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Whole grain flour and minor grain crop cookie

A technology for biscuits and miscellaneous grains, which is applied in the field of whole-grain and small miscellaneous grain biscuits to achieve the effects of easy packaging, reasonable collocation and reasonable structure.

Inactive Publication Date: 2014-05-14
GANSU ACAD OF SCI INST OF BIOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as we know, there are no baked biscuit products made of buckwheat and naked oats on the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. After cleaning and polishing 500kg of sweet buckwheat grains, 160kg of tartary buckwheat grains and 180kg of naked oat grains with a flat sieve and a threshing machine, they were washed and dried, and the moisture content of the raw materials was measured to be 14%, 13.5% and 12.4% respectively; and then After crushing and grinding, passing through a 100-mesh sieve, the remaining part in the sieve continues to be crushed and ground through a 100-mesh sieve until all the raw materials pass through a 100-mesh sieve to reach the standard fineness, and the under-sieves are mixed evenly to obtain the whole sweet buckwheat. Whole buckwheat flour, whole buckwheat flour and whole naked oats flaxseed flour;

[0025] Clean and polish 100kg of flax seeds with a plane sieve and a wheat thresher, then go through an automatic seed frying machine at 120°, bake for 40 minutes, place it at room temperature, and after crushing and grinding, pass through a 100-mesh sieve, the remaining ...

Embodiment 2

[0032] 1. Use whole sweet buckwheat flour, whole tartary buckwheat flour, naked oat whole grain flour and flaxseed whole grain flour obtained in Example 1;

[0033] 2. Prepare materials; weigh raw materials according to the following parts by weight: 65kg of whole sweet buckwheat powder, 20kg of whole tartary buckwheat powder, 15kg of whole naked oat powder, 5kg of whole linseed powder, 15kg of palm oil, 8kg of white sugar, and 2kg of white syrup , corn starch 8kg, egg liquid 6kg, ammonium bicarbonate 0.6kg, sodium bicarbonate 0.3kg, biscuit special enzyme 0.03kg and water 15.8kg;

[0034] 3. Preparation of auxiliary material mixture; dissolve white sugar with 3kg of water, add egg liquid and biscuit special enzyme, stir at low speed until well mixed to obtain sugar-egg mixture; dissolve white sugar syrup and palm oil with 2kg of hot water at 94°C and add to Stir the sugar-egg-oil mixture evenly to obtain a sugar-egg-oil mixture. Dissolve sodium bicarbonate and ammonium bicarb...

Embodiment 3

[0039] 1. After cleaning and polishing 300kg sweet buckwheat grains, 60kg tartary buckwheat grains and 80kg naked oat grains with a flat sieve and a threshing machine, they are washed and dried, and the moisture content of the raw materials is measured to be 13%, 13.6% and 13.4% respectively; and then After crushing and grinding, passing through 80 mesh sieve, the remaining part in the sieve continues to crush and grind through 80 mesh sieve until all the raw materials pass through 80 mesh sieve and reach the standard fineness. Whole buckwheat flour, whole buckwheat flour and naked naked oat flour;

[0040] Use a plane sieve and a wheat thresher to clean and polish 80kg of flax seeds, then go through an automatic seed frying machine at 120°, bake for 40 minutes, place it at room temperature, grind and pass through an 80-mesh sieve, and the remaining epidermis in the sieve part, continue to pulverize and grind through an 80-mesh sieve until all the raw materials pass through an...

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PUM

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Abstract

The invention belongs to the field of food processing and making, and particularly relates to a whole grain flour and minor grain crop cookie. The whole grain flour and minor grain crop cookie is characterized in that the whole grain flour and minor grain crop cookie is made of sweet buckwheat whole grain flour, bitter buckwheat whole grain flour, hulless oat whole grain flour and flaxseed whole grain flour. The whole grain flour and minor grain crop cookie is mainly characterized in that four main raw materials, including bitter buckwheat, sweet buckwheat, hulless oat and flaxseed, of the whole grain flour and minor grain crop cookie are used in a whole grain flour mode, in other words, the raw materials are ground to form the flour together with husks; compared with an existing cookie product, coarse grain and refined grain are matched in the whole grain flour and minor grain crop cookie, the structure is reasonable, all the nutrient substance ingredients of the four main raw materials are sufficiently maintained, dietary fiber, rutin, linoleic acid, linolenic acid, various vitamins, various microelements and flavonoid substances such as quercetin and buckwheat alcohol are contained in the whole grain flour and minor grain crop cookie, and the whole grain flour and minor grain crop cookie is a new fashionable health food integrating the edible function and the medical function.

Description

technical field [0001] The invention relates to the field of biscuit food processing and manufacturing, in particular to a whole grain biscuit with small miscellaneous grains. Background technique [0002] At present, the main raw materials added in domestic biscuit production are wheat flour and some miscellaneous grain flour. Wheat flour adopts refined processing technology, using wheat as raw material, and going through processes such as crushing and sieving to remove the bran and epidermis, so that the raw material seeds, Dietary fiber, various trace elements, multivitamins, oligosaccharides and flavonoids in the grains are seriously lost in the nutrients concentrated in the bran epidermis. Relevant data show that a large number of characteristic active functional ingredients have been lost in the wheat flour from which the bran skin has been discarded. [0003] Taking buckwheat flour as an example, miscellaneous grain flour adopts fine processing technology. The raw ma...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 张文齐邵建宁胡金锋麻和平张晓铃
Owner GANSU ACAD OF SCI INST OF BIOLOGY
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