CN105660796A - Crispy cereal biscuits and making method thereof - Google Patents
Crispy cereal biscuits and making method thereof Download PDFInfo
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
The invention provides crispy cereal biscuits.The crispy cereal biscuits are prepared from, by weight of dry powder, 70-80 parts of low-gluten wheat flour, 15-20 parts of puffed coix seed flour, 5-10 parts of whole wheat flour, 5-10 parts of puffed tartary buckwheat, 5-10 parts of bitter tartary buckwheat pieces, 0.5-2 parts of a composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.5-1 part of phospholipid and 3-4 parts of water.The invention further provides a making method of the crispy cereal biscuits.According to the prepared crispy cereal biscuits, the content of flavonoid compounds like rutin, the content of 18 kinds of amino acid needed by the human body and the content of mineral are higher than those of common crispy biscuits sold in the market, the content of slow digestible starch is no smaller than 35 g/100 g, and when being eaten frequently, the prepared crispy cereal biscuits have a nutrition function of balancing food and have nutrition effects of softening blood vessels and resisting oxidation.
Description
Technical field
The invention belongs to field of food, it relates to a kind of biscuit, specifically a kind of cereal shortbread type biscuit and its preparation method.
Background technology
In recent years along with the further raising of living standards of the people, bakery product kind, quantity, quality, production technique and technology have all been made significant headway. But current commercially available shortbread type biscuit still has the features such as high sugar, high grease, wherein sugar addition still 30%～38%, and to be added flour 2%～4% all kinds of syrup; Fat content is higher than 26%. In addition current commercially available shortbread type biscuit raw material is mostly wheat, still can not meet people completely to biscuit nutritive factor balance, the production standard new demand such as safely.
The commercially available shortbread type biscuit based on wheat has the shortcoming of high sugar, high oil, dietary fiber content deficiency.
Summary of the invention
For above-mentioned technical problem of the prior art, the present invention provides a kind of cereal shortbread type biscuit and its preparation method, and this kind of described cereal shortbread type biscuit and its preparation method to be solved the technical problem of the sugared content height of the shortbread type biscuit based on wheat of the prior art, oil-contg height, dietary fiber content deficiency.
The present invention provides a kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
The specification of described low-gluten wheat flour meets GB GB/T8607-1988;
Described mixed looser, by weight calculating, by sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1 is composite and becomes;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specified by standard GB/T 5507;
The preparation method of above-mentioned expanded coixlacrymajobi powder is as follows:
(6) preparation of expanded coixlacrymajobi powder
Choosing the seed of Job's tears seed grain that seed grain is full, add water, the mass ratio of seed of Job's tears seed grain and water is 1:0.04, after mixing, expanded 200～300 DEG C of downstream, by the seed of Job's tears after expanded, adopts powder-making machine to pulverize, and crosses 100 orders sieves and obtains expanded coixlacrymajobi powder;
The preparation method of above-mentioned expanded bitter buckwheat is as follows:
(7) preparation of expanded bitter buckwheat
Choosing the bitter buckwheat seed grain that seed grain is full, add water, the mass ratio of bitter buckwheat seed grain and water is 1:0.06, after mixing, carries out extruding puffing at 0.5～0.7Mpa, at 130～170 DEG C, obtains expanded bitter buckwheat.
Further, described a kind of cereal shortbread type biscuit, calculates by dry powder weight parts, and its raw material composition and content are as follows:
Further, described a kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
Further, described a kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
Present invention also offers the preparation method of above-mentioned a kind of cereal shortbread type biscuit, comprise the steps:
1) step of a modulation mixed solution; First by 24～26 portions of white sugars, 0.3 portion of salt, 2～4 parts of high fructose syrups, 3～4 parts of water, 0.5～2.0 part of duplex baking powder mixing, and mix well 17 parts of egg liquids are poured into and wherein makes mixed solution, finally 22～26 parts of vegetables oil are poured in mixed solution, then add 0.5～1 part of phosphatide and carry out fully beating to mixed even;
2) one is pre-mixed the step of dry powder; By 70～80 parts of low-gluten wheat flours, 5～10 parts of whole wheat flours, 15～20 parts of expanded coixlacrymajobi powders, 5～10 parts of expanded bitter buckwheat, 5～10 parts of Radix Et Rhizoma Fagopyri Tatarici sheets, mix in dry powder mixer with 4.6 portions of whole milk powders, obtain mixed powder;
3) one makes the step of face base; 1 will be walked) in the mixed solution that modulates add step 2) in gained the dry powder being pre-mixed in stir, make face base;
4) a shaping step; The face base made is used Biscuit mold compression moulding after roll squeezer roll-in, makes green compact;
5) step of a baking; By step 4) green compact of gained put into oven for baking, furnace temperature is: get angry 220～240 DEG C, lower fiery 190～200 DEG C, finished product cereal shortbread type biscuit.
