Coarse cereal cookies and preparation method thereof

Abstract

The present invention discloses coarse cereal cookies and a preparation method thereof, and relates to the technical field of coarse cereal cookies, and the coarse cereal cookies consist of the following raw materials in parts by weight: 60-80 parts of coarse cereal powder, 50-70 parts of butter, 20-25 parts of egg liquid, 8-10 parts of additives, 5-8 parts of powdered sugar, 5-8 parts of salt and 4-8 parts of baking powder. In the preparation process, after the rose flowers and the sweet-scented osmanthus are mixed, fermented and treated, enzymes secreted by microorganisms can decompose saccharides and proteins in the rose flowers and the sweet-scented osmanthus to generate organic acids and ester flavor compounds, so that the original fragrances of the sweet-scented osmanthus and the rose flowers can be interwoven and fused; according to the present invention, the two flowers are added to form the complex, deep and unique flower fragrance so as to promote the mutual blending of the flavor substances of the two flowers, such that the blended flower fragrance enables the coarse cereal cookies to have the mellow and lasting flavor experience, and the fragrance of the cookies has the layering sense.

Description

Technical Field

[0001] The invention relates to the technical field of multi-grain cookies, in particular to a multi-grain cookie and a preparation method thereof. Background Art

[0002] Multi-grain cookies are a new type of biscuit that is created by combining modern nutritional concepts with the addition of multi-grain ingredients on the basis of traditional cookies. Traditional cookies originated in the Netherlands and have evolved and developed into the various flavors and shapes we are familiar with today. Multi-grain cookies are based on this and further incorporate the healthy elements of multi-grains, meeting the diverse needs of modern consumers for health, nutrition and deliciousness.

[0003] In the prior art, for example, Chinese patent publication number CN105230742A discloses a rose flower cookie, which includes the following raw materials: 80-100 parts of butter, 80-100 parts of low-gluten flour, 10-20 parts of roses, 20-40 parts of powdered sugar, 40-60 parts of almonds, 1-3 parts of salt, 2-8 parts of eggs, 10-20 parts of milk, and 2-8 parts of vanilla essence. The rose flower cookie is delicious, silky, and mellow in the mouth.

[0004] In the prior art, multi-grain cookies are usually prepared using multi-grain flour, butter, egg liquid, etc. Flowers are added during the preparation process to enhance the taste, but they are easily gelatinized during high-temperature baking, affecting the taste of the cookies. Summary of the invention

[0005] The object of the present invention is to provide a multi-grain cookie and a preparation method thereof. The multi-grain cookie prepared by the present invention has rich aroma and good taste.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a multi-grain cookie, composed of the following raw materials in parts by weight: 60 to 80 parts of multi-grain flour, 50 to 70 parts of butter, 20 to 25 parts of egg liquid, 8 to 10 parts of additives, 5 to 8 parts of powdered sugar, 5 to 8 parts of salt and 4 to 8 parts of baking powder.

[0007] Furthermore, the additive is prepared by the following method:

[0008] S1, select fresh rose petals, use air selection to screen to obtain rose petal raw materials, select fresh osmanthus, and use air selection to screen to obtain osmanthus raw materials;

[0009] S2, spreading the rose petal raw material and the osmanthus raw material obtained in step S1 on a bamboo mat, and withering at room temperature for 18 to 24 hours to obtain dried roses and dried osmanthus;

[0010] S3, placing the dried rose and dried osmanthus obtained in step S2 into an ultraviolet sterilization box for irradiation, the irradiation time is 40 to 50 minutes, and the temperature is 20 to 25°C;

[0011] S4, adding the dried rose and dried osmanthus obtained in step S3 into a kneading machine, wherein the mass ratio of the dried rose to the dried osmanthus is 1:1, and the kneading method is light kneading for 10 to 12 minutes, heavy kneading for 14 to 18 minutes, and light kneading for 12 to 14 minutes, to obtain a mixture;

[0012] S5. Break up the mixture obtained in step S4 and evenly spread it in a fermentation container. The thickness of the mixture is 9 to 13 cm. Cover it with gauze after mixing and spreading. During the fermentation process, the air humidity is ≥ 90%, the temperature is controlled at 22 to 28° C., the fermentation time is 3 to 7 days, and the mixture is turned over 3 times a day to obtain the fermented material for standby use.

