CN111418629A - High-dietary-fiber germinated quinoa biscuit and preparation method thereof - Google Patents
High-dietary-fiber germinated quinoa biscuit and preparation method thereof Download PDFInfo
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- CN111418629A CN111418629A CN202010291694.4A CN202010291694A CN111418629A CN 111418629 A CN111418629 A CN 111418629A CN 202010291694 A CN202010291694 A CN 202010291694A CN 111418629 A CN111418629 A CN 111418629A
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- parts
- flour
- powder
- germinated
- dietary fiber
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Classifications
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a high-dietary-fiber germinated quinoa biscuit and a preparation method thereof, wherein the biscuit comprises the following components in parts by weight: 220-354.5 parts of coarse cereals, 16-29 parts of edible fungi, 55-80 parts of saccharides, 43-67 parts of proteins, 89-115 parts of dietary fibers, 3-8 parts of additives, 150-160 parts of grease, 1.8-2.2 parts of edible salt and 75-85 parts of purified water. Wherein, the quinoa is germinated by a simple process to obtain germinated quinoa powder, which contains more gamma-aminobutyric acid, total polyphenol and flavonoid and has rich nutritive value; in addition, a large amount of dietary fibers are added, so that the health-care food has the physiological effects of preventing constipation, atherosclerosis, coronary heart disease and gallstone, losing weight, regulating blood sugar and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-dietary-fiber germinated quinoa biscuit and a preparation method thereof.
Background
Quinoa is rich in starch, protein, essential amino acids and mineral elements, and is rich in various functional compounds, such as polyphenol, isoflavone, choline, phytosterol, phytic acid, saponin, etc., and also contains a special substance phytoecdysone (ecdysone steroid 20-hydroxyecdysone), and has effects of regulating immunity, controlling glucose homeostasis and preventing diet-induced obesity of mice.
The quinoa germinates under certain conditions, macromolecular substances such as protein and starch are degraded to different degrees, the content of free essential amino acids is increased, more importantly, various enzymes in the quinoa are activated in the germination process, and glutamic acid is catalytically converted into gamma-aminobutyric acid (GABA) through glutamic acid decarboxylase. GABA has important function in improving stress and mood disorder, and ingestion of GABA can improve the activity of glucosyl phospholipase, thereby promoting energy metabolism of brain, increasing cerebral blood flow and oxygen supply, improving nerve function, further achieving the effects of improving sleep and irritability symptoms and the like, and also having the biological effects of relieving blood vessels and lowering blood pressure.
However, at present, common ungerminated quinoa is adopted in biscuits taking quinoa as a raw material, wherein the GABA content is not high; in common high dietary fiber biscuits at home and abroad, the dietary fiber sources mainly comprise coarse cereals or raw materials added with dietary fibers, the physiological action of dietary fibers of different sources and different types is greatly different, but most of the high dietary fiber biscuits at present only have 2-3 types of added dietary fibers, and the types and the effects of the dietary fibers are single. Chinese patent application CN109845789A discloses a weight-reducing meal-replacing red yeast rice high-protein dietary fiber biscuit and a preparation method thereof, ungerminated quinoa is added into the biscuit, the added dietary fiber is single in type, the baking temperature is high (baking is carried out at 210-240 ℃ for 12-16 minutes), vitamins and dietary fibers in raw materials are easily damaged, and the nutritional value is reduced.
In addition, most of the existing high dietary fiber biscuits are rough to eat, even have the feeling of being pricked into the throat, the taste is not good, in order to improve the taste, hydrogenated vegetable oil containing a large amount of saturated fat or animal oil such as butter, lard, beef tallow and the like is usually used for processing the biscuits in the preparation process, the using amount of the oil reaches 40% -50%, the taste is crisp, but the high oil content is caused, and the health is not facilitated.
In addition, although some dietary fibers are added during the preparation of biscuits, the added dietary fibers weaken the network structure of the gluten protein, so that the rheological property of the dough is deteriorated, the stickiness of the dough is reduced, the biscuits are easy to crack and break during baking processing, storage and transportation, and the processed biscuits have uneven surfaces, rough mouths and reduced sensory quality.
