阅读说明：本技术 一种可冲泡成糊的玉米饼干及其制备方法、食用方法 (Corn biscuit capable of being brewed into paste and preparation method and eating method thereof ) 是由 许爱民 于 2019-11-05 设计创作，主要内容包括：本发明公开了一种可冲泡成糊的玉米饼干及其制备方法、食用方法,属于玉米饼干技术领域,技术要点是一种可冲泡成糊的玉米饼干,包括玉米粉、谷朊粉、植物油、甜味剂、鸡蛋液、乳清粉、奶粉、碳酸氢铵、碳酸氢钠、复合维生素及复合微量元素。制备方法是鸡蛋液乳化得鸡蛋乳化液；玉米粉、复合维生素、复合微量元素搅拌得固体混合物一；固体混合物一加到鸡蛋乳化液中搅拌得固体混合物二；甜味剂、植物油、水、碳酸氢铵、碳酸氢钠搅拌得油相混合物；油相混合物加到固体混合物二中搅拌得饼干面团；再经压制成型、烘焙得到成品饼干。本发明颠覆了传统饼干简单的食用方式,可一饼双吃,同时通过冲泡成糊状,不仅口感好,而且还具有养胃、补充营养的作用。(The invention discloses a corn biscuit capable of being brewed into paste and a preparation method and an edible method thereof, belonging to the technical field of corn biscuits. The preparation method comprises emulsifying egg liquid to obtain egg emulsion; stirring corn flour, compound vitamins and compound trace elements to obtain a first solid mixture; adding the solid mixture I into the egg emulsion, and stirring to obtain a solid mixture II; stirring sweetening agent, vegetable oil, water, ammonium bicarbonate and sodium bicarbonate to obtain an oil phase mixture; adding the oil phase mixture into the solid mixture II and stirring to obtain biscuit dough; and then the biscuit is pressed, molded and baked to obtain the finished biscuit. The invention overturns the simple eating mode of the traditional biscuit, can be eaten in a double-cake mode, and can be made into paste by being soaked, thereby not only having good taste, but also having the functions of nourishing the stomach and supplementing nutrition.)

1. The corn biscuit capable of being brewed into paste is characterized by comprising the following components in parts by weight: 100 portions of corn flour, 10 to 20 portions of wheat gluten, 15 to 22 portions of vegetable oil, 45 to 60 portions of sweetening agent, 10 to 20 portions of egg liquid, 1 to 3 portions of whey powder, 3 to 8 portions of milk powder, 0.1 to 0.3 portion of ammonium bicarbonate, 0.1 to 0.3 portion of sodium bicarbonate, 0.0033 to 0.007 portion of compound vitamin and 0.52001 to 1.23605 portions of compound trace element.

2. A brewable batter corn biscuit according to claim 1, wherein said vegetable oil is selected from one or more of palm oil, olive oil, corn oil, olive oil, grape seed oil or sunflower seed oil.

3. The brewable batter corn biscuit of claim 1, wherein said vitamin complex comprises 0.0003-0.0008 parts of vitamin a, 0.0005-0.002 parts of vitamin B1, 0.001-0.002 parts of vitamin B2, 0.0005-0.001 parts of vitamin B6, 0.0005-0.001 parts of folic acid and 0.0005-0.001 parts of niacin.

4. The brewable pasty corn biscuit according to claim 1, characterized in that the composite trace elements comprise 0.01-0.018 parts of ferrous sulfate, 0.5-1.2 parts of calcium carbonate, 0.01-0.018 parts of zinc gluconate and 0.00001-0.00005 parts of selenium-enriched beer yeast.

5. The brewable pasty corn biscuit of claim 1, further comprising one or more of 3-8 parts of mung bean flour, 3-8 parts of red bean flour, 3-8 parts of yam flour, 3-8 parts of soybean flour, 3-8 parts of carrot flour, 3-8 parts of red date grains and 3-8 parts of linseed.

6. The brewable batter corn biscuit of claim 1, wherein said sweetener comprises 0-5 parts xylitol, 35-40 parts liquid maltitol and 10-15 parts crystalline maltitol.

