CN106106644A - A kind of Fructus Tritici aestivi cookies and preparation method thereof - Google Patents
A kind of Fructus Tritici aestivi cookies and preparation method thereof Download PDFInfo
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- CN106106644A CN106106644A CN201610504387.3A CN201610504387A CN106106644A CN 106106644 A CN106106644 A CN 106106644A CN 201610504387 A CN201610504387 A CN 201610504387A CN 106106644 A CN106106644 A CN 106106644A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000002304 perfume Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 9
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 9
- 235000019987 cider Nutrition 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 235000008597 Diospyros kaki Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 14
- 235000021307 Triticum Nutrition 0.000 claims description 14
- 239000007921 spray Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 239000011260 aqueous acid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 6
- 238000001764 infiltration Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000037396 body weight Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 4
- 230000001228 trophic effect Effects 0.000 abstract description 4
- 235000015099 wheat brans Nutrition 0.000 abstract description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 abstract description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 3
- 230000007407 health benefit Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Fructus Tritici aestivi cookies and preparation method thereof, it is made up of following raw material: Fructus Tritici aestivi, bran of Radix Et Rhizoma Fagopyri Tatarici, Herba Gnaphalii Affinis, Corii Sus domestica freeze, bean dregs, Fructus Lycii powder, cider, Fructus Schisandrae Chinensis pollen, Flos Albiziae, Folium Kaki, Rhizoma Polygonati, Herb Gynostemmae Pentaphylli, Semen Tritici aestivi germ oil.The present invention uses citric acid water logging microwave to bake, modified by cellulase degradation again, preferably save the oxidation-resistant active ingredient of Fructus Hordei Germinatus, improve water soluble dietary fiber content, be conducive to the performance of physiological function of diet fiber, in conjunction with tartary buckwheat malt wheat bran trophic function composition, ferment, produce distinctive cellar for storing things perfume, improve the quality of product, it is more easy to be absorbed by organism metabolism, natural health, it is aided with Herba Gnaphalii Affinis simultaneously, the nutritional labelings such as cider, merge aromatic local flavor, collaborative Flos Albiziae, the compositions such as Rhizoma Polygonati, more health value, there is spleen reinforcing lung moistening, the functions such as benefiting vital QI for tranquillizing, body health benefits.
Description
Technical field
The present invention relates to a kind of Fructus Tritici aestivi cookies and preparation method thereof, belong to food processing technology field.
Background technology
China is a Wheat Production and the big country of consumption, and Fructus Tritici aestivi is as the side-product of Semen Tritici aestivi flour processing factory, money
Source electrode horn of plenty, can be used for the Fructus Tritici aestivi amount of exploitation every year up to 30-50 ten thousand t.For a long time, most flour mills are dividing
The Fructus Hordei Germinatus separated out adds again people to used as fodder in wheat bran so that this precious resources fail to obtain abundant, reasonably utilize.
Fructus Tritici aestivi accounts for the 2%-3% of wheat seed, is the source of life of wheat seed, is the part that whole wheat grain nutritive value is the highest,
Containing extremely abundant and the protein of high-quality, fat, multivitamin, mineral and some trace physiologically active ingredients, sought
Support scholars and be described as " the nutrition treasure-house that the mankind are natural ".
But, containing multiple enzyme in fresh wheat germ, especially with lipase and lipoxidase, they can be urged
Changing unsaturated fatty acid in oxidation Fructus Tritici aestivi lipid is aldoketones small-molecule substance so that Fructus Tritici aestivi is difficult to keep storage steady
Qualitative, thus limit the exploitation of Fructus Tritici aestivi to a certain extent；And inherent raw taste in Fructus Tritici aestivi
It is difficult to be esthetically acceptable to the consumers.The most for a long time, the Fructus Tritici aestivi major part separated during wheat flour milling is mixed into bran
Using as feedstuff in skin, this is used to say that the waste of a kind of resource to Fructus Tritici aestivi profit, greatly reduces the reality of Fructus Tritici aestivi
Border is worth, and causes macronutrient to run off.
