CN115581247A - Rice germ dietary fiber biscuit and making method thereof - Google Patents
Rice germ dietary fiber biscuit and making method thereof Download PDFInfo
- Publication number
- CN115581247A CN115581247A CN202211307206.XA CN202211307206A CN115581247A CN 115581247 A CN115581247 A CN 115581247A CN 202211307206 A CN202211307206 A CN 202211307206A CN 115581247 A CN115581247 A CN 115581247A
- Authority
- CN
- China
- Prior art keywords
- rice germ
- dietary fiber
- powder
- biscuit
- parts
- Prior art date
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
- 235000009566 rice Nutrition 0.000 title claims abstract description 63
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 54
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000007215 black sesame Nutrition 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 25
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 24
- 235000020234 walnut Nutrition 0.000 claims abstract description 24
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000758789 Juglans Species 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 13
- 210000001161 mammalian embryo Anatomy 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- 238000004898 kneading Methods 0.000 claims description 9
- 239000004088 foaming agent Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 239000008236 heating water Substances 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 230000002618 waking effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 11
- 239000004067 bulking agent Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000013740 Juglans nigra Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004512 die casting Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Images
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
- 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
-
- 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
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
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)
- Confectionery (AREA)
Abstract
The invention discloses a rice germ dietary fiber biscuit and a preparation method thereof, wherein ingredients for preparing the rice germ dietary fiber biscuit comprise rice germ, black sesame, oatmeal, walnut kernel, whole wheat flour, konjaku flour, eggs, yoghourt, vegetable oil, edible salt, xylitol, leavening agent and bulking agent, the rice germ main material, the black sesame, the oatmeal and the walnut kernel are ground and sieved and then are mixed with the whole wheat flour and the konjaku flour, so that the prepared dietary fiber biscuit does not have granular material products, children at the mouth and the old can chew conveniently and eat the biscuit, the biscuit prepared from the powder can be eaten in a water-soaking biscuit mode, people with weak digestion capability can not cause physical burden, and the population for eating the dietary fiber biscuit is increased.
Description
Technical Field
The invention relates to the technical field of biscuit production, in particular to a rice germ dietary fiber biscuit and a preparation method thereof.
Background
With the improvement of the living standard of people year by year, the snack food is developed rapidly, the biscuit is the snack food that adults and children like to eat, the biscuit is convenient to carry during traveling, and the nutritional value of part of dietary fiber biscuits is relatively high.
The traditional dietary fiber biscuits made from rice germs contain a plurality of auxiliary materials, the rice germs and the auxiliary materials are simply processed and then directly baked, and the biscuits baked in the mode have the following problems:
1. the rice germ and the auxiliary materials have larger particles, so that the rice germ and the auxiliary materials are inconvenient to chew and eat for the old or children who have bad teeth;
2. when the thick dietary fiber biscuit is added with the ingredient particles, the problem that the biscuit is not easy to digest and absorb is brought to people who eat the biscuit with weak digestion ability;
therefore, the rice germ dietary fiber biscuit and the preparation method thereof are provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a rice germ dietary fiber biscuit and a preparation method thereof, and aims to solve the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a rice germ dietary fiber biscuit: the ingredients for making the rice germ dietary fiber biscuit comprise rice germ, black sesame, oatmeal, walnut kernel, whole wheat flour, konjaku flour, eggs, yoghourt, vegetable oil, edible salt, xylitol, leavening agent and bulking agent;
the weight portions are as follows:
rice embryo: 40-50 parts;
black sesame: 10-15 parts;
oatmeal: 30-40 parts;
walnut kernel: 20-30 parts of a solvent;
konjak flour: 30-40 parts;
egg: two, the first and the second are connected;
and (3) yogurt: 60g of the total weight of the mixture;
vegetable oil: 5-10 parts;
edible salt: 5-10g;
xylitol: 10-15 parts;
a leavening agent: 5-8 parts;
a loosening agent: 5-8 parts;
water: 20-35 parts.
Preferably, the leavening agent is baking soda.
