Crisp and high-tenacity double-layer composite biscuits and making method thereof

A composite biscuit, tough double-layer technology, applied in baking, dough processing, baked food and other directions, can solve the problems of rough taste, dull color, complicated preparation method, etc., achieve bright color, simple preparation method, crisp taste delicious effect

Active Publication Date: 2014-07-02
晋城市古陵山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of rough taste, dull color an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of crisp, tough double-layer compound biscuit in the present embodiment, it is made of the raw material of following weight portion:

[0029] Its upper layer is made of the following raw materials by weight:

[0030] 420 parts of wheat flour, 130 parts of white sugar, 130 parts of vegetable oil, 100 parts of whole potato flour, 30 parts of whole purple potato flour, 20 parts of margarine, 5 parts of edible salt, 2 parts of sodium bicarbonate, 2 parts of ammonium bicarbonate, grilled chicken 2.5 parts of powder, 2 parts of calcium hydrogen phosphate, 1 part of soybean lecithin, 0.5 parts of disodium dihydrogen pyrophosphate, 110 parts of water;

[0031] The lower layer is made of the following raw materials in parts by weight:

[0032] 415 parts of wheat flour, 130 parts of potato starch, 110 parts of white sugar, 80 parts of vegetable oil, 60 parts of whole potato flour, 5 parts of edible salt, 2 parts of sodium bicarbonate, 2 parts of ammonium bicarbonate, 1 pa...

Embodiment 2

[0049] A kind of crisp, tough double-layer compound biscuit in the present embodiment, it is made of the raw material of following weight portion:

[0050] Its upper layer is made of the following raw materials by weight:

[0051] 430 parts of wheat flour, 140 parts of white sugar, 140 parts of vegetable oil, 110 parts of whole potato flour, 40 parts of whole purple potato flour, 25 parts of margarine, 10 parts of edible salt, 6 parts of sodium bicarbonate, 6 parts of ammonium bicarbonate, roast chicken 4.5 parts of powder, 6 parts of calcium hydrogen phosphate, 2 parts of soybean lecithin, 1.5 parts of disodium dihydrogen pyrophosphate, 120 parts of water;

[0052] The lower layer is made of the following raw materials in parts by weight:

[0053]Wheat flour 425, potato starch 150, white sugar 115, vegetable oil 100, potato flour 80, edible salt 5-15, sodium bicarbonate 2-6, ammonium bicarbonate 2-6, roast chicken powder 1-3, calcium hydrogen phosphate 0.5 ~1.5, disodium di...

Embodiment 3

[0070] A kind of crisp, tough double-layer compound biscuit in the present embodiment, it is made of the raw material of following weight portion:

[0071] Its upper layer is made of the following raw materials by weight:

[0072] 425 parts of wheat flour, 135 parts of white sugar, 135 parts of vegetable oil, 105 parts of whole potato flour, 35 parts of whole purple potato flour, 23 parts of margarine, 8 parts of edible salt, 4 parts of sodium bicarbonate, 4 parts of ammonium bicarbonate, grilled chicken 3.5 parts of powder, 4 parts of calcium hydrogen phosphate, 1.5 parts of soybean lecithin, 1 part of disodium dihydrogen pyrophosphate, 115 parts of water;

[0073] The lower layer is made of the following raw materials in parts by weight:

[0074] 420 parts of wheat flour, 140 parts of potato starch, 113 parts of white sugar, 90 parts of vegetable oil, 70 parts of whole potato flour, 10 parts of edible salt, 4 parts of sodium bicarbonate, 4 parts of ammonium bicarbonate, 2 p...

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PUM

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Abstract

The invention discloses crisp and high-tenacity double-layer composite biscuits and a making method of the crisp and high-tenacity double-layer composite biscuits, and belongs to the technical field of foods and food processing methods. The crisp and high-tenacity double-layer composite biscuits and the making method of the crisp and high-tenacity double-layer composite biscuits mainly solve the technical problem that existing biscuits made of coarse cereals taste rough, look pale and are complex to make. According to the technical scheme, with wheat flour, white granulated sugar, vegetable oil, potato flakes, purple potato flakes, margarine, edible salt, sodium bicarbonate, ammonium bicarbonate, roasted chicken powder, calcium hydrogen phosphate, soyabean lecithin, disodium dihydrogen pyrophosphate, water and the like serving as raw materials, the crisp and high-tenacity double-layer composite biscuits are made through the processes of weighing, mixing, forming, baking and the like. The crisp and high-tenacity double-layer composite biscuits made through the making method taste crisp and delicious, look bright and are easy to make.

Description

technical field [0001] The invention belongs to the technical field of food and its processing method, and in particular relates to a crisp and tough double-layer composite biscuit and a preparation method thereof. Background technique [0002] Biscuits are crispy or crispy foods made from wheat flour as the main raw material, added with sugar, oil and other raw materials, and processed by powder mixing, forming, baking and other processes. Among them, multigrain biscuits are very popular because of their rich nutrition. But, along with the increase of variety, consumers are more and more stronger to health consciousness, existing multigrain biscuit has rough mouthfeel, dull color and luster and the technical problem of complicated preparation method, can't satisfy people's demand. Contents of the invention [0003] The purpose of the invention is to solve the technical problems of rough taste, dark color and complicated preparation method in the existing biscuits, and pr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 常建强
Owner 晋城市古陵山食品有限公司
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