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Ormosia hard biscuit and preparation method thereof

A tough biscuit and red bean technology, which is applied in the field of red bean tough biscuit and its preparation, can solve the problems of unsatisfactory health care awareness and low nutritional value, and achieve the effects of improving flavor and taste, simple preparation method, and enhancing resistance

Inactive Publication Date: 2014-12-17
ANHUI MEIDAI FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the tough biscuits in the market are made of flour, which has low nutritional value and cannot satisfy people's increasing awareness of health care. With the improvement of people's living standards, biscuits with health benefits are becoming more and more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A red bean tough biscuit, comprising the following raw materials in parts by weight: 280 parts of flour, 60 parts of sugar, 18 parts of wheat germ, 30 parts of red beans, 8 parts of eggs, 35 parts of refined vegetable oil, 0.8 parts of lecithin, 0.8 parts of edible salt, and carbonic acid 1.2 parts of ammonium bicarbonate, 0.3 parts of sodium bicarbonate, 1.3 parts of sodium metabisulfite, 0.2 parts of protease preparations, 0.05 parts of edible flavors.

[0023] Preparation:

[0024] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake at 60°C for 2 hours. During the baking process, use bamboo to stir 8 times until the color of the wheat germ turns golden yellow and gives off a fragrant aroma of wheat , Start to cool down for 1 hour, then bag, seal, and reserve;

[0025] (2) Red bean pretreatment: Wash the red beans, soak them in a pot with 2 times water for 4 hours, boil on high fire, add rock sugar, then cook on low fire until the water is...

Embodiment 2

[0032] A red bean tough biscuit, comprising the following raw materials in parts by weight: 300 parts of flour, 70 parts of sugar, 20 parts of wheat germ, 40 parts of red beans, 10 parts of eggs, 40 parts of refined vegetable oil, 1.1 parts of lecithin, 1.0 part of edible salt, and carbonic acid 1.3 parts of ammonium bicarbonate, 0.4 parts of sodium bicarbonate, 1.5 parts of sodium metabisulfite, 0.3 parts of protease preparations, 0.07 parts of edible flavors.

[0033] Preparation:

[0034] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake it at 80°C for 2 hours. During the baking process, use bamboo to stir 10 times until the color of the wheat germ turns golden yellow and gives off a fragrant aroma of wheat , Start to cool down for 2 hours, then bag, seal, and reserve;

[0035] (2) Red bean pretreatment: Wash the red beans, soak them in a pot with 3 times water for 5 hours, boil on high heat, add rock sugar, then cook on low heat until the wat...

Embodiment 3

[0042] A tough red bean biscuit, comprising the following raw materials in parts by weight: 320 parts of flour, 80 parts of sugar, 22 parts of wheat germ, 50 parts of red beans, 12 parts of eggs, 45 parts of refined vegetable oil, 1.2 parts of lecithin, 1.2 parts of edible salt, and carbonic acid 1.5 parts of ammonium bicarbonate, 0.5 parts of sodium bicarbonate, 1.5 parts of sodium metabisulfite, 0.3 parts of protease preparations, 0.08 parts of edible flavors.

[0043] Preparation:

[0044] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake it at 100°C for 1 hour. During the baking process, use bamboo to stir 10 times until the color of the wheat germ turns golden yellow and gives off a fragrant aroma of wheat , Start to cool down for 1 hour, then bag, seal, and reserve;

[0045] (2) Red bean pretreatment: Wash the red beans, soak them in a pot with 3 times water for 6 hours, boil on high fire, add rock sugar, then cook on low fire until the wat...

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PUM

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Abstract

The invention discloses an ormosia hard biscuit and a preparation method thereof. The ormosia hard biscuit is prepared from the following raw materials: 280-320 parts of flour, 60-80 parts of sugar, 18-22 parts of wheat germ, 30-50 parts of ormosia, 8-12 parts of egg, 35-45 parts of refined vegetable oil, 0.8-1.2 parts of lecithin, 0.8-1.2 parts of table salt, 1.2-1.5 parts of ammonium bicarbonate, 0.3-0.5 parts of sodium bicarbonate, 1.3-1.5 parts of sodium metabisulfite, 0.2-0.3 parts of proteolytic enzyme preparation and 0.05-0.08 parts of flavoring agent. The preparation method comprises the following steps: (1) wheat germ pretreatment; (2) ormosia pretreatment; (3) pulverizing; (4) hull making; (5) baking; (6) oil spraying; (7) cooling and packaging. The ormosia hard biscuit prepared by the method has the characteristics of balanced nutrition, good flavor, crisp mouthfeel, heavy wheat fragrance, good biscuit surface color and glossiness, and the like, and can be used for enriching the blood, promoting blood circulation, reinforcing physical strength and enhancing the resistance, and has functions of expelling toxin, eliminating dampness, reducing fever and causing diuresis. The preparation method is simple.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a red bean tough biscuit and a preparation method thereof. Background technique [0002] Tough biscuits are a large category of biscuits. They are named because they need to be adjusted for a long time to form a dough that is extremely tough. Generally, a relatively small amount of fat and sugar is used in the formula. Its representative products are products with irregular shapes such as animals and toy biscuits. The pattern on the surface of the biscuits is flat and concave, and the surface is smoother, crispy and refreshing. The fragrance is light and elegant, and its volume is generally larger than coarse biscuits and crisp biscuits under the same weight. Most of the tough biscuits in the market are made of flour and have low nutritional value, which cannot satisfy people's increasing health awareness. With the improvement of people's living standards, biscuits with healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/29A23L33/00
Inventor 朱志国
Owner ANHUI MEIDAI FOOD LIMITED
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