Preparation method of nutritious biscuits with high content of kudzu vine powder
A technology with high content of arrowroot powder, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of inconvenience of eating, single variety of arrowroot powder products, etc., achieve crisp taste, easy operation and industrial production, preparation simple craftsmanship
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Embodiment 1
[0033] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:
[0034] 1) Place 2 parts of butter at room temperature to soften, sieve 10 parts of arrowroot powder through an 80-mesh sieve, beat 4 parts of eggs into a uniform egg liquid, and set aside;
[0035] 2) Dissolve 2 parts of sucrose, 0.01 part of salt, and 0.01 part of baking powder in 4 parts of water in sequence, then add the softened butter and beaten egg liquid in sequence and stir to mix;
[0036] 3) Add the arrowroot powder passed through the 80-mesh sieve during the above stirring process, stir evenly, place it in hot water at 80°C for gelatinization in a water bath for 2 minutes;
[0037] 4) Pre-cook 8 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the low-gluten wheat flour pre-cooked by microwave and knead it into a dough;
[0038] ...
Embodiment 2
[0043] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:
[0044] 1) Put 6 parts of butter at room temperature to soften, pass 30 parts of arrowroot powder through an 80-mesh sieve, beat 9 parts of eggs into a uniform egg liquid, and set aside;
[0045] 2) Dissolve 6 parts of sucrose, 0.6 parts of salt, and 0.3 parts of baking powder in 9 parts of water in sequence, then add the softened butter and beaten egg liquid in sequence, and stir and mix;
[0046] 3) Add the arrowroot powder passed through a 80-mesh sieve during the above stirring process, stir evenly, place it in hot water at 90°C for gelatinization in a water bath for 5 minutes;
[0047] 4) Pre-cook 14 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the pre-cooked low-gluten wheat flour in the microwave and knead it into a dough;
[0048...
Embodiment 3
[0053] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:
[0054]1) Put 30 parts of butter at room temperature to soften, sieve 100 parts of arrowroot powder through an 80-mesh sieve, beat 50 parts of eggs into a uniform egg liquid, and set aside;
[0055] 2) Dissolve 30 parts of sucrose, 2 parts of salt, and 2 parts of baking powder in 50 parts of water in turn, then add the softened butter and beaten egg liquid in turn and stir to mix;
[0056] 3) Add the arrowroot powder passed through a 80-mesh sieve during the above stirring process, stir evenly, place it in boiling water at 100°C for gelatinization in a water bath for 10 minutes;
[0057] 4) Pre-cook 100 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the pre-cooked low-gluten wheat flour in the microwave and knead it into a dough;
[0058] ...
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