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Method for processing whole-grain biscuit

A processing method and whole grain technology, applied in the processing field of biscuits, can solve the problems such as the inability to widely use whole corn flour and whole grains, the single nutritional value of the biscuits, the limited puffing degree, etc., so as to improve the rough taste, enrich the nutritional value, and achieve reasonable matching. Effect

Active Publication Date: 2013-11-13
ANHUI YANZHIFANG FOOD
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] Existing whole-grain biscuits are all whole-grain biscuits, that is, they are produced from whole-wheat flour, but such biscuits have a single nutritional value and a single taste. Therefore, a whole-grain biscuit that can integrate multiple whole grains is needed to provide multiple nutritional values. However, due to the limited expansion degree of other grains such as whole corn flour, there are still obstacles in the prior art, and other whole grains such as whole corn flour cannot be widely used in biscuits.

Method used

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  • Method for processing whole-grain biscuit

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Embodiment 1

[0049] Such as figure 1 As shown, the processing flowchart of the whole grain biscuit specifically includes the following steps:

[0050]1) Production of whole wheat flour: dehulling the wheat grains and screening, separating the bran from the debraned wheat grains, processing the debranized wheat grains into flour, superfinely pulverizing the bran, and then pulverizing the flour and superfinely pulverizing The bran is mixed and passed through a 100-mesh sieve to obtain whole wheat flour.

[0051] 2) Production of whole corn and whole mung bean flour;

[0052] ① Select mung beans and corn with plump appearance and no impurities. Soak mung beans in water at 15°C for 16 hours; soak corn in water at 15°C for 6 hours;

[0053] ② Add water at a weight ratio of 1:5, grind the soaked mung beans with a steel mill to produce mung bean milk, and keep the bean dregs; add water at a weight ratio of 1:3, and grind the soaked corn with a steel mold crushed to form corn steep liquor, and ...

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Abstract

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

Description

technical field [0001] The invention relates to a method for processing biscuits, in particular to a method for processing whole grain biscuits. Background technique [0002] Whole grain food refers to all edible parts of various grains such as wheat, corn, rice, oats, barley, beans, etc. It is composed of three parts: bran, endosperm and germ, while refined grains are often ground out during processing The bran and germ are removed, and only the endosperm is included. The endosperm that people usually eat is the middle layer, accounting for about 85% of the whole grain weight, containing most of the protein and carbohydrates and a small amount of B vitamins; the ground bran is the rough outer layer of the whole grain, containing about 50% to 80% minerals and a lot of cellulose, protein, phytonutrients and other active ingredients; although the germ is the smallest component, it is rich in trace elements, unsaturated fatty acids, B vitamins, antioxidants and plant Chemical...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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