Application of malt flour in manufacturing biscuits and manufacturing method of biscuits

A production method and technology of malt powder, applied in the application of malt powder for making biscuits, and in the field of biscuit production, can solve the problems of increasing production costs, food safety problems, and high prices of flavor substances, and achieve flavor maintenance, diverse colors, and prevention Harmful Effects of Fat Oxidation

Inactive Publication Date: 2013-05-15
沈阳科纳提克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, artificially synthesized pigments are likely to cause food safety problems, and flavor substances are usually expensive, which greatly increases production costs

Method used

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  • Application of malt flour in manufacturing biscuits and manufacturing method of biscuits
  • Application of malt flour in manufacturing biscuits and manufacturing method of biscuits
  • Application of malt flour in manufacturing biscuits and manufacturing method of biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of malt powder in test group 1

[0035]Soak the barley malt at 37°C for 6 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 0.5h, roast at 80-100°C for 2h, grind to 60-200 mesh, and obtain Malt powder with a color EBC value of 6-7+ / -20, Minolta Lab value L of 90, a of 1, b of 13, moisture <5%, creamy fragrance, and saccharifying power of 14.000UP.

[0036] Preparation of test group 2 malt powder

[0037] Soak barley malt at 45°C until the soaking degree is 42-46% (turn over the malt every 20-40 minutes during soaking), drain for 4-6 hours (turn over the wheat every 20-40 minutes during draining) Finally, rest the protein at 45-55°C for 1 hour, saccharify at 60-70°C for 2 hours, roast at 150-170°C for 1 hour, and grind to 60-200 mesh to obtain the color EBC value 400, Minolta Lab value L ...

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Abstract

The invention relates to the field of food processing, and particularly relates to application of malt flour in manufacturing biscuits and a manufacturing method of the biscuits. In the manufacturing process of the biscuits, the malt flour is additionally added, and can realize an ideal color effect by adjusting the additive amount and can replace usage of artificially synthesized pigment. The biscuits can be provided with a plurality of favorite flavors such as wheat smell, coffee smell and chocolate by adjusting the additive amount of the malt flour according to personal hobbies, and therefore requirements of different consumers can be satisfied. Furthermore, the malt flour is conveniently added in the manufacturing process of the biscuits and in the dough kneading process. Thus, the malt flour added in the manufacturing process of the biscuits can prevent damage of oil oxidization. Accordingly, damage to quality of biscuits and health of an eater because of oil oxidization of traditional biscuits is solved, and shelf life of the biscuits is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the application of malt powder for making biscuits and a method for making biscuits. Background technique [0002] Barley is a cereal plant of the genus Hordeum in the family Poaceae (Gramineae). Barley has a nutty aroma, is high in carbohydrates, moderate in protein, calcium, phosphorus, and contains a small amount of B vitamins. Because barley contains little glutenin (an elastic protein), it cannot be used as a porous biscuit, but it can be used as unfermented food. In North Africa and parts of Asia, it is especially preferred to use barley flour to make porridge. Barley is the main food in these areas. one. [0003] Barley can be divided into three types according to its uses: brewing barley, feed barley, and edible barley (including food processing). With the improvement of my country's beer quality and output, the requirements for the appearance, color and quality of beer ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 马明研杨艳虹卢金辉李平顺
Owner 沈阳科纳提克生物科技有限公司
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