阅读说明：本技术 一种绿豆糜子饼干及制备方法 (Mung bean and broom corn millet biscuits and preparation method thereof ) 是由 王彦阳 杨红霞 高燕 钟天映 彭兴兴 吴远东 于 2019-08-27 设计创作，主要内容包括：本发明实施例提供了一种绿豆糜子饼干及制备方法,该绿豆糜子饼干将具有保健功能的绿豆融入糜子中,解决了现有的糜子食品和绿豆食品品种单一,口感差,较甜腻,糜子与绿豆的营养成分均未得到充分利用的问题,利用绿豆中富含的膳食纤维的吸水性和持油性,可以降低人体对油脂的吸收,热量低,绿豆和糜子二者的结合巧妙地避开了绿豆糕类的涩口感,具有较好的市场前景,此外,该饼干的制备方法和工艺不复杂,设备要求低,既适合大型工厂生产,也适合私人小型作坊制作,适用面广。(The embodiment of the invention provides a mung bean broom corn millet biscuit and a preparation method thereof, the mung bean broom corn millet biscuit integrates mung beans with a health care function into broom corn millet, the problems that the existing broom corn millet food and mung bean food are single in variety, poor in taste and sweet and greasy, and the nutritional ingredients of the broom corn millet and mung beans are not fully utilized are solved, the water absorption and oil retention of dietary fibers rich in mung beans are utilized, the absorption of human bodies on grease can be reduced, the heat is low, the combination of the mung beans and the broom corn millet skillfully avoids the astringent taste of mung bean cakes, and the biscuit has a good market prospect.)

1. The mung bean broom corn millet biscuit is characterized by comprising the following raw materials in parts by weight:

low-gluten flour: 40 to 60 portions of the mixture of the components,

broom corn millet powder: 20 to 28 parts of (a) a water-soluble polymer,

Egg: 5 to 10 parts by weight of a surfactant,

mung bean flour: 5 to 12 parts by weight of a stabilizer,

A sweetening agent: 6 to 12 parts of (A) a water-soluble polymer,

a swelling agent: 1 to 3 parts of (A) a water-soluble polymer,

and (3) skim milk powder: 5 to 15 parts of (A) a water-soluble polymer,

Edible oil: 6 to 12 parts of (A) a water-soluble polymer,

water: 30-60 parts.

2. The mung bean millet biscuit according to claim 1, wherein the sweetener comprises at least one of xylitol and fructo-oligosaccharide.

3. The mung bean millet biscuit according to claim 2, wherein the sweetener is xylitol and fructo-oligosaccharide in a mass ratio of (5-10): 1.

4. The mung bean millet biscuit according to claim 1, wherein the leavening agent comprises at least one of baking soda and fresh yeast.

5. The mung bean millet biscuit according to claim 4, wherein the leavening agent is baking soda and fresh yeast in a mass ratio of (2-4): (1-2).

6. The mung bean millet biscuit as claimed in claim 1, wherein the edible oil is corn oil and butter according to a mass ratio of (5-10): 1.

7. The preparation method of the mung bean broom corn millet biscuit according to any one of claims 1 to 6, which is characterized by comprising the following steps:

S1: weighing the raw materials according to the proportion, and uniformly mixing the low-gluten flour, the broom corn millet powder and the mung bean powder in a mixer to obtain a mixed material A;

S2: beating eggs into uniform egg liquid, and uniformly mixing the egg liquid with edible oil to obtain a mixed material B;

s3: uniformly mixing a swelling agent, a sweetening agent, skimmed milk powder and water to obtain a mixed material C;

S4: uniformly mixing the mixed material A, the mixed material B and the mixed material C into dough, and standing;

S5: and (5) tabletting and forming the dough after standing in the step S4 to obtain a biscuit blank, and baking to obtain the mung bean broom corn millet biscuit.

8. the preparation method of the mung bean broom corn millet biscuit according to claim 7, wherein the standing time is 15-25 min.

