CN111387240A - Development of coarse cereal compressed biscuits - Google Patents
Development of coarse cereal compressed biscuits Download PDFInfo
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- CN111387240A CN111387240A CN202010286895.5A CN202010286895A CN111387240A CN 111387240 A CN111387240 A CN 111387240A CN 202010286895 A CN202010286895 A CN 202010286895A CN 111387240 A CN111387240 A CN 111387240A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 49
- 235000013339 cereals Nutrition 0.000 title claims abstract description 47
- 235000013312 flour Nutrition 0.000 claims abstract description 153
- 239000000843 powder Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 25
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 25
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 240000008042 Zea mays Species 0.000 claims abstract description 25
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 25
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 25
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 25
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 25
- 235000005822 corn Nutrition 0.000 claims abstract description 25
- 235000019713 millet Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 48
- 239000008157 edible vegetable oil Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- 241000209140 Triticum Species 0.000 claims description 24
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 24
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 150000002333 glycines Chemical class 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 9
- 230000008018 melting Effects 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 239000004067 bulking agent Substances 0.000 claims 3
- 238000002360 preparation method Methods 0.000 claims 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 13
- 229930006000 Sucrose Natural products 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000004255 Butylated hydroxyanisole Substances 0.000 abstract 1
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 abstract 1
- 230000006835 compression Effects 0.000 abstract 1
- 238000007906 compression Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The development of a coarse cereal compressed biscuit belongs to the technical field of food with high quality guarantee period. Comprises wheat flour, corn flour, millet flour, sorghum flour, oat flour, soybean flour, milk powder, palm oil, soft white sugar, salt, sodium bicarbonate, ammonium bicarbonate, BHA, and water. The raw materials are prepared by pretreatment, dough mixing, rolling, stamping and forming, baking, cooling, crushing, mold feeding and compression forming. The invention improves the functional characteristics of the compressed biscuits, and the coarse cereals have various functions of treating diseases and preventing diseases besides having rich nutritive value as the fine grains.
Description
Technical Field
The invention relates to development of a coarse cereal compressed biscuit, and belongs to the technical field of foods with high quality guarantee period.
Background
With the continuous improvement of living standard of people, the biscuit types are diversified day by day. The compressed biscuits are convenient foods which are used for allaying hunger in the Xiri military foods, and are continuously developed towards the direction that the compressed biscuits have pleasant taste and flavor, balanced nutrition and can adapt to eating in special environments. The five cereals are continuously added on the basis of the compressed biscuits, so that the hot diseases can be prevented, and the cardiovascular and cerebrovascular diseases, constipation and the like can be prevented and treated.
Disclosure of Invention
The invention aims to solve the problems in the background technology and provides a method for developing a coarse cereal compressed biscuit.
The invention adopts the following three technical schemes, which are respectively as follows:
the first scheme is as follows:
a compressed coarse cereal biscuit comprises (kg) wheat flour 100, corn flour 12, millet flour 12, sorghum flour 12, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The method for making the coarse cereal compressed biscuit comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
Scheme II:
a compressed coarse cereal biscuit comprises (kg) wheat flour 105, corn flour 11, millet flour 13, sorghum flour 12, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The second scheme is a method for making the coarse cereal compressed biscuit, which comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
The third scheme is as follows:
a compressed coarse cereal biscuit comprises (kg) wheat flour 115, corn flour 10, millet flour 14, sorghum flour 13, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The third method for making the coarse cereal compressed biscuit comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
Compared with the prior art, the invention has the beneficial effects that:
1. the method is simple and easy to implement, and has no special requirements on equipment.
2. Compared with various biscuits made by the traditional method, the coarse cereals with multiple effects are added.
Detailed Description
The technical solutions in the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art without any creative work based on the embodiments in the present invention belong to the protection scope of the present invention.
The first embodiment is as follows: the invention discloses a coarse cereal compressed biscuit which comprises, by weight ratio (kg), 100 parts of wheat flour, 12 parts of corn flour, 12 parts of millet flour, 12 parts of sorghum flour, 12 parts of oat flour, 12 parts of soybean flour, 40 parts of edible oil, 40 parts of soft sugar, 0.6 part of salt, 1 part of baking soda, 0.5 part of ammonium bicarbonate, 0.03 part of BHA and 25 parts of water.
The second embodiment is as follows: the first embodiment is further explained, and comprises (kg) wheat flour 105, corn flour 11, millet flour 13, sorghum flour 14, oat flour 12, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, baking soda 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
Example 1:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 100, corn flour 12, millet flour 12, sorghum flour 12, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uniform, no deformation is caused, and the patterns are clear. The color is golden yellow, uniform and consistent, and has luster without over-scorching and over-white phenomena. Has moderate taste and sweetness, fine and loose mouthfeel and no tooth sticking.
Example 2:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 11, millet flour 14, sorghum flour 14, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uniform, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, and fine and loose mouthfeel, and is not stuck to teeth.
Example 3:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 12, millet flour 14, sorghum flour 14, oat flour 12, soybean flour 12, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, has peculiar smell in mouth feel and is not stuck to teeth.
The third concrete implementation mode: the method of the first embodiment or the second embodiment includes the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
The fourth concrete implementation mode: the invention discloses a coarse cereal compressed biscuit which comprises, by weight ratio (kg), wheat flour 115, corn flour 12, millet flour 15, sorghum flour 14, oat flour 12, soybean flour 13, edible oil 40, soft sugar 40, salt 0.6, baking soda 1, ammonium bicarbonate 0.5, BHA0.03 and water 25.