Preferably, the bulking agent is food grade ammonium bicarbonate.
A rice germ dietary fiber biscuit and a preparation method thereof are disclosed, preferably, the preparation method comprises the following steps:
a1, cleaning: cleaning the rice germ, the black sesame and the walnut kernel;
a2, drying: drying the cleaned material;
a3, dry frying: respectively parching the rice germ and the black sesame;
a4, primary sieving: screening out impurities doped in the solution;
a5, grinding: grinding the rice germ, the black sesame, the walnut kernel and the oatmeal;
a6, secondary sieving: sieving out particles which are not ground into powder, carrying out secondary grinding and secondary sieving on the particles which are not ground into powder, and discarding the particles which are sieved again;
a7, kneading: mixing all the ingredients to form dough;
a8, dough standing: making it fluffy;
a9, forming: pressing and shaping the blank by using a mould;
a10, baking: baking the mixture.
Preferably, according to step A1 proposes, it washs through food dedicated ultrasonic cleaner respectively, need adopt the filter screen splendid attire that is greater than its self size mesh number during the washing, and the filter screen hangs the inside of hanging to the ultrasonic cleaning pond, specifically as follows:
rice embryo: cleaning for 3-5min;
black sesame: cleaning for 2-4min;
walnut kernel: cleaning for 3-5min.
Preferably, as set forth in step A3, the duration and duration of the dry-frying is as follows:
rice embryo:
1) Continuously stir-frying for 5-10min with medium fire;
2) Parching with slow fire for 15-20min;
black sesame:
1) Parching over medium fire for 5-8min;
2) Parching with slow fire for 8-10min;
when the material is stir-fried, a pan is needed, and the material is uniformly heated after contacting with the pan body.
Preferably, the mesh size for the primary screening is 150 mesh as set forth in step A4 and the mesh size for the secondary screening is 80 mesh as set forth in step A6.
Preferably, according to the method provided by the step A7, the ground rice germ powder, black sesame powder, oat powder and walnut kernel powder are mixed with water, whole wheat flour, konjac flour, eggs, yogurt, vegetable oil, edible salt, xylitol, leavening agent and loosening agent to form dough, and when the foaming agent and the loosening agent are added, the specific operation is as follows:
1) Heating water to 40-50 ℃;
2) Putting the foaming agent and the loosening agent into the heated water, and uniformly stirring;
the operation of dough kneading is specifically as follows: and digging a middle groove in the middle of the mixed powder, pouring mixed water into the middle of the groove at a constant speed, and fully fusing the powder with water by adopting a method of pouring water and stirring until the powder is kneaded into a dough shape.
Preferably, according to the proposal of the step A8, the dough is placed in the basin at the temperature of 24-28 ℃ for the dough standing time of 15-20min, and the mouth of the basin is wrapped and closed by a preservative film.
Preferably, the specific steps of baking according to step a10 are as follows:
1) Preheating the oven for 5-8 minutes at the preheating temperature of 120 ℃;
2) And putting the biscuit into an oven, heating to 170 ℃ and 150 ℃ for baking for 20-22min.
