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Five-cereal crisp chip and production technology thereof

A technology of five-grain crisps and flour, which is applied in the field of five-grain crisps and its production technology, can solve the problems of unfavorable and limited nutritional richness, and achieve the effects of promoting growth and development, rich nutrition, and crisp taste

Inactive Publication Date: 2014-12-10
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of frying is not conducive to the consumption of people with high cholesterol or high blood pressure, and the components are simple and the nutritional richness is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Take 40 parts of flour, 17 parts of corn flour, 3.5 parts of millet flour, 0.9 parts of black bean flour, 4.5 parts of black rice flour, 8 parts of oat flour, 9 parts of purple sweet potato powder, 3.5 parts of yam powder, 4.5 parts of mushroom powder, flat 3.6 parts of mushroom powder, 0.9 parts of yeast, 4.5 parts of white sugar powder, 0.1 parts of baking soda.

[0027] (2) Mixing: put the flour, corn flour, millet flour, black bean flour, black rice flour, oat flour, purple sweet potato flour, and yam flour into a blender, and mix evenly;

[0028] (3) Fermentation: Prepare the yeast evenly with warm water, add a small amount of sugar, let it stand in the greenhouse for 15 minutes to activate, add an appropriate amount of water, pour it into the noodle mixer and stir, and then add the yeast liquid as described in step (2) In the mixed powder, continue to stir, after stirring evenly, ferment at 25°C for 4 hours;

[0029] (4) Preparation of baking soda solution: f...

Embodiment 2

[0036] (1) Take 41.5 parts of flour, 16.5 parts of corn flour, 4 parts of millet flour, 0.8 parts of black bean flour, 4.2 parts of black rice flour, 8.5 parts of oat flour, 8.5 parts of purple potato powder, 3 parts of yam powder, 4 parts of mushroom powder, flat 4 parts of mushroom powder, 0.8 parts of yeast, 4.1 parts of white sugar powder, 0.1 part of baking soda.

[0037] (2) Mixing: put the flour, corn flour, millet flour, black bean flour, black rice flour, oat flour, purple sweet potato flour, and yam flour into a blender, and mix evenly;

[0038] (3) Fermentation: Prepare the yeast evenly with warm water, add a small amount of sugar, let it stand in the greenhouse for 25 minutes to activate, add an appropriate amount of water, pour it into the noodle mixer and stir, and then add the yeast liquid as described in step (2) In the mixed powder, continue to stir, after stirring evenly, ferment at 22°C for 5 hours;

[0039] (4) Preparation of baking soda solution: fully di...

Embodiment 3

[0046] (1) Take 42 parts of flour, 15 parts of corn flour, 3.5 parts of millet flour, 0.9 parts of black bean flour, 4 parts of black rice flour, 9 parts of oat flour, 8 parts of purple sweet potato powder, 3.5 parts of yam powder, 4.5 parts of mushroom powder, flat 4.5 parts of mushroom powder, 0.8 parts of yeast, 4.2 parts of white sugar powder, 0.1 parts of baking soda.

[0047] (2) Mixing: put the flour, corn flour, millet flour, black bean flour, black rice flour, oat flour, purple sweet potato flour, and yam flour into a blender, and mix evenly;

[0048] (3) Fermentation: Prepare the yeast evenly with warm water, add a small amount of sugar, let it stand in the greenhouse for 30 minutes to activate, add an appropriate amount of water, pour it into the noodle mixer and stir, and then add the yeast liquid as described in step (2) In the mixed powder, continue to stir, after stirring evenly, ferment at 20°C for 6 hours;

[0049] (4) Preparation of baking soda solution: ful...

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Abstract

The invention relates to a five-cereal crisp chip and a production technology thereof. The five-cereal crisp chip comprises the compositions in parts by mass: 40-42 parts of flour, 15-17 parts of corn powder, 3.5-4.5 parts of millet powder, 0.7-0.9 part of black soya bean powder, 3.5-4.5 parts of black rice powder, 7-9 parts of oat powder, 7-9 parts of purple sweet potato powder, 2.5-3.5 parts of Chinese yam powder, 3.5-4.5 parts of lentinus edodes pwoder, 3.5-4.5 parts of oyster mushroom powder, 0.7-0.9 parts of yeast, 3.5-4.5 parts of white sugar, and 0.07-0.1 part of sodium bicarbonate. The production technology comprises mixing, fermenting, preparing a sodium bicarbonate solution, kneading dough, steaming, slicing, baking and packaging. The five-cereal crisp chip is prepared by employing domestic fungus powder, purple sweet potato powder, five-cereal powder and other raw materials according to the principle of reasonable complementation of different nutrition health-care functions through a scientific formula and technology, is low-sugar light type food, and has efficacy of fortifying spleen and appetizing, fortifying stomach and promoting digestion.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a five-grain crisp chip and a production process thereof. Background technique [0002] Chips are a new high-tech food emerging in the world in recent years. Due to the low-temperature processing and production, the color, aroma and taste of the food can be preserved to the greatest extent, and the loss of natural pigments and aromatic substances of raw materials can be reduced to a very low level. Therefore, it can replace vacuum freeze-dried dehydrated food in terms of convenience food and fast food, because its taste and seasoning for direct consumption are better than vacuum freezing Dries and dehydrates food, so it can also be used as ready-to-eat snack food, camping snack, wine side, addition to American breakfast, salad side, etc. [0003] Chips products were launched earlier in developed countries, they can be seen everywhere in supermarkets, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/20A23L1/214A23L1/28A23L1/29A23L7/104A23L11/50A23L19/10A23L33/00
CPCA23L7/104A23L7/135A23L11/05A23L19/10A23L19/105A23L31/00A23L33/00A23V2002/00A23V2200/32
Inventor 章燎源朱作朋李世艳
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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