Biscuit and its production method

A production method and biscuit technology, which is applied in baked food, baking, food science, etc., can solve problems such as poor dough binding force, easy cracking of biscuits, and rough taste, and achieve the effect of improved flavor, good palatability, and delicate taste

Active Publication Date: 2021-09-24
谷创芯生物科技(厦门)有限公司 +1
View PDF6 Cites 0 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 a biscuit and a production method thereof. The biscuit is made of the following components according to the ratio of parts by mass: 500-530 parts of high-gluten flour, 135-160 parts of wheat bran, 40-55 parts of oats, and 10-15 parts of white kidney beans 5-10 servings of glutinous rice, 15-25 servings of soybeans, 150-160 servings of eggs, 80-100 servings of whole milk powder, 50-65 servings of sesame seeds, 180-195 servings of butter, 12-15 servings of baking soda, caster sugar 120‑135 parts, L‑arabinose 15‑20 parts and xylan 8‑10 parts. The invention can reduce the absorption of sucrose by the human body and reduce the harm of overeating sucrose without affecting the sweet taste of the biscuit. The biscuit of the invention has high content of wheat bran and oatmeal, rich dietary fiber, delicate taste, crisp texture, good palatability, complete appearance without cracks, uniform color and luster, and is not easy 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
Patent Type & Authority Patents(China)
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 谷创芯生物科技(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
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap