CN104824107B - 一种牡蛎海藻饼干及其制备方法 - Google Patents
一种牡蛎海藻饼干及其制备方法 Download PDFInfo
- Publication number
- CN104824107B CN104824107B CN201510223316.1A CN201510223316A CN104824107B CN 104824107 B CN104824107 B CN 104824107B CN 201510223316 A CN201510223316 A CN 201510223316A CN 104824107 B CN104824107 B CN 104824107B
- Authority
- CN
- China
- Prior art keywords
- parts
- oyster
- seaweed
- biscuit
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 45
- 235000020636 oyster Nutrition 0.000 title claims abstract description 45
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241001474374 Blennius Species 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 32
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical group 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- UCMIRNVEIXFBKS-UHFFFAOYSA-N beta-alanine Chemical compound NCCC(O)=O UCMIRNVEIXFBKS-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 208000000044 Amnesia Diseases 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000026139 Memory disease Diseases 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229940000635 beta-alanine Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000006984 memory degeneration Effects 0.000 description 1
- 208000023060 memory loss Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 150000003906 phosphoinositides Chemical class 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种牡蛎海藻饼干及其制备方法，该饼干由以下重量份的原料制备而成：低筋面粉500‑520份、植物油120‑130份、鸡蛋70‑80份、水55‑65份、白糖50‑55份、牡蛎焙干粉5‑30份、奶粉35‑40份、盐5‑7份、海藻5‑50份、小苏打3‑5份。本发明通过加入牡蛎焙干粉，可以提高饼干的香脆口感，通过加入海藻，利用海藻的增粘作用，可以改善饼干成型的难度，制造富有营养、酥脆感好又不易碎的优质饼干。
Description
技术领域
本发明主要涉及一种添加海藻与牡蛎的饼干及其制备技术领域，尤其是一种含有牡蛎海藻丰富营养与口感香脆的饼干。
背景技术
牡蛎味道鲜美，营养价值丰富，历来受世人推崇，古人认为它是“水产品之最贵者”，西方人称之为“神赐魔石”、“海中牛奶”，日本人则誉之为“根之源”。据分析，干牡蛎中的蛋白质含量高达45％～57％，其氨基酸组成完善，牡蛎肉中必需氨基酸完全程度和质量比例优于人乳和牛乳。牡蛎还含有β-氨基丙酸、γ-氨基丁酸、鸟氨酸、牛磺酸等氨基酸，是保护视力和新生儿大脑发育的必需物质，具有增强机体免疫力、抗疲劳、降血压、降血脂、降血糖、保肝、利胆、名目等重要的生理功能。牡蛎中的脂肪含量为7％～11％，多为具有生理活性的复合磷脂、磷酸肌醇、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)等不饱和脂肪酸。牡蛎脂肪中的这些成分具有防止动脉硬化、抗血栓和抗衰老等作用，可以有效的减少人体的胆固醇，防止心脑血管疾病。牡蛎中含有的大量钙盐，可以作为补钙的主要原料，药理作用表明其具有抗菌、抗病毒、抗癌和降糖等作用。
紫菜、裙带菜、海带等海藻类有丰富的蛋白质、碳水化合物、不饱和脂肪酸、维生素和矿物质，具有很高的营养价值。入药有软坚散结、化痰利尿和降血脂等作用。
牡蛎有一定的海产品腥味，通过烘焙，可以去腥产香；
在实际生产中，加入牡蛎烘焙粉会降低饼干的粘度，增加酥脆感觉，但也会产生易碎的现象，加大了生产的难度。添加海藻可以增加粘度防止易碎的现象。
发明内容
