CN113197240A - Method for making grain biscuits - Google Patents
Method for making grain biscuits Download PDFInfo
- Publication number
- CN113197240A CN113197240A CN202110641473.XA CN202110641473A CN113197240A CN 113197240 A CN113197240 A CN 113197240A CN 202110641473 A CN202110641473 A CN 202110641473A CN 113197240 A CN113197240 A CN 113197240A
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- CN
- China
- Prior art keywords
- cereal
- dough
- making
- baking
- flour
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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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
- A21D2/34—Animal 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention discloses a method for making a cereal biscuit, which is not added with sugar, oil, salt and refined flour, takes cereal and wholewheat flour as making raw materials, has the characteristics of high protein, low fat, high fiber and rich nutrition, and is very suitable for people with weight loss and the old to eat.
Description
Technical Field
The invention relates to the technical field of health nutriology and food preparation, in particular to a preparation method of a cereal biscuit.
Background
Snacks generally refer to food products that are consumed at times other than the three meals a day. Generally, raw and primary processed snacks are healthy snacks; deep-processed snacks generally contain more salt, polysaccharide and additives, and belong to unhealthy snacks. Excessive eating of deep-processed snacks not only easily causes the phenomena of food preference and obesity, but also easily causes gastrointestinal diseases and digestive tract diseases. Although people can basically meet the physiological needs of nutrients by three meals a day and do not need to eat snacks, the snacks can not be opened by children, young people, middle-aged people and old people.
Particularly for people who lose weight, snacks are just the stumbling stones on the weight-losing path, healthy diet can be achieved, few people never touch the snacks are available, and after the desire of diet is restrained for a long time, disastrous intake is often brought. Once a large number of unhealthy snacks are ingested, it takes a long time to consume the fat, which makes the path for weight loss even more difficult. However, the proper consumption of snacks is not impossible, and sometimes the proper consumption of snacks by the elderly brings benefits to the health. The digestive and absorptive functions of the elderly are reduced to some extent due to the hyposecretion of various digestive enzymes in the digestive tract. Therefore, when a meal is full, the meal is difficult to digest and absorb, and causes more burden to the gastrointestinal tract, and symptoms of dyspepsia often appear. However, if each meal is full of seven or eight, people feel hungry between two meals, and eat snacks which are easy to digest and rich in nutrition, so that the normal nutritional requirements of the old are guaranteed, and the heavy burden of the stomach and the intestine is not caused. It is most critical how to select and eat treats.
Disclosure of Invention
The invention mainly aims to solve the problems and provides an oil-free, sodium-free, sugar-free and crude fiber-rich cereal snack which is suitable for weight-losing people and old people. More specifically, the invention provides a method for making a cereal biscuit, which comprises the following steps:
(1) treating whole wheat flour: collecting bran and germ of wheat grains, stirring and crushing, adding whey protein powder, performing high-rotation-speed wet ball milling, further refining the material under ultrasonic oscillation treatment, drying and performing secondary crushing, and naming the obtained powder as S1; refining the wheat grains without bran and germs into flour which is named as S2; then mixing the S1 and S2 materials, and performing ball milling and sieving to obtain uniform and fine high-protein whole wheat flour; (2) preparation of cereal biscuits: firstly beating egg white to a viscous and fluffy pasty state through a stirrer, mixing and stirring the high-protein whole wheat flour prepared in the step (1), the primary processed grains and a proper amount of water into dough, pouring the beaten egg white for 2-5 times, evenly dividing the dough into a plurality of parts after fully stirring, twisting the parts into balls, and then pressing and shaping the balls by using a mould; then preheating the oven at 180-200 ℃ for 20min, then putting the cereal dough into the oven, randomly pricking small holes on the biscuit surface by using a steel brush, starting baking, taking out the cereal dough after 10-15min, and baking for the second time to obtain the cereal biscuit suitable for the weight-losing people and the old.
Preferably, the mass ratio of S1 to S2 in the step (1) is (1-2) to (3-4).
Preferably, the mass ratio of the whey protein powder to the S2 in the step (1) is (0.2-0.4): (3-4).
Preferably, the mass ratio of the egg white, the high-protein whole wheat flour and the primary processed grains in the step (1) is (50-100):250 (25-100).
Preferably, the sieving in step (1) is performed by adopting a sieve with 50-100 meshes.
Preferably, the cereal in the step (2) is one or more of oatmeal, red beans, peas, broad beans, corns, buckwheat and coix seeds or purple potatoes.
Preferably, the primary processed grain in step (2) is grain paste obtained by grinding grain after steaming or grain powder obtained by grinding grain after drying.
Preferably, the first baking in the step (2) is 150-.
Preferably, the second baking in step (2) is baking at 200 ℃ for 2-3min and 170-.
Compared with the prior art, the technical scheme of the invention has the following beneficial effects:
(1) in order to create a crisp taste, the cereal biscuit adopts a two-step baking method, firstly, baking is carried out in a medium temperature environment of 150-; then secondary baking is carried out for a short time at the temperature of 170-200 ℃ to further improve the crisp taste and enrich the surface color of the biscuit.
