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Biscuit powder, biscuit, preparation method and application

A biscuit powder and biscuit technology, which is applied in the field of food processing, can solve the problems of inability to effectively regulate postprandial blood sugar, inability to regulate postprandial blood sugar, unfavorable to physical health, etc., and achieve product flavor enhancement, weakening of muscle strength, and low glycemic index. Effect

Pending Publication Date: 2020-07-28
VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits are deeply loved by consumers because of their good taste and convenient eating. However, the main raw material of biscuits is wheat flour, and sugar, oil, salt and other auxiliary materials are added in the production process. Long-term consumption is not conducive to health
[0003] In invention patents CN201410089438.1 and CN201110050649.0, non-wheat components such as oats, millet, and corn are added to biscuit raw materials, and in invention patent applications CN201510187264.7, CN201410089377.9, CN201410089384.9 and CN201210130552.5, fruits and vegetables are added , but because the starch content in the biscuits of the above technical scheme is relatively high, it still cannot achieve the effect of regulating postprandial blood sugar
Invention patent CN201610199841.9 reports a biscuit powder with high wheat bran dietary fiber. After enzymatic hydrolysis and ultrafine pulverization of wheat bran, it is added to wheat flour. However, due to the high starch content in the raw material and the removal of dietary fiber , lack of other synergistic components to delay glucose absorption, still unable to effectively regulate postprandial blood sugar

Method used

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  • Biscuit powder, biscuit, preparation method and application
  • Biscuit powder, biscuit, preparation method and application
  • Biscuit powder, biscuit, preparation method and application

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preparation example Construction

[0025] Among the present invention, the preparation method of described germinated triticale flour comprises the following steps:

[0026] 1) soaking triticale grains in water for 6-12 hours at 24-30° C. to obtain water-absorbing triticale grains;

[0027] 2) culturing the water-absorbing triticale grains at 25-30° C. and a humidity of 70%-80% for 48-72 hours to obtain germinated triticale;

[0028] 3) Drying and pulverizing the germinated triticale to obtain germinated triticale flour.

[0029] In the present invention, the triticale grains are firstly soaked in water for 6-12 hours at 24-30° C. to obtain water-absorbing triticale grains; before soaking the triticale grains in water, it is preferable to sterilize the triticale grains and cleaning; the present invention has no special restrictions on the methods of sterilization and cleaning, and conventional methods in the art can be used; the water is preferably distilled water; the mass ratio of the triticale grains to wat...

Embodiment 1

[0040] Embodiment 1 A kind of biscuit flour

[0041] (1) Triticale germination treatment: take 400g triticale, carry out sterilizing treatment (use 0.3% sodium hypochlorite solution soaking 30min, carry out sterilizing), clean with distilled water, add water soaking 6h, soaking temperature is 24 ℃;

[0042] (2) Put the soaked wheat grains into a germination tray covered with a filter cloth at the bottom, place the germination tray in a constant temperature and humidity incubator with a temperature of 25° C. and a humidity of 70%, and cultivate for 48 hours to obtain germinated wheat;

[0043] (3) Put the germinated wheat grains into the microwave drying equipment, the microwave output power is 2KW, and the drying time is 3min;

[0044](4) Coarsely pulverize directly after drying to obtain germinated triticale meal with a fineness of 40 orders;

[0045] (5) The germinated triticale flour is pulverized by ultrafine pulverization equipment to obtain germinated triticale flour wi...

Embodiment 2

[0048] Embodiment 2 A kind of biscuit flour

[0049] (1) Triticale germination treatment: take 600g triticale, carry out sterilizing treatment to wheat grain (use 0.3% sodium hypochlorite solution to soak for 30min, carry out sterilization), clean with distilled water, add water and soak for 12h, soaking temperature is 30 ℃;

[0050] (2) Put the soaked wheat grains into a germination tray covered with a filter cloth at the bottom, place the germination tray in a constant temperature and humidity incubator with a temperature of 30° C. and a humidity of 80%, and cultivate for 72 hours to obtain germinated wheat;

[0051] (3) Put the germinated wheat grains into the microwave drying equipment, the microwave output power is 3KW, and the drying time is 3min;

[0052] (4) Coarsely pulverize directly after drying to obtain germinated triticale meal with a fineness of 80 orders;

[0053] (5) The germinated triticale flour is pulverized by ultrafine pulverization equipment to obtain g...

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Abstract

The invention provides a biscuit powder, a biscuit, a preparation method and application, and belongs to the technical field of food processing. The biscuit powder comprises the following raw materials, including sprouting secale cereale L. powders and non-sprouting secale cereale L. powders. The sprouting secale cereale L. powders and the non-sprouting secale cereale L. powders can be compoundedto weaken strength, increase dietary fibers and improve flavor. The biscuit powder has a high anthocyanin and dietary fiber content. The biscuit prepared from the biscuit powder disclosed by the invention does not need to add other additives, has a comfortable taste, is free from roughness and has a low glycemic index. The GI (glycemic index) value of the manufactured crisp biscuit is 61.1, so that the crisp biscuit is a low glycemic index food and can be eaten by diabetes mellitus or hyperglycemia crowds, the dietary structure of a consumer is enriched, and auxiliary nutrient support is provided for special disease crowds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to biscuit flour, biscuits, their preparation method and application. Background technique [0002] Biscuits are a common snack. As a snack or dietary supplement, they are easy to eat and carry, and have become an indispensable food in daily life. Biscuits are deeply loved by consumers because of their good taste and convenient eating. However, the main raw material of biscuits is wheat flour, and sugar, oil, salt and other auxiliary materials are added in the production process. Long-term consumption is not conducive to health. [0003] In invention patents CN201410089438.1 and CN201110050649.0, non-wheat components such as oats, millet, and corn are added to biscuit raw materials, and in invention patent applications CN201510187264.7, CN201410089377.9, CN201410089384.9 and CN201210130552.5, fruits and vegetables are added , but because the starch content in the biscuits ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D13/80
CPCA21D2/38A21D13/80
Inventor 张正龚魁杰张从敬贾曦孟维伟郭玉宝
Owner VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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