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Oxidized starch corn biscuit

A technology for oxidizing starch and corn, applied in baking, baked goods, food science and other directions, to achieve the effect of bright appearance, reasonable cost and unique flavor

Inactive Publication Date: 2014-01-08
张爱标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the technical problems existing in the existing production, the purpose of the present invention is to provide a grapefruit-flavored biscuit with rich taste and reasonable cost

Method used

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Examples

Experimental program
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Embodiment Construction

[0010] The present invention will be further described in detail below in conjunction with specific embodiments.

[0011] Main ingredients: oxidized starch flour 250g, corn syrup 110g

[0012] Accessories: 40g eggs, 80g white sugar, 50g sesame oil, 80g shortening, 50g milk powder, 13g baking soda

[0013] Steps:

[0014] 1) Select fresh, high-quality corn kernels, wash them, and then beat them into pulp for later use;

[0015] 2) Dissolve the white sugar in water first, then add baking soda and other auxiliary materials and stir evenly, finally add 250g of oxidized starch flour, 110g of corn syrup and stir until the dough is evenly textured, moderately soft and hard, moderately elastic, and does not stick to hands;

[0016] 3) Roll the dough into a uniform thickness and moderate size, and put it into a baking tray;

[0017] 4) After the cake embryos are baked in a far-infrared oven, a higher primer and a lower surface fire are used in the early stage, and a higher surface f...

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PUM

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Abstract

The invention provides a biscuit which is mainly made of oxidized starch flour and corn sauce. The biscuit is bright yellow in color, crisp in taste and unique in flavor, increases taste varieties and flavors of biscuits and enriches nutrition health-care content. The biscuit is reasonable in cost, bright yellow in appearance, rich in taste and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to an oxidized starch corn biscuit. Background technique [0002] Oxidized starch is a kind of chemically modified starch produced by the oxidation of native starch by oxidants. Compared with natural starch, its color is whiter and easier to gelatinize, and starch paste has low viscosity, high stability, good fluidity and strong permeability. Etc. In acidic, alkaline or neutral medium, the original starch can react with oxidants to generate oxidized starch. The oxidation reaction occurs on the glycosidic bonds of starch molecules and the carbon atoms with hydroxyl groups. The glycosidic bonds are oxidized to break the starch molecular chains. Molecular degradation reduces the relative molecular weight of starch; while the carbon atoms with hydroxyl groups are oxidized to carbonyl, carboxyl or aldehyde groups. The common types of oxidants mainly include hypochlorite, halogen, persulfate, hydrog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 张爱标
Owner 张爱标
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