本发明提供了一种牡蛎海藻饼干及其制备方法，通过加入牡蛎焙干粉可以提高饼干的营养价值与酥脆口感，加入海藻，利用海藻的增粘作用，可以改善饼干成型的难度，制造富有营养、酥脆感好又不易碎的优质饼干。
为实现上述目的，本发明采取的技术方案为：
一种牡蛎海藻饼干，由以下重量份的原料制备而成：低筋面粉500-520份、植物油120-130份、鸡蛋70-80份、水55-65份、白糖50-55份、牡蛎焙干粉5-30份、奶粉35-40份、盐5-7份、海藻5-50份、小苏打3-5份。
为解决上述问题，本发明还提供了一种牡蛎海藻饼干的制备方法，包括如下步骤：
S1、按上述配方称取各原料组分；
S2、将步骤S1称取的牡蛎去壳清洗后100℃至120℃烘烤成牡蛎焙干粉；
S3、将步骤S1称取的低筋面粉、白糖、奶粉、盐、小苏打混合后，搅拌均匀；
S4、将步骤S1称取的水和海藻混合(海藻可使用市售的可食用海藻类)，让海藻充分吸水后，用打浆机打成海藻浆备用；
S5、向步骤S4所得的海藻浆中打入步骤S1称取的鸡蛋并加入植物油，混合均匀，得混合物；
S6、向步骤S5所得的混合物中加入步骤S2所得的牡蛎焙干粉，与S3的物料混合，搅拌均匀成团后，醒发5分钟，得面团；
S7、将步骤S6所得的面团擀薄，再用饼模压成饼坯，放入电烤箱内，控制上火150-160℃，下火130-140℃烤熟即可。
本发明具有以下有益效果：
本发明所得的饼干含有牡蛎、海藻等成分，牡蛎提供了丰富的蛋白质、功能性多肽、各种人体必需氨基酸、多种不饱和脂肪酸，以及丰富的糖原和充足的维生素和矿物质等营养成分，具有抗疲劳、抗衰老、保肝利胆、补钙、补锌、补硒等功效；含有的藻类(如紫菜、裙带菜等)提供丰富的蛋白质、食用胶体、硫酸半乳聚糖、二十碳五烯酸、胆碱、牛磺酸、肌醇、维生素B12和矿物质如锌、铜、锰以及硒等营养成分，有预防衰老和记忆力衰退、改善抑郁症等功效，同时制备工艺简单。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
以下实施例中，海藻使用市售的可食用海藻类。
实施例1
S11、称取低筋面粉500份、植物油120份、鸡蛋70份、水55份、白糖50份、牡蛎焙干粉5份、奶粉35份、盐5份、海藻10份、小苏打3份；
S12、将步骤S11称取的牡蛎去壳清洗后100℃烘烤成牡蛎焙干粉；
S13、将步骤S11称取的低筋面粉、白糖、奶粉、盐、小苏打混合后，搅拌均匀；
S14、将步骤S11称取的水和海藻混合，让海藻充分吸水后，用打浆机打成海藻浆备用；
S15、向步骤S4所得的海藻浆中打入步骤S1称取的鸡蛋并加入植物油，混合均匀，得混合物；
S16、向步骤S15所得的混合物中加入步骤S12所得的牡蛎焙干粉，与S13的物料混合，搅拌均匀成团后，醒发5分钟，得面团；
S17、将步骤S16所得的面团擀薄，再用饼模压成饼坯，放入电烤箱内，控制烘烤温度上火150℃，下火140℃烤熟即可。
实施例2
S21、称取低筋面粉520份、植物油130份、鸡蛋80份、水65份、白糖55份、牡蛎焙干粉30份、奶粉40份、盐7份、海藻20份、小苏打5份；
S22、将步骤S21称取的牡蛎去壳清洗后120℃烘烤成牡蛎焙干粉；
S23、将步骤S21称取的低筋面粉、白糖、奶粉、盐、小苏打混合后，搅拌均匀；
S24、将步骤S21称取的水和海藻混合，让海藻充分吸水后，用打浆机打成海藻浆备用；
S25、向步骤S4所得的海藻浆中打入步骤S1称取的鸡蛋并加入植物油，混合均匀，得混合物；；
S26、向步骤S25所得的混合物中加入步骤S22所得的牡蛎焙干粉，与S23的物料混合，搅拌均匀成团后，醒发5分钟，得面团，
S27、将步骤S26所得的面团擀薄，再用饼模压成饼坯，放入电烤箱内，控制烘烤温度上火160℃，下火140℃烤熟即可。
实施例3
S31、称取低筋面粉510份、植物油125份、鸡蛋75份、水60份、白糖52.5份、牡蛎焙干粉17.5份、奶粉37.5份、盐6份、海藻25份、小苏打4份；
S32、将步骤S31称取的牡蛎去壳清洗后110℃烘烤成牡蛎焙干粉；
S33、将步骤S31称取的低筋面粉、白糖、奶粉、盐、小苏打混合后，搅拌均匀；
S34、将步骤S31称取的水和海藻混合，让海藻充分吸水后，用打浆机打成海藻浆备用；
S35、向步骤S4所得的海藻浆中打入步骤S1称取的鸡蛋并加入植物油，混合均匀，得混合物；
S36、向步骤S35所得的混合物中加入步骤S32所得的牡蛎焙干粉，与S33的物料混合，搅拌均匀成团后，醒发5分钟，得面团；
S37、将步骤S36所得的面团擀薄，再用饼模压成饼坯，放入电烤箱内，控制烘烤温度上火155℃，下火135℃烤熟即可
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (1)
1.一种牡蛎海藻饼干，其特征在于，由以下重量份的原料制备而成：低筋面粉500-520份、植物油120-130份、鸡蛋70-80份、水55-65份、白糖50-55份、牡蛎焙干粉5-30份、奶粉35-40份、盐5-7份、海藻5-50份、小苏打3-5份；
所述牡蛎海藻饼干由以下步骤制备而成：
S1、称取低筋面粉500-520份、植物油120-130份、鸡蛋70-80份、水55-65份、白糖50-55份、奶粉35-40份、盐5-7份、海藻5-50份、小苏打3-5份；
S2、将牡蛎去壳清洗后100℃至120℃烘烤成牡蛎焙干粉，称取牡蛎焙干粉5-30份；
