CN101773153A - Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof - Google Patents
Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof Download PDFInfo
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- CN101773153A CN101773153A CN 201010126356 CN201010126356A CN101773153A CN 101773153 A CN101773153 A CN 101773153A CN 201010126356 CN201010126356 CN 201010126356 CN 201010126356 A CN201010126356 A CN 201010126356A CN 101773153 A CN101773153 A CN 101773153A
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- grains
- biscuit
- brewex
- acid carbonate
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 30
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 15
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000013405 beer Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 230000001413 cellular effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明提供了一种高蛋白膳食纤维啤酒糟饼干及其制作方法，是将啤酒糟进行筛分处理(≥80目)，然后与小麦粉、植物油、糖浆、膨松剂、奶粉、香兰素、单甘酯、焦亚硫酸钠、水按恰当比例混合，充分搅拌均匀，再经过辊轧、冲印成型、焙烤和冷却等工序加工而成。本发明能够有效合理利用啤酒生产糖化废料，在不影响饼干国家标准要求规定的同时，赋予其新鲜的风味和色泽，提高其蛋白质、膳食纤维等营养物质的含量，降低其生产成本，增强其市场竞争力；为新型高蛋白膳食纤维饼干的开发提供了理论依据，为啤酒加工废料的开发利用开辟了新的途径和方法。The invention provides a high-protein dietary fiber brewer's grain biscuit and a preparation method thereof. The brewer's grains are sieved (≥80 mesh), and then mixed with wheat flour, vegetable oil, syrup, leavening agent, milk powder, vanillin, Monoglyceride, sodium pyrosulfite, and water are mixed in proper proportions, fully stirred evenly, and then processed through rolling, printing, baking and cooling. The invention can effectively and rationally utilize the saccharification waste from beer production, endow biscuits with fresh flavor and color, increase the content of nutrients such as protein and dietary fiber, reduce their production costs, and enhance their market without affecting the requirements of national standards for biscuits. It provides a theoretical basis for the development of new high-protein dietary fiber biscuits, and opens up new ways and methods for the development and utilization of beer processing waste.
Description
(1) technical field under
The present invention relates to the processing technique field of plain edition tough biscuit, purpose is to study a kind of novel tough biscuit that contains high-protein dietary fiber brewex's grains (BSG).
(2) background technology
In China, biscuit is as a kind of public leisure class bakery product, and it is big to have a consumption figure, long shelf-life, and accumulating is convenient, and nutritious, old children is all suitable, and the industrialization degree height is easy to carry out advantages such as fortification processing.The interpolation in biscuits of soybean, corn, rice bran, wheat-bran dietary fiber not only can improve the processing characteristics of dough, improve the loose degree of product, give the new color and luster of biscuit, local flavor and nutritive peculiarity, and can also reduce the cost of material of product, also provide theoretical foundation simultaneously for the application of high-protein dietary fiber brewex's grains in biscuit production.
Brewex's grains are main accessory substances of brewer's wort saccharification in the beer process, account for 85% of the total accessory substance of beer.Along with the expansion of brewing industry scale, the output of brewex's grains also rapidly increases.The brewex's grains butt contains about 25% protein and about 60% dietary fiber, is excellent protein and dietary fiber sources.Existing researching and analysing shows that the brewex's grains nutritional labeling is abundant, can compare favourably with cereal grain.Western countries just begin to pay much attention to the comprehensive utilization of brewex's grains as far back as the seventies in last century.At present, China mainly concentrates on feed processing, microbial enzyme production and edible fungus culturing etc. in brewex's grains research, how to open up the Peak output approach that brewex's grains utilize, prevent that vinasse from polluting, turn waste into wealth that the added value that effectively improves brewex's grains awaits further to study.
(3) summary of the invention
The brewex's grains nutritional labeling is abundant, protein and dietary fiber content height.The present invention adds the high-protein dietary fiber brewex's grains in wheat flour production plain edition tough biscuit, and as the principal goods material, unclassified stores is as auxiliary material with wheat flour, brewex's grains for its composition of raw materials, and each raw material proportioning is:
Common wheat powder 47.0%～57.0% (m/m)
Brewex's grains 3.0%～10.0% (m/m)
Vegetable oil 6.0%～8.0% (m/m)
Syrup 12.5%～17.5% (m/m)
Leavening agent 1.4%～2.1% (m/m)
Milk powder 1.7% (m/m)
Vanillic aldehyde 0.06% (m/m)
Monoglyceride 0.06% (m/m)
Sodium pyrosulfite 0.08% (m/m)
Water 12.5%～16.5% (m/m)
Described syrup is the aqueous solution of white granulated sugar, and the mass ratio of white granulated sugar and water is 2: 1.
Described leavening agent is the mixture of baking powder, ammonium hydrogencarbonate and sodium acid carbonate, and the mass ratio of baking powder, carbonic hydroammonium and sodium acid carbonate is 1: 4: 2, and promptly baking powder 0.3%, carbonic hydroammonium 1.2%, sodium acid carbonate 0.6%.
