CN113712062A

CN113712062A - Black millet nutritional biscuit and preparation method thereof

Info

Publication number: CN113712062A
Application number: CN202110962418.0A
Authority: CN
Inventors: 宿倩; 赵志刚; 梁彬; 曹山; 张鑫
Original assignee: Xinzhou Teachers University
Current assignee: Xinzhou Teachers University
Priority date: 2021-08-20
Filing date: 2021-08-20
Publication date: 2021-11-30

Abstract

The invention discloses a black millet nutritious biscuit which comprises the following components: 60-80 parts of low-gluten flour, 20-40 parts of black millet, 25-45 parts of butter, 18-26 parts of soft white sugar, 15-25 parts of eggs, 1-3 parts of lemon juice and 0.2-0.5 part of salt; the preparation method comprises the following steps: (1) weighing the raw materials; (2) cleaning black millet, drying, crushing and sieving; (3) mixing with low gluten flour to obtain mixed flour; (4) beating eggs evenly, then sequentially adding lemon juice, soft white sugar, salt and butter, and stirring evenly to obtain a mixture; (5) firstly, adding mixed flour into the mixture, uniformly mixing, kneading into dough, and finally pressing and molding the dough; (6) baking and cooling to obtain the product. The black millet nutritious biscuit has the advantages of good color, complete appearance, fragrant, sweet and crisp taste, and convenient carrying, and is accepted by most people.

Description

Black millet nutritional biscuit and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a black millet nutritional biscuit and a preparation method thereof.

Background

Millet (milli) Schred), also called millet in north, called millet, hulled millet, has small grain size and diameter of about 1 mm. Millet is one of the oldest cultivated crops in the world, originates from the river basin of the Chinese yellow river, and is a main food crop ancient in the Chinese. Millet has drought tolerance and various varieties, is commonly called as millet with five colors, and millet with various colors such as white, red, yellow, black, orange, purple and the like, and also has sticky millet.

Most of common millets are yellow millets, and black millets account for a small proportion. The existing research shows that the black millet has higher content of nutrient components and more abundant types than the yellow millet, and the black crops can be used as food therapy food for improving anemia, resisting atheroma and improving sleep quality. Researches on the activity of millet protein peptide in black millet show that the millet protein peptide has certain effects on oxidation resistance, immunoregulation, blood pressure reduction and the like. The black millet has rich vitamin content and can be well absorbed by human bodies.

The average content of protein in black millet is higher than that of other grains, and particularly, the contents of tryptophan, glutamic acid, methionine, leucine and threonine are higher than those of wheat. Tryptophan, methionine, threonine and leucine are all essential amino acids, wherein methionine is an essential amino acid for infants in addition to eight essential amino acids.

The black millet contains rich trace elements, and the content of zinc element is higher, so that the immunity of a human body can be improved. Research has shown that compared with the metal elements in common yellow millet, the iron element, copper element and zinc element in black millet have obvious advantages. Zinc is one of essential elements needed by human body, and can only be taken in vitro and can not be synthesized in vivo. The zinc element can not only promote the growth and development of the human body, but also enhance the immunity of the human body, so the black millet has certain development value.

At present, related researches on the nutritional composition, the component proportion, the functional effect and the like of the black millet are carried out, but the research and development on the finished product of the black millet are relatively less. The sale form of black millet in the market is mainly hulled and then directly sold, and the sale form is single; the daily life is influenced by the inherent diet making mode, the boiling is mainly used, and the eating mode is single; the market is limited by the difference of regional diet culture.

The biscuit is a leisure food which adults and children like to eat, is convenient to carry during traveling, and can be filled with the stomach at any time. However, the existing biscuits have the defects of single taste, low nutrient content and the like.

At present, patents and documents for preparing biscuits by taking black millet as a raw material are only rarely reported.

