Blueberry coarse cereal biscuit and making method thereof

Abstract

The invention relates to the technical field of baked food processing, and discloses a blueberry coarse cereal biscuit and a making method thereof.The blueberry coarse cereal biscuit comprises the following raw materials: 5-15 parts of blueberry powder, 5-10 parts of blueberry enzyme, 115-125 parts of wheat flour, 20-25 parts of white granulated sugar, 25-30 parts of edible vegetable oil, 1-5 parts of flaxseeds and 0.5-1 part of edible salt; through multiple tests and adjustments, the optimal proportion of the wheat flour, the edible vegetable oil, the white granulated sugar and other raw materials is determined, so that the biscuit achieves the optimal balance in taste, flavor and nutritional value. And the dosage of the blueberry powder and the blueberry enzyme is also accurately controlled, so that the rich degree of the blueberry flavor and the maximization of the nutritional value in the biscuit are ensured, and a new way is also provided for the comprehensive utilization of blueberry processing byproducts.

Description

Technical Field

[0001] The invention relates to the technical field of baked food processing, in particular to a blueberry multi-grain biscuit and a preparation method thereof. Background Art

[0002] Blueberry, also known as lingonberry and bilberry, belongs to the Ericaceae family and the genus Vaccinium. Blueberry fruit is rich in nutrition and has good health functions. It has the functions of optimizing the internal environment, anti-inflammatory, antibacterial, lowering cholesterol, anti-cancer detoxification, and purifying blood (Li Bin et al., 2014). Blueberry pomace is mainly blueberry peel, and also contains a small amount of seeds and stalks. In addition to water, the pomace also contains a large amount of cellulose and hemicellulose that are not used by microorganisms and the human body. In addition, a large amount of pomace produced during the production of blueberry wine is usually treated as waste, which not only causes a waste of resources, but also pollutes the environment. Although most of the blueberry pomace is difficult to digest cellulose and hemicellulose, the blueberry pomace left after the production of blueberry wine also contains a variety of functional ingredients (such as anthocyanins and phenolic substances), as well as trace elements such as zinc, iron, calcium, phosphorus, and germanium. Cellulase and hemicellulose can also be decomposed into small molecules that are beneficial to microorganisms and the human body through enzymatic hydrolysis. According to the research of Lee et al. (2002), anthocyanins and phenolic substances in blueberries are mainly found in the blueberry peel. Gao Chang et al. (2010) found that the total phenol content in blueberry pomace extract can reach 425.36 mg / g. Yan Hongguang et al. (2013) measured the anthocyanin content in blueberry pomace to be 5.23 mg / g through ultrasonic-assisted extraction technology.

[0003] Blueberry is listed as one of the five health foods by the Food and Agriculture Organization of the United Nations, and it is also the only fruit selected as one of the top ten health foods. In addition to being eaten fresh, blueberries are mostly processed into juice and fruit wine, etc., and a large amount of by-products - pomace - are produced during the processing. It is reported that my country produces nearly 10 million tons of pomace every year, which not only causes waste of resources and economic losses, but is also not conducive to the protection of the ecological environment. Blueberry pomace contains rich nutrients and active ingredients. Studies have shown that sterilized blueberry juice contains only about 13% to 23% anthocyanins, while the content in pomace is about 42%. In addition, blueberry pomace also contains rich functional ingredients such as chlorogenic acid and dietary fiber, which have antioxidant, anti-cancer, and human immunity enhancement effects. Therefore, as people's health awareness becomes stronger and the scale of blueberry planting in my country becomes larger and larger, the rational development and utilization of blueberry pomace can not only increase the economic benefits of the blueberry processing industry, but also promote the comprehensive utilization of blueberry resources. At present, the application of blueberry pomace in various foods has been studied. Jiao Yanjin studied the process of producing extruded puffed food from blueberry pomace. Wang Beibei et al. studied the process formula of blueberry pomace dietary fiber crispy biscuits. Xia Qile et al. studied the processing technology of bayberry and blueberry pomace jam. Zhang Panpan used blueberry pomace as raw material to study the extraction and purification process of anthocyanins, and developed an anthocyanin chewable tablet with purified anthocyanins and hawthorn powder as the main ingredients. Yang Peiqing et al. developed blueberry pomace enzyme using yeast and lactic acid bacteria fermentation. Zhou Xiaoli et al. produced nutritious chewable tablets using blueberry peel residue.

