CN106305935A - Processing method of high-protein coarse grain cookies - Google Patents
Processing method of high-protein coarse grain cookies Download PDFInfo
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- CN106305935A CN106305935A CN201610687986.3A CN201610687986A CN106305935A CN 106305935 A CN106305935 A CN 106305935A CN 201610687986 A CN201610687986 A CN 201610687986A CN 106305935 A CN106305935 A CN 106305935A
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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
- A21D2/14—Organic oxygen compounds
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of high-protein coarse grain cookies. The method comprises the following steps: (1) weighing 200 parts of coconut powder, 100 parts of vinasse albumen powder, 30 parts of golden cicada powder, 80 parts of potato whole powder, 20 parts of reed rhizome powder, 15 parts of celery freeze-dry powder, 0.5 part of bioactive peptide, 0.6 part of tea polyphenol, 5 parts of low sodium salt, 10 parts of liquid glucose and a proper amount of pure water; (2) mixing the coconut powder, the vinasse albumen powder, the golden cicada powder, the potato whole powder, the reed rhizome powder and the celery freeze-dry powder, and adjusting into a wet material with the humidity of 30 to 45 percent with the pure water; (3) conveying the wet material into microwave treatment equipment for spacing microwave treatment; (4) heating the liquid glucose, adding the bioactive peptide, the tea polyphenol and the low sodium salt, and stirring for 10 minutes to obtain a compound paste for later use; (5) putting the compound paste and the wet material together into a material mixing machine, and mixing the materials to obtain slurry; (6) conveying the slurry into a reaction kettle, stirring and injecting steam, and performing heating stirring for 5 to 8 minutes to preliminarily cooking the slurry; (7) introducing the cooked slurry into a model, conveying into baking equipment, and baking to obtain the cookies.
Description
Technical field
The present invention relates to biological food technical field, the processing method being specifically related to a kind of High-protein roughage cake.
Background technology
Containing abundant Plant fiber and vitamin in coarse grain, the colour of skin can be improved obscure and coarse；Activating vessels, prevention
Cardiovascular disease, cell activity enhancing, opposing skin oxidation, prophylaxis of cancer, promote appetite and digestion, safeguard neural just
Chang Gongneng.The food made with coarse grain in the market is a lot, but Biscuits coarse grain product variety is more single, containing much adding
Adding agent, nutritional labeling is the most comprehensive.
Summary of the invention
The technical problem to be solved is to provide a kind of safety good, the High-protein roughage cake that stability is strong
Processing method.
The technical problem to be solved realizes by the following technical solutions:
A kind of processing method of High-protein roughage cake, including following methods step:
(1) following raw material is weighed by weight ratio: coconut powder 200 parts, DDGS 100 parts, 30 parts of golden cicada powder, Rhizoma Solani tuber osi
Complete 80 parts of powder, 20 parts of Rhizoma Phragmitis powder, Herba Apii graveolentis lyophilized powder 15 parts, biologically active peptide 0.5 part, tea polyphenols 0.6 part, Cardia Salt 5 parts, liquid sugar
10 parts, pure water appropriate；
(2) by coconut powder, DDGS, golden cicada powder, full potato starch, Rhizoma Phragmitis powder and Herba Apii graveolentis lyophilized powder mix homogeneously, use
Pure water furnishing humidity is at the moistening material of 30-45%；
(3) above-mentioned moistening material is sent in microwave processing equipment, be spaced micro-under microwave frequency 2450MHz, power 500W
Ripple processes, and each microwave treatment 10 minutes, interval time is 5 minutes, is carried out continuously 3-4 time；Pass through microwave treatment, it is possible to activate
The effective ingredient of material, it is easy to its nutrient is absorbed by human body；
(4) liquid sugar is heated to 80-85 DEG C, adds biologically active peptide, tea polyphenols and Cardia Salt and stir about 10 minutes,
Standby to compound mastic；
(5) the moistening material after compound mastic and microwave treatment in step (3) together puts into batch mixer, adds appropriate amount of purified water,
Material, to 80-120 rev/min, is mixed into slurry, makes raw material be sufficiently mixed, it is impossible to have clustering phenomena by the rotating speed of adjustment batch mixer；
(6) above-mentioned slurry is sent in reactor, inject steam while stirring, make the steam temperature in reactor reach
110 DEG C-130 DEG C, it is sufficiently stirred for, makes compound slurry be heated evenly, heated and stirred 5-8 minute, make the preliminary ripening of slurry；
(7) in step (6), slurry after ripening imports in model, sends into roasting plant, bakes.
