Qizidou food and making method thereof

Abstract

The invention provides a Qizidou food and a making method thereof, and belongs to the technical field of food processing. Particularly, theQizidou food prepared from, by mass, 35-45 parts of wheat flour, 20-25 parts of waxy corn, 15-20 parts of soybeans, 20-25 parts of almonds, 20-25 parts of walnut kernels, 5-11 parts of table salt, 2-5 parts of freeze-dried natto powder, 1-4 parts of grape seed powder, 1-3 parts of celery powder, 1-4 parts of apple pectin, 1-7 parts of active dry yeast and 2-7 parts of konjac powder. The wheat flour and the waxy corn are firstly subjected to dry heat treatment and then are mixed with other raw materials to prepare the chessman bean dough, and the chessman bean dough is freeze-dried to prepare the Qizidou food product, so that the loss of nutrient substances in the raw materials is effectively avoided, the nutritional value of the Qizidou food and the utilization rate of protein are improved, and the aging of the Qizidou food is delayed. The Qizidou food is endowed with multiple functional characteristics of resisting cancer, resisting arteriosclerosis and the like.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and relates to a food formula and a food processing method, in particular to a chess piece bean and a preparation method thereof. Background technique

[0002] Chess bean is a kind of food in northern China, and its main popular areas are in the Guanzhong Plain of Shaanxi and the Fenhe Valley of Shanxi. The traditional production method of Qizidou is to add salt, pepper powder, pepper, five-spice powder and other seasonings to the dough, cut into strips, cut into pieces, and then brush with oil and bake. However, the Qizidou produced by this production method has a single taste. The nutrition is average, and the chewing feeling is hard.

[0003] The basic ingredients for making chessman beans are mainly wheat flour, edible vegetable oil, water, salt and yeast. According to the needs of the taste, a small amount of edible substances for adjusting the taste can be added. Among them, whea...

Examples

Embodiment 1

[0038] This embodiment explores the influence of the raw materials and processing methods of the patent of the present invention on the stickiness of dough.

[0039] In this embodiment, at first part of the raw materials used are pretreated, as follows:

[0040] The walnut kernels, almonds, and soybeans are respectively pulverized by ultra-fine pulverization equipment to make powder for later use.

[0041] Wheat flour: Dry heat treatment of wheat flour with a gluten content above 30% at a heating temperature of 100°C for a heating time of 30 minutes, and take it out for later use.

[0042] The present embodiment compares traditional chessman bean and chessman bean of the present invention about dough viscosity, and every kind of chessman bean is provided with 3 repeated processes, specifically as follows:

[0043] Traditional Chess Beans: Pour 500g of wheat flour, 10g of salt, 75g of eggs, 20g of palm oil, 5g of yeast, 2g of baking soda, 10g of pepper leaves, an appropriate a...

Embodiment 2

[0050] This example explores the functional effect of the chessman bean in a mouse feeding test.

[0051] (1) The making of chess piece bean food

[0052] (1) Raw material handling

[0053] Wheat flour: Use flour with a gluten content of more than 30%, dry heat treatment, heating temperature 110 ℃, heating time 35min, the viscosity of wheat flour increased from 300BU to 800BU;

[0054] Waxy corn flour: subject waxy corn flour to dry heat treatment at a heating temperature of 85°C and a heating time of 70 minutes;

[0055] Walnut kernels: particles with a particle size of ≤2mm made by ultra-fine pulverization equipment;

[0056] Almonds: Granules with a particle size of ≤2mm made by ultrafine grinding equipment;

[0057] Soybean: through ultra-fine pulverization equipment to make tiny particles with a particle size of 100 mesh;

[0058] Pure water: heated to 35-40°C and kept warm for later use;

[0059] Konjac fine powder: dissolve the konjac fine powder with purified wate...

technical field

[0001] The invention belongs to the technical field of food processing, and relates to a food formula and a food processing method, in particular to a chess piece bean and a preparation method thereof. Background technique

[0002] Chess bean is a kind of food in northern China, and its main popular areas are in the Guanzhong Plain of Shaanxi and the Fenhe Valley of Shanxi. The traditional production method of Qizidou is to add salt, pepper powder, pepper, five-spice powder and other seasonings to the dough, cut into strips, cut into pieces, and then brush with oil and bake. However, the Qizidou produced by this production method has a single taste. The nutrition is average, and the chewing feeling is hard.

[0003] The basic ingredients for making chessman beans are mainly wheat flour, edible vegetable oil, water, salt and yeast. According to the needs of the taste, a small amount of edible substances for adjusting the taste can be added. Among them, whea...

Examples

Embodiment 1

[0038] This embodiment explores the influence of the raw materials and processing methods of the patent of the present invention on the stickiness of dough.

[0039] In this embodiment, at first part of the raw materials used are pretreated, as follows:

[0040] The walnut kernels, almonds, and soybeans are respectively pulverized by ultra-fine pulverization equipment to make powder for later use.

[0041] Wheat flour: Dry heat treatment of wheat flour with a gluten content above 30% at a heating temperature of 100°C for a heating time of 30 minutes, and take it out for later use.

[0042] The present embodiment compares traditional chessman bean and chessman bean of the present invention about dough viscosity, and every kind of chessman bean is provided with 3 repeated processes, specifically as follows:

[0043] Traditional Chess Beans: Pour 500g of wheat flour, 10g of salt, 75g of eggs, 20g of palm oil, 5g of yeast, 2g of baking soda, 10g of pepper leaves, an appropriate a...

Embodiment 2

[0050] This example explores the functional effect of the chessman bean in a mouse feeding test.

[0051] (1) The making of chess piece bean food

[0052] (1) Raw material handling

[0053] Wheat flour: Use flour with a gluten content of more than 30%, dry heat treatment, heating temperature 110 ℃, heating time 35min, the viscosity of wheat flour increased from 300BU to 800BU;

[0054] Waxy corn flour: subject waxy corn flour to dry heat treatment at a heating temperature of 85°C and a heating time of 70 minutes;

[0055] Walnut kernels: particles with a particle size of ≤2mm made by ultra-fine pulverization equipment;

[0056] Almonds: Granules with a particle size of ≤2mm made by ultrafine grinding equipment;

[0057] Soybean: through ultra-fine pulverization equipment to make tiny particles with a particle size of 100 mesh;

[0058] Pure water: heated to 35-40°C and kept warm for later use;

[0059] Konjac fine powder: dissolve the konjac fine powder with purified wate...

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