Red date-flavored short biscuit and preparation method thereof

A technology of crispy biscuits and red dates, which is applied in the field of red date-flavored crispy biscuits and its preparation, and can solve the problems of high fat and high fat content

Inactive Publication Date: 2018-12-07
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

However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of jujube-flavored short biscuit, its weight is composed of:

[0051] Skim milk powder 20Kg

[0052] Jujube Powder 30Kg

[0053] Wheat Flour 25Kg

[0054] White sugar powder 35Kg

[0055] Edible vegetable oil 25Kg

[0056] Lecithin 0.3Kg

[0057] Sodium bicarbonate 0.2Kg

[0058] Edible salt 0.82Kg

[0059] water 800ml

[0060] The invention provides a method for making jujube-flavored crisp biscuits, which comprises the following steps:

[0061] s1: Ingredients

[0062] Weigh the raw materials, the composition of the raw materials is:

[0063] Skim milk powder 20Kg

[0064] Jujube Powder 30Kg

[0065] Wheat Flour 25Kg

[0066] White sugar powder 35Kg

[0067] Edible vegetable oil 25Kg

[0068] Lecithin 0.3Kg

[0069] Sodium bicarbonate 0.2Kg

[0070] Edible salt 0.82Kg

[0071] water 800ml

[0072] Add the weighed raw materials into the powder mixer, stir and mix for 6.5 minutes until uniformly stirred, then add 800ml of water, stir and mix for...

Embodiment 2

[0078] A kind of jujube-flavored short biscuit, its weight is composed of:

[0079] Skim milk powder 22Kg

[0080] Jujube Powder 32Kg

[0081] Wheat Flour 30Kg

[0082] White sugar powder 36Kg

[0083] Edible vegetable oil 26Kg

[0084] Lecithin 0.5Kg

[0085] Sodium bicarbonate 0.3Kg

[0086] Edible salt 0.025Kg

[0087] water 850ml

[0088] The invention provides a method for making jujube-flavored crisp biscuits, which comprises the following steps:

[0089] s1: Ingredients

[0090] Weigh the raw materials, the composition of the raw materials is:

[0091] Skim milk powder 22Kg

[0092] Jujube Powder 32Kg

[0093] Wheat Flour 30Kg

[0094] White sugar powder 36Kg

[0095] Edible vegetable oil 26Kg

[0096] Lecithin 0.5Kg

[0097] Sodium bicarbonate 0.3Kg

[0098] Edible salt 0.025Kg

[0099] water 850ml

[0100] Add the weighed raw materials into the powder mixer, stir and mix for 7 minutes until evenly stirred, then add 850ml of water, stir and mix for 4 mi...

Embodiment 3

[0106] A kind of jujube-flavored short biscuit, its weight is composed of:

[0107] Skimmed Milk Powder 18Kg

[0108] Jujube Powder 28Kg

[0109] Wheat Flour 20Kg

[0110] White sugar powder 32Kg

[0111] Edible vegetable oil 24Kg

[0112] Lecithin 0.3Kg

[0113] Sodium bicarbonate 0.1Kg

[0114] Edible salt 0.015Kg

[0115] water 750ml

[0116] The invention provides a method for making jujube-flavored crisp biscuits, which comprises the following steps:

[0117] s1: Ingredients

[0118] Weigh the raw materials, the raw materials taken by weighing consist of:

[0119] Skimmed Milk Powder 18Kg

[0120] Jujube Powder 28Kg

[0121] Wheat Flour 20Kg

[0122] White sugar powder 32Kg

[0123] Edible vegetable oil 24Kg

[0124] Lecithin 0.3Kg

[0125] Sodium bicarbonate 0.1Kg

[0126] Edible salt 0.015Kg

[0127] water 750ml

[0128] Add the claimed raw materials into the powder compounding machine, stir and mix for 6 minutes until uniformly stirred, then add 750ml...

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PUM

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Abstract

The present invention relates to the technical field of leisure foods, and specifically discloses a red date-flavored short biscuit and a preparation method thereof. The red date-flavored short biscuit disclosed by the invention is prepared from the following raw materials in parts by weight: 18 to 22 parts of skim milk powder, 28 to 32 parts of red date powder, 20 to 30 parts of wheat flour, 32 to 36 parts of white sugar powder, 24 to 26 parts of edible vegetable oil, 0.3 to 0.5 part of lecithin, 0.1 to 0.3 part of sodium bicarbonate, 0.015 to 0.025 part of edible salt and 0.75 to 0.85 part of water. With scientific and reasonable material selection and production, the red date-flavored short biscuit provided by the invention has the advantages: the biscuit provided has a strong natural flavor, the monotonicity of traditional biscuits and the homogenization characteristics of biscuit products on the market are broken, and the new application of the biscuit is expanded; when matching with yoghurt or milk with other flavors, the biscuit can improve the taste, improve the added value of the product and attract the eyeball of consumers; and the red date powder contains a plurality ofbioactive substances such as jujube polysaccharides, flavonoids, saponins, triterpenes, alkaloids, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP), and has a pluralityof health-care and treating effects on human body.

Description

technical field [0001] The invention relates to the technical field of snack foods, in particular to a jujube-flavored crispy biscuit and a preparation method thereof. Background technique [0002] With the further improvement of people's living standards in recent years, great progress has been made in the type, quantity, quality, production process and technology of baked food. However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %. In addition, most of the raw materials for crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety. [0003] Jujube powder contains a variety of biologically active substances, such as jujube polysaccharides, flavonoids, saponins, trit...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/068A21D2/34A21D2/36
Inventor 张旭东姚红利胡亚丽王凤霞陈秀廷
Owner 焦作荣利达食品有限公司
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