阅读说明：本技术 一种火麻仁薄脆及其制备方法 (Fructus cannabis crisp chips and preparation method thereof ) 是由 郭闻迪 于 2020-05-25 设计创作，主要内容包括：本发明公开了一种火麻仁薄脆,包括以下重量份数配比的原料：蛋白液30％-35％、火麻仁20％-25％、黄油10％-15％、面粉11％-12％以及海藻糖16％-20％。本发明通过打蛋机对蛋白液、火麻仁、黄油、面粉以及海藻糖进行充分的搅拌,使此火麻仁薄脆的原浆的物料更加的均匀,配合密目筛网的设置,使蛋清中的杂质可避免掺入此火麻仁薄脆种,火麻仁薄脆的原浆混合均匀的另一特点是可保证原料滴落到铁板上后使其通过自身的重力,自动摊铺成圆饼状,使火麻仁薄脆的切面更薄,使口感更佳,配合黄油的使用,使此火麻仁薄脆,脆而不柴,进一步的提升了口感,通过海藻糖的设置,使此火麻仁薄脆在保证其甜度的情况下亦可避免食用者的糖分过量摄入,有效的避免了糖尿病患者不能食用的问题。(The invention discloses fructus cannabis crisp chips, which comprise the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose. The egg white, the fructus cannabis, the butter, the flour and the trehalose are fully stirred by the egg beater, so that the raw materials of the fructus cannabis thin and crisp primary pulp are more uniform, and the impurities in egg white can be prevented from being mixed into the fructus cannabis thin and crisp primary pulp by matching with the arrangement of a dense mesh screen.)

1. The fructus cannabis crisp biscuit is characterized by comprising the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose.

2. The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:

1) selecting raw materials:

selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;

2) mixing raw materials:

sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, stirring at the temperature of 26-30 ℃ at the stirring speed of 60-80 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1-2 minutes, further heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose are fully fused with the butter and flour, wherein the stirring time is 2-4 minutes, standing the slurry in the egg beater for 1-2 minutes after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 50-60 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;

3) pulp squeezing:

injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 1-3mm, so that pulp extrusion of the raw materials is completed for later use;

4) baking:

putting the squeezed raw materials into an oven together with an iron plate, and baking at 140-160 ℃ for 13-17 minutes in a low-temperature slow baking manner for later use;

5) cooling and demolding:

cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;

6) packaging:

and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.

3. A fructus cannabis crisp as claimed in claim 1, wherein the protein liquid is prepared by taking fresh native eggs, pouring the egg liquid from the native eggs into a sterilized stainless steel container, separating egg white from egg yolk to obtain egg white liquid, filtering the egg liquid through a dense mesh screen with a hole pitch of 0.2mm-0.8mm, and filling the filtered egg liquid into the sterilized container again.

4. A hemp seed crisp according to claim 1, wherein the hemp seed is selected from a full-grain hemp seed, the hemp seed is dried by sunshine for 3-5 hours per day for 2-3 days until the moisture content in the hemp seed is reduced to below 5%, then the hemp seed is hulled by a huller, the hemp seed is screened after hulling is completed, broken grains and powder are screened out, and then the hemp seed is sterilized by light with an ultraviolet sterilizing lamp for 3-5 hours, so that the preparation of the hemp seed is completed.

5. A hemp seed crisp according to claim 1, wherein the butter is fresh milk, the fresh milk is stirred, thick objects on the upper layer of the fresh milk are taken to remove part of water, the filtered oil is pasteurized, and the preparation of the butter is completed within 3-5 hours.

6. A hemp seed crisp according to claim 1, wherein the flour is obtained by hulling white skin wheat and then grinding, and hulling the wheat and then grinding into powder particles with a diameter of less than 0.02 mm, thereby completing the preparation of the flour;

the trehalose is produced by fermenting together with maltooligosyl trehalose synthase and maltooligosyl trehalose hydrolase using starch as a substrate.

Technical Field

The invention relates to the technical field of food processing, in particular to fructus cannabis crisp chips and a preparation method thereof.

Background

Fructus cannabis has the effect of relaxing bowel, is usually used for blood deficiency and body fluid deficiency and constipation due to intestinal dryness, is a medicinal and edible plant with several nutritional values, and can be seen in food frequently, however, the taste of the traditional fructus cannabis food is difficult to guarantee after the preparation is completed, the poor taste also indirectly causes the very low per capita intake of fructus cannabis, and no healthy food causes a large amount of edible fried food and the like for people, so that people are excessively obese, and the sub-health is also accompanied.

Therefore, the fructus cannabis food which can change the healthy diet of people and has excellent taste is needed by the long-term and the public.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the fructus cannabis crisp food and the preparation method thereof, the fructus cannabis crisp food has the advantages of crisp taste and the like, and the problem that the traditional fructus cannabis food has poor taste and indirectly influences the intake of fructus cannabis is solved.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the fructus cannabis crisp biscuit comprises the following raw materials in parts by weight: 30-35% of protein liquid, 20-25% of fructus cannabis, 10-15% of butter, 11-12% of flour and 16-20% of trehalose.

