Preparation method of sugar-free quinoa whole wheat flour biscuits

A technology of quinoa and biscuits, which is applied in the field of preparation of sugar-free quinoa whole powder biscuits, which can solve problems such as loss of raw material nutrients, reduction of raw material utilization, and excessive calorie of biscuits, so as to improve taste, promote large-scale proliferation, and reduce calories Effect

Inactive Publication Date: 2019-08-16
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a kind of snack food, biscuits are deeply loved by people, and most of them are refined and processed. During the processing, not only the nutrients of raw materials are lost a lot, the utilization rate of raw materials is reduce

Method used

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Example Embodiment

[0019] Example 1

[0020] A preparation method of sugar-free quinoa whole flour biscuit, which is composed of the following raw materials by weight: 88 parts of low-gluten wheat flour, 12 parts of quinoa whole powder, 35 parts of maltitol, 25 parts of eggs, 30 parts of butter, and 1 part of baking powder And 0.5 servings of salt.

[0021] The method for preparing sugar-free quinoa whole flour biscuit includes the following steps:

[0022] (1) Raw material pretreatment: clean the high-speed multifunctional pulverizer and dry, place the quinoa grains in this device to grind, pass through a 100-mesh sieve, and store in a vacuum bag for later use.

[0023] (2) Dry powder mixing: Weigh quinoa powder, low-gluten wheat flour and baking powder according to the above-mentioned raw material composition and mix them evenly.

[0024] (3) Preparation of liquid raw materials: Weigh the butter, heat it over water to melt it, beat it finely, add eggs, maltitol and salt, and beat it again until it is e...

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PUM

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Abstract

The invention relates to a preparation method of sugar-free quinoa whole wheat flour biscuits. Compared with the common biscuits in the market, the sugar-free quinoa whole wheat flour biscuits have certain advantages that quinoa is rich in multiple nutritional ingredients, the bran of quinoa grains is reserved, and the bran contains active materials such as polyphenol and saponin, so that the biscuits have effects of assisting to reduce blood glucose and blood fat, and the like; the traditional refined sugar is replaced with maltitol, so that the fluctuation of postprandial blood glucose can be reduced while sweetness is provided; in addition, the maltitol can cover the bitter taste of quinoa saponin, so that the mouth feel of the biscuits is improved. The sugar-free quinoa whole wheat flour biscuits are nutritious and healthy, and meet the needs of most people for snack food.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of sugar-free quinoa whole flour biscuits. Background technique [0002] With the rapid development of the economy and the rapid improvement of living consumption levels, the development of the leisure industry has been driven, and leisure food has increasingly become an indispensable consumer product in people's lives. As a kind of snack food, biscuits are deeply loved by people, and most of them are refined and processed. During the processing, not only the nutrients of raw materials are lost a lot, the utilization rate of raw materials is reduced, but also a large amount of white sugar, fructose and other substances are added, resulting in excessive calories of biscuits. This causes a series of chronic diseases such as high blood sugar, high blood pressure, and diabetes. [0003] Quinoa originated in the Andes Mountains of South America and has been cultiva...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D13/062A21D2/36A21D2/181
Inventor 周峰张南海靖卓赵亮邱稼飞籍保平王笑竹李晨
Owner CHINA AGRI UNIV
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