Now, Fructus Tritici aestivi is the most gradually come in our visual field, and its nutritive value and functional characteristic are by more and more
Excavating, scientific research personnel sees the market prospect that Fructus Tritici aestivi is wide.Fructus Tritici aestivi deep processing and how to overcome Fructus Tritici aestivi
Self-defect makes it preferably to play a role and has become as the important research object that Fructus Tritici aestivi develops.
In prior art, Fructus Tritici aestivi is many makes germ flour by superfine communication technique, or compounding unclassified stores is carried out
Collocation, improves wheat germ powder coarse mouthfeel, but still suffers from the problems such as astringent, rehydration is poor, bad dispersibility, and mouthfeel list
One.
The present invention, with Fructus Tritici aestivi as raw material, uses citric acid water logging system, the most anti-oxidation of color fixative, and microwave is baked can be fast
Speed destroys bioenzyme activity, eliminates raw taste, more modified by cellulase degradation, and the antioxidation preferably saving Fructus Hordei Germinatus is lived
Property composition, improves water soluble dietary fiber content, beneficially the performance of physiological function of diet fiber, in conjunction with tartary buckwheat malt wheat bran
Trophic function composition, and by the granule after ripening is fermented, saccharifying and the starch consumed in ripening granule so that portion
Point starch is because generating aminoacid, sugar, probiotics, and produces distinctive cellar for storing things perfume, improves the quality of product, is more easy to by organism metabolism
Absorbing, natural health, mouthfeel is the most aromatic suitably, adds other trophic function compositions, a kind of nutritious, unique flavor of preparation
Fructus Tritici aestivi food, more health care be worth.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of Fructus Tritici aestivi cookies and preparation method thereof.
For reaching above-mentioned purpose, the technical solution used in the present invention is as follows:
A kind of Fructus Tritici aestivi cookies, is made up of the raw material of following weight parts:
Fructus Tritici aestivi 160-170, bran of Radix Et Rhizoma Fagopyri Tatarici 16-18, Herba Gnaphalii Affinis 10-12, Corii Sus domestica freeze 8-12, bean dregs 10-12, Fructus Lycii powder 6-8,
Cider 6-8, Fructus Schisandrae Chinensis pollen 1-2, Flos Albiziae 2-3, Folium Kaki 1-3, Rhizoma Polygonati 2-4, Herb Gynostemmae Pentaphylli 1-2, Semen Tritici aestivi germ oil 4-6.
The preparation method of described Fructus Tritici aestivi cookies, comprises the following steps:
(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 1-2 hour in containing 0.02-0.04% Fructus Citri Limoniae aqueous acid, filtering means dehydration, put into micro-
Ripple baking oven, is dried to burnt odor at 180-190 DEG C, takes out spray and moistens above-mentioned aqueous citric acid solution, and infiltration uniformly, then is done through vacuum freezing
Dry, superfine grinding becomes powder, obtains tartary buckwheat bran corium farinosum；
(2), by Flos Albiziae, Folium Kaki, Rhizoma Polygonati, Herb Gynostemmae Pentaphylli co-grinding, a small amount of Chinese liquor, superheated steam at 170-180 DEG C are moistened in spray
Steam 10-15 minute, cold preservation 0.5-1 hour at-10 DEG C-0 DEG C, add 5-8 times of water and extract 1-2 hour at 90-95 DEG C, filter
Remove slag, obtain lixiviating solution；
(3), by Herba Gnaphalii Affinis put into the boiling water blanching 20-30 second, pull flushing cooling out, add 1-2 times of glue and wear into slurry, stir with cider