Processing technology of the present invention is simple, with low cost, is suitable for industrialized production；Its product coarse grain is reasonably combined, and nutrition is equal
Weighing apparatus, special taste, all-ages.
Described biologically active peptide is Ganoderma lucidum Peptides.
The preparation method of above-mentioned distiller grains albumen is as follows:
(1) fresh grain stillage is placed in vacuum and low temperature cold wind drier, is dried to distiller grains moisture under 40-45 DEG C of environment
At 46-48%；
Because distiller grains albumen, fat content are enriched, as fat oxidation caused to affect product quality with conventional hot air drying,
Therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps preferable stability.It is dried temperature
Degree and time are the optimal parameters obtained in substantial amounts of experimental basis, the product with stable quality obtained under the conditions of this, and Yi work
Industry metaplasia is produced.
(2) distiller grains after cold air drying are pulverized, cross 60～80 mesh medicine sieves, obtain moistening powder, by moistening powder
Sending in microwave processing equipment, be spaced microwave treatment under microwave frequency 2450MHz, power 500W, interval time is 5 minutes,
Microwave treatment 10 minutes, is carried out continuously 3-4 time every time；
(3) adding wheat bran in moistening powder after the microwave treatment, the addition of wheat bran is the 5-of moistening powder weight
8%, stir, obtain mixed-matrix；
(4) with water, the moisture of mixed-matrix being adjusted to about 35%, adjusting pH value is about 5.5, adds mixing
The Fresh Os Sus domestica powder of substrate (moisture 35%) weight 1-3%, the koji powder of 0.3%, the potassium dihydrogen phosphate of 0.2% and 0.2%
Yeast rich in selenium, carry out sterilization treatment after mixing, obtain fermentation medium；
(5) inoculating mixed bacteria in fermentation medium, the inoculum concentration of described mixed bacteria is 5%, at constant incubator
Interior holding 30-40 DEG C is cultivated 3 days-8 days, obtains the thick distiller grains of high protein；
Described mixed bacteria is papain, Trichoderma viride, healthy and free from worry trichoderma, candida tropicalis and bacillus subtilis
The mixture of the equal-volume ratio that bacterium is the most several.
(6) thick for high protein distiller grains are sent into grinder, continuously grinding 2 hours, cross 90-120 mesh sieve, in 50-55 DEG C of drying,
Pulverize again and obtain DDGS.This DDGS protein content is high, it is easy to absorption of human body digests.
Effect of each component in the application:
Tea polyphenols (TP) is the polyphenol compound of separating-purifying from Folium Camelliae sinensis particularly green tea, is the chief active of Folium Camelliae sinensis
Composition, has pharmacological action widely.By regulating the activity of immunoglobulin, indirectly realize improving human body comprehensive immunity energy
Power, the rheumatism factor, effect of anti-bacteria and anti-virus, it is possible to promote the human body absorption to elements such as VC, calcium, zinc.
Biologically active peptide is to extract isolated active factors from plant, two or more amino acid chain the egg closed
White polypeptide, this active polypeptide can be removed free radical common in human oral cavity, send out with golden cicada powder, activated calcium, tea polyphenols etc.
Wave synergism, promote the absorption of beneficial element.
