38results about How to "Rich aroma of wheat" patented technology

The invention discloses a tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method. The tartary buckwheat leach liquor processing technology includes the procedures of tartary buckwheat obtaining, impurity removal, fine selection, cleaning, soaking, steaming, drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat flavor pecan processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing, drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.

The invention belongs to the technical field of food processing and manufacturing, and discloses instant non-fried wholewheat quick-cooking noodles and a processing method thereof. The wholewheat quick-cooking noodles are prepared from the following raw materials in parts by weight: 70 to 80 parts of moderate and strong gluten wheat flour, 18 to 22 parts of bran flour, 0 to 2 parts of wheat germ flour, 0 to 0.5 part of edible gel, 1 to 20 parts of starch, and 0.1 to 3 parts of edible salt. The wholewheat flour, the starch and the edible gel serve as the main raw materials, and mixing, vacuum dough kneading, vacuum curing, compound calendering, noodle cutting, steaming, high-temperature drying and other procedures are carried out to prepare the wholewheat quick-cooking noodles. The produced non-fried quick-cooking noodles have delicate and smooth taste, can be cooked within a short time, have good reconstitution property, and are nutritive, healthy and delicious.

The invention relates to an edible beverage, in particular to a composite carbonated beverage and a preparation method thereof, and the composite carbonated beverage comprises the following raw materials by weight percent: 4-6% of gelatinized rice and / or starch, 6-8% of saccharified malt, 0.08-0.1% of hops or 0.02-0.03% of edible foaming agent, 1-3% of yeast, 0.1-0.15% of one or more of citric acid, malic acid, sodium citrate and tartaric acid, 0.005-0.01% of sodium benzoate or potassium sorbate, 0.1-0.2% of edible essence and the balance of water. The composite carbonated beverage has the advantages of good taste and health care function.

The invention discloses longevity noodels containing selenium-rich triticale. The longevity noodels are prepared from the following raw materials in parts by weight: 95-97 parts of stone-ground selenium-rich triticale powder, 2-3 parts of highland barley powder, 1-2 parts of poria cocos, 0.5-1 part of folium quercidentaatae, 1-2 parts of purslane, 1-2 parts of large-leaved chrysosplenium, 1-2 parts of bitter herbs, 1-2 parts of water chestnut stems, 3-5 parts of barleys, 1-2 parts of fermented bean curds, 3-5 parts of Chinese yam, 3-5 parts of konjaku flour, 0.4-0.6 part of blueberry juice, 1-2 parts of refined salt, and 0.2-0.3 part of edible soda. The fine dried noodles produced by the method disclosed by the invention present orchid, the fine dried noodles are rich in wheat flavor, unique in special flavor and good in boiling fastness; after the fine dried noodles are boiled, the fine dried noodles are not pasty, are not stuck to teeth, are not coarse and are soft and refreshing, and the mouth feel of the fine dried noodles is not sticky; the fine dried noodles are rich in various micro elements and other nutrition desired by humans, the fine dried noodles have the health-care efficacies of nourishing yin and moisturizing lung, delaying senescence, benefiting qi and nourishing blood, enhancing immunity, improving nutritional anemia, benefitting brain and nourishing nerves and the like, and the longevity fine dried noodles integrate nutrition and dietetic therapy.

The invention relates to the technical field of food processing, in particular to hard biscuits and a preparation technology thereof. The hard biscuits provided by the invention comprise he following components in percentage by weight: 55-65% of wheat flour, 8-13% of white granulated sugar, 5-9% of prebiotics, 1.5-4% of artificial butter, 2-5% of shortening, 2.5-5.5% of whole milk powder, 1-3% of glucose syrup, 0.3-0.8% of edible salt, 6-10% of edible vegetable oil, 0.5-1% of ammonium bicarbonate, 0.2-0.5% of sodium bicarbonate, 0.06-0.12% of calcium carbonate, 0.02-0.07% of protease, 0.02-0.05% of sodium metabisulfite, 0.02-0.05% of vanillin, 0.007-0.013% of beta-carotene, 0.03-0.07% of milk essence and 0.01-0.03% of carmel coloring. The hard biscuits disclosed by the invention are balanced in nutrients, good in flavor and good in mouth feel.

