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Fruit sandwiched biscuits and making method thereof

A technology for sandwich biscuits and fruits, which is applied to the field of fruit sandwich biscuits and their preparation, can solve the problems of lack of chewiness of the sandwich material, single taste of the biscuits, etc., and achieve the effect of improving the chewiness and taste, and being nutritious.

Inactive Publication Date: 2018-11-02
欧美林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sandwich biscuits in the prior art mostly talk about making fruit puree or fruit juice into the biscuits for processing. The biscuits produced by this method have a single taste, the sandwich material is not chewy, and a large amount of additives and sugar are added in the prior art, so it is necessary to Develop a nutritious, low sugar, chewy biscuit to meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of fruit sandwich biscuit, comprises the following steps:

[0022] (1) Material preparation: 10Kg of snake skin fruit, 6Kg of mangosteen, 6Kg of plum, dehulled after peeling and pitting, and made into granules with a diameter of 0.4mm for later use;

[0023] After the dried corn grain 6Kg is crushed with a crusher, it is set aside;

[0024] Crush 18Kg of buckwheat together with buckwheat husks and pass through a 90-mesh sieve, repeat several times until all are sieved, and set aside;

[0025] (2) Kneading:

[0026] Put 32Kg of wheat flour, buckwheat flour, 6Kg of salt, 18Kg of eggs, 16Kg of butter, 18Kg of honey, 1.3Kg of marshmallow gum, and 0.8Kg of sorbitan monolaurate in the dough mixer, knead the dough, proof it for 27 minutes, and set aside ;

[0027] (3) Making biscuits:

[0028] Pour the proofed dough into a mold to make a biscuit, put it in an oven and bake it to get a biscuit sheet;

[0029] (4) Sandwich material:

[0030] Pu...

Embodiment 2

[0034] A kind of preparation method of fruit sandwich biscuit, comprises the following steps:

[0035] (1) Raw material preparation: 9Kg of snake skin fruit, 8Kg of mangosteen, 5Kg of plum, dehulled after peeling and pitting, and made into granules with a diameter of 0.6mm for later use;

[0036] After the dried corn grain 6Kg is crushed with a crusher, it is set aside;

[0037] Crush 19Kg of buckwheat together with buckwheat husks and pass through an 80-mesh sieve, repeat several times until all are sieved, and set aside;

[0038] (2) Kneading:

[0039] Put 36Kg of wheat flour, buckwheat flour, 5Kg of salt, 19Kg of eggs, 15Kg of butter, 18Kg of honey, 1.53Kg of marshmallow gum, and 0.84Kg of sorbitan monolaurate into the dough mixer, and then proof it for 26 minutes. ;

[0040] (3) Making biscuits:

[0041] Pour the proofed dough into a mold to make a biscuit, put it in an oven and bake it to get a biscuit sheet;

[0042] (4) Sandwich material:

[0043] Put 13Kg of glut...

Embodiment 3

[0047] A kind of preparation method of fruit sandwich biscuit, comprises the following steps:

[0048] (1) Raw materials: 8Kg of snake skin fruit, 10Kg of mangosteen, 4Kg of plum, dehulled after peeling and pitting, and made into granules with a diameter of 0.6mm for later use;

[0049] After 4Kg of dry corn kernels are crushed with a crusher, it is for subsequent use;

[0050] Crush 20Kg of buckwheat together with the buckwheat husk and pass through a 70-mesh sieve, repeat several times until all are sieved, and set aside;

[0051] (2) Kneading:

[0052] Put 34Kg of wheat flour, buckwheat flour, 4Kg of salt, 20Kg of eggs, 14Kg of butter, 20Kg of honey, 1.1Kg of marshmallow gum, and 0.9Kg of sorbitan monolaurate in the dough mixer, knead the dough, proof it for 25 minutes, and set aside ;

[0053] (3) Making biscuits:

[0054] Pour the proofed dough into a mold to make a biscuit, put it in an oven and bake it to get a biscuit sheet;

[0055] (4) Sandwich material:

[005...

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PUM

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Abstract

The invention discloses fruit sandwiched biscuits and a making method thereof. The fruit sandwiched biscuits comprise, by weight, 32-34 parts of wheat flour, 18-20 parts of buckwheat, 12-14 parts of glutinous rice, 8-10 parts of snake fruits, 6-10 parts of mangosteen, 4-6 parts of plums, 4-6 parts of dry corn kernels, 9-11 parts of condensed milk, 18-20 parts of honey, 4-6 parts of edible salt, 18-20 parts of eggs, 14-16 parts of butter, 9-10 parts of gelatin, 1.1-1.3 parts of abelmoschus manihot gum and 0.8-0.9 part of sorbitol anhydride monolaurate. The biscuits are made through the steps ofmaterial preparation, flour mixing, biscuit body making, sandwiched material making, finished product making and the like, the fruits are dewatered and then made into fruit particles, the fruit particles are made into sandwiched materials, in this way, the nutritional ingredients of the fruits are kept, and meanwhile the chewing feeling and taste of the sandwiched materials are promoted. The cornkernels are added into the sandwiched materials so as to avoid that the content of cellulose in the biscuits is low if refined grain is used for making the biscuits; in the whole process of processing, the sweet taste of the biscuits is improved only with the honey, and any other sweetening agents are not used. The biscuits made through the method are rich in nutrition, low in sugar content and chewable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit sandwich biscuit and a preparation method thereof. Background technique [0002] Biscuits are currently one of the main baked foods in the world. Due to their long shelf life and convenient storage and transportation, they are one of the main foods for leisure or to satisfy hunger. At present, there are many biscuit brands on the market. Due to different formulas, the taste of production is also different, and people have different requirements for the taste of biscuits. With the improvement of people's living standards, not only the taste of biscuits is pursued, but also the requirements for the nutritional value of biscuits are getting higher and higher. [0003] The sandwich biscuits in the prior art mostly talk about making fruit puree or fruit juice into the biscuits for processing. The biscuits produced by this method have a single taste, the sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38A21D13/24
CPCA21D13/32A21D13/24A21D13/38
Inventor 欧美林
Owner 欧美林