The invention has the beneficial effects as follows: the application introduces tea polyphenols, biologically active peptide etc. in modern food biotechnology
Functional component, emphasis solve to utilize animal nutrition and nanotechnology ensure the biological activity of substance or stability with
And the lasting release of fragrance, it is achieved while easily chewing, make functional activity factor persistency, promote that human body is to calcium constituent
Absorb, do not destroy original nutritional labeling simultaneously, reduce production cost.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of processing method of High-protein roughage cake, including following methods step:
(1) following raw material is weighed by weight ratio: coconut powder 200 parts, DDGS 100 parts, 30 parts of golden cicada powder, Rhizoma Solani tuber osi
Complete 80 parts of powder, 20 parts of Rhizoma Phragmitis powder, Herba Apii graveolentis lyophilized powder 15 parts, biologically active peptide 0.5 part, tea polyphenols 0.6 part, Cardia Salt 5 parts, liquid sugar
10 parts, pure water appropriate；
(2) by coconut powder, DDGS, golden cicada powder, full potato starch, Rhizoma Phragmitis powder and Herba Apii graveolentis lyophilized powder mix homogeneously, use
Pure water furnishing humidity is at the moistening material of 30-45%；
(3) above-mentioned moistening material is sent in microwave processing equipment, be spaced micro-under microwave frequency 2450MHz, power 500W
Ripple processes, and each microwave treatment 10 minutes, interval time is 5 minutes, is carried out continuously 3-4 time；Pass through microwave treatment, it is possible to activate
The effective ingredient of material, it is easy to its nutrient is absorbed by human body；
(4) liquid sugar is heated to 80-85 DEG C, adds biologically active peptide, tea polyphenols and Cardia Salt and stir about 10 minutes,
Standby to compound mastic；
(5) the moistening material after compound mastic and microwave treatment in step (3) together puts into batch mixer, adds appropriate amount of purified water,
Material, to 80-120 rev/min, is mixed into slurry, makes raw material be sufficiently mixed, it is impossible to have clustering phenomena by the rotating speed of adjustment batch mixer；
(6) above-mentioned slurry is sent in reactor, inject steam while stirring, make the steam temperature in reactor reach
110 DEG C-130 DEG C, it is sufficiently stirred for, makes compound slurry be heated evenly, heated and stirred 5-8 minute, make the preliminary ripening of slurry；
(7) in step (6), slurry after ripening imports in model, sends into roasting plant, bakes.
Processing technology of the present invention is simple, with low cost, is suitable for industrialized production；Its product coarse grain is reasonably combined, and nutrition is equal
Weighing apparatus, special taste, all-ages.
Embodiment 2
A kind of processing method of High-protein roughage cake, including following methods step:
(1) following raw material is weighed by weight ratio: coconut powder 200 parts, DDGS 100 parts, 30 parts of golden cicada powder, Rhizoma Solani tuber osi
Complete 80 parts of powder, 20 parts of Rhizoma Phragmitis powder, Herba Apii graveolentis lyophilized powder 15 parts, biologically active peptide 0.5 part, tea polyphenols 0.6 part, Cardia Salt 5 parts, liquid sugar
10 parts, pure water appropriate；
(2) by coconut powder, DDGS, golden cicada powder, full potato starch, Rhizoma Phragmitis powder and Herba Apii graveolentis lyophilized powder mix homogeneously, use
Pure water furnishing humidity is at the moistening material of 30-45%；
(3) above-mentioned moistening material is sent in microwave processing equipment, be spaced micro-under microwave frequency 2450MHz, power 500W
Ripple processes, and each microwave treatment 10 minutes, interval time is 5 minutes, is carried out continuously 3-4 time；Pass through microwave treatment, it is possible to activate
The effective ingredient of material, it is easy to its nutrient is absorbed by human body；
(4) liquid sugar is heated to 80-85 DEG C, adds biologically active peptide, tea polyphenols and Cardia Salt and stir about 10 minutes,
Standby to compound mastic；
(5) the moistening material after compound mastic and microwave treatment in step (3) together puts into batch mixer, adds appropriate amount of purified water,
Material, to 80-120 rev/min, is mixed into slurry, makes raw material be sufficiently mixed, it is impossible to have clustering phenomena by the rotating speed of adjustment batch mixer；
(6) above-mentioned slurry is sent in reactor, inject steam while stirring, make the steam temperature in reactor reach
110 DEG C-130 DEG C, it is sufficiently stirred for, makes compound slurry be heated evenly, heated and stirred 5-8 minute, make the preliminary ripening of slurry；
(7) in step (6), slurry after ripening imports in model, sends into roasting plant, bakes.
Processing technology of the present invention is simple, with low cost, is suitable for industrialized production；Its product coarse grain is reasonably combined, and nutrition is equal
Weighing apparatus, special taste, all-ages.
The preparation method of above-mentioned distiller grains albumen is as follows:
(1) fresh grain stillage is placed in vacuum and low temperature cold wind drier, is dried to distiller grains moisture under 40-45 DEG C of environment
At 46-48%；
Because distiller grains albumen, fat content are enriched, as fat oxidation caused to affect product quality with conventional hot air drying,
Therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps preferable stability.It is dried temperature
Degree and time are the optimal parameters obtained in substantial amounts of experimental basis, the product with stable quality obtained under the conditions of this, and Yi work
Industry metaplasia is produced.