(III) advantageous effects
Compared with the prior art, the invention provides rice germ dietary fiber biscuits and a preparation method thereof, and the rice germ dietary fiber biscuits have the following beneficial effects:
1. the rice germ main material, the black sesame, the oatmeal and the walnut kernel are ground and sieved and then mixed with the whole wheat flour and the konjac flour, so that the prepared dietary fiber biscuit does not have granular material products, children in the mouth and the old can conveniently chew and eat, and can also be eaten in a water-soaked biscuit mode, and the biscuit prepared from the powder does not cause physical burden to people with poor digestion ability, so that the number of people eating the dietary fiber biscuit is increased;
2. by adding black sesame auxiliary materials into the biscuit, the biscuit is rich in protein, carotene, thiamine, riboflavin, vitamin E, folic acid and mineral substances;
the walnut kernel has the functions of tonifying spleen, promoting diuresis, nourishing body, tonifying kidney, strengthening yang, relieving cough, reducing sputum, moistening lung and body fluid;
the two can increase the nutritional effect of dietary fiber biscuit
The oatmeal can improve satiety and simultaneously can effectively reduce cholesterol and blood sugar in a human body;
the breakfast is convenient for some people who have no time to make or buy breakfast to eat temporarily.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
The invention provides a technical scheme, as shown in figure 1, a rice germ dietary fiber biscuit and a preparation method thereof, the rice germ dietary fiber biscuit comprises the following components: the ingredients for making the rice germ dietary fiber biscuit comprise rice germ, black sesame, oatmeal, walnut kernel, whole wheat flour, konjaku flour, eggs, yoghourt, vegetable oil, edible salt, xylitol, leavening agent and loosening agent;
the weight portions are as follows:
rice embryo: 40-50 parts;
black sesame: 10-15 parts;
oatmeal: 30-40 parts;
walnut kernel: 20-30 parts;
konjaku flour: 30-40 parts;
egg: two, the first and the second;
and (3) yogurt: 60g of the total weight of the mixture;
vegetable oil: 5-10 parts;
edible salt: 5-10g;
xylitol: 10-15 parts;
a leavening agent: 5-8 parts;
a loosening agent: 5-8 parts;
water: 20-35 parts.
Preferably, the leavening agent is baking soda.
Preferably, the bulking agent is food grade ammonium bicarbonate.
A rice germ dietary fiber biscuit and a preparation method thereof are disclosed, preferably, the preparation method comprises the following steps:
a1, cleaning: cleaning the rice germ, the black sesame and the walnut kernel;
a2, drying: drying the cleaned material;
a3, dry frying: respectively parching the rice germ and the black sesame;
a4, primary sieving: screening out impurities doped in the solution;
a5, grinding: grinding the rice germ, the black sesame, the walnut kernel and the oatmeal;
a6, secondary sieving: sieving particles which are not ground into powder, carrying out secondary grinding and secondary sieving on the particles which are not ground into powder, and discarding the particles which are sieved again;
a7, dough kneading: mixing all the ingredients to form dough;
a8, waking up: loosening the materials;
a9, forming: pressing and shaping the blank by using a mould;
a10, baking: baking the mixture.
Preferably, according to step A1 proposes, it washs through food dedicated ultrasonic cleaner respectively, need adopt the filter screen splendid attire that is greater than its self size mesh number during the washing, and the filter screen hangs to the inside in ultrasonic cleaning pond, specifically as follows:
rice embryo: cleaning for 3-5min;
black sesame seed: cleaning for 2-4min;
walnut kernel: cleaning for 3-5min.
Preferably, the duration and duration of the dry-frying according to step A3 are as follows:
rice embryo:
1) Parching over medium fire for 5-10min;
2) Parching with slow fire for 15-20min;
black sesame seed:
1) Continuously stir-frying for 5-8min with medium fire;
2) Parching with slow fire for 8-10min;
when the material is stir-fried, a pan is needed, and the material is uniformly heated after contacting with the pan body.
Preferably, the mesh size of the primary screen is 150 mesh as set forth in step A4 and the mesh size of the secondary screen is 80 mesh as set forth in step A6.
Preferably, according to the method provided by the step A7, the ground rice germ powder, black sesame powder, oat powder and walnut kernel powder are mixed with water, whole wheat flour, konjac flour, eggs, yogurt, vegetable oil, edible salt, xylitol, leavening agent and loosening agent to form dough, and when the foaming agent and the loosening agent are added, the specific operation is as follows:
1) Heating water to 40-50 ℃;
2) Putting the foaming agent and the loosening agent into the heated water, and uniformly stirring;
the operation of dough kneading is specifically as follows: and digging a middle groove in the middle of the mixed powder, pouring mixed water into the middle of the groove at a constant speed, and fully fusing the powder with water by adopting a method of pouring water and stirring until the powder is kneaded into a dough shape.
