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Millet soft cookie and preparation method thereof

A technology of soft cookies and millet, which is applied in the field of millet soft cookies and its preparation, to achieve the effect of increasing nutritional value, simple processing technology and good taste

Inactive Publication Date: 2013-09-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the eating methods of millet are millet porridge, and it is urgent to develop new eating methods to attract more consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The parts by weight of raw materials are: 5% millet, 25% low-gluten wheat flour, 20% butter, 8.5% white sugar, 15% 55F% fructose syrup, 10% pectin solution with a concentration of 15%, 15% egg, Milk powder 1.5%.

[0021] First, wash the millet, soak it for 1 hour, dry it to a water content of 11%, and crush it through a 100-mesh sieve; then, after softening the butter, add white granulated sugar, fructose syrup, and eggs and stir, then add pectin solution, Stir the milk powder, and finally add the crushed millet and low-gluten wheat flour, and stir again.

[0022] Then, the cake base is extruded and molded, and then the molded cake base is sent to an oven for baking, the baking temperature is 170°C, and the baking time is 11 minutes;

[0023] Finally, cool the biscuits naturally until the surface temperature is normal temperature.

Embodiment 2

[0025] The parts by weight of the raw materials are: 18% of millet, 10% of low-gluten wheat flour with a protein dry basis content of 9.8%, 10% of high-gluten wheat flour with a protein dry basis content of 12.2%, and 25% of butter. , white sugar 7%, 42F% fructose syrup 10%, concentration of 20% pectin solution 7%, eggs 12%, milk powder 1%.

[0026] First, wash the millet, soak it for 1.5 hours, dry it with hot air until the water content is 10%, and crush it through a 100-mesh sieve; then, after softening the butter, add white granulated sugar, fructose syrup, and eggs in order to stir, then add pectin solution, Stir the milk powder, and finally add millet, low-gluten wheat flour and high-gluten wheat flour, and stir again.

[0027] Then, the cake base is extruded and molded, and then the molded cake base is sent to an oven for baking, the baking temperature is 180°C, and the baking time is 10 minutes;

[0028] Finally, cool the biscuits to room temperature naturally.

Embodiment 3

[0030] The parts by weight of raw materials are: 32% millet, 5% low-gluten wheat flour with a protein dry basis content of 9.5%, 12% high-gluten wheat flour with a protein dry basis content of 12.8%, 30% butter, 5% white sugar, 55F% Type 2.5% fructose syrup and 42F% type fructose syrup 2.5%, concentration of 25% pectin solution 5%, eggs 5.5%, milk powder 0.5%.

[0031] First, wash the millet, soak it for 2 hours, dry it with hot air until the water content is 9%, and crush it through a 100-mesh sieve; then, after softening the butter, add white granulated sugar, fructose syrup, and eggs to stir, and then add pectin solution , milk powder, and finally add millet flour and wheat flour, and stir well.

[0032] Then, the cake base is extruded and molded, and then the molded cake base is sent to an oven for baking, the baking temperature is 190°C, and the baking time is 9 minutes;

[0033] Finally, cool the biscuits to room temperature naturally.

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PUM

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Abstract

The invention discloses a millet soft cookie and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps of: cleaning, soaking, drying and crushing millet, stirring and mixing the crushed millet, wheat flour, butter, white granulated sugar, high fructose corn syrup, a pectin solution, egg and milk powder, performing extrusion forming, baking and cooling, and thus obtaining the cookie. The eating method of the millet is developed; the processing technology is simple; the taste and the mouthfeel of the cookie are improved by adding the high fructose corn syrup and the pectin solution; the millet soft cookie is obviously different from the market millet cookie product; and the millet soft cookie has high nutritional value, has the characteristics of good taste and mouthfeel and rich nutrition, and can increase the intake of dietary fibers and improve the dietary structure of customers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a millet soft cookie and a preparation method thereof. Background technique [0002] At present, with the improvement of living standards, people begin to pursue a reasonable diet structure for daily food, and pay more and more attention to eating various cereal foods to meet the human body's demand for dietary fiber. Millet is rich in dietary fiber, rich in nutrients and easily absorbed. Except for the low content of lysine, the content of other amino acids essential to the human body exceeds that of rice, wheat, and corn. Millet protein has no allergens, has the effect of increasing the level of high-density lipoprotein cholesterol in plasma, is beneficial to the prevention of atherosclerosis, and has the function of regulating cholesterol metabolism. However, the eating method of millet is mostly millet porridge, and it is urgent to develop new eating meth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 李再贵王文远王丽丽高艺超李慧
Owner CHINA AGRI UNIV
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