CN107439635A - Zinc-rich coarse grain biscuit and preparation method thereof - Google Patents
Zinc-rich coarse grain biscuit and preparation method thereof Download PDFInfo
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- CN107439635A CN107439635A CN201710854859.2A CN201710854859A CN107439635A CN 107439635 A CN107439635 A CN 107439635A CN 201710854859 A CN201710854859 A CN 201710854859A CN 107439635 A CN107439635 A CN 107439635A
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- grain biscuit
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of zinc-rich coarse grain biscuit, by following weight than each component be made：40 50 parts of zinc-rich wholemeal；13 17 parts of butter；8 12 parts of maltitol；58 parts of maize flour；36 parts of egg liquid；15 parts of zinc-rich garlic bolt powder；0.5 0.7 parts of sodium bicarbonate；8 12 parts of water.Present invention also offers a kind of preparation method of zinc-rich coarse grain biscuit：Butter, maltitol, egg liquid, sodium bicarbonate and water are well mixed；Sieved after zinc-rich wholemeal, maize flour and zinc-rich garlic bolt powder are mixed, add in the mixture that step (1) obtains and mix, dough is made；Dough is made to 3 5mm thin slice, excision forming, aperture is stabbed out on surface, then the baking molding at 160 180 DEG C, obtains zinc-rich coarse grain biscuit.Biscuit prepared by the present invention is loose tasty, and white granulated sugar is replaced using maltitol, is the edible health-nutrition coarse food grain product of a suitable diabetic population containing whole wheat and maize flour.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of zinc-rich coarse grain biscuit and preparation method thereof.
Background technology
Zinc is the life essential trace element for being only second to iron in human body, has important physiology, biochemistry in organism
Function and trophism.Zinc-deficiency can have a strong impact on children's torso and intelligence development, then easily trigger hypertension etc. for adult
Angiocardiopathy, or even cancer can be triggered.
Zinc is prevalent in animals and plants food, but their content difference is very big, and absorption rate also differs.Typically
The bioactivity of zinc is big in animal food, is easier to be absorbed and used, and vegetable food is few containing zinc, and more difficult is absorbed.China
As the country using cereal as staple food, zinc intake is generally insufficient.And with the development of technology, food processing is more and more finer,
A large amount of losses of zinc are caused, the shortage of zinc in human body has further been aggravated plus the Diet concept for lacking the more vegetables of meat now.
Zinc supplementation preparation can be divided into three major types：Inorganic zinc, organic zinc, biological zinc, three development ranks of zinc preparation are represented respectively
Section.
First generation inorganic zinc：Zinc sulfate, zinc chloride, zinc nitrate etc., it is the zinc supplementation product of most original.Its bioavailability is low
(being only 7%), and internal hydrochloric acid in gastric juice combine, and can produce zinc chloride, and zinc chloride is stronger corrosive agent, is had to intestines and stomach substantially
Stimulation, easily cause the adverse reactions such as Nausea and vomiting.The zinc preparation of this generation is eliminated substantially, is used for surgery at present
Operation, to promote the healing of wound.
Second generation organic zinc：Zinc gluconate, licorzinc, zinc acetate, zinc citrate, zinc lactate etc., belong to weak acid and weak base together
Salt.The absorption rate of zinc about 14%, and hydrochloric acid in gastric juice combines in vivo, can still generate zinc chloride, therefore still suffer from one to intestines and stomach
Fixed side effect, it can only take after the meal to reduce the stimulation to stomach.In addition, its Zn content is higher, can antagonism calcium, iron etc. its
The absorption of his trace element.Long-term use can cause the symptoms such as calcium deficiency, anaemia, must follow physician guidance, and children and pregnant woman do not build
View uses.
Third generation biological zinc：Zinc albuminate, yeast zinc etc..Zinc albuminate extracts from albumen, comparatively safe, and activity is high, easily inhales
Receive, but its Zn content is very low, and zinc supplementation cost is relatively large.Yeast zinc is by biofermentation technique, artificially promotes yeast thin
Born of the same parents largely absorb zinc in breeding again, obtain being rich in the carrier yeast of zinc microelement in cell, have certain chemistry
Stability and biological stability, it is comparatively safe non-stimulated, it is a kind of good zinc supplementation health products.But yeast zinc have can not
Unique yeast stink of removal, can only be covered by flavouring, be not suitable for as ordinary food material.
In recent years, meet that people are daily to micronutrient by improving the content of agricultural byproducts Meso- and micro-nutrients
Demand turns into a hot topic, and with respect to for the replenishers of medicine or health products, the agricultural byproducts of fortification have pure natural life
The characteristics of thing conversion, safe without toxic side effect, wide popularization.