Mixing uniformly, cold preservation 10-12 hour, at 40-50 DEG C, cryoconcentration is to the 30-40% of serosity original volume, obtains concentrated pulp, and bean dregs sieve
Wash clean, steams 12-15 minute through 170-180 DEG C of superheated steam high temperature, uniformly spray profit concentrated pulp, puts into microwave oven,
Bake out perfume (or spice) at 60-80 DEG C, refined 200 mesh sieves, obtain Herba Gnaphalii Affinis okara powder；
(4), infiltrating Fructus Tritici aestivi containing in 0.02-0.04% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven,
At 120-130 DEG C, bake out perfume (or spice), be ground to 120-200 mesh, add in the citric acid solution that pH is 4.0-4.5, add Semen Tritici aestivi
The 0.2-0.4% cellulase of germ flour weight, enzymolysis 2-3 hour at 48-60 DEG C, boils enzyme denaturing, lyophilization, refined
200 mesh sieves, obtain wheat germ powder；
(5), by wheat germ powder, tartary buckwheat bran corium farinosum, Herba Gnaphalii Affinis okara powder mixing and stirring, add suitable quantity of water gelatinizing and pelletize, put
Entering the stewing extremely receipts of steaming of infiltration in lixiviating solution dry, the distillers yeast of particle weight 0.2-0.5% is admixed in cooling, ferments at 28-38 DEG C of lower seal
8-12 hour, at 80-90 DEG C, microwave baked dry perfume, ground 100 sieves, and Corii Sus domestica freezes the 20-35% adding grounds travel body weight
Water, heated and stirred melts, add Fructus Lycii powder, Fructus Schisandrae Chinensis pollen, stew to moisten at 40-60 DEG C 20-30 minute, pour grounds travel into
Body, rubs and mixes uniformly, and compacting section sprays Semen Tritici aestivi germ oil, is baked to ripe perfume (or spice), to obtain final product.
Beneficial effects of the present invention is as follows:
Fructus Tritici aestivi cookies prepared by the present invention, with Fructus Tritici aestivi as raw material, uses citric acid water logging system, the most anti-block of color fixative
Changing, microwave bakes energy rapid damage bioenzyme activity, eliminates raw taste, more modified by cellulase degradation, preferably preserves
The oxidation-resistant active ingredient of Fructus Hordei Germinatus, improves water soluble dietary fiber content, beneficially the performance of physiological function of diet fiber,
In conjunction with tartary buckwheat malt wheat bran trophic function composition, and by the granule after ripening is fermented, saccharifying and consume ripening
Starch in Li so that partial starch is because generating aminoacid, sugar, probiotics, and produces distinctive cellar for storing things perfume, improves the product of product
Matter, is more easy to be absorbed by organism metabolism, natural health, is aided with the nutritional labeling such as Herba Gnaphalii Affinis, cider simultaneously, merge aromatic local flavor,
The collaborative composition such as Flos Albiziae, Rhizoma Polygonati, more health value, have the functions such as spleen reinforcing lung moistening, benefiting vital QI for tranquillizing, body health benefits.
Detailed description of the invention
A kind of Fructus Tritici aestivi cookies, is made up of the raw material of following weight (jin):
Fructus Tritici aestivi 170, bran of Radix Et Rhizoma Fagopyri Tatarici 18, Herba Gnaphalii Affinis 12, Corii Sus domestica freeze 12, bean dregs 12, Fructus Lycii powder 8, cider 8, Chinese magnoliavine flower
Powder 2, Flos Albiziae 3, Folium Kaki 2, Rhizoma Polygonati 4, Herb Gynostemmae Pentaphylli 2, Semen Tritici aestivi germ oil 6.
