Coarse cereal pastry and production process thereof

Abstract

The invention discloses a coarse cereal pastry and a production process thereof. The coarse cereal pastry is prepared from, by weight, 30-50 parts of wheat flour, 50-70 parts of millet, 20-30 parts ofbuckwheat, 25-35 parts of corn, 15-25 parts of oat, 20-30 parts of soybeans, 8-12 parts of mung beans, 17-22 parts of vegetable oil, 4-6 parts of milk powder, 8-12 parts of eggs, 1.5-4 parts of salt,10-15 parts of sugar, 5-8 parts of sodium bicarbonate, 8-12 parts of pig bones, 7-9 parts of shrimp shells, 3-5 parts of lemon peels, 4-6 parts of orange peels and 3-5 parts of persimmon leaves. According to a preparation method, by means of an optimized superfine grinding technology and an optimized enzyme technology, nutrient components of coarse cereal can be maintained to the greatest degree,and the mouthfeel of the coarse cereal is improved through a processing mode of baked products. Meanwhile, the unique flavor of the coarse cereal pastry is maintained, and high-quality utilization ofthe coarse cereal is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a multigrain shortbread and a production process thereof. Background technique [0002] With people's in-depth understanding of the health functions of cereals and further attention to health, the demand for "diversified, nutritious, healthy, safe and convenient" cereal health food in the international and domestic markets is increasing. The research and in-depth development of cereals aroused great interest of scholars. Along with the strengthening of people's health care awareness, industrialized production of miscellaneous grain baked food is the trend of the times, and it is the inevitable result of people's urgent demand for its special efficacy. Therefore, vigorously developing and researching miscellaneous grain baked food has broad market prospect and higher economic value and social value. However, the content of gluten protein in miscellaneous grain powder i...

AI Technical Summary

Problems solved by technology

However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accepted by consumers

In market consumption, the utilization situation of miscellaneous grains is not optimistic, mainly due to its rough texture and lack of gluten protein, so that the finished product has loose texture, poor appearance and poor palatability, making it difficult to form market competitiveness