By the way that in the biological reinforced organic zinc agricultural product of zinc, one of the staple food grain crop of wheat as the mankind, its Zn content can
160mg/kg is increased to, is more than 4 times (B of Chinese invention patent CN 103804083) of common wheat Zn content；Garlic bolt is as one
Kind " natural spectrum antibiotic ", its Zn content can be improved to 650mg/kg, be more than ten times of (Chinese invention patent CN of Common garlic
103819250 B), the later stage, Zn content can be improved to 1500mg/kg at present after further study, and greatly strengthen garlic bolt can
Usability.However, the Zn content for strengthening wheat is relatively limited, garlic bolt also should not directly be eaten as a kind of seasoning material, simultaneously
For the requirement realized instant, quantitatively taken in, deep processing turns into an inevitable choice.
The content of the invention
In order to solve the above technical problems, it is an object of the invention to provide a kind of zinc-rich coarse grain biscuit and preparation method thereof, it is
Vast zinc-deficiency crowd provides a kind of instant edible, quantitative intake, safe and reliable, nutrient health pure natural zinc-rich deep processing food
Product.
The present invention a kind of zinc-rich coarse grain biscuit, by following weight than each component be made：
Further, by following weight than each component be made：
In one embodiment, zinc-rich coarse grain biscuit by following weight than each component be made：40 parts of zinc-rich wholemeal；
15 parts of butter；10 parts of maltitol；5 parts of maize flour；5 parts of egg liquid；2 parts of zinc-rich garlic bolt powder；0.5 part of sodium bicarbonate；10 parts of water.
In still another embodiment, zinc-rich coarse grain biscuit by following weight than each component be made：Zinc-rich wholemeal 50
Part；17 parts of butter；12 parts of maltitol；8 parts of maize flour；6 parts of egg liquid；5 parts of zinc-rich garlic bolt powder；0.7 part of sodium bicarbonate；Water 12
Part.
In still another embodiment, zinc-rich coarse grain biscuit by following weight than each component be made：Zinc-rich wholemeal 45
Part；15 parts of butter；10 parts of maltitol；6 parts of maize flour；4 parts of egg liquid；2 parts of zinc-rich garlic bolt powder；0.6 part of sodium bicarbonate；Water 10
Part.
Further, the Zn content in zinc-rich wholemeal is 120-180mg/kg.Preferably, the zinc in zinc-rich wholemeal contains
Measure as 160mg/kg.
Further, the particle diameter of zinc-rich wholemeal is below 80 mesh.
Further, the Zn content in zinc-rich garlic bolt powder is 1200-1800mg/kg.Preferably, the zinc in zinc-rich garlic bolt powder
Content is 1500mg/kg.
Further, the particle diameter of zinc-rich garlic bolt powder is below 80 mesh.
Present invention also offers a kind of preparation method of zinc-rich coarse grain biscuit, comprise the following steps：
(1) butter, maltitol, egg liquid, sodium bicarbonate and water are well mixed；
(2) sieved after mixing zinc-rich wholemeal, maize flour and zinc-rich garlic bolt powder, add the mixture that step (1) obtains
Middle mixing, is made dough；
(3) dough is made to 3-5mm thin slice, excision forming, aperture is stabbed out on surface, is then dried at 160-180 DEG C
Type is roasted into, obtains zinc-rich coarse grain biscuit.
Further, in step (1), butter, maltitol, egg liquid, the mass ratio of sodium bicarbonate and water are 13-17:
8-12:3-6:0.5-0.7:8-12。
Further, in step (2), 80 mesh sieves are crossed after mixing.
Further, in step (2), the step of standing 20-40min is additionally included at 4-6 DEG C after dough is made.
Further, in step (3), baking time 12-15min.
Further, in the zinc-rich coarse grain biscuit prepared by step (3), total Zn content is 150-200mg/kg.
The present invention takes into full account the characteristics of wheat and garlic bolt, using the appearance form of biscuit, both solves wheat and garlic bolt
Collocation use problem, alleviate the penetrating odor of garlic bolt, while realize demand quantitative in edible convenient, intake.
In addition, the ticbit of healthy coarse grain nutrition is created in the collocation of wholemeal and maize flour.In addition, by the selection of raw material and not
With the modulation of proportioning, the biscuits of different Zn contents can be prepared, realize quantifying for zinc, science is provided for different zinc-deficiency crowds
Selection.
By such scheme, the present invention at least has advantages below：
(1) wheat and garlic bolt that the present invention is planted using zinc biological nutrition reinforcing patented technology are as raw material, Nantural non-toxic
Side effect, can deep processing into common leisure food, and realize quantitative intake；
(2) present invention replaces the white granulated sugar that generally uses using maltitol, can pre- anti-caries, and heat is low, very suitable
Close child and eaten with the elderly population for being susceptible to suffer from diabetes；
(3) present invention is arranged in pairs or groups using wholemeal and maize flour, prepares coarse grain biscuit, health-nutrition, loose delicious food.
Described above is only the general introduction of technical solution of the present invention, in order to better understand the technological means of the present invention,
And can be practiced according to the content of specification, below with presently preferred embodiments of the present invention and coordinate detailed description as after.
Embodiment
With reference to embodiment, the embodiment of the present invention is described in further detail.Following examples are used for
Illustrate the present invention, but be not limited to the scope of the present invention.
Embodiment 1
A kind of zinc-rich coarse grain biscuit, by following weight than each component be made：40 parts of zinc-rich wholemeal；15 parts of butter；Wheat
10 parts of bud sugar alcohol；5 parts of maize flour；5 parts of egg liquid；2 parts of zinc-rich garlic bolt powder；0.5 part of sodium bicarbonate；10 parts of water.Its Zn content is
150mg/kg, specific procedure of processing are as follows：
(1) butter is softened, uniformly mixed with maltitol, egg liquid, sodium bicarbonate, water；
(2) it is zinc-rich wholemeal (Zn content 160mg/kg), maize flour, zinc-rich garlic bolt powder (Zn content 1800mg/kg) is mixed
It is even to mix 80 mesh sieves, add in (1) and gently stir evenly；
(3) mixture mass for obtaining (2) stands 20min into dough in 4-6 DEG C of refrigerator；
(4) dough after standing is taken out from refrigerator, rolls into 3mm or so thin slice, excision forming, place on baking tray,
Aperture is uniformly stabbed out with fork in biscuit surface；
(5) baking tray is put into baking box after 180 DEG C of preheating 10min of fire above and below baking box and is baked about 12min；
(6) baking tray is taken out after the completion of being baked, is cooled down under normal temperature, packaging obtains the finished product that Zn content is 200mg/kg.
Embodiment 2
A kind of zinc-rich coarse grain biscuit, by following weight than each component be made：50 parts of zinc-rich wholemeal；17 parts of butter；Wheat
12 parts of bud sugar alcohol；8 parts of maize flour；6 parts of egg liquid；5 parts of zinc-rich garlic bolt powder；0.7 part of sodium bicarbonate；12 parts of water.Its Zn content is
200mg/kg, specific procedure of processing are as follows：
(1) butter is softened, uniformly mixed with maltitol, egg liquid, sodium bicarbonate, water；
(2) it is zinc-rich wholemeal (Zn content 120mg/kg), maize flour, zinc-rich garlic bolt powder (Zn content 1200mg/kg) is mixed
It is even to mix 80 mesh sieves, add in (1) and gently stir evenly；
(3) mixture mass for obtaining (2) stands 40min into dough in 4-6 DEG C of refrigerator；
(4) dough after standing is taken out from refrigerator, rolls into 3mm or so thin slice, excision forming, place on baking tray,
Aperture is uniformly stabbed out with fork in biscuit surface；
(5) baking tray is put into baking box after 180 DEG C of preheating 10min of fire above and below baking box and is baked about 15min；
(6) baking tray is taken out after the completion of being baked, is cooled down under normal temperature, packaging obtains the finished product that Zn content is 150mg/kg.
Embodiment 3
A kind of zinc-rich coarse grain biscuit, by following weight than each component be made：45 parts of zinc-rich wholemeal；15 parts of butter；Wheat
10 parts of bud sugar alcohol；6 parts of maize flour；4 parts of egg liquid；2 parts of zinc-rich garlic bolt powder；0.6 part of sodium bicarbonate；10 parts of water.Its Zn content is
1800mg/kg, specific procedure of processing are as follows：
(1) butter is softened, uniformly mixed with maltitol, egg liquid, sodium bicarbonate, water；
(2) it is zinc-rich wholemeal (Zn content 180mg/kg), maize flour, zinc-rich garlic bolt powder (Zn content 1500mg/kg) is mixed
It is even to mix 80 mesh sieves, add in (1) and gently stir evenly；
(3) mixture mass for obtaining (2) stands 30min into dough in 4-6 DEG C of refrigerator；
(4) dough after standing is taken out from refrigerator, rolls into 5mm or so thin slice, excision forming, place on baking tray,
Aperture is uniformly stabbed out with fork in biscuit surface；
(5) baking tray is put into baking box after 160 DEG C of preheating 10min of fire above and below baking box and is baked about 14min；
(6) baking tray is taken out after the completion of being baked, is cooled down under normal temperature, packaging obtains the finished product that Zn content is 180mg/kg.
