CN107751297A - A kind of wheat embryo coarse cereal biscuit - Google Patents
A kind of wheat embryo coarse cereal biscuit Download PDFInfo
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- CN107751297A CN107751297A CN201711171164.0A CN201711171164A CN107751297A CN 107751297 A CN107751297 A CN 107751297A CN 201711171164 A CN201711171164 A CN 201711171164A CN 107751297 A CN107751297 A CN 107751297A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
-
- 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
- A21D2/366—Tubers, roots
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to agricultural byproducts processing technical field, disclose a kind of wheat embryo coarse cereal biscuit, depth high-value-use is carried out to wheat embryo, using the wheat embryo after first squeezing coarse cereal biscuit is processed into together with numerous coarse food grains, not only protein content and fiber content are improved, sterol in plumule, vitamin, tocopherol greatly remains, coordinate with the food materials of addition, improve health value, grease improves eating mouth feel after reducing, nourishing the stomach is tasty, crisp sweet, the crowd of being applicable is wide, resistance of human body can be strengthened, with regulation human blood-pressure, reduce the health value of blood cholesterol, and also there is certain effect to diabetes mellitus prevention.
Description
Technical field
The invention belongs to agricultural byproducts processing technical field, and in particular to a kind of wheat embryo coarse cereal biscuit.
Background technology
The main component of wheat is carbohydrate, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1, dimension life
The compositions such as plain B2 and nicotinic acid, also a kind of composition of allantoin.In addition, food fiber and vitamin E are also rich in wheat embryo,
The a small amount of arginine of heart, amylase, sitosterol, lecithin and protease.The wheat of wheat is mainly made up of three parts：
Wheat bran is wrapped in the outer 18%-25% for accounting for grain weight, and the rely wheat germ of germination of wheat only accounts for 1%-2%, and endosperm accounts for 80%.Endosperm with
There is aleurone adhesion between wheat bran.Wheat embryo is also known as malt flour, plumule, golden yellow graininess.Malt be wheat germination and
One of organ of growth, the 2.5% of whole wheat is accounted for, it is unusual containing abundant vitamin e, B1 and protein, nutritive value
It is high.Plumule is the root of wheat life, is nutritive value highest part in wheat.
Wheat is the Source of life that the Nature gives human health existence, is referred to as the expensive of five cereals.Wheat embryo is wheat
Core and life, plant be referred to as embryo, equivalent to the placenta of animal.Although it only accounts for the 2% of wheat weight, nutrition accounts for whole
The 97% of individual wheat, wherein contain more than 50 kinds of needed by human body abundant nutrition and some also not by the micro life of current scientific discovery
Active component is managed, there is high nutritive value and medical value, wheat embryo is acted on the mystery of health, for institute of the world
Generally acknowledge.Therefore, there will be huge development space for food processing derived from wheat embryo.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of wheat embryo coarse cereal biscuit, nourishing the stomach is tasty, crisp perfume (or spice)
Sweet tea, resistance of human body can be strengthened, there is regulation human blood-pressure, reduce the health value of blood cholesterol, and to diabetes
Prevention also has certain effect.
The present invention is achieved by the following technical solutions：
A kind of wheat embryo coarse cereal biscuit, is made up of following raw material in parts by weight：Wheat embryo 80-90 parts, brown rice 25-30
Part, pumpkin 18-20 parts, polished rice 14-16 parts, glutinous rice 10-12 parts, jujube 8-10 parts, oat 7-9 parts, adlay 6-8 parts, sesame
3.5-4.5 parts, egg 3.5-4.0 parts, white fungus 3.0-3.5 parts, stem of noble dendrobium 2.5-2.8 parts, matrimony vine 2.0-2.4 parts, Chinese yam 1.5-2.0
Part, butter 1.2-1.5 parts, its preparation method comprise the following steps：
（1）Brown rice after cleaning, polished rice, glutinous rice, oat and adlay are soaked into 4-5 hours using 30-35 DEG C of warm water, pull drip out
Solid carbon dioxide point, it is 3-5% that water content is dried in 55-60 DEG C of baking oven, mixes, is added to wheat embryo and sesame after drying
Go out powder in cornmill；
（2）Pumpkin peeling, jujube stoning, mix with white fungus, the stem of noble dendrobium, matrimony vine, Chinese yam, add the water of 12-15 times of volume, big fire is boiled
Turn small fire infusion 2.5-3.0 hours after boiling, the heating of infusion liquid is concentrated into water content between 40-45% using residual temperature, Ran Houjia
Enter to step（1）In the flour of extrusion, concentration be 15-20ppm sodium bicarbonate water carry out and face, and face during add chicken
Egg, obtained dough moisture proof 2-3 hours between 35-40% at 40-50 DEG C；
（3）Dough after proofing is pressed into the flake that thickness is 2-3 millimeters, is put into the baking box of 120-130 DEG C of preheating and heats
Last layer butter is smeared in 3-4 minutes, taking-up, is continued to toast 2-3 minutes at 110-120 DEG C, is vacuum-packed after cooling.