Disclosure of Invention

In view of the above, the invention aims to provide a black millet nutritional biscuit and a preparation method thereof, so as to solve the problems of single taste, low nutritional ingredients and the like of the conventional biscuit.

In order to achieve the purpose, the invention adopts the following technical scheme:

the black millet nutritional biscuit comprises the following raw materials in parts by weight: 60-80 parts of low-gluten flour, 20-40 parts of black millet, 25-45 parts of butter, 18-26 parts of soft white sugar, 15-25 parts of eggs, 1-3 parts of lemon juice and 0.2-0.5 part of salt;

preferably: 65-75 parts of low-gluten flour, 25-35 parts of black millet, 30-40 parts of butter, 22-26 parts of soft white sugar, 16-22 parts of eggs, 2-3 parts of lemon juice and 0.3-0.5 part of salt;

more preferably: 70 parts of low-gluten flour, 30 parts of black millet, 35 parts of butter, 24 parts of soft sugar, 18 parts of eggs, 2 parts of lemon juice and 0.4 part of salt.

The invention has the beneficial effects that:

the black millet contains rich amino acids, selenium element with anticancer effect, functional pigment with antioxidation effect, etc., and accords with the current nutritional concept of people. The black millet is used as the raw material to make the biscuit, so that the variety of biscuit products and the product form of the black millet are enriched, the sales volume of the black millet can be increased, the sales approaches of the black millet are widened, the income of black millet growers is increased, and more choices are provided for healthy diet of people.

Wherein the low gluten flour is called low flour for short, and is called cake flour, which is flour with water content of 13.8% and crude protein content of below 9.5%, and has effects of nourishing heart, invigorating kidney, removing heat, quenching thirst, etc.

The black millet is rich in nutrition, and contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamins, etc. Scientific analysis shows that every 100g of black millet contains 9.7g of protein, 3.5g of fat, 72-76g of starch, about 29mg of calcium, 240mg of phosphorus and 4.7-7.8mg of iron. Compared with rice, vitamin B1 is 1.5 times higher, vitamin B2 is 1 time higher, and crude fiber is 4-7 times higher. The black millet also contains rich amino acids, and particularly has higher contents of tryptophan, leucine and arginine which are necessary for human bodies than other grains. The black millet can be easily digested and absorbed by human bodies whether being cooked or cooked into porridge, and the digestibility is as high as 97.4%. The traditional Chinese medicine holds that the porridge cooked by the new black millet is an ideal food for lying-in women and patients, and has the effects of promoting appetite, tonifying spleen and nourishing stomach, nourishing kidney qi and tonifying deficiency and impairment.

Butter is a solid oil processed from milk, and is obtained by filtering part of water from the thick matter on the upper layer after stirring fresh milk. Butter nutrition is the first of milk products, and butter refined from milk is rich in nutrition, and contains vitamins, minerals, fatty acids, glycosylated sphingomyelin and cholesterol. Butter is rich in fat, and can maintain body temperature and protect viscera; providing essential fatty acids; promote absorption of these fat-soluble vitamins; feeling of satiety.

The soft white sugar has soft and fine texture and fine crystal particles, and is used as a seasoning in biscuit processing.

The role of eggs in biscuit processing is manifold, mainly: the bulking action: the egg protein is solidified and loses less water after being heated, so that the biscuit has larger volume after being cooked and certain flexibility in taste; ② the nutrition function: the eggs are rich in nutrition and can endow the biscuit products with nutrient substances such as fat, protein and the like; and thirdly, the flavor and color of the biscuit are increased: the protein and amino acid contained in the eggs can generate Maillard reaction (surface browning) on the surfaces of the biscuits in the baking process to generate unique pleasant flavor and brownish yellow color, and the lutein, riboflavin and the like in the eggs can enable the internal color of the biscuits to be golden yellow; improving the organization structure of the product: the egg product has emulsification effect on oil and other liquid materials in the raw materials, and the flavor and the structure of the biscuit are uniform.

