Rumex hanus compressed biscuit and preparation method thereof

Abstract

The invention discloses rumex hanus compressed biscuits. The rumex hanus compressed biscuits comprise main materials, a sugar oil system, liquid, a leavening agent and other auxiliary materials. The preparation method of the rumex hanus compressed biscuit comprises the following steps of raw material preparation and pretreatment, premixing, powder mixing and dough mixing, rolling forming, baking, cooling, compressing, packaging and sealing. The invention belongs to the technical field of food processing, and particularly provides a rumex hanus biscuit which combines rumex hanus with cereals, achieves balanced nutrition, can remarkably improve the nutritional value, cannot affect the taste and texture due to too heavy grass taste or too much fibers, achieves the purposes of nutrition enhancement and taste optimization of the biscuit, simplifies the production process, reduces the production cost and improves the production efficiency. The invention discloses a nutritional rumex hanus compressed biscuit convenient for industrial production and a preparation method thereof.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a compressed biscuit of food leaf grass and a preparation method thereof. BACKGROUND

[0002] As a kind of high-energy and easy-to-store food, compressed biscuits have irreplaceable role in outdoor exploration, military operations, natural disaster emergency and other scenes. Traditional compressed biscuits are mainly made of flour, sugar and oil. Although they can provide basic energy, they generally have the problem of single nutritional structure, and the content of protein, vitamins, minerals and dietary fiber is low, which can easily lead to nutritional imbalance after long-term consumption. Food leaf grass is a kind of high-protein and nutrient-rich plant resource, and its protein content can reach 20%-30% of dry weight. At the same time, it is rich in chlorophyll, various vitamins, minerals and dietary fiber, and has very high nutritional value. At present, food leaf grass is mainly used in the form of fresh food, silage or feed. The technical solution of processing it into powder and integrating it into compressed biscuits has not been fully developed, and its nutritional advantages have not been effectively utilized. The existing compressed biscuits also have the problems of hard taste, difficult balance between satiety and digestibility. Therefore, there is an urgent need for a new type of compressed biscuit of food leaf grass and a preparation method thereof to solve the above problems. SUMMARY

[0003] In order to solve the above-mentioned existing problems, the present application provides a kind of compressed biscuit of food leaf grass and a preparation method thereof, which combines food leaf grass and grain to create balanced nutrition, can significantly improve the nutritional value, and will not affect the taste and texture due to excessive grass flavor or excessive fiber, achieve the goal of biscuit nutrition fortification and taste optimization, and simplify the production process, facilitate industrialized production of nutritional compressed biscuits of food leaf grass.

[0004] The technical scheme adopted by the present application is as follows: the compressed biscuit of food leaf grass of the present application comprises main materials, sugar oil system, liquid and leavening agent and other auxiliary materials, the main materials comprise the following raw materials by weight: flour 40-50 parts, food leaf grass powder 5-10 parts, oatmeal 10-15 parts, powder 5-10 parts, the sugar oil system comprises the following raw materials by weight: edible oil 12-18 parts, sugar 10-15 parts, syrup 3-5 parts, the liquid and leavening agent comprises the following raw materials by weight: liquid 10-15 parts, salt 0.5-1 part, leavening agent 0.3-0.8 part, and the other auxiliary materials comprise the following raw materials by weight: seasoning powder 3-5 parts, seasoning auxiliary material 3-5 parts, egg powder 2-3 parts.

[0005] Preferably, the flour is low-gluten flour or whole wheat flour, the powder is rice powder or starch, the edible oil is vegetable oil or shortening, the sugar is white granulated sugar or powdered sugar, the sugar is maltose or honey, the liquid is water or milk, the leavening agent is ammonium bicarbonate or baking soda, the seasoning powder is milk powder or bean powder, the seasoning auxiliary material comprises nuts and seeds, and the seeds are chia seeds or sesame seeds.

