CN104255862A - Whole millet flour biscuit and production method thereof - Google Patents
Whole millet flour biscuit and production method thereof Download PDFInfo
- Publication number
- CN104255862A CN104255862A CN201410386900.4A CN201410386900A CN104255862A CN 104255862 A CN104255862 A CN 104255862A CN 201410386900 A CN201410386900 A CN 201410386900A CN 104255862 A CN104255862 A CN 104255862A
- Authority
- CN
- China
- Prior art keywords
- millet
- powder
- biscuit
- full
- fecula
- 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
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 65
- 235000019713 millet Nutrition 0.000 title claims abstract description 65
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 27
- 235000013312 flour Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a whole millet flour biscuit and a production method thereof. The method comprises the following steps of: 1) grinding millet, passing through a screen of 80-100 mu, adding water until the water content is 16 percent, subjecting the ground millet to extrusion in an extruder, grinding and passing through a screen of 80-100 mu to obtain millet extrusion four; 2) mixing millet four, sodium bicarbonate, yeast powder and the millet extrusion flour obtained in the step 1), adding water, uniformly stirring to form paste, sanding, and frying in oil or baking to obtain the whole millet flour biscuit. The whole millet flour biscuit provided in the invention has light sweet taste and soft mouthfeel. Due to lack of sugar and enrichment in dietary fiber, the whole millet flour biscuit is suitable for people who are losing weight and diabetes patients, and has wide market prospect.
Description
Technical field
The invention belongs to field of food, relate to a kind of full millet powder biscuit and production method thereof.
Background technology
German millet nutrition enriches, and be easy to digest and assimilate, first of coarse cereals, the food variety that can be processed into is various, except several processing methods introduced above, also can make biscuit, cake, brew rice vinegar etc. with millet; Have worn into meal after cook congee or toast pancake, but mouthfeel is poor, is difficult to the eating requirements of satisfied modern people.
At present, be that the cookie-type of raw material has crispbread (its mouthfeel is more crisp), little granular snow cake etc. with millet, but they all belong to the harder leisure food of quality, and containing a certain amount of wheat flour.Soft sweet cake is the nearly 2 years comparatively popular novel cracker product of one, comparatively famous with " the soft interest " of Kraft.But excessively sweet with the soft biscuit taste that soft interest is representative, mouthfeel stickness, tastes not tasty and refreshing, similarly is the biscuit having eaten the moisture absorption.At present, similar little rice made products has no report and sells.
The conventional method making coarse cereals biscuit all needs to add wheat flour so that shaping, and then carries out baking; If all by millet powder, can not be shaping, this is also one of reason not having full millet powder product at present.
Summary of the invention
The object of this invention is to provide a kind of full millet powder biscuit and production method thereof.
The method of the full millet powder biscuit of production provided by the invention, comprises the steps:
1) after millet being pulverized 80-100 mesh sieve, adding water to water content is after 16%, carries out extrusion, and then pulverized 80-100 mesh sieve in extruder, obtains millet extruding powder;
2) by millet fecula, sodium bicarbonate, dusty yeast and step 1) mixing of gained millet extruding powder, add water and stir evenly into pasty state, after leaving standstill, fry or roasting after, obtain described full millet powder biscuit.
The step 1 of said method) in extrusion step, screw speed is 38r/min, and screw rod four sections of temperature are followed successively by 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C
The puffed degree of described millet extruding powder is 3.
Described step 2) in, the mass ratio of millet extruding powder and millet fecula is 0.1:1-1:0.1, is specially 1:3.
The consumption of described sodium bicarbonate is 1% of described millet extruding powder and millet fecula gross weight;
The consumption of described dusty yeast is 0.6% of described millet extruding powder and millet fecula gross weight.
The particle diameter of described millet fecula is 0.15-0.18mm.
In addition, produce the full millet powder biscuit of gained according to the method described above, also belong to protection scope of the present invention.Wherein, the diameter of described full millet powder biscuit is 6.5cm, and thickness is 0.5cm.In described full millet powder biscuit, the mass percentage of moisture is 46-50%, is specially 48%.
The soft biscuit that the present invention makes with full millet powder more meets Chinese's mouthfeel, and sweet taste is lighter, and mouthfeel is soft.Due to not sugary and be rich in dietary fiber, this product is applicable to the people that losing weight and patients with diabetes mellitus.