The lemon juice is beneficial to removing greasiness in the biscuit processing, and has better mouthfeel.

The function of table salt in biscuit processing is manifold, mainly including: seasoning: the salt can make the biscuit have salty taste; ② flavor extraction: the salt has the function of stimulating gustatory nerves, and can make the sweet taste generated by sugar in the biscuit more prominent; enhancing: the salt can make gluten in the dough become dense, and increase the elasticity and strength of the dough.

A preparation method of black millet nutrition biscuits specifically comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the black millet nutrition biscuit;

(2) cleaning black millet, drying, crushing and sieving to obtain black millet powder;

(3) uniformly mixing the black millet flour and the low-gluten flour to obtain mixed flour for later use;

(4) beating eggs evenly, then sequentially adding lemon juice, soft white sugar, salt and butter, and stirring evenly to obtain a mixture;

(5) firstly, adding mixed flour into the mixture, uniformly mixing, kneading into dough, and finally pressing and forming the dough to obtain a dough blank;

(6) and (4) putting the dough blank into an oven for baking, and cooling to room temperature to obtain the black millet nutritional biscuit.

Further, in the step (2), the mesh number of the sieve is 80 to 100 meshes, preferably 80 meshes.

Further, in the step (5), the thickness of the dough is 3 to 5mm, preferably 3 mm.

Further, in the step (6), the upper fire temperature of the oven is 180-; the baking time is 9-12min, preferably 10 min; preheating an oven for 5-10min, preferably 5min before baking; during baking, the color change of the biscuits is observed, and if the color change is not expected, the heating temperature and the baking time are required to be properly adjusted to enable the color of the biscuits to be light yellow.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1. the invention takes black millet as a main raw material, the raw material is treated and then mixed with low gluten wheat flour to reduce the proportion of wheat flour, the aim of low sugar and low grease is achieved as far as possible by adjusting the proportion ratio, and finally, the biscuit product which can provide nutrient substances and can be efficiently absorbed is prepared.

2. The black millet nutritious biscuit has good color and luster, complete appearance and shape, fragrant, sweet and crisp mouthfeel, and is accepted by most people.

3. The black millet nutritious biscuit is convenient to carry, has a large group of selling objects, can enrich the variety of biscuits, can provide a new selling way for selling black millet, and further improves the income of planting black millet.

Drawings

FIG. 1 is a graph showing the effect of black millet addition on sensory scores of black millet nutrition biscuits;

FIG. 2 is a graph showing the effect of butter addition on sensory scores of black millet nutrition biscuits;

FIG. 3 is a graph showing the effect of addition of soft sugar on sensory scores of the black millet nutrition biscuits;

FIG. 4 is a graph of a total sugar assay standard.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The black millet nutritious biscuit comprises the following raw materials by weight: 70g of low-gluten flour, 30g of black millet, 35g of butter, 24g of soft sugar, 18g of eggs, 2g of lemon juice and 0.4g of salt;

the preparation method of the black millet nutritious biscuit specifically comprises the following steps:

(1) weighing the raw materials according to the weight;

(2) cleaning black millet, drying, crushing, and sieving with a 80-mesh sieve to obtain black millet powder;

(3) uniformly mixing the black millet flour and the low-gluten flour, and putting the mixture into a sterilized basin to obtain mixed flour for later use;

(4) beating eggs evenly, then sequentially adding lemon juice, soft white sugar, salt and butter in a semi-molten state, and beating the eggs with a beater until the color is slightly white to obtain a mixture;

(5) firstly, adding mixed flour into the mixture, uniformly mixing, kneading into dough, and finally pressing and forming the dough to obtain a dough blank with the thickness of 3mm, so that the phenomenon that the biscuit is heated non-uniformly in the baking process can be reduced as much as possible;

