CN104206493A - Wheat germ hard biscuit and preparation method thereof - Google Patents
Wheat germ hard biscuit and preparation method thereof Download PDFInfo
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- CN104206493A CN104206493A CN201410436973.XA CN201410436973A CN104206493A CN 104206493 A CN104206493 A CN 104206493A CN 201410436973 A CN201410436973 A CN 201410436973A CN 104206493 A CN104206493 A CN 104206493A
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Abstract
The invention discloses a wheat germ hard biscuit and a preparation method thereof. The wheat germ hard biscuit comprises the following raw materials in parts by weight: 280 to 320 parts of flour, 50 to 70 parts of sugar, 15 to 17 parts of wheat germ, 25 to 35 parts of sesame, 8 to 12 parts of eggs, 30 to 40 parts of refined vegetable oil, 0.8 to 1.2 parts of lecithin, 0.8 to 1.2 parts of edible salt, 1.2 to 1.5 parts of ammonium bicarbonate, 0.3 to 0.5 part of sodium bicarbonate, 0.3 to 0.5 part of monocalcium phosphate, 1.3 to 1.5 parts of sodium metabisulfite, 0.2 to 0.3 part of protease preparation and 0.05 to 0.08 part of flavouring agent. The preparation method comprises the following steps: (1) preprocessing the wheat germ; (2) grinding raw materials into powder; (3) preparing flakes; (4) baking; (5) spraying oil; (6) cooling and packaging. The wheat germ hard biscuit disclosed by the invention has the characteristics of balanced nutrition, good flavor, crisp taste, strong wheat flavor, good surface color and glossiness of the biscuit and the like; health care performance of the hard biscuit is improved; the added value of the wheat germ is improved; the preparation method is simple; the wheat germ hard biscuit has wide market prospects.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of wheat embryo tough biscuit and preparation method thereof.
Background technology
Tough biscuit is the large series products of one in biscuit, because needs are adjusted powder for a long time, gains the name to form the extremely strong dough of toughness.Conventionally in formula, use grease and the granulated sugar of small amount, its mainstream product is as the product of the irregular forms such as animal, toy biscuit, the decorative pattern on this biscuit surface is plane dimpled grain type, surface is brighter and cleaner, crisp tasty and refreshing, fragrance is simple and elegant, and in equivalent weight situation, its volume is generally larger than thick biscuit, fragrant short biscuit.The tough biscuit major part in market is that flour is made, and is of low nutritive value.
Wheat embryo is a kind of material that is rich in the multiple nutritional components such as various active protein, aliphatic acid, vitamin and mineral matter, in wheat embryo, there are the mineral matters such as abundant magnesium, phosphorus, potassium, zinc, iron, manganese, by human body essential, kind is more comprehensive, and especially trace elements of selenium etc. is high compared with other Stomach contents.These mineral elements are to maintaining health, particularly to promoting that growing of children plays an important role.Wheat embryo also contains higher carbohydrate and a small amount of dietary fiber, has the cholesterol level reducing in blood, deepens the effect of cerebral cortex memory.In wheat embryo, also contain the carbene alcohol such as 22,25,26,28, these higher alcohols have certain effect to improving collective's basal metabolic rate, reaction time, reflectivity, sensitivity, muscle function and strengthening body cardiac load function, enhancing muscle power, endurance, explosive force etc., wherein especially attracted attention by people with octacosanol to the numerous physiologically actives of human body tool.
Also not yet there is at present the discovery of wheat embryo tough biscuit.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of wheat embryo tough biscuit is provided, not only promote local flavor and the mouthfeel of tough biscuit, and improve the health properties of tough biscuit, improved in addition the added value of wheat embryo.
Another object of the present invention has been to provide the preparation method of wheat embryo tough biscuit.
The present invention adopts following technical scheme to achieve these goals:
A kind of wheat embryo tough biscuit, comprises the raw material of following weight portion: flour 280-320 part, sugared 50-70 part, wheat embryo 15-17 part, sesame 25-35 part, egg 8-12 part, refining vegetable oil 30-40 part, lecithin 0.8-1.2 part, edible salt 0.8-1.2 part, carbonic hydroammonium 1.2-1.5 part, sodium acid carbonate 0.3-0.5 part, calcium dihydrogen phosphate 0.3-0.5 part, sodium pyrosulfite 1.3-1.5 part, protease preparation 0.2-0.3 part, flavorant 0.05-0.08 part.
Preferably, described wheat embryo tough biscuit, comprises the raw material of following weight portion: 300 parts, flour, 60 parts of sugar, 16 parts of wheat embryos, 30 parts of sesames, 10 parts, egg, 35 parts of refining vegetable oils, 1.0 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.5 part of sodium acid carbonate, 0.3 part of calcium dihydrogen phosphate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.06 part of flavorant.
