CN105685182A - Improved cereal short biscuit and preparing method thereof - Google Patents
Improved cereal short biscuit and preparing method thereof Download PDFInfo
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- CN105685182A CN105685182A CN201610129999.9A CN201610129999A CN105685182A CN 105685182 A CN105685182 A CN 105685182A CN 201610129999 A CN201610129999 A CN 201610129999A CN 105685182 A CN105685182 A CN 105685182A
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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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses an improved cereal short biscuit. Dry materials of the improved cereal short biscuit comprise, by weight, 70-80 parts of low-gluten wheat flour, 10-15 parts of puffed quinoa flour, 10-15 parts of whole wheat flour, 5-10 parts of puffed pearl barley, 5-10 parts of quinoa oatmeal, 0.5-2 parts of 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 corn syrup, 0.5-1 part of phospholipid amd 3-4 parts of water. The invention further provides a preparing method of the improved cereal short biscuit. According to the cereal short biscuit prepared with the method, the contents of polyphenol, 18 kinds of amino acid required by the human body, vitamins and mineral substances are higher that the contents in a common market short biscuit; if the cereal short biscuit prepared with the method is frequently eaten, the important effects of adjusting the blood glucose level and protecting the heart are achieved, and after the improved cereal short biscuit is eaten, satiety exists and contributes to weight losing.
Description
Technical field
The invention belongs to field of food, relate to a kind of cookies, corn shortbread type biscuit of a kind of improvement and preparation method thereof specifically。
Background technology
In recent years along with the further raising of living standards of the people, bakery product kind, quantity, quality, production technology and technology have all been made significant headway。But presently commercially available shortbread type biscuit still has the features such as high sugared, high oils and fats, wherein the addition of sugar is still 30%～38%, and to add flour 2%～4% all kinds of syrup；Fat content is higher than 26%。Additionally, presently commercially available shortbread type biscuit raw material is mostly Semen Tritici aestivi, still can not fully meet people cookies nutritional factors is balanced, the production standard new demand such as safely。
The shortcoming that the commercially available shortbread type biscuit based on Semen Tritici aestivi has high sugar, high oil, dietary fiber content deficiency。
Summary of the invention
For above-mentioned technical problem of the prior art, corn shortbread type biscuit that the invention provides a kind of improvement and preparation method thereof, described corn shortbread type biscuit of this improvement and preparation method thereof to solve the technical problem that the shortbread type biscuit sugar content based on Semen Tritici aestivi of the prior art is high, oil content is high, dietary fiber content is not enough。
The invention provides the corn shortbread type biscuit of a kind of improvement, calculate by the parts by weight of dry powder, 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: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1 is composite to be formed；
Above-mentioned each raw material is the good powdery solid of free-running property, each through No. CQ20 sieve of standard GB/T 5507 regulation；
Above-mentioned expanded Quinoa powder is prepared from as follows:
Choosing the Quinoa seed of full seed, add water, the mass ratio of Quinoa seed and water is 1:0.03, after mix homogeneously, expanded 200～300 DEG C of downstream, by the Quinoa after expanded, adopts flour mill to pulverize, crosses 100 mesh sieves and obtain expanded Quinoa powder；
Above-mentioned expanded Semen Coicis is prepared from as follows:
Choosing the Semen Coicis seed of full seed, add water, the mass ratio of Semen Coicis seed and water is 1:0.05, after mix homogeneously, carries out extruding puffing at 0.5～0.8Mpa, at 150～200 DEG C, obtains expanded Semen Coicis。
Further, the corn shortbread type biscuit of described a kind of improvement, calculate by dry powder parts by weight, its raw material composition and content are as follows:
Further, the corn shortbread type biscuit of described a kind of improvement, calculate by the parts by weight of dry powder, its raw material composition and content are as follows:
Further, the corn shortbread type biscuit of described a kind of improvement, calculate by the parts by weight of dry powder, its raw material composition and content are as follows:
The preparation method that present invention also offers the corn shortbread type biscuit of above-mentioned a kind of improvement, comprises the steps:
1) step of a modulation mixed liquor；First by 24～26 portions of white sugars, 0.3 part of Sal, 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 wherein make mixed liquor, finally 22～26 parts of vegetable oil are poured in mixed liquor, add 0.5～1 part of phospholipid and carry out fully beating to mixing；
2) step being pre-mixed dry powder；By 70～80 parts of low-gluten wheat flours, 10～15 portions of expanded Quinoa powder, 10～15 portions of whole wheat flour, 5～10 portions of expanded Semen Coiciss, 5～10 portions of Quinoa oatmeals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed powder；
3) step making face base；By step 1) in the mixed liquor that modulates add step 2) in gained the dry powder being pre-mixed in, stirring, make face base；
4) step of a molding；Use Biscuit mold compressing after roll squeezer roll-in the face base made, make green compact；
5) step of a baking；By step 4) green compact of gained put into oven for baking 8min, furnace temperature is: get angry 220～240 DEG C, reducing internal heat 190～200 DEG C, finished product corn shortbread type biscuit。
6) further, for the color and luster on cookies surface, it is possible to separately take a little egg liquid brush on green compact。
In Quinoa seed, protein, starch, fat, vitamin, content of mineral substances are all higher than general corn, with the base substance demand Perfect Matchings of human life activity。The more important thing is that Quinoa contains abundant Polyphenols, flavonoid, saponin isoreactivity composition, have a very important role for maintaining the healthy of the mankind。
Semen Coicis, containing protein 18%～21%, fat 4%～6%, carbohydrate 79.2%, also rich in the aminoacid of multivitamin and needed by human body and mineral etc., particularly Semen Coicis fat can suppress the growth of some cancerous cell well, is the corn of a kind of nutritive equilibrium。It addition, Semen Coicis also have help digestion, diuresis, suppuration, analgesia, detumescence, skin moistening, beauty treatment, allaying tiredness, the effect such as prophylaxis of hypertension。
A kind of corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of the present invention, owing to containing Quinoa, therefore total phenol content is high, in rutin content 150mg/100g, and with Semen Tritici aestivi for the shortbread type biscuit of primary raw material, without flavone。And resistant starch and Quinoa resistance starch content are all higher in Semen Coicis, can play the effect improving shortbread type biscuit organoleptic quality, the organoleptic qualities such as the air hole structure of product, uniformity and color and luster can be made to be better than other shortbread type biscuit products commercially available。Meanwhile, this corn shortbread type biscuit oil-containing 22%～26%, sugary 26%～30%, there is sugary low, feature that oil-containing is low compared with common shortbread type biscuit。Meanwhile, a kind of corn shortbread type biscuit dietary fiber content containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal that the present invention makes is on average up to 2.8%。The characteristic formula containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of the present invention and preparation method, can make the air hole structure of product, uniformity, expansion height etc. all meet the index of correlation of country's shortbread type biscuit standard (GB/T20980-2007)。
The present invention compares with prior art, and its technological progress is significant。General flavone content (calculating with rutin content) average out to 150mg/100g in the corn shortbread type biscuit of the present invention, dietary fiber content average out to 2.8%, has the feature such as low sugar (24%～26%), Low grease (22%～26%)。By corn shortbread type biscuit prepared by the method for the present invention; its polyphenol and 18 seed amino acids of needed by human body, vitamin, content of mineral substances are above general commercially available shortbread type biscuit; there is low sugar, low oil, dietary fiber and polyphenol content high; often eat corn shortbread type biscuit prepared by the present invention; not only there is the important function regulating blood sugar level and cardioprotection; and there is after ingesting satiety, contribute to fat-reducing。
Detailed description of the invention
By the examples below the present invention is illustrated, but is not limiting as the present invention。
In various embodiments of the present invention:
1, the assay method of the general flavone content (in rutin content) of the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal: (YongJinCho, SuyongLee.ExtractionofrutinfromTartarybuckwheatmillingfr actionsandevaluationofitsthermalstabilityinaninstantfrie dnoodlesystem.FoodChemistry, 2015, (176): 40～44.), following steps are specifically included:
(1), the drafting of rutin standard curve:
Accurately weigh rutin standard substance 5mg, be settled in 100mL volumetric flask with 70% ethanol, obtain the rutin standard solution that concentration is 0.05mg/mL。
Accurately drawing rutin standard solution 1mL, 2mL, 3mL, 4mL, 5mL and be placed in 10mL volumetric flask, each sample is separately added into 2mL, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, with 70% ethanol constant volume。Fully in left at room temperature 30min after mixing, with water for blank, measure the various kinds light absorption value at 420nm place with ultraviolet spectrophotometer。With light absorption value for abscissa, rutin concentration is vertical coordinate, draw the standard curve between rutin concentration and light absorption value, by the regression equation of standard curve, i.e. Y=0.1981X+0.0006, R2=0.9999, wherein X is absorbance, Y is total flavones (i.e. rutin) content, can calculate the general flavone content in corn shortbread type biscuit；
(2), the preparation of the flavone extractive in the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal:
Take 2g and contain the corn shortbread type biscuit of expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal, with the alcoholic solution of 70%, by 1:50 solid-liquid ratio, lixiviate 6h in the thermostat water bath of 70 DEG C, after extraction, sample liquid is in the centrifugal 10min of 3000r/min, take the flavone extractive that namely supernatant contains the corn shortbread type biscuit of expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal, and save backup at 4 DEG C。
(3), the mensuration of general flavone content in the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal
Accurately draw the flavone extractive of the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of 1.0mL step (2) gained in 10mL volumetric flask, it is separately added into 2mL, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, with 70% ethanol constant volume。Fully in left at room temperature 30min after mixing, with water for blank, measure its light absorption value at 420nm place with ultraviolet spectrophotometer, then calculate general flavone content in the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal by the formula Y=0.1981X+0.0006 of step (1) gained。
2, the assay method of the dietary fiber of the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal, according to document: (Zou east is extensive, Liang Min, Yang Yong etc. lentinan combined-enzyme method extracts and decoloration process optimization [J]. agricultural mechanical journal, 2009,40 (3): 135-138), specifically comprise the following steps that
Weigh this corn shortbread type biscuit sample of 100g after α-amylase, protease, the abundant enzymolysis of glucosidase, collect filtrate and residue。Filtrate is precipitated, after weighing, removes wherein protein and ash, obtain soluble dietary fibre content (SDF)；Residue dries and removes wherein albumen and ash after weighing, and obtains insoluble dietary fiber (IDF)；Both are added to obtain total dietary fiber (TDF)。Dietary fiber content all can use same formula and calculates, dietary fiber (TDF, SDF, IDF, g/100g) content=(R-P-A)/m × 100, and R is mass of residue, P, A respectively albumen and content of ashes, and m is sample quality。
4, detect UV2600 type ultraviolet-uisible spectrophotometer used in various embodiments of the present invention, GC/MS is Shimadzu business administration (China) company limited and produces。In scheme case, the mensuration of flavones content all uses this model spectrophotometer。
Embodiment 1
The corn shortbread type biscuit of a kind of improvement, calculates by the parts by weight of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1 is composite to be formed
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, each through No. CQ20 sieve of standard GB/T 5507 regulation；
Above-mentioned expanded Quinoa powder and the preparation method of expanded Semen Coicis are as follows:
(1) preparation of expanded Quinoa powder
Choose the Quinoa seed of full seed, according to the quality of Quinoa seed: the ratio that the quality of water is 1:0.03 adds water, after mix homogeneously, at 250 DEG C of expanded 25s of downstream, by the Quinoa after expanded, adopt flour mill to pulverize, cross 100 mesh sieves and obtain expanded Quinoa powder；
(2) preparation of expanded Semen Coicis
Choose the Semen Coicis seed of full seed, according to the quality of Semen Coicis seed: the ratio that the quality of water is 1:0.05 adds water, after mix homogeneously, carry out extruding puffing at 0.6Mpa, at 150 DEG C, obtain expanded Semen Coicis。
Choose the Quinoa seed of full seed, through the preparation method that pressurization, heat treated carry out the expanded above-mentioned corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal, specifically comprise the following steps that
(1) modulation mixed liquor, in parts by weight
First by 25 portions of white sugars, 3 parts of high fructose syrups, 0.3 part of Sal, 4 parts of water, 1 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 wherein make mixed liquor, finally 22 parts of vegetable oil are poured in mixed liquor, add 1 part of phospholipid and carry out fully beating to mixing；
(2) it is pre-mixed dry powder
By 75 parts of low-gluten wheat flours, 10 portions of whole wheat flour, 15 portions of expanded Quinoa powder, 10 portions of expanded Semen Coiciss, 5 portions of Quinoa oatmeals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed powder；
(3) face base makes
The mixed liquor modulated in step (1) is added step (2) carries out in the dry powder being pre-mixed of gained quickly stirring (time 2min), make face base；
(4) molding
Use Biscuit mold compressing after roll squeezer roll-in the face base made again, make green compact；
(5) baking
The green compact of step (4) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, reducing internal heat 200 DEG C, finished product cookies；
(6) finished product packing
Finished product cookies made by step (5) is dried naturally to 38～40 DEG C, loads in packaging, sealing。
Further, for color and luster that cookies shows, it is possible to separately take a little egg liquid brush on green compact。
Utilizing the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of above-mentioned steps gained after testing, total phenol content (calculates with rutin content) as 112mg/100g, dietary fiber content 2.3g/100g。
Embodiment 2
The corn shortbread type biscuit of a kind of improvement, calculates by the parts by weight of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1 is composite to be formed
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, each through No. CQ20 sieve of standard GB/T 5507 regulation；
The preparation method of above-mentioned expanded Quinoa powder and expanded Semen Coicis is as follows:
(1) preparation of expanded Quinoa powder
Choose the Quinoa seed of full seed, according to the quality of Quinoa seed: the ratio that the quality of water is 1:0.03 adds water, after mix homogeneously, at 250 DEG C of expanded 25s of downstream, by the Quinoa after expanded, adopt flour mill to pulverize, cross 100 mesh sieves and obtain expanded Quinoa powder；
(2) preparation of expanded Semen Coicis
Choose the Semen Coicis seed of full seed, according to the quality of Semen Coicis seed: the ratio that the quality of water is 1:0.05 adds water, after mix homogeneously, carry out extruding puffing at 0.6Mpa, at 180 DEG C, obtain expanded Semen Coicis。
The preparation method of the corn shortbread type biscuit of above-mentioned improvement, specifically comprises the following steps that
(1) modulation mixed liquor, in parts by weight
First by 24 portions of white sugars, 4 parts of high fructose syrups, 0.3 part of Sal, 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 wherein make mixed liquor, finally 22 parts of vegetable oil are poured in mixed liquor, add 0.5 part of phospholipid and carry out fully beating to mixing；
(2) it is pre-mixed dry powder
By 70 parts of low-gluten wheat flours, 15 portions of whole wheat flour, 15 portions of expanded Quinoa powder, 5 portions of expanded Semen Coiciss, 10 portions of Quinoa oatmeals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed powder；
(3) face base makes
The mixed liquor modulated in step (1) is added step (2) carries out in the dry powder being pre-mixed of gained quickly stirring (time 2min), make face base；
(4) molding
Use Biscuit mold compressing after roll squeezer roll-in the face base made again, make green compact；
(5) baking
The green compact of step (4) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, reducing internal heat 200 DEG C, finished product cookies；
(6) finished product packing
Finished product cookies made by step (5) is dried naturally to 38～40 DEG C, loads in packaging, sealing。
Further, for color and luster that cookies shows, it is possible to separately take a little egg liquid brush on green compact。
Utilizing the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of above-mentioned steps gained after testing, general flavone content (calculates with rutin content) as 108mg/100g, dietary fiber content 3.0g/100g。
Embodiment 3
The corn shortbread type biscuit of a kind of improvement, calculates by the parts by weight of dry powder, and its raw material composition and content are as follows:
Described mixed looser, by weight calculating, by sodium bicarbonate: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1 is composite to be formed
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, each through No. CQ20 sieve of standard GB/T 5507 regulation；
Above-mentioned expanded Quinoa powder and the preparation method of expanded Semen Coicis are as follows:
(1) preparation of expanded Quinoa powder
Choose the Quinoa seed of full seed, according to the quality of Quinoa seed: the ratio that the quality of water is 1:0.03 adds water, after mix homogeneously, at 250 DEG C of expanded 25s of downstream, by the Quinoa after expanded, adopt flour mill to pulverize, cross 100 mesh sieves and obtain expanded Quinoa powder；
(2) preparation of expanded Semen Coicis
Choose the Semen Coicis seed of full seed, according to the quality of Semen Coicis seed: the ratio that the quality of water is 1:0.05 adds water, after mix homogeneously, carry out extruding puffing at 0.6Mpa, at 150 DEG C, obtain expanded Semen Coicis。
The above-mentioned corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal
Preparation method, specifically comprises the following steps that
(1) modulation mixed liquor, in parts by weight
First by 26 portions of white sugars, 2 parts of high fructose syrups, 0.3 part of Sal, 3 parts of water, 1 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 wherein make mixed liquor, finally 26 parts of vegetable oil are fallen
Enter in mixed liquor, add 1 part of phospholipid and carry out fully beating to mixing；
(2) it is pre-mixed dry powder
By 80 parts of low-gluten wheat flours, 10 portions of whole wheat flour, 10 portions of expanded Quinoa powder, 7.5 portions of expanded Semen Coiciss, 7.5 portions of Quinoa oatmeals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed powder；
(3) face base makes
The mixed liquor modulated in step (1) is added step (2) carries out in the dry powder being pre-mixed of gained quickly stirring (time 2min), make face base；
(4) molding
Use Biscuit mold compressing after roll squeezer roll-in the face base made again, make green compact；
(5) baking
The green compact of step (5) gained are put into oven for baking 8min, and furnace temperature is: get angry 220 DEG C, reducing internal heat 200 DEG C, finished product cookies；
(6) finished product packing
Finished product cookies made by step (6) is dried naturally to 38～40 DEG C, loads in packaging, sealing。
Further, for the color and luster on cookies surface, it is possible to separately take a little egg liquid brush on green compact。
Utilizing the corn shortbread type biscuit containing expanded Quinoa powder, whole wheat flour, expanded Semen Coicis and Quinoa oatmeal of above-mentioned steps gained after testing, total phenol content (calculates with rutin content) as 110mg/100g, dietary fiber content 2.6g/100g。
In sum, utilizing the corn shortbread type biscuit of the present invention after testing, total phenol content (calculates) average out to 110mg/100g, dietary fiber content average out to 2.8g/100g with rutin content。
Above said content is only the basic explanation under present inventive concept, and according to any equivalent transformation that technical scheme is made, all should belong to protection scope of the present invention。
Claims (6)
1. the corn shortbread type biscuit improved, it is characterised in that calculate by the parts by weight of dry powder, 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: ammonium hydrogen carbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1 is composite to be formed；
Above-mentioned each raw material is the good powdery solid of free-running property, each through No. CQ20 sieve of standard GB/T 5507 regulation；
Above-mentioned expanded Quinoa powder is prepared from as follows:
Choosing the Quinoa seed of full seed, add water, the mass ratio of Quinoa seed and water is 1:0.03, after mix homogeneously, expanded 200～300 DEG C of downstream, by the Quinoa after expanded, adopts flour mill to pulverize, crosses 100 mesh sieves and obtain expanded Quinoa powder；
Above-mentioned expanded Semen Coicis is prepared from as follows:
Choosing the Semen Coicis seed of full seed, add water, the mass ratio of Semen Coicis seed and water is 1:0.05, after mix homogeneously, carries out extruding puffing at 0.5～0.8Mpa, at 150～200 DEG C, obtains expanded Semen Coicis。
2. the corn shortbread type biscuit of a kind of improvement as claimed in claim 1, it is characterised in that calculate by dry powder parts by weight, its raw material composition and content are as follows:
3. the corn shortbread type biscuit of a kind of improvement as claimed in claim 1, it is characterised in that calculate by the parts by weight of dry powder, its raw material composition and content are as follows:
4. the corn shortbread type biscuit of a kind of improvement as claimed in claim 1, it is characterised in that calculate by the parts by weight of dry powder, its raw material composition and content are as follows:
5. the preparation method of the corn shortbread type biscuit of a kind of improvement described in claim 1, it is characterised in that comprise the steps:
1) step of a modulation mixed liquor；First by 24～26 portions of white sugars, 0.3 part of Sal, 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 wherein make mixed liquor, finally 22～26 parts of vegetable oil are poured in mixed liquor, add 0.5～1 part of phospholipid and carry out fully beating to mixing；
2) step being pre-mixed dry powder；By 70～80 parts of low-gluten wheat flours, 10～15 portions of expanded Quinoa powder, 10～15 portions of whole wheat flour, 5～10 portions of expanded Semen Coiciss, 5～10 portions of Quinoa oatmeals, mix in dry-powder mixer with 4.6 portions of whole milk powders, obtain mixed powder；
3) step making face base；By step 1) in the mixed liquor that modulates add step 2) in gained the dry powder being pre-mixed in, stirring, make face base；
4) step of a molding；Use Biscuit mold compressing after roll squeezer roll-in the face base made, make 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, reducing internal heat 190～200 DEG C, finished product corn shortbread type biscuit。
6. the preparation method of the corn shortbread type biscuit of a kind of improvement according to claim 5, it is characterised in that: in step 6) in, separately take a little egg liquid brush on green compact。
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| CN110663732A (en) * | 2019-10-10 | 2020-01-10 | 东北农业大学 | Preparation method of coix seed extruded rice biscuits |
| CN112956512A (en) * | 2021-03-02 | 2021-06-15 | 上海应用技术大学 | Gluten-free fermented quinoa and cassava crisp biscuits and preparation method thereof |
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| CN106819032A (en) * | 2017-03-01 | 2017-06-13 | 李卫平 | A kind of full nutrition loss of weight is dry and preparation method thereof for refreshment |
| CN108308236A (en) * | 2018-05-10 | 2018-07-24 | 成都大学 | Quinoa shortbread type biscuit and preparation method thereof |
| CN109169767A (en) * | 2018-09-04 | 2019-01-11 | 上海应用技术大学 | A kind of black rice probiotics Hash Browns and preparation method thereof |
| CN110122527A (en) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | A kind of preparation method that the full muffin of sugar-free quinoa is dry |
| CN110663732A (en) * | 2019-10-10 | 2020-01-10 | 东北农业大学 | Preparation method of coix seed extruded rice biscuits |
| CN112956512A (en) * | 2021-03-02 | 2021-06-15 | 上海应用技术大学 | Gluten-free fermented quinoa and cassava crisp biscuits and preparation method thereof |
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|---|---|
| CN105685182B (en) | 2019-08-30 |
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