(6) setting the upper fire of an oven at 190 ℃ and the lower fire at 170 ℃, preheating the oven for 5min, then placing the dough blank into the oven to bake for 10min, observing the color change of the biscuit during baking, and if the color change does not meet the expectation, properly adjusting the upper and lower fire temperatures and the baking time to change the color of the biscuit into light yellow; the baked biscuit still contains high moisture and is soft, so the biscuit needs to be cooled at room temperature but cannot be cooled too fast, the surface of the biscuit is cracked due to too fast cooling to influence the appearance and the shape of the biscuit, and a finished product with good color and appearance is selected for packaging after the biscuit is cooled, so the black millet nutritional biscuit is obtained

Example 2

The black millet nutritious biscuit comprises the following raw materials by weight: 60g of low-gluten flour, 40g of black millet, 25g of butter, 18g of soft sugar, 15g of eggs, 1g of lemon juice and 0.2g of salt;

(1) weighing the raw materials according to the weight;

(6) setting the upper fire of an oven at 180 ℃ and the lower fire at 150 ℃, preheating the oven for 5min, then placing the dough blank into the oven to bake for 9min, observing the color change of the biscuit during baking, and if the color change does not meet the expectation, properly adjusting the upper and lower fire temperatures and the baking time to change the color of the biscuit into light yellow; the baked biscuit still contains high moisture and is soft, so the biscuit needs to be cooled at room temperature but cannot be cooled too fast, the surface of the biscuit is cracked due to too fast cooling to influence the appearance and the shape of the biscuit, and a finished product with good color and appearance is selected for packaging after the biscuit is cooled, so the black millet nutritional biscuit is obtained

Example 3

The black millet nutritious biscuit comprises the following raw materials by weight: 65g of low-gluten flour, 35g of black millet, 30g of butter, 22g of soft sugar, 16g of eggs, 2g of lemon juice and 0.3g of salt;

(1) weighing the raw materials according to the weight;

(6) setting the upper fire of an oven at 180 ℃ and the lower fire at 150 ℃, preheating the oven for 5min, then placing the dough blank into the oven to bake for 9min, observing the color change of the biscuit during baking, and if the color change does not meet the expectation, properly adjusting the upper and lower fire temperatures and the baking time to change the color of the biscuit into light yellow; the baked biscuits still contain high moisture and are soft, so the biscuits need to be cooled at room temperature but cannot be cooled too fast, the appearance and the form of the biscuits are influenced by cracking of the surfaces of the biscuits, and finished products with good color and appearance and form are selected to be packaged after the biscuits are cooled, so the black millet nutritional biscuits are obtained.

Example 4

The black millet nutritious biscuit comprises the following raw materials by weight: 75g of low-gluten flour, 25g of black millet, 40g of butter, 26g of soft sugar, 22g of eggs, 3g of lemon juice and 0.5g of salt;

(1) weighing the raw materials according to the weight;

(2) cleaning black millet, drying, crushing, and sieving with a 100-mesh sieve to obtain black millet powder;

(5) firstly, adding mixed flour into the mixture, uniformly mixing, kneading into dough, and finally pressing and forming the dough to obtain a dough blank with the thickness of 5mm, so that the phenomenon that the biscuit is heated non-uniformly in the baking process can be reduced as much as possible;

(6) setting the upper fire of an oven at 200 ℃ and the lower fire at 170 ℃, preheating the oven for 10min, then placing the dough blank into the oven to bake for 10min, observing the color change of the biscuit during baking, and if the color change does not meet the expectation, properly adjusting the upper and lower fire temperatures and the baking time to change the color of the biscuit into light yellow; the baked biscuits still contain high moisture and are soft, so the biscuits need to be cooled at room temperature but cannot be cooled too fast, the appearance and the form of the biscuits are influenced by cracking of the surfaces of the biscuits, and finished products with good color and appearance and form are selected to be packaged after the biscuits are cooled, so the black millet nutritional biscuits are obtained.