[0013] Further, the fermented material obtained in S5 is dried, and the drying method is as follows:

[0014] Step 1, sieving the fermented material with a 200-mesh sieve, washing it with clean water for 5 to 7 times after sieving, centrifuging the fermented material with a centrifuge at a speed of 1500 to 2000 r / min for 3 to 5 minutes, taking it out and spreading it on a freeze-drying plate, and the thickness of the fermented material is 3 to 5 cm;

[0015] Step 2: Place the freeze-dried plate in a pre-freezing warehouse at -45°C for rapid pre-freezing for 1 to 2 hours;

[0016] Step 3, sending the pre-frozen fermented material into a vacuum dryer for drying to obtain a dried material;

[0017] Step 4: Place the dried material into a crusher for low-speed crushing, and grind and sieve the material to obtain the additive.

[0018] Furthermore, the particle size of the additive after sieving is ≦50 μm.

[0019] Furthermore, the miscellaneous grain flour is composed of millet flour, coix seed flour and corn flour, the mass ratio of millet flour, coix seed flour and corn flour is 1:1:1.5, and the miscellaneous grain flour is sieved using a 300-mesh sieve.

[0020] Furthermore, a method for preparing multi-grain cookies comprises the following steps: weighing additives and multi-grain powder as needed, adding them into a blender and stirring at a low speed for 5 to 10 minutes to obtain a mixed powder for standby use.

[0021] Further, after weighing the butter, egg liquid and powdered sugar as needed, melt the butter in a water bath and add it into a stainless steel basin, add the powdered sugar and stir with a whisk, and during the stirring process, add the egg liquid in batches and stir at a speed of 300 to 500 r / min. After the stirring time is 10 to 15 minutes, an emulsion is obtained for standby use.

[0022] Further, the emulsion is placed in a stainless steel basin, the mixture is poured in, and baking powder and salt are weighed and added as needed, and the mixture is fully stirred with a spatula to obtain a dough, and then the dough is placed in a refrigerator for 20 to 30 minutes at a temperature of -5 to -10°C.

[0023] Furthermore, the refrigerated dough is taken out, an appropriate amount is taken, and a mold is used to flatten the dough to obtain a cake blank.

[0024] Further, the dough is placed in a baking tray and placed in an oven at a temperature of 170 to 180° C. for 18 to 20 minutes, and then taken out to obtain the multi-grain cookies.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. In the present invention, during the production process, after the rose and osmanthus are mixed and fermented and then treated, the enzymes secreted by the microorganisms can decompose the sugars and proteins in the rose and osmanthus to produce organic acid and ester flavor compounds, which can make the original aromas of osmanthus and rose intertwined and fused to form a more complex, deep and unique floral fragrance, and promote the flavor substances of the two flowers to blend with each other. The fused floral fragrance can make the multi-grain cookies have a more mellow and lasting flavor experience, and make the aroma of the cookies more layered.

[0027] 2. In the present invention, during the production process, the rose and osmanthus are fermented to change the cell structure of the osmanthus and rose, making them softer, which is beneficial to the subsequent vacuum freeze-drying and crushing and grinding process, and can more easily form a uniform and fine powder, so that when it is mixed with other raw materials such as miscellaneous grain flour to make cookies, it can be better dispersed in the dough, ensuring that the biscuits have a uniform texture and a delicate taste. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0029] After the mixed fermentation and post-treatment of rose and osmanthus, the enzymes secreted by the microorganisms can decompose the sugars and proteins in the rose and osmanthus to produce organic acid and ester flavor compounds, which can make the original fragrances of osmanthus and rose intertwined and fused to form a more complex, profound and unique floral fragrance, and promote the mutual blending of the flavor substances of the two flowers. The fused floral fragrance can make the multi-grain cookies have a more mellow and lasting flavor experience, and make the fragrance of the cookies more layered. By fermenting the rose and osmanthus, the cell structure of the osmanthus and rose is changed, so that they become softer, which is beneficial to the subsequent vacuum freeze drying and crushing and grinding process, and can more easily form a uniform and fine powder, so that when it is mixed with other raw materials such as multi-grain powder to make cookies, it can be better dispersed in the dough, ensuring that the biscuits have a uniform texture and a fine taste.

[0030] The raw materials used in the present invention are all commercially available raw materials.

[0031] Embodiment 1

[0032] A multi-grain cookie, the invention provides the following technical scheme: a multi-grain cookie, composed of the following raw materials in parts by weight: 60 parts of multi-grain flour, 50 parts of butter, 20 parts of egg liquid, 8 parts of additives, 5 parts of powdered sugar, 5 parts of salt and 4 parts of baking powder.