9. The preparation method of the mung bean broom corn millet biscuit according to claim 7, wherein the temperature of the upper fire of the oven for baking is 160-180 ℃, and the temperature of the lower fire of the oven is 140-160 ℃.

10. The preparation method of the mung bean broom corn millet biscuit according to claim 7, wherein the baking time is 16-24 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a mung bean broom corn millet biscuit and a preparation method thereof.

background

broom corn millet, also called millet, millet and chyme, belongs to the family of Gramineae, Panicum. Broom corn millet is listed as the first of five cereals in Xianqin because of its high edible and medicinal values, and is well documented in books such as the book of the compendium of materia Medica (Ben Cao gang mu) (food materia Medica) (diet formal treatise). The protein content of the broom corn millet is about 12 percent, and can reach more than 14 percent at most. The starch content is about 70%, wherein the waxy variety is 67.6%, and the japonica variety is 72.5%. Waxy varieties have low amylose content and waxy varieties do not contain amylose. The content of amylose in the japonica varieties is generally 4.5-12.7% of the total amount of starch, and the average content is 7.5%. The fat content is 3.6%, and the broom corn millet also contains a plurality of vitamins such as beta-carotene, vitamin E, vitamin B6, B1, B2 and the like and abundant mineral elements such as calcium, magnesium, phosphorus, iron, zinc, copper and the like.

The millet contains a large amount of carbohydrates and dietary fibers required by the human body. Can help digestion of intestinal tract and prevent constipation effectively. The abundant vitamin B group and vitamin E group in the broom corn millet can help maintain beauty and keep young and moisten skin color. The carotene and vitamin B12 contained in broom corn millet can calm the nerves and improve the mood of insomnia and dysphoria. Eating more food made of broom corn millet can help to nourish the stomach and invigorate the spleen, so that the porridge is particularly suitable for people with deficiency of spleen and stomach. The food made from broom corn millet can be used for treating toxic heat, chilblain, abscess, etc. Can also effectively prevent the problem of resistance reduction caused by malnutrition.

the mung bean contains a globulin and a polysaccharide, and can promote the decomposition of cholesterol in the liver of an animal body, accelerate the secretion of the cholesterol in the bile and reduce the absorption of the cholesterol by the small intestine, thereby playing a role in reducing the fat. The effective components of semen Phaseoli Radiati have antiallergic effect, and can be used for adjuvant treatment of anaphylaxis such as urticaria. The mung bean contains protein and phospholipid which can excite nerve and stimulate appetite. Mung bean starch contains a considerable amount of oligosaccharides which are difficult to digest and absorb because the gastrointestinal tract of a human body does not have a corresponding hydrolase system, so that mung beans provide lower energy values than other grains and have an auxiliary treatment effect on obese patients and diabetic patients.

The existing broom corn millet food has single variety and poor taste. The existing mung bean food mainly takes mung bean cakes and mung bean cakes as main materials, and is few in variety and sweet and greasy. The nutritional ingredients of broom corn millet and mung bean are not fully utilized.

Disclosure of Invention

In order to solve the problem that the nutritional ingredients of broom corn millet and mung beans are not fully utilized in the prior art, one of the purposes of the embodiment of the invention is to provide a mung bean broom corn millet biscuit.

The second purpose of the embodiment of the invention is to provide a preparation method of the mung bean broom corn millet biscuit.

In order to achieve the purpose, the embodiment of the invention adopts the following technical scheme:

The mung bean broom corn millet biscuit comprises the following raw materials in parts by weight:

low-gluten flour: 40 to 60 portions of the mixture of the components,

broom corn millet powder: 20 to 28 parts of (a) a water-soluble polymer,

Egg: 5 to 10 parts by weight of a surfactant,

mung bean flour: 5 to 12 parts by weight of a stabilizer,

a sweetening agent: 6 to 12 parts of (A) a water-soluble polymer,

a swelling agent: 1 to 3 parts of (A) a water-soluble polymer,

and (3) skim milk powder: 5 to 15 parts of (A) a water-soluble polymer,

edible oil: 6 to 12 parts of (A) a water-soluble polymer,

Water: 30-60 parts.

according to the mung bean and broom corn millet biscuit, mung beans with a health-care function are blended into broom corn millet, the water absorption and oil retention of dietary fibers rich in the mung beans are utilized, the absorption of human bodies to oil can be reduced, the heat is low, the combination of the mung beans and the broom corn millet ingeniously avoids the astringent taste of mung bean cakes, and the mung bean and broom corn millet biscuit has a good market prospect.

