Donkey-hide gelatin biscuit and preparation process thereof

A preparation process and a crispy technology, applied in the field of Ejiao crispy biscuits and their preparation, can solve the problems of affecting the preservation of nutrients in Ejiao, uneven distribution of Ejiao, affecting the taste of biscuit, etc. , the effect of good start-up effect

Inactive Publication Date: 2019-10-11
山东福牌阿胶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, on the one hand, the taste of donkey-hide gelatin is relatively strong, and adding biscuits will affect the taste of biscuits; Agglomeration and other phenomena will affect the preservation of nutrients in donkey-hide gelatin

Method used

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  • Donkey-hide gelatin biscuit and preparation process thereof
  • Donkey-hide gelatin biscuit and preparation process thereof
  • Donkey-hide gelatin biscuit and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation process of donkey-hide gelatin crisp biscuits, comprising:

[0029] S1: Pretreatment of raw materials: by parts by weight, add 2-4 parts of water to 1 part of donkey-hide gelatin to melt the donkey-hide gelatin;

[0030] S2: Ingredients, leavening agent dissolved in water, the weight ratio of leavening agent to water is 5-7%, caramel disodium dihydrogen phosphate melts in water, the weight ratio of caramel disodium dihydrogen phosphate to water 1-3%;

[0031] S3: Dough preparation: firstly mix vegetable oil, white sugar, malt syrup, and edible salt in turn, then add leavening agent, caramel disodium dihydrogen phosphate for second mixing, then add cured donkey-hide gelatin for third mixing , finally add low-gluten wheat flour and stir four times to obtain dough;

[0032] S4: forming: dividing the above dough into several small doughs, pressing and flattening;

[0033] S5: Baking: Spread edible oil evenly on the baking tray, put the baking tray into the ...

Embodiment 2

[0039] Example 2: Characterization

[0040] 1. Sensory indicators: The donkey-hide gelatin biscuits made for sensory evaluation, the test results were evaluated by 10 fixed professional sensory evaluators, and the evaluators of each sensory test were kept unchanged, and the evaluation scores of 10 people were used. The average value is counted, and the specific evaluation criteria are as follows in Table 3.

[0041] 2. Physical and chemical indicators: the acid value is determined according to GB 5009.229-2016, and the peroxide value is determined according to GB5009.227-2016.

[0042] 3. Microbiological indicators: the total number of colonies is determined according to GB 4789.2-2016, and the coliform group is determined according to GB4789.3-2016.

[0043] Table 3 Sensory Evaluation Criteria

[0044]

[0045] Table 4 Performance characterization of donkey-hide gelatin crisp biscuits

[0046] Sample serial number form color Taste organizational structu...

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Abstract

The invention provides a donkey-hide gelatin biscuit and a preparation process thereof. The donkey-hide gelatin biscuit comprises, by weight, 80-120 parts of low-gluten wheat flour, 20-40 parts of vegetable oil, 30-40 parts of white granulated sugar, 2-8 parts of malt syrup, 0.3-0.8 part of edible salt, 0.3-0.8 part of a raising agent, 0.05-0.2 part of disodium dihydrogen pyrophosphate and 1-3 parts of donkey-hide gelatin. The addition of the malt syrup in the biscuit can reduce the taste of the donkey-hide gelatin, and the cooperation of the donkey-hide gelatin and the malt syrup can improvethe mouthfeel of the biscuit without affecting the taste of the biscuit; the disodium dihydrogen pyrophosphate in the biscuit has the effect of making the donkey-hide gelatin evenly distributed in theflour without caking.

Description

technical field [0001] The application belongs to the technical field of food processing, and in particular relates to a donkey-hide gelatin biscuit and a preparation process thereof. Background technique [0002] With the development of the times, biscuits are a traditional leisure snack. Biscuits are made of wheat flour as the main raw material, with or without adding sugar, oil and other ingredients. ) and other crafts with a crisp or crisp taste, the traditional processing methods can no longer meet the requirements of modern people for snack foods with nutritional and health functions. It is nourishing for the weak, children and women, and can improve the growth and development of children and adolescents. Taking donkey-hide gelatin for a long time can also nourish the skin, making the skin smooth, smooth and elastic. [0003] CN107484800A provides a method for processing donkey-hide gelatin biscuits, comprising the steps of: heating donkey-hide gelatin and stirring un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34A21D2/18A21D2/02
CPCA21D2/02A21D2/181A21D2/34A21D13/06
Inventor 杨铧杨福安张希双武勇
Owner 山东福牌阿胶股份有限公司
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