Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof

A crispy biscuit and wheat technology, which is applied in the field of low-sugar crispy biscuit and its preparation, can solve the problems affecting the quality of biscuit products, and achieve the effect of maintaining crispy taste characteristics and low-sugar nutrition

Inactive Publication Date: 2014-08-13
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, triticale flour is mainly used in products that require high wet gluten content, such as dumplings, steamed buns, bread, and noodles, while there are no reports of adding triticale flour to products such as biscuits that require low wet gluten content. It is because triticale flour has high protein and high wet gluten content (up to 35% to 40%). According to the conventional thinking in the field of biscuit making, adding triticale flour to low-gluten flour will affect the quality of biscuit products

Method used

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  • Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof
  • Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof
  • Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The preparation method of the low-sugar triticale-purple sweet potato crisp biscuit described in this embodiment, the components during batching and the mass parts of each component are:

[0031]

[0032]

[0033] The process steps are as follows:

[0034] (1) Preparation of emulsion

[0035] After measuring each component according to the above-mentioned components and the mass parts of each component, take tap water with twice the baking powder mass (2g) at room temperature to dissolve the baking powder to form a baking powder solution, and then mix the baking powder solution, The remaining 8g of tap water, measured eggs, tripotassium glycyrrhizinate and salt are added to the lard and stirred to mix evenly and form an emulsion;

[0036] (2) Prepare the dough

[0037] Mix the measured low-gluten flour, triticale flour and purple sweet potato powder evenly to form a mixed powder, then add the emulsion prepared in step (1) to the mixed powder and stir at 20°C for...

Embodiment 2

[0060] The preparation method of the low-sugar triticale-purple sweet potato crisp biscuit described in this embodiment, the components during batching and the mass parts of each component are:

[0061]

[0062] The process steps are as follows:

[0063] (1) Preparation of emulsion

[0064] After measuring each component according to the above-mentioned components and the mass parts of each component, take tap water with 2 times (4g) of the baking powder quality at room temperature to dissolve the baking powder to form a baking powder solution, and then mix the baking powder solution, Add the remaining 1g of tap water, measured eggs, tripotassium glycyrrhizinate and salt to the lard and stir to mix evenly and form an emulsion;

[0065] (2) Prepare the dough

[0066] Mix the measured low-gluten flour, black wheat flour and purple sweet potato powder evenly to form a mixed powder, then add the emulsion prepared in step (1) to the mixed powder and stir at 26°C for 12 minutes...

Embodiment 3

[0079] The preparation method of the low-sugar triticale-purple sweet potato crisp biscuit described in this embodiment, the components during batching and the mass parts of each component are:

[0080]

[0081] The process steps are as follows:

[0082] (1) Preparation of emulsion

[0083] After measuring each component according to the above-mentioned components and the mass parts of each component, take tap water with 3 times (4.5g) of the mass of baking powder at room temperature to dissolve the baking powder to form a baking powder solution, and then dissolve the baking powder solution , the remaining 3.5g of tap water, measured eggs, tripotassium glycyrrhizinate and salt are added to the lard and stirred to mix evenly and form an emulsion;

[0084] (2) Prepare the dough

[0085] Mix the measured low-gluten flour, triticale flour and purple sweet potato powder evenly to form a mixed powder, then add the emulsion prepared in step (1) to the mixed powder and stir at 25...

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Abstract

The invention discloses a low sugar triticale and purple sweet potato crisp biscuit and a preparation method thereof. The preparation method includes a burdening step which is performed by choosing constituents according to the following weight part ratio: 100 parts of low protein flour, 4-8 parts of triticale flour, 10-20 parts of purple sweet potato whole flour, 30-40 parts of lard oil, 8-12 parts of egg, 5-10 parts of drinking water, 0.10-0.20 part of glycyrrhizic acid tripotassium, 1-2 parts of baking powder, and 0.3-0.6 part of salt. The preparation method includes the following processing steps: 1) preparing emulsion; 2) concocting dough; 3) shaping; 4) baking. The crisp biscuit prepared by using the preparation method is low in sugar content, low in energy and high in nutrition value.

Description

technical field [0001] The invention belongs to the technical field of baked food processing, and relates to a low-sugar crispy biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of convenience food, which has many consumers, especially children and young people. However, most of the biscuits sold on the market contain higher whole milk, sugar, eggs and solid fats, etc., which belong to high-sugar and high-energy foods, and have adverse effects on health, which makes people fall into a kind of health and food enjoyment. It is difficult to have the best of both worlds, so it is a market demand to develop low-energy biscuit baked goods. [0003] The patent application with the publication number CN101095420A discloses a "novel low-sugar and low-fat crispy biscuit and its preparation process". Biotechnologies such as yeast and enzyme preparations are used to process novel low-sugar and low-fat crispy biscuits. gluten) flour to prepare th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/14A21D13/80
Inventor 雷激黄钢王小平李玉锋张国栋张良
Owner XIHUA UNIV
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