CN101731300A - Tartary buckwheat germ biscuit and preparation method thereof - Google Patents
Tartary buckwheat germ biscuit and preparation method thereof Download PDFInfo
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- CN101731300A CN101731300A CN200910201019A CN200910201019A CN101731300A CN 101731300 A CN101731300 A CN 101731300A CN 200910201019 A CN200910201019 A CN 200910201019A CN 200910201019 A CN200910201019 A CN 200910201019A CN 101731300 A CN101731300 A CN 101731300A
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- tartary buckwheat
- buckwheat germ
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Abstract
The invention relates to tartary buckwheat germ biscuits and a preparation method thereof, in particular to biscuits using sprouted tartary buckwheat germ as main raw material and a preparation method thereof. The preparation method comprises the following steps: preparing tartary buckwheat germ power, blending a mixed solution, premixing dry power, preparing dough, standing, shaping, roasting, finally obtaining the finished product and packaging. The tartary buckwheat germ biscuits of the method of the invention contain rutin and other flavonoid compounds and eighteen kinds of amino acids that people need, the mineral content is higher than that of ordinary biscuits, and the tartary buckwheat germ biscuits of the invention can be eaten frequently to have nutritional functions of softening blood vessels, resisting oxidation and preventing aging.
Description
Technical field
The present invention relates to a kind of Tartary buckwheat germ biscuit and preparation method thereof, particularly a kind of is biscuit of primary raw material and preparation method thereof with the Tartary buckwheat germ after sprouting.
Background technology
China's duck wheat is the double excellent grain variety of medicine food, be described as by the expert the new grain source of human health health food " 21 century ", Tartary buckwheat germ is rich in bioactivator---flavone compound and several amino acids and vitamins such as rutin and Quercetin, and to softening blood vessel, anti-oxidant and prevent that aging has good action.Do not have as yet in the market adopt Tartary buckwheat germ be raw material make bake class biscuit product, the present invention is applied to biscuit with Tartary buckwheat germ for the first time.
Summary of the invention
The objective of the invention is to develop a kind of new duck wheat food and preparation method thereof, i.e. Tartary buckwheat germ biscuit and preparation method thereof.
Technical scheme of the present invention
A kind of Tartary buckwheat germ biscuit and preparation method thereof is a raw material with the Tartary buckwheat germ, specifically comprises the following steps:
(1), the preparation of Tartary buckwheat germ
Choose the duck wheat seed of full seed, through seed soaking, shop, sterilization back dish places germinating box to germinate, 20 ℃～30 ℃ of control germination temperatures;
In the germination process, control germination humidity is 90%～100% during 0～80h; Control germination humidity is 80%～90% during 80～160h; Treat to stop germination process behind duck wheat bud length to 1～2cm, promptly obtain the tender Tartary buckwheat germ of children;
(2), the preparation of Tartary buckwheat germ powder
With the Tartary buckwheat germ of preparation in the step (1), behind the natural air drying, adopt flour mill powder process, cross 80 mesh sieves;
(3), modulate mixed liquor, in parts by weight
Earlier with 12～25 portions of white granulated sugars, 0.1～0.25 portion of edible salt, 0.3～0.8 part of sodium acid carbonate, 0.2～0.5 part of carbonic hydroammonium mixes with 10～20 parts of water, and 2～3.5 parts of egg liquids will mixing well are poured into wherein, pour into wherein after again 8～17 portions of edible oils being heated to 25～35 ℃, add 0.5～1 part of phosphatide again and fully beat to mixing and make mixed liquor;
(4), be pre-mixed dry powder
Tartary buckwheat germ powder with step (2) makes mixes in the dry powder batch mixer with medium strength flour, starch, whole milk powder, gets mixed powder;
Tartary buckwheat germ powder wherein, be controlled at the Tartary buckwheat germ powder with medium strength flour, starch, whole milk powder mixed proportion by mass ratio: medium strength flour: starch: whole milk powder is 1: 2: 0.3: 0.13;
(5), the face base is made
Mix again in the dry powder that is pre-mixed with gained in the mixed liquor adding step (4) that modulates in the step (3), make the face base;
Wherein the mass ratio of mixed liquor and dry powder is 1: 1.7;
(6), leave standstill
The face base of step (5) gained is left standstill 5～10min;
(7), moulding
With after static face base is kneaded, using Biscuit mold compression moulding in the step (6), make green compact again;
(8), baking
The green compact of step (7) gained are put into oven for baking 3.5～5miin, 240～260 ℃ of furnace temperature, get final product the finished product biscuit;
(9) finished product packing
The finished product biscuit that step (8) is made dries naturally to 38～40 ℃, packs in the packing, seals.
