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Fermented vegetable biscuits and processing method thereof

A technology for fermenting vegetables and a processing method, which is applied in the field of food processing, can solve the problems of weak aroma of vegetables, lack of visual sense of mushy vegetable ingredients, etc., and achieves the effects of crisp taste, high nutritional value, and cholesterol reduction.

Inactive Publication Date: 2020-04-17
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that the existing vegetable biscuits have weak vegetable fragrance and no immediate visual sense of pasty vegetable ingredients, the present invention provides a fermented vegetable biscuit and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The fermented vegetable biscuit of the present embodiment and processing method thereof, the specific steps of processing method are:

[0032] Step 1. Fermented dough preparation: Weigh the flour, yeast powder, fructose syrup and water according to the ratio. The flour can be made of medium-gluten flour. Mix it into a uniform dough, put it in the proofing room for fermentation, and the temperature is 35±2 ℃, humidity 90±5%RH, time 3 hours, semi-fermentation process, the fermentation aroma of the dough is delayed, so that it can be mixed with the vegetables in the later stage and baked to produce the unique aroma of the compound fermentation aroma and the fresh aroma of vegetables ;

[0033] Step 2. Secondary preparation of dough: Dissolve ammonium bicarbonate and baking soda, then put the fermented dough, remaining flour, oil, sugar powder and lactic acid in step 1 into the powder mixer, start stirring, and when the dough is about to form , add the prepared improver, a...

Embodiment 2

[0041] The fermented vegetable biscuit and processing method thereof of the present embodiment, basic steps are the same as embodiment 1, difference and improvement are:

[0042] Step 1. Fermented dough preparation: Weigh flour, yeast powder, fructose syrup and water according to the ratio, mix them into a uniform dough, put it in the proofing room for fermentation, the temperature is 36°C, the humidity is 90±5%RH , time 3 hours, semi-fermentation process, the fermentation aroma of the dough is delayed, so that it can be mixed and baked with the vegetables in the later stage, and the unique aroma of the compound fermentation aroma and the fresh aroma of vegetables and vegetables will be produced;

[0043] Step 2. Secondary preparation of dough: Dissolve ammonium bicarbonate and baking soda, then put the fermented dough, remaining flour, oil, sugar powder and lactic acid in step 1 into the powder mixer, start stirring, and when the dough is about to form , after adding the prep...

Embodiment 3

[0051] The fermented vegetable biscuits and processing method thereof of the present embodiment, this step is the same as that of embodiment 2, the differences and improvements are:

[0052] Step 1. Fermented dough preparation: Weigh the flour, yeast powder, fructose syrup and water according to the ratio, and mix them into a uniform dough. The dough temperature is 37°C, the fermentation time is 3h, the humidity is 90±5%RH, and half-fermentation Technology, the fermentation aroma of the dough is delayed, so that it can be mixed and baked with the later vegetables to produce a unique aroma of the combination of the fermentation aroma and the fresh aroma of vegetables;

[0053] Step 2. Secondary preparation of dough: Dissolve ammonium bicarbonate and baking soda, then put the fermented dough, remaining flour, oil, sugar powder and lactic acid in step 1 into the powder mixer, start stirring, and when the dough is about to form , after adding the prepared improver, stir again; use...

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Abstract

The invention discloses fermented vegetable biscuits and a processing method thereof, and belongs to the technical field of food processing. The processing method disclosed by the invention comprisesthe following steps: pre-treating vegetables, namely, cutting the vegetables into granules, performing aroma enhancement treatment, and performing deep-frying until the fragrance of the vegetables isemitted; carrying out calendering and forming, namely, adding the pretreated vegetable particles into kneaded fermented dough, carrying out calendering, and carrying out roll cutting and forming; andcarrying out baking, namely, transferring the formed semi-finished product into a tunnel type mesh belt furnace to be baked at a temperature of 170 DEG C to 210 DEG C in the furnace for 8-10min untilthe water content is smaller than or equal to 5.0%, and arranging a slow cooling area at the tail end of the tunnel type mesh belt furnace. Vegetables are cut into sections and then subjected to aromaenhancement treatment, aroma enhancement is conducted, and then, fermented dough is compounded. The slow cooling area is arranged at the baking tail section, so that piebald color generated by the vegetables is reduced. The prepared vegetable biscuits have unique fragrance and faint scent of the vegetables, vegetable particles are clear and visible, and the color and luster are uniform and consistent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a fermented vegetable biscuit and a processing method thereof. Background technique [0002] The types of biscuits are mainly divided into tough biscuits, crisp biscuits, soda biscuits, sandwich biscuits, cookies and soda biscuits according to the process. The fermented biscuits produced by Fafa are favored by customers for their crisp taste and unique fermented flavor. Fermented biscuits are mainly made of wheat flour, sugar, and oil, yeast is used as a bulking agent, and various auxiliary materials are added. After powder adjustment, fermentation, roll forming, lamination, and baking, they are crisp and have the unique aroma of fermented products. baked goods. [0003] Compared with the traditional biscuits, the vegetable biscuit is slightly salty and has the fragrance of vegetables. It is made of nine kinds of vegetables to ensure a relatively compreh...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/16A21D8/04A21D13/068
CPCA21D2/165A21D2/36A21D8/047A21D13/068
Inventor 杜航姜九来王珺李迪
Owner CHACHA FOOD CO LTD
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