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A kind of grain crisp biscuit and preparation method thereof

A crispy biscuit and grain technology, which is applied in the field of biscuit, grain crispy biscuit and its preparation, can solve the problems of insufficient dietary fiber content, high fat content, high fat content, etc., and achieve the prevention and treatment of cardiovascular sclerosis, sugar-containing Effect of lowering and controlling blood sugar

Inactive Publication Date: 2019-08-30
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %
In addition, most of the raw materials of crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety.
[0003] Commercially available crispy biscuits based on wheat have the disadvantages of high sugar, high oil and insufficient dietary fiber content

Method used

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  • A kind of grain crisp biscuit and preparation method thereof
  • A kind of grain crisp biscuit and preparation method thereof
  • A kind of grain crisp biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A kind of cereal crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0069]

[0070] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0071] The specifications of the low-gluten wheat flour meet the national standard GB / T 8607-1988;

[0072] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0073] The preparation methods of the puffed barley flour and puffed tartary buckwheat are as follows:

[0074] (1) Preparation of puffed barley flour

[0075] Select barley grains with full grains, add water, and the mass ratio of barley grains to water mass is 1:0.04. After mixing uniformly, air-expanded at 250℃ for 25s, then the expanded barley is crushed with a flour mill to over 100 Mesh siev...

Embodiment 2

[0094] A kind of cereal crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0095]

[0096]

[0097] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0098] The specifications of the low-gluten wheat flour meet the national standard GB / T 8607-1988;

[0099] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0100] The preparation methods of the puffed barley flour and puffed tartary buckwheat are as follows:

[0101] (1) Preparation of puffed barley flour

[0102] Select barley grains with full grains, add water according to 1:0.04, mix well, air-expand at 250°C for 25s, crush the expanded barley with a flour mill, and pass a 100-mesh sieve to obtain expanded barley flour;

[0103] (2) Prepara...

Embodiment 3

[0122] A kind of cereal crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0123]

[0124]

[0125] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0126] The specifications of the low-gluten wheat flour meet the national standard GB / T 8607-1988;

[0127] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0128] The preparation methods of the puffed barley flour and puffed tartary buckwheat are as follows:

[0129] (1) Preparation of puffed barley flour

[0130] Select barley grains with full grains, add water according to 1:0.04, mix well, air-expand at 250°C for 25s, crush the expanded barley with a flour mill, and pass a 100-mesh sieve to obtain expanded barley flour;

[0131] (2) Prepara...

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Abstract

The invention provides crispy cereal biscuits.The crispy cereal biscuits are prepared from, by weight of dry powder, 70-80 parts of low-gluten wheat flour, 15-20 parts of puffed coix seed flour, 5-10 parts of whole wheat flour, 5-10 parts of puffed tartary buckwheat, 5-10 parts of bitter tartary buckwheat pieces, 0.5-2 parts of a composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.5-1 part of phospholipid and 3-4 parts of water.The invention further provides a making method of the crispy cereal biscuits.According to the prepared crispy cereal biscuits, the content of flavonoid compounds like rutin, the content of 18 kinds of amino acid needed by the human body and the content of mineral are higher than those of common crispy biscuits sold in the market, the content of slow digestible starch is no smaller than 35 g / 100 g, and when being eaten frequently, the prepared crispy cereal biscuits have a nutrition function of balancing food and have nutrition effects of softening blood vessels and resisting oxidation.

Description

Technical field [0001] The invention belongs to the field of foods, and relates to a biscuit, specifically a cereal crisp biscuit and a preparation method thereof. Background technique [0002] In recent years, with the further improvement of people's living standards, great progress has been made in the types, quantity, quality, production technology and technology of baked goods. However, the current marketed shortbread biscuits still have the characteristics of high sugar and high fat. The amount of sugar added is still 30% to 38%, and various syrups of 2% to 4% of the flour are added; the fat content is higher than 26 %. In addition, most of the currently marketed shortbread biscuits are made of wheat, which still cannot fully meet people's new needs for balanced nutritional elements and safe production standards for biscuits. [0003] Commercially available wheat-based crisp biscuits have the disadvantages of high sugar, high oil, and insufficient dietary fiber content. Sum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
Inventor 周小理周一鸣江扬王越崔琳琳许健
Owner SHANGHAI INST OF TECH
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