Preferably, the dough is placed in the basin at the temperature of 24-28 ℃ for a dough standing time of 15-20min according to the proposal of the step A8, and the mouth of the basin is wrapped and sealed by a preservative film.
Preferably, the specific steps of baking according to step a10 are as follows:
1) Preheating the mixture in an oven for 5 to 8 minutes at the preheating temperature of 120 ℃;
2) And putting the demoulded biscuits into an oven, baking for 20-22min at the temperature of 170 ℃ on the upper fire and 150 ℃ on the lower fire.
Specifically, the method comprises the following steps: wash rice embryo, black sesame and walnut-kernel through dedicated ultrasonic cleaner of food respectively, need adopt the filter screen splendid attire that is greater than its self size mesh number during the washing, and the filter screen hangs to the inside in ultrasonic cleaning pond, specifically as follows:
rice embryo: cleaning for 3-5min;
black sesame: cleaning for 2-4min;
walnut kernel: cleaning for 3-5min;
and (3) drying the cleaned material, and then carrying out dry frying, wherein the dry frying duration and time are as follows:
rice embryo:
1) Continuously stir-frying for 5-10min with medium fire;
2) Parching with slow fire for 15-20min;
black sesame:
1) Continuously stir-frying for 5-8min with medium fire;
2) Parching with slow fire for 8-10min;
when the material is stir-fried, a pan is needed, and the material is uniformly heated after being contacted with the pan body;
the material after the dry stir-frying is sieved for the first time, the mesh number of the sieve sieved for the first time is 150 meshes, then, grinding is carried out, the material after grinding is sieved for the second time, the mesh number of the sieve sieved for the second time is 80 meshes, particles which are not ground into powder are sieved, the particles which are not ground into powder are grinded for the second time and are sieved again, the particles after sieving for the second time are abandoned, and then dough kneading can be carried out, wherein rice germ powder, black sesame powder, oat powder, walnut kernel powder is matched with water, whole wheat flour, konjak powder, eggs, yoghourt, vegetable oil, edible salt, xylitol, leavening agent and loosening agent are kneaded to form dough, and when the foaming agent and the loosening agent are put into the dough kneading machine, the concrete operation is as follows:
1) Heating water to 40-50 ℃;
2) Putting the foaming agent and the loosening agent into the heated water, and uniformly stirring;
the operation of dough kneading is specifically as follows: digging a middle groove in the middle of the mixed powder, pouring mixed water into the middle of the groove at a constant speed, adopting a method of pouring water and stirring simultaneously to ensure that the powder can be fully fused with water until the powder is kneaded into a dough shape, then performing dough standing for 15-20min at the temperature of 24-28 ℃, placing the dough into a basin, wrapping and sealing the basin opening of the basin by using a preservative film, performing die-casting molding on an edible biscuit die after the limitation is completed, preheating the oven for 5-8min at the preheating temperature of 120 ℃, placing the demolded biscuit into the oven, and performing upper fire at 170 ℃, lower fire at 150 ℃ and baking for 20-22min to obtain the dietary fiber biscuit taking rice germ as a main material and taking black sesame, oat flakes as auxiliary materials.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A rice germ dietary fiber biscuit is characterized in that: the ingredients for making the rice germ dietary fiber biscuit comprise rice germ, black sesame, oatmeal, walnut kernel, whole wheat flour, konjaku flour, eggs, yoghourt, vegetable oil, edible salt, xylitol, leavening agent and loosening agent;
the weight portions are as follows:
rice embryo: 40-50 parts;
black sesame: 10-15 parts;
oatmeal: 30-40 parts;
walnut kernel: 20-30 parts of a solvent;
konjaku flour: 30-40 parts;
egg: two, the first and the second;
and (3) yogurt: 60g of the total weight of the mixture;
vegetable oil: 5-10 parts;
edible salt: 5-10g;
xylitol: 10-15 parts;
a leavening agent: 5-8 parts;
a loosening agent: 5-8 parts;
water: 20-35 parts.