Further, in step 4) in, in order to the color and luster of biscuit, separately get a little egg liquid brush on green compact.
Bitter buckwheat contains the flavonoid compounds such as the rutin that other cereal lack, and also containing abundant food fibre, its content is 8 times more than of whole meal flour and rice, has control diabetes, preventing cardiovascular disease, increases the function of immunizing power.
The seed of Job's tears, containing protein 18%～21%, fat 4%～6%, carbohydrate 79.2%, the amino acid and mineral substance etc. being also rich in multivitamin and needed by human body, particularly seed of Job's tears fat can suppress the growth of some cancer cells well, is the cereal of a kind of nutritive equilibrium. In addition, the seed of Job's tears also have help digestion, diuresis, suppuration, analgesia, detumescence, profit skin, beauty treatment, Ginseng Extract, the effect such as preventing hypertension.
The formula of the present invention and preparation method, can make the air hole structure of product, homogeneity, expansion height etc. all meet the index of correlation of country's shortbread type biscuit standard (GB/T20980-2007).
The present invention, due to containing expanded bitter buckwheat, therefore general flavone content height, in rutin content 110mg/100g, and is in the shortbread type biscuit of main raw material taking wheat, substantially containing flavones. And containing seed of Job's tears fat in the seed of Job's tears, according to report, it has very strong anti-cancer activity. In addition equal Resistant starch containing high level in bitter buckwheat and the seed of Job's tears, can play the effect improving shortbread type biscuit organoleptic quality, and the organoleptic qualities such as the air hole structure of product, homogeneity and color and luster can be made to be better than other shortbread type biscuit products commercially available. Meanwhile, this cereal shortbread type biscuit oil-containing 22%～26%, sugary 24%～26%, has sugary low, feature that oil-containing is low compared with common shortbread type biscuit.
Further, the cereal shortbread type biscuit glycemic index of the present invention is low, is on average only 52, and adopts taking wheat-flour the glycemic index of the shortbread type biscuit being main raw material generally 55～70.
Cereal shortbread type biscuit prepared by the present invention, 18 seed amino acids of the flavonoid compounds such as its rutin and needed by human body, content of mineral substances are higher than general commercially available shortbread type biscuit, amyloclastic content of waiting a moment is not less than 35g/100g, often eat cereal shortbread type biscuit prepared by the present invention, not only there is the trophic function of balance diet, and there is vessel softening, anti-oxidant trophism, meet current people to the demand of food nutrition.
The present invention compares with prior art, and its technical progress is significant. Utilize the low sugar that the cereal shortbread type biscuit of the present invention has, low oil, high flavones, low-glycemic, the features such as high slow-digestion starch, often edible can effectively control blood sugar, prevention and therapy cardiovascula arteriosclerosis disease.
Embodiment
Below by embodiment, the present invention is set forth, but do not limit the present invention.
In various embodiments of the present invention:
1, the measuring method of the general flavone content (in rutin content) of cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet: (YongJinCho, SuyongLee.ExtractionofrutinfromTartarybuckwheatmillingfr actionsandevaluationofitsthermalstabilityinaninstantfrie dnoodlesystem.FoodChemistry, 2015,: 40～44.), (176) specifically comprise the steps:
(1), the drafting of rutin standard curve:
Accurately take rutin standard substance 5mg, it is settled in 100mL volumetric flask with 70% ethanol, obtain the rutin standardized solution that concentration is 0.05mg/mL.