Further described as to such scheme, the wheat embryo is the remaining composition after first oil squeezes, and is remained
Remaining plumule oil content is in 3.5-4.5% scopes.
Further described as to such scheme, the brown rice, polished rice, glutinous rice, oat and adlay are in immersion process
The soda ash that mass fraction is 0.02-0.04% is added, is stirred once every 20-30 minutes.
Further described as to such scheme, interbed heats flour cake in an oven, ensures that heating temperature is consistent up and down.
The present invention has advantages below compared with prior art：It is little in order to solve existing wheat embryo bud nutrient components utilising rate
The problem of, the invention provides a kind of wheat embryo coarse cereal biscuit, and depth high-value-use is carried out to wheat embryo, utilizes first squeezing
Wheat embryo afterwards is processed into coarse cereal biscuit together with numerous coarse food grains, and not only protein content and fiber content are improved, in plumule
Sterol, vitamin, tocopherol greatly remain, coordinate with the food materials of addition, health value improved, after grease reduces
Eating mouth feel is improved, nourishing the stomach is tasty, crisp sweet, and applicable crowd is wide, can strengthen resistance of human body, has regulation human body blood
Pressure, the health value for reducing blood cholesterol, and also have certain effect to diabetes mellitus prevention.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
A kind of wheat embryo coarse cereal biscuit, is made up of following raw material in parts by weight：80 parts of wheat embryo, 25 parts of brown rice, pumpkin
18 parts, 14 parts of polished rice, 10 parts of glutinous rice, 8 parts of jujube, 7 parts of oat, 6 parts of adlay, 3.5 parts of sesame, 3.5 parts of egg, 3.0 parts of white fungus,
2.5 parts of the stem of noble dendrobium, 2.0 parts of matrimony vine, 1.5 parts of Chinese yam, 1.2 parts of butter, its preparation method comprises the following steps：
（1）Brown rice after cleaning, polished rice, glutinous rice, oat and adlay are soaked 4 hours using 30 DEG C of warm water, pulls out and drains the water
Point, it is 3% that water content is dried in 55 DEG C of baking oven, is mixed after drying with wheat embryo and sesame, is added in cornmill
Powder；
（2）Pumpkin peeling, jujube stoning, mix with white fungus, the stem of noble dendrobium, matrimony vine, Chinese yam, add the water of 12 times of volumes, be boiled by fire
After turn small fire infusion 2.5 hours, using residual temperature by infusion liquid heating be concentrated into water content between 40-45%, be then added to step
Suddenly（1）In the flour of extrusion, concentration obtains to add egg during 15ppm sodium bicarbonate water progress and face, and face
Dough moisture proofs 2 hours between 35-40% at 40 DEG C；
（3）Dough after proofing is pressed into the flake that thickness is 2 millimeters, is put into the baking box of 120 DEG C of preheatings and heats 3 minutes,
Last layer butter is smeared in taking-up, continues to toast 2 minutes at 110 DEG C, is vacuum-packed after cooling.
Further described as to such scheme, the wheat embryo is the remaining composition after first oil squeezes, and is remained
Remaining plumule oil content is in 3.5-4.5% scopes.