[0004] Blueberries are not only suitable for fresh consumption, but also for processing into juice, fruit wine, dried fruit products, etc. However, a large amount of blueberry waste pomace is usually generated in the process of producing and developing these blueberry products, and a large amount of blueberry jam pomace is usually discarded as waste. What is overlooked is that blueberry pomace is rich in polyphenols and flavonoids, especially anthocyanins, which are highest in the blue-purple peel. It is reported that only 13% to 23% of anthocyanins are in pasteurized blueberry juice, and about 42% remain in the pomace. If these blueberry pomace are discarded in vain, it is a waste of resources. In order to make full use of blueberry resources, it is very necessary to extract and reuse the active ingredients in blueberry pomace, especially anthocyanins. If blueberry pomace can be developed and utilized, it can protect the environment, maximize resource utilization, and generate huge economic and social benefits. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present invention provides a blueberry multi-grain biscuit and a method for making the same, which has the advantages of utilizing blueberry pomace and wine dregs to prepare blueberry biscuits, thereby improving the utilization rate of blueberry by-products and giving the biscuits a unique taste and nutritional value, thereby solving the problem that blueberry by-products are not maximized.

[0007] (II) Technical solution

[0008] To achieve the above purpose, the present invention provides the following technical solution: a blueberry multi-grain biscuit, the raw materials of which include 5-15 parts of blueberry powder, 5-10 parts of blueberry enzyme, 115-125 parts of wheat flour, 20-25 parts of white sugar, 25-30 parts of edible vegetable oil, 1-5 parts of flax seeds, and 0.5-1 part of edible salt.

[0009] In some embodiments, the raw materials and their weight portions are respectively 10 parts of blueberry powder, 7.5 parts of blueberry enzyme, 120.7 parts of wheat flour, 25 parts of white sugar, 30 parts of edible vegetable oil, 2 parts of flax seeds, 0.82 parts of edible salt, 3 parts of sesame seeds, 1 part of sodium bicarbonate, 0.8 parts of ammonium bicarbonate, and purified water.

[0010] A method for making blueberry multi-grain biscuits comprises the following steps:

[0011] Dough preparation: Before mixing the dough, the raw and auxiliary materials other than flour should be mixed into a slurry (auxiliary material pretreatment), and then mixed with flour and water to form dough. Flour and raw materials that are easy to clump should be sieved in advance;

[0012] The end point of the crispy dough preparation is related to the amount of sugar, oil and water used, and cannot be generalized. Generally speaking, the dough should be crispy, can be pinched into a ball, and ooze oil after being mixed evenly.

[0013] Roller forming: Currently, shortbread dough does not need to be rolled, because shortbread dough is a soft or semi-soft dough with less elasticity and greater plasticity, and can be directly roller formed.

[0014] Molding is an important process for whether biscuits can become qualified products. It must be processed according to the nature of the biscuits. Crisp biscuits have less gluten and loose texture. The gas generated inside during baking can escape more easily, so various patterns can be pressed on their surface.

[0015] The biscuits formed by roller printing have very clear patterns, good taste, sweetness and crispness; the roller printing equipment occupies a small area, has high output, does not require a separation head, runs smoothly and has low noise.

[0016] Baking: Baking is the final processing step to complete baked food. Baking is not just drying and baking. Attention should also be paid to the appearance, color, volume, internal structure, taste and flavor of the finished product. It is a complex process of physical and chemical changes. The baking of blueberry multi-grain biscuits adopts high temperature and short time baking method, the temperature is 200℃, and the time is 3.5-4.5min. Biscuit baking generally includes the following three stages: the first stage: after the actual temperature reaches the set temperature, the biscuit is put into the oven; the second stage: raise vigilance to maintain until the surface fire reaches the requirements; the third stage makes the biscuits evenly colored.

[0017] Cooling: Biscuits are generally cooled by natural cooling. The length of the cooling conveyor belt is generally 1.5 times the length of the oven. The condition temperature is 30-40°C and the indoor humidity can be 70%-80%. Natural cooling is carried out. After about 5 minutes, the temperature can drop below 45 degrees Celsius, and the moisture content also meets the requirements, basically meeting the packaging requirements. For the cooling of crispy biscuits, the linear speed of the cooling conveyor belt should be greater than the linear speed of the baking furnace steel belt. This can not only achieve a better cooling effect, but also prevent the biscuits from being deformed due to external forces caused by the backlog of biscuits on the cooling conveyor belt.

