Red jujube chocolate coated biscuit and processing method thereof

A technology of chocolate coating and red dates, which is applied in food processing, baking, and food ingredients as taste improvers, etc., can solve problems such as adverse effects on human health, loss of nutrients, shortened shelf life, etc., and reduce the loss of heat-sensitive substances , avoid the loss of nutrition, prolong the effect of shelf life

Inactive Publication Date: 2018-08-17
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the red date chocolate-coated biscuits sold on the market have a single taste, which cannot meet the needs of different groups of people for different flavors of red date chocolate-coated biscuits. Some special-flavored red date chocolate-coated biscuits are prone to loss of nutrients during the production process , affect the taste; or do not add preservatives in order to increase health, so that the shelf life is shortened; and most of the red date chocolate coated biscuits on the market are high-calorie, high-protein, high-oil, high-sugar foods, which have adverse effects on human health. It is not suitable for people with high sugar and diabetes. It is of great significance to develop a low-sugar jujube chocolate-coated biscuit with high-quality taste.

Method used

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  • Red jujube chocolate coated biscuit and processing method thereof
  • Red jujube chocolate coated biscuit and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A biscuit coated with red dates and chocolate, the specific processing steps are as follows:

[0058] (1) Prepare biscuits:

[0059] ① After sifting 300 parts of low-gluten flour, spread it on the operating table, put 200 parts of softened butter on it, and after mixing, open a pond in the middle, put 150 parts of white sugar and 300 parts of eggs in the pond, and mix well to form a dough , Wrap it with plastic wrap and put it in the refrigerator for 20 minutes;

[0060] ②Take out the refrigerated dough in step ①, knead the dough and shape it into a thin slice with a thickness of 3 mm;

[0061] ③ Use a mold to press the square cake with length and width = 6cm × 6cm;

[0062] ④Wipe the baking pan, oil it, sprinkle a layer of dry flour, put a square cake on it, brush the surface with egg wash, and press a pattern on the surface with a fork;

[0063] ⑤ Baking: oven temperature 200°C, bake for 15 minutes, and take out;

[0064] (2) Preparation of jujube puree:

[0065]...

Embodiment 2

[0096] A biscuit coated with red dates and chocolate, the specific processing steps are as follows:

[0097] (1) Prepare biscuits:

[0098] ①Sieve 500 parts of low-gluten flour and spread it on the operating table, put 300 parts of softened butter on it, mix well, open a pond in the middle, put 200 parts of white sugar and 400 parts of eggs in the pond, mix well, and synthesize the dough , Wrap it with plastic wrap and put it in the refrigerator for 30 minutes;

[0099] ②Take out the refrigerated dough in step ①, knead the dough and shape it into a 5mm thick sheet;

[0100] ③ Use a mold to press the square cake with length and width = 6cm × 6cm;

[0101] ④Wipe the baking pan, oil it, sprinkle a layer of dry flour, put a square cake on it, brush the surface with egg wash, and press a pattern on the surface with a fork;

[0102] ⑤ Baking: oven temperature 200°C, bake for 15 minutes, and take out;

[0103] (2) Preparation of jujube puree:

[0104] ①Wash 250 parts of red date...

Embodiment 3

[0135] A biscuit coated with red dates and chocolate, the specific processing steps are as follows:

[0136] (1) Prepare biscuits:

[0137] ①Sieve 400 parts of low-gluten flour and spread it on the operating table, put 250 parts of softened butter on it, mix well, open a pond in the middle, put 180 parts of white sugar and 350 parts of eggs in the pond, mix well, and make a dough , Wrap it with plastic wrap and put it in the refrigerator for 25 minutes;

[0138] ②Take out the refrigerated dough in step ①, knead the dough and shape it into a thin slice with a thickness of 4mm;

[0139] ③ Use a mold to press the square cake with length and width = 6cm × 6cm;

[0140] ④Wipe the baking pan, oil it, sprinkle a layer of dry flour, put a square cake on it, brush the surface with egg wash, and press a pattern on the surface with a fork;

[0141] ⑤ Baking: oven temperature 200°C, bake for 15 minutes, and take out;

[0142] (2) Preparation of jujube puree:

[0143] ①Wash 200 parts ...

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PUM

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Abstract

The present invention relates to a red jujube chocolate coated biscuit and a processing method thereof. The specific processing method steps are as follows: (1) preparing biscuits; (2) preparing red jujube paste; (3) pouring the boiled red jujube into a stirrer when the boiled is cooled into room temperature; and stirring for 5-10 min until the red jujube paste forms; (4) preparing ultrafine red jujube powder; and (4) preparing thin red jujube paste haw roll slices. After the red jujube paste and the ultrafine red jujube powder are mixed, 20-30 parts of hydrogel nutrient particles and 10-20 parts of lactic acid slow-release balls are added; the prepared thin red jujube paste haw roll slices are sandwiched in the prepared biscuits on the both sides; chocolate coating layers coat the outer layers of the biscuits on the both sides; and the chocolate coating layers contain compound microcapsule nutrient particles. The processing method realizes addition of the nutrient elements, improves nutrient element content and avoids the loss of the nutrients during the baking process of the biscuits. The addition of the lactic acid slow-release balls enables the slow release of lactic acid during the eating process, enriches the taste and promotes absorption.

Description

technical field [0001] The invention belongs to the field of food processing and relates to pastry baking technology, in particular to a biscuit coated with red dates and chocolate and a processing method thereof. Background technique [0002] Most of the red date chocolate-coated biscuits sold on the market have a single taste, which cannot meet the needs of different groups of people for different flavors of red date chocolate-coated biscuits. Some special-flavored red date chocolate-coated biscuits are prone to loss of nutrients during the production process , affect the taste; or do not add preservatives in order to increase health, so that the shelf life is shortened; and most of the red date chocolate coated biscuits on the market are high-calorie, high-protein, high-oil, high-sugar foods, which have adverse effects on human health. It is more unsuitable for people with high sugar and diabetes to eat, so it is of great significance to develop a low-sugar red date choco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/24A21D13/28A21D13/32A21D13/36A21D13/38A23L29/281A23L29/30A23L33/115A23L33/125A23L33/135A23L33/15A23L33/16A23L33/175A23L33/185A23P10/20A23P10/30
CPCA21D13/06A21D13/24A21D13/28A21D13/32A21D13/36A21D13/38A23L29/284A23L29/30A23L33/115A23L33/125A23L33/135A23L33/15A23L33/16A23L33/175A23L33/185A23P10/20A23P10/30A23V2002/00A23V2400/11A23V2200/14A23V2200/30A23V2250/5488A23V2250/5118A23V2250/1592A23V2250/1626A23V2250/1642A23V2250/502A23V2250/5072A23V2250/712A23V2250/714A23V2250/06A23V2250/5034A23V2300/50
Inventor 李喜宏张苹苹杨维巧张宇峥朱刚商金颖杨莉杰
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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