CN105660796B - A kind of cereal shortbread type biscuit and preparation method thereof - Google Patents
A kind of cereal shortbread type biscuit and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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Abstract
A kind of cereal shortbread type biscuit of the present invention, it calculates by the weight percent of dry powder, is made of 70~80 parts of low-gluten wheat flours, 15~20 parts of extruding coixlacrymajobi powders, 5~10 parts of wholemeals, 5~10 parts of extruding bitter buckwheats, 5~10 parts of buck wheat meals, 0.5~2 part of mixed looser, 17 parts of egg liquids, 0.3 portion of salt, 4.6 portions of whole milk powders, 22~26 parts of vegetable oil, 24~26 portions of white granulated sugars, 2~4 parts of fructose syrups, 0.5~1 part of phosphatide, 3~4 parts of water.Additionally provide the preparation method of above-mentioned cereal shortbread type biscuit.Cereal shortbread type biscuit prepared by the present invention, 18 kinds of amino acid of the flavone compounds such as its rutin and needed by human body, content of mineral substances are higher than general commercially available shortbread type biscuit, digestible starch content of waiting a moment is not less than 35g/100g, often eat cereal shortbread type biscuit prepared by the present invention, not only with the trophic function of balanced diet, but also there is softening blood vessel, oxidation resistant trophism.
Description
Technical field
The invention belongs to field of food, are related to a kind of biscuit, specifically a kind of cereal shortbread type biscuit and its preparation side
Method.
Background technique
Further increasing with living standards of the people in recent years, bakery product type, quantity, quality, production technology
It has all made significant headway with technology.But presently commercially available shortbread type biscuit still has the characteristics that high sugar, high grease, wherein sugar adds
Dosage will add 2%~4% all kinds of syrup of flour still 30%~38%；Fat content is higher than 26%.Furthermore at present
Commercially available shortbread type biscuit raw material is mostly wheat, and Shang Buneng fully meets people to biscuit nutritional factors balance, production standard security
Etc. new demand.
The commercially available shortbread type biscuit based on wheat has the shortcomings that high sugar, high oil, dietary fiber content is insufficient.
Summary of the invention
For above-mentioned technical problem in the prior art, the present invention provides a kind of cereal shortbread type biscuit and its preparation sides
Method, described this cereal shortbread type biscuit and preparation method thereof will solve the shortbread type biscuit sugar in the prior art based on wheat
Content is high, oil content is high, dietary fiber content deficiency technical problem.
The present invention provides a kind of cereal shortbread type biscuits, calculate by the parts by weight of dry powder, and raw material composition and content are such as
Under:
The specification of the low-gluten wheat flour meets national standard GB/T 8607-1988；
The mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: lemon
Acid: starch=3:4:3:2:1 is compounded；
Above-mentioned each raw material is the preferable powdery solid of free-running property, by No. CQ20 as defined in standard GB/T 5507
Sieve；
Above-mentioned extruding coixlacrymajobi powder the preparation method is as follows:
(6) preparation of extruding coixlacrymajobi powder
The mass ratio of the Semen Coicis seed of selection full seed, addition water, Semen Coicis seed and water is 1:0.04, is uniformly mixed
Afterwards, the Semen Coicis after extruding is crushed in 200~300 DEG C of downstream extrudings using flour mill, sieves with 100 mesh sieve to obtain extruding Semen Coicis
Powder；
Above-mentioned extruding bitter buckwheat the preparation method is as follows:
(7) preparation of extruding bitter buckwheat
The mass ratio of the bitter buckwheat seed of selection full seed, addition water, bitter buckwheat seed and water is 1:0.06, is uniformly mixed
Afterwards, extrusion is carried out at 0.5~0.7Mpa, 130~170 DEG C, obtains extruding bitter buckwheat.
