CN106035570A - Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof - Google Patents
Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof Download PDFInfo
- Publication number
- CN106035570A CN106035570A CN201610687793.8A CN201610687793A CN106035570A CN 106035570 A CN106035570 A CN 106035570A CN 201610687793 A CN201610687793 A CN 201610687793A CN 106035570 A CN106035570 A CN 106035570A
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- China
- Prior art keywords
- cookies
- parts
- distillers
- distiller grains
- liquid
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Classifications
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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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention discloses liquid-state-fermented distillers' grain biscuit crisps and a preparation method thereof. The liquid-state-fermented distillers' grain biscuit crisps are characterized in that the liquid-state-fermented distillers' grains are utilized as the raw materials; and the preparation method comprises the following steps: drying the liquid-state-fermented distillers' grains, crushing the dried distillers' grains and carrying out sieving; mixing the sieved distillers' grain powder with flour, butter, sugar powder, honey, egg white and hazelnut kernels; and carrying out the processes of punch-print shaping, baking, cooling, packaging and so on, so that the liquid-state-fermented distillers' grain biscuit crisps are prepared. The liquid-state-fermented distillers' grain biscuit crisps disclosed by the invention are capable of effectively utilizing industrial wastes produced by liquid fermentation, i.e., the distillers' grains; thus, the utilization ratio of the distillers' grains is improved. The prepared biscuit crisps are fresh in taste, flavor, color and luster, and are enhanced in nourishing and health-caring functions.
Description
Technical field
The invention belongs to food bake and manufacture field, be specifically related to the making side that a kind of liquid fermentation distiller grains cookies is crisp
Method.
Background technology
Along with the development of market economy and being pushed further into of reform, consumer increasingly focuses on individual's healthy diet, strong
Kang Yangsheng crosses main flow consumption from a local concept.Cookies is one of main bakery, quickly grows, and has
Wide market prospect, improves cookies mouthfeel, quality and healthy functions, just can ensure that biscuit Industrial Health develops.
Distiller grains are the by-products of wine brewing, and it contains abundant aminoacid, vitamin, various trace elements and thalline self-dissolving and produces
Raw various bioactive substances etc., nutritious.Distiller grains are used as processing feedstuff, fertilizer, biogas, vinegar, soy sauce, food more at present
With bacterium etc., it is impossible to make full use of the nutritional labeling of distiller grains, cause certain wasting of resources, do not meet and economize on resources now, heavily
Social state depending on resource utilization.
Summary of the invention
The present invention is for avoiding the weak point existing for above-mentioned prior art, it is provided that a kind of liquid fermentation distiller grains cookies is crisp
And preparation method thereof, it is intended to make full use of the nutritional labeling of distiller grains, the nutritive value of abundant cookies and mouthfeel.
The present invention solves technical problem, adopts the following technical scheme that
The liquid fermentation distiller grains cookies of the present invention is crisp, and its feature is that each raw material by the composition of mass parts is:
Liquid fermentation distiller grains 20.4～50.5 parts；
Butter 10～25 parts；
Icing Sugar 5.8～17.6 parts；
Mel 1.0～5.4 parts；
Ovum Gallus domesticus album 1.5～8.6 parts；
Flour 38～50 parts；
Semen coryli heterophyllae 2～10 parts.
Wherein: described liquid fermentation distiller grains are for producing fresh grain stillage produced by wine by liquid fermentation, and its composition includes height
Fine strain of millet, rice, Oryza glutinosa, Hulless oate, Herba bromi japonici, Semen Fagopyri Esculenti, Semen coryli heterophyllae, Flos Chrysanthemi, the Flos Sophorae Immaturus.It is with composite yeast and Flos Chrysanthemi Daqu (massive raw stater for alcholic liquor) as leaven,
Raw material squeeze and filter after fully fermentation is obtained.Hulless oate in these distiller grains, Herba bromi japonici, Semen Fagopyri Esculenti, Semen coryli heterophyllae rich in nutrition content, fully
The nutrient substance such as rich cellulose, protein after fermentation, enhances the nutrient health function that cookies is crisp, and these distiller grains have Flos Chrysanthemi
Delicate fragrance with Flos Sophorae.