The present invention is by the prepared Tartary buckwheat germ biscuit of said method, and wherein the content of duck wheat reaches 20～35%.
Beneficial effect of the present invention
The Tartary buckwheat germ biscuit of the present invention's preparation, 18 seed amino acids, the content of mineral substances of flavone compounds such as rutin and needed by human body are higher than general common biscuit, often eat the Tartary buckwheat germ biscuit of the present invention preparation, to softening blood vessel, anti-oxidant and prevent the old and feeble trophism that has.
The specific embodiment
Below by embodiment the present invention is further set forth, but do not limit the present invention.
Embodiment 1
(1), the preparation of Tartary buckwheat germ
Choose the duck wheat seed of full seed, through seed soaking, shop, sterilization back dish is placed in the germinating box and germinates, and will complete the pallet of seed, places under 20 ℃ and germinates, and 80h is 90% with interior germination humidity; Germination humidity afterwards is 80%, treats that duck wheat bud length stops germination process behind 2cm, promptly obtains the tender Tartary buckwheat germ of children;
(2), the preparation of Tartary buckwheat germ powder
With the Tartary buckwheat germ of preparation in the step (1), behind the natural air drying, adopt flour mill powder process, cross 80 mesh sieves;
(3), modulate mixed liquor, in parts by weight
Earlier with 12 portions of white granulated sugars, 0.1 portion edible salt, 0.3 part of sodium acid carbonate, 0.2 part of carbonic hydroammonium mixes with 10 parts of water, and 2 parts of egg liquids will mixing well are poured into wherein, pour into wherein after again 8 portions of edible oils being heated to 25 ℃, add 0.5 part of phosphatide again and fully beat to mixing and make mixed liquor;
(4), be pre-mixed dry powder
Tartary buckwheat germ powder with step (2) makes mixes in the dry powder batch mixer with medium strength flour, starch, whole milk powder, gets mixed powder;
Tartary buckwheat germ powder wherein, be controlled at the Tartary buckwheat germ powder with medium strength flour, starch, whole milk powder mixed proportion by mass ratio: medium strength flour: starch: whole milk powder is 1: 2: 0.3: 0.13;
(5), the face base is made
Mix again in the dry powder that is pre-mixed with gained in the mixed liquor adding step (4) that modulates in the step (3), make the face base;
Wherein the mass ratio of mixed liquor and dry powder is 1: 1.7;
(6), leave standstill
The face base is left standstill 5min, to guarantee the abundant formation of dough gluten;
(7), moulding
The face base is kneaded the back use Biscuit mold compression moulding, make green compact;
(8), baking
Green compact are put into oven for baking 3.5miin, 240 ℃ of furnace temperature;
(9) finished product packing
The biscuit of making is dried naturally to 38 ℃, pack in the packing, seal.