(2) distiller grains after cold air drying are pulverized, cross 60～80 mesh medicine sieves, obtain moistening powder, by moistening powder
Sending in microwave processing equipment, be spaced microwave treatment under microwave frequency 2450MHz, power 500W, interval time is 5 minutes,
Microwave treatment 10 minutes, is carried out continuously 3-4 time every time；
(3) adding wheat bran in moistening powder after the microwave treatment, the addition of wheat bran is the 5-of moistening powder weight
8%, stir, obtain mixed-matrix；
(4) with water, the moisture of mixed-matrix being adjusted to about 35%, adjusting pH value is about 5.5, adds mixing
The Fresh Os Sus domestica powder of substrate (moisture 35%) weight 1-3%, the koji powder of 0.3%, the potassium dihydrogen phosphate of 0.2% and 0.2%
Yeast rich in selenium, carry out sterilization treatment after mixing, obtain fermentation medium；
(5) inoculating mixed bacteria in fermentation medium, the inoculum concentration of described mixed bacteria is 5%, at constant incubator
Interior holding 30-40 DEG C is cultivated 3 days-8 days, obtains the thick distiller grains of high protein；
Described mixed bacteria is papain, Trichoderma viride, healthy and free from worry trichoderma, candida tropicalis and bacillus subtilis
The mixture of the equal-volume ratio that bacterium is the most several.
(6) thick for high protein distiller grains are sent into grinder, continuously grinding 2 hours, cross 90-120 mesh sieve, in 50-55 DEG C of drying,
Pulverize again and obtain DDGS.This DDGS protein content is high, it is easy to absorption of human body digests.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (2)
1. the processing method of a High-protein roughage cake, it is characterised in that include following methods step:
(1) following raw material is weighed by weight ratio: coconut powder 200 parts, DDGS 100 parts, 30 parts of golden cicada powder, full potato starch
80 parts, 20 parts of Rhizoma Phragmitis powder, Herba Apii graveolentis lyophilized powder 15 parts, biologically active peptide 0.5 part, tea polyphenols 0.6 part, Cardia Salt 5 parts, liquid sugar 10
Part, pure water appropriate；
(2) by coconut powder, DDGS, golden cicada powder, full potato starch, Rhizoma Phragmitis powder and Herba Apii graveolentis lyophilized powder mix homogeneously, with pure
Water furnishing humidity is at the moistening material of 30-45%；
(3) above-mentioned moistening material is sent in microwave processing equipment, be spaced at microwave under microwave frequency 2450MHz, power 500W
Reason, each microwave treatment 10 minutes, interval time is 5 minutes, is carried out continuously 3-4 time；
(4) liquid sugar is heated to 80-85 DEG C, adds biologically active peptide, tea polyphenols and Cardia Salt and stir 10 minutes, obtain compound
Body is standby；
(5) the moistening material after microwave treatment in compound mastic and step (3) is together put into batch mixer, add appropriate amount of purified water, adjust
Material, to 80-120 rev/min, is mixed into slurry by the rotating speed of whole batch mixer, makes raw material be sufficiently mixed, it is impossible to have clustering phenomena；
(6) above-mentioned slurry is sent in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-
130 DEG C, it is sufficiently stirred for, makes compound slurry be heated evenly, heated and stirred 5-8 minute, make the preliminary ripening of slurry；
(7) in step (6), slurry after ripening imports in model, sends into roasting plant, bakes.
The processing method of a kind of High-protein roughage cake the most according to claim 1, it is characterised in that described biological activity
Peptide is Ganoderma lucidum Peptides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687986.3A CN106305935A (en) | 2016-08-18 | 2016-08-18 | Processing method of high-protein coarse grain cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687986.3A CN106305935A (en) | 2016-08-18 | 2016-08-18 | Processing method of high-protein coarse grain cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106305935A true CN106305935A (en) | 2017-01-11 |
Family
ID=57744127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610687986.3A Pending CN106305935A (en) | 2016-08-18 | 2016-08-18 | Processing method of high-protein coarse grain cookies |
Country Status (1)
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| CN (1) | CN106305935A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782726A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | High protein biscuit and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610687986.3A patent/CN106305935A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782726A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | High protein biscuit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赖凡宇: "《燃脂力》", 31 May 2016, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
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Application publication date: 20170111 |