Example 5

The black millet nutritious biscuit comprises the following raw materials by weight: 80g of low-gluten flour, 20g of black millet, 45g of butter, 26g of soft sugar, 25g of eggs, 3g of lemon juice and 0.5g of salt;

(1) weighing the raw materials according to the weight;

Performance testing

One, one factor test

The experimental factors of the single-factor experiment are determined according to the preliminary experiment as follows: black millet, butter and soft sugar. The influence of the three factors on the sensory quality of the black millet nutritional biscuit is analyzed through the experimental results.

Wherein the sensory evaluation of the black millet nutrition biscuit comprises the following steps: morphology, color, taste and tissue morphology, and the comprehensive score is 100 points. Samples were drawn and 20 volunteers were randomly invited to sensory score, the scoring criteria being shown in table 1.

TABLE 1 sensory evaluation Standard for Black millet nutritional biscuits

1. Influence of black millet addition on biscuit sensory evaluation

In 100g of total mixed powder of the low-gluten flour and the black millet powder, the addition amount of the black millet powder is 20g, 25g, 30g, 35g and 40g, and other ingredients such as butter, eggs, soft sugar, salt, lemon juice and the like are subjected to single-factor experiments according to the dosage of a basic formula, and sensory evaluation is carried out according to sensory evaluation standards so as to determine the optimal addition amount of the black millet. The results are shown in FIG. 1 and Table 2.

TABLE 2 Single factor test results for black millet addition

As can be seen from fig. 1 and table 2, the sensory score of the black millet powder showed a certain tendency with the change of the amount of the black millet added to the total mixed powder of 100g of the weak flour and the black millet powder. When the addition amount of the black millet is less than 30g, the edible sensory characteristics of the black millet nutritional biscuit are not obvious; when the addition amount of the black millet is 30g, the biscuit is obvious in characteristic, and sensory evaluation such as mouthfeel and color is best; when the addition amount of the black millet exceeds 30g, the sensory evaluation of the biscuit begins to decline, because the grain feeling of the biscuit is continuously strengthened in the process of taste along with the increase of the addition amount of the black millet. Therefore, the optimum amount of black millet added is 30 g.

2. Effect of butter addition on biscuit sensory evaluation

Weighing 100g of total mixed powder of low-gluten flour and black millet powder according to a basic formula, adding 25g, 30g, 35g, 40g and 45g of butter, carrying out single-factor experiments on other ingredients such as eggs, soft sugar and salt according to the dosage of the basic formula, and carrying out sensory evaluation according to sensory evaluation standards to determine the optimal addition amount of the butter. The results are shown in FIG. 2 and Table 3.

TABLE 3 Single factor test results for butter addition

Test No	Added amount (g)	Sensory scoring
			1	25	84
2	30	88
			3	35	94
4	40	92
			5	45	85

The addition of a proper amount of butter into the biscuit not only can make the biscuit more loose and aromatic, but also can improve the nutritional value of the biscuit.

As can be seen from fig. 2 and table 3, when the addition amount of butter is less than 35g, the dough is hard, more crumbs are generated during the kneading and blending process, cracks are easily generated on the surface of the dough during the pressing and forming process, the appearance of the biscuit is affected, the surface of the biscuit is cracked, the taste is dry, and the hardness is high after the biscuit is baked; when the addition amount of the butter is 35g, each evaluation of the biscuit is high; when the addition amount of butter is more than 35g, the taste of the biscuit is too loose. As a result of the analysis, the amount of butter added is preferably 35 g.

3. Influence of addition amount of soft sugar on sensory evaluation of biscuits

Weighing 100g of total mixed powder of low-gluten flour and black millet powder according to a basic formula, adding 18g, 20g, 22g, 24g and 26g of soft sugar, performing single-factor experiment on other ingredients such as butter, eggs and salt according to the dosage of the basic formula, and performing sensory evaluation according to sensory evaluation standards to determine the optimal addition amount of the soft sugar. The results are shown in FIG. 3 and Table 4.

