CN104054784A - Preparing method of black barley bran cake - Google Patents
Preparing method of black barley bran cake Download PDFInfo
- Publication number
- CN104054784A CN104054784A CN201410273120.9A CN201410273120A CN104054784A CN 104054784 A CN104054784 A CN 104054784A CN 201410273120 A CN201410273120 A CN 201410273120A CN 104054784 A CN104054784 A CN 104054784A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- bran
- bran cake
- cake
- black
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparing method of black barley bran cake. The method comprises the following steps that (1) black barley is ground, sieved and sorted to obtain barley bran, and then, the barley bran is ground into powder; (2) the black barley bran powder and matsutake are poured into an ultra-fine pulverizer to be subjected to ultra-fine pulverization; (3) the pulverized raw materials are mixed with raw materials such as wheat flour, eggs, whole milk powder, malt syrup, refined vegetable oil, butter and food additives, water is added into the mixture, the mixture is mixed and uniformly stirred for forming a dough, and the dough is leavened for 2 to 3 hours at 28 to 30 DEG C; (4) bran cake shaping is carried out: the leavened dough is cut into small blocks to be added into a biscuit mold, and bran cake in different shapes can be formed through extrusion; (5) baking is carried out: the formed bran cake is placed into a baking oven to be baked for 5 to 8 minutes at 220 DEG C to 250 DEG C, is then taken out and is cooled for 10 to 20 minutes, and the black barley bran cake is obtained. According to the preparing method, the black barley bran and the matsutake are used as one kind of raw materials after being pulverized by the ultra-fine pulverization technology, then, other accessory materials such as the wheat flour are added for obtaining the biscuit, so the mouthfeel of the biscuit is more exquisite, and the nutrition is richer.
Description
Technical field
The present invention relates to a kind of preparation method of food, relate in particular to a kind of preparation method of biscuit, belong to food processing field.
Background technology
Black highland barley is area, Sichuan-Tibet special product, and growing environment is severe.Generally be grown on the plateau of height above sea level 3500 ㎡, highland barley bran contains a large amount of beta glucans and has the natural colouring matter of anti-oxidation function.
Matsutake has another name called loose bacterium, be described as " king in bacterium ", contain 18 seed amino acids, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, 8 kinds of vitamin, 2 kinds of glycoprotein, abundant dietary fiber and various active enzyme, separately contain 3 kinds of precious active materials, being respectively double-stranded blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world---matsutakealcohol, is most precious in the world natural medical fungus.Balanced in nutrition, there is the functions such as anticancer and adjusting blood sugar.
There is no at present the antecedent that adopts black highland barley wheat bran to make black highland barley bran cake as raw material, existing highland barley biscuit preparation method makes the highland barley flour that spends wheat bran make as raw material, in manufacturing process, highland barley flour is to obtain by common grinding, is unfavorable for the absorption of human body to nutriment.And because the content of highland barley flour is more, so mouthfeel is more coarse; What on raw material is selected, select is that highland barley flour and flour are as primary raw material, because the beta glucan of highland barley and natural colouring matter mainly concentrate on wheat bran, so only use the highland barley flour of peeling greatly to reduce the content of beta glucan and natural colouring matter simultaneously.
Summary of the invention
The present invention is exactly based on the problems referred to above, by a kind of superfine communication technique after highland barley bran, matsutake are pulverized as one of raw material, add other batchings such as wheat flour and make biscuit, make this biscuit mouthfeel finer and smoother, nutrition is also abundanter.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of black highland barley bran cake, its concrete steps are:
(1) black highland barley is first ground with food milling apparatus, then carry out screen with screen(ing) machine, obtain highland barley bran, then highland barley bran powder is further pulverized.
(2) black highland barley wheatfeed, matsutake are poured into and in micronizer, carried out ultramicro grinding.
(3) surplus stocks the such as same raw material that carried out ultramicro grinding wheat flour, egg, whole milk powder, malt syrup, refining vegetable oil, butter, food additives (carbonic hydroammonium, sodium acid carbonate) are added water mixing and stirring form dough, 2-3 hour then leavens dough under the temperature conditions of 28-30 degree Celsius.
(4) bran cake setting: by being cut into small pieces and adding in Biscuit mold through the dough of 2-3 hour fermentation, form the moulding of difform bran cake by extruding.
(5) cure: the bran cake that completes sizing is put into baking oven, at the temperature of 220 DEG C-250 DEG C, toast
After 5-8 minute, take out cooling 10-20 minute, make black highland barley bran cake.
Black highland barley bran cake raw material proportioning in the present invention: press 100kg biscuit finished product and calculate, use raw material black highland barley wheatfeed 35kg, wheat flour 55kg, matsutake powder 5kg, egg 5kg, whole milk powder 25kg, malt syrup 10kg, refining vegetable oil 4kg, butter 4kg, food additives (carbonic hydroammonium, sodium acid carbonate) 0.8kg.
The present invention adopts superfine communication technique in biscuit process, and black highland barley wheat bran and matsutake sheet are pulverized.The nutritional labeling and the biologically active that have kept to a great extent on the one hand black highland barley wheat bran and matsutake, mouthfeel is also improved simultaneously.Making on the other hand last acquisition is that food has well fragrance, dispersiveness and dissolubility admittedly, is beneficial to the absorption of human body to nutriment.Selecting of raw material, the present invention adopts and grows in the above black highland barley wheat brans of 3500 meters of height above sea level and the matsutake making raw material as biscuit.Black highland barley wheat bran is rich in beta glucan and natural colouring matter, and beta glucan is thought to have gut purge, reduce cholesterol, regulate blood sugar, improve the four large physiological actions such as immunity by biomedical boundary; Natural colouring matter (anthocyanin class material) in black highland barley has stronger elimination interior free yl and antioxidation, has the effects such as pre-anti-cancer that delay senility.Matsutake contains 3 kinds of precious active materials, respectively double-stranded blazei polysaccharide, matsutake polypeptide and matsutakealcohol, matsutake is not only balanced in nutrition, sufficient, protects the liver the multiple efficacies such as dirty but also be improved immunity, anticancer antitumor, treatment diabetes and angiocardiopathy, anti-aging nursing face, short stomach.So the biscuit of making by the present invention has good dietotherapy and health-care effect.And diabetes are had to certain dietary function.
Detailed description of the invention
A preparation method for black highland barley bran cake, its concrete steps are:
(1) black highland barley is first ground with food milling apparatus, then carry out screen with screen(ing) machine, obtain highland barley bran, then highland barley bran powder is further pulverized.
(2) black highland barley wheatfeed, matsutake are poured into and in micronizer, carried out ultramicro grinding.This step is more crucial, because highland barley bran and matsutake are carried out to ultramicro grinding by superfine communication technique, has kept to a great extent nutritional labeling and the biologically active of black highland barley wheat bran and matsutake.
(3) surplus stocks the such as same raw material that carried out ultramicro grinding wheat flour, egg, whole milk powder, malt syrup, refining vegetable oil, butter, food additives (carbonic hydroammonium, sodium acid carbonate) are added water mixing and stirring form dough, 2-3 hour then leavens dough under the temperature conditions of 28-30 DEG C.
(4) bran cake setting: by being cut into small pieces with cutter through the dough of 2-3 hour fermentation, then add in Biscuit mold, form the moulding of difform bran cake by extruding.
(5) cure: the bran cake that completes sizing is put into baking oven, at the temperature of 220 DEG C-250 DEG C, toast 5-8 minute after take out, cooling 10-20 minute under normal temperature, makes black highland barley bran cake.
In the present invention, the raw material proportioning of black highland barley bran cake is: calculate by 100kg biscuit finished product, use raw material black highland barley wheatfeed 35kg, wheat flour 55kg, matsutake 5kg, egg 5kg, whole milk powder 25kg, malt syrup 10kg, refining vegetable oil 4kg, butter 4kg, food additives (carbonic hydroammonium, sodium acid carbonate) 0.8kg.
Claims (2)
1. a preparation method for black highland barley bran cake, is characterized in that, its concrete steps are:
(1) black highland barley is first ground with food milling apparatus, then carry out screen with screen(ing) machine, obtain highland barley bran, then highland barley bran powder is further pulverized;
(2) black highland barley wheatfeed, matsutake are poured into and in micronizer, carried out ultramicro grinding;
(3) surplus stocks the such as same raw material that carried out ultramicro grinding wheat flour, egg, whole milk powder, malt syrup, refining vegetable oil, butter, food additives (carbonic hydroammonium, sodium acid carbonate) are added water mixing and stirring form dough, 2-3 hour then leavens dough under the temperature conditions of 28-30 DEG C;
(4) bran cake setting: by being cut into small pieces and adding in Biscuit mold through the dough of 2-3 hour fermentation, form difform bran cake by extruding;
(5) cure: the bran cake that completes sizing is put into baking oven, take out cooling 10-20 minute toast 5-8 minute at the temperature of 220 DEG C-250 DEG C after, make black highland barley bran cake.
