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Hot-processed sandwich biscuit and preparation method thereof

A sandwich biscuit and thermal processing technology, which is applied in baking, dough processing, baked food, etc., can solve the problem of separation of sandwich fillings and embryo body flavors, achieve moistness of the taste, better fit, and improve food quality. safety effect

Inactive Publication Date: 2020-03-27
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem of the existing cold-processed sandwich biscuit sandwich filling and embryo body taste separation, the invention provides a heat-processed sandwich biscuit and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The heat-processed sandwich biscuit of the present embodiment and the preparation method thereof, the specific steps of the preparation method are:

[0041]Step 1. Mixing powder: Prepare 250kg of flour, 20kg of green juice powder, 40kg of white sugar powder, 20kg of fresh milk, 1kg of paste soup and 35kg of palm oil, as the first set of spare; 7.0kg of ammonium bicarbonate, 2.0kg of baking soda and pre-paste 25kg of starch is used as the second group for standby; 1kg of enzyme preparation is prepared, dissolved in 60kg of water as the solution for standby, and as the third set for standby, 0.1kg of sodium pyrosulfite is dissolved in 0.5kg of water for standby; green juice powder is added as natural pigment to ensure the embryo body of the product It is natural green and avoids the addition of artificial coloring to improve the food safety of biscuits; moreover, the combination of green juice powder, fresh milk, paste soup and palm oil ensures the color of the product whi...

Embodiment 2

[0049] The heat-processed sandwich biscuit and the preparation method thereof of this embodiment, the basic steps are the same as those of Embodiment 1, the differences and improvements are: the green juice powder in step 1 is made from barley seedlings in the saline-alkali land by the sea, dehydrated and pulverized by low-temperature air flow, The green juice powder is rich in dietary fiber, amino acids, potassium, calcium, iron, magnesium, zinc, selenium, manganese and more than 70 kinds of macro and trace elements. , the content of calcium and magnesium ions is higher, its color is more stable, and it is not easy to change color in the later high-temperature processing and high-temperature heating. The green juice powder is stirred evenly with palm oil in advance, and the natural pigment in the green juice powder is solidified with palm oil, and it can add an oily protective film to the natural pigment in it, and the compatibility between palm oil and green juice powder is b...

Embodiment 3

[0051] The basic steps of the heat-processed sandwich biscuit and its preparation method in this embodiment are the same as in Embodiment 2, the difference and improvement are: the drying in step 5 is low-temperature and four-stage long-term baking. The conventional drying temperature is above 170°C, and the drying time is 2 to 5 minutes. The low-temperature four-stage long-term baking in this embodiment is generally below 160°C and above 10 minutes, which can further ensure the color, taste, and texture of the product. Nutritious, keep the product filling taste moist, and at the same time, avoid the moisture migration of the filling, which will affect the crispness of the product embryo body. The specific low-temperature four-stage long-term baking process is:

[0052] The first stage: surface temperature and bottom temperature are both 120±10°C;

[0053] The second stage: surface temperature and bottom temperature are both 160±10°C;

[0054] The third stage: surface tempera...

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Abstract

The invention discloses a hot-processed sandwich biscuit and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: step 1, flour blending: preparing flour, green juice powder, white granulated sugar powder, fresh milk, paste soup and palm oil as a first group for later use; using ammonium bicarbonate, baking soda and pre-gelatinized starch as a second group for later use; preparing an enzyme preparation, dissolving the enzyme preparation with water to serve as a dissolving solution for later use, as a third group for later use, and adding water into sodium pyrosulfite for dissolving for later use; step 2, dough kneading: putting the first group of flour into a dough kneading machine to be stirred, then adding the second group of flour to be stirred, and then pumping the dissolved solution into the dough kneading machine to be stirred; finally, adding a sodium pyrosulfite dissolving solution, and stirring; repeating the step 2 to prepare at least two dough; step 3, calendering; step 4, roll cutting and forming; step 5, drying: transferring the shaped biscuit semi-finished product into a drying machine for drying; subjecting the stuffing and the blank synchronously to a drying process of hot processing, so that the purpose of fusing the tastes of the stuffing and the blank is achieved; step 6, packaging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a heat-processed sandwich biscuit and a preparation method thereof. Background technique [0002] At present, most of the popular biscuits in the market are cold-processed sandwich biscuits, or cookie sandwiches, which are characterized by the separation of the filling and embryo body flavors and lack of fusion. It is suitable for cold processing sandwiches. Moreover, when processing matcha-filled biscuits, matcha contains tea polyphenols and other substances. Thermal processing is easy to change color and affect the taste; the color of the embryo body is often added with artificial pigments. [0003] After retrieval, the Chinese patent application publication number: CN107821547A, publication date: 2016.6.22 discloses a sandwich biscuit and its preparation method. The sandwich biscuit includes the following raw material components, and the weight ratio of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/08A21D2/14A21D2/18A21D2/34A21D2/36A21D13/31A21D13/80
CPCA21D2/08A21D2/14A21D2/145A21D2/181A21D2/34A21D2/36A21D13/31A21D13/80
Inventor 姜九来王珺杜航李迪
Owner CHACHA FOOD CO LTD
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