[0033] Further, the additive is prepared by the following method;

[0034] S1, select fresh rose petals, use air selection to screen to obtain rose petal raw materials, select fresh osmanthus, and use air selection to screen to obtain osmanthus raw materials;

[0035] S2, spreading the rose petal raw material and the osmanthus raw material obtained in step S1 on a bamboo mat, and withering at room temperature for 18 hours to obtain dried roses and dried osmanthus;

[0036] S3, placing the dried rose and dried osmanthus obtained in step S2 into an ultraviolet sterilization box for irradiation, the irradiation time is 40min, and the temperature is 20°C;

[0037] S4, adding the dried rose and dried osmanthus obtained in step S3 into a kneading machine, the mass ratio of dried rose to dried osmanthus is 1:1, and the kneading method is light kneading for 10 min, heavy kneading for 14 min, and light kneading for 12 min, to obtain a mixture;

[0038] S5. Break up the mixture obtained in step S4 and evenly spread it in a fermentation container. The thickness of the mixture is 9 cm. Cover it with gauze after mixing and spreading. During the fermentation process, the air humidity is ≥90%, the temperature is controlled at 22°C, the fermentation time is 3 days, and it is turned over 3 times a day to obtain the fermented material for standby use.

[0039] Further, the fermented material obtained in S5 is dried, and the specific method is as follows:

[0040] Step 1, use a 200-mesh sieve to sieve the fermented material, wash it with clean water 5 times after sieving, centrifuge the fermented material with a centrifuge at a speed of 1500r / min and a centrifugal time of 3min, take it out and spread it on a freeze-drying plate, and the thickness of the fermented material is 3cm;

[0041] Step 2: Place the freeze-dried plate in a pre-freezing warehouse at -45°C for rapid pre-freezing for 1 hour;

[0042] Step 3, sending the pre-frozen fermented material into a vacuum dryer for drying to obtain a dried material;

[0043] Step 4: Place the dried material into a crusher for low-speed crushing, and grind and sieve the material to obtain the additive.

[0044] Furthermore, the particle size of the additive after sieving is ≤50 μm.

[0045] Furthermore, the miscellaneous grain flour is composed of millet flour, coix seed flour and corn flour, the mass ratio of millet flour, coix seed flour and corn flour is 1:1:1.5, and the miscellaneous grain flour is sieved using a 300-mesh sieve.

[0046] Furthermore, a method for preparing multi-grain cookies comprises the following steps: weighing additives and multi-grain powder as needed, adding them into a blender and stirring at a low speed for 5 minutes to obtain a mixed powder for standby use.

[0047] Further, after weighing the butter, egg liquid and powdered sugar as needed, melt the butter in a stainless steel bowl, add the powdered sugar and beat with a whisk, and during the stirring process, add the egg liquid in batches and stir at a speed of 300 r / min. After the stirring time is 10 minutes, an emulsion is obtained and set aside.

[0048] Further, the emulsion is placed in a stainless steel basin, the mixture is poured in, and baking powder and salt are weighed and added as needed, and the mixture is fully stirred with a spatula to obtain a dough, and then the dough is placed in a refrigerator for 20 minutes at a temperature of -5°C.

[0049] Further, the refrigerated dough is taken out, a suitable amount is taken, and a mold is used to flatten the dough to obtain a cake blank.

[0050] Furthermore, the dough is placed in a baking tray and placed in an oven at a temperature of 170° C. for 18 minutes, and then taken out to obtain multi-grain cookies.

[0051] Embodiment 2

[0052] A multi-grain cookie is composed of the following raw materials in parts by weight: 70 parts of multi-grain flour, 60 parts of butter, 22 parts of egg liquid, 9 parts of additives, 6.5 parts of powdered sugar, 6.5 parts of salt and 6 parts of baking powder.

