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Flaxseed biscuit and preparation method thereof

A technology of flaxseed and flaxseed powder, which is applied in baking, dough processing, baked food, etc., can solve the problems of low market demand, single nutritional composition and taste of biscuits, etc., and achieve good taste, low production cost, and equipment. less demanding effects

Inactive Publication Date: 2015-08-05
ZHEJIANG AOQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is widely used in various forms of food, such as the patent application number: 201410331337.0, the patent application titled: linseed oil residue biscuit and its preparation method provides a linseed oil residue biscuit and linseed oil residue The preparation method of biscuits. Although the invention patent of this application applies linseed oil residue to the field of biscuit food, the nutritional content and taste of the biscuits provided by the invention patent of this application are relatively simple, and the market demand is relatively low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Mix 3 parts of high-gluten flour, 5 parts of low-gluten flour and 4 parts of water, add to the mixing tank, and stir well, then add 2.5 parts of sugar powder and 8 parts of butter in turn, beat until 5-6% Send out and prepare in groups;

[0021] (2) Roast the linseed and ultrasonically grind it into powder to obtain linseed powder for later use;

[0022] (3) Add 15 parts of low-gluten flour, 0.2 parts of baking powder, 0.1 part of table salt, 6 parts of icing sugar, 4 parts of linseed powder, and 9 parts of butter, mix well, then add 1 part of salad oil and mix well to form Regiment spare;

[0023] (4) The cake skin and cake cake obtained at a weight ratio of 2:1, wrap the cake cake with the cake skin, and after standing for 20-25 minutes, flatten it with a Danish machine, fold it, and flatten it again, repeating 2 times , after standing still for 15-20min, flatten again to obtain a biscuit base with a thickness of 0.5cm;

[0024] (5) Cut the obtained biscuit bas...

Embodiment 2

[0026] (1) Mix according to the ratio of 2 parts of high-gluten flour, 4 parts of low-gluten flour and 3 parts of water, add it into the mixing tank, and stir evenly, then add 2 parts of sugar powder and 7 parts of butter in turn, beat until 60% Reserve in groups;

[0027] (2) Roast flaxseeds, put them into liquid nitrogen for quick freezing for 1 minute, and grind them into powder to obtain flaxseed powder for later use;

[0028] (3) Mix 12 parts of low-gluten flour, 0.25 parts of baking powder, 0.15 parts of table salt, 5 parts of sugar powder, 2 parts of flaxseed powder, and 8 parts of butter, mix well, then add 1.5 parts of salad oil and mix well to form a Regiment spare;

[0029] (4) The cake skin and cake cake obtained at a weight ratio of 2:1, wrap the cake cake with the cake skin, and after standing for 25-30 minutes, flatten it with a Danish machine, fold it, and flatten it again, repeat 3 times , after standing still for 15 minutes, flatten again to obtain a biscui...

Embodiment 3

[0032] (1) Mix according to the ratio of 5 parts of high-gluten flour, 5 parts of low-gluten flour and 5 parts of water, add it into the mixing tank, and stir evenly, then add 3 parts of sugar powder and 9 parts of butter in turn, beat until 60% Reserve in groups;

[0033] (2) Roast flaxseeds, freeze them in liquid nitrogen for 0.5 minutes, grind them into powder, and obtain flaxseed powder for later use;

[0034] (3) Add 16 parts of low-gluten flour, 0.3 parts of baking powder, 0.2 parts of table salt, 7 parts of powdered sugar, 5 parts of linseed powder, and 10 parts of butter, mix well, then add 2 parts of salad oil and mix well to form Regiment spare;

[0035] (4) The cake skin and cake cake obtained at a weight ratio of 2:1, wrap the cake cake with the cake skin, and after standing for 30 minutes, flatten it with a Danish machine, fold it, and flatten it again, repeat 3 times, and rest After standing for 15 minutes, flatten again to obtain a biscuit base with a thicknes...

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Abstract

The invention discloses a flaxseed biscuit and a preparation method thereof. The preparation method comprises the steps of: (1) adding and uniformly mixing high gluten flour, weak strength flour and water according to parts by weight, and then adding powdered sugar and butter in sequence for standby use; (2) baking the flaxseeds and grinding the baked flaxseeds into powder for standby use; (3) mixing the weak strength flour, baking powder, edible salt, powdered sugar, the flaxseed powder and the butter uniformly according to parts by weight, then adding plant oil and mixing uniformly to form a dough for standby use; (4) taking cake crust and cake crisp, enabling the cake crust to wrap the cake crisp, flatting for the first time, stewing for 15-20 min, and then fatting for the second time to obtain the biscuit green bodies; (5) tailoring and shaping the biscuit green bodies, baking to obtain the biscuits. The novel crust wrapped crisp pressing technology enables the finished biscuits to be more crispy and delicious and avoids bad taste caused by added flaxseeds. According to the flaxseed biscuit and the preparation method thereof, the baked flaxseed powder is uniformly added in the biscuit raw material, and then the biscuit raw material added with the baked flaxseed powder is baked again, so that toxic substances in the flaxseeds are destroyed more sufficiently, and the constituents of the biscuits are absorbed and utilized by human body efficiently.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a biscuit and a preparation method thereof, in particular to a linseed biscuit and a preparation method thereof. Background technique [0002] Flaxseed is cholesterol-free and rich in fiber and omega-3 fatty acids, which contain nutrients that help prevent heart disease and other chronic diseases. It is widely used in various forms of food, such as the patent application number: 201410331337.0, the patent application titled: linseed oil residue biscuit and its preparation method provides a linseed oil residue biscuit and linseed oil residue For the preparation method of biscuits, although the invention patent of this application applies linseed oil residue to the field of biscuit food, the nutritional content and taste of the biscuits provided by the invention patent of this application are relatively simple, and the market demand is relatively low. Contents of the invention [00...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/38
CPCA21D2/36
Inventor 陈晓静
Owner ZHEJIANG AOQI FOOD
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