Further, a kind of cereal shortbread type biscuit is calculated by dry powder parts by weight, and raw material composition and content are such as
Under:
Further, a kind of cereal shortbread type biscuit is calculated by the parts by weight of dry powder, raw material composition and content
It is as follows:
Further, a kind of cereal shortbread type biscuit is calculated by the parts by weight of dry powder, raw material composition and content
It is as follows:
The present invention also provides a kind of preparation methods of above-mentioned cereal shortbread type biscuit, include the following steps:
1) the step of modulation mixed liquor；First by 24~26 portions of white granulated sugars, 0.3 portion of salt, 2~4 parts of 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, mixed liquor is wherein made, finally
22~26 parts of vegetable oil are poured into mixed liquor, 0.5~1 part of phosphatide is added and sufficiently beat to mixing；
2) be pre-mixed dry powder the step of；By 70~80 parts of low-gluten wheat flours, 5~10 parts of wholemeals, 15~20 parts
Extruding coixlacrymajobi powder, 5~10 parts of extruding bitter buckwheats, 5~10 parts of buck wheat meals, mix in dry-powder mixer with 4.6 portions of whole milk powders,
Obtain mixed powder；
3) the step of production dough；It will walk and be pre-mixed obtained in the mixed liquor addition step 2) modulated in 1)
Dry powder in be stirred, dough is made；
4) the step of molding；Manufactured dough is used into Biscuit mold compression moulding after roll squeezer roll-in, life is made
Base；
5) the step of baking；The resulting green compact of step 4) are put into oven for baking, furnace temperature are as follows: excessive internal heat 220~240
DEG C, lower fiery 190~200 DEG C, finished product cereal shortbread type biscuit can be obtained.
Further, in step 4), for the color of biscuit, separately take a little egg liquid brush on green compact.
Bitter buckwheat contains the flavone compounds such as rutin lacking in other cereal, and dietary fiber also rich in contains
Amount is as many as 8 times of wheat flour and rice, has control diabetes, prevents cardiovascular disease, increase the function of immunity.
Semen Coicis is also given birth to rich in a variety of dimensions containing protein 18%~21%, fatty 4%~6%, carbohydrate 79.2%
The amino acid and minerals etc. of element and needed by human body, it is one that especially Semen Coicis rouge can inhibit the growth of certain cancer cells well
The cereal of kind nutrient balance.In addition, Semen Coicis also have help digestion, diuresis, suppuration, analgesia, detumescence, moisturizing, beauty, eliminate fatigue,
Preventing hypertension and other effects.
Formula and preparation method of the invention, can make air hole structure, uniformity, expansion height of product etc. meet country
The index of correlation of shortbread type biscuit standard (GB/T20980-2007).
The present invention is due to containing extruding bitter buckwheat, and general flavone content is high, the 110mg/100g in terms of rutin content, and with small
Wheat is to be substantially free of flavones in the shortbread type biscuit of primary raw material.And contain Semen Coicis rouge in Semen Coicis, it has very strong according to report
Anti-cancer activity.Furthermore containing the resistant starch of high level in bitter buckwheat and Semen Coicis, can play improves shortbread type biscuit sense organ product
The effect of matter can make the organoleptic qualities such as air hole structure, uniformity and the color of product better than other commercially available shortbread type biscuit products.Together
When, the cereal shortbread type biscuit oil-containing 22%~26%, containing sugar 24%~26%, have with common shortbread type biscuit compared with containing it is sugared it is low,
The low feature of oil-containing.
Further, cereal shortbread type biscuit glycemic index of the invention is low, and averagely only 52, and it is main for using with wheat flour
The glycemic index of the shortbread type biscuit of raw material is generally 55~70.
18 kinds of amino acid of cereal shortbread type biscuit prepared by the present invention, the flavone compounds such as rutin and needed by human body,
Content of mineral substances is higher than general commercially available shortbread type biscuit, and digestible starch content of waiting a moment is not less than 35g/100g, often eats preparation of the present invention
Cereal shortbread type biscuit, not only with balanced diet trophic function, but also have softening blood vessel, oxidation resistant trophism,
Meet demand of the current people to food nutrition.
The present invention is compared with prior art, and technological progress is significant.Have using cereal shortbread type biscuit of the invention
Low sugar, low oil, high flavones, low-glycemic, it is often edible to efficiently control blood glucose the features such as high slow-digestion starch, in advance
Anti- and treatment cardiovascula arteriosclerosis disease.
Specific embodiment
The present invention is illustrated below by embodiment, but is not intended to limit the present invention.
In various embodiments of the present invention:
1, the general flavone content of the cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
The measuring method of (in terms of rutin content): (Yong Jin Cho, Suyong Lee.Extraction of rutin from
Tartary buckwheat milling fractions and evaluation of its thermal stability
In an instant fried noodle system.Food Chemistry, 2015, (176): 40~44.), specifically include
Following steps:
(1), the drafting of rutin standard curve:
Rutin standard items 5mg is accurately weighed, being settled in 100mL volumetric flask with 70% ethyl alcohol to get concentration is 0.05mg/
The rutin standard solution of mL.