The invention discloses a low-temperature wheat flour processing method, a system device adopting the method and application. Wheat is stored in a dry environment of 15-20 DEG C, the wheat is processed by using the wheat processing device, primary screening, stone removal and wheat wetting are performed for 10-12 hours, the wheat wetting temperature is 18-25 DEG C, 6-12 KGy gamma ray irradiation sterilization, secondary roughening, twice breaking, flat-screen screening and cooling are performed, the rotation speed is 38 r / min-40 r / min after the first time of stone-mill grinding, and then wheat flour is produced through three times of flat-screen screening and stone-mill grinding. The method is high in production efficiency and free of additives, a cooler is added to reduce high material temperature caused by a flour mill, meanwhile the rotation speed of a stone mill is improved from 20 r / min to 40 r / min, the powder yield can be up to 87%, it is detected that the moisture content of the produced wheat flour is below 4.5%, the ash content is below 0.8%, the magnetic metal content is below 0.00015%, and gluten quality is up to 28%.

The invention provides oatmeal capable of reducing weight and reducing blood sugar. The oat comprises the following components in parts by weight: 50-300 parts of wheat granules, 1-10 parts of a mulberry leaf extract, 0.5-5 parts of a lotus leaf extract, 0.1-4 parts of a bitter gourd extract and 5-50 parts of xylitol. The invention further provides a preparation method of the oatmeal capable of reducing weight and reducing blood sugar. According to the oatmeal capable of reducing weight and reducing blood sugar and the preparation method of the oatmeal, disclosed by the invention, natural meal materials are used as main raw materials, so that the oatmeal is natural and safe; besides, functional components of the auxiliary materials are soaked into the wheat granules by a soaking method, so that neat appearance is maintained. The oatmeal disclosed by the invention has the characteristics of being nourishing, sticky and smooth in mouth feel, loosening bowel to relieve constipation, being free from diarrhoea, being balanced in nutrition, reducing weight, reducing blood sugar and being convenient to eat, and the oatmeal is quite worth popularization and application.

The invention discloses a brewing process of pure-brewed fresh beer taking malt as a raw material, and belongs to the field of beer brewing. According to the brewing process of the pure-brewed fresh beer taking malt as raw material, only four raw materials of malt, hop, yeast and water are added, and the fresh beer which has rich malt fragrance, pure taste and fine foam and does not cause intoxication easily is created by expanding breeding strains and optimizing technological parameters of saccharification, fermentation and the like.

The present invention discloses konjac special noodles and a processing method thereof. The konjac special noodles comprise the following raw materials: flour, konjac fine flour, compound phosphate, edible salt and water. According to parts by weight, dry base components are as follows: 85-90 parts of flour, 8-11 parts of konjac fine flour, 0.2-0.35 part of compound phosphate and 1-2 parts of edible salt. The processing method comprises the following steps: S1, konjac slurry is prepared: the konjac fine flour, compound phosphate and edible salt are added to water to be stirred and fully dissolved to obtain the konjac slurry; S2, dough kneading is conducted: the flour is stirred, the konjac slurry is injected into the flour, and fully stirring and dough kneading are conducted; S3, rolling is conducted: rolling is conducted to obtain dough slices; S4, strip cutting and shaping are conducted: the dough slices are cut into strips to obtain the noodles; S5, drying is conducted: temperatureof the drying process is 25-40 DEG C and drying time is 4.5-5.5 hours; and S6, cooling is conducted: after cooling to 22-25 DEG C, the noodles are put still for 8 hours or more. The manufactured konjac noodles are chewier in mouthfeel and improved in health-care property.

The invention discloses an ormosia hard biscuit and a preparation method thereof. The ormosia hard biscuit is prepared from the following raw materials: 280-320 parts of flour, 60-80 parts of sugar, 18-22 parts of wheat germ, 30-50 parts of ormosia, 8-12 parts of egg, 35-45 parts of refined vegetable oil, 0.8-1.2 parts of lecithin, 0.8-1.2 parts of table salt, 1.2-1.5 parts of ammonium bicarbonate, 0.3-0.5 parts of sodium bicarbonate, 1.3-1.5 parts of sodium metabisulfite, 0.2-0.3 parts of proteolytic enzyme preparation and 0.05-0.08 parts of flavoring agent. The preparation method comprises the following steps: (1) wheat germ pretreatment; (2) ormosia pretreatment; (3) pulverizing; (4) hull making; (5) baking; (6) oil spraying; (7) cooling and packaging. The ormosia hard biscuit prepared by the method has the characteristics of balanced nutrition, good flavor, crisp mouthfeel, heavy wheat fragrance, good biscuit surface color and glossiness, and the like, and can be used for enriching the blood, promoting blood circulation, reinforcing physical strength and enhancing the resistance, and has functions of expelling toxin, eliminating dampness, reducing fever and causing diuresis. The preparation method is simple.

