阅读说明：本技术 一种黄秋葵韧性饼干及其制备方法 (Okra tough biscuit and preparation method thereof ) 是由 胡志高 张延杰 郑萍 刘霭莎 吴俏槿 林家森 于 2020-05-15 设计创作，主要内容包括：本发明公开了一种黄秋葵韧性饼干及其制备方法,其中黄秋葵韧性饼干按重量份包括以下组分:低筋面粉800-1200,黄秋葵粉280-360,食用油150-250,水280-450,砂糖150-250,食盐10-30,食用碱1-8,小苏打5-20,玉米粉30-80,泡打粉2-8。本发明的目的是为了克服现有技术中的不足之处,提供一种组分及配比合理,营养全面,良好的风味、口感松脆、色泽金黄,保健性能好的黄秋葵韧性饼干。与之相应,本发明另一个目的提供一种制备上述方便黑蒜瘦肉汤的方法,该方法工艺简单,制作方便快捷,并且有效保留各物料中的营养成分。(The invention discloses an okra tough biscuit and a preparation method thereof, wherein the okra tough biscuit comprises the following components, by weight, 800-1200 low-gluten flour, 280-360 okra powder, 150-250 edible oil, 450 water, 150-250 granulated sugar, 10-30 salt, 1-8 edible alkali, 5-20 baking soda, 30-80 corn flour and 2-8 baking powder. The invention aims to overcome the defects in the prior art and provide the tough okra biscuit which is reasonable in components and proportion, comprehensive in nutrition, good in flavor, crisp in taste, golden in color and good in health-care performance. Correspondingly, the invention also aims to provide a method for preparing the convenient black garlic thin broth, which has the advantages of simple process, convenient and quick preparation and effective retention of nutrient components in all materials.)

1. The okra tough biscuit is characterized by comprising the following components in parts by weight:

800-1200 parts of low-gluten flour, 280-360 parts of okra powder, 150-250 parts of edible oil, 280-450 parts of water, 150-250 parts of granulated sugar, 10-30 parts of salt, 1-8 parts of edible alkali, 5-20 parts of baking soda, 30-80 parts of corn flour and 2-8 parts of baking powder.

2. The okra tough biscuit according to claim 1 is characterized by comprising the following components in parts by weight:

800-1000 parts of low-gluten flour, 280-300 parts of okra powder, 150-200 parts of edible oil, 280-380 parts of water, 150-200 parts of granulated sugar, 10-20 parts of salt, 1-5 parts of edible alkali, 5-10 parts of baking soda, 30-50 parts of corn flour and 2-5 parts of baking powder.

3. The okra tough biscuit according to claim 1 is characterized by comprising the following components in parts by weight:

1000-1200 parts of low-gluten flour, 320-360 parts of okra powder, 200-250 parts of edible oil, 380-450 parts of water, 200-250 parts of granulated sugar, 20-30 parts of salt, 5-8 parts of edible alkali, 10-20 parts of baking soda, 50-80 parts of corn flour and 5-8 parts of baking powder.

4. The okra tough biscuit according to claim 1 is characterized by comprising the following components in parts by weight:

900-1100 parts of low-gluten flour, 300-340 parts of okra powder, 180-220 parts of edible oil, 300-400 parts of water, 180-220 parts of granulated sugar, 15-25 parts of salt, 2-6 parts of edible alkali, 8-15 parts of baking soda, 40-60 parts of corn flour and 4-6 parts of baking powder.

5. The okra tough biscuit according to claim 1 is characterized by comprising the following components in parts by weight:

1000 parts of low-gluten flour, 320 parts of okra powder, 200 parts of edible oil, 350 parts of water, 200 parts of granulated sugar, 20 parts of salt, 4 parts of edible alkali, 10 parts of baking soda, 50 parts of corn flour and 5 parts of baking powder.

6. A preparation method of okra tough biscuits is characterized by comprising the following steps:

s1, dissolving granulated sugar and salt in water, adding edible alkali, baking soda, baking powder and edible oil, and stirring uniformly to obtain mixed auxiliary materials;

s2, adding the mixed auxiliary materials into the mixed powder of the low-gluten flour and the okra powder, stirring for 8-15min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;

s3, putting the dough obtained in the step S2 into rolling equipment for rolling;

s4, placing the rolled dough into a mould for forming, and punching small holes on the biscuit blank;

and S5, baking the formed biscuit blank in an oven, taking out the biscuit blank after baking, and cooling.

7. The method for preparing okra tough biscuits according to claim 6, wherein in step S2, the first dough is kneaded and then kept still at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.

8. The method for preparing tough okra biscuits according to claim 6, wherein the baking temperature in step S5 is 160-200 ℃, and the baking time is 8-12 min.

9. The preparation method of okra tough biscuits according to claim 6, characterized by further comprising the step S6: and (5) finishing the cooled biscuit finished product and packaging.

Technical Field

The invention belongs to the technical field of food, and particularly relates to an okra tough biscuit and a method for preparing the okra tough biscuit.

