Fruit-flavor sandwich biscuits and preparation method thereof

A sandwich biscuit and fruit technology, which is applied in the field of fruit-flavored sandwich biscuits and its production, can solve the problems of single taste, high sugar content and single nutrition of biscuits, and achieve the effect of rich nutrition, low calorie and crisp taste

Inactive Publication Date: 2018-04-13
柳州市柳科科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] 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

Method used

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  • Fruit-flavor sandwich biscuits and preparation method thereof

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Embodiment 1

[0022] This embodiment provides a fruit-flavored sandwich biscuit, including 65% of the cake skin and 35% of the sandwich material; wherein, the cake skin is composed of the following raw materials in parts by weight: 25 parts of wheat flour, 15 parts of buckwheat flour, tea extract 8 parts, 7 parts of Chinese medicine extract, 6 parts of vegetable oil, 5 parts of whey powder, 8 parts of honey, 10 parts of egg white, 6 parts of skimmed milk powder and an appropriate amount of water; the sandwich material is composed of the following raw materials in parts by weight: 15 parts of mango, 8 parts passion fruit, 7 parts rose jam, 4 parts butter, 3 parts cream, 2 parts probiotics and 5 parts stevia.

[0023] This embodiment also provides a method for making the above-mentioned fruit-flavored sandwich biscuit, which specifically includes the following steps:

[0024] (1) Preparation of tea extract

[0025] Mix jasmine tea, rose tea and black tea in a mass ratio of 2:1:1, add water f...

Embodiment 2

[0037] This embodiment provides a fruit-flavored sandwich biscuit, including 70% of the cake skin and 30% of the sandwich material; wherein, the cake skin is composed of the following raw materials in parts by weight: 32 parts of wheat flour, 20 parts of buckwheat flour, tea extract 12 parts, 10 parts of Chinese medicine extract, 9 parts of vegetable oil, 7 parts of whey powder, 12 parts of honey, 12 parts of egg white, 9 parts of skimmed milk powder and an appropriate amount of water; the sandwich material is composed of the following raw materials in parts by weight: 18 parts of lemon, 12 parts passion fruit, 9 parts rosette sauce, 6 parts butter, 4 parts cream, 3 parts probiotics and 7 parts stevia.

[0038] This embodiment also provides a method for making the above-mentioned fruit-flavored sandwich biscuit, which specifically includes the following steps:

[0039] (1) Preparation of tea extract

[0040] Mix jasmine tea, rose tea and black tea according to the mass ratio ...

Embodiment 3

[0052] This embodiment provides a fruit-flavored sandwich biscuit, including 75% of the cake skin and 25% of the sandwich material; wherein, the cake skin is composed of the following raw materials in parts by weight: 40 parts of wheat flour, 25 parts of buckwheat flour, tea extract 16 parts, 14 parts of Chinese medicine extract, 12 parts of vegetable oil, 10 parts of whey powder, 16 parts of honey, 15 parts of egg white, 13 parts of skimmed milk powder and an appropriate amount of water; the sandwich material is composed of the following raw materials in parts by weight: 22 parts of mango, 16 parts passion fruit, 12 parts rose petals, 8 parts butter, 6 parts cream, 4 parts probiotics and 10 parts stevia.

[0053] This embodiment also provides a method for making the above-mentioned fruit-flavored sandwich biscuit, which specifically includes the following steps:

[0054] (1) Preparation of tea extract

[0055] Mix jasmine tea, rose tea and black tea according to the mass rat...

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Abstract

The invention provides fruit-flavor sandwich biscuits and a preparation method thereof, and relates to the technical field of food processing. The sandwich biscuits comprise 60-70% of biscuit wrappermaterials and 30-40% of stuffing materials. The biscuit wrapper materials comprise the following raw materials in parts by weight: wheat flour, buckwheat flour, tea extract, traditional Chinese medicine extract, vegetable oil, whey powder, honey, egg white, skimmed milk powder and a proper amount of water. The stuffing materials consist of mangoes, bananas, rose sauce, butter, cream, probiotics and stevia. The sandwich biscuits of the invention are mellow and pure in aroma, stable in color and good in mouthfeel, and the added tea extract endows the biscuit wrapper materials with a mellow and pure tea aroma and improves mouth feel, and the added traditional Chinese medicine extract has the efficacy of resisting fatigue, promoting digestion, enhancing brain functions and improving myocardialfunctions. The sandwich biscuits disclosed by the invention are unique in flavor, low in heat, and not greasy after much consumption.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a fruit-flavored sandwich biscuit and a manufacturing method thereof. 【Background technique】 [0002] As a large category of baked food, biscuits have the characteristics of easy portability, storage resistance, and long shelf life. They are typical convenience foods, are deeply loved by consumers, and have a broad market prospect. According to literature reports, among all convenience foods, biscuits have a huge market potential, with an average annual increase of 20% in total output and annual sales, and the growth rate is in a leading position in the entire food industry. [0003] 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 effec...

Claims

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Application Information

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IPC IPC(8): A21D13/068A21D13/02A21D13/24A21D13/28A21D2/36A21D2/34A21D2/26A21D2/14
CPCA21D2/145A21D2/263A21D2/34A21D2/36A21D13/02A21D13/068A21D13/24A21D13/28
Inventor 李文
Owner 柳州市柳科科技有限公司
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