CN104770445A - Coarse cereal biscuits with high dietary fibers and a preparation method thereof - Google Patents

Abstract

The invention relates to a biscuit with high dietary fiber and a preparation method thereof. The formula of the multigrain biscuit is made of the following raw materials in parts by weight: 40-50 parts of low-gluten flour, 8-10 parts of mung bean skin powder, 5.0-6.25 parts of soybean skin powder, 7.0-8.75 parts of sweet potato skin powder, shortening 11-12 parts, 10-11 parts of soybean oil, 21-25 parts of white sugar, 0.25-0.5 parts of fructooligosaccharide, 0.1 part of ammonium bicarbonate, 0.15 part of sodium bicarbonate, 21-24 parts of eggs, 0.8-1.0 part of table salt , processed into a new multigrain biscuit rich in dietary fiber and functional oligosaccharides. The multigrain biscuit is crisp and delicious, has the function of improving the health care of human gastrointestinal tract, better meets people's demand for healthy food, and also improves the utilization rate of agricultural and sideline products.

Description

A kind of biscuit with high dietary fiber and preparation method thereof

technical field

The invention relates to a biscuit with high dietary fiber miscellaneous grains and a preparation method thereof, belonging to the technical field of food.

Background technique

With the improvement of people's living standards and the enhancement of nutrition and health awareness, people gradually realize the importance of grains in the dietary structure. In addition to high nutritional value, miscellaneous grains also contain special functional ingredients, such as dietary fiber, vitamins, minerals, anthocyanins, flavonoids, phytosterols, etc., with multiple nutritional and health functions. During the processing of miscellaneous grains such as mung beans, soybeans and sweet potatoes, a large amount of skins will be produced. At present, the application of miscellaneous grain skins is mainly as feed, and the added value is not high. The skin of miscellaneous grains is rich in dietary fiber, which has a good function of improving the human gastrointestinal tract. In this invention, mung bean skins, soybean skins and sweet potato skins are pulverized by an ultrafine pulverizer, functional fructooligosaccharides are added, and other auxiliary materials are used to prepare a brownish-yellow color, crispy and delicious, moderate sweetness, which has the function of improving the human gastrointestinal tract. The new high dietary fiber multigrain biscuit realizes the comprehensive utilization of agricultural and sideline products, increases the added value of the product, and provides a new way for the development of multigrain food.

Contents of the invention

The object of the present invention is to provide a novel high dietary fiber multigrain biscuit with improved gastrointestinal function and a preparation method thereof.

The main raw materials of the multigrain biscuit of the invention are mung bean skin powder, soybean skin powder, sweet potato skin powder and low-gluten flour, and a certain amount of functional fructooligosaccharide is added.

A preparation method of high dietary fiber multigrain biscuits, comprising the following steps:

1) Superfine grinding

Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

2) Ingredients

Mix low-gluten flour, mung bean skin powder, soybean skin powder and sweet potato skin powder in appropriate proportions to form compound powder for subsequent use;

3) Pretreatment of excipients

Mix white sugar, fructooligosaccharides, shortening and an appropriate amount of soybean oil, heat in a water bath until the sugar melts, add egg liquid after cooling to room temperature, and continue to stir until the mixture is uniform, then continue to add a certain amount of sodium bicarbonate and ammonium bicarbonate Stir well with salt;

4) Dough preparation

Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

5) Separating and forming

Roll the mixed dough into a sheet of about 5mm, and shape it with molds of different shapes;

6) Arrangement

Put the ready-made biscuits into the baking tray brushed with oil one by one, and brush a thin layer of egg wash on the surface of the biscuits;

7) Baking

The temperature of the oven is set at 65°C for the bottom fire and 185°C for the surface fire, and bake for 15 minutes until the surface of the cake is yellow to brown, then it can be taken out of the oven;

8) cooling, packaging

The multigrain biscuits with high dietary fiber are fully cooled, packaged and then made into finished products.

The invention has the advantages of: using ultra-fine pulverization technology to pulverize mung bean skin, soybean skin and sweet potato skin, so that the prepared miscellaneous grain biscuits have a delicate taste and are easy to digest and absorb; functional fructooligosaccharides are added to the high dietary fiber miscellaneous grain biscuits to make them It is more significant to improve the function of human gastrointestinal tract; realize the comprehensive utilization of agricultural and sideline products, and increase the added value of products.

