CN103004918A - Biscuit made of coarse grain - Google Patents
Biscuit made of coarse grain Download PDFInfo
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- CN103004918A CN103004918A CN 201110284953 CN201110284953A CN103004918A CN 103004918 A CN103004918 A CN 103004918A CN 201110284953 CN201110284953 CN 201110284953 CN 201110284953 A CN201110284953 A CN 201110284953A CN 103004918 A CN103004918 A CN 103004918A
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- coarse grain
- flour
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- powder
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Abstract
The invention discloses a biscuit made of coarse grain. The biscuit is formed by preparing flour, coarse grain flour, refined vegetable oil, cane sugar, baking soda, ammonium bicarbonate, protein powder, monoglyceride and salt. 100 parts of total amount of flour and coarse grain flour are taken as a standard, mass fraction of other auxiliary materials occupying the total amount of the flour and the coarse grain flour is as follows: 18-22 parts of the refined vegetable oil, 25-35 parts of the cane sugar, 0.4-0.8 part of the baking soda, 0.5-0.7 part of the ammonium bicarbonate, 2-2.5 parts of the protein powder, 0.5-1 part of the salt and 0.1-0.3 part of vanillin. The biscuit provided by the invention is fragrant and crisp in mouth feel; the content of dietary fiber and protein is higher than the content of the dietary fiber and protein of the common biscuit, and the biscuit has higher nutritive value.
Description
Technical field
The invention belongs to field of food, relate to a kind of biscuit, be specifically related to a kind of coarse grain biscuit.
Background technology
Biscuit is take flour as primary raw material, adds sugar, grease and other raw materials, the loose or crisp food of mouthfeel through transferring the techniques such as powder, shaping, baking to make.Traditional biscuit taste is single, and mouthfeel is relatively poor, does not have on the market coarse grain biscuit.
Summary of the invention
Goal of the invention: the present invention provides the coarse grain biscuit of a kind of comprehensive nutrition, mouthfeel delicious and crisp in order to solve the deficiencies in the prior art.
The technical solution used in the present invention: a kind of coarse grain biscuit, described biscuit is formulated by flour, coarse grain powder, refining vegetable oil, sucrose, sodium bicarbonate, carbonic hydroammonium, albumen powder, monoglyceride, salt, vanillic aldehyde, take 100 parts of flour and coarse grain powder total amounts as benchmark, other auxiliary materials respectively take the percentage that accounts for flour and coarse grain powder quality as:
Refining vegetable oil 18-22 part,
Sucrose 25-35 part,
Sodium bicarbonate 0.4-0.8 part,
Carbonic hydroammonium 0.5-0.7 part,
Albumen powder 2-2.5 part,
Salt 0.5-1 part,
Vanillic aldehyde 0.1-0.3 part,
As preferably, the mass ratio of described flour and coarse grain powder is 6:4.
As preferably, described coarse grain powder is mixed by corn flour, sorghum flour, red bean powder, oatmeal, buckwheat.
Beneficial effect: coarse grain biscuit mouthfeel delicious and crisp provided by the invention, the content of dietary fiber and protein is higher than the content of common biscuit, has higher nutritive value.
The specific embodiment
The invention will be further described below in conjunction with the specific embodiment.
Embodiment 1
A kind of preparation method of coarse grain biscuit, 0.5 kilogram of 18 kilograms of refining vegetable oil, 25 kilograms of sucrose, 0.4 kilogram in sodium bicarbonate, 0.5 kilogram in carbonic hydroammonium, 2 kilograms of albumen powders, salt poured with an amount of water into uniform stirring forms emulsion in the dough mixing machine, 0.1 kilogram of rear adding vanillic aldehyde, 40 kilograms in 60 kilograms in flour, coarse grain powder is poured in the dough mixing machine, modulated 6 minutes; Unidirectional reciprocal rolling 3 times makes flour thickness homogeneous, and form is smooth; With the dough sheet that rolling process rolls into, make the biscuit base through forming machine, the biscuit base is put into baker, adopt high-temperature baking, under 300 ℃ of conditions, dried by the fire approximately 3.5 minutes, under the condition of naturally cooling, through the cooling more than 5 minutes, make cake make the biscuit temperature can drop to the moulding of rear packing below 45 ℃.
Embodiment 2
A kind of preparation method of coarse grain biscuit is with 20 kilograms of refining vegetable oils, 30 kilograms of sucrose, sodium bicarbonate 0.5
0.8 kilogram of kilogram, 0.5 kilogram in carbonic hydroammonium, 2.2 kilograms of albumen powders, salt pour with an amount of water that uniform stirring forms emulsion in the dough mixing machine into, 0.2 kilogram of rear adding vanillic aldehyde, 40 kilograms in 60 kilograms in flour, coarse grain powder is poured in the dough mixing machine, modulated 6 minutes; Unidirectional reciprocal rolling 3 times makes flour thickness homogeneous, and form is smooth; With the dough sheet that rolling process rolls into, make the biscuit base through forming machine, the biscuit base is put into baker, adopt high-temperature baking, under 300 ℃ of conditions, dried by the fire approximately 3.5 minutes, under the condition of naturally cooling, through the cooling more than 5 minutes, make cake make the biscuit temperature can drop to the moulding of rear packing below 45 ℃.
