CN104068090A - Preparing method of sorghum biscuit - Google Patents
Preparing method of sorghum biscuit Download PDFInfo
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- CN104068090A CN104068090A CN201410287041.3A CN201410287041A CN104068090A CN 104068090 A CN104068090 A CN 104068090A CN 201410287041 A CN201410287041 A CN 201410287041A CN 104068090 A CN104068090 A CN 104068090A
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Abstract
The invention relates to the technical fields of food and food technology, particularly to a preparing method of a sorghum biscuit. The sorghum biscuit is made from the following raw materials of 90 g of sorghum flour, 125 g of medium-gluten wheat flour, 51 g of maize germ oil, 60 g of sugar, 20 g of glucose, 2 g of edible baking soda, 2.5 g of salt, 0-20 g of whole milk powder, 0-1 egg and water as balance. The sorghum biscuit is crispy in taste, yellow in color and exquisite in pattern and achieves the functions of food retention removal and digestion promotion.
Description
One, technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of preparation method of Chinese sorghum biscuit.
Two, background technology
Chinese sorghum [Sorghumbicolor (L) Moench.] is a kind of cereal that does not contain gluten, can partly substitute wheat flour is applied in the food such as bakery, Flour product, not only can enrich people's food variety, can also meet the irritated crowd's of gluten demand; Sorghum rice nature and flavor are flat to be slightly cold, and has cool blood, the effect of detoxifying, relieving heat and thirst.Indigestion, cancer and angiocardiopathy etc. are had to good prevention and improvement effect.Often the edible food that contains Chinese sorghum is obvious to the effect of reduction " three height ", body weight, and particularly concerning diabetes patient, Chinese sorghum goods are a kind of extraordinary food.
Three, summary of the invention
The object of the present invention is to provide a kind of good mouthfeel, there is the long-pending digestant coarse grain biscuit that disappears.
The present invention adopts following technical scheme
A preparation method for Chinese sorghum biscuit, is characterized in that comprising the following steps:
Step 1, auxiliary material premix:
Take maize germ oil 51g, sucrose 60g, sodium bicarbonate(edible) 2g and salt 2.5g, stir evenly 3 minutes with KitChenAid agitator low speed, then add glucose 2g, 0-20g whole milk powder, a 0-1 egg and suitable quantity of water, low speed and middling speed are each to be stirred 1 minute.
Step 2, dough modulation:
Take 90g sorghum flour and 125g middle gluten wheat powder adds in auxiliary material, stirring at low speed 1-4 minute.
Step 3, rolling and forming
Taking-up is stirred dough, and pad baking paper is rubbed by, cutting dough and obtained 6 biscuits.
Step 4, baking:
Put into baking oven, 200-210 DEG C, baking 5-15min.
Step 2, dough modulation: take 90g sorghum flour and 125g middle gluten wheat powder adds in auxiliary material, stirring at low speed 2 minutes.
Step 4, baking:
Put into baking oven, 205 DEG C, baking 10min.
Width (W), thickness (T) and extensibility are measured
Width measure: after the cool cold 30min of biscuit, six biscuit edge edges are measured to its diameter, each biscuit rotates 90 ° all in a direction, repeats 4 times, and calculating mean value.
Thickness measure: biscuit is stacked, measure its height, arbitrarily convert biscuit position, duplicate measurements 4 times, calculating mean value.
Extensibility: width (W) and thickness (T) ratio.
2.6 sensory evaluation scores standards
The sensory evaluation scores standard of biscuit is in table 1.
Table 1 biscuit sensory evaluation scores standard
| project | score value/point | requirement |
| color and luster | 10 | be golden yellow, color and luster, evenly without overfocus, is crossed white phenomenon. |
| shape | 10 | profile is complete, and thickness is even, indeformable, non-foaming, without concave bottom. |
| flavour | 35 | there is Chinese sorghum peat-reek, free from extraneous odour. |
| mouthfeel | 30 | mouthfeel is crisp, has the distinctive particulate sense of coarse food grain. |
| institutional framework | 15 | internal structure is fine and closely woven porous tissue, and pore size is even, well arranged. |
| add up to | 100 | ? |
Beneficial effect
Biscuit of the present invention is mixed into major ingredient by sorghum flour and wheat flour, increase dietary fiber content, the more conventional biscuit taking wheat as major ingredient has digestant function better, can effectively adjust in current people's dietary structure because of carnivorous too high levels caused " three height ", indigestion and the disease such as bellied.Simultaneously good mouthfeel, outward appearance grace, can promote consumer's appetite.
