroom saline taste soda cracker and preparation method thereof |
| CN111011431A (en) * | 2019-12-19 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Soda biscuit suitable for diabetes people and preparation method thereof |
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
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