[0018] (III) Beneficial effects

[0019] Compared with the prior art, the present invention provides a blueberry multi-grain biscuit and a preparation method thereof, which has the following beneficial effects:

[0020] Through multiple tests and adjustments, the optimal ratio of wheat flour, edible vegetable oil, and white sugar has been determined for the blueberry multi-grain biscuits, achieving the best balance in taste, flavor, and nutritional value. The amount of blueberry powder and blueberry enzymes used has also been precisely controlled to ensure the richness of the blueberry flavor and the maximum nutritional value in the biscuits, which also provides a new way for the comprehensive utilization of blueberry processing by-products. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a process flow chart of the present invention; DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0023] In the related art, the Compendium of Materia Medica states that "taking flax for 100 days can cure all chronic diseases; taking flax for one year can make the body smooth and healthy; taking flax for two years can turn gray hair back to black; taking flax for three years can make fallen teeth grow again." Studies have also found that it can improve kidney function and constipation. This shows its medicinal value. The main components of flax seeds are fat, protein, and dietary fiber. Other components include minerals, α-linolenic acid, lignans, flaxseed gum, vitamins, etc. Scientific research shows that flax seeds contain toxic substances or anti-nutritional factors such as cyanogenic glycosides, anti-VB6 factors, and phytic acid. Cyanogenic glycosides are also called cyanogenic glycosides and cyanol glycosides, which can produce cyanide under the action of hydrolases (β-glucosidase). Raw flax seeds contain different amounts of cyanogenic glycosides, and their content varies greatly depending on the variety, origin, and environment.

[0024] According to the health guidance value of cyanide established by the Joint FAO / WHO Expert Committee on Food Additives (JECFA) and the dietary data of residents in the China Health and Nutrition Survey (CHNS), the health risk of cyanide from cooked flax seeds to the general population in my country is extremely low. Heating, microwaving, cooking and other processing methods can degrade the content of cyanogenic glycosides in flax seeds and products, increasing the safety of flax seeds. Based on the existing data, it is safe to eat flax seeds (powder) directly.

[0025] In recent years, research and clinical trials have confirmed that flaxseed has the following functions:

[0026] Soft and radiant skin: Improves skin fat content, making skin smoother, moisturized, soft and elastic. It also allows skin to breathe and perspire normally, alleviating various skin problems.

[0027] Weight loss: It can consume excess body fat and is a healthy way to lose weight.

[0028] Improve female premenstrual syndrome: There are many examples of women with premenstrual syndrome whose symptoms completely disappeared after eating fresh linseed oil every day within a month. Of course, this needs to be combined with vitamins and minerals.

[0029] Improve stress resistance: Flaxseed can reduce the impact of harmful biochemical substances produced when the body is under stress, stabilize emotions, maintain a calm state of mind, and reduce depression and insomnia.

[0030] Alleviate allergic reactions: Flaxseed can help alleviate allergic reactions, but because the entire body needs to be reorganized, it takes a long time to completely eliminate allergies, and comprehensive nutritional support is required.

[0031] Relieve asthma: Asthma attacks can be significantly relieved after just a few days of consumption.

[0032] Improve arthritis: Experiments have shown that flaxseed has a great effect on the treatment and prevention of arthritis. 60% of rheumatoid arthritis patients can completely stop taking non-steroidal anti-inflammatory drugs after receiving omega-3 and omega-6 fatty acid treatment, while another 20% can reduce the use of non-steroidal anti-inflammatory drugs by half.

[0033] Improve inflammation of organ tissues: Flaxseed is very helpful in preventing inflammation of organ tissues, including meningitis, tendonitis, tonsillitis, gastritis, ileitis, colitis, arteritis, phlebitis, prostatitis, nephritis, splenitis, hepatitis, pancreatitis, otitis, etc., as well as ringworm and sores.

[0034] Lowering cholesterol: Flaxseed can reduce high cholesterol in the blood by 25% and triglycerides by 65%, and convert excess low-density cholesterol (LDL) into bile acid and excrete it out of the body.

[0035] Reducing the workload on the heart can reduce high blood pressure, reduce blood lipid levels, increase the level of unsaturated fatty acids, improve blood concentration, reduce blood viscosity, maintain blood fluidity, and prevent blood vessel blockage and related diseases. In addition, it can also prevent blood clotting, prevent stroke (cardiovascular and cerebral artery blockage), heart disease (cardiac artery blockage), pulmonary embolism (pulmonary artery blockage) and vascular surface diseases (i.e. jaundice).