7. A method for preparing a masa-based corn cracker according to any one of claims 1 to 6, comprising the following operative steps:

step one, emulsifying egg liquid for 17-20 minutes by an egg beater to obtain egg emulsion;

step two, stirring the corn flour, the compound vitamins and the compound trace elements for 2-3 minutes according to 50-60 revolutions per minute to obtain a solid mixture I;

step three, adding the solid mixture I obtained in the step two into the egg emulsion obtained in the step one, and stirring for 2-3 minutes at the speed of 20-30 revolutions per minute to obtain a solid mixture II;

stirring the sweetening agent, the vegetable oil, the water, the ammonium bicarbonate and the sodium bicarbonate for 2-3 minutes according to the speed of 20-30 revolutions per minute to obtain an oil phase mixture, wherein the addition amount of the water is 0.05-0.1 time of that of the vegetable oil;

step five, adding the oil phase mixture into the solid mixture II in the step three, and stirring for 2-3 minutes at the speed of 20-30 revolutions per minute to obtain biscuit dough;

step six, pressing and molding the biscuit dough obtained in the step five by a biscuit molding machine to obtain a semi-finished product;

step seven, baking the semi-finished product in the step six to obtain a finished biscuit;

and step eight, cooling the finished biscuits in the step seven, packaging and warehousing.

8. The method of claim 7, wherein one or more of green bean flour, red bean flour, yam flour, soy flour, carrot flour, red date particles, and flax seeds are added in step two.

9. A method of eating the masa based tortilla according to claim 8, comprising the steps of:

step S1, injecting 200-400ml of hot water into the cup, wherein the water temperature is 90-100 ℃;

s2, unpacking the packaging bag, and putting 4-6 finished biscuits into the hot water obtained in the S1;

and step S3, fully soaking for 20 seconds, uniformly stirring, and obtaining the corn paste within 1 minute.

10. The method of claim 9, further comprising a step S4 after the step S3, the step S4 having the operations of: milk, honey or oats are also added to the corn steep liquor obtained in step S3.

Technical Field

The invention belongs to the technical field of corn biscuits, and particularly relates to a corn biscuit capable of being brewed into paste, a preparation method and an eating method thereof.

Background

The biscuit is a convenient and instant food, and the traditional biscuit can be divided into sweet and crisp biscuit, toughness biscuit and soda biscuit according to the mixture ratio of oil and sugar. The biscuit has the advantages of long storage life, crisp and delicious taste, practicality, convenience and the like, and is deeply popular with the broad masses. Corn biscuits are biscuits made by using corn as a main raw material, corn is coarse food grains with rich nutrition, and people gradually realize the nutrition and health-care functions of foods.

The invention patent application with the current publication number of CN104920539A discloses a special flour for full-nutrition corn biscuits and a production method thereof, wherein corn flour adopted in the formula of the special flour for full-nutrition corn biscuits mainly comprises 55% of waxy corn flour, 20% of nutrition puffed corn flour and 10% of wheat flour. The whole-nutrient corn biscuit special flour is special flour for making corn biscuits, and a making method of the corn biscuits is not indicated in the patent, so that only the special flour for making the corn biscuits can be obtained according to the specific operation process of the embodiment finally according to the content of the invention, namely, the flour is not a biscuit.

The nutrient puffed corn flour is puffed corn flour, the flavor of the corn is lightened after the corn is puffed at high temperature, and the nutrient value is damaged at high temperature. In the existing corn biscuits in the market at present, the proportion of corn is only less than 40%, the corn content is low, the nutrient substances are low, and the unique faint scent of the corn is formed by adding chemical essence, which are important factors hindering people from consuming corn foods, so a new technical scheme needs to be provided to solve the problems.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the corn biscuit capable of being brewed into paste, which is rich in nutrition, aromatic in corn flavor, free of chemical flavoring agents and quite healthy and safe.

In order to achieve the first purpose, the invention provides the following technical scheme: the corn biscuit capable of being brewed into paste comprises the following components in parts by weight: 100 portions of corn flour, 10 to 20 portions of wheat gluten, 15 to 22 portions of vegetable oil, 45 to 60 portions of sweetening agent, 10 to 20 portions of egg liquid, 1 to 3 portions of whey powder, 3 to 8 portions of milk powder, 0.1 to 0.3 portion of ammonium bicarbonate, 0.1 to 0.3 portion of sodium bicarbonate, 0.0033 to 0.007 portion of compound vitamin and 0.52001 to 1.23605 portions of compound trace element.

