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Crispy cereal biscuits and making method thereof

A technology of crispy biscuits and grains, applied in the fields of grainy crispy biscuits and their preparation, and biscuits, can solve the problems of insufficient dietary fiber content, high fat content, high fat content, etc., and achieve the prevention and treatment of cardiovascular sclerosis, sugar-containing Effect of lowering and controlling blood sugar

Inactive Publication Date: 2016-06-15
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %
In addition, most of the raw materials of crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety.
[0003] Commercially available crispy biscuits based on wheat have the disadvantages of high sugar, high oil and insufficient dietary fiber content

Method used

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  • Crispy cereal biscuits and making method thereof
  • Crispy cereal biscuits and making method thereof
  • Crispy cereal biscuits and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A grain crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0069]

[0070] The composite loosening agent is calculated by weight ratio and is formed by compounding sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1

[0071] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0072] All the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve stipulated in the national standard GB5507;

[0073] The preparation method of above-mentioned puffed barley flour and puffed tartary buckwheat is as follows:

[0074] (1) Preparation of puffed barley powder

[0075] Select barley grains with full grains, add water, the mass ratio of barley grains to water is 1:0.04, after mixing evenly, air-jet puffing at 250°C for 25s, and pulverize the puffed barley with a flour mill, pass 100 Me...

Embodiment 2

[0094] A grain crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0095]

[0096]

[0097] The composite loosening agent is calculated by weight ratio and is formed by compounding sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1

[0098] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0099] All the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve stipulated in the national standard GB5507;

[0100] The preparation method of above-mentioned puffed barley flour and puffed tartary buckwheat is as follows:

[0101] (1) Preparation of puffed barley powder

[0102] Select barley grains with full grains, add water at a ratio of 1:0.04, mix evenly, and air-jet puff them at 250°C for 25 seconds, crush the puffed barley with a flour mill, and pass through a 100-mesh sieve t...

Embodiment 3

[0122] A grain crisp biscuit, calculated according to the weight of dry powder, its raw material composition and content are as follows:

[0123]

[0124]

[0125] The composite loosening agent is calculated by weight ratio and is formed by compounding sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch=3:4:3:2:1

[0126] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0127] All the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve stipulated in the national standard GB5507;

[0128] The preparation method of above-mentioned puffed barley flour and puffed tartary buckwheat is as follows:

[0129] (1) Preparation of puffed barley powder

[0130] Select barley grains with full grains, add water at a ratio of 1:0.04, mix evenly, and air-jet puff them at 250°C for 25 seconds, crush the puffed barley with a flour mill, and pass through a 100-mesh sieve t...

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Abstract

The invention provides crispy cereal biscuits.The crispy cereal biscuits are prepared from, by weight of dry powder, 70-80 parts of low-gluten wheat flour, 15-20 parts of puffed coix seed flour, 5-10 parts of whole wheat flour, 5-10 parts of puffed tartary buckwheat, 5-10 parts of bitter tartary buckwheat pieces, 0.5-2 parts of a composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.5-1 part of phospholipid and 3-4 parts of water.The invention further provides a making method of the crispy cereal biscuits.According to the prepared crispy cereal biscuits, the content of flavonoid compounds like rutin, the content of 18 kinds of amino acid needed by the human body and the content of mineral are higher than those of common crispy biscuits sold in the market, the content of slow digestible starch is no smaller than 35 g / 100 g, and when being eaten frequently, the prepared crispy cereal biscuits have a nutrition function of balancing food and have nutrition effects of softening blood vessels and resisting oxidation.

Description

technical field [0001] The invention belongs to the field of food, and relates to a biscuit, in particular to a cereal crisp biscuit and a preparation method thereof. Background technique [0002] With the further improvement of people's living standards in recent years, great progress has been made in the type, quantity, quality, production process and technology of baked food. However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %. In addition, most of the raw materials for crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety. [0003] Commercially available crispy biscuits based on wheat have the disadvantages of high sugar, high oil and insufficient dietary f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 周小理周一鸣江扬王越崔琳琳许健
Owner SHANGHAI INST OF TECH
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