[0006] A preparation method of a leafy vegetable compressed biscuit, comprising the following steps:

[0007] S1, raw material preparation and pretreatment

[0008] S1.1, leafy vegetable powder preparation: according to the freeze-dried powder process discussed earlier, the leafy vegetable is made into ultra-fine powder, and the ultra-fine powder is sieved to more than 200 meshes;

[0009] S1.2, sieving of powders: after mixing the flour, leafy vegetable powder, leavening agent and other auxiliary materials except for seasoning auxiliary materials, sieving is performed to obtain a mixed powder with a mesh size of 60-80;

[0010] S1.3, nut crushing: crushing the nuts into small particle nut fragments;

[0011] S2, premixing

[0012] S2.1, sugar oil mixing: in a blender, the edible oil, sugar, syrup, salt, etc. are thoroughly stirred and emulsified to form a uniform emulsion;

[0013] S2.2, liquid mixing: the liquid raw materials are mixed uniformly to obtain a liquid mixture;

[0014] S3, powder mixing and dough preparation:

[0015] S3.1, mixing: the sieved mixed powder, oatmeal, and seasoning auxiliary materials are poured into the sugar oil mixture and stirred at low speed;

[0016] S3.2, liquid addition: the liquid mixture is slowly added and continued to be stirred until a loose, dry powder-free sand-like dough is formed;

[0017] S4, rolling and forming:

[0018] S4.1, rolling: the loose dough is rolled multiple times by a biscuit forming machine to form a uniform thickness dough strip with a thickness of 3-5 cm;

[0019] S4.2, stamping and forming: using a mold, the dough strip is stamped into biscuit blanks of a specified shape and size;

[0020] S5, baking: the biscuit blanks are placed in an oven or a tunnel oven for baking, using a segmented baking method, with a lower temperature of 180°C in the early stage and an upper temperature of 170°C in the later stage, the baking time is 10-15 minutes, and the moisture content of the biscuit is reduced to below 5% after baking;

[0021] S6, cooling: the baked biscuits are naturally cooled or air-cooled to room temperature;

[0022] S7, compression: the cooled biscuits are put into a mold, and a large press is used to apply high pressure to compress them into a dense block;

[0023] S8, packaging and sealing: the compressed biscuits are immediately vacuum or nitrogen-filled packaged in high-barrier aluminum foil plastic composite bags.

[0024] The beneficial effects achieved by the above structure are as follows:

[0025] 1. The problem of single nutrition of traditional compressed biscuits is solved, meeting the human body's multiple nutritional needs.

[0026] 2. The gluten structure is adjusted by rice flour or starch, the mouthfeel level is increased by oatmeal, the moisture is improved by syrup, and the biscuits have both crispness and palatability through scientific baking process, avoiding the defects of traditional compressed biscuits such as hardness and dryness.

[0027] 3. The food leaf grass powder is good in mixing after pretreatment and is suitable for industrialized mass production; the finished product is vacuum or nitrogen-filled packaged, has a long shelf life, and is convenient for storage and transportation.

[0028] 4. The deep processing path of food leaf grass is expanded, and its economic value is improved; the raw materials in the formula can be flexibly adjusted according to taste and cost, and the applicability is strong. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 The preparation method flowchart of the food leaf grass compressed biscuits proposed in the present solution is shown. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the present application.

[0031] The food leaf grass compressed biscuits proposed in the present solution include main materials, a sugar oil system, a liquid and a leavening agent, and other auxiliary materials. The main materials include the following raw materials in parts by weight: flour 40-50 parts, food leaf grass powder 5-10 parts, oatmeal 10-15 parts, and powder 5-10 parts. The sugar oil system includes the following raw materials in parts by weight: edible oil 12-18 parts, sugar 10-15 parts, and syrup 3-5 parts. The liquid and the leavening agent include the following raw materials in parts by weight: liquid 10-15 parts, salt 0.5-1 part, and leavening agent 0.3-0.8 part. The other auxiliary materials include the following raw materials in parts by weight: seasoning powder 3-5 parts, seasoning auxiliary material 3-5 parts, and egg powder 2-3 parts.

[0032] The flour is low-gluten flour or whole wheat flour, the powder is rice flour or starch, the edible oil is vegetable oil or shortening, the sugar is white granulated sugar or powdered sugar, the sugar is maltose or honey, the liquid is water or milk, the leavening agent is ammonium bicarbonate or baking soda, the seasoning powder is milk powder or bean powder, the seasoning ingredients include nuts and seeds, and the seeds are chia seeds or sesame seeds.