Mel the most just by as tonic and medicinal and edible food, its be mainly composed of sugar, inorganic salt, protein,
Aminoacid etc., add Mel, on the one hand can reduce the consumption of sugar, meet people's demand to food with low sugar content, the opposing party in cookies
Face adds Mel can strengthen the alimentary health-care function of cookies.
Egg yolk has more blubbery fragrance, only adds Ovum Gallus domesticus album cookies can be made more careful in cookies shortcake, and color and luster and mouthfeel are more
Good.
The manufacture method that above-mentioned liquid fermentation distiller grains cookies is crisp, comprises the steps:
A, liquid fermentation distiller grains are dried after, broken, cross 40 mesh sieves, it is thus achieved that distiller grains powder；
B, butter room temperature is softened after, add Icing Sugar and Mel, stir along a direction, then divide 3～5 times and add
Enter Ovum Gallus domesticus album, and fully stir evenly every time after adding, it is thus achieved that mixed liquor；
C, in mixed liquor, it is sieved into flour and distiller grains powder, adds Semen coryli heterophyllae grain and stir, form dough；
D, dough is put into freezer compartment of refrigerator freezing 40～50min, make 0.3～0.8cm thick dough sheet after taking-up, then
Develop and print molding, it is thus achieved that cookies base；Bottom even at cookies base is coated with last layer vegetable oil and moves in baking tray；
E, 150 DEG C preheating baking box 20min, with get angry 180～220 DEG C, reducing internal heat 130～170 DEG C baking cookies bases 15～
30min；Temperature fall, packaging after coming out of the stove, i.e. complete the making that cookies is crisp.
Cookies is crisp when making, and by dough first chilled process, the cookies mouthfeel that can make making is loose, the most fragrant richer
Rich.
Beneficial effects of the present invention is embodied in:
The liquid fermentation distiller grains cookies of the present invention is crisp, it is possible to effectively utilize the industrial waste (distiller grains) that liquid fermentation produces,
Improve the utilization rate of distiller grains, the exploitation for liquid fermentation wine processing waste material open new approaches and methods, stop
The wasting of resources.
The liquid fermentation distiller grains cookies of the present invention is crisp while the regulation that complies with the national standard requirements, and gives cookies fresh
Mouthfeel, local flavor and color and luster, improve its alimentary health-care function, meets people instantly and, to healthy pursuit, reduces production cost,
Strengthen its market competitiveness, be suitable to large-scale production.
Detailed description of the invention
Embodiment 1
It is crisp that the present embodiment prepares liquid fermentation distiller grains cookies as follows:
After a, fresh grain stillage liquid fermentation produced are dried, crush, cross 40 mesh sieves, it is thus achieved that distiller grains powder；
B, 14.5 parts of butter room temperatures are softened after, adds 8.5 portions of Icing Sugar and 2.5 parts of Mel, equal along a direction stirring
Even, then divide 3 times and add 3.5 parts of Ovum Gallus domesticus album, and fully stir evenly every time after adding, it is thus achieved that mixed liquor；
C, in mixed liquor, it is sieved into 40 parts of flour (flour in advance cross 40 mesh sieves sieve) and 31 parts of distiller grains powder, adds
4 parts of Semen coryli heterophyllae grains being cut into particulate stir, and form dough；
D, dough is put into freezer compartment of refrigerator freezing 45min, make the thick dough sheet of about 0.5cm after taking-up, then develop and print into
Type, it is thus achieved that cookies base；Bottom even at cookies base is coated with last layer vegetable oil and moves in baking tray；
E, 150 DEG C of preheating baking box 20min, with 200 DEG C, the reducing internal heat 150 DEG C baking cookies base 20min of getting angry；Nature after coming out of the stove
Cooling, packaging, i.e. complete the making that cookies is crisp.
