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Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals

A wheat bran and crispy technology, which is applied in the field of crispy wheat bran cookies and its production, can solve problems such as difficulty in swallowing, achieve the effects of overcoming poor taste, improving digestion and absorption characteristics, and shortening the preparation time

Active Publication Date: 2014-04-16
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the prior art, there are not a few technologies that use various coarse grains and miscellaneous grains to prepare food. However, "although miscellaneous grains are good, they are difficult to swallow"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A crisp wheat bran cookie rich in various grains, including the following process steps:

[0042] (1) Raw material processing: Weigh 100 parts of wheat bran, 30 parts of sweet potato residue, 30 parts of oats, 25 parts of buckwheat and 35 parts of barley for drying, and then respectively carry out extrusion treatment and airflow superfine pulverization treatment for use;

[0043] (2) Grinding treatment: 60 parts of maltitol and 20 parts of erythritol are pulverized by a pulverizer;

[0044] (3) Batter preparation: After softening 75 parts of unsalted butter, whisk it until white and fluffy, add the crushed maltitol powder and erythritol powder to continue whisking, then add 40 parts of egg liquid in 3 times and beat evenly , Then add 15 parts of skimmed milk powder and continue to beat until evenly, sieve in 120 parts of wheat low-gluten flour and the wheat bran flour, sweet potato dregs flour, oat flour, buckwheat flour and barley flour processed in step (1) in 4 times, and ...

Embodiment 2

[0053] A crisp wheat bran cookie rich in various grains, including the following process steps:

[0054] (1) Raw material processing: Weigh 80 parts of wheat bran, 40 parts of sweet potato residue, 40 parts of oats, 35 parts of buckwheat and 40 parts of barley for drying, and then respectively carry out extrusion treatment and airflow ultrafine pulverization treatment for use;

[0055] (2) Grinding treatment: 80 parts of maltitol and 10 parts of erythritol are pulverized by a pulverizer;

[0056] (3) Batter preparation: After softening 100 parts of unsalted butter, whisk it until white and fluffy, add the crushed maltitol powder and erythritol powder to continue whisking, then add 70 parts of egg liquid in 3 times and beat evenly , Then add 8 parts of skimmed milk powder and continue whipping until uniform, and sift in 150 parts of low-gluten wheat flour and the air-flow superfinely pulverized wheat bran powder, sweet potato residue powder, oat flour, buckwheat flour and barley flour...

Embodiment 3

[0065] A crisp wheat bran cookie rich in various grains, including the following process steps:

[0066] (1) Raw material processing: Weigh 150 parts of wheat bran, 20 parts of sweet potato residue, 20 parts of oats, 20 parts of buckwheat and 25 parts of barley for drying, and then respectively carry out extrusion treatment and airflow superfine pulverization treatment, and set aside;

[0067] (2) Grinding treatment: 20 parts of maltitol and 60 parts of erythritol are pulverized by a pulverizer;

[0068] (3) Batter preparation: After softening 50 parts of unsalted butter, beat until white and fluffy, add the crushed maltitol powder and erythritol powder to continue to beat, then add 30 parts of egg liquid in 2 times and beat evenly , Then add 25 parts of skimmed milk powder and continue whipping until evenly, sift in 120 parts of low-gluten wheat flour and the air-flow superfinely pulverized wheat bran powder, sweet potato residue powder, oat flour, buckwheat flour and barley flour i...

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Abstract

The invention relates to a crisp wheat-bran cookie rich in multiple coarse cereals and a making method of the crisp wheat-bran cookie rich in the multiple coarse cereals. The crisp wheat-bran cookie comprises, by weight, 50-200 parts of wheat bran, 100-200 parts of wheat weak strength flour, 10-50 parts of bagasse, 10-50 parts of oat, 10-50 parts of buckwheat, 10-50 parts of barley, 40-150 parts of salt-free butter, 10-100 parts of maltitol, 10-100 parts of erythritol, 20-80 parts of egg liquid, 5-30 parts of skim milk powder, 0-5 parts of black sesame, 0-5 parts of walnut kernels and 0-5 parts of almonds. The making method of the crisp wheat-bran cookie includes the steps of raw material processing, smashing processing, panada mixing, pattern squeezing molding, baking and cooling packaging, the nutrition contents such as dietary fibers, egg white, fat and vitamins in the wheat bran, the bagasse, the oat, the buckwheat and the barley are kept and sufficiently used, and the crisp wheat-bran cookie is low in rigidity, good in crisp performance and delicate in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crispy wheat bran cookie rich in various miscellaneous grains and a preparation method thereof. Background technique [0002] Cookies are a high-sugar, high-fat food. With the improvement of people's living standards, the intake of high-fat and high-oil foods is too much, while the intake of dietary fiber is decreasing day by day, and the incidence of "civilized diseases" related to dietary structure is increasing day by day. The application of odd cookies has a positive meaning. [0003] Wheat bran is a by-product of wheat flour processing, which is composed of wheat seed coat, outer base milk, aleurone layer, base germ and fiber residue. Wheat bran is rich in nutrition and has a variety of health care functions. "Supplements to Materia Medica" says that it "makes cakes with noodles, relieves diarrhea and dysentery, regulates heat, and strengthens people." It is also...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 梅新何建军张国真陈学玲关健施建斌
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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