[0033] A method for preparing leafy vegetable compressed biscuits, comprising the following steps:

[0034] S1, raw material preparation and pretreatment

[0035] S1.1, leafy vegetable powder preparation: according to the freeze-dried powder process discussed earlier, the leafy vegetable is made into ultra-fine powder, which is sieved to more than 200 mesh to ensure that the powder is dry and green in color;

[0036] S1.2, sieving of powders: after mixing the flour, leafy vegetable powder, leavening agent, and other ingredients except for seasoning ingredients, sieve them to 60-80 mesh to obtain a mixture of powders, ensuring uniform mixing and no clumping;

[0037] S1.3, nut crushing: crush the nuts into small granules;

[0038] S2, premixing

[0039] S2.1, sugar oil mixing: in a blender, mix the edible oil, sugar, syrup, salt, etc. thoroughly to form a uniform emulsion;

[0040] S2.2, liquid mixing: mix the liquid ingredients evenly to obtain a liquid mixture;

[0041] S3, powder mixing and dough preparation:

[0042] S3.1, mixing: pour the sieved mixed powders, oatmeal, and seasoning ingredients into the sugar oil mixture and stir at low speed;

[0043] S3.2, liquid addition: slowly add the liquid mixture and continue stirring until a loose, dry-powder-free sand-like dough is formed;

[0044] S4, rolling and shaping:

[0045] S4.1, rolling: roll the loose dough through a biscuit forming machine several times to make it into a uniform thickness belt, with a thickness of 3-5 cm;

[0046] S4.2, stamping and shaping: use a mold to stamp the dough belt into biscuits of a specified shape and size;

[0047] S5, baking: put the biscuit blank into the oven or tunnel oven for baking, adopt segmented baking, the temperature of the early stage is 180°C, the temperature of the later stage is 170°C, the baking time is 10-15 minutes, bake until the moisture content of the biscuit is reduced to below 5%;

[0048] S6, cooling: naturally cool or air cool the baked biscuit to room temperature;

[0049] S7, compression: put the cooled biscuit into a mold, use a large press to apply high pressure to compress it into a dense block;

[0050] S8, packaging and sealing: immediately vacuum or nitrogen-filled package the compressed biscuit with high-barrier aluminum foil plastic composite bags

[0051] Example one, a kind of food leaf grass compressed biscuit ingredient composition: low gluten flour 40-50 kg, constitutes the main body of the biscuit, provides carbohydrates and energy; food leaf grass powder 5-10 kg, as the core functional raw material, provides protein, chlorophyll, vitamins, minerals and dietary fiber; oatmeal 10-15 kg, increase dietary fiber and satiety, improve the taste; rice flour 5-10 kg, adjust the gluten, make the biscuit taste more crisp, prevent hard; vegetable oil 12-18 kg, provide fat, make the biscuit crisp, and play the role of lubrication and preservation; white granulated sugar 10-15 kg, provide sweetness and energy, participate in Maillard reaction to produce color and aroma; maltose 3-5 kg, increase the adhesion and moisture of the biscuit, make the taste better, and help coloring; water 10-15 kg, adjust the dough humidity, make various raw materials mix evenly; salt 0.5-1 kg, enhance the overall flavor, balance the sweetness; ammonium bicarbonate 0.3-0.8 kg, produce gas during baking, form a loose structure inside the biscuit; milk powder 3-5 kg, increase the milk flavor and protein content; nut pieces 3-5 kg, increase the taste, nutrition and aroma.

[0052] 5%-10% of food leaf grass powder can significantly improve the nutritional value, and will not affect the taste and texture due to excessive grass flavor or excessive fiber, a small amount of flavoring is used to cover up the excessive grass flavor.

[0053] Food leaf grass and oatmeal are high-fiber raw materials, which need to be combined with rice flour and starch to soften the taste, prevent the biscuit from being too rough to swallow, increase the amount of sugar and oil to improve the taste, and nut pieces to disperse the attention of the grass flavor and improve the overall flavor level.