[0036] Improve water retention: Helps the kidneys eliminate sodium and water. Water retention usually occurs in swollen ankles, certain conditions of overweight, premenstrual syndrome, late-stage cancer and cardiovascular disease.

[0037] Improve kidney function: Flaxseed can adjust prostaglandin, promote the secretion of liver, pancreas and spleen, and make the body's metabolism function normally.

[0038] Improve constipation: Improve intestinal function, increase absorption capacity, increase intestinal peristalsis to normalize bowel movements and reduce constipation.

[0039] Promote cell health: Improve the moisture and elasticity of cell membranes, increase cell respiration and nutrient exchange functions, and enhance the body's cell repair and healing abilities, making cells healthy and reducing the chance of cancer.

[0040] Promote brain development: Promote children's brain development, increase brain transmission media (neurotransmitters), strengthen brain activity functions, make the brain work more efficiently, and improve learning and thinking abilities.

[0041] Energetic: Balance and improve the body's blood sugar level, making you more energetic. It can also increase muscle endurance and help fatigued muscles recover faster after exercise.

[0042] Process defects: In order to improve the taste and flavor of ordinary blueberry biscuits, more sugar and oil are usually added, which leads to high calories. Long-term consumption may increase the risk of obesity and cardiovascular disease. Although it contains blueberries, the content of blueberries in biscuits is limited, and some nutrients, such as vitamin C and antioxidants, may be lost during the processing. Therefore, in comparison, the production of blueberry slag biscuits utilizes the by-product of blueberry processing - blueberry slag, which helps to reduce food waste and improve resource utilization. At the same time, this is also in line with the current concept of environmental protection and sustainable development; blueberry slag is rich in dietary fiber, which helps promote intestinal peristalsis and improve digestive system function. For people who pursue a healthy diet, blueberry multi-grain biscuits are a good choice; although some nutrients in blueberry slag may be lost during processing, some of the nutritional value of blueberries, such as vitamins, minerals and antioxidants, is still retained. These ingredients play a positive role in maintaining physical health and enhancing immunity. The taste of blueberry multi-grain biscuits may be more unique due to the addition of blueberry residue, with a certain roughness and granularity. This taste is a new experience for people who like to try different flavors. At the same time, the addition of blueberry residue may also bring a stronger blueberry flavor to the biscuits. In addition to blueberry residue, flax seeds are also added. Flax seeds are a nutritious food that contains protein, fat, dietary fiber, and a variety of vitamins and minerals. Adding it to biscuits can significantly improve the nutritional value of biscuits and provide more nutrients for the human body. The α-linolenic acid rich in flax seeds is an omega-3 fatty acid that helps lower blood cholesterol levels, thereby helping to maintain cardiovascular health. The dietary fiber in flax seeds helps promote intestinal peristalsis and increase stool volume, thereby improving constipation problems. For people who often suffer from constipation, eating biscuits containing flax seeds may be an effective relief method. The α-linolenic acid in flax seeds not only helps lower cholesterol, but also promotes brain nerve development, enhances memory, attention and judgment. For children, eating biscuits containing flaxseed in moderation may help brain development; flaxseed contains antioxidant lignans, which can fight against various body inflammations caused by bad living habits, such as arthritis. At the same time, vitamin E and flavonoids in flaxseed also help anti-oxidation and delay aging; flaxseed is rich in cellulose, which can slow down the body's absorption of sugar, thereby helping to regulate blood sugar levels and delay the rise in blood sugar after a meal. This is a beneficial dietary choice for diabetics or people with high blood sugar; the dietary fiber in flaxseed can increase the satiety of biscuits, help reduce food intake, and control weight. For people who need to lose weight or maintain weight, eating biscuits containing flaxseed may be a good choice.

[0043] In order to solve the problems in the related art to a certain extent, the embodiment of the present application provides a blueberry multi-grain biscuit and a method for making the same. Through multiple tests and adjustments, the optimal ratio of raw materials such as wheat flour, edible vegetable oil, and white sugar is determined, so that the biscuits achieve the best balance in taste, flavor, and nutritional value. The amount of blueberry powder and blueberry enzyme is also precisely controlled to ensure the richness of the blueberry flavor in the biscuits and maximize the nutritional value, and also provide a new way for the comprehensive utilization of blueberry processing by-products.