Embodiment 3
A kind of preparation method of coarse grain biscuit is with 22 kilograms of refining vegetable oils, 30 kilograms of sucrose, sodium bicarbonate 0.4
1 kilogram of kilogram, 0.5 kilogram in carbonic hydroammonium, 2.5 kilograms of albumen powders, salt pour with an amount of water that uniform stirring forms emulsion in the dough mixing machine into, and 0.3 kilogram of rear adding vanillic aldehyde is poured 40 kilograms in 60 kilograms in flour, coarse grain powder in the dough mixing machine into, modulates 6 minutes; Unidirectional reciprocal rolling 3 times makes flour thickness homogeneous, and form is smooth; With the dough sheet that rolling process rolls into, make the biscuit base through forming machine, the biscuit base is put into baker, adopt high-temperature baking, under 300 ℃ of conditions, dried by the fire approximately 3.5 minutes, under the condition of naturally cooling, through the cooling more than 5 minutes, make cake make the biscuit temperature can drop to the moulding of rear packing below 45 ℃.
Claims (3)
1. coarse grain biscuit, it is characterized in that: described biscuit is formulated by flour, coarse grain powder, refining vegetable oil, sucrose, sodium bicarbonate, carbonic hydroammonium, albumen powder, monoglyceride, salt, vanillic aldehyde, with flour and 100 parts of benchmark of coarse grain powder total amount, other auxiliary materials respectively take the percentage that accounts for flour and coarse grain powder quality as:
Refining vegetable oil 18-22 part,
Sucrose 25-35 part,
Sodium bicarbonate 0.4-0.8 part,
Carbonic hydroammonium 0.5-0.7 part,
Albumen powder 2-2.5 part,
Salt 0.5-1 part,
Vanillic aldehyde 0.1-0.3 part.
2. a kind of coarse grain biscuit according to claim 1, it is characterized in that: the mass ratio of described flour and coarse grain powder is 6:4.
3. a kind of coarse grain biscuit according to claim 1, it is characterized in that: described coarse grain powder is mixed by corn flour, sorghum flour, red bean powder, oatmeal, buckwheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110284953 CN103004918A (en) | 2011-09-23 | 2011-09-23 | Biscuit made of coarse grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110284953 CN103004918A (en) | 2011-09-23 | 2011-09-23 | Biscuit made of coarse grain |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103004918A true CN103004918A (en) | 2013-04-03 |
Family
ID=47954448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110284953 Pending CN103004918A (en) | 2011-09-23 | 2011-09-23 | Biscuit made of coarse grain |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103004918A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392774A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Coarse grain mooncake |
| CN103461441A (en) * | 2013-09-04 | 2013-12-25 | 杨晓辉 | Barley green cookie and making method thereof |
| CN103798342A (en) * | 2014-01-24 | 2014-05-21 | 广西健宝石斛有限责任公司 | Low-sugar coarse-grain dendrobium candidum biscuit |
| CN104012608A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Biscuit made from coarse cereals |
| CN104068090A (en) * | 2014-06-24 | 2014-10-01 | 江苏省农业科学院 | Preparing method of sorghum biscuit |
| CN104082385A (en) * | 2014-07-11 | 2014-10-08 | 陆红梅 | Oatmeal cookie |
| CN104814095A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Coarse grain biscuit and preparation method thereof |
| CN105994544A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Semen cassiae blending biscuits and preparation method thereof |
| CN105994548A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Coix seed blended biscuit and preparation method thereof |
| CN106234513A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof |
| CN106386981A (en) * | 2016-08-20 | 2017-02-15 | 汪建红 | Fresh bone, clear soup and coarse food grain series biscuits |
| CN107156618A (en) * | 2017-05-09 | 2017-09-15 | 洛阳师范学院 | A kind of coarse grain food and its processing method |
| CN107242266A (en) * | 2017-05-02 | 2017-10-13 | 华南理工大学 | A kind of method that nutritious coarse cereals biscuit is made based on 3D printing technique |
| CN112493284A (en) * | 2020-11-30 | 2021-03-16 | 扬州方广食品有限公司 | Coarse food grain biscuit containing high protein and high dietary fiber and preparation method thereof |
| WO2022252517A1 (en) * | 2021-06-03 | 2022-12-08 | 安徽皖雪食品有限公司 | Sandwich biscuit containing coarse cereals, and production process therefor |
-
2011
- 2011-09-23 CN CN 201110284953 patent/CN103004918A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392774A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Coarse grain mooncake |
| CN103461441A (en) * | 2013-09-04 | 2013-12-25 | 杨晓辉 | Barley green cookie and making method thereof |
| CN103798342A (en) * | 2014-01-24 | 2014-05-21 | 广西健宝石斛有限责任公司 | Low-sugar coarse-grain dendrobium candidum biscuit |
| CN104012608A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Biscuit made from coarse cereals |
| CN104068090A (en) * | 2014-06-24 | 2014-10-01 | 江苏省农业科学院 | Preparing method of sorghum biscuit |
| CN104082385A (en) * | 2014-07-11 | 2014-10-08 | 陆红梅 | Oatmeal cookie |
| CN104814095A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Coarse grain biscuit and preparation method thereof |
| CN105994544A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Semen cassiae blending biscuits and preparation method thereof |
| CN105994548A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Coix seed blended biscuit and preparation method thereof |
| CN106234513A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof |
| CN106386981A (en) * | 2016-08-20 | 2017-02-15 | 汪建红 | Fresh bone, clear soup and coarse food grain series biscuits |
| CN107242266A (en) * | 2017-05-02 | 2017-10-13 | 华南理工大学 | A kind of method that nutritious coarse cereals biscuit is made based on 3D printing technique |
| CN107156618A (en) * | 2017-05-09 | 2017-09-15 | 洛阳师范学院 | A kind of coarse grain food and its processing method |
| CN112493284A (en) * | 2020-11-30 | 2021-03-16 | 扬州方广食品有限公司 | Coarse food grain biscuit containing high protein and high dietary fiber and preparation method thereof |
| WO2022252517A1 (en) * | 2021-06-03 | 2022-12-08 | 安徽皖雪食品有限公司 | Sandwich biscuit containing coarse cereals, and production process therefor |
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Application publication date: 20130403 |