CN105010470A - Sprouted corn crisp biscuit and preparation technology thereof - Google Patents
Sprouted corn crisp biscuit and preparation technology thereof Download PDFInfo
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- CN105010470A CN105010470A CN201410157781.5A CN201410157781A CN105010470A CN 105010470 A CN105010470 A CN 105010470A CN 201410157781 A CN201410157781 A CN 201410157781A CN 105010470 A CN105010470 A CN 105010470A
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Abstract
The present invention belongs to the technical field of food, and particularly relates to a sprouted corn crisp biscuit and a preparation technology thereof. The sprouted corn crisp biscuits comprise flour, sprouted corn flour, powdered sugar, starch, salad oil, edible salt, cream, baking soda, ammonium bicarbonate, water, egg liquid and essence. The specific preparation method of the sprouted corn crisp biscuits is as follows: the sprouted corn grains are dried, smashed and preserved, then all the components are mixed uniformly and blended into a dough, and finally the dough is rolled and molded to form molded dough parts, and the molded dough parts are baked to obtain the finished product. The sprouted corn crisp biscuits use sprouted corns as raw materials, have a nutritional value higher than that of ordinary corns, and at the same time are crisp in taste and can meet most people's needs.
Description
Technical field
The invention belongs to field of food, especially relate to a kind of germination corn shortbread type biscuit and preparation technology thereof.
Background technology
Corn is grass, belong to the one of coarse food grain, not only nutritious, and to cardiovascular and cerebrovascular disease, cancer, there is certain preventive and therapeutic action, also can strengthen the immunologic function of human body, opposing aging etc., but the limitation of current foods processing technique causes the nutrient major part in corn directly to be absorbed simultaneously, and the amino acid structure irrationality of corn protein, make biological value, BV lower.Biscuit is the instant food be loved by the people, traditional shortbread type biscuit mouthfeel is soft, but because of its high glucose and high fat high-energy, and the requirement of people to health cannot be met, therefore, prepare a kind of nutritive value both with corn, the crisp biscuits that can meet again most people's needs of taste, is starting point of the present invention simultaneously.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of nutritive value higher than conventional corn is provided, the germination corn shortbread type biscuit that mouthfeel is soft.
Another object of the present invention is to provide the preparation technology of this germination corn shortbread type biscuit.
A kind of germination corn of the present invention shortbread type biscuit, its component and weight proportion are:
Described flour is low-gluten wheat flour;
Described germination corn flour is waxy corn, blank corn, corn, high starch maize or high-quality protein maize germination abrasive dust obtain;
Described Icing Sugar is the white granulated sugar of pulverization process.
The preparation technology of a kind of corn shortbread type biscuit that germinates of the present invention, comprises the following steps:
(1) preparation of germination corn flour: select full grains ripe, free from insect pests is gone mouldy, there is no broken commercially available iblet, and remove impurity, thimerosal is prepared with the liquor natrii hypochloritis of 0.3% ~ 0.5%, selected iblet is put into and wherein soaks 30 ~ 40min, then after rinsing well, Yu Shuizhong soaks 6 ~ 7h, getting iblet at random evenly spreads in sterile-processed, bottom is lined with in the iron pan of antiseptic gauze, cover 2 layers of antiseptic gauze, spray appropriate amounts of sterilized water, keep iblet moistening, but can seed be had, put into luminous incubator to sprout at 23 ~ 27 DEG C, every 10 ~ 12h waters once, every 24h changes water once, and regular turnover iblet removes mouldy corrupt seed in time, sprout time is 3d ~ 4d, the corn kernel germinateed is cleaned up, after slightly drying in 55 ~ 65 DEG C of air driers dry 8 ~ 12h, fine powder is carried out broken after removing bud root, granularity is 150 ~ 160 μm, the brown reagent bottle normal temperature of sample is preserved,
(2) technological process of germination corn shortbread type biscuit: flour and germination corn flour are opened nest, put into Icing Sugar by weight ratio, starch, salad oil, salt, cream, sodium bicarbonate, carbonic hydroammonium, water, essence mixes, be modulated into dough, mix 1 ~ 5min, by surface brush setting egg(s) liquid again after shaping for dough brake, at 150 ~ 210 DEG C, be baked to maturation, after cooling, packaging is finished product.
