CN108669167A - A kind of multigrain biscuit and its processing method - Google Patents
A kind of multigrain biscuit and its processing method Download PDFInfo
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- CN108669167A CN108669167A CN201810994877.5A CN201810994877A CN108669167A CN 108669167 A CN108669167 A CN 108669167A CN 201810994877 A CN201810994877 A CN 201810994877A CN 108669167 A CN108669167 A CN 108669167A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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Abstract
A kind of multigrain biscuit disclosed by the invention includes mainly following components：10 20 parts of corn flour, 15 25 parts of black rice flour, 8 12 parts of coixlacrymajobi powder, 60 80 parts of wholemeal, 5 10 parts of oatmeal, 35 45 parts of butter, 15 20 parts of egg, 40 50 parts of xylitol, 58 parts of edible salt, 35 parts of food additives.It solves that existing biscuit nutritive value is not high, is unfavorable for the problem of health.Black rice in the multigrain biscuit have effects that appetizing benefit in, invigorating the spleen promoting blood circulation, improving eyesight；Semen Coicis can dehumidify and sugar content is low；Oat has abundant nutritive value, and can both satisfy abdomen, helps to control appetite, has larger benefit to weight-reducing personage.The invention also discloses the processing methods of the multigrain biscuit, and the processing method is simple for process, and the biscuit produced is full of nutrition, and instant edible is suitble to travelling and office's meal replacing food at home.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of multigrain biscuit, further relate to the processing side of the multigrain biscuit
Method.
Background technology
Biscuit is as a kind of leisure snacks, since its flavor is various, kind is extensive, in good taste and instant edible, by
The consumer groups in all ages and classes stage are liked.With modern people's entirety improvement of living standard, people are to food health journey
The concern of degree increasingly all increases, and present working personage work and life-time are nervous, and most people can select biscuit to eat as generation
Food, still, biscuit can not provide the nutritional ingredient that needed by human body is wanted as a kind of leisure snacks.
Black rice is containing battalion such as abundant protein, carbohydrate, B family vitamin, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc
Element is supported, it is full of nutrition.The inorganic salts such as contained manganese, zinc, copper are mostly higher than rice in black rice, more contain a large amount of vitamin C, leaf
The special compositions such as green element, anthocyanidin, carrotene and cardiac glycoside；Semen Coicis contains abundant protein, vitamin B, calcium, iron, diet
Fiber, have certain medical value, invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, dispelling wind and eliminating dampness effect；Oat contains a large amount of dimension life
The saponin (main component of ginseng) lacked in element, amino acid, dietary fiber and cereal grain, oatmeal can improve blood
Cycle promotes wound healing, and grains of oats is eaten for a long time, is conducive to the control of diabetes and obesity.
There are many biscuit type on the market, but most of biscuit can only solve the primary demand of people, and taste is single,
Nutritive value is low, and sugar amount is higher, is unfavorable for health, cannot be satisfied consumer demand.By the coarse cereals with healthcare function
It is added in biscuit manufacture craft, can not only change taste, nutritive value can also be improved, to meet the need of consumer
It asks.
Invention content
The object of the present invention is to provide a kind of multigrain biscuit, it is not high to solve existing biscuit nutritive value, is unfavorable for health
The problem of.
It is a further object of the present invention to provide the processing methods of the multigrain biscuit.
The technical solution adopted in the present invention is a kind of multigrain biscuit, includes mainly following components：10-20 parts of corn flour,
15-25 parts of black rice flour, 8-12 parts of coixlacrymajobi powder, 60-80 parts of wholemeal, 5-10 parts of oatmeal, 35-45 parts of butter, egg 15-20
Part, 40-50 parts of xylitol, 5-8 parts of edible salt, 3-5 parts of food additives.
Food additives are sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Another technical solution of the present invention is that a kind of processing method of multigrain biscuit is specifically implemented in accordance with the following steps：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder, warm water by step 2.
Hybrid modulation is at dough；
The dough modulated is placed in fermentation a period of time at room temperature by step 3., then shreds the dough fermented, and
Edible salt, xylitol, water and plain chocolate is added, the dough of fermentation is reached into homogenate, food additives are then added and stir evenly,
Stand a period of time；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, cooling of coming out of the stove after the completion of baking obtain multigrain biscuit.
Other features of the present invention also reside in,
The temperature of warm water is 30 DEG C -35 DEG C in step 2, and 5-8 parts that warm water amount accounts for mixed powder are added.
Yeast powder accounts for 0.5-0.8 parts of mixed powder in step 2.
The time that dough ferments at room temperature in step 3 is 2-4 hours.
