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Alga-containing short biscuit and preparation method thereof

A crispy biscuit and seaweed technology, applied in the field of food processing, can solve the problems of increasing the difficulty of production, increasing the crispy feeling, reducing the viscosity of biscuits, etc., and achieve the effect of rich taste, rich nutrition and reasonable matching

Pending Publication Date: 2020-01-17
BIOTECH RES CENT SHANDONG ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

See paragraph [0006] of the above-mentioned patent document for details, oysters have a certain fishy smell of seafood, through baking, they can remove the fishy smell and produce fragrance; paragraph [0007] discloses that in actual production, adding oyster baking powder will reduce the smell of biscuits. Viscosity, increase the crispy feeling, but also produce brittle phenomenon, which increases the difficulty of production

Method used

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  • Alga-containing short biscuit and preparation method thereof
  • Alga-containing short biscuit and preparation method thereof
  • Alga-containing short biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0101] A preparation method of crisp biscuits containing kelp, comprising the following steps:

[0102] (1) Kelp pretreatment:

[0103] The kelp is taken and homogenized; the preparation method of the kelp homogenate is as follows: the kelp is cleaned and cut into small pieces, repeatedly soaked and rinsed, and the moisture is controlled, and the obtained kelp is homogenized with purified water to obtain the kelp homogenate;

[0104] In the preparation process of kelp homogenate, kelp:water=2:3, and the above ratios are weight ratios;

[0105] (2) Prepare raw materials: 120 parts of low-gluten flour, 90 parts of kelp homogenate, 40 parts of vegetable oil, 1 part of salt, 1 part of baking soda, 1 part of aluminum-free baking powder, 2 parts of turmeric and 2 parts of cumin are used as raw materials;

[0106]Seasoning spices are not limited to cumin powder, pepper powder, chili powder, turmeric powder, curry powder involved in the present invention, and can also be other season...

Embodiment 2

[0114] A preparation method of crisp biscuits containing kelp, comprising the following steps:

[0115] (1) Kelp pretreatment:

[0116] The preparation method of the kelp dry powder is as follows: after the kelp is cleaned as a whole, it is cut into small pieces, soaked and rinsed repeatedly, the moisture is controlled, dried at 70° C., crushed and sieved to obtain the kelp dry powder for use;

[0117] The particle size of kelp dry powder is controlled at 150 mesh;

[0118] (2) Use 120 parts of low-gluten flour, 15 parts of kelp dry powder, 40 parts of peanut oil, 1 part of salt, 1 part of baking soda, 1 part of aluminum-free baking powder, 2 parts of seasoning spices and pepper, and 80 parts of purified water as raw materials;

[0119] (3) Mixing flour and noodles:

[0120] Mix the flour, kelp dry powder and seasoning spices well, then divide it into two parts, one part is added with peanut oil, the other part is added with purified water dissolved in salt, baking soda, and...

Embodiment 3

[0126] A preparation method for crisp biscuits containing hijiki, comprising the following steps:

[0127] (1) Hijiki processing: the hijiki body is washed and cut into small pieces, soaked and rinsed repeatedly for 3 times, then the water is controlled to dry, and the obtained hijiki is homogenized with purified water at a ratio of 1:1 to obtain a hijiki homogenate;

[0128] (2) Raw material ratio: select 140 parts of high-quality low-gluten flour by weight, 100 parts of hijiki homogenate, 10 parts of peanut oil, 1.0 part of salt, 0.5 part of baking soda, and 1.5 parts of cumin powder;

[0129] (3) Flour mixing and mixing: fully mix the flour, salt, baking soda, and cumin powder evenly, add kelp homogenate to one part, and peanut oil to the other part, stir separately, mix well, and knead into a dough;

[0130] (4) Roll forming: the dough is rolled to make it form a thickness of 0.2cm thin slices, which are formed by pressing with a mold;

[0131] (5) Baking: Arrange the bis...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to alga-containing short biscuit and a preparation method thereof. The method comprises the steps as follows:(1) alga pretreatment: taking algae and performing homogenization or taking alga dry powder; (2) raw material preparation: selecting self-raising flour, alga homogenate or alga dry powder, vegetable oil, salt, baking soda, aluminum-free baking powder and aromatic flavoring as raw materials; (3) powder mixing and dough kneading: taking alga homogenate or alga dry powder as raw materials, mixing theraw materials with other raw materials, and kneading dough; (4) rolling forming; (5) baking; (6) cooling; and (7) packaging. The alga-containing short biscuit has the beneficial effects as follows: the produced biscuit contains no sugar, has diversified flavors, has better antioxidant activity and can increase healthcare effects while meeting taste buds of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crispy biscuit containing seaweed, and also relates to a preparation method of the above-mentioned crispy biscuit. Background technique [0002] "Seaweed" is the general term for marine algae such as kelp, seaweed, wakame, and seaweed. At present, the most widely used seaweeds are kelp, wakame, and seaweed. The main food processing methods are light-dried, salt-dried, and salted. Most of them are processed products such as seasoned kelp shreds, kelp knots, kelp rolls, and seaweed. Although there are biscuits and other biscuits and other bibliographical reports, related products are seldom seen on the market. One of the reasons may be that consumers are not used to the special fishy smell of seaweed in cakes. With the improvement of people's living standards and health concerns, the requirements for snack foods are getting higher and higher, no longer simply...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A23L17/60A23L17/00A23L5/20
CPCA21D13/062A21D2/36A21D2/366A23L17/60A23L17/65A23L5/28
Inventor 于金慧马德源曲树杰李文刚毕玉平尤升波黄超盛中飞刘云鹏张燕边斐陈高
Owner BIOTECH RES CENT SHANDONG ACADEMY OF AGRI SCI
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