Accurate rutin standard solution 1mL, 2mL, 3mL, 4mL, 5mL of drawing is placed in 10mL volumetric flask, and each sample adds respectively
Enter 2mL, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, with 70% ethyl alcohol constant volume.After mixing well in
30min is stood at room temperature, using water as blank, with light absorption value of the ultraviolet specrophotometer measurement various kinds at 420nm.With light absorption value
For abscissa, rutin concentration is ordinate, draws the standard curve between rutin concentration and light absorption value, passes through returning for standard curve
Return equation, i.e. Y=0.1981X+0.0006, R2=0.9999, wherein X is absorbance, and Y is general flavone (i.e. rutin) content, i.e.,
The general flavone content in cereal shortbread type biscuit can be calculated；
(2), the flavones in cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal mentions
Take the preparation of liquid:
2g is taken to contain the cereal shortbread type biscuit of extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal, with 70% second
Alcoholic solution extracts 6h by 1:50 solid-liquid ratio in 70 DEG C of thermostat water bath, and sample liquid is centrifuged in 3000r/min after extraction
10min takes the flavones of cereal shortbread type biscuit of the supernatant i.e. containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Extracting solution, and saved backup at 4 DEG C.
(3), general flavone contains in the cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
The measurement of amount
It is accurate that draw 1.0mL step (2) resulting containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
The flavone extractive of cereal shortbread type biscuit is separately added into 2mL, 0.1mol/L aluminum trichloride solution and 3mL in 10mL volumetric flask,
1mol/L potassium acetate solution, with 70% ethyl alcohol constant volume.30min is stood after mixing well at room temperature, using water as blank, use is ultraviolet
Its light absorption value at 420nm of spectrophotometer measurement, then based on the resulting formula Y=0.1981X+0.0006 of step (1)
Calculate general flavone content in the cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal.
2, the glycemic index of the cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Measuring method, according to document: (Sebnem Simsek, Sedef Nehir El.In vitro starch
digestibility,estimated glycemic index and antioxidant potential of taro
(Colocasia esculenta L.Schott) corm.Food Chemistry, 2015,168 (1): 257~261.), specifically
Steps are as follows:
Under the food blood sugar response curve of carbohydrate trials containing 50g area (Area Under the Curve, AUC) with
The ratio between standard chow blood glucose response of carbohydrate containing equivalent is referred to as glycemic index (Glycemic index, GI).Generally
Using glucose as standard, as a result indicated using the percentage relative to reference substance.Using the external digestion dynamics side of Goni
Method, area (Area under curve, AUC) is according to the following formula under hydrolysis curves:
C=C (T1-T2)-(C/k) [1-exp-K (T1-T2)]
In formula: C --- concentration when being balanced for reaction；
T1--- it is the final time (180min)；
T2--- for reaction initial time (0min)；
K --- it is first-order kinetics constant.
The hydrolysis index HI of sample is the percentage of each sample and common shortbread type biscuit hydrolysis curves integral area ratio, root
It is obtained in vivo according to Goin et al., good correlation (R between external Starch Hydrolysis index (HI) and glycemic index (GI)2=
0.894), equation of linear regression are as follows:
GI=39.71+0.549HI.
3, the glycemic index of the cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Measuring method, slow-digestion starch is according to document:
(HOLM J,BJORCK I,OSTROWSKA S,et al.A rapid method for the analysis of
Starch [J] .Starch/Starke, 1983,35 (9): 294-297.), the specific steps are as follows:
It weighs 0.2g starch sample to be placed in 50mL test tube, the 0.2mol/mL sodium acetate buffer of 15mL pH 5.2 is added
Liquid is added the pig pancreaticα-amylase (300U/mL) and carbohydrase (25U/mL) of 10mL, is placed under 37 DEG C of waters bath with thermostatic control and shakes after mixing
Swing (revolving speed 150r/min) and accurate timing.Hydrolyzing 20 (G20) or 120min (G120) when take out 0.5mL hydrolyzate respectively,
Add dehydrated alcohol enzyme deactivation, the supernatant of (3000r/min) measures the glucose content of generation at 510nm after centrifugal treating.Tool
Body calculation formula is as follows:
Wherein: SDS --- slow-digestion starch；
G20、G120--- the glucose content (mg) generated after amylorrhexis 20,120min；
TS --- total starch content (mg) in sample；
Dissociate glucose content (mg) in starch before FG --- enzyme hydrolysis is handled.
4, UV2600 type ultraviolet-uisible spectrophotometer used is detected in various embodiments of the present invention, GC/MS is island
The production of saliva business administration (China) Co., Ltd.The measurement of flavones content uses the model spectrophotometer in scheme case.
Embodiment 1
A kind of cereal shortbread type biscuit is calculated by the parts by weight of dry powder, and raw material composition and content are as follows:
The mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: lemon
Acid: starch=3:4:3:2:1 is compounded
The specification of the low-gluten wheat flour meets national standard GB/T 8607-1988；
Above-mentioned each raw material is the preferable powdery solid of free-running property, by No. CQ20 as defined in standard GB/T 5507
Sieve；
Above-mentioned extruding coixlacrymajobi powder and extruding bitter buckwheat the preparation method is as follows:
(1) preparation of extruding coixlacrymajobi powder
The Semen Coicis seed of full seed is chosen, water is added, the quality of Semen Coicis seed and the mass ratio of water are 1:0.04, mixing
After uniformly, the Semen Coicis after extruding is crushed using flour mill in 250 DEG C of downstream extruding 25s, sieves with 100 mesh sieve to obtain the extruding heart of a lotus seed
Rice flour；
(2) preparation of extruding bitter buckwheat
The bitter buckwheat seed of full seed is chosen, water is added, the quality of bitter buckwheat seed and the mass ratio of water are 1:0.06, mixing
After uniformly, extrusion is carried out at 0.6Mpa, 150 DEG C, obtains extruding bitter buckwheat.
The preparation side of the above-mentioned cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Method, the specific steps are as follows:
(1) mixed liquor is modulated, based on parts by weight
First by 24 portions of white granulated sugars, 4 parts of fructose syrups, 0.3 portion of salt, 4 parts of water, 0.5 part of duplex baking powder (sodium bicarbonate:
Ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into
Mixed liquor is wherein made, finally pours into 22 parts of vegetable oil in mixed liquor, adds 0.5 part of phosphatide and sufficiently beat to mixed
It is even；
(2) it is pre-mixed dry powder
By 70 parts of low-gluten wheat flour powder, 10 parts of wholemeals, 20 parts of extruding coixlacrymajobi powders, 5 parts of extruding bitter buckwheats, 10 portions of tartary buckwheats
Piece mixes in dry-powder mixer with 4.6 portions of whole milk powders, obtains mixed powder；
(3) dough makes
The mixed liquor modulated in step (1) is added in the dry powder being pre-mixed obtained in step (2) and is carried out quickly
It stirs (time 2min), dough is made；
(4) it forms
Manufactured dough is used to Biscuit mold compression moulding after roll squeezer roll-in again, green compact are made；
(5) it toasts
Step (5) resulting green compact are put into oven for baking 8min, furnace temperature are as follows: get angry 220 DEG C, lower fiery 200 DEG C
Obtain finished product biscuit；
(6) finished product packing
It by finished product biscuit naturally dry made by step (6) to 38~40 DEG C, is fitted into packaging, sealing.
Further, for the color on biscuit surface, it can separately take a little egg liquid brush on green compact.
Utilize the resulting cereal shortcake containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal of above-mentioned steps
For biscuit through detecting, general flavone content (being calculated with rutin content) is 108mg/100g, glycemic index 50, slow-digestion starch content
For 35mg/100g.
Embodiment 2
A kind of cereal shortbread type biscuit is calculated by the parts by weight of dry powder, and raw material composition and content are as follows:
The mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: lemon
Acid: starch=3:4:3:2:1 is compounded
The specification of the low-gluten wheat flour meets national standard GB/T 8607-1988；
Above-mentioned each raw material is the preferable powdery solid of free-running property, by No. CQ20 as defined in standard GB/T 5507
Sieve；
Above-mentioned extruding coixlacrymajobi powder and extruding bitter buckwheat the preparation method is as follows:
(1) preparation of extruding coixlacrymajobi powder
Water is added according to 1:0.04, after mixing, in 250 DEG C of downstream extrudings in the Semen Coicis seed for choosing full seed
25s crushes the Semen Coicis after extruding using flour mill, sieves with 100 mesh sieve to obtain extruding coixlacrymajobi powder；
(2) preparation of extruding bitter buckwheat
Choose full seed bitter buckwheat seed, according to 1:0.06 be added water, after mixing, at 0.6Mpa, 150 DEG C into
Row extrusion obtains extruding bitter buckwheat；
The bitter buckwheat seed for choosing full seed, is overpressurized, heats carry out extruding
The preparation side of the above-mentioned cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Method, the specific steps are as follows:
(1) mixed liquor is modulated, based on parts by weight
First by 25 portions of white granulated sugars, 3 parts of fructose syrups, 0.3 portion of salt, 4 parts of water, 1 part of duplex baking powder (sodium bicarbonate: carbon
Sour hydrogen ammonium: glucono-δ-lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into it
In mixed liquor is made, finally 22 parts of vegetable oil are poured into mixed liquor, 1 part of phosphatide is added and sufficiently beat to mixing；
(2) it is pre-mixed dry powder
By 75 parts of low-gluten wheat flour powder, 5 parts of wholemeals, 20 parts of extruding coixlacrymajobi powders, 5 parts of extruding bitter buckwheats, 10 parts of buck wheat meals,
It is mixed in dry-powder mixer with 4.6 portions of whole milk powders, obtains mixed powder；
(3) dough makes
The mixed liquor modulated in step (1) is added in the dry powder being pre-mixed obtained in step (2) and is carried out quickly
It stirs (time 2min), dough is made；
(4) it forms
Manufactured dough is used to Biscuit mold compression moulding after roll squeezer roll-in again, green compact are made；
(5) it toasts
Step (5) resulting green compact are put into oven for baking 8min, furnace temperature are as follows: get angry 220 DEG C, lower fiery 200 DEG C
Obtain finished product biscuit；
(6) finished product packing
It by finished product biscuit naturally dry made by step (6) to 38~40 DEG C, is fitted into packaging, sealing.
Further, for the color on biscuit surface, it can separately take a little egg liquid brush on green compact.
Utilize the resulting cereal shortcake containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal of above-mentioned steps
For biscuit through detecting, general flavone content (being calculated with rutin content) is 112mg/100g, glycemic index 52, slow-digestion starch content
For 40mg/100g.
Embodiment 3
A kind of cereal shortbread type biscuit is calculated by the parts by weight of dry powder, and raw material composition and content are as follows:
The mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: lemon
Acid: starch=3:4:3:2:1 is compounded
The specification of the low-gluten wheat flour meets national standard GB/T 8607-1988；
Above-mentioned each raw material is the preferable powdery solid of free-running property, by No. CQ20 as defined in standard GB/T 5507
Sieve；
Above-mentioned extruding coixlacrymajobi powder and extruding bitter buckwheat the preparation method is as follows:
(1) preparation of extruding coixlacrymajobi powder
Water is added according to 1:0.04, after mixing, in 250 DEG C of downstream extrudings in the Semen Coicis seed for choosing full seed
25s crushes the Semen Coicis after extruding using flour mill, sieves with 100 mesh sieve to obtain extruding coixlacrymajobi powder；
(2) preparation of extruding bitter buckwheat
Choose full seed bitter buckwheat seed, according to 1:0.06 be added water, after mixing, at 0.6Mpa, 150 DEG C into
Row extrusion obtains extruding bitter buckwheat；
The preparation side of the above-mentioned cereal shortbread type biscuit containing extruding coixlacrymajobi powder, wholemeal, extruding bitter buckwheat and buck wheat meal
Method, the specific steps are as follows:
(1) mixed liquor is modulated, based on parts by weight
First by 26 portions of white granulated sugars, 2 parts of fructose syrups, 0.3 portion of salt, 3 parts of water, 1 part of duplex baking powder (sodium bicarbonate: carbon
Sour hydrogen ammonium: glucono-δ-lactone: citric acid: starch=3:4:3:2:1) mixing, and mix well 17 parts of egg liquids are poured into it
In mixed liquor is made, finally 26 parts of vegetable oil are poured into mixed liquor, 1 part of phosphatide is added and sufficiently beat to mixing；
(2) it is pre-mixed dry powder
By 80 parts of low-gluten wheat flour powder, 5 parts of wholemeals, 15 parts of extruding coixlacrymajobi powders, 7.5 parts of extruding bitter buckwheats, 7.5 portions of tartary buckwheats
Piece mixes in dry-powder mixer with 4.6 portions of whole milk powders, obtains mixed powder；
(3) dough makes
The mixed liquor modulated in step (1) is added in the dry powder being pre-mixed obtained in step (2) and is carried out quickly
It stirs (time 2min), dough is made；
(4) it forms
Manufactured dough is used to Biscuit mold compression moulding after roll squeezer roll-in again, green compact are made；
(5) it toasts
Step (5) resulting green compact are put into oven for baking 8min, furnace temperature are as follows: get angry 220 DEG C, lower fiery 200 DEG C
Obtain finished product biscuit；
(6) finished product packing
It by finished product biscuit naturally dry made by step (6) to 38~40 DEG C, is fitted into packaging, sealing.
Further, for the color on biscuit surface, it can separately take a little egg liquid brush on green compact.
Using the resulting cereal shortbread type biscuit of above-mentioned steps through detecting, general flavone content (being calculated with rutin content) is
110mg/100g, glycemic index 54, slow-digestion starch content are 38mg/100g.
In conclusion general flavone content (being calculated with rutin content) is flat using cereal shortbread type biscuit of the invention through detecting
It is 110mg/100g, glycemic index average out to 52, slow-digestion starch content is 38mg/100g.
Above said content is only the basic explanation under present inventive concept, and is appointed made by technical solution according to the present invention
What equivalent transformation, is within the scope of protection of the invention.
Claims (5)
1. a kind of cereal shortbread type biscuit is characterized in that calculating by the parts by weight of dry powder, raw material composition and content are as follows:
70~80 parts of low-gluten wheat flour；
15~20 parts of extruding coixlacrymajobi powder；
5~10 parts of wholemeal；
5~10 parts of buck wheat meal；
5~10 parts of extruding bitter buckwheat；
0.5~2 part of mixed looser；
17 parts of egg liquid；
4.6 parts of whole milk powder；
22~26 parts of vegetable oil；
24~26 parts of white granulated sugar；
2~4 parts of fructose syrup；
0.3 part of salt；
Phosphatidase 0 .5~1 part；
3~4 parts of water；
The specification of the low-gluten wheat flour meets national standard GB/T 8607-1988；
The mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: forming sediment
Powder=3:4:3:2:1 is compounded；
Above-mentioned each raw material is the preferable powdery solid of free-running property, passes through No. CQ20 sieve as defined in standard GB/T 5507；
Above-mentioned extruding coixlacrymajobi powder the preparation method is as follows:
(1) preparation of extruding coixlacrymajobi powder
The mass ratio of the Semen Coicis seed of selection full seed, addition water, Semen Coicis seed and water is 1:0.04, after mixing,
200 ~ 300 DEG C of downstream extrudings crush the Semen Coicis after extruding using flour mill, sieve with 100 mesh sieve to obtain extruding coixlacrymajobi powder；
Above-mentioned extruding bitter buckwheat the preparation method is as follows:
(2) preparation of extruding bitter buckwheat
The mass ratio of the bitter buckwheat seed of selection full seed, addition water, bitter buckwheat seed and water is 1:0.06, after mixing,
0.5 ~ 0.7Mpa, extrusion is carried out at 130 ~ 170 DEG C, obtain extruding bitter buckwheat；
A kind of preparation method of above-mentioned cereal shortbread type biscuit includes the following steps:
1) the step of modulation mixed liquor；First by 24~26 portions of white granulated sugars, 0.3 portion of salt, 2~4 parts of fructose syrups, 3~4 parts
Water, the mixing of 0.5~2.0 part of mixed looser, and mix well 17 parts of egg liquids are poured into, mixed liquor is wherein made, finally by 22~
26 parts of vegetable oil pour into mixed liquor, add 0.5~1 part of phosphatide and sufficiently beat to mixing；
2) be pre-mixed dry powder the step of；By 70~80 parts of low-gluten wheat flours, 5~10 parts of wholemeals, 15~20 parts of extrudings
Coixlacrymajobi powder, 5~10 parts of extruding bitter buckwheats, 5~10 parts of buck wheat meals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed
Close dry powder；
3) the step of production dough；It the mixed liquor that modulates in 1) will be walked is added and be pre-mixed obtained in step 2
It is stirred in dry powder, dough is made；
4) the step of molding；Manufactured dough is used into Biscuit mold compression moulding after roll squeezer roll-in, green compact are made；
5) the step of baking；The resulting green compact of step 4) are put into oven for baking, furnace temperature are as follows: it gets angry 220~240 DEG C,
Lower fiery 190~200 DEG C, finished product cereal shortbread type biscuit can be obtained.
