Spicy crisp biscuit and production technique thereof

A production process and technology of hemp crisp biscuits, which are applied in the field of hemp crisp biscuits and their production technology, can solve the problems of rough taste of biscuits, indigestible processing time of biscuits, and difficulty in meeting the taste requirements of ingredients, and achieve unique flavor, increase appetite, Fragrance freshening effect

Inactive Publication Date: 2016-09-07
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 example provides a kind of crisp biscuit, including 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 prickly ash oil.

[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 with a wooden steamer, dry it in the sun, and grind it into powder;

[0020] Poria cocos, ground into powder;

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

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

[0023] 3) Bake, put the cake into an oven at a temperature of 175°C for 10 minu...

Embodiment 3

[0034] This example provides a crisp biscuit, including the following raw materials: 110kg of low-gluten flour, 40kg of butter, 40kg of glutinous rice, 40kg of Poria cocos, 50kg of fresh prickly pear, 25kg of powdered sugar, 20kg of egg liquid, 12kg of milk powder, and 10kg of prickly ash oil.

[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 with a wooden steamer, dry it in the sun, and grind it into powder;

[0038] Poria cocos, ground into powder;

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

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

[0041] 3) Bake, put the cake into an oven at a temperature of 165°C for 12 minutes, take ...

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PUM

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Abstract

The invention provides spicy crisp biscuit and a production technique thereof. The spicy crisp biscuit comprises the raw materials of low-gluten flour, butter, sticky rice, poria powder, fresh rosa roxburghii fruit, powdered sugar, egg liquid, milk powder and zanthoxylum oil. The production technique comprises the steps of processing the raw materials, mixing, kneading dough and baking. According to the spicy crisp biscuit, cellulose, vitamin B, starch, protein and various nutritional ingredients of the rosa roxburghii fruit and the poria are organically combined. Thus, the spicy crisp biscuit is fresh in aroma, delicious in taste, unique in flavor and rich and balanced in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crisp biscuit and a production process thereof. Background technique [0002] Biscuits are baked with flour and water or milk without yeast. They are used as food storage for travel, voyage, and mountaineering. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. Crispy biscuits are characterized by embossed shapes, obvious patterns, and fine structure, which is 14% to 30% of the flour content. For some special products with loose sweetness, the amount of fat can be as high as about 50%. The characteristic of tough biscuits is that the impression shape is mostly concave, and there are needle holes on the surface. The surface of the product is flat and smooth, the cross-sectional structure has layers, and it has a crisp feeling when chewing, chewing resistance, and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/14
CPCA21D2/36A21D2/145
Inventor 刘小萍
Owner GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
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