CN104770445A - Coarse cereal biscuits with high dietary fibers and a preparation method thereof - Google Patents
Coarse cereal biscuits with high dietary fibers and a preparation method thereof Download PDFInfo
- Publication number
- CN104770445A CN104770445A CN201510170642.0A CN201510170642A CN104770445A CN 104770445 A CN104770445 A CN 104770445A CN 201510170642 A CN201510170642 A CN 201510170642A CN 104770445 A CN104770445 A CN 104770445A
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- parts
- powder
- biscuit
- biscuits
- high dietary
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 35
- 235000013339 cereals Nutrition 0.000 title claims abstract description 25
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 29
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- 240000004922 Vigna radiata Species 0.000 claims abstract description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 238000004904 shortening Methods 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000010716 Vigna mungo Nutrition 0.000 claims description 12
- 150000002333 glycines Chemical class 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000008236 heating water Substances 0.000 claims description 4
- 239000000155 melt Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 230000006870 function Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to coarse cereal biscuits with high dietary fibers and a preparation method thereof. The biscuit recipe is calculated in parts by weight, and the biscuits are made from the following raw materials: low-gluten flour 40-50 parts, mung bean skin powder 8-10 parts, soybean skin powder 5.0-6.25 parts, sweet potato skin powder 7.0-8.75 parts, shortening 11-2 parts, soybean oil 10-11 parts, white granulated sugar 21-25 parts, fructo oligosaccharides 0.25-0.5 parts, ammonium bicarbonate 0.1 parts, sodium bicarbonate 0.15 parts, eggs 21-24 parts and table salt 0.8-1.0 parts. The raw materials are processed to obtain new-type coarse cereal biscuits rich in dietary fibers and functional oligosaccharides. The biscuits are crisp and delicious, and have a health-care function of improving the human gastrointestinal tract. The biscuits can better meet people's demand for healthy food, and also improve the utilization rate of agricultural and sideline products.
Description
Technical field
The present invention relates to a kind of high dietary-fiber coarse cereals biscuit and preparation method thereof, belong to food technology field.
Background technology
Along with the raising of living standards of the people and the enhancing of nutrient health consciousness, people recognize the importance of coarse cereals in diet structure gradually.Coarse cereals, except being of high nutritive value, also containing special functional component, as dietary fiber, vitamin, mineral matter, anthocyanidin, flavonoids, phytosterol etc., have multiple nutrients and health care.The coarse cereals such as mung bean, soya bean and Ipomoea batatas can produce a large amount of skins in process, and the application of current coarse cereals skin is mainly as feed, and added value is not high.Containing abundant dietary fiber in coarse cereals skin, there is the function well improving human gastrointestinal tract.Green gram spermoderm, Testa Glycines and sweet potato skin are pulverized by micronizer by this invention, add functional FOS, prepare together with other auxiliary materials a kind of color and luster pale brown, loose good to eat, sugariness is moderate, have the novel high dietary-fiber coarse cereals biscuit improving human gastrointestinal tract function, realize the comprehensive utilization of agricultural byproducts, increase value-added content of product, the exploitation for food grains other than rice and wheat provides a kind of new approach.
Summary of the invention
The object of the present invention is to provide and a kind of there is novel high dietary-fiber coarse cereals biscuit improving gastrointestinal function and preparation method thereof.
The primary raw material of coarse cereals biscuit of the present invention is green gram spermoderm powder, Testa Glycines powder, sweet potato skin powder and weak strength flour, and adds a certain amount of functional FOS.
A preparation method for high dietary-fiber coarse cereals biscuit, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
By weak strength flour, green gram spermoderm powder, Testa Glycines powder and sweet potato skin powder according to suitable ratio; Be mixed into composite powder for follow-up use;
3) auxiliary material pretreatment
By white granulated sugar, FOS and shortening and the mixing of appropriate soybean oil, heating water bath melts to sugar, adds egg liquid after being cooled to room temperature, and be constantly stirred to mix after continue to add a certain amount of sodium acid carbonate, carbonic hydroammonium and salt and stir;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is rolled into the sheet of about 5mm, use difform mould shape;
6) balance
Ready-made biscuit is put into successively the baking tray being brushed with oil, thin layer egg liquid in biscuit surface brush;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 65 DEG C, face fire 185 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
High dietary-fiber coarse cereals biscuit fully cools, and namely makes finished product after packaging.
The invention has the advantages that: utilize superfine communication technique green gram spermoderm, Testa Glycines and sweet potato skin to be pulverized, make the coarse cereals biscuit delicate mouthfeel of preparation, absorption easy to digest; Add functional FOS in high dietary-fiber coarse cereals biscuit, make it improve human gastrointestinal tract function more remarkable; Realize the comprehensive utilization of agricultural byproducts, improve value-added content of product.
Detailed description of the invention:
Embodiment 1: the preparation method of a kind of high dietary-fiber coarse cereals of the present invention biscuit, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
40g weak strength flour, 8g green gram spermoderm powder, 5g Testa Glycines powder and 7g sweet potato skin powder are mixed into composite powder for follow-up use;
3) auxiliary material pretreatment
21g white granulated sugar, 0.25g FOS and 11g shortening and 10g soybean oil are mixed, heating water bath melts to sugar, add 21g egg liquid after being cooled to room temperature, and be constantly stirred to mix after continue to add 0.15g sodium acid carbonate, 0.1g carbonic hydroammonium and 0.8g salt and stir;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is rolled into the sheet of about 5mm, use difform mould shape;
6) balance
Ready-made biscuit is put into successively the baking tray being brushed with oil, thin layer egg liquid in biscuit surface brush;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 65 DEG C, face fire 185 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
High dietary-fiber coarse cereals biscuit fully cools, and namely makes finished product after packaging.
