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Production method of chia cookies

A production method, the technology of chia biscuits, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problem that the taste is not so dry, and achieve the effects of enhancing human immunity, controlling processing conditions, and realizing large-scale production

Inactive Publication Date: 2016-09-07
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, and the air can penetrate into the cream better, so that the taste of the baked cookies is not so dry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making chia biscuits, characterized in that: the chia health biscuits include the following components in parts by mass: 120-150 parts of wheat flour, 20-30 parts of chia powder, 20-60 parts of amaranth powder, black bean 10-30 parts of flour, 2-5 parts of sodium bicarbonate, 0.1-0.5 parts of active dry yeast, 15-30 parts of skimmed milk powder, 1-2 parts of citric acid, 8-10 parts of soft white sugar, 2-3 parts of table salt, eggs 5-10 parts of liquid, 1-2 parts of leavening agent, 200-300 parts of water; the production process includes the following steps:

[0026] 1. Dough making:

[0027] Select chia seeds and black beans, soak them in water for 15-20 hours, drain the water, grind them with a grinder, and pass through a 100-120 mesh sieve for later use; weigh 60 grams of wheat flour, 25 grams of chia powder, 45 grams of amaranth powder, and black bean powder 15 grams, 3 grams of sodium bicarbonate, 0.3 grams of active dry yeast, 15 grams of skimmed mil...

Embodiment 2

[0033] 1. Dough making:

[0034] Select chia seeds and black beans, soak them in water for 15-20 hours, drain the water, grind them with a grinder, and pass through a 100-120 mesh sieve for later use; weigh 80 grams of wheat flour, 30 grams of chia powder, 60 grams of amaranth powder, and black bean powder 30 grams, 5 grams of sodium bicarbonate, 0.5 grams of active dry yeast, 30 grams of skimmed milk powder, 2 grams of citric acid, 10 grams of soft white sugar, 3 grams of salt, 10 grams of egg liquid, 3 grams of leavening agent, 300 grams of water after mixing , and the dough in the dough mixer; the speed of the dough mixer is controlled at 150-180 rpm, and the stirring time is 15-30 minutes.

[0035] 2. Fermentation rolling:

[0036] The dough is fermented in the fermentation room at 25-35 degrees Celsius, and the fermentation time is 5 hours; the dough is processed by a rolling machine, and the dough is rotated during the rolling process to make it roll evenly; Proof the ...

Embodiment 3

[0040] 1. Dough making:

[0041] Select chia seeds, corn, and black beans, soak them in water for 15-20 hours, drain the water, grind them with a grinder, and pass through a 100-120 mesh sieve for later use; weigh 60 grams of wheat flour, 25 grams of chia powder, 45 grams of amaranth powder, 15 grams of black soybean powder, 3 grams of sodium bicarbonate, 0.3 grams of active dry yeast, 15 grams of skimmed milk powder, 1 gram of citric acid, 9 grams of soft white sugar, 2 grams of salt, 7 grams of egg liquid, 2 grams of leavening agent, 220 grams of water After mixing, mix the dough in the dough mixer; the speed of the dough mixer is controlled at 150-180 rpm, and the stirring time is 15-30 minutes.

[0042] 2. Fermentation rolling:

[0043] The dough is fermented in the fermentation room at 25-35 degrees Celsius, and the fermentation time is 2-6 hours; the dough is processed by a rolling machine, and during the rolling process, the dough is rotated to make it roll evenly; the...

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PUM

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Abstract

The invention relates to a production method of chia cookies. The provided health-care chia cookies are reasonable in nutrition arrangement, taste crisp, have the effect of significantly enhancing the immunity of human bodies and are suitable for people requiring enhancement of the immunity. The cookies which are attractive in appearance, unique in flavor and balanced in nutrition are produced, and requirements of the public for color, taste, shape and balanced nutrition arrangement of food are met. The production technology is simple, the selection range of food materials is wide, operation conditions are easy to control, and the method is suitable for batch production.

Description

technical field [0001] The invention relates to the field of characteristic staple food processing, in particular to a method for making chia biscuits. Background technique [0002] Cookies, derived from English COOKIE, cookies are interpreted in the United States and Canada as thin and flat custard-style biscuits, meaning "thin custard". Cookies are originally a high-sugar, high-fat food. With the improvement of people's living standards. The intake of high-fat and high-oil foods is too much, while the intake of dietary fiber is decreasing day by day. Eating cookies will increase the incidence of "civilization diseases". Therefore, the development of cookies with dietary fiber has very positive significance. Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, allowing the air to penetrate into the cream better, so that the baked cookies are not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/362
Inventor 李建贤
Owner 李建贤
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