Accurately drawing rutin standardized solution 1mL, 2mL, 3mL, 4mL, 5mL and be placed in 10mL volumetric flask, each sample adds 2mL, 0.1mol/L aluminum trichloride solution and 3mL respectively, 1mol/L potassium acetate solution, surely holds with 70% ethanol. In left at room temperature 30min after fully mixed even, take water as blank, measure the light absorption value of various kinds at 420nm place with ultraviolet spectrophotometer. Take light absorption value as X-coordinate, rutin concentration is ordinate zou, draw the typical curve between rutin concentration and light absorption value, by the regression equation of typical curve, i.e. Y=0.1981X+0.0006, R2=0.9999, wherein X is absorbancy, Y is total flavones (i.e. rutin) content, can calculate the general flavone content in cereal shortbread type biscuit;
(2), the preparation of the flavone extractive in cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet:
Get the cereal shortbread type biscuit that 2g contains expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, with the ethanolic soln of 70%, by 1:50 solid-liquid ratio, lixiviate 6h in the thermostat water bath of 70 DEG C, after extracting, sample liquid is in the centrifugal 10min of 3000r/min, get the flavone extractive that namely supernatant liquor contains the cereal shortbread type biscuit of expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, and save backup at 4 DEG C.
(3), the mensuration of general flavone content in cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet
The flavone extractive of the cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet accurately drawing 1.0mL step (2) gained is in 10mL volumetric flask, add 2mL respectively, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, holds surely with 70% ethanol. In left at room temperature 30min after fully mixed even, take water as blank, measure its light absorption value at 420nm place with ultraviolet spectrophotometer, then calculate general flavone content in the cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet by the formula Y=0.1981X+0.0006 of step (1) gained.
2, the measuring method of the glycemic index of cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, according to document: (SebnemSimsek, SedefNehirEl.Invitrostarchdigestibility, estimatedglycemicindexandantioxidantpotentialoftaro (ColocasiaesculentaL.Schott) corm.FoodChemistry, 2015,168 (1): 257～261.), concrete steps are as follows:
It is referred to as glycemic index (Glycemicindex, GI) containing area (AreaUndertheCurve, AUC) under 50g carbohydrate trials food blood sugar response curve and the ratio containing equivalent carbohydrate standard food blood sugar response. General using glucose as standard, result adopts and represents relative to the percentage ratio of standard substance. Adopting the external digestion kinetics methodology of Goni, under hydrolysis curves, area (Areaundercurve, AUC) is by following formulae discovery:
C=C (T1-T2)-(C/k) [1-exp-K (T1-T2)]
In formula: C is concentration during molecular balance;
T1For the final time (180min);
T2For reaction initial time (0min);
K is first order reaction kinetics constant.
The hydrolysis index HI of sample is each sample and the percentage ratio of common shortbread type biscuit hydrolysis curves integral area ratio, obtain in body according to people such as Goin, good correlation (R between external starch hydrolysis index (HI) and glycemic index (GI)2=0.894), its equation of linear regression is:
GI=39.71+0.549HI.
3, the measuring method of the glycemic index of cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, slow-digestion starch is according to document:
(HOLMJ, BJORCKI, OSTROWSKAS, etal.Arapidmethodfortheanalysisofstarch [J] .Starch/Starke, 1983,35 (9): 294-297.), concrete steps are as follows:
Take 0.2g starch sample and it is placed in 50mL test tube, add the 0.2mol/mL sodium-acetate buffer of 15mLpH5.2, add pig pancreaticα-amylase (300U/mL) and the saccharifying enzyme (25U/mL) of 10mL after mixed even, vibrate (rotating speed is 150r/min) and accurately timing under being placed in 37 DEG C of waters bath with thermostatic control. At hydrolysis 20 (G20) or 120min (G120) time take out 0.5mL hydrolyzed solution respectively, add dehydrated alcohol and go out enzyme, after centrifugal treating, the supernatant liquor of (3000r/min) measures the glucose content of generation under 510nm. Concrete calculation formula is as follows:
Wherein: SDS slow-digestion starch;
G20、G120The glucose content (mg) produced after amylorrhexis 20,120min;
Total starch content (mg) in TS sample;
Free glucose content (mg) in starch before FG enzymic hydrolysis process.
