Making method and products of biscuits with stable state chitosan oligosaccharide
A chitosan oligosaccharide and stable state technology is applied in the preparation field of adding stable chitosan oligosaccharide biscuits, which can solve the problems of reduced nutritional functionality, deepened color, poor stability of chitosan oligosaccharide, etc., and achieves preservation activity and prevents condensation reaction. Effect
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Embodiment 1
[0027] After 4 parts of chitosan oligosaccharides and 5 parts of sodium stearoyl lactylate are mixed uniformly, 91 parts of butter are added and mixed uniformly, and the homogenizer is homogenized to obtain the chitosan oligosaccharide-butter mixture;
[0028] Add 100 parts of low-gluten flour, 10 parts of egg liquid, 2 parts of white sugar powder, 1 part of table salt, 20 parts of chitosan oligosaccharide-butter mixture to the dough mixer, add 10 parts of water and knead into a dough. After standing for 20 minutes, roll it with a mold After molding, put it in an oven and bake at 160°C for 30 minutes, and cool naturally to obtain a stable chitosan oligosaccharide biscuit.
Embodiment 2
[0030] After 10 parts of chitosan oligosaccharide and 5 parts of sodium stearoyl lactylate are mixed uniformly, 85 parts of butter are added and mixed uniformly, and the homogenizer is homogenized to obtain chitosan oligosaccharide-butter mixture;
[0031] Add 100 parts of low-gluten flour, 15 parts of egg liquid, 2 parts of white sugar powder, 0.5 parts of salt, 10 parts of chitosan oligosaccharide-butter mixture to the dough mixer, add 7 parts of water and knead into a dough, and roll it with a mold after standing for 20 minutes After molding, put it in an oven and bake at 180°C for 20 minutes, and remove the naturally cooled chitosan oligosaccharide biscuit.
Embodiment 3
[0033] After 8 parts of chitosan oligosaccharides and 3 parts of sodium stearoyl lactylate were mixed uniformly, 89 parts of butter were added and mixed uniformly, and homogenized by a homogenizer to obtain chitosan oligosaccharide-butter mixture;
[0034] Add 100 parts of low-gluten flour, 20 parts of egg liquid, 3 parts of white sugar powder, 0.5 parts of salt, 15 parts of chitosan oligosaccharide-butter mixture to the dough mixer, add 5 parts of water and knead into a dough. After standing for 30 minutes, roll it with a mold After molding, put it in an oven and bake at 200°C for 10 minutes, and remove the naturally cooled chitosan oligosaccharide biscuit.
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