Byproduct dietary fiber biscuits and preparation method thereof

A technology of corn by-products and dietary fiber, applied in food science, baking, dough processing, etc., can solve the problems of less research on corn silk and corn husk, and achieve reduced brittleness, crisp taste, liver index and fat reduction Effect

Pending Publication Date: 2020-07-24
XINJIANG JIARUIZE INTELLIGENT AGRI SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the search and analysis, there are many development studies on the use of corn starch and corn grains, but less research on corn silk and corn bran

Method used

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  • Byproduct dietary fiber biscuits and preparation method thereof
  • Byproduct dietary fiber biscuits and preparation method thereof
  • Byproduct dietary fiber biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Corn by-product dietary fiber biscuits

[0030] The invention specifically provides a corn by-product dietary fiber biscuit, comprising 40-60 parts of millet noodles, 10-20 parts of corn germ powder, 15-25 parts of quinoa flour, 15-25 parts of low-gluten wheat flour, and 5-9 parts of corn silk powder , 5-15 parts of corn husk powder, 2-8 parts of ginkgo leaf powder, 14-22 parts of eggs, 10-16 parts of water, 8-12 parts of skimmed milk, 8-12 parts of xylitol, 6-10 parts of butter, 3-7 parts of glutinous rice liquid, 1-3 parts of salt, 1-2 parts of dried prickly pear fruit pieces, 1-2 parts of dried raspberry fruit pieces.

Embodiment 2

[0031] Embodiment two: the preparation method of corn by-product dietary fiber biscuit

[0032] The present invention provides a kind of preparation method of corn by-product dietary fiber biscuit, and concrete preparation method step is as follows:

[0033] (1) Treatment of corn silk, corn bran and ginkgo leaves: corn silk and corn bran are dried at 30-60°C to make their moisture content lower than 10%; A 40-mesh sieve is prepared to obtain corn silk powder and corn husk powder, and the dried ginkgo leaves are pulverized by a pulverizer, and a 40-mesh sieve is used to prepare and obtain the ginkgo leaf powder;

[0034] (2) Mixing powder: use a mixer to quickly beat the eggs until milky white fluffy foam; in the process, slowly add xylitol, salt, butter, corn silk powder, corn husk powder, ginkgo leaf powder and milk and stir to form a slurry ; Then add millet flour, low-gluten wheat flour, quinoa flour, corn germ powder, fermented glutinous rice liquid, water, dried prickly ...

Embodiment 3

[0043] Example 3: Corn by-product dietary fiber biscuits

[0044] Use a mixer to quickly beat 14kg of eggs, slowly add 8kg of xylitol, 1kg of salt, 6kg of butter, 5kg of corn husk powder, 5kg of corn silk powder, 2kg of ginkgo leaf powder and 8kg of skimmed milk to make a slurry; then add millet noodles 40kg, 15kg of low-gluten wheat flour, 15kg of quinoa flour, 10kg of corn germ powder, 3kg of fermented glutinous rice liquid, 2kg of dried prickly pear fruit pieces, 2kg of dried raspberry fruit pieces and 10kg of water, stir slowly to obtain the prepared dough, and place in Proof in the proofing room at 30-40°C for 20 minutes, put the dough in the refrigerator for 1 hour, pour it into the mold for compaction, and bake in the oven. The baking temperature is controlled at 190°C for upper heat and 160 ℃, at this baking temperature, after the baking time is 6 minutes, quickly cool the biscuit base, so that the biscuit temperature is 30-40 ℃; the relative humidity is 70%-80%, and t...

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PUM

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Abstract

The invention discloses corn byproduct dietary fiber biscuits and a preparation method thereof, and aims to fully utilize corn byproduct resources and give full play to the nutritional value of corn byproducts. By taking 50 parts of broom corn millet flour, 20 parts of quinoa flour, 20 parts of low-gluten wheat flour, 15 parts of corn germ powder, 7 parts of corn stigma powder, 10 parts of corn bran powder and 5 parts of ginkgo leaf powder as raw materials and taking eggs, skim milk, xylitol, fermented glutinous rice liquid, salt, dried roxburgh rose fruit pieces and dried raspberry fruit pieces as auxiliary materials, the corn byproduct dietary fiber biscuits are prepared. The corn byproduct dietary fiber biscuits have the remarkable body fat lowering effect, are low in fat, sugar-free, long in satiety time, low in chewiness and high in nutritive value, are golden yellow, have light green color, have the special fragrance of corn stigma and quinoa, are harmonious in taste, are sweet and delicious, are crispy in taste and moderate in hardness, are fine and smooth, are not sticky to the teeth, can better preserve nutrient substances in the corn byproducts, and are not added with anyfood additive, thereby having the wide application value.

Description

technical field [0001] The invention relates to the technical field of food preparation. Specifically, the invention relates to the technical field of preparing corn by-product dietary fiber biscuits. Background technique [0002] Corn (Zea mays L.) is an annual herbaceous plant of Poaceae, native to Central and South America, and it is an important food crop in the world. China is a big country in the production and consumption of corn. About 30% of the by-product resources are produced in the corn production process, including corn stalks, corn husks, corn silk and other nutrients, but the utilization rate is extremely low and a lot of waste, so vigorously develop The deep processing and comprehensive utilization of corn by-products is an indispensable part of increasing the economic and social benefits of enterprises. [0003] Corn silk contains crude fiber, crude protein, polysaccharides, total phenols, flavonoids, anthocyanins and crude fat. Studies have shown that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/38A21D2/02A21D2/18A21D2/34A21D6/00
CPCA21D2/36A21D2/38A21D2/34A21D2/181A21D2/02A21D2/368A21D6/001
Inventor 邵舰辉
Owner XINJIANG JIARUIZE INTELLIGENT AGRI SCI & TECH DEV CO LTD
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