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Crisp biscuits containing ginger extract and a preparation method thereof

A technology of ginger extract and crispy biscuits, applied in the field of food processing, can solve the problems of unsatisfactory, single taste, lack of adding natural product active substances, etc., and achieves the effects of easy acceptance, simple production, and favorable development and application.

Inactive Publication Date: 2015-09-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits are a popular snack food in daily life, but the biscuits currently on the market have a single taste, especially the lack of natural product active substances that are beneficial to health, and cannot meet the needs of modern consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 75 kg of low-gluten flour, 12 kg of cornstarch, 10 kg of milk powder, 2 kg of sodium bicarbonate, 19 kg of ginger, 15 kg of oil, and 30 kg of white sugar. Ginger was extracted in a boiling water bath for 1 h according to the mass-to-volume ratio (kg / L) of feed liquid (kg / L), and extracted twice in total. The extract was concentrated and cooled for later use. Mix the extract with oil, sugar, and milk powder evenly, then add flour, starch, and sodium bicarbonate, mix evenly, and use a dough mixer to make a dough with moderate hardness. The dough is made by rolling, the dough is molded, the formed biscuits are baked in an oven, and the obtained biscuits are packaged after being cooled.

Embodiment 2

[0017] 75 kg of low-gluten flour, 9 kg of cornstarch, 6 kg of milk powder, 1.75 kg of sodium bicarbonate, 19 kg of ginger, 12.5 kg of oil, and 25 kg of white sugar. Ginger was extracted in a boiling water bath for 1 h according to the mass-to-volume ratio (kg / L) of feed liquid (kg / L), and extracted twice in total. The extract was concentrated and cooled for later use. Mix the extract with oil, sugar, and milk powder evenly, then add flour, starch, and sodium bicarbonate, mix evenly, and use a dough mixer to make a dough with moderate hardness. The dough is made by rolling, the dough is molded, the formed biscuits are baked in an oven, and the obtained biscuits are packaged after being cooled.

Embodiment 3

[0019] 75 kg of low-gluten flour, 6 kg of corn starch, 10 kg of milk powder, 2 kg of sodium bicarbonate, 19 kg of ginger, 10 kg of oil, and 30 kg of white sugar. Ginger was extracted in a boiling water bath for 1 h according to the mass-to-volume ratio (kg / L) of feed liquid (kg / L), and extracted twice in total. The extract was concentrated and cooled for later use. Mix the extract with oil, sugar, and milk powder evenly, then add flour, starch, and sodium bicarbonate, mix evenly, and use a dough mixer to make a dough with moderate hardness. The dough is made by rolling, the dough is molded, the formed biscuits are baked in an oven, and the obtained biscuits are packaged after being cooled.

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PUM

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Abstract

The present invention discloses crisp biscuits containing ginger extract and a preparation method thereof. The crisp biscuits consist of the following raw materials in parts by mass: ginger 14 parts, grease 7-11 parts, white granulated sugar 15-22 parts, milk powder 2-7 parts, cake flour 55 parts, corn starch 5-9 parts, sodium bicarbonate 1-1.5 parts and table salt 0.4 part; the preparation method comprises the following steps: (1) weighing the ginger, extracting the ginger according to a material liquid weight / volume ratio (kg / L) of 1:10 in boiling water bath for two times to obtain extract, and concentrating the extract to obtain ginger aqueous extract concentrate, weighing the grease, white granulated sugar and milk powder, and mixing the ginger aqueous extract concentrate with the weighed grease, white granulated sugar and milk powder evenly; (2) kneading dough by pouring the evenly mixed materials into a dough kneading machine, then weighing the cake flour, corn starch, sodium bicarbonate and table salt, and adding the weighed cake flour, corn starch, sodium bicarbonate and table salt into the dough kneading machine to obtain dough; (3) making the dough into biscuit bases; and (4) baking the biscuit bases with upper fire (170 DEG C) and lower fire (150 DEG C), and cooling and packaging the crisp biscuits. The crisp biscuits are conducive to the development and application of the ginger, and improve the function value of biscuits at the same time; the ginger has a good protective effect for gastrointestinal tracts; and the crisp biscuits have a unique flavor of the ginger and a simple process, and effectively reduce pungent smell of the ginger so that consumers are prone to accepting the crisp biscuits.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for preparing crisp biscuits. Background technique [0002] Biscuit is made of wheat flour (glutinous rice, starch, etc.) Processed crispy or crunchy food. Biscuits are very popular snack foods in daily life. However, the biscuits currently on the market have a single taste, especially lack of natural product active substances that are beneficial to health, and cannot meet the needs of modern consumers. Ginger has a unique spicy aroma and is an important seasoning in daily life, as well as a resource for both medicine and food. In the folk, it is believed that ginger can stimulate the secretion of gastric juice, relieve gastric distension, swelling and pain, promote digestion and enhance appetite. germs, etc.) have a certain bactericidal effect. In the fast-paced life of modern society, great changes have taken place in people's eating habits. Coupled with smoking, alcoho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 谢明勇胡晖宇殷军艺聂少平
Owner NANCHANG UNIV
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