Background

The tough biscuits are a large class of products in biscuits, and are named after the tough biscuits need to be mixed for a long time to form dough with extremely high toughness. The raw materials used are low in the amount of oil and sugar, so that gluten is easily formed when dough is prepared, and the dough is prepared for a long time, stretched and shaped by a rolling method, sliced and baked. Since the layered gluten structure can be formed by the processing method, the cross section of the baked biscuit has a relatively uniform layered structure.

Okra is an annual herb plant belonging to the genus okra of the family malvaceae, also called okra, and has a very high nutritional value, and fruits contain abundant dietary fibers, proteins, free amino acids, vitamins, minerals and the like, and are rich in various active ingredients such as flavone, polysaccharide and the like. Okra contains abundant protein, with the young pods containing about 2.5% protein and the seeds containing about 25% protein. In addition, the okra also contains abundant polysaccharides, wherein pectin is used as a main material, and the pectin is soluble dietary fiber and has the effects of relaxing bowel, reducing toxin accumulation in a body, reducing cholesterol content and the like. Protein and polysaccharide substances such as pectin in okra constitute a viscous glycoprotein, and has effects of protecting gastric mucosa and enhancing skin elasticity.

201310411537.2 the okra tea biscuit is made of fresh okra and wheat flour, and has short picking period and difficult preservation.

At present, the tough okra biscuits in the market have the problems of poor taste, poor flavor and surface gloss and low nutritional value, and cannot meet the increasing health care consciousness of people.

Therefore, the existing okra tough biscuits are to be further improved.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide the tough okra biscuit which is reasonable in components and proportion, comprehensive in nutrition, good in flavor, crisp in taste, golden in color and good in health-care performance.

Correspondingly, the invention also aims to provide a method for preparing the convenient black garlic thin broth, which has the advantages of simple process, convenient and quick preparation and effective retention of nutrient components in all materials.

For the okra tough biscuit, the following scheme is adopted in the invention to achieve the purpose:

the okra tough biscuit is characterized by comprising the following components in parts by weight:

800-1200 parts of low-gluten flour, 280-360 parts of okra powder, 150-250 parts of edible oil, 280-450 parts of water, 150-250 parts of granulated sugar, 10-30 parts of salt, 1-8 parts of edible alkali, 5-20 parts of baking soda, 30-80 parts of corn flour and 2-8 parts of baking powder.

As another improvement of the okra tough biscuit, the okra tough biscuit comprises the following components in parts by weight:

800-1000 parts of low-gluten flour, 280-300 parts of okra powder, 150-200 parts of edible oil, 280-380 parts of water, 150-200 parts of granulated sugar, 10-20 parts of salt, 1-5 parts of edible alkali, 5-10 parts of baking soda, 30-50 parts of corn flour and 2-5 parts of baking powder.

As another improvement of the okra tough biscuit, the okra tough biscuit comprises the following components in parts by weight:

1000-1200 parts of low-gluten flour, 320-360 parts of okra powder, 200-250 parts of edible oil, 380-450 parts of water, 200-250 parts of granulated sugar, 20-30 parts of salt, 5-8 parts of edible alkali, 10-20 parts of baking soda, 50-80 parts of corn flour and 5-8 parts of baking powder.

As another improvement of the okra tough biscuit, the okra tough biscuit comprises the following components in parts by weight:

900-1100 parts of low-gluten flour, 300-340 parts of okra powder, 180-220 parts of edible oil, 300-400 parts of water, 180-220 parts of granulated sugar, 15-25 parts of salt, 2-6 parts of edible alkali, 8-15 parts of baking soda, 40-60 parts of corn flour and 4-6 parts of baking powder.

As another improvement of the okra tough biscuit, the okra tough biscuit comprises the following components in parts by weight:

1000 parts of low-gluten flour, 320 parts of okra powder, 200 parts of edible oil, 350 parts of water, 200 parts of granulated sugar, 20 parts of salt, 4 parts of edible alkali, 10 parts of baking soda, 50 parts of corn flour and 5 parts of baking powder. In terms of the production method, in order to achieve the above object, the present invention adopts the following scheme,

a preparation method of okra tough biscuits is characterized by comprising the following steps:

s1, dissolving granulated sugar and salt in water, adding edible alkali, baking soda, baking powder and edible oil, and stirring uniformly to obtain mixed auxiliary materials;

s2, adding the mixed auxiliary materials into the mixed powder of the low-gluten flour and the okra powder, stirring for 8-15min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;

s3, putting the dough obtained in the step S2 into rolling equipment for rolling;

s4, placing the rolled dough into a mould for forming, and punching small holes on the biscuit blank;

and S5, baking the formed biscuit blank in an oven, taking out the biscuit blank after baking, and cooling.

As another improvement of the preparation method of the okra tough biscuit, the okra tough biscuit is firstly kneaded into dough in the step S2 and then stands at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.

As another improvement of the preparation method of the okra tough biscuit, the baking temperature in the step S5 is 160-200 ℃, and the baking time is 8-12 min.

As another improvement of the preparation method of the okra tough biscuit, the preparation method further comprises the step of S6: and (5) finishing the cooled biscuit finished product and packaging.

In summary, compared with the prior art, the invention has the beneficial effects that:

the invention has reasonable components and proportion, comprehensive nutrition, good flavor, crisp taste, golden color and good health care performance.

Detailed Description

The invention will be further described with reference to the following embodiments: