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Hard biscuits and preparation technology thereof

A tough biscuit and preparation technology, applied in the direction of baked food with modified ingredients, baking method, baking, etc., can solve the problems of flavor, poor surface gloss, unsatisfactory health care awareness, low nutritional value, etc., and achieve improvement Gastrointestinal function, promotion of intestinal flora balance, effect of rich nutrition

Inactive Publication Date: 2017-02-22
江门澳崎高质食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, tough biscuits on the market have poor taste, poor flavor and surface gloss, and low nutritional value, which cannot satisfy people's increasing awareness of health care.

Method used

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  • Hard biscuits and preparation technology thereof
  • Hard biscuits and preparation technology thereof
  • Hard biscuits and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, a kind of tough biscuit

[0042] Described tough biscuit comprises following component and weight percentage thereof:

[0043] Wheat flour 65%, white sugar 13%, prebiotics 7.833%, margarine 1.5%, shortening 2%, whole milk powder 2.5%, glucose syrup 1%, edible salt 0.3%, edible vegetable oil 6%, ammonium bicarbonate 0.5 %, sodium bicarbonate 0.2%, calcium carbonate 0.06%, protease 0.02%, sodium metabisulfite 0.02%, vanillin 0.02%, β-carotene 0.007%, milk essence 0.03%, caramel coloring 0.01%.

[0044] The preparation technology of above-mentioned tough biscuit is, and the steps are as follows:

[0045] S1 Weigh wheat flour, white sugar, prebiotics, whole milk powder, edible salt, ammonium bicarbonate, sodium bicarbonate, calcium carbonate, protease, sodium metabisulfite, vanillin, β-carotene, milk essence according to the above weight ratio And caramel coloring, pour into the mixer, stir for 10 minutes, then, add margarine, shortening, glucose syrup and w...

Embodiment 2

[0050] Embodiment 2, a kind of tough biscuit

[0051] Described tough biscuit comprises following component and weight percentage thereof:

[0052] Wheat flour 55%, white sugar 8%, prebiotic 9%, margarine 4%, shortening 5%, whole milk powder 5.5%, glucose syrup 3%, edible salt 0.6%, edible vegetable oil 8%, ammonium bicarbonate 1 %, sodium bicarbonate 0.5%, calcium carbonate 0.12%, protease 0.07%, sodium metabisulfite 0.05%, vanillin 0.05%, β-carotene 0.01%, milk essence 0.07%, caramel coloring 0.03%.

[0053] The preparation technology of above-mentioned tough biscuit is, and the steps are as follows:

[0054] S1 Weigh wheat flour, white sugar, prebiotics, whole milk powder, edible salt, ammonium bicarbonate, sodium bicarbonate, calcium carbonate, protease, sodium metabisulfite, vanillin, β-carotene, milk essence according to the above weight ratio And caramel coloring, pour into the mixer, stir for 25 minutes, then add margarine, shortening, glucose syrup and water, the am...

Embodiment 3

[0059] Embodiment 3, a kind of tough biscuit

[0060] Described tough biscuit comprises following component and weight percentage thereof:

[0061] Wheat flour 61.22%, white sugar 11%, prebiotics 7%, margarine 3%, shortening 3%, whole milk powder 3.5%, glucose syrup 1.5%, edible salt 0.5%, edible vegetable oil 8%, ammonium bicarbonate 0.7% , Sodium Bicarbonate 0.3%, Calcium Carbonate 0.1%, Protease 0.04%, Sodium Metabisulfite 0.03%, Vanillin 0.03%, β-Carotene 0.01%, Milk Flavor 0.05%, Caramel Color 0.02%.

[0062] The preparation technology of above-mentioned tough biscuit is, and the steps are as follows:

[0063] S1 Weigh wheat flour, white sugar, prebiotics, whole milk powder, edible salt, ammonium bicarbonate, sodium bicarbonate, calcium carbonate, protease, sodium metabisulfite, vanillin, β-carotene, milk essence according to the above weight ratio And caramel coloring, pour into the mixer, stir for 15 minutes, then, add margarine, shortening, glucose syrup and water, t...

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Abstract

The invention relates to the technical field of food processing, in particular to hard biscuits and a preparation technology thereof. The hard biscuits provided by the invention comprise he following components in percentage by weight: 55-65% of wheat flour, 8-13% of white granulated sugar, 5-9% of prebiotics, 1.5-4% of artificial butter, 2-5% of shortening, 2.5-5.5% of whole milk powder, 1-3% of glucose syrup, 0.3-0.8% of edible salt, 6-10% of edible vegetable oil, 0.5-1% of ammonium bicarbonate, 0.2-0.5% of sodium bicarbonate, 0.06-0.12% of calcium carbonate, 0.02-0.07% of protease, 0.02-0.05% of sodium metabisulfite, 0.02-0.05% of vanillin, 0.007-0.013% of beta-carotene, 0.03-0.07% of milk essence and 0.01-0.03% of carmel coloring. The hard biscuits disclosed by the invention are balanced in nutrients, good in flavor and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tough biscuit and a preparation process thereof. Background technique [0002] Tough biscuits are a large category of biscuit products, which are named after the need for a long time to adjust the powder to form a very strong dough. Among the raw materials used, the amount of fat and granulated sugar is less, so gluten is easy to form when preparing the dough. Generally, it takes a long time to prepare the dough. The dough is stretched and shaped by rolling, cut into thin slices and baked. Because of this processing method, a layered gluten tissue can be formed, so the section of the baked biscuit is a relatively neat layered structure. In order to prevent blistering on the surface, a pinhole debossed impression is usually used during molding. The finished product is extremely brittle and light in bulk density. Common varieties include animals, assorted products, toys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/24A21D2/18A21D2/14A21D8/06
CPCA21D2/18A21D2/14A21D2/181A21D2/24A21D8/06
Inventor 林子荣梁丽雪利彩欢
Owner 江门澳崎高质食品有限公司
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