CN104430734A - Coarse food grain biscuit and making method thereof - Google Patents
Coarse food grain biscuit and making method thereof Download PDFInfo
- Publication number
- CN104430734A CN104430734A CN201410665026.8A CN201410665026A CN104430734A CN 104430734 A CN104430734 A CN 104430734A CN 201410665026 A CN201410665026 A CN 201410665026A CN 104430734 A CN104430734 A CN 104430734A
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- CN
- China
- Prior art keywords
- parts
- flour
- biscuit
- powder
- red date
- Prior art date
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- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a coarse food grain biscuit and a making method thereof. The coarse food grain biscuit is composed of, by weight, 20-30 parts of oat powder, 15-20 parts of corn flour, 10-15 parts of black bean flour, 10-15 parts of sorghum flour, 10-15 parts of eggs, 5-10 parts of hawthorns, 10-15 parts of red dates, 8-10 parts of pumpkins, 2-4 parts of baking powder, 15-20 parts of cream and 10-15 parts of xylitol. The coarse food grain biscuit is fragrant and sweet in taste, rich in nutrition and low in sugar and fat, and comprises multiple coarse food grain ingredients.
Description
Technical field
The present invention relates to food and preparation method thereof field, in particular to a kind of coarse grain biscuit and preparation method thereof.
Background technology
Along with the raising of people's living standard, people also more and more note health care, therefore coarse food grain food is more and more favored, and coarse food grain contains abundant insoluble fibers, is conducive to the normal operation of digestive system, although present commercially available biscuit multiple tastes, but generally use meticulous flour and white sugar, do not reach the requirement of nutrition and health care, for above-mentioned drawback, the present invention selects multiple coarse food grain and xylitol to be raw material, develops a kind of coarse grain biscuit.
Summary of the invention
The present invention proposes a kind of coarse grain biscuit and preparation method thereof, and not only taste is fragrant and sweet, and containing multiple coarse food grain composition, low-sugar low-fat, nutrient health.
For achieving the above object, the invention provides following technical scheme:
A kind of coarse grain biscuit, calculate according to parts by weight, comprise following raw material: oatmeal 20-30 part, corn flour 15-20 part, black bean powder 10-15 part, sorghum flour 10-15 part, egg 10-15 part, hawthorn 5-10 part, red date 10-15 part, pumpkin 8-10 part, baking powder 2-4 part, cream 15-20 part, xylitol 10-15 part.
Further, calculate according to parts by weight, comprise following raw material: oatmeal 20 parts, corn flour 15 parts, black bean powder 10 parts, sorghum flour 10 parts, 10 parts, egg, hawthorn 5 parts, red date 10 parts, 8 parts, pumpkin, baking powder 2 parts, 15 parts, cream, xylitol 10 parts.
Further, calculate according to parts by weight, comprise following raw material: oatmeal 25 parts, corn flour 17 parts, black bean powder 12 parts, sorghum flour 12 parts, 12 parts, egg, hawthorn 7 parts, red date 12 parts, 9 parts, pumpkin, baking powder 3 parts, 17 parts, cream, xylitol 12 parts.
Further, calculate according to parts by weight, comprise following raw material: oatmeal 30 parts, corn flour 20 parts, black bean powder 15 parts, sorghum flour 15 parts, 15 parts, egg, hawthorn 10 parts, red date 15 parts, 10 parts, pumpkin, baking powder 4 parts, 20 parts, cream, xylitol 15 parts.
Separately, the present invention also provides a kind of preparation method of coarse grain biscuit described above, and this preparation method comprises the steps:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.8-1.5cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 15-30 minute, take out, cooling, obtains described a kind of coarse grain biscuit.
Beneficial effect of the present invention is as follows:
1, taste is fragrant and sweet, nutritious.
2, containing multiple coarse food grain composition, low-sugar low-fat.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
Choose oatmeal 20-30 part, corn flour 15-20 part, black bean powder 10-15 part, sorghum flour 10-15 part, egg 10-15 part, hawthorn 5-10 part, red date 10-15 part, pumpkin 8-10 part, baking powder 2-4 part, cream 15-20 part, xylitol 10-15 part.Prepare as follows:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.8-1.5cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 15-30 minute, take out, cooling, obtains described a kind of coarse grain biscuit.
Embodiment two:
Choose oatmeal 20 parts, corn flour 15 parts, black bean powder 10 parts, sorghum flour 10 parts, 10 parts, egg, hawthorn 5 parts, red date 10 parts, 8 parts, pumpkin, baking powder 2 parts, 15 parts, cream, xylitol 10 parts.Prepare as follows:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water stirring 30 minutes;
(3) dough step (2) obtained leaves standstill 30 minutes at 25 DEG C, then rolls the dough sheet being pressed into 0.8cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 15 minutes, take out, cooling, obtains described a kind of coarse grain biscuit.