Water and plain chocolate account for 3-5 parts of total material in step 3, and the wherein ratio of water and plain chocolate is 3:1.
The condition of oven for baking is in step 5：Fire in a stove before fuel is added temperature is 150 DEG C -200 DEG C, and face fire temperature is 150 DEG C -200
DEG C, it toasts 8-10 minutes, then adjusting fire in a stove before fuel is added temperature reduces by 10 DEG C, and face fire temperature is reduced by 15 DEG C, continues to toast 10-15 points
Clock.
The invention has the advantages that a kind of multigrain biscuit and its processing method, solve existing biscuit nutritive value not
Height is unfavorable for the problem of health.Black rice in the multigrain biscuit have effects that appetizing benefit in, invigorating the spleen promoting blood circulation, improving eyesight；Semen Coicis energy
It enough dehumidifies and sugar content is low；Oat has abundant nutritive value, and can both satisfy abdomen, helps to control appetite, to the personage that loses weight
There is larger benefit.The production method of the multigrain biscuit is simple and practicable, and the biscuit produced is full of nutrition, and instant edible is suitble to occupy
Family's travelling and office's meal replacing food.
Specific implementation mode
The present invention is described in detail With reference to embodiment.
A kind of multigrain biscuit of the present invention includes mainly following components：10-20 parts of corn flour, 15-25 parts of black rice flour, the heart of a lotus seed
8-12 parts of rice flour, 60-80 parts of wholemeal, 5-10 parts of oatmeal, 35-45 parts of butter, 15-20 parts of egg, 40-50 parts of xylitol,
5-8 parts of edible salt, 3-5 parts of food additives.
Food additives are sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
A kind of processing method of multigrain biscuit, which is characterized in that specifically implement in accordance with the following steps：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder, warm water by step 2.
Hybrid modulation is at dough；
The temperature of warm water is 30 DEG C -35 DEG C in step 2, and 5-8 parts that warm water amount accounts for mixed powder are added；
Yeast powder accounts for 0.5-0.8 parts of mixed powder in step 2；
The dough modulated is placed in fermentation a period of time at room temperature by step 3., then shreds the dough fermented, and
Edible salt, xylitol, water and plain chocolate is added, the dough of fermentation is reached into homogenate, food additives are then added and stir evenly,
Stand a period of time；
The time that dough ferments at room temperature in step 3 is 2-4 hours；
Water and plain chocolate account for 3-5 parts of total material in step 3, and the wherein ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, cooling of coming out of the stove after the completion of baking obtain multigrain biscuit；
The condition of oven for baking is in step 5：Fire in a stove before fuel is added temperature is 150 DEG C -200 DEG C, and face fire temperature is 150 DEG C -200
DEG C, it toasts 8-10 minutes, then adjusts and fire in a stove before fuel is added temperature is kept to reduce by 10 DEG C, face fire temperature is reduced by 15 DEG C, continue to toast 10-15
Minute.
The multigrain biscuit of the present invention rich in the nutriments such as middle protein, vitamin, calcium, iron and dietary fiber, biscuit at
The golden yellow color of product, it is savory mellow, it is full of nutrition；And replace white granulated sugar, xylitol liver glycogen can be promoted to close using xylitol
At blood glucose will not rise, and xylitol cannot be produced cariogenic bacterial fermentation and be utilized in oral cavity, inhibit streptococcus growth and acid
It generates；Xylitol provides energy for human body, synthesizes glycogen, reduces the consumption of the protein in fat and hepatic tissue, make liver by
It to protection and repairs, reduces the generation for being harmful to ketoboidies in human body, will not be worry of getting fat because edible.It is widely used in food, doctor
The fields such as medicine, light industry.Xylitol is compared with common white granulated sugar, and with the low advantage of heat, (every gram of xylitol only contains 2.4 cards
Heat in road), the heat few 40% of carbohydrate more most of than other, thus xylitol can be applied to various diet food
In, the substitute as high heat white sugar.Therefore the multigrain biscuit of the present invention is edible suitable for most of crowds.Its processing method
Simply, easily operated, suitable mass production.