Embodiment 2: the preparation method of a kind of high dietary-fiber coarse cereals of the present invention biscuit, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
50g weak strength flour, 10g green gram spermoderm powder, 6g Testa Glycines powder and 8g sweet potato skin powder are mixed into composite powder for follow-up use;
3) auxiliary material pretreatment
24g white granulated sugar, 0.45g FOS and 12g shortening and 11g soybean oil are mixed, heating water bath melts to sugar, add 23g egg liquid after being cooled to room temperature, and be constantly stirred to mix after continue to add 0.15g sodium acid carbonate, 0.1g carbonic hydroammonium and 0.9g salt and stir;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is rolled into the sheet of about 5mm, use difform mould shape;
6) balance
Ready-made biscuit is put into successively the baking tray being brushed with oil, thin layer egg liquid in biscuit surface brush;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 65 DEG C, face fire 185 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
High dietary-fiber coarse cereals biscuit fully cools, and namely makes finished product after packaging.
Claims (2)
1. a high dietary-fiber coarse cereals biscuit, is characterized in that, by weight, be made up of following raw material: weak strength flour 40 ~ 50 parts, 8 ~ 10 parts, green gram spermoderm powder, 5.0 ~ 6.25 parts, Testa Glycines powder, 7.0 ~ 8.75 parts, sweet potato skin powder, shortening 11 ~ 12 parts, soybean oil 10 ~ 11 parts, white granulated sugar 21 ~ 25 parts, FOS 0.25 ~ 0.5 part, 0.1 part, carbonic hydroammonium, sodium acid carbonate 0.15 part, 21 ~ 24 parts, egg, salt 0.8 ~ 1.0 part.
2. the preparation method of a kind of high dietary-fiber coarse cereals biscuit according to claim 1, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
By weak strength flour, green gram spermoderm powder, Testa Glycines powder and sweet potato skin powder according to suitable ratio; Be mixed into composite powder for follow-up use;
3) auxiliary material pretreatment
By white granulated sugar, FOS and shortening and the mixing of appropriate soybean oil, heating water bath melts to sugar, adds egg liquid after being cooled to room temperature, and be constantly stirred to mix after continue to add a certain amount of sodium acid carbonate, carbonic hydroammonium and salt and stir;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) divide pluck, shaping
The dough mixed is rolled into the sheet of about 5mm, use difform mould shape;
6) balance
Ready-made biscuit is put into successively the baking tray being brushed with oil, thin layer egg liquid in biscuit surface brush;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 65 DEG C, face fire 185 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
High dietary-fiber coarse cereals biscuit fully cools, and namely makes finished product after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510170642.0A CN104770445A (en) | 2015-04-13 | 2015-04-13 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510170642.0A CN104770445A (en) | 2015-04-13 | 2015-04-13 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104770445A true CN104770445A (en) | 2015-07-15 |
Family
ID=53612469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510170642.0A Pending CN104770445A (en) | 2015-04-13 | 2015-04-13 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104770445A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794939A (en) * | 2016-05-26 | 2016-07-27 | 佛山科学技术学院 | Mucuna biscuits and preparation method thereof |
| CN106417469A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Ecological nutritive biscuits based on agricultural and sideline products and production technology of ecological nutritive biscuits |
| CN107114441A (en) * | 2017-06-30 | 2017-09-01 | 河北农业大学 | Coarse cereal crisp biscuit and preparation method thereof |
| CN108552468A (en) * | 2018-04-17 | 2018-09-21 | 东北农业大学 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
| CN108606035A (en) * | 2018-05-31 | 2018-10-02 | 朱正锋 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
| CN112400953A (en) * | 2020-12-01 | 2021-02-26 | 陕西天秦农产品开发有限公司 | Method for making coarse cereal biscuits |
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| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
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| CN104161086A (en) * | 2014-07-08 | 2014-11-26 | 许昌学院 | Coarse cereal shortbread and preparation method thereof |
| CN104170937A (en) * | 2014-09-12 | 2014-12-03 | 广州施健生物科技有限公司 | Low-fat high-fiber biscuit and preparing method thereof |
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2015
- 2015-04-13 CN CN201510170642.0A patent/CN104770445A/en active Pending
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794939A (en) * | 2016-05-26 | 2016-07-27 | 佛山科学技术学院 | Mucuna biscuits and preparation method thereof |
| CN106417469A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Ecological nutritive biscuits based on agricultural and sideline products and production technology of ecological nutritive biscuits |
| CN107114441A (en) * | 2017-06-30 | 2017-09-01 | 河北农业大学 | Coarse cereal crisp biscuit and preparation method thereof |
| CN108552468A (en) * | 2018-04-17 | 2018-09-21 | 东北农业大学 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
| CN108606035A (en) * | 2018-05-31 | 2018-10-02 | 朱正锋 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
| CN112400953A (en) * | 2020-12-01 | 2021-02-26 | 陕西天秦农产品开发有限公司 | Method for making coarse cereal biscuits |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20150715 |