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Process for making agar biscuits

A production process and technology of seaweed, applied in the processing of dough, baking, baked food, etc., can solve problems such as difficult digestion and absorption, and achieve the effects of easy digestion and absorption, outstanding flavor of seaweed, and delicate taste

Inactive Publication Date: 2012-06-27
FUJIAN BEICHILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process can effectively break the cell wall of laver, solve the problem that it is difficult to digest and absorb, and can highlight its original flavor of laver

Method used

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  • Process for making agar biscuits

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Effect test

Embodiment 1

[0025] A kind of manufacture technology of laver biscuit, comprises the steps:

[0026] 1) Minor processing of seaweed

[0027] Remove the dirt, sand, algae and other impurities in the seaweed raw materials, wash them with clean water, dry them in the sun, and turn them frequently during the sun-drying process until the water content is 7%; coarsely crush the dried seaweed until the particle size is 30 mesh, Then use ultrafine pulverizer (jet pulverizer, model is QYF-260) that dry laver granule is further pulverized into particle size and is 150 mesh microparticles;

[0028] 2) Configure raw and auxiliary materials

[0029] The components of the raw and auxiliary materials are as follows in parts by mass: 100 parts of low-gluten flour, 6 parts of seaweed powder, 20 parts of white sugar, 0.5 parts of table salt, 10 parts of margarine, 5 parts of milk powder, 8 parts of eggs, 0.5 parts of baking soda, 0.2 part of potassium hydrogen tartrate, 0.3 part of sucrose fatty acid este...

Embodiment 2

[0035] A kind of manufacture technology of laver biscuit, comprises the steps:

[0036] 1) Minor processing of seaweed

[0037] Remove the dirt, sand, algae and other impurities in the seaweed raw materials, wash them with clean water, dry them in the sun, and turn them frequently during the drying process until the water content is 9%; coarsely crush the dried seaweed until the particle size is 20 mesh, Then use ultrafine pulverizer (jet pulverizer, model is QYF-260) that dry laver granule is further pulverized into particle size and is 120 mesh microparticles;

[0038] 2) Configure raw and auxiliary materials

[0039] The components of the raw and auxiliary materials are as follows in parts by mass: 100 parts of low-gluten flour, 8 parts of seaweed powder, 25 parts of white sugar, 0.6 parts of table salt, 12 parts of margarine, 6 parts of milk powder, 9 parts of eggs, 0.6 parts of baking soda, 0.3 part of potassium hydrogen tartrate, 0.5 part of sucrose fatty acid ester; ...

Embodiment 3

[0045] A kind of manufacture technology of laver biscuit, comprises the steps:

[0046] 1) Minor processing of seaweed

[0047] Remove the dirt, sand, algae and other impurities in the seaweed raw materials, wash them with clean water, dry them in the sun, and turn them frequently during the sun-drying process until the water content reaches 10%; coarsely crush the dried seaweed until the particle size is 20 meshes, Then use ultrafine pulverizer (jet pulverizer, model is QYF-260) that dry laver granule is further pulverized into particle size and is 120 mesh microparticles;

[0048] 2) Configure raw and auxiliary materials

[0049] The components of the raw and auxiliary materials are as follows in parts by mass: 110 parts of low-gluten flour, 9 parts of seaweed powder, 25 parts of white sugar, 0.7 parts of table salt, 14 parts of margarine, 7 parts of milk powder, 10 parts of eggs, 0.8 parts of baking soda, 0.3 part of potassium hydrogen tartrate, 0.6 part of sucrose fatty ...

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Abstract

The invention discloses a process for making agar biscuits. The process mainly comprises the following steps of: (1) coarsely crushing a clear and dry agar raw material to grains of 20-30 meshes, carrying out a micronization treatment on the grains to obtain micro-grains with the grain size of 120-150 meshes; (2) mixing various raw materials and auxiliary materials with flour and kneading a dough at 38-40 DEG C for 50-60min, and standing for 15-20min; (3) rolling and pressing dough to be thin sheets, and baking after printing modeling formation; and (4) naturally cooling finished-products, and sealing and packing the finished products. According to the process for making the agar biscuits, the agar undergoes the micronization treatment so that the nutrients of the agar are easier to be absorbed by human bodies; and the finished-products have smooth surfaces and have pure and remarkable agar flavor.

Description

technical field [0001] The invention relates to a production process of baked products, in particular to a production process of seaweed biscuits. Background technique [0002] Laver (laver) is an important cultivated seaweed, a natural health food. Every 100 grams of edible seaweed contains 28.2 grams of protein, 0.2 grams of fat, 48.3 grams of carbohydrates, 343 milligrams of calcium, 457 milligrams of phosphorus, 33.2 milligrams of iron, 1.23 milligrams of carotene, and 1.8 milligrams of iodine; Hypoglycemic, anti-aging, hypolipidemic, anti-tumor and many other biological activities; the alginic acid contained in it also helps to remove toxic metals in the human body, such as strontium and cadmium. Dried seaweed is laver, which is widely eaten by people all over the world. However, the cell wall of laver is well developed, and the contents cannot be completely released during processing, so it is difficult for the human body to digest and absorb it well, especially for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陈文辉
Owner FUJIAN BEICHILE FOOD
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