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Crispy biscuits added with spices and preparation method of crispy biscuits

A crisp biscuit and raw material technology, applied in the field of crisp biscuit and its preparation, to achieve the effects of improving nutritional value, improving palatability, and extending shelf life

Inactive Publication Date: 2016-06-29
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional biscuits mostly use wheat flour, sugar, and oil as the main raw materials, and add flavor materials to prepare sweet or salty biscuits, and even biscuits with chocolate flavor, fruit flavor, etc., but rarely add spices to biscuits. Create a unique biscuit flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The crispy biscuits added with spices in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 35 parts of white sugar, 32 parts of palm oil, 8 parts of fructose syrup, 14 parts of caramel syrup, salt 1.1 parts, 2.2 parts of baking soda, 0.22 parts of cinnamon powder, 1.6 parts of soybean powder, 0.58 parts of phospholipids, 12 parts of water.

[0030] The preparation method of the crispy biscuits added with spices in this embodiment, the specific operation steps are:

[0031] 1) Kneading dough: Take low-gluten wheat flour, sieve to get fine powder, and set aside; add phospholipids to palm oil to dissolve to obtain an emulsified oil solution, set aside; add baking soda, salt, cinnamon powder, and soybean powder to water, and stir for 1.5 min until completely dissolved, then add fructose syrup and caramel syrup, stir for 2 minutes until the syrup is completely dissolved, then add white sugar and stir until ...

Embodiment 2

[0038] The crisp biscuits added with spices in this embodiment are prepared from the following raw materials in parts by weight: 90 parts of low-gluten wheat flour, 25 parts of white sugar, 18 parts of palm oil, 8 parts of caramel syrup, 0.6 parts of table salt, and 0.1 parts of cinnamon powder. 1 part, 1 part of soybean powder; 0.2 part of phospholipid, 10 parts of water.

[0039] The preparation method of the crispy biscuits added with spices in this embodiment, the specific operation steps are:

[0040] 1) Kneading dough: take low-gluten wheat flour, sieve to get fine powder, and set aside; add phospholipids to palm oil and dissolve to obtain an emulsified oil solution, set aside; add salt, cinnamon powder, and soybean flour to water, and stir for 1 minute until completely dissolved , then add caramel syrup, stir for 3 minutes until the syrup is completely dissolved, then add white sugar and stir until completely dissolved, then add emulsified oil solution, stir for 4 minut...

Embodiment 3

[0047] The crisp biscuits added with spices in this embodiment are prepared from the following raw materials in parts by weight: 120 parts of low-gluten wheat flour, 40 parts of white sugar, 38 parts of palm oil, 10 parts of fructose syrup, 20 parts of caramel syrup, salt 1.5 parts, 2.5 parts of baking soda, 1 part of cinnamon powder, 2 parts of soybean powder, 1 part of phospholipid, 14 parts of water.

[0048] The preparation method of the crispy biscuits added with spices in this embodiment, the specific operation steps are:

[0049] 1) Kneading dough: Take low-gluten wheat flour, sieve it to get fine powder, and set aside; add phospholipids to dissolve in palm oil to obtain an emulsified oil solution, set aside; add baking soda, salt, cinnamon powder, and soybean powder to water, and stir for 2 minutes until completely dissolved, then add fructose syrup and caramel syrup, stir for 2.5 minutes until the syrup is completely dissolved, then add white sugar and stir until comple...

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PUM

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Abstract

The invention relates to the technical field of food processing and particularly discloses crispy biscuits added with spices and a preparation method of the crispy biscuits. The biscuits are prepared from the following raw materials in parts by weight: 90-120 parts of wheat meal, 25-40 parts of white granulated sugar, 18-38 parts of vegetable oil, 0-10 parts of fructose syrup, 8-20 parts of caramel syrup, 0.6-1.5 parts of table salt, 0-2.5 parts of a bulking agent, 0.1-1 part of cinnamon powder, 1-2 parts of soybean meal, 0.2-1 part of an emulsifying agent and 10-14 parts of water. The caramel syrup and the cinnamon powder have a synergistic effect so that the scorch aroma of the biscuits and the flavor of the cinnamon powder are complementary with each other, and the rich scorch aroma is represented and is not very prominent; the soybean meal is added so that the biscuits have an attractive amber color, the nutritional value of the biscuits is improved and the storage resistance performance of the biscuits is improved. The crispy biscuits disclosed by the invention are crispy and palatable, are sweet but not greasy, and have the rich scorch aroma and unique caramel color and luster. The preparation method is simple and convenient to operate and is easy to control.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crisp biscuit added with spices and a preparation method thereof. Background technique [0002] As a traditional snack food, biscuits have huge market potential among all ready-to-eat foods, with total output and sales increasing by 20% annually, leading the food industry as a whole. With the improvement of people's living standards, the biscuit food used to satisfy the hunger in the past is transforming towards the leisure type. Various biscuit products with dual functions of snacks and leisure are constantly appearing on the market, showing new market vitality. Therefore, continuous research and development Developing new flavors of biscuits is the main direction to improve the competitiveness of the biscuit industry. Traditional biscuits mostly use wheat flour, sugar, and oil as the main raw materials, and add flavor materials to prepare sweet or salty biscuits, and...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/362
Inventor 张旭东王炎炎董亚南宾鹏
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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