[0054] Example two, a compressed biscuit ingredient composition: whole wheat flour 40-50 kg, constituting the main body of the biscuit, providing carbohydrates and energy, increasing dietary fiber; food leaf grass powder 5-10 kg, as the core functional raw material, providing protein, chlorophyll, vitamins, minerals and dietary fiber; oatmeal 10-15 kg, increasing dietary fiber and satiety, improving mouthfeel; starch 5-10 kg, adjusting gluten, making the biscuit taste more crisp, preventing hardness; shortening 12-18 kg, providing fat, making the biscuit crisp, and playing a lubricating and preservative role; sugar powder 10-15 kg, providing sweetness and energy, participating in the Maillard reaction to produce color and aroma; honey 3-5 kg, increasing the adhesion and moisture of the biscuit, making the taste better, and helping the color; milk 10-15 kg, adjusting the dough humidity, making the various raw materials mix evenly; salt 0.5-1 kg, enhancing the overall flavor, balancing the sweetness; baking soda 0.3-0.8 kg, producing gas during baking, making the biscuit form a loose structure inside; chia seeds 3-5 kg, increasing mouthfeel, nutrition and aroma; egg powder 2-3 kg, increasing protein and crispness, improving color.

[0055] 5%-10% of food leaf grass powder can significantly improve the nutritional value, and will not affect the taste and texture due to excessive grassiness or excessive fiber. When the grassiness is too heavy, a small amount of flavoring is used to cover up.

[0056] Food leaf grass and oatmeal are both high-fiber raw materials, which need to be combined with rice flour and starch to soften the taste and prevent the biscuit from being too rough to swallow. Increasing the amount of sugar and oil can improve the taste, and the dispersion of nut fragments can divert attention from the grassiness, enhancing the overall flavor level, and the shortening effect is better.

[0057] Example two, a method for preparing a compressed biscuit of food leaf grass, comprising the following steps:

[0058] S1, raw material preparation and pretreatment

[0059] S1.1, food leaf grass powder preparation: according to the freeze-dried powder process discussed earlier, the food leaf grass is made into ultra-fine powder, which is sieved to more than 200 mesh to ensure that the powder is dry and the color is green;

[0060] S1.2, sieving of powders: mix the flour, food leaf grass powder, leavening agent and other auxiliary materials except for seasoning, and sieve them to 60-80 mesh to ensure uniform mixing and no clumping;

[0061] S1.3, nut crushing: crush the nuts into small particles of nut fragments;

[0062] S2, premixing

[0063] S2.1, sugar oil mixing: mix edible oil, sugar, syrup, salt, etc. in a blender to form a uniform emulsion;

[0064] S2.2, liquid mixing: mix the liquid raw materials evenly to obtain a liquid mixture;

[0065] S3, powder mixing and dough preparation:

[0066] S3.1, mixing: pour the sieved mixed flour, oatmeal, and seasoning accessories into the sugar oil mixture and stir at low speed;

[0067] S3.2, liquid addition: slowly add the liquid mixture again and continue stirring until a loose, dry powder-free sand-like dough is formed. Avoid over-mixing to prevent excessive gluten formation, which can cause the biscuits to become rigid;

[0068] S4, rolling:

[0069] S4.1, rolling: roll the loose dough through the biscuit forming machine multiple times to make it into a uniform thickness dough belt, with a thickness of 3-5 cm;

[0070] S4.2, stamping: use a mold to stamp the dough belt into biscuits with a specified shape and size;

[0071] S5, baking: place the biscuit blanks in an oven or tunnel oven for baking. Use segmented baking, with a lower temperature of 180°C in the early stage and an upper temperature of 170°C in the later stage. The baking time is 10-15 minutes, which can be adjusted according to the thickness and size of the biscuits. Bake until the moisture content of the biscuits is reduced to less than 5%, the color is light golden yellow or light green, and the inside is fully cooked;

[0072] S6, cooling: naturally cool or air cool the baked biscuits to room temperature. The cooling process is also the process of stabilizing the texture of the biscuits;

[0073] S7, compression: place the cooled biscuits in a mold and apply high pressure using a large press. The pressure needs to be determined through experiments, usually several to tens of tons. The biscuits are compressed into dense blocks, significantly reducing the volume, improving the energy density, facilitating transportation and storage, and forming a unique hard texture;

[0074] S8, packaging and sealing: immediately vacuum or nitrogen-filled package the compressed biscuits in high-barrier aluminum foil plastic composite bags to prevent moisture absorption and oxidation, ensuring a very long shelf life of the product.