2. the preparation method of a kind of black highland barley bran cake according to claim 1, it is characterized in that, raw material proportioning in described step (1) to (5): press 100kg biscuit finished product and calculate, use raw material black highland barley wheatfeed 35kg, wheat flour 55kg, matsutake 5kg, egg 5kg, whole milk powder 25kg, malt syrup 10kg, refining vegetable oil 4kg, butter 4kg, food additives (carbonic hydroammonium, sodium acid carbonate) 0.8kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273120.9A CN104054784A (en) | 2014-06-18 | 2014-06-18 | Preparing method of black barley bran cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273120.9A CN104054784A (en) | 2014-06-18 | 2014-06-18 | Preparing method of black barley bran cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104054784A true CN104054784A (en) | 2014-09-24 |
Family
ID=51542944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410273120.9A Pending CN104054784A (en) | 2014-06-18 | 2014-06-18 | Preparing method of black barley bran cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104054784A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349308A (en) * | 2018-12-19 | 2019-02-19 | 四川托岗食品有限公司 | A kind of black highland barley jujube cake and preparation method thereof |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109769891A (en) * | 2019-03-01 | 2019-05-21 | 南京财经大学 | A kind of preparation method of Hericium erinaceus highland barley shortcake |
| CN110115339A (en) * | 2019-06-20 | 2019-08-13 | 西藏春光食品有限公司 | Highland barley bran food and its production method |
| CN110226613A (en) * | 2018-03-05 | 2019-09-13 | 上海官爱堂药业有限公司 | A kind of pheretima blood pressure lowering blood glucose cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999430A (en) * | 2010-11-10 | 2011-04-06 | 西藏天麦力健康品有限公司 | Biscuit with blood sugar reducing and blood fat reducing functions |
| CN103518809A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Potato healthy biscuits and preparation method thereof |
-
2014
- 2014-06-18 CN CN201410273120.9A patent/CN104054784A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999430A (en) * | 2010-11-10 | 2011-04-06 | 西藏天麦力健康品有限公司 | Biscuit with blood sugar reducing and blood fat reducing functions |
| CN103518809A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Potato healthy biscuits and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226613A (en) * | 2018-03-05 | 2019-09-13 | 上海官爱堂药业有限公司 | A kind of pheretima blood pressure lowering blood glucose cake and preparation method thereof |
| CN109349308A (en) * | 2018-12-19 | 2019-02-19 | 四川托岗食品有限公司 | A kind of black highland barley jujube cake and preparation method thereof |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109769891A (en) * | 2019-03-01 | 2019-05-21 | 南京财经大学 | A kind of preparation method of Hericium erinaceus highland barley shortcake |
| WO2020177431A1 (en) * | 2019-03-01 | 2020-09-10 | 南京财经大学 | Preparation method for hericium erinaceus highland barley biscuit |
| CN110115339A (en) * | 2019-06-20 | 2019-08-13 | 西藏春光食品有限公司 | Highland barley bran food and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106361B (en) | Bean dregs biscuit and preparation method thereof | |
| CN104054784A (en) | Preparing method of black barley bran cake | |
| CN102669216A (en) | Production process of wheat germ steamed bread | |
| CN106857761B (en) | Jackfruit seed whole-powder cookie and preparation method thereof | |
| CN105454362A (en) | Production method of rye-cocoa bread | |
| KR102544579B1 (en) | Dough for manufacturing peach bread, peach bread prepared therefrom, and method for manufacturing the same | |
| CN103783114B (en) | Wheat whole-grain-powder biscuit | |
| CN106472629A (en) | A kind of production method of green grass or young crops juice whole-wheat bread | |
| CN104222239A (en) | Method for making panax ginseng fermentation biscuit and biscuit product | |
| CN103918762A (en) | Sugar-free Chinese chestnut sandwich biscuit and processing method thereof | |
| CN104430771A (en) | Nutrient and healthcare cookie and making method thereof | |
| CN104664180A (en) | Flower sweet dumplings and preparation method thereof | |
| CN102100245A (en) | Nutritional seaweed biscuit and making method thereof | |
| CN104322622A (en) | Twelve stamen melastoma herb bread and production method thereof | |
| CN104824103A (en) | Tenebrio molitor coarse grain bread | |
| CN105795075A (en) | Weight losing sticky candy | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| KR20170051872A (en) | Method of aronia cookies | |
| CN104430734A (en) | Coarse food grain biscuit and making method thereof | |
| CN104381405A (en) | Appetizing nutrient biscuit and preparation method thereof | |
| CN105519617A (en) | Mechanical device for producing rye-cocoa bread | |
| CN102742770B (en) | Corn strengthening steamed bread and preparation method thereof | |
| CN106070475A (en) | A kind of Auricularia cookies and preparation method thereof | |
| CN103005175A (en) | Edible cookie for pet dogs and preparation method thereof | |
| KR101384495B1 (en) | Wheat flour for making waffle and method of manufacturing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140924 |