Rivet wheat whole wheat cookies and making method thereof

A technology for blue wheat and biscuits, applied in the direction of baked food with modified ingredients, can solve the problems of rare blue wheat processing research, and achieve the effects of bright color, crisp and delicate taste, and improved nutritional value.

Pending Publication Date: 2018-12-25
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blue wheat is rich in dietary fiber and anthocyanins, is an ideal raw material for making nutritional and health-care functional foods, and has great development and utilization value, so it is widely concerned by scholars at home and abroad. At present, the research on blue wheat mainly focuses on its Quality characteristics, nutritional composition, etc., are relatively rare in research on blue wheat processing

Method used

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  • Rivet wheat whole wheat cookies and making method thereof
  • Rivet wheat whole wheat cookies and making method thereof
  • Rivet wheat whole wheat cookies and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0081] A blue wheat whole wheat biscuit according to this embodiment is made of the following raw materials proportioned by weight: 100 parts of whole blue wheat flour, 60 parts of butter, 35 parts of powdered sugar, 8 parts of milk powder, 45 parts of whole egg liquid and Baking powder 0.2 parts.

[0082] A kind of preparation method of blue wheat graham biscuit of above embodiment, comprises the following steps:

[0083] (1) cleaning the blue wheat without destroying the bran, and then drying at a temperature of 55° C. for 115 minutes; wherein, the blue wheat is whole-grain blue wheat without peeling;

[0084] (2) pulverize the product obtained in step (1), and pass through a 140-mesh sieve to obtain whole blue wheat flour;

[0085] (3) mixing the whole blue wheat flour and baking powder in the above parts by weight;

[0086] (4) According to the above parts by weight, soften the butter at room temperature and beat until smooth, then add powdered sugar for a second time an...

Embodiment 2

[0091] A blue wheat whole wheat biscuit according to the present embodiment is made of the following raw materials in parts by weight: 100 parts of whole blue wheat flour, 55 parts of butter, 30 parts of powdered sugar, 6 parts of milk powder, 40 parts of whole egg liquid and Baking powder 0.18 part.

[0092] A kind of preparation method of blue wheat graham biscuit of above embodiment, comprises the following steps:

[0093] (1) cleaning the blue wheat without destroying the bran, and then drying at a temperature of 50°C for 115 minutes; wherein, the blue wheat is whole-grain blue wheat without peeling;

[0094] (2) pulverize the product obtained in step (1), and pass through a 130-mesh sieve to obtain whole blue wheat flour;

[0095] (3) mixing the whole blue wheat flour and baking powder in the above parts by weight;

[0096] (4) According to the above parts by weight, soften the butter at room temperature and beat until smooth, then add powdered sugar for a second time a...

Embodiment 3

[0101] A blue wheat whole wheat biscuit according to this embodiment is made of the following raw materials proportioned by weight: 100 parts of whole blue wheat flour, 65 parts of butter, 40 parts of powdered sugar, 10 parts of milk powder, 50 parts of whole egg liquid and Baking powder 0.22 part.

[0102] A kind of preparation method of blue wheat graham biscuit of above embodiment, comprises the following steps:

[0103] (1) cleaning the blue wheat without destroying the bran, and then drying at a temperature of 55° C. for 120 minutes; wherein, the blue wheat is whole-grain blue wheat without peeling;

[0104] (2) pulverize the product obtained in step (1), and pass through a 150-mesh sieve to obtain whole blue wheat flour;

[0105] (3) mixing the whole blue wheat flour and baking powder in the above parts by weight;

[0106] (4) According to the above parts by weight, soften the butter at room temperature and beat until smooth, then add powdered sugar for a second time and...

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Abstract

The invention relates to rivet wheat whole wheat cookies and a making method thereof, and belongs to the food field. Rivet wheat serves as a raw material, the smashing degree, the adding amount of butter, the adding amount of egg liquid and the like serve as independent variables, the sensory score serves as a dependent variable, and the technical formula of the cookies is optimized. According tothe optimal formula of the rivet wheat whole wheat cookies, the smashing degree is 140 meshes, the adding amount of rivet wheat meal is 100 g, the adding amount of the butter is 60 g, the adding amount of powdered sugar is 35 g, the adding amount of milk powder is 8 g, the adding amount of the egg liquid is 45 g, the adding amount of baking powder is 0.2 g, the baking temperature of upper fires is180 DEG C, the baking temperature of lower fires is 160 DEG C, and baking is carried out for 12 min. The obtained rivet wheat whole wheat cookies are crispy in texture, fragrant, sweet and delicious.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a blue wheat wholemeal biscuit and a preparation method thereof. Background technique [0002] Blue wheat is a new, high-quality, health-care wheat with blue grains. It has rich protein content, complete amino acid composition, higher dietary fiber content than ordinary wheat, and a large amount of anthocyanins in the bran. Dietary fiber is known as the "seventh largest nutrient" and plays an important role in the prevention of cardiovascular diseases, cancer, diabetes, obesity and other diseases. Anthocyanins, as a kind of polyphenolic pigment, have anti-oxidation, anti-mutation and anti-tumor functions. Blue wheat is rich in dietary fiber and anthocyanins, is an ideal raw material for making nutritional and health-care functional foods, and has great development and utilization value. Quality characteristics, nutritional composition, etc., are relatively rare in research on bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06
CPCA21D13/06
Inventor 蒲至恩王彩霞杨星陈诗豪郭函魏广辉代寿芬彭远英魏育明
Owner SICHUAN AGRI UNIV
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