Preferably, the sweetener comprises at least one of xylitol and fructo-oligosaccharides.

the fructo-oligosaccharide has obvious effect of inhibiting starch retrogradation, and biscuits and baked foods produced by utilizing the fructo-oligosaccharide have beautiful color, are soft and delicious, have uniform tissues and good storability, and can greatly prolong the storage period.

further preferably, the sweetener is xylitol and fructo-oligosaccharide in a mass ratio of (5-10): 1.

Preferably, the leavening agent comprises at least one of baking soda and fresh yeast.

Further preferably, the leavening agent is baking soda and fresh yeast in a mass ratio of (2-4): (1-2).

fresh yeast is yeast without drying and granulating process. Compared with dry yeast, the fresh yeast has the advantages of more living cells, high fermentation speed, sufficient fermentation flavor, low use cost and the like.

Preferably, the edible oil is prepared from corn oil and butter according to a mass ratio of (5-10): 1.

The edible oil mainly contains corn oil, so that the using amount of butter is reduced, the calorie can be greatly reduced, and the crisp and fragrant taste of the biscuit is kept.

The preparation method of the mung bean broom corn millet biscuit comprises the following steps:

s1: weighing the raw materials according to the proportion, and uniformly mixing the low-gluten flour, the broom corn millet powder and the mung bean powder in a mixer to obtain a mixed material A;

S2: beating eggs into uniform egg liquid, and uniformly mixing the egg liquid with edible oil to obtain a mixed material B;

S3: uniformly mixing a swelling agent, a sweetening agent, skimmed milk powder and water to obtain a mixed material C;

s4: uniformly mixing the mixed material A, the mixed material B and the mixed material C into dough, and standing;

S5: and (5) tabletting and forming the dough after standing in the step S4 to obtain a biscuit blank, and baking to obtain the mung bean broom corn millet biscuit.

Preferably, the standing time is 15-25 min.

Preferably, the upper fire temperature of the baking oven is 160-180 ℃, and the lower fire temperature of the baking oven is 140-160 ℃.

Further preferably, the oven firing temperature of the baking is 170 ℃ and the oven firing temperature is 150 ℃.

Preferably, the baking time is 16-24 min.

Further preferably, the baking time is 20 min.

In step S5, the sheet-pressing molding means to roll the dough back and forth into sheets, fold and roll again, press into uniform wrappers with thickness of 5mm, and also to punch holes on the biscuit blanks by using a mold.

The invention has the advantages of

1. According to the mung bean and broom corn millet biscuit provided by the embodiment of the invention, mung beans with a health care function are blended into broom corn millet, so that the problems that the conventional broom corn millet food and mung bean food are single in variety, poor in taste and relatively sweet and greasy, and the nutritional ingredients of the broom corn millet and mung beans are not fully utilized are solved;

2. The mung bean and broom corn millet biscuits provided by the Ming embodiment utilize the water absorption and oil retention of dietary fibers rich in mung beans, can reduce the absorption of human bodies to grease, are low in calorie, skillfully avoid the astringent taste of mung bean cakes by combining the mung beans and the broom corn millet, and have better market prospect;

3. The preparation method of the mung bean broom corn millet biscuit provided by the Ming embodiment is uncomplicated in process and low in equipment requirement, is suitable for production in large-scale factories and production in small-scale private workshops, and is wide in application range.

Detailed Description

The following are specific examples of the present invention, and the technical solutions of the present invention will be further described with reference to the examples, but the present invention is not limited to the examples.