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Probiotic yogurt biscuit and preparation method thereof

A technology of probiotic acid and probiotics, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc.

Inactive Publication Date: 2018-11-20
南昌群元科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no biscuit based on biscuit flour base material, and adding probiotic yogurt powder, prebiotics and water-soluble dietary fiber at the same time in a reasonable proportion to regulate intestinal flora, laxative and improve gastrointestinal function.

Method used

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  • Probiotic yogurt biscuit and preparation method thereof
  • Probiotic yogurt biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh raw materials according to the following parts by weight: 1 part of probiotic yogurt powder, 1 part of fructooligosaccharide, 1 part of polydextrose, 10 parts of butter, 5 parts of shortening, 15 parts of sucrose, 5 parts of eggs, 20 parts of low-gluten flour, starch 2 parts, 0.5 parts of salt, 0.1 parts of baking soda.

[0022] Mix the probiotic yogurt powder, fructooligosaccharide, polydextrose, and sucrose powder in the above parts by weight; put butter and shortening in a mixer and stir evenly, add egg liquid and stir evenly, add low-gluten flour, starch, salt, Stir baking soda and an appropriate amount of water to form a dough; roll the dough into thin slices and die-cut into shapes, and bake the above-formed cake embryos in an oven at 155-160°C to make the surface textured, the cross-section structure is porous, and the taste Crispy crisp biscuits.

Embodiment 2

[0024] Weigh raw materials according to the following parts by weight: 10 parts of probiotic yogurt powder, 10 parts of xylooligosaccharide, 10 parts of inulin, 5 parts of resistant dextrin, 5 parts of low-fat pectin, 20 parts of butter, 15 parts of shortening, 25 parts of sucrose, 15 parts of eggs, 35 parts of low-gluten flour, 8 parts of starch, 2.5 parts of salt, and 2 parts of baking soda.

[0025] Evenly mix the probiotic yogurt powder, xylo-oligosaccharide, inulin, resistant dextrin, low-fat pectin and sucrose powder in the above parts by weight; put butter and shortening in a mixer and stir evenly, add egg liquid and stir again Evenly, add low-gluten flour, starch, salt, baking soda and appropriate amount of water and stir to form a dough; knead the dough into long strips, place at -15°C for 1 hour, cut into shapes, bake in an oven at 155-160°C, and make Cookies with natural cracks on the surface, slightly dense cross-section, and crispy taste.

Embodiment 3

[0027] Weigh raw materials according to the following parts by weight: 5 parts of probiotic yogurt powder, 5 parts of isomalto-oligosaccharide, 5 parts of soybean oligosaccharide, 5 parts of xylitol, 5 parts of lacto-oligosaccharide, 5 parts of high-fat pectin, apple 5 parts of pectin, 15 parts of butter, 10 parts of shortening, 20 parts of sucrose, 10 parts of eggs, 30 parts of low-gluten flour, 5 parts of starch, 1 part of salt, and 1 part of baking soda.

[0028] Mix the probiotic yoghurt powder, isomalto-oligosaccharide, soybean oligosaccharide, xylitol, lacto-oligosaccharide, high-fat pectin, apple pectin and sucrose powder in the above parts by weight; Stir in the container evenly, add egg liquid and stir evenly, add low-gluten flour, starch, salt, baking soda and appropriate amount of water and stir to form a dough; put the dough in a molding container, extrude, and bake in an oven at 155-160°C Bake to make tough biscuits with smooth appearance, flat surface, layered cr...

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PUM

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Abstract

The invention relates to probiotic yogurt biscuit and a preparation method thereof. According to the technical scheme, a cookie or a crisp biscuit or a hard biscuit or a fermented biscuit is preparedfrom, by weight, 1-10 parts of probiotic yogurt powder, 1-10 parts of prebiotics, 1-10 part of water-soluble dietary fiber, 10-20 parts of butter, 5-15 parts of shortening, 15-25 parts of cane sugar,5-15 parts of eggs, 20-35 parts of low-gluten flour, 2-8 parts of starch, 0.5-2.5 parts of salt and 0.1-2 part of baking soda. The probiotic yogurt biscuit has the functions of regulating intestinal flora, relaxing bowels and improving gastrointestinal functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a probiotic yogurt biscuit and a preparation method thereof. Background technique [0002] The gastrointestinal tract is an important part of the digestive system, which is the main part of the human body to digest food and absorb nutrients; the stomach is a part of the digestive tract that temporarily stores food and digests some food; the small intestine is the most important part of digestion and absorption in the digestive tract It is an important part of human body's nutrient absorption. Various digestive juices in the small intestine re-digest the food propelled by the stomach, and transmit the digested food to the large intestine. In the process of digestion after people ingest food, if the gastrointestinal function is normal, the digestion and absorption of nutrients is sufficient; if the gastrointestinal function is out of balance, it will cause a ser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D2/18
CPCA21D2/181A21D2/34A21D2/36A21D13/06
Inventor 卢建中卢昊其他发明人请求不公开姓名
Owner 南昌群元科技有限公司
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