The fifth concrete implementation mode: the fourth embodiment is further described, and comprises 120 parts of wheat flour, 12 parts of corn flour, 15 parts of millet flour, 14 parts of sorghum flour, 13 parts of oat flour, 12 parts of soybean flour, 40 parts of edible oil, 40 parts of soft sugar, 0.6 part of salt, 1 part of baking soda, 0.5 part of ammonium bicarbonate, 0.03 part of BHA and 25 parts of water in parts by weight (kg). Example 4:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 13, millet flour 15, sorghum flour 14, oat flour 12, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, and fine and loose mouthfeel, and is not stuck to teeth.
Example 5:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 14, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 6:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 14, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
The sixth specific implementation mode: the manufacturing method of the fourth embodiment or the fifth embodiment includes the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
The seventh embodiment: the invention discloses a coarse cereal compressed biscuit which comprises, by weight ratio (kg), wheat flour 115, corn flour 14, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft sugar 40, salt 0.6, baking soda 1.25, ammonium bicarbonate 0.5, BHA0.03 and water 25.
The specific implementation mode is eight: the seventh embodiment is further explained, and comprises, by weight (kg), wheat flour 115, corn flour 14, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft sugar 40, salt 0.6, baking soda 1, ammonium bicarbonate 0.75, BHA0.03, and water 25.
Example 7:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 115, corn flour 14, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.75, BHA0.05, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 8:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 120, corn flour 15, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.75, BHA0.05, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 9:
a compressed biscuit of miscellaneous cereals comprises (kg) wheat flour 125, corn flour 15, millet flour 16, sorghum flour 14, oat flour 11, soybean flour 13, edible oil 40, soft white sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.75, BHA0.05, and water 25.
The coarse cereal compressed biscuits prepared by the method disclosed by the embodiment have a plurality of excellent characteristics. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
The specific implementation method nine: the manufacturing method of the seventh or eighth embodiment includes the steps of:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, firstly adding edible oil, melting, then adding sugar, salt, a loosening agent and BHA, uniformly mixing, then adding water, uniformly stirring to form emulsion, finally adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
The development of coarse cereal compressed biscuits is promoted due to the current favor of people on probiotic foods. The product is different from other products, and is mainly characterized in that beneficial coarse food grain ingredients are added into the biscuit according to the requirement of modern people on nutrition.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The development of the coarse cereal compressed biscuit is characterized in that: the flour comprises (kg) wheat flour 100, corn flour 12, millet flour 12, sorghum flour 12, oat flour 12, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
2. Development of a coarse cereal compressed biscuit according to claim 1, characterized in that: the flour is prepared from (kg) wheat flour 105, corn flour 11, millet flour 13, sorghum flour 12, oat flour 12, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
3. The coarse cereal compressed biscuit and the preparation method thereof according to claim 1 or 2 are characterized in that: the method comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, adding edible oil, melting, adding sugar, salt, bulking agent and BHA, mixing, adding water, stirring to obtain emulsion, adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
4. The development of the coarse cereal compressed biscuit is characterized in that: comprises (kg) wheat flour 110, corn flour 12, millet flour 14, sorghum flour 11, oat flour 11, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
5. Development of a coarse cereal compressed biscuit according to claim 4, characterized in that: the flour is prepared from (kg) wheat flour 115, corn flour 13, millet flour 15, sorghum flour 12, oat flour 11, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03 and water 25.
6. A preparation method for developing a coarse cereal compressed biscuit according to claim 4 or 5, characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, adding edible oil, melting, adding sugar, salt, bulking agent and BHA, mixing, adding water, stirring to obtain emulsion, adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
7. The development of the coarse cereal compressed biscuit is characterized in that: comprises (kg) wheat flour 116, corn flour 14, millet flour 15, sorghum flour 12, oat flour 11, soybean flour 12, edible oil 40, soft sugar 40, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
8. Development of a coarse cereal compressed biscuit according to claim 7, characterized in that: comprises (kg) wheat flour 116, corn flour 14, millet flour 15, sorghum flour 12, oat flour 11, soybean flour 12, edible oil 40, soft sugar 35, salt 0.6, sodium bicarbonate 1, ammonium bicarbonate 0.5, BHA0.03, and water 25.
9. A preparation method for developing a coarse cereal compressed biscuit according to claim 7 or 8, characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fresh and high-quality raw materials. Pulverizing semen Maydis, semen Setariae, jowar, herba Avenae Fatuae, and semen glycines into 80 mesh powder.
Step two: adding the raw materials into a mixing tank according to the formula requirements, adding edible oil, melting, adding sugar, salt, bulking agent and BHA, mixing, adding water, stirring to obtain emulsion, adding the five-cereal powder, and rapidly stirring, wherein the temperature of the powder is preferably 15-20 ℃. Stirring, preferably kneading into dough with hand and loosening into powder with hand.
Step three: and (6) baking. The temperature is 240 ℃ and the time is 3-4 min.
And step four, filling the mould, wherein the specification of the mould is 8cm × 8cm, the height of the mould is 1.4cm, each mould is 50g, and each mould is packed with one bag, and the standard is 100 g.
Step five: and (7) vacuum packaging.
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| CN113678943A (en) * | 2021-08-25 | 2021-11-23 | 青岛新农康源生物工程有限公司 | Defatted tenebrio molitor protein feed and preparation method thereof |
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