Coarse cereal pastry and production process thereof

A technology for miscellaneous grains and shortcakes, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of difficult gluten structure, difficult to form market competitiveness, difficult to bake products, etc.

Inactive Publication Date: 2019-05-21
石家庄市米莎贝尔饮食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accep

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present invention proposes a miscellaneous grain crisp cake, which is composed of the following raw materials in parts by weight: 40 parts of wheat flour, 60 parts of millet, 25 parts of buckwheat, 30 parts of corn, 20 parts of oats, 25 parts of soybean, 10 parts of mung bean, 20 parts of vegetable oil, milk powder 5 parts, 10 parts of eggs, 1.5-4 parts of salt, 12 parts of sugar, 6 parts of baking soda, 10 parts of pork bones, 8 parts of shrimp shells, 5 parts of lemon peel, 5 parts of orange peel, and 4 parts of persimmon leaves. The orange peel and lemon peel remove the surface wax and dry in the sun.

[0027] The production technology of described miscellaneous grain crisp cake, comprises following process step:

[0028] (1) Mix 60 parts of millet, 25 parts of buckwheat, 30 parts of corn, 20 parts of oats, 25 parts of soybeans, and 10 parts of mung beans, and then process them into miscellaneous grain powder with a diameter of less than 10 microns by low-tempera...

Embodiment 2

[0035] The present invention proposes a miscellaneous grain crisp cake, which is composed of the following raw materials in parts by weight: 50 parts of wheat flour, 50 parts of millet, 20 parts of buckwheat, 25 parts of corn, 15 parts of oats, 20 parts of soybeans, 10 parts of mung beans, 20 parts of vegetable oil, milk powder 6 parts, 8 parts of eggs, 2 parts of salt, 15 parts of sugar, 8 parts of baking soda, 8 parts of pork bones, 8 parts of shrimp shells, 4 parts of lemon peel, 6 parts of orange peel, 5 parts of persimmon leaves. The orange peel and lemon peel remove the surface wax and dry in the sun.

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Abstract

The invention discloses a coarse cereal pastry and a production process thereof. The coarse cereal pastry is prepared from, by weight, 30-50 parts of wheat flour, 50-70 parts of millet, 20-30 parts ofbuckwheat, 25-35 parts of corn, 15-25 parts of oat, 20-30 parts of soybeans, 8-12 parts of mung beans, 17-22 parts of vegetable oil, 4-6 parts of milk powder, 8-12 parts of eggs, 1.5-4 parts of salt,10-15 parts of sugar, 5-8 parts of sodium bicarbonate, 8-12 parts of pig bones, 7-9 parts of shrimp shells, 3-5 parts of lemon peels, 4-6 parts of orange peels and 3-5 parts of persimmon leaves. According to a preparation method, by means of an optimized superfine grinding technology and an optimized enzyme technology, nutrient components of coarse cereal can be maintained to the greatest degree,and the mouthfeel of the coarse cereal is improved through a processing mode of baked products. Meanwhile, the unique flavor of the coarse cereal pastry is maintained, and high-quality utilization ofthe coarse cereal is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a multigrain shortbread and a production process thereof. Background technique [0002] With people's in-depth understanding of the health functions of cereals and further attention to health, the demand for "diversified, nutritious, healthy, safe and convenient" cereal health food in the international and domestic markets is increasing. The research and in-depth development of cereals aroused great interest of scholars. Along with the strengthening of people's health care awareness, industrialized production of miscellaneous grain baked food is the trend of the times, and it is the inevitable result of people's urgent demand for its special efficacy. Therefore, vigorously developing and researching miscellaneous grain baked food has broad market prospect and higher economic value and social value. However, the content of gluten protein in miscellaneous grain powder i...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
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