2. The rice germ dietary fiber biscuit of claim 1, characterized in that: the leavening agent is baking soda.
3. The rice germ dietary fiber biscuit of claim 1, characterized in that: the loosening agent is food-grade ammonium bicarbonate.
4. The method for making rice germ dietary fiber biscuits according to claim 1, characterized by comprising the following steps: the manufacturing method comprises the following steps:
a1, cleaning: cleaning the rice germ, the black sesame and the walnut kernel;
a2, drying: drying the cleaned material;
a3, dry frying: respectively parching the rice germ and the black sesame;
a4, primary sieving: screening out impurities doped in the solution;
a5, grinding: grinding the rice germ, the black sesame, the walnut kernel and the oatmeal;
a6, secondary sieving: sieving particles which are not ground into powder, carrying out secondary grinding and secondary sieving on the particles which are not ground into powder, and discarding the particles which are sieved again;
a7, dough kneading: mixing all the ingredients to form dough;
a8, waking up: loosening the materials;
a9, forming: pressing and shaping the blank by using a mould;
a10, baking: baking the mixture.
5. The method for making rice germ dietary fiber biscuits according to claim 4, wherein the method comprises the following steps: according to step A1, it is washd through food dedicated ultrasonic cleaner respectively, need adopt the filter screen splendid attire that is greater than its self size mesh number during the washing, and the filter screen hangs the inside of hanging to the ultrasonic cleaning pond, specifically as follows:
rice embryo: cleaning for 3-5min;
black sesame seed: cleaning for 2-4min;
walnut kernel: cleaning for 3-5min.
6. The method for making rice germ dietary fiber biscuits according to claim 4, wherein the method comprises the following steps: the duration and duration of the dry-frying according to the procedure proposed in step A3 are detailed below:
rice embryo:
1) Parching over medium fire for 5-10min;
2) Parching with slow fire for 15-20min;
black sesame seed:
1) Continuously stir-frying for 5-8min with medium fire;
2) Parching with slow fire for 8-10min;
when the material is stir-fried, a pan is needed, and the material is uniformly heated after contacting with the pan body.
7. The method for making rice germ dietary fiber biscuits according to claim 4, characterized by: the mesh size for the primary screening was 150 mesh as set forth in step A4 and the mesh size for the secondary screening was 80 mesh as set forth in step A6.
8. The method for making rice germ dietary fiber biscuits according to claim 4, wherein the method comprises the following steps: according to the step A7, the ground rice germ powder, black sesame powder, oat powder and walnut kernel powder are mixed with water, whole wheat flour, konjac flour, eggs, yoghourt, vegetable oil, edible salt, xylitol, a leavening agent and a loosening agent to form dough, and when the foaming agent and the loosening agent are placed in the dough, the concrete operation is as follows:
1) Heating water to 40-50 ℃;
2) Putting the foaming agent and the loosening agent into the heated water, and uniformly stirring;
the operation of dough kneading is specifically as follows: and digging a middle groove in the middle of the mixed powder, pouring mixed water into the middle of the groove at a constant speed, and fully fusing the powder with water by adopting a method of pouring water and stirring until the powder is kneaded into a dough shape.
9. The method for making rice germ dietary fiber biscuits according to claim 4, characterized by: and B, placing the dough into the basin according to the dough standing time of 15-20min and the temperature of 24-28 ℃, and wrapping and sealing the basin opening of the basin by using a preservative film.
