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Chocolate-flavored coated biscuit with puffed grain particles scattered on surface and making method thereof

A technology of chocolate coating and puffed grains, which is applied in food science, baking, baked food, etc. It can solve the problems of easy peeling off of surface decorations, loss of crisp taste, and softening of biscuits, and achieve unique taste and flavor. Low water volume, anti-migration effect

Pending Publication Date: 2021-04-13
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a kind of snacks that are deeply loved by Chinese consumers. Traditional biscuits have the characteristics of low moisture, crispy or brittle taste, and sometimes there are problems such as slag falling off and surface decorations falling off easily when eating.
Sandwich biscuits add sweet and soft fillings to the fragrant, crispy, and crispy biscuits, which helps to enhance the taste and flavor experience of the product, and reduces the problem of low moisture in some biscuits and slightly dry taste, but ordinary sandwich biscuits tend to cause moisture to escape from the filling migrating from the ingredients into the biscuits, causing the biscuits to become soft and lose their crispy taste

Method used

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  • Chocolate-flavored coated biscuit with puffed grain particles scattered on surface and making method thereof

Examples

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Effect test

Embodiment 1

[0041] A chocolate-flavored coated biscuit sprinkled with puffed grains on the surface, comprising a biscuit body and a chocolate coating layer wrapped on the outer surface of the biscuit body, the biscuit body is provided with a sandwich cream layer, and the chocolate coating puffed cereal grains attached to the layer;

[0042] The biscuit body includes the following components: by weight, 95 parts of low-gluten flour, 28 parts of powdered sugar, 0.4 parts of table salt, 10 parts of low-grade palm oil, 4 parts of natural butter, 15 parts of modified starch, 4 parts of milk, 4 parts of whole egg liquid, 3 parts of condensed milk, 0.1 part of dry yeast, 0.8 part of baking soda and 22 parts of water;

[0043] The sandwich cream of the sandwich cream layer includes the following components: by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of fructose syrup, 5 parts of dietary fiber pow...

Embodiment 2

[0080] A chocolate-flavored coated biscuit sprinkled with puffed grains on the surface, comprising a biscuit body and a chocolate coating layer wrapped on the outer surface of the biscuit body, the biscuit body is provided with a sandwich cream layer, and the chocolate coating puffed cereal grains attached to the layer;

[0081] The biscuit base includes the following components: by weight, 105 parts of low-gluten flour, 30 parts of powdered sugar, 0.5 parts of table salt, 12 parts of low-alcohol palm oil, 6 parts of natural butter, 20 parts of modified starch, 6 parts of milk, 6 parts of whole egg liquid, 5 parts of condensed milk, 0.3 parts of dry yeast, 1.2 parts of baking soda and 24 parts of water;

[0082] The sandwich cream includes the following components: by weight, 100 parts of anhydrous butter, 30 parts of white sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of fructose syrup, 5 parts of dietary fiber powder, and 0.05 parts of flavor esse...

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PUM

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Abstract

The invention discloses a chocolate-flavored coated biscuit with puffed grain particles scattered on the surface. Powdered sugar, egg pulp, wheat flour, cocoa mass, refined vegetable oil and the like serve as raw materials. The invention discloses a making method of the chocolate-flavored coated biscuit with the puffed grain particles scattered on the surface. The chocolate-flavored coated biscuit is formed by combining multiple parts different in taste and flavor. The coated biscuit is divided into four parts, the innermost layer is a cream sandwich, the middle layer is a biscuit blank, the puffed grain particles are scattered on the surface of the biscuit blank, and the outermost layer is wrapped by a chocolate coating. The product has the breakthrough that the problem that the quality is reduced due to the fact that the overall taste of the product is changed due to water migration among the materials is solved. Meanwhile, due to the wrapping effect of the chocolate coating, the common problems that surface decorations of biscuits are prone to falling and the biscuits are prone to residue falling can be solved, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the biscuit is achieved.

Description

technical field [0001] The invention belongs to the field of baked food processing, in particular to a biscuit coated with chocolate flavor sprinkled with puffed grains on the surface and a production method thereof. Background technique [0002] Biscuits are a kind of snacks that are popular among Chinese consumers. Traditional biscuits have the characteristics of low moisture content, crispy or brittle taste, and sometimes there are problems such as slag falling off and surface decorations falling off easily when eating. Sandwich biscuits add sweet and soft fillings to the fragrant, crispy, and crispy biscuits, which helps to enhance the taste and flavor experience of the product, and reduces the problem of low moisture in some biscuits and slightly dry taste, but ordinary sandwich biscuits tend to cause moisture to escape from the filling Migrates from the material to the biscuit, causing the biscuit to become soft and lose its crispy taste. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/24A21D13/38A21D13/28
CPCA21D13/32A21D13/24A21D13/38A21D13/28
Inventor 陈宝国郑春椋许添华王志煌
Owner FUJIAN DALI FOOD TECH CO LTD