Further described as to such scheme, the brown rice, polished rice, glutinous rice, oat and adlay are in immersion process
The soda ash that mass fraction is 0.02% is added, every stirring in 20 minutes once.
Further described as to such scheme, interbed heats flour cake in an oven, ensures that heating temperature is consistent up and down.
Embodiment 2
A kind of wheat embryo coarse cereal biscuit, is made up of following raw material in parts by weight：85 parts of wheat embryo, 28 parts of brown rice, pumpkin
19 parts, 15 parts of polished rice, 11 parts of glutinous rice, 9 parts of jujube, 8 parts of oat, 7 parts of adlay, 4.0 parts of sesame, 3.8 parts of egg, 3.3 parts of white fungus,
2.6 parts of the stem of noble dendrobium, 2.2 parts of matrimony vine, 1.8 parts of Chinese yam, 1.3 parts of butter, its preparation method comprises the following steps：
（1）Brown rice after cleaning, polished rice, glutinous rice, oat and adlay are soaked 4.5 hours using 32 DEG C of warm water, pulls out and drains
Moisture, it is 4% that water content is dried in 58 DEG C of baking oven, mixes, is added in cornmill with wheat embryo and sesame after drying
Go out powder；
（2）Pumpkin peeling, jujube stoning, mix with white fungus, the stem of noble dendrobium, matrimony vine, Chinese yam, add the water of 13 times of volumes, be boiled by fire
After turn small fire infusion 2.8 hours, using residual temperature by infusion liquid heating be concentrated into water content between 40-45%, be then added to step
Suddenly（1）In the flour of extrusion, concentration obtains to add egg during 18ppm sodium bicarbonate water progress and face, and face
Dough moisture proofs 2.5 hours between 35-40% at 45 DEG C；
（3）Dough after proofing is pressed into the flake that thickness is 2.5 millimeters, is put into the baking box of 125 DEG C of preheatings and heats 3.5 points
Clock, taking-up smear last layer butter, continue to toast 2.5 minutes at 115 DEG C, are vacuum-packed after cooling.
Further described as to such scheme, the wheat embryo is the remaining composition after first oil squeezes, and is remained
Remaining plumule oil content is in 3.5-4.5% scopes.
Further described as to such scheme, the brown rice, polished rice, glutinous rice, oat and adlay are in immersion process
The soda ash that mass fraction is 0.03% is added, every stirring in 25 minutes once.
Further described as to such scheme, interbed heats flour cake in an oven, ensures that heating temperature is consistent up and down.
Embodiment 3
A kind of wheat embryo coarse cereal biscuit, is made up of following raw material in parts by weight：90 parts of wheat embryo, 30 parts of brown rice, pumpkin
20 parts, 16 parts of polished rice, 12 parts of glutinous rice, 10 parts of jujube, 9 parts of oat, 8 parts of adlay, 4.5 parts of sesame, 4.0 parts of egg, white fungus 3.5
Part, 2.8 parts of the stem of noble dendrobium, 2.4 parts of matrimony vine, 2.0 parts of Chinese yam, 1.5 parts of butter, its preparation method comprises the following steps：
（1）Brown rice after cleaning, polished rice, glutinous rice, oat and adlay are soaked 5 hours using 35 DEG C of warm water, pulls out and drains the water
Point, it is 5% that water content is dried in 60 DEG C of baking oven, is mixed after drying with wheat embryo and sesame, is added in cornmill
Powder；
（2）Pumpkin peeling, jujube stoning, mix with white fungus, the stem of noble dendrobium, matrimony vine, Chinese yam, add the water of 15 times of volumes, be boiled by fire
After turn small fire infusion 3.0 hours, using residual temperature by infusion liquid heating be concentrated into water content between 40-45%, be then added to step
Suddenly（1）In the flour of extrusion, concentration obtains to add egg during 20ppm sodium bicarbonate water progress and face, and face
Dough moisture proofs 3 hours between 35-40% at 50 DEG C；
（3）Dough after proofing is pressed into the flake that thickness is 3 millimeters, is put into the baking box of 130 DEG C of preheatings and heats 4 minutes,
Last layer butter is smeared in taking-up, continues to toast 3 minutes at 120 DEG C, is vacuum-packed after cooling.