(2) The cereal biscuit prepared by the invention is not added with any seasonings such as oil, salt, sugar and the like, and the adopted raw materials are high-fiber whole wheat and cereals. The whole wheat flour is rich in wheat germ, water-soluble dietary crude fiber and vitamins, is combined with various grains, can effectively stimulate gastrointestinal motility, promote urination, reduce swelling and reduce the absorption of grease and sugar, has good satiety after being eaten, keeps the blood sugar concentration stable, and prevents fat accumulation. According to the scheme, in the process of manufacturing, the egg white leavening liquid is adopted to neutralize the rough feeling of the cereal dough, and the whey protein powder is added, so that protein components are added on the basis that the fat content of the cereal biscuit is controlled to be low, and the cereal biscuit is more balanced in nutrition.
Detailed Description
To further clarify the disclosure, features and advantages of the present invention, reference will now be made to the following examples and to the accompanying drawings.
Example 1
The embodiment 1 of the invention provides a method for making cereal biscuits, which comprises the following specific steps:
(1) treating whole wheat flour: collecting bran and germ of wheat grains, stirring and crushing, adding whey protein powder, performing high-rotation-speed wet ball milling, further refining the material under ultrasonic oscillation treatment, drying and performing secondary crushing, and naming the obtained powder as S1; refining the wheat grains without bran and germs into flour which is named as S2; then mixing the S1 and S2 materials, and performing ball milling and sieving to obtain uniform and fine high-protein whole wheat flour; (2) preparation of cereal biscuits: firstly, beating the egg white of 5 eggs to be in a viscous and fluffy pasty state by a stirrer; mixing and stirring 300g of high-protein whole wheat flour prepared in the step (1), 20g of primarily processed red bean flour, 70g of oatmeal and a proper amount of water into dough, pouring the dough into beaten egg white for 3 times, evenly dividing the dough into parts after fully stirring, twisting the parts into balls, and then pressing and shaping by using a die; then preheating the oven at 180 ℃ for 20min, putting the cereal dough into the oven at 160 ℃, randomly pricking small holes on the surface of the bread by using a steel brush, starting baking, taking out the cereal dough after 20min, and putting the cereal dough into the oven at 200 ℃ for baking for 2min to obtain the cereal biscuit suitable for people with weight loss and old people.
Example 2
The embodiment 2 of the invention provides a method for making a cereal biscuit, which comprises the following specific steps:
(1) treating whole wheat flour: collecting bran and germ of wheat grains, stirring and crushing, adding whey protein powder, performing high-rotation-speed wet ball milling, further refining the material under ultrasonic oscillation treatment, drying and performing secondary crushing, and naming the obtained powder as S1; refining the wheat grains without bran and germs into flour which is named as S2; then mixing the S1 and S2 materials, and performing ball milling and sieving to obtain uniform and fine high-protein whole wheat flour; (2) preparation of cereal biscuits: firstly, beating the egg white of 4 eggs to be in a viscous and fluffy pasty state by a stirrer; mixing and stirring 300g of high-protein whole wheat flour prepared in the step (1), 65g of primarily processed purple sweet potato paste and a proper amount of water into dough, pouring beaten egg white for 3 times, after full stirring, evenly dividing the dough into a plurality of parts, twisting the parts into balls, and then pressing and shaping by using a die; then preheating the oven at 180 ℃ for 20min, putting the cereal dough into the oven at 160 ℃, randomly pricking small holes on the surface of the bread by using a steel brush, starting baking, taking out the cereal dough after 20min, and putting the cereal dough into the oven at 200 ℃ for baking for 2min to obtain the cereal biscuit suitable for people with weight loss and old people.
Example 3
The embodiment 3 of the invention provides a method for making a cereal biscuit, which comprises the following specific steps:
(1) treating whole wheat flour: collecting bran and germ of wheat grains, stirring and crushing, adding whey protein powder, performing high-rotation-speed wet ball milling, further refining the material under ultrasonic oscillation treatment, drying and performing secondary crushing, and naming the obtained powder as S1; refining the wheat grains without bran and germs into flour which is named as S2; then mixing the S1 and S2 materials, and performing ball milling and sieving to obtain uniform and fine high-protein whole wheat flour; (2) preparation of cereal biscuits: firstly, beating the egg white of 5 eggs to be in a viscous and fluffy pasty state by a stirrer; mixing 300g of high-protein whole wheat flour prepared in the step (1), 20g of primarily processed coix seed, 50g of oatmeal and a proper amount of water, stirring into a dough, pouring beaten egg white into the dough for 3 times, evenly dividing the dough into a plurality of parts after fully stirring, rubbing into balls, and then pressing and shaping by using a die; then preheating the oven at 180 ℃ for 20min, putting the cereal dough into the oven at 160 ℃, randomly pricking small holes on the surface of the bread by using a steel brush, starting baking, taking out the cereal dough after 20min, and putting the cereal dough into the oven at 200 ℃ for baking for 2min to obtain the cereal biscuit suitable for people with weight loss and old people.
