Crispy biscuit and production process thereof

A production process and technology for crispy biscuits, applied in baking, dough processing, baked food and other directions, can solve the problems of rough taste of biscuits, indigestible processing time of biscuits, difficult to meet the taste requirements of ingredients, etc., to achieve unique flavor, Increase appetite and promote digestion

Inactive Publication Date: 2016-08-24
GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits can supplement starch, vitamin B, cellulose and other beneficial ingredients needed by the human body, but the taste of biscuits is relatively rough, which is difficult to meet the public's requirements for the taste of ingredients, and biscuits are difficult to digest, and the processing time varies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] This embodiment provides a crispy biscuit, comprising the following raw materials: 120kg of low-gluten flour, 50kg of butter, 30kg of glutinous rice, 50kg of Poria powder, 60kg of fresh prickly pear, 30kg of powdered sugar, 25kg of egg liquid, 15kg of milk powder, and 15kg of sesame seeds.

[0017] Its production process includes the following steps:

[0018] 1) Raw material processing:

[0019] For glutinous rice treatment, soak the glutinous rice for 10 hours, steam it in a wooden retort, dry it in the sun, and grind it into powder;

[0020] Poria, ground into powder;

[0021] Fresh prickly pear, squeezed into prickly pear juice;

[0022] 2) Mix low-gluten flour, butter, glutinous rice, Poria, prickly pear juice, powdered sugar, egg liquid, milk powder, and sesame according to the proportion, mix with a spatula to form a dough, and then mold it into a cake;

[0023] 3) Baking, put the cake in the oven, the oven temperature is 175 ℃, the time is 10 minutes, and the ...

Embodiment 3

[0034] This embodiment provides a crispy biscuit, comprising the following raw materials: 110kg of low-gluten flour, 40kg of butter, 40kg of glutinous rice, 40kg of Poria, 50kg of fresh prickly pear, 25kg of powdered sugar, 20kg of egg liquid, 12kg of milk powder, and 10kg of sesame seeds.

[0035] Its production process includes the following steps:

[0036] 1) Raw material processing:

[0037] For glutinous rice treatment, soak the glutinous rice for 8 hours, steam it in a wooden retort, dry it in the sun, and grind it into powder;

[0038] Poria, ground into powder;

[0039] Fresh prickly pear, squeezed into prickly pear juice;

[0040] 2) Mix low-gluten flour, butter, glutinous rice, Poria, prickly pear juice, powdered sugar, egg liquid, milk powder, and sesame according to the proportion, mix with a spatula to form a dough, and then mold it into a cake;

[0041] 3) Baking, put the cake in the oven, the oven temperature is 165°C, the time is 12 minutes, and the finished...

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PUM

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Abstract

The invention provides a crispy biscuit and a production process thereof. The crispy biscuit comprises the following raw materials: low-gluten flour, butter, sticky rice, poria cocos powder, fresh roxburgh rose, powdered sugar, egg liquid, milk and sesames. The production process comprises the following steps: treating raw materials; mixing and kneading dough; and roasting. According to the crispy biscuit, cellulose, vitamin B, starch and proteins contained in the biscuit as well as various nutritional ingredients of roxburgh rose and poria cocos are organically combined, so that the fragrance is fresh, the taste is delicious, the flavor is unique, and the nutrients are rich and balanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a crispy biscuit and a production process thereof. Background technique [0002] Biscuits are baked with flour and water or milk without yeast. As a storage food for travel, sailing and mountaineering, the main raw material of biscuit is wheat flour, and then sugar, oil, eggs, dairy and other auxiliary materials are added. According to different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and crispy biscuits. The characteristics of crisp biscuits are that the impressions are mostly convex, with obvious patterns and fine structures, which are 14% to 30% of the flour content. For some special products with loose sweetness, the amount of oil and fat can be as high as about 50%. The characteristics of tough biscuits are that the impressions are mostly concave and there are pinholes on the surface. The surface of the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/364A21D2/36
Inventor 刘小萍
Owner GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
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