Embodiment 2
(1), Tartary buckwheat germ preparation
Choose the duck wheat seed of full seed, through seed soaking, shop, sterilization back dish is placed in the germinating box and germinates 25 ℃ of control germination temperatures; 80h is 90% with interior germination humidity; Germination humidity afterwards is 80%, treats that duck wheat bud length stops germination process behind 1cm, promptly obtains the tender Tartary buckwheat germ of children;
(2), the preparation of Tartary buckwheat germ powder
With the Tartary buckwheat germ of preparation in the step (1), behind the natural air drying, adopt flour mill powder process, cross 80 mesh sieves;
(3), modulate mixed liquor, in parts by weight
Earlier with 20 portions of white granulated sugars, 0.17 portion edible salt, 0.5 part of sodium acid carbonate, 0.3 part carbonic hydroammonium mixes with 15 parts of water, and 2.8 parts of egg liquids will mixing well are poured into wherein, pour into wherein after again 10 portions of edible oils being heated to 30 ℃, add 0.75 part of phosphatide again and fully beat to mixing and make mixed liquor;
(4), be pre-mixed dry powder
Tartary buckwheat germ powder with step (2) makes mixes in the dry powder batch mixer with medium strength flour, starch, whole milk powder, gets mixed powder;
Tartary buckwheat germ powder wherein, be controlled at the Tartary buckwheat germ powder with medium strength flour, starch, whole milk powder mixed proportion by mass ratio: medium strength flour: starch: whole milk powder is 1: 2: 0.3: 0.13;
(5), the face base is made
Mix again in the dry powder that is pre-mixed with gained in the mixed liquor adding step (4) that modulates in the step (3), make the face base;
Wherein the mass ratio of mixed liquor and dry powder is 1: 1.7;
(6), leave standstill
The face base is left standstill 8min, to guarantee the abundant formation of dough gluten;
(7), moulding
The face base is kneaded the back use Biscuit mold compression moulding, make green compact;
(8), baking
Green compact are put into oven for baking 4min, 250 ℃ of furnace temperature;
(9) finished product packing
The biscuit of making is dried naturally to 39 ℃, pack in the packing, seal.
Embodiment 3
(1), Tartary buckwheat germ preparation
Choose the duck wheat seed of full seed, through seed soaking, shop, sterilization back dish is placed in the germinating box and germinates 30 ℃ of control germination temperatures; In the germination process, 80h is 90% with interior germination humidity; Germination humidity afterwards is 80%, treats to stop germination process behind duck wheat bud length to 1～2cm, promptly obtains the tender Tartary buckwheat germ of children;
(2), the preparation of Tartary buckwheat germ powder
With the Tartary buckwheat germ of preparation in the step (1), behind the natural air drying, adopt flour mill powder process, cross 80 mesh sieves;
(3), modulate mixed liquor, in parts by weight
Earlier with 25 portions of white granulated sugars, 0.25 portion edible salt, 0.8 part of sodium acid carbonate, 0.5 part of carbonic hydroammonium mixes with 20 parts of water, and 3.5 parts of egg liquids will mixing well are poured into wherein, pour into wherein after again 17 portions of edible oils being heated to 35 ℃, add 1 part of phosphatide again and fully beat to mixing and make mixed liquor;
(4), be pre-mixed dry powder
Tartary buckwheat germ powder with step (2) makes mixes in the dry powder batch mixer with medium strength flour, starch, whole milk powder, gets mixed powder;
Tartary buckwheat germ powder wherein, be controlled at the Tartary buckwheat germ powder with medium strength flour, starch, whole milk powder mixed proportion by mass ratio: medium strength flour: starch: whole milk powder is 1: 2: 0.3: 0.13;
(5), the face base is made
Mix again in the dry powder that is pre-mixed with gained in the mixed liquor adding step (4) that modulates in the step (3), make the face base;
Wherein the mass ratio of mixed liquor and dry powder is 1: 1.7;
(6), leave standstill
The face base is left standstill 10min, to guarantee the abundant formation of dough gluten;
(7), moulding
The face base is kneaded the back use Biscuit mold compression moulding, make green compact;
(8), baking
Green compact are put into oven for baking 5min, 260 ℃ of furnace temperature;
(9) finished product packing
The biscuit of making is dried naturally to 40 ℃, pack in the packing, seal.
