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Sandwich coated biscuit and preparation process thereof

A technology of sandwich coating and preparation process, applied in the field of biscuits, can solve the problems of low edible taste, easy separation, low adhesion and the like

Pending Publication Date: 2021-05-28
广东嘉友食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the sandwich layer of sandwich biscuits has low adhesion to the biscuit sheet, and the two biscuit sheets are easy to separate. There are components such as syrup added to the sandwich layer on the market to increase the viscosity of the sandwich layer material, thereby improving The bonding stability between the sandwich layer and the biscuit sheet, but the increase of the syrup component also increases the sugar content of the sandwich biscuit, and the viscosity of the syrup will make the whole biscuit difficult to bite off, and it is easy to stick to the teeth when eating In the case of low food taste

Method used

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  • Sandwich coated biscuit and preparation process thereof
  • Sandwich coated biscuit and preparation process thereof
  • Sandwich coated biscuit and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A sandwich-coated biscuit, comprising two layers of biscuit bases and a sandwich layer arranged between the two layers of biscuit bases, the sandwich layer is mixed and cooled by filling materials coated on the inner sides of the two layers of biscuit bases After making, described sandwich material comprises the raw material of following weight portion:

[0045] 10 parts cocoa butter substitute

[0046] 3 parts Isomaltooligosaccharide

[0047] Flavor seasoning powder 5 parts.

[0048] Each part by weight of the flavor seasoning powder includes 2 parts by weight of cheese powder and 6 parts by weight of blueberry powder.

[0049] Each part by weight of the flavor seasoning powder includes 2 parts by weight of yellow cream and 6 parts by weight of matcha powder.

[0050] The biscuit base comprises the following raw materials in parts by weight:

[0051]

[0052]

[0053] The thickness of one layer of the biscuit base is 1.0 mm, and the thickness of the sandwich ...

Embodiment 2

[0059] A sandwich-coated biscuit, comprising two layers of biscuit bases and a sandwich layer arranged between the two layers of biscuit bases, the sandwich layer is mixed and cooled by filling materials coated on the inner sides of the two layers of biscuit bases After making, described sandwich material comprises the raw material of following weight portion:

[0060] 13 parts cocoa butter substitute

[0061] 4 parts Isomaltooligosaccharide

[0062] Flavor seasoning powder 6.5 parts.

[0063] Each part by weight of the flavor seasoning powder includes 2.5 parts by weight of cheese powder and 5.5 parts by weight of blueberry powder.

[0064] Each part by weight of the flavor seasoning powder includes 2.5 parts by weight of yellow cream and 5.5 parts by weight of matcha powder.

[0065] The biscuit base comprises the following raw materials in parts by weight:

[0066]

[0067] The thickness of one layer of the biscuit base is 1.2 mm, and the thickness of the sandwich la...

Embodiment 3

[0073] A sandwich-coated biscuit, comprising two layers of biscuit bases and a sandwich layer arranged between the two layers of biscuit bases, the sandwich layer is mixed and cooled by filling materials coated on the inner sides of the two layers of biscuit bases After making, described sandwich material comprises the raw material of following weight portion:

[0074] 15 parts cocoa butter substitute

[0075] Isomaltooligosaccharide 5 parts

[0076] Flavor seasoning powder 8 parts.

[0077] Each part by weight of the flavor seasoning powder includes 3 parts by weight of cheese powder and 5 parts by weight of blueberry powder.

[0078] Each part by weight of the flavor seasoning powder includes 3 parts by weight of yellow cream and 5 parts by weight of matcha powder.

[0079] The biscuit base comprises the following raw materials in parts by weight:

[0080]

[0081]

[0082] The thickness of one layer of the biscuit base is 1.3 mm, and the thickness of the sandwich la...

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Abstract

The invention relates to the technical field of biscuits, in particular to a sandwich coating biscuit and a preparation process thereof. The sandwich coating biscuit comprises two layers of biscuit blanks and a sandwich layer arranged between the two layers of biscuit blanks, and the sandwich layer is prepared by folding, mixing and cooling sandwich materials coating the inner sides of the two layers of biscuit blanks respectively; the sandwich material comprises the following raw materials in parts by weight: 10-15 parts of cocoa butter replacer, 3-5 parts of isomaltooligosacharide and 5-8 parts of flavor seasoning powder. According to the sandwich coating biscuit, the sandwich layer containing the cocoa butter replacer is adopted, the adhesion stability of the sandwich layer and the biscuit blank is improved, the two layers of sandwich materials are oppositely combined and mutually fused after being coated, the stable sandwich layer is formed after cooling, the sandwich layer and the biscuit blank are not prone to layering, and the sandwich coating biscuit is crisp, silky, dry, non-sticky, non-sticky and good in eating taste.

Description

technical field [0001] The invention relates to the technical field of biscuits, in particular to a sandwich coated biscuit and a preparation process thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. With the continuous development of the social economy and the continuous improvement and improvement of people's living standards, consumers' new demands for biscuits continue to increase, and the requirements have been raised in terms of the variety, packaging, taste, nutrition and other functions of biscuit products. [0003] The biscuit sheet and the sandwich part of the sandwich biscuit can adopt different flavors, so that the taste of the sandwich biscuit is varied and the eating experience is improved. However, at present, the sandwich layer of sandwich biscuits has low adhesion to the biscuit sheet, and the two biscuit sheets are easy to separate. There are...

Claims

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Application Information

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IPC IPC(8): A21D13/32A21D13/38
CPCA21D13/32A21D13/38
Inventor 陈景超熊中平周海潮张逢合江思琪
Owner 广东嘉友食品有限公司
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