Novel low-sugar low-fat shortbread type biscuit and the preparation technics thereof

Abstract

The invention relates to a kind of low-sugar and low-fat biscuit and the preparation method. The method comprises following steps: preparing flour dough with yeast and medium-strength (or high-strength) flour, getting fermented flour dough, adding egg, sugar and oil and other findings into flour dough, mixing with fermented flour dough and enzyme agent, adding low-strength flour, shaping through roll marking, cutting or roll cutting, drying, cooling and getting finished product. The invention employs low-sugar and low-fat formulation, combines biological technique such as fermentation and enzyme agent and produces crisp biscuit.

Description

technical field

[0001] The invention belongs to the field of food, and in particular relates to a novel low-sugar and low-fat crispy biscuit processed by using yeast, enzyme preparation and other biological technologies and a preparation process thereof. Background technique

[0002] Biscuits are popular instant food. Traditional biscuits can be divided into sweet and crisp biscuits, crisp biscuits, tough biscuits, soda biscuits, etc. according to their oil-sugar ratio. Sweet and crispy biscuits are loved by people because of their high oil and sugar content, soft taste, and melt in the mouth. The pursuit of tough biscuits, although the content of oil and sugar is relatively low, but its taste is hard and crunchy, which is unacceptable to middle-aged and elderly people; soda biscuits are fermented to improve their nutritional value, but their crispness is not as good as crisp biscuit products . Therefore, it is the starting point of the present invention to make a biscuit ...

Examples

preparation example Construction

[0055] The preparation process of the novel low-sugar and low-fat crisp biscuit is as follows:

[0056] (1) According to the fermented dough preparation technology, prepare the dough with medium-gluten or high-gluten flour, all yeast, a small amount of sugar, oil and salt;

[0057] (2) Control the temperature at 20-45°C, relative humidity of 70%-90%, ferment for 0.3-10 hours, and use the dough directly or store it at 1-10°C and relative humidity of 70%-90% for later use;

[0058] (3) For the second dough preparation, mix the fermented dough with low-gluten flour, enzyme preparation, egg liquid, oil, sugar, etc., and mix for 30s to 30 minutes to ensure that the enzyme exerts its effect;

[0059] (4) Carry out molding by conventional biscuit molding method;

[0060] (5) Seasoning powder can be sprayed or not sprayed according to needs before being put into the furnace, and baked at 150-210°C until mature;

[0061] (6) When it comes out of the oven, it can be sprayed with sesam...

technical field

[0001] The invention belongs to the field of food, and in particular relates to a novel low-sugar and low-fat crispy biscuit processed by using yeast, enzyme preparation and other biological technologies and a preparation process thereof. Background technique

[0002] Biscuits are popular instant food. Traditional biscuits can be divided into sweet and crisp biscuits, crisp biscuits, tough biscuits, soda biscuits, etc. according to their oil-sugar ratio. Sweet and crispy biscuits are loved by people because of their high oil and sugar content, soft taste, and melt in the mouth. The pursuit of tough biscuits, although the content of oil and sugar is relatively low, but its taste is hard and crunchy, which is unacceptable to middle-aged and elderly people; soda biscuits are fermented to improve their nutritional value, but their crispness is not as good as crisp biscuit products . Therefore, it is the starting point of the present invention to make a biscuit ...

Examples

preparation example Construction

[0055] The preparation process of the novel low-sugar and low-fat crisp biscuit is as follows:

[0056] (1) According to the fermented dough preparation technology, prepare the dough with medium-gluten or high-gluten flour, all yeast, a small amount of sugar, oil and salt;

[0057] (2) Control the temperature at 20-45°C, relative humidity of 70%-90%, ferment for 0.3-10 hours, and use the dough directly or store it at 1-10°C and relative humidity of 70%-90% for later use;

[0058] (3) For the second dough preparation, mix the fermented dough with low-gluten flour, enzyme preparation, egg liquid, oil, sugar, etc., and mix for 30s to 30 minutes to ensure that the enzyme exerts its effect;

[0059] (4) Carry out molding by conventional biscuit molding method;

[0060] (5) Seasoning powder can be sprayed or not sprayed according to needs before being put into the furnace, and baked at 150-210°C until mature;

[0061] (6) When it comes out of the oven, it can be sprayed with sesam...