Embodiment 1
A kind of multigrain biscuit includes mainly following components：10 parts of corn flour, 15 parts of black rice flour, 12 parts of coixlacrymajobi powder, wholemeal
80 parts, 5 parts of oatmeal, 45 parts of butter, 15 parts of egg, 40 parts of xylitol, 5 parts of edible salt, 3 parts of food additives, food addition
Agent is sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Processing method is as follows：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., mixed by accounting for
30 DEG C of warm water for closing 5 parts of powder is added in mixed powder, and hybrid modulation is at dough；
Wherein yeast powder accounts for 0.5 part of mixed powder；
The dough modulated is placed in by step 3. to ferment 2 hours at room temperature, then shreds the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
Wherein, water and plain chocolate account for 3 parts of total material, and the ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, the fire in a stove before fuel is added temperature that oven is arranged are 150 DEG C, and face fire temperature is 150 DEG C, are toasted 8 minutes, then adjust fire in a stove before fuel is added temperature and are
140 DEG C, face fire temperature is reduced to 135 DEG C, continues baking 10 minutes, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
Embodiment 2
A kind of multigrain biscuit includes mainly following components：15 parts of corn flour, 25 parts of black rice flour, 8 parts of coixlacrymajobi powder, wholemeal
60 parts, 10 parts of oatmeal, 40 parts of butter, 20 parts of egg, 45 parts of xylitol, 8 parts of edible salt, 5 parts of food additives, food addition
Agent is sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Processing method is as follows：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., mixed by accounting for
35 DEG C of warm water for closing 6 parts of powder is added in mixed powder, and hybrid modulation is at dough；
Wherein yeast powder accounts for 0.6 part of mixed powder；
The dough modulated is placed in by step 3. to ferment 3 hours at room temperature, then shreds the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
Wherein, water and plain chocolate account for 4 parts of total material, and the ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, the fire in a stove before fuel is added temperature that oven is arranged are 180 DEG C, and face fire temperature is 180 DEG C, are toasted 10 minutes, then adjust fire in a stove before fuel is added temperature and are
170 DEG C, face fire temperature is reduced to 165 DEG C, continues baking 15 minutes, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
Embodiment 3
A kind of multigrain biscuit includes mainly following components：20 parts of corn flour, 20 parts of black rice flour, 10 parts of coixlacrymajobi powder, wholemeal
70 parts, 8 parts of oatmeal, 45 parts of butter, 17 parts of egg, 50 parts of xylitol, 6 parts of edible salt, 4 parts of food additives, food addition
Agent is sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Processing method is as follows：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., mixed by accounting for
32 DEG C of warm water for closing 8 parts of powder is added in mixed powder, and hybrid modulation is at dough；
Wherein yeast powder accounts for 0.8 part of mixed powder；
The dough modulated is placed in by step 3. to ferment 4 hours at room temperature, then shreds the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
Wherein, water and plain chocolate account for 5 parts of total material, and the ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, the fire in a stove before fuel is added temperature that oven is arranged are 200 DEG C, and face fire temperature is 200 DEG C, are toasted 9 minutes, then adjust fire in a stove before fuel is added temperature and are
190 DEG C, face fire temperature is reduced to 185 DEG C, continues baking 12 minutes, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
Embodiment 4
A kind of multigrain biscuit includes mainly following components：10 parts of corn flour, 22 parts of black rice flour, 10 parts of coixlacrymajobi powder, wholemeal
70 parts, 8 parts of oatmeal, 35 parts of butter, 13 parts of egg, 50 parts of xylitol, 7 parts of edible salt, 5 parts of food additives, food addition
Agent is sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Processing method is as follows：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., mixed by accounting for
35 DEG C of warm water for closing 3 parts of powder is added in mixed powder, and hybrid modulation is at dough；
Wherein yeast powder accounts for 0.7 part of mixed powder；
The dough modulated is placed in by step 3. to ferment 3 hours at room temperature, then shreds the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
Wherein, water and plain chocolate account for 4 parts of total material, and the ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, the fire in a stove before fuel is added temperature that oven is arranged are 160 DEG C, and face fire temperature is 170 DEG C, are toasted 10 minutes, then adjust fire in a stove before fuel is added temperature and are
150 DEG C, face fire temperature is reduced to 155 DEG C, continues baking 15 minutes, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
Embodiment 5
A kind of multigrain biscuit includes mainly following components：20 parts of corn flour, 25 parts of black rice flour, 12 parts of coixlacrymajobi powder, wholemeal
63 parts, 5 parts of oatmeal, 40 parts of butter, 13 parts of egg, 50 parts of xylitol, 5 parts of edible salt, 5 parts of food additives, food addition
Agent is sodium bicarbonate, ammonium hydrogen carbonate and citric acid, mass ratio 1:1.5:0.5.