TABLE 4 Single-factor test results of soft sugar addition

Test No	Added amount (g)	Sensory scoring
			1	18	75
2	20	81
			3	22	84
4	24	88
			5	26	84

The addition amount of soft sugar has a great influence on the quality of the biscuit. On the one hand, the sweetness of the biscuit can be adjusted to improve the taste of the biscuit; on the other hand, the dough can be softened along with the increase of the addition amount of the soft sugar, and simultaneously, because caramelization reaction occurs, the color and luster of the baked biscuit are greatly influenced.

As can be seen from fig. 3 and table 4, on the basis of 100g of mixed powder, with the increasing of the addition amount of soft sugar, the taste evaluation of the black and millet nutritious biscuits is continuously improved, and when the addition amount is 24g, the biscuits are light yellow in color, good in appearance and sweet in taste, and are accepted by most people. When the addition amount of soft sugar is continuously increased, the biscuits can be continuously sweetened, the sweet taste is too heavy and is not accepted by people, and therefore, the taste evaluation shows a descending trend. Therefore, the optimal addition amount of soft sugar in the black millet nutritional biscuit is 24 g.

Two, quadrature test

According to the result of the single-factor experiment, the addition amounts of the black millet, the butter and the soft white sugar are used as variable factors, three optimal levels obtained in the sense are selected, and L is adopted₉(3³) Orthogonal experiments were performed to determine the optimal raw material formulation for the black millet nutrition biscuits. The levels of factors of the raw material formulation orthogonality experiment are shown in table 5, and the results of the raw material formulation orthogonality experiment are shown in table 6.

TABLE 5 ingredient formula orthogonal experiment factor horizon

Table 6 results of orthogonal experiments on raw material formulations

As can be seen from tables 5 and 6, the factors affecting the black millet nutrition biscuit are B>A>C, the influence of butter is the largest, and the influence of black millet and soft sugar is the smallest. The optimal formula of the black millet nutrition biscuit obtained by orthogonal experiments is A₂B₂C₂Namely, the adding amount of the black millet is 30g, the adding amount of the butter is 35g, and the adding amount of the soft sugar is 24g, and finally the formula of the black millet nutritional biscuit with the best taste is obtained.

Third, content determination of nutrient components

1. Determination of fat content

Weighing 1g of the biscuit sample prepared in example 1, fully grinding the biscuit sample, pouring the ground biscuit sample into a filter paper cylinder which is prepared in advance, placing a piece of absorbent cotton above the sample in the filter paper cylinder, binding the filter paper cylinder by using cotton threads, weighing the total weight of the filter paper cylinder, and then placing the filter paper cylinder into a sox406 fat tester (Henan Jiu and Co-creation instruments Co., Ltd.). Petroleum ether was added thereto and the setup was completed and the instrument was started up according to the method of use of the fat analyzer. And after the fat determinator stops working, taking out the filter paper cylinder, drying and weighing the mass of the filter paper cylinder again. The difference value of the weight of the filter paper cylinder measured twice is the fat mass.

The change in total weight of the filter paper cartridge containing 1g of the biscuit sample before and after fat extraction is shown in Table 7.

TABLE 7 Total Mass Change before and after measurement of fat on a Filter paper Cartridge containing biscuit samples

Item	Before extraction (g)	After extraction (g)	Difference (g)
				Parallel 1	2.5318	2.2606	0.2712
Parallel 2	2.4290	2.1737	0.2553
				In parallel3	2.5904	2.3424	0.2480
Mean value of	2.5171	2.2589	0.2582

As can be seen from Table 7, the fat content per 100g of the black millet nutritional biscuit was 25.82 g.

2. Determination of protein content

0.1g of the biscuit sample prepared in example 1 was weighed in a mortar, and then the sample was processed according to the instructions of a biuret method protein content assay kit (Beijing Soilebao Tech Co., Ltd.), and the absorbances of a blank tube, a standard tube and a measurement tube were measured at a set wavelength of 540nm using an enzyme-labeling instrument (Shandong Hold electronic Tech Co., Ltd.). The results are shown in Table 8.

