CN107736549A - A kind of coarse cereal biscuit and preparation method thereof - Google Patents
A kind of coarse cereal biscuit and preparation method thereof Download PDFInfo
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- CN107736549A CN107736549A CN201711016677.4A CN201711016677A CN107736549A CN 107736549 A CN107736549 A CN 107736549A CN 201711016677 A CN201711016677 A CN 201711016677A CN 107736549 A CN107736549 A CN 107736549A
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- coarse cereal
- cereal biscuit
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 53
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 44
- 239000006188 syrup Substances 0.000 claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 25
- 238000003825 pressing Methods 0.000 claims abstract description 22
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 18
- 241000352057 Solanum vernei Species 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 238000012216 screening Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 230000000249 desinfective effect Effects 0.000 claims description 7
- 238000009826 distribution Methods 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 7
- 239000008274 jelly Substances 0.000 claims description 7
- 238000011068 loading method Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 230000000259 anti-tumor effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 230000033228 biological regulation Effects 0.000 abstract description 3
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 239000010977 jade Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- -1 Calcareous Substances 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000018977 lysine Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FQRGTPLZBBSZJQ-RGMNGODLSA-N [N].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [N].C(CC)N[C@@H](CCO)C(=O)O FQRGTPLZBBSZJQ-RGMNGODLSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of coarse cereal biscuit and preparation method thereof, belong to food processing technology field；It is made up of the component of following parts by weight：20 ~ 30 parts of black rice, 30 ~ 40 parts of black soya bean, 10 ~ 20 parts of millet, 20 ~ 30 parts of purple potato, 10 ~ 20 parts of corn, 28 ~ 33 parts of light syrup；Specific preparation method be using dry process, each raw material through powder processed, screen, weigh, mix, pressing mold, baking and packaging technique, delicately packed, special taste coarse cereal biscuit is made；Coarse cereal biscuit prepared by the inventive method has anti-aging, antitumor, regulation intestinal health function rich in the various nutrient elements such as protein, carbohydrate, vitamin, mineral matter, in good taste, nutritive value, special taste, storage time length.
Description
Technical field
The present invention relates to a kind of coarse cereal biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Since thousands of years, five cereals are always the main food that the Chinese nation depends on for existence, are the early stages that ancestor obtains
One of food source.With the continuous improvement of people's living standards, food develops to becoming more meticulous, there is the single phenomenon of nutrition,
Various diseases also begin to display.The importance of coarse cereals starts to be paid attention to by people, gradually moves towards dining table.Such as by a variety of miscellaneous
Mixed congee that grain boils, various cereal close the five cereals meal of system, and making vinegar in condiment, the grain of famous brand of wine five in soy sauce and drink
Liquid etc., all by the use of five cereals as brew raw material, while meet the requirement of cuisines.
Coarse cereals are gained the name because crust is pitch-black, glutinous rice of also known as enriching blood, tribute rice, black pearl, are that one kind has many health-care efficacies
Precious rice.Coarse cereals contain starch, protein, fat, multivitamin, and calcic, phosphorus, magnesium, iron, zinc, molybdenum, selenium etc. are a variety of
Mineral matter and trace element.Protein contained by coarse cereals is not only higher than general rice by 37%, and the wherein content of amino acid is also than white
Rice is high by 25.4%, the lysine of needed by human body, arginine, nitrogen propylhomoserin, tryptophan etc., also all has in coarse cereals, nutritive value is very
It is high.The bean food that black soya bean belongs in " reactionary gang ", not only rich in protein, essential amino acid, vitamin, mineral matter etc., its
Contained aliphatic acid plays an important role to preventing hypertension and cardiovascular disease.German millet nutrition value is abundant, there is the U.S. of " generation ginseng soup "
Claim.Because millet is not required to refine, it saves the vitamin and inorganic salts of many, and the vitamin B1 in millet is up to the several of rice
Times；Inorganic salt content in millet is also above rice, and in addition to abundant irony, millet also has protein, compound vitamin B,
Calcareous, potassium, fiber etc..Purple potato is in addition to the nutritional ingredient with common sweet potato, also rich in selenium element and anthocyanidin.Purple potato is sought
The abundant special healthcare function of tool is supported, it contains 20% or so protein, including 18 kinds of amino acid, easily by human consumption and absorption,
It is interior high containing a large amount of medical values including 10 several kinds of mineral elements such as 8 kinds of vitamins such as vitamin C, B, A and phosphorus, iron
Anthocyanidin, it is natural potent free radical scavenger.Anthocyanidin has preventive and therapeutic action to more than 100 kinds of diseases, be described as after water,
The seventh-largest essential nutrients after protein, fat, carbohydrate, vitamin, mineral matter.Corn contains vitamin A, dimension
Raw plain E, glutamic acid, lysine, trace elements of selenium etc., zoopery proves, these compositions have anti-aging, antitumor work
With.
