Qizidou food and making method thereof
A production method and the technology of Chess Beans are applied in the directions of baking, baked food with modified ingredients, and preservation of baked products. Effects of storage properties and strong antioxidant properties
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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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