Detailed ways:

Embodiment 1: The preparation method of a kind of high dietary fiber multigrain biscuit of the present invention is prepared according to the following steps:

1) Superfine grinding

Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

2) Ingredients

Mix 40g of low-gluten flour, 8g of mung bean skin powder, 5g of soybean skin powder and 7g of sweet potato skin powder to form compound powder for subsequent use;

3) Pretreatment of excipients

Mix 21g of white sugar, 0.25g of fructooligosaccharides, 11g of shortening and 10g of soybean oil evenly, heat in a water bath until the sugar melts, add 21g of egg liquid after cooling to room temperature, and keep stirring until the mixture is uniform, then continue to add 0.15g of sodium bicarbonate , 0.1g of ammonium bicarbonate and 0.8g of salt were stirred evenly;

4) Dough preparation

Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

5) Separating and forming

Roll the mixed dough into a sheet of about 5mm, and shape it with molds of different shapes;

6) Arrangement

Put the ready-made biscuits into the baking tray brushed with oil one by one, and brush a thin layer of egg wash on the surface of the biscuits;

7) Baking

The temperature of the oven is set at 65°C for the bottom fire and 185°C for the surface fire, and bake for 15 minutes until the surface of the cake is yellow to brown, then it can be taken out of the oven;

8) cooling, packaging

The multigrain biscuits with high dietary fiber are fully cooled, packaged and then made into finished products.

Embodiment 2: the preparation method of a kind of high dietary fiber multigrain biscuit of the present invention is prepared according to the following steps:

1) Superfine grinding

Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

2) Ingredients

Mix 50g of low-gluten flour, 10g of mung bean skin powder, 6g of soybean skin powder and 8g of sweet potato skin powder to form compound powder for subsequent use;

3) Pretreatment of excipients

Mix 24g of white sugar, 0.45g of fructooligosaccharides, 12g of shortening and 11g of soybean oil evenly, heat in a water bath until the sugar melts, add 23g of egg liquid after cooling to room temperature, and keep stirring until it is evenly mixed, then continue to add 0.15g of sodium bicarbonate , 0.1g of ammonium bicarbonate and 0.9g of salt were stirred evenly;

4) Dough preparation

Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

5) Separating and forming

Roll the mixed dough into a sheet of about 5mm, and shape it with molds of different shapes;

6) Arrangement

Put the ready-made biscuits into the baking tray brushed with oil one by one, and brush a thin layer of egg wash on the surface of the biscuits;

7) Baking

The temperature of the oven is set at 65°C for the bottom fire and 185°C for the surface fire, and bake for 15 minutes until the surface of the cake is yellow to brown, then it can be taken out of the oven;

8) cooling, packaging

The multigrain biscuits with high dietary fiber are fully cooled, packaged and then made into finished products.

Claims (2)

1. a high dietary-fiber coarse cereals biscuit, is characterized in that, by weight, be made up of following raw material: weak strength flour 40 ~ 50 parts, 8 ~ 10 parts, green gram spermoderm powder, 5.0 ~ 6.25 parts, Testa Glycines powder, 7.0 ~ 8.75 parts, sweet potato skin powder, shortening 11 ~ 12 parts, soybean oil 10 ~ 11 parts, white granulated sugar 21 ~ 25 parts, FOS 0.25 ~ 0.5 part, 0.1 part, carbonic hydroammonium, sodium acid carbonate 0.15 part, 21 ~ 24 parts, egg, salt 0.8 ~ 1.0 part.

2. the preparation method of a kind of high dietary-fiber coarse cereals biscuit according to claim 1, comprises the following steps:

1) ultramicro grinding

The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;

2) prepare burden

By weak strength flour, green gram spermoderm powder, Testa Glycines powder and sweet potato skin powder according to suitable ratio; Be mixed into composite powder for follow-up use;

3) auxiliary material pretreatment

By white granulated sugar, FOS and shortening and the mixing of appropriate soybean oil, heating water bath melts to sugar, adds egg liquid after being cooled to room temperature, and be constantly stirred to mix after continue to add a certain amount of sodium acid carbonate, carbonic hydroammonium and salt and stir;

4) dough preparing

Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;

5) divide pluck, shaping

The dough mixed is rolled into the sheet of about 5mm, use difform mould shape;

6) balance

Ready-made biscuit is put into successively the baking tray being brushed with oil, thin layer egg liquid in biscuit surface brush;

7) toast

Oven temperatures is set to the fire in a stove before fuel is added 65 DEG C, face fire 185 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;

8) cool, pack

High dietary-fiber coarse cereals biscuit fully cools, and namely makes finished product after packaging.