[0044] , more convenient and quick, improving the convenience of the device.

[0045] The present application is described below with reference to the accompanying drawings and specific embodiments:

[0046] Combination Figure 1 The embodiment of the present application provides a blueberry multi-grain biscuit, the raw materials of which include 5-15 parts of blueberry powder, 5-10 parts of blueberry enzyme, 115-125 parts of wheat flour, 20-25 parts of white sugar, 25-30 parts of edible vegetable oil, 1-5 parts of flax seeds, and 0.5-1 part of edible salt.

[0047] Blueberry is a small berry with blue color, sweet and sour taste, and pleasant aroma. It is a good choice for fresh food. Blueberry is rich in nutrients, including polyphenols, dietary fiber, organic acid, protein, sugar, fat, vitamins (A, C), minerals (calcium, iron, zinc), etc., and is known as the "king of berries".

[0048] In the traditional blueberry processing process, a large amount of blueberry pomace and blueberry dregs are regarded as waste, which is not only a huge waste of natural resources, but also a burden on the environment. Blueberry pomace, as a by-product of blueberry juice extraction, is rich in anthocyanins, cellulose and other active ingredients, and has extremely high utilization value. Blueberry dregs, despite being fermented, still retain a variety of blueberry nutrients, including enzymes, trace elements and residual sugars, and also have potential utilization value.

[0049] The present invention uses blueberry powder (derived from blueberry pomace) and blueberry enzyme (derived from blueberry wine residue) as main characteristic raw materials, combined with wheat flour, flax seeds, white sesame seeds and other ingredients, to provide consumers with a multi-grain biscuit that is rich in nutrition, unique in taste, healthy and environmentally friendly.

[0050] Choice of raw materials:

[0051] Wheat Flour: High-quality wheat flour is selected as the basic raw material to provide necessary carbohydrates and proteins.

[0052] Edible vegetable oil: Choose non-GMO vegetable oil, such as corn oil, sunflower oil, etc., to ensure the crispy taste of the biscuits and reduce the intake of saturated fatty acids.

[0053] Granulated sugar: Add an appropriate amount to adjust the sweetness of the biscuits and promote coloring during the baking process.

[0054] Blueberry powder: The byproduct of blueberry jelly juice extraction, blueberry pomace, is dried and crushed to obtain blueberry powder rich in antioxidant ingredients such as anthocyanins.

[0055] Blueberry enzyme: collect the by-product of blueberry wine fermentation - blueberry dregs, dehydrate and grind them to obtain blueberry enzymes rich in enzymes, trace elements and a small amount of residual sugar, which add unique flavor and health benefits to the biscuits.

[0056] Flaxseed (cooked): High-quality flaxseed is selected and fried, which not only improves its nutritional value (such as the release of α-linolenic acid), but also gives the biscuits a unique aroma and taste.

[0057] White sesame seeds (cooked): Use high-quality white sesame seeds and fry them before use to increase the aroma and chewiness of the biscuits.

[0058] Table salt: adjust the taste of cookies and enhance the overall flavor.

[0059] Food additives (ammonium bicarbonate, sodium bicarbonate): As leavening agents, they make the biscuits expand during the baking process, forming a loose and porous structure and improving the taste.

[0060] The first purpose of the present invention is to provide a production process of blueberry powder, which comprises squeezing out juice from Canadian imported blueberry jelly fruits, collecting blueberry pomace, washing to remove impurities and dirt on the surface and then drying the blueberry pomace, wherein the dried blueberry pomace becomes dry and easy to be crushed into powder, namely, blueberry powder.

[0061] The second purpose of the present invention is to provide a process for producing blueberry enzyme, which is simple and the product is nutritious. In the process of producing blueberry wine, a large amount of blueberry wine residue is produced, which is blueberry enzyme. The blueberry wine residue is drained of water and cleaned of surface impurities, and then can be used for the production of blueberry biscuits. The rich anthocyanins, polyphenols and other nutrients in the blueberry jelly are retained, and the resource recycling is realized.

[0062] The third purpose of the present invention is to provide a biscuit prepared by using blueberry jelly fruit byproducts. The preparation method is simple, and the product has a strong blueberry aroma, clear texture, complete appearance, no deformation, uniform color, crisp and delicious taste, appropriate sweetness, and improves the health care function and nutritional value of the biscuit.

