Spicy biscuit and making process thereof

A technology for making biscuits, which is applied in the field of spicy biscuits and their production technology, can solve the problems of no spicy taste, single taste of biscuits, high sugar content, etc., and achieve the reduction of total cholesterol level and simple production process Convenience, effect of increasing appetite

Inactive Publication Date: 2021-12-21
林鸿亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's demand for taste, traditional biscuits have a single taste and cannot be highly favored, and sweet biscuits generally contain more sugar, while salty biscuits generally only have a single spicy taste and do not have a unique flavor. Spicy aroma and rich spicy taste, and eating too much can easily lead to the problem of burning the tongue, and drinking clear fire drinks after eating biscuits cannot solve the problem of getting angry from the biscuits themselves

Method used

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  • Spicy biscuit and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]A spicy biscuit, comprising the following raw materials in parts by weight: 130g flour, 1.3g pepper, 1.2g mustard, 40g ground shoot melon, 25g palm oil, 2.0g fruit pulp, 9g eggs, 0.4g yeast, 1.2g sugar, Salt 1.5g, raw pepper 0.4g, clove 0.7g, cinnamon 0.7g, Chinese prickly ash 1.2g, white vinegar 0.2g, sweet wine mash 0.9g, cellulase 0.06g, hemicellulase 0.03g and pectinase 0.06g.

[0036] The manufacturing process includes the following steps:

[0037] Raw material pretreatment: remove the shell and seeds of fresh and mature ground shoot melon, put it into a 90-mesh beater, add 120g of water for beating, then take it out and pour it into a container, add cellulase, semi-fiber Stir the prime enzyme and pectinase, then heat to 38°C, keep for 35min, take it out and filter, then centrifuge through the centrifuge to get the clarified ground shoot melon juice, set aside; add chili, mustard, clove, cinnamon and Chinese prickly ash Mesh sieve is pulverized for 130 purpose pulv...

Embodiment 2

[0043] A spicy biscuit, comprising the following raw materials in parts by weight: 150g flour, 1.6g capsicum, 1.6g mustard, 43g ground shoot melon, 28g palm oil, 2.3g fruit pulp, 12g eggs, 0.5g yeast, 1.4g sugar, Salt 1.8g, raw pepper 0.6g, clove 0.8g, cinnamon 0.8g, Chinese prickly ash 1.4g, white vinegar 0.3g, rum 1.1g, cellulase 0.08g, hemicellulase 0.04g and pectinase 0.07g.

[0044] The manufacturing process includes the following steps:

[0045] Raw material pretreatment: Take the fresh and mature ground shoot melon, remove the shell and seeds, put it into a 95-mesh beater, add 129g of water for beating, then take it out and pour it into a container, add cellulase and hemicellulose Stir the suzyme and pectinase, then heat to 37°C, keep for 38min, take it out and filter, then centrifuge through the centrifuge to get the clarified melon juice, set aside; add chili, mustard, clove, cinnamon and pepper Mesh sieve is pulverized for 135 purpose pulverizers, stand-by;

[0046...

Embodiment 3

[0051] A spicy biscuit, comprising the following raw materials in parts by weight: flour 120g, pepper 1.0g, mustard 0.8g, ground shoot melon 37g, palm oil 24g, fruit pulp 1.7g, eggs 6g, yeast 0.3g, sugar 0.9g, Salt 1.3g, raw pepper 0.4g, clove 0.5g, cinnamon 0.5g, Chinese prickly ash 0.9g, white vinegar 0.1g, sweet wine mash 0.7g, cellulase 0.05g, hemicellulase 0.02g and pectinase 0.05g.

[0052] The manufacturing process includes the following steps:

[0053] Raw material pretreatment: remove the shell and seeds from the fresh and mature ground shoot melon, put it into a beating machine with a mesh screen of 85 mesh, and add 74g of water for beating, then take it out and pour it into a container, add cellulase, semi-fiber Stir with primese and pectinase, then heat to 36°C, keep for 39 minutes, take out and filter, and then centrifuge through a centrifuge to obtain clarified ground shoot melon juice for later use; add chili, mustard, cloves, cinnamon and Zanthoxylum bungeanum ...

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PUM

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Abstract

The invention provides a spicy biscuit and a making process thereof, and relates to the field of food processing. The spicy biscuit comprises the following raw materials in parts by weight: 100 to 160 parts of flour, 1.8 to 3.2 parts of a spicy agent, 35 to 45 parts of cynanchum thesioides, 20 to 30 parts of palm oil, 1.5 to 2.5 parts of fruit pulp, 6 to 12 parts of eggs, 0.3 to 0.5 part of yeast, 0.8 to 1.6 parts of sugar, 1.0 to 2.0 parts of table salt, 0.3 to 0.6 part of raw pepper, 0.5 to 0.8 part of clove, 0.5 to 0.8 part of cinnamon, 0.8 to 1.6 parts of Chinese prickly ash, 0.1 to 0.3 part of white vinegar and 0.6 to 1.2 parts of sweet wine mash. The unique spicy agent is adopted, the made biscuit has special spicy taste and does not generate too irritating spicy taste, the cynanchum thesioides can clear heat and reduce internal heat and does not affect the taste of the biscuit, and excessive internal heat of the mouth and the tongue is not easily caused when the biscuit is eaten too much.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy biscuit and a manufacturing process thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes. Biscuit varieties are developing towards leisure and functional food. According to different processing techniques, they can be divided into: crisp biscuits, crackers, cookies, Sandwich biscuits, wafer biscuits, egg rolls, etc. In the food industry, the innovation and development of biscuits focus more on the combination of packaging and products, and seeking innovations in taste, but there is not much breakthrough and improvement on the whole. There are many biscuit brands on the market, but the taste is generally sweet. Tasty and salty. [0003] With the improvement of people's demand for taste, traditional biscuits have a single taste and cannot be highly favored, and sweet biscuits generally contain m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06A21D2/18A21D2/14A21D2/08
CPCA21D2/36A21D13/06A21D2/181A21D2/145A21D2/08
Inventor 林鸿亚
Owner 林鸿亚
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