Embodiment 2
It is crisp that the present embodiment prepares liquid fermentation distiller grains cookies as follows:
A, liquid fermentation fresh grain stillage is dried after, broken, cross 40 mesh sieves, it is thus achieved that distiller grains powder；
B, 14.5 parts of butter room temperatures are softened after, add 8.5 portions of Icing Sugar and 2.5 parts of Mel, with chopsticks along a direction
Stir, then divide 3 times and add 3.5 parts of Ovum Gallus domesticus album, and fully stir evenly every time after adding, it is thus achieved that mixed liquor；
C, in mixed liquor, it is sieved into 30 parts of flour (flour in advance cross 40 mesh sieves sieve) and 41 parts of distiller grains powder, adds
2 parts of Semen coryli heterophyllae grains being cut into particulate stir, and form dough；
D, dough is put into freezer compartment of refrigerator freezing 45min, make the thick dough sheet of about 0.5cm after taking-up, then develop and print into
Type, it is thus achieved that cookies base；Bottom even at cookies base is coated with last layer vegetable oil and moves in baking tray；
E, 150 DEG C of preheating baking box 20min, with 200 DEG C, the reducing internal heat 150 DEG C baking cookies base 20min of getting angry；Nature after coming out of the stove
Cooling, packaging, i.e. complete the making that cookies is crisp.
Embodiment 3
It is crisp that the present embodiment prepares liquid fermentation distiller grains cookies as follows:
A, liquid fermentation fresh grain stillage is dried after, broken, cross 40 mesh sieves, it is thus achieved that distiller grains powder；
B, 14.5 parts of butter room temperatures are softened after, add 8.5 portions of Icing Sugar and 3.5 parts of Mel, with chopsticks along a direction
Stir, then divide 3 times and add 3.5 parts of Ovum Gallus domesticus album, and fully stir evenly every time after adding, it is thus achieved that mixed liquor；
C, in mixed liquor, it is sieved into 35 parts crosses the 40 mesh sieves flour that carry out sieving and 35 parts of distiller grains powder in advance, add 2 parts
The Semen coryli heterophyllae grain being cut into particulate stirs, and forms dough；
D, dough is put into freezer compartment of refrigerator freezing 45min, make the thick dough sheet of about 0.5cm after taking-up, then develop and print into
Type, it is thus achieved that cookies base；Bottom even at cookies base is coated with last layer vegetable oil and moves in baking tray；
E, 150 DEG C of preheating baking box 20min, with 200 DEG C, the reducing internal heat 150 DEG C baking cookies base 20min of getting angry；Nature after coming out of the stove
Cooling, packaging, i.e. complete the making that cookies is crisp.
Claims (3)
1. a liquid fermentation distiller grains cookies is crisp, it is characterised in that each raw material by the composition of mass parts is:
Liquid fermentation distiller grains 20.4～50.5 parts；
Butter 10～25 parts；
Icing Sugar 5.8～17.6 parts；
Mel 1.0～5.4 parts；
Ovum Gallus domesticus album 1.5～8.6 parts；
Flour 38～50 parts；
Semen coryli heterophyllae 2～10 parts.
Liquid fermentation distiller grains cookies the most according to claim 1 is crisp, it is characterised in that: described liquid fermentation distiller grains are for passing through
Liquid fermentation produces fresh grain stillage produced by wine.
