Gluten-free tartary buckwheat and black rice germ cookies and preparation method thereof

Abstract

The invention discloses gluten-free tartary buckwheat and black rice germ cookies and a preparation method thereof. Raw materials of the gluten-free tartary buckwheat and black rice germ cookies comprise debittered tartary buckwheat powder, black rice germ powder, soybean protein powder, powdered sugar, butter, sodium bicarbonate and ice water. The preparation method comprises the steps of raw material powder pretreatment, dough preparation, forming, baking, cooling, packaging and the like. The gluten-free tartary buckwheat and black rice germ cookies can meet the requirements of people with gluten allergy, are rich in energy, have hunger resistance, are rich and comprehensive in nutrition, and meet the nutritional requirements of human bodies; and the product disclosed by the invention isloose and crispy, does not damage teeth, has excellent taste and has fresh and sweet grain flavor. The sensory quality of the cookies is improved by improving the raw materials and the making process.

Description

technical field [0001] The invention relates to a gluten-free tartary buckwheat black rice germ powder cookie and a preparation method thereof, belonging to the field of food processing and production. Background technique [0002] Gluten, commonly known as gluten protein or gluten powder, mainly exists in wheat grains, such as wheat, barley, rye, oats and other seeds, of which wheat has the highest content. In real life, some people have gluten allergy to gluten. Ingestion of gluten-containing foods will damage the epidermal cells of their intestines, and the small intestinal villi will be damaged, which will seriously affect the digestion and absorption of food nutrients and induce celiac disease disease. Children with this allergic reaction may experience symptoms such as abdominal distension, diarrhea, vomiting, and constipation, resulting in malnutrition, slow growth, weight loss, and bad temper; adults also show lethargy, fatigue, joint disease, depression, anxiety, h...

AI Technical Summary

Problems solved by technology

[0006] The technical problems to be solved by the present invention are: traditional gluten-free cookies are unstable in structure, high in hardness, dry, brittle and have a short shelf life; gluten-free cookies lack a sandy taste, and the biscuits are not fluffy enough; High proportion of carbohydrates and low content of protein and other essential nutrients (such as vitamins, minerals and fiber)

Images