Fig sandwich biscuit

A technology of figs and fig powder, applied in baking, dough processing, baked food, etc., can solve problems such as unfavorable health, and achieve the effect of improving farmers' economic benefits, delicious taste, and good taste

Inactive Publication Date: 2017-06-13
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the increasing variety of biscuits, consumers are becoming more and more dazzled and have no choice. Coupled with the enhancement of modern people's health awareness, if they choose based on personal taste preferences, they are afraid that it will be harmful to their health. More and higher requirements are put forward in terms of taste and nutrition. There are many disadvantages in the biscuit taste and nutrition in the existing technology, and new technologies and products need to be developed to meet people's requirements for biscuits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Harvest and harvest fresh figs, wash them, slice them into a vacuum freeze-drying bin for low-temperature freeze-drying, and then pulverize them to obtain fig powder for later use;

[0018] Harvested and cooked fresh figs are washed and sent to a tissue masher for mixing and crushing, then sent to a colloid mill for grinding, and then sent to a cooking container, mixed with 3% fried black sesame, concentrated under negative pressure to The density is 1.43 to make jam, set aside;

[0019] The prepared fig powder was taken as an additional raw material, added to wheat flour at a ratio of 20%, mixed, kneaded, and rolled to make a cake crust, the cake crust had a double-layer structure, and the prepared jam was sandwiched in the middle. The fig interlayer biscuit of the present invention is prepared through the technical steps of forming, baking, cooling and packaging.

Embodiment 2

[0021] Harvest and harvest fresh figs, wash them, slice them into a vacuum freeze-drying bin for low-temperature freeze-drying, and then pulverize them to obtain fig powder for later use;

[0022] Harvested fresh and ripe figs are washed and sent to a tissue masher for mixing and crushing, then sent to a colloid mill for grinding, then sent to a cooking container and mixed with 5% fried black sesame, concentrated under negative pressure to The density is 1.43 to make jam, set aside;

[0023] Weigh the prepared fig powder as an additional raw material, add it to wheat flour in a proportion of 30%, and make a cake crust through mixing, kneading, and calendering. The cake crust is a double-layer structure with the prepared jam in the middle, and then The fig interlayer biscuit of the present invention is prepared through the technical steps of forming, baking, cooling and packaging.

Embodiment 3

[0025] Harvest and harvest fresh figs, wash them, slice them into a vacuum freeze-drying bin for low-temperature freeze-drying, and then pulverize them to obtain fig powder for later use;

[0026] Harvested and cooked fresh figs are washed and sent to a tissue masher for mixing and crushing, then sent to a colloid mill for grinding, then sent to a cooking container and mixed with 2% fried black sesame, concentrated under negative pressure to The density is 1.43 to make jam, set aside;

[0027] Weigh the obtained fig powder as an additional raw material, add it to wheat flour in a proportion of 15%, and make a cake crust through mixing, kneading, and calendering. The cake crust is a double-layer structure with the prepared jam in the middle, and then The fig interlayer biscuit of the present invention is prepared through the technical steps of forming, baking, cooling and packaging.

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PUM

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Abstract

The invention discloses a fig sandwich biscuit. The fig sandwich biscuit is characterized in that fig powder is adopted as an added raw material, and is added into wheat flour according to a proportion of 1%-30%, the biscuit crust is prepared by mixing, dough kneading and calendering, the biscuit is prepared through process steps of shaping, baking, cooling and packaging, the biscuit crust is of a double-layer structure, and the middle of the biscuit is a jam sandwich layer. According to the fig sandwich biscuit, due to the arrangement of the jam sandwich layer, the mouthfeel is extremely delicious, compared with the prior art, the fig sandwich biscuit has a better mouthfeel, black sesame in the jam sandwich layer makes the biscuit more nutrient at the same time, which meets the taste demand, and facilitates digestion of nutrition and body health of people.

Description

[0001] Technical field: [0002] The invention relates to a food, in particular to a fig interlayer biscuit. [0003] Background technique: [0004] Biscuit is a common snack. As a snack or dietary supplement, it is convenient to eat and easy to carry. It has become an indispensable food in daily life, and it has been one of the foods that people have loved for a long time. However, with the increasing variety of biscuits, consumers are becoming more and more dazzled and have no choice. Coupled with the enhancement of modern people's health awareness, if they choose based on personal taste preferences, they are afraid that it will be harmful to their health. More and higher requirements have been put forward in terms of mouthfeel and nutrition. There are many disadvantages in the biscuit taste and nutrition in the prior art, and new technologies and products have yet to be developed to meet people's requirements for biscuits. [0005] Invention content: [0006] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D13/19
CPCA21D2/36
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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