Claims (2)
1. the preparation method of a Tartary buckwheat germ biscuit is characterized in that comprising the following steps:
(1), the preparation of Tartary buckwheat germ
Choose the duck wheat seed of full seed, through seed soaking, shop, sterilization back dish places germinating box to germinate, 20 ℃～30 ℃ of control germination temperatures;
In the germination process, control germination humidity is 90%～100% during 0～80h; Control germination humidity is 80%～90% during 80～160h; Treat to stop germination process behind duck wheat bud length to 1～2cm, promptly obtain the tender Tartary buckwheat germ of children;
(2), the preparation of Tartary buckwheat germ powder
With the Tartary buckwheat germ of preparation in the step (1), behind the natural air drying, adopt flour mill powder process, cross 80 mesh sieves;
(3), modulate mixed liquor, in parts by weight
Earlier with 12～25 portions of white granulated sugars, 0.1～0.25 portion of edible salt, 0.3～0.8 part of sodium acid carbonate, 0.2～0.5 part of carbonic hydroammonium mixes with 10～20 parts of water, and 2～3.5 parts of egg liquids will mixing well are poured into wherein, pour into wherein after again 8～17 portions of edible oils being heated to 25～35 ℃, add 0.5～1 part of phosphatide again and fully beat to mixing and make mixed liquor;
(4), be pre-mixed dry powder
Tartary buckwheat germ powder with step (2) makes mixes in the dry powder batch mixer with medium strength flour, starch, whole milk powder, gets mixed powder;
Tartary buckwheat germ powder wherein, be controlled at the Tartary buckwheat germ powder with medium strength flour, starch, whole milk powder mixed proportion by mass ratio: medium strength flour: starch: whole milk powder is 1: 2: 0.3: 0.13;
(5), the face base is made
Mix again in the dry powder that is pre-mixed with gained in the mixed liquor adding step (4) that modulates in the step (3), make the face base;
Wherein the mass ratio of mixed liquor and dry powder is 1: 1.7;
(6), leave standstill
The face base of step (5) gained is left standstill 5～10min;
(7), moulding
With after static face base is kneaded, using Biscuit mold compression moulding in the step (6), make green compact again;
(8), baking
The green compact of step (7) gained are put into oven for baking 3.5～5miin, 240～260 ℃ of furnace temperature, get final product the finished product biscuit;
(9) finished product packing
The finished product biscuit that step (8) is made dries naturally to 38～40 ℃, packs in the packing, seals.
2. the Tartary buckwheat germ biscuit of an a kind of Tartary buckwheat germ biscuit preparation method gained as claimed in claim 1 is characterized in that the content of duck wheat in the Tartary buckwheat germ biscuit of gained reaches 20～35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009102010191A CN101731300B (en) | 2009-12-14 | 2009-12-14 | Tartary buckwheat germ biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102010191A CN101731300B (en) | 2009-12-14 | 2009-12-14 | Tartary buckwheat germ biscuit and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101731300A true CN101731300A (en) | 2010-06-16 |
| CN101731300B CN101731300B (en) | 2012-08-22 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228189A (en) * | 2011-07-15 | 2011-11-02 | 河南兴泰科技实业有限公司 | Steamed bread rich in buckwheat flavonoids and production technology thereof |
| CN102960404A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat cake and making method thereof |
| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
| CN105724526A (en) * | 2016-02-22 | 2016-07-06 | 天津农学院 | Making method of leisure blood-sugar-reducing and health-care biscuits taking oats as substrate |
| CN106722162A (en) * | 2016-12-08 | 2017-05-31 | 安徽睿知信信息科技有限公司 | The processing method and equipment of a kind of wheat embryo |
| CN111264595A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Germinated tartary buckwheat chocolate sandwich cookie and making method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269973A (en) * | 1999-04-13 | 2000-10-18 | 李欣 | Hypoglycemic nutritive cracker and its making method |
| CN1290439C (en) * | 2005-03-22 | 2006-12-20 | 上海应用技术学院 | Process for preparing wheat seedling powder buckwheat bud |
-
2009
- 2009-12-14 CN CN2009102010191A patent/CN101731300B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228189A (en) * | 2011-07-15 | 2011-11-02 | 河南兴泰科技实业有限公司 | Steamed bread rich in buckwheat flavonoids and production technology thereof |
| CN102960404A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat cake and making method thereof |
| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
| CN104489019B (en) * | 2014-12-23 | 2017-09-26 | 上海应用技术学院 | A kind of enriched bread premixing flour containing bitter-buckwheat embryo powder and preparation method and application |
| CN105724526A (en) * | 2016-02-22 | 2016-07-06 | 天津农学院 | Making method of leisure blood-sugar-reducing and health-care biscuits taking oats as substrate |
| CN106722162A (en) * | 2016-12-08 | 2017-05-31 | 安徽睿知信信息科技有限公司 | The processing method and equipment of a kind of wheat embryo |
| CN111264595A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Germinated tartary buckwheat chocolate sandwich cookie and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN101731300B (en) | 2012-08-22 |
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