High fiber chocolate biscuit and processing method

A chocolate biscuit and processing method technology, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of lack of attractiveness, intestinal discomfort, high heat, improve the level of metabolism and promote absorption , the effect of various methods of drawing

Inactive Publication Date: 2018-11-20
安徽大大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chocolate biscuit is a kind of biscuit with chocolate that people often eat. It combines the taste of chocolate and biscuit. At present, there are three main types of chocolate biscuit production methods. One is heart-filled chocolate biscuit, which is filled with chocolate. The center of the biscuit; the second is the surface-coated chocolate biscuit, that is, the chocolate coating is wrapped on the surface of the biscuit; the third is the sandwich chocolate biscuit, that is, the chocolate is simply sandwiched between two or more layers of biscuits, although the chocolate biscuit Delicious, crisp and pleasant, but high in calories, and eating too much can easily cause fire and intestinal discomfort, which is not attractive to consumers who pursue health

Method used

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  • High fiber chocolate biscuit and processing method

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Effect test

Embodiment 1

[0022] A high-fiber chocolate biscuit, the raw materials of which include the following components by weight: 90 parts by mass of flour, 16 parts by mass of chocolate pulp, 22 parts by mass of palm oil, 34 parts by mass of eggs, 12 parts by mass of butter, 18 parts by mass of white granulated sugar, 33.5 parts by mass of milk powder, 6 parts by mass of salt, 2.2 parts by mass of baking powder, 10 parts by mass of jam, 0.25 parts by mass of soybean lecithin, 12.2 parts by mass of dried bamboo shoots, 8.2 parts by mass of dried red fruit, 11 parts by mass of pine mushrooms, 3 parts by mass of Nostoc 4.4 parts by mass of yam, 6.6 parts by mass of pumpkin, the flour includes wheat flour, barley flour and barley flour, and the moisture after the mixing of wheat flour, barley flour and barley flour is lower than 13%, and the protein content is lower than 9.2%. , the chocolate pulp raw material comprises the following components by weight: 10.2 parts by mass of cocoa powder, 2.2 parts...

Embodiment 2

[0032] A high-fiber chocolate biscuit, the raw materials of which include the following components by weight: 92 parts by mass of flour, 17 parts by mass of chocolate pulp, 23 parts by mass of palm oil, 34.5 parts by mass of eggs, 13 parts by mass of butter, 18.5 parts by mass of white granulated sugar, 33.6 parts by mass of milk powder, 6.5 parts by mass of salt, 2.4 parts by mass of baking powder, 10.5 parts by mass of jam, 0.28 parts by mass of soybean lecithin, 13 parts by mass of dried bamboo shoots, 8.6 parts by mass of dried red fruit, 11.5 parts by mass of pine mushrooms, 3.4 parts by mass of Nostoc parts, 4.8 parts by mass of yam, 6.8 parts by mass of pumpkin, the flour includes wheat flour, barley flour and barley flour, and the moisture after the mixing of wheat flour, barley flour and barley flour is lower than 13%, and the protein content is lower than 9.2%. , the chocolate pulp raw material comprises the following components by weight: 12 parts by mass of cocoa po...

Embodiment 3

[0042] A high-fiber chocolate biscuit, the raw materials of which include the following components by weight: 98 parts by mass of flour, 20 parts by mass of chocolate pulp, 24 parts by mass of palm oil, 35.5 parts by mass of eggs, 15 parts by mass of butter, 19 parts by mass of white granulated sugar, 42 parts by mass of milk powder, 7 parts by mass of salt, 2.6 parts by mass of baking powder, 12 parts by mass of jam, 0.3 parts by mass of soybean lecithin, 15 parts by mass of dried bamboo shoots, 8.9 parts by mass of dried red fruit, 12 parts by mass of pine mushrooms, 3.8 parts by mass of Nostoc parts, 4.9 parts by mass of yam, 6.8 parts by mass of pumpkin, the flour includes wheat flour, barley flour and barley flour, and the moisture after the mixing of wheat flour, barley flour and barley flour is lower than 13%, and the protein content is lower than 9.2%. , the chocolate pulp raw material comprises the following components by weight: 14 parts by mass of cocoa powder, 2.6 p...

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Abstract

The invention provides a high fiber chocolate biscuit and a processing method. The high fiber chocolate biscuit is prepared from, by weight, 90-100 parts of flour, 16-22 parts of chocolate liquor, 22-26 parts of palm butter, 34-36 parts of eggs, 12-16.4 parts of butter, 18-20 parts of white granulated sugar, 33.5-44 parts of milk powder, 6-8 parts of salt and 2.2-2.8 parts of baking powder; the high fiber chocolate biscuit takes the chocolate liquor as a constituent of chocolate, two ways of mixing and applying at the outer side are used for expression, so that the mouth feel is improved whilethe flavor of the biscuit is ensured, and the crisp, fragrant and pleasant taste is ensured; dried bamboo shoots, dried hill haw, matsutake, hair weeds and other high fiber food materials are added,so that the promotion of gastrointestinal absorption is facilitated, the metabolism level is improved; added Chinese yam, pumpkin and other constituents are mild, nourish the stomach, improve an ability of the biscuit to repair the intestines and stomach, anorexia and other uncomfortable symptoms caused by eating too much biscuits are avoided, the material taking methods are various, the nutritional balance is ensured, and the health level is improved.

Description

technical field [0001] The invention relates to the technical field of biscuit processing, in particular to a high-fiber chocolate biscuit and a processing method thereof. Background technique [0002] Chocolate biscuit is a kind of biscuit with chocolate that people often eat. It combines the taste of chocolate and biscuit. At present, there are three main types of chocolate biscuit production methods. One is heart-filled chocolate biscuit, which is filled with chocolate. The center of the biscuit; the second is the surface-coated chocolate biscuit, that is, the chocolate coating is wrapped on the surface of the biscuit; the third is the sandwich chocolate biscuit, that is, the chocolate is simply sandwiched between two or more layers of biscuits, although the chocolate biscuit It tastes delicious and crisp, but it has high calories, and eating too much can easily cause fire and intestinal discomfort. It is not attractive to consumers who pursue health. Contents of the in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/364A21D2/366A21D13/06
Inventor 李文文
Owner 安徽大大食品有限公司
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