S3、将步骤S1称取的低筋面粉、白糖、奶粉、盐、小苏打混合后，搅拌均匀；
S4、将步骤S1称取的水和海藻混合，让海藻充分吸水后，用打浆机打成海藻浆备用；
S5、向步骤S4所得的海藻浆中打入步骤S1称取的鸡蛋并加入植物油，混合均匀，得混合物；
S6、向步骤S5所得的混合物中加入步骤S2所得的牡蛎焙干粉，与S3的物料混合，搅拌均匀成团后，醒发5分钟，得面团；
S7、将步骤S6所得的面团擀薄，再用饼干模压成饼坯，放入电烤箱内，按照上火150-160℃，下火130-140℃控制温度，烤熟即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510223316.1A CN104824107B (zh) | 2015-04-29 | 2015-04-29 | 一种牡蛎海藻饼干及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510223316.1A CN104824107B (zh) | 2015-04-29 | 2015-04-29 | 一种牡蛎海藻饼干及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104824107A CN104824107A (zh) | 2015-08-12 |
| CN104824107B true CN104824107B (zh) | 2018-07-20 |
Family
ID=53802634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510223316.1A Expired - Fee Related CN104824107B (zh) | 2015-04-29 | 2015-04-29 | 一种牡蛎海藻饼干及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824107B (zh) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053138A (zh) * | 2015-09-02 | 2015-11-18 | 河南科技学院 | 红花苗菜饼干的制备方法 |
| CN105580864A (zh) * | 2015-12-25 | 2016-05-18 | 蒋娜 | 牡蛎海带起酥派 |
| CN105994513A (zh) * | 2016-03-30 | 2016-10-12 | 大连工业大学 | 一种海洋风味马铃薯全粉低糖发酵饼干及其制作方法 |
| CN105815413A (zh) * | 2016-03-30 | 2016-08-03 | 大连工业大学 | 一种海洋风味马铃薯全粉低糖饼干及其制作方法 |
| CN105961556A (zh) * | 2016-07-28 | 2016-09-28 | 钦州市康绿宝农业有限公司 | 一种富硒海鸭蛋牡蛎饼干及其制备方法 |
| CN108142495A (zh) * | 2018-02-08 | 2018-06-12 | 曹友娟 | 一种荔枝干煅牡蛎饼干的制作方法 |
| CN109452578A (zh) * | 2018-12-29 | 2019-03-12 | 海南椰岛酒业发展有限公司 | 一种海洋动物萃取物的制备方法 |
| CN111789145A (zh) * | 2020-06-19 | 2020-10-20 | 青岛科技大学 | 一种添加脱腥牡蛎粉饼干的制备方法及其产品 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0414936B2 (zh) * | 1988-06-29 | 1992-03-16 | Zenchin Kk | |
| CN1161147A (zh) * | 1996-04-02 | 1997-10-08 | 苗子庆 | 锌钙饼干及其制作方法 |
| CN101209065A (zh) * | 2006-12-28 | 2008-07-02 | 楼飞 | 一种海带饼干的制作方法 |
| CN102511534A (zh) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | 一种紫菜饼干的制作工艺 |
| CN103300108A (zh) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | 一种补钙陈皮饼干及其制作工艺 |
-
2015
- 2015-04-29 CN CN201510223316.1A patent/CN104824107B/zh not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0414936B2 (zh) * | 1988-06-29 | 1992-03-16 | Zenchin Kk | |
| CN1161147A (zh) * | 1996-04-02 | 1997-10-08 | 苗子庆 | 锌钙饼干及其制作方法 |
| CN101209065A (zh) * | 2006-12-28 | 2008-07-02 | 楼飞 | 一种海带饼干的制作方法 |