[0063] In some embodiments, the raw materials and their weight portions are respectively 10 parts of blueberry powder, 7.5 parts of blueberry enzyme, 120.7 parts of wheat flour, 25 parts of white sugar, 30 parts of edible vegetable oil, 2 parts of flax seeds, 0.82 parts of edible salt, 3 parts of sesame seeds, 1 part of sodium bicarbonate, 0.8 parts of ammonium bicarbonate, and purified water.

[0064] The blueberry powder used in the present invention is obtained by a drying and crushing process, which specifically comprises the following steps:

[0065] Take the blueberry jelly, remove the spoiled, rotten, moldy, diseased, unripe, and overripe berries, and wash them clean;

[0066] Squeeze out the juice: Place the blueberry jelly in professional equipment, squeeze out the juice, and collect the remaining pomace;

[0067] Drying: Spread the above-mentioned pomace on a drying tray and dry it at low temperature to effectively retain the nutrients in the blueberry pomace and avoid the loss of anthocyanins and other ingredients.

[0068] Crushing: By adjusting the parameters of the crushing equipment, such as the rotation speed, the mesh size, etc., the particle size of the crushed blueberry residue powder can be controlled. Nutritious blueberry powder can be obtained, with a mesh size of 60 to 80.

[0069] The blueberry enzyme used is obtained through a drying and water control process, which specifically includes the following steps:

[0070] Fermentation: Put the blueberry jelly and the strong liquor in a fermentation tank to ferment the blueberry wine;

[0071] Wine residue treatment: Spread the remaining fruit residue from winemaking flat and dry it in the sun to control the moisture;

[0072] Storage: The processed wine lees should be stored in a low temperature environment to prevent the growth of some microorganisms and retain the nutrients of the wine lees to the maximum extent.

[0073] The biscuits prepared by using blueberry jelly fruit byproducts include the following steps:

[0074] Dough preparation: Mix the raw and auxiliary materials other than flour into a paste-like mixture (pre-treatment of auxiliary materials), and then mix it with flour and water to form dough. Raw materials that are easy to clump, such as flour, must be sieved in advance;

[0075] Roller-printing: Crisp biscuits have less gluten and loose texture. The biscuits produced by roller-printing have clear patterns, good taste, sweetness and crispness.

[0076] Baking: The blueberry multi-grain biscuits are baked at high temperature and in a short time, at a temperature of 200°C for 3.5 to 4.5 minutes;

[0077] Cooling: The temperature is 30-40℃ and the indoor humidity can be 70%-80% for natural cooling.

[0078] The blueberry and multi-grain biscuits prepared by the present invention retain most of the nutrients in blueberries and multi-grains, so that the biscuits are not only delicious but also rich in various vitamins and minerals, meet people's nutritional needs, and have various health benefits, such as enhancing intestinal peristalsis, preventing vision loss, relieving eye fatigue, etc.

[0079] The blueberry multi-grain biscuits made from by-products of blueberry jelly processing are not only an innovative attempt at traditional food raw materials, but also a positive response to the concept of sustainable development. They provide consumers with a delicious and healthy food choice and promote the green development of the food industry.

[0080] A method for making blueberry multi-grain biscuits comprises the following steps:

[0081] Dough preparation: Before mixing the dough, the raw and auxiliary materials other than flour should be mixed into a slurry (auxiliary material pretreatment), and then mixed with flour and water to form dough. Flour and raw materials that are easy to clump should be sieved in advance;

[0082] The end point of the crispy dough preparation is related to the amount of sugar, oil and water used, and cannot be generalized. Generally speaking, the dough should be crispy, can be pinched into a ball, and ooze oil after being mixed evenly.

[0083] Roller forming: Currently, shortbread dough does not need to be rolled, because shortbread dough is a soft or semi-soft dough with less elasticity and greater plasticity, and can be directly roller formed.

[0084] Molding is an important process for whether biscuits can become qualified products. It must be processed according to the nature of the biscuits. Crisp biscuits have less gluten and loose texture. The gas generated inside during baking can escape more easily, so various patterns can be pressed on their surface.

[0085] The biscuits formed by roller printing have very clear patterns, good taste, sweetness and crispness; the roller printing equipment occupies a small area, has high output, does not require a separation head, runs smoothly and has low noise.