Therefore, the high-dietary-fiber germinated quinoa biscuit and the preparation method thereof are problems to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a high dietary fiber germinated quinoa biscuit and a preparation method thereof, wherein quinoa is germinated by a simple process to obtain germinated quinoa powder, which contains more gamma-aminobutyric acid, total polyphenols, flavonoids and phytoecdysone and has rich nutritional value; in addition, a large amount of dietary fibers are added, so that the health-care food has the physiological effects of preventing constipation, atherosclerosis, coronary heart disease and gallstone, losing weight, regulating blood sugar and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
the high-dietary-fiber germinated quinoa biscuit comprises the following components in parts by weight: 220-354.5 parts of coarse cereals, 16-29 parts of edible fungi, 55-80 parts of saccharides, 43-67 parts of proteins, 89-115 parts of dietary fibers, 3-8 parts of additives, 150-160 parts of grease, 1.8-2.2 parts of edible salt and 75-85 parts of purified water.
Preferably, the coarse cereals comprise the following components in parts by weight: 152-170 parts of wheat flour, 1-12.5 parts of germ rice flour, 60-116 parts of germinated quinoa wheat flour, 1-3 parts of corn flour, 0-40 parts of oat flour and 4-6 parts of oat flour
Black bean powder, 2-4 parts of pea powder and 2-3 parts of red date powder.
Preferably, the edible fungi comprise the following components in parts by weight: 10-20 parts of hericium erinaceus powder and 6-9 parts of agaric powder.
Preferably, the saccharide comprises the following components in parts by weight: 40-60 parts of trehalose and 15-20 parts of fructo-oligosaccharide.
Preferably, the protein comprises the following components in parts by weight: 20-30 parts of eggs, 20-30 parts of whey protein powder and 3-7 parts of milk powder.
Preferably, the dietary fiber comprises the following components in parts by weight: 40-46 parts of plantain seed husk powder, 5-9 parts of soybean water-soluble dietary fiber, 3-6 parts of purified konjac fine powder, 30-36 parts of resistant dextrin, 3-6 parts of inulin and 8-12 parts of corn water-insoluble dietary fiber.
Preferably, the additive comprises the following components in parts by weight: 1-3 parts of ammonium bicarbonate and 2-5 parts of sodium bicarbonate; the grease comprises the following components in parts by weight: 75-80 parts of palm oil and 75-80 parts of salad oil.
The invention also provides a preparation method of the high-dietary-fiber germinated quinoa biscuit, which comprises the following steps:
(1) preparing germinated quinoa wheat flour: soaking quinoa in distilled water, washing with clear water, germinating, oven drying, pulverizing, and sieving with a screen to obtain germinated quinoa powder;
(2) respectively grinding the cleaned and dried wheat, germ rice, corn, oat, black bean, pea and Chinese date, and then screening by a screen to respectively obtain wheat flour, germ rice flour, corn flour, oat flour, black bean flour, pea flour and Chinese date flour;
(3) grinding dried Hericium erinaceus and Auricularia, and sieving with a screen to obtain Hericium erinaceus powder and Auricularia powder;
(4) weighing the raw materials according to the high dietary fiber germinated quinoa biscuit, adding the raw materials into a dough mixer, and uniformly stirring to prepare dough;
(5) and (3) making the dough into small dough pieces, and baking to obtain the high-dietary-fiber germinated quinoa biscuit.
Preferably, in the step (1), the soaking time is 2-3 hours, the germination temperature is 25-30 ℃, the time is 20-36 hours, the relative humidity is 90% -100%, the drying temperature is 50-60 ℃, and the time is 24-34 hours.
Preferably, the aperture of the screen in the steps (1) - (3) is 120-150 meshes; in the step (5), the thickness of the small dough blocks is 3-5 mm, the baking temperature is 180-185 ℃, and the baking time is 10-14 min.
According to the technical scheme, compared with the prior art, the invention discloses the high dietary fiber germinated quinoa biscuit and the preparation method thereof, and the preparation method specifically comprises the following beneficial effects:
(1) according to the invention, the germinated quinoa is prepared by germinating quinoa, so that the content of gamma-aminobutyric acid in the germinated quinoa is increased;
(2) according to the invention, the quinoa soaked in distilled water is directly germinated to obtain germinated quinoa powder, the GABA content reaches 100.0-200.0 mg/100g, and is equivalent to the GABA content in the quinoa soaked in citric acid and germinated for 20-36 hours, but the cost of the adopted raw materials is obviously reduced;
(3) the high-dietary-fiber germinated quinoa biscuit prepared by the invention has the advantages that the content of the added dietary fiber is high and reaches 8.0-11.6%, and the addition amount of the grease is 22-25%, so that the content is obviously reduced compared with the existing level;
(4) the raw materials of the invention take trehalose and fructo-oligosaccharide as sweeteners, and the invention does not contain sucrose.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a high-dietary-fiber germinated quinoa biscuit which comprises the following components in parts by weight: 220-354.5 parts of coarse cereals, 16-29 parts of edible fungi, 55-80 parts of saccharides, 43-67 parts of proteins, 89-115 parts of dietary fibers, 3-8 parts of additives, 150-160 parts of grease, 1.8-2.2 parts of edible salt and 75-85 parts of purified water.