By adopting the technical scheme, the corn flour is mainly used as the raw material (namely pure corn flour), other egg liquid, whey powder, milk powder, compound vitamins, compound trace elements and other nutritional ingredients are added to increase the nutritional value of the corn flour, and the protein, the vitamins and the trace elements which are normally required by a human body can be obtained by taking the biscuit. The corn biscuit obtained by the method is rich in nutrition and aromatic in corn flavor, does not contain chemical flavoring agents, and is very healthy and safe.

Further, the vegetable oil is selected from one or more of palm oil, olive oil, corn oil, olive oil, grape seed oil or sunflower seed oil.

By adopting the technical scheme, the palm oil, the olive oil, the corn oil, the olive oil, the grape seed oil or the sunflower seed oil contains unsaturated fatty acids such as linoleic acid and oleic acid, and the oleic acid can adjust the proportion of high-density lipoprotein and low-density lipoprotein in human plasma, increase the level of high-density lipoprotein HDL in human bodies and reduce the level of low-density lipoprotein LDL in the human bodies, thereby preventing the excess of cholesterol in the human bodies. Linoleic acid can reduce blood cholesterol, and can regulate the cholesterol metabolism level in human body by cooperating with oleic acid.

Further, the vitamin complex comprises 0.0003-0.0008 part of vitamin A, 0.0005-0.002 part of vitamin B1, 0.001-0.002 part of vitamin B2, 0.0005-0.001 part of vitamin B6, 0.0005-0.001 part of folic acid and 0.0005-0.001 part of nicotinic acid.

By adopting the technical scheme, the addition of the vitamin A, the vitamin B1, the vitamin B2, the vitamin B6 and the nicotinic acid and folic acid can provide basic vitamin intake of a human body every day and help to maintain nutrient balance.

Further, the compound trace elements comprise 0.01-0.018 parts of ferrous sulfate, 0.5-1.2 parts of calcium carbonate, 0.01-0.018 parts of zinc gluconate and 0.00001-0.00005 parts of selenium-enriched beer yeast.

By adopting the technical scheme, the addition of the ferrous sulfate, the calcium carbonate, the zinc gluconate and the selenium-enriched beer yeast can provide basic trace elements for human bodies to intake every day, and is beneficial to maintaining the nutrition balance.

Further, the food comprises one or more of 3-8 parts of mung bean powder, 3-8 parts of red bean powder, 3-8 parts of Chinese yam powder, 3-8 parts of soybean powder, 3-8 parts of carrot powder, 3-8 parts of red date grains and 3-8 parts of flaxseed.

By adopting the technical scheme, the mung bean flour, the red bean flour, the yam flour, the soybean flour, the carrot powder, the red date grains and the flaxseeds are added, so that not only can the taste be adjusted, but also the nutritional ingredients can be further supplemented, and the taste and the nutritional value of the biscuit are increased.

Further, the sweetener comprises 0-5 parts of xylitol, 35-40 parts of liquid maltitol and 10-15 parts of crystal maltitol.

By adopting the technical scheme, the xylitol is a sweetening agent with sweet taste and can not increase the blood sugar content in the human body, and the xylitol is adopted to replace common sweetening agents such as white granulated sugar and the like, so that the xylitol sweetening agent can be suitable for diabetes patients to use, and the illness condition of the diabetes patients can not be aggravated, and is very safe. In addition, both liquid maltitol and crystalline maltitol are maltitol, which are disaccharide alcohols prepared by hydrogenation reduction of maltose, and the sweetness of maltitol is 85-95% of that of sucrose, and the maltitol is hardly decomposed in vivo by saliva, gastric juice, intestinal membrane enzymes and the like, is difficult to digest and absorb, has a calorific value of only 5% of that of sucrose, does not stimulate secretion of insulin, and has little increase of blood sugar level, and is a sweetener with high health degree.

Aiming at the defects in the prior art, the second purpose of the invention is to provide the preparation method of the corn biscuit capable of being brewed into paste, the preparation process is very simple and convenient, and the prepared biscuit has the advantages of stable forming, crisp mouthfeel and strong corn fragrance.