Advantage of the present invention and good effect are:
(1) the germination corn flour used in the present invention is the special corns such as waxy corn, blank corn, corn, high starch maize, high-quality protein maize, protein contained by special corn, fat, crude fibre and mineral element iron, manganese, copper, zinc are all higher than common yellow maize, 17 contained seed amino acids have 14 kinds higher than conventional corn, have very high nutritive value and health care.
(2) corn in the present invention can metal ion in enriching plant seed by sprouting, can be organic principle by inorganic metal cycling of elements such as copper, iron, zinc, selenium, calcium, germination treatment can improve the nutritive value of seed, corn is after germination treatment, lysine and tryptophane significantly improve, and protein digestibility significantly improves, and water soluble vitamin and calcium content improve, viscosity reduces, and improves the energy density of goods.In addition, after germination treatment, the protein of corn, carbohydrate are degraded in various degree, increase soluble component, and vitamin content improves, greatly reduce goods viscosity, improve goods rehydration and brew, simultaneously due to the Biochemical changes of inside, form the fragrant and sweet local flavor that goods are special, can obvious stimulation appetite, therefore, this conversion has great Theory and applications and is worth, and bright prospects have been opened up in the making for the health products of Development of New Generation.
(3) hardly containing water-fast gluten protein in the corn in the present invention, i.e. glutenin and gliadin, thus gluten cannot be formed, therefore germination corn flour is added in flour to the effect playing dilution gluten, thus make shortbread type biscuit produce loose mouthfeel, instead of that firmly crisp mouthfeel of soda cracker.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, and following each embodiment, only for illustration of the present invention, does not limit the present invention.
Embodiment 1
A kind of germination corn shortbread type biscuit and preparation technology thereof, comprising:
(1) preparation of germination corn flour: select full grains ripe, free from insect pests is gone mouldy, there is no broken commercially available waxy corn grains, and remove impurity, thimerosal is prepared with the liquor natrii hypochloritis of 0.3%, selected waxy corn grains is put into and wherein soaks 40min, then after rinsing well, Yu Shuizhong soaks 7h, getting waxy corn grains at random evenly spreads in sterile-processed, bottom is lined with in the iron pan of antiseptic gauze, cover 2 layers of antiseptic gauze, spray appropriate amounts of sterilized water, keep iblet moistening, but can seed be had, put into luminous incubator to sprout at 25 DEG C, every 11h waters once, every 24h changes water once, and regular turnover waxy corn grains removes mouldy corrupt seed in time, sprout time is 3d, the waxy corn seed germinateed is cleaned up, after slightly drying in 60 DEG C of air driers dry 10h, fine powder is carried out broken after removing bud root, granularity is 150 μm, the brown reagent bottle normal temperature of sample is preserved,
(2) technological process of germination corn shortbread type biscuit: 80 parts, flour and germination glutinous corn powder 40 parts are opened nest, put into Icing Sugar 30 parts by weight ratio, starch 3 parts, salad oil 25 parts, salt 1 part, 3 parts, cream, 0.5 part, sodium bicarbonate, 0.5 part, carbonic hydroammonium, 15 parts, water, 0.2 part, essence mixes, be modulated into dough, mix 3min, by surface brush setting egg(s) liquid 5 parts again after shaping for dough brake, at 180 DEG C, be baked to maturation, after cooling, packaging is finished product.
Embodiment 2
A kind of germination corn shortbread type biscuit and preparation technology thereof, comprising:
(1) preparation of germination corn flour: select full grains ripe, free from insect pests is gone mouldy, there is no the broken commercially available jet grain of rice, and remove impurity, thimerosal is prepared with the liquor natrii hypochloritis of 0.5%, the selected jet grain of rice is put into and wherein soaks 30min, then after rinsing well, Yu Shuizhong soaks 6h, getting the jet grain of rice at random evenly spreads in sterile-processed, bottom is lined with in the iron pan of antiseptic gauze, cover 2 layers of antiseptic gauze, spray appropriate amounts of sterilized water, keep iblet moistening, but can seed be had, put into luminous incubator to sprout at 24 DEG C, every 12h waters once, every 24h changes water once, and the regular turnover jet grain of rice removes mouldy corrupt seed in time, sprout time is 4d, the blank corn seed germinateed is cleaned up, after slightly drying in 65 DEG C of air driers dry 8h, fine powder is carried out broken after removing bud root, granularity is 160 μm, the brown reagent bottle normal temperature of sample is preserved,
(2) technological process of germination corn shortbread type biscuit: 70 parts, flour and germination corn flour 30 parts are opened nest, put into Icing Sugar 20 parts by weight ratio, starch 4 parts, salad oil 30 parts, salt 2 parts, 4 parts, cream, 0.8 part, sodium bicarbonate, 0.7 part, carbonic hydroammonium, 12 parts, water, 0.3 part, essence mixes, be modulated into dough, mix 3min, by surface brush setting egg(s) liquid 4 parts again after shaping for dough brake, at 200 DEG C, be baked to maturation, after cooling, packaging is finished product.