The present invention combines coarse cereals, black soya bean, millet, purple potato, the processing of corn and functional characteristic, gives full play to its edible health
Value, using advanced preparation for processing, obtained coarse cereal biscuit finished product, has good nutritive value and health-care efficacy, and
Delicately packed, special taste, it is easy to store and carries, is liked by consumers in general.
The content of the invention
It is an object of the invention to provide a kind of coarse cereal biscuit and preparation method thereof, the coarse cereal biscuit has in good taste, nutriture value
Value, special taste, the advantages that storage time is long, and with anti-aging, antitumor, regulation intestinal health function.
In order to achieve the above object, the technical solution adopted in the present invention is：
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：20 ~ 30 parts of black rice, 30 ~ 40 parts of black soya bean, 10 ~ 20 parts of millet, purple
20 ~ 30 parts of potato, 10 ~ 20 parts of corn, 28 ~ 33 parts of light syrup.
A kind of preparation method of coarse cereal biscuit, comprises the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 10-14h feels like jelly respectively and dried, frying 9 is ripe, room temperature
After one week, powder is respectively crushed into；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Light syrup is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 8-12min is carried out at a temperature of 200-240 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Step（2）Described sieving is to adopt 80 ~ 100 mesh to be sieved；
Step（5）Described light syrup is to be boiled after being sufficiently mixed using 100 portions of sugar and 150 parts of water to 105 DEG C, in watt cylinder
Place 3 months.
The beneficial effects of the invention are as follows：
The present invention with black rice, black soya bean, millet, corn, purple potato, corn, light syrup source, it is soaking, fry, powder processed, screening, title
Coarse cereal biscuit is made after weight, mixing, baking and technology of the package；The coarse cereal biscuit has in good taste, nutritive value, special taste, storage
The advantages that time is long, and with anti-aging, antitumor, regulation intestinal health function.
Embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
Do not limit the scope of the invention.
Embodiment 1
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：20 parts of black rice, 30 parts of black soya bean, 10 parts of millet, 20 parts of purple potato, jade
Rice 10 parts, 28 parts of light syrup.
A kind of coarse cereal biscuit, its preparation method comprise the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 10h feels like jelly respectively and dried, frying 9 is ripe, room temperature one week
Afterwards, it is respectively crushed into powder；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder crosses 80 mesh sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Sugar and water are pressed 100 in advance：150 ratios are boiled after being sufficiently mixed to 105 DEG C, and watt cylinder is interior to place 3
The moon is standby, and the light syrup prepared is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 12min is carried out at a temperature of 200 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Embodiment 2
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：30 parts of black rice, 40 parts of black soya bean, 20 parts of millet, 30 parts of purple potato, jade
Rice 20 parts, 33 parts of light syrup.
A kind of coarse cereal biscuit, its preparation method comprise the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 14h feels like jelly respectively and dried, frying 9 is ripe, room temperature one week
Afterwards, it is respectively crushed into powder；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder crosses 100 mesh sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Sugar and water are pressed 100 in advance：150 ratios are boiled after being sufficiently mixed to 105 DEG C, and watt cylinder is interior to place 3
The moon is standby, and the light syrup prepared is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 8min is carried out at a temperature of 240 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Embodiment 3
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：25 parts of black rice, 35 parts of black soya bean, 15 parts of millet, 25 parts of purple potato, jade
Rice 15 parts, 30 parts of light syrup.
A kind of coarse cereal biscuit, its preparation method comprise the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 12h feels like jelly respectively and dried, frying 9 is ripe, room temperature one week
Afterwards, it is respectively crushed into powder；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder crosses 80 mesh sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Sugar and water are pressed 100 in advance：150 ratios are boiled after being sufficiently mixed to 105 DEG C, and watt cylinder is interior to place 3
The moon is standby, and the light syrup prepared is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 10min is carried out at a temperature of 220 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Embodiment 4
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：22 parts of black rice, 38 parts of black soya bean, 17 parts of millet, 23 parts of purple potato, jade
Rice 19 parts, 33 parts of light syrup.
A kind of coarse cereal biscuit, its preparation method comprise the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 11h feels like jelly respectively and dried, frying 9 is ripe, room temperature one week
Afterwards, it is respectively crushed into powder；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder crosses 80 mesh sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Sugar and water are pressed 100 in advance：150 ratios are boiled after being sufficiently mixed to 105 DEG C, and watt cylinder is interior to place 3
The moon is standby, and the light syrup prepared is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 11min is carried out at a temperature of 210 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Embodiment 5
A kind of coarse cereal biscuit, it is made up of the component of following parts by weight：20 parts of black rice, 40 parts of black soya bean, 16 parts of millet, 27 parts of purple potato, jade
Rice 13 parts, 29 parts of light syrup.
