Coarse cereal shortbread and preparation method thereof

A technology of miscellaneous grains and low-gluten flour, used in baking, dough processing, baked food and other directions, can solve problems such as poor taste, achieve moderate sweetness, rich nutrition, and increase added value.

Inactive Publication Date: 2014-11-26
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to eat traditional miscellaneous grains, but the taste is not good. How to further process misc...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: The preparation method of a kind of multigrain cake of the present invention is prepared according to the following steps:

[0023] 1) Ingredients

[0024] Mix 85g of low-gluten flour, 2.75g of whole black bean flour, 4.5g of whole mung bean flour, 2.25g of whole sorghum flour, 5.5g of whole pea flour, 1.5g of ammonium bicarbonate and 0.5g of sodium bicarbonate to make compound flour for later use;

[0025] 2) Pretreatment

[0026] Mix 35g of white sugar and 30g of shortening, heat and melt in a water bath, add 27g of egg liquid after cooling to room temperature, and keep stirring until evenly mixed;

[0027] 3) Dough preparation

[0028] Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

[0029] 4) Separating and forming

[0030] Divide the mixed dough into green bodies of about 20g, and press them into flat round cakes with a thickness of about 1cm;

[0031] 5) Arrangement

[0032] Put the biscuit into the oi...

Embodiment 2

[0037] Embodiment 2: The preparation method of a kind of multigrain crisp of the present invention is prepared according to the following steps:

[0038] 1) Ingredients

[0039] Mix 80g of low-gluten flour, 2.0g of whole black bean flour, 3.0g of whole mung bean flour, 1.5g of whole sorghum flour, 4.5g of whole pea flour, 1.0g of ammonium bicarbonate and 0.25g of sodium bicarbonate to make compound flour for later use;

[0040] 2) Pretreatment

[0041] Mix 30g of white sugar and 25g of shortening, heat and melt in a water bath, add 22g of egg liquid after cooling to room temperature, and keep stirring until evenly mixed;

[0042] 3) Dough preparation

[0043] Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

[0044] 4) Separating and forming

[0045] Divide the mixed dough into green bodies of about 20g, and press them into flat round cakes with a thickness of about 1cm;

[0046] 5) Arrangement

[0047] Put the biscuit into the oi...

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PUM

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Abstract

The invention relates to coarse cereal shortbread and a preparation method thereof. The formula of the coarse cereal shortbread is prepared from the following raw materials in parts by weight: 80-85 parts of weak strength flour, 2.0-2.75 parts of whole black bean flour, 3.0-4.5 parts of whole mung bean flour, 1.5-2.25 parts of whole sorghum flour, 4.5-5.5 parts of whole pea flour, 25-30 parts of shortening, 30-35 parts of white granulated sugar, 1.0-1.5 parts of ammonium bicarbonate, 0.25-0.5 part of sodium bicarbonate, and 22-27 parts of eggs, and all the raw materials are processed to be made into the novel coarse cereal shortbread. The coarse cereal shortbread not only has the characteristics of crisp and delicious taste and melt-in-the-mouth texture, but also has the nutrient and health-care functions of four kinds of coarse cereals, the requirements of people for healthy food are better satisfied, and at the same time, the added value of agricultural by-products is also improved.

Description

technical field [0001] The invention relates to a miscellaneous grain crisp and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Coarse grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Realize the importance of whole grains in the dietary structure. In addition to high nutritional value, miscellaneous grains also contain special functional ingredients, such as dietary fiber, vitamins, minerals, anthocyanins, flavonoids, phytosterols, etc., which can improve gastrointestinal function, resist oxidation, prevent constipation, and lower blood lipids. Health function. [0003] There are many ways to eat traditional miscellaneous grains, but the taste is not good. How to further process miscellaneous grains to produce nutritious and delicious miscellaneous grains is the key to the deep processing of miscellaneous grains. The invention uses black beans, mung...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 孙军涛肖付刚张智超赵双郎崔影影
Owner XUCHANG UNIV
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