2. The fructus cannabis crisp chip and the preparation method thereof are characterized by comprising the following steps:

1) selecting raw materials:

selecting high-quality protein liquid, fructus cannabis, butter, flour and trehalose for later use;

2) mixing raw materials:

sequentially pouring protein liquid and trehalose into an egg beater, fully mixing the trehalose with the protein liquid, stirring at the temperature of 26-30 ℃ at the stirring speed of 60-80 revolutions per minute until the protein liquid and the trehalose are fully fused, wherein the stirring time is 1-2 minutes, further heating and melting butter, pouring the melted butter and flour into the egg beater, fully stirring until the protein liquid and the trehalose are fully fused with the butter and flour, wherein the stirring time is 2-4 minutes, standing the slurry in the egg beater for 1-2 minutes after the stirring is finished, adding fructus cannabis into the egg beater, wherein the stirring time is 1 minute, the rotation speed of the egg beater is 50-60 revolutions, mixing of raw materials is finished after the stirring is finished, and filling the mixed raw materials into a container for later use;

3) pulp squeezing:

injecting the mixed raw materials into a pulp extruder, extruding the raw materials onto an iron plate for baking through the pulp extruder, selecting different dosages of extruded materials according to crispness with different sizes, dropping the raw materials onto the iron plate, and automatically spreading the raw materials into a round cake shape through the self gravity until the thickness of a round cake-shaped raw material layer is reduced to 1-3mm, so that pulp extrusion of the raw materials is completed for later use;

4) baking:

putting the squeezed raw materials into an oven together with an iron plate, and baking at 140-160 ℃ for 13-17 minutes in a low-temperature slow baking manner for later use;

5) cooling and demolding:

cooling the baked raw materials until the temperature is the same as the normal temperature, so as to demould the baked thin crisp, and shoveling the thin crisp from the iron plate by using a thin iron sheet for later use;

6) packaging:

and packaging the thin and crisp chips by adopting a breathable packaging bag or a paper breathable packaging box, and finishing the preparation of the thin and crisp fructus cannabis after packaging.

Preferably, the egg white liquid is fresh native eggs, the egg white liquid in the native eggs is poured into a sterilized stainless steel container, the egg white and the egg yolk are separated to obtain egg white liquid, the egg white liquid is filtered through a dense-mesh screen, the hole pitch of the dense-mesh screen is 0.2mm-0.8mm, the filtered egg white liquid is filled into the sterilized container again, and therefore the preparation of the egg white liquid is completed.

Preferably, the fructus cannabis is selected from full-grain fructus cannabis, the fructus cannabis is dried in a sunshine mode, the sunshine duration is 3-5 hours per day, the period is 2-3 days until the moisture content in the fructus cannabis is reduced to be below 5%, then a huller is used for hulling the fructus cannabis, the fructus cannabis is screened after hulling is completed, broken grains and powder are screened out, then the fructus cannabis is subjected to light sterilization by using an ultraviolet sterilization lamp, sterilization is carried out for 3-5 hours frequently, and then the preparation of the fructus cannabis is completed.

Preferably, the butter is fresh cow milk, the fresh cow milk is stirred, thick objects on the upper layer of the fresh cow milk are taken to filter out partial water, the filtered grease is subjected to pasteurization, the sterilization time is 3-5 hours, and the preparation of the butter is completed.

Preferably, the flour is prepared by shelling white-skin wheat and then grinding, and the wheat is shelled and then ground into powdery particles with the diameter of less than 0.02 mm, so that the flour is prepared;

the trehalose is produced by fermenting together with maltooligosyl trehalose synthase and maltooligosyl trehalose hydrolase using starch as a substrate.

(III) advantageous effects

Compared with the prior art, the invention provides the fructus cannabis crisp food and the preparation method thereof, and the fructus cannabis crisp food has the following beneficial effects:

1. according to the fructus cannabis crisp chip and the preparation method thereof, the protein liquid, the fructus cannabis, the butter, the flour and the trehalose are fully stirred by the egg beater, so that the raw materials of the fructus cannabis crisp chip are more uniform, and the impurities in the egg white can be prevented from being mixed into the fructus cannabis crisp chip by matching with the arrangement of the dense-mesh screen, and the fructus cannabis crisp chip is uniformly mixed.

2. According to the fructus cannabis crisp and the preparation method thereof, due to the arrangement of the trehalose, excessive sugar intake of eaters can be avoided under the condition that the sweetness of the fructus cannabis crisp is ensured, so that the problem that a diabetic cannot eat the fructus cannabis crisp is effectively avoided, and the stirring temperature of the protein is 26-30 ℃, and the stirring speed is 60-80 rpm, so that the protein does not generate foam while being stirred with the trehalose, the original property of the protein is further reduced, and the taste of the fructus cannabis crisp is ensured.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.