Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crispy biscuit and making method thereof

A kind of crisp biscuit and mixing technology, applied in baking, dough processing, baked food and other directions, can solve the problems of single taste, cost saving, oily or hard taste, etc., to avoid hard taste and reduce raw materials. Cost, the effect of avoiding oil

Inactive Publication Date: 2015-12-16
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
View PDF8 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crispy biscuits prepared by this traditional process are mostly flat cakes by extruding dough, with a single taste, and the amount of auxiliary materials such as water, leavening agent and oil required in the processing process is large, and it is easy to appear oily or biscuit. The phenomenon of hard taste is not conducive to improving the crispness of biscuits and is not conducive to saving costs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Crispy biscuit and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The crisp biscuit of this embodiment is made of the following raw materials in parts by weight: 100 parts of wheat flour, 22 parts of palm oil, 32 parts of white granulated sugar, 12 parts of water, 7.5 parts of cocoa powder, 1.4 parts of edible salt, and 0.6 part of sodium bicarbonate , 0.3 parts of vanillin, 0.6 parts of caramel color, and 0.05 parts of chocolate essence.

[0028] The specific operation steps of its preparation method are:

[0029] 1) Powder adjustment: Mix wheat flour, white sugar, cocoa powder, edible salt, sodium bicarbonate, caramel color, and vanillin for 3 minutes until uniform, and obtain mixture A, which is set aside; add chocolate essence to the preheated to 45°C Stir in palm oil evenly to obtain mixture B, which is set aside; mix mixture A and mixture B for 3 minutes until uniform, and obtain mixture C; add water to mixture C, mix and stir for 4 minutes until uniform, and obtain wet powder;

[0030] 2) Forming: The wet powder prepared in st...

Embodiment 2

[0035] The crisp biscuit of this embodiment is made of the following raw materials in parts by weight: 90 parts of wheat flour, 20 parts of palm oil, 30 parts of white granulated sugar, 10 parts of water, 6 parts of cocoa powder, 0.8 part of edible salt, and 0.3 part of sodium bicarbonate .

[0036] The specific operation steps of its preparation method are:

[0037] 1) Powder adjustment: Mix wheat flour, white sugar, cocoa powder, edible salt, and sodium bicarbonate for 2 minutes until uniform, to obtain mixture A, and set aside; preheat palm oil to 40°C, to obtain mixture B, set aside; mix A Mix and stir with mixture B for 2 minutes until uniform to obtain mixture C; add water to mixture C, and mix and stir for 3 minutes until uniform to obtain wet powder;

[0038] 2) Molding: The wet powder prepared in step 1) is extruded by twin-screw extruder and extruded by an automatic feeder, then passed through four temperature zones in sequence, extruded and extruded by a molding di...

Embodiment 3

[0041] The crisp biscuit of this embodiment is made from the following raw materials in parts by weight: 110 parts of wheat flour, 24 parts of palm oil, 40 parts of white granulated sugar, 13 parts of water, 8 parts of cocoa powder, 1.8 parts of edible salt, and 1.0 part of sodium bicarbonate , 0.5 parts of vanillin, 0.9 parts of caramel color, and 0.1 part of chocolate essence.

[0042] The specific operation steps of its preparation method are:

[0043] 1) Powder adjustment: Mix wheat flour, white sugar, edible salt, sodium bicarbonate, vanillin, cocoa powder, and caramel color for 4 minutes until uniform, and obtain mixture A, which is set aside; add chocolate essence to the Stir in palm oil evenly to obtain mixture B, and set aside; mix mixture A and mixture B for 4 minutes until uniform, and obtain mixture C; add water to mixture C, mix and stir for 5 minutes until uniform, and obtain wet powder;

[0044] 2) Molding: The wet powder prepared in step 1) is extruded by twin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, and particularly discloses a crispy biscuit and a making method thereof. Wheat flour, white granulated sugar, vegetable oil and water serve as main raw materials of the biscuit, and according to the making method, all the raw materials are firstly mixed into wet powder, and after extrusion forming is carried out through a double-screw extruding and puffing device, baking is carried out. On the one hand, compared with traditional dough, the wet powder has good liquidity, various die heads of a stereoscopic structure can be adopted for making the biscuit of a stereoscopic structure in an extruding mode, and the shape of the biscuit is enriched; on the other hand, the double-screw extruding and puffing device is adopted, the biscuit has a certain puffing rate in the extruding forming process and can be formed, the quantity of the adopted water, vegetable oil and swelling agent is greatly reduced, the phenomena that oil comes out of the biscuit, and the biscuit tastes hard are avoided, the made biscuit tastes crispy, and raw material cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crisp biscuit and a preparation method thereof. Background technique [0002] In the 19th century, the developed navigation technology was imported and exported to all countries in the world. During the long-term voyage, bread contained high water content and was not suitable for food storage. Therefore, a bread with a very low water content-biscuits was invented. Most of the biscuits currently available in the market are processed from wheat flour, and then added sugar, oil, eggs, dairy products and other auxiliary materials. According to the different processing techniques and raw materials, they are divided into two categories: crisp biscuits and tough biscuits. Traditional crispy biscuits are made of wheat flour, sugar, and oil, adding bulking agent and other auxiliary materials, adding a large amount of water after powder adjustment to make dough, and then rolling ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 张旭东陈素娟温泉王炎炎董亚
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com