The preparation method of described Fructus Tritici aestivi cookies, comprises the following steps:
(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 2 hours in containing 0.03% Fructus Citri Limoniae aqueous acid, filtering means dehydration, puts into microwave oven,
Being dried to burnt odor at 190 DEG C, take out spray and moisten above-mentioned aqueous citric acid solution, infiltration is uniform, then through vacuum lyophilization, superfine grinding
Cheng Fen, obtains tartary buckwheat bran corium farinosum；
(2), by Flos Albiziae, Folium Kaki, Rhizoma Polygonati, Herb Gynostemmae Pentaphylli co-grinding, a small amount of Chinese liquor is moistened in spray, and at 180 DEG C, superheated steam steams
12 minutes, cold preservation 1 hour at-10 DEG C, add 8 times of water and extract 2 hours at 95 DEG C, filter and remove residue, obtain lixiviating solution；
(3), by Herba Gnaphalii Affinis put into boiling water blanching 30 seconds, pull flushing cooling out, add 2 times of glues and wear into slurry, with cider stirring all
Even, cold preservation 12 hours, at 50 DEG C, cryoconcentration is to the 30-40% of serosity original volume, obtains concentrated pulp, and bean dregs are sieved and washed totally, warp
180 DEG C of superheated steam high temperature steam 15 minutes, uniformly spray profit concentrated pulp, put into microwave oven, bake out perfume (or spice) at 80 DEG C, essence
Honed 200 mesh sieves, obtain Herba Gnaphalii Affinis okara powder；
(4), infiltrating Fructus Tritici aestivi containing in 0.02% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven, 130
Bake out perfume (or spice) at DEG C, be ground to 200 mesh, add in the citric acid solution that pH is 4.5, add 0.4% fibre of wheat germ powder weight
Dimension element enzyme, enzymolysis 3 hours at 50 DEG C, boil enzyme denaturing, lyophilization, refined 200 mesh sieves, and obtained wheat germ powder；
(5), by wheat germ powder, tartary buckwheat bran corium farinosum, Herba Gnaphalii Affinis okara powder mixing and stirring, add suitable quantity of water gelatinizing and pelletize, put
Entering the stewing extremely receipts of steaming of infiltration in lixiviating solution dry, the distillers yeast of particle weight 0.3% is admixed in cooling, ferments 12 hours at 38 DEG C of lower seals,
At 80 DEG C, microwave bakes dry perfume, ground 100 sieves, and Corii Sus domestica freezes the water of add grounds travel body weight 35%, heated and stirred
Open, add Fructus Lycii powder, Fructus Schisandrae Chinensis pollen, stew to moisten at 60 DEG C 30 minutes, pour grinding powder body into, rub and mix uniformly, compacting section, spray
Drench Semen Tritici aestivi germ oil, be baked to ripe perfume (or spice), to obtain final product.
Claims (2)
1. a Fructus Tritici aestivi cookies, it is characterised in that be made up of the raw material of following weight parts:
Fructus Tritici aestivi 160-170, bran of Radix Et Rhizoma Fagopyri Tatarici 16-18, Herba Gnaphalii Affinis 10-12, Corii Sus domestica freeze 8-12, bean dregs 10-12, Fructus Lycii powder 6-8,
Cider 6-8, Fructus Schisandrae Chinensis pollen 1-2, Flos Albiziae 2-3, Folium Kaki 1-3, Rhizoma Polygonati 2-4, Herb Gynostemmae Pentaphylli 1-2, Semen Tritici aestivi germ oil 4-6.