10. The method for making rice germ dietary fiber biscuits according to claim 4, characterized by: the specific steps of baking, as set forth in step a10, are as follows:
1) Preheating the mixture in an oven for 5 to 8 minutes at the preheating temperature of 120 ℃;
2) And putting the demoulded biscuits into an oven, baking for 20-22min at the temperature of 170 ℃ on the upper fire and 150 ℃ on the lower fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211307206.XA CN115581247A (en) | 2022-10-25 | 2022-10-25 | Rice germ dietary fiber biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211307206.XA CN115581247A (en) | 2022-10-25 | 2022-10-25 | Rice germ dietary fiber biscuit and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115581247A true CN115581247A (en) | 2023-01-10 |
Family
ID=84781550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211307206.XA Pending CN115581247A (en) | 2022-10-25 | 2022-10-25 | Rice germ dietary fiber biscuit and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115581247A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875781A (en) * | 2014-04-21 | 2014-06-25 | 马国丰 | Method for making health care biscuit |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN106901184A (en) * | 2016-11-11 | 2017-06-30 | 宁夏万齐农业股份有限公司 | Matrimony vine apple sandwich biscuits and preparation method thereof |
| CN107397125A (en) * | 2017-07-04 | 2017-11-28 | 湖南华人灵芝社健康管理有限公司 | A kind of balanced rice embryo of nutrition reconstitutes powder and preparation method thereof |
| CN108450510A (en) * | 2018-01-17 | 2018-08-28 | 王辉 | A kind of burdock dreg dietary fiber biscuit and preparation method thereof |
| CN108902248A (en) * | 2018-09-05 | 2018-11-30 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof improving nutritive value |
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
-
2022
- 2022-10-25 CN CN202211307206.XA patent/CN115581247A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875781A (en) * | 2014-04-21 | 2014-06-25 | 马国丰 | Method for making health care biscuit |
| CN106901184A (en) * | 2016-11-11 | 2017-06-30 | 宁夏万齐农业股份有限公司 | Matrimony vine apple sandwich biscuits and preparation method thereof |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN107397125A (en) * | 2017-07-04 | 2017-11-28 | 湖南华人灵芝社健康管理有限公司 | A kind of balanced rice embryo of nutrition reconstitutes powder and preparation method thereof |
| CN108450510A (en) * | 2018-01-17 | 2018-08-28 | 王辉 | A kind of burdock dreg dietary fiber biscuit and preparation method thereof |
| CN108902248A (en) * | 2018-09-05 | 2018-11-30 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof improving nutritive value |
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103329972B (en) | Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries | |
| CN108782658A (en) | A kind of fruity coarse cereals tearing bread and preparation method thereof | |
| CN102308864B (en) | Konjak dietary fiber moon cake | |
| KR101446547B1 (en) | Manufacturing method of fried streusel walnut cake | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| KR20110103017A (en) | Glutinous rice waffle comprising sticky barley and preparation method thereof | |
| CN108835173A (en) | A kind of lime-preserved egg flavored cake and preparation method thereof | |
| CN104663827A (en) | Production method of Cantonese black-rice mooncakes | |
| CN105076903A (en) | Camellia oil and grifola frondosa tapioca ball and preparation method thereof | |
| CN115581247A (en) | Rice germ dietary fiber biscuit and making method thereof | |
| KR100451057B1 (en) | Glutinous barley bread, and the processing method | |
| CN109006934A (en) | A kind of functional moon cake and preparation method thereof containing astaxanthin | |
| CN107439645A (en) | A kind of red barnyard grass nutritive pie of flavor | |
| CN111758944A (en) | Golden nut and preparation method thereof | |
| CN108029723A (en) | A kind of shortcake cyperue esculentus bean dreg biscuit and preparation method | |
| CN207136085U (en) | A kind of EGG YOLK SHORTCAKE | |
| KR100971435B1 (en) | Cookie Containing Black Sesame, Black Soybean, and Brown Rice and Method for Making the Same | |
| CN106982905A (en) | One kind smears tea brown rice cookies and preparation method thereof | |
| CN115624046A (en) | Production and processing technology and formula of hot pepper moon cake | |
| CN104663828A (en) | Production method of black-rice mooncakes | |
| CN105707196A (en) | Mandarin orange crisp and production process | |
| JPS6078547A (en) | Bun stuffed with bean-jam and its preparation | |
| KR20080100644A (en) | Bean curd cracker manufacturing methods | |
| JP3063268U (en) | Baked confectionery made from brown rice powder | |
| CN107396947A (en) | A kind of preparation method of Radix Codonopsis waffle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20230110 |