Claims (5)
1. a germination corn shortbread type biscuit, is characterized in that: its component and weight proportion are:
。
2. germination corn shortbread type biscuit according to claim 1, is characterized in that: described flour is low-gluten wheat flour.
3. germination corn shortbread type biscuit according to claim 1, is characterized in that: described germination corn flour is waxy corn, blank corn, corn, high starch maize or high-quality protein maize germination abrasive dust obtain.
4. germination corn shortbread type biscuit according to claim 1, is characterized in that: described Icing Sugar is the white granulated sugar of pulverization process.
5. a preparation technology for germination corn shortbread type biscuit as claimed in claim 1, is characterized in that: comprise the following steps:
(1) preparation of germination corn flour: select full grains ripe, free from insect pests is gone mouldy, there is no broken commercially available iblet, and remove impurity, thimerosal is prepared with the liquor natrii hypochloritis of 0.3% ~ 0.5%, selected iblet is put into and wherein soaks 30 ~ 40min, then after rinsing well, Yu Shuizhong soaks 6 ~ 7h, getting iblet at random evenly spreads in sterile-processed, bottom is lined with in the iron pan of antiseptic gauze, cover 2 layers of antiseptic gauze, spray appropriate amounts of sterilized water, keep iblet moistening, but can seed be had, put into luminous incubator to sprout at 23 ~ 27 DEG C, every 10 ~ 12h waters once, every 24h changes water once, and regular turnover iblet removes mouldy corrupt seed in time, sprout time is 3d ~ 4d, the corn kernel germinateed is cleaned up, after slightly drying in 55 ~ 65 DEG C of air driers dry 8 ~ 12h, fine powder is carried out broken after removing bud root, granularity is 150 ~ 160 μm, the brown reagent bottle normal temperature of sample is preserved,
(2) technological process of germination corn shortbread type biscuit: flour and germination corn flour are opened nest, put into Icing Sugar by weight ratio, starch, salad oil, salt, cream, sodium bicarbonate, carbonic hydroammonium, water, essence mixes, be modulated into dough, mix 1 ~ 5min, by surface brush setting egg(s) liquid again after shaping for dough brake, at 150 ~ 210 DEG C, be baked to maturation, after cooling, packaging is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157781.5A CN105010470A (en) | 2014-04-18 | 2014-04-18 | Sprouted corn crisp biscuit and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157781.5A CN105010470A (en) | 2014-04-18 | 2014-04-18 | Sprouted corn crisp biscuit and preparation technology thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105010470A true CN105010470A (en) | 2015-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410157781.5A Pending CN105010470A (en) | 2014-04-18 | 2014-04-18 | Sprouted corn crisp biscuit and preparation technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742108A (en) * | 2019-11-05 | 2020-02-04 | 上海越哲食品有限公司 | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof |
| CN112400954A (en) * | 2019-08-05 | 2021-02-26 | 吉林省绿色食品工程研究院 | Composite corn biscuit using black corn as raw material |
-
2014
- 2014-04-18 CN CN201410157781.5A patent/CN105010470A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400954A (en) * | 2019-08-05 | 2021-02-26 | 吉林省绿色食品工程研究院 | Composite corn biscuit using black corn as raw material |
| CN110742108A (en) * | 2019-11-05 | 2020-02-04 | 上海越哲食品有限公司 | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |
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| WD01 | Invention patent application deemed withdrawn after publication |