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Long-strip-shaped matcha biscuits and preparation method thereof

A long-shaped, biscuit technology, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve problems such as harm and no benefit, and achieve the effects of rich nutrition, improved taste and long shelf life

Inactive Publication Date: 2019-01-18
ANHUI NONG ANKANG FOODS LTD CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current biscuits have a variety of tastes, but few biscuits are very nutritious. Many biscuits now add various additives in the production process to make the biscuits more fragrant and rich in taste, but This kind of biscuit is often not only not good for the body, but also harmful

Method used

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  • Long-strip-shaped matcha biscuits and preparation method thereof
  • Long-strip-shaped matcha biscuits and preparation method thereof
  • Long-strip-shaped matcha biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A matcha long bar biscuit is characterized in that: it is made of the following materials by weight,

[0042] 30-35 parts of high-gluten flour, 9-13 parts of tapioca starch, 2-5 parts of trehalose, 0.5-2 parts of salt, 3-7 parts of fresh eggs, 35-40 parts of water, 8-13 parts of soybean oil, olive oil 4-9 parts, 0.5-2.5 parts of matcha powder, 4-9 parts of additives, 4-10 parts of conditioner;

[0043] The preparation method of described a kind of matcha long biscuit comprises,

[0044] ⅠPut all materials except water, soybean oil, olive oil, additives, conditioning agents, salt, and fresh eggs into the pre-processing system for processing operations. Put it into the processing box for processing, and put it into the drying box for drying for 25-30 minutes after processing;

[0045] Ⅱ Pour all the ingredients into the mixing tank, set the mixing time at a slow speed of 2 minutes and fast at a speed of 1 minute, and stir for 3-4 groups to make batter;

[0046] ⅢPut th...

Embodiment 2

[0058] A matcha long bar biscuit is characterized in that: it is made of the following materials by weight,

[0059] 30-35 parts of high-gluten flour, 9-13 parts of tapioca starch, 2-5 parts of trehalose, 0.5-2 parts of salt, 3-7 parts of fresh eggs, 35-40 parts of water, 8-13 parts of soybean oil, olive oil 4-9 parts, 0.5-2.5 parts of matcha powder, 4-9 parts of additives;

[0060] The preparation method of described a kind of matcha long biscuit comprises,

[0061] ⅠPut all materials except water, soybean oil, olive oil, additives, conditioning agents, salt, and fresh eggs into the pre-processing system for processing operations. Put it into the processing box for processing, and put it into the drying box for drying for 25-30 minutes after processing;

[0062] Ⅱ Pour all the ingredients into the mixing tank, set the mixing time at a slow speed of 2 minutes and fast at a speed of 1 minute, and stir for 3-4 groups to make batter;

[0063] ⅢPut the batter in a refrigerator ...

Embodiment 3

[0072] A matcha long bar biscuit is characterized in that: it is made of the following materials by weight,

[0073] 30-35 parts of high-gluten flour, 9-13 parts of tapioca starch, 2-5 parts of trehalose, 0.5-2 parts of salt, 3-7 parts of fresh eggs, 35-40 parts of water, 8-13 parts of soybean oil, olive oil 4-9 parts, 0.5-2.5 parts of matcha powder, 4-10 parts of conditioner;

[0074] The preparation method of described a kind of matcha long biscuit comprises,

[0075] ⅠPut all materials except water, soybean oil, olive oil, additives, conditioning agents, salt, and fresh eggs into the pre-processing system for processing operations. Put it into the processing box for processing, and put it into the drying box for drying for 25-30 minutes after processing;

[0076] Ⅱ Pour all the ingredients into the mixing tank, set the mixing time at a slow speed of 2 minutes and fast at a speed of 1 minute, and stir for 3-4 groups to make batter;

[0077] ⅢPut the batter in a refrigerat...

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Abstract

The invention discloses long-strip-shaped matcha biscuits, and relates to the technical field of flavoured biscuit processing production. The biscuits are characterized by being prepared from, by weight, 30-35 parts o high-gluten flour f, 9-13 parts of tapioca, 2-5 parts of trehalose, 0.5-2 parts of salt, 3-7 parts of fresh eggs, 35-40 parts of water, 8-13 parts of soybean oil, 4-9 parts of oliveoil, 0.5-2.5 parts of matcha powder, 4-9 parts of an additive and 4-10 parts of a conditioner. The biscuits are rich in nutrition, can condition bodies, and are non-toxic and harmless.

Description

technical field [0001] The invention relates to the technical field of processing and production of flavored biscuits, in particular to a strip-shaped matcha biscuit and a preparation method thereof. Background technique [0002] The etymology of biscuit is "twice-baked bread", which is derived from the French bis (again) and cuit (toasted). It is baked with flour and water or milk without yeast. It can be used as stored food for travel, voyage, and mountaineering. It is also very convenient and applicable as a backup food for soldiers during wartime. [0003] The initial biscuit industry was the above-mentioned concept of emergency food during long-term voyages or wars. It was first spread in HandMade-Type (manual form). After the industrial revolution, due to the development of mechanical technology, biscuit production equipment and technology rapidly developed and spread all over the world. Biscuits include Biscuit, Cookies, Cracker, Pizza and so on. [0004] The curre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D13/06A21D2/36
CPCA21D13/40A21D2/36A21D13/06
Inventor 李芹
Owner ANHUI NONG ANKANG FOODS LTD CO