[0053] Further, the additive is prepared by the following method;

[0054] S1, select fresh rose petals, use air selection to screen to obtain rose petal raw materials, select fresh osmanthus, and use air selection to screen to obtain osmanthus raw materials;

[0055] S2, spreading the rose petal raw material and the osmanthus raw material obtained in step S1 on a bamboo mat, and withering at room temperature for 21 hours to obtain dried roses and dried osmanthus;

[0056] S3, placing the dried rose and dried osmanthus obtained in step S2 into an ultraviolet sterilization box for irradiation, the irradiation time is 45min, and the temperature is 22°C;

[0057] S4, adding the dried rose and dried osmanthus obtained in step S3 into a kneading machine, the mass ratio of dried rose to dried osmanthus is 1:1, and the kneading method is light kneading for 11 minutes, heavy kneading for 16 minutes, and light kneading for 13 minutes, to obtain a mixture;

[0058] S5. Break up the mixture obtained in step S4 and evenly spread it in a fermentation container. The thickness of the mixture is 11 cm. Cover it with gauze after mixing and spreading. During the fermentation process, the air humidity is ≥90%, the temperature is controlled at 25°C, the fermentation time is 5 days, and it is turned over 3 times a day to obtain the fermented material for standby use.

[0059] Further, the fermented material obtained in S5 is dried, and the specific method is as follows:

[0060] Step 1, use a 200-mesh sieve to sieve the fermented material, wash it with clean water 6 times after sieving, centrifuge the fermented material with a centrifuge at a speed of 1750 r / min and a centrifugal time of 4 min, take it out and spread it on a freeze-drying plate, and the thickness of the fermented material is 4 cm;

[0061] Step 2: Place the freeze-dried plate in a pre-freezing warehouse at -45°C for rapid pre-freezing for 1.5 hours;

[0062] Step 3, sending the pre-frozen fermented material into a vacuum dryer for drying to obtain a dried material;

[0063] Step 4: Place the dried material into a crusher for low-speed crushing, and grind and sieve the material to obtain the additive.

[0064] Furthermore, the particle size of the additive after sieving is ≤50 μm.

[0065] Furthermore, the miscellaneous grain flour is composed of millet flour, coix seed flour and corn flour, the mass ratio of millet flour, coix seed flour and corn flour is 1:1:1.5, and the miscellaneous grain flour is sieved using a 300-mesh sieve.

[0066] Furthermore, a method for preparing multi-grain cookies comprises the following steps: weighing additives and multi-grain powder as needed, adding them into a blender and stirring at a low speed for 7.5 minutes to obtain a mixed powder for standby use.

[0067] Further, after weighing the butter, egg liquid and powdered sugar as needed, melt the butter in a water bath and add it into a stainless steel bowl, add the powdered sugar and beat it with a whisk, and during the stirring process, add the egg liquid in batches and stir at a speed of 400 r / min. After the stirring time is 13 minutes, an emulsion is obtained and set aside.

[0068] Further, the emulsion is placed in a stainless steel basin, the mixture is poured in, and baking powder and salt are weighed and added as needed, and the mixture is fully stirred with a spatula to obtain a dough, and then the dough is placed in a refrigerator for 25 minutes at a temperature of -7.5°C.

[0069] Further, the refrigerated dough is taken out, a suitable amount is taken, and a mold is used to flatten the dough to obtain a cake blank.

[0070] Further, the dough is placed in a baking tray and placed in an oven at a temperature of 175° C. for 19 minutes, and then taken out to obtain multi-grain cookies.

[0071] Embodiment 3

[0072] A multi-grain cookie is composed of the following raw materials in parts by weight: 80 parts of multi-grain flour, 70 parts of butter, 25 parts of egg liquid, 10 parts of additives, 8 parts of powdered sugar, 8 parts of salt and 8 parts of baking powder.

[0073] Further, the additive is prepared by the following method;

[0074] S1, select fresh rose petals, use air selection to screen to obtain rose petal raw materials, select fresh osmanthus, and use air selection to screen to obtain osmanthus raw materials;

[0075] S2, spreading the rose petal raw material and the osmanthus raw material obtained in step S1 on a bamboo mat, and withering at room temperature for 24 hours to obtain dried roses and dried osmanthus;

[0076] S3, placing the dried rose and dried osmanthus obtained in step S2 into an ultraviolet sterilization box for irradiation, the irradiation time is 50min, and the temperature is 25°C;

[0077] S4, adding the dried rose and dried osmanthus obtained in step S3 into a kneading machine, the mass ratio of dried rose to dried osmanthus is 1:1, and the kneading method is light kneading for 12 minutes, heavy kneading for 18 minutes, and light kneading for 14 minutes, to obtain a mixture;

[0078] S5. Break up the mixture obtained in step S4 and evenly spread it in a fermentation container. The thickness of the mixture is 13 cm. Cover it with gauze after mixing and spreading. During the fermentation process, the air humidity is ≥90%, the temperature is controlled at 28°C, the fermentation time is 7 days, and it is turned over 3 times a day to obtain the fermented material for standby use.