2. a kind of cereal shortbread type biscuit as described in claim 1, it is characterised in that calculated by dry powder parts by weight, raw material group
At and content it is as follows:
70 parts of low-gluten wheat flour；
20 parts of extruding coixlacrymajobi powder；
10 parts of wholemeal；
5 parts of extruding bitter buckwheat；
10 parts of buck wheat meal；
0.5 part of mixed looser；
17 parts of egg liquid；
4.6 parts of whole milk powder；
22 parts of vegetable oil；
24 parts of white granulated sugar；
4 parts of fructose syrup；
0.3 part of salt；
.5 parts of phosphatidase 0；
4 parts of water.
3. a kind of cereal shortbread type biscuit as described in claim 1, it is characterised in that calculated by the parts by weight of dry powder, raw material
Composition and content are as follows:
75 parts of low-gluten wheat flour；
20 parts of extruding coixlacrymajobi powder；
5 parts of wholemeal；
10 parts of extruding bitter buckwheat；
5 parts of buck wheat meal；
1 part of mixed looser；
17 parts of egg liquid；
4.6 parts of whole milk powder；
24 parts of vegetable oil；
25 parts of white granulated sugar；
3 parts of fructose syrup；
0.3 part of salt；
Phosphatidase 1 part；
4 parts of water.
4. cereal shortbread type biscuit as described in claim 1, it is characterised in that by dry powder parts by weight calculate, raw material composition and
Content is as follows:
80 parts of low-gluten wheat flour；
15 parts of extruding coixlacrymajobi powder；
5 parts of wholemeal；
7.5 parts of extruding bitter buckwheat；
7.5 parts of buck wheat meal；
1 part of mixed looser；
17 parts of egg liquid；
4.6 parts of whole milk powder；
26 parts of vegetable oil；
26 parts of white granulated sugar；
2 parts of fructose syrup；
0.3 part of salt；
Phosphatidase 1 part；
3 parts of water.
5. a kind of cereal shortbread type biscuit according to claim 1, it is characterised in that: in step 4), separately take a little egg liquid
Brush is on green compact.
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| CN106259791A (en) * | 2016-09-30 | 2017-01-04 | 甘肃薯香园农业科技有限公司 | A kind of method of Rhizoma Solani tuber osi Radix Et Rhizoma Fagopyri Tatarici processing glucose-lowering biscuit |
| CN108967487A (en) * | 2018-07-25 | 2018-12-11 | 四川米老头食品工业集团股份有限公司 | A kind of baking-type dilated food and preparation method thereof |
| CN110583742A (en) * | 2019-09-23 | 2019-12-20 | 淮南市明泽生态农业有限公司 | Mushroom crisp production process and vaporization production device thereof |
| CN111657319A (en) * | 2020-07-17 | 2020-09-15 | 上海应用技术大学 | Gluten-free tartary buckwheat and rice cookie and preparation method thereof |
| CN112425624A (en) * | 2020-11-23 | 2021-03-02 | 上海应用技术大学 | Hemerocallis fulva flower cake and preparation method thereof |
| CN113575644A (en) * | 2021-07-06 | 2021-11-02 | 长江大学 | Tartary buckwheat biscuit and preparation method thereof |
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| CN101564162A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Health staple food flour special for diabetes patients and preparation method thereof |
| CN103651710A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Low-fat oatmeal cookie and making method thereof |
| CN104068080A (en) * | 2014-05-06 | 2014-10-01 | 娄志 | Biscuit for diabetics |
| CN104522115A (en) * | 2014-12-12 | 2015-04-22 | 河南科技学院 | Novel aluminum-free, quick and safe special composite fried bread stick leavening agent |
| CN105594817A (en) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | Crispy cookies and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101564162A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Health staple food flour special for diabetes patients and preparation method thereof |
| CN103651710A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Low-fat oatmeal cookie and making method thereof |
| CN104068080A (en) * | 2014-05-06 | 2014-10-01 | 娄志 | Biscuit for diabetics |
| CN104522115A (en) * | 2014-12-12 | 2015-04-22 | 河南科技学院 | Novel aluminum-free, quick and safe special composite fried bread stick leavening agent |
| CN105594817A (en) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | Crispy cookies and preparation method thereof |
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