The preparation method of brewer's grains biscuit with high protein and dietary fibre is as follows:
1 raw material is handled the brewex's grains of drying is pulverized back screening processing (〉=80 order).Sodium pyrosulfite is dissolved in 2.5% the water and makes sodium metabisulfite solution, standby.
The modulation of 2 doughs takes by weighing wheat flour, brewex's grains, milk powder, baking powder by the raw material proportioning and joins successively in the dough mixing machine, and low speed stirs evenly.Take by weighing carbonic hydroammonium, sodium acid carbonate, monoglyceride, vanillic aldehyde also with remaining water (40 ℃～50 ℃ of temperature) dissolving, slowly join in the dough mixing machine high-speed stirred 12min after mixing with syrup and vegetable oil.Treat that gluten begins to take shape evenly adding sodium metabisulfite solution of back, continue to be stirred to established gluten is made surmounting its elastic limit gradually under the effect of machine oar till the elasticity reduction.
3 rollings leave standstill 20～30min with the dough that modulates, and to eliminate the inner tensions that dough formed because of stretching in the stirring phase, reduce the viscosity and the elasticity of dough, improve Products Quality and dough sheet processing performance.Dough is evenly sent into the feed well of biscuit production line, forms the thickness homogeneous through three rollings, and form is smooth, smooth surface, the dough sheet of quality exquisiteness.
4 develop and print the moulding dough sheet cellular type mould rolling that wears long, and make surperficial fine-meshed biscuit base.
5 baking temperatures that bake biscuit production line five districts are set at 210 ℃, 200 ℃, 200 ℃, 185 ℃, 180 ℃ successively, and the time of baking is 6.0min～7.5min.
It is 20 ℃～30 ℃ that biscuit after 6 cooling packings bake naturally cools to temperature, packs.
The present invention produces tough biscuit with the high-protein dietary fiber brewex's grains as major ingredient, has kept the good morphological feature of biscuit, and regular edges is neat; Given biscuit fresh local flavor and color and luster, wheat fragrance is outstanding; Increased concentrations of nutrient such as biscuit protein, dietary fiber, mouthfeel is crisp; Also improved simultaneously the added value of brewex's grains, turned waste into wealth.
(4) specific embodiment
Embodiment 1
Raw material variety and consumption (kg or g) are:
Wheat flour 56
Brewex's grains 4
Vegetable oil 7.5
Syrup 14
Leavening agent 2.1
Milk powder 1.7
Vanillic aldehyde 0.06
Monoglyceride 0.06
Sodium pyrosulfite 0.08
Water 14.5
Described syrup is the aqueous solution of white granulated sugar, and the mass ratio of white granulated sugar and water is 2: 1.
Described leavening agent is by baking powder 0.3, carbonic hydroammonium 1.2, and sodium acid carbonate 0.6 is formed.
Preparation method is as follows:
1 raw material is handled 80 mesh sieve divisional processing is crossed in the brewex's grains pulverizing back of drying.Sodium pyrosulfite with 0.08 is dissolved in earlier in 2.5 the water makes sodium metabisulfite solution, standby.
2 doughs modulation weighing wheat flour, brewex's grains, milk powder, baking powder also join in the dough mixing machine successively, and low speed stirs evenly.Take by weighing carbonic hydroammonium, sodium acid carbonate, monoglyceride and vanillic aldehyde also with remaining water (40 ℃～50 ℃ of temperature) dissolving, slowly join in the dough mixing machine high-speed stirred 12min after mixing with syrup and vegetable oil.Treat that gluten begins to take shape evenly adding sodium metabisulfite solution of back, continue to be stirred to established gluten is made surmounting its elastic limit gradually under the effect of machine oar till the elasticity reduction.
3 rollings leave standstill 20～30min with the dough that modulates, and to eliminate the inner tensions that dough formed because of stretching in the stirring phase, reduce the viscosity and the elasticity of dough, improve Products Quality and dough sheet processing performance.Dough is evenly sent into the feed well of biscuit production line, forms the thickness homogeneous through three rollings, and form is smooth, smooth surface, the dough sheet of quality exquisiteness.
4 develop and print the moulding dough sheet cellular type mould rolling that wears long, and make surperficial fine-meshed biscuit base.
5 baking temperatures that bake biscuit production line five districts are set at 210 ℃, 200 ℃, 200 ℃, 185 ℃, 180 ℃ successively, and the time of baking is 6.0min～7.5min.
It is 20 ℃～30 ℃ that biscuit after 6 cooling packings bake naturally cools to temperature, packs.
Embodiment 2
Raw material variety and consumption (kg or g) are:
Wheat flour 52
Brewex's grains (crossing 90 mesh sieves) 8
Vegetable oil 7
Syrup 16.5
Leavening agent 1.6
Milk powder 1.7
Vanillic aldehyde 0.06
Monoglyceride 0.06
Sodium pyrosulfite 0.08
Water 13
Described syrup is the aqueous solution of white granulated sugar, and the mass ratio of white granulated sugar and water is 2: 1.Described leavening agent is by baking powder 0.3, carbonic hydroammonium 1.2, and sodium acid carbonate 0.6 is formed.Preparation method is as described in the embodiment 1.