In order to achieve the second purpose, the invention provides the following technical scheme: a preparation method of corn biscuits capable of being soaked into paste comprises the following operation steps:

step one, emulsifying egg liquid for 17-20 minutes by an egg beater to obtain egg emulsion;

step two, stirring the corn flour, the compound vitamins and the compound trace elements for 2-3 minutes according to 50-60 revolutions per minute to obtain a solid mixture I;

step three, adding the solid mixture I obtained in the step two into the egg emulsion obtained in the step one, and stirring for 2-3 minutes at the speed of 20-30 revolutions per minute to obtain a solid mixture II;

stirring the sweetening agent, the vegetable oil, the water, the ammonium bicarbonate and the sodium bicarbonate for 2-3 minutes according to the speed of 20-30 revolutions per minute to obtain an oil phase mixture, wherein the addition amount of the water is 0.05-0.1 time of that of the vegetable oil;

step five, adding the oil phase mixture into the solid mixture II in the step three, and stirring for 2-3 minutes at the speed of 20-30 revolutions per minute to obtain biscuit dough;

step six, pressing and molding the biscuit dough obtained in the step five by a biscuit molding machine to obtain a semi-finished product;

step seven, baking the semi-finished product in the step six to obtain a finished biscuit;

and step eight, cooling the finished biscuits in the step seven, packaging and warehousing.

Further, in the second step, one or more of mung bean flour, red bean flour, yam flour, soybean flour, carrot flour, red date grains and flaxseed may be added.

Through adopting above-mentioned technical scheme, at first beat the egg liquid and send into the egg emulsion, the egg emulsion is a similar creamy network structure, then mixes with maize meal, reduces stirring speed this moment for maize meal can be totally the cladding in above-mentioned network structure can. Adding oil phase mixture of ammonium bicarbonate, sodium bicarbonate and vegetable oil into the system, slowly stirring to obtain biscuit dough, molding, and baking to form net structure capable of connecting corn flour and supporting to form basic shape and structure of biscuit. The method is simple and convenient, and the prepared biscuit has the advantages of stable forming, crisp mouthfeel and strong corn fragrance.

Aiming at the defects in the prior art, the invention also aims to provide the eating method of the corn biscuit capable of being brewed into paste, which overturns the simple eating mode of the traditional biscuit, can be eaten by two people with one cake, increases a brand-new healthy breakfast eating mode, and has the functions of nourishing the stomach and supplementing basic nutritional ingredients required by the human body every day by brewing into paste.

In order to achieve the third purpose, the invention provides the following technical scheme: an edible method of corn biscuits capable of being soaked into paste comprises the following steps:

step S1, injecting 200-400ml of hot water into the cup, wherein the water temperature is 90-100 ℃;

s2, unpacking the packaging bag, and putting 4-6 finished biscuits into the hot water obtained in the S1;

and step S3, fully soaking for 20 seconds, uniformly stirring, and obtaining the corn paste within 1 minute.

Preferably, after fully soaking for 20 seconds in step S3, stirring for 59 seconds to obtain uniform corn paste.

By adopting the technical scheme, a consumer can directly eat the corn paste by opening the packaging bag, and can also eat the biscuit as the corn paste after brewing the biscuit with hot water, and the pasty structure of the corn paste is attached to the stomach wall so as to achieve the effect of protecting the gastric mucosa. Meanwhile, an operator can select an edible mode according to the demand of the operator, so that the simple edible mode of the traditional biscuit is overturned, the biscuit can be eaten in two ways, a brand-new healthy breakfast edible mode is added, and the biscuit is made into paste by brewing, has good taste, and has the functions of nourishing the stomach and supplementing basic nutritional ingredients required by the human body every day.

Further, step S4 is included after step S3, and step S4 has an operation of: milk, honey or oats are also added to the corn steep liquor obtained in step S3.

By adopting the technical scheme, the consumers can add milk, honey and oat according to personal hobbies of the consumers, so that the diversity of the taste of the corn paste is enriched, the hobbies of various different crowds are met, the interestingness of the corn biscuit in eating is increased, and the corn biscuit has good popularization significance.

In conclusion, the invention has the following beneficial effects:

1. the corn flavoring agent is rich in nutrition, has a strong corn flavor, does not contain a chemical flavoring agent, and is very healthy and safe;

2. the preparation method is very simple and convenient in preparation process, and the prepared biscuit has the advantages of stable forming, crisp mouthfeel and strong corn fragrance;

3. the eating method subverts the simple eating mode of the traditional biscuit, can be eaten by one biscuit and two biscuits, adds a brand-new healthy breakfast eating mode, and simultaneously has the functions of good taste, nourishing the stomach and supplementing basic nutritional ingredients required by the human body every day by brewing into paste.

Detailed Description

The present invention will be described in further detail with reference to examples.