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Natural and crisp biscuit prepared by freezing method and preparation process thereof

A freezing method and biscuit technology, applied in food preparation, seed preservation by freezing/cooling, application, etc., can solve the problems of biscuit, single raw materials, etc., and achieve the effect of being beneficial to health and high nutritional value

Inactive Publication Date: 2009-11-18
陈义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The biscuits on the existing market have relatively simple raw materials, and most of them are made of flour, and yeast powder, leavening agent, baking powder and other food chemical additives are added.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The main raw materials of the biscuit include, in parts by weight:

[0032] Raw material part 1: taro and potato (according to any ratio); 60 parts;

[0033] 2 parts of raw materials: yam, nutmeg, water chestnut, gorgon kernel and coriander fruit (according to any ratio); 10 parts;

[0034] 3 parts of raw materials: wheat, oats and buckwheat (according to any ratio); 30 parts;

[0035] 4 parts of raw materials: cashew nuts, peanuts, sesame seeds and eggs (according to any ratio); 3 parts.

[0036] The taro in the above raw materials is betel nut taro and red taro.

[0037] The preparation steps are:

[0038] (1) Wash 1 part by weight of Acanthopanax, 1 part by weight of Acanthopanax, 1 part by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, and boil with water, the amount of water added is 1 / 4 of the total weight of the four materials 2 times, the boiling time is 0.5 hours, filter, and the filtrate is set aside;

[0039] (2) According to the ...

Embodiment 2

[0047] The main raw materials of the biscuit include, in parts by weight:

[0048] Raw material 1 part: betel nut taro; 70 parts;

[0049] 2 parts of raw materials: yam, nutmeg and water chestnuts (three kinds in any ratio); 6 parts;

[0050] 3 parts of raw materials: wheat, oats, buckwheat, chestnut rice, yellow rice, yam, lotus seeds, gorgon, sorghum, millet and millet; 30 servings;

[0051] Ingredients 4 parts: cashew nuts and peanuts (according to any ratio); 6 parts.

[0052] The preparation steps are:

[0053] (1) After washing 2 parts by weight of Acanthopanax, 1 part by weight of Acanthopanax, 2 parts by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, add water to boil, and the amount of water added is 1 / 4 of the total weight of the four materials. 3 times, the boiling time is 1 hour, filter, and the filtrate is set aside;

[0054] (2) According to the proportioning, the raw materials of raw material 1 and raw material 2 are all peeled and wash...

Embodiment 3

[0062] The main raw materials of the biscuit include, in parts by weight:

[0063] Ingredients 1 part: Potatoes; 65 servings;

[0064] Ingredients 2 parts: yam and nutmeg (according to any ratio); 8 parts;

[0065] 3 parts of raw materials: wheat and oats (according to any ratio); 35 parts;

[0066] 4 parts of raw materials: sesame and eggs (according to any ratio); 4 parts.

[0067] The preparation steps are:

[0068] (1) Wash 1 part by weight of Acanthopanax, 2 parts by weight of Acanthopanax, 2 parts by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, and boil with water, the amount of water added is 1 / 4 of the total weight of the four materials. 2.5 times, the boiling time is 0.6 hours, filter, and the filtrate is set aside;

[0069] (2) According to the proportioning, the raw materials of raw material 1 and raw material 2 are all peeled and washed, and cut into pieces;

[0070] (3) Add the Acanthopanax senticosus, Limegrass, Scutellaria, and mul...

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Abstract

The invention provides a natural and crisp biscuit prepared by a freezing method and a preparation process thereof. The preparation process comprises the following steps of: cooking and mixing raw materials of flour type and raw materials of starch type to prepare a biscuit parison; freezing the biscuit parison at the temperature ranging from -18 DEG C to -20 DEG C for 72-168 hours, subsequently taking out the biscuit parison, defreezing and drying the biscuit parison, thus preparing the biscuit with natural and crisp taste. The freezing method is adopted to naturally expand the biscuit, the methods of deep-fry, expansion and baking are not adopted, yeast powder, leavening agent, baking powder and various other chemical food additives are not needed to be added, the biscuit product is loosen and delicious, has no harmful additives, and is beneficial to human health; furthermore, the preparation process is simple and practicable and is suitable for large-scale popularization and application.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a naturally crisp biscuit made by a freezing method and a preparation process thereof. technical background [0002] Biscuits on the existing market, raw materials are relatively simple, and most of them are made of flour and will add yeast powder, leavening agent, baking powder and other various food chemical additives. Moreover, they are all biscuit foods that are fried, puffed, and baked at high temperature. However, biscuits, cereals, and starchy foods made through the above-mentioned treatments will produce a large amount of Acrylamide (acrylamide) when the cooking temperature exceeds 120 ° C. hazardous substance. Contents of the invention [0003] The object of the present invention is to provide a natural crispy biscuit made by freezing method and its preparation process, adopting freezing method to make it expand naturally, without frying, puffing, baking...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
CPCA23B9/12
Inventor 陈义
Owner 陈义
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