Claims (2)
1. a brewer's grains biscuit with high protein and dietary fibre is characterized in that being added with the high-protein dietary fiber brewex's grains, is with following raw material and quality per distribution ratio, through raw material processing, dough modulation, rolling, develop and print moulding, bake and operation such as cooling processes:
Common wheat powder 47.0%～57.0%
Brewex's grains 3.0%～10.0%
Vegetable oil 6.0%～8.0%
Syrup 12.5%～17.5%
Leavening agent 1.4%～2.1%
Milk powder 1.7%
Vanillic aldehyde 0.06%
Monoglyceride 0.06%
Sodium pyrosulfite 0.08%
Water 12.5%～16.5%
Described syrup is the aqueous solution of white granulated sugar, and the mass ratio of white granulated sugar and water is 2: 1;
Described leavening agent is the mixture of baking powder, ammonium hydrogencarbonate and sodium acid carbonate, and the mass ratio of baking powder, carbonic hydroammonium and sodium acid carbonate is 1: 4: 2, and promptly baking powder 0.3%, carbonic hydroammonium 1.2%, sodium acid carbonate 0.6%.
2. the preparation method of a brewer's grains biscuit with high protein and dietary fibre is characterized in that making by following raw material and quality per distribution ratio:
Common wheat powder 47.0%～57.0%
Brewex's grains 3.0%～10.0%
Vegetable oil 6.0%～8.0%
Syrup 12.5%～17.5%
Leavening agent 1.4%～2.1%
Milk powder 1.7%
Vanillic aldehyde 0.06%
Monoglyceride 0.06%
Sodium pyrosulfite 0.08%
Water 12.5%～16.5%
Described syrup is the aqueous solution of white granulated sugar, and the mass ratio of white granulated sugar and water is 2: 1;
Described leavening agent is the mixture of baking powder, ammonium hydrogencarbonate and sodium acid carbonate, and the mass ratio of baking powder, carbonic hydroammonium and sodium acid carbonate is 1: 4: 2, and promptly baking powder 0.3%, carbonic hydroammonium 1.2%, sodium acid carbonate 0.6%;
The preparation method of brewer's grains biscuit with high protein and dietary fibre is:
The brewex's grains of drying are pulverized the back screening handle (〉=80 order), sodium pyrosulfite is dissolved in earlier to make sodium metabisulfite solution in 2.5% the water standby; Add wheat flour, brewex's grains, milk powder, baking powder, carbonic hydroammonium, sodium acid carbonate, monoglyceride, vanillic aldehyde, water, syrup, vegetable oil, sodium metabisulfite solution successively and fully mix, then through rolling, develop and print moulding, bake and operation such as cooling is made the high-protein dietary fiber biscuit; Described branch five sections that bake, temperature is respectively 210 ℃, 200 ℃, 200 ℃, 185 ℃, 180 ℃, and the time of baking is 6.0min～7.5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101263561A CN101773153B (en) | 2010-03-15 | 2010-03-15 | Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101263561A CN101773153B (en) | 2010-03-15 | 2010-03-15 | Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101773153A true CN101773153A (en) | 2010-07-14 |
| CN101773153B CN101773153B (en) | 2011-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101263561A Expired - Fee Related CN101773153B (en) | 2010-03-15 | 2010-03-15 | Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101773153B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN102669539A (en) * | 2012-04-24 | 2012-09-19 | 程卫国 | Pineapple distilled grain cake |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103931710A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Beer biscuit and production method thereof |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN104381399A (en) * | 2014-11-27 | 2015-03-04 | 河南梦想食品有限公司 | Flexible biscuit with fish meat floss and making method thereof |
| CN106417472A (en) * | 2016-10-31 | 2017-02-22 | 江门澳崎高质食品有限公司 | Hard biscuits and preparation technology thereof |
| CN106720091A (en) * | 2016-11-28 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of teenage girl mends junket |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087234A (en) * | 1992-11-21 | 1994-06-01 | 保定市四维应用技术研究所 | Natural black health-care nutritious food prescription and technology |
| CN1120396A (en) * | 1994-08-04 | 1996-04-17 | 麒麟麦酒株式会社 | Method for preparing high protein product from brewer's grains |
-
2010
- 2010-03-15 CN CN2010101263561A patent/CN101773153B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087234A (en) * | 1992-11-21 | 1994-06-01 | 保定市四维应用技术研究所 | Natural black health-care nutritious food prescription and technology |
| CN1120396A (en) * | 1994-08-04 | 1996-04-17 | 麒麟麦酒株式会社 | Method for preparing high protein product from brewer's grains |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN102669539A (en) * | 2012-04-24 | 2012-09-19 | 程卫国 | Pineapple distilled grain cake |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103931710A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Beer biscuit and production method thereof |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN104381399A (en) * | 2014-11-27 | 2015-03-04 | 河南梦想食品有限公司 | Flexible biscuit with fish meat floss and making method thereof |
| CN106417472A (en) * | 2016-10-31 | 2017-02-22 | 江门澳崎高质食品有限公司 | Hard biscuits and preparation technology thereof |
| CN106720091A (en) * | 2016-11-28 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of teenage girl mends junket |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101773153B (en) | 2011-04-20 |
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