Wherein the coarse cereals comprise the following components in parts by weight: 152-170 parts of wheat flour, 1-12 parts of germ rice flour, 60-116 parts of germinated quinoa wheat flour, 1-3 parts of corn flour, 0-40 parts of oat flour, 4-6 parts of black bean flour, 2-4 parts of pea flour and 2-3 parts of red date powder.
The edible fungus comprises the following components in parts by weight: 10-20 parts of hericium erinaceus powder and 6-9 parts of agaric powder.
The saccharides comprise the following components in parts by weight: 40-60 parts of trehalose and 15-20 parts of fructo-oligosaccharide.
The protein comprises the following components in parts by weight: 20-30 parts of eggs, 20-30 parts of whey protein powder and 3-7 parts of milk powder.
The dietary fiber comprises the following components in parts by weight: 40-46 parts of plantain seed husk powder, 5-9 parts of soybean water-soluble dietary fiber, 3-6 parts of purified konjac fine powder, 30-36 parts of resistant dextrin, 3-6 parts of inulin and 8-12 parts of corn water-insoluble dietary fiber.
The additive comprises the following components in parts by weight: 1-3 parts of ammonium bicarbonate and 3-5 parts of sodium bicarbonate; the grease comprises the following components in parts by weight: 75-80 parts of palm oil and 75-80 parts of salad oil.
The invention also provides a preparation method of the high-dietary-fiber germinated quinoa biscuit, which comprises the following steps:
(1) preparing germinated quinoa wheat flour: soaking quinoa in distilled water for 2-3 h, washing with clear water, germinating for 24-36 h at 25-30 ℃ and with relative humidity of 90-100%, drying for 24-34 h at 50-60 ℃, crushing, and screening with a 120-150 mesh screen to obtain germinated quinoa powder;
(2) respectively grinding the cleaned and dried wheat, germ rice, corn, oat, black bean, pea and Chinese date, and then sieving by a 120-150 mesh sieve to respectively obtain wheat flour, germ rice flour, corn flour, oat flour, black bean flour, pea flour and Chinese date powder;
(3) grinding dried hericium erinaceus and agaric, and then screening by using a 120-150-mesh screen to obtain hericium erinaceus powder and agaric powder respectively;
(4) weighing the raw materials according to the high dietary fiber germinated quinoa biscuit, adding the raw materials into a dough mixer, and uniformly stirring to prepare dough;
(5) and (3) making the dough into small flour blocks with the thickness of 3-5 mm, and baking for 10-14 min at the temperature of 180-185 ℃ to obtain the high-dietary-fiber germinated quinoa biscuit.
Example 1
The embodiment 1 of the invention discloses a high-dietary-fiber germinated quinoa biscuit which comprises the following components in parts by weight:
coarse cereals: 167.5 parts of wheat flour, 6 parts of germ rice flour, 60 parts of germinated quinoa wheat flour, 3 parts of corn flour, 40 parts of oat flour, 5 parts of black bean flour, 2 parts of pea flour and 2 parts of red date powder;
edible fungi: 15 parts of hericium erinaceus powder and 7.5 parts of agaric powder;
saccharides: 45 parts of trehalose and 20 parts of fructo-oligosaccharide;
protein: 20 parts of eggs, 30 parts of whey protein powder and 3 parts of milk powder;
dietary fiber: 40 parts of plantain seed husk powder, 6.5 parts of soybean water-soluble dietary fiber, 3 parts of purified konjac powder, 30 parts of resistant dextrin, 5.5 parts of inulin and 10 parts of corn water-insoluble dietary fiber;
additive: 2 parts of ammonium bicarbonate and 4.5 parts of sodium bicarbonate;
grease: 77.5 parts palm oil and 77.5 parts salad oil;
and others: 2 parts of edible salt and 82 parts of purified water.