2. the preparation method of a Fructus Tritici aestivi cookies as claimed in claim 1, it is characterised in that comprise the following steps:
(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 1-2 hour in containing 0.02-0.04% Fructus Citri Limoniae aqueous acid, filtering means dehydration, put into micro-
Ripple baking oven, is dried to burnt odor at 180-190 DEG C, takes out spray and moistens above-mentioned aqueous citric acid solution, and infiltration uniformly, then is done through vacuum freezing
Dry, superfine grinding becomes powder, obtains tartary buckwheat bran corium farinosum；
(2), by Flos Albiziae, Folium Kaki, Rhizoma Polygonati, Herb Gynostemmae Pentaphylli co-grinding, a small amount of Chinese liquor, superheated steam at 170-180 DEG C are moistened in spray
Steam 10-15 minute, cold preservation 0.5-1 hour at-10 DEG C-0 DEG C, add 5-8 times of water and extract 1-2 hour at 90-95 DEG C, filter
Remove slag, obtain lixiviating solution；
(3), by Herba Gnaphalii Affinis put into the boiling water blanching 20-30 second, pull flushing cooling out, add 1-2 times of glue and wear into slurry, stir with cider
Mixing uniformly, cold preservation 10-12 hour, at 40-50 DEG C, cryoconcentration is to the 30-40% of serosity original volume, obtains concentrated pulp, and bean dregs sieve
Wash clean, steams 12-15 minute through 170-180 DEG C of superheated steam high temperature, uniformly spray profit concentrated pulp, puts into microwave oven,
Bake out perfume (or spice) at 60-80 DEG C, refined 200 mesh sieves, obtain Herba Gnaphalii Affinis okara powder；
(4), infiltrating Fructus Tritici aestivi containing in 0.02-0.04% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven,
At 120-130 DEG C, bake out perfume (or spice), be ground to 120-200 mesh, add in the citric acid solution that pH is 4.0-4.5, add Semen Tritici aestivi
The 0.2-0.4% cellulase of germ flour weight, enzymolysis 2-3 hour at 48-60 DEG C, boils enzyme denaturing, lyophilization, refined
200 mesh sieves, obtain wheat germ powder；
(5), by wheat germ powder, tartary buckwheat bran corium farinosum, Herba Gnaphalii Affinis okara powder mixing and stirring, add suitable quantity of water gelatinizing and pelletize, put
Entering the stewing extremely receipts of steaming of infiltration in lixiviating solution dry, the distillers yeast of particle weight 0.2-0.5% is admixed in cooling, ferments at 28-38 DEG C of lower seal
8-12 hour, at 80-90 DEG C, microwave baked dry perfume, ground 100 sieves, and Corii Sus domestica freezes the 20-35% adding grounds travel body weight
Water, heated and stirred melts, add Fructus Lycii powder, Fructus Schisandrae Chinensis pollen, stew to moisten at 40-60 DEG C 20-30 minute, pour grounds travel into
Body, rubs and mixes uniformly, and compacting section sprays Semen Tritici aestivi germ oil, is baked to ripe perfume (or spice), to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610504387.3A CN106106644A (en) | 2016-07-01 | 2016-07-01 | A kind of Fructus Tritici aestivi cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610504387.3A CN106106644A (en) | 2016-07-01 | 2016-07-01 | A kind of Fructus Tritici aestivi cookies and preparation method thereof |
Publications (1)
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| CN106106644A true CN106106644A (en) | 2016-11-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369447A (en) * | 2020-11-09 | 2021-02-19 | 蚌埠学院 | Black fungus and wheat germ biscuit rich in dietary fibers and preparation method thereof |
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| CN102578189A (en) * | 2012-02-23 | 2012-07-18 | 河北农业大学 | Preparation method of wheat germ crisp biscuits |
| CN103999915A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Lotus flavored waxberry biscuit and processing method thereof |
| CN104605270A (en) * | 2013-11-04 | 2015-05-13 | 康普药业股份有限公司 | Wheat germ soluble granules, and preparation method thereof |
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| CN102578189A (en) * | 2012-02-23 | 2012-07-18 | 河北农业大学 | Preparation method of wheat germ crisp biscuits |
| CN104605270A (en) * | 2013-11-04 | 2015-05-13 | 康普药业股份有限公司 | Wheat germ soluble granules, and preparation method thereof |
| CN103999915A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Lotus flavored waxberry biscuit and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112369447A (en) * | 2020-11-09 | 2021-02-19 | 蚌埠学院 | Black fungus and wheat germ biscuit rich in dietary fibers and preparation method thereof |
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