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Preparation method of wheat germ short biscuit

A technology of wheat germ and crisp biscuits, which is applied in the field of food processing, can solve the problems of no wheat germ biscuit patent, failure to meet the needs of consumers, lack of lysine in gluten protein, etc., so as to be easy to grasp and popularize, and improve nutrition The effect of value and simple process

Inactive Publication Date: 2012-07-18
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Biscuits are usually processed from flour. The disadvantage is that gluten protein lacks lysine. If eaten alone, the ratio of amino acids will be unbalanced. If it is combined with some other ingredients, the lysine lacking in gluten protein will be obtained. Supplement to balance the ratio of amino acids
Therefore, traditional biscuit varieties can no longer meet the needs of consumers
[0004] At present, there are many patents related to nutrition and health biscuits, such as: sunflower meringue biscuits (CN 101642147 A), barley biscuits (CN 101816317 A), tartary buckwheat germ biscuits (CN 101731300 A), etc. However, there is no patent related to wheat germ biscuits patent

Method used

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Examples

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Effect test

Embodiment 1

[0014] Production process: (1) Preparation of wheat germ flour: Weigh a certain amount of wheat germ, crush it and pass it through a 100-mesh sieve, then place it in an autoclave, heat at 125°C for 30 minutes to passivate the lipoxygenase in the wheat germ activity, and then mix it evenly with flour according to the mass ratio of 1:4 for later use. (2) Dough preparation: first mix white sugar powder, grain blending oil, whey powder, salt, compound emulsifier, compound leavening agent, etc., with an appropriate amount of water in the dough mixer, emulsify evenly, and then Add the germ flour and make a dough. Based on the germ flour per unit mass, it contains the following substances: 100 germ flour, 20 white sugar powder, 25 grain blending oil, 8 whey powder, 0.5 salt, 0.75 compound emulsifier, 0.05 compound leavening agent, and 17 water. The dough temperature should be controlled at 26°C and stirred for 10 minutes. (3) Molding: pressing and molding with a biscuit mold to mak...

Embodiment 2

[0016] Production process: (1) Preparation of wheat germ flour: Weigh a certain amount of wheat germ, crush it and pass it through a 100-mesh sieve, then place it in an autoclave, heat at 125°C for 30 minutes to passivate the lipoxygenase in the wheat germ Activity, and then according to the mass ratio of 1: 4.5 and flour mixed evenly, for later use. (2) Dough preparation: first mix white sugar powder, grain blending oil, whey powder, salt, compound emulsifier, compound leavening agent, etc., with an appropriate amount of water in the dough mixer, emulsify evenly, and then Add the germ flour and make a dough. Based on germ flour per unit mass, it contains the following substances: germ flour 100, white sugar powder 22.5, grain blending oil 22.5, whey powder 6, salt 0.6, compound emulsifier 0.6, compound leavening agent 0.08, water 16. The dough temperature should be controlled at 27°C and stirred for 9 minutes. (3) Molding: pressing and molding with a biscuit mold to make a ...

Embodiment 3

[0018] Production process: (1) Preparation of wheat germ flour: Weigh a certain amount of wheat germ, crush it and pass it through a 100-mesh sieve, then place it in an autoclave, heat at 125°C for 30 minutes to passivate the lipoxygenase in the wheat germ activity, and then mix it evenly with flour according to the mass ratio of 1:5 for later use. (2) Dough preparation: first mix white sugar powder, grain blending oil, whey powder, salt, compound emulsifier, compound leavening agent, etc., with an appropriate amount of water in the dough mixer, emulsify evenly, and then Add the germ flour and make a dough. Based on germ flour per unit mass, it contains the following substances: germ flour 100, white sugar powder 25, grain blending oil 20, whey powder 5, salt 0.7, compound emulsifier 0.5, compound leavening agent 0.06, water 15. The dough temperature should be controlled at 26°C and stirred for 9 minutes. (3) Molding: pressing and molding with a biscuit mold to make a biscui...

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Abstract

The invention discloses a processing method of wheat germ short biscuit, belonging to the field of food processing. The processing method comprises the following steps of: firstly weighing a certain amount of wheat germ, smashing and sieving, then placing the wheat germ in a high-pressure sterilizing device, heating at the temperature of 125 DEG C for 30 minutes to inactivate activity of lipoxidase in the wheat germ, and uniformly mixing with flour in a mass ratio of 1: (4-5) for later use; and secondly, adding white granulated sugar powder, grain blend oil, whey powder, edible salt, compound emulsifier, compound bulking agent and the like, then carrying out premixing, blending and preparing dough, moulding, baking, cooling and the like to finally obtain the wheat germ short biscuit. The wheat germ short biscuit obtained by adopting the invention has the characteristics of balanced nutrition, crisp taste, strong wheat fragrance and the like; milling by product is taken as raw material, thus cost is low; and the wheat germ short biscuit preparation process is simple, is convenient to control and popularize and has wide market prospect.

Description

technical field [0001] The invention relates to a processing method of nutritional biscuits, in particular to a processing method of wheat germ crispy biscuits, belonging to the technical field of food processing. Background technique [0002] Wheat germ is a by-product of wheat processing. It is rich in pigments, unsaturated fatty acids, and highly active lipolytic enzymes and lipoxygenases. If it is mixed into flour, it will not only affect the color of flour, but also not conducive to the long-term storage of flour, and further affect the quality of flour. processing characteristics. Wheat germ, which accounts for about 1.4%-3.8% of the weight of wheat grains, is the source of life of wheat grains. It not only contains rich and high-quality protein, fat, vitamins, minerals and other nutrients necessary for life activities, but also contains glutathione. Physiologically active substances such as glycine, flavonoids, wheat germ agglutinin, octacosanol, sterols, and lipopol...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/38A21D8/04
Inventor 李慧静张伟田益玲
Owner HEBEI AGRICULTURAL UNIV.
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