The invention relates to the technical field of foods, in particular to a flour improving agent and application and product thereof. The flour improving agent comprises pre-gelatinized hydroxy propyl distarch phosphate cassava modified starch, calsium lactate stearate, sodium stearyl lactate, phenylalanine, xylanase, citrus fiber and alpha-amylase. By means of the provided flour improving agent, the shrinking percentage of a freeze leavened cooked wheaten food can be effectively reduced, after the freeze leavened cooked wheaten food is subjected to re-steaming heating or microwave heating, the taste of the freeze leavened cooked wheaten food is the same as that of the food which is just steamed out. The cooked wheaten food prepared with the provided flour special for the freeze leavened cooked wheaten food is thick in wheat fragrance and good in taste. The provided freeze leavened cooked wheaten food is convenient and fast to eat and delicious and is well received by vast consumers.

The invention provides manual extending noodles for old people. The extending noodles take organic wheat powder as a main raw material, through scientific matching, calcium carbonate is added, and regarding the problems that due to the fact that outdoor activities of old people are reduced, old people lack of sunlight, and the hepatorenal function is reduced, the capacity of autosynthesis of vitamin D is reduced, and by eating the extending noodles, the calcium can be supplemented for old people. The invention provides a manufacturing method for the manual extending noodles for old people. Byadopting the processes of proofing, powder striking, pressing, roller puncturing, twisting for round dough shapes, coiling for striped dough, rolling, dough twisting, large stretching, small stretching, manual stretching, baking and the like many times, the extending noodles are smooth in surface, uniform in color, rich in wheat fragrance and fine and al dente in taste, in the boiling process, thenoodles cannot be mixed with noodle soup and broken, the content of dietary fiber of the noodles is high, and the noodles can be easily digested and absorbed.

The present invention discloses a wheat-flavored essence using wheat bran as a raw material. The wheat-flavored essence comprises the following components in parts by weight: 1-3 parts of maltol, 0.25-0.75 part of 2-acetylpyrazine, 0.5-1.5 parts of ethyl maltol and 94.75-98.25 parts of wheat bran hydrolysate. The essence is mainly composed of the wheat bran hydrolysate, maltol, 2-acetylpyrazine and ethyl maltol, has advantages of being natural in raw materials, enables products to be pure and rich in wheat aroma, natural and harmonious in aroma, etc., can be added into various food, solves a problem that current essences use a large amount of organic reagents as solvents, and expands application prospects of a grain by-product of the wheat bran.

The invention discloses a production method for malt sugar. The method comprises the following steps: smashing, pulp-mixing, liquefying, saccharifying, filtering, and distributing wheat and rice of which a weight ratio is 50-70:50-30, concentrating to obtain a dark brown viscous liquid product with strong wheat fragrance, wherein a solid matter of the product is greater than or equal to 75%, DE isgreater than or equal to 36%, and total acid is less than or equal to 0.7.

The invention provides a preparation method of charcoal-grilled oat milk containing polypeptide. The preparation method comprises the following steps: pretreating and cleaning oat grains, baking at high temperature, grinding, gelatinizing starch, carrying out enzymolysis to generate dextrin and monosaccharide to generate sweetness, carrying out proteolysis to generate small-molecule active peptide, and carrying out enzyme deactivation, sterilization and filling. According to the method, the oats are baked at high temperature to promote the Maillard reaction, so that the oats are golden yellow in color, rich in wheat fragrance and scorch aroma and light in coffee flavor, the smell coordination of the oat milk is improved, small molecule peptides are generated through protease enzymolysis, the health-care nutrition function is increased, and the oat milk is easy to absorb.

The present invention discloses a manufacture technology of quick-frozen germ cookies. The manufacture technology comprises the following steps: raw materials are prepared: wheat germ, low-gluten flour, butter, powdered sugar, eggs, baking soda and salt are prepared; material blending is conducted: the following accessory materials of 29% of butter, 23% of powdered sugar and 8% of wheat germ are accurately weighed; dough kneading is conducted: the butter is naturally softened, the powdered sugar is added, the butter is beaten evenly until the butter is white, egg liquid is added, the beating continues, the low-gluten flour and wheat germ are poured together into an egg beater, and the materials are stirred evenly; shaping is conducted: 10 g of each of a small dough is weighed, the weighedsmall dough is kneaded into round balls, and a layer of the wheat germ is rolled on; quick-freezing is conducted: shaped cookies are put in -35 DEG C to be subjected to water locking for half an hour;and finished products are packaged. The present invention relates to the technical filed of food processing. The quick-frozen germ cookies are rich in dietary fibers to solve high-oil and high-sugarproblems of the cookies. The manufacture technology can also increase product nutrition, increases flavor, meets consumers' pursuit of nutritional and healthy high-quality products, and meets currentconsumer awareness.

The invention discloses a kind of gold wheat tea beer and the manufacturing method. The character lies in it is made up of following ingredients (weight), malt 65%-75%, rice 25%-35%, the ratio between malt, rice and water is 1:4-4.5, hops accounts for 0.06-0.08% of mixed malt juice, the barley essence accounts for 400-700ppm of alcohol quantity, silica gel accounts for 400-500ppm of alcohol quantity, hydrosulfite of sodium accounts for 20ppm of alcohol quantity; the method includes wine filtering process and adds in barley essence, silica gel, hydrosulfite of sodium. The wine is golden; the foam is white and tiny. The wheat aroma is full-bodied. The beer has excellent health protection function according to the specialist.

The invention provides a method for producing whiskey by three times of distillation of beer malt. The method comprises the following steps of (1) producing raw distilled wine; (2) carrying out distillation for the first time; (3) carrying out distillation for the second time; (4) carrying out distillation for the third time; (5) discharging wine; and (6) carrying out aging. The continuous three-time distillation process is adopted; in the distilled whiskey, distillate is higher in alcohol content, the fusel oil content reaches 50-100 mg / L, and the wheat fragrance is strong; the problems thatat present, after the whiskey is drunk, hangover, headache and physical discomfort are likely to happen are solved; and the taste is purer.

The invention discloses a preparation method of tartarian buckwheat herb tea. The preparation method comprises the following steps: a step I, taking tartary buckwheat granules, and stir-frying the taken tartary buckwheat granules at the temperature of 110-120 DEG C for 10-15 minutes; a step II, adding water to the stir-fried tartary buckwheat granules for leaching, wherein the massic volume ratio of the tartary buckwheat granules to the water is (1 to 5) to (1 to 8), the leaching temperature is 90-95 DEG C, the leaching time is 30-40 minutes, and then performing filtration so as to obtain tartarian buckwheat juice; and a step III, uniformly mixing the tartarian buckwheat juice obtained in the step II with seasoning substances, and performing sterilization so as to obtain the tartarian buckwheat herb tea. The invention further discloses the tartarian buckwheat herb tea. The tartarian buckwheat herb tea prepared by the preparation method disclosed by the invention has the characteristics of being rich in wheat fragrance, yellow and bright in soup color, rich in nutrition, pure in mouth feel, excellent in quality and broad in adaption crowds.

The invention provides refreshing noodles. According to the refreshing noodles, organic wheat flour serves as a principal raw material, through the scientific ratio, ingredients such as edible alcohol, sorbitol, propylene glycol, purified water, edible alkali, sodium carbonate and edible salt are added, by changing the production technology of the refreshing noodles, by combining and optimizing antibacterial methods such as ultraviolet treatment, heat treatment and ethyl alcohol treatment, and on the premise that any preservative is not added into the refreshing noodles, the shelf life of therefreshing noodles is greatly prolonged. According to a making method, the noodles can be rich in wheat fragrance, smooth, chewy, fine and smooth in taste, free of soup mixing during boiling, free ofnoodle breaking, high in dietary fiber and easy to digest and absorb.

