Longan biscuit and production method thereof

A biscuit and longan technology, applied in baking methods, baking, baked foods with modified ingredients, etc., can solve the problems of few types of raw materials, single taste, low nutrient content, etc., to increase the added value of products, expand new tastes, sweet taste effect

Inactive Publication Date: 2018-10-30
焦作荣利达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

1. Sugar, cyclamate and other materials are mainly used as sweeteners, and the taste is single; 2. There are few types of raw materials, and the nutrient content is not rich enough, and the nutrient content is very small, which cannot meet the nutritional needs of consumers

Method used

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  • Longan biscuit and production method thereof
  • Longan biscuit and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A longan biscuit made from the following raw materials in parts by weight:

[0059] Milk powder 13kg

[0060] Longan powder 38kg

[0061] Wheat flour 98kg

[0062] White sugar powder 8kg

[0063] Edible vegetable oil 24kg

[0064] Lecithin 0.3kg

[0065] Sodium bicarbonate 0.1kg

[0066] Edible salt 0.015kg

[0067] Water 750ml.

[0068] The manufacturing method of the longan biscuit includes the following steps:

[0069] (1) Mixing powder

[0070] Weigh the raw materials according to the above weight parts; mix the milk powder, longan powder, wheat flour, white sugar powder, edible vegetable oil, lecithin, sodium bicarbonate, and edible salt for 7 minutes, then add 750ml of water, stir and mix for 4 minutes, mix Evenly to obtain a mixed and blended flour dough;

[0071] (2) Forming

[0072] Shape the prepared dough with a biscuit mold to obtain a shaped biscuit;

[0073] (3) Baking

[0074] Send the formed biscuits into an industrial microwave oven for baking. The microwave baking is cont...

Embodiment 2

[0076] A longan biscuit made from the following raw materials in parts by weight:

[0077] Milk powder 15kg

[0078] Longan powder 40kg

[0079] Wheat flour 100kg

[0080] White sugar powder 10kg

[0081] Edible vegetable oil 25kg

[0082] Lecithin 0.3kg

[0083] Sodium bicarbonate 0.2kg

[0084] Edible salt 0.018kg

[0085] 800ml of water.

[0086] The manufacturing method of the longan biscuit includes the following steps:

[0087] (1) Mixing powder

[0088] Weigh the raw materials according to the above weight parts; mix the milk powder, longan powder, wheat flour, white sugar powder, edible vegetable oil, lecithin, sodium bicarbonate, and edible salt for 6 minutes, then add 800ml of water, stir and mix for 2 minutes, and mix Evenly to obtain a mixed and blended flour dough;

[0089] (2) Forming

[0090] Put the mixed and blended flour dough into a biscuit mold to form a molded biscuit;

[0091] (3) Baking

[0092] Send the formed biscuits into an industrial microwave oven for baking. The micr...

Embodiment 3

[0094] A longan biscuit made from the following raw materials in parts by weight:

[0095] Milk powder 18kg

[0096] Longan powder 42kg

[0097] Wheat flour 102kg

[0098] White sugar powder 12kg

[0099] Edible vegetable oil 26kg

[0100] Lecithin 0.5kg

[0101] Sodium bicarbonate 0.3kg

[0102] Edible salt 0.025kg

[0103] Water 850ml.

[0104] The manufacturing method of the longan biscuit includes the following steps:

[0105] (1) Mixing powder

[0106] Weigh the raw materials according to the above weight parts; mix the milk powder, longan powder, wheat flour, white sugar powder, edible vegetable oil, lecithin, sodium bicarbonate, and edible salt for 7 minutes, then add 850ml of water, and stir and mix for 3 minutes. Evenly to obtain a mixed and blended flour dough;

[0107] (2) Forming

[0108] Put the mixed and blended flour dough into a biscuit mold to form a molded biscuit;

[0109] (3) Baking

[0110] Send the formed biscuits into an industrial microwave oven for baking. The microwave b...

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PUM

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Abstract

The invention relates to the technical field of food processing and particularly relates to a longan biscuit and a production method thereof. The longan biscuit is prepared from the following raw materials in parts by weight: 13-18 parts of milk powder, 38-42 parts of longan powder, 98-102 parts of wheat meal, 8-12 parts of powdered sugar, 24-26 parts of edible vegetable oil, 0.3-0.5 part of lecithin, 0.1-0.3 part of sodium hydrogen carbonate, 0.015-0.025 part of table salt and 0.75-0.85 part of water. By utilizing scientific and reasonable material selection and production processes, the longan biscuit has the advantages fragrance, sweet taste and special longan flavor; by utilizing the milk powder, the longan powder, the wheat meal, and the like as the raw materials, the longan biscuit has comprehensive nutrition and is healthy; and when the longan biscuit is matched with milk products such as yoghourt and milk to be eaten, the tastes of the mild products can be improved.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a longan biscuit, as well as a preparation method thereof. Background technique [0002] Biscuit is a kind of food loved by consumers. It is generally made of wheat flour as the main raw material, with sugar, oil, egg, dairy, etc. as auxiliary materials, which are made by stirring, forming and baking. [0003] But as far as current biscuits are concerned, there are the following problems. 1. Mainly use sugar and sodium cyclamate as sweeteners, with a single taste; 2. There are few types of raw materials, insufficient nutrients, and very few nutrients, which cannot meet consumers' nutritional needs. Therefore, it is necessary to provide a biscuit food with scientific nutrition and good taste. Summary of the invention [0004] The purpose of the present invention is to provide a longan biscuit, which has the advantages of novel taste and rich nutrition. [0005] The purpose of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/06
CPCA21D13/06A21D2/36A21D8/06
Inventor 张旭东陈秀廷籍平姚红利田娟丽
Owner 焦作荣利达食品有限公司
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