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Sugar-free biscuits and processing method thereof

A processing method and biscuit technology, applied in the field of sugar-free biscuits and their processing, can solve the problems of slow development of sugar-free biscuits and failure to satisfy consumers, and achieve the effect of complete and beautiful appearance, easy control and high nutritional content

Inactive Publication Date: 2018-08-31
HUBEI HONGYA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the influence of technology and flavor, the development of sugar-free biscuits in my country has been slow in recent years, which is far from meeting the needs of consumers.

Method used

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  • Sugar-free biscuits and processing method thereof
  • Sugar-free biscuits and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] First, 29 kilograms of palm oil, 10 grams of β-carotene (30% wt), 80 kilograms of liquid xylitol, and seaweed polysaccharide are mixed and poured into the mixing tank, and stirred to make it evenly mixed; then add 6.25 kilograms of bicarbonate in the tank Ammonium, 3.5 kg of soda, 3 kg of whey powder, plus 60 kg of water, stir to make it evenly mixed; select 250 kg of crushed and 60-mesh wheat flour, mix with 13 kg of starch, pass through a 10-20 mesh sieve, and add to the mixing tank Mix together, mix the dough and let it rest for 10 minutes. The stirred dough is calendered to obtain green biscuit; the formed green biscuit is baked in an oven, and the biscuit is naturally cooled after being baked to obtain a sugar-free biscuit.

Embodiment 2

[0031] First 60 kilograms of palm oil, 10 grams of β-carotene (30%wt) and 5 kilograms of seaweed polysaccharides, 70 kilograms of liquid xylose are mixed and poured into the mixing tank, and stirred to make it evenly mixed; then add 6 kilograms of ammonium bicarbonate and 3.8 kg of soda, 4 kg of whey powder, plus 60 kg of water, and stir to make it evenly mixed; choose 280 kg of wheat flour that has been crushed and simultaneously added calcium, and passed through a 60-mesh sieve, mixed with 19 kg of starch, passed through a 10-20 mesh sieve and added Stir together in a mixing bowl and let the dough rest for 10 minutes. The kneaded dough is calendered to obtain green biscuit; the formed green biscuit is baked in an oven, cooled naturally to obtain a sugar-free calcium milk biscuit.

Embodiment 3

[0033] First, mix 40 kilograms of palm oil, 10 grams of β-carotene (30%), 10 kilograms of seaweed polysaccharides, and 60 kilograms of liquid xylitol into the mixing tank, and stir to make it evenly mixed; then add 4 kilograms of ammonium bicarbonate and 2.5 kg of soda, 2 kg of whey powder, plus 40 kg of water, stir to make it evenly mixed; select 180 kg of 60-mesh wheat flour after crushing and synchronously adding vitamin C, and mix with 17 kg of starch to pass through a 10-20 mesh sieve Add it to the mixing bowl and stir together, and let the dough rest for 10 minutes. The kneaded dough is calendered to obtain green biscuit; the formed green biscuit is baked in an oven, cooled naturally to obtain vitamin sugar-free biscuit.

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Abstract

The invention discloses sugar-free biscuits and a processing method thereof and belongs to the technical field of food processing and production. The sugar-free biscuits are prepared from wheat flour,starch, a sweetening agent, whey powder, ammonium bicarbonate, baking soda, water, palm oil and the like by the steps of stirring, forming and baking, and because algal polysaccharides, liquid xylitol or liquid xylose is substituted for sucrose, the sugar-free biscuits are soft in mouthfeel, have no influence on blood sugar and are suitable for diabetic patients to eat. The processing method do not adopt high-temperature baking and cannot generate poisonous substances, thereby reserving calcium, vitamins, the algal polysaccharides, the xylitol and other nutritional components completely in aproduct and having high nutrient content. High-quality green and nuisance-free wheat is screened and decontaminated to serve as a raw material, other raw materials are also screened by a strict standard, so the prepared sugar-free biscuits are healthy nuisance-free food.

Description

technical field [0001] The invention relates to a sugar-free biscuit and a processing method thereof, belonging to the technical field of food processing and manufacturing. Background technique [0002] The existing biscuits are basically made of flour, sugar, oil and other auxiliary materials and food additives, and are processed by high-temperature baking. Because the actual nutritional value of biscuits is not fully considered, and some additives contain toxic residues, they are designated by the International Food Organization. for junk food. Moreover, most of the traditional biscuit crafts do not consider the influence of baking temperature on various raw materials, which may destroy the nutrients in some raw materials and even produce toxic substances. Most of the sugar in traditional crafts is sucrose. The harm caused by regular consumption of biscuits containing such sugar is well known. Modern civilization diseases such as diabetes, high blood pressure, cardiovascu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/18A21D2/36
CPCA21D13/062A21D2/181A21D2/186A21D2/36
Inventor 邢亚明
Owner HUBEI HONGYA FOOD CO LTD
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