[0079] Further, the fermented material obtained in S5 is dried, and the specific method is as follows:

[0080] Step 1: Use a 200-mesh sieve to sieve the fermented material, wash it with clean water 7 times after sieving, centrifuge the fermented material with a centrifuge at a speed of 2000 r / min for 5 min, take it out and spread it on a freeze-drying plate, and the thickness of the fermented material is 5 cm;

[0081] Step 2: Place the freeze-dried plate in a pre-freezing warehouse at -45°C for rapid pre-freezing for 2 hours;

[0082] Step 3, sending the pre-frozen fermented material into a vacuum dryer for drying to obtain a dried material;

[0083] Step 4: Place the dried material into a crusher for low-speed crushing, and grind and sieve the material to obtain the additive.

[0084] Furthermore, the particle size of the additive after sieving is ≤50 μm.

[0085] Furthermore, the miscellaneous grain flour is composed of millet flour, coix seed flour and corn flour, the mass ratio of millet flour, coix seed flour and corn flour is 1:1:1.5, and the miscellaneous grain flour is sieved using a 300-mesh sieve.

[0086] Furthermore, a method for preparing multi-grain cookies comprises the following steps: weighing additives and multi-grain powder as needed, adding them into a blender and stirring at a low speed for 10 minutes to obtain a mixed powder for standby use.

[0087] Further, after weighing the butter, egg liquid and powdered sugar as needed, melt the butter in a stainless steel bowl, add the powdered sugar and beat with a whisk, and during the stirring process, add the egg liquid in batches and stir at a speed of 500 r / min. After the stirring time is 15 minutes, an emulsion is obtained and set aside.

[0088] Further, the emulsion is placed in a stainless steel basin, the mixture is poured in, and baking powder and salt are weighed and added as needed, and the mixture is fully stirred with a spatula to obtain a dough, and then the dough is placed in a refrigerator for 30 minutes at a temperature of -10°C.

[0089] Furthermore, the refrigerated dough is taken out, an appropriate amount is taken, and a mold is used to flatten the dough to obtain a cake blank.

[0090] Further, the dough is placed in a baking tray and placed in an oven at a temperature of 180° C. for 20 minutes, and then taken out to obtain multi-grain cookies.

[0091] Comparative Example 1: The difference between this comparative example and Example 1 is that:

[0092] This comparative example does not contain dried osmanthus, and other method steps are the same as those in Example 1.

[0093] Comparative Example 2: The difference between this comparative example and Example 1 is that:

[0094] This comparative example does not contain dried roses, and other method steps are the same as those in Example 1.

[0095] Comparative Example 3: The difference between this comparative example and Example 1 is that:

[0096] In this comparative example, the dried osmanthus and dried rose were not fermented, and the other method steps were the same as those in Example 1.

[0097] Comparative Example 4: The difference between this comparative example and Example 1 is that:

[0098] This comparative example does not contain any additives, and other method steps are the same as those in Example 1.

[0099] Performance test: The relevant performances of the multi-grain cookie samples provided in Examples 1 to 3 and Comparative Examples 1 to 4 were tested respectively.

[0100] In the smell test, multi-grain cookies were taken out of the oven and tasted by 5 chefs and 5 gourmets, who then smelled and evaluated the authenticity of the floral scent. The results were scored from 0 to 5, with 5 being the best and 0 being the worst.

[0101] In the taste test, the multi-grain cookies were taken out of the oven and evaluated according to the imported floral taste. The evaluation results were scored from 0 to 5, with 5 being the best and 0 being the worst;

[0102] Among them, the comprehensive evaluation results of smell and taste are divided into 5-10 points, with 10 points being the best and 5 points being the worst; the test data obtained are recorded in the following table:

[0103] Test items fragrance Taste Overall Rating Example 1 4 5 9 Example 2 5 5 10 Example 3 5 4 9 Comparative Example 1 3 3 6 Comparative Example 2 3 3 6 Comparative Example 3 4 1 5 Comparative Example 4 1 1 2

[0104] By comparing and analyzing the relevant data in the table, it can be seen that the multi-grain cookies prepared by the present invention not only have a unique fragrance, but also have a good taste, which conforms to the taste of the general public. This shows that the multi-grain cookies provided by the present invention have a broader market prospect and are more suitable for promotion.

[0105] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", 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 invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0106] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

[0107] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all included in the protection scope of the present invention.

