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Liquid-state-fermented distillers' grain biscuit crisps and preparation method thereof

A technology of liquid fermentation and distiller's grains, which is applied in baking, dough processing, baked food, etc., can solve the problems of resource waste, inability to fully utilize the nutrients of distiller's grains, and incompatible with saving resources, so as to eliminate resource waste and enhance market competition. power, improve the effect of nutrition and health care function

Inactive Publication Date: 2016-10-26
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, distiller's grains are mostly used as processed feed, fertilizer, biogas, vinegar, soy sauce, edible fungus, etc. The nutritional content of distiller's grains cannot be fully utilized, resulting in a certain waste of resources, which does not conform to the current social status of saving resources and emphasizing resource utilization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment prepares liquid fermented distiller's grain biscuits according to the following steps:

[0029] a. After drying the fresh distiller's grains produced by liquid fermentation, crushing and passing through a 40-mesh sieve to obtain distiller's grains powder;

[0030] b. After softening 14.5 parts of butter at room temperature, add 8.5 parts of powdered sugar and 2.5 parts of honey, stir evenly in one direction, then add 3.5 parts of egg white in 3 times, and stir well after each addition to obtain a mixture;

[0031] c. Sieve 40 parts of flour into the mixture (the flour is sifted through a 40-mesh sieve in advance) and 31 parts of distiller's grains powder, then add 4 parts of hazelnuts cut into fine grains and stir evenly to form a dough;

[0032] d. Put the dough in the freezer of the refrigerator for 45 minutes, take it out and make a dough sheet with a thickness of about 0.5cm, and then print it to form a biscuit base; coat the bottom of the bis...

Embodiment 2

[0035] The present embodiment prepares liquid fermented distiller's grain biscuits according to the following steps:

[0036] a. After drying the liquid fermented fresh distiller's grains, crushing and passing through a 40-mesh sieve to obtain distiller's grains powder;

[0037] b. After softening 14.5 parts of butter at room temperature, add 8.5 parts of powdered sugar and 2.5 parts of honey, stir evenly in one direction with chopsticks, then add 3.5 parts of egg white in 3 times, and stir well after each addition to obtain a mixture liquid;

[0038] c. Sieve 30 parts of flour into the mixture (the flour is sieved through a 40-mesh sieve in advance) and 41 parts of distiller's grains powder, then add 2 parts of hazelnuts cut into fine grains and stir evenly to form a dough;

[0039] d. Put the dough in the freezer of the refrigerator for 45 minutes, take it out and make a dough sheet with a thickness of about 0.5cm, and then print it to form a biscuit base; coat the bottom o...

Embodiment 3

[0042] The present embodiment prepares liquid fermented distiller's grain biscuits according to the following steps:

[0043] a. After drying the liquid fermented fresh distiller's grains, crushing and passing through a 40-mesh sieve to obtain distiller's grains powder;

[0044] b. After softening 14.5 parts of butter at room temperature, add 8.5 parts of powdered sugar and 3.5 parts of honey, stir evenly in one direction with chopsticks, then add 3.5 parts of egg white in 3 times, and stir well after each addition to obtain a mixture liquid;

[0045] c. Sieve 35 parts of flour and 35 parts of distiller's grains powder into the mixture, then add 2 parts of hazelnuts cut into fine grains and stir evenly to form a dough;

[0046] d. Put the dough in the freezer of the refrigerator for 45 minutes, take it out and make a dough sheet with a thickness of about 0.5cm, and then print it to form a biscuit base; coat the bottom of the biscuit base with a layer of vegetable oil evenly a...

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PUM

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Abstract

The invention discloses liquid-state-fermented distillers' grain biscuit crisps and a preparation method thereof. The liquid-state-fermented distillers' grain biscuit crisps are characterized in that the liquid-state-fermented distillers' grains are utilized as the raw materials; and the preparation method comprises the following steps: drying the liquid-state-fermented distillers' grains, crushing the dried distillers' grains and carrying out sieving; mixing the sieved distillers' grain powder with flour, butter, sugar powder, honey, egg white and hazelnut kernels; and carrying out the processes of punch-print shaping, baking, cooling, packaging and so on, so that the liquid-state-fermented distillers' grain biscuit crisps are prepared. The liquid-state-fermented distillers' grain biscuit crisps disclosed by the invention are capable of effectively utilizing industrial wastes produced by liquid fermentation, i.e., the distillers' grains; thus, the utilization ratio of the distillers' grains is improved. The prepared biscuit crisps are fresh in taste, flavor, color and luster, and are enhanced in nourishing and health-caring functions.

Description

technical field [0001] The invention belongs to the field of food baking and processing, and in particular relates to a method for preparing liquid fermented distiller's grain biscuits. Background technique [0002] With the development of the market economy and the further advancement of reforms, consumers pay more and more attention to the health of their personal diet, and health care has moved from a local concept to mainstream consumption. Biscuit is one of the main baked foods, which is developing rapidly and has broad market prospects. Only by improving the taste, quality and health functions of biscuits can we ensure the healthy development of the biscuit food industry. [0003] Distiller's grains are by-products of brewing, which are rich in amino acids, vitamins, various trace elements and various biologically active substances produced by autolysis of bacteria, etc., and are rich in nutrition. At present, distiller's grains are mostly used as processed feed, fert...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D2/36
CPCA21D2/368A21D2/34A21D2/364
Inventor 李兰刘国英何宏魁汤有宏陈斌吴翠芳王艳丽
Owner ANHUI RUISIWEIER TECH