Malt root biscuit and preparation method thereof

A malt root and biscuit technology, applied in baking, baked goods with modified ingredients, food science, etc., can solve the problems of deep water absorption and color of malt root, mismatch of nutrition and value of malt root, and achieve good nutrition. , good flavor, the effect of providing crude fiber

Pending Publication Date: 2022-06-03
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, malt root is highly absorbent, has a bitter taste, and is dark in color, making it unsuitable for food applications such as fermented beer, so food processing companies such as beer dispose of malt root as cheap feed or waste
It can be seen that the nutrition and value of malt root are extremely mismatched at present, and there is no mature food application plan for malt root in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] In a first embodiment, the present invention provides a method for preparing malt root biscuit, wherein the method comprises the following steps:

[0020] (1) after the barley is treated by soaking, germination and torrefaction, the malt root is obtained by separation;

[0021] (2) carrying out high pressure steam sterilization, drying and pulverizing processing to the malt root to obtain malt root powder with a particle size of 75 μm~150 μm;

[0022] (3) mixing described malt root powder with low-gluten wheat flour, whole rye flour, whole wheat flour, oat flour, whole milk powder, polydextrose, white sugar, butter, baking soda, baking powder, edible salt, soybean protein particles, The milk and the edible essence are mixed, stirred to form a mass, and after being refrigerated, shaped and baked, the malt root biscuit is obtained.

[0023] In the present invention, the malting process is performed through the malting process, the germination process and the roasting pro...

Embodiment 1

[0050] The barley was soaked at 17.5°C for 30h; germinated at 19°C for 4d; and roasted at 66°C for 12h. The moisture content of the isolated malt root was 3.85wt%. The malt root obtained under this condition has a protein content of 32.5 wt %, a dietary fiber content of 37 wt %, a crude protein digestibility of 80 wt %, a dry matter digestibility of 46.5 wt %, and an energy digestibility of 47 wt %.

[0051] First, the malt root was sterilized by high pressure steam (121°C, 20min), dried (105°C, 60min), and pulverized to 150 μm. Whole rye flour and oat flour are roasted, ground and sieved to obtain powder with a mesh number of 100. Weigh various raw and auxiliary materials by weight: malt root powder 6wt%, low-gluten wheat flour 26.5wt%, whole rye flour 1wt%, whole wheat flour 3.5wt%, oat flour 10wt%, whole milk powder 3wt%, polydextrose 2.5% wt%, sugar 18wt%, butter 10wt%, baking soda 2wt%, baking powder 2.1wt%, edible salt 0.25wt%, soybean protein granules 1.5wt%, milk 11w...

Embodiment 2

[0054] Barley was soaked at 19°C for 30h; germinated at 18°C ​​for 4d; and roasted at 70°C for 12h. The moisture content of the isolated malt root was 3.5 wt%. The malt root obtained under this condition has a protein content of 34wt%, a dietary fiber content of 38wt%, a crude protein digestibility of 80.8wt%, a dry matter digestibility of 47.5wt%, and an energy digestibility of 48wt%.

[0055] First, the malt root was sterilized by high pressure steam (121°C, 20min), dried (105°C, 60min), and pulverized to 75 μm. Whole rye flour and oat flour are roasted, ground and sieved to obtain powder with a mesh number of 100. Weigh various raw and auxiliary materials by weight: malt root powder 10wt%, low-gluten wheat flour 22.5wt%, whole rye flour 0.8wt%, whole wheat flour 3.8wt%, oat flour 12.45wt%, whole milk powder 3wt%, poly 2.5wt% of glucose, 18wt% of sugar, 10wt% of butter, 2wt% of baking soda, 2.1wt% of baking powder, 0.25wt% of edible salt, 1.5wt% of soybean protein particle...

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PUM

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Abstract

The invention provides a preparation method of malt root biscuits and the malt root biscuits obtained through the method. According to the method disclosed by the invention, the malt roots are subjected to high-pressure steam sterilization, drying, crushing or non-crushing and other processing treatments, and the processed malt roots are used as food ingredients to be utilized, so that the obtained malt root biscuits contain rich nutritional ingredients such as proteins, dietary fibers, various mineral substances and the like; and moreover, obvious peculiar smell and bad taste are avoided, and processing and eating of diversified malt root biscuits are realized.

Description

technical field [0001] The invention relates to a malt root biscuit with good nutrition, high dietary fiber and low glycemic index and a preparation method thereof, belonging to the field of food production. Background technique [0002] The White Paper on Chinese Intestinal Health released in 2018 comprehensively analyzes the Chinese people's awareness of intestinal health. On the whole, Chinese people's attention to gut health is as high as 84.4wt%. Over 90wt% of Chinese consumers believe that a healthy gut can better absorb essential nutrients such as vitamins, minerals and proteins. 78.5wt% linked gut health with detoxification. Consumer awareness and awareness of gut health has increased. In today's increasingly refined dietary structure, dietary fiber plays an increasingly important physiological role in intestinal health. For example, the current market for weight management people, middle-aged and elderly people to develop a series of biscuits to help digestion, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366
Inventor 强婉丽佟恩杰李慧李静宫雪应欣苏红旭张连慧杨佳杨海莺陈文波
Owner COFCO NUTRITION & HEALTH RES INST
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