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Hard biscuit and preparing method of hard biscuit

A technology for tough biscuits and raw materials, applied in the field of tough biscuits and their preparation, can solve the problems of poor flavor, surface glossiness, tough biscuits that are not easy to chew, prone to cracks, etc., so as to improve taste and aroma, improve taste, and have obvious layers. Effect

Inactive Publication Date: 2014-12-17
安徽顶能食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low content of sugar and oil in the ingredients, the tough biscuits on the market are prone to cracks due to the large amount of dehydration during baking. The layers are not prominent, the taste is not good, the flavor and surface gloss are not good, and some tough biscuits are not easy Chewing, eating by young and old people can cause indigestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A tough biscuit, made of the following raw materials in parts by weight: 250 parts of flour, 50 parts of edible oil, 70 parts of white sugar, 5 parts of malt syrup, 0.1 part of essence, 3 parts of edible salt, 0.1 part of potato powder, and 0.5 part of baking soda , 1 part of ammonium bicarbonate, 0.15 parts of enzyme, 0.12 parts of sodium metabisulfite, 3 parts of chicken paste, 60 parts of sesame, and 65 parts of water.

[0018] Preparation:

[0019] (1) Premix: Add maltose syrup, essence, edible salt, potato powder, baking soda, ammonium bicarbonate, chicken paste and water into the high-speed beater according to the above ratio, and mix for 3 minutes to obtain a mixed slurry;

[0020] (2) Transfer the mixed slurry to the dough mixer, add flour, edible oil and sugar according to the above ratio, and add sodium metabisulfite and enzyme after kneading the dough for 0.5 minutes, first beat slowly at 25 rpm for 4 minutes, then beat at 40 rpm Beat the minute for 7 minute...

Embodiment 2

[0025] A tough biscuit made from the following raw materials in parts by weight: 300 parts of flour, 51 parts of edible oil, 75 parts of white sugar, 6 parts of malt syrup, 0.2 part of essence, 3.5 parts of edible salt, 0.2 part of potato powder, and 1.0 part of baking soda , 2 parts of ammonium bicarbonate, 0.16 parts of enzyme, 0.13 parts of sodium metabisulfite, 3.5 parts of chicken paste, 62.5 parts of sesame, and 70 parts of water.

[0026] Preparation:

[0027] (1) Premix: add maltose syrup, essence, edible salt, potato powder, baking soda, ammonium bicarbonate, chicken paste and water into the high-speed beater according to the above ratio, and mix for 4 minutes to obtain a mixed slurry;

[0028] (2) Transfer the mixed slurry to the dough mixer, add flour, edible oil and sugar according to the above ratio, add sodium metabisulfite and enzyme after mixing the dough for 0.5 minutes, first beat slowly at 28 rpm for 3 minutes, then beat at 45 rpm Beat the minute for 6 minu...

Embodiment 3

[0033] A tough biscuit, made of the following raw materials in parts by weight: 350 parts of flour, 55 parts of edible oil, 80 parts of white sugar, 7 parts of malt syrup, 0.3 parts of essence, 4 parts of edible salt, 0.3 parts of potato powder, and 1.5 parts of baking soda , 3 parts of ammonium bicarbonate, 0.17 parts of enzyme, 0.14 parts of sodium metabisulfite, 4 parts of chicken paste, 65 parts of sesame, and 80 parts of water.

[0034] Preparation:

[0035] (1) Premix: Add maltose syrup, essence, edible salt, potato powder, baking soda, ammonium bicarbonate, chicken paste and water into the high-speed beater according to the above ratio, and mix for 5 minutes to obtain a mixed slurry;

[0036] (2) Transfer the mixed slurry to the dough mixer, add flour, edible oil and sugar according to the above ratio, add sodium metabisulfite and enzyme after kneading the dough for 1 minute, first beat slowly at 30 rpm for 2 minutes, then beat at 50 rpm Beat the minute for 5 minutes t...

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PUM

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Abstract

The invention discloses a hard biscuit and a preparing method of the hard biscuit. The hard biscuit is prepared from the following ingredients in parts by weight: 250 to 350 parts of flour, 50 to 55 parts of edible oil, 70 to 80 parts of white sugar, 5 to 7 parts of malt syrup, 0.1 to 0.3 part of essence, 3 to 4 parts of common salt, 0.1 to 0.3 part of mealy potato, 0.5 to 1.5 parts of sodium bicarbonate, 1 to 3 parts of ammonium bicarbonate, 0.15 to 0.17 part of enzyme, 0.12 to 0.14 part of sodium metabisulfite, 3 to 4 parts of chicken paste, 60 to 65 parts of sesame and 60 to 80 parts of water. The preparing method comprises the following steps of (1) pre-mixing of materials; (2) dough making; (3) lamination, rolling and forming; (4) segmented baking oven baking; and (5) cooling and sorting. The hard biscuit provided by the invention has the advantages that the layers are obvious, the mouth feeling is fine, the fragrance is rich, the nutrition is balanced and reasonable, the effects of invigorating the stomach and promoting the digestion are achieved, the hard biscuit is suitable for young and old people to eat, a manufacturing method is simple, the continuous production can be realized, and the production efficiency is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tough biscuit and a preparation method thereof. Background technique [0002] Tough biscuits are a large category of biscuit products, which are named after the need for a long time to adjust the powder to form a very strong dough. Usually a small amount of oil and sugar is used in the formula. Its representative products are irregular shaped products such as animals and toy biscuits. The pattern on the surface of this biscuit is flat and concave. The fragrance is light and elegant, and its volume is generally larger than that of thick biscuits and crispy biscuits under the same weight. Due to the low content of sugar and oil in the ingredients, the tough biscuits on the market are prone to cracks due to the large amount of dehydration during baking. The layers are not prominent, the taste is not good, the flavor and surface gloss are not good, and some tough biscuits ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 朱兴国
Owner 安徽顶能食品有限公司
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