Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Biscuits and making method thereof

A production method and biscuit technology, which are applied in baking, dough processing, baked food and other directions, can solve the problems of poor dough bonding, easily broken biscuits, rough taste, etc., and achieve improved flavor, good palatability, and delicate taste. Effect

Active Publication Date: 2018-08-17
唐传生物科技(厦门)有限公司 +1
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to achieve the purpose of high dietary fiber, more coarse grains need to be added, but adding more will make the dough binding force poor, making the biscuits easy to break, and the taste is rough and poor palatability

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The biscuit is made of the following components according to the ratio of parts by mass:

[0032] 530 parts of high-gluten flour, 135 parts of wheat bran, 55 parts of oats, 15 parts of white kidney beans, 8 parts of glutinous rice, 25 parts of soybeans, 160 parts of eggs, 85 parts of whole milk powder, 60 parts of sesame seeds, 185 parts of butter, 13 parts of baking soda 120 parts of granulated sugar, 20 parts of L-arabinose and 9 parts of xylan.

[0033] The production method of above-mentioned biscuit, comprises the following steps:

[0034] (1) Steam wheat bran and oats in water for 20 minutes, then put them into the pot, add one-fifth of butter, stir-fry on low heat for 9 minutes, then grind them into 75-mesh powder, mix high-gluten flour with wheat bran and oat powder to obtain mixed powder; White kidney beans are steamed, peeled and crushed to obtain pureed white kidney beans;

[0035] (2) Mix soybeans and glutinous rice, add 12 times the weight of water, soak,...

Embodiment 2

[0042] Biscuits, which are made of the following components in terms of parts by mass:

[0043] 500 parts of high-gluten flour, 150 parts of wheat bran, 50 parts of oats, 10 parts of white kidney beans, 5 parts of glutinous rice, 20 parts of soybeans, 150 parts of eggs, 100 parts of whole milk powder, 60 parts of sesame seeds, 190 parts of butter, 12 parts of baking soda 130 parts of granulated sugar, 17 parts of L-arabinose and 8 parts of xylan.

[0044] The production method of above-mentioned biscuit, comprises the following steps:

[0045] (1) Steam wheat bran and oats in water for 25 minutes, then put them into the pot, add one-fifth of butter and stir-fry on low heat for 10 minutes, then grind them into 80-mesh powder, mix high-gluten flour with wheat bran and oat powder to obtain mixed powder; White kidney beans are steamed, peeled and crushed to obtain pureed white kidney beans;

[0046] (2) Mix soybeans and glutinous rice, add 10 times the weight of water, soak, and...

Embodiment 3

[0053] Biscuits, which are made of the following components in terms of parts by mass:

[0054] 520 parts of high-gluten flour, 160 parts of wheat bran, 40 parts of oats, 12 parts of white kidney beans, 10 parts of glutinous rice, 15 parts of soybeans, 155 parts of eggs, 90 parts of whole milk powder, 65 parts of sesame seeds, 195 parts of butter, 15 parts of baking soda 125 parts of granulated sugar, 15 parts of L-arabinose and 10 parts of xylan.

[0055] The production method of above-mentioned biscuit, comprises the following steps:

[0056] (1) Steam wheat bran and oats in water for 25 minutes, then put them into the pot, add one-fifth of butter and stir-fry on low heat for 8 minutes, then grind them into 85 mesh powder, mix high-gluten flour with wheat bran and oat powder to obtain mixed powder; White kidney beans are steamed, peeled and crushed to obtain pureed white kidney beans;

[0057] (2) Mix soybeans and glutinous rice, add 11 times the weight of water, soak, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides biscuits and a making method thereof. The biscuits are made from the following components in parts by mass of 500-530 parts of high-gluten flour, 135-160 parts of wheat bran, 40-55 parts of oat, 10-15 parts of navy beans, 5-10 parts of glutinous rice, 15-25 parts of soybean, 150-160 parts of eggs, 80-100 parts of whole milk powder, 50-65 parts of sesame seeds, 180-195 partsof butter, 12-15 parts of baking soda powder,120-135 parts of fine granulated sugar, 15-20 parts of L-arabinose and 8-10 parts of xylan. Under the condition that the biscuits do not influence sweet mouth feel, cane sugar absorbed by human bodies can be reduced, and damage to people eating too much cane sugar is reduced. The biscuits are high in wheat bran content and oatmeal content, rich in dietary fibers, fine and smooth in mouth feel, loose in texture, good in palatability, complete in shape, free from cracks, uniform in color and not liable to break.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a biscuit and a production method thereof. Background technique [0002] As we all know, baked goods are rich in sugar. For example, biscuits will add a lot of sucrose for a sweet taste. Every 100 grams of biscuits contains up to about 11-15 grams of sucrose. [0003] Excessive intake of sucrose is more harmful to the human body, which can cause obesity, high blood pressure, diabetes, arteriosclerosis, and increase the incidence of cardiovascular disease. [0004] In addition, most of the biscuits on the market are made of refined flour. Finely processed flour causes serious loss of nutrients such as dietary fiber and trace elements, and frequent consumption is not conducive to human health. [0005] In recent years, high dietary fiber biscuits, such as coarse grain biscuits, have been favored by many consumers. In order to achieve the purpose of high dietary fiber, m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/062A21D2/18A21D2/34A21D2/36
CPCA21D2/18A21D2/181A21D2/34A21D2/36A21D2/362A21D13/062
Inventor 叶梓刘新宇胡展嘉陈旭
Owner 唐传生物科技(厦门)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products