The embodiment 1 of the invention also provides a preparation method of the high-dietary-fiber germinated quinoa biscuit, which comprises the following steps:
(1) preparing germinated quinoa wheat flour: soaking quinoa in distilled water for 2h, washing with clear water, germinating at 27 deg.C and relative humidity of 90% for 24h, drying at 55 deg.C for 24h, pulverizing, and sieving with 120 mesh sieve to obtain germinated quinoa powder;
(2) respectively grinding the cleaned and dried wheat, germ rice, corn, oat, black bean, pea and Chinese date, and then sieving by a 120-mesh sieve to respectively obtain wheat flour, germ rice flour, corn flour, oat flour, black bean flour, pea flour and Chinese date flour;
(3) grinding dried Hericium erinaceus and Auricularia, and sieving with 120 mesh sieve to obtain Hericium erinaceus powder and Auricularia powder;
(4) weighing the raw materials according to the high dietary fiber germinated quinoa biscuit, adding the raw materials into a dough mixer, and uniformly stirring to prepare dough;
(5) making the dough into small flour blocks with thickness of 5mm, and baking at 185 deg.C for 12min to obtain high dietary fiber germinated quinoa biscuit.
Example 2
The embodiment 2 of the invention discloses a high-dietary-fiber germinated quinoa biscuit which comprises the following components in parts by weight:
coarse cereals: 152 parts of wheat flour, 1 part of germ rice flour, 116 parts of germinated quinoa wheat flour, 1 part of corn flour, 4 parts of black bean flour, 3 parts of pea flour and 3 parts of red date powder;
edible fungi: 10 parts of hericium erinaceus powder and 6 parts of agaric powder;
saccharides: 50 parts of trehalose and 15 parts of fructo-oligosaccharide.
Protein: 25 parts of eggs, 25 parts of whey protein powder and 5 parts of milk powder.
Dietary fiber: 43.5 parts of plantain seed husk powder, 5 parts of soybean water-soluble dietary fiber, 4.5 parts of purified konjac powder, 32.8 parts of resistant dextrin, 5 parts of inulin and 12 parts of corn water-insoluble dietary fiber.
Additive: 1.5 parts ammonium bicarbonate and 4 parts sodium bicarbonate;
grease: 75 parts palm oil and 80 parts salad oil;
and others: 1.8 parts of edible salt and 81 parts of purified water.
The embodiment 2 of the invention also provides a preparation method of the high-dietary-fiber germinated quinoa biscuit, which comprises the following steps:
(1) preparing germinated quinoa wheat flour: soaking quinoa in distilled water for 2h, washing with clear water, germinating at 25 deg.C and relative humidity of 95% for 20h, oven drying at 55 deg.C for 29h, pulverizing, and sieving with 150 mesh sieve to obtain germinated quinoa powder;
(2) respectively grinding the cleaned and dried wheat, germ rice, corn, oat, black bean, pea and Chinese date, and then sieving by a 150-mesh sieve to respectively obtain wheat flour, germ rice flour, corn flour, oat flour, black bean flour, pea flour and Chinese date flour;
(3) grinding dried Hericium erinaceus and Auricularia, and sieving with 150 mesh sieve to obtain Hericium erinaceus powder and Auricularia powder;
(4) weighing the raw materials according to the high dietary fiber germinated quinoa biscuit, adding the raw materials into a dough mixer, and uniformly stirring to prepare dough;
(5) making the dough into small flour blocks with thickness of 5mm, and baking at 180 deg.C for 12min to obtain high dietary fiber germinated quinoa biscuit.
Performance detection
Measuring GABA content of the germinated quinoa wheat flour prepared in each example
(1) The detection apparatus comprises a Primade Hitachi high performance liquid chromatograph (Hitachi high New technology, Kyoho, Co., Ltd.), a chromatographic column ZORBAX SB-C18, 4.6mm × 250mm, 5 μm, FA2004 type ten thousandth analytical balance (Shanghai Pingyi Co., Ltd.)
(2) Detecting a reagent methanol: a chromatographic grade; acetonitrile: a chromatographic grade; o-phthalaldehyde (OPA); triethylamine; crystallizing sodium acetate; tetrahydrofuran; gamma-aminobutyric acid standard: the purity is not less than 99.0%; 2-mercaptoaldehyde ethanol; gamma-aminobutyric acid standard (Kyormant Biotech Co., Ltd.).
(3) Preparation of a derivative solution 10mg of o-phthalaldehyde (OPA) was weighed out, dissolved in 0.5m L methanol, and then 30. mu. L2-mercaptoethanol and 2m L0.4 mol/L boric acid buffer (pH 10.2) were added.
(4) Preparation of standard solution 50mg of gamma-aminobutyric acid standard (to 0.0001g) was weighed out accurately, dissolved in purified water to 50m L, filtered through a 0.22 μm filter membrane, and the filtrate was collected as a standard solution (1mg/m L).
