Dietary fiber biscuit premix powder with trehalose additive and preparation method and application thereof
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A technology of trehalose and fiber cake, which is applied in the field of biscuit premix powder and its preparation, can solve the problems of not being crisp enough in taste, easy to fall off debris, and affecting the crispness of biscuits, so as to avoid crispy taste, prevent starch aging, and effectively Good for gut health
Active Publication Date: 2017-09-08
哈尔滨顺达实业发展有限公司
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[0019] The present invention aims to solve the problem that the current existing biscuits without adding sucrose are not crisp enough in taste, and are prone to chipping during storage, and that all powder raw materials are added together in the biscuit preparation process, which prolongs the flour stirring time and affects the crispness of the biscuits. The problem is to provide a biscuit premix powder containing dietary fiber added with trehalose and its preparation method and application
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specific Embodiment approach 1
[0035] Embodiment 1: This embodiment is a premixed biscuit containing dietary fiber added with trehalose, which is composed of the following components by mass fraction:
[0037] Specific embodiment two: the difference between this embodiment and specific embodiment one is: 77.3% low-gluten wheat flour, 6% sorbitol powder, 1.542% maltodextrin, 6.2% wheat fiber, 6.2% trehalose , 2% xylitol powder, 0.3% glyceryl monostearate, 0.008% sucralose, 0.3% papain and 0.15% baking soda. Others are the same as in the first embodiment.
specific Embodiment approach 3
[0038]Specific embodiment three: This embodiment is a preparation method of biscuit premix powder containing dietary fiber added with trehalose, which is specifically carried out according to the following steps:
[0039] 1. Weigh raw materials: Weigh the following raw materials according to mass fraction: 70%-85% low-gluten wheat flour, 5%-20% sorbitol powder, 1.5%-2.8% maltodextrin, 0.6%-10% wheat fiber, 2%-10% trehalose, 0.02%-5% xylitol powder, 0.1%-0.35% glyceryl monostearate, 0.03%-0.04% sucralose, 0.2%- 0.4% papain and 0.05% to 0.2% baking soda;
[0040] 2. Mixed raw materials: put half of each of the three raw materials weighed in step 1 into three-dimensional Mix in the mixer for 20min to 25min, and then weigh 0.6% to 10% of wheat fiber, 2% to 10% of trehalose, 0.02% to 5% of xylitol powder, 0.1% to 0.35% Glyceryl monostearate, 0.03% to 0.04% sucralose, 0.2% to 0.4% papain and 0.05% to 0.2% baking soda were put into a three-dimensional mixer and mixed for 10min to 1...
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Abstract
The invention provides a dietary fiber biscuit premix powder with trehalose additive and a preparation method and an application thereof, and relates to a biscuit premix powder and the preparation method and the application thereof. The aim is to solve the technical problems that the existing biscuits with no sugar additive do not taste crispy enough, the crumps easily fall off during the storage process, the flour must be added and mixed evenly in the end of the biscuit preparation process, the stirring time cannot be too long, otherwise the crispness of the biscuit is affected. The dietary fiber biscuit premix powder with trehalose additive comprises low-gluten wheat flour, sorbitol powder, malt dextrin, wheat fiber, seaweed sugar, xylitol powder, monostearin, sucralose, papain composition and baking soda. The preparation method comprises the steps of firstly weighing material and secondly blending raw ingredients. By the dietary fiber biscuit premix powder with trehalose additive and the preparation method and the application thereof, the papain enzymatic catalysis reactions are utilized, the protein of the dough is degraded into smaller molecule peptides or amino acids, the tensile resistance of the dough is decreased, the dough gets softer and more malleable, the elasticity is reduced, the dough is easy to mold, and the biscuits can be made more crispy.
Description
technical field [0001] The invention relates to a premixed biscuit powder and a preparation method and application thereof. Background technique [0002] The existing method of making biscuits without adding sucrose is to use sugar alcohols as the main sweetening substances to replace sucrose or starch sugar in the raw materials, which can greatly reduce the sugar content of the finished biscuits, but this biscuit has a A big flaw, because there is no sugar substance to play a supporting role, the taste of this kind of biscuits is not crisp enough, and it is easy to fall off debris during storage. In addition, the biscuit making process is generally to fully mix sugar and oil first, then add other auxiliary materials (such as milk powder, baking soda, etc.), and finally add flour and mix well. Pay special attention not to stir for too long after adding flour, so as not to The gluten of flour is strengthened, which affects the crispness of biscuits. However, when premixed p...
Claims
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