Fermented red beancurd biscuits and preparation method thereof

A technology for Nanru biscuits and biscuits, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of restricting the expansion of the taste of biscuits, and achieve the effects of easy portability, storage resistance and unique taste.

Inactive Publication Date: 2020-03-27
福建格尔食品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing biscuits are mainly sweet, which limits the expansion of the taste of biscuits. By adding southern milk and sprinkling a certain amount of sea salt or other seasonings on the surface of the biscuits, the biscuits can be turned into multi-flavored biscuits with both salty and sweet flavors. Give consumers more choices

Method used

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  • Fermented red beancurd biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of southern milk biscuit comprises the following parts by weight: 130 parts of raw flour, 38 parts of white granulated sugar, 2 parts of anhydrous butter, 15 parts of palm oil, 8 parts of southern milk, 1 part of whole milk powder, invert sugar 1 part, 1 part of table salt, 1 part of leavening agent, 0.05 part of enzyme preparation, 0.01 part of sodium metabisulfite, 38 parts of purified water.

[0031] The flour is sieved to 60-100 meshes, and the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.

[0032] The preparation method of Nanru biscuit comprises the following steps:

[0033] (1) Preparation of dough

[0034] a) taking the required raw materials by weight;

[0035] b) Prepare the mixed solution: first put white sugar powder, water, invert sugar, salt, whole milk powder, southern milk, and leavening agent into the blender and stir for 10 minutes, then add palm oil and anhydrous butter and stir for 5 minutes ;...

Embodiment 2

[0044] Embodiment 2, a kind of southern milk biscuit comprises the following raw materials in parts by weight: 180 parts of flour, 43 parts of white granulated sugar, 5 parts of anhydrous butter, 18 parts of palm oil, 12 parts of southern milk, 2 parts of whole milk powder, transformed 3 parts of sugar, 2 parts of salt, 2 parts of leavening agent, 0.1 part of enzyme preparation, 0.02 part of sodium metabisulfite, 48 parts of purified water.

[0045] The flour is sieved to 60-100 meshes, and the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.

[0046] The preparation method of Nanru biscuit comprises the following steps:

[0047] (1) Preparation of dough

[0048] a) taking the required raw materials by weight;

[0049] b) Prepare the mixed solution: first put white sugar powder, water, invert sugar, salt, whole milk powder, southern milk, and leavening agent into the blender and stir for 10 minutes, then add palm oil and anhydrous butter and st...

Embodiment 3

[0058] Embodiment 3, a kind of southern milk biscuit comprises the following raw materials in parts by weight: 150 parts of flour, 40 parts of white granulated sugar, 3 parts of anhydrous butter, 17 parts of palm oil, 10 parts of southern milk, 1.5 parts of whole milk powder, 2 parts of sugar, 1.5 parts of salt, 1.3 parts of leavening agent, 0.08 parts of enzyme preparation, 0.015 parts of sodium metabisulfite, 42 parts of purified water.

[0059]The flour is sieved to 60-100 meshes, and the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.

[0060] The preparation method of Nanru biscuit comprises the following steps:

[0061] (1) Preparation of dough

[0062] a) taking the required raw materials by weight;

[0063] b) Prepare the mixed solution: first put white sugar powder, water, invert sugar, salt, whole milk powder, southern milk, and leavening agent into the blender and stir for 10 minutes, then add palm oil and anhydrous butter and stir ...

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Abstract

The invention discloses fermented red beancurd biscuits and a preparation method thereof. The fermented red beancurd biscuits include the following raw materials in parts by weight: 130-180 parts of flour, 38-43 parts of powdered white granulated sugar, 2-5 parts of anhydrous cream, 15-18 parts of palm oil, 8-12 parts of fermented red beancurd, 1-2 parts of whole milk powder, 1-3 parts of invertedsugar, 1-2 parts of table salt, 1-2 parts of a bulking agent, 0.05-0.1 part of an enzyme preparation, 0.01-0.02 part of sodium metabisulfite and 38-48 parts of purified water. The preparation methodincludes the steps of preparation of dough, forming of biscuit blanks, baking and packaging. The biscuits have the characteristics of rich nutrients, a unique taste, a crispy and delicious flavor, good solubility in mouths, storage durability and easy carrying.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Nanru biscuit and a preparation method thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and diverse tastes, and are deeply loved by people. Biscuit varieties are developing towards leisure and functional food. Existing biscuits are mainly sweet, which limits the expansion of the taste of biscuits. By adding southern milk and sprinkling a certain amount of sea salt or other seasonings on the surface of the biscuits, the biscuits can be turned into multi-flavored biscuits with both salty and sweet flavors. So that consumers have more choices. [0003] Nanru, also known as red fermented bean curd or Hongfang, is fermented fermented bean curd made from red yeast rice. The surface is maroon red, and the inside is apricot yellow. The taste is fat and wine, and a little sweet. It has the effects of lowering cholesterol,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/362A21D13/06
Inventor 贺德勇陈树华潘妙丹
Owner 福建格尔食品贸易有限公司
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