(5) Preparation of test samples
Control group 1: germinating for 24h by adopting a citric acid stress method to prepare the germinated quinoa wheat powder;
control group 2: germinating for 36h by adopting a citric acid stress method to prepare the germinated quinoa wheat powder;
taking the germinated quinoa wheat powder prepared in each embodiment and the germinated quinoa wheat powder prepared in the control group 1 and the control group 2 respectively, weighing 5g (accurate to 0.0001g) respectively, adding 25m L purified water, shaking and extracting for 2h at the constant temperature of a shaking table at 60 ℃, centrifuging (5000rpm for 15min), taking out supernate, repeatedly extracting residues once, combining the two supernatants, fixing the volume to 50m L, and testing.
(6) Pre-column derivatization method
Sucking sample solution or standard solution 100 μ L into a sample bottle, adding OPA derivative solution 500 μ L, vortex oscillating for 5s, standing for 2min, filtering with 0.22 μm filter membrane, standing at room temperature for 45min, and measuring on a machine.
(7) Detection method
The chromatographic conditions of phase A of 0.4 mol/L sodium acetate (pH 5.9) and phase B of 90% acetonitrile at 40 deg.C under the conditions of flow rate of 1m L/min, collection time of 45min, sample size of 10 μ L, detection wavelength of 332nm and elution gradient are shown in Table 1.
TABLE 1 gradient elution schedule
| Time (min) | A (0.4 mol/L sodium acetate) | B (90% acetonitrile) |
| 0 | 90 | 10 |
| 10 | 85 | 15 |
| 30 | 65 | 35 |
| 40 | 90 | 10 |
| 45 | 90 | 10 |
(8) The result of the detection
The results of the gamma-aminobutyric acid content in the wheat flour of the germinated quinoa obtained by the detection of the methods in each example and in the control group 1 and the control group 2 are shown in the following table 2.
TABLE 2 Gamma-aminobutyric acid content in malpighia examples
| Sample (I) | Content of gamma-aminobutyric acid (mg/100g) |
| Example 1 | 183.6±8.4 |
| Example 2 | 196.3±10.2 |
| Control group 1 | 216.3±13.2 |
| Control group 2 | 218.7±11.8 |
Secondly, detecting the high dietary fiber germinated quinoa biscuits prepared by the above embodiments
1. Detecting an object: high dietary fiber germinated quinoa biscuit prepared by each example
2. Determination of gamma-aminobutyric acid content
And detecting the gamma-aminobutyric acid in the biscuit sample according to the detection method of the gamma-aminobutyric acid in the germinated quinoa wheat flour.
3. Dietary fiber content determination
The dietary fiber measuring method is detected according to the method of GB/T5009.88-2008 'determination of dietary fiber in food'.
4. The obtained test results are shown in table 3 below.
TABLE 3 content of gamma-aminobutyric acid (mg/100g) in the biscuit of the examples
| Content of gamma-aminobutyric acid | Dietary fiber content | |
| Example 1 | 5.1 | 10.9 |
| Example 2 | 11.4 | 11.6 |
Third, sensory evaluation
15 persons were selected as sensory panel and evaluated for the product's sensory.
The evaluation criteria are as follows:
1. appearance (15 points): the cake body is complete, does not deform or break, and has clear patterns (11-15 min); the cake body is complete and has deformation or cracks, and the patterns are clearer (6-10 min); the cake body is incomplete, the corners are unfilled or broken, and the patterns are unclear (1-5).
2. Organization (15 points): the structure of the section tissue is in a fine and uniform porous shape (11-15 min); the structure of the section tissue presents a finer and more uniform pore shape (6-10 min); the section tissue structure presents non-fine and non-uniform macropores (1-5).
3. Surface color (20 points): the surface is wheat yellow, and is uniform and consistent for 15-20 minutes; the surface color is slightly dark or slightly light, and is relatively uniform for 8-14 minutes; the surface color is slightly burnt or white and uneven (1-7 minutes).
4. Aroma (25 points): has baking fragrance, moderate wheat fragrance and no peculiar smell (17-25 min); the wheat flavor is slightly strong or slight, and no peculiar smell (9-16 min) exists; has baking fragrance, over-strong or over-weak wheat fragrance and peculiar smell (1-8 minutes).
