Cereal nutrient biscuit and preparation method thereof

A nutrition and biscuit technology, applied in the fields of food science, baking, dough processing, etc., can solve the problems of single comprehensive effect of products, limitation of puffed food raw materials, destruction of flavor substances, etc., to achieve durable endurance, prevent various diseases, delay effects of cellular senescence

Inactive Publication Date: 2010-07-21
WEIHAI DONGWANG FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0002] As we all know, with the improvement of people's living standards year by year, leisure food has developed rapidly, such as snow rice cakes, potato chips, shrimp crackers, shrimp crackers, popcorn, rice crackers, etc. Most of these leisure products are made by puffing technology, seasoned If the material is added during mixing, the high temperature and high pr...

Method used

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  • Cereal nutrient biscuit and preparation method thereof

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with embodiment:

[0018] A cereal nutritional biscuit is characterized in that it contains flour, white granulated sugar, edible vegetable oil, black sesame seeds, crushed peanuts, black bean powder, yam powder, rice flour, millet flour, corn flour, sorghum flour, oat flour, fresh eggs, and Made with a little leavening agent, salt and acidity regulator, the weight percentage of each component is: flour 30-55%, white sugar 10-20%, edible vegetable oil 10-20%, black sesame seeds 2-15% , Peanut 2-15%, Egg 3-10%, Black Bean Flour 0.1-1%, Millet Flour 0.1-1%, Corn Flour 0.1-1%, Sorghum Flour 0.1-1%, Oat Flour 0.1-1%, Rice Flour 0.1-1%, yam powder 0.1-1%.

[0019] According to the proportioning principle of the present invention, the proportioning of a kind of taste is:

[0020]

[0021]

[0022] The specific process of the preparation method of this leisure food is as follows:

[0023] The first ste...

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Abstract

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a snack food-grain nutrition biscuit and a preparation method thereof. Background technique [0002] As we all know, with the improvement of people's living standards year by year, leisure food has developed rapidly, such as snow rice cakes, potato chips, shrimp crackers, shrimp crackers, popcorn, rice crackers, etc. Most of these leisure products are made by puffing technology, seasoned If the material is added during mixing, the high temperature and high pressure generated in the process of extrusion and puffing will destroy the flavor substances in the raw materials, and the raw materials of puffed food are also greatly restricted. Only a few types of grains can be used as raw materials for puffed food. There are also few deficiencies in the composition of the food, and the comprehensive efficacy of the product is single. Contents of the invention [000...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 盖宏刚卞福爱赵静邵国强林秋颖
Owner WEIHAI DONGWANG FOOD
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