Claims

1. A multi-grain cookie, characterized in that: The invention is composed of the following raw materials in parts by weight: 60 to 80 parts of miscellaneous grain flour, 50 to 70 parts of butter, 20 to 25 parts of egg liquid, 8 to 10 parts of additives, 5 to 8 parts of powdered sugar, 5 to 8 parts of salt and 4 to 8 parts of baking powder.

2. The multi-grain cookie according to claim 1, characterized in that: The additive is prepared by the following method: S1, select fresh rose petals, use air selection to screen to obtain rose petal raw materials, select fresh osmanthus, and use air selection to screen to obtain osmanthus raw materials; S2, spreading the rose petal raw material and the osmanthus raw material obtained in step S1 on a bamboo mat, and withering at room temperature for 18 to 24 hours to obtain dried roses and dried osmanthus; S3, placing the dried rose and dried osmanthus obtained in step S2 into an ultraviolet sterilization box for irradiation, the irradiation time is 40 to 50 minutes, and the temperature is 20 to 25°C; S4, adding the dried rose and dried osmanthus obtained in step S3 into a kneading machine, wherein the mass ratio of the dried rose to the dried osmanthus is 1:1, and the kneading method is light kneading for 10 to 12 minutes, heavy kneading for 14 to 18 minutes, and light kneading for 12 to 14 minutes, to obtain a mixture; S5. Break up the mixture obtained in step S4 and evenly spread it in a fermentation container. The thickness of the mixture is 9 to 13 cm. Cover it with gauze after mixing and spreading. During the fermentation process, the air humidity is ≥ 90%, the temperature is controlled at 22 to 28° C., the fermentation time is 3 to 7 days, and the mixture is turned over 3 times a day to obtain the fermented material for standby use.

3. The multi-grain cookie according to claim 2, characterized in that: The fermented material obtained in S5 is dried, and the specific method is as follows: Step 1, sieving the fermented material with a 200-mesh sieve, washing it with clean water for 5 to 7 times after sieving, centrifuging the fermented material with a centrifuge at a speed of 1500 to 2000 r / min for 3 to 5 minutes, taking it out and spreading it on a freeze-drying plate, and the thickness of the fermented material is 3 to 5 cm; Step 2: Place the freeze-dried plate in a pre-freezing warehouse at -45°C for rapid pre-freezing for 1 to 2 hours; Step 3, sending the pre-frozen fermented material into a vacuum dryer for drying to obtain a dried material; Step 4: Place the dried material into a crusher for low-speed crushing, and grind and sieve the material to obtain the additive.

4. The multi-grain cookie according to claim 3, characterized in that: The particle size of the additive after sieving is ≤50 μm.

5. The multi-grain cookie according to claim 1, characterized in that: The miscellaneous grain flour consists of millet flour, coix seed flour and corn flour, the mass ratio of millet flour, coix seed flour and corn flour is 1:1:1.5, and the miscellaneous grain flour is sieved using a 300-mesh sieve.

6. A method for preparing multi-grain cookies, characterized in that: The multi-grain cookie according to any one of claims 1 to 5 is used, comprising the following steps: weighing additives and multi-grain powder as needed, adding them into a blender and stirring at a low speed for 5 to 10 minutes to obtain mixed powder for standby use.

7. The method for preparing multi-grain cookies according to claim 6, characterized in that: Weigh the butter, egg liquid and powdered sugar as needed, melt the butter in a stainless steel bowl, add the powdered sugar and beat with a whisk, and add the egg liquid in batches during the stirring process at a speed of 300-500 r / min. After the stirring time is 10-15 minutes, an emulsion is obtained and set aside.

8. The method for preparing multi-grain cookies according to claim 7, characterized in that: Place the emulsion in a stainless steel bowl, pour in the mixture, weigh baking powder and salt as needed, stir thoroughly with a spatula to obtain a dough, then place the dough in a refrigerator and refrigerate for 20 to 30 minutes at a temperature of -5 to -10°C.

9. The method for preparing multi-grain cookies according to claim 8, characterized in that: Take out the refrigerated dough, take out an appropriate amount of it, and flatten it with a mold to obtain a cake base.

10. The method for preparing multi-grain cookies according to claim 9, characterized in that: Put the dough into a baking tray, put it into an oven, set the oven temperature to 170-180°C, and keep the oven temperature for 18-20 minutes. Take it out to obtain the multi-grain cookies.