TABLE 8 measurement of light absorption value of protein in black millet nutrition biscuit

Item	Blank tube	Standard tube	Measuring tube
				Absorbance value	0.088	0.246	0.421

As can be seen from Table 8, the protein content of the black millet nutrition biscuit was calculated to be 105.4 mg/g.

3. Determination of the Total sugar content

The total sugar content of the biscuit sample prepared in example 1 was determined using the phenol-sulfuric acid method.

The preparation of the required reagents was first carried out, then standard curves were prepared with standard glucose solutions at concentrations of 8. mu.g/mL, 12. mu.g/mL, 16. mu.g/mL, 20. mu.g/mL, 24. mu.g/mL, 28. mu.g/mL, 32. mu.g/mL, 36. mu.g/mL, and finally the absorbance was measured at a wavelength of 490nm after the sample was treated. Wherein, the formula for calculating the total sugar content is as follows: soluble sugar content (mg) the concentration of sugar (μ g/mL) by volume of extract (mL) by dilution factor/1000 was found from the standard curve. The results are shown in FIG. 4.

As can be seen from FIG. 4, the absorbance of the sample liquid obtained after the black millet nutritious biscuit is processed is 1.190 at 490nm by using an enzyme-labeling instrument. The total sugar content of the black millet nutrition biscuit is calculated to be 20.88g per 100 g.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The black millet nutritional biscuit is characterized by comprising the following raw materials in parts by weight: 60-80 parts of low-gluten flour, 20-40 parts of black millet, 25-45 parts of butter, 18-26 parts of soft white sugar, 15-25 parts of eggs, 1-3 parts of lemon juice and 0.2-0.5 part of salt.

2. The black millet nutritional biscuit according to claim 1, characterized by comprising the following raw materials in parts by weight: 65-75 parts of low-gluten flour, 25-35 parts of black millet, 30-40 parts of butter, 22-26 parts of soft white sugar, 16-22 parts of eggs, 2-3 parts of lemon juice and 0.3-0.5 part of salt.

3. The black millet nutritional biscuit according to claim 2, characterized by comprising the following raw materials in parts by weight: 70 parts of low-gluten flour, 30 parts of black millet, 35 parts of butter, 24 parts of soft sugar, 18 parts of eggs, 2 parts of lemon juice and 0.4 part of salt.

4. A preparation method of the black millet nutrition biscuit is characterized by comprising the following steps:

(1) weighing the raw materials according to the parts by weight of the black millet nutritional biscuit of any one of claims 1 to 3;

(6) and (3) putting the dough blank into an oven for baking, and cooling to room temperature to obtain the black millet nutritional biscuit.

5. The preparation method of black millet nutrition biscuits according to claim 4, wherein in the step (2), the sieve mesh number is 80-100 meshes.

6. The method for preparing black millet nutritious biscuit according to claim 4, wherein in the step (5), the thickness of the dough is 3-5 mm.

7. The method for preparing black millet nutrition biscuits according to claim 4, characterized in that in the step (6), the temperature of the upper fire of the oven is 180-200 ℃, and the temperature of the lower fire of the oven is 150-170 ℃.

8. The preparation method of the black millet nutrition biscuit according to the claim 7, characterized in that in the step (6), the baking time is 9-12 min.

9. The preparation method of the black millet nutrition biscuit according to the claim 8, characterized in that, in the step (6), the following steps are further included: before baking, the oven is preheated for 5-10 min.

10. The method for preparing black millet nutrition biscuits according to claim 8, wherein in the step (6), the color of the biscuits is observed to change during baking, and if the color of the biscuits is not expected, the upper heating temperature, the lower heating temperature and the baking time need to be properly adjusted to change the color of the biscuits into light yellow.