4, various embodiments of the present invention detect UV2600 type ultraviolet-visible pectrophotometer used, GC/MS be Shimadzu business administration (China) company limited produce. In scheme case, the mensuration of flavones content all uses this model spectrophotometer.
Embodiment 1
A kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1 is composite and becomes
The specification of described low-gluten wheat flour meets GB GB/T8607-1988;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specified by standard GB/T 5507;
The preparation method of above-mentioned expanded coixlacrymajobi powder and expanded bitter buckwheat is as follows:
(1) preparation of expanded coixlacrymajobi powder
Choosing the seed of Job's tears seed grain that seed grain is full, add water, the quality of seed of Job's tears seed grain and the mass ratio of water are 1:0.04, after mixing, at 250 DEG C of expanded 25s of downstream, by the seed of Job's tears after expanded, adopt powder-making machine to pulverize, and cross 100 orders sieves and obtain expanded coixlacrymajobi powder;
(2) preparation of expanded bitter buckwheat
Choosing the bitter buckwheat seed grain that seed grain is full, add water, the bitter quality of buckwheat seed grain and the mass ratio of water are 1:0.06, after mixing, carry out extruding puffing at 0.6Mpa, at 150 DEG C, obtain expanded hardship buckwheat.
The preparation method of the above-mentioned cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, concrete steps are as follows:
(1) mixed solution is modulated, with weight parts
First by 24 portions of white sugars, 4 parts of high fructose syrups, 0.3 portion of salt, 4 parts of water, 0.5 part of duplex baking powder (sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into and wherein makes mixed solution, finally 22 parts of vegetables oil are poured in mixed solution, then add 0.5 part of phosphatide and carry out fully beating to mixed even;
(2) it is pre-mixed dry powder
By 70 parts of low-gluten wheat flour powder, 10 parts of whole wheat flours, 20 parts of expanded coixlacrymajobi powders, 5 parts of expanded bitter buckwheat, 10 parts of Radix Et Rhizoma Fagopyri Tatarici sheets, mix in dry powder mixer with 4.6 portions of whole milk powders, obtain mixed powder;
(3) face base makes
The mixed solution modulated in step (1) is added and the dry powder being pre-mixed of gained in step (2) carries out stir (time 2min) fast, make face base;
(4) shaping
Again the face base made is used Biscuit mold compression moulding after roll squeezer roll-in, make green compact;
(5) toast
The green compact of step (5) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, lower fiery 200 DEG C, finished product biscuit;
(6) finished product packing
Finished product biscuit made by step (6) is dried naturally to 38～40 DEG C, loads in packaging, sealing.
Further, in order to the color and luster on biscuit surface, it is possible to separately get a little egg liquid brush on green compact.
The cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet utilizing above-mentioned steps gained is after testing, general flavone content (calculates taking rutin content) as 108mg/100g, glycemic index is 50, and slow-digestion starch content is 35mg/100g.