[0075] It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting; it is not intended to exclude myriad other embodiments of the present application that other inventors can develop based on the same general inventive concepts embodied by the described embodiments. That is, although the present application is described in terms of particular embodiments and illustrative figures, it should be apparent that the scope of the present application is not limited to these specific embodiments.

[0076] While the embodiments of the application have been shown and described herein, it will be understood by those skilled in the art that many changes, modifications, substitutions and alterations to these embodiments can be made without departing from the principles and spirits of the application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A leafy greens compressed biscuit, characterized in that, The main material, sugar oil system, liquid and leavening agent and other auxiliary materials, the main material includes the following raw materials by weight: flour 40-50 parts, food leaf grass powder 5-10 parts, oatmeal 10-15 parts, powder 5-10 parts, the sugar oil system includes the following raw materials by weight: edible oil 12-18 parts, sugar 10-15 parts, syrup 3-5 parts, the liquid and leavening agent includes the following raw materials by weight: liquid 10-15 parts, salt 0.5-1 part, leavening agent 0.3-0.8 part, the other auxiliary materials include the following raw materials by weight: seasoning powder 3-5 parts, seasoning auxiliary materials 3-5 parts, egg powder 2-3 parts.

2. The compressed biscuit according to claim 1, wherein: The flour is low-gluten flour or whole wheat flour, the powder is rice powder or starch, the edible oil is vegetable oil or shortening, the sugar is white granulated sugar or powdered sugar, the sugar is maltose or honey, the liquid is water or milk, the leavening agent is ammonium bicarbonate or baking soda, the seasoning powder is milk powder or bean powder, the seasoning auxiliary materials include nuts and seeds, and the seeds are chia seeds or sesame seeds.

3. The method for preparing a leafy green compressed biscuit according to claim 1, characterized in that, The steps include: S1, raw material preparation and pretreatment S1.1, food leaf grass powder preparation: according to the freeze-dried powder process flow discussed earlier, the food leaf grass is made into ultra-fine powder; S1.2, powder screening: after mixing the flour, food leaf grass powder, leavening agent and other auxiliary materials except seasoning auxiliary materials, screen them through 60-80 mesh to obtain mixed powder; S1.3, nut crushing: crush the nuts into small particle nut fragments; S2, premixing S2.1, sugar oil mixing: in a blender, mix and emulsify the edible oil, sugar, syrup, salt and other ingredients thoroughly to form a uniform emulsion; S2.2, liquid mixing: mix the liquid ingredients evenly to obtain a liquid mixture; S3, powder mixing and dough preparation: S3.1, mixing: pour the screened mixed powder, oatmeal and seasoning auxiliary materials into the sugar oil mixture and stir at low speed; S3.2, liquid addition: slowly add the liquid mixture and continue stirring until a loose, dry powder-free sand-like dough is formed; S4, rolling and shaping: S4.1, rolling: pass the loose dough through a biscuit forming machine for multiple rolling to make it into a uniform thickness dough belt; S4.2, stamping and shaping: use a mold to stamp the dough belt into biscuit blanks of a specified shape and size; S5, baking: place the biscuit blanks in an oven or tunnel oven for baking, using staged baking, the temperature is 180°C in the early stage and 170°C in the later stage, the baking time is 10-15 minutes, and the moisture content of the biscuit is reduced to below 5% after baking; S6, cooling: naturally cool or air cool the baked biscuit to room temperature; S7, compression: place the cooled biscuit in a mold and apply high pressure with a large press to compress it into a dense block; S8, packaging and sealing: immediately vacuum or nitrogen-filled package the compressed biscuit with high-barrier aluminum foil plastic composite bags.

4. The method for preparing a leafy green compressed biscuit according to claim 3, characterized in that: The ultra-fine powder in step S1.1 is screened to 200 mesh or more, and the thickness of the dough belt in step S4.1 is 3-5 cm.

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