Buckwheat sprout powder cookie and preparation method thereof

A technology for buckwheat sprout powder and cookies, which is applied in the field of buckwheat sprout powder cookie preparation, can solve the problems of application limitation, weak buckwheat taste and the like, and achieves the effects of good antioxidant capacity, good antioxidant property and simple process

Active Publication Date: 2021-01-05
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because buckwheat contains trypsin inhibitors, it limits the body’s absorption and utilization of protein. Eating too much can also cause discomfort such as abdominal distension. At the same time, buckwheat has a weak taste, which limits its application in food.

Method used

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  • Buckwheat sprout powder cookie and preparation method thereof
  • Buckwheat sprout powder cookie and preparation method thereof
  • Buckwheat sprout powder cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A buckwheat malt flour cookie and a preparation method thereof, comprising the following steps:

[0032] The first step, the preparation of buckwheat sprouts: choose the full-bodied sweet buckwheat grains, soak them at room temperature for about 12 hours, wait for them to fully absorb water, drain the water, and spread the soaked buckwheat grains on a breathable and moisturizing surface Put it in a steamer or a basket with a filter, and germinate indoors in the dark for 36 hours. If it is in winter, it needs to be properly heated and the temperature should not be lower than 25°C. During this period, rinse with water every 6 hours to facilitate the respiration of the buckwheat buds and ensure the germination of the seeds.

[0033] The second step, the preparation of buckwheat germ powder: air-dry the germinated buckwheat naturally or dry it in a drying box at 55° C., then use a conventional pulverizer to grind the powder, and pass through an 80-mesh sieve to obtain the b...

Embodiment 2

[0041] A buckwheat malt flour cookie and a preparation method thereof, comprising the following steps:

[0042] The first step, the preparation of buckwheat germ powder: choose full-bodied sweet buckwheat grains, soak them at room temperature for about 10 hours, wait for them to fully absorb water, drain the water, and spread the soaked buckwheat grains on a breathable and air-permeable surface. Put it in a moisturizing steamer or a basket with a filter, and put it indoors to avoid light for 32 hours to germinate. If it is in winter, it needs to be properly heated, and the temperature should not be lower than 25°C. During this period, rinse with water every 6 hours to facilitate the respiration of the buckwheat buds and ensure the germination of the seeds.

[0043] The second step, the preparation of buckwheat germ powder: air-dry the germinated buckwheat naturally or dry it in a drying box at 55° C., then use a conventional pulverizer to grind the powder, and pass through an ...

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Abstract

The invention provides a buckwheat sprout powder cookie and a preparation method thereof. The buckwheat sprout powder cookie takes sprout buckwheat and weak strength flour as main raw materials and takes powdered sugar and butter as auxiliary materilas, and the buckwheat sprout powder cookie is made through butter whipping, paste mixing, forming, baking, cooling and packaging. According to the ingredients of the cookie, the cookie is prepared from 30-40 wt% of buckwheat sprout powder, 10-20 wt% of low-gluten flour, 30-60 wt% of butter, 5-15 wt% of xylitol powder and 2-4 wt% of milk powder, andthe sum of the weight percentages of the above components is 100%. Buckwheat sprouts are rich in bioactive components such as flavone and chlorogenic acid, so that the cookie disclosed by the invention has the effects of resisting oxidation and reducing blood sugar.

Description

technical field [0001] The invention relates to a preparation method of buckwheat malt flour cookies, belonging to the technical field of food. Background technique [0002] Cookies are a type of high-fat and high-sugar baked food, which are popular among young people because of their soft taste and rich flavor. However, with the acceleration of modern biochemical rhythms and the improvement of living standards, the intake of high-oil and high-fat foods is much higher than the human body needs, and the incidence of obesity, diabetes and other "rich people's diseases" is increasing. Therefore it is of great significance to develop a kind of cookie with low-fat, low-sugar and health-care functions. [0003] Buckwheat is an annual dicotyledonous plant belonging to the genus Liao. Buckwheat grains are rich in protein, minerals, vitamins, and flavonoids. In particular, buckwheat is the only grain containing flavonoids. Therefore, buckwheat has the effect of lowering fat and bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D13/06
CPCA21D2/38A21D13/06Y02A40/90
Inventor 宋越冬陈晓庆张毓敏王子诚王艺霖刘爽张瑾
Owner SHANDONG UNIV OF TECH
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