The grain biscuits prepared by the technical scheme are subjected to nutrient component parameter detection, and the specific data are shown in the following table: bread
The raw materials listed in the invention, the values of the upper and lower intervals of the raw materials of the invention and the values of the upper and lower intervals of the process parameters (such as temperature, time and the like) can all realize the invention, and the examples are not listed here. While the foregoing is directed to the preferred embodiment of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. Such modifications and variations are considered to be within the scope of the invention.
Claims (9)
1. A method for making cereal biscuits is characterized by comprising the following steps:
(1) treating whole wheat flour: collecting bran and germ of wheat grains, stirring and crushing, adding whey protein powder, performing high-rotation-speed wet ball milling, further refining the material under ultrasonic oscillation treatment, drying and performing secondary crushing, and naming the obtained powder as S1; refining the wheat grains without bran and germs into flour which is named as S2; then mixing the S1 and S2 materials, and performing ball milling and sieving to obtain uniform and fine high-protein whole wheat flour;
(2) preparation of cereal biscuits: firstly beating egg white to a viscous and fluffy pasty state through a stirrer, mixing and stirring the high-protein whole wheat flour prepared in the step (1), the primary processed grains and a proper amount of water into dough, pouring the beaten egg white for 2-5 times, evenly dividing the dough into a plurality of parts after fully stirring, twisting the parts into balls, and then pressing and shaping the balls by using a mould; then preheating the oven at 180-200 ℃ for 20min, putting the shaped dough into the oven to be baked, taking out the dough after 10-15min, and baking for the second time to obtain the cereal biscuit suitable for the weight-losing people and the old.
2. The method for making cereal biscuits according to claim 1, wherein the mass ratio of S1 to S2 in step (1) is (1-2) to (3-4).
3. The method for making cereal biscuits according to claim 1, wherein the mass ratio of the whey protein powder to S2 in the step (1) is (0.2-0.4) to (3-4).
4. The method for making cereal biscuits according to claim 1, wherein the mass ratio of egg white, high-protein whole wheat flour and primary processed cereal in the step (1) is (50-100) to (250) (25-100).
5. The method for making cereal biscuits according to claim 1, characterized in that the sieving in step (1) is performed by adopting a sieve with 50-100 meshes.
6. The method for making cereal biscuits according to claim 1, characterized in that the cereal in the step (2) is one or more of oatmeal, red beans, peas, broad beans, corns, buckwheat, coix seeds or purple potatoes.
7. The method for making cereal biscuits according to claim 6, characterized in that the primary processed cereal of step (2) is cereal puree ground by steaming or cereal flour ground by drying.
8. The method as claimed in claim 1, wherein the first baking in step (2) is 150-170 ℃ baking for 18-22 min.
9. The method as claimed in claim 1, wherein the second baking in step (2) is performed at 200 ℃ for 2-3min at 170-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110641473.XA CN113197240A (en) | 2021-06-09 | 2021-06-09 | Method for making grain biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110641473.XA CN113197240A (en) | 2021-06-09 | 2021-06-09 | Method for making grain biscuits |
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| Publication Number | Publication Date |
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| CN113197240A true CN113197240A (en) | 2021-08-03 |
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| CN202110641473.XA Pending CN113197240A (en) | 2021-06-09 | 2021-06-09 | Method for making grain biscuits |
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Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599212A (en) * | 2012-03-05 | 2012-07-25 | 安徽燕之坊食品有限公司 | Method for processing whole-grain biscuit |
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| CN107744003A (en) * | 2017-12-14 | 2018-03-02 | 武汉轻工大学 | A kind of preparation method of Radish seed Graham cracker |
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| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN111317094A (en) * | 2019-11-11 | 2020-06-23 | 唐山中宏康远科技有限公司 | Preparation process of whole wheat flour |
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| CN111955651A (en) * | 2020-08-21 | 2020-11-20 | 唐美荣 | Flour processing technology |
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-
2021
- 2021-06-09 CN CN202110641473.XA patent/CN113197240A/en active Pending
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| CN102599212A (en) * | 2012-03-05 | 2012-07-25 | 安徽燕之坊食品有限公司 | Method for processing whole-grain biscuit |
| CN103636713A (en) * | 2013-11-23 | 2014-03-19 | 简玉君 | Making method of low-fat nutritious cookie |
| CN104381397A (en) * | 2014-11-25 | 2015-03-04 | 马丽亚 | Biscuit and preparation process thereof |
| CN105995467A (en) * | 2016-06-21 | 2016-10-12 | 河北科技大学 | Preparation method of special wholewheat staple food flour with long shelf life |
| CN107744003A (en) * | 2017-12-14 | 2018-03-02 | 武汉轻工大学 | A kind of preparation method of Radish seed Graham cracker |
| CN108887336A (en) * | 2018-08-27 | 2018-11-27 | 安徽众侑食品有限公司 | A kind of preparation method of kelp shortbread type biscuit |
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| CN112715610A (en) * | 2020-12-31 | 2021-04-30 | 山东省农业科学院农产品研究所 | Low-glycemic-index crisp biscuit and preparation method thereof |
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Application publication date: 20210803 |
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