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
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[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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