Four, detailed description of the invention
1, a kind of preparation method of Chinese sorghum biscuit, it is characterized in that, made by following raw materials according: 90g sorghum flour, 125g middle gluten wheat powder, 51g maize germ oil, 60g sucrose, 2g glucose, 2g sodium bicarbonate(edible), 2.5g salt, 0-20g whole milk powder, a 0-1 egg and suitable quantity of water.Chinese sorghum biscuit mouthfeel of the present invention is crisp, color and luster Huang, and decorative pattern grace has the long-pending short function digesting that disappears simultaneously.
2, preparation method:
2.1 auxiliary material premixs
Take maize germ oil 51g, sucrose 60g, sodium bicarbonate(edible) 2g and salt 2.5g, stir evenly 3 minutes with KitChenAid agitator low speed, then add glucose 2g, 0-20g whole milk powder, a 0-1 egg and suitable quantity of water, low speed and middling speed are each to be stirred 1 minute.
2.2 dough modulation
Take 90g sorghum flour and 125g middle gluten wheat powder adds in auxiliary material, stirring at low speed 2 minutes.
2.3 rolling and forming
Taking-up is stirred dough, and pad baking paper is rubbed by, cutting dough and obtained 6 biscuits.
2.4 baking
Put into baking oven, 205 DEG C, baking 10min.
2.5 width (W), thickness (T) and extensibility are measured
Width measure: after the cool cold 30min of biscuit, six biscuit edge edges are measured to its diameter, each biscuit rotates 90 ° all in a direction, repeats 4 times, and calculating mean value.
Thickness measure: biscuit is stacked, measure its height, arbitrarily convert biscuit position, duplicate measurements 4 times, calculating mean value.
Extensibility: width (W) and thickness (T) ratio.
2.6 sensory evaluation scores standards
The sensory evaluation scores standard of biscuit is in table 1.
Table 1 sensory evaluation scores standard
| project | score value/point | requirement |
| color and luster | 10 | be golden yellow, color and luster, evenly without overfocus, is crossed white phenomenon. |
| shape | 10 | profile is complete, and thickness is even, indeformable, non-foaming, without concave bottom. |
| flavour | 35 | there is jowar peat-reek, free from extraneous odour. |
| mouthfeel | 30 | mouthfeel is crisp, has the distinctive particulate sense of coarse food grain. |
| institutional framework | 15 | internal structure is fine and closely woven porous tissue, and pore size is even, well arranged. |
| add up to | 100 | ? |
3, result
3.1 different content sorghum flours with strong, in, the impact of weak three kinds of gluten wheat flour mixtures on Chinese sorghum biscuit extensibility
Table 2 result shows, in sorghum flour and wheat flour mixed flour, sorghum flour accounts for biscuit extensibility prepared by 30% low muscle wheat flour and is up to 7.29, secondly reaches 7.28, both approaching equivalences for sorghum flour accounts for biscuit extensibility prepared by 40% middle gluten wheat flour.And in the mixture of sorghum flour and strong gluten wheat flour, sorghum flour accounts for 40% flour extensibility and is up to 6.57.Extensibility is high can promote biscuit organoleptic quality.Comprehensive Chinese sorghum content and biscuit extensibility, we select middle gluten wheat flour is the composite flour of Chinese sorghum biscuit.
Table 2 different content sorghum flour and the impact of different wheat flour mixtures on Chinese sorghum biscuit extensibility
Middle gluten wheat powder
Weak gluten wheat flour
Strong gluten wheat powder
3.2 different content sorghum flours and the impact of middle gluten wheat powder mixture on the sensory evaluation of Chinese sorghum biscuit
Table 3 result shows, the sensory evaluation of biscuit prepared by pure middle gluten wheat flour divides and is up to 87.36 points, secondly for accounting for 40% sensory evaluation, sorghum flour is divided into 87.14 points, both values are more approaching, wherein higher containing the flavour score value of 40% sorghum flour, show the distinctive crunchy sensation of coarse food grain, and the color and luster of pure wheat flour is slightly excellent.40% sorghum flour and middle gluten wheat flour mixed accessory can be used as the major ingredient of the dry basic components of sorghum sweetmeat.