Embodiment 2
A kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1 is composite and becomes
The specification of described low-gluten wheat flour meets GB GB/T8607-1988;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specified by standard GB/T 5507;
The preparation method of above-mentioned expanded coixlacrymajobi powder and expanded bitter buckwheat is as follows:
(1) preparation of expanded coixlacrymajobi powder
Choose the seed of Job's tears seed grain that seed grain is full, add water according to 1:0.04, after mixing, at 250 DEG C of expanded 25s of downstream, by the seed of Job's tears after expanded, adopt powder-making machine to pulverize, cross 100 orders sieves and obtain expanded coixlacrymajobi powder;
(2) preparation of expanded bitter buckwheat
Choose the bitter buckwheat seed grain that seed grain is full, add water according to 1:0.06, after mixing, carry out extruding puffing at 0.6Mpa, at 150 DEG C, obtain expanded bitter buckwheat;
Choose the bitter buckwheat seed grain that seed grain is full, carry out expanded through pressurization, heat treated
The preparation method of the above-mentioned cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, concrete steps are as follows:
(1) mixed solution is modulated, with weight parts
First by 25 portions of white sugars, 3 parts of high fructose syrups, 0.3 portion of salt, 4 parts of water, 1 part of duplex baking powder (sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into and wherein makes mixed solution, finally 22 parts of vegetables oil are poured in mixed solution, then add 1 part of phosphatide and carry out fully beating to mixed even;
(2) it is pre-mixed dry powder
By 75 parts of low-gluten wheat flour powder, 5 parts of whole wheat flours, 20 parts of expanded coixlacrymajobi powders, 5 parts of expanded bitter buckwheat, 10 parts of Radix Et Rhizoma Fagopyri Tatarici sheets, mix in dry powder mixer with 4.6 portions of whole milk powders, obtain mixed powder;
(3) face base makes
The mixed solution modulated in step (1) is added and the dry powder being pre-mixed of gained in step (2) carries out stir (time 2min) fast, make face base;
(4) shaping
Again the face base made is used Biscuit mold compression moulding after roll squeezer roll-in, make green compact;
(5) toast
The green compact of step (5) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, lower fiery 200 DEG C, finished product biscuit;
(6) finished product packing
Finished product biscuit made by step (6) is dried naturally to 38～40 DEG C, loads in packaging, sealing.
Further, in order to the color and luster on biscuit surface, it is possible to separately get a little egg liquid brush on green compact.
The cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet utilizing above-mentioned steps gained is after testing, general flavone content (calculates taking rutin content) as 112mg/100g, glycemic index is 52, and slow-digestion starch content is 40mg/100g.
Embodiment 3
A kind of cereal shortbread type biscuit, calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1 is composite and becomes
The specification of described low-gluten wheat flour meets GB GB/T8607-1988;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specified by standard GB/T 5507;
The preparation method of above-mentioned expanded coixlacrymajobi powder and expanded bitter buckwheat is as follows:
(1) preparation of expanded coixlacrymajobi powder
Choose the seed of Job's tears seed grain that seed grain is full, add water according to 1:0.04, after mixing, at 250 DEG C of expanded 25s of downstream, by the seed of Job's tears after expanded, adopt powder-making machine to pulverize, cross 100 orders sieves and obtain expanded coixlacrymajobi powder;
(2) preparation of expanded bitter buckwheat
Choose the bitter buckwheat seed grain that seed grain is full, add water according to 1:0.06, after mixing, carry out extruding puffing at 0.6Mpa, at 150 DEG C, obtain expanded bitter buckwheat;
The preparation method of the above-mentioned cereal shortbread type biscuit containing expanded coixlacrymajobi powder, whole wheat flour, expanded bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici sheet, concrete steps are as follows:
(1) mixed solution is modulated, with weight parts
First by 26 portions of white sugars, 2 parts of high fructose syrups, 0.3 portion of salt, 3 parts of water, 1 part of duplex baking powder (sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into and wherein makes mixed solution, finally 26 parts of vegetables oil are poured in mixed solution, then add 1 part of phosphatide and carry out fully beating to mixed even;
(2) it is pre-mixed dry powder
By 80 parts of low-gluten wheat flour powder, 5 parts of whole wheat flours, 15 parts of expanded coixlacrymajobi powders, 7.5 parts of expanded bitter buckwheat, 7.5 parts of Radix Et Rhizoma Fagopyri Tatarici sheets, mix in dry powder mixer with 4.6 portions of whole milk powders, obtain mixed powder;
(3) face base makes
The mixed solution modulated in step (1) is added and the dry powder being pre-mixed of gained in step (2) carries out stir (time 2min) fast, make face base;
(4) shaping
Again the face base made is used Biscuit mold compression moulding after roll squeezer roll-in, make green compact;
(5) toast
The green compact of step (5) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, lower fiery 200 DEG C, finished product biscuit;
(6) finished product packing
Finished product biscuit made by step (6) is dried naturally to 38～40 DEG C, loads in packaging, sealing.