Accompanying drawing explanation
Fig. 1 is the pictorial diagram of the full millet powder biscuit of embodiment 1 gained.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1
1) pulverized and sieved by millet after 100 orders, adding water to water content is after 16%, in extruder, carry out extrusion, screw speed is 38r/min, and thermograde is 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C, and then pulverizes 80 mesh sieves, obtain millet extruding powder, puffed degree is 3;
According to the step of embodiment 1, only by step 1) four district's temperature 175 DEG C of extrusion replaces with 170 DEG C, 180 DEG C, the puffed degree recording millet extruding powder is followed successively by 2.6 and 3, but due to the color of millet extruding powder when 180 DEG C comparatively dark, therefore select the optimum temperature in 4th district to be 175 DEG C.
2) by step 1) extruding of gained 125g millet powder, 375g particle diameter be the millet fecula of 0.15-0.18mm, 5g sodium bicarbonate, the mixing of 3g yeast, 480-500g water is slowly added and stirs evenly into pasty state, leave standstill a little while, baking tray is started to burn heat, a little oil is brushed full baking tray uniformly, puts mould.Appropriate millet batter is poured in mould; Bake to two sides golden yellow.Obtain full millet powder biscuit provided by the invention, water content is 48%, and pictorial diagram as shown in Figure 1.
If only millet to be extruded the mass ratio 1:3 of powder and millet fecula, replace with 1:1, moisture content of finished products content is higher, and molding effect is bad.
The description of the above embodiment is only to embodiments of the present invention alternative; not the spirit and scope of the present invention are limited; under not departing from and the present invention relates to scheme prerequisite; the various apparent modification that those skilled in the art make technical scheme of the present invention and improvement; protection scope of the present invention all should be fallen into; the technology contents of request protection of the present invention, all records in detail in the claims.
Claims (8)
1. produce a method for full millet powder biscuit, comprise the steps:
1) after millet being pulverized 80-100 mesh sieve, adding water to water content is after 16%, carries out extrusion, and then pulverized 80-100 mesh sieve in extruder, obtains millet extruding powder;
2) by millet fecula, sodium bicarbonate, dusty yeast and step 1) mixing of gained millet extruding powder, add water and stir evenly into pasty state, after leaving standstill, fry or roasting after, obtain described full millet powder biscuit.
2. method according to claim 1, is characterized in that: described step 1) in extrusion step, screw speed is 38r/min, and screw rod four sections of temperature are followed successively by 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C
The puffed degree of described millet extruding powder is 3.
3. method according to claim 1, is characterized in that: described step 2) in, the mass ratio of millet extruding powder and millet fecula is 0.1:1-1:0.1, is specially 1:3.
4. according to the arbitrary described method of claim 1-3, it is characterized in that: the consumption of described sodium bicarbonate is 1% of described millet extruding powder and millet fecula gross weight;
The consumption of described dusty yeast is 0.6% of described millet extruding powder and millet fecula gross weight.
5., according to the arbitrary described method of claim 1-4, it is characterized in that: the particle diameter of described millet fecula is 0.15-0.18mm.
6. the arbitrary described method of claim 1-5 produces the full millet powder biscuit of gained.
7. full millet powder biscuit according to claim 6, is characterized in that: the diameter of described full millet powder biscuit is 6.5cm, and thickness is 0.5cm.
8. the full millet powder biscuit according to claim 6 or 7, is characterized in that: in described full millet powder biscuit, the mass percentage of moisture is 46-50%, is specially 48%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410386900.4A CN104255862A (en) | 2014-08-07 | 2014-08-07 | Whole millet flour biscuit and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410386900.4A CN104255862A (en) | 2014-08-07 | 2014-08-07 | Whole millet flour biscuit and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104255862A true CN104255862A (en) | 2015-01-07 |
Family
ID=52147548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410386900.4A Pending CN104255862A (en) | 2014-08-07 | 2014-08-07 | Whole millet flour biscuit and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104255862A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850081A (en) * | 2018-09-10 | 2018-11-23 | 黄冈师范学院 | A kind of millet konjaku biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
| CN101313687A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Coarse grain biscuit and preparation method thereof |
| CN102986795A (en) * | 2012-11-27 | 2013-03-27 | 顾月燕 | Preparation method of coarse grain biscuits |
| CN103053637A (en) * | 2012-12-17 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Coarse cereal flour and manufacture method and application thereof |
-
2014
- 2014-08-07 CN CN201410386900.4A patent/CN104255862A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
| CN101313687A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Coarse grain biscuit and preparation method thereof |
| CN102986795A (en) * | 2012-11-27 | 2013-03-27 | 顾月燕 | Preparation method of coarse grain biscuits |
| CN103053637A (en) * | 2012-12-17 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Coarse cereal flour and manufacture method and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850081A (en) * | 2018-09-10 | 2018-11-23 | 黄冈师范学院 | A kind of millet konjaku biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
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| RJ01 | Rejection of invention patent application after publication |