5. Mouthfeel (25 points): the sweet potato chips are crisp, not greasy, not dry, moderate in sweetness and not sticky to teeth (17-25 min); crisp, slightly oily or slightly dry, slightly sweet or slightly light, and not sticky (9-16 min); too hard or too soft, too oily or too dry, too sweet or too light, sticky to teeth (1-8).
TABLE 4 examples sensory evaluation results (score) of biscuits
| Appearance form | Tissue structure | Surface color and luster | Fragrance | Taste of the product | |
| Example 1 | 14.5±0.5 | 14.7±0.5 | 16.1±0.8 | 24.8±0.6 | 22.0±1.3 |
| Example 2 | 14.6±0.5 | 14.9±0.4 | 16.0±0.8 | 23.3±3.8 | 20.5±1.6 |
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The high-dietary-fiber germinated quinoa biscuit is characterized by comprising the following components in parts by weight: 220-354.5 parts of coarse cereals, 16-29 parts of edible fungi, 55-80 parts of saccharides, 43-67 parts of proteins, 89-115 parts of dietary fibers, 3-8 parts of additives, 150-160 parts of grease, 1.8-2.2 parts of edible salt and 75-85 parts of purified water.
2. The high dietary fiber germinated quinoa biscuit according to claim 1, wherein the coarse cereals comprise the following components in parts by weight: 152-170 parts of wheat flour, 1-12.5 parts of germ rice flour, 60-116 parts of germinated quinoa wheat flour, 1-3 parts of corn flour, 0-40 parts of oat flour, 4-6 parts of black bean flour, 2-4 parts of pea flour and 2-3 parts of red date powder.
3. The high dietary fiber germinated quinoa biscuit according to claim 1, wherein the edible fungi comprise the following components in parts by weight: 10-20 parts of hericium erinaceus powder and 6-9 parts of agaric powder.
4. The high dietary fiber germinated quinoa biscuit according to claim 1, wherein the sugar comprises the following components in parts by weight: 40-60 parts of trehalose and 15-20 parts of fructo-oligosaccharide.
5. The high dietary fiber germinated quinoa biscuit of claim 1, wherein the protein comprises the following components in parts by weight: 20-30 parts of eggs, 20-30 parts of whey protein powder and 3-7 parts of milk powder.
6. The high dietary fiber germinated quinoa biscuit according to claim 1, wherein the dietary fiber comprises the following components in parts by weight: 40-46 parts of plantain seed husk powder, 5-9 parts of soybean water-soluble dietary fiber, 3-6 parts of purified konjac fine powder, 30-36 parts of resistant dextrin, 3-6 parts of inulin and 8-12 parts of corn water-insoluble dietary fiber.
7. The high dietary fiber germinated quinoa biscuit of claim 1, wherein the additive comprises the following components in parts by weight: 1-3 parts of ammonium bicarbonate and 2-5 parts of sodium bicarbonate; the grease comprises the following components in parts by weight: 75-80 parts of palm oil and 75-80 parts of salad oil.
8. A preparation method of a high-dietary-fiber germinated quinoa biscuit is characterized by comprising the following steps:
(1) preparing germinated quinoa wheat flour: soaking quinoa in distilled water, washing with clear water, germinating, oven drying, pulverizing, and sieving with a screen to obtain germinated quinoa powder;
(2) respectively grinding the cleaned and dried wheat, germ rice, corn, oat, black bean, pea and Chinese date, and then screening by a screen to respectively obtain wheat flour, germ rice flour, corn flour, oat flour, black bean flour, pea flour and Chinese date flour;
(3) grinding dried Hericium erinaceus and Auricularia, and sieving with a screen to obtain Hericium erinaceus powder and Auricularia powder;
(4) the high dietary fiber germinated quinoa biscuit according to any one of claims 1-8, wherein the raw materials are weighed and added into a dough mixer to be uniformly stirred to prepare dough;
(5) and (3) making the dough into small dough pieces, and baking to obtain the high-dietary-fiber germinated quinoa biscuit.
9. The preparation method of the high dietary fiber germinated quinoa biscuit according to claim 8, wherein the soaking time in the step (1) is 2-3 hours, the germination temperature is 25-30 ℃, the germination time is 20-36 hours, the relative humidity is 90-100%, the drying temperature is 50-60 ℃, and the drying time is 24-34 hours.
10. The preparation method of the high dietary fiber germinated quinoa biscuit according to claim 8, wherein the aperture of the screen in steps (1) - (3) is 120-150 meshes; in the step (5), the thickness of the small dough blocks is 3-5 mm, the baking temperature is 180-185 ℃, and the baking time is 10-14 min.
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