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Making method of yoghurt sandwich biscuits

A sandwich biscuit and its production method are applied in the treatment of milk preparations, dairy products, dough, etc., which can solve the problems of high sugar content, single taste of biscuits, and single nutrition, so as to help digestion and absorption and increase content , Improve the effect of micro-ecological environment

Inactive Publication Date: 2017-05-31
卢美珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Therefore, the production of a new, high-quality, high-nutrition biscuit has played a good role in promoting people's lives.

Method used

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  • Making method of yoghurt sandwich biscuits
  • Making method of yoghurt sandwich biscuits

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0037] The invention provides a method for making a yogurt sandwich biscuit, the steps comprising:

[0038] 1) Get 100 parts by weight of fresh milk without bactericides, preservatives and preservatives;

[0039] 2) Put the fresh milk into the sterilizer for disinfection, the disinfection temperature is 75°C, and the time is 20 minutes;

[0040] 3) Put the sterilized milk into a fermentation tank for fermentation, the fermentation temperature is 35°C, and the fermentation time is 3 hours;

[0041] 4) Place the fermented milk at room temperature for 20 minutes and then put it into an adjustable heater for heating;

[0042] 5) Set the heater to 10°C and add 4 parts of Lactobacillus plantarum for 1 hour;

[0043] 6) Set the heater to 25°C and add 3 parts of Lactobacillus bulgaricus for 2 hours;

[0044] 7) After setting the heater to 35°C, add 5 parts of Streptococcus thermophilus, and the heating time is 3 hours;

[0045] 8) Add 0.2 parts of transglutaminase, 0.1 parts of re...

Embodiment 2

[0064] The invention provides a method for making a yogurt sandwich biscuit, the steps comprising:

[0065] 1) Get 120 parts by weight of fresh milk without bactericide, preservative, preservative;

[0066] 2) Put the fresh milk into the sterilizer for disinfection, the disinfection temperature is 85°C, and the time is 25 minutes;

[0067] 3) Put the sterilized milk into a fermentation tank for fermentation, the fermentation temperature is 40°C, and the fermentation time is 4 hours;

[0068] 4) Place the fermented milk at room temperature for 30 minutes and then put it into an adjustable heater for heating;

[0069] 5) Set the heater to 20°C and add 8 parts of Lactobacillus plantarum for 1.5 hours;

[0070] 6) Set the heater to 30°C and add 5 parts of Lactobacillus bulgaricus for a heating time of 2.5 hours;

[0071] 7) After setting the heater to 40°C, add 7 parts of Streptococcus thermophilus, and the heating time is 3.5 hours;

[0072] 8) Add 0.4 parts of transglutaminase...

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Abstract

The invention discloses a making method of yoghurt sandwich biscuits. The method comprises the following steps: taking fresh milk; sterilizing; fermenting; heating in a heater; adding beneficial bacteria; degassing; performing homogenization; filling; drying yoghurt to obtain yoghurt powder; uniformly mixing the following materials in parts by weight: 80-120 parts of the yoghurt powder, 10-15 parts of honey, 10-20 parts of white granulated sugar, 8-10 parts of starch, and 30-35 parts of the fresh milk to form paste to obtain yoghurt jam; uniformly mixing the following materials in parts by weight: 60-80 parts of the yoghurt obtained in the step 13, 100-150 parts of low-gluten flour, 60-80 parts of white granulated sugar, 30-50 parts of egg liquid, 50-60 parts of the fresh milk, and 40-50 parts of butter to obtain a mixture; stirring the mixture; pressing the stirred mixture to obtain biscuit blank; coating the yoghurt jam on the biscuit blank; baking the biscuit blank coated with the yoghurt jam. Probiotics are added to the yoghurt sandwich biscuits made by the method disclosed by the invention, so that the digestion and the absorption of food are facilitated, the micro-ecological environment of human intestinal tracts can also be appropriately improved, the content of probiotics in a human body is increased, and the healthy level of the human body is increased.

Description

technical field [0001] The invention belongs to the technical field of a food production method, in particular to a method for making a yogurt sandwich biscuit. Background technique [0002] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Cause certain adverse effects, so producing a kind of new, high-quality, high-nutrition biscuit has played good promotion effect for people's life. [0003] With the development of science and the progress of society, and the improvement of national living standards, people's pursuit of a healthy, reasonable and nutritious diet has become the mainstream of modern life. Fermented milk products are loved by more and more consumers for their unique nutritional value and flavor, and yogurt is the most popular dairy product among man...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D13/31A21D13/38A21D2/00A23C9/13
CPCA21D2/00A23C9/13A23C9/1307
Inventor 卢美珍
Owner 卢美珍
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