A kind of coarse cereal biscuit, its preparation method comprise the following steps：
（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 13h feels like jelly respectively and dried, frying 9 is ripe, room temperature one week
Afterwards, it is respectively crushed into powder；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；
（2）Screening：Raw material powder crosses 100 mesh sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；
（3）Weigh：The raw material screened is weighed by formula；
（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；
（5）Syrup mixes：Sugar and water are pressed 100 in advance：150 ratios are boiled after being sufficiently mixed to 105 DEG C, and watt cylinder is interior to place 3
The moon is standby, and the light syrup prepared is poured into mixture of powders and is thoroughly mixed；
（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold
Dynamics, baking 9min is carried out at a temperature of 230 DEG C after pressing mold；
（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
Claims (4)
- A kind of 1. coarse cereal biscuit, it is characterised in that：It is made up of the component of following parts by weight：It is 20 ~ 30 parts of black rice, 30 ~ 40 parts of black soya bean, small 10 ~ 20 parts of rice, 20 ~ 30 parts of purple potato, 10 ~ 20 parts of corn, 28 ~ 33 parts of light syrup.
- A kind of 2. preparation method for preparing the coarse cereal biscuit described in claim 1, it is characterised in that：Comprise the following steps：（1）Powder processed：Coarse cereals, black soya bean, millet, corn are soaked after 10-14h feels like jelly respectively and dried, frying 9 is ripe, room temperature After one week, powder is respectively crushed into；Placed one month with watt cylinder sealing respectively again；Purple potato is directly ground to powder after drying；（2）Screening：Raw material powder sieves respectively, makes particle size distribution uniform, and mobility is more preferable, and supplementary material keeps drying；（3）Weigh：The raw material screened is weighed by formula；（4）Powder mixes：Load weighted supplementary material is mixed and mixed uniformly；（5）Syrup mixes：Light syrup is poured into mixture of powders and is thoroughly mixed；（6）Pressing mold toasts：After being carried out disinfection with 75% alcohol disinfecting to molding press, adjustment loading is 50g/, controls pressing mold Dynamics, baking 8-12min is carried out at a temperature of 200-240 DEG C after pressing mold；（7）Packaging：Obtained coarse cereal biscuit uses PE independent package bags, and packing specification is 1/bag.
- A kind of 3. preparation method of coarse cereal biscuit according to claim 2, it is characterised in that：Step（2）Described sieving is 80 ~ 100 mesh are adopted to be sieved.
- A kind of 4. preparation method of coarse cereal biscuit according to claim 2, it is characterised in that：Step（5）Described light syrup It is to be boiled after being sufficiently mixed using 100 portions of sugar and 150 parts of water to 105 DEG C, watt cylinder is interior to place 3 months.
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| CN201711016677.4A CN107736549A (en) | 2017-10-26 | 2017-10-26 | A kind of coarse cereal biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711016677.4A CN107736549A (en) | 2017-10-26 | 2017-10-26 | A kind of coarse cereal biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915858A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Processing method of folium artemisiae argyi coarse cereal cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060001912A (en) * | 2005-12-14 | 2006-01-06 | 김기옥 | Margarine / butter / cooking oil, iron plate / brazier / oven / frying pan baked bread / croissant bread / hamburger type / roe egg cover, bread club / open, toast / sandwich / hamburger and cereals, vegetables, fruit ingredients seasonings, wheat flour Whole mixed healthy assorted vegetable bread / Healthy assorted vegetable garlic bread and healthy grains ・ Vegetable garlic bread / Vegetable fruit garlic bread and Finely chopped ・ Vegetable kimchi / Nabak kimchi / White kimchi / Dongchimi / Oi-chilled seaweed soup / Rain water kimchi and small made Boiled and boiled daikon radish soup and diet green tea / black coffee. |
| CN106982900A (en) * | 2017-04-06 | 2017-07-28 | 王新喜 | A kind of cake of press and preparation method thereof |
-
2017
- 2017-10-26 CN CN201711016677.4A patent/CN107736549A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060001912A (en) * | 2005-12-14 | 2006-01-06 | 김기옥 | Margarine / butter / cooking oil, iron plate / brazier / oven / frying pan baked bread / croissant bread / hamburger type / roe egg cover, bread club / open, toast / sandwich / hamburger and cereals, vegetables, fruit ingredients seasonings, wheat flour Whole mixed healthy assorted vegetable bread / Healthy assorted vegetable garlic bread and healthy grains ・ Vegetable garlic bread / Vegetable fruit garlic bread and Finely chopped ・ Vegetable kimchi / Nabak kimchi / White kimchi / Dongchimi / Oi-chilled seaweed soup / Rain water kimchi and small made Boiled and boiled daikon radish soup and diet green tea / black coffee. |
| CN106982900A (en) * | 2017-04-06 | 2017-07-28 | 王新喜 | A kind of cake of press and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915858A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Processing method of folium artemisiae argyi coarse cereal cake |
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