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Chocolate sandwich biscuit and preparation method thereof

A technology of sandwich biscuit and production method, applied in the field of biscuit, can solve the problems of affecting the quality and taste of biscuit, fall off, etc., and achieve the effect of increasing fragrance and good taste

Inactive Publication Date: 2018-06-19
宜昌华尔食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chocolate is a very popular food, in addition to its good taste, it also has many health benefits. The cocoa contained in dark chocolate may increase the antioxidant components in the blood, thereby preventing the occurrence of heart disease, among which Theobromine has an antitussive effect, and cocoa is also rich in flavonoids, which has the effect of lowering blood pressure. The existing chocolate biscuits are usually mixed with chocolate in the raw material, or made into a sandwich. Because the chocolate is easy to soften, it will fall off or make the The biscuit softens, which affects the quality and taste of the biscuit

Method used

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  • Chocolate sandwich biscuit and preparation method thereof

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Effect test

Embodiment 1

[0029] Embodiment 1: a kind of chocolate sandwich biscuit, comprises the raw material of following weight portion:

[0030] 100 parts of butter, 50 parts of fine sugar, 40 parts of egg white, 130 parts of low-gluten flour, 30 parts of powdered beverage, 6 parts of cocoa powder, 100 parts of milk chocolate or dark chocolate.

[0031] The making method of above-mentioned a kind of chocolate sandwich biscuit comprises the steps:

[0032] (1) In parts by weight, add 40 parts of fine granulated sugar to 90 parts of softened butter and mix thoroughly, add 10 parts of egg white at room temperature, 130 parts of low-gluten flour, and 30 parts of powdered beverage several times, and stir until there is no powder , preform biscuit shapes with a molding machine, and preheat the oven to 165 degrees;

[0033] (2) Bake the formed biscuits in an oven at 165°C for 10 minutes, take them out and cool them at room temperature;

[0034] (3) In parts by weight, add 5 parts of granulated sugar to...

Embodiment 2

[0039] Embodiment 2: a kind of chocolate sandwich biscuit, comprises the raw material of following weight portion:

[0040] 110 parts of butter, 60 parts of fine sugar, 60 parts of egg white, 180 parts of low-gluten flour, 35 parts of powdered beverage, 8 parts of cocoa powder, 110 parts of milk chocolate or dark chocolate.

[0041] The making method of above-mentioned a kind of chocolate sandwich biscuit comprises the steps:

[0042] (1) In parts by weight, add 50 parts of fine granulated sugar to 100 parts of softened butter and mix thoroughly, add 20 parts of egg white at room temperature, 180 parts of low-gluten flour, and 35 parts of powdered beverage several times, and stir until there is no powder , preform biscuit shapes with a molding machine, and preheat the oven to 165 degrees;

[0043] (2) Bake the formed biscuits in an oven at 165°C for 10 minutes, take them out and cool them at room temperature;

[0044] (3) In parts by weight, add 10 parts of sugar to 40 parts...

Embodiment 3

[0049] Embodiment 3: a kind of chocolate sandwich biscuit, comprises the raw material of following weight portion:

[0050] 105 parts of butter, 55 parts of fine sugar, 50 parts of egg white, 150 parts of low-gluten flour, 33 parts of powdered beverage, 7 parts of cocoa powder, 105 parts of milk chocolate or dark chocolate.

[0051] The making method of above-mentioned a kind of chocolate sandwich biscuit comprises the steps:

[0052] (1) In parts by weight, add 45 parts of fine granulated sugar to 95 parts of softened butter and mix thoroughly, add 15 parts of egg white at room temperature, 150 parts of low-gluten flour, and 33 parts by weight of powdered beverage several times, and stir until there is no powder shape, pre-form biscuit shapes with a molding machine, and preheat the oven to 165 degrees;

[0053] (2) Bake the formed biscuits in an oven at 165°C for 10 minutes, take them out and cool them at room temperature;

[0054] (3) In parts by weight, add 10 parts of gr...

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Abstract

The invention discloses a chocolate sandwich biscuit. The biscuit is prepared from, by weight, 100-110 parts of butter, 50-60 parts of granulated sugar, 40-60 parts of egg white, 130-180 parts of low-gluten flour, 30-35 parts of powdery drink, 6-8 parts of cocoa powder and 100-110 parts of milk chocolate or black chocolate. The prepared chocolate sandwich biscuit is composed of biscuit bodies andmultiple corresponding sandwich layers, holes are uniformly distributed in each biscuit body, and each biscuit body is wrapped with a chocolate layer. The prepared chocolate biscuit is more stable instructure and better in taste.

Description

technical field [0001] The invention relates to the field of biscuits, in particular to a chocolate sandwich biscuit and a manufacturing method thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. The varieties of biscuits are developing in the direction of leisure and functional food. Sandwich biscuits are a trend, not only have a good taste, but also can perfectly combine the crispness of biscuits with the taste of sandwiches. With the continuous improvement of living standards, people have higher and higher requirements for food that is indispensable in life, not only requiring good taste of food, but also requiring rich taste of food and novel products. This requires the food to meet the requirements of complete color, flavor and taste during the preparation process. [0003] Chocolate is a very popular food, besides having a good taste, it also has many he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A21D13/28A21D13/32A21D13/38A21D2/36
CPCA21D2/36A21D2/362A21D13/24A21D13/28A21D13/32A21D13/38
Inventor 彭琴静
Owner 宜昌华尔食品有限责任公司
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