The invention relates to a cream pizza, which is prepared from a pasta, sauce, fruit and crushed cheese. The cream pizza is characterized in that the pasta is prepared from the following raw materialsin parts by weight: 100-110 parts of flour, 55-60 parts of ice water mixtures, 3-8 parts of oil, 2-4 parts of yeast, and 3-5 parts of salt; the sauce is cream sauce, and the cream sauce is prepared from the following raw materials in parts by weight: 55-65 parts of milk, 10-20 parts of sugar, 3-8 parts of custard powder, 8-12 parts of water; the fruit is 80-100 parts according to the weight ratio; the crushed cheese is 70-100 parts according to the weight ratio; and a plurality of blind holes are formed in the pasta, the sauce is smeared on the surface of the pasta and injected into the blindholes, and the fruit and the crushed cheese are paved and spread on the cream pizza. The invention further relates to a production process of the cream pizza, and the cream pizza not only has a goodtaste, but also has a good nutritional value simultaneously.

The invention provides children's handmade stretched noodles. The children's handmade extending noodles are prepared from organic wheat flour as a main raw material, zinc gluconate, lysine and the like in a scientific ratio, and development of physique, intelligence and constitution of children is promoted, and the immunity of the children is improved. Besides, the making method of the children'shandmade extending noodles comprises the steps of multi-time fermentation, finishing, extended pressing, rolling, rounding, strip formation, winding-in, kneading, large stretching, small stretching, manual stretching, drying and the like, so that the surfaces of the stretched noodles are smooth, the color is uniform, the noodles have strong wheat fragrance, and the noodles are delicate in taste and chewy; after boiled, the noodles are not mixed with soup and not broken, the content of dietary fibers is high, and the noodles are easy to digest and absorb.

The invention provides wheat flavor dried potato powder and a preparation method thereof. The wheat flavor dried potato powder is characterized by being prepared from the following raw materials in parts by weight: 140-150 parts of potatoes, 20-23 parts of tartary buckwheat, 10-11 parts of purple sweet potato powder, 20-22 parts of sorghum rice, 10-11 parts of mung beans, 7-8 parts of gleditsia sinensis lam, 5-6 parts of hard bean curds, 7-8 parts of lentinus edodes, 5-6 parts of morchella vulgaris, 10-11 parts of grenadine juice, 25-26 parts of ginger juice, 9-10 parts of lard oil, 2-3 parts of platycladi seeds, 3-4 parts of semen pruni, 2-3 parts of lotus leaves, 1-2 parts of ginseng flowers, 2-3 parts of clematis peterae, 1-2 parts of aeschynomene indica L and 8-9 parts of a nutritional supplement. The dried potato powder is in reasonable and scientific in formula and abundant in nutrition; a plurality of coarse cereals are added so that the nutritive value is improved; meanwhile, edible mushrooms are added so that the taste is delicious; the tartary buckwheat is added so that the wheat flavor of the product is rich; and traditional Chinese medicines, namely platycladi seeds, semen pruni and the like are matched so that the product has the effect of relaxing bowels.

The invention mainly relates to the technical field of wheat flour processing, and discloses a preparation method of instant wheat flour. The preparation method comprises the following steps of performing drying, performing freezing, performing enzymolysis, performing drying, performing post-treatment and performing packaging. The preparation method of the instant wheat flour provided by the invention is simple, the prepared instant wheat flour is rich in wheat fragrance and fine and smooth in mouth feel, when the instant wheat flour is eaten, hot water is directly added to the instant wheat flour, the instant wheat flour can be eaten after uniform stirring, the preparation method is simple and convenient, and an eating method of wheat is added.

The present invention relates to the technical field of food processing and particularly relates to weight-losing biscuit and a preparation technology thereof. The provided weight-losing biscuit comprises the following components in weight percentages: 30-60 parts of low-gluten flour, 5-10 parts of corn starch, 10-30 parts of powdered sugar, 5-20 parts of distillers' grain powder, 5-15 parts of milk, 2-5 parts of eggs, 2-10 parts of edible oil, 0.1-2 parts of edible salt and 0.5-2 parts of baking powder. The weight-losing biscuit has characteristics of high dietary fibers and high proteins, can lower plasma cholesterol and has a certain weight-losing effect.