Processing method is as follows：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then break up yolk
After stirring evenly, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., mixed by accounting for
30 DEG C of warm water for closing 3 parts of powder is added in mixed powder, and hybrid modulation is at dough；
Wherein yeast powder accounts for 0.5 part of mixed powder；
The dough modulated is placed in by step 3. to ferment 2 hours at room temperature, then shreds the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
Wherein, water and plain chocolate account for 4 parts of total material, and the ratio of water and plain chocolate is 3:1；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred by step 4. in three times
It is even to make it in the pasty state, egg is added every time and the mixture of butter is required to stir evenly；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and carried out
Baking, the fire in a stove before fuel is added temperature that oven is arranged are 180 DEG C, and face fire temperature is 160 DEG C, are toasted 8 minutes, then adjust fire in a stove before fuel is added temperature and are
170 DEG C, face fire temperature is reduced by 145 DEG C, continues baking 10 minutes, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
Claims (8)
1. a kind of multigrain biscuit, which is characterized in that include mainly following components：10-20 parts of corn flour, 15-25 parts of black rice flour, the heart of a lotus seed
8-12 parts of rice flour, 60-80 parts of wholemeal, 5-10 parts of oatmeal, 35-45 parts of butter, 15-20 parts of egg, 40-50 parts of xylitol,
5-8 parts of edible salt, 3-5 parts of food additives.
2. a kind of multigrain biscuit as described in claim 1, which is characterized in that the food additives are sodium bicarbonate, carbonic acid
Hydrogen ammonium and citric acid, mass ratio 1:1.5:0.5.
3. a kind of processing method of multigrain biscuit as claimed in claim 2, which is characterized in that specifically real in accordance with the following steps
It applies：
Step 1. detaches the egg white of egg and yolk, and egg white and melted butter are dismissed, then yolk is broken up and stirs evenly
Later, it is added to spare in the egg white dismissed and butter mixture；
Wholemeal, coixlacrymajobi powder, black rice flour, corn flour and yeast powder are uniformly mixed and obtain mixed powder by step 2., warm water mixing
It is modulated into dough；
The dough modulated is placed in fermentation a period of time at room temperature by step 3., is then shredded the dough fermented, and be added
The dough of fermentation is reached homogenate by edible salt, xylitol, water and plain chocolate, and food additives are then added and stir evenly, stand
For a period of time；
The mixture of egg and butter that step 1 obtains is added the homogenate that step 3 obtains and stirred evenly by step 4. in three times to be made
It is added egg and the mixture of butter is required to stir evenly every time in the pasty state；
Step 5. Biscuit mold is placed in baking tray, and the batter that step 4 obtains is fitted into mold, and baking tray is put into oven and dried
Roasting, cooling of coming out of the stove after the completion of baking obtains multigrain biscuit.
4. a kind of processing method of multigrain biscuit as claimed in claim 3, which is characterized in that the temperature of warm water in the step 2
Degree is 30 DEG C -35 DEG C, and 5-8 parts that warm water amount accounts for mixed powder are added.
5. a kind of processing method of multigrain biscuit as claimed in claim 3, which is characterized in that yeast powder accounts in the step 2
0.5-0.8 parts of mixed powder.
6. a kind of processing method of multigrain biscuit as claimed in claim 3, which is characterized in that dough is in room in the step 3
The temperature lower time fermented is 2-4 hours.
7. a kind of processing method of multigrain biscuit as claimed in claim 3, which is characterized in that water and pure ox in the step 3
Milk accounts for 3-5 parts of total material, and the wherein ratio of water and plain chocolate is 3:1.
8. a kind of processing method of multigrain biscuit as claimed in claim 3, which is characterized in that dried in oven in the step 5
Roasting condition is：Fire in a stove before fuel is added temperature is 150 DEG C -200 DEG C, and face fire temperature is 150 DEG C -200 DEG C, toasts 8-10 minutes, then adjusts
Fire in a stove before fuel is added temperature reduces by 10 DEG C, and face fire temperature is reduced by 15 DEG C, continues baking 10-15 minutes.
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| CN109430344A (en) * | 2019-01-02 | 2019-03-08 | 大连民族大学 | A kind of coarse cereals Fu tea cake having stomach invigorating and digestion promoting effects function is dry and preparation method thereof |
| CN110651806A (en) * | 2019-10-24 | 2020-01-07 | 常宝荣 | Coarse cereal biscuit and preparation method thereof |
| CN110663732A (en) * | 2019-10-10 | 2020-01-10 | 东北农业大学 | Preparation method of coix seed extruded rice biscuits |
| CN115997804A (en) * | 2023-03-02 | 2023-04-25 | 海南健泰生物科技有限公司 | Weight-reducing rice cake and production method thereof |
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| CN107637626A (en) * | 2017-11-14 | 2018-01-30 | 北京农业职业学院 | Coarse cereals cookies and preparation method thereof |
| CN108402143A (en) * | 2018-04-24 | 2018-08-17 | 名沙食品（江苏）有限公司 | A kind of sucrose-free black five cereals biscuit and preparation method thereof |
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