[0086] Baking: Baking is the final processing step to complete baked food. Baking is not just drying and baking. Attention should also be paid to the appearance, color, volume, internal structure, taste and flavor of the finished product. It is a complex process of physical and chemical changes. The baking of blueberry multi-grain biscuits adopts high temperature and short time baking method, the temperature is 200℃, and the time is 3.5-4.5min. Biscuit baking generally includes the following three stages: the first stage: after the actual temperature reaches the set temperature, the biscuit is put into the oven; the second stage: raise vigilance to maintain until the surface fire reaches the requirements; the third stage makes the biscuits evenly colored.

[0087] Cooling: Biscuits are generally cooled by natural cooling. The length of the cooling conveyor belt is generally 1.5 times the length of the oven. The condition temperature is 30-40°C and the indoor humidity can be 70%-80%. Natural cooling is carried out. After about 5 minutes, the temperature can drop below 45 degrees Celsius, and the moisture content also meets the requirements, basically meeting the packaging requirements. For the cooling of crispy biscuits, the linear speed of the cooling conveyor belt should be greater than the linear speed of the baking furnace steel belt. This can not only achieve a better cooling effect, but also prevent the biscuits from being deformed due to external forces caused by the backlog of biscuits on the cooling conveyor belt.

[0088] Test examples of the present invention (to illustrate the specific test examples of the present invention, corresponding technical parameters and data must be provided. The data description can be in the form of charts. To illustrate the beneficial effects, it is better to provide comparative data)

[0089] Referring to the basic formula of traditional crispy biscuits, combined with relevant literature and preliminary test results, the basic formula of crispy biscuits is 60.71% wheat flour, 18% vegetable oil, 20% white sugar, 0.5% ammonium bicarbonate, 0.38% sodium bicarbonate, and 0.41% edible salt.

[0090] Sensory scoring criteria for blueberry multigrain cookies

[0091]

[0092] Embodiment 1:

[0093] The raw materials and weights of this embodiment are: 126.2g wheat flour, 30g vegetable oil, 25g white sugar, 7g blueberry powder, 5g enzyme, 3g sesame, 2g flaxseed, 1g ammonium bicarbonate, 0.8g sodium bicarbonate, and an appropriate amount of purified water.

[0094] Components Dosage wheat flour 126.2g Vegetable oil 30g white sugar 25g Blueberry Powder 7g enzyme 5g Sesame 3g Flaxseed 2g Sodium bicarbonate 1g Ammonium bicarbonate 0.8g Purified water 20g

[0095] Preparation method: Crush and sift the white sugar, fry sesame and flax seeds and set aside; weigh vegetable oil, white sugar, blueberry powder, enzyme, sesame, flax seeds, sodium bicarbonate, ammonium bicarbonate and water in a quantitative manner, stir well and sift in wheat flour to make the dough, roll it into shape, put it in the oven at 180℃, and cook it for 8 minutes to get the blueberry multi-grain biscuits.

[0096] Embodiment 2:

[0097] This example is a comparative example, comparing the effects of blueberry powder and enzyme addition on taste. The raw materials and weights of this example are: 123.7g wheat flour, 30g vegetable oil, 25g white sugar, 8.5g blueberry powder, 6g enzyme, 3g sesame, 2g flaxseed, 1g ammonium bicarbonate, 0.8g sodium bicarbonate, and an appropriate amount of purified water.

[0098] Components Dosage wheat flour 123.7g Vegetable oil 30g white sugar 25g Blueberry Powder 8.5g enzyme 6g Sesame 3g Flaxseed 2g Sodium bicarbonate 1g Ammonium bicarbonate 0.8g Purified water 15g

[0099] Preparation method: Crush and sift the white sugar, fry sesame and flax seeds and set aside; weigh vegetable oil, white sugar, blueberry powder, enzyme, sesame, flax seeds, sodium bicarbonate, ammonium bicarbonate and water in a quantitative manner, stir well and sift in wheat flour to make the dough, roll it into shape, put it in the oven at 180℃, and cook it for 8 minutes to get the blueberry multi-grain biscuits.

[0100] Embodiment 3:

[0101] This example is a comparative example, comparing the effects of blueberry powder and enzyme addition on taste. The raw materials and weights of this example are: 120.7g wheat flour, 30g vegetable oil, 25g white sugar, 10g blueberry powder, 7.5g enzyme, 3g sesame, 2g flaxseed, 1g ammonium bicarbonate, 0.8g sodium bicarbonate, and an appropriate amount of purified water.

