Coarse grain biscuit and preparation method thereof

A technology for coarse grains and biscuits, applied in baking, baked goods, food science and other directions, can solve problems such as unsatisfactory taste, difficult to master the ratio of raw materials, and difficult to scale production, and achieve low production costs. , The product quality is stable and the taste is good.

Inactive Publication Date: 2008-12-03
田丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the prior art, there are many types of biscuits made from fine grains, but there are fewer types of biscuits made from coarse grains, and the taste is not very satisfactory.
Application No. 95112213.4 discloses "A Coarse Grain Nu

Method used

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  • Coarse grain biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Take 15% of coarse grain flour processed from corn, buckwheat, sorghum, soybean, kidney bean, sweet potato, and yam, 38% of gluten flour, 10% of edible vegetable oil, 15% of white sugar, 2.5% of whole milk powder, bicarbonate 0.2% sodium, 0.35% ammonium bicarbonate, 0.2% edible salt, 0.15% coarse grain essence, 3% egg, appropriate amount of water.

[0042] 2. Pre-mix the dry powder first: mix and prepare the special coarse grain powder, gluten powder, and whole milk powder;

[0043] 3. Prepare the mixed solution: first heat the edible vegetable oil, then mix white sugar, edible salt, sodium bicarbonate, ammonium bicarbonate, coarse grain essence and water, and pour the well-mixed eggs into it to make a mixed solution; then put Pour the heated edible vegetable oil into the mixture;

[0044] 4. Add the prepared mixed liquid to the pre-mixed dry powder for re-mixing, and add appropriate amount of water to knead the dough as needed, and the amount of water added should ...

Embodiment 2

[0050] 1. Take 18% of coarse grain flour made from black rice, purple rice, barley, wheat bran, black beans, green beans, broad beans, peas, yams, and potatoes, 30% of gluten flour, 15% of edible vegetable oil, and 18% of white sugar , whole milk powder 3%, sodium bicarbonate 0.25%, ammonium bicarbonate 0.2%, edible salt 0.25%, whole grain essence 0.25%, egg 2.5%, water amount.

[0051] 2. With embodiment 1;

[0052] 3. With embodiment 1;

[0053] 4. With embodiment 1;

[0054] 5. Knead the dough for about 15 minutes and let it stand at room temperature for star hair;

[0055] 6. With embodiment 1;

[0056] 7. Send the green body into the oven to bake for about 15 minutes, and it will become the coarse grain biscuit of the present invention after it is released from the oven;

[0057] 8. Same as embodiment 1.

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PUM

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Abstract

The invention relates to a coarse grain biscuit and a preparation method thereof. The formula of the coarse grain biscuit comprises 15 to 18 percent of coarse grain special flour, 30 to 38 percent of gluten flour, 8 to 15 percent of edible vegetable oil, 12 to 20 percent of white granulated sugar, 2 to 3 percent of dried whole milk, 0.2 to 0.25 percent of sodium bicarbonate, 0.2 to 0.35 percent of ammonium bicarbonate, 0.1 to 0.25 percent of edible salt, 0.1 to 0.25 percent of coarse grain essence, 2 to 3.5 percent of egg and the balance being water. The preparation method comprises the following steps that: needed raw materials are taken and mixed in advance by means of dry powder; a mixed liquid is prepared and then is added in the premixed dry powder so as to be mixed; water is added in the mixture so as to knead the mixture into a dough; the dough is kneaded, fermented and pressed into a dough which is fed into an oven to be roasted; and the roasted dough is coated with palm oil after and is packaged after airing. The coarse grain biscuit adopts coarse grain special flour made of coarse grain of natural corns, beans and tubers, and has easily controlled mixture ratio of raw materials, low cost and stable quality; moreover, the coarse grain biscuit is suitable for large-scale production, and has a nice chewy texture and the efficacies of heal care and weight reducing.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a coarse grain biscuit and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the number of obese people has increased sharply, and the resulting diseases such as cardiovascular disease, hypertension, hyperlipidemia, fatty liver, diabetes and stroke have seriously threatened human health. The reasons are mainly related to people It has a lot to do with people's living and eating habits, more precisely, it is caused by the fact that the food in people's daily life is too refined and has high fat content. [0003] Foods that are too fine, on the one hand, will cause a large amount of vitamins, minerals and trace elements that are beneficial to the human body to be lost in the process of processing; on the other hand, foods that are too fine have less plant fiber, which is easy to Absorbed by the body, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 田丰
Owner 田丰
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