The invention discloses a low-temperature wheat flour processing method, a system device adopting the method and application. Wheat is stored in a dry environment of 15-20 DEG C, the wheat is processed by using the wheat processing device, primary screening, stone removal and wheat wetting are performed for 10-12 hours, the wheat wetting temperature is 18-25 DEG C, 6-12 KGy gamma ray irradiation sterilization, secondary roughening, twice breaking, flat-screen screening and cooling are performed, the rotation speed is 38 r / min-40 r / min after the first time of stone-mill grinding, and then wheat flour is produced through three times of flat-screen screening and stone-mill grinding. The method is high in production efficiency and free of additives, a cooler is added to reduce high material temperature caused by a flour mill, meanwhile the rotation speed of a stone mill is improved from 20 r / min to 40 r / min, the powder yield can be up to 87%, it is detected that the moisture content of the produced wheat flour is below 4.5%, the ash content is below 0.8%, the magnetic metal content is below 0.00015%, and gluten quality is up to 28%.

The invention discloses a fermented oat beverage and a production method thereof, and the fermented oat beverage comprises the following components in percentage by weight: 8-30% of enzymolysis oat powder, 60-85% of water, 0-8% of cane sugar, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter. According to the preparation method, through the technological means of raw material pretreatment, fermentation strain screening optimization, emulsion stabilizer selection, product flavor control and the like, globulin of the oat powder is protected against denaturation in the lactic acid bacteria fermentation process, no obvious bad flavor exists after fermentation, it is guaranteed that the product is smooth and thick in taste and pure in flavor, and no obvious aging, bleeding and other problems exist in the storage process.

Tibet noodles are disclosed. The noodles include 70-90 parts by weight of whole-wheat Tibet flour, 10-30 parts by weight of high-gluten flour, 0.5-2 parts by weight of gluten powder, 0.5-2 parts by weight of table salt, 0.1-1 part by weight of a substance named as Chinese characters 'Dunmianliao' by the inventor and 0.1-1 part by weight of sodium hydrogen carbonate. The invention also discloses a preparing method of the noodles. The method includes S1100) a step of providing raw materials, S1200) a dough making step, S1300) a curing step, S1400) a step of sheet pressing, S1500) a strip cutting step and S1600) a drying step. The Tibet noodles have characteristics of rich wheat fragrance, smooth strips, high boiling resistance, no pasty soup, and the like, and are convenient to carry and eat. The method can at least achieve batch production and sale of the Tibet noodles.

The invention relates to the technical field of foods, in particular to a flour improving agent and application and product thereof. The flour improving agent comprises pre-gelatinized hydroxy propyl distarch phosphate cassava modified starch, calsium lactate stearate, sodium stearyl lactate, phenylalanine, xylanase, citrus fiber and alpha-amylase. By means of the provided flour improving agent, the shrinking percentage of a freeze leavened cooked wheaten food can be effectively reduced, after the freeze leavened cooked wheaten food is subjected to re-steaming heating or microwave heating, the taste of the freeze leavened cooked wheaten food is the same as that of the food which is just steamed out. The cooked wheaten food prepared with the provided flour special for the freeze leavened cooked wheaten food is thick in wheat fragrance and good in taste. The provided freeze leavened cooked wheaten food is convenient and fast to eat and delicious and is well received by vast consumers.

The invention discloses a method for improving quality of whole-wheat biscuit. The method includes: endo-xylanase, vital wheat gluten and Arabic gum are added in a manufacturing raw material of the whole-wheat biscuit to be made into the whole-wheat biscuit. Based on the weight of whole-wheat powder in the whole-wheat biscuit, adding proportion of endo-xylanase, vital wheat gluten and Arabic gum is 0.01-0.05%, 1-5% and 0.1-5% sequentially, preferentially is 0.025-0.035%, 0.5-1.5% and 1.5-2.5%. The method for improving the quality of the whole-wheat biscuit can remarkably improve quality and flavor of whole-wheat soda biscuit, evaluation indices of various qualities of the manufactured biscuit is very excellent, flavor is special, wheat-flavor is rich, taste is crisp, and texture is fluffy. The method is simple and easy to operate and low in cost and has wide market application prospect.