阅读说明：本技术 一种高膳食纤维饼干及其制备方法 (High-dietary-fiber biscuit and preparation method thereof ) 是由 张有芳 于 2018-06-24 设计创作，主要内容包括：一种高膳食纤维饼干及其制备方法,所含成分：玉米、紫米、高粱、荞麦、红枣、燕麦片、脱脂牛奶、鸡蛋清、木糖醇、纯净水。本发明所用原料都是口感相对比较好的,且富含膳食纤维,同时研磨成细粉,使口感更细腻,加入脱脂牛奶,蛋清不仅能进一步的提高口感,还不会增加身体脂肪的摄入量,给身体增加负担。(A high dietary fiber biscuit and a preparation method thereof, the high dietary fiber biscuit comprises the following components: corn, purple rice, sorghum, buckwheat, red dates, oatmeal, skim milk, egg white, xylitol and purified water. The raw materials used in the invention are relatively good in taste, rich in dietary fiber, and ground into fine powder, so that the taste is more delicate, and the egg white can not only further improve the taste, but also not increase the intake of body fat and increase the burden on the body by adding the skimmed milk.)

1. A high dietary fiber biscuit and a preparation method thereof are characterized in that: the components of the fertilizer are as follows by mass:

5-10 parts of corn, 3-8 parts of purple rice, 4-9 parts of sorghum, 3-6 parts of buckwheat, 3-6 parts of red date, 2-5 parts of oatmeal, 10-15 parts of skim milk, 3-7 parts of egg white, 1-3 parts of xylitol and 5-10 parts of purified water.

2. A high dietary fiber biscuit and a preparation method thereof are characterized in that: the preparation method comprises the following steps:

1. adding the corn, purple rice, sorghum and buckwheat in the parts into a pulverizer to pulverize to coarse grains of 30-50 meshes, adding the prepared coarse grains into a superfine grinding machine to grind to 150 meshes of 120-mesh sand, and filtering by a screen to obtain fine grinding powder for later use, wherein the screen is 150 meshes of 120-mesh sand;

2. cutting red dates, adding the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, xylitol and purified water, uniformly stirring in a dough mixer to prepare a standby dough, and standing the standby dough for 30-50 minutes for relaxation;

3. placing the loosened standby dough into a forming machine, processing into a sheet with the thickness of 3-4mm, forming in a mould, and placing into a baking tray;

4. placing the baking tray into an oven, baking for 6-10min at an upper temperature of 160-.

Technical Field

The invention relates to the field of food processing, in particular to a high dietary fiber biscuit with excellent mouthfeel and a preparation method thereof.

Technical Field

Along with the improvement of living standard, the diet of people is more and more refined, so that the intake of dietary fiber required by human bodies is reduced, various cardiovascular diseases are easily caused, the biscuit is a common snack, is convenient to eat and carry as a snack or an additive diet, and is an excellent method for eating and supplementing the dietary fiber. However, most of the existing high dietary fiber biscuits are relatively coarse to eat, even have the feeling of being "pricked with throat", the taste is relatively poor, in order to improve the taste, many manufacturers usually use hydrogenated vegetable oil containing a large amount of saturated fat or animal oil such as butter, lard, beef tallow and the like to process the biscuits to enable the biscuits to be crisp in taste, and the extra oil and fat also offset the original health benefits, so that the high dietary fiber biscuits have the own name, and the original intention of making the high dietary fiber biscuits is violated.

Disclosure of Invention

In order to overcome the defects that the conventional high dietary fiber biscuit is poor in taste or excessive in oil and fat addition, the invention provides the high dietary fiber biscuit and the preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: a high dietary fiber biscuit and a preparation method thereof, the high dietary fiber biscuit comprises the following components by mass:

5-10 parts of corn, 3-8 parts of purple rice, 4-9 parts of sorghum, 3-6 parts of buckwheat, 3-6 parts of red date, 2-5 parts of oatmeal, 10-15 parts of skim milk, 3-7 parts of egg white, 1-3 parts of xylitol and 5-10 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, purple rice, sorghum and buckwheat in the parts into a pulverizer to pulverize to coarse grains of 30-50 meshes, adding the prepared coarse grains into a superfine grinding machine to grind to 150 meshes of 120-mesh sand, and filtering by a screen to obtain fine grinding powder for later use, wherein the screen is 150 meshes of 120-mesh sand;

2. cutting red dates, adding the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, xylitol and purified water, uniformly stirring in a dough mixer to prepare a standby dough, and standing the standby dough for 30-50 minutes for relaxation;

3. placing the loosened standby dough into a forming machine, processing into a sheet with the thickness of 3-4mm, forming in a mould, and placing into a baking tray;

4. placing the baking tray into an oven, baking for 6-10min at an upper temperature of 160-.

The invention has the beneficial effects that: the raw materials are relatively good in taste and rich in dietary fibers, the raw materials are ground into fine powder, so that the taste is fine, and the egg white can further improve the taste and does not increase the intake of body fat and burden a body by adding the skimmed milk.

Detailed Description

Example 1.

The components are as follows by mass:

5 parts of corn, 4 parts of purple rice, 5 parts of sorghum, 5 parts of buckwheat, 4 parts of red date, 3 parts of oatmeal, 10 parts of skimmed milk, 5 parts of egg white, 1 part of xylitol and 8 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, the purple rice, the sorghum and the buckwheat in the parts to a grinder, grinding the mixture into coarse particles with the granularity of 30 meshes, adding the prepared coarse particles into a superfine grinder, grinding the coarse particles to 130 meshes, and filtering the mixture by a screen to obtain fine ground powder for later use, wherein the screen is 130 meshes;

2. cutting red dates, adding the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, xylitol and purified water, uniformly stirring in a dough mixer to prepare a standby dough, and standing the standby dough for 40 minutes for relaxation;

3. placing the loosened standby dough into a forming machine, processing into a sheet with the thickness of 4mm, forming in a mould, and placing into a baking tray;

4. putting the baking tray into an oven, baking for 7min at 170 deg.C and 150 deg.C, taking out, cooling to room temperature, and packaging to obtain the final product.

Example 2.

The components are as follows by mass:

6 parts of corn, 5 parts of purple rice, 5 parts of sorghum, 4 parts of buckwheat, 4 parts of red date, 3 parts of oatmeal, 10 parts of skimmed milk, 5 parts of egg white, 1 part of xylitol and 10 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, the purple rice, the sorghum and the buckwheat in the parts to a grinder, grinding the mixture into coarse particles with the granularity of 50 meshes, adding the prepared coarse particles into an ultrafine grinder, grinding the coarse particles to 150 meshes, and filtering the coarse particles by a screen to obtain fine powder for later use, wherein the screen is 150 meshes;

2. cutting red dates, adding the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, xylitol and purified water, uniformly stirring in a dough mixer to prepare a standby dough, and standing the standby dough for 50 minutes for relaxation;

3. placing the loosened standby dough into a forming machine, processing into a sheet with the thickness of 4mm, forming in a mould, and placing into a baking tray;

4. placing the baking tray into an oven, baking for 6min at 150 deg.C and 170 deg.C, taking out, cooling to room temperature, and packaging to obtain the final product.