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Improved cereal short biscuit and preparing method thereof

A technology for crisp biscuits and cereals, applied in the field of improved cereal biscuits and their preparation, biscuits, can solve the problems of high oil, high oil content, insufficient dietary fiber content, etc., achieves low oil content, low sugar content, improved Effects of sensory qualities

Active Publication Date: 2016-06-22
科丝美特生物科技(白山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %
In addition, most of the raw materials of crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety.
[0003] Commercially available crispy biscuits based on wheat have the disadvantages of high sugar, high oil and insufficient dietary fiber content

Method used

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  • Improved cereal short biscuit and preparing method thereof
  • Improved cereal short biscuit and preparing method thereof
  • Improved cereal short biscuit and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] An improved cereal crisp biscuit, calculated according to the weight of the dry powder, its raw material composition and content are as follows:

[0049]

[0050] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0051] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0052] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0053] The above-mentioned puffed quinoa flour and puffed barley are prepared as follows:

[0054] (1) Preparation of puffed quinoa powder

[0055] Select quinoa grains with full grains, add water in a ratio of 1:0.03 according to the quality of the quinoa grains: the quality of water is 1:0.03, mix well, air puff at 250℃ for 25s, and use a flour mill for the puffed quinoa Crush and pass a 10...

Embodiment 2

[0074] An improved cereal crisp biscuit, calculated according to the weight of the dry powder, its raw material composition and content are as follows:

[0075]

[0076]

[0077] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0078] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0079] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0080] The preparation methods of the puffed quinoa powder and puffed barley are as follows:

[0081] (1) Preparation of puffed quinoa powder

[0082] Select quinoa grains with full grains, add water in a ratio of 1:0.03 according to the quality of the quinoa grains: the quality of water is 1:0.03, mix well, air puff at 250℃ for 25s, and use a flour mill for the puffed quinoa Crush a...

Embodiment 3

[0101] An improved cereal crisp biscuit, calculated according to the weight of the dry powder, its raw material composition and content are as follows:

[0102]

[0103]

[0104] The composite bulking agent is calculated by weight ratio and is compounded by sodium bicarbonate: ammonium bicarbonate: gluconate-δ-lactone: citric acid: starch = 3:4:3:2:1

[0105] The specifications of the low-gluten wheat flour meet the national standard GB / T8607-1988;

[0106] The above-mentioned raw materials are all powdery solids with good flowability, and all pass the CQ20 sieve specified by the national standard GB5507;

[0107] The above-mentioned puffed quinoa flour and puffed barley are prepared as follows:

[0108] (1) Preparation of puffed quinoa powder

[0109] Select quinoa grains with full grains, add water in a ratio of 1:0.03 according to the quality of the quinoa grains: the quality of water is 1:0.03, mix well, air puff at 250℃ for 25s, and use a flour mill for the puffed quinoa Crush and ...

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PUM

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Abstract

The invention discloses an improved cereal short biscuit. Dry materials of the improved cereal short biscuit comprise, by weight, 70-80 parts of low-gluten wheat flour, 10-15 parts of puffed quinoa flour, 10-15 parts of whole wheat flour, 5-10 parts of puffed pearl barley, 5-10 parts of quinoa oatmeal, 0.5-2 parts of composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose corn syrup, 0.5-1 part of phospholipid amd 3-4 parts of water. The invention further provides a preparing method of the improved cereal short biscuit. According to the cereal short biscuit prepared with the method, the contents of polyphenol, 18 kinds of amino acid required by the human body, vitamins and mineral substances are higher that the contents in a common market short biscuit; if the cereal short biscuit prepared with the method is frequently eaten, the important effects of adjusting the blood glucose level and protecting the heart are achieved, and after the improved cereal short biscuit is eaten, satiety exists and contributes to weight losing.

Description

Technical field [0001] The invention belongs to the field of food, and relates to a biscuit, specifically an improved cereal crisp biscuit and a preparation method thereof. Background technique [0002] In recent years, with the further improvement of people's living standards, great progress has been made in the types, quantity, quality, production technology and technology of baked goods. However, the current marketed shortbread biscuits still have the characteristics of high sugar and high fat. The amount of sugar added is still 30% to 38%, and various syrups of 2% to 4% of the flour are added; the fat content is higher than 26 %. In addition, most of the currently marketed shortbread biscuits are made of wheat, which cannot yet fully meet people's new needs for balanced nutritional elements and safe production standards for biscuits. [0003] Commercially available wheat-based crisp biscuits have the disadvantages of high sugar, high oil, and insufficient dietary fiber conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 周一鸣周小理闫贝贝崔琳琳王越江扬
Owner 科丝美特生物科技(白山)有限公司
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