Tartary buckwheat crisp high-fiber biscuit
A fiber biscuit and crispy technology, which is applied in the field of tartary buckwheat crispy high-fiber biscuits, can solve the problems of low physiological efficacy of dietary fiber, difficulty in meeting consumer demand, and single taste of tartary buckwheat biscuits, so as to enhance human health and utilize physiological activity High degree of effect of reducing the absorption of cholesterol
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Embodiment 1
[0039] The modified treatment of tartary buckwheat grains powder, the tartary buckwheat grains powder is combined with steel mill activation-high-pressure cooking, and its process parameters are as follows: the tartary buckwheat grains powder is put into a steel mill and activated at room temperature for 30 minutes to obtain Activated powder: Put the activated powder in a high-pressure sterilizer and treat it at 120°C for 20 minutes, then dry it with hot air to obtain the finished product.
Embodiment 2
[0041] The modified treatment of tartary buckwheat grains powder, the tartary buckwheat grains powder is combined with steel mill activation-high-pressure cooking, and the process parameters are as follows: the tartary buckwheat grains powder is put into a steel mill and activated at room temperature for 60 minutes to obtain Activated powder: Put the activated powder in a high-pressure sterilizer and treat it at 110°C for 90 minutes, then dry it with hot air to obtain the finished product.
Embodiment 3
[0043] The modified treatment of tartary buckwheat grains powder, the tartary buckwheat grains powder is combined with steel mill activation-high-pressure cooking, and the process parameters are as follows: the tartary buckwheat grains powder is put into a steel mill and activated at room temperature for 90 minutes to obtain Activated powder: Put the activated powder in a high-pressure sterilizer and treat it at 100°C for 30 minutes, then dry it with hot air to obtain the finished product.
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