Further described as to such scheme, the wheat embryo is the remaining composition after first oil squeezes, and is remained
Remaining plumule oil content is in 3.5-4.5% scopes.
Further described as to such scheme, the brown rice, polished rice, glutinous rice, oat and adlay are in immersion process
The soda ash that mass fraction is 0.04% is added, every stirring in 30 minutes once.
Further described as to such scheme, interbed heats flour cake in an oven, ensures that heating temperature is consistent up and down.
Claims (4)
1. a kind of wheat embryo coarse cereal biscuit, it is characterised in that be made up in parts by weight of following raw material：Wheat embryo 80-90
Part, brown rice 25-30 parts, pumpkin 18-20 parts, polished rice 14-16 parts, glutinous rice 10-12 parts, jujube 8-10 parts, oat 7-9 parts, adlay
6-8 parts, sesame 3.5-4.5 parts, egg 3.5-4.0 parts, white fungus 3.0-3.5 parts, stem of noble dendrobium 2.5-2.8 parts, matrimony vine 2.0-2.4 parts,
Chinese yam 1.5-2.0 parts, butter 1.2-1.5 parts, its preparation method comprise the following steps：
（1）Brown rice after cleaning, polished rice, glutinous rice, oat and adlay are soaked into 4-5 hours using 30-35 DEG C of warm water, pull drip out
Solid carbon dioxide point, it is 3-5% that water content is dried in 55-60 DEG C of baking oven, mixes, is added to wheat embryo and sesame after drying
Go out powder in cornmill；
（2）Pumpkin peeling, jujube stoning, mix with white fungus, the stem of noble dendrobium, matrimony vine, Chinese yam, add the water of 12-15 times of volume, big fire is boiled
Turn small fire infusion 2.5-3.0 hours after boiling, the heating of infusion liquid is concentrated into water content between 40-45% using residual temperature, Ran Houjia
Enter to step（1）In the flour of extrusion, concentration be 15-20ppm sodium bicarbonate water carry out and face, and face during add chicken
Egg, obtained dough moisture proof 2-3 hours between 35-40% at 40-50 DEG C；
（3）Dough after proofing is pressed into the flake that thickness is 2-3 millimeters, is put into the baking box of 120-130 DEG C of preheating and heats
Last layer butter is smeared in 3-4 minutes, taking-up, is continued to toast 2-3 minutes at 110-120 DEG C, is vacuum-packed after cooling.
2. a kind of wheat embryo coarse cereal biscuit as claimed in claim 1, it is characterised in that the wheat embryo is squeezed by first oil
Remaining composition afterwards, remaining plumule oil content is in 3.5-4.5% scopes.
A kind of 3. wheat embryo coarse cereal biscuit as claimed in claim 1, it is characterised in that the brown rice, polished rice, glutinous rice, oat and
Adlay adds the soda ash that mass fraction is 0.02-0.04% in immersion process, is stirred once every 20-30 minutes.
4. a kind of wheat embryo coarse cereal biscuit as claimed in claim 1, it is characterised in that interbed heats flour cake in an oven, ensures
Upper and lower heating temperature is consistent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711171164.0A CN107751297A (en) | 2017-11-22 | 2017-11-22 | A kind of wheat embryo coarse cereal biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711171164.0A CN107751297A (en) | 2017-11-22 | 2017-11-22 | A kind of wheat embryo coarse cereal biscuit |
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| Publication Number | Publication Date |
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| CN107751297A true CN107751297A (en) | 2018-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711171164.0A Pending CN107751297A (en) | 2017-11-22 | 2017-11-22 | A kind of wheat embryo coarse cereal biscuit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN103766818A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fruit/vegetable healthy potato chips and preparation method thereof |
-
2017
- 2017-11-22 CN CN201711171164.0A patent/CN107751297A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN103766818A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fruit/vegetable healthy potato chips and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
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Application publication date: 20180306 |