[0102]

[0103]

[0104] Preparation method: Crush and sift the white sugar, fry sesame and flax seeds and set aside; weigh vegetable oil, white sugar, blueberry powder, enzyme, sesame, flax seeds, sodium bicarbonate, ammonium bicarbonate and water in a quantitative manner, stir well and sift in wheat flour to make the dough, roll it into shape, put it in the oven at 180℃, and cook it for 8 minutes to get the blueberry multi-grain biscuits.

[0105] Embodiment 4:

[0106] This example is a comparative example, comparing the effects of blueberry powder and enzyme addition on taste. The raw materials and weights of this example are: 117.7g wheat flour, 30g vegetable oil, 25g white sugar, 12g blueberry powder, 8.5g enzyme, 3g sesame, 2g flaxseed, 1g ammonium bicarbonate, 0.8g sodium bicarbonate, and an appropriate amount of purified water.

[0107] Components Dosage wheat flour 117.7g Vegetable oil 30g white sugar 25g Blueberry Powder 12g enzyme 8.5g Sesame 3g Flaxseed 2g Sodium bicarbonate 1g Ammonium bicarbonate 0.8g Purified water 8g

[0108] Preparation method: Crush and sift the white sugar, fry sesame and flax seeds and set aside; weigh vegetable oil, white sugar, blueberry powder, enzyme, sesame, flax seeds, sodium bicarbonate, ammonium bicarbonate and water in a quantitative manner, stir well and sift in wheat flour to make the dough, roll it into shape, put it in the oven at 180℃, and cook it for 8 minutes to get the blueberry multi-grain biscuits.

[0109] Sensory evaluation of blueberry cookies in various embodiments

[0110]

[0111]

[0112] From the sensory evaluation in the above table, it can be seen that the best formula of blueberry multi-grain biscuits is: 60.35% wheat flour, 15% vegetable oil, 12.5% ​​white sugar, 5% blueberry powder, 3.75% enzyme, 1.5% sesame, 1% flaxseed, 0.5% sodium bicarbonate, 0.4% ammonium bicarbonate, at which the sensory qualities of the biscuits such as color, shape, taste, and tissue structure are the best. In addition, due to the addition of blueberry pomace, the biscuits are rich in dietary fiber, anthocyanins, minerals and other nutrients, which improves the health care and nutritional value of the biscuits, and provides a new way for the comprehensive utilization of blueberry pomace.

[0113] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", "some examples", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification.

[0114] In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in this field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0115] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A blueberry multi-grain biscuit, characterized in that: The raw materials include 5-15 parts of blueberry powder, 5-10 parts of blueberry enzyme, 115-125 parts of wheat flour, 20-25 parts of white sugar, 25-30 parts of edible vegetable oil, 1-5 parts of flax seeds, and 0.5-1 part of edible salt.

2. The blueberry multi-grain biscuit according to claim 1, characterized in that: The raw materials and their weight portions are respectively 10 parts of blueberry powder, 7.5 parts of blueberry enzyme, 120.7 parts of wheat flour, 25 parts of white sugar, 30 parts of edible vegetable oil, 2 parts of flax seeds, 0.82 parts of edible salt, 3 parts of sesame seeds, 1 part of sodium bicarbonate, 0.8 parts of ammonium bicarbonate, and purified water.

3. A method for making blueberry multi-grain biscuits, the blueberry multi-grain biscuits according to claim 1, characterized in that: The following steps are involved: Dough preparation: Before mixing the dough, the raw and auxiliary materials other than flour should be mixed into a slurry (auxiliary material pretreatment), and then mixed with flour and water to form dough. Flour and raw materials that are easy to clump should be sieved in advance; Roller molding: various patterns are pressed on the surface; Baking: Blueberry multi-grain biscuits are baked at high temperature and in a short time, at a temperature of 200°C for 3.5 to 4.5 minutes. Biscuit baking generally includes the following three stages: The first stage: after the actual temperature reaches the set temperature, the biscuit is put into the oven; the second stage: keep alert and maintain until the surface fire reaches the requirements; the third stage makes the biscuits evenly colored. Cooling: Biscuits are generally cooled by natural cooling. The length of the cooling conveyor belt is generally 1.5 times the length of the oven. The temperature is 30-40°C and the indoor humidity can be 70%-80%. Natural cooling is carried out. After about 5 minutes, the temperature can drop to below 45 degrees Celsius and the moisture content also meets the requirements, which basically meets the packaging requirements.

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