The preparation method of described wheat embryo tough biscuit, comprises following preparation process:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1-2 hour at 60-100 DEG C, in bake process, move back and forth 8-10 time with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1-2 hour, then pack, sealing, for subsequent use;
(2) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take wheat embryo and the flour of pulverizing by above-mentioned weight ratio, wheat embryo is mixed with flour, add 2-4 part milk powder and appropriate water to stir 5-8 minute simultaneously; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate, calcium dihydrogen phosphate and 20-30 part refining vegetable oil of above-mentioned weight portion to stir 3-5 minute, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3-5 minute, form dough;
(3) skin processed: dough is carried out to rolling, skin moulding processed, then loose upper sesame;
(4) cure: after moulding, enter baking oven baking, toast 3-5 minute at 200-300 DEG C;
(5) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(6) cooling, packaging, inspection, warehouse-in.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention is by having added the wheat embryo being of high nutritive value, and rational proportion wheat embryo and flour have improved the nutritive value of biscuit, have improved the health properties of tough biscuit, and have improved the added value of wheat embryo.Wheat embryo tough biscuit prepared by the present invention has balanced in nutrition, raciness, and the feature such as mouthfeel is crisp, and wheat is aromatic strongly fragrant, and biscuit surface color and glossiness are good, preparation method is simple, has market prospects widely.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiment, under the prerequisite that does not depart from aim of the present invention, within any improvement of doing all drops on protection scope of the present invention.
Embodiment 1:
A kind of wheat embryo tough biscuit, comprises the raw material of following weight portion: 280 parts, flour, 50 parts of sugar, 17 parts of wheat embryos, 25 parts of sesames, 8 parts, egg, 30 parts of refining vegetable oils, 0.8 part, lecithin, 0.8 part of edible salt, 1.2 parts, carbonic hydroammonium, 0.3 part of sodium acid carbonate, 0.3 part of calcium dihydrogen phosphate, 1.3 parts of sodium pyrosulfites, 0.2 part of protease preparation, 0.06 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 2 hours at 70 DEG C, in bake process, move back and forth 8 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1 hour, then pack, sealing, for subsequent use;
(2) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take wheat embryo and the flour of pulverizing by above-mentioned weight ratio, wheat embryo is mixed with flour, add 2 portions of milk powder and appropriate water to stir simultaneously 6 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate, calcium dihydrogen phosphate and 20 parts of refining vegetable oils of above-mentioned weight portion to stir 3 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3 minutes, form dough;
(3) skin processed: dough is carried out to rolling, skin moulding processed, then loose upper sesame;
(4) cure: after moulding, enter baking oven baking, toast 5 minutes at 200 DEG C;
(5) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(6) cooling, packaging, inspection, warehouse-in.
Wheat embryo tough biscuit prepared by the present embodiment is balanced in nutrition, raciness, and mouthfeel is crisp, and wheat is aromatic strongly fragrant, and biscuit surface color and glossiness are good.
Embodiment 2:
A kind of wheat embryo tough biscuit, comprises the raw material of following weight portion: 300 parts, flour, 60 parts of sugar, 16 parts of wheat embryos, 30 parts of sesames, 10 parts, egg, 35 parts of refining vegetable oils, 1.0 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.5 part of sodium acid carbonate, 0.3 part of calcium dihydrogen phosphate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.06 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 2 hours at 80 DEG C, in bake process, move back and forth 10 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 2 hours, then pack, sealing, for subsequent use;
(2) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take wheat embryo and the flour of pulverizing by above-mentioned weight ratio, wheat embryo is mixed with flour, add 3 portions of milk powder and appropriate water to stir simultaneously 6 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate, calcium dihydrogen phosphate and 25 parts of refining vegetable oils of above-mentioned weight portion to stir 5 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 5 minutes, form dough;
(3) skin processed: dough is carried out to rolling, skin moulding processed, then loose upper sesame;
(4) cure: after moulding, enter baking oven baking, toast 5 minutes at 250 DEG C;
(5) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(6) cooling, packaging, inspection, warehouse-in.
Wheat embryo tough biscuit prepared by the present embodiment is balanced in nutrition, raciness, and mouthfeel is crisp, and wheat is aromatic strongly fragrant, and biscuit surface color and glossiness are good.
Embodiment 3:
A kind of wheat embryo tough biscuit, comprises the raw material of following weight portion: 320 parts, flour, 70 parts of sugar, 15 parts of wheat embryos, 35 parts of sesames, 12 parts, egg, 40 parts of refining vegetable oils, 1.2 parts, lecithin, 1.2 parts of edible salts, 1.5 parts, carbonic hydroammonium, 0.5 part of sodium acid carbonate, 0.5 part of calcium dihydrogen phosphate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.08 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1 hour at 100 DEG C, in bake process, move back and forth 10 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1 hour, then pack, sealing, for subsequent use;
(2) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take wheat embryo and the flour of pulverizing by above-mentioned weight ratio, wheat embryo is mixed with flour, add 4 portions of milk powder and appropriate water to stir simultaneously 8 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate, calcium dihydrogen phosphate and 30 parts of refining vegetable oils of above-mentioned weight portion to stir 5 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 5 minutes, form dough;
(3) skin processed: dough is carried out to rolling, skin moulding processed, then loose upper sesame;
(4) cure: after moulding, enter baking oven baking, toast 3 minutes at 300 DEG C;
(5) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(6) cooling, packaging, inspection, warehouse-in.