3. the manufacture method of the liquid fermentation distiller grains cookies shortcake described in a claim 1 or 2, it is characterised in that include walking as follows
Rapid:
A, liquid fermentation distiller grains are dried after, broken, cross 40 mesh sieves, it is thus achieved that distiller grains powder；
B, butter room temperature is softened after, add Icing Sugar and Mel, stir along a direction, then divide 3～5 times and add eggs
Clearly, and fully stir evenly after adding, it is thus achieved that mixed liquor every time；
C, in mixed liquor, it is sieved into flour and distiller grains powder, adds Semen coryli heterophyllae grain and stir, form dough；
D, dough is put into freezer compartment of refrigerator freezing 40～50min, make 0.3～0.8cm thick dough sheet after taking-up, then develop and print
Molding, it is thus achieved that cookies base；Bottom even at cookies base is coated with last layer vegetable oil and moves in baking tray；
E, 150 DEG C of preheating baking box 20min, with 180～220 DEG C, reducing internal heat 130～the 170 DEG C of baking cookies bases 15～30min of getting angry；
Temperature fall, packaging after coming out of the stove, i.e. complete the making that cookies is crisp.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687793.8A CN106035570A (en) | 2016-08-18 | 2016-08-18 | Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof |
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| CN201610687793.8A CN106035570A (en) | 2016-08-18 | 2016-08-18 | Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof |
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| CN201610687793.8A Pending CN106035570A (en) | 2016-08-18 | 2016-08-18 | Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223683A (en) * | 2017-07-26 | 2017-10-03 | 福建省农业科学院亚热带农业研究所 | One kind tree grape low-sugar biscuit and preparation method thereof |
| CN109673703A (en) * | 2019-03-05 | 2019-04-26 | 华中农业大学 | A kind of shortbread type biscuit of the schlempe containing fructus lycii and preparation method thereof |
| CN112425630A (en) * | 2020-12-16 | 2021-03-02 | 青海大学 | Highland barley vinasse biscuit and preparation method thereof |
| CN112493281A (en) * | 2020-12-07 | 2021-03-16 | 青海大学 | Quinoa vinasse biscuit and making method thereof |
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| CN102138572A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Distilled grain biscuits and preparation method |
| CN102334529A (en) * | 2010-07-27 | 2012-02-01 | 江南大学 | Yellow wine lees biscuits and preparation method thereof |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN105010486A (en) * | 2015-07-22 | 2015-11-04 | 南阳师范学院 | Dried small shrimp laver biscuits and preparation technology thereof |
| CN105613678A (en) * | 2016-03-11 | 2016-06-01 | 南京晓庄学院 | Anti-cancer blood fat-reducing onion biscuits and production technology thereof |
| CN105746652A (en) * | 2016-04-28 | 2016-07-13 | 长沙湘资生物科技有限公司 | Novel flowery cookie products |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334529A (en) * | 2010-07-27 | 2012-02-01 | 江南大学 | Yellow wine lees biscuits and preparation method thereof |
| CN102138572A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Distilled grain biscuits and preparation method |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN105010486A (en) * | 2015-07-22 | 2015-11-04 | 南阳师范学院 | Dried small shrimp laver biscuits and preparation technology thereof |
| CN105613678A (en) * | 2016-03-11 | 2016-06-01 | 南京晓庄学院 | Anti-cancer blood fat-reducing onion biscuits and production technology thereof |
| CN105746652A (en) * | 2016-04-28 | 2016-07-13 | 长沙湘资生物科技有限公司 | Novel flowery cookie products |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223683A (en) * | 2017-07-26 | 2017-10-03 | 福建省农业科学院亚热带农业研究所 | One kind tree grape low-sugar biscuit and preparation method thereof |
| CN109673703A (en) * | 2019-03-05 | 2019-04-26 | 华中农业大学 | A kind of shortbread type biscuit of the schlempe containing fructus lycii and preparation method thereof |
| CN112493281A (en) * | 2020-12-07 | 2021-03-16 | 青海大学 | Quinoa vinasse biscuit and making method thereof |
| CN112425630A (en) * | 2020-12-16 | 2021-03-02 | 青海大学 | Highland barley vinasse biscuit and preparation method thereof |
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Application publication date: 20161026 |