Further, in order to the color and luster on biscuit surface, it is possible to separately get a little egg liquid brush on green compact.
After testing, as 110mg/100g, glycemic index is 54 to general flavone content (taking rutin content calculating) to the cereal shortbread type biscuit utilizing above-mentioned steps gained, and slow-digestion starch content is 38mg/100g.
In sum, after testing, on average as 110mg/100g, glycemic index is on average 52 to general flavone content (taking rutin content calculating) to the cereal shortbread type biscuit utilizing the present invention, and slow-digestion starch content is 38mg/100g.
The basic explanation that above said content is only under present inventive concept, and according to any equivalent transformation that the technical scheme of the present invention is done, protection scope of the present invention all should be belonged to.
Claims (6)
1. a cereal shortbread type biscuit, is characterised in that and calculates by the weight parts of dry powder, and its raw material composition and content are as follows:
The specification of described low-gluten wheat flour meets GB GB/T8607-1988;
Described mixed looser, by weight calculating, by sodium bicarbonate: bicarbonate of ammonia: glucono delta lactone: citric acid: starch=3:4:3:2:1 is composite and becomes;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specified by standard GB/T 5507;
The preparation method of above-mentioned expanded coixlacrymajobi powder is as follows:
(1) preparation of expanded coixlacrymajobi powder
Choosing the seed of Job's tears seed grain that seed grain is full, add water, the mass ratio of seed of Job's tears seed grain and water is 1:0.04, after mixing, expanded 200～300 DEG C of downstream, by the seed of Job's tears after expanded, adopts powder-making machine to pulverize, and crosses 100 orders sieves and obtains expanded coixlacrymajobi powder;
The preparation method of above-mentioned expanded bitter buckwheat is as follows:
(2) preparation of expanded bitter buckwheat
Choosing the bitter buckwheat seed grain that seed grain is full, add water, the mass ratio of bitter buckwheat seed grain and water is 1:0.06, after mixing, carries out extruding puffing at 0.5～0.7Mpa, at 130～170 DEG C, obtains expanded bitter buckwheat.
2. a kind of cereal shortbread type biscuit as claimed in claim 1, it is characterised in that calculating by dry powder weight parts, its raw material composition and content are as follows:
3. a kind of cereal shortbread type biscuit as claimed in claim 1, it is characterised in that calculating by the weight parts of dry powder, its raw material composition and content are as follows:
4. cereal shortbread type biscuit as claimed in claim 1, it is characterised in that calculate by the weight parts of dry powder, its raw material composition and content are as follows:
5. the preparation method of a kind of cereal shortbread type biscuit according to claim 1, it is characterised in that comprise the steps:
1) step of a modulation mixed solution; First by 24～26 portions of white sugars, 0.3 portion of salt, 2～4 parts of high fructose syrups, 3～4 parts of water, 0.5～2.0 part of duplex baking powder mixing, and mix well 17 parts of egg liquids are poured into and wherein makes mixed solution, finally 22～26 parts of vegetables oil are poured in mixed solution, then add 0.5～1 part of phosphatide and carry out fully beating to mixed even;
2) one is pre-mixed the step of dry powder; By 70～80 parts of low-gluten wheat flours, 5～10 parts of whole wheat flours, 15～20 parts of expanded coixlacrymajobi powders, 5～10 parts of expanded bitter buckwheat, 5～10 parts of Radix Et Rhizoma Fagopyri Tatarici sheets, mix in dry powder mixer with 4.6 portions of whole milk powders, obtain mixed powder;
(3) one make the step of face base; 1 will be walked) in the mixed solution that modulates add step 2) in gained the dry powder being pre-mixed in stir, make face base;
(4) shaping steps; The face base made is used Biscuit mold compression moulding after roll squeezer roll-in, makes green compact;
The step of (5) bakings; By step 4) green compact of gained put into oven for baking, furnace temperature is: get angry 220～240 DEG C, lower fiery 190～200 DEG C, finished product cereal shortbread type biscuit.
6. the preparation method of a kind of cereal shortbread type biscuit according to claim 5, it is characterised in that: in step 4) in, separately get a little egg liquid brush on green compact.
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