Low-fat arrowroot flour biscuits and preparation method for same
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A low-fat, arrowroot powder technology, applied in baking, dough processing, baked food, etc., can solve the problems of unfavorable biscuit taste, crispness, hardness, etc., and achieve the effect of low cost, good promotion prospect, and simple and convenient preparation process
Inactive Publication Date: 2016-09-07
广州鹰金钱食品集团有限公司
View PDF2 Cites 6 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, when making biscuits, it is difficult to achieve the purpose of reducing the amount of oil if the amount of arrowroot powder is small, and when the amount of arrowroot powder is too high, it will have adverse effects on the mouthfeel, crispness, and hardness of the biscuits.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0044] Example 1 Biscuit Recipe
[0045] A low-fat arrowroot biscuit, comprising the following components by mass ratio: 230kg wheat low-gluten flour, 45kg white granulated sugar powder, 40kg arrowroot powder, 20kg arrowroot starch, 30kg wheat bran, 11kg egg powder, 3.0kg edible salt, bicarbonate Ammonium 3.0kg, sodium bicarbonate 2.0kg, crisp biscuit special enzyme 0.2kg, palm oil 40kg, glucose syrup 8kg, water 65kg.
Embodiment 2
[0046] Example 2 Biscuit Recipe
[0047] A low-fat arrowroot biscuit, comprising the following components by mass ratio: 240kg wheat low-gluten flour, 45kg white sugar powder, 40kg arrowroot powder, 20kg arrowroot starch, 30kg wheat bran, 11kg egg powder, 3.0kg edible salt, bicarbonate Ammonium 3.0kg, sodium bicarbonate 2.0kg, crisp biscuit special enzyme 0.3kg, palm oil 50kg, glucose syrup 9kg, water 70kg.
Embodiment 3
[0048] Example 3 Biscuit Recipe
[0049] A low-fat arrowroot biscuit, comprising the following components in mass ratio: 220kg wheat low-gluten flour, 40kg white granulated sugar powder, 35kg arrowroot powder, 15kg arrowroot starch, 25kg wheat bran, 10kg egg powder, 2.0kg edible salt, bicarbonate Ammonium 2.0kg, sodium bicarbonate 1.0kg, special enzyme for crisp biscuits 0.1kg, palm oil 40kg, glucose syrup 6kg, water 60kg.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses low-fat arrowroot flour biscuits and preparation method for the same. The arrowroot flour biscuits comprise the following components in parts by mass: 200 to 250 parts of low-quality wheat flour, 40 to 50 parts of powdered white granulated sugar, 30 to 40 parts of whole arrowroot flour, 10 to 20 parts of arrowroot starch, 20 to 30 parts of bran, 10 to 12 parts of egg powder, 2.0 to 3.0 parts of edible salt, 2.0 to 3.0 parts of ammonium bicarbonate, 1.0 to 2.0 parts of sodium bicarbonate, 0.1 to 0.3 part of enzymes special for short biscuits, 40 to 60 parts of palm oil, 5 to 10 parts of glucose syrup and 60 to 70 parts of water, wherein the mass ratio of the whole arrowroot flour to the arrowroot starch is (1.5-4):1. When the arrowroot flour biscuits are prepared by virtue of the formula and the preparation method, the mouth-feel and the high quality of the biscuits can be ensured, the using amount of fat can also be reduced, and positive significance for production and popularization of the healthy arrowroot flour biscuits and popularization and application of arrowroot flour is achieved.
Description
technical field [0001] The invention belongs to the technical field of food processing. More specifically, it relates to a low-fat arrowroot biscuit and a preparation method thereof. Background technique [0002] Gefen is rich in a variety of nutrients and trace elements. It is a valuable tonic suitable for all ages, and has the reputation of "thousand-year ginseng". It not only has medicinal value, but also has the effect of nutrition and health care. It mainly has the effects of hangover, lowering fat, lowering blood pressure, reducing fire, clearing away heat and detoxification, promoting yang and relieving muscles, relieving spasm and pain, clearing rash and stopping diarrhea, increasing brain and coronary blood sugar , Improve brain microcirculation and other effects, it is an important raw material for medicines to prevent and treat hypertension, hyperlipidemia, coronary heart disease, angina pectoris, diabetes, cerebral thrombosis, gastrointestinal diseases and other...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more