Table 3 different content sorghum flour and the impact of middle gluten wheat powder mixture on Chinese sorghum biscuit organoleptic quality
Sorghum flour accounts for total flour quality ratio
3.340% sorghum flour and middle gluten wheat powder are composite, add egg, milk powder and egg with milk powder, on the impact of Chinese sorghum biscuit organoleptic quality.
Table 4 result shows, adds egg, milk powder and the egg auxiliary material with milk powder, and the color and luster of biscuit and crisp crisp degree are improved significantly, and wherein add egg and divide and exceed 10.08% compared with the sensory evaluation of basic components biscuit with the Chinese sorghum biscuit of milk powder.The main contributions value that sensory evaluation improves is flavour, mouthfeel and institutional framework, rises to 31.38,27.2 and 11.83 respectively by 28.23,26.4 and 8.92.But in evaluation procedure, different consumers have obvious hobby tendency, what have does not like milk powder and egg flavor, likes simple basic components biscuit; Being more prone to of having added milk powder, and mouthfeel part of milk powder is the highest; Being more prone to of having added egg, and its form is most beautiful, and mouthfeel is soft.
In table 4 basic components, add the impact of different auxiliary material on biscuit organoleptic quality
Note: the basic components of 1.40% sorghum flour and middle gluten wheat powder; 2.1+ egg; 3.1+ milk powder; 4.1+ egg+milk powder.
4. conclusion
Sorghum flour taking 40% and middle gluten wheat powder are composite is basic recipe, adds respectively egg, milk powder and egg and can meet with milk powder the different consumer groups' demand.
Claims (3)
1. a preparation method for Chinese sorghum biscuit, is characterized in that comprising the following steps:
Step 1, auxiliary material premix:
Take maize germ oil 51g, sucrose 60g, sodium bicarbonate(edible) 2g and salt 2.5g, stir evenly 3 minutes with KitChenAid agitator low speed, then add glucose 2g, 0-20g whole milk powder, a 0-1 egg and suitable quantity of water, low speed and middling speed are each to be stirred 1 minute;
Step 2, dough modulation:
Take 90g sorghum flour and 125g middle gluten wheat powder adds in auxiliary material, stirring at low speed 1-4 minute;
Step 3, rolling and forming
Taking-up is stirred dough, and pad baking paper is rubbed by, cutting dough and obtained 6 biscuits;
Step 4, baking:
Put into baking oven, 200-210 DEG C, baking 5-15min.
2. the preparation method of a kind of Chinese sorghum biscuit as claimed in claim 1, is characterized in that, step 2, dough modulation: take 90g sorghum flour and 125g middle gluten wheat powder adds in auxiliary material, stirring at low speed 2 minutes.
3. the preparation method of a kind of Chinese sorghum biscuit as claimed in claim 1, is characterized in that, step 4, and baking oven is put in baking, and 205 DEG C, baking 10min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114041480A (en) * | 2021-12-02 | 2022-02-15 | 高州市喜巢食品有限公司 | Low-calorie high-protein crisp biscuit and making method thereof |
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| CN101642152A (en) * | 2009-09-03 | 2010-02-10 | 河南梦想食品有限公司 | Assistant hypoglycemic healthcare biscuits |
| CN101779690A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cereal nutrient biscuit and preparation method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN103229797A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Gynostemma pentaphylla depressurizing health care biscuit and preparation method thereof |
| CN103636722A (en) * | 2013-12-20 | 2014-03-19 | 余贤祥 | Grain sorghum and chestnut cake and preparation method thereof |
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2014
- 2014-06-24 CN CN201410287041.3A patent/CN104068090A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006839A (en) * | 2006-01-24 | 2007-08-01 | 抚顺正航食品有限公司 | A coarse grain nutrition cake |
| CN101642152A (en) * | 2009-09-03 | 2010-02-10 | 河南梦想食品有限公司 | Assistant hypoglycemic healthcare biscuits |
| CN101779690A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cereal nutrient biscuit and preparation method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN103229797A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Gynostemma pentaphylla depressurizing health care biscuit and preparation method thereof |
| CN103636722A (en) * | 2013-12-20 | 2014-03-19 | 余贤祥 | Grain sorghum and chestnut cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114041480A (en) * | 2021-12-02 | 2022-02-15 | 高州市喜巢食品有限公司 | Low-calorie high-protein crisp biscuit and making method thereof |
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Application publication date: 20141001 |