Embodiment three:
Choose oatmeal 25 parts, corn flour 17 parts, black bean powder 12 parts, sorghum flour 12 parts, 12 parts, egg, hawthorn 7 parts, red date 12 parts, 9 parts, pumpkin, baking powder 3 parts, 17 parts, cream, xylitol 12 parts.Prepare as follows:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water stirring 40 minutes;
(3) dough step (2) obtained leaves standstill 40 minutes at 30 DEG C, then rolls the dough sheet being pressed into 1.1cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 22 minutes, take out, cooling, obtains described a kind of coarse grain biscuit.
Embodiment four:
Choose oatmeal 30 parts, corn flour 20 parts, black bean powder 15 parts, sorghum flour 15 parts, 15 parts, egg, hawthorn 10 parts, red date 15 parts, 10 parts, pumpkin, baking powder 4 parts, 20 parts, cream, xylitol 15 parts.Prepare as follows:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water stirring 50 minutes;
(3) dough step (2) obtained leaves standstill 50 minutes at 35 DEG C, then rolls the dough sheet being pressed into 1.5cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 30 minutes, take out, cooling, obtains described a kind of coarse grain biscuit.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a coarse grain biscuit, it is characterized in that, calculate according to parts by weight, comprise following raw material: oatmeal 20-30 part, corn flour 15-20 part, black bean powder 10-15 part, sorghum flour 10-15 part, egg 10-15 part, hawthorn 5-10 part, red date 10-15 part, pumpkin 8-10 part, baking powder 2-4 part, cream 15-20 part, xylitol 10-15 part.
2. a kind of coarse grain biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: oatmeal 20 parts, corn flour 15 parts, black bean powder 10 parts, sorghum flour 10 parts, 10 parts, egg, hawthorn 5 parts, red date 10 parts, 8 parts, pumpkin, baking powder 2 parts, 15 parts, cream, xylitol 10 parts.
3. a kind of coarse grain biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: oatmeal 25 parts, corn flour 17 parts, black bean powder 12 parts, sorghum flour 12 parts, 12 parts, egg, hawthorn 7 parts, red date 12 parts, 9 parts, pumpkin, baking powder 3 parts, 17 parts, cream, xylitol 12 parts.
4. a kind of coarse grain biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: oatmeal 30 parts, corn flour 20 parts, black bean powder 15 parts, sorghum flour 15 parts, 15 parts, egg, hawthorn 10 parts, red date 15 parts, 10 parts, pumpkin, baking powder 4 parts, 20 parts, cream, xylitol 15 parts.
5. a preparation method for coarse grain biscuit as described in as arbitrary in claim 1-4, it is characterized in that, described preparation method comprises the steps:
(1) by hawthorn stoning, pumpkin peeling stoning, adds water and breaks into pasty state, extracting red date stone grinds;
(2) oatmeal, corn flour, black bean powder, sorghum flour, egg, baking powder, cream, xylitol are put into flour stirring machine, and then the pasty mixture added in step (1) and red date powder, add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.8-1.5cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 15-30 minute, take out, cooling, obtains described a kind of coarse grain biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665026.8A CN104430734A (en) | 2014-11-19 | 2014-11-19 | Coarse food grain biscuit and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665026.8A CN104430734A (en) | 2014-11-19 | 2014-11-19 | Coarse food grain biscuit and making method thereof |
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| Publication Number | Publication Date |
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| CN104430734A true CN104430734A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410665026.8A Pending CN104430734A (en) | 2014-11-19 | 2014-11-19 | Coarse food grain biscuit and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962445A (en) * | 2017-05-11 | 2017-07-21 | 许昌学院 | A kind of jujube coarse grain biscuit and preparation method thereof |
| CN107439635A (en) * | 2017-09-20 | 2017-12-08 | 苏州硒泰克生物科技有限公司 | Zinc-rich coarse grain biscuit and preparation method thereof |
| CN108142498A (en) * | 2017-12-29 | 2018-06-12 | 吉林新开河食品有限公司 | A kind of Sugarless type ginseng cookies and preparation method thereof |
-
2014
- 2014-11-19 CN CN201410665026.8A patent/CN104430734A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962445A (en) * | 2017-05-11 | 2017-07-21 | 许昌学院 | A kind of jujube coarse grain biscuit and preparation method thereof |
| CN107439635A (en) * | 2017-09-20 | 2017-12-08 | 苏州硒泰克生物科技有限公司 | Zinc-rich coarse grain biscuit and preparation method thereof |
| CN108142498A (en) * | 2017-12-29 | 2018-06-12 | 吉林新开河食品有限公司 | A kind of Sugarless type ginseng cookies and preparation method thereof |
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Application publication date: 20150325 |