Probiotic biscuit and preparation method thereof

A probiotics and biscuit technology, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of simple ingredients and lack of nutritional and health care functions, and achieve the effect of regulating gastrointestinal function and promoting nutrient absorption.

Pending Publication Date: 2021-04-30
福建童城食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a probiotic biscuit and its production method to overcome the problems of simple ingredients and lack of nutritional and health care functions in the prior art

Method used

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  • Probiotic biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: A probiotic biscuit is composed of the following raw materials according to weight percentage: 40% of the wheat flour, 30% of whole milk powder, 18% of rock sugar, 5% of vegetable oil, 0.5% of whey powder, and 0.5% of cocoa butter substitute , Bacillus coagulans 0.1%, phospholipids 0.1%, green tea leaves 4.3%, fresh pumpkin seeds 1%, dill grass 0.5%.

Embodiment 2

[0026] Embodiment 2: A probiotic biscuit is composed of the following raw materials according to weight percentage: 45% wheat flour, 28% whole milk powder, 11.5% rock sugar, 10% vegetable oil, 1% whey powder, 1% cocoa butter substitute, coagulated Bacillus 0.5%, Lecithin 0.5%, Green Tea Leaf 1%, Fresh Pumpkin Seed 1%, Dill Herb 0.5%.

Embodiment 3

[0027] Embodiment 3: A probiotic biscuit is composed of the following raw materials according to weight percentage: 48% wheat flour, 26% whole milk powder, 10% rock sugar, 8% vegetable oil, 1.5% whey powder, 1.5% cocoa butter substitute, coagulated Bacillus 0.9%, Lecithin 0.9%, Green Tea Leaf 1.5%, Fresh Pumpkin Seed 1.2%, Dill Herb 0.5%.

[0028] A kind of preparation method of probiotic biscuit of embodiment one to three, comprising:

[0029] The first step, raw material processing: the processing of rock sugar, the rock sugar is ground into powder to form rock sugar powder;

[0030] The treatment of cocoa butter substitute is heating and dissolving the cocoa butter substitute to obtain chocolate slurry;

[0031] The treatment of green tea leaves is to mash the green tea leaves, and boil the mashed green tea leaves in water for about 1 minute. After the green tea leaves are boiled in water, the tea leaves can be sterilized, and the green tea leaves are taken out to dry, and...

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Abstract

The invention relates to the technical field of food, in particular to a probiotic biscuit which comprises the following raw materials in percentage by weight: 45% of wheat flour, 28% of whole milk powder, 11.5% of rock candy, 10% of vegetable oil, 1% of whey powder, 1% of cocoa butter replacer, 0.5% of bacillus coagulans and 0.5% of phospholipid. Bacillus coagulans in the probiotic biscuits can help to adjust gastrointestinal functions and promote nutrient absorption; through the matching of cocoa butter and biscuits, the made probiotics biscuits can be smooth outside and crisp inside in taste and easy to melt in the mouth; the probiotic biscuits disclosed by the invention are safe and reliable through a low-temperature baking process; and essence, artificial pigments and preservatives are not added.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a probiotic biscuit and a preparation method thereof. Background technique [0002] The simplest product form of biscuits is simply mixed with flour and water. Biscuits are a common snack all over the world. As a snack or supplement to the diet, they are easy to eat and carry, and have become indispensable in travel and daily life. A missing food. [0003] However, due to people's continuous deepening and understanding of nutrition and health care knowledge, great changes have taken place in their dietary requirements and tendencies. At the same time, with the increasing variety of biscuits, consumers are becoming more and more dazzled and have no choice. However, the biscuits on the market generally have similar main materials except for their appearance and shape, and generally have simple ingredients and lack of nutritional and health functions. Therefore, There is a need to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/08A21D2/14A21D2/36
CPCA21D13/06A21D2/08A21D2/14A21D2/36
Inventor 黄少坡
Owner 福建童城食品集团有限公司
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