Essence-free strawberry sandwich biscuit and preparation method thereof

A sandwich biscuit and the technology of the production method are applied in the field of biscuits, which can solve problems such as unfavorable human health, and achieve good health effects and the effect of crisp and sweet taste

Inactive Publication Date: 2016-03-02
汝州市家乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are various types of biscuits on the market, and the tastes are diverse. Among them, strawberry sandwich biscuits are also common biscuits on the market, but they all add flavors and spices, which are not conducive to human health; there is an urgent need for a new technology in the preparation of biscuits. Make biscuits taste good, and healthy, without additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for making strawberry sandwich biscuits without essence, comprising the steps of:

[0033] Step 1. Select the freshly dug kudzu root, wash it, dry the surface moisture, cut into 0.1cm thin slices, add it to the container, steam at 90°C for 30 minutes, take it out and let it cool down to room temperature, and set aside;

[0034] Step 2. Put the kudzu root treated in the above step 1 into a container, add water 2-2.5 times the weight of the kudzu root, and then ultrasonically treat it at a frequency of 30KHz for 10 minutes, then heat it to 75°C, keep it warm for 45 minutes, and cool it down to room temperature naturally , filtrate recovery filtrate A, standby;

[0035] Step 3: Grind wild ginger into powder, steam at 98°C for 65 minutes, and let it cool to room temperature to obtain steamed wild ginger powder; add rice wine 5 times its mass to the steamed wild ginger powder, and place it at 35°C After 36 hours, filtrate B was recovered by filtration and set aside...

Embodiment 2

[0042] A method for making strawberry sandwich biscuits without essence, comprising the steps of:

[0043] Step 1. Select the Pueraria lobata just dug out, clean it, dry the surface moisture, cut it into 0.3cm thin slices, add it to the container, steam at 95°C for 30 minutes, take it out and let it cool down to room temperature, and set aside;

[0044] Step 2. Put the kudzu root treated in the above step 1 into a container, add water 2.5 times the weight of the kudzu root, and then ultrasonically treat it at a frequency of 50KHz for 5 minutes, then heat it to 75°C, keep it warm for 50 minutes, cool it naturally to room temperature, and filter Recover filtrate A, standby;

[0045] Step 3: Grind wild ginger into powder, steam at 100°C for 45 minutes, and let it cool to room temperature to obtain steamed wild ginger powder; add rice wine 7 times its mass to the steamed wild ginger powder, and place it at 37°C After 24 hours, filter and recover the filtrate B for subsequent use;...

Embodiment 3

[0052] A method for making strawberry sandwich biscuits without essence, comprising the steps of:

[0053] Step 1. Select the freshly dug kudzu root, clean it, dry the surface moisture, cut it into 0.2cm thin slices, add it to the container, steam at 93°C for 30 minutes, take it out and let it cool down to room temperature, and set aside;

[0054] Step 2. Put the kudzu root treated in the above step 1 into a container, add water 2-2.5 times the weight of the kudzu root, and then ultrasonically treat it at a frequency of 40KHz for 8 minutes, then heat it to 75°C, keep it warm for 46 minutes, and cool it down to room temperature naturally , filtrate recovery filtrate A, standby;

[0055] Step 3: Grind wild ginger into powder, steam at 99°C for 60 minutes, and let it cool to room temperature to obtain steamed wild ginger powder; add rice wine 6 times its mass to the steamed wild ginger powder, and place it at 36°C After 28 hours, filtrate B was recovered by filtration and set as...

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PUM

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Abstract

The invention discloses an essence-free strawberry sandwich biscuit and a preparation method thereof. The preparation method comprises the following steps: slicing radix puerariae to steam, adding water to carry out ultrasonic treatment, filtering and recovering the filtrate A; grinding wild ginger, steaming, adding rice wine to soak, filtering and recovering the filtrate B; mixing palm oil, strawberry raw stock, egg powder, white granulated sugar, maltose, starch, millet flour, edible ammonium bicarbonate and edible sodium bicarbonate to obtain a mixture A; adding flour in the mixture A, mixing and placing to obtain a mixture B; adding the filtrate B in the mixture B, mixing and placing for 7-8h to obtain a mixture C; shaping the mixture C and adding cream in the interlayer of the shaped biscuit; and sending the cream sandwich biscuit into a biscuit stove to bake, spraying palm oil on the surface, cooling and trimming to obtain the essence-free strawberry sandwich biscuit. The prepared essence-free strawberry sandwich biscuit is free of essence, so that the fragrance of the strawberry is kept and a health effect is provided.

Description

technical field [0001] The invention relates to a biscuit, in particular to a flavorless strawberry sandwich biscuit and a production method thereof. Background technique [0002] The etymology of biscuits The etymology of the so-called biscuits is "bread that has been baked twice", that is, from the French bis (again) and cuit (toasted). It is baked with flour and water or milk without yeast, and it is very convenient and applicable as a stored food for travel, voyage, and mountaineering, especially for soldiers during wartime. The initial biscuit industry was the above-mentioned long-term voyage or the concept of emergency food in war. The concept began to spread in HandMade-Type (manual form). After the industrial revolution, due to the development of mechanical technology, biscuit production equipment and technology developed rapidly and spread. to all over the world. Biscuits include Biscuit, Cookies, Crackers and so on. [0003] At present, there are various types o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/36A21D2/34A21D2/18A21D2/02
CPCA21D2/36A21D2/02A21D2/181A21D2/186A21D2/34A21D2/366
Inventor 谢振兴
Owner 汝州市家乐食品有限公司
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