Described above is only the preferred embodiment of the present invention, is not intended to limit the invention, it is noted that for this skill
For the those of ordinary skill in art field, without departing from the technical principles of the invention, can also make it is some improvement and
Modification, these improvement and modification also should be regarded as protection scope of the present invention.
Claims (10)
- A kind of 1. zinc-rich coarse grain biscuit, it is characterised in that by following weight than each component be made：
- 2. zinc-rich coarse grain biscuit according to claim 1, it is characterised in that by following weight than each component be made：
- 3. zinc-rich coarse grain biscuit according to claim 1, it is characterised in that：Zn content in the zinc-rich wholemeal is 120-180mg/kg。
- 4. zinc-rich coarse grain biscuit according to claim 1, it is characterised in that：The particle diameter of the zinc-rich wholemeal be 80 mesh with Under.
- 5. zinc-rich coarse grain biscuit according to claim 1, it is characterised in that：Zn content in the zinc-rich garlic bolt powder is 1200-1800mg/kg。
- 6. zinc-rich coarse grain biscuit according to claim 1, it is characterised in that：The particle diameter of the zinc-rich garlic bolt powder be 80 mesh with Under.
- A kind of 7. preparation method of zinc-rich coarse grain biscuit according to any one of claim 1-6, it is characterised in that including Following steps：(1) butter, maltitol, egg liquid, sodium bicarbonate and water are well mixed；(2) sieved after mixing zinc-rich wholemeal, maize flour and zinc-rich garlic bolt powder, add in the mixture that step (1) obtains and mix It is even, dough is made；(3) dough is made to 3-5mm thin slice, excision forming, aperture is stabbed out on surface, is then dried at 160-180 DEG C Type is roasted into, obtains the zinc-rich coarse grain biscuit.
- 8. preparation method according to claim 7, it is characterised in that：In step (2), 80 mesh sieves are crossed after mixing.
- 9. preparation method according to claim 7, it is characterised in that：In step (2), 4- is additionally included in after dough is made The step of 20-40min is stood at 6 DEG C.
- 10. preparation method according to claim 7, it is characterised in that：In step (3), baking time 12-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710854859.2A CN107439635A (en) | 2017-09-20 | 2017-09-20 | Zinc-rich coarse grain biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710854859.2A CN107439635A (en) | 2017-09-20 | 2017-09-20 | Zinc-rich coarse grain biscuit and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107439635A true CN107439635A (en) | 2017-12-08 |
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| CN201710854859.2A Pending CN107439635A (en) | 2017-09-20 | 2017-09-20 | Zinc-rich coarse grain biscuit and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934674A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Biscuit with low glycemic index and preparation method thereof |
| CN102972482A (en) * | 2012-11-27 | 2013-03-20 | 顾月燕 | Coarse grain biscuit |
| CN103804083A (en) * | 2014-01-26 | 2014-05-21 | 微港生物科技江苏有限公司 | Specific zinc fertilizer for wheat, preparation of specific zinc fertilizer and method for producing zinc-rich wheat |
| CN103819250A (en) * | 2014-01-26 | 2014-05-28 | 微港生物科技江苏有限公司 | Zinc-rich nutritional agent and preparation method thereof, as well as method for cultivating zinc-rich garlic sprout |
| CN104430734A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Coarse food grain biscuit and making method thereof |
| CN106234536A (en) * | 2016-08-30 | 2016-12-21 | 李伟基 | A kind of coarse grain biscuit |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
-
2017
- 2017-09-20 CN CN201710854859.2A patent/CN107439635A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972482A (en) * | 2012-11-27 | 2013-03-20 | 顾月燕 | Coarse grain biscuit |
| CN102934674A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Biscuit with low glycemic index and preparation method thereof |
| CN103804083A (en) * | 2014-01-26 | 2014-05-21 | 微港生物科技江苏有限公司 | Specific zinc fertilizer for wheat, preparation of specific zinc fertilizer and method for producing zinc-rich wheat |
| CN103819250A (en) * | 2014-01-26 | 2014-05-28 | 微港生物科技江苏有限公司 | Zinc-rich nutritional agent and preparation method thereof, as well as method for cultivating zinc-rich garlic sprout |
| CN104430734A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Coarse food grain biscuit and making method thereof |
| CN106234536A (en) * | 2016-08-30 | 2016-12-21 | 李伟基 | A kind of coarse grain biscuit |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
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Application publication date: 20171208 |