Wheat embryo tough biscuit prepared by the present embodiment is balanced in nutrition, raciness, and mouthfeel is crisp, and wheat is aromatic strongly fragrant, and biscuit surface color and glossiness are good.
Claims (3)
1. a wheat embryo tough biscuit, is characterized in that: the raw material that comprises following weight portion: flour 280-320 part, sugared 50-70 part, wheat embryo 15-17 part, sesame 25-35 part, egg 8-12 part, refining vegetable oil 30-40 part, lecithin 0.8-1.2 part, edible salt 0.8-1.2 part, carbonic hydroammonium 1.2-1.5 part, sodium acid carbonate 0.3-0.5 part, calcium dihydrogen phosphate 0.3-0.5 part, sodium pyrosulfite 1.3-1.5 part, protease preparation 0.2-0.3 part, flavorant 0.05-0.08 part.
2. wheat embryo tough biscuit according to claim 1, is characterized in that: the raw material that comprises following weight portion: 300 parts, flour, 60 parts of sugar, 16 parts of wheat embryos, 30 parts of sesames, 10 parts, egg, 35 parts of refining vegetable oils, 1.0 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.5 part of sodium acid carbonate, 0.3 part of calcium dihydrogen phosphate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.06 part of flavorant.
3. a preparation method for wheat embryo tough biscuit as claimed in claim 1 or 2, is characterized in that: comprise following preparation process:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1-2 hour at 60-100 DEG C, in bake process, move back and forth 8-10 time with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1-2 hour, then pack, sealing, for subsequent use;
(2) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take wheat embryo and the flour of pulverizing by above-mentioned weight ratio, wheat embryo is mixed with flour, add 2-4 part milk powder and appropriate water to stir 5-8 minute simultaneously; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate, calcium dihydrogen phosphate and 20-30 part refining vegetable oil of above-mentioned weight portion to stir 3-5 minute, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3-5 minute, form dough;
(3) skin processed: dough is carried out to rolling, skin moulding processed, then loose upper sesame;
(4) cure: after moulding, enter baking oven baking, toast 3-5 minute at 200-300 DEG C;
(5) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(6) cooling, packaging, inspection, warehouse-in.
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Cited By (5)
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CN105533459A (en) * | 2016-01-04 | 2016-05-04 | 烟台金富基生物科技有限公司 | Ultra-thin wheat germ protein flakes and production method thereof |
CN106256210A (en) * | 2016-08-22 | 2016-12-28 | 中国农业大学 | A kind of low acrylamide content cookie and processing method thereof |
CN107897270A (en) * | 2017-12-23 | 2018-04-13 | 安徽青松食品有限公司 | A kind of plumule health biscuit and its preparation process |
CN111202114A (en) * | 2020-01-15 | 2020-05-29 | 李宪臻 | A food for field operations and its preparation method |
CN111296528A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Nutritional and health-care crispy biscuit and preparation method thereof |
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CN103828899A (en) * | 2014-03-31 | 2014-06-04 | 广东龙香食品有限公司 | Wheat germ crispy cake and making method thereof |
CN103891850A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Potato semi hard biscuit and making method thereof |
CN103891849A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp and high-tenacity double-layer composite biscuits and making method thereof |
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CN103503963A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Nutritious tough biscuit |
CN103828899A (en) * | 2014-03-31 | 2014-06-04 | 广东龙香食品有限公司 | Wheat germ crispy cake and making method thereof |
CN103891850A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Potato semi hard biscuit and making method thereof |
CN103891849A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp and high-tenacity double-layer composite biscuits and making method thereof |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105533459A (en) * | 2016-01-04 | 2016-05-04 | 烟台金富基生物科技有限公司 | Ultra-thin wheat germ protein flakes and production method thereof |
CN106256210A (en) * | 2016-08-22 | 2016-12-28 | 中国农业大学 | A kind of low acrylamide content cookie and processing method thereof |
CN107897270A (en) * | 2017-12-23 | 2018-04-13 | 安徽青松食品有限公司 | A kind of plumule health biscuit and its preparation process |
CN111296528A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Nutritional and health-care crispy biscuit and preparation method thereof |
CN111202114A (en) * | 2020-01-15 | 2020-05-29 | 李宪臻 | A food for field operations and its preparation method |
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