| CN102511534A (zh) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | 一种紫菜饼干的制作工艺 |
| CN103300108A (zh) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | 一种补钙陈皮饼干及其制作工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 海带制品的研制;袁永辉;《食品科技》;19991231(第5期);第18-19页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104824107A (zh) | 2015-08-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824107B (zh) | 一种牡蛎海藻饼干及其制备方法 | |
| CN102960405B (zh) | 一种板栗酥及其制备方法 | |
| CN101449828B (zh) | 一种黑维营养曲奇及其制作方法 | |
| KR101828389B1 (ko) | 새우 감자 바게트 제조방법 | |
| CN105875775A (zh) | 一种红枣曲奇饼干及其制备方法 | |
| CN105165981A (zh) | 一种板栗酥及其制作方法 | |
| CN105558911A (zh) | 一种海苔芝麻食品及其制作方法 | |
| CN105010465A (zh) | 一种紫薯泥吐司面包及其制作方法 | |
| CN108077359A (zh) | 一种全杂粮蛋糕及其制备方法 | |
| KR101389940B1 (ko) | 청국장 분말을 이용한 호두과자의 제조방법 | |
| RU2641528C1 (ru) | Способ производства безглютенового печенья | |
| CN104542857A (zh) | 一种奶油味黑米饼干及其制作方法 | |
| CN110934172A (zh) | 一种小球藻拔丝蛋糕及其制作方法 | |
| CN105660789A (zh) | 一种红树莓果酱注芯戚风蛋糕的制作方法 | |
| CN104982489A (zh) | 蛋糕食品及其制备方法 | |
| RU2651138C1 (ru) | Способ производства безглютенового печенья | |
| KR102242379B1 (ko) | 오메가-3가 함유된 치킨의 제조 방법 | |
| RU2728335C1 (ru) | Способ производства мучных кондитерских изделий специализированного назначения | |
| CN105557901A (zh) | 一种栗子蛋糕的制作方法 | |
| KR102505274B1 (ko) | 호두 향이 증진된 호두콩빵의 제조방법 | |
| KR100816636B1 (ko) | 다시마와 콩이 함유된 제과식품 제조방법 | |
| KR20180057224A (ko) | 글루텐프리 파이 및 이의 제조방법 | |
| CN107509781A (zh) | 一种土豆糕点的加工方法 | |
| KR20100072484A (ko) | 콩비지를 첨가한 기능성 쿠키 | |
| KR101852977B1 (ko) | 뽕잎, 렌틸콩, 아몬드 및 블루베리를 포함하는 기차모형 호두과자의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Nong Shaozhuang Inventor after: Jiang Congyun Inventor after: Zheng Rui Inventor after: Feng Xianglin Inventor after: Shi Dongfu Inventor before: Nong Shaozhuang Inventor before: Yao Shuguang Inventor before: Cao Xinyu Inventor before: Zhou Xinglu |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180524 Address after: 116000 light industrial park, Ganjingzi District, Dalian, Liaoning Province, No. 1 Applicant after: Nong Shaozhuang Applicant after: Sun Jiahui Address before: 118301 Xin'an village, Qianyang Town, Donggang City, Dandong, Liaoning Applicant before: Dandong Grand Ocean Foods Co., Ltd. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180720 Termination date: 20190429 |