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Chenopodium quinoa acid dough fermentation biscuits and making method thereof

A technology for quinoa sourdough and fermented biscuits, which is applied in the fields of dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of complicated operation process and many raw materials, and achieves improved flavor, rich taste, nutrition and anti-aging properties. The effect of improving oxidative activity

Pending Publication Date: 2020-09-15
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many raw materials involved in this plan, and different crushing methods need to be set up during crushing, and the operation process is relatively complicated.

Method used

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  • Chenopodium quinoa acid dough fermentation biscuits and making method thereof
  • Chenopodium quinoa acid dough fermentation biscuits and making method thereof
  • Chenopodium quinoa acid dough fermentation biscuits and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A kind of quinoa sourdough fermented biscuit, used raw material is calculated with 10kg, and its raw material composition and content are as follows:

[0072]

[0073] The preparation method of described quinoa sourdough is:

[0074] Pass the quinoa flour through an 80-mesh sieve and mix it with purified water at a ratio of 10:7. After mixing evenly, put it into a sterilized fermenter, and then add a compound starter (the amount of the compound starter is 0.3% of the total mass of quinoa flour and purified water). The fermentation temperature is controlled at 24.5°C for fermentation, and the first fermentation lasts for 12 hours. In order to ensure smooth fermentation, 2% of the total mass of quinoa is added with glucose to help the growth of microorganisms in the dough. Fine air bubbles appear on the surface of the dough, and the volume increases slightly, and the first fermentation is over at this time. Place in a refrigerator at 4°C for 12 hours. After standin...

Embodiment 2

[0109] A kind of quinoa sourdough fermented biscuit, used raw material is calculated with 10kg, and its raw material composition and content are as follows:

[0110]

[0111] The preparation method of the quinoa sourdough is basically the same as the preparation process of the quinoa sourdough in Example 1, except that the amount of the compound starter is 0.4% of the total mass of quinoa and purified water.

[0112] The preparation process of the above-mentioned quinoa sourdough fermented biscuits is the same as in Example 1.

Embodiment 3

[0128] A kind of quinoa sourdough fermented biscuit, used raw material is calculated with 10kg, and its raw material composition and content are as follows:

[0129]

[0130] The preparation method of the quinoa sourdough is basically the same as that of the quinoa sourdough in Example 1, except that the amount of the compound starter is 0.5% of the total mass of quinoa and purified water.

[0131] The preparation process of the above-mentioned quinoa sourdough fermented biscuits is the same as in Example 1.

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Abstract

The invention discloses chenopodium quinoa acid dough fermentation biscuits. The chenopodium quinoa acid dough fermentation biscuits are characterized in that raw materials include chenopodium quinoaacid dough, low-gluten flour, shortening, white granulated sugar, fresh yeast, chia seeds, table salt, baking soda and water. A making method comprises the steps of performing blending to obtain sponge dough, performing leavening for the first time on dough, performing blending to obtain main dough, performing leavening on dough for the second time, making pastry dough, performing rolling, performing shaping, performing cutting, performing baking, performing cooling, performing packaging and the like. According to the chenopodium quinoa acid dough fermentation biscuits and the making method thereof, the chenopodium quinoa acid dough is used, and besides, chia seed granules are added in a making process, so that taste and shape of the chia seed granules are reserved, the chenopodium quinoaacid dough fermentation biscuits are crisp in mouth feel, and have delicate fragrance of chenopodium quinoa cereals; and compared with ordinary fermentation biscuits, the chenopodium quinoa acid doughfermentation biscuits have the effects of eliminating free radicals and resisting oxidation.

Description

technical field [0001] The invention relates to a quinoa sourdough fermented biscuit and a preparation method thereof, belonging to the technical field of biscuit food and its technology. Background technique [0002] Quinoa is native to Colombia, Ecuador, and Peru in the Andes of South America. Its nutritional value exceeds any traditional food crops, and it is a whole grain, complete nutrition, complete protein alkaline food. Quinoa is rich in amino acids, especially lysine, which is not found in most grain crops. In addition, quinoa is rich in polyphenols, flavonoids and other substances, which have antioxidant properties and the function of scavenging free radicals. Studies have shown that quinoa's properties such as complete nutrition and high dietary fiber determine its health benefits. [0003] Chia seeds are the seeds of the mint plant Chia, native to North America such as southern Mexico and Guatemala. Chia seeds are rich in essential fatty acid α-linolenic acid...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/18A21D2/36A21D8/04
CPCA21D13